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Monday, October 31, 2011

Halloween Cake

Happy Halloween!

When I began my blog, I was so anxious to blog certain recipes of My Mother, My Mother-In-Law, and my recipes that I blogged the Halloween Cake recipe in May!  It was just too good of a recipe to wait for October 31st!  This is the first recipe that I have blogged twice but I didn't want anyone to miss this recipe if they needed a good one for Halloween.  I promise your little ghosts and goblins will love this one.

                                                            Halloween Cake

German Chocolate Cake Mix
Caramel Topping
12 oz. Cool Whip
3 Butterfinger Candy Bars, crushed

Prepare and cook cake mix according to the box directions.  Bake in a 13 X 9 inch pan.  Allow to cool.  Poke holes in the cake.  Warm caramel topping and then spread over cake.  Spread Cool Whip over caramel topping.  Sprinkle crushed butterfingers on top.  Refrigerate. 

Friday, October 28, 2011

Velveeta, Bacon, & Green Onion Dip

It's Friday and The Market at Dothan Nurseries is open for business from 9 to 1.  Don't miss it! 

I love when the Book Man leaves a tote full of books for our employees to look at.  This recipe came from one of my most recent purchases from the Book Man.  I could not pass up a Velveeta Cook Book.  I also could not pass up a Philadelphia Cream Cheese Cook Book.  I enjoy looking at cook books as much as I do looking at a magazines.  I truly do not need anymore cookbooks......unless I am given the opportunity to have a cookbook of my own published one day!  Publishers, please come callling!  I hope you enjoy this dip.

                                  Velveeta, Bacon, & Green Onion Dip

1 lb. (16 oz.) Velveeta Cheese, cut into cubes
4 green onions, sliced
1/2 cup bacon pieces
1/2 cup sour cream

Mix Velveeta, onions, and bacon in a large microwavable bowl.  Microwave on high for 5 min. or until Velveeta is completely melted, stirring after 3 min.  Stir in sour cream.  Serve with assorted cut-up fresh vegetables, chips, or crackers.

Thursday, October 27, 2011

Ginger Snaps

My friend, Renae, gave me Ginger Snaps for a Christmas gift and I immediately thought of how much my Dad would love for me to bake these for him.  She shared the recipe with me and I plan to surprise my Dad with a tin of Ginger Snaps for Christmas this year. 

                                                     Ginger Snaps

2 1/2 cups flour, sifted
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. cloves
1 tsp. cinnamon
3/4 cup margarine
1 cup sugar
4 Tbsp. molasses
1 egg

Sift together flour, baking soda, salt, ginger, cloves, and cinnamon.  Set aside.  Cream margarine.  Add sugar, egg, and molasses.  Beat well.  Add flour mixture and beat until smooth.  Mixture will be very stiff.  Take a teaspoonful of mixture, roll into a ball, then roll in sugar.  Bake on a greased cookie sheet for 10 - 12 min. at 350 degrees. 

Wednesday, October 26, 2011

Sweet Potatoes and Pork Chop Casserole

I found this recipe in an old cookbook several months ago and had placed it in my recipe box.  I was home yesterday preparing a food spread for a photo shoot for Good Taste Magazine and was watching Paula Deen as she was preparing a casserole with pork chops and sweet potatoes.   It reminded me of this recipe.  There are foods that we relate to seasons of the year and this definitely reminds me of fall.  The photo shoot was for the Spring/Summer 2012 issue of Good Taste Magazine.  I prepared a Tamale Pie, Chicken Casserole, Butterbeans, Fried Okra, Corn Dip, Pear Salad, and a Peach Cobbler To Die For.  I plated the food on my Blue Ridge antique dishes.  I also picked a bouquet of pink roses.  For me, this was a delight!

                                         Sweet Potatoes and Pork Chop Casserole

3 smoked pork chops
2 large cooked sweet potatoes (cut in chunks)
1 can sliced pineapple (do not drain)
4 Tbsp. brown sugar
3/4 tsp. cinnamon

Put chops in a baking dish and cover with sweet potatoes.  Add pineapple slices and juice.  Add brown sugar and cinnamon.  Bake at 325 degrees for 1 hr.

You can also use yam patties or a can of yams in place of the sweet potatoes.

Tuesday, October 25, 2011

Steamed Rice

Steamed rice can be a side dish or developed into a main dish.  However, you will always begin with just steamed rice.  We have cooked enough rice at our house that we learned how to have a perfect boiler of rice each time that we cook it.  It helps that we had input from my mother.  She told us that you always at least double the amount of water in relation to the amount of rice that you plan to cook.  For our lunch this past Sunday, I cooked 2 cups of rice in 6 cups of water.  I like to make sure that there is no crunchy rice in my boiler of rice!  The rice was perfect and went so well with pork chops cooked in gravy in the crock pot, white peas, and fried okra.  After following this recipe, I hope your rice always comes out perfect, too.

                                                                   Steamed Rice

6 cups of boiling water
2 cups of rice
1 tsp. salt
1/2 stick of butter

Bring 6 cups of water to a boil in a large boiler.  Add rice, salt, and butter.  For the first five minutes, stir several times.  Next, reduce the heat to low.  Cover with a lid and set a timer for 20 min.  Your rice should be done when the timer alarms.  I always remove a spoonful and check to be certain the rice is done.

Monday, October 24, 2011

Apple-Cream Cheese Bundt Cake

I was in the waiting room at Dr. McCardle's office in Headland with Phillip at a dentist visit when I spotted this cake on the front of Southern Living's September 2011 issue.  I asked the receptionist if she would please make me a copy of the recipe.  I knew I wanted to add this recipe to my recipe box.  I was in a surgical waiting room at Capital Regional Medical Center in Tallahassee this past Thursday as my Daddy had surgery and again I spotted a picture of this cake on the cover of Southern Living.  I knew it was time to get this recipe out of the recipe box and share it with ya'll.  Recipes from Southern Living Magazine are always worthy of sharing.

                                                    Apple-Cream Cheese Bundt Cake

Cream Cheese Filling:

1 - 8 oz. pkg. Philadelphia Cream Cheese, softened
1/4 cup butter, softened
1/2 cup granulated sugar
1 large egg
2 Tbsp. all-purpose flour
1 tsp. vanilla extract

Apple Cake Batter:

1 cup finely chopped pecans
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. ground allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup applesauce
1 tsp. vanilla extract
3 cups peeled  and finely chopped Gala apples (about 1 1/2 lbs.)

Praline Frosting:

1/2 cup firmly packed light brown sugar
1/4 cup butter
3 Tbsp. milk
1 tsp. vanilla extract
1 cup powdered sugar

1.  Prepare Filling:  Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth.  Add egg, flour, and vanilla; beat just until blended.

2.  Prepare Batter:  Preheat oven to 350 degrees.  Bake pecans in a shallow pan 8 to 10 min. or until toasted and fragrant, stirring halfway through.  Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients  are moistened.  Stir in apples and pecans.

3.  Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan.  Spoon Cream Cheese Filling over apple mixture, leaving a 1 inch border around edges of pan.  Swirl filling through apple mixture using a paring knife.  Spoon remaining apple mixture over Cream Cheese Filling.

4.  Bake at 350 degrees for 1 hour to 1 hour and 15 min. or until a long wooden pick inserted in center comes out clean.  Cool cake in pan on a wire rack 15 min.; remove from pan to wire rack, and cool completely (about 2 hrs.).

5.  Prepare Frosting:  Bring 1/2 cup brown sugar , 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2 qt. saucepan over medium heat, whisking constantly; boil 1 min., whisking constantly.  Remove from heat; stir in vanilla.  Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 min. or until mixture begins to cool and thickens slightly.  Pour immediately over cooled cake.

You may garnish the frosting with extra toasted pecans.

Friday, October 21, 2011

Halloween Snack

It's Friday and Market Day at Dothan Nurseries!  I want you to google Dothan Nurseries.  Then choose videos on the left side.  Next, choose The Market at Dothan Nurseries.  Now you can see what's going on at the Market at Dothan Nurseries.  (I'm the lady with the white shirt and black apron on).   Come see us! 

There are only two ingredients in this snack and you can't mess it up, even if you tried.  We are gathering Halloween candy for our patients to give them a treat on Halloween and the talk turned to a snack that one of our employees likes to make and share with others.  She makes it and then places it in a glass pumpkin on her desk.  Who doesn't like Candy Corn?  Combine it with salted peanuts and you've got a habit forming Halloween Snack.  After talking about this at work, I stopped by the Dollar General on the way home and bought Candy Corn and salted peanuts.  As soon as I got home, I poured both of them into a bowl, put the lid on, and shook to combine.  Salty and sweet.  Yum!

9 oz. bag of candy corn
9.5 oz. can of salted peanuts

Thursday, October 20, 2011

Legendary Cheese Pie

My friend and co-worker, Renae, and I love to talk about recipes and enjoy sharing good ones with each other.  We both have a copy of Thymes Remembered that was published by the Junior League of Tallahassee.  Legendary Cheese Pie is from Thymes Remembered and one that she has made for her family for holidays and other occasions.  She really likes this one and suggested I share it with ya'll. 

                                               Legendary Cheese Pie

10 large eggs
1/2 cup flour
1 tsp. salt
1/2 cup margarine, melted
1 lb. small curd cottage cheese
1/2 lb. Monterey Jack cheese, shredded
1/2 lb. sharp cheddar cheese, shredded
1/2 to 1 - 4 oz. can green chili peppers,
     drained and finely chopped

Preheat oven to 350 degrees.  Beat eggs until light.  Add flour, salt, melted margarine, cheeses, and green chili peppers.  Stir to blend all.  Pour mixture into a greased 9 X 14 inch baking dish.  Bake for 35 to 40 minutes.  Cool slightly and cut into small squares.  Reheat to serve.

Yield:  24 appetizer or 9 brunch servings

Wednesday, October 19, 2011

Broccoli Pie

Our Wiregrass Electric Co-op Magazine is a good source for recipes and that's where I got this recipe.  The Broccoli Pie recipe is one that I have had in my recipe box and pulled out recently.  Phillip and I both love the combination of broccoli and cheese.  I have recipes for broccoli and cheese casseroles and soup that we really like, so I knew the recipe for Broccoli Pie would be one we would like, too. 

                                                                Broccoli Pie

1 pkg. frozen broccoli - thawed, drained, and chopped
1/2 cup chopped onion
1/2 cup green pepper, chopped
1 cup cheddar cheese, grated
3/4 cup Bisquick
1/12 cups milk
3 eggs
1 tsp. salt and pepper

Coat a pie plate with cooking spray.  Put broccoli, onion, green pepper, and grated cheese into pie plate.  Combine Bisquick, milk, eggs, salt, and pepper; pour over ingredients in pie plate.  Cook at 350 degrees for 40 min.

Tuesday, October 18, 2011

Salmon Chowder

I was so excited when I found this recipe in Come On In! Recipes from the Junior League of Jackson, Mississippi.  The combination of ingredients instantly appealed to me.   The most common way that I have cooked and eaten salmon is in salmon patties.  Phillip has also grilled salmon when we were grilling steaks and the flavor was delicious.  With cooler weather in our future, give this recipe a try.  You just might impress your family.

                                                         Salmon Chowder

4 large potatoes, diced
4 carrots, diced
2 large white onions, diced
1 1/2 qts. water
1/2 lb. bacon, cooked, diced
1 tsp. freshly ground black pepper
1/2 tsp. cayenne pepper
1 lb. salmon, skinless and boneless, bite-sized pieces
1 pt. heavy cream
1 can creamed corn (17 oz.)
1/2 cup unsalted butter
1 1/2 tsp. salt

In a covered pot, boil potatoes, carrots, and onions in water for 20 min.  Add bacon and boil 10 more min.  Add peppers and boil 10 more min.  Add salmon, reduce heat, and simmer 20 min.  Add cream, corn, butter, and salt and continue to simmer until well blended and heated through(do not allow to boil). 

Monday, October 17, 2011

Pecan Pies

The pecans are beginning to fall from our pecan trees.  We have a family of a momma squirrel and three baby squirrels who live in our biggest and oldest pecan tree in our front yard.  When we sit on our front porch, the momma and babies put on a show for us.  The momma squirrel was taking long looks at Phillip the other day from her favorite perch in the tree.  She climbed down from the tree and scurried over to the porch.  She climbed up on the porch and sat for a moment and then jumped up on the opposite end of the swing that Phillip was sitting in.  He said for a moment he felt a little uneasy but she didn't stay long, just long enough to take a close-up look at him.  The next morning when he opened up the shades, the momma squirrel was sitting in the swing.  She's a rascal!

I have loved pecan pies since I was a little girl.  I was given a recipe that would make two pies at a time many years ago from my friend, Von Barnes.  It took me a couple of years to get the recipe just like I wanted it to.  Instead of making two deep dish pies, I make about two dozen pecan pies in tart shells.  All I can say is yum!  I do love them so!  I always make pecan pies for Thanksgiving and take them to my parent's house in Tallahassee.  I usually make pies a week or so before Thanksgiving for our house, too.  Now here's a recipe for making a holiday memory.

                                                                 Pecan Pies

1 stick oleo, melted
1 1/2 cups light brown sugar
5 eggs, beaten
2 cups light corn syrup
dash of salt
2 Tbsp. self-rising flour
1 Tbsp. vanilla extract
2 cups chopped pecans
2 unbaked pie shells

Pour melted oleo into sugar and mix.  Add eggs, syrup, and flour.  Mix well.  Add salt, vanilla, and pecans.  Pour into shells.  Bake until firm at 350 degrees for 45 - 50 min.

Note:  We buy frozen party shells or Dutch Ann Frozen Tart Shells- pkg. of 8.  I fill about two dozen shells and bake at 350 degrees for 35 min.

Friday, October 14, 2011

D's Pumpkin Spice Muffins

I recently posted a Pumpkin Spice Muffin recipe that I thought was a good one but after getting in my kitchen and doing some baking, I have created a recipe for Pumpkin Spice Muffins that I think you will love.  It's an easier recipe.  The muffin is moist and the spices are just right.  For an added taste, I am crowning the top of the muffin with cream cheese icing.   I made these for our FarmersDaughters Market that we had last Friday and the ones for today will have the addition of the cream cheese icing.  Come out to the Market and see what's available today! 

Farmer's Daughters Market at Dothan Nurseries on Montgomery Highway
Every Friday from 9 to 1

                                             D's Pumpkin Spice Muffins

1 cup butter
1 cup sugar
2 eggs, beaten
1 cup chopped walnuts
1 cup pumpkin
2 cups self-rising flour, sifted
3 tsp. pumpkin pie spice
1 can Betty Crocker Cream Cheese Icing

Cream butter and sugar.  Add beaten egg.  Add pumpkin to the sugar mixture.  Add flour and pumpkin pie spice.  Stir in chopped walnuts.  Pour into muffin tins.  Bake at 350 degrees for 23 min.   Remove muffins and allow to cool completely.  Top each muffin with cream cheese icing 

I use an iron bundt pan that cooks six large muffins at a time.

Thursday, October 13, 2011

Sweet Potato Casserole

I have always liked Sweet Potato Casserole.  My bestest friend, GeorgeAnn,  had given me her Mother's recipe and I made it for several years.  My sister, Debra, brought a Sweet Potato Casserole to our parents house for Thanksgiving and it was the best Sweet Potato Casserole that I had ever eaten.  She had gotten the recipe from our parent's friend, Sharon Knowles.  I not only liked it, I loved it!  I make it for Thanksgiving and Christmas.  I used to think that I could not take a bite of dressing without cranberry sauce with it but now Sweet Potato Casserole has taken the place of the cranberry sauce.  It is delicious with each bite of dressing.  Make sure you save this recipe for the holidays.  It will be a favorite for you and your family.

                                                   Sweet Potato Casserole

3 cups of sweet potatoes, cooked and mashed (you can use canned sweet potatoes)
1/4 cup milk
2 eggs
1 tsp. vanilla extract
1 cup sugar
1 stick margarine
1 tsp. salt

Mix all of the above together well and then pour into a baking dish.


1 cup brown sugar
1/2 cup self-rising flour
1/2 stick of soft margarine
1 cup chopped pecans

Blend ingredients with a fork and then sprinkle on top of the sweet potato mixture.

Bake at 350 for 20 min. or until light brown.

Wednesday, October 12, 2011

Peanut Butter Fudge Cake

My friend, Denita, is a wonderful cake baker and decorator.  Her sister, Joy, owns Slice of Heaven Bakery in Dothan and Denita has worked along side her sister with this venture.  If you haven't tried the Red Velvet Cookies stuffed with icing that's made at Slice of Heaven Bakery, you have missed the best ones in town! 

Denita has competed for a number of years in the National Peanut Festival Cake Competition and she finished third with her recipe for Peanut Butter Fudge Cake.  I can't wait to see what she will be entering this year!

                                                         Peanut Butter Fudge Cake

2 cups sugar
2 cups all-purpose flour
1 tsp. baking soda
4 Tbsp. cocoa
1 cup water
2 beaten eggs
1/2 cup buttermilk
2 sticks butter

Combine sugar, flour and soda.  Bring to a boil the butter, cocoa, water, eggs, and buttermilk; mix with flour mixture.  Pour into two 9 in. round cake pans.  Bake at 350 degrees for 20 min.  Let cool.

Peanut Butter Topping

1 1/2 cups peanut butter
1 1/2 cups peanut oil

Mix well together and spread over cool cake.

Fudge Frosting

1 stick butter
1 box powdered sugar
4 Tbsp. cocoa
1 tsp. vanilla extract
6 Tbsp. buttermilk

Bring butter, cocoa, and buttermilk to a boil.  Pour mixture over sugar and add vanilla.  Mix well with a spoon.  Spread over peanut butter topping.  Sprinkle chopped peanuts on top for garnish.

Tuesday, October 11, 2011

Santa Fe Soup

This is a recipe that we all passed around at work several years ago.  We all tried it and served it to our families with compliments all around.  You can serve it and offer garnishes of shredded cheese, Frito Scoops, Tostito Chips, and Jalapeno or Cayennne Peppers.  We are in the midst of football season and this is a good one to serve to a crowd. 

                                                                Santa Fe Soup

Do Not Drain Any Cans

1 can whole kernel corn
1 can Rotel Tomatoes
1 can Kidney Beans
1 can Black Beans
1 can Pinto Beans
1 can Petite Diced Tomatoes
1 pkg. Hidden Valley Ranch Dressing Mix
1 pkg. Taco Seasoning Mix
1 1/2 lbs. ground chuck

Brown meat in a large pot.  Drain.  Add Hidden Valley Ranch Mix and Taco Seasoning Mix.  Stir in other ingredients, mixing well.  Simmer for a couple of hours.

Monday, October 10, 2011

Dried Blackeye Peas

We have a family tradition that was also a family tradition with our parents.  We all cook dried blackeye peas on New Year's Day.  It's also a favorite of ours during the fall and winter months of the year.  I usually buy a bag of China Doll Dried Blackeye Peas.  I pour the entire bag into a dutch oven pot.  I fill the pot with more than enough water to cover the peas.  The peas will swell.  I leave them soaking overnight.  The next morning, I pour off the water and rinse the peas.  I return the peas to the dutch oven pot for cooking.  I cover the peas with enough water that they can move around when stirring occurs.  I bring the peas to a boil and then reduce heat to medium/low.  I stir often while cooking for a couple of hours.  The peas will become soft and the water will thicken.

                                                            Dried Blackeye Peas

1 bag China Doll Dried Blackeye Peas
2 tsp. salt
lean smoked ham or smoked pork chop

Follow the above preparation and cooking of the peas.  Add salt and smoked ham for seasoning when cooking begins.

We enjoy fried cornbread with our dried blackeye peas.

Fried Cornbread - 3/22/11 on blog

Friday, October 7, 2011

Cheese Grits

Phillip and I both grew up with Moms that cooked grits for breakfast.  There was also bacon or sausage, scrambled or fried eggs, and buttered or cheese toast.  I don't cook grits for breakfast during the week but we definitely have cheese grits on the weekend.  During the winter, we also like to occasionally have breakfast foods for supper.  Cheese grits are so good on a cold winter night.  With cooler evenings now, surprise your family with a pot of cheese grits for supper. 

                                                        Cheese Grits

3 cups of water
1 tsp. salt
1 cup of grits
1/2 stick of real butter
Velvetta Cheese,  block or slices

Bring water to a boil.  Add salt and butter.  Stir in grits.  Set timer for 20 min.  Cover with a lid and reduce heat to low.  Stir frequently for 5 - 7 min.   When the grits are done, add Velveeta Cheese. 

You can add cheese to the boiler of grits when they are done or you can dip grits onto a plate or into a bowl and add cheese. 

Thursday, October 6, 2011

Caramel Popcorn

Phillip has always loved Caramel Popcorn.  Since we were newlyweds, I have bought boxes of Fiddle Faddle for him.  I have a wonderful memory of us going to Tannehill State Park near Birmingham.  The weather was cold and we were there with my bestest friend, George Ann, and her husband, Merrell.  There was a vendor popping popcorn over a hot fire and making Kettle Corn.  It was my first taste of Kettle Corn and I know now why it's so popular.  It was warm, sweet, and delicious.  Now you can make your own caramel corn at home.  This sweet treat will bring a smile to your tummy.

                                                   Caramel Popcorn

Pam Spray
A large bowl of popped popcorn
1/4 cup margarine or butter
1 cup brown sugar
1/4 cup light corn syrup
1/2 tsp. baking soda
1/2 tsp. vanilla extract

Place the oven rack near the center of the oven and set the temperature to 275 degrees.

Spray the bottom of the roasting pan with Pam Spray.

Put the popcorn in a large roasting pan.

Melt the margarine in a large saucepan at medium heat. 

Stir the brown sugar and corn syrup with the margarine until it boils.

Turn the heat to low and continue cooking and stirring for five minutes.  Turn the heat off and take the saucepan off the burner.

Stir in the baking soda and vanilla.  Then pour the entire mixture over the popcorn.

Place the popcorn pan in the oven and cook for 30 min.  Stir the mixture every 10 min.

Carefully transfer the popcorn from the roasting pan to a big bowl and let it cool completely. 

Break the popcorn up with a knife.

Store in an airtight container.

Wednesday, October 5, 2011

Glazed Apple Harvest Cake

Oops!  I learned yesterday from my New Orlean's friend, Janinne, that her Cheesecake recipe has 3 pkgs. of Philadelphia Cream Cheese and not 4.  I changed it on the 9/23/11 blog for Janinne's Cheesecake, so make sure you change your copy, too.

My sister, Debra, called me this past weekend and was telling me how much she was enjoying the cooler weather.  She said that I needed to put an apple recipe on my blog this week.  She sent me an e-mail with the recipe for Glazed Apple Harvest Cake.  She said that the cake makes your house smell wonderful when it's baking. 

                                              Glazed Apple Harvest Cake

1 1/2 cups sugar
1/2 cup butter
1 tsp. vanilla
1/2 tsp. salt
2 eggs
1 1/2 cups all-purpose flour
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
4 cups chopped, peeled apples

Preheat oven to 350 degrees.  Grease a 9 X 13 baking pan. 

Cream first 5 ingredients in a large bowl.  In a separate bowl, combine the next 4 ingredients.  At low speed, add dry ingredients to creamed mix.  Fold in apples.  Pour into baking pan and bake 40 - 45 min.  While still warm, top with glaze.


Bring to a boil 1/3 cup  butter, 3/4 cup brown sugar, 1/4 tsp. salt, and 3 Tbsp. milk.  Cook for 1 min.  Stir in 1 tsp. vanilla.

Serves 10.

Tuesday, October 4, 2011

Chicken, Bacon, and Corn Chowder

Last winter, Sonia brought a pot of Chicken, Bacon, and Corn Chowder and kept it warm in a crock pot for us to enjoy for lunch.  She had gotten the recipe from her sister-in-law who lives in Birmingham.  The Chowder was warm, thick, and rich.  I filled a styrofoam cup full and it filled my tummy.  On these cooler days, our families will enjoy something warm for lunch or supper.  Fall is here and it's time for soups and chowders.  Make a pot of Chicken, Bacon, and Corn Chowder for supper tonight.

                                                Chicken, Bacon, and Corn Chowder

2 Tbsp. butter
3/4 cup onion, chopped
1 jalapeno pepper, seeded and minced
1 tsp. garlic powder
3 slices cooked bacon, diced
3 cups cubed cooked chicken (Rotisserie chicken works well)
2 - 11 oz. cans yellow and white sweet whole kernel corn (Green Giant)
1 - 14 3/4 oz. can creamed corn (Green Giant)
1 - 10 oz. can Rotel Tomatoes, original
2 - 10 3/4 oz. cans cream of chicken soup
1 - 10 1/2 oz. can chicken broth
2 cups evaporated milk
2 cups shredded mozzarella-provolone cheese blend
fresh ground pepper

In a large Dutch oven over medium heat, melt butter

Add onion, garlic powder, and jalapeno pepper and saute for 3 - 5 min., or until vegetables are soft.

In a small bowl, mix soup and broth together until smooth.

Add soup mixture, Rotel tomatoes, corn, bacon, and chicken to the vegetables and cook for 20 - 25 min., stirring frequently.

Add milk and cook for another 5 - 10 min.

Just before serving, add the cheese and lots of fresh ground pepper to taste and heat until the cheese is melted.

Serve warm.

*You may want to cook additional bacon for a topping.

Monday, October 3, 2011

Pumpkin Spice Muffins

Fall is in the air!  Saturday morning, we opened all of our windows to air the house out and enjoy the cool breeze that was blowing.  Sunday, Mom and Dad came over and for lunch I made a pot of Brunswick Stew and Phillip grilled ribs.  For dessert, I made a Blueberry Delight.  With a change in season, we also make a change in the foods that we prepare. 

The BasketCase Restaurant in Dothan is known for their delicious muffins.  When fall arrives, they make Pumpkin Spice Muffins and I do love them so.  After enjoying them so much last fall, I got busy searching for a Pumpkin Spice Muffin recipe that I could make at home.  I hope you will enjoy them, too.

                                                          Pumpkin Spice Muffins

3 cups bread flour
2 cups sugar
1/4 cup butter, melted
1/4 cup vegetable oil
3 eggs
1 1/2 cups canned pumpkin
1/2 cup water
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 cup walnuts or pecans, chopped

In the bowl of an electric mixer, combine sugar, melted butter, oil, eggs, pumpkin, and water.  Beat for 90 seconds, or until well mixed.

Whisk together flour, baking powder, baking soda, salt, and spices; stirring until no streaks remain.

Combine flour mixture and pumpkin mixture.  Stir in nuts; stirring only until all ingredients are mixed.

Cover batter and allow to stand at room temperature for 1 hr.

Preheat oven to 400 degrees.

Fill greased muffin cups 2/3 full.

Bake for 15 - 20 min. or until muffins tops spring back when lightly touched.

Brush tops of muffins with melted butter while still warm and sprinkle lightly with coarse sugar, if desired.

To reheat, wrap loosely in foil and bake for 5 -10 min. at 350 degrees or they may be reheated in the microwave wrapped loosely in a damp paper towel.

Note:  Brunswick Stew Recipe - 1/10/11 on blog.
           Blueberry Delight Recipe - 2/1/11 on blog.