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Friday, March 30, 2012

Grilled Cheese Sandwich


Grilled Cheese Sandwich

When our Publix opened in Dothan, the first thing that I bought there was a loaf of White Mountain Bread from the bakery.  My sister, Debra, had told me before the store opened that this is her favorite thing to buy at Publix because it makes the best Grilled Cheese Sandwiches.  She was right.  Go to the bakery at Publix and buy a loaf or a half loaf of White Mountain Bread.  It has the white flour on top of the loaf.  If it is not already sliced, just ask and they will be glad to slice the loaf for you.   They also have lovely bouquets of flowers, so grab a bouquet of flowers, too.  Just because.

Grilled Cheese Sandwich

Loaf or Half Loaf of White Mountain Bread from Publix
Velveeta Slices
Butter

Heat griddle to 350 degrees.  Add butter.  Place a couple of slices of bread in the melted butter.  Place one or two slices of cheese on top of the bread, depending on the size of the sliced bread.  Cover the cheese with a second slice of bread.  Spread butter on top of this second slice of bread.  After a few minutes, flip over sandwich to brown on the opposite side.  After the cheese has melted and the bread is browned, you are ready to enjoy your sandwich.

The bread cooks up a little crunchy and I think it makes a really good grilled cheese sandwich.

Thursday, March 29, 2012

Broccoli Salad



Broccoli Salad

Our family was first introduced to Broccoli Salad when our Aunt Merie would make it and bring it to family reunions.  She would bring the salad dressing in one container and the salad in another.  She would mix the two together just before she served it.  It became a favorite, especially to all of us girls.  I am the only one who eats it at our house, so this time I decided to keep the salad dressing and salad separate.  I put a serving of Broccoli Salad in a bowl and stir in the dressing.  

Aunt Merie will be 80 in a few weeks.  She is loved so much!

Broccoli Salad 

2 or 3 broccoli flowerets, chopped
2 cups shredded cheddar cheese
2.8 oz. Hormel Real Bacon Pieces or 1 lb. cooked bacon, crumbled
1 medium purple onion, chopped

Combine all of the above together in a large bowl.

Dressing: 

1/3 cup sugar
1 cup mayonnaise
2 Tbsp. white vinegar

Stir dressing ingredients together.  You may keep the dressing separate from the salad and combine all together right before you serve the Broccoli Salad or combine dressing and salad and place in the refrigerator until you are ready to serve the salad.  This salad will keep in the refrigerator a couple of days.

Wednesday, March 28, 2012

Tater Tot Casserole



Tater Tot Casserole

I found this recipe in Favorite Recipes of Alabama Vocational Home Economics Students cookbook.  Our Mother had given copies to me and my sister, Debra.  In our early years of marriage, I remember cooking this quite often.  After Brent came along, this was a casserole that he really liked.  I got to thinking about this casserole last week and decided to make it this past weekend for us to have for lunches and leftovers.  Add some ketschup on your plate for dipping and enjoy.

Tater Tot Casserole 

1 lb. ground chuck
2/3 cup chopped onion
1 can cream of mushroom soup
1 - one lb. pkg. tater tots

Brown ground chuck and onions.  Place in a casserole dish.  Spread soup over beef mixture.  Place tater tops on top.  Bake at 350 degrees for 40 min.  

*Other canned soups may be substituted.   

Tuesday, March 27, 2012

Peanut Butter Graham Crackers



Peanut Butter Graham Crackers

Our Mother always cooked traditional breakfasts for her kids.  Grits, sausage, bacon, eggs, cheese toast, cinnamon toast, or pancakes.  We did not have all of this on the same day!  However, she did provide a good breakfast to start our day.  After her kids got grown, she changed up her breakfast selection for just her and Dad.  She told me about eating Peanut Butter Graham Crackers for breakfast occasionally and several years ago I began eating this for breakfast, too.  On Sunday night, I make a paper plate full of Peanut Butter Graham Crackers and slip the plate into a gallon size Zip-Loc bag.  I have a prepared breakfast for the coming week.  This is also a tasty snack that you or your kids might enjoy. 


Peanut Butter Graham Crackers

1 or 2 sleeves of Graham Crackers
Jif Peanut Butter

Spread peanut butter on graham crackers.  Enjoy.

Monday, March 26, 2012

Sirloin Tip Roast


Sirloin Tip Roast

We had an awesome day at The Market at Dothan Nurseries on Friday!  So many new people checking us out for the first time as well as repeat customers from this past year.  We had to shut down at 11:00 because of thunderstorms on the way but it didn't dampen our good morning. 

Spring is definitely on the way.  Pecan trees are putting on leaves.  Look for crosses in the top of pine trees as they put on new growth.  Our fig tree is covered in leaves.  We have a nectarine tree with nectarines on it and our mayhaw trees are loaded with mayhaws that will be ready in April instead of May.  Our potato plants are beginning to bloom in the tops.  Phillip has planted tomatoes, peppers, squash, cucumbers, and okra.  We have blooms on our pear, peach, apple, plum, and nectarine trees.  Our blackberry bushes are putting on their leaves and I can't wait to gather berries in mid or late May. 

We had a Sirloin Tip Roast, creamed potatoes, white peas, and yeast rolls for our lunch on Sunday.  It satisfied my tummy and I even catnapped a little bit after reading the Sunday paper.   Brent and his family came down on Saturday afternoon after Eli had two practice games and we grilled burgers.  After burgers, Joy and I had Chocolate Caramel Sundaes (Friday's blog) for dessert.  We sat on the front porch and visited.  Such a nice weekend. 

Sirloin Tip Roast

Sirloin Tip Roast
1 envelope Lipton Recipe Secrets Onion Recipe Soup & Dip Mix

Place Sirloin Tip Roast into a pyrex dish that has been sprayed with Pam Spray.  Sprinkle soup mix over roast.  Cover with aluminum foil.  Bake at 300 degrees for 4 hours.  

You can slice the roast or pull apart with forks, as I did. 

 

Friday, March 23, 2012

Chocolate Caramel Sundaes


Chocolate Caramel Sundaes

My friend and co-worker, Renae, gave me this recipe many years ago and I always enjoy sharing it with others.  You can't go wrong with Blue Bell Vanilla Ice Cream and Milk Duds!
My sister, Debra, and I had gone to a cooking class at Kitchens on the Square in Savannah, GA and there was a group of six sisters at the class that were having such a good time.  I gave them this recipe and can only imagine what a good time they had making it and enjoying it together. 

Last evening, I came home from work and made myself a Chocolate Caramel Sundae, so I could make a picture for the blog.  I didn't mind at all doing this for ya'll!   It was a delight!

Chocolate Caramel Sundaes

1 - 10 oz. pkg. Milk Duds
1/4 cup of milk
Blue Bell Vanilla Ice Cream

In a sauce pan over medium low heat, cook and stir Milk Duds and milk until smooth.  Serve warm over scoops of ice cream.

You can refrigerate leftovers of the chocolate caramel sauce.  Warm leftovers when it's time for another Sundae.

We keep Blue Bell Vanilla Ice Cream cups in our freezer and they are perfect for this. 

Thursday, March 22, 2012

Buttered Potatoes


Buttered Potatoes

My mother always made Buttered Potatoes when she cooked BBQ chicken for her family.  She taught us that this was a quick alternative to a baked potato and you got the same great taste.  Phillip grilled steaks for supper Tuesday evening and when I got home he already had potatoes ready to cook on the stove for Buttered Potatoes. Grilled steak, Buttered Potatoes, and a Sister Schubert Parkerhouse Roll.........what a delicious way to end the day! 

Buttered Potatoes

2 large baking potatoes
1/2 cup milk
1 stick butter
salt
pepper

Peel, wash, and cube potatoes.  Place in a sauce pan, cover with water, add 1/2 tsp. salt, and bring to a boil.  Boil for 30-40 min.  Pour potatoes into a colander and drain water.  Pour potatoes back into the boiler that they cooked in.  Add milk and butter.  Simmer over low heat until they thicken slightly, stirring often.  Salt and pepper to taste.

Wednesday, March 21, 2012

Lasagna


Lasagna

My sister, Debra, gave me her recipe for Lasagna many years ago and I was quite intimidated by it.  I was still learning to cook and thought this was too complicated for me.  She thought that the recipe was wonderful and encouraged me to try it.  I think handling the hot lasagna pasta and organizing the layers scared me as a beginner cook but after making it the first time, the intimidation was gone.    The layers of pasta, meat sauce, and cheese come together in a wonderful blend of flavors.  Impress your family with a pan of Lasagna and don't forget to crank up your bread machine with a loaf of bread to go with it (or you can always pick up a loaf of garlic bread)!


Lasagna

2 lbs. ground chuck
2 lb. 13 oz. Ragu Traditional Sauce
1/2 cup water
1 tsp. salt
1 tsp. sugar
1 Tbsp. garlic powder
1 tsp. oregano
1 medium onion, chopped
1 box Lasagna pasta
1 lb. Ricotta Cheese
4 cups Mozzarella Cheese
Parmesan Cheese, grated

Brown ground chuck with chopped onion.  Drain meat.  Add add of the above, except for pasta and cheeses.  Simmer for 30 min.  Cook lasagna pasta according to box directions.  Drain pasta in a colander and allow to slightly cool.  Put enough meat sauce to cover the bottom of a large casserole dish.  Next, lay 3 strips of pasta and then another layer of meat sauce.  Next add each of your 3 cheeses.  I sprinkle a layer of Mozarella Cheese, spoon a 1/2 Tbsp. of Ricotta Cheese for every square of Lasagna that I think I will be serving, and sprinkle a layer of Parmesan Cheese.  You will continue this process until you have 3 layers.  Bake at 350 degrees for 45 min.  You do not want your top layer of cheese to overcook, so you will need to take a peek at the Lasagna before the baking time expires.  Enjoy with Homemade Bread or a Garlic Bread Loaf.


Tuesday, March 20, 2012

Watergate Salad


Watergate Salad

Our grandchildren were out of school this past Friday, so I picked up Eli after I got off from work, so that he could stay with his PawPaw.  He was very talkative about a leprechaun coming to his class.  He said that the leprechaun made quite a mess of their classroom while they were gone to recess.  He said his chair was even turned over.  I asked him if he saw the leprechaun and he said that no one saw the leprechaun.  On Saturday, as I was making Watergate Salad, Eli began talking about setting a trap to catch a leprechaun.  I asked him if he wanted to use some Watergate Salad since it was green.   He asked us if we could go on the computer and google how to make a leprechaun trap, so we did.  There was a number of different types of traps to catch leprechauns as well as humorous videos.  We finally decided to leave the leprechaun some Watergate Salad.  Eli felt sure the leprechaun would leave him a surprise for leaving him something to eat.  Well, under the plate of partially eaten Watergate Salad, the leprechaun left Eli a gold $1 coin from his pot of gold.  He was a happy little boy!  We were a happy Nana D and PawPaw, too, to be a part of this memory  for him. 

Watergate Salad 

1 - 16 oz. can crushed pineapple
2 pkgs. pistachio pudding
1 large Cool Whip
1 cup miniature marshmallows
1 cup chopped pecans

In a large bowl, stir together pineapple with juice and pistachio pudding.  Add Cool Whip.  Stir thoroughly.  Add marshmallows and pecans.  Stir to blend all together.  Refrigerate. 

Monday, March 19, 2012

Blackberry Jelly


Blackberrry Jelly

I cannot begin to tell you about Blackberry Jelly without first telling you about The Market at Dothan Nurseries that will open this Friday, 3/23/12, from 9 to 1.  I am a vendor with Farmers Daughters Co-op and I will have for sale Blackberry Jelly, Mayhaw Jelly, and Hot Pepper Jelly.  As the growing season progresses, I will have nectarines, peaches, blackberries, plums, figs, tomatoes, cucumbers, peppers, and okra.  Back at The Market this year, will be the Bread Lady with wonderful loaves of homemade breads, Yang Farms with bouquets of flowers, Ros with local honey, Bobbi Shelley Catering with frozen casseroles, pottery by Lynn Koenig, Gaucho Farms who specialize in beef, chicken, and lamb and other farm products, and Curt Alfrey (new vendor) with vegetables.  Susan and Amanda, founders of Farmers Daughters Co-op and The Market, will have Tea Cakes, Suzy's....Yes I Made These Brownies mix, and baked goods with pecans.  You've got to tour Dothan Nurseries when you come to The Market.  J. D. and his staff are very artistic with their display of pottery and plants.  Hope to see ya there on Friday!

We grow our own blackberries in our fruit orchard on thornless bushes.  Nothing gives me more pleasure than coming home after work, eating a quick supper, and heading to the fruit orchard to pick berries.  We turn the radio up loud enough for me and the deer, squirrels, cardinals, and other critters to hear it.  I fill my bucket and then pour them into a gallon bag either for my freezer to make jelly later or for someone else to make jelly or a blackberry cobbler.  

My mother-in-law taught me to make jelly.  We would take an empty gallon tea pitcher and pick berries along the side of a road.  This could take all morning to fill the pitcher.  There would be stickers on the bushes and we were always looking out for snakes.  It is certainly a pleasure to be able to pick berries in our fruit orchard that grows on thornless bushes!

Blackberry Jelly 

1 gallon blackberries

Wash berries and place in a large pot, dutch oven, etc.  Cover the berries with water.  Allow berries to come to a full rolling boil.  Remove the pot from the heat and allow the berries and water to completely cool.  I place a second large pot in my sink.  I put a large colander in the top of the pot.  I place a pillowcase in the colander and roll the excess down from the top.  I pour the blackberries into the pillowcase and the water that the blackberries cooked in drains through the pillowcase into the pot.  Next, I squeeze the blackberries that are in the pillowcase and allow the juice to run into the pot.  When I am through squeezing the blackberries to remove the juice, I throw away the pillowcase with the blackberries in it.  The blackberry juice as well as the water they cooked in will be several makings of blackberry jelly.  The juice can be kept in the refrigerator for several days to use to make jelly or frozen for later use.

Blackberry Jelly 

3 1/2 cups blackberry juice
5 cups sugar
1 pkg. Sure-Jell

Bring juice and Sure-Jell to a rolling boil.  Add sugar.  Bring to a rolling boil again.  Boil for 2-3 min.  Pour into jars and seal.  Makes 6-7 half-pints.

Note:  I run my jelly jars through the dishwasher before I use them for the jelly.  I place a towel on my counter top with the jars ready for use.  I place the lids and rings for the jars in a boiler and bring to a rolling boil.  I leave them on the heat until I place them on the filled jelly jar.  After a short time, you will hear a slight pop as the jar seals.

Friday, March 16, 2012

Wedding Cookies


Wedding Cookies

I always thought there was only one kind of wedding cookies and they were made by the Keebler elves and came in a pink bag when I was growing up.   The Danish Wedding Cookies are now packaged in a pink box.   I was still intrigued enough to try this recipe recently.  I wanted so much for the cookies to taste just like the ones that come in the pink box but those Keebler elves definitely have the secret on this one.  However, my friends at work thought that the wedding cookies were pretty wonderful.  They're a soft cookie instead of a crisp cookie like those in the pink box.  

Wedding Cookies 

1/2 cup Crisco Shortening
1/4 cup water
1 tsp. vanilla extract
1 egg white
1 box white cake mix
1/2 cup chopped pecans
1/2 cup mini semisweet chocolate chips
confectioners' sugar

In a large bowl, mix the shortening, water, vanilla, and egg white together thoroughly.  Mix in the cake mix, nuts, and chocolate chips until the dough holds together. 

Shape into 1-inch balls and place about 2 inches apart on ungreased cookie sheets.  Bake until almost set, about 10 min.  While warm, dip the cookies in confectioners' sugar.  Allow to cool completely and store in an airtight container.

Yield:  5 dozen cookies

Thursday, March 15, 2012

Butterbeans


Butterbeans

Phillip used to grow our butterbeans and peas but now we purchase them from a local produce stand, Wells Produce, which is very convenient to our home.  We always try to get the first picking of the butterbeans and peas when the season begins.  We like for them to be young and tender.  The butterbeans and peas that we buy have already been shelled, so we bring them home and prepare them for the freezer.  I first wash them thoroughly to remove any dirt or trash that may have gotten on them during the shelling process.  I place them in a large pot and cover them with water.  I place them on the stove and turn the heat up to high.  Once they come to a rolling boil, I remove them from the heat and pour them into a colander to drain the water.  I then place them into my sink that already has cold water with ice in it.  This cools the butterbeans or peas quickly and then I place them into pint bags.  I finish filling the bags with cold water and then seal the bag.  They are ready for the freezer and will be available for cooking whenever we'd like to have them.

When I am ready to cook a bag of butterbeans, I remove a bag from the freezer.  I place the frozen butterbeans that I have removed from the bag into a boiler and then fill the boiler half full of water.  I add a tsp. of salt and 2 Tbsp. of Mazola corn oil.  I bring the butterbeans to a boil and then cook for 40 min.  They are just done and not overcooked.

Everybody seasons their butterbeans and peas to their preference.  My granny used white meat, my mother used ham hocks, and my mother-in-law used bacon drippings.  I have used ham hocks and bacon drippings but now prefer the corn oil.

Wednesday, March 14, 2012

Cheesy Baked Potatoes


Cheesy Baked Potatoes

I make the Cheesy Baked Potatoes to go with grilled burgers.  We usually have potato chips to go with our burgers, so this gives us a nice change.  Just like chips, you can not only eat one!  They are cooked in butter and coated with flour, Parmesan Cheese, salt, and pepper.  I dip mine in a mixture of 3 Tbsp. of mayonnaise and 1 Tbsp. of ketschup.  Try these for an alternative to potato chips.  You'll like them!

Cheesy Baked Potatoes

4 baking potatoes
1/4 cup of self-rising flour
1/2 cup of Parmesan Cheese
1 stick of margarine
salt
pepper

Peel and quarter potatoes.  You may cut the potatoes to the size that you desire.  Soak in cold water for 1 hour and then drain.  Mix flour and Parmesan Cheese in a gallon zip-loc bag.  Add potatoes and coat well.  Melt margarine  in a large pyrex dish and then place potatoes in a single layer in the dish.  Sprinkle with salt and pepper.

Bake at 400 degrees for one hour.  During baking, turn potatoes after cooking for 30 min.  Check on potatoes for doneness after 45 min. of baking as it may not take a full hour of baking.

Tuesday, March 13, 2012

Cream Cheese Pound Cake


Cream Cheese Pound Cake

Everybody loves a Pound Cake.  There are many different recipes for Pound Cakes but my favorite is a Cream Cheese Pound Cake.  I had tried several recipes without good results.  A friend gave me her recipe and said if I would follow it exactly I would have a delicious cake.  She was so right!  When I share this recipe with others they always want to know if I really sift the cake flour 3 times and I really do.  My sister, Debra, and best friend, GeorgeAnn, look forward to a slice when they come for a visit.  GeorgeAnn loves the gooey edge that's known as a "sad streak" (it's a southern term).  Debra likes to take home a couple of slices to eat when she has her morning coffee. 

Cream Cheese Pound Cake


3 cups Swans Down Cake Flour, sifted 3 times
3 cups sugar
3 sticks Land O Lakes Real Butter, room temperature
8 oz. Philadelphia Cream Cheese, room temperature
6 eggs

Blend butter and cream cheese until mixed thoroughly.  Add sugar and beat until fluffy.  Slightly beat eggs in a separate bowl.  Add to butter and sugar and beat until it looks light and fluffy.  Add flour in 3 parts and mix thoroughly after each addition.  Pour into a large tube pan that has been coated with Baker's Joy.

Bake at 300 degrees for 1 hr. 30 min.  Allow to cool in tube pan for 10 min.  Place on a cake plate.

Monday, March 12, 2012

Chicken Pie



Chicken Pie

I was given this recipe many years ago by a co-worker.  She was telling several of us about a Chicken Pie recipe but when she mentioned that it had a can of Veg-All in the recipe I knew our son, Brent, would not eat it.  He was five years old at that time and so picky (and he wonders why his son, Eli, is so picky).   The Chicken Pie can be made without the Veg-All, so that's the way I have always made it for my family.  This has been a favorite family recipe for a very long time.


Chicken Pie

4 chicken breasts, simmer in salted water until tender
1 1/2 cups chicken broth
2 cans cream of chicken soup

Combine shredded chicken, chicken broth, and chicken soup.  Pour into a large baking dish that has been sprayed with Pam Spray.

Topping:

1 cup of self-rising flour
1 tsp. salt
1/2 tsp. pepper
1 cup of milk
1 stick margarine, melted

Mix dry ingredients with milk and melted margarine.  Pour over chicken.  Bake at 400 degrees for 45 min.



Friday, March 9, 2012

Sugared Peanuts


Sugared Peanuts

My friend, Renae, gave me a couple of bags of raw peanuts recently and on the same night that Phillip made Peanut Brittle I also made Sugared Peanuts.  Peanuts are quite plentiful in our area as Dothan is known as the Peanut Capital of the World.  I usually go to Shute Pecan Co. in Dothan when I need to buy peanuts for a recipe that I wish to make.  Peanuts are always grown in one of the fields that surrounds our house.  The smell of fresh dug peanuts is a common smell for fall of the year in our area.  I imagine that I will make and package Sugared Peanuts for gifts this fall. 

Sugared Peanuts

1 cup sugar
1/2 cup water
1 Tbsp. vanilla extract 
2 cups raw peanuts

Preheat oven to 300 degrees.

In a medium boiler, combine the sugar and water.  Cook over medium heat and stir until the sugar dissolves. 

Add the peanuts and vanilla.  Continue to cook over medium heat, stirring frequently, until the peanuts are completely sugar coated and no sugar syrup remains, about 30 min.

Pour out onto an ungreased cookie sheet and separate the peanuts with a fork.  Bake for 30 min., stirring every 10 min.  Allow to cool on a cookie sheet, then store in an airtight container. 



Thursday, March 8, 2012

Baked Potato


Baked Potato

I usually buy a 15 lb. bag of baking potatoes at Sam's Club.  When I get ready to bake potatoes, I select a couple of potatoes and then give them a scrubbing.  I dry the potatoes and then pierce them several times with a sharp knife.  I tear off several pieces of aluminum foil large enough to wrap the potatoes in.  I cover each of the potatoes with cooking oil and then wrap in a piece of aluminum foil.  I place the wrapped potatoes in a baking dish.  I bake the potatoes at 350 degrees for 2 hours.

A baked potato is an excellent side dish for steaks, BBQ chicken, or grilled shrimp.  Butter, salt, and pepper can be added as well as sour cream, cheese, or bacon bits.  

Wednesday, March 7, 2012

Grilled Steaks


Grilled Steaks

Phillip is the griller in our family and for Valentine's Day, he grilled steaks for our supper.  We added a baked potato and we had a delicious meal.  We always start with a good cut of beef.  We like ribeye, T-bone, and filet mignon (beef tenderloin).  If the steak has been in the freezer, we remove it several hours before we wish to grill it.  We place the steaks in a large pyrex dish and add a mixture of Dale's Seasoning Sauce and water for marinating.  The marinade mixture is 1/4 cup Dale's Seasoning Sauce and 1 cup water per steak.    We allow the steaks to marinate several hours before grilling.  While marinating, we turn the steaks over every 30 min.  When we get ready to grill, we remove the steaks from the marinade and discard the marinade. 

Our grill is a Weber 22 inch kettle grill.  Phillip pours enough Kingsford charcoal to cover 1/2 of the grill base with two layers.  He sprays the charcoal with lighter fluid and then lights the charcoal.  He allows the charcoal to cook until it turns white.  The charcoal is now ready for grilling.  He cleans the grill rack with a wire brush and then places the steaks on the grill rack above the charcoal.  The steaks are turned over every 3 to 5 min. while cooking.  The grill lid is kept on the entire grill time, except when turning the steaks.  Cook the steaks until they reach your desired doneness.  Place steaks on a platter and allow the steaks to rest on the platter for 5 min. before serving.   



Tuesday, March 6, 2012

Nicholson's Farmhouse Peanut Butter Pie


Nicholson's Farmhouse Peanut Butter Pie

Nicholson's Farmhouse was located in Havana, Florida.  It was the homestead of Paul Nicholson.  They moved a number of old homes to the location.  One home was the kitchen and another was a gift shop.  One home was the main dining area and the other three or four homes were dining areas, too.  Their specialty was marinated steaks.  It became a very popular place for those attending FSU football games in Tallahassee.  Over the years, there were many parties celebrated there. 

I was so blessed to be given this recipe many years ago by Sandy, who made the pies for Nicholson's Farmhouse and other restaurants in Tallahassee.

Nicholson's Farmhouse Peanut Butter Pie is worthy of a blue ribbon and I guarantee your family will agree!  The recipe makes three pies, so you can share.....or not!


Nicholson's Farmhouse Peanut Butter Pie

3 graham cracker pie crusts
1 stick butter, room temperature
3 - 8 oz. pkgs. Philadelphia Cream Cheese, room temperature
1 1/2 cups Jif Creamy Peanut Butter
3 cups Cool Whip
4 cups powdered sugar

Mix all of the above together and spread in pie crusts.

Topping:

1 cup milk chocolate chips
2/3 cup half & half

Combine chips and half & half.  Melt in microwave.  It will take approx. 5 min., stirring after 2 1/2 min.  You want it to be slightly thick.  Spread on pies.

Refrigerate pies.



Monday, March 5, 2012

Chicken Paprikash


Chicken Paprikash

I had decided to cook Chicken Paprikash, Homemade Bread, and Nicholson's Farmhouse Peanut Butter Pie for our Sunday lunch but my daughter-in-law, Joy, had called me earlier in the week and said that Eli had ball practice on Sunday at 1:00, so we moved our lunch to Saturday.  It was just as good on Saturday as it would have been on Sunday!  Chicken Paprikash is a recipe that we have always associated with cold weather.  I told my family that this would probably be our last making of Chicken Paprikash until late fall or early winter.  This recipe makes a large pot, so we know there will be some leftovers for our lunches and there are no complaints about that! 

This takes about 3 1/2 hours to make but it's worth it.  It's not difficult, just time consuming.  From the time you begin, the smells are tantalizing.  Onions sauted in butter to the addition of the Hungarian Paprika...........smells you will love having in your own kitchen!

Chicken Paprikash

3 Tbsp. margarine
1 large onion, chopped
4 large chicken breasts with skin
3 heaping Tbsp. of Hungarian Paprika
3 sweet banana peppers
3 tsp. salt
2 tsp. black pepper
3/4 cup milk
4 heaping Tbsp. of self-rising flour 
16 oz. sour cream
3 Tbsp. hot sauce
1 box or bag of Rotini spiral pasta
1 Tbsp. margarine
1 tsp. salt

Saute onion in margarine in a large stock pot.  Add chicken and cover with water.  Add salt, pepper, Hungarian Paprika, and banana peppers.  Bring to a boil, cover, and simmer on medium for two hours.  Remove the banana peppers and discard.  Remove chicken from stock pot.  Allow the chicken to cool and then remove the skin.  Tear the chicken apart and then return the chicken to the stock pot.  Add hot sauce and stir.

In a separate bowl, stir together milk and flour to make a paste.  Add sour cream to this mixture and mix well.  Pour into stock pot.  This will slightly thicken the chicken and broth.  Return to a boil and then simmer for one hour.

In a separate boiler, bring water to a boil.  Add a tsp. of salt and a Tbsp. of butter.  Add Rotini spiral pasta.  Cook for 8 min. stirring several times.  Drain the pasta in a colander.

Pour the cooked pasta into the stock pot.  Stir.  You are now ready to enjoy a delicious bowl of Chicken Paprikash.

I always serve this with homemade bread made in my bread machine. 



Friday, March 2, 2012

Microwave Peanut Brittle


Microwave Peanut Brittle

We made Peanut Brittle last weekend and Phillip loaded it up with peanuts.  This recipe makes just the right amount for two and should last several days but we tend to overindulge when we make it!  If you have leftovers and sometimes we do, place the Peanut Brittle in an airtight container. 

Microwave Peanut Brittle

1 cup raw peanuts
1/2 cup Karo Syrup
1 cup sugar
1/8 tsp. salt

Microwave on high for 6 1/2 min., stirring after 4 min.

Remove from microwave and add 1 Tbsp. butter and 1 tsp. vanilla flavoring.  Microwave for 45 seconds.

Remove from microwave.  Add 1 tsp. baking soda.  Stir quickly until foamy and then pour immediately onto a pizza pan that has been covered with butter.  Allow to cool and then break apart.

Thursday, March 1, 2012

Homemade White Bread - 1 1/2 lb. Loaf - Bread Machine


Homemade Bread

There are three meals that I prepare that I feel that we must have Homemade Bread.  This past Sunday, I cooked Chicken Tetrazinni (#1) and as you can see we had a loaf of Homemade Bread to go with it.  This coming Sunday, I will be cooking Chicken Paprikash (#2) and there will be Homemade Bread baked to go with it.  In the near future, we will have Lasagna (#3) and yes, there will be Homemade Bread at that meal, too. 

Bread Machines are inexpensive and so easy to operate.  The smell and taste of Homemade Bread is hard to beat. 

Homemade Bread 

1 cup warm water
3 Tbsp. Crisco Oil
3 Tbsp. sugar
1 1/2 tsp. salt
3 cups Bread Flour
2 1/4 tsp. Active Dry Yeast

Put all ingredients into the bread machine and bake.

Bake Time:  2 hrs. 40 min.

Remove loaf from bread machine.  Slice and serve with butter.