Total Pageviews

Monday, April 30, 2012

Grilled Chili Dogs



Grilled Chili Dogs

Believe it or not, I had never eaten a grilled hot dog until last week.  I am not saying that we have not grilled hot dogs at our house, though.  Usually when Phillip grilled hot dogs, he also grilled cheese burgers and I would always choose the cheese burger but comment on how good the grilled wieners looked and smelled.  Just never had room in my belly for both!  Well, I came home from work recently and Phillip was standing at the grill and the lid was on the grill.  He told me that he had decided to make hot dog chili with the hamburger meat and was grilling hot dogs.  When he lifted the lid off of the grill, he was really grilling cheese burgers.  I told him after we had our supper of cheese burgers that he had slung a craving on me for Grilled Chili Dogs and that's what I wanted to try one night soon.  A Grilled Chili Dog was just as good as I had hoped it would be!  I found out what I had been missing and why Phillip and Brent loved them so.  Never too old to learn or try something new.

Grilling the hot dog wieners does not take long, about 10 - 12 min.  Light the charcoal and allow it to burn until it turns white.  Place the wieners on the rack.  After cooking for about 3 min., roll the wieners a quarter turn.  Continue to roll and cook the wieners until they are cooked to desired doneness.  Serve with hot dog chili.

Grilled Chili Dogs 

Oscar Meyer Wieners
Hot Dog Buns
1 lb. ground chuck
1 small onion, chopped
1 - 8 oz. can Tomato Sauce
1 tsp. of chili powder
1/2 tsp. salt
1/2 tsp. pepper

Place ground chuck, chopped onion, salt, and pepper in a medium saucepan.  Cook on medium heat.  Use a fork to mash down on meat, so that the meat will be in small pieces.  Drain meat.  Add tomato sauce and chili powder.  Allow to simmer for 30 min.

Friday, April 27, 2012

Sweet Tea


Sweet Tea

I am a Southern Girl through and through about my Sweet Tea.  I have Sweet Tea with my breakfast, lunch, and dinner as well as in between meals.  I leave home in the morning with my Tervis Tumbler filled to the brim with Sweet Tea.  I sip on it all morning until time to refill at lunch.  When I get home from work, I fill my Tervis Tumbler with Sweet Tea to go along with our evening meal.  When I am on a diet kick, I will give up certain foods or quantities of food but I will not give up my Sweet Tea! 

I found for Phillip the Best PaPa Ever Tervis Tumber at the Tervis Tumbler Shop at Pier Park in Panama City.  Could not be a truer statement.......He is the Best PaPa Ever.  Just ask Eli.


Sweet Tea

2 Lipton decaffeinated family size tea bags
small boiler
water

Fill a small boiler half full of water.  Add 2 tea bags.  Bring to a boil.  Remove from heat and let steep for 15 to 30 min.  Place 1 cup of sugar in a gallon tea pitcher.  Fill the pitcher 3/4 full of water.  Stir to dissolve sugar.  After the tea has been allowed to steep, add tea to pitcher and then stir.  Place tea pitcher in refrigerator to cool.  Keep in refrigerator when you are not serving. 

To me, the tea has a better taste after it has become cold.

Thursday, April 26, 2012

Pear Salad


Pear Salad

I don't think I ever attended one of our family reunions that there was not a plate of Pear Salad.  My Granny King always had Pear Salad for us when we would come for a visit.  I loved it then and I still love it now.  I have seen it made with a cherry on top but I just like it plain and simple. 

Pear Salad

1 - 15 oz. can of pear halves
Hellman's Mayonnaise
Shredded Sharp Cheddar Cheese

Drain the can of pear halves.  I use a tsp. to put mayonnaise on each pear half.  Sprinkle with cheese.  Refrigerate.

Wednesday, April 25, 2012

Potato Salad


Potato Salad

We especially like to eat our Potato Salad right after it is made.  It's still warm and just right.  I did not have a recipe for Potato Salad written down until I began this blog.  I have always just added what I wanted as I made it.  I would always use the same ingredients but the quantity may differ.  It's not my mother's recipe or my mother-in-law's recipe.  It's all my recipe!

Potato Salad

5 medium Russet potatoes or 3 large baking potatoes, peeled & cubed
4 Tbsp. Hellman's Mayonnaise
1 Tbsp. mustard
1 small onion, chopped
1/3 cup sweet pickles
2 hard-boiled eggs, chopped
salt
pepper

Peel the potatoes, wash, cube, and then place in a large boiler.  Cover the potatoes with water.  Add 1 tsp. salt.  Cook on medium high for 30 min.  Check to see if they are done.  If not, cook a little longer.  When done, pour into colander to drain.  You may use the boiler that the potatoes cooked in for mixing the potato salad.  Pour the potatoes into the large boiler.  Add the chopped onion, eggs, and pickles.  Add mayonnaise, mustard, salt, and pepper.  Stir all together until well blended.  I like a creamy consistency and I vary on the amount of mayonnaise that I use in order to get this consistency.  The pickles that I use in my Potato Salad are crystallized sweet pickles that I make each summer.  This is a recipe that you can change in whatever way that you would like in order for you and your family to enjoy it.

Pour the Potato Salad into a lovely bowl, place on your dinner table, and enjoy.


Tuesday, April 24, 2012

Baked Beans


Baked Beans

I was always asked to bring the Baked Beans when we had our Annual July 4th BBQ's with all of the Herring family.  We think the hot smoked ham sausage that we buy at Jones Meats in Climax, GA is the key ingredient.  Every family has their own original recipe for Baked Beans.  I bet your family has a key ingredient, too. 

Baked Beans

28 oz. Bush's Original Baked Beans
1 small onion, chopped
1/3 cup brown sugar
1 Tbsp. yellow mustard
5 or more hot smoked ham sausage, chopped fine
1/2 to 3/4 cup Bulls Eye Original BBQ Sauce

Pour beans with liquid into a casserole dish.  Remove bacon seasoning from can of beans and discard.  Add all of the above ingredients to beans and stir.  Cover beans with aluminum foil.  Bake at 300 degrees for 2 hrs. 



Monday, April 23, 2012

Grilled Pork Ribs


Grilled Pork Ribs

Our Sunday lunch was Grilled Pork Ribs, Potato Salad, Baked Beans, Cheesy New Potatoes, and Yeast Rolls.  It was such a windy day but nice weather for grilling.  Phillip dug some new potatoes for our lunch as well as for Brent and his family to have at their home.  We had our first daylily blooms today.  We continue to gather mayhaws daily and there is definitely a love for mayhaw jelly in our area.  I love the stories that are told to me at The Market at Dothan Nurseries when people are buying mayhaw jelly from me.  Precious memories of their momma or grandmother serving mayhaw jelly to them.  Cotton has been planted in the field next to our house.  It won't be long before peanuts will be planted in the field across the road from us.  It's a busy time for our farming community.  Our blackberry bushes are covered in white blooms.  Can't wait until it's time to gather blackberries.   It'll be here soon enough.  After lunch today with Brent and his family, we retreated to the front porch for visiting.  Life is good.

Phillip grills on a Weber 22 inch grill.  For ribs, he pours Kingsford Charcoal into half of the bottom surface of the grills with the brickets two deep.  This was to cook 14 country style pork ribs.  Spray lighter fluid over the charcoal until well covered.  Let it soak in and then ignite with a match or hand lighter.  The charcoal will need to burn until the flame dies down and the charcoal is completely white.  Scrub the grill rack with a wire brush to clean where the charcoal has burned. 

Place the pork ribs on the rack over the charcoal.  Place the lid back on the grill with the vents open.  After 3-4 min., remove the lid and check the ribs for grill marks.  As the ribs begin to show grill marks on the side closest to the fire, they will need to be flipped.  You will continue to check and flip the ribs until all of the ribs have grill marks on both sides.  You will flip the ribs several times during the cooking process.  When the ribs are done, place in a casserole dish that the surface has been covered with aluminum foil.  Cover the top of the dish with aluminum foil, so that the ribs are completely covered.  Place in a 300 degree oven for two hours.  The ribs will be tender and moist.  Serve with BullsEye Original BBQ Sauce.    

Friday, April 20, 2012

Gone to The Market at Dothan Nurseries

I was baking Cheese Straws last night and realized at 10:30 that I had not put anything on the blog for today.  I thought I was going to take Cheese Straws to The Market but decided that I don't have Cheese Straws perfected just yet.  However, I do have Mayhaw Jelly, Blackberry Jelly, and Hot Pepper Jelly.  Hope to see ya'll at The Market at Dothan Nurseries from 9 to 1. 

Thursday, April 19, 2012

Pecan Sandie Bars


Pecan Sandie Bars

Happy Birthday to me!  I am 55 (double nickels) today.  What a blessing to be given another year of life. 

I had not made Pecan Sandie Bars for sometime and decided it would be our dessert this past Sunday.  This is a creation of my co-worker, Lavirty.  The butter pecan flavoring and chopped pecans give this a wonderful flavor.  We love our pecans in the south!  The Pecan Sandie Bars are best when they are warm, so warm a bar for about 30 sec. and enjoy.


Pecan Sandie Bars

3 cups all-purpose flour
1 1/2 cups real butter
2 cups chopped pecans
1 tsp. Butter Pecan flavoring
1 1/2 cups sugar

Preheat oven to 400 degrees.

Mix all ingredients in a mixing bowl.  Spray a 15 X 10 jelly roll pan with cooking spray.  Press mixture into pan and bake for 18 min. 



Wednesday, April 18, 2012

Chicken Tetrazinni



Chicken Tetrazinni

Chicken Tetrazinni with a slice of homemade bread.   So good!  This is one of Phillip's favorite meals.   I had to drive to the Cottonwood IGA for a bellpepper before I could make our lunch on Saturday and I told Phillip I hoped it would be the last bellpepper that I have to buy with bellpepper plants in our garden.  It'll be a while yet before they will be ready but it's so nice to have that convenience. 

My bestest friend, GeorgeAnn, gave me this recipe when we were in a young couples Sunday School class in the late 70's.  We went over to GeorgeAnn and Merrell's house for a supper of Chicken Tetrazinni, Garlic Bread, and a Blackberry Cobbler.  Good memories from Cloverdale Baptist!

Chicken Tetrazinni

3 Tbsp. butter
1 large onion, chopped
1 bellpepper, chopped
3 large chicken breasts
1 1/2 cups chicken broth
2 cans cream of mushroom soup
1 - 12 oz. pkg. angel hair pasta
Velveeta Cheese slices

Saute onion and bellpepper in melted butter.  Boil chicken until done.  Allow chicken to cool and then shred chicken into small pieces.  Cook angel hair pasta, according to pkg. directions, and then drain in colander.  Combine all ingredients, except for cheese slices, in a large bowl.  Pour into a large pyrex dish that has been sprayed with Pam Spray.

Bake at 350 degrees for 20 min.  After baking for 20 min., add cheese slices on top.  I add enough slices to cover the entire top.  Bake an additional 5 min. to melt cheese.

Tuesday, April 17, 2012

Fried Cornbread



Fried Cornbread

In South Alabama, when you cook and serve peas or butterbeans, you've got to have Fried Cornbread to eat with them.  I took my mother-in-law's recipe but changed the shape of the cornbread.  Let me back up a moment.  She did not have a recipe and simply stirred everything together and it came out perfect everytime.  What a grand lady she was!  I cook by recipes, so I had to observe her and get her to measure her ingredients for me to have a recipe.  She would always shape her cornbread like a log and I prefer a crunchy flat patty.  Phillip came up with a way to get the shape that we wanted.  I had bought for him a large pancake flipper several years ago when I was in Savannah.  He sprays the backside of the flipper with Pam Spray and then places a Tbsp. of cornbread batter on the backside of the flipper.  The cornbread batter slides off easily into the hot grease.  It cooks into a crunchy flat patty.  I think the buttermilk gives it the best flavor!

Fried Cornbread

1 cup J. T. Pollard's Fine Corn Meal
1 tsp. salt
1/4 tsp. baking soda
1 cup buttermilk

Stir all of the above together.  If too stiff, add a few drops of buttermilk.  If too thin, add a small amount of corn meal.  You do not want the batter to be thick if you want a crunchy flat patty.  Fry in hot grease until golden brown.

Monday, April 16, 2012

Cheesy New Potatoes



Cheesy New Potatoes

Saturday, Phillip decided to dig up new potatoes in our lower garden to see if they were ready.  He had planted in late January and knew there was a good chance there would be potatoes on the vines.  Normally he planted the potatoes closer to February 14 and gathered potatoes for the first time for Mother's Day weekend.  This was our family tradition for his Mother.  She would prepare Cheesy New Potatoes for her family for Mother's Day.  As long as the potatoes were available in the garden, Phillip would take his Mother potatoes.  Her favorite way to eat them was boiled.  Once they were done, she would remove a few from the boiler and place them in a bowl.  She would mash them with her fork and then sprinkle with salt and pepper.  Phillip's Mom liked to tease him about his garden and told him that he might not be able to grow other things but could certainly grow potatoes!  How I wish she could see the beautiful garden and fruit orchard that he has now!

For our Sunday lunch, we had chicken tenders, Cheesy New Potatoes, white peas, fried corn bread, and Pecan Sandies for dessert.  I told our grandson, Eli, that a Baptist preacher would love our Sunday lunch.  I explained that Baptist preachers like fried chicken and used to families invited the preacher to come home and have lunch with them.  

Cheesy New Potatoes

New potatoes, fresh from the garden
(can be bought at the grocery store, too)
1 tsp. salt
2 Tbsp. corn oil
2 Tbsp. self-rising flour
shredded sharp cheddar cheese

Place potatoes in a boiler and cover with water.  Add a tsp. of salt and 2 Tbsp. corn oil.  Boil over medium heat until done, about 40 min.  Pour a cup of water into a bowl, add 2 Tbsp. of 
self-rising flour and stir with a whisk.  Once incorporated, pour into the boiler of potatoes and water.  Stir often while it thickens over medium heat.  Pour the potatoes into a casserole dish.  Cover with a layer of shredded sharp cheddar cheese.  Place in the oven and allow the cheese to melt, about 5 min. 

Friday, April 13, 2012

Mayhaw Jelly


Mayhaw Jelly

When I talk about my Mayhaw Jelly or tell people that we grow mayhaws, some people don't know what I am talking about or what mayhaws look like.  I thought I would give ya'll a glimpse of mayhaws that will soon be ripe and mayhaws that are ready now.  The trees have long thorns, so we gather them after they fall off of the tree.  We are gathering mayhaws daily now.  Normally, they ripen in May but this year they are ripening in April. 

When I was growing up, I have fond memories of going for visits to see my Granny King and PawPaw.  We would always have buttered toast with mayhaw jelly for breakfast.  When you're a little girl, you can't help but remember pink jelly.  I liked the taste of that pink jelly, too.  Still do!

Mayhaw Jelly

1 gallon of mayhaws

Place washed berries in a large stock pot.  Cover the berries with water and allow them 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 mayhaws into the pillowcase and the water that the mayhaws cooked in drains through the pillowcase into the pot.  Next, I squeeze the mayhaws that are in the pillowcase and allow the juice to run into the pot.  When I am through squeezing the mayhaws to remove the juice, I throw away the pillowcase with the mayhaws in it.  The mayhaw juice as well as the water they cooked in will be the juice that you use to make the mayhaw jelly with.  This juice will make several makings of mayhaw jelly.  The juice can be kept in the refrigerator for several days to use to make jelly.

4 cups mayhaw juice
5 1/2 cups sugar
1 pkg. Sure-Jell

Bring juice and Sure-Jell to a rolling boil in a large pot.  Add sugar.  Bring to a rolling boil again.  Boil hard for 2 - 3 min.  Pour into jars.

This will make 7 half-pints.

Thursday, April 12, 2012

Smoked Pork Chop



Smoked Pork Chop

We took a little detour on the way to Tallahassee this past Saturday.  We went to Climax, GA to buy smoked pork chops at Jones Meats.  We buy the whole smoked loin and have the smoked pork chops cut 3/4 inch thick.  If you want a very simple meal, you can make a smoked pork sandwich with fresh Sunbeam bread and mayonnaise.  Another delicious meal is to prepare potato salad, butterbeans, and fried okra to go along with the smoked pork chop.  I no longer buy a ham because we prefer the smoked pork chops. 

I place the frozen smoked pork chops in a single layer in a pyrex dish that has already been sprayed with Pam Spray.  I cover the dish with aluminum foil.  The pork chops are baked at 300 degrees for 3 hours.  After baking for 2 1/2 hours, I remove the aluminum foil and turn the pork chops over.  This allows both sides of the smoked pork chop to be browned in the juices of the meat.  Replace the aluminum foil and continue to bake for the remainder of the cook time.

Baking your meat at a low heat and over several hours is a great way to tenderize your meat, whether it is a roast, chicken, or smoked pork chop.  Remember low and slow.

Wednesday, April 11, 2012

Green Bean Casserole


Green Bean Casserole

My sister, Debra, always brings a Green Bean Casserole to our parent's house for holidays.  There are no complaints about that.  Her son-in-law, Steve, was quite happy to see Green Bean Casserole for our Easter meal.  I told Debra when she came in with her casserole dish that I would be taking a picture as soon as she removed the lid and it would be on my blog this week.  She teased me that she was doing the cooking and I was taking the credit but I told her that this is the Green Bean Casserole that I cook, too, thanks to her recipe! 

This recipe is included with ads for french fried onions and is always in magazines during the fall of the year when holidays are approaching. 

Green Bean Casserole

1 can Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
2 - 14.5 oz. cans French Style Green Beans
1 - 2.8 oz. can French's french fried onions

Mix together all but 1/2 can of french fried onions.  Pour into a 1 1/2 qt. size casserole dish that has been sprayed with Pam Spray before filling.

Bake at 350 degrees for 30 min.  Add remaining 1/2 can of french onions and bake an additional 5 min.



Tuesday, April 10, 2012

Blueberry Delight



Blueberry Delight

We went to my parent's house this past Saturday to celebrate Easter with my parents, sister and family, and brother.  I brought Blueberry Delight for dessert and it was delightful!  I do believe this is favorite of most of our family.  I, along with my Mother and sister, thought that the crust was even better than usual on Saturday.  I told them that I made the crust with Land O Lakes Real Butter and maybe that was the difference because I usually make it with margarine.  I guarantee you will make a memory with your family when you make Blueberry Delight for them.

Blueberry Delight

1 cup plain flour
1 cup chopped pecans
1 1/2 sticks Land O Lakes Real Butter, melted

Mix above and press into a 13 X 9 X 2 in. pyrex dish.  Bake at 350 degrees for 23 min.

1 box powdered sugar
1 - 12 oz. Cool Whip, thawed
1 - 8 oz. pkg. Philadelphia Cream Cheese, room temperature

Mix above with electrix mixer and pour over crust.  Top with 21 oz. Lucky Leaf Blueberry Pie Filling.  Refrigerate.

Monday, April 9, 2012

Manwich Sandwich



Manwich Sandwich

I have loved Manwich since I was a kid and that was a very long time ago!  This is a quick, easy, and delicious meal.  Little league baseball has begun and Moms are having to make a quick supper before going to the ball field, or have to eat at the ball park, or they stop by a fast food restaurant on the way home.  We live in the country, so when Brent was playing ball the only option was to eat at home.  Try Manwich.  You'll like it!

Manwich Sandwich

1 1lb.  ground chuck
1 - 15.5 oz. can Hunt's Manwich Original Sloppy Joe Sauce
Hamburger Buns

Cook ground chuck over medium heat in a medium sauce pan until meat is done.  Drain meat, then return meat to the sauce pan.  Add Manwich sauce and heat.  Serve on hamburger buns.

The recipe calls for 1 lb. of ground chuck but we always cook 1 1/2 lbs. to 2 lbs.  We like a thicker sauce.

Friday, April 6, 2012

The Market at Dothan Nurseries



The Market at Dothan Nurseries

Since we were at Eli's ballgame last night until 9:00 and did not get home until 10:00 (you know you have to go to McDonald's after a ballgame), I did not cook tonight and did not have a recipe ready to post on the blog for today.  However, I do want to invite ya'll to The Market at Dothan Nurseries today from 9:00 to 1:00.  I have pictured the items that I will be selling today.  I will have blackberry jelly, hot pepper jelly, and mayhaw jelly as well as D's Southern Shug-ah Nuts. 
The Market will offer homemade breads from The Bread Lady, fresh bouquets of flowers from Yang Farms, frozen casseroles from Shelley Catering, tea cakes, brownie mix, local honey, pottery, fresh eggs, spring vegetables, goat cheese, and other farm products.  Dothan Nurseries is a treat all by itself.  Come see the beautiful plants, trees, pottery, gift shop, and displays of flowers and plants. 

It's a great day to go to The Market at Dothan Nurseries.  Hope to see ya there!

Thursday, April 5, 2012

14 Layer Chocolate Cake


14 Layer Chocolate Cake

Today, our son, Brent, is celebrating his 30th birthday.  I gave him a choice of homemade brownies and ice cream or a 14 Layer Chocolate Cake and guess which one he chose?  Yep, the 14 Layer Chocolate Cake!  I told him that I would bring him the cake today but he chose to wait until we grill steaks on Sunday and have it for dessert.  This cake is very moist and the icing does not get hard but stays soft.  It's a delicious cake for a couple of weeks (if it lasts that long!)
Happy Birthday, son!

14 Layer Chocolate Cake

1 cup Crisco Shortening
2 cups sugar
6 eggs, beaten
1 cup milk
3 cups Martha White self-rising flour, sifted
2 Tbsp. vanilla extract

Cream shortening and sugar.  Add one ingredient at a time and beat after each addition until all has been added.  Place 3 heaping Tbsp. of batter into 8 in. pans that have been sprayed with Baker's Joy.  Bake at 350 degrees for 8 to 10 min.  Stack layers and add chocolate icing while hot.

Chocolate Icing

3 sticks plus 2 Tbsp. of butter
2 - 12 oz. cans of Pet Milk
4 1/2 cups sugar
13 1/2 Tbsp. of Hershey's Cocoa

Melt butter.  Add Pet Milk, sugar, and Hershey's Cocoa.  Cook over medium/low heat until it comes to a boil, stirring often.  Continue to cook for 7 min. or until desired consistency.  It will thicken slightly.

Place icing in a double boiler.  It will remain hot while you bake the cake layers and place icing on cake layers.

I use a soup ladle to pour the icing on the cake layers.  I usually put two soup ladles of icing on the layer and then use a tsp. to spread the icing.

Wednesday, April 4, 2012

Hobo's



Hobo's

Growing up, the only hobo that I knew about was a man who wanted to catch a ride for free on a train!  I had never heard of a Hobo that you eat.  Phillip introduced me to Hobo's when we were dating a long time ago.  He said that his mother made hobo's for her family and everyone could have their choice of ingredients since Hobo's are made in individual servings.  Our Hobo's are made with ground chuck, potatoes, onions, salt, and pepper.  You may add carrots, bellpepper, banana peppers, jalapeno peppers, or any ingredient that you choose. 

Hobo's

Ground Chuck
Potatoes, peeled & sliced
Onions, chopped
Salt
Pepper

You begin by tearing off a square of aluminum foil.  You will need to tear off squares of aluminum foil for the number of Hobo's that you will be preparing.  You will need a pkg. of ground chuck.  You will be making hamburger patties for each person.  You can make the patty the size of a hamburger patty or the size of a hamburger steak.  Place the patty in the center of the square of aluminum foil.  Next, peel and slice a medium potato for each hobo.  Place the sliced potatoes on top of the hamburger patty.  Next, add chopped onion, salt, and pepper.  You are now ready to close the square of aluminum foil.  Bring the two longest sides of the aluminum foil together and roll down to the top of the hobo.  Also, roll the aluminum foil on each end of the hobo toward the hobo.  This seals the hobo.  Place the hobo's with the sealed side up in a casserole dish.  Should there be any leakage from the hobo, it will leak into the casserole dish.

Bake at 350 degrees for 1 1/2 hrs.

The Hobo's also heat up well as a leftover.

Tuesday, April 3, 2012

Corn Dip



Corn Dip

This is my favorite new recipe from last year.  My friend and co-worker, Brenda, gave me the recipe after giving me a taste or two or three when she had brought this for her lunch.  I liked it so much that when I got off of work I drove to Wal-Mart and picked up enough stuff to make this dip twice.  If you have leftovers after you serve this dip,  you will want to warm the dip before eating with chips.  So good.

Corn Dip

1 - 11 oz. can of niblets corn, drained
1 - 11 oz. can of shoepeg corn, drained
1 - 10 oz. can of Rotel Original Tomatoes, drained
1 - 8 oz. pkg. of Philadelphia Cream Cheese, room temperature, cut into chunks
1/2 tsp. garlic powder
1/2 tsp. chili powder

Stir all of the above together.  Pour into a casserole dish that has been sprayed with Pam Spray.  Bake at 350 degrees for 30 min.  Remove from oven and top with 2 cups of grated Monterrey Jack/Colby cheese.  Serve with Frito Scoops or your choice of chips.

Monday, April 2, 2012

Garden Pea Dumplings


Garden Pea Dumplings

I had never heard of Garden Pea Dumplings and certainly had no idea how to make dumplings when I married Phillip.  My mother-in-law always cooked chicken and dumplings at Thanksgiving and Christmas.  When one of us was sick, she would surprise us with a pot of chicken and dumplings and you know it was just what we needed to make us feel better.  As a change, she would make a pot of Garden Pea Dumplings using a can of Lesueur sweet peas with the addition of water for the broth to cook the dumplings in.  When you have someone who makes the meals that you love and you don't see how the meal was put together, you have no idea how it was accomplished or how much work and time was involved in the preparation.  I was so fortunate that I helped my mother-in-law for a couple of years to prepare her dumplings and dressing for the family Thanksgiving and Christmas meals as her health begin to fail.  Otherwise, I would just have a recipe and would not have had the experience of preparing it with her as she gave me step by step instructions. 

With spring in the air and Easter this coming Sunday, I thought this would be a good recipe to share.  You can use fresh english peas or canned Lesueur sweet peas.  Our son, Brent, loves homemade dumplings, so he sure did enjoy the pot of Garden Pea Dumplings that I made for our lunch yesterday.  We had Fried Chicken Tenders, White Peas, Garden Pea Dumplings, and Corn Dip.  It was all good!

Garden Pea Dumplings

5 1/2 cups Martha White self-rising flour
2 cups of cold water
1 Tbsp. salt

Sift flour into a large deep bowl.  Add water and salt.  Use your hands to mix together.  You want the dough to be smooth and not sticky.  You may have to sprinkle a little more flour on the dough to get the consistency that you want.

I spread a cup or two of flour on my granite island.  I place the dough in the middle of the island and use my hands to flatten the dough.  I flour my rolling pin and then use the rolling pin to smooth out the dough in all directions as thin as possible.  You are now ready to cut the dough  into dumplings.

I cover the surface of my jellyroll pan with Press 'N Seal.

I cut long strips from top to bottom.  I then cut long strips from side to side.  The cut dumplings are now ready to go on the jellyroll pan.  I do a single layer and then tear off another piece of Press 'N Seal.  I continue this process until all dumplings are on the jellyroll pan.  I securely cover the top of the pan and place the dumplings into the freezer.  They will keep until I am ready to cook them.  I usually have 3 layers and it usually takes 1 1/2 layers for a cooking for us. 

For garden pea dumplings, make your broth with a 15 oz. can of Lesueur sweet peas and the addition of 4 more canfuls of water.  Add 1 tsp. salt, 1/2 tsp. black pepper, and 2 Tbsp. corn oil.  Bring broth to a boil.  Add frozen dumplings.  Do not stir.  Cook dumplings for 5 min.  Gently move dumplings around with a wooden spoon during the cooking process.

For chicken and dumplings, boil 4 chicken breasts with the skin on.  Add 1 tsp. salt and 1/2 tsp. black pepper.  Cook chicken breasts until done.  Remove chicken from the pot and allow to cool.  Remove skin and bones.  Tear chicken apart and return to the chicken broth in the pot. Bring to a boil.  Add dumplings.