Peanutty Chocolate Pretzels - From the Faithgirlz Cookbook
1 cup creamy peanut butter
2 teaspoons butter, room temp
2/3 cup powdered sugar
3/4 cup light brown sugar
1/2 tsp vanilla extract
2 cups pretzels, lightly crushed
2 cups chocolate chips
Beat peanut butter and butter until smooth and creamy. Beat in powdered sugar, light brown sugar, and vanill aextract until well mixed. Add more powdered sugar until filling can hold its shape. Fold in broken pretzel pieces. Form mixtures into balls. Place balls on wax paper and refrigerate until ready to dip. Melt chocolate chips in microwave for 30 seconds, stir, melt additionally until ready to dip. Using a fork, dip each ball in chocolate. Return to pan and refrigerate until set.
Comfy, Cozy Chai - from FaithGirlz Cookbook
2 cups water
1/4 cup honey
4 black teabags
1/2 teaspoon vanilla extract
1 cinnamon stick
1 tsp ground cloves
1/4 teaspoon ground ginger
1/4 tsp ground cardamom
1/8 tsp ground nutmeg
2 cups milk
In a saucepan, bring water to a boil, add honey, teabags, vanilla and spices. Reduce heat and simmer for 5 minutes. Add milk and heat to a near boil. Remove and serve.
Scotch Eggs - from Faithgirlz cookbook
5 eggs
1 pound ground breakfast sausage
1/2 cup flour
2 cups dried bread crumbs
Boil eggs, remove shells. Evenly divide sausage into five portions. Roll an egg in flour. Evenly wrap one portion of sausage around the floured egg, covering completely. Roll egg/sausage ball in bread crumbs. Repeat for remaining eggs/sausage. Bake at 375 for 30 minutes or until bread crumbs are golden brown
Broccoli Squares - from the Best of Christmas at Home Cookbook
2 8-oz cans of refrigerated crescent roll dough
2 8-oz packages cream cheese, softened
1 cup mayo
1 1-oz pkg ranch dressing mix
1 head fresh broccoli, schopped
3 Roma (plum) tomatoes, chopped
1 cup shredded cheddar cheese
Arange crescent roll dough on a lightly greased baking sheet in four rectangles. Bake at 375 for 12 minutes or until golden brown. Remove from heat and allow to cool completely. In a medium bowl, mix cream cheese, mayo, and dressing mix. Spread over rolls. Sprinkle with broccoli and tomatoes, top with cheese and serve.
Christmas Morning Coffee - from the Best of Christmas at Home Cookbook
1 10-cup pot of brewed coffee
1/3 cup water
1/2 cup sugar
1/4 cup unsweetened cocoa
1/4 tsp ground cinnamon
pinch grated nutmeg
Sweetened whipped topping if desired
Prepare coffee. While it's brewing, heat water to a low boil in a large saucepan. Stir in sugar, cocoa, cinnamon, and nutmeg. Bring back to a low boil for 1 minute, stirring occasionally. Combine cofffee with cocoa mixture in saucepan. Top with whipped cream.
Rotisserie style Chicken - from the Best of Christmas at Home cookbook
1 (4-5 pound) whole chicken
2 tsp salt
1 tsp paprika
1/2 teaspoon onion powder
1/2 teaspoon ground thyme
1/2 tsp black pepper
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1 onion, quartered
Remove giblets from chicken. Rinse out cavity and pat dry. Set aside. In a small bowl, mix spices. Rub spice mixture on the inside and outside of the chicken. Place onion inside cavity. Place chicken in sealable bag and refrigerate overnight. Remove from bag and place in roasting pan. Bake uncovered at 250 for 5 hours or until 180 degrees inside.
Zesty Carrots
6-8 carrots cut in 1/4 inch slices
1/2 cup mao
2 tablespoons minced onion
1 tbsp prepared horseradish
1/4 cup srhedded cheddar cheese
1 tsp salt
1/4 tsp black pepper
1/2 cup crushed corn flakes
1 tbsp butter, melted
Place carrots in saucepan and cover with water. Cook for 5 minutes. Drain, reserving 1/4 cup water. Pour reserved liquid into mixing bowl. Stir in mayo, onion, horseradish, cheese, salt, and pepper. Mix well. Add carrots. Transfer to greased 2 quart baking dish. Sprinkle with crushed corn flakes and drizzle with butter. Bake at 350 for 20-25 minutes
Peanut Butter Thumbprints - from the Best of Christmas at Home Cookbook
1 stick unsalted butter, softened
1/2 cup peanut butter
1 1/4 cup sugar
1 egg
2 tbsp milk
2 cups flour
2/3 cup raspberry jam
Beat butter and peanut butter together. Add sugar and beat until fluffy. Beat in egg and milk. Add flour and stir until thick dough is formed. Place in small covered bowl and refrigerate at least 2 hours or until well chilled. Preheat oven to 350 - roll dough into 1 inch gballs and place on cookie shet. flatten with palm of hand and make small indentation in each with your thumb tip. Fill each indentation with 1/2 tsp of the jam. Bake 13-15 minutes or until edges are lightly browned.
Simple Corn Souffle - from FaithGirlz Cookbook
1 large egg
1 stick melted butter
1 15-oz can whole kernal corn, drained
1 15-oz can creamed corn
1 8 1/2 ounce box corn muffin mix
1 cup sour cream
Mix all ingredients into a bowl. Pour into oven safe dish and bake fro 45-60 minutes. When it rises slightly and is lightly brown on top - it's done.
Serve immediately.
Orange Jello
2 lg. pk. Orange jello
2 lg. cans Mandarin Oranges
1 lg. can Crushed Pineapple
2 cups Vanilla Ice cream
Bring juice from fruit & enough water to equal 2 cups to a boil.
Mix in jello, pour in fruit, stir.
Dissolve ice cream in jello.
Pour into container. (I like to use a clear one…sometimes there’s a separation of color and sometimes there isn’t)
Refrigerate.
Carrot Cake
2 C. sugar
1 ½ C. Wesson oil
4 eggs
3 C. fine grated carrots
1 C. raisins
1 C. chopped walnuts
2 C. flour
1 t. salt
2 t. baking powder
2 t. baking soda
1 t. cinnamon
5 drops walnut flavoring
1 t. vanilla
Stir all together (don’t beat!!!). Pour into angel food cake pan. Bake @ 350° for 1 ½ hrs.
Glaze Icing
1 C. sugar
1 T. white corn syrup
½ C. buttermilk
1 t. baking soda
Mix together & boil until foaming (about 2 min.) pour over cake while hot & still in pan
Added notes that I learned over the years of making this and wanting it to taste like mom’s J… (okay, so I thought I could do it better, more efficiently…but discovered there was a reason she did it the exact same way every time)
· Use Wesson oil…don’t know why but it makes a difference.
· Use the fine grating part of your grater. (Using a food processor just doesn’t produce the same texture.)
· Use a knife and ‘help’ the icing soak down the sides by gently sliding the knife between the pan and the cake.
· Place the cake pan on a plate when you pour the icing on it.
May Kitchen Caboodle Show
May 25, 2012
Bekah's Mama's Homemade Chocolates Recipe
The following recipe is very versatile in that you can divide the fondant and add many different flavors and tints such as lemon/lt.yellow, mint/lt green, raspberry or strawberry/pink, orange/orange. Your imagination can go wild with using nuts, cherries or whatever tastes you enjoy.
BASIC FONDANT - this is a creamy fondant, not a cake topping fondant
5 cups sugar
1 cup whole milk
1 cup whipping cream
4 tablespoons butter (1/2 stick)
1/2 teaspoon cream of tartar
Combine all of the above ingredients in a large heavy saucepan. Stir until sugar is moistened. Place on high heat with no lid. Bring to a boil then gradually lower thermometer into boiling syrup. Cook, lowering the heat slightly as temperature rises....stirring not necessary. Cook to 236 degrees. Pour onto marble slab and cool to lukewarm.
(Optional ....a few drops of Invertase which will help the fondant to become creamier, may be added). Work with large flat (not rubber) spatula until fondant creams...(working the fondant means simply moving spatula under and over including all of the cooked mixture). As you continue doing this the fondant with become thicker and you can form it into a ball)..... knead with hands until very smooth.....by that time fondant will be cool.
Wrap in waxed paper until ready to add flavoring and color of choice.
Form into balls, dip in melted chocolate and place on waxed paper until chocolate sets. These will keep for a few weeks in a cool room.
Enjoy
February Kitchen Caboodle Show
February 24, 2012
Reprinted from Fix-It and Enjoy-It Potluck Heaven. ©Good Books. www.GoodBooks.com. Used by permission. All rights reserved.
Chocolate Cake in a Mug
Makes 1-2 servings
Prep Time: 5 minutes
Microwaving Time: 3 minutes
4 Tbsp. cake flour
4 Tbsp. sugar
2 Tbsp. cocoa powder
1 egg
3 Tbsp. milk
3 Tbsp. vegetable oil
dash of vanilla
3 Tbsp. small chocolate chips
1. Place flour, sugar, and cocoa powder in a mixing bowl. Stir together well.
2. Add egg and mix thoroughly.
3. Pour in milk, oil, vanilla, and chocolate chips. Mix well.
4. Pour into one large mug, or divide between 2 mugs.
5. Microwave on high for about 3 minutes. Cake may rise over top of mug.
6. Test for firmness by pressing on the top with a spoon.
7. If not done, microwave in 30-second increments until done.
8. Allow to cool a little before eating.
Tip: If you want to top off the cake with ice cream, divide the batter between 3 mugs.
Mexican Egg Rolls
Makes 18 egg rolls
Prep. Time: 35- 40 minutes
Cooking Time: 5 minutes/batch; about 20 minutes total
2 ½ cups shredded chicken, cooked
1 ½ cups (6-oz.) shredded Mexican cheese blend
1 cup frozen corn, thawed
1 cup canned black beans, rinsed and drained
5 green onions, chopped
¼ cup minced fresh cilantro
1 tsp. salt
1 tsp. ground cumin
1 tsp. grated lime peel
¼ tsp. cayenne pepper
16-oz. pkg. egg roll wrappers
oil for deep-fat frying
1. In a large bowl, combine chicken, cheese, corn, beans, onions, cilantro, salt, cumin, lime peel, and pepper.
2. Please ¼ cup of mixture in center of one egg roll wrapper. (Keep remaining wrappers covered with damp paper towels until ready to use.)
3. Fold bottom corner over filling. Fold sides toward the center over filling. Moisten remaining corner with water. Roll up tightly to seal. Repeat with each wrapper.
4. In electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 2 minutes on each side or until golden brown.
5. Drain on paper towels.
Tips:
1. Keep finished egg rolls warm in a covered dish until ready to serve.
2. Serve with salsa and/or sour cream as dipping sauces.
December Kitchen Caboodle Show
December 16, 2011
Amy Miller's Seasoned Salt Recipe (makes 11 pounds)
9 pounds coarse ground salt
1 pound coarse ground pepper
The following are approximate amounts:
2 1/8 oz. ground ginger
3 1/4 oz. paprika
1 1/4 oz. chili powder
2 1/2 oz garlic powder
1 teaspoon turmeric
1 teaspoon ground sage
Mix well and store in air tight containers.
Gloria Gaither's Chipped Beef Gravy
2 (4.5 ounce) jars of dried beef (she uses Armour bread)
1/4 stick of butter
1 cup scalding hot water
2 cups milk
2 heaping tablespoons flour
pepper
With kitchen shears, cut beef in narrow strips into a large skillet. Add buttter and water, bring to a boil, cover, and reduce heat to a simmer for 10 minutes to coax the flavor from the meat. Add pepper. Meanwhile, put milk and flour into a shaker, and shake until smooth. Gradually add flour mixture to meat mixture over medium heat, stirring constantly. Have extra milk on hand to thin if gravy thickens beyond the consistency of a creamy sauce.
Gloria Gaither's Perfect Biscuits Every Time!
2 cups flour
4 teaspoons baking powder
1 1/2 teaspoons salt
1/2 cup shortening (Butter flavored Crisco)
1 egg
milk
In a large mixing bowl, combine flour, baking powder, and salt. Work in the shortening. Break the egg in a cup and fill the rest of the cup with milk. Pour milk and egg into flour-and-shortening mixture, and mix until all ingredients are just blended. Don't overmix. Pour dough onto a floured cutting board and gently shape with floured hands until dough is about 1 inch thick. Cut with biscuit cutter and place biscuits in a greased, 9-inch cake pan. Keep gently tucking the edges of the remaining dough into shape, but don't handle any more than needed. Bake biscuits in oven at 350 until lightly golden brown. Serve hot with butter and honey, or with chipped beef or sausage gravy.
November Kitchen Caboodle Show
November 30, 2011
Becky Caughel's Lemon Clouds
1 box of cake mix (your favorite flavor)
1 egg
1 (8 ounce) container of thawed Cool Whip
1/2 cup (or more) powdered sugar for rolling cookies.
Mix cake mix, egg, and Cool Whip together. Dough will be very sticky. Use teaspoons to shape small balls, drop onto plate of powdered sugar, and coat dough evenly with sugar. Place dough balls on lightly greased cookie sheet. Bake at 350 for 12-15 minutes until cookie edges start to brown slightly.
Susan Street's Chocolate Gooey Butter Cookies
1 (8 ounce) brick cream cheese, room temperature
1 stick butter, room temperature
1 egg
1 teaspoon vanilla extract
1 (18 ounce) box moist chocolate cake mix
powdered sugar for dusting
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and roll in powdered sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake for 12 minutes at 350. The cookies will remain soft and gooey. Cool completely and sprinkle with more powdered sugar if desiredCarmilla Nafziger's Peanut Surprise Cookies
1/2 cup butter, at room temperature1/2 cup chunky peanut butter1/2 cup granulated sugar1/2 cup packed light brown sugar1 egg1 1/4 cup sifted all purpose flour1/2 teaspoon baking powder3/4 teaspoon baking soda1/4 teaspoon salt3/4 cup Milk Dudsextra granulated sugar for rolling cookiesBeat butter, peanut butter, and sugars together until creamy and fluffy. Beat in egg. Sift flour, baking powder, soda and salt together and add to butter mixture, mixing well. Chill dough thoroughly. Roll into 1 inch balls. Press a Milk Dud into the center of each ball and roll dough around it. Roll each ball in the extra granulated sugar; place on ungreased cookie sheet. Bake at 375 for 10 minutes. Makes 3 1/2 dozen
Thanksgiving Show
November 10, 2011
Pumpkin Pie Play Dough
5 1/2 cups flour2 cups salt8 teaspoons cream of tartar1 container (1 1/2 ounces) pumpkin pie spice3/4 cup oil4 cups waterorange food coloringIn a large saucepan, mix flour, salt, cream of tartar and spice. Add oil ater and food coloring; stir over medium heat. Continue stirring until dough forms and lumps are gone. Place on counter and let cool a minute or two. Knead dough until smooth. Store in airtight container.
October Cooking Show
October 27, 2011
Sandi Patty's BBQ Chili
1 pound ground turkey2 cans diced tomatoes, with garlic and onion2 cans chili beans, in medium spiced sauce1 can tomato sauce1 packet chili seasoning (spice level depending on your preference)1-2 teaspoons cumin1-2 teaspoons chipotle chili powder3 cloves garlic, minced2 teaspoons cinnamon4 tablespoons BBQ sauce1 tablespoon olive oilsalt and pepper to tasteBrown ground turkey with olive oil in skillet. (Turkey can get a bit sticky on the bottom of the skillet; so make sure to use olive oil, adding more if you need it.) When the turkey is mostly done, add salt, pepper, and cinnamon.In a large pot over medium-high heat, add all ingredients. Cook for at least 20-30 minutes, stirring occasionally. Reduce temperature for another 20 minutes. Chili is best when it simmers slowly for a while and next day leftovers are normally better than the first batch.) Serve with your favorite toppings (such as sour cream, chives, oyster crackers, cilantro, shredded cheese.)
Sandi Patty's Pumpkin Snickerdoodles
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3-4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup canned pumpkin
1 egg
1 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
2 tablespoons white sugar
2 teaspoons ground cinnamon
Preheat oven to 350 degrees. Whisk flour, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl. Set aside. Cream butter and brown and white sugar in a large bowl. Beat pumpkin, egg, and vanilla into creamed butter and sugar, and mix until creamy. With a wooden spoon, mix the dry ingredients into the wet just until blended.
Refrigerate dough for at least 30 minutes (not necessary, but the chilled dough will make rolling the cookies much easier). Mix cinnamon and sugar in a small bowl. Roll tablespoons of dough in the cinnamon sugar mixture and place on cookie sheets lined iwth parchment paper. Bake 15-20 minutes. Cool on wire racks.
1 16 ounce package of small sausage links
1 cup BBQ sauce
1 cup grape jelly
In medium saucepan or slow cooker, combine all ingredients. Bring sauce to a boil, reduce heat and let simmer for 15 minutes. Serve as appetizer with toothpicks as the utensils.
Adela Hufford's Pumpkin Custard Pie
1 cup pumpkin (butternut squash)
3 eggs
1 Tablespoon flour
1/4 cup brown sugar
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
2 cups milk
Mix the above with a mixer or blender and pour into a 9 or 10 inch pie pan. You can pour it very full, so I usually add the last part when the pie is in the oven.
375 for 15 min. and then, 350 for 30 min or until toothpick comes out clean. I started using a toothpick instead of a knife so that it doesn't leave a slit in the top!!
You can substitute 1/3 teas. Nutmeg and 1/2 teas. Cinnamon for the pumpkin pie spice
Adela Hufford's Apple Cranberry Crunch
5-6 apples (Macintosh, Cortland, or Granny Smith, cored, peeled, and thinly sliced)
1 cup fresh cranberries
1/4 cup sugar
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2/3 cup quick cooking oats
2/3 cup flour
1 cup brown sugar
1/2 cup butter, chopped
1 cup pecans, chopped
Preheat oven to 375. Grease a 9x13 baking dish. In a large bowl, mix together apples, cranberries, sugar, cinnamon, and nutmeg. Place evenly in baking dish. In the same bowl, combine oats, flour, sugar, and butter. Mix with fork until mixture is crumbly. Stir in pecans. Sprinkle mixture over apples. Bake for 40-50 minutes or until topping is golden brown and apples are tender.
Adela Hufford's Roasted Pumpkin Seeds
1 c pumpkin seeds, cleaned
1 T butter
1 t salt
1 t Worchester sauce
Boil seeds in water for 5-10 minutes. Dry off seeds. Toss with ingredients. Spread seeds out on rimmed baking sheet. Bake at 30 min at 350.
September Cooking Show
September 30, 2011
S'more Cups
1 cup graham cracker crumbs (about 7 crackers)
1/4 cup powdered sugar
6 Tablespoons butter, melted
4 chocolate bars
12 regular size marshmallows
Combine cracker crumbs, powdered sugar, and butter in a bowl and mix well. Scoop about a tablespoon of the mixture into 24 cups of a mini muffin tin. Press crumbs into a tart shape with a tart shaper or spoon. Bake at 350 for 4-5 minutes or until edges are bubbly. Break 2 of the candy bars into 24 rectangles and cut the 12 marshmallows in half. Place one chocolate rectangle in each cup and cover with marshmallow half. Return to the oven for 2 minutes or until marshmallows are slightly softened. Cool for 15 minutes. Break remaining 2 chocolate bars into rectangles and melt in microwave. Dip the top of each marshmallow in melted chocolate. Turn cups right side up and allow to cool and chocolate to harden.
Judy Reynolds
Midwest Living Magazine “Best of the Midwest” Cooking Competition
Grand Prize Winner of $10,000
~ Interviewed by Lynne Ford on August 10, 2011 ~
Caramel & Chocolate Kettle Corn Krispie Bars with Sea Salt
Midwestern Living 2010
8 cups Original Kettle Corn (I use the brand made in Popcorn, IN), remove any uncooked kernels
1 (8 oz.) package milk chocolate toffee bits
1 cup toasted pecans, chopped finely
2/3 cup light corn syrup
2/3 cup sweetened condensed milk
1/2 cup firmly packed light brown sugar
3 tablespoons granulated sugar
5 tablespoons salted butter
1 teaspoon vanilla extract
1 (12 oz.) package semi-sweet chocolate morsels or 1 (11.5) package milk chocolate morsels, melt to spreading consistency (I use the microwave to melt)
1/4 cup hot caramel topping, melt to pouring consistency (I used the Smucker’s brand—I use microwave to soften)
1 tablespoon or desired amount of sea salt for topping
Line an 11 x 7 x 2-inch baking pan with aluminum foil; use enough foil on sides to be able to pull bars from pan easily when ready to serve; set aside.
In a large mixing bowl add kettle corn, toffee bits and pecans; blend ingredients together with hands or large wooden spoon; set aside.
In a small saucepan combine corn syrup, condensed milk, brown sugar, granulated sugar, and butter. Bring mixture to a boil, stirring continuously, about 5 to 6 minutes or until the caramel sauce has turned a light golden brown. Remove from heat, stir in vanilla extract. Pour cooked caramel sauce over reserved kettle corn mixture. Blend, with a wooden spoon, until kettle corn mixture is completely coated by caramel sauce. Spread evenly in foil lined pan; press lightly to compact. Spread melted chocolate morsels evenly over kettle corn in baking pan. Use a spoon to drizzle 1/4 cup hot caramel topping over melted. Top with desired amount of sea salt. Cool in freezer until chocolate and hot caramel topping has set; about 45 to 60 minutes. If bars are taken out too soon cutting them will smash the popcorn down.
Remove from pan to cutting surface using extended ends of aluminum foil; remove foil. Cut into bars with a sharp knife or electric knife. Recipe makes about 20 to 24 bars. These bars freeze well.
Tip: Cutting is made easier by frequently cleaning caramel from knife with a wet paper towel.