This is a recipe from my sister Wanda.
2 c sugar
1/4 c cocoa stir these two together
1 1/2 water stir into the above at medium heat until sugar dissolves
1 T vanilla
2-3 T butter
Serve over biscuits
Yummy! I grew up on this and still love it to this day. Sister Shirley makes it using some flour for thicker gravy. Either way, it's CHOCOLATE!
Enjoy...
Saturday, March 27, 2010
Tuesday, March 16, 2010
Crawfish Cornbread-Yummy
Ruby Crawfish Cornbread from my friend Sandra Williams
1 Cup - Martha White Self rising Corn meal - w/buttermilk
1/2 Cup - Vegetable Oil or Butter if you insist
2 - Eggs
1 Cup - Shredded Cheddar Cheese - mild or sharp is fine
1 Cup - Chopped onions
1 Cup - Chopped Bell Pepper
1 Large can of Cream Style Corn
1 Small jar of Chopped Pimentos
1/4 Cup - Jalapeno Peppers - if you like it hot you've got to get hotter
1 lb. Crawfish tails (frozen is fine if you can't get fresh, but fresh is fresh
Mix well in large mixing bowl
Spray 9 x 13 pan with Pam
Spread in pan evenly
Bake at 375 degrees for 55 minutes
If you buy the crawfish already shelled and frozen in a 1 lb package like at Publix (you sometimes have to ask for it in the fish department but they usually keep it in stock) you can double the amounts of the other ingredients and make 2 pans. This is the best way as the first one will be all gone before you know it so you have to hide the second one for yourself.
1 Cup - Martha White Self rising Corn meal - w/buttermilk
1/2 Cup - Vegetable Oil or Butter if you insist
2 - Eggs
1 Cup - Shredded Cheddar Cheese - mild or sharp is fine
1 Cup - Chopped onions
1 Cup - Chopped Bell Pepper
1 Large can of Cream Style Corn
1 Small jar of Chopped Pimentos
1/4 Cup - Jalapeno Peppers - if you like it hot you've got to get hotter
1 lb. Crawfish tails (frozen is fine if you can't get fresh, but fresh is fresh
Mix well in large mixing bowl
Spray 9 x 13 pan with Pam
Spread in pan evenly
Bake at 375 degrees for 55 minutes
If you buy the crawfish already shelled and frozen in a 1 lb package like at Publix (you sometimes have to ask for it in the fish department but they usually keep it in stock) you can double the amounts of the other ingredients and make 2 pans. This is the best way as the first one will be all gone before you know it so you have to hide the second one for yourself.
Thursday, March 11, 2010
Pineapple salsa salmon & rice
This is so delicious, easy & quick. I got the recipe from Publix.
1/2 lb fresh pineapple chunks (or canned)
4 salmon fillets (skin removed 1 1/2 lb thawed)
1 c refrigerated fresh salsa
1 T honey mustard
2 t cornstarch
2 t prepared horseradish
2 c instant rice
Cooking spray
1/2 t lemon pepper seasoning
Prep
Chop pineapple into small pieces
Check fish for bones (wash hands)
Combine pineapple, salsa, honey mustard, cornstarch, and horseradish; set aside. Cook rice following package instructions.
Preheat large saute pan on medium high 2-3 minutes. Coat both sides of fish with cooking spray; sprinkle with lemon pepper. Place fish in pan; cook 3 minutes.
Turn fish and add salsa mixture. Cover and reduce heat to medium; cook 5-7 minutes or until 145degree F (or flesh separates easily) Serve fish and sauce over rice.
My son doesn't like pineapple so I'll use mandarin oranges instead of pineapple but won't cook them quite as long.
Enjoy...
1/2 lb fresh pineapple chunks (or canned)
4 salmon fillets (skin removed 1 1/2 lb thawed)
1 c refrigerated fresh salsa
1 T honey mustard
2 t cornstarch
2 t prepared horseradish
2 c instant rice
Cooking spray
1/2 t lemon pepper seasoning
Prep
Chop pineapple into small pieces
Check fish for bones (wash hands)
Combine pineapple, salsa, honey mustard, cornstarch, and horseradish; set aside. Cook rice following package instructions.
Preheat large saute pan on medium high 2-3 minutes. Coat both sides of fish with cooking spray; sprinkle with lemon pepper. Place fish in pan; cook 3 minutes.
Turn fish and add salsa mixture. Cover and reduce heat to medium; cook 5-7 minutes or until 145degree F (or flesh separates easily) Serve fish and sauce over rice.
My son doesn't like pineapple so I'll use mandarin oranges instead of pineapple but won't cook them quite as long.
Enjoy...
Monday, March 8, 2010
Product review
This is Organic Blatter Blaster pancake batter. I found it in Publix in the egg beater section. It's a little pricey, $4.99 but I'd say worth it for someone who is solo or a couple who just wants pancakes some of the time. IMO, it wouldn't be good for a group (too pricey.) One can says it makes 28 4" pancakes. No mess and it tastes good too. What will they think of next?Later...
Sunday, March 7, 2010
Frozen TangOrita
From Oprah.com
4 oz tangerine juice
2 oz tequila, Patron Silver
1/3 oz (or "hint" triple sec
Crushed ice
Floating mint leaf
Colored salt & sugar mix on rim
Garnish with tangerine slice
Squeeze four oz of fresh tangerine juice (or get store bought)
Add two oz tequila and hint of triple sec. Blend with crushed ice and add a mint leaf. Rim your glass with the mix of salt & sugar and garnish with a slice of tangerine.
4 oz tangerine juice
2 oz tequila, Patron Silver
1/3 oz (or "hint" triple sec
Crushed ice
Floating mint leaf
Colored salt & sugar mix on rim
Garnish with tangerine slice
Squeeze four oz of fresh tangerine juice (or get store bought)
Add two oz tequila and hint of triple sec. Blend with crushed ice and add a mint leaf. Rim your glass with the mix of salt & sugar and garnish with a slice of tangerine.
Taco Pie
1 lb ground beef
1 pkg taco seasoning
2 c corn chips or doritos
1 c sour cream
1 c cheddar cheese shredded
1 pie shell unbaked
Brown ground beef & drain, add taco seasoning and cook according to pkg directions. In the bottom of the pie shell put the crushed corn chips. Add the taco mixture; then put the sour cream on top; then put the cheddar cheese on top.
Bake at 350 degrees for 30-35 minutes.
Enjoy
1 pkg taco seasoning
2 c corn chips or doritos
1 c sour cream
1 c cheddar cheese shredded
1 pie shell unbaked
Brown ground beef & drain, add taco seasoning and cook according to pkg directions. In the bottom of the pie shell put the crushed corn chips. Add the taco mixture; then put the sour cream on top; then put the cheddar cheese on top.
Bake at 350 degrees for 30-35 minutes.
Enjoy
Corn Casserole
1 16oz can creamed corn
1/2 c milk
1 c Bisquick
1 egg beaten
2 T butter, melted
2T sugar
8 oz monterey jack cheese
Mix all but cheese. Pour half into greased baking dish. Slice cheese (I use shredded) and cover mixture. Pour rest of corn mixture over cheese. Bake 20-30 minutes at 400 degrees.
Enjoy.
1/2 c milk
1 c Bisquick
1 egg beaten
2 T butter, melted
2T sugar
8 oz monterey jack cheese
Mix all but cheese. Pour half into greased baking dish. Slice cheese (I use shredded) and cover mixture. Pour rest of corn mixture over cheese. Bake 20-30 minutes at 400 degrees.
Enjoy.
Hamburger Cobbler
1 sm onion diced
1/2 clover garlic, minced
1 T fat
1 lb hamburger
1 t salt
1/4 t pepper
1/4 t marjoram
1/4 lb cheddar cheese, sliced
1 large can tomatoes, drained (I use diced)
2 T Worcestershire sauce
3 T ketchup
1 8 1/2oz pkg corn muffin mix
Saute onion and garlic in fat in skillet; add hamburger and seasoning and brown lightly. Spread mixture in 9" square baking dish arrange cheese on top of meat; top with tomatoes mixed with Worcestershire sauce and ketchup. Mix corn muffin mix according to directions on package. Pour over meat mixture. Bake at 400 degrees for 25 minutes. Cut in squares.
1/2 clover garlic, minced
1 T fat
1 lb hamburger
1 t salt
1/4 t pepper
1/4 t marjoram
1/4 lb cheddar cheese, sliced
1 large can tomatoes, drained (I use diced)
2 T Worcestershire sauce
3 T ketchup
1 8 1/2oz pkg corn muffin mix
Saute onion and garlic in fat in skillet; add hamburger and seasoning and brown lightly. Spread mixture in 9" square baking dish arrange cheese on top of meat; top with tomatoes mixed with Worcestershire sauce and ketchup. Mix corn muffin mix according to directions on package. Pour over meat mixture. Bake at 400 degrees for 25 minutes. Cut in squares.
Cool Summer Cake
Cake:
1 box Duncan Hines Butter-Yellow Cake Mix
4 eggs
1/2 c vegetable oil
1 15 oz can Mandarin Oranges with juice
Mix all ingredients together for four minutes. Bake in a 9x13 inch pan sprayed with Pam or other shortening at 350 degrees for 35-40 minutes. Let cool in pan.
Frosting:
1 20 oz can crushed pineapple w/juice
1 3 oz box vanilla instant pudding
1 9 oz carton cool whip
Optional: Coconut in the frosting or roasted and sprinkled on top (note I won't eat it because it has coconut on it;) chopped macadamia nuts; strawberries for decoration. Frost and serve from the pan; store in refrigerator.
1 box Duncan Hines Butter-Yellow Cake Mix
4 eggs
1/2 c vegetable oil
1 15 oz can Mandarin Oranges with juice
Mix all ingredients together for four minutes. Bake in a 9x13 inch pan sprayed with Pam or other shortening at 350 degrees for 35-40 minutes. Let cool in pan.
Frosting:
1 20 oz can crushed pineapple w/juice
1 3 oz box vanilla instant pudding
1 9 oz carton cool whip
Optional: Coconut in the frosting or roasted and sprinkled on top (note I won't eat it because it has coconut on it;) chopped macadamia nuts; strawberries for decoration. Frost and serve from the pan; store in refrigerator.
Twinkie Treat
15-20 twinkies
1 lg box vanilla pudding
2 or 3 boxes of frozen strawberries
1 large carton cool whip
Line pan with Twinkies
Fix pudding according to directions on box and pour over Twinkies
Pour strawberries over the pudding
Spread cool whip over top and refrigerate.
Yummy!
Enjoy.
1 lg box vanilla pudding
2 or 3 boxes of frozen strawberries
1 large carton cool whip
Line pan with Twinkies
Fix pudding according to directions on box and pour over Twinkies
Pour strawberries over the pudding
Spread cool whip over top and refrigerate.
Yummy!
Enjoy.
Beef Biscuit Casserole
1 lb hamburger
1 (16 oz) can pork & beans
3/4 c barbecue sauce
2 tbsp brown sugar
1 tbsp minced onion
1 pkg 10 flaky biscuits, halved
1 c cheddar cheese, shredded
Brown hamburger & drain. Add beans, barbecue sauce, brown sugar and minced onion. Cook until bubbly. Place in greased 2 quart casserole. Place biscuits (cut side down) on beef mixture. Sprinkle cheddar cheese over the top. Bake at 375 degrees for 20-25 minutes or until biscuits are golden brown.
Got this recipe from the Womens RV forum from Sally and have taken it to many potlucks. It's popular.
Enjoy
1 (16 oz) can pork & beans
3/4 c barbecue sauce
2 tbsp brown sugar
1 tbsp minced onion
1 pkg 10 flaky biscuits, halved
1 c cheddar cheese, shredded
Brown hamburger & drain. Add beans, barbecue sauce, brown sugar and minced onion. Cook until bubbly. Place in greased 2 quart casserole. Place biscuits (cut side down) on beef mixture. Sprinkle cheddar cheese over the top. Bake at 375 degrees for 20-25 minutes or until biscuits are golden brown.
Got this recipe from the Womens RV forum from Sally and have taken it to many potlucks. It's popular.
Enjoy
Beans
This is a hit at all barbecues & potlucks.
1 lb Bacon-diced
3 medium sweet onions
1 Large can B&M or Bush's baked beans
1 sm can diced tomatoes
1 sm can kidney or black beans drained
1 sm can pinto beans drained
3/4 c dark brown sugar
1/2 c ketchup
1/4 c yellow mustard
In a frying pan saute bacon and onions together till the onions are translucent. Put the remaining ingredients in a large crock pot and then add the onion & bacon to it. Simmer over very low heat for a couple hours to blend flavors.
This tastes even better the 2nd day and makes enough for a large crowd. Half the recipe for a smaller pot.
Enjoy.
1 lb Bacon-diced
3 medium sweet onions
1 Large can B&M or Bush's baked beans
1 sm can diced tomatoes
1 sm can kidney or black beans drained
1 sm can pinto beans drained
3/4 c dark brown sugar
1/2 c ketchup
1/4 c yellow mustard
In a frying pan saute bacon and onions together till the onions are translucent. Put the remaining ingredients in a large crock pot and then add the onion & bacon to it. Simmer over very low heat for a couple hours to blend flavors.
This tastes even better the 2nd day and makes enough for a large crowd. Half the recipe for a smaller pot.
Enjoy.
Chicken Enchilada Soup
Ann Candler gave me this recipe. She won two chili/soup cook offs at work. This recipe makes a lot so be prepared to serve a lot of people.
1 Tablespoon vegetable oil
1 lb boneliess, skinless chicken breast halves (I use a whole chicken)
1/2 c diced onion
1 clove garlic, minced
4 cups chicken broth
1 cup masa harina (Mexican flour)
3 cups water, divided
1 c enchilada sauce
1 lb processed cheese, cubed
1 t salt
1 t chili powder
1/2 t ground cumin
I add jalepano peppers
Heat oil in large pot over medium heat, brown chicken breasts for 5 minutes on ea side. Shred and set aside
To the pot add onions and garlic; saute for 2 minutes or until onion is translucent. Pour in chicken broth.
In a medium bowl combine masa harina w/2 cups of water and whisk until well blended.
To the onions and garlic add the masa harina mixture, remaining water, enchilada sauce, cheese, salt, chili powder and cumin. Bring to a boil, add shredded chicken. Reduce heat to low and simmer 30 to 40 minutes or until thickened.
Enjoy.
1 Tablespoon vegetable oil
1 lb boneliess, skinless chicken breast halves (I use a whole chicken)
1/2 c diced onion
1 clove garlic, minced
4 cups chicken broth
1 cup masa harina (Mexican flour)
3 cups water, divided
1 c enchilada sauce
1 lb processed cheese, cubed
1 t salt
1 t chili powder
1/2 t ground cumin
I add jalepano peppers
Heat oil in large pot over medium heat, brown chicken breasts for 5 minutes on ea side. Shred and set aside
To the pot add onions and garlic; saute for 2 minutes or until onion is translucent. Pour in chicken broth.
In a medium bowl combine masa harina w/2 cups of water and whisk until well blended.
To the onions and garlic add the masa harina mixture, remaining water, enchilada sauce, cheese, salt, chili powder and cumin. Bring to a boil, add shredded chicken. Reduce heat to low and simmer 30 to 40 minutes or until thickened.
Enjoy.
Subscribe to:
Posts (Atom)