Sunday, March 23, 2014

FARRO SALAD

1 8.8 OUNCE BAG OF TRADER JOE'S 10 MINUTE FARRO
1 CAN DRAINED CHICK PEAS
1 CAN DRAINED BLACK BEANS
1 11 OZ. CAN OF YELLOW CORN(if desired)
1 bag of shelled Edamame (cooked)
4 SPRING ONIONS SLICED THIN
1 SMALL GREEN BELL PEPPER DICED
1 SMALL RED BELL PEPPER DICED
1 10.OZ CAN DICED TOMATOES 
1 small bunch of Cilantro chopped
1 small Jalapeno pepper diced 
JUICE FROM 2 LIMES
1/2 TEASPOON CUMIN
HIMALAYAN SALT TO TASTE
AVOCADO (sliced on top if desired)  


COOK FARRO ACCORDING TO THE DIRECTIONS ON THE BAG.
IN A LARGE BOWL COMBINE ALL OF THE OTHER INGREDIENTS MIX WELL.
WHEN FARRO IS DONE, DRAIN AND COOL. THEN MIX IN WITH THE OTHER INGREDIENTS.
REFRIGERATE AN HOUR BEFORE SERVING, MIX AGAIN.
SERVE WITH SLICES OF AVOCADO ON TOP.

Wednesday, December 25, 2013

SHRIMP DIP

16 OZ CREAM CHEESE SOFTEN @ ROOM TEMP
1 CUP MAYO
1/3 CUP VERY FINELY CHOPPED ONION
2 TEASPOONS MUSTARD
4 DROPS TABASCO
4 CANS OF TINY SHRIMP DRAINED.

MIX CREAM CHEESE AND MAYONNAISE TOGETHER UNTIL SMOOTH. STIR IN ONION, MUSTARD AND TABASCO. MIX IN SHRIMP BY HAND.  PUT IN FRIDGE FOR AT LEAST 2 HOURS BEFORE SERVING.

SERVE WITH CRACKERS , OR CHIPS

Tuesday, December 24, 2013

No Chefs Allowed, Just Cooks: Cheesecake Cheesecake Cheesecake

No Chefs Allowed, Just Cooks: Cheesecake Cheesecake Cheesecake: 2 Cups Graham Cracker Crumbs 1/2 Cup ( 1 stick) of Butter, melted 1 Cup Sugar* divided 1/4 Teaspoon Cinnamon 1 Teaspoon cornstarch 2 L...

classic

Saturday, December 14, 2013

HOLIDAY RUM CAKE

Cake:
1 C chopped pecans or walnuts
1 box yellow cake mix
1   3 3/4 pkg vanilla instant pudding
4 eggs
1/2 cup cold water
1/2 cup Wesson oil
1/2 cup dark rum 80 proof
(if using yellow cake mix with pudding already in mix, omit the pudding and use 3 eggs instead of 4 , and  1/3 cup oil in stead of 1/2.)
Glaze:
1/4 lb butter
1/4 cup water
1 cup granulate sugar
1/2 cup dark rum
Preheat oven to 325, Grease and flour 10 inch tube pan or a 12 cup bundt pan. Sprinkle nuts in pan.  Mix all ingredients for cake and pour batter over nuts. Bake 1 hour.
Coll, invert on serving plate. Prick top with tooth pick all over top and sides. ***see glaze recipe below***Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze , Repeat until glaze is used up.

Glaze: Melt butter in sauce pan stir in water and sugar, boil 5 minutes, stirring constantly. Remove from heat and stir in rum. 
I make this every year at Christmas time. It is always a huge hit.

Sunday, October 27, 2013

BALTIMORE PEACH CAKE


1 T butter , softened
1 Cup sugar
2 1/2 Cups Flour
3 T baking powder
1 1/2 Cups milk
3/4 cup sugar
2 t cinnamon
5 large peaches, peeled and sliced
2 T butter, melted

With  an electric mixer, blend the first five ingredients. Spread in a greased and floured jelly roll pan. 15 X 10 jelly roll pan
Mix together the 3/4  cup sugar and cinnamon and sprinkle half the mixture lightly over the dough base.
Arrange peach slices in rows on top of cinnamon sugar. Sprinkle with remainder of the cinnamon sugar mixture and drizzle melted butter over all.
Bake for 25-30 minutes in preheated 350 degree oven.
Cool, then slice into small squares.

Cook's Note: If it is not peach season, you can use frozen peaches, just thaw them first. I imagine home canned peaches would be wonderful too!

This is an old recipe that is very popular in Baltimore. We used to get ours at a bakery in Woodlawn, Baltimore County, called " Silber's Bakery". When they closed, the bakery was taken over by the Bauhauf family. They continued on with the traditions from the previous owners and continued to make all the wonderful yummy things that the Silber family was famous for. Years later it was sold again and the picture below is how it was for years. I believe it is for sale again.
                                       

Sunday, October 20, 2013

Broccoli Cauliflower Salad

1 head of Cauliflower
2 bunches broccoli
1 1/2 C shredded sharp cheddar cheese
1/ 2 lb bacon cooked crisp and broken into pieces
2 Cups mayonnaise
3/4 cup sugar
1 small onion diced
3 T white vinegar

Mix the mayo, sugar onion and vinegar well. Cut up the Cauliflower and Broccoli in bite size pieces. Place in a big mixing  bowl, add cheese and bacon. Pour the mayo dressing you made over the veggies and mix well.
Place in a nice serving bowl and put in the fridge. Best if you can let it rest in fridge for 2 hours. This lets the flavors mingle a little. You may need to mix before serving.
   

Sunday, July 28, 2013

Roasted Pepper Cream Sauce

6 ounces of Silken Tofu
1 T cream cheese
1 garlic clove chopped
5 T grated Parmesan cheese
1 T feta cheese
2T milk
2 T butter
1/4 t pepper
6 baby sweet peppers (any color) roasted
1 Jalapeno pepper roasted  (yo will only use half of it)

Clean skin off peppers, seed and peel Jalapeno and use half
Put all  ingredients in a Vitamix Blender
Blend for 4 minutes until smooth and hot.
Toss with hot pasta and serve.
( if you do not have a Vitamix, heat everything in a sauce pan until cheeses and butter are melted, then put in your blender gradually going to high, add a tiny bit more milk if it is too thick for your blender, blend until smooth).

Sunday, June 16, 2013

Ty's Thai Salad with Sweet Cilantro Dressing

Ingredients:


Thai Salad

1 head of Napa Cabbage, shredded
1 head red cabbage, shredded
1 large cucumber, julienned ( I used a vegetable peeler)
1 10 oz bag shelled edamame, cooked and cooled
2 carrots, peeled and grated
2 green onions, finely sliced

In a large bowl, toss the cabbages, cucumber, edamame, carrots and green onions.

Sweet Lime-Cilantro Dressing

2 cups olive oil
1 1/2 cups finely chopped fresh cilantro( no stems, and I used my food processor)
1 cup sugar ( next time I am going to decrease the sugar to half and see how it is)
2 cloves garlic minced 
Juice of 2 large limes
1/2 t salt
1/2 t pepper
1 avocado, peeled and sliced

Mince Cilantro, then add the rest of the ingredients and mix well. Top each serving of salad with 2 T of the dressing( shake well and stir good before putting on salad) and 2 slices of avocado for garnish. I put the dressing for storage in a big mason jar for easy access.

Notes
Cooks note: You can also add 2 boneless chicken breasts cooked, chilled and thinly sliced.

** I really enjoyed this salad and the dressing! Taste is by itself before adding to the salad because it is amazing. I think it would be wonderful on chicken!  I am going to try with less sugar, only because it is really sweet. But oh so yummy, I swear!

OH, I saw Trisha Yearwood make this salad with Garth on her cooking show and it just looked so good I had to try it.....Trisha got it from a friend, and I am passing it on to my friends, so enjoy! 

Sunday, June 9, 2013

MARYLAND CRAB SOUP

1 very large stock pot

12 cups water
3 Knorr Beef bullion cubes
2 Knorr Chicken bullion cubes
1 large bay leaf
1/2 teaspoon dried basil
1 28 oz can of crushed tomatoes
1 small can of tomato sauce
1 15 oz can of petite cut diced tomatoes
1 bottle of Natty Boh Beer
2 slightly rounded teaspoons of Old Bay Seasoning( dont add more until after you've added the claws and cook for a 10 minutes to see if more is really needed or not)
1 bag of shredded cabbage (only use 3/4 of the bag)
1 small box frozen corn
1 small box frozen peas
1 small box frozen lima beans
1 small bag cut green beans
5 stalks of celery chopped
1 large onion chopped
5 carrots, peeled and chopped
5 very large potatoes peeled and cubed
4 slices of pre cooked bacon chopped
1 small container of claw meat
10 crab claws left over from steamed crabs
2 crabs, ( cleaned, and crack the bodies in half)

Make the liquid base adding the first 10 ingredients, cook on medium while you prep the veggies. Add the celery, cabbage, carrots and onion to the soup. Cook for about 20 minutes, then add the other veggies, and bacon. While they cook, cut up your potatoes in  good size cubes, add to soup and cook  for 30 minutes.
Once you feel the potatoes are cooked, add the claws, crab, and crab meat. Cook for 20 minutes.  You can keep the pot on 'warm" until ready to serve.
This is a large amount, so there is plenty to share!
                                                                         

Monday, May 27, 2013

Vegetarian Chili ( Crock-pot Recipe)

2 bags of Boca Crumbles (thawed)
1 packet of McCormick chili seasoning
1 teaspoon of cumin
1 teaspoon of cinnamon
                                               
1 teaspoon of chili powder
2 teaspoons of dried minced onion
2 small cans of tomato sauce, and 2 cans of water
1 15 oz can of Rotel diced tomatoes & green chilies
( I use mild everything)

Place all ingredients in  your crock-pot set on Low , stir everything to mix well, and put the lid on. Cook on low for 7-8 hours.
Serve in a bowl with a little cheddar cheese sprinkled on top.

This is a very thick chili, if you like yours soup like, only use 1 bag of the Boca Crumbles.
I actually liked this better than using ground turkey. The flavor is the same as when I used ground beef.

Also in 90% lean ground beef there are 49 calories per ounce. With Boca crumbles, there are 60 calories per  2 ounces and zero fat. A good source of protein as well.

Saturday, April 27, 2013

Lemon, frozen

I was given this tip and I am going to share it with you. 
Take a lemon, or two.....place them in the freezer. Once frozen, and you need to add a little lemon, either zest or flavoring, just take the frozen lemon out of the freezer and grate with a grater onto or into what ever you are making. Use skin and all. I think this is a really wonderful idea!

Sunday, April 7, 2013

Basil Spinach Hummus and Roasted Turkey Wrap

This is a nice light wrap, perfect for a quick lunch. It's filling and full of flavor. You can switch it up using any flavor wrap you'd like. The Sun dried tomato,or Spinach flavor wraps would work just as well as this whole wheat version.   

                                         


1 box of frozen spinach thawed and drained of water
1 can of chick peas
1 tablespoon of prepared pesto sauce
Olive oil as needed for proper texture

In your food processor all above ingredients and process well until it is consistency of hummus.(adding olive oil as needed for a smooth consistency).

Wrap

1 whole wheat tortilla wrap
prepared basil spinach hummus
3 slices of roasted turkey (deli style)
1 slice muenster cheese
2-3 avocado slices
2-3 slices of tomato
fresh spinach leaves

Spread hummus on wrap, 

Place turkey slices and tomato 

Next cheese and avocado slices

Top with Spinach and fold into a wrap.






Saturday, April 6, 2013

Spring Cleaning



Time to think about Spring Cleaning. And each new season, I go through my kitchen cabinets and check all of the "sell by" dates on dry goods and canned goods. You would be surprised at what you've been moving around thinking oh that will never go bad. Like rice. Did you know brown rice has a much shorter shelf life than white rice? Also those little seasoning packages you may pick up but forgot to use. Check the dates. Dry goods may seem to be able to last forever, but some will develop molds, especially those with some sort of oil or shortening mixed in like the baking mixes.
I'm trying to get away from chemicals for cleaning. Vinegar is a wonderful multi use ingredient. 
1 cup vinegar
1 cup water
1 spray bottle
There you go a perfect cleaner. ( not for grout or stone).
Instead of comet, or ajax, or one of those other scouring cleaners, here is an alternative.
1 1/2 C baking soda
1/2 C water
Make a paste, and store in a bowl or jar.
Use it like you would a scouring product. 
I'm adding a  few links to give you some ideas.  
http://www.vinegartips.com/scripts/pageViewSec.asp?id=7
 http://housekeeping.about.com/od/environment/a/Homemade-And-Natural-Cleaning-Products.htm  
http://pinterest.com/marschaeffer/diy-homemade-cleaning-products/  

Thursday, March 14, 2013

ROASTED CARROTS

Have you ever thought of carrots  when you are roasting all of those healthy veggies? Well it was only recently that I had a large amount of carrots that I thought, humm? What can I do with these besides boil, or make a cake, or salad? 
I decided to slice them lengthwise toss them around in a little olive oil, and placed them on a cookie sheet, pop them in the oven and roast them.
Much to my surprise they were wonderful, and sweet. 

Pre-heat your oven to 400 degrees
If you have large carrots,peel and slice them lengthwise. Smaller carrots you can peel, and roast whole. I do not suggest using those little pre- peeled baby carrots. Those little baby carrots  do not have the wonderful sweet flavor fresh whole carrots have. 
On a cookie sheet with non-stick foil, spray with olive oil spray, or drizzle a little on them tossing to cover and pop the sheet into the oven. Depending on the thickness of the carrots, 20 to 30 minutes will roast them nicely. Just watch them so they do not burn.
Enjoy!


Tuesday, November 20, 2012

PANETTONE BREAD PUDDING WITH CINNAMON SYRUP


I came across this recipe a few years ago and thought I'd give it a try. I'm so glad I did. I had never had Panettone Bread before , and fell in love with it. I have to limit myself to just a little or I would eat the entire loaf. This Bread Pudding recipe does it justice. I hope you give it a try, I know your family will enjoy it as much as mine does.  







Bread Pudding:
Butter
1 loaf Panettone bread, crusts trimmed, bread cut into 1-inch cubes
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups whole milk
1 1/4 cups sugar

Cinnamon Syrup:

1 cup water
1 cup dark brown sugar packed
2 tablespoons whipping cream
1/2 teaspoon ground cinnamon

For the syrup:
Combine 1 cup of water and brown sugar in a heavy medium size sauce pan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from heat and whisk in the cinnamon. Keep warm.( It can be made 1 day ahead. Cool , then cover and refrigerate. Re-warm before serving.

For the pudding:  

Lightly butter a 13 X9 X2 inch baking dish. Arrange the bread cubes in a prepared dish. In a large bowl, whisk the eggs, cream, milk and sugar to blend. Pour the custard over the bread cubes and press the cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the cubes into the custard mixture. Can be prepared 2 hours ahead, cover and refrigerate)
Preheat oven to 350 degrees
Bake until the pudding puffs and is set in the center about 45 minutes. Cool slightly. Spoon the bread pudding into bowls. Drizzle with warm Cinnamon Syrup and serve...

I make this for Christmas since in our area it's the only time the grocery stores sell this bread. The family loves it. They think it doesn't even need the syrup, you be the judge on that . A scoop of vanilla ice-cream next to that warm bread pudding is just wonderful! 

Monday, November 19, 2012

TUNA NOODLE CASSEROLE

One of the first dishes I learned to make during my Home Ec. class....way back in Woodlawn Jr. High School. Thanks to Mrs. Karpook, you were a great teacher!

1 Can Campbells Cream of Mushroom Soup
1/2  C milk
1 C peas
2 cans drained tuna
1/4 of a 12 pk pack of medium egg noodles (about 2 cups) cooked and drained.
1/4 C crushed potato chips (or 2T  plain dry bread crumbs)
1T butter, melted (omit this if you are using potato chips)

Heat oven to 400 . Stir the soup, milk peas and tuna and noodles and pour into a 1 1/2- qt casserole .  Sprinkle the potato chips on top.  ( if using bread crumbs,then stir the bread crumbs in the melted butter and sprinkle on top.)
Bake for 20 minutes or until bubbling and hot. 

My husband can not eat peas, so I use cut green beans in place of the peas. 

This is such a quick and easy comfort food dish to make . I can come home from work, toss everything together, put it in the oven and have a meal ready in no time at all.  
                                                        

Sunday, November 18, 2012

Labor of Love reaches # 200

I am so excited. My labor of love has hit it's 200th recipe. Please join me in celebrating food and family. Traditions that bring back loving memories of family and friends. I was actually brought to tears with my 200th entry. How could I have not , it was my Dads favorite. Love and miss you Daddy.


                                                                                
See the Recipe that follows, Dad's favorite Banana Pudding !

Nilla Wafer Banana Pudding

 
3/4 C granulated sugar, divided
1/3 C flour
dash salt
3 large eggs separated
2 cups whole milk
1/2 t vanilla
45 Nilla Wafers, divided
5 bananas, sliced

Mix 1/2 cup sugar, flour and salt in top of a double boiler. Blend in 3 egg yolks and milk. Cook, uncovered over boiling water 10 to 12 minutes or until thickened, stirring constantly. Remove from heat; stir in vanilla.
Reserve 12 wafers for garnish. Spread small amount of custard onto bottom of a 1-1/2 qt baking dish. Cover with layers of 1/3 each of the remaining wafers, bananas and remaining custard . Repeat layers 2 times.
Beat egg whites on high speed of mixer until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Spread over custard, sealing well to edge of dish
Bake  at 35 degrees for  15 to 20 minutes or until lightly browned. Cool slightly. Top with reserved wafers just before serving ( optional)
                                                   
This recipe as you know has been around forever!  It was one that my father used to make for us, and it was one of his most favorite treats. After I got married, and the family would come for Thanksgiving, or Christmas I would make this just for him. Miss you Daddy! This one is for you! 

STUFFED DATES

My Grandmother used to make these, especially for my Mother. She made them around Holiday time.
They are just so yummy.

4 1/2 C powdered sugar
2/3 C sweetened condensed milk 
1 1/2 t vanilla
1/4 t salt
1/2 cup finely chopped pecans (optional)
4 dozen whole pitted dates
Granulated sugar 


Mix powdered sugar, milk and vanilla and salt and if using, pecans.  Kneed until well blended. Place in a bowl and refrigerate overnight.

When ready, use a knife to make a slit lengthwise down the date, and stuff it with some of the fondant mixture. Close the date a little, leaving the stuffing showing and then roll in the granulated sugar all over. Repeat . Makes 4 dozen stuffed dates.

FRIED OYSTERS

1 container of fresh shucked oysters
flour for dredging
3 eggs beaten
salt and pepper
oil for frying
large iron skillet



There are no "exact" ingredients. This is one of those recipes you use the eye on how much to use. You know how your Grandmother said " a little of this, a little of that".
In a bowl, pour out the oysters, check for shells pieces with your fingers.
Have a dredging station...a bowl for flour, a bowl for egg, and a bowl with the oysters in it.

Take a nice large oyster, or two if small, dip in beaten eggs, then flour,gently rolling from hand to hand to drop off excess flour, and and repeat. Place on a plate.
Repeat until all oysters are used and you have a plate full.
 Cover the plate with wrap, place the plate in the fridge for 2 hours. 
Now it's time to fry, get your Iron Skillet ready with enough oil heated for frying. If you have a deep fryer...good for you, use it!
Once your oil is hot (not smoking hot) you are ready to fry. Place oysters in the frying pan leaving room in between so you can turn them over easily. They only take a few minutes on each side, just until they are a nice golden brown. Then lay them out on paper towels to drain the grease. Salt and pepper while hot.

We like cocktail sauce for dipping. But it not unheard of to see Fried Oyster Subs on the menu...

My sister and I love these.  Remember here in Maryland, we use the "ber" as our guide. We buy them only in months with the "ber" in them, September, October, November, December...
Hope you try these, they are so good.!

Saturday, November 17, 2012

JIMMY WHINGERS

2  1/2  C Bisquick
1/2 C Raisins
2/3 C  Milk
2 T sugar
1 t ground cinnamon

Mix above ingredients until dough forms. ( 20 strokes) Drop dough by rounded spoonful onto ungreased cookie sheet ( I still use no stick foil). Bake 12 minutes at 350.

Glaze: 2/3 c powdered sugar, 1 T warm water, 1/4 t vanilla

Mix above ingredients until smooth, use a hand mixer...Drizzle over Whingers while still warm. 


Anyone remember Hardee's ? They had these yummy sweet biscuits . Well these are much like those.  

 


  

RED CABBAGE

3 Strips of cooked bacon, drained, but save the grease.
1/2 Head red cabbage chopped or shredded
1/2 C vinegar
1/2 C sugar

Heat bacon grease, vinegar and sugar. Add cabbage and crumbled bacon. Cook until cabbage is tender.

( To have this sugar free/ low carb, omit sugar and in it's place use Splenda, or artificial sweetener that can take the heat of cooking, the amount will change according to packaging.)

HASH BROWN POTATO CASSEROLE

1 2LB BAG OF FROZEN HASH BROWNS
1 8 OZ CONTAINER OF SOUR CREAM
1 CAN CREAM OF MUSHROOM SOUP
2 CUPS SHREDDED CHEDDAR CHEESE
1 TEASPOON SALT 
1 TEASPOON PEPPER
2 CUPS CRUSHED CORN FLAKES
1 STICK BUTTER

Allow potatoes to thaw completely. Mix next 5 ingredients and turn into a greased 8 1/2 X 11 inch baking dish. Sprinkle with crushed corn flakes and drizzle with melted butter. Bake 1 hour at 350 degrees. Serves 12

Thursday, November 15, 2012

HOT ARTICHOKE DIP

1/2 C Dukes Mayonnaise ( or what brand you like)
1/2 C Sour Cream
1 14 oz jar of artichoke hearts, drained, and chopped ( you can also use marinated hearts also)
1/3 C grated Parmesan cheese
1/8 teaspoon hot pepper sauce

Stir all ingredients until well mixed. Spoon into a small oven proof dish. 
Bake at 350 for 30 minutes or until bubbly, this will make 2 cups.

Serve with your favorite assortment of crackers.

This recipe was popular in the mid 70's. I do remember the first time I had this at a Holiday Party. Both my husband and I could not figure out what the main ingredient was, but we just loved this. It was much later when we realized it was artichokes.  
                                         

Monday, November 12, 2012

Overnight Crock pot Oatmeal

Ingredients

  • 2 cups steel cut oats
  • 1 cup dried cranberries or raisins                         
  • 1 cup dried figs(optional)
  • 8 cups water
  • 1/2 cup brown sugar packed
  • 1 teaspoon cinnamon
  • 2 tablespoons of maple syrup

Directions

In a slow cooker, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours.
Stir and remove to serving bowls. This method works best if started before you go to bed. This way your oatmeal will be finished by morning.

** Feel free to add anything to your oatmeal; nuts, chopped apples, dried fruit of any kind.**
Enjoy, and there is enough left over to put in containers , ready to microwave and take to work each morning, this is what I do. There's nothing like a hot bowl of oatmeal on a chilly morning with a cup of coffee to really get you started for your day!

Saturday, November 10, 2012

SCRAPPLE

1 1/2 LB GROUND PORK
5 CUPS WATER, DIVIDED
1 TEASPOON SALT
1/2 TEASPOON SAGE
1 CUP CORNMEAL


BREAK UP THE GROUND PORK INTO SMALL PIECES IN A LARGE SAUCEPAN.
ADD 4 CUPS OF THE WATER AND STIR, SEPARATING THE PORK WELL. HEAT TO BOILING, REDUCE TO SIMMER AND COOK 30 MINUTES. REMOVE MEAT FROM STOCK, RESERVE 3 CUPS OF THE STOCK, AND ADD TO IT THE SALT AND SAGE.
COMBINE THE CORNMEAL WITH 1 CUP COLD WATER (YOU CAN MAKE PART OF THIS LIQUID MILK WHICH WILL MAKE THE SCRAPPLE BROWN BETTER WHEN FRIED.) ADD THIS CORNMEAL/WATER MIXTURE GRADUALLY TO THE HOT STOCK; BRING TO A BOIL, REDUCE TO SIMMER, COVER AND COOK 15 MINUTES. STIR IN COOKED GROUND PORK.
***I found this recipe in an Amish Cookbook, and I am adding a step for the modern kitchen: In 2 batches put the mixture in a food processor and process until it looks like a smooth oatmeal , then continue to the next step. ***
  POUR INTO A LOAF PAN AND CHILL WELL FOR 24 HOURS. SLICE 1/4 TO 1/2 INCH THICK. Fry PIECES IN HOT OIL QUICKLY, TURNING ONLY ONCE. ALLOW ROOM IN THE PAN TO TURN. SERVE HOT EITHER PLAIN OR WITH SYRUP.
You will be surprised that is smells and tastes just like store bought Scrapple.

I was raised on Scrapple, but it was "Parks" scrapple. Dad used to fry it up for us and we loved it with eggs and hashbrowns. My father could make a mean breakfast! This recipe takes out all of the
everything but the kitchen sink aspect people always say "ewww" about when you mention Scrapple.
Give it a try! 

Baked Sweet Potato Fries

4 sweet potatoes peeled
4 T butter
2 1/2 t Dijon mustard
1 t brown sugar

Preheat oven to 400 degrees

Slice the potatoes into pieces the size of large French Fries.
As you do , drop the slices into cold water to prevent from browning.
Melt butter. Stir in the mustard and sugar until well blended and smooth.
Drain the potatoes and pat them dry. Lay the potatoes out on a baking sheet lined with non-stick foil. Using a pastry brush, coat the fries with the mustard butter mixture. Be sure to coat all surfaces.
Bake for 20-30 minutes or until tender.

These are a nice change up from traditional French Fries, and the sweet and savory coating is wonderful. 

Sunday, November 4, 2012

Fall Harvest Cake with Cream Cheese Frosting

1  1/2  C. sugar
1/2 C. brown sugar, packed
1/2 t. salt
2 t. baking soda
2 t. cinnamon
1/4 t. nutmeg
1/4 t ground ginger
1 C. oil
1/2 t. vanilla extract
4 eggs, beaten
2 C all purpose flour
15-oz can pumpkin
1 apple, cored, peeled, and chopped
1/2 c pecans , chopped  (optional)
16- oz container cream cheese frosting ( optional)

Mix first 10 ingredients together: then add flour 1/2 cup at a time. Blend in pumpkin and fold in the chopped apple and pecans. Pour into a greased and floured Bundt pan and bake for 1 hour and 10 minutes at 350 degrees. Cool 20 minutes in the pan, turn out and complete cooling on a wire rack. Frost when cool.
I personally think you can skip the frosting and just sprinkle with powdered sugar. This cake is outstanding. My Grand Son loves the frosting, so I frost it if he is coming over. Please try it, you will agree, it's a keeper. My Husband adores this cake!

Sunday, September 9, 2012

Asian Tofu and Egg Drop Soup

1 1/2 boxes of low sodium chicken broth
1 T of Soy sauce (add more to taste)
1 bunch of spring onions thinly sliced
1 block of extra firm tofu
1 small can of mushrooms
1/2 cup frozen peas
2 eggs, beaten

Place first 7 ingredients in your soup pot. Bring to a boil. While soup is boiling slowly add the beaten eggs, allow to float to the top, continue cooking to bring heat back up. Simmer on low for 5 minutes.
This soup was made so I could take it to work and have a low carb meal for lunch. The entire pot of soup has less than 40 net carbs.

Sunday, August 19, 2012

HOT PEPPER JAM

First off I want to thank the Jellyqueen for sharing her recipe with so many of us. It really is an easy and wonderful product when finished. You can tweek it up a bit to make it have as much "heat" as you like.
* Sterilize your jars and lids.  
2/3 cup hot peppers( this amount can vary according to what type of peppers used and how hot you want your jelly)
1 large bell pepper
1 1/2 cups white vinegar ( I used cider vinegar) 
6 cups sugar
8 ounces liquid Certo ( 2 packets) note, it comes in 6 0z packs now so you will have to calculate to get 8 oz. 
1 t food coloring ( you can use green for medium, or red for really hot)

Chop peppers and put in blender with vinegar
Blend well and pour in to a large pot.
Add sugar and mix well.
Bring mixture to a rolling boil and boil for 1 minute.
Remove from heat, strain through a sieve and return liquid back to a boil.
Boil for 5 minutes.
Remove from heat
Add Certo and food coloring quickly
Put into 6 (1/2 pint) jars and seal.

This is so good served with cream cheese on crackers.

I doubled the recipe, and I used 2 cups of Jalapeno peppers, and 2 T of jarred Jalapeno peppers. I like it hot.

The safer way to seal is using the hot water bath method. To do this put into large canning pot with rack on bottom, cover with 1-2 inches of water and boil for 5 minutes. Remove from rack to cool. Let sit 24 hours. If you have never canned, please go to " Ball's" website and read how to do this. Or Blue Ribbon has a great book  on canning that I keep in my kitchen to refer to.

Thursday, July 26, 2012

STEAMED SHRIMP & TANGY COCKTAIL SAUCE

One of my Sister's favorite foods is Steamed Shrimp. When we were kids shrimp was cheap and plentiful. Mom served us some sort of fish or seafood every Friday night, and Shrimp night was our favorite! Just a plate of Shrimp , some cocktail sauce and we were in our glory!  This is a Baltimore tradition, next to the blue crab there's not a seafood treat we like more.  


1 bottle (12 oz) beer, allow to go flat
1 Cup white wine vinegar
1 onion sliced
2 stalks celery, chopped
1/4 cup Old Bay seasoning
4 teaspoons pickling spice
1 T black peppercorns
5 pounds large to extra large shrimp in their shell
Lemon wedges and Tangy Cocktail Sauce for dipping .


In a large pot combine the beer, vinegar, onion, celery, Old Bay, pickling spice, and peppercorns. Bring to a boil. put in the shrimp, stir and cover. Cook over high heat, stirring occasionally, until the shrimp turn a bright pink, 5-7 min. Drain shrimp. Serve hot or cold with lemon wedges and plenty of cocktail sauce.


Tangy Cocktail Sauce


2 Cups ketchup
1/2 Cup prepared horseradish
2 Tablespoons Worcestershire sauce
1 Teaspoon Tabasco Sauce
Juice of 1 lemon.
In a bowl combine all the ingredients, mixing well.





Hot and Hearty Crab Dip

It's Summer in Maryland! And there are Crab recipes for everything from Breakfast to Midnight Snacks!  


1lb crab meat
Two 8oz packages cream cheese
1 C sour cream
4 heaping teaspoons of mayonnaise
Juice of 1 lemon
2-3 t of Worcestershire sauce
1 t dry mustard
1/2 Cup grated Cheddar Cheese plus 2 T for topping
Paprika for garnish


Crackers, toasted french bread, pita chips, or plain chips for dipping/ spreading. 


Combine all ingredients and then place in a casserole dish,  Sprinkle with Paprika and the remaining 2 T of cheese . Bake at 325 for 30 minutes or until hot in the center. 


Perfect for a party, shower, or any get together!

FRIED CABBAGE

My friend and neighbor Lana turned me on to a dish using cabbage when we both were cutting carbs out of our diets. She couldn't believe I had never heard of "Fried Cabbage". Now it is one of my favorite dishes. 


3 slices of bacon
3/4 of a medium ( about 2 lbs) head of
cabbage, cored and cut into chunks about the
size of a golf ball
1 1/2 t salt
1/2 t pepper
2 T butter or more


In a large heavy skillet with a lid fry the bacon until crisp. Remove the bacon to paper towels, drain crumble and set aside.
Add 1 C water to the bacon grease.  Add the cabbage.Bring to a boil and add the salt and pepper. Place lid on the pot and reduce the heat to medium. Allow the cabbage to cook for 10 minutes until it is to your liking. ( I like mine tender).
Remove the pot from  the heat. Add butter and stir until it is melted, then add the reserved crumbled bacon and stir.


I just adore this dish. Thanks Lana! Growing up my mother did not use Cabbage for anything but adding to her Crab Soup. So this was a big yummy discovery for me. ! I hope you give it a try!

Hummingbird Cake

One of my Grandmother's favorite things to do was to browse the newspapers for recipes. She used to cut them out and save them for some day when she wanted to whip up something different. When I found her big envelope of recipes (and there were a lot of them) I found this recipe. It's a classic. And for those friends of mine who say " I can't bake", this is for you because you just dump all of the ingredients into a bowl and stir. 


3 Cups self-rising flour
2 Cups granulated sugar
3/4 Cup vegetable oil
1/2 Cup finely chopped pecans
2 very large ripe bananas,mashed
1- 8 oz can crushed pineapple with the juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
4 large eggs, beaten


Icing

One 1-lb box of confectioner's sugar
One 8-oz package cream cheese at room temperature
6 tablespoons ( 3/4 stick) butter,softened
1 teaspoon vanilla extract
1 tablespoon milk, or more if needed
1/2 cup finely chopped pecans


Preheat the oven to 325 degrees


Grease and flour three 8 inch round cake pans. In a large mixing bowl, combine the flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs. Stir well with a spoon until batter is smooth.
Pour batter into the prepared pans.  Bake for 26 to 28 minutes, until tops spring back. Cool in the pans for about 10 minutes, then loosen from the pans and invert onto wire racks to cool completely.
To make the icing, mix the sugar,cream cheese, butter, vanilla and 1 tablespoon of milk in a large mixing bowl with an electric mixer until the icing is smooth. If needed, add more milk. 1 teaspoon at a time to achieve the consistency for spreading. Ice between the cooled layers, and on the sides and top of cake. Sprinkle the top with the pecans. Refrigerate until ready to serve.


I still have the newspaper clipping from the "Baltimore Sun". 

Saturday, July 14, 2012

ZUCCHINI OVEN CHIPS

1/4 Cup dry bread crumbs
1/4 cup grated fresh Parmesan Cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
1/4 to 1/2 cup milk skim (milk is a good way to keep it fat free)
2 1/2 cups zucchini slices ( 2 small)  1/4 inch thick slices

Preheat oven to 425 degrees

Combine the first 5 ingredients into a medium bowl, whisk to blend well. Place milk in a shallow bowl. Dip the zucchini slices in milk and dredge in the breadcrumb mixture. Place coated slices on an oven proof wire rack coated  with cooking spray, then place the rack on a baking sheet. Bake at 425 for 30 minutes or until browned and crisp. Serve immediately.
This is a great side dish in place of french pries, or even a snack instead of potato chips.

*Thanks to Lindsay for this recipe.  

Saturday, June 16, 2012

Broccoli & Cauliflower Salad

2  heads of Broccoli
1 head of Cauliflower
10 pieces of Oscar Meyer pre-cooked bacon chopped
1 1/2 cup of shredded sharp cheddar cheese
2 C of Dukes Mayonnaise ( my favorite)
1 small vidalia onion chopped fine
2 T vinegar
1/2 teaspoon of black pepper
1 pack of equal, ( or 2 t of sugar)
salt to taste
Cut Broccoli and Cauliflower to bite size pieces, mix all  remaining ingredients in a large bowl,then add the
Broccoli and Cauliflower.Be sure to mix well .
Place in a container with a lid. Refrigerate at least 4 hours.
 Enjoy!

  

Sunday, April 22, 2012

Oven Roasted Rack of Lamb

3/4 cup of Italian bread crumbs
2 tablespoons minced garlic (from a jar)
2 tablespoons finely chopped fresh rosemary( I grow my own)
1 tsp of kosher salt
1/4 tsp black pepper
2 tablespoons extra virgin olive oil

1 rack of lamb
1 tsp salt
1/2 tsp black pepper
2 tablespoons olive oil
1 tablespoon honey mustard salad dressing
2 teaspoons Dijon mustard

Preheat oven to 450.

An iron skillet works best for this dish.

In a flat bowl, combine bread crumbs, garlic, rosemary and 1 teaspoon of salt and 1/4th teaspoon pepper. Toss in the 2 tablespoons of olive oil to moisten.

Next season the rack of lamb all over with the salt and pepper and 2 T of olive oil. Rub the seasonings in with the oil so both sides are covered. Sear the lamb for 2 minutes on both sides. Set aside for a few minutes to cool. Now brush the rack of lamb with the salad dressing and mustard coating. Roll the rack in the bread crumb mixture, you may need to help it a bit and pat it on with your hands. Cover the bones with foil so they will not burn.
Arrange the rack bone side down in the skillet. roast it in the preheated oven for 16 to 18 minutes depending on the degree of "wellness" you like. (cook longer if you like medium well)  Remove from oven and allow to sit for 8 minutes.
The meat should melt in your mouth, hope you love this too.

Sunday, January 15, 2012

Low Carb (sugar free) Cole Slaw

2 bags of shredded coleslaw
2 cups of good mayonnaise
1/2 cup of cider vinegar
1/4 tsp salt
12 packs of equal

In a large bowl combine the mayonnaise cider vinegar salt and equal.
Mix this dressing well then toss in the shredded bags of coleslaw.
Mix well and put in a container and allow to be in the fridge several hours before serving.

This is just so good you will never believe there is no sugar.
But if you want to add sugar instead, it would be 2/3 cup sugar for this recipe.

Sunday, November 27, 2011

Pumpkin Butter



4 cups of pumpkin (canned)
1 cup of brown sugar    
3/4 cup of no sugar added apple juice
1 t vanilla
1 t cinnamon
1 t ground ginger
1 t nutmeg
1/8 t allspice

Place all in a food processor and blend well. Place in saucepan and simmer for 30 minutes until thickened, stirring frequently. Put in jars, or containers and keep in fridge. Use withing 2 weeks.

If you want to make the low sugar version, instead use  1/2 cup of the Splenda Blend for Brown Sugar.
This is tasty on toast, biscuits, and I think it will go wonderful with pork chops, and chicken as well.

Recipe adapted from Fat Girl in a Skinny Body

Sunday, October 30, 2011

Pecan Pumpkin Tart (Low Carb Version)

Crust: 1 1/2 c pecans
             2 T white Splenda
             2 T soy flour
             1 egg white
Crust prep: Preheat oven to 375 degrees. In your food processor put the pecans and Splenda and process until very fine. Then add the egg white and blend about 10 seconds more. Press in a tart pan, up the sides evenly. Blind bake 15 minutes. Remove from oven.


Filling:
            2 C canned pumpkin
            1 C heavy whipping cream
            2 whole eggs
            1/4 cup packed Splenda brown sugar blend
            1 1/2 ground cinnamon
            1 tsp ground ginger
            1/4 t allspice
            1/2 t salt
Filling prep: Beat pumpkin, cream, eggs, brown sugar blend, spices and salt until well blended. Pour into the prepared crust and bake for 40 minutes. Remove from oven and cool before serving. 
11 net carbs, 
NOTE: Because I could not find "brown sugar substitute", and had to use the brown sugar blend I decreased the amount to 1/4th cup. If you find the brown sugar substitute the amount is 1/2 cup.  And the carb count will come down to 6.5 nets carbs per serving.
This can also be made with regular sugar, 2T of white sugar for the crust, and 1/2 cup regular brown sugar for the filling.
*8 servings
This tart is amazingly delicious! Top with whipped cream and it's perfect. I swear you can not tell there is Splenda in this. I will make this for Thanksgiving along with traditional Pumpkin Pie for those in the family who don't eat nuts.  

Sunday, October 23, 2011

ITALIAN STYLE CHICKEN STICKS

1 cup Italian seasoned bread crumbs
1/2 grated Parmesan
1 1/2 t dried thyme
1 1/2 t dried basil
1 1/2 t dried oregano
1/2 t salt
1/4 t garlic powder
Pinch of ground red pepper
8 boneless skinless chicken breast halves,
cut into 1/2 inch strips
1/2 cup melted butter (1 stick)
Marinara sauce or honey mustard for dipping


Preheat the oven to 400 degrees. In a pie plate , combine the breadcrumbs, cheese and all the dried herbs, salt, red pepper.
Dip the chicken strips in the melted butter, then dredge them in the breadcrumb mixture. Place the chicken strips in a single layer on a lightly sprayed baking sheet.( I use non-stick Reynolds wrap)
Bake for 20 minutes or until the chicken is cooked through. Serve the Chicken sticks hot with marinara sauce for dipping, or use your favorite honey mustard.  Enjoy...Kids love this.  And it's a perfect finger food when the friends come over to watch the game.