Homeade Grands-type Biscuits

I really like this biscuit recipe from allrecipes.com. I've used it a variety of different ways, i.e., pigs in blanket, biscuits and gravy, biscuits on top of chili or chicken ala king. It hasn't failed me yet. In this picture that I took and posted here, I made these biscuits last night and we had them with soup. I had doubled the recipe for our family and I added half shortening and half butter. They turned out flaky with a nice buttery taste. I hope you'll like them.

Coconut Almond Macaroons

These are tasty and the drizzled chocolate on top makes a nice presentation!

http://www.odense.com/index.php?page=recipe&id=58

Summer Squash Casserole

So I didn't get a picture when I made it the other day. But this is one of my families favorite Summer dinner. If you like squash you will love this recipe. Even Paige was enjoying it! Try it out! YUMMY!! (oooh, just talking about it makes me want to make it again!)

Summer Squash Casserole

2 lbs. summer squash, sliced

¼ c. onion, chopped

1 can cream of chicken soup

½ can cheddar cheese soup

1 c. sour cream

1 c. shredded carrots

½ c. melted butter

1 package stovetop stuffing mix

Cook squash and onion in boiling water for 5 minutes. Drain. Mix soup, sour cream, carrots, squash, and onions together in large bowl. Combine stuffing and butter together. Spread half of stuffing in baking dish. Spread squash mixture over top. Top with remaining stuffing. Cook for 25-30 minutes at 350.

Jalapeno Bacon Wraps

Seeing that football season is upon us, and because I like to eat yummy, spicy treats, I present the Jalapeno Bacon Wrap.  This is always a people pleaser for any game or event.  Although they are not intended for those who are afraid of a little heat (and bacon).  

Ingredients: 

1 lb bacon

2 chicken breasts (boneless, skinless)

1 can jalapeno chilis, whole or halved (halved seems to be less spicy)

skewers

Preparation:

Put bacon in the freezer for a bit so that it will harden and be easier to work with, do not completely freeze.  Cut chicken into long strips, about 1/3 to 1/2 inch in width.  After bacon is partially frozen, cut in half length wise.  Take one 1/2 strip of bacon, one strip of chicken and one jalapeno (halved, with seeds and stem removed if applicable), wrap jalapeno with chicken and bacon (bacon on the outside) as tight as possible and secure with skewer.  Skewer can hold up to 5 wraps.  Place into preheated oven at 400 degrees for about 30 minutes, or until desired doneness of bacon.  Let cool for a couple minutes, serve and enjoy.  

Cucumber Cream Cheese Dip (optional):

For those who wish for a cooling agent here is a simple option.  Although you can substitute with ranch or blue cheese dressing.  

1/3 cup english cucumber (the no-seed kind), peeled and sliced

1/2 cup cream cheese

salt to taste

Put ingredients in food processor and mix until desired consistency.  Keep cool.

Cake Mix Brownies

Ok, so I don't have a picture but these are tasty and soo easy! I don't even like chocolate cake, but these are just the right combination of brownie meets cake. 

P.S. You may need a glass of milk to wash these down-they are rich.

What you need: 

1 small box of chocolate instant pudding (I think it is 1.7 oz.?)

1 box of cake mix-some kind of chocolate variety

1 bag of chocolate chips

2 cups of milk

Just mix the pudding mix and milk together, then add cake mix (do not add ingredients listed on cake box, just cake mix). Mix until creamy, then stir in 1/2 a bag of chocolate chips. 

Bake at 350 for 30 minutes in a greased cake pan, then sprinkle the rest of chocolate chips on top! Let it chill and enjoy!

You can also try this same recipe using lemon, or other varieties-I haven't tried it, but I imagine it would work the same!

Simple Banana Cupcakes

These little babies are so simple and tasty, I have to refrain from whipping a batch up almost daily. They were a big hit at a baby shower I recently threw, and I think they will be a keeper on my "party menu" for a long time. It's really only a simple banana bread with a basic butter cream. Just a good combo. (I'm sure you could substitute any banana bread recipe you'd like).

Cupcakes:

1/2 C butter
1 C sugar
1 C mashed bananas
1 egg, beaten
1 1/2 C flour
1 tsp baking soda
1/4 tsp salt
1 tsp vanilla

Mix ingredients, fill muffin tins (lined with cupcake liner) 1/3 to 1/2 full. Bake at 350 degrees for 15 to 17 minutes. Yield 18 to 21 cupcakes.

Frosting (will frost about 2 batches of cupcakes):

1/2 C shortening
1/2 C butter
1 tsp vanilla (clear: only for color purposes)
4 C powdered sugar
2 T milk (more or less depending on desired texture)
Add: butter flavor (1 tsp)
or almond (< 1/2 tsp)
or lemon (< 1/2 tsp)

Flourless Chocolate Cake with Chocolate Glaze

We had guests over for dinner and they made this because it is gluten-free. It's incredible, very fudge-y. They got the recipe at Epicurious.

Serves 10 to 12.

For cake
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces

6 large eggs, separated
12 tablespoons sugar
2 teaspoons vanilla extract

For glaze
1/2 cup whipping cream
1/2 cup dark corn syrup
9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Chocolate shavings or Gold-brushed Chocolate Leaves

Make cake:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall). Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.
Make glaze:
Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature.

Broccoli/Cranberry Salad

Salad:
4-5 cups broccoli in 1/2 inch pieces
1/2 cup chopped red onions
1 cup shredded cheddar cheese
1 cup cooked and crumbled bacon
1 cup sunflower seeds
1 cup craisins

Dressing:
1/2 cup sugar
2 Tbsp Red wine vinegar
1 cup light mayo

Mix salad ingredients in a big bowl.

Dressing: Mix together and pour over salad. Let chill for several hours for best taste.

Serves: 8-ish

Raspberry Lemon Dessert

1 box lemon cake mix
1 box cook and serve lemon pudding
fresh raspberries
fresh lemons
fresh mint leaves (optional)

Prepare lemon cake mix according to package directions. Bake in muffin tins for the degree and according to the time on the package.
While the lemon cupcakes are baking, prepare the lemon pudding according to package directions.
Be sure to carefully wash, rinse and pat dry the raspberries as needed. Cut the lemons in thin slices and at the bottom of the circle cut a line so that you can swirl the lemon as pictured. Prepare the mint leaves.
To assemble the dessert, put a warm lemon cupcake upside down on the plate. Cover with the warm lemon pudding. Place raspberries and mint leaves on top and lemon slice on the side. We like these best warm but you could make them ahead and serve them cooled as desired.
My husband, Jared, developed this dessert.

Mom's Cornbread

I am not sure who's Mom's recipie this is, but it has been in my family for a long time. At least as far back as my great grandpa. He used to have it for breakfast. He would put it into a bowl, while it was still piping hot and pour cold milk on it, and sprinkle with sugar. This was one of my favorite breakfast's growing up. The key is to eat it fast enough that the corn bread is still warm, and hasn't dissolved into crumbs. I made it to go with my leftover Chicken Jambalaya from the other day. It was awesome. (Not my pic... I stole it from Google.)

Mom's Cornbread

1/4 cup melted butter

1/3 cup sugar

1 egg

1 cup buttermilk (or 1 cup of milk mixed with 1 TB lemon juice)

1/2 tea soda

1/2 tea salt

1 cup cornmeal

1 cup flour

When I was little, my mom didn't have a microwave, so she would put a metal bowl on the stove on low to melt the butter, and then mix everything else into it. I still do it this way, just because that is how my mom did it. While the butter is melting mix the soda and the buttermilk together. Stir the sugar, egg and buttermilk into the melted butter, and then add the cornmeal, flour and salt. Mix until just combined and bake in a greased 8x8 pan at 350 degrees for 25-30 minutes, until the edges are just a little tiny bit crispy. (This recipie can easily be doubled to a 9x13.)

Chicken Jambalaya

I was looking through my Joy of Cooking book the other day, and decided to try out this new recipie (with a few modifications). I am not sure what got into me, but I have been really into cooking new things lately! I have never had Jambalaya before, but I really liked it, though it was a little too spicy for me. Next time I make it I will use a milder sausage, or maybe ham instead of the Chorizo. (You could add shrimp to this as well, if you are into sea food. I hate sea food, but the Joy Of Cooking God's say it's good, so I had to pass on the info.) It was an easy and very filling meal. You could serve this with tortilla's, cornbread, cheese sprinkled on top or whatever you like. It turned out way better than I expected. Enjoy!

In a large pot heat 2 TB olive oil or butter

Add 3 Large Chicken Breasts* cut into chunks and seasoned with salt and pepper

Cook, turning often until browned on all sides.

Add 12 ounces sliced Chorizo sausage (next time I'll use smoked ham for less heat) and brown. Remove the meat to a plate and cover, add veggies to the drippings in the pot and cook until tender, 7-8 minutes

1 cup chopped onion

1 medium green pepper diced

1/2 cup diced celery

1 clove garlic, minced

Add 1 cup instant brown rice (or you could use regular long grain white rice)

2 TB tomato paste

1 tea crushed red pepper flakes

Stir until everything is evenly coated, and then add

3 cups boiling water

1 15 oz can petite diced tomatoes in juice

3/4 tea salt

1/4 thyme

1/2 tea black pepper

1 bay leaf

Return the chicken and sausage to the pot, and cook, covered over medium low heat for 20 minutes, or until the water is absorbed and the rice is cooked through. Then uncover and let the sauce simmer until it thickens up a little bit. Remove the bay leaf and serve.

*I used three large Costco sized chicken breasts, I think that is probably 4 or 5 regular grocery store sized, or you could use thighs or whatever chicken/turkey you prefer.

PS- After you crush up the almost perfectly crushed red pepper, don't rub your eyes with your fingers. It will burn for 20 minutes.

Pizza Zucchini

I though a lot of you who may have had wonderful gardens this year perhaps planted them with zucchini which tends to grow and grow. So, I thought I'd share this fun, yummy recipe for you to try if you want.

Pizza Zucchini

2-3 medium zucchini, sliced
1 8 oz. can tomato sauce
1 tbsp. butter
1 1/2 cups shredded cheese
salt, pepper and garlic to taste

In a skillet, melt butter. Add zucchini and sprinkle with salt, pepper and garlic powder to your liking. Stir in tomato sauce and simmer for 10 min. stirring occasionally. Stir in half of cheese until melted. Place zucchini in a greased 2 qt. baking dish and top with remaining cheese. Bake at 350 degrees for 15-20 min.
Hope you like it!

Chicken and Veggie Soup

I know most people don't make soup in the summer. It is too hot. But, today I didn't really feel good, I kept getting the chills (even with a sweater and my slippers on) and chicken soup just sounded good. So, I came up with this recipe for dinner, and I was pretty happy with the results.

2 TB butter (could use olive oil)
1 large onion, coarsely chopped
2 large chicken breasts, cut into chunks*
2 cans cream of chicken soup
1 can chicken broth/stock
2 1/2-3 cups water
4 medium potatoes, peeled and cubed*
2 stalks celery, coarsely chopped*
2 cups-ish carrots, chopped*
1/2 tea basil
1/2 tea fresh ground black pepper
1/2 tea cumin more to taste

*These don't need to be cut up too small, about 3/4"-1" cubes/pieces.

In a large stockpot melt the butter, and saute the onion until tender, about 5 minutes. Add the chicken, and season with salt and pepper. Cook, stirring often until the chicken is no longer pink on the outside. Add the chicken stock, cream of chicken soup and water and bring to a boil. When the soup is boiling, add the vegetables and spices. Simmer for 10-15 minutes or until the veggies are tender, 12-15 minutes. (The potatoes will cook faster than the celery and carrots. I like my carrots and celery still crisp, so I put all the veggies in at the same time. If you want them cooked through, add the celery and carrots to the soup a few minutes before the potatoes.)

This was the first time that I had ever used cumin. It has a smoky/earthy flavor that was unexpected, but still tasty. It kind of tasted like it was going to be spicy, but it wasn't hot, just... flavorful. When I was halfway done with dinner, I thought I should have added a bay leaf. Maybe next time.