Sunday, November 05, 2006

Flourless Peanut Butter-Chocolate Chip Cookies

1 C firmly packed brown sugar
1 C chunky peanut butter
1 large egg
1 tsp. baking soda
1/2 tsp. vanilla extract
1 C milk chocolate morsels

1. Stir together first 5 ingredients in a bowl. Stir in chocolate morsels.
2. Drop cookie dough by rounded tablespoonfuls onto a baking sheet.
3. Bake at 350 for 12 minutes or until puffed and golden. (Cookies will be soft in the center.) Cool cookies on baking sheet 5 minutes and then remove to a wire rack.

*You may substitute the chocolate chips for peanuts if you wish.

Yet another easy and delicious treat I tried out from Southern Living magazine. Apparently, it's an award winning recipe. I'll agree with those judges. They are really good!

Ashley

Friday, October 06, 2006

Delta Velvet Pudding Dessert

1/2 cup butter, softened
1 cup all-purpose flour
1 cup finely chopped pecans
1 (8 oz) package cream cheese, softened
1 1/2 cups powdered sugar
1 (8 oz) container frozen whipped topping, thawed
1 (3.4 oz) package French vanilla instant pudding mix
1 (3.4 oz) package chocolate instant pudding mix
3 cups milk
Toppings: whipped topping, toasted pecans, toffee bits, shaved chocolate **I bought 2 Heath bars and crushed them on top because I couldn't find toffee bits**

1. Cut butter into flour with a pastry blender or fork until crumbly; stir in pecans. Press mixture into a 13 x 9 inch pan or baking dish.
2. Bake at 350 for 18-20 minutes or until lightly browned. Remove pan to wire rack to cool completely.
3. Beat cream cheese and powdered sugar at medium speed with electric mixer until fluffy. Fold in whipped topping. Spread cream cheese mixture evenly over the cooled crust.
4. Beat pudding mixes and milk in a large bowl at medium speed with an electric mixer 2 minutes. Pour evenly over cream cheese mixture in pan. Cover and chill 2 hours. Serve pudding in individual bowls with desired toppings.

SO YUMMY!!!

Ashley

Broccoli-Spinach Casserole

2 (10 oz) packages frozen chopped broccoli, thawed
2 (10 oz) packages frozen chopped spinach, thawed and drained
2 (10 3/4 oz) cans cream of mushroom soup **The 98% fat free kind is good!
4 large eggs, lightly beaten
1 large sweet onion, diced **I didn't use this because I hate chopping onions and, truthfully, I just forgot it**
2 cups (8 oz) shredded sharp Cheddar cheese
1 cup mayonnaise
1 tsp. salt
1 tsp. pepper
1/2 tsp. garlic powder
36 Ritz crackers, crushed

1. Stir together first 1o ingredients in a large bowl until combined. Spoon mixture into a lightly greased 13 x 9 baking dish. Sprinkle evenly with crushed crackers.
2. Bake at 350 for 40-45 minutes or until set.

Ashley

Mustard Glazed Pork Tenderloin

Last night I had some friends over for dinner and Grey's Anatomy. I really wanted to practice cooking since my skills in that department are limited. The next few recipes (mustard glazed pork tenderloin, brown rice, broccoli-spinach casserole, and delta velvet pudding dessert) were all from Southern Living magazine (September and October 2006 issues). It surprised even myself how good they all were! They were easy recipes too!

1 (8 oz) jar Dijon mustard
1/3 cup orange juice
2 Tbsp. creole seasoning
1 1/2 lb. pork tenderloins
Optional garnish: fresh thyme sprigs

1. Stir together first 3 ingredients.
2. After removing the silver skin from the pork, place in a shallow dish or a zip-top plastic freezer bag; pour mustard mixture over pork. Cover or seal and chill 2 hours, turning occasionally. ** I didn't have time to do this so my pork only marinated about 30 minutes and it was tasty. No worries if you don't have time to rotate pork, who does???**
3. Remove pork from marinade, discarding marinade.
4. Bake at 350 for 45-50 minutes. Alternatively, you can grill the pork for 10-12 minutes on each side or until a meat thermometer registers 155.
5. Slice and serve.

Ashley

Sunday, July 30, 2006

Chicken Salad with Grapes and Pecans

Even if you already have a favorite, this is a wonderful recipe for chicken salad that I just tried out. It's from Southern Living's August 2006 issue. It's really easy too! :)

1/2 cup light or regular mayo
1/2 cup light or regular sour cream
1 Tbsp. fresh lemon juice
1 tsp. salt
1/2 tsp. pepper
2 lb. skinless, boneless chicken breasts, cooked and chopped
3 cups red and white seedless grapes, halved
1 cup chopped pecans, toasted

Stir together 1/2 cup mayo and next 4 ingredients in a large bowl. Add chopped chicken and grapes, tossing gently to coat. Cover and chill atleast one hour before serving. Serve in stemware lined with lettuce leaves, if desired. (Isn't that just so Southern to serve chicken salad in lettuce-lined stemware?!)

**I am not a mayo person, so I used light mayo and fat free sour cream in the amount that I wanted. It still tasted great!

I hope you enjoy it!
Ashley

Monday, July 10, 2006

Crunchy Romaine Toss

1 cup chopped walnuts
1 package 3 oz Ramen noodles, uncooked and broken (Discard flavor pack)
4 tbsp unsalted margarine
1 bunch of broccoli
1 head Romaine lettuce
4 green onions, chopped

  • Brown in skillet: walnuts, noodles, and butter. Then cool on paper towel.
  • Toss and mix all ingredients

Dressing

1 cup vegetable oil
1 cup sugar
1/2 cup red wine vinegar
3 tsp soy sauce
1/2 tsp salt
dash of pepper

Combine and shake vigorously.

Sarah Elizabeth

Sweet and Sour Green Beans

This is from the A la Carte cookbook and is a family favorite!

4 - 16 oz cans whole green beans, drained
2 Medium onions, sliced and separated into rings
16 bacon slices
3/4 cup firmly packed light brown sugar
3/4 cup vinegar

  • Place green beans in 3 quart baking dish
  • Place onion slices over green beans
  • Fry bacon in skillet over medium heat until crisp
  • Drain bacon, reserve drippings
  • Crumble bacon and sprinkle over the onions
  • cook reserved bacon drippings, brown sugar, and vinegar in skillet over medium heat until sugar is dissolved
  • Pour sugar mixture over casserole
  • Chill for several hours
  • Bake at 325 for 1 hour

Sarah Elizabeth

Saturday, July 01, 2006

Poppy Seed Chicken

This is so good and so easy.
5 cups chopped cooked chicken
1 (10.5 ounce) can condensed cream of chicken soup
1 cup sour cream
1 1/2 cups crushed buttery round crackers

1 teaspoon poppy seeds
1/2 cup butter, melted

Preheat the oven to 350 degrees F (175 degrees C).
Place the chicken into a 9x13 inch baking
dish. In a medium bowl, stir together the condensed soup and sour cream. Pour over the chicken. In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.
Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly.
Meredith

Crab cakes

Crab cakes.
You can change this up as much as you want. Add whatever you want to jazz it up.
1 pound crabmeat
1/2 cup dry bread crumbs
1 egg, beaten
1 tablespoon mayonnaise
1 teaspoon prepared Dijon-style mustard
1 teaspoon
Worcestershire sauce
1 tablespoon Old Bay
Seasoning TM
some olive oil, about 1/4 inch in the pan


In a medium size bowl, combine the bread crumbs and the crab meat. Stir the beaten egg, mayonnaise, mustard, Worcestershire and Old Bay Seasoning. Lightly mix these ingredients being careful not to overwork the crab meat. Form into 8 round, flat crab cakes.
Heat olive oil in a skillet over medium heat. Fry the cakes on each side until crusty and golden brown. Serve warm.

Meredith

Tiramisu

If you liked my old recipe, kick it to the curb and try this one. It rocks. This one taste like it came straight from a fancy italian resturant. The best part about it is how insanely easy it is. Give it a try. It looks long but it is not hard.
Tiramisu
Serves 10 to 12
This recipe calls for uncooked egs, so keep refirerated and serve it within 48 hours.

5 cups hot brewed espresso (or double strength drip coffee made with an espresso roast)
1 cup plus 2 tablespoons granulated sugar
2 tablespoons of rum, or more to taste (optional)
4 large eggs, separated (if uncooked eggs are a concern, use pasturized eggs)
16 ounces (2 cups) of mascarpone cheese
About 46 ladyfingers or savoriardi cookies
2 tablespoons unsweetened cocoa powder

1. Pour the coffee in a large bowl and add 2 tablespoons of the sugar while it is still hot. Stir well and let it cool to room temperature. Add the rum, if using.
2. Combine the egg yolks and remaining 1 cup of sugar in the bowl of a stand mixer fitted with the whisk. Beat on medium-high speed until the yolks are pale yellow and fluffy, about 5 minutes. (The mixture will be fairly thick at first.) Add the mascarpone cheese and beat until it is fully incorporated into a smooth cream, 2 to 3 minutes more. Transfer to a large bowl.
3. Throughly wash and dry the bowl and the whisk. Put the egg whites in the bowl, and whip on medium-high until they form medium-stiff peaks when you lift the beaters (the tips should curl over onto themselves just a little.) With a rubber spatula, fold about one-quarter of the beaten egg whites into the mascarpone cream to lighten it. Then gently fold in the remaining whites, taking care not to deflate them. cover with plastic wrap and refrigerate.
4. Submerge one ladyfinger in the cooled coffee until the coffee penetrates about halfway through, leaving the core dry (break to check.) This can take 1 to 12 seconds depending on the brand. Do some test to figure your time.
5. Once you have determine the correct soaking time, submerge each ladyfinger individually, gently shaking out the excess coffee, and immediately set it in a 9x13 baking dish:continue until you have one tight layer that covers the bottom of the dish. (you may need to break a few ladyfingers to fit in snugly.) Spread one half of the mascarpone cream evenly on top of the ladyfingers.
6. Repeat step 5 using the rest of the mascarpone cream.
7. Cover with plastic wrap and refigerate for at least 2 hours. Before serving, sift the cocoa powder over the top to evenly cover.
I hope that yall like this one as much as I do. It really is so easy. For my Jackson girls, I found the cookie ladyfingers at the Kroger on Lakeland in the cookie isle. And for those of you that are not sure where to find mascarpone cheese, it is in the specialty cheese section in a tub. Happy cooking.
Meredith

Monday, June 26, 2006

Chocolate Mocha Trifle

1 box of Chocolate Cake mix (and ingrediants that the box calls for)
2 (16 oz) containers of Cool Whip
2 tsp instant coffee
12 tbsp Quick Instant Chocolate
1 can chocolate frosting

Bake chocolate cake according to directions on box. Cool and divide cake into thirds. Mix 1 tsp of instant coffee and 6 tbsp of Quick into each container of cool whip. Take one third of cake and crumble into pieces and place in bottom of the bowl. Add one container of the Cool Whip mixed with coffee and Quick to make the next layer. Add another third of cake (crumbled) topped with the other container of Cool Whip mixed with coffee and Quick. Then crumble the remaining third of the chocolate cake to make the next layer. Spread chocolate frosting on the top. You can add chocolate shavings on top for decoration if you want.

This is so easy and is always a favorite!
Sarah Elizabeth

Broccoli Salad

2 bunches of broccoli
1/2 cup sweet onion, chopped (optional)
1 lb bacon
1 cup grated sharp or Longhorn cheese

Chop tender portions of broccoli into bite-sized pieces. Crumble crisp bacon; mix with broccoli, onion and cheese.

Dressing
1 cup mayonnaise
1/2 cup sugar
2 tbsp vinegar.

Stir ingrediants well to dissolve sugar. Add dressing just before serving.

Sarah Elizabeth

Burrito Casserole

Ingredients:
1 1/2 cups of tomato juice
1 (1 1/4) envelope of taco seasoning mix
1 tbs. vegetable oil
1/2 lb. ground beef
1 (16 ounce) can of refried beans
3 cups of shredded cheddar cheese, divided
8 (8") flour tortillas, warmed

Combine first three ingredients, set aside. Brown ground beef in a large skillet, drain. Stir in beansa nd 1/2 cup of tomato juice mixture. Bring to a boil, cover, reduce heat and simmer, stirring ocassionally for five minutes or until mixture is thoroughly heated. Remove from heat. Place 1/4 cup of beef mixture and 2 1/2 tbs. cheese evenly down the center of each tortilla and place seam down in a lightly greased 13 x 9 baking dish. Pour remaining tomato juice mixture over casserole.

Bake covered at 350 degrees for 30 to 35 minutes. Uncover and sprinkle remaining cheese. Bake five more minutes or until cheese melts.

Optional garnish:
peeled and cubed avacado, lemon juice, shredded lettuce, or chopped tomato

LB

Corn and Rice Casserole

One package of yellow rice, cooked according to package directions

Mix in:
1/2 stick of butter
8 ounces of sour cream
1 can of Mexicorn, drained
1 can of Cream of Chicken soup
8 ounces of grated cheddar cheese

Sprinkle more cheese on top before baking.

Bake at 350 degrees for 20 minutes.

LB

Friut and Brie Pastry

A yummy appetizer that is sure to impress.

1 8 ounce round of Brie (found in the specialty cheese section)
1 package of refrigerated crescent dough
a couple of tablespoons of peach preserves (you could use any preserve that you like)
1 egg white

1. spread the crescent dough out. you want it to be in 1 big piece
2. cut the brie in half so that you have two circles (like a bagel)
3. place 1/2 of the cheese on the dough
4. spoon the preserves on the cheese
5. put the second half of cheese on like a sandwhich
6. cover the cheese with dough by folding it over
7. turn it upside down so the seams are on the bottom
8. brush with the egg white
9. bake on 350 for 20-30 minutes

This is so so easy. Cut to serve. Enjoy. Meredith