Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Sunday, September 15, 2013

I LOVE Fall!!!

So we had an unexpected bonus this year.  We have apples on our tree!!  It usually only produces every other year, or every couple of years.  We had a TON of apples on the tree last year and I posted about all of the apple butter I was able to make (and we still have some!!).  You can see that post here!

Last year, my grandson picked apples with me and apparently loved doing so.  He's been talking about picking apples since this spring.  At that time, I wasn't even sure we'd have any.  But the apples are growing on the part of the tree that didn't produce any last year.  And when I was looking at the tree this morning, I realized that it looks like 4 thees that have actually grown together.  So... we have apples!!!

I think I've been picking a apple a week for the past month or more to check to see if they were 'done' yet.  Yesterday, the apple was good!!  They are DONE!!  They'll keep getting redder but now they are big and juicy and YUMMY!  It's time!!

This morning, Mr. Inspiring and I picked a 5-gallon bucket full.  I was soo excited!!  I found a canning recipe for Apple Pie Filling!!  You can see it here!  The Pocket Change Gourmet even includes some super-cute labels.  Go visit her and give her some love.  The recipe is soo easy!!  I followed the recipe exactly, except I must have used more apples and less syrup in the jars because I was able to get 7 quarts from one recipe.  I then made 3/4 of the syrup recipe and was able to get 5 more jars.



I made a total of 12 jars of apple pie filling!!   Aren't they pretty??


As I was making my labels and putting them on the lids, I found that one of the jars didn't seal.

Dang it.............  (yay!!!)

I had to go ahead and bake something with it.

And what better recipe than my all time, FAVE O RITE, super-yummy, positively D-LISH, most awesomest (yes, that is a word.) recipe for Apple Crisp.

I'm now going to share that recipe with you.  You can thank me later...........

Keep in mind this is the full recipe.  Tonight, I only made the topping.



Apple Crisp

Filling:
1 Tablespoon flour
1 cup sugar
3/4 teaspoon cinnamon
6 medium Granny Smith Apples, peeled and sliced

Combine well and place in greased 9 x 13 pan.  (I usually use my Pampered Chef stone for this and it keeps it warm for a while..............  well, long enough for seconds)

Topping:
1 cup flour
1 cup oats
1 cup butter flavored Crisco
1 tablespoon cinnamon
1 cup sugar

Mix very well with a pastry cutter or fork and sprinkle over the filling.

Bake in 350 degree oven for 45 minutes.

Serve warm - and add a dollop of whipped cream or vanilla ice cream.

Heaven in a spoon!!



I really wish someone had already invented computer scratch n sniff so you could experience this heavenly dish!!

It's calling my name so I'm signing off...................

Hugs ~~ Suz





Friday, August 23, 2013

When Life Hand You Tomatoes!

I honestly don't know what my deal is.......... I hate that I only post once in a while.

 Why??? Why can I not post on my blog??

 I love blogging and visiting all my blog buddies (that's a real term!! I'm sure of it!)....

This past week, a co-worker gave Mr. Inspiring and me 2 5-gallon buckets of fresh ripe tomatoes and a bunch of green peppers, banana peppers, and jalapeno peppers....... So.... what did I do?? I made SALSA, of course.

 And yes, this post will reveal how sorely out of practice I am with my blogging......

 No. During. Pictures...........

 BUT -- - -- (I say, hoping for redempetion)





 I can share my recipe....................

 Salsa    (De Susanna - haha!! )

6 quarts peeled & chopped fresh tomatoes
3/4 cup white vinegar
5 jalapeno peppers, chopped (remove the seeds for less heat)
5 banana peppers, chopped
1 medium green pepper, chopped
1 medium onion, chopped
3/4 tsp minced garlic
1 tbsp sugar
3 tbsp cilantro flakes
1/2 tsp black pepper
1/2 tsp salt
1 tsp cayenne pepper
1/4 tsp red pepper flakes
1 can black beans, drained
1 small can tomato paste

 The easiest way to peel tomatoes is to cut an 'x' in the bottom of the tomato and make a couple small slits by the stem, then drop them in boiling water. As soon as the skin cracks/splits, remove the tomato from the boiling water and drop into a bowl of ice water. It peels off so easily.

Core the tomatoes and then chop them up. Put into a large stock pot and add the remaining ingredients. You'll need to let the mixture cook for at least an hour, to cook down and get thick.

When I made mine, I added the beans and paste after it had cooked for about an hour. The tomato past helps thicken it up, and also adds a sweetness to it.  (I also added a few squirts of lime juice into the second batch..... I think it helped cut some of the sweetness of the tomatoes.)

After it's cooked down, spoon it into clean, dry canning jars and cover with your 2-piece lids. Water bath can it for 40 minutes, at least. Remove the jars from the boiling water and let cool. As it cools, your lids should ping as they seal. I usually let the jars cool overnight and then check them in the morning. If the lids have any give or pop when you push them, you didn't get a good seal and you'll have to refrigerate those jars and eat them first.

This recipe is very east and you can add or subtract the peppers and seasonings for your personal tastes.  We like our's on the hot side.

Mr. Inspiring's exact words:  I never want salsa from the store ever again!!



I hope y'all enjoy the recipe!!

Hugs ~~ Suz

Tuesday, February 28, 2012

Italian Cream Cake - Soo Yummy!!

This past Friday, Grandpa Inspiring turned 82.  Saturday we had a birthday dinner in his honor. 

I did something pretty risky!! 


I tried a new cake recipe - and it was DELISH!!

Incredibly Delicious Italian Cream Cake

Cake Ingredients:
1 cup buttermilk
1 tsp baking soda
1/2 cup butter
1/2 cut shortening (I used Crisco butter flavored sticks)
2 cups granulated (white) sugar
5 eggs
1 tsp vanilla extract
1 cup flaked sweetened coconut
1 tsp baking powder
2 cups all-purpose flour

Cream Cheese Frosting Ingredients:
1 (8 oz) pkg cream cheese, room temperature
1/2 cut butter, room temperature
1 tsp vanilla extract
4 cups powdered sugar
2 Tbsp light cream (I used half n half)
1/2 cup chopped walnuts
1 cup sweetened flaked coconut

Preheat oven to 350 degrees.  Grease three 9-inch round cake pans with spray and then flour the pans. 

In a small bowl, dissolve the baking soda in the buttermilk, set aside.

In a large bowl, cream together 1/2 cup butter, shortening and sugar until light and fluffy.  Mix in the eggs, buttermilk mixture, 1 tsp vanilla, 1 cup coconut, baking powder and flower.  Stir until just combined.  Pour into prepared cake pans.

Bake for 30 mins, or until golden brown and cake tests done.  Allow to cool in pans 5 minutes then turn onto wire racks and LET COOL COMPLETELY.

To make frosting:  In a medium bowl, combine cream cheese, 1/2 cup butter, 1 tsp vanilla and powdered sugar.  beat until light and fluffy.  Mix in a small amount of cream to attain the desired consistency.  Stir in nuts and coconut.  Spread between layers and on top and side of cooled cake.



When I made this Saturday, I didn't allow it to cool enough.  I mean, it wasn't hot by any means, but... it wasn't completely cool.  So I put it together, and to keep it from sliding, I put tooth picks in it.

That didn't help.

The frosting slid around in the car........  kind of oozed......  So I had to fix it.  I did and it was ok...

Actually, it was very yummy and Grandpa loved it. 




There was only about 1/4 of the cake left.  Saturday night, when we got home, I put it in the fridge.  Sunday, it was even better!!! 

I found this recipe here!  The website is From Karen's Kitchen and she has TONS of cake recipes.  Actually, she's got all kinds of recipes!!



I'm definitely going to visit her again!!

Let me know if you try this or any of her other recipes!!

Have a great day!!

Hugs ~~ Suz

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Sunday, February 19, 2012

WHAT Was I Thinking?????

To sum that question up?   Easy!!   I WASN'T!!



Never again will I be able to enjoy the simple pleasure of having Pizza Hut delivery pizza.  I will never again be able to call Mr. Inspiring and tell him I want Dominoes........  I will never again get to enjoy having hot fresh pizza delivered to my door.



I ruined it and it's nobody's fault but my own......  



So here's how it happened.........   Thursday night, Ms. C and I were discussing what we'd like to have for supper Friday.........  I mentioned I was in the mood for home made pizza........  I usually got one of those Martha White pizza crust mixes that you add a half cup of water to the mix, knead it for a bit and then voila, you have a 'fresh' pizza crust.............  Who knew that HOME MADE pizza crust was as easy as that?  And that it tastes SO MUCH BETTER than anyhing else???  Not me!!  Friday afternoon, I got a wild hair up my....    and decided to look for home made crust recipes online.  They didn't look too hard.....



Well, I went to the grocery store after work and got the necessary ingredients.  When I got home, instead of pulling up recipes on the internet, I pulled out one of my Taste of Home cookbooks. 

OHHH   EEMMMMM  GGEEEEEEE

mmmmmmmmmmmm      AAHHH-Mazing!!!

AAHHH-mazing Pizza Crust

2 pkgs (1/4 oz each) active dry yeast
2 2/3 cups warm water (110 - 115 degrees) divided
4 Tablespoons olive oil, divided
2 Tablespoons sugar
2 teaspoons salt
6 1/2 - 7 cups all purpose flour

In a medium bowl, empty both yeast packages and add sugar and salt.  Add 2/3 cup of the warm water and stir to disolve.  Add 1Tablespoon olive oil.  Let sit for about 5 minutes so the yeast gets good and 'frothy'.  Then add 2 more Tablespoons olive oil and the rest of the water.  Stir to mix. 

Transfer mixture to bowl for stand mixer and using your dough hook, mix 5 cups of the all purpose flour.  Beat til smooth.  Add enough of the remaining flower to form a soft dough.  Turn out onto a floured surface and knead until smooth and eleastic, about 6 - 8 minutes.   Grease a large bowl with the remaining olive oil.  Place dough in greased bowl, turning once to grease the top.  Cover loosely with plastic wrap, and then a towl.  Place in a warm area of your kitchen to rise until doubled - about 1 hour. 

Punch down and divide.  Roll out with rolling pin.  Transfer dough to pans and form an edge all the way around.  Spread out pizza sauce and top with your favorite ingredients and cheese.   Bake in 425 oven for approximately 25 minutes.


** Notes....  My first batch of this dough, I divided it into 3 portions.  I made 3 pizzas using 1 large Pampered Chef round stone and 2 of the rectangular Pampered Chef Stones.  The edges puffed up and were chewy.  The edges would have been excellent to stuff with cheese    I divided my second batch of this dough into 4 portions.  I put each portion into a zip top bag and put them in the freezer.  This morning I got out 2 of the portions  and put them into a greased 9 x 13 cake pan.  I warmed my oven up to 200 dgrees and when it reached that temperature, I turned it off.  I put the pan the dough was in into the oven with a bowl of water that I had just boiled.  Fast thaw and it was awsome.  The dough was stickier than when I first made it so I turned it out onto a floured surface and kneaded it again.  I made 2 pizzas, one on the big round stone and one on one of the rectangle stones. 

Also - - please know that you can not knead bread dough too much.  Dough loves to be kneaded (don't we all??? *wink* *wink*) 

Here's what ingredients I used for the pizza you see in the picture.

Cheap off-brand pizza sauce spread all over
pieces of Provolone cheese spread all over
pieces of thin sliced ham
browned ground beef (I added salt, pepper, garlic powder and oregano when I browned it)
browned bulk sausage
pepperoni
chopped onion
chopped green pepper
covered with shredded mozzerella cheese







And that is how I ruined my chances of ever having pizza delivered to my house ever again.........

So now I'm going to have to find a recipe for Domino's Chocolate Lava Crunch Cakes because I don't believe I'll be able to not have them in my life...........

Hope ya'll had a wonderful weekend!!  Mr. Inspiring is really enjoying himself everytime he reminds me that he doesn't have to work tomorrow and I do..........

Hugs ~~ Suz

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Sunday, September 18, 2011

Sunday - - Busy Sunday!!

Ok - - this is the 3rd time that I've tried to post this post........... and everything goes fine until I try to add pictures....  and then it all disappears!!!  Dang it!!

I made chicken n dumplins today and I made Chocolate Chip cookies.......  I love this time of year... and I love comfort food..... and making comfort food when the weather turns cooler...........  AWESOME!!!  Yay!!

Chicken n Dumplins.............  The chicken must be very tender......... and lots of it!  And the dumplins?  They MUST be thick.....  and home made........  Just like the little grandmas at church make them........  You know exactly what I'm sayin............  Those grandmas?  They know how to do it right!! 

Sixteen years ago I decided to try to make them.....  well...... they take practice...... 

One secret?  Let your chicken cook slow........  Today, my chicken fell off the bones......  Perfect!!!

My recipe:

1 whole chicken, 4 - 5 pounds
4 stalks celery, chopped
1 whole onion, chopped
salt n pepper

I boil my chicken in my 10 quart stock pot with the celery, onion salt n pepper.......  After it gets a good rolling boil, I'll turn it down to medium low or low, depending how much time I have.  I'll let it cool slow for at least a couple of hours.  When it's done cooking, I'll take the meat out of the both and put it in a strainer to cool. 

About an hour before I want to eat, I make the dumplins.

I turn the burner on under the broth to get it boiling.  I put 4 cups of flour in a very big mixing bowl.
make a well and pour in 2 cups of hot broth


and mix well.....

When it gets really dry and hard to mix any more, add 3 beaten eggs..........  and mix very well...



And then I add salt and pepper to my dumplins, and more flour.  Probably about 3 cups more, but not all at once.  Add about 3/4 cup at a time and mix well.  When it gets too hard to mix with a spoon, I flour my countertop and turn the dough out on it.  And then I knead it and knead it and knead it until it isn't sticky any longer.  It almost gets to the point of a good bread dough.....  Smooth and elastic-y...

I usually divide the dough into quarters.  It's easier to work with.  I flour my countertop again, and roll the dough out very thin........



I cut it into squares about an inch to an inch and a half square........



And then I drop the dumplins into the boiling broth  ONE AT A TIME!!  (otherwise you end up with a big ball of dough...  yeck....!!)

Stir the dumplins to make sure they don't stick to each other and let them keep boiling at medium to medium high heat for about 25 minutes... 


Then add your chicken.....


The broth will thicken as it cools slightly...

And it's done!!  Soo yummy!!  Enjoy!!

Hugs ~~ Suz

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Tuesday, July 26, 2011

My Favorite Zucchini Recipe


This is my favorite zucchini recipe and these muffins are fresh out of the oven!!   I {heart} this time of year.  All of the fresh produce coming into season!! 

I found this recipe on http://www.allrecipes.com/.  It is called:

Zucchini-Chocolate Chip Muffins

1 1/2  cups all-purpose flour
3/4 cup sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 egg, lightly beaten
1/2 cup vegetable oil
1/4 cup milk
1 Tbsp lemon juice
1 tsp vanilla extract
1 cup shredded zucchini
1/4 cup mini semi-sweet chocolate chips
1/4 cup chopped walnuts (this time I only had pecans - - they're great, too!!)

In a bowl, combine flour, sugar, baking soda, cinnamon and salt.  Combine the egg, oil, milk, lemon juice and vanilla;  mix well.  Stir in dry ingredients until just moistened.  Fold in zucchini, chocolate chips and walnuts.  Fill paper lined muffin cups 2/3 full.  Bake at 350 degrees F for 20 - 25 minutes, or until the muffins test done.  Remove from tins and let cool on cooling rack.

Yield:  12 muffins



These muffins freeze well!!  They are so moist and yummy!!

Please let me know if you try them!! 

Do you have a favorite zucchini recipe you'd like to share??

Thanks for stopping by!!

Hugs ~~ Suz


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Wednesday, May 18, 2011

Who Knew??


The other night, when I got home from work, these greeted me in my kitchen.



They look rather sad and pitiful because they know that no one in the house is particularly crazy about bananas when they look like this.   "I only like GREEN bananas!!"  UGH...............    Then why did you not eat them when they WERE green??

I was weighing my options at this point.   Banana Bread?  hhmmm??  No.    Banana Cake or Cupcakes?  hhmmm??  Sounds tempting, but..... No.    I really was in the mood for Banana Pudding..............    And I usually just line a dish with vanilla wafers, cut up the bananas, cover with vanilla pudding and whipped cream and - - Done!!


But dang it............   No boxes of vanilla pudding were in my cabinet......   And I just DID NOT want to go to the store just for a couple of boxes of pudding......   Well....   Now what??  I've never made pudding from scratch.  I don't even have a recipe for home made pudding.  So I sat down at the computer and did a little search-a-roo......  (I know - - shocking, right??)   I found this recipe on  foodnetwork.com   and I think it's a keeper!!  (It was submitted by Marcia Suber (gotta give credit where credit's due, right?? - - THANK YOU, Marcia!!)

Grandmother's Banana Pudding

1/2 cup sugar
3 eggs, separated  (keep the egg whites if you want to top it with meringue)
2 tablespoons flour (or cornstarch)
Dash salt
2 cups milk
1 teaspoon vanilla
1 box vanilla wafers
4 bananas

Prepare a double boiler.  In your top saucepan, mix together sugar, egg yolks, flour (or cornstarch) and salt.


Add milk and mix again (I used my wire whisk for the mixing).


Stir this pretty often as it's sitting on the double boiler with the water in the bottom saucepan at a rolling boil.  When the pudding starts staying up on the sides as you're stirring, its done.   Add the vanilla after the mixture has thickened.   It takes about 20 minutes to get to the pudding consistency. 



(See how it's starting to stay up on the sides??)



  Remove from heat and let cool.  (I put mine in a mixing bowl and popped it in the freezer for about 10 minutes or so........   I was too excited to let it cool on it's own!!)

To assemble:   In a 9 x 13 glass dish, put a couple of spoonfuls of pudding in the bottom and spread it around.  (That's what the recipe says to do so I did; I guess it's to help keep the wafers in place....)   Line the bottom of the dish with a layer of vanilla wafers.  Cut up 2 of your bananas and put those on top of the wafers.  Add half of the pudding.  Repeat.

Now, this is where I REALLY didn't follow the recipe..............  I put the whole batch of pudding in one layer, and had to make another batch of pudding.  Seriously, I like pudding, and I like my Banana Pudding to have lots of pudding..... and 'nanas......   and vanilla wafers.....




The recipe calls for topping it with meringue, which I got pretty excited about, because I've never made that, either!!  But I was out-voted..........  They wanted whipped cream...............  And I didn't have any...........  And they were just a little too eager to go to the store to get some............  So.... no meringue.......................

I topped it with the whipped cream.......... and wow......................   sooo yummy!!



As soon as I had it all put together, I had to dig in right away.   I almost didn't even take a picture of it all together!!

It was still a little warm...........  mmmmmm.   Mr. Inspiring had 2 helpings........ at 10:30 at night...........  silly boy!!  I think he liked it!!  (Keep it in the fridge if you can't eat it all at once!!)

So after supper last night, I had a dish of its cold creamy banana-y-ness........  OOOOOOOOOOOHHHHHHHH....

It's amazing how all those flavors just blend together and the wafers soak it all up....... 

If you want to make the meringue, here's the recipe:

1/4 cup sugar, 3 egg whites, 1/4 teaspoon cream of tarter

In a separate bowl, beat egg whites, sugar and cream of tarter until it forms stiff peaks.  Spread over your banana pudding layers, and pop it in a 425 degree oven until just brown on top - - about 4 minutes.....


I don't believe I will EVER serve my family 'boxed' pudding again.  The pudding from scratch is so much yummier and richer and it's soo easy!!  Now, I'm hunting for a decadent chocolate pudding recipe.

Got one to share???

And I sooo want to make a key lime pie from scratch.  Like the pies they have at Shorty's in Miami..... where my grandma and grandpa used to go when they were visiting my Aunt Shirley.   There's just nothing that compares to an authentic Key Lime Pie..............   Nothing!!




Hugs ~~ Suz








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