Corn Chowder

With it being cold outside today, I decided it was time to eat a warm soup for dinner! I got this recipe from a close family friend of mine several years ago, and have been making it ever since. Enjoy!

Add to a large pot:

5-6 slices of cooked bacon (I cheat and buy 1-2 packages of already cooked bacon pieces in the ziploc pouches in the salad dressing aisle)
1 medium onion, chopped finely
2 cups cooked corn (frozen tastes better for this than cans of corn)
1 cup cooked diced potato (again, I cheat and use a can of the Del Monte diced potatoes)
1 can cream of mushroom soup
2 1/2 cups milk (the closer to whole milk, the better, but 2% works great)
1 teaspoon salt
pepper, garlic salt, and parsley to taste

Add all of the above ingredients to a large pot and simmer until heated thoroughly and mixed well. Good topped with grated cheese on top too.

Sweet Potato Casserole

This is a great recipe coming from someone who did not like Sweet Potatoes until I was forced to try these. I don't even like pecans! They are always a hit and you will not take home any leftovers.

3 cups cooked sweet potatoes (I always use the canned)
1/2 cup sugar
2 eggs, beaten
1/2 tsp. salt
1/2 stick of margarine, melted
1/2 cup milk
1 1/2 tsp. vanilla

Topping:
1/2 cup brown sugar
1/2 cup flour
1 cup pecans
1/3 stick margarine, melted

Mash the sweet potatoes. Add sugar, eggs, salt, margarine, milk and vanilla. Mix well. Put in shallow 1 1/2 quart baking dish. Mix topping. Spread over sweet potatoes, mine always seems to be a little thicker than a spread. Bake at 325 degrees for 30-40 minutes.

Easy and Yummy Crockpot Dressing

This is one of my favorites! It reminds me of my Grandmothers which was a lot more detailed than this one.

2 boxes of Jiffy Cornbread Mix - Cook the cornbread and set aside

Mix together the following:

4 Eggs
2 cans Cream of Chicken Soup
2 cans Chicken Broth
1 1/2 tsp Poultry Seasoning
1/2 Onion, chopped
1/2 stalk of Celery, chopped
2 tablespoons butter
Crumble and add the cornbread to the mix

Pour into the crockpot and cook 2 hours on high or about 4 hours on low. Enjoy!

Methodist Punch

There is no alcohol, that's why it is called Methodist Punch. I'm thinking of taking it over. How does church of Christ punch sound? Yea. Take that, Methodists!

Nice for the punch bowl at holiday gatherings when Uncle Arnie's Christmas could get a little too merry , if you know what I mean. I like to make it for everyone to sip while we wait on the Butterball roasting at Thanksgiving.

From Derrick Delights: the Spindletop 2001 Celebration Cookbook.

Methodist Punch

1 (46 ounce) can pineapple juice, frozen
1 (12 ounce can) frozen limeade concentrate
1 (12 ounce can) frozen orange juice concentrate
2 Liters 7 up

Thaw juices to an icy slush and place in punch bowl. Stir. Add 7up.
Garnish as desired!

Yields 50 (5 ounce) servings

Thanksgiving Feast Extraodinaire

Hello Mamas! My parents were in town last weekend, and since I'm not going to see them over Thanksgiving we celebrated early. My husband helped me cook a fantastic meal, and Bonki asked for my tips on creating a Thanksgiving feast extraodinaire, so I thought I would share it with all of you ladies.

T stands for Turkey on the Table.
T Minus Four Days and Counting:
Grocery shop, list organized by section, so you don't have to keep going down the same aisle repeatedly

T Minus Three Days:
Bake Chocolate Cake
Boil and chill two gallons of Brine

T Minus Two Days:
Bake Cornbread and Biscuits (for Dressing)
Bake Pumpkin Pie

T Minus One Day:
Mash Potatoes
Bake Dressing
Sink Bird
Make Turkey Broth from Giblets for Gravy

T Minus Four to Six Hours:
Start slaving in a hot kitchen
Prep the Aromatics
Prep the Bird and stick 'er in the oven
Cross your fingers
Create Cranberry Silk, just for fun, when you have nothing else to do

T Minus One Hour:
Remove Bird from oven
Bake Rolls (for the Country Crock)
Whip the Cream
Saute Corn
Simmer Green Beans
Whisk Gravy
Open Cranberry Sauce

T Minus Ten Minutes:
Put everything on the table and take a pretty picture
Take Bird back to kitchen and carve 'er up

T Plus Ten Minutes:
Say grace and start chowing
You're on your own from here

So here's the lowdown so you can slow down...

I would skip the chocolate cake. It's good, but pumpkin pie for dessert is traditional and classic, and no one even ate cake on T Day. I made 2 boxes of jiffy corn muffins and 1 can of buttered biscuits for the dressing. Just make them and leave them out to dry out overnight. I used Libby's pumpkin pie mix, so all you add is evaporated milk and eggs. You just mix it up, pour it into a store bought crust and bake it. Easy, easy, easy.

http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html
This is the brine recipe, (Allspice berries and candied ginger are optional. Hanny used allspice powder and left out the ginger completely)
The next day...
I used Mom's dressing recipe, and I altered it just a little. Here's exactly what I used.
2 pans cornbread
7 of the 10 biscuits
1 can cream of chicken soup
1 can cream of mushroom soup
2 tsp sage
2 tsp pepper
2 tsp salt
1/2 tsp garlic salt
2 raw eggs
1/2 c. chicken broth
1/2 stick of butter
1/2 c. shopped celery (take it to the mall, oh wait... it should be CHOPPED...oops)
1/2 c. chopped onion
Saute celery and onion in 1/2 stick of butter. Crumble up cornbread and biscuits. Add soups, spices, 2 eggs, chicken broth, and celery and onions. Add enough water to make it runny ( I added exactly 2 cups) Bake at 350 until set and brown (I left it in for one hour)
For my mashed potatoes, I peeled, quartered and boiled 8 small-medium sized red potatoes in water that I had added a little salt to. When they were tender I drained them, added a stick of butter, a little milk, and salt and pepper and mashed them with a fork until they were creamy. I put more pepper than I meant to, but they were actually really good.
The day of the feast...
For the turkey you will need a roasting pan with rack and a meat thermometer.

Cranbery Silk:
http://www.foodnetwork.com/videos/zesty-cranberry-dipping-sauce/691.html
Hanny likes to add extra brown sugar and maple syrup (about 1/4cup instead of 2 tbsp) and instead of blending it he pours it through a strainer. (Besides turkey, it's good on pie, ice cream and waffles, or mixed with ginger ale, Sprite or iced tea.)

If all this seems like a little much, I saw that Target has a complete feast for around $68. Could be a good value? But not nearly as tasty or fun.
Hope this is helpful. Bon Apetit. (that is pronounced app-uh--teet, not ape tit) :)

Another Chicken Pesto idea

Lauren's other Pesto Chicken post made me want to share this recipe variation that I always keep on hand b/c of it's ease and yumminess(?)!

Ingredients:
Knorr Pesto Sauce Mix--plain, not the creamy kind (I can only ever find this at Super Target and Albertsons..?)
Boneless, Skinless Chicken Breasts cut into chunks (I ususally use 2 or 3)
Mushrooms (you can used canned or fresh although if you use fresh, take the time to saute them in the olive oil first)
Sliced black olives
Roma Tomatoes
Feta Cheese (or Parmesan if you prefer)
Rotini pasta noodles (isn't this the spiral, curly kind?)

Directions:
1. Put your pasta on to boil
2. Make the sauce and while it is simmering...
3. Brown the chicken in a skillet with more olive oil, s&p, and garlic salt. When the pesto sauce is done, I drizzle a little of this over the chicken.
4. To my skillet I then add the mushrooms, sliced black olives, & diced roma tomatoes
5. When the pasta is done, I drain it, toss it in the skillet with the other goods and serve it up in bowls
6. The finishing touch is to crumble Feta cheese on top of it all (the flavor of Feta seems to really compliment the pesto??)

Enjoy! :)

Homemade Chicken Noodle Soup

My friend Cheryl gave me this recipe--it is so yummy! I love it during cold weather, or if I'm feeling under the weather, or pretty much any kind of weather will do.

Side note: I use boneless, skinless chicken breasts when I make this soup; Cheryl is a cook extraordinaire and she recommends the steps below (I'm always looking for the short-cuts :} )
I've had it both ways and it's pretty hard to botch this recipe up, so go for whatever you prefer!

Ingredients:
4 Sanderson Farms (or organic) chicken leg quarters (thigh & drumstick attached)
2 boxes of organic chicken stock
Celery
Carrots
Brown rice macaroni noodles

Directions:
*salt & pepper the chicken and brown it in olive oil (I always cut my chicken into chunks & add a little garlic to my olive oil to give it more flavor)
*pour boxes of chicken stock into pot, heat on warm
*dump chicken after browned into pot (bones & all); boil for a while (20 min. or so)
*chop up celery & carrots and add to the pot
*take out the chicken and put it in the fridge to cool
*tear off the chicken from the bone, put back in pot
*add noodles and cook until done

Pumpkin Torte

I had this last night and today I want more!

Crust:
13 whole graham crackers, crushed
1/3 c. sugar
1/2 c. butter, melted

Mix and press into a 9x13-inch pan


Layer 1:
2 eggs
3/4 c. sugar
8 oz. pkg. cream cheese

Beat eggs; add sugar and cream cheese. Beat until smooth. Pour over unbaked crust and bake at 350 degrees for 20 minutes.


Layer 2:
1 sm. can pumpkin (2 c.)
3 egg yolks (use whites later)
1/2 c. sugar
1/2 c. milk
1/2 tsp. salt
1 Tbsp. cinnamon
1 envelope unflavored gelatin.
1/4 c. cold water

In saucepan cook pumpkin, egg yolks, sugar, milk, salt and cinnamon. Cook 10 minutes until thick. Remove from heat. Stir in gelatin which has been diluted in 1/4 c. cold water. Let all cool, about 20 minutes.

Take 3 egg whites and beat with 1/4 c. sugar until peaks form. Fold into pumpkin mixture. Pour on top of baked cream cheese layer. Refrigerate.

Chocolate Dump-It Cake

This is the best chocolate cake I have ever tasted. My husband Hank heard about it on NPR and looked up the recipe. Sort of time consuming to make, but worth every minute. Here is the recipe, and there are a few helpful hints at the end.

Chocolate Dump-It Cake
Adapted from Judith Hesser

My mother did all of her baking late at night, after we were in bed. Around one in the morning, the aroma of this cake would begin wafting up to our bedrooms. Then we'd watch her frost it while we ate breakfast.

2 cups sugar
4 ounces unsweetened chocolate
1/4 pound unsalted butter (1 stick), plus more for greasing the pan
2 cups all-purpose flour, plus more for dusting the pan
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon semi-coarse sea salt or kosher salt
1 cup milk
1 teaspoon cider vinegar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups Nestle semi-sweet chocolate chips
1 1/2 cups sour cream, at room temperature

Directions
1. Preheat the oven to 375 degrees, and place a baking sheet on the lowest rack, to catch any drips when the cake bakes. Put the sugar, unsweetened chocolate, butter and 1 cup of water in a saucepan. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly, 15 to 20 minutes.

2. Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. Grease and flour a 9-inch tube pan. (If you prefer, you can grease it, line it with parchment and then grease and flour it. This is not necessary, but parchment does make getting the cake out easier.)

3. When the chocolate in the pan has cooled a bit, whisk in the milk mixture and eggs. In several additions and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice, to blend. "Dump" the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. (This can be tricky, so if someone is around, enlist them to help. Place a ring of wax paper on top of the cake so you have something to grab onto when turning it out.) Let cool completely.

4. Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature. It is very important that the chocolate and sour cream be the same temperature, otherwise the icing will be lumpy or grainy. (Test it by stirring a little of the sour cream and chocolate together in a bowl; if it mixes smoothly, it's ready.) Stir in the sour cream, 1/ 4 cup at a time, until the mixture is smooth. Taste some! It's good.

5. When the cake is cool, you may frost it as is or cut it in half so that you have two layers (when I do this, I use 2 cups chocolate chips and 2 cups sour cream). My mother uses any leftover icing to make flowers on top. She dabs small rosettes, or buttons, on top, then uses toasted almond slices as the petals, pushing them in around the base of the rosette.

Makes 10 servings. (My mother kept it in the fridge, and it is sublime even when cold.)

Hank's Helpful Hints
*Your batter will ooze over the edge of a 9-inch springform like hot lava. That cookie sheet on a lower rack is a good idea.
*If you don't have a double boiler, make your own by nestling one small saucepan into another.
*Go ahead and use two cups of chips and sour cream even if you're not going to layer the cake. Nobody will complain if your cake sits under a full inch of decadent icing.
*Good luck equalizing the temperature of the sour cream before the chocolate hardens. Don't fret if the icing turns out lumpy-your cake will be ugly but still dang delicious.
*If you forget all about the eggs, pray real hard and everything should be all right.

Cappuccino Muffins

My college suitemate made these when we visited them in Oklahoma. They were yummy!

Espresso Spread-
4 ounces cream cheese--cubed
1 tablespoon sugar
1/2 teaspoon instant coffee granules
1/2 teaspoon vanilla extract
1/4 cup miniature semisweet chocolate chips

Muffins-
2 cups All purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup milk
2 tablespoons instant coffee
1/2 cup butter or margarine melted
1 egg-beaten
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips

In a food processor or blender, combine the spread ingredients; cover and process until well blended. Cover and refrigerate until serving. In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl stir milk and coffee granules until coffee is dissolved. Add butter, egg and vanilla; mix well. Stir into dry ingrediens just until moistened. Fold in chocolate chips. Fill greased or paper lined muffin cups two thirds full. Bake at 375 degrees for 17-20 minutes or until muffins are done. Cool for 5 minutes before removing from pans to wire racks. Serve with expresson spread.

Makes about 14 muffins and 1 cup of spread

Lasagna

This is a great recipe to make up ahead of time and freeze - it doesn't have to be frozen, but the flavor is better after freezing. It will make one very large pan or can also be divided into smaller portions before freezing. The recipe says to cook the noodles before adding them, but I don't - you don't even have to buy the "no cook" noodles - just add a little extra water.

Lasagna

1 lb. ground beef
1/2 lb. italian sausage (Hillshire Farms is best)
1 c. chopped carrots
1 c. chopped onion
1 c. chopped celery
2 16 oz. cans tomatoes (I use Del Monte w/ garlic & onion)
1 6 oz. tomato paste (I use Contadina Italian Paste w/ roasted garlic)
2 tsp. oregano
1/4 tsp. garlic powder
1/2 tsp. pepper
2 T. parsley
1 c. cottage cheese
3 eggs
1 c. grated parmesan cheese
2 c. grated mozzarella cheese
Small box of lasagna noodles, cooked

Saute carrots, onion and celery with ground beef and sausage. Drain. Stir in tomatoes, tomato paste and spices. Combine cottage cheese and eggs. Layer ingredients in pan as follows: Sauce, noodles, cheese (mozzarella & parmesan), sauce, noodles, cottage cheese, sauce, cheese. If you didn't precook the noodles, add a little bit of water. Cover and freeze. When ready to cook - thaw slightly and cook at 350 for about 1 1/2 hours. Enjoy!

Lemon Pesto Chicken

My sister told me about this recipe and I finally got around to making it tonight. It is simple and tasty.

For starters, buy the Knorr Creamy Pesto Sauce Mix envelope. The recipe is on the back. I added a can of mushrooms and a cup of broccoli to it for a little more substance, but other than that I just followed the recipe as is. The kids liked it and so did the adults.

2 Tbsp Olive Oil
1 lb chicken breast, thinly sliced (I seasoned w/ salt, pepper & garlic powder)
2 Tbsp lemon juice
1 1/2 cup milk
1 package Knorr Creamy Pesto Sauce Mix
1/2 cup grated Parmesan Cheese
8 oz. pasta, cooked (I used a whole wheat corkscrew pasta)

Heat oil in large skillet over med-high heat and brown chicken, stirring occasionally. Stir in lemon juice and cook 1 minute. (This is when I added the mushrooms and broccoli). Stir in milk and sauce packet and bring to a boil. Stir in cheese. Reduce heat and simmer, stirring occasionally until chicken is thoroughly cooked, about 3 minutes. Toss sauce with hot pasta.