Larry has mentioned to me several times that his mom always made pineapple upside down cake. I guess I finally got the hint that he wanted me to make one. Well, you know me, got to find an easy way to accomplish this and I did.
1 box Duncan Hines yellow cake mix
1 large can of pineapple slices
1 jar of cherries
stick of butter
1 cup of brown sugar
Prepare the cake mix according to directions except substitute the cup of water with a cup of the pineapple juice from the can of pineapple slices. Meanwhile, melt the butter in the pan you plan to bake the cake in. As always I sprayed it well with Pam first. Larry tells me his Mom used her iron skillet but I only use my iron skillet for cornbread so I substituted. Add the brown sugar and stir. The butter and sugar will come together and start to caramelize slightly. Arrange the pineapple on the bottom of the pan and then add the cherries in the center of each pineapple slice and the little space in between the slices. Pour the cake mix into the pan and bake in a 350 degree oven until the cake is set. The baking time will vary depending on your pan so keep an eye on it. When it's done sit the pan on a cooling rack and let it cool till you can touch the pan. Place the cake plate on the pan and then flip it over. It turned out beautiful and was so moist.
Thursday, December 26, 2013
Saturday, December 14, 2013
Meat balls
As I have needed a quick recipe for Christmas gatherings, it brought to mind an EASY appetizer. We used it often when catering. The first time I made it I made my own meatballs. The second time I tried frozen ones and could tell no difference. I always used the ones from Sams.
1 jar of Chili sauce
1 jar of grape jelly
Bag of frozen meatballs
Mix the Chili sauce and grape jelly in sauce pan. Add the frozen meatballs. When they are warm, they are ready so you can remove these and add more if you need a larger amount or just let them sit in the warm sauce until ready to serve.
1 jar of Chili sauce
1 jar of grape jelly
Bag of frozen meatballs
Mix the Chili sauce and grape jelly in sauce pan. Add the frozen meatballs. When they are warm, they are ready so you can remove these and add more if you need a larger amount or just let them sit in the warm sauce until ready to serve.
Friday, November 15, 2013
Cream Cheese Poundcake
Also from ladies bible study last night....
Mama's recipe
3 sticks of margarine (I used real butter)
8 oz of cream cheese
3 cups of sugar
6 eggs
3 cups Swans Down Cake Flour
3 Tablespoons of vanilla
Cream together cream cheese, butter and sugar. Add eggs one at a time. Add vanilla.
Add flour a little at a time until all is smooth. Pour into a bundt pan or a pound cake pan that has been sprayed with Pam. The kind for baking is best but if you just have regular Pam make sure you spray it well including the center part. Bake at 300 degrees for 1 1/2 hours or until your tester comes out clean.
Mama's recipe
3 sticks of margarine (I used real butter)
8 oz of cream cheese
3 cups of sugar
6 eggs
3 cups Swans Down Cake Flour
3 Tablespoons of vanilla
Cream together cream cheese, butter and sugar. Add eggs one at a time. Add vanilla.
Add flour a little at a time until all is smooth. Pour into a bundt pan or a pound cake pan that has been sprayed with Pam. The kind for baking is best but if you just have regular Pam make sure you spray it well including the center part. Bake at 300 degrees for 1 1/2 hours or until your tester comes out clean.
Chicken Pot Pie
Had my ladies bible study group at my house last night and I cooked Chicken Pot Pie. This ones for you ladies.
Spray a casserole dish with Pam. Add each layer in the order listed and do not stir.
Layer 1
2-3 chicken breast, cooked, cooled and torn into bite size pieces. Cover the bottom of the dish.
Layer 2
After I removed the chicken from the pot I add a to the broth a family size bag of frozen mixed vegetables. Let them simmer while you melt a 1/4 stick of butter and add a diced onion. Cook till the onion is tender. Drain the vegetables and spoon them over the chicken. Then spoon the onions on next, butter and all. At this point I seasoned with salt and pepper.
Layer 3
I take a can of cream of celery soup (cream of chicken if you'd rather) and add a can of chicken broth.
mix well and pour over the vegetables.
Layer 4
Melt a stick of butter. Add a cup of milk. remove from heat and add 1 1/2 cups of Pioneer baking mix. Stir until well blended. Pour on top. Use the back of your spoon to spread it to all the edges but don't stir.
350 degrees until golden brown. About 45 minutes.
Spray a casserole dish with Pam. Add each layer in the order listed and do not stir.
Layer 1
2-3 chicken breast, cooked, cooled and torn into bite size pieces. Cover the bottom of the dish.
Layer 2
After I removed the chicken from the pot I add a to the broth a family size bag of frozen mixed vegetables. Let them simmer while you melt a 1/4 stick of butter and add a diced onion. Cook till the onion is tender. Drain the vegetables and spoon them over the chicken. Then spoon the onions on next, butter and all. At this point I seasoned with salt and pepper.
Layer 3
I take a can of cream of celery soup (cream of chicken if you'd rather) and add a can of chicken broth.
mix well and pour over the vegetables.
Layer 4
Melt a stick of butter. Add a cup of milk. remove from heat and add 1 1/2 cups of Pioneer baking mix. Stir until well blended. Pour on top. Use the back of your spoon to spread it to all the edges but don't stir.
350 degrees until golden brown. About 45 minutes.
Wednesday, October 16, 2013
Red Velvet Cupcakes
My friend Paulette confessed to me recently that she loves cupcakes. Tonight for our life group I decided to make my Red Velvet Cupcakes. They are as good as those from a fancy cupcake store but ridiculously easy to make.
1 Box Duncan Hines Red Velvet cake mix
1 package (3.9oz) Jello Chocolate instant pudding
1 8 oz package of cream cheese, softened
1 stick of butter, softened
1 16 oz package of powdered sugar
1 cup of cool whip
Prepare the cake mix according to directions. Stir pudding mix into the batter at the end. Spoon into paper lined muffin tins. Bake at 350 until done. 16 minutes worked in my oven.
Meanwhile, cream together the cream cheese and the butter. Add Powdered sugar a little at the time until you add the whole box. Stir until smooth and then fold in the 1 cup of cool whip. Let the cupcakes cool completely. Inject some of the icing into the center of each cupcake, then use the remaining icing to ice the cupcakes. You can shave white chocolate on top or sprinkle with pecan pieces.
1 Box Duncan Hines Red Velvet cake mix
1 package (3.9oz) Jello Chocolate instant pudding
1 8 oz package of cream cheese, softened
1 stick of butter, softened
1 16 oz package of powdered sugar
1 cup of cool whip
Prepare the cake mix according to directions. Stir pudding mix into the batter at the end. Spoon into paper lined muffin tins. Bake at 350 until done. 16 minutes worked in my oven.
Meanwhile, cream together the cream cheese and the butter. Add Powdered sugar a little at the time until you add the whole box. Stir until smooth and then fold in the 1 cup of cool whip. Let the cupcakes cool completely. Inject some of the icing into the center of each cupcake, then use the remaining icing to ice the cupcakes. You can shave white chocolate on top or sprinkle with pecan pieces.
Thursday, September 12, 2013
Apple Bread with Praline Topping
1 cup sour cream
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 cups self rising flour
1 1/2 cups apples copped (Granny Smith or any other tart apple)
1 cup chopped pecans
Praline sauce
1/4 cup brown sugar
1/4 cup butter
Preheat oven to 350 degrees. Spray a loaf pan with Pam. Cream together sour cream and brown sugar. Add eggs one at a time. Add vanilla. Add flour one cup at a time. Fold in the apples and half of the pecans. Pour into loaf pan. Sprinkle the other 1/2 cup of nuts on the top and slightly press into batter. Bake for about an hour or until a pick comes out clean. In my oven it took about 50 minutes so check yours before the hour is up.
While the bread in baking, mix the 1/4 cup brown sugar and 1/4 cup of butter in a sauce pan. Cook over the lowest heat and stir frequently. It will thicken some but won't get real thick. When bread is done let it cook slightly then move to a plate pecan side up. Slowly pour the praline topping over the top of the loaf.
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 cups self rising flour
1 1/2 cups apples copped (Granny Smith or any other tart apple)
1 cup chopped pecans
Praline sauce
1/4 cup brown sugar
1/4 cup butter
Preheat oven to 350 degrees. Spray a loaf pan with Pam. Cream together sour cream and brown sugar. Add eggs one at a time. Add vanilla. Add flour one cup at a time. Fold in the apples and half of the pecans. Pour into loaf pan. Sprinkle the other 1/2 cup of nuts on the top and slightly press into batter. Bake for about an hour or until a pick comes out clean. In my oven it took about 50 minutes so check yours before the hour is up.
While the bread in baking, mix the 1/4 cup brown sugar and 1/4 cup of butter in a sauce pan. Cook over the lowest heat and stir frequently. It will thicken some but won't get real thick. When bread is done let it cook slightly then move to a plate pecan side up. Slowly pour the praline topping over the top of the loaf.
Thursday, August 15, 2013
White Enchiladas
10 white tortillas
2 cups of cooked and shredded chicken
2 cups Monterrey jack cheese
3 Tablespoons butter
2 Tablespoons flour
2 cups chicken broth
1 cup sour cream
4 ounce can of diced green chilies
Preheat oven to 350 degrees. Spray a 9x13 pan with Pam. Mix chicken and 1 cup of the cheese. At this point I added diced onions, because I love onions. Divide the chicken mixture between the 10 tortillas and roll up and lay them in the pan seam side down. In a sauce pan melt the butter then add the flour. Cook for about a minute. Add the broth and whisk until it's smooth. Cook over medium heat until it's thick and bubbly. Don't let it come to a boil. Remove from heat. Add the sour cream and the green chilies. I love the Tame Jalapenos. You add what suits you. Pour this over the enchiladas and top with the rest of the cheese. Bake for 22 minutes. Remove from oven and switch to broil. Broil for 3 minutes or until the cheese is slightly brown.
FYI...if you want to make this SUPER easy make these changes. Buy Curlies pulled chicken without sauce. Use 1 can cream of chicken souped thinned with 1/2 cup chicken broth (instead of cooking the butter, flour, chicken broth sauce) still add the cup of sour cream and the chilies.
2 cups of cooked and shredded chicken
2 cups Monterrey jack cheese
3 Tablespoons butter
2 Tablespoons flour
2 cups chicken broth
1 cup sour cream
4 ounce can of diced green chilies
Preheat oven to 350 degrees. Spray a 9x13 pan with Pam. Mix chicken and 1 cup of the cheese. At this point I added diced onions, because I love onions. Divide the chicken mixture between the 10 tortillas and roll up and lay them in the pan seam side down. In a sauce pan melt the butter then add the flour. Cook for about a minute. Add the broth and whisk until it's smooth. Cook over medium heat until it's thick and bubbly. Don't let it come to a boil. Remove from heat. Add the sour cream and the green chilies. I love the Tame Jalapenos. You add what suits you. Pour this over the enchiladas and top with the rest of the cheese. Bake for 22 minutes. Remove from oven and switch to broil. Broil for 3 minutes or until the cheese is slightly brown.
FYI...if you want to make this SUPER easy make these changes. Buy Curlies pulled chicken without sauce. Use 1 can cream of chicken souped thinned with 1/2 cup chicken broth (instead of cooking the butter, flour, chicken broth sauce) still add the cup of sour cream and the chilies.
Tuesday, June 11, 2013
Peanut butter fudge
Found this recipe today and went straight to the kitchen to try it. It was unbelievably easy and so good.
1 Cup creamy peanut butter
2 sticks of butter
1 teaspoon vanilla
1 box of confectioners sugar
Melt butter and peanut butter and stir until smooth. Add the vanilla. Add the box of confectioners sugar and stir until blended. Quickly press into a 8x8 or 9x9 buttered pan. Chill until firm then cut into squares.
1 Cup creamy peanut butter
2 sticks of butter
1 teaspoon vanilla
1 box of confectioners sugar
Melt butter and peanut butter and stir until smooth. Add the vanilla. Add the box of confectioners sugar and stir until blended. Quickly press into a 8x8 or 9x9 buttered pan. Chill until firm then cut into squares.
Friday, May 3, 2013
French Coconut Pie
This is my Mama's recipe and she was the BEST cook.
1 1/4 cup sugar
6 tablespoons butter
1/4 cup buttermilk
3 eggs
1 3/4 cup angel flake coconut
1 teaspoon vanilla
1 unbaked frozen shell
Cream sugar and butter together. Add Buttermilk. Beat eggs slightly and add. Stir in vanilla. Add coconut and then pour into unbaked pie shell. Bake at 375 degrees for 10 minutes then lower the heat to 300 and cook until golden brown and firm to touch in the center. About 35-40 minutes.
1 1/4 cup sugar
6 tablespoons butter
1/4 cup buttermilk
3 eggs
1 3/4 cup angel flake coconut
1 teaspoon vanilla
1 unbaked frozen shell
Cream sugar and butter together. Add Buttermilk. Beat eggs slightly and add. Stir in vanilla. Add coconut and then pour into unbaked pie shell. Bake at 375 degrees for 10 minutes then lower the heat to 300 and cook until golden brown and firm to touch in the center. About 35-40 minutes.
Buffett Potatoes
8 large potatoes
1/2 cup butter melted
3 oz. cream cheese
1/2 cup sour cream
1/4 cup milk
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 medium onion chopped
12 large mushrooms, sliced or diced
Peel, dice and boil potatoes till done, then drain. Cream potatoes with cream cheese, sour cream, milk, salt and pepper.
In a separate pan saute' mushrooms and onion in the butter.
In a casserole dish layer half of the potatoes, then the mush room mix and top with rest of potatoes.
1/2 cup butter melted
3 oz. cream cheese
1/2 cup sour cream
1/4 cup milk
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 medium onion chopped
12 large mushrooms, sliced or diced
Peel, dice and boil potatoes till done, then drain. Cream potatoes with cream cheese, sour cream, milk, salt and pepper.
In a separate pan saute' mushrooms and onion in the butter.
In a casserole dish layer half of the potatoes, then the mush room mix and top with rest of potatoes.
Spiced Mao dip for French Fries
I've had this recipe for awhile and just recently decided to give it a try. A great alternative to dipping in ketchup. You can use it right away but it did seem even better the next day. I love crispy fries so I use the extra crispy ones in the frozen food section. Because they are crispy they are firmer and therefore work better for dipping.
3/4 cup Hellman's Mayonnaise
1 teaspoon lime juice
1 clove of garlic
1 teaspoon paprika
1/2 teaspoon cumin
Mix together a refrigerate.
FYI I used bottled lime juice and garlic powder but I NEVER skip on the Hellman's.
I think this would be good as a spread on hamburgers. Can't wait to try it.
3/4 cup Hellman's Mayonnaise
1 teaspoon lime juice
1 clove of garlic
1 teaspoon paprika
1/2 teaspoon cumin
Mix together a refrigerate.
FYI I used bottled lime juice and garlic powder but I NEVER skip on the Hellman's.
I think this would be good as a spread on hamburgers. Can't wait to try it.
Follow upon Bacon and Pork loin...
Yesterday I made a whole pork loin and I wrapped it in bacon. Lay each slice of bacon across the loin. Wrap around each side and tuck under. This time I decided to season with pepper. After all, I LOVE Peppered bacon so why not. Season with the pepper before you wrap with bacon. Let each piece slightly overlap so it will be completely covered. I then proceeded the same way I did with the previous pork loin recipe. I cooked on 450 for 20 minutes and then lowered the heat to 325 until done. About 20 minutes per pound or until the center reaches 165 on a meat thermometer. ALWAYS allow the meat to sit at least 5 minutes after it comes out of the over to allow the juices to redistribute. Slice and serve. Now I don't know which way I like the best.
Monday, April 22, 2013
Shish Kabob
Tried something new tonight and it was so delicious. You know I love those nice pork loins they have at Kroger that go on sale often for $1.99 a pound. Found another use for them tonight.
I cut the pork loin into about 2" pieces. Then I wrapped each piece with bacon. I put them on the skewer with zucchini, onion and the little potatoes. I sprayed the vegetables with Pam and seasoned them with salt and pepper. I didn't season the meat. The bacon did that for me. I cooked it on a low to medium heat so the bacon wouldn't burn and the pork loin would have time to cook. I checked the pork loin with a meat thermometer to know when it was ready. As always I let the meat rest about 5 minutes before serving so I wouldn't loose any juices. All I needed to go with this was bread. Next time I will try it with different veggies, maybe some mushroom.
I cut the pork loin into about 2" pieces. Then I wrapped each piece with bacon. I put them on the skewer with zucchini, onion and the little potatoes. I sprayed the vegetables with Pam and seasoned them with salt and pepper. I didn't season the meat. The bacon did that for me. I cooked it on a low to medium heat so the bacon wouldn't burn and the pork loin would have time to cook. I checked the pork loin with a meat thermometer to know when it was ready. As always I let the meat rest about 5 minutes before serving so I wouldn't loose any juices. All I needed to go with this was bread. Next time I will try it with different veggies, maybe some mushroom.
Monday, April 8, 2013
Pecan Pie Bread Pudding
I found myself with a left over pack of hamburger buns after a cookout and remembered a pecan pie bread pudding that my friend Paulette made at supper club one night. You can use any kind of bread but the left buns actually worked great. Serve it warm with a dollop of Cool Whip. If you've never tried the extra creamy Cool Whip, you must. It taste more like freshly made whipped cream.
8 cups of bite size bread pieces.
3 large eggs
1 1/4 cups of light corn syrup
1/3 cup of packed light brown sugar
1/4 cup of granulated sugar
2 tablespoons of unsalted butter, melted
1 teaspoon of maple or vanilla extract (I used vanilla)
1/2 teaspoon salt (if you use salted butter, decrease the salt)
1 teaspoon cinnamon
1 cup of pecans, chopped
Tear the bread into bite size pieces and place in a baking pan that has been well sprayed with Pam. I used the equivalent of a 8x8 or 9x9 pan. The pack of 8 hamburger buns worked perfect.
Melt the butter and drizzle over the bread. In a large bowl whisk the eggs then add the corn syrup, granulated sugar, light brown sugar, salt and maple OR vanilla extract (your choice). Stir in the pecans then pour over the bread pieces. Use a spatula to push the mixture into the bread pieces. The recipe called for 375 for 45 minutes. I baked mine on 350 and decided to remove it after about 30 minutes or so. You know your oven. Remove it when it reaches the brownness you desire.
8 cups of bite size bread pieces.
3 large eggs
1 1/4 cups of light corn syrup
1/3 cup of packed light brown sugar
1/4 cup of granulated sugar
2 tablespoons of unsalted butter, melted
1 teaspoon of maple or vanilla extract (I used vanilla)
1/2 teaspoon salt (if you use salted butter, decrease the salt)
1 teaspoon cinnamon
1 cup of pecans, chopped
Tear the bread into bite size pieces and place in a baking pan that has been well sprayed with Pam. I used the equivalent of a 8x8 or 9x9 pan. The pack of 8 hamburger buns worked perfect.
Melt the butter and drizzle over the bread. In a large bowl whisk the eggs then add the corn syrup, granulated sugar, light brown sugar, salt and maple OR vanilla extract (your choice). Stir in the pecans then pour over the bread pieces. Use a spatula to push the mixture into the bread pieces. The recipe called for 375 for 45 minutes. I baked mine on 350 and decided to remove it after about 30 minutes or so. You know your oven. Remove it when it reaches the brownness you desire.
Sunday, March 17, 2013
Lemon Cookies (my version )
1 stick of butter, softened
1 cup sugar
1/2 teaspoon vanilla
1 egg
2 tablespoons lemon juice
1/4 teaspoon salt
1 1/2 cups self rising flour
1/2 cup powdered sugar
Cream butter and sugar together. Add vanilla and egg and stir till blended. Add lemon juice and salt and stir till blended. Add the flour about a half cup at the time and stir each time until the flour is creamed in before adding the next half cup, the repeat with last half cup. Put the powdered sugar in a bowl. Scoop a rounded teaspoon full out and drop it over in the powdered sugar. Roll it around in the powdered sugar till it kinda forms a ball. Put on a baking sheet that has been sprayed with Pam. Continue until all the dough is used. Bake at 350 degrees for about 12 minutes. Let the cool on the pan a couple of minutes before transferring to a cooling rack. They are good warm but I thought even better the next day. They become very crunch when they get cool.
Sunday, March 10, 2013
This was a REAL easy appetizer...
Take bread sticks, the thicker ones that are about 5 inches long. Take a half slice of bacon and wrap it around the break stick spiraling around till it covers from end to end. I left a little space on each end. Bake on a baking sheet at 350 for 15 minutes or until bacon is done. While they are hot roll them in grated Parmesan cheese. They can be served warm or room temperature.
I served these with mini tomato sandwiches...
Slice Roma tomatoes. Lay them on a paper towel and salt and pepper and let sit for a few minutes so the water will be absorbed by the paper towels. Meanwhile cut circles the size of the tomato slices out of white bread. You'll need a special cookie cutter for this. I have set that ranges from small to very large so I can so any size. If you just have a small one you will want to select the tomato size accordingly. Spread mayonnaise on each side of the bread circle and add a tomato slice. You can also add a few bacon crumbles if you like. I buy the REAL bacon pieces, not bacon bits.
I also served toasted pecans....
Melt 1/4 cup butter. Add one tablespoon of Worcestershire. Add 1 teaspoon of Paula Deen's house seasoning. (I have posted this recipe already). Add 4 cups of pecans and toss until covered in the butter mixture. Spread on a shallow pan and bake at 300 for 15 minutes. Stir at least once during the cooking time. Cool and serve.
To top it off, I served Peach Bellinis. Can you feel a Georgia theme here? A peach bellini is half peach nectar and half Presecco (wine).
Take bread sticks, the thicker ones that are about 5 inches long. Take a half slice of bacon and wrap it around the break stick spiraling around till it covers from end to end. I left a little space on each end. Bake on a baking sheet at 350 for 15 minutes or until bacon is done. While they are hot roll them in grated Parmesan cheese. They can be served warm or room temperature.
I served these with mini tomato sandwiches...
Slice Roma tomatoes. Lay them on a paper towel and salt and pepper and let sit for a few minutes so the water will be absorbed by the paper towels. Meanwhile cut circles the size of the tomato slices out of white bread. You'll need a special cookie cutter for this. I have set that ranges from small to very large so I can so any size. If you just have a small one you will want to select the tomato size accordingly. Spread mayonnaise on each side of the bread circle and add a tomato slice. You can also add a few bacon crumbles if you like. I buy the REAL bacon pieces, not bacon bits.
I also served toasted pecans....
Melt 1/4 cup butter. Add one tablespoon of Worcestershire. Add 1 teaspoon of Paula Deen's house seasoning. (I have posted this recipe already). Add 4 cups of pecans and toss until covered in the butter mixture. Spread on a shallow pan and bake at 300 for 15 minutes. Stir at least once during the cooking time. Cool and serve.
To top it off, I served Peach Bellinis. Can you feel a Georgia theme here? A peach bellini is half peach nectar and half Presecco (wine).
Key lime Cheesecake
At the same supper club last night I served this Key lime Cheesecake. I don't make cheesecakes very often but this one was so good and so easy. I will definitely do it again and again.
For Crust
2 cups of graham cracker crumbs (approximately 2 sleeves)
1/2 cup butter melted
1/4 cup sugar
Combine and press this mixture in the bottom of a spring form pan and half way up the sides.
I sprayed the pan with a little Pam first. That's just me. Bake at 300 degrees for 15 minutes, no longer.
For filling
3 8oz packages of cream cheese at room temperature
1 cup sugar
1 cup sour cream
4 eggs
1/4 cup flour
2 teaspoons vanilla
3/4 cup of key lime juice (I like it tart so this was great for me but you can add less and taste as you go if you are concerned this might be too tart. I use the bottled key lime juice)
Cream the cream cheese until smooth with mixer. Add sugar and cream until smooth. Add sour cream until smooth. Add eggs, one at a time. Scrape down sides to make sure it all gets blended well. Add Flour. Add vanilla. Then, STIR in the key lime juice.
Pour into crust and place in the oven. Place a shallow pan of boiling water on the rack underneath it to help with cracking. Bake at 300 degrees for 50 minutes if using a 10" pan or 55 if using a 9" pan. It will be set around the edges but slightly jiggly in the middle. Cut the oven off and open the oven door 4-6 inches and let it cool. Run a sharp knife around the edge to loosen but do not remove from pan. When its cool enough transfer it to the refrigerator for at least 6 hours. Remove the pan sides. I sliced it and served it with whip cream and topped it with a slice of lime for presentation. It was amazing!
At the same supper club last night I served this Key lime Cheesecake. I don't make cheesecakes very often but this one was so good and so easy. I will definitely do it again and again.
For Crust
2 cups of graham cracker crumbs (approximately 2 sleeves)
1/2 cup butter melted
1/4 cup sugar
Combine and press this mixture in the bottom of a spring form pan and half way up the sides.
I sprayed the pan with a little Pam first. That's just me. Bake at 300 degrees for 15 minutes, no longer.
For filling
3 8oz packages of cream cheese at room temperature
1 cup sugar
1 cup sour cream
4 eggs
1/4 cup flour
2 teaspoons vanilla
3/4 cup of key lime juice (I like it tart so this was great for me but you can add less and taste as you go if you are concerned this might be too tart. I use the bottled key lime juice)
Cream the cream cheese until smooth with mixer. Add sugar and cream until smooth. Add sour cream until smooth. Add eggs, one at a time. Scrape down sides to make sure it all gets blended well. Add Flour. Add vanilla. Then, STIR in the key lime juice.
Pour into crust and place in the oven. Place a shallow pan of boiling water on the rack underneath it to help with cracking. Bake at 300 degrees for 50 minutes if using a 10" pan or 55 if using a 9" pan. It will be set around the edges but slightly jiggly in the middle. Cut the oven off and open the oven door 4-6 inches and let it cool. Run a sharp knife around the edge to loosen but do not remove from pan. When its cool enough transfer it to the refrigerator for at least 6 hours. Remove the pan sides. I sliced it and served it with whip cream and topped it with a slice of lime for presentation. It was amazing!
Shrimp and Grits
I've been looking for a good Shrimp and Grits recipe. I tried one and we liked it. Had dry wine and heavy cream so it was totally different from the one I tried last night. This new recipe will definitely
be my go to Shrimp and Grits recipe. It was SO easy and delicious. I prepared it for my supper club and they thought it was the best they've ever had Paulette is a true lover of Shrimp and Grits. So here it is....
3 cups of chicken broth
1 cup of uncooked, quick cook grits
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
2 cups (8 ounces) of shredded cheddar cheese
6 slices of bacon chopped
2 pounds of medium shrimp, peeled and deveined with tails gone
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
2 tablespoons chopped fresh parsley
6 green onions, sliced, greens and all
2 garlic cloves minced
Bring chicken broth to a boil over medium high heat, stir in grits. Cook, stirring occasionally, for about 5 minutes until thick. Remove from heat and stir in salt and next 3 ingredients. Set aside and keep warm. You can add more chicken broth if the grits get too thick while you are keeping them warm.
Cook bacon in a large non stick pan over medium high heat until bacon is done. Remove bacon from pan but leave the bacon grease.
Add Shrimp to pan and cook for 3 minutes. Stir occasionally. Add lemon juice and next four ingredients. I didn't have fresh parsley so I added about a teaspoon of dried and it worked out fine. Of course fresh would be better, I'm sure. Cook just until shrimp are pink, don't over cook. Add the bacon back to the shrimp. Spoon grits onto plate and top with Shrimp mixture.
This feeds about 4 people. I do think you could cut back on the shrimp if cost is a factor. This was a lot shrimp but it WAS good. OR you could stretch it to feed more people but you'll have to cook more grits.
I've been looking for a good Shrimp and Grits recipe. I tried one and we liked it. Had dry wine and heavy cream so it was totally different from the one I tried last night. This new recipe will definitely
be my go to Shrimp and Grits recipe. It was SO easy and delicious. I prepared it for my supper club and they thought it was the best they've ever had Paulette is a true lover of Shrimp and Grits. So here it is....
3 cups of chicken broth
1 cup of uncooked, quick cook grits
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
2 cups (8 ounces) of shredded cheddar cheese
6 slices of bacon chopped
2 pounds of medium shrimp, peeled and deveined with tails gone
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
2 tablespoons chopped fresh parsley
6 green onions, sliced, greens and all
2 garlic cloves minced
Bring chicken broth to a boil over medium high heat, stir in grits. Cook, stirring occasionally, for about 5 minutes until thick. Remove from heat and stir in salt and next 3 ingredients. Set aside and keep warm. You can add more chicken broth if the grits get too thick while you are keeping them warm.
Cook bacon in a large non stick pan over medium high heat until bacon is done. Remove bacon from pan but leave the bacon grease.
Add Shrimp to pan and cook for 3 minutes. Stir occasionally. Add lemon juice and next four ingredients. I didn't have fresh parsley so I added about a teaspoon of dried and it worked out fine. Of course fresh would be better, I'm sure. Cook just until shrimp are pink, don't over cook. Add the bacon back to the shrimp. Spoon grits onto plate and top with Shrimp mixture.
This feeds about 4 people. I do think you could cut back on the shrimp if cost is a factor. This was a lot shrimp but it WAS good. OR you could stretch it to feed more people but you'll have to cook more grits.
Tuesday, February 26, 2013
Buddy's Sloppy Joe
This is my brother's recipe. It's totally different from Mama's but delicious, just the same.
1 1/2 teaspoon Chili Powder
1 pound ground beef
Jar of Banana peppers, diced
1/2 Cup of diced onion
1 1/2 tomatoes diced (can substitute a can of petite diced tomatoes that have been drained)
2 tablespoons of Quick Oats
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic salt
dash of hot sauce
Brown the ground beef. Drain off excess fat. Add all the other ingredients and simmer until the
banana peppers are softened. I usually put it on the lowest heat and let it cook slowly so the flavors will blend. Stir often though.
I like to spread little mayonnaise on the buns before I add the Sloppy Joe.
This is my brother's recipe. It's totally different from Mama's but delicious, just the same.
1 1/2 teaspoon Chili Powder
1 pound ground beef
Jar of Banana peppers, diced
1/2 Cup of diced onion
1 1/2 tomatoes diced (can substitute a can of petite diced tomatoes that have been drained)
2 tablespoons of Quick Oats
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic salt
dash of hot sauce
Brown the ground beef. Drain off excess fat. Add all the other ingredients and simmer until the
banana peppers are softened. I usually put it on the lowest heat and let it cook slowly so the flavors will blend. Stir often though.
I like to spread little mayonnaise on the buns before I add the Sloppy Joe.
Mama's Sloppy Joe
1 stick of margarine
2 chopped onions
2 teaspoons of salt
3 teaspoons of dry mustard
2 8 ounce cans of tomato sauce
1 1/2 cups grated cheese
2 cans of cream corn
4 pounds ground beef
2 teaspoon garlic salt
1 teaspoon black pepper
2 tablespoons vinegar
1 1/2 tablespoons Worcestershire sauce
Melt butter, add ground beef, onions, garlic salt, pepper and dry mustard. Stir until meat is brown.
Add vinegar, tomato sauce, Worcestershire sauce, cheese and corn. Simmer 15-30 minutes. Serve on warm buns.
The way Mama would always serve it was delicious. She would open the buns and lightly butter them. She would toast the buns. Then she would spread mayonnaise on each piece of the buns. She would then top the Mao with a slice of tomato. Season the tomato with a little salt and pepper. Then she would spoon the Sloppy Joe over the tomato and serve it open face.
1 stick of margarine
2 chopped onions
2 teaspoons of salt
3 teaspoons of dry mustard
2 8 ounce cans of tomato sauce
1 1/2 cups grated cheese
2 cans of cream corn
4 pounds ground beef
2 teaspoon garlic salt
1 teaspoon black pepper
2 tablespoons vinegar
1 1/2 tablespoons Worcestershire sauce
Melt butter, add ground beef, onions, garlic salt, pepper and dry mustard. Stir until meat is brown.
Add vinegar, tomato sauce, Worcestershire sauce, cheese and corn. Simmer 15-30 minutes. Serve on warm buns.
The way Mama would always serve it was delicious. She would open the buns and lightly butter them. She would toast the buns. Then she would spread mayonnaise on each piece of the buns. She would then top the Mao with a slice of tomato. Season the tomato with a little salt and pepper. Then she would spoon the Sloppy Joe over the tomato and serve it open face.
Stuffed Baked Potato
Baking potatoes were on sale recently and I made a dish for dinner that I had done once before that was my own creation. I had forgotten how good it was. Thought you might like to try it too.
4 baking potatoes
1 lb. of smoked sausage
1 onion, diced
1/2 stick of butter
grated cheese
sour cream
salt and pepper
Scrub and bake potatoes. While potatoes are baking, slice or dice smoked sausage. Melt butter and add the sausage and the diced onion. Saute' until the onions are done. When the potatoes are done,
slice them open and then squeeze from the ends to open the potatoes up wide. Fill with the butter, onion and smoked sausage mixture. Top with grated cheese and sour cream, if you like and season with salt and pepper to taste.
4 baking potatoes
1 lb. of smoked sausage
1 onion, diced
1/2 stick of butter
grated cheese
sour cream
salt and pepper
Scrub and bake potatoes. While potatoes are baking, slice or dice smoked sausage. Melt butter and add the sausage and the diced onion. Saute' until the onions are done. When the potatoes are done,
slice them open and then squeeze from the ends to open the potatoes up wide. Fill with the butter, onion and smoked sausage mixture. Top with grated cheese and sour cream, if you like and season with salt and pepper to taste.
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