Recipe : Ultimate Slow Cooker Creamed Corn

I found this recipe in a magazine one year when I knew I didn't feel like stirring the creamed corn constantly on Thanksgiving...I had other things to do!

For my version, you will need :

2 bags of frozen corn (approximately 16 oz each, does not have to be exact)
12 oz cream cheese, cubed
1 c milk
1/2 butter, melted
2 tsp sugar
1 tsp salt
1/4 tsp white pepper

Spread corn over the bottom of a 3-4 qt crockpot.  

Top with cream cheese.  Stir remaining ingredients and pour over the top.

Cook on HIGH for 2-3 hours.

Stir before serving.

Notes :

Can hold on LOW for 2 hours.

Recipe : Extra Good and Crisp Sugar Cookies

Many thanks to my cousin, Shan, for sharing this recipe from her Grandmother (and my great-Grandmother) Mrs. Fred Thompson.

Preheat the oven to 350 degrees.

In a bowl, combine :

1 c (2 sticks) oleo or butter

2 c white sugar

Beat well.

Add :

2 eggs

½ c salad oil (aka vegetable oil)

Beat after each addition.

Add :

¼ tsp salt

2 or 3 tsp vanilla

Beat well.

5 c unsifted flour

2 tsp soda

2 tsp Cream of tartar

Beat well.

Roll a teaspoonful into a ball.  

Place on a greased cookie sheet.  Dip small glass in sugar and press cookie ¼ inch think.  

Bake 10 minutes in 350° or until slightly brown around the edge.  Do not over brown.  Cool.

Recipe : Grandmother's Sugar Cookies

I remember these sugar cookies from my childhood summers in Augusta, Kansas, with visitors to Grandmother and Grandfather Thompson's little pink house.  Grandmother was always in her apron and magically there were always sugar cookies when we visited.  

In a mixing bowl, cream together :

1 c shortening
1 1/3 c sugar

Add in and beat :

2 eggs
2 tsp vanilla

In another bowl, combine :

2 1/4 c all-purpose flour
1/2 tsp baking soda
1 tsp salt

Add the flour mixture to the liquids mixture and mix together.

Drop by teaspoons-ful on a greased cookie sheet.  Flatten with a glass bottom, dipped in sugar (press into cookie dough first to make the glass sticky, then dip into sugar before pressing the cookie).  

Bake at 350 degress for 8 minutes.  Do not overbake, just until light brown on the edges.

Notes :

You can add 1 c chopped nuts or coconut, or place a pecan half for maraschino cherries on top.

Grandmother's note :  "Good and easy".  7/79, 4/80, 10/80.  6 dozen.

Thanks to Aunt Charlene for saving the recipe!

Recipe : To Die For Pot Roast

Another recipe that I found a zillion times on Pinterest!   I nearly followed all the directions on this one!!  Gold Star for me!

1 - 2-3 lb  beef roast, any kind
1 package brown gravy mix (1 1/4 oz)
1 package Italian salad dressing mix (1 1/4 oz)
1 package ranch dressing mix (1 1/4 oz)
3/4 - 1 c water

Place beef roast in a crockpot.  

Combine dry ingredients and sprinkle over the top of the roast.

Pour water around the side of the roast.

Cook on low for 6 - 8 hours.  

Notes :  

I leave out the vegetables as Jeff isn't a cooked carrot or celery guy.  

You may want to flip the roast over halfway through the cooking process.

Recipe : Slutty Brownies

I found this recipe on Pinterest, got excited about making them and then heard Jessica Simpson was talking about making them - I loathe that girl.  But it didn't stop me from giving these a try.  There are a ton of sites with this recipe, but this is the site I got the recipe from.

For the Brownie layer:

10 tbsp unsalted butter
1 1/4 cups white sugar
3/4 cup cocoa powder
1/2 tsp salt
2 tsp vanilla extract
2 large eggs
1/2 cup flour

For the Oreo layer:

1 package of Oreos (regular stuffed or double stuffed)

For the Cookie Dough layer:

1 cup unsalted butter (at room temp)
1/2 cup brown sugar
1 1/2 cup white sugar
2 eggs
2 1/2 tsp vanilla extract
2 1/2 cup flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 cups semi-sweet chocolate chips

For the Brownie layer:

In a medium sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside.

For the Cookie Dough layer:

Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Set dough aside.

Assembly:

Preheat the oven to 350 degrees.
Line the bottom of a 9x9 baking pan with tin foil and then spray the tin foil with a layer of baking spray.
Layer 1/2 of the cookie dough on the bottom of a 9x9 baking pan, pressing down to form the bottom of the slutty brownies. Reserve the remaining cookie dough to be used to make cookies later in the day.
Layer as many Oreos that will fit on top of the cookie dough. No need to overlap. One single layer will do.

Pour the brownie batter on top of the oreo layer and make sure it's evenly layers on top.
Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife comes out clean, let the brownies rest before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more.

Notes :  I like this version of the recipe better, because I thought the chocolate chip cookie base was a little dry and too salty.  WAY easier to to use the boxed variety!!

I will also make sure to crush up the Oreos next time.  I think it will make for easier biting.

Updated 09/25/13 :

So, I am too lazy to making cookie dough and brownie dough from scratch :).  

Here's an easier way :

You will need :

1 large size chocolate chip cookie dough*
24 Oreos
1 box brownie mix, prepared according to directions

Spray 24 muffin tin wells with cooking spray.

Cut the wrapper off of the cookie dough and cut into 24 slices.  Smush one slice of cookie dough into the bottom of each well.  Place one Oreo on top and push down slightly.  Scoop brownie batter into each well and make sure that the batter covers the top of the Oreo completely.

Bake at 350 degrees for 12-15 minutes.  This is a lot easier than cutting the brownies later.

Notes : 

*I found the "large size" cookie dough at Wal-Mart.

-I am going to try a mini muffin tin and a bag of mini Oreos next!

Recipe : Pat's Chicken

This recipe was passed down to me by my grandmother.  She got it from her nephew's first wife - her name was Pat.  Thus....Pat's Chicken!

Cook one whole chicken.  Either boil or roast, or use a rotissiere chicken.  Debone chicken.

Cook 1 lb. spaghetti according to package directions.

Cut one head of broccoli into florets.

Mix together:

1 can cream of chicken soup
1 can cheddar cheese soup
1 c milk
1 small jar pimientos (optional)

In a 9x13" pan, layer chicken, spaghetti, then broccoli.  Pour  soup mixture over the top. 

Bake at 350 degrees for 55 minutes. 

Note :  I mix all of the ingredients together and place in a crockpot on HIGH for one hour, the lower the crockpot to LOW until ready to serve.

Recipe : Best Bar None Bars

This was in The Burbs magazine, sometime last year.

I fondly call them Diabetic Coma Bars :)

Spray a 9x13” pan with non-stick spray.

Mix together :

1 box yellow cake mix

1/3 c vegetable oil

2 eggs

Stir until combine. 

Add:

1 – 12 oz bag semi-sweet chocolate chips

1 c white chips

¾ c toffee bits

Stir together.  This will be really hard to do. J

Divide in half.  Press ½ into the bottom of the pan.  Bake at 350 degrees for 10 min. 

While you are baking the bottom crust, in a large saucepan combine:

½ c butter

32 caramels (unwrapped) or 6 oz Kraft Caramel bits (bits are by FAR easier!)

1 – 14 oz can sweetened condensed milk

Cook over medium heat until caramels are melted. 

Slowly pour hot caramel mixture over the top of baked crust.  Top with remaining dough mixture (I take small handfuls and press them into a 1” thick blob then place on top of caramel). 

Make for 25-30 minutes or until top is set.  Cool 20 min.  Run a knife around the edges to loosen. 

Cool 40 minutes.  Refrigerate 1 hour or until caramel layer is set.

Store in the refrigerator.

**Make sure to cut no larger than 2x2” pieces – too sweet for most people if larger than that.

Enjoy!

Recipe : Dried Fruit Scones

From my sweet friend, Jay.  We made lots of these at HomePlace for demo Sundays :)

Preheat oven to 400 degrees.

You will need :

2 1/2 c flour

2 1/2 tsp baking powder

1/2 tsp baking soda

3/4 c butter, cut into small pieces

1 c coarse chopped dried fruit (your choice)

2/3 c granulated sugar

3/4 c buttermilk

Mix together dry ingredients.  Cut butter into flour mixture.  Stir in dried fruit, then buttermilk until just combined. 

Divide dough in half.  Using a floured surface, press dough into an 8" circle that is 1/2" thick.  Cut into 8 wedges and place 1/2" apart on an ungreased cookie sheet.  Bake 12 -15 minutes, until puffed and slightly browned.

Glaze if desired.

Recipe : Ham and Egg Breakfast Cups

You can adapt this recipe to feed however many people you like.

A GREAT way to make eggs for a bunch without having to watch the stove.

You will need :

8 slices deli ham
4 tbsp shredded sharp cheddar cheese
8 eggs
Black pepper

Heat oven to 400 degrees.

Coat 8 (or more or less) muffin cups with nonstick spray.  Line each muffin cup with one slice of ham, making sure that there are no holes in the bottom of the cup.

Sprinkle 1/2 tbsp cheese into the bottom of each cup.  

Break one egg into each cup, then sprinkle with black pepper.

Bake at 400 degrees for about 15 minutes or until desired degree of doneness.

Remove from muffin cups and serve!

Recipe : Mojito Marinated Fruit

If you've read my other recipe posts, you know by now that I have a tendency to modify recipes...a lot.

This is one that I only made a small tweak to.  From the Taste of Home Cooking School magazine.

Cut up/ball 2 cups each cantaloupe, honeydew, watermelon and pineapple.

In a small saucepan, combine 2/3 c sugar, 1/3 c water, and 3 sprigs of mint.  Cook and stir over medium heat until sugar is dissolved.  Remove from heat.  

Stir in:

2 tbsp lime juice

1 tsp grated lime peel

1/2 c light rum

Completely cool mixture.

Combine all fruits in a large bowl.  Remove mint from liquid, then poor over the top of the fruit.  Toss to coat.  Cover and refrigerate overnight.

Recipe : 30-minute Chicken

I visited a Pampered Chef meeting with my friend Kathy were they were testing/sharing some new party recipes for the coming catalog season.  If you have a Deep Covered Baker, this recipe is for you.  If you don't, call Kathy!!

This recipe is super easy and adapted from this recipe.

You will need :

1 whole chicken, 5 - 6 lbs with giblets and anything else inside removed
Olive oil
Salt and pepper
Seasoning of your choice, if you wish
Kitchen twine
Deep Covered Baker
Microwave
Pocket Thermometer

Make sure everything is removed from the inside of your chicken.

Spray the inside of your Deep Covered Baker with a non-stick spray.

Truss your chicken.  Watch Martha do it here, if you don't know how.

Smear the whole chicken with some olive oil all over.  Sprinkle with salt and pepper to taste. Add seasonings if you want, at this time.

Place chicken in DCB and cooked, uncovered, for 25 - 30 minutes or until an instant read thermometer reads 165 degrees in thickest part of breast and juices run clear*.  

Remove from microwave and cover with lid.  Let rest for 10 minutes.

Cut and serve.


SO good!  And so easy!

Notes :
*I cooked the bird for 25 minutes and checked with a meat thermometer.  The legs were done, so I cut both legs and both wings off then returned the carcass to the microwave to cook for 5 minutes more.

Perfect!

Recipe : HoHo Bars

Like Hostess HoHo's?  Then this recipe is just the thing for you!

My mother-in-law makes these and my husband loves these bars!

For the bottom layer, you will need:

1 stick butter, softened
2 c sugar
2 eggs
1/2 c vegetable oil
1 c water
3 tbsp cocoa
2 c flour
1 tsp baking soda
1 tsp vanilla
1/2 c buttermilk (or you can substitute sour cream)

Cream butter, sugar and eggs (hand or stand mixer).  Add remaining ingredients and beat until combined.  

Pour into and 11 x 17" jelly roll pan.  Bake for 20-25 minutes at 350 degrees or until done.

Cool completely.

For the middle layer, you will need:

1 c sugar
1 Crisco (regular, not butter flavored)
1/2 c milk
1 tsp vanilla
1 tbsp water
1/2 tsp salt 
1 c powdered sugar

Beat together all ingredients except for powdered sugar for 5 minutes.  Add the powdered sugar then spread on cooled cake.*

(don't try to adjust your color..mine is green for St Patrick's Day!)

For final (top) layer, you will need:

1 c sugar
6 tbsp butter
6 tbsp milk 
1 - 12 oz bag of semi-sweet chocolate chips

Heat sugar, butter and milk together until butter is melted.  Remove from heat and add chips.  Stir until all chips are melted then spread.  You will need to work quickly so that the chocolate mixture doesn't cool before you're done spreading.

Enjoy!

Recipe : Key Lime Pie

Our friend, Terry, can tell you that I appear to be obsessed with Key Lime.  Even when we aren't in the Keys....

So, I decided to make Key Lime pie for dinner with our friends a few weeks ago.  Let's not talk too much about the crust...I ended up pressing too high up the side of the pan, so when I took it out of the pan, the sides crumbled :)

For the crust you will need:

One 9" graham cracker shell or

1 1/2 c graham crackers, finely ground (I used Triple Ginger Snaps from Trader Joe's)

1/3 c white sugar

6 tbsp butter, melted

1.  Mix graham crackers crumbs, sugar and melted butter together until well blended.  Press into an 8" or 9" springform pan.

2.  Bake at 375 degrees for 7 minutes and cool.

For the filling you will need:

14 oz can sweetened condensed milk

3 egg yolks

1/2 c Key Lime juice (either fresh squeezed or a good quality Key Lime juice like Nellie and Joe's)

1.  Mix all ingredients together until well blended.

2.  Pour into pie filling.  

3.  Bake at 350 degrees for 15 minutes.  Allow to stand 10 minutes before refrigerating.  

4.  Serve with whipped cream.

Adapted from a recipe from Nellie and Joe.

Recipe : Feral Burgers

I am taking a stab at these burgers taste like the burger I had in Kauai at The Feral Pig.

You will  need:

1 lb Kalua Pork (go here for the recipe)
1 lb ground chuck (I use 85% for a nice, juicy burger)
American cheese
Bacon
Buns and toppings (optional)
A meat grinder

Grind the Kalua pork in a meat grinder.

Add the ground chuck and mix to combine.  Make sure to handle the meat as little as possible to a tough burger.

Form patties as you like.  I make a hole in the middle of my burgers so that they cook evenly.

Cook in your preferred method (grill, stovetop, Foreman grill) then top with cheese and bacon.  Enjoy!!

Recipe : Bacon and Goat Cheese Chicken

Here's my version of this Cooking Light recipe from the Jan/Feb 2011 issue.

3 oz goat cheese (I used 4 pepper goat cheese)

1 slice bacon, cooked and crumbled

3 (6 oz ea) skinless, boneless chicken breasts

1/2 tsp salt

1/4 pepper

1 tbsp canola oil

Preheat oven to 350 degrees.  Combine goat cheese and bacon*.  

Cut 1" slit into the thick end of chicken breast and carefully cut down to center of chicken to form a pocket.

Divide cheese mixture evenly among pockets (I equate this to trying to feed a baby liver baby food).   Secure with wooden toothpicks.  Sprinkle chicken with salt and pepper.  

Heat a large ovenproof skillet over medium-high heat.  Add canola oil.  Add chicken to pan; saute 4 minutes on one side.  Turn chicken over and cook 4 more minutes.  Bake in oven for 12 - 15 minutes.  Let stand 5 minutes before eating.

Recipe : Mexican Chicken Alfredo

Adapted from Taste of Home, August/September issue

This is one of those "make it once, serve it twice" recipes.  If you want that version of the recipe, click above.  Below is for one 8x8" recipe.

1/2 box (16 oz) box or gemilli or spiral pasta
1 lbs boneless skinless chicken breast, cubed and cooked
1/2 medium onion, chopped or 1 tbsp dried onion flakes
1/8 tsp salt
1/8 tsp pepper
1 tbsp oil
1 jar Alfredo sauce (I use Ragu's Light Alfredo)
1/2 c shredded cheddar cheese (or Taco or Mexican blend)
1/2 c salsa
1/8 c milk
1 tsp taco seasoning

Cook pasta according to directions, drain and set aside.

In a mixing bowl, combine chicken, onion, salt and pepper.  Add Alfredo sauce, salsa, milk and taco seasoning and stir to coat.  Add cooked pasta and stir to coat.  Add cheese and stir to combine.

Spray an 8x8" baking dish with non-stick spray.  Pour in chicken and pasta mixture.  

Bake covered at 350 degrees for 30 - 35 minutes.  

Notes:
*I served topped with extra cheese.

Recipe : Beermosas

Another 'souvenir' from Hawaii...a wonderful breakfast drink called a Beermosa!

Completely simple.

You will need:

2 pint glasses
1 bottle Blue Moon beer
Orange juice

Pour beer equally into the two glasses.  Top with orange juice,  Enjoy!!

Recipe : Kalua Pork

We just got back from Hawaii last week and I am already craving Kalua Pork!  Super simple recipe that I found a bajillion versions of all over the internet so I decided to go with a majority rule to start with this recipe.  YUM!

You will need:

One 5 - 6 lb pork butt
2 tbsp liquid smoke 
2 tbsp smoked sea salt (like Maldon)
One 6 qt crockpot

Stab the pork butt all over with the tip of a knife.  Rub one 1/2 of the smoked salt over the top of the pork butt then flip over and repeat.  Place into the crockpot.  Slowly pour the liquid smoke over the top*.  Cover and look on low for 20 hours. 

 Remove from crockpot and fork shred**.  

Return to cooking liquid until ready to serve.

Option - if you would like to have Kalua pork and cabbage, after you return the shredded pork to the cooking liquid, get out a saute pan.

You will need:


Cabbage, rough chopped, 1 cup per serving
Olive Oil
Smoked sea salt to taste

Heat some olive oil in a saute pan.  Add the cabbage and toss with hot oil, continuing to toss until cooked to preference.  I like it a little crunchy, so I don't cook it for a long time.

Serve over rice or pineapple rice, if you wish!

Notes:

* I used hickory for a bolder taste, but you can use mesquite for a milder taste.
**I started cooking this at 9:00 Wednesday night and didn't not shred until 6:00 p.m. the next day.  You could shred this in the morning and let it soak up even more liquid!

Travel Tip : Packing Snacks

I don't know about you, but I have low blood sugar, so need to eat something every few hours or I get sick feeling, woozy and sometimes barfy.  If I am traveling, I am already nervous so feeling extra barfy is no fun way to fly, especially in such close quarters with someone who insists upon bringing the most revolting smelling food one can find in a styrofoam to-go container.  

So, I bring along some kind of snacks to tide me and Jeff over, saving us from airport prices, a case of the shakes or in the mornings on our trips when we sleep in past breakfast time and need a little something to tide us over until lunch.

I pack mine in a sealed container (Tupperware, Ziploc container, etc.).  This time I am using some handy freebie containers compliments of Hillshire Farms deli meats.  They keep your snacks from being crumbles while you are traveling and they double as a safe container for breakables (for me, that is usually sea shells) on the way home.  

If you are lucky enough to have room in your quart-sized zippered bag for carry-on, I like this tip for keeping cool foods cool for longer.  I like to take some cut up cheese (protein is good for nausea) and grapes in a thin cooler bag that tucks into my carry-on.  If I have room in my quart-sized bag, I can place a juice box (make sure it's less than 3 oz) that I have frozen overnight in my bag, just long enough to get me through TSA.  I wrap the juice box in a paper towel, to keep the condensation off of my other items.  Right after TSA, remove your juice box from your carry-on bag and put it back in your cooler.  The frozen juice will keep your cool items cool for a while until it thaws completely.  Then you'll have something to drink too!