Saturday, November 28, 2009
OK, My lazy streak hit and I did not make the Pumpkin Roll for Thanksgiving. These Pumpkin Bars from Paula Deen were a pretty pleasing substitute - They were very easy and super moist with a delicious cream cheese frosting. Paula is a home cook, not a chef and since her home is very close to D'ville, I already have most of her recipes in my mothers cookbooks. This yummy cake is simple enough for a beginning baker and delicious enough to serve to the preacher!
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
I also added 1 tsp of pumpkin pie spice
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
Friday, November 27, 2009
Everyone remembers Grandma serving her pickled shrimp during cocktail time in Georgia. She would throw a towel over the coffee table, open a fresh sleeve of saltine crackers, and pass around cocktail forks. The shrimp must be eaten in their juice to fully enjoy the flavors of the marinade and vegetables, therefore the towel was much needed to catch the drippings. We all absolutely love these and they are quite easy to prepare.
1 1/2 pounds boiled shrimp
1 1/4 cup vegetable oil
1/3 cup wine vinegar
1/4 cup prepared mustard
2 tsp each salt, pepper, hot pepper sauce
1 cup chopped celery
2 tablespoons chopped parsley
2 tablespoons chopped onion
1 tablespoon chopped bell pepper
Mix sauce, pour over shrimp - Let sit overnight in refrigerator- Stir frequently so all shrimp are covered with sauce.
One of the Bailey and Hornsby family traditions is to serve Pickled Peaches (Spiced Peaches) as a condiment for the holidays. This year, we could not find any spiced peaches in the grocery store. I started a search and came up with a recipe that I thought might be close. I took them to the beach for Thanksgiving and they were a hit.
2 (#2 1/2) cans peach halves
1 cup vinegar
2 cups peach syrup from cans
6 sticks cinnamon
1 1/4 cups granulated sugar
Stick each peach half with 3 or more cloves. Simmer for 5 minutes with vinegar and remaining ingredients. Cool: Store in refigerator with cinnamon sticks.
Wednesday, November 18, 2009
For some reason, I never wrote down exactly how mama made her spaghetti sauce that I just loooved. I think that she used meat with a bit more fat and flavor than we can buy today. I did get ground chuck that was 80% lean and there were little pockets of fat floating on the sauce, just like hers. I have watched her make her sauce so many times that I pretty much knew her ingredients. This sauce is almost an exact replica, with just a few extra Italian spices. Daddy wouldn't let her use garlic. He couldn't stand the smell or aftertaste. Michael might just eat this until he "pukes". It's done in the crock pot, so it's a great weeknight staple for your recipe collection. My picture turned out blurry, so I borrowed one. Penne is pictured, but we love traditional spaghetti noodles.
1 lb ground beef
1 large onion, chopped (1 cup)
1 Bell pepper chopped (1 cup)
2 cups sliced fresh mushrooms (6 oz)
1 clove garlic, finely chopped
1 can (28 oz) Progresso® diced tomatoes, undrained
2 cans (15 oz each) tomato sauce
1 can (6 oz) tomato paste
1 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
In large skillet cook meat, onions, peppers, mushrooms and garlic until beef is no longer pink, about 10 minutes. Spoon meat mixture into slow cooker. Stir in remaining ingredients. Cover, cook on low heat 8 to 9 hours.
When I was a girl, I always loved it when mama made cheese biscuits. I found her recipe tucked away in the back of an old cookbook and had fun preparing them this week. They were so good, I ate three for supper. I tweaked her recipe a little to make it a little more updated. Remember to use self rising flour!
2 cups self-rising flour
1 teaspoon baking powder
1 teaspoon sugar
1/3 cup shortening
3/4 cup grated sharp Cheddar
1 cup buttermilk
1/4 stick butter, melted
Preheat oven to 350 degrees.
In a medium bowl, mix flour, baking powder, salt, to taste, and sugar together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Sir in buttermilk all at one time just until blended. Do not over stir.
Drop by tablespoonfuls, or use an ice cream scoop, onto a well-greased baking sheet. Brush dough with melted butter. Bake for 12 to 15 minutes.
Monday, November 9, 2009
Every year when Aunt Betty, Uncle David, and Kim would come for Christmas dinner she would bring her chicken and dressing casserole. Betty would always bring David's favorite foods cooked the smart way with low fat ingredients. But, she would go all out on this recipe which was everyone's favorite. Jenny requested it for her birthday, along with Viola's greens and fried corn bread, and of course, yellow cake with chocolate icing.
1 (8 oz) pkg. seasoned bread stuffing (Pepperidge Farm)
1 stick butter
1 cup water
2 1/2 cups diced, cooked chicken ( about 4 lrg. breast)
1/2 cup chopped onion
1/4 cup chopped green onion tops
1/2 cup chopped celery
1/2 cup mayonnaise
3/4 tsp. salt
1 1/2 cups milk
1 can Cream of Mushroom Soup
Grated Cheese for topping
Mix packaged stuffing with melted butter & water; toss lightly to blend. Place half of the mixture in a buttered 12 x 8 dish. Mix diced chicken, onion, onion tops, celery, mayonnaise & salt. Spread over stuffing mixture. Top with remaining stuffing mixture. Beat eggs slightly and add to milk. Pour evenly over stuffing mixture. Cover with foil and refrigerate overnight. Take out 1 hour before baking; spread with 1 can Cream of Mushroom soup Bake in a 325 degree oven for 40 minutes. Sprinkle top with grated cheese. Return to oven for 10 minutes.
Thursday, November 5, 2009
For some reason, Amy and I love the Duggar's family show 19 kids and counting. Michelle is so encouraging and handles her family in the sweetest way. Jim Bob loves to eat and his favorite family meal is Tater Tot Casserole. Amy has made it several times and says it is Yummy! This is the Bailey sized version. What could be easier?
DUGGAR's TATER TOT CASSEROLE
1 lb ground turkey cooked, seasoned, drained
1 2loz bags tater tots
1 can cream of mushroom
1 can evaporated milk
1 can cream of chicken soup
Brown meat & place in large casserole dish.
Cover with tater tots. Mix soup & milk together.
Pour over top. Bake at 350 for 1 Hour.