1 sleeve of saltine crackers
1 cup butter
1/2 cup light brown sugar
12 ox semisweet chocolate chips
1 cup chopped pecans
sprinkles (optional)
1. Preheat oven to 350 degrees.
2. Line a jelly roll pan with parchment paper, folding the edges up so the sides are covered as well. Lay the saltines in a single layer on the parchment paper.
3. Melt butter and brown sugar in a medium saucepan over medium to medium high heat. Bring to a boil and cook for 3 minutes, stirring constantly. Adjust temperature as necessary. Pour butter-brown sugar mixture over saltine crackers. Spread the mixture evenly, working quickly as it will begin to cool. Put jelly roll pan in oven and bake for 15 minutes.
4. Remove the pan from oven and immediately sprinkle with the chocolate chips. Put back into oven for 3-4 minutes for chocolate chips to soften. When the chips are soft enough, spread them evenly over the entire layer of sugar covered crackers. Immediately sprinkle chopped pecans and sprinkles on top. Press the pecans slightly with a spoon so they are firmly in the chocolate and will be less likely to fall off when the bark cools.
5. Put the pan into the refrigerator and refrigerate for one hour. When the bark has finished cooling, remove the pan from fridge. Using your hands or pizza cutter, break or cut the bard into pieces.
6. Store in an airtight container in the fridge.
Saturday, January 1, 2011
Barbeque Baked Beans
Inspired by The Neelys
Ingredients
* 1 tablespoon olive oil
* 1 red bell pepper, chopped
* 1/2 onion, chopped
* 2 cloves garlic, chopped
* 2 (28-ounce) cans baked beans
* 1/2 cup brown sugar
* 1/3 cup Neelys BBQ seasoning, recipe follows
* 1/4 cup molasses
* 1 cup Neelys BBQ sauce, recipe follows
* 3/4 cup chopped pork or beef brisket
Directions
Preheat oven to 275 degrees F.
In a large Dutch oven, heat oil over medium heat. Saute the red pepper, onion and garlic until softened, about 2 minutes. Add the baked beans and remaining ingredients and bring to a low simmer. Cover the beans and place in the preheated oven. Bake for 45 minutes.
Neelys BBQ Seasoning:
* 1 1/2 cups paprika
* 3/4 cup sugar
* 3 3/4 tablespoons onion powder
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
Neelys BBQ Sauce
* 2 cups ketchup
* 1 cup water
* 1/2 cup apple cider vinegar
* 5 tablespoons light brown sugar
* 5 tablespoons sugar
* 1/2 tablespoon fresh ground black pepper
* 1/2 tablespoon onion powder
* 1/2 tablespoon ground mustard
* 1 tablespoon lemon juice
* 1 tablespoon Worcestershire sauce
In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
Yield: 3 1/2 cups
Ingredients
* 1 tablespoon olive oil
* 1 red bell pepper, chopped
* 1/2 onion, chopped
* 2 cloves garlic, chopped
* 2 (28-ounce) cans baked beans
* 1/2 cup brown sugar
* 1/3 cup Neelys BBQ seasoning, recipe follows
* 1/4 cup molasses
* 1 cup Neelys BBQ sauce, recipe follows
* 3/4 cup chopped pork or beef brisket
Directions
Preheat oven to 275 degrees F.
In a large Dutch oven, heat oil over medium heat. Saute the red pepper, onion and garlic until softened, about 2 minutes. Add the baked beans and remaining ingredients and bring to a low simmer. Cover the beans and place in the preheated oven. Bake for 45 minutes.
Neelys BBQ Seasoning:
* 1 1/2 cups paprika
* 3/4 cup sugar
* 3 3/4 tablespoons onion powder
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
Neelys BBQ Sauce
* 2 cups ketchup
* 1 cup water
* 1/2 cup apple cider vinegar
* 5 tablespoons light brown sugar
* 5 tablespoons sugar
* 1/2 tablespoon fresh ground black pepper
* 1/2 tablespoon onion powder
* 1/2 tablespoon ground mustard
* 1 tablespoon lemon juice
* 1 tablespoon Worcestershire sauce
In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
Yield: 3 1/2 cups
Sand Tarts
from Paula Dean
ngredients
* 1 cup (2 sticks) butter, softened
* 1/2 cup confectioners' sugar, plus more for coating cookies
* 1 teaspoon vanilla extract
* 1 3/4 cups all-purpose flour, plus more for dusting hands
* 1 cup chopped pecans, (very small pieces)
Directions
Preheat oven to 270 degrees F. Line cookie sheets with parchment paper.
Using an electric mixer at low speed, cream the butter and sugar until smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula.
With floured hands, take out about 1-tablespoon of dough and shape it into crescent. Place the cookies 1-inch apart on the prepared cookie sheets. Cook's Note: Continue to dust your hands with flour as you make more cookies.
Bake for 40 minutes. Dust with additional confectioners' sugar while still warm. Cool completely on wire racks and store in airtight containers.
ngredients
* 1 cup (2 sticks) butter, softened
* 1/2 cup confectioners' sugar, plus more for coating cookies
* 1 teaspoon vanilla extract
* 1 3/4 cups all-purpose flour, plus more for dusting hands
* 1 cup chopped pecans, (very small pieces)
Directions
Preheat oven to 270 degrees F. Line cookie sheets with parchment paper.
Using an electric mixer at low speed, cream the butter and sugar until smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula.
With floured hands, take out about 1-tablespoon of dough and shape it into crescent. Place the cookies 1-inch apart on the prepared cookie sheets. Cook's Note: Continue to dust your hands with flour as you make more cookies.
Bake for 40 minutes. Dust with additional confectioners' sugar while still warm. Cool completely on wire racks and store in airtight containers.
Tuesday, November 16, 2010
pumpkin cake
4 eggs
2 c sugar
1 c salad oil (applesauce)
2 c flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
2 c pumpkin
beat eggs w/ sugar. add oil/applesauce - continue to beat. mix dry ingredients and thoroughly beat into mixture. add pumpkin mixing well again. pour into well greased & floured 9 x 13 inch pan. bake at 350 degrees for 55 min. let stand in pan for 10 min. turn out on rack and cool.
cream cheese frosting
3 oz cream cheese-room temp
1/2 c butter-room temp
1 lb conf sugar (powder sugar)
1 tsp vanilla
1 c broken pecans (optional)
bring cream cheese and butter to room temp. combine them and add sugar and vanilla beating until very smooth. stir in nuts and spread on cool cake
2 c sugar
1 c salad oil (applesauce)
2 c flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
2 c pumpkin
beat eggs w/ sugar. add oil/applesauce - continue to beat. mix dry ingredients and thoroughly beat into mixture. add pumpkin mixing well again. pour into well greased & floured 9 x 13 inch pan. bake at 350 degrees for 55 min. let stand in pan for 10 min. turn out on rack and cool.
cream cheese frosting
3 oz cream cheese-room temp
1/2 c butter-room temp
1 lb conf sugar (powder sugar)
1 tsp vanilla
1 c broken pecans (optional)
bring cream cheese and butter to room temp. combine them and add sugar and vanilla beating until very smooth. stir in nuts and spread on cool cake
Thursday, November 4, 2010
Butternut Squash Bread Pudding
From real Simple
Serves 8| Hands-On Time: 30m | Total Time: 1hr 30m
Ingredients
2 tablespoons olive oil, plus more for the baking dish
2 medium onions, chopped
1 1/2 pounds butternut squash (about half a medium squash)—peeled, seeded, and cut into 1⁄2-inch pieces
kosher salt and black pepper
2 tablespoons chopped fresh sage
6 large eggs
2 cups whole milk
3/4 pound soft French or Italian bread, cut into 1-inch pieces (about 7 1⁄2 cups)
1/2 pound Gruyère, grated (2 cups)
Directions
Heat oven to 375° F. Oil a 2 ½- to 3-quart baking dish.
Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until beginning to soften, 4 to 5 minutes. Add the squash, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, tossing frequently, until just tender, 8 to 10 minutes more. Stir in the sage. Let cool for 10 minutes.
In a large bowl, whisk together the eggs, milk, and ¼ teaspoon each salt and pepper. Add the bread, cheese, and squash mixture and toss to coat.
Transfer to the prepared baking dish and bake until golden brown and set, 55 to 60 minutes.F
Serves 8| Hands-On Time: 30m | Total Time: 1hr 30m
Ingredients
2 tablespoons olive oil, plus more for the baking dish
2 medium onions, chopped
1 1/2 pounds butternut squash (about half a medium squash)—peeled, seeded, and cut into 1⁄2-inch pieces
kosher salt and black pepper
2 tablespoons chopped fresh sage
6 large eggs
2 cups whole milk
3/4 pound soft French or Italian bread, cut into 1-inch pieces (about 7 1⁄2 cups)
1/2 pound Gruyère, grated (2 cups)
Directions
Heat oven to 375° F. Oil a 2 ½- to 3-quart baking dish.
Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until beginning to soften, 4 to 5 minutes. Add the squash, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, tossing frequently, until just tender, 8 to 10 minutes more. Stir in the sage. Let cool for 10 minutes.
In a large bowl, whisk together the eggs, milk, and ¼ teaspoon each salt and pepper. Add the bread, cheese, and squash mixture and toss to coat.
Transfer to the prepared baking dish and bake until golden brown and set, 55 to 60 minutes.F
Thursday, October 7, 2010
Red Velvet Cake (Better Homes and Garden Night)
Ingredients:
2 eggs
1/2 cup unsweetened cocoa powder
2 oz of red food coloring (1/4 cup)
2 1/4 cups sifted cake flour or 2 cups sifted all purpose flour
1/2 teaspoon salt
1/2 cup shortening
1 1/2 cups sugar
1 tsp vanilla
1 cup buttermilk
1 tsp baking soda
1 tsp vinegar
1 recipe creamy frosting
1. Allow eggs to stand at room temp for 30 min. Meanwhile, grease and lightly flour 2 9x1 1/2 inch baking pans or one 13x9x2 inch baking pan. Set pans aside. In small bowl stir together cocoa powder and food coloring, set aside. In another small bowl stir together flour and salt, set aside.
2. Preheat oven to 350F. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla, beat until well combined. Add eggs one at a time beating on medium speed after each addition until combined. Beat in cocoa mixture. Alternately add flour mixture and buttermilk beating on low to medium speed after each addition just until combined. Stir together baking soda and vinegar. Add to batter mixing until well combined. Spread batter into prepared pans.
3. Bake for 30 to 35 minutes for round pans, 30 minutes for 13x9x2 inch pan or until a wooden toothpick inserted near center comes out clean. Cool layers in pans for 10 minutes. Remove cake layers from pans, cool thoroughly on wire racks. Or place the 13x9x2 inch cake in pan on a wire rack, cool thoroughly. Frost with Creamy Frosting. Cover and store cake in refrigerator for up to 3 days.
For Creamy Frosting:
In a medium saucepan whisk 1 cup milk into 3 tbsp all purpose flour. Cook and stir over medium heat until thickened and bubbly. Reduce heat, cook and stir for 2 minutes more. Cover surface with plastic wrap. Cool to room temperature (do not stir). In medium mixing bowl beat 1 cup softened butter, 1 cup sugar and 1 tsp of vanilla with electric mixer on medium speed until light and fluffy. Add cooled milk mixture to butter mixture, 1/4 cup at a time beating on low speed after each addition until smooth.
2 eggs
1/2 cup unsweetened cocoa powder
2 oz of red food coloring (1/4 cup)
2 1/4 cups sifted cake flour or 2 cups sifted all purpose flour
1/2 teaspoon salt
1/2 cup shortening
1 1/2 cups sugar
1 tsp vanilla
1 cup buttermilk
1 tsp baking soda
1 tsp vinegar
1 recipe creamy frosting
1. Allow eggs to stand at room temp for 30 min. Meanwhile, grease and lightly flour 2 9x1 1/2 inch baking pans or one 13x9x2 inch baking pan. Set pans aside. In small bowl stir together cocoa powder and food coloring, set aside. In another small bowl stir together flour and salt, set aside.
2. Preheat oven to 350F. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla, beat until well combined. Add eggs one at a time beating on medium speed after each addition until combined. Beat in cocoa mixture. Alternately add flour mixture and buttermilk beating on low to medium speed after each addition just until combined. Stir together baking soda and vinegar. Add to batter mixing until well combined. Spread batter into prepared pans.
3. Bake for 30 to 35 minutes for round pans, 30 minutes for 13x9x2 inch pan or until a wooden toothpick inserted near center comes out clean. Cool layers in pans for 10 minutes. Remove cake layers from pans, cool thoroughly on wire racks. Or place the 13x9x2 inch cake in pan on a wire rack, cool thoroughly. Frost with Creamy Frosting. Cover and store cake in refrigerator for up to 3 days.
For Creamy Frosting:
In a medium saucepan whisk 1 cup milk into 3 tbsp all purpose flour. Cook and stir over medium heat until thickened and bubbly. Reduce heat, cook and stir for 2 minutes more. Cover surface with plastic wrap. Cool to room temperature (do not stir). In medium mixing bowl beat 1 cup softened butter, 1 cup sugar and 1 tsp of vanilla with electric mixer on medium speed until light and fluffy. Add cooled milk mixture to butter mixture, 1/4 cup at a time beating on low speed after each addition until smooth.
Crab Salad with Wonton Crisps and Lime
For wonton crisps
8 square wonton wrappers, thawed if frozen
About 6 cups vegetable oil
For crab salad
1 teaspoon finely grated fresh lime zest
1 1/2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 1/2 tablespoons olive oil
1 lb jumbo lump crabmeat, picked over (I used imitation crab)
2 celery ribs, cut into 1/4-inch dice
1/4 cup thinly sliced white and pale green parts of scallions
I also added julienned cucumbers, and yellow and red cherry tomatoes (sliced or quartered)
This is supposed to be served with the wonton crisps, but I was being lazy and just served it with pita chips instead. Directions for making the wonton crisps is below.
Special equipment: a deep-fat thermometer
Accompaniment: lime wedges
Make wonton crisps:
Halve each wonton wrapper to make 2 rectangles, then halve each rectangle diagonally to make 2 triangles. Heat 1 1/4 inches vegetable oil in a 4- to 5-quart heavy pot over moderately high heat until thermometer registers 360°F. Gently lay 4 triangles on oil (do not drop in, or triangles will lose their shape) and fry, turning over once, until just golden, 15 to 30 seconds total. Transfer with a slotted spoon to paper towels to drain and season with salt. Fry remaining triangles in same manner.
Make crab salad:
Whisk together zest, juice, salt, and pepper in a bowl until salt is dissolved, then add olive oil, whisking until combined well.
Add crab, celery, and scallions to dressing and toss gently to combine.
Serve crab salad in glasses topped with wonton crisps.
Cooks' note:
Wontons can be fried 1 day ahead and kept in an airtight container at room temperature.
8 square wonton wrappers, thawed if frozen
About 6 cups vegetable oil
For crab salad
1 teaspoon finely grated fresh lime zest
1 1/2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 1/2 tablespoons olive oil
1 lb jumbo lump crabmeat, picked over (I used imitation crab)
2 celery ribs, cut into 1/4-inch dice
1/4 cup thinly sliced white and pale green parts of scallions
I also added julienned cucumbers, and yellow and red cherry tomatoes (sliced or quartered)
This is supposed to be served with the wonton crisps, but I was being lazy and just served it with pita chips instead. Directions for making the wonton crisps is below.
Special equipment: a deep-fat thermometer
Accompaniment: lime wedges
Make wonton crisps:
Halve each wonton wrapper to make 2 rectangles, then halve each rectangle diagonally to make 2 triangles. Heat 1 1/4 inches vegetable oil in a 4- to 5-quart heavy pot over moderately high heat until thermometer registers 360°F. Gently lay 4 triangles on oil (do not drop in, or triangles will lose their shape) and fry, turning over once, until just golden, 15 to 30 seconds total. Transfer with a slotted spoon to paper towels to drain and season with salt. Fry remaining triangles in same manner.
Make crab salad:
Whisk together zest, juice, salt, and pepper in a bowl until salt is dissolved, then add olive oil, whisking until combined well.
Add crab, celery, and scallions to dressing and toss gently to combine.
Serve crab salad in glasses topped with wonton crisps.
Cooks' note:
Wontons can be fried 1 day ahead and kept in an airtight container at room temperature.
Tuesday, October 5, 2010
Grilled potatoes
Ingerdients:
6 peeled and sliced potatoes
1 Medium sized Onion sliced (We use the mandolin slicer)
Saved bacon grease
salt
pepper
Take an sheet of aluminum foil that is pretty big. It has to be big enough to wrap up all of the potatoes, so you want more rather than less. In the middle make a rectangle with the bacon grease that will fit about seven rows of about 10 potatoes(these are just estimates to give you an idea, but I have never really counted) Take a slice of potatoes and line the bottom of the foil making nice rows and columns. Sprinkle some of the onions on, then sprinkle with salt and pepper, and put a dab of bacon grease in the middle. Then make another layer of potaotes, onions, salt and pepper, and bacon grease. Usually you make about four layers. Then take the foil and wrap it up as tight as you can get it. Then take another piece of foil and wrap it around the potatoes in the opposite direction of the other foil wrapping job. Then cook on the grill for 20 minutes a side at about 400 degrees. The hotter the better, and if the potatoes on the bottom layers get a little crispy that is okay, those are the best ones! If any of this is confusing, you all know my phone number, so please call me and I will be happy to help you through it!
6 peeled and sliced potatoes
1 Medium sized Onion sliced (We use the mandolin slicer)
Saved bacon grease
salt
pepper
Take an sheet of aluminum foil that is pretty big. It has to be big enough to wrap up all of the potatoes, so you want more rather than less. In the middle make a rectangle with the bacon grease that will fit about seven rows of about 10 potatoes(these are just estimates to give you an idea, but I have never really counted) Take a slice of potatoes and line the bottom of the foil making nice rows and columns. Sprinkle some of the onions on, then sprinkle with salt and pepper, and put a dab of bacon grease in the middle. Then make another layer of potaotes, onions, salt and pepper, and bacon grease. Usually you make about four layers. Then take the foil and wrap it up as tight as you can get it. Then take another piece of foil and wrap it around the potatoes in the opposite direction of the other foil wrapping job. Then cook on the grill for 20 minutes a side at about 400 degrees. The hotter the better, and if the potatoes on the bottom layers get a little crispy that is okay, those are the best ones! If any of this is confusing, you all know my phone number, so please call me and I will be happy to help you through it!
AVGOLEMMONO Greek Lemon Soup
Greek Lemon Soup
1 whole fryer chicken
4 Tbsp. chicken bouillion or 6 cans chicken broth
½ stalk celery, using tops as well as stalks
1 med. Onion, preferably sweet or Vidalia
4 Tbsp. parsley (+ or -), fresh or dried
Salt, pepper to taste
4 eggs
½ - ¾ c. lemon juice
2 tsp. corn starch
½ box Orzo
Place chicken in large dutch oven and cover with chicken broth or water
w/bouillion. Chop onions, celery, and parsley and place in the pot with
chicken. Be liberal with pepper, and salt to taste. Bring to a boil, then
simmer until chicken floats (about 40 minutes). Remove chicken and set
aside to cool somewhat. Bring broth back to a boil and add orzo. Boil orzo
for 10 minutes. While orzo is boiling, beat 4 eggs in a large bowl, then
add lemon juice and corn starch, blending thoroughly. Ladle the hot broth
mixture S-L-O-W-L-Y into the cold mixture, being careful to stir as you
are adding or broth will curdle the eggs. Continue to add broth until liquid
in bowl is as hot as the broth in the pot. Add the mixture back into the pot
after the orzo is cooked. Tear chicken into parts and add to the broth-orzo
mixture.
Serves a lot of people!! Enjoy!
1 whole fryer chicken
4 Tbsp. chicken bouillion or 6 cans chicken broth
½ stalk celery, using tops as well as stalks
1 med. Onion, preferably sweet or Vidalia
4 Tbsp. parsley (+ or -), fresh or dried
Salt, pepper to taste
4 eggs
½ - ¾ c. lemon juice
2 tsp. corn starch
½ box Orzo
Place chicken in large dutch oven and cover with chicken broth or water
w/bouillion. Chop onions, celery, and parsley and place in the pot with
chicken. Be liberal with pepper, and salt to taste. Bring to a boil, then
simmer until chicken floats (about 40 minutes). Remove chicken and set
aside to cool somewhat. Bring broth back to a boil and add orzo. Boil orzo
for 10 minutes. While orzo is boiling, beat 4 eggs in a large bowl, then
add lemon juice and corn starch, blending thoroughly. Ladle the hot broth
mixture S-L-O-W-L-Y into the cold mixture, being careful to stir as you
are adding or broth will curdle the eggs. Continue to add broth until liquid
in bowl is as hot as the broth in the pot. Add the mixture back into the pot
after the orzo is cooked. Tear chicken into parts and add to the broth-orzo
mixture.
Serves a lot of people!! Enjoy!
Monday, October 4, 2010
Italian Cold Broccoli
Ingrediants:
Bunch of broccoli washed and separated into stalks
Two cloves of garlic minced
Salt/ Pepper to taste
Extra Virgin olive oil to taste
Red Wine Vinegrette to taste
1. Steam broccolli until tender
2 Place broccoli on large platter
3. Toss broccoli gently with all ingrediatns to taste
4. Regrigerate until cold.
5. Serve cold
Can Add lemon juice or additonall Italian herbs if would like.
Bunch of broccoli washed and separated into stalks
Two cloves of garlic minced
Salt/ Pepper to taste
Extra Virgin olive oil to taste
Red Wine Vinegrette to taste
1. Steam broccolli until tender
2 Place broccoli on large platter
3. Toss broccoli gently with all ingrediatns to taste
4. Regrigerate until cold.
5. Serve cold
Can Add lemon juice or additonall Italian herbs if would like.
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