Saturday, November 28, 2009
3-4 large yams
1/2 c. butter (no margarine)
1 c. sugar
Cut up yams into sections, and boil until barely tender- do not over cook. (Leave the skins on so they are easy to peel off after boiling) Let cool and slice into thin slices no more than 1/2". Cook butter and sugar over medium to low heat until butter melts into sugar. Add yam slices and continue to cook until sugar mixture is clear and even a little bubbly. Stirring carefully. Try not to add more yams than your pan can handle- You don't want them sticking on top of each other. A good way to go is throwing in a few to let them soak up the sauce, then placing them into the serving bowl, until you have sauced them all, then pour remaining sauce on top and serve.
Note: This recipe is also easy to multiply for large groups. And don't be stingy on the sugar. :)
Monday, November 16, 2009
2 c. chopped onion
4 garlic cloves, chopped fine
1 c. chopped green pepper
1/4 c. olive oil
2 (35 oz) cans stewed tomatoes, crushed
2 (15 oz) cans kidney beans, drained
2 tbl. tomato paste
3/4 c. chicken or turkey stock
2 tbl. chili powder (or up to 4 tbl. if you like it really hot)
1 tbl. cumin
1 tbl. red pepper (cayenne)
1 tea. dried oregano
1 tbl. salt, plus more if desired to taste
1/2 tea. black pepper
3 - 4 c. of shredded, cooked turkey meat
1 In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.
2 Add tomatoes, tomato paste, stock. beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.
3 Salt to taste.
The chili may be made in advance and chilled for 2 days, or frozen for 2 months.
Makes about 12 cups. Serves 8.
Sunday, November 15, 2009
1 c. sugar
1 ½ tsp baking powder
½ c. canola or corn oil
1 tsp baking soda
1 c. canned pumpkin
½ tsp salt
1 tsp vanilla
1 tsp cinnamon
1 c. chocolate chips
2 large eggs
1. Position a rack in the middle of the oven. Preheat the oven to 325 degrees. Line two baking sheets with parchment and butter the paper.
2. Stir the flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl, and set aside.
3. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.
4. Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheets for 5 minutes, then use a wide, metal spatula to transfer the cookies to a wire rack to cool completely.
Thursday, November 12, 2009
1 envelope unflavored gelatin
1 c. cold water
3 T. sugar
1 tsp. vanilla extract
1 c. peanut butter
1 c. Marshmallow Fluff
2 c. heavy or whipping cream
1 chocolate crumb crust
In medium saucepan combine 1/2 cup cold water and gelatin; let stand 1 minute. Cook stirring constantly, until gelatin is completely dissolved. Remove from heat. Stir in sugar, vanilla
and remaining water. Beat in peanut butter and Fluff. Chill until mixture mounds when dropped from spoon. Fold in whipped cream. Turn into crust; chill until set.
Wednesday, November 11, 2009
1/2 stick butter or margarine
3/4 c. evaporated milk
1 (7 1/2 oz.) jar Marshmallow Fluff
3/4 tsp. salt
3/4 tsp. vanilla
12 oz. package semisweet-chocolate pieces
1/2 c. chopped walnuts
Grease a 9-inch square baking pan; set aside. In large saucepan combine first 5 ingredients. Stir over low heat until blended. Heat to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 5 minutes. Remove from
heat, stir in vanilla and chocolate until chocolate is melted. Add nuts. Turn into greased pan and cool. Makes 2 1/2 pounds.
Monday, November 9, 2009
1 c. graham cracker crumbs
3 tbl. sugar
1/2 tsp. cinnamon
3 tbl. margarine, melted
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
1/2 tsp. vanilla
2 c. apples, diced
1/3 c. sugar
1/2 tsp. cinnamon
Combine crumbs, sugar cinnamon and margarine; press onto bottom of a 9-inch pie plate. Bake at 350 for 10 minutes. Combine cream cheese and sugar, mixing at medium speed until well blended. Add eggs one at a time, mixing well after each egg. Blend in vanilla. Pour over crust. Toss apples with combined sugar & cinnamon. Spoon over cream cheese. Bake at 350 degrees for 1 hour and 10 minutes. Cool then chill overnight.
Saturday, November 7, 2009
Drizzle butter over warm popcorn. Combine garlic salt, chili powder, cumin, and red pepper; sprinkle over popcorn, tossing well.
Makes about 8 cups
Friday, November 6, 2009
1 can (15 oz.) pineapple chunks
1 green bell pepper- sliced
1 onion- chopped
2 cloves garlic- minced
8 chicken breasts
- In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic.
- Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top.
- Cover, and cook on Low for 8 to 9 hours.
Thursday, November 5, 2009
6 c. Rice Krispies
1 stick butter
1 bag chocolate chips
(or equivalent trick or treat candy- see notes)
Grease a 9"x12" pan. Melt 1/2 butter in microwave. Add marshmallows and melt until smooth. Mix well with Rice Krispies and put in greased pan. Melt other 1/2 stick of butter. Add chips and melt until smooth. Pour over Rice Krispies. Refrigerate until cool.
Note: We had no trick or treaters, which left us with large amounts of candy. So I'm melting down the "fun size" Hersheys and Mr. Goodbars instead of using the chocolate chips.
Wednesday, November 4, 2009
1 1/2 c. sliced almonds- toasted
4 chicken breasts
salt & pepper
1/4 c. flour
1 egg (beaten w/ 2 tsp water)
1/4 c. butter- melted
1 tea. lemon juice
1 1/2 tea. basil (fresh, chopped, or 1/2 tsp. dried)
Pound the almonds with your hands to lightly crush. Then lightly flatten chicken breasts, and season with salt and pepper. Throw chicken into the flour, and pat off excess, then dip into egg. Press each breast in almonds, covering it well. Place on a greased baking sheet. Bake at 425 for 10 to 15 minutes or until chicken is just firm and almonds are golden.
Meanwhile, combine butter, lemon juice, and basil. Drizzle over cooked chicken breasts.
Note: works well with a side of string beans