Ms Melvin's Modern Meals: Mouth Watering Brownies
These are for serious choc...: "Mouth Watering Brownies These are for serious chocolate lovers, as they will take your very breath away! preheat your oven @ 325 F and butt..."
Wednesday, December 22, 2010
Ms Melvin's Modern Meals: Hi Everyone,So Sorry for the long absence, having...
Ms Melvin's Modern Meals: Hi Everyone,
So Sorry for the long absence, having...: "Hi Everyone, So Sorry for the long absence, having some internet connection problems! But I'm back online. Have a new mouth watering b..."
So Sorry for the long absence, having...: "Hi Everyone, So Sorry for the long absence, having some internet connection problems! But I'm back online. Have a new mouth watering b..."
Mouth Watering Brownies
These are for serious chocolate lovers, as they will take your very breath away!
preheat your oven @ 325 F and butter pan, then dust lightly with flour. Next crush 3 (5 3/4") candy canes in a plastic bag and set aside.
Here's what you'll need.
4 oz. York peppermint pattie, chopped 1/4 cup chocolate chips, for melting.
Basic Brownie Batter.-.-.
1 stick of unsalted butter, plus what you'll need to prepare your baking pan with.
8 oz. bittersweet chocolate, chopped
3/4 cup granulated sugar
1/2 cup packed light brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
3/4 teaspoon salt
1/2 cup all purpose flour, plus extra for dusting pan.
3 tablespoons unsweetened cocoa. I used Hershey's and it worked great. Nestles works equally well.
In a heat proof bowl, over a pot of simmering water, melt chocolate and butter, stir until melted and smooth. Add York peppermint patties and repeat process of stirring. Remove bowl from heat and set aside to cool.
In a large bowl lightly beat together sugars, eggs, vanilla, and salt until combined, stir in the cooled chocolate mixture, add flour and cocoa and stir until just combined. Pour batter into prepared pan and bake 25-28 minutes or until pic inserted comes out with a few moist crumbs attached. Cool Brownies 20-30 minutes, meanwhile, melt chocolate chip morsels by 30 second increaments so as not to burn the chocolate, and stir in between so they melt quicker.., then pour over brownies and smooth out with back of spoon, sprinkle with peppermint candy canes, and mini marshmellows (if using) Enjoy!!
These are for serious chocolate lovers, as they will take your very breath away!
preheat your oven @ 325 F and butter pan, then dust lightly with flour. Next crush 3 (5 3/4") candy canes in a plastic bag and set aside.
Here's what you'll need.
4 oz. York peppermint pattie, chopped 1/4 cup chocolate chips, for melting.
Basic Brownie Batter.-.-.
1 stick of unsalted butter, plus what you'll need to prepare your baking pan with.
8 oz. bittersweet chocolate, chopped
3/4 cup granulated sugar
1/2 cup packed light brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
3/4 teaspoon salt
1/2 cup all purpose flour, plus extra for dusting pan.
3 tablespoons unsweetened cocoa. I used Hershey's and it worked great. Nestles works equally well.
In a heat proof bowl, over a pot of simmering water, melt chocolate and butter, stir until melted and smooth. Add York peppermint patties and repeat process of stirring. Remove bowl from heat and set aside to cool.
In a large bowl lightly beat together sugars, eggs, vanilla, and salt until combined, stir in the cooled chocolate mixture, add flour and cocoa and stir until just combined. Pour batter into prepared pan and bake 25-28 minutes or until pic inserted comes out with a few moist crumbs attached. Cool Brownies 20-30 minutes, meanwhile, melt chocolate chip morsels by 30 second increaments so as not to burn the chocolate, and stir in between so they melt quicker.., then pour over brownies and smooth out with back of spoon, sprinkle with peppermint candy canes, and mini marshmellows (if using) Enjoy!!
Thursday, December 2, 2010
Helpful Tips and FYI's
Stir-fry verses sauteing: These techniques share similarities. Both methods cook food items quickly in small amounts of fat.
However stir-frying cooks food over intensely high heat, with constant stirring. Sauteing involves only moderately high heat, and the food rests frequently, instead of being in constant motion.
Some of the best foods to saute are: cuts of beef tenderloin, fish fillets, chicken breasts even asparagus tips turn out wonderfully when sauted. Stir-fry delights can be almost any thing your heart desires. I don't suggest lettuce unless you desire wilted lettuce for a dish, before you do that look to another method of preparing.
For today folks thats all the chatter I have for you. I'll see you in a few days! Stay safe and enjoy life!
Stir-fry verses sauteing: These techniques share similarities. Both methods cook food items quickly in small amounts of fat.
However stir-frying cooks food over intensely high heat, with constant stirring. Sauteing involves only moderately high heat, and the food rests frequently, instead of being in constant motion.
Some of the best foods to saute are: cuts of beef tenderloin, fish fillets, chicken breasts even asparagus tips turn out wonderfully when sauted. Stir-fry delights can be almost any thing your heart desires. I don't suggest lettuce unless you desire wilted lettuce for a dish, before you do that look to another method of preparing.
For today folks thats all the chatter I have for you. I'll see you in a few days! Stay safe and enjoy life!
Ms Melvin's Modern Meals: Pumpkin SconesPreheat your oven @ 400 degrees. ...
Ms Melvin's Modern Meals: Pumpkin Scones
Preheat your oven @ 400 degrees.
...: "Pumpkin Scones Preheat your oven @ 400 degrees. You will need: 3/4 cup canned pumpkin 1/2 cup grated Parmesan cheese 1/4 cup melted butter..."
Preheat your oven @ 400 degrees.
...: "Pumpkin Scones Preheat your oven @ 400 degrees. You will need: 3/4 cup canned pumpkin 1/2 cup grated Parmesan cheese 1/4 cup melted butter..."
Ms Melvin's Modern Meals: Got a new tasty treat for you........... cresent r...
Ms Melvin's Modern Meals: Got a new tasty treat for you........... cresent r...: "Got a new tasty treat for you........... cresent ribbons. Here's what you will need. 1 or 2 rolls of refrigerator cresent rolls and a fill..."
Ms Melvin's Modern Meals: Jello SaladNot alot of people agree with mixing ...
Ms Melvin's Modern Meals: Jello Salad
Not alot of people agree with mixing ...: "Jello Salad Not alot of people agree with mixing multiple ingredients in a jello based dish, but I promise if you try this, you may think i..."
Not alot of people agree with mixing ...: "Jello Salad Not alot of people agree with mixing multiple ingredients in a jello based dish, but I promise if you try this, you may think i..."
Ms Melvin's Modern Meals: Do you want to try a tasty delight??Try peanutbut...
Ms Melvin's Modern Meals: Do you want to try a tasty delight??
Try peanutbut...: "Do you want to try a tasty delight?? Try peanutbutter hotdogs! Allow me to tell you a little story. When my son was 5 years old on a hot..."
Try peanutbut...: "Do you want to try a tasty delight?? Try peanutbutter hotdogs! Allow me to tell you a little story. When my son was 5 years old on a hot..."
Ms Melvin's Modern Meals: Okay folks, I have a new breakfast treat for you t...
Ms Melvin's Modern Meals: Okay folks, I have a new breakfast treat for you t...: "Okay folks, I have a new breakfast treat for you to try. Now sometimes you really don't want fancy but your craving comfy tasty familiar fo..."
Okay folks, I have a new breakfast treat for you to try.
Now sometimes you really don't want fancy but your craving comfy tasty familiar foods, so the other morning I was trying to figure out how to use some leftovers. I had some Cornish hen, some onion, green pepper, cream cheese/with chives. I wanted a omelet, but I needed it on a bigger scale, so how about baked as in strata. So heres what you'll need. I used a disposable pie pan, sprayed with Pam cooking spray. 6-8 large egges, 1/4 cup of milk. You're gonna slightly whip the eggs adding the milk. The dice up about 1/3 cup of leftover meat. I used equal amounts of onion and green pepper. Gently pour egges into prepared pan/baking dish, add ingredients, don't forget everything should be diced, thenadd this to your dish and mix gently. Before adding the cream cheese, preheat your oven to 375. Place your baking vessel on a cookie sheet, now dollop a half a teaspoon of cream cheese with chives around to top off your dish. How little or how much depends strictly on your personal tastes. Then bake just until the center sets up. depending on the oven it could take 20- 40 minutes. Chicken gravy over this when serving is the bomb! Enjoy!
Now sometimes you really don't want fancy but your craving comfy tasty familiar foods, so the other morning I was trying to figure out how to use some leftovers. I had some Cornish hen, some onion, green pepper, cream cheese/with chives. I wanted a omelet, but I needed it on a bigger scale, so how about baked as in strata. So heres what you'll need. I used a disposable pie pan, sprayed with Pam cooking spray. 6-8 large egges, 1/4 cup of milk. You're gonna slightly whip the eggs adding the milk. The dice up about 1/3 cup of leftover meat. I used equal amounts of onion and green pepper. Gently pour egges into prepared pan/baking dish, add ingredients, don't forget everything should be diced, thenadd this to your dish and mix gently. Before adding the cream cheese, preheat your oven to 375. Place your baking vessel on a cookie sheet, now dollop a half a teaspoon of cream cheese with chives around to top off your dish. How little or how much depends strictly on your personal tastes. Then bake just until the center sets up. depending on the oven it could take 20- 40 minutes. Chicken gravy over this when serving is the bomb! Enjoy!
Do you want to try a tasty delight??
Try peanutbutter hotdogs!
Allow me to tell you a little story. When my son was 5 years old on a hot summer day, I was trying to coax him into eating. Being distracted by the heat, I attempted to keep his choices light and simple, so I offered, a peanutbutter sandwich or hotdogs. A few other family members were in attendance as well, so we went about cooking hotdogs. I like both and prefer Jiff creamy peanut butter, so I put my peanut butter on the bun and took a piping hot hotdog and put it in the but. WOW! A new family favorite was born. Today my son is fast approaching 38 yrs old and he, myself and grandson among others in the family still eat peanutbutter hotdogs. The peanutbutter melts and drips, and it's just delicious! I hope you try this crazy family favorite!
You will need one package of your favorite hotdogs, mine are ballpark franks, then of course the hotdog buns........And some Jiff peanutbutter (creamy works best). Slather that bun with peanutbutter and a hot- hotdog and enjoy....
Try peanutbutter hotdogs!
Allow me to tell you a little story. When my son was 5 years old on a hot summer day, I was trying to coax him into eating. Being distracted by the heat, I attempted to keep his choices light and simple, so I offered, a peanutbutter sandwich or hotdogs. A few other family members were in attendance as well, so we went about cooking hotdogs. I like both and prefer Jiff creamy peanut butter, so I put my peanut butter on the bun and took a piping hot hotdog and put it in the but. WOW! A new family favorite was born. Today my son is fast approaching 38 yrs old and he, myself and grandson among others in the family still eat peanutbutter hotdogs. The peanutbutter melts and drips, and it's just delicious! I hope you try this crazy family favorite!
You will need one package of your favorite hotdogs, mine are ballpark franks, then of course the hotdog buns........And some Jiff peanutbutter (creamy works best). Slather that bun with peanutbutter and a hot- hotdog and enjoy....
Jello Salad
Not alot of people agree with mixing multiple ingredients in a jello based dish, but I promise if you try this, you may think it's one of the best you've ever tasted. It is fairly easy to make and really is not overly time consumming.
You will need 1 large or 2 small boxes of lime Jello brand jello.
Mix according to box directions, except when adding the cold water decrease it by 1/4 cup.
Allow jello to set-up to the stage where it just begins to jiggle, approximately 1- 1: 1/2 hours, keeping an eye on it. Just at the stage where it's jiggling you will take a fork and gently mix it up so it looks like fractured glass. Add a small container of cool whip, 1 cup of cottage cheese, and a small can of crushed pineapple (with the juice drained off) and a cup of mini marshmellows, just fole these ingredients in, then return to the frig to allow the jello to set-up solid. THIS IS A GREAT ACCOMPANIMENT to any meal. Enjoy!
Not alot of people agree with mixing multiple ingredients in a jello based dish, but I promise if you try this, you may think it's one of the best you've ever tasted. It is fairly easy to make and really is not overly time consumming.
You will need 1 large or 2 small boxes of lime Jello brand jello.
Mix according to box directions, except when adding the cold water decrease it by 1/4 cup.
Allow jello to set-up to the stage where it just begins to jiggle, approximately 1- 1: 1/2 hours, keeping an eye on it. Just at the stage where it's jiggling you will take a fork and gently mix it up so it looks like fractured glass. Add a small container of cool whip, 1 cup of cottage cheese, and a small can of crushed pineapple (with the juice drained off) and a cup of mini marshmellows, just fole these ingredients in, then return to the frig to allow the jello to set-up solid. THIS IS A GREAT ACCOMPANIMENT to any meal. Enjoy!
Sunday, November 21, 2010
Got a new tasty treat for you........... cresent ribbons.
Here's what you will need.
1 or 2 rolls of refrigerator cresent rolls
and a filling of your choice. I used Strawberry jelly for one set. i also wanted some savory ribbons, so I used some deer meat for the other set.
For the jelly filled ribbons, you oreheat the oven to 375 degrees.
On a floured surface roll out the cresent rolls into rectangles as best you can, spread a teaspoonful of jelly and roll into a rope, then shape into a ribbon, like those you see that represent, breast cancer, or your favorite foundation.(this was my inspiration) brush with some melted butter and sprinkle with a little sugar, for added extra sweetness, and bake until golden brown.
For the meat filling, I boiled the deer loin that was cut into stew size pieces, until they were tender, then I transferred to the food processor, with some horseradish sauce and pureed. Again I rooled out the cresent rolls, and filled with about a half a tablespoon of meat and again rolled into a rope then shaped into a pretzel, and brushed with butter, then sprinkled with salt. Baked until golden brown. Fantastic! Hope you try these. Enjoy.
Here's what you will need.
1 or 2 rolls of refrigerator cresent rolls
and a filling of your choice. I used Strawberry jelly for one set. i also wanted some savory ribbons, so I used some deer meat for the other set.
For the jelly filled ribbons, you oreheat the oven to 375 degrees.
On a floured surface roll out the cresent rolls into rectangles as best you can, spread a teaspoonful of jelly and roll into a rope, then shape into a ribbon, like those you see that represent, breast cancer, or your favorite foundation.(this was my inspiration) brush with some melted butter and sprinkle with a little sugar, for added extra sweetness, and bake until golden brown.
For the meat filling, I boiled the deer loin that was cut into stew size pieces, until they were tender, then I transferred to the food processor, with some horseradish sauce and pureed. Again I rooled out the cresent rolls, and filled with about a half a tablespoon of meat and again rolled into a rope then shaped into a pretzel, and brushed with butter, then sprinkled with salt. Baked until golden brown. Fantastic! Hope you try these. Enjoy.
Thursday, November 18, 2010
Ms Melvin's Modern Meals: Pumpkin SconesPreheat your oven @ 400 degrees. ...
Ms Melvin's Modern Meals: Pumpkin Scones
Preheat your oven @ 400 degrees.
...: "Pumpkin Scones Preheat your oven @ 400 degrees. You will need: 3/4 cup canned pumpkin 1/2 cup grated Parmesan cheese 1/4 cup melted butter..."
Preheat your oven @ 400 degrees.
...: "Pumpkin Scones Preheat your oven @ 400 degrees. You will need: 3/4 cup canned pumpkin 1/2 cup grated Parmesan cheese 1/4 cup melted butter..."
Pumpkin Scones
Preheat your oven @ 400 degrees.
You will need:
3/4 cup canned pumpkin
1/2 cup grated Parmesan cheese
1/4 cup melted butter (the real stuff) allow to cool down a bit.
1 egg
1 teaspoon worcestershire sauce (it's okay, we're going savory)
1/4 teaspoon white pepper
1/2 teaspoon salt
2 teaspoons of Chili flavored oil (I add chili seasoning here, about 1/4 -1/2 tsp) let it set-up for a few minutes so you may want to do this first.
1 2/3 cups all-purpose flour
2 1/2 teaspoons of baking power
1/2 teaspoon baking soda
Milk.
In a large bowl combine the pumpkin, Parmesan cheese, melted butter, egg
the worcestershire sauce, salt , pepper and chili oil. Stir well to mix.
In another bowl, mix the flour, baking powder,and baking soda, fold into the pumpkin mixture, stirring until just blended and dough is formed.
Turn dough out onto a lightly floured surface, pat into a 1" thick disk. Cut dough into scones. This step can be done a couple of ways, either in the traditional pie slices or you can use a cookie cutter. Place 1' apart on a ungreased cookie sheet. You should get 12 scones, rework dough to use it all-up. Now what do you think the milk is for? You brush the tops of the scones with the milk. Bake for 15 minutes, or until golden brown. Enjoy! These can be frozen for up to a month. Just make sure you thaw competely before having a second serving.
Preheat your oven @ 400 degrees.
You will need:
3/4 cup canned pumpkin
1/2 cup grated Parmesan cheese
1/4 cup melted butter (the real stuff) allow to cool down a bit.
1 egg
1 teaspoon worcestershire sauce (it's okay, we're going savory)
1/4 teaspoon white pepper
1/2 teaspoon salt
2 teaspoons of Chili flavored oil (I add chili seasoning here, about 1/4 -1/2 tsp) let it set-up for a few minutes so you may want to do this first.
1 2/3 cups all-purpose flour
2 1/2 teaspoons of baking power
1/2 teaspoon baking soda
Milk.
In a large bowl combine the pumpkin, Parmesan cheese, melted butter, egg
the worcestershire sauce, salt , pepper and chili oil. Stir well to mix.
In another bowl, mix the flour, baking powder,and baking soda, fold into the pumpkin mixture, stirring until just blended and dough is formed.
Turn dough out onto a lightly floured surface, pat into a 1" thick disk. Cut dough into scones. This step can be done a couple of ways, either in the traditional pie slices or you can use a cookie cutter. Place 1' apart on a ungreased cookie sheet. You should get 12 scones, rework dough to use it all-up. Now what do you think the milk is for? You brush the tops of the scones with the milk. Bake for 15 minutes, or until golden brown. Enjoy! These can be frozen for up to a month. Just make sure you thaw competely before having a second serving.
Texas Brisket
Here is what you'll need.
3 Medium or 2 large onions (I mix them; try a red onion for added color).
1 41/2-51/2 pound Beef Brisket, don't go much smaller, because you have to allow for shrinkage during cooking.
1/4 cup of apple cider vinegar.
1/4 cup soy sauce (low sodium)
1/4 cup liquid smoke (optional)
1/4 cup worcestershire sauce
1/4 cup steak sauce of your choosing. (A-1 or try one flavored with Jack Daniels) 1/4 cup of strong brew coffee.
Preheat your oven 325 degrees. Slice onions and place in roasting pan, in the shape of a rectangle, this holds your meat in place, raises it slightly and flavors it all at the same time. Make sure to place the brisket in the pan fat side up.
Wisk together the remaining ingredients, pour over the meat and cover the roasting pan, Bake 3 to 3 1/2 hours or until tender.
Transfer meat to a cutting board and cover with foil allowing the meat time to rest before slicing. Transfer the onions to a blender with 1-2 ladels of the cooking juices, blend until smooth, then stir back into the roasting pan, mixing so the flavors and textures blend.
GO AHEAD AND CUT YOUR BRISKET :) here's the best part, no snitching, now add your meat back into the roaster, or transfer to a serving dish if going to the table.
Here's a tid bit for you. Leftovers (if there are any) can be stored in the frig for 2-3 days or it can go into the freezer, and reheated later for a second meal. I like old fashioned masked potatoes (from scratch) with this because the gravy really adds a zing of flavor. A nice fresh green tossed salad works well with this dish also. Remember with this cut of meat you want to slice it cutting across the grain. Enjoy!
Here is what you'll need.
3 Medium or 2 large onions (I mix them; try a red onion for added color).
1 41/2-51/2 pound Beef Brisket, don't go much smaller, because you have to allow for shrinkage during cooking.
1/4 cup of apple cider vinegar.
1/4 cup soy sauce (low sodium)
1/4 cup liquid smoke (optional)
1/4 cup worcestershire sauce
1/4 cup steak sauce of your choosing. (A-1 or try one flavored with Jack Daniels) 1/4 cup of strong brew coffee.
Preheat your oven 325 degrees. Slice onions and place in roasting pan, in the shape of a rectangle, this holds your meat in place, raises it slightly and flavors it all at the same time. Make sure to place the brisket in the pan fat side up.
Wisk together the remaining ingredients, pour over the meat and cover the roasting pan, Bake 3 to 3 1/2 hours or until tender.
Transfer meat to a cutting board and cover with foil allowing the meat time to rest before slicing. Transfer the onions to a blender with 1-2 ladels of the cooking juices, blend until smooth, then stir back into the roasting pan, mixing so the flavors and textures blend.
GO AHEAD AND CUT YOUR BRISKET :) here's the best part, no snitching, now add your meat back into the roaster, or transfer to a serving dish if going to the table.
Here's a tid bit for you. Leftovers (if there are any) can be stored in the frig for 2-3 days or it can go into the freezer, and reheated later for a second meal. I like old fashioned masked potatoes (from scratch) with this because the gravy really adds a zing of flavor. A nice fresh green tossed salad works well with this dish also. Remember with this cut of meat you want to slice it cutting across the grain. Enjoy!
Hello Everyone!
Turkey Day is on the way.
What's on the menu? Now that may sound like a silly question, but think of all those people who either don't like the famous bird or are perhaps allergic (sad thought) so alternative cooking comes into play here, and who says it has to be the traditional big gobbler? How about cornish hens or a crown roast? Well this year in my kitchen, cornish hens with oyster dressing are on the menu, with some long-grain wild rice and some steamed vegetables. Now dessert can not be forgotten because that just seems un-American.
So I've decided to talk a little history about pie, with information I was enlightened by in a little local newspaper article, from the neighborhood.
One of the first pies ever known was a rye-crusted goat cheese and honey pie. And the very spelling of pie as we know it used to be pye. The crusts weren't as they are now, they were styled more like an edging aroud the filling and were known as coffyns, and usually not eaten.
The term pie crust was not given birth until after the American Revolution.
The first pumpkin pie was actually made within the pumpkin, the tops were cut off, the pumpkins were seeded and the shells were filled with milk, spices and honey, then baked, thus a custard like filling would set-up.
Pecan pies were first introduced in the 1600's. Roughly about 250 million pounds are produced right from our southern states.
America actually has a pie council; the American Pie Council, which devotes time to preserving our pie heritage. We Americans are crazy about our pies!
National Pie Day is January 23, the 2011 will mark their 10th year.
Now according to a survey done by Crisco, the number one favorite flavor of pie in America is Apple(no surprise) with pumpkin being second, my personal fav apparently didn't make the top of their list, which is cherry. However a la mode is apparently in contention with cheese as being the two favorite toppings on that pie. Cold Pies, such as strawberry and chocolate are runner's up for holiday tables. There are as many recipes for pies as there are cooks, to be certain, so I truely hope everyone gets a slice of your favorite, and I wish you a very Happy Thanksgiving feast!
Turkey Day is on the way.
What's on the menu? Now that may sound like a silly question, but think of all those people who either don't like the famous bird or are perhaps allergic (sad thought) so alternative cooking comes into play here, and who says it has to be the traditional big gobbler? How about cornish hens or a crown roast? Well this year in my kitchen, cornish hens with oyster dressing are on the menu, with some long-grain wild rice and some steamed vegetables. Now dessert can not be forgotten because that just seems un-American.
So I've decided to talk a little history about pie, with information I was enlightened by in a little local newspaper article, from the neighborhood.
One of the first pies ever known was a rye-crusted goat cheese and honey pie. And the very spelling of pie as we know it used to be pye. The crusts weren't as they are now, they were styled more like an edging aroud the filling and were known as coffyns, and usually not eaten.
The term pie crust was not given birth until after the American Revolution.
The first pumpkin pie was actually made within the pumpkin, the tops were cut off, the pumpkins were seeded and the shells were filled with milk, spices and honey, then baked, thus a custard like filling would set-up.
Pecan pies were first introduced in the 1600's. Roughly about 250 million pounds are produced right from our southern states.
America actually has a pie council; the American Pie Council, which devotes time to preserving our pie heritage. We Americans are crazy about our pies!
National Pie Day is January 23, the 2011 will mark their 10th year.
Now according to a survey done by Crisco, the number one favorite flavor of pie in America is Apple(no surprise) with pumpkin being second, my personal fav apparently didn't make the top of their list, which is cherry. However a la mode is apparently in contention with cheese as being the two favorite toppings on that pie. Cold Pies, such as strawberry and chocolate are runner's up for holiday tables. There are as many recipes for pies as there are cooks, to be certain, so I truely hope everyone gets a slice of your favorite, and I wish you a very Happy Thanksgiving feast!
Saturday, November 13, 2010
EGGNOG CAKE
You will need 1 package (18-1/4 oz) yellow cake mix. If possbile get one without the pudding added.
1 teaspoon of ground nutmeg (I usually only use 3/4 tsp)
1/4 teaspoon ground ginger.
Prepare cake according to package directions, adding the two dry spices. Pour into a prepared 9x13x2 inch pan. Preheat your oven to 350 and bake for 25-30 minutes or until a toothpick comes out clean. Cool competely on wire rack.
Frosting:
1 1/2 cups of heavy whipping cream
3 tablespoons of confectioners' sugar
1 teaspoon rum extract.
For frosting, in a small mixing bowl, beat cream and confectioners' sugar until stiff peaks form. Gently old in rum extract, spread on cake. Store in refrigerator. Servings: 12-15. Enjoy!
You will need 1 package (18-1/4 oz) yellow cake mix. If possbile get one without the pudding added.
1 teaspoon of ground nutmeg (I usually only use 3/4 tsp)
1/4 teaspoon ground ginger.
Prepare cake according to package directions, adding the two dry spices. Pour into a prepared 9x13x2 inch pan. Preheat your oven to 350 and bake for 25-30 minutes or until a toothpick comes out clean. Cool competely on wire rack.
Frosting:
1 1/2 cups of heavy whipping cream
3 tablespoons of confectioners' sugar
1 teaspoon rum extract.
For frosting, in a small mixing bowl, beat cream and confectioners' sugar until stiff peaks form. Gently old in rum extract, spread on cake. Store in refrigerator. Servings: 12-15. Enjoy!
Well I don't know about you but, for me, when the weather starts chillin' and it's a quiet night at home--it's time to make some comfort food. As a child growing up in my home, old standby's were dishes like meatloaf, or this one for hamburger casserole. This was handed down by my step-father, who later came to be known as Grandpa Stan. So here is his recipe for hamburger casserole.
Depending how many your feeding, you may want to double this recipe.
Start by browning 2 pounds of ground beef. I use the 80/20 blend. Season with fresh ground black pepper, and leave out the SALT until later. (be sure to rinse meat and drain well before assembling casserole, this will make or destroy this dish.).
Now while the beef is browning, you want to open 2 cans of corn; one whole kernel, the other cream style. Drain the whole kernel corn, mix the two in a bowl, and add 1/2 teaspoon of salt here, mix. Now this next step is entirely up to you, either way will work. You need to make instant potatoes to serve 6, or peel boil and mash russet potatoes to equal amounts, roughly 2 1/2-3 lbs of medium to large size, or 5lbs of small to medium sized potatoes.
So when all your ingredients are assemble, you're going to layer in a 9x13 or larger lightly sprayed baking dish, first the hamburger, then the corn, then by spoonfuls add the potatoes to top off casserole. Now it was always the habit of Grandpa Stan to top his casserole with sliced green pepper rings, with a square pat of margarine/butter inside these rings. (this really adds such a wonderful hint of flavor to the dish. Cover with foil, and bake in a 350 degree oven for twenty minutes, remove foil and turn oven down to 325 for the last 10 minutes. It's that simple and that delicious! Enjoy! P.s. you can dress this up in a variety of ways, like adding cheese between layers, or in the potatoes. Experiment!
Depending how many your feeding, you may want to double this recipe.
Start by browning 2 pounds of ground beef. I use the 80/20 blend. Season with fresh ground black pepper, and leave out the SALT until later. (be sure to rinse meat and drain well before assembling casserole, this will make or destroy this dish.).
Now while the beef is browning, you want to open 2 cans of corn; one whole kernel, the other cream style. Drain the whole kernel corn, mix the two in a bowl, and add 1/2 teaspoon of salt here, mix. Now this next step is entirely up to you, either way will work. You need to make instant potatoes to serve 6, or peel boil and mash russet potatoes to equal amounts, roughly 2 1/2-3 lbs of medium to large size, or 5lbs of small to medium sized potatoes.
So when all your ingredients are assemble, you're going to layer in a 9x13 or larger lightly sprayed baking dish, first the hamburger, then the corn, then by spoonfuls add the potatoes to top off casserole. Now it was always the habit of Grandpa Stan to top his casserole with sliced green pepper rings, with a square pat of margarine/butter inside these rings. (this really adds such a wonderful hint of flavor to the dish. Cover with foil, and bake in a 350 degree oven for twenty minutes, remove foil and turn oven down to 325 for the last 10 minutes. It's that simple and that delicious! Enjoy! P.s. you can dress this up in a variety of ways, like adding cheese between layers, or in the potatoes. Experiment!
Friday, November 12, 2010
The Holidays are just around the corner, so here is a favorite cake my guys really like, hopefully you will too.
Black Forrest Dump Cake.
You will need: 1 eight ounce can of crushed pineapple (reserve the juice)drained
1 twenty one ounce can of Cherry Pie filling
1 18 1/2 oz. Devils' food cake mix.
1/2 cup chopped Pecans
1/2 cup melted butter (the real stuff)
whipping cream (optional)
Preheat your oven @ 350 degrees
Originally the 9x13 pan should be lined with waxed paper, you can also use foil.. spread pineapple in pan, add pie filling. Now sprinkle dry cake mix over these fruits. Next add your layer of pecans, then pour the butter and the pineapple juice in a swirling motion over the mixture.
To the oven we go for 40 minutes. Cool before serving. Top with whip cream. I add chocolate curls or sprinkles to garnish. Enjoy!
Black Forrest Dump Cake.
You will need: 1 eight ounce can of crushed pineapple (reserve the juice)drained
1 twenty one ounce can of Cherry Pie filling
1 18 1/2 oz. Devils' food cake mix.
1/2 cup chopped Pecans
1/2 cup melted butter (the real stuff)
whipping cream (optional)
Preheat your oven @ 350 degrees
Originally the 9x13 pan should be lined with waxed paper, you can also use foil.. spread pineapple in pan, add pie filling. Now sprinkle dry cake mix over these fruits. Next add your layer of pecans, then pour the butter and the pineapple juice in a swirling motion over the mixture.
To the oven we go for 40 minutes. Cool before serving. Top with whip cream. I add chocolate curls or sprinkles to garnish. Enjoy!
Beef Sirloin Tips with Smoky Pepper Sauce
You will need: 1 1/2 pounds of beef sirloin (tip) steak
1/2 teaspoon smoky paprika (give or take, I like mine just a pinch stronger, most people don't however. You be the judge)
1 tablespoon olive oil
1 (12 oz jar) or 1 1/2 large oven roasted, red and or yellow peppers. Green do not work the best here.. if you use jar peppers, reserve juice, and add water if necessary to equal a half cup of total liquid. If you use fresh, you'll need a half cup of beef broth.
1/2 BBQ Sauce, mesquite works well here with the smoky paprika. now don't scoul here, it'll work out..
roughly 1/4 cup of flat leaf parsley.
Trim meat and cut into bite size pieces (about 1") Sprinkle with the paprika and saute' in a Keep warpreheated skillet with the olive oil. Brown until desired doneness. Keep warm.
While meat is browning cut peppers. Now combine peppers and liquid to skillet, stirring to combine, now add that wonderful BBQ sauce. Cook 5-10 minutes stirring frequently to prevent sticking, while allowing the sauce to thicken slightly. Return meat to the skillet. Serves wonderfully over brown rice, or rice on the side, and sprinkle with chopped parsley as a garnish. Enjoy!
1/2 teaspoon smoky paprika (give or take, I like mine just a pinch stronger, most people don't however. You be the judge)
1 tablespoon olive oil
1 (12 oz jar) or 1 1/2 large oven roasted, red and or yellow peppers. Green do not work the best here.. if you use jar peppers, reserve juice, and add water if necessary to equal a half cup of total liquid. If you use fresh, you'll need a half cup of beef broth.
1/2 BBQ Sauce, mesquite works well here with the smoky paprika. now don't scoul here, it'll work out..
roughly 1/4 cup of flat leaf parsley.
Trim meat and cut into bite size pieces (about 1") Sprinkle with the paprika and saute' in a Keep warpreheated skillet with the olive oil. Brown until desired doneness. Keep warm.
While meat is browning cut peppers. Now combine peppers and liquid to skillet, stirring to combine, now add that wonderful BBQ sauce. Cook 5-10 minutes stirring frequently to prevent sticking, while allowing the sauce to thicken slightly. Return meat to the skillet. Serves wonderfully over brown rice, or rice on the side, and sprinkle with chopped parsley as a garnish. Enjoy!
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