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.
Sunday, November 21, 2010
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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