Sunday, September 7, 2008

Chocolate Cake In A Mug

1 coffee mug
4 Tbsp. cake flour (plain, not self-rising)
4 Tbsp. sugar
2 Tbsp. cocoa
1 egg
3 Tbsp. milk
3 Tbsp. oil
Small splash of vanilla
3 Tbsp. chocolate chips, optional

Add dry ingredients to mug, mix well with a fork. Add egg, mix thoroughly. Pour in milk and oil and vanilla, mix well.
Add chips, if using.

Place mug in microwave, and cook for three minutes on 1000 watts. Cake will rise over top of mug--do not be alarmed! Allow to cool a little; tip onto a plate if desired. Eat! (This can serve two if you want to feel slightly more virtuous.)

Saturday, September 6, 2008

Thursday, September 4, 2008

Taffy Apple Salad

Yet another recipe for all those yummy apples you'll pick this fall.

2-cups diced apples
1 large can pineapple tidbits (save juice)
2 cups mini marshmallows
1/2 cup sugar
1 tablespoon flour
1 egg; beaten
1 1/2 tablespoons of vinegar
12 ounces Cool Whip
1 1/2 cups peanuts without skins

Mix pineapple and marshmallows in a large bowl and refrigerate.

In a saucepan, mix juice, flour, sugar, egg, and vinegar. Cook until thick and let cool.

Mix cooked mixture with cool whip, add to large bowl and stir in apples and nuts.

Refrigerate several hours to combine flavors.

YES, this really does taste like Taffy Apples.

White Chip Pumpkin Spice Cake

1-Package Spice Cake Mix
3-Large Eggs
1-Cup Libby's 100% pure Pumpkin (remember that the can holds more than one cup)
2/3 cup (5-fl. oz. can) Nestle Carnation Evaporated Milk
1/3 cup Vegetable Oil
1 cup (6-ounces) Nestle Toll House Premier White Morsels

Preheat oven to 375 degrees. Grease and flour a 12-cup Bundt Pan.

Combine cake mix, eggs, pumpkin, evaporated milk, and vegetable oil in large mixing bowl. Beat at low speed until moistened. Beat at medium speed for 2 minutes. Stir in morsels. Pour into prepared bundt pan.

Bake for 40-45 minutes or until wooden toothpick comes out clean. Cool in pan on wire rack for 25-minutes; invert onto wire rack or cake plate to cool completely. Drizzle half of glaze over the cake; serve with remaining glaze.

White Chip Cinnamon Glaze:
heat 3 Tablespoons nestle evaporated milk in a small, heavy-duty saucepan over medium heat, just to a boil; remove from heat. Add 1-cup (6-ounces) nestle tollhouse premier white morsels; stir until smooth. Stir in 1/2 teaspoon ground cinnamon.

Roasted Brussels Sprouts

1-1/2 pounds of Brussels Sprouts
3-Tablespoons good olive oil
3/4-teaspoons kosher salt
1/2-teaspoon freshly ground black pepper

Preheat oven to 400 degrees.

Cut off the ends of the brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and pepper. Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time to brown the brussels sprouts evenly. Sprinkle with more kosher salt and serve hot.

Maple Glazed Pork Chops



4 (3/4-inch thick) bone in pork loin chops
1/4-teaspoon salt
1/4-teaspoon course ground black pepper

Maple Glaze:

3/4-cup maple syrup
2-Tablespoons Brown Sugar
2-Tablespoons Ketchup
2-Tablespoons Prepared Mustard
1-Tablespoon Worcestershire

Grilling Directions:
Rub both sides of pork chops with salt and pepper.
In a small saucepan, combine all glaze ingredients; mix well.
Bring glaze ingredients to a boil, stirring constantly; set aside.

When ready to grill, place pork chops on gas grill over medium heat. Cook 15 minutes; turning once.

Brush pork chops with glaze. Cook an additional 10-minutes or until pork chops are no longer pink in center, turning once and brushing frequently with glaze.

Bring any remaining glaze to a boil; serve with pork chops.

Peppered Ribeye Steaks


2-Tablespoon Oil
1/2-teaspoon Paprika
1/2-teaspoon pepper
1/4-teaspoon salt
1/4-teaspoon garlic powder
1/4-teaspoon lemon pepper seasoning
1/8-teaspoon dried oregano
1/8-teaspoon crushed red pepper flakes
1/8-teaspoon ground cumin
1/8-teaspoon cayenne pepper

Mix all the ingredients and brush on the steaks. I like to let marinade 24 hours in the fridge. Grill and enjoy.

These are super yummy and full of flavor!

Oven Fried Pork Chops

4 - 3/4-inch thick bone-in pork loin chops
1 large egg; beaten
2-Tablespoons Pineapple Juice
1-Tablespoon Soy Sauce
1/2-Cup italian Seasoned Breadcrumbs
1/2-teaspoon ground ginger
1/4-teaspoon paprika
1/4-teaspoon garlic powder
1-Tablespoons butter; melted

Trim fat from pork chops. Combine egg, pineapple juice and soy sauce i a shallow bowl, and whisk gently.
Combine breadcrumbs and next 3 ingredients (in another bowl). Dip chops in egg mixture, and dredge in breadcrumbs.

Place chops on a rack in a greased roasting pan. Drizzle butter over pork chops. Bake at 350 degrees for 25 minutes;
turn and bake 25 more minutes or until done.

Broccoli Cole Slaw

2 Bags (3-ounce) Ramen Noodle Soup in Oriental Flavor (other flavors will work too)
3/4 stick of butter
1/4 cup slivered almonds
2 bags (12-ounce) broccoli cole slaw
1/4 cup sunflower seeds
Chopped Green Onions (for garnish)

Dressing Mix:
3/4 cup Canola Oil
1/4 cup brown or white sugar
1/4 cup apple cider vinegar
1 ramen noodle seasoning packet

Put ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat) Meanwhile mix together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat.
Garnish with chopped green onions.

Wednesday, September 3, 2008

Quick Apple Pancake

During the Fall and Winter I LOVE to have wonderful breakfasts on the weekend. It's a great way to gather the family in the morning and relax and talk about our plans for the upcoming day. This recipe is one of our favorites AND it provides a great
use for those apples you'll be gathering while apple-picking this fall.

1/4-cup margarine
1/2-cup sugar
1/4-teaspoon nutmeg
1 1/2-cups apples; peeled, cored, and sliced
1/2-teaspoon cinnamon

1-cup Complete Pancake Mix (any brand will do)
1/2-teaspoon cinnamon
1/4-teaspoon nutmeg
3/4-cup water
1-teaspoon vanilla

1-Tablespoon Sugar
1/4-teaspoon cinnamon

Preheat oven to 350 degrees.

In a 9-inch pie pan, melt margarine in oven. Stir in apples, 1/2-cup sugar, 1/2-teaspoon cinnamon, 1/4-teaspoon nutmeg.

Bake at 350 degrees for 10-minutes

In a medium bowl, blend all batter ingredients and pour evenly over the cooked apples in the 9-inch pie pan.

In a small bowl combine topping ingredients and sprinkle over batter.

Bake for an additional 15-20 minutes or until a toothpick inserted comes out clean.

Let stand 2-minutes and invert onto a serving plate.

Cut into wedges and serve.

Pork Roast With Spiced Apples


1-teaspoon salt
1/2-teaspoon ground nutmeg
1-teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 boneless rolled pork loin roast (approximately 4 to 5 pounds)

Spiced Apples:
1/4-cup honey
1/2-cup water
1-Tablespoon Lemon Juice
1/2-teaspoon ground cinnamon
1/4-teaspoon ground ginger
1/4-teaspoon ground nutmeg
2-medium apples; peeled, cored, and sliced

Combine salt, ginger, nutmeg, and cinnamon; rub over roast. Place roast fat side up on a rack, in a shallow roasting pan. Insert a meat thermometer. Bake, uncovered at 325 degrees for 2-2 1/2 hours or until thermometer registers 160 degrees. Cover and let stand 15 minutes before slicing. In a medium skillet, combine the first 6 spiced apple ingredients, bring to a boil. Reduce heat and simmer uncovered until slightly thickened. Add apples, simmer uncovered until apples are just tender, stirring gently. Serve with sliced pork roast.

*both the pork roast and the apples will freeze nicely. Freeze separately in airtight freezer containers.

Provides 8-10 servings


This recipe has been passed down to me by one of my mother's oldest friends who always made everything from scratch and raised 5 children on a very meager salary. She is a woman I have always admired. Please forgive the way this recipe is written out, I've never bothered to separate it all out and have always left it just as she gave it to me.

Take 2-Egss and beat lightly
Add 1/3-cup of Sugar until creamy
Add 1/4-cup melted shortening OR oil
Add 1/4-cup of milk

Mix 1 3/4-cup flour in with 3/4-teaspoon cream of tartar
add 1/4 teaspoon baking soda
add 1/8 teaspoon salt
add 1/4 teaspoon nutmeg

Mix the egg mixture with the dry ingredients to incorporate, but don't over handle.

Pull off pieces of dough the size of a walnut. Roll into a finger shape.

Lay them out on a floured pastry cloth OR a floured board

Fry in deep fat which has been heated to 365 degrees until golden brown.

Drain on paper towels.

Roll in thin confectioner's sugar and water mixture.

Old-Fashioned Corn Bread (a.k.a. Earlene's Spider Bread)

1-Cup All Purpose Flour
1 Tablespoon Sugar
2-teaspoons Baking Powder
1-teaspoon Salt
1/2-teaspoon Baking Soda
2/3-Cup Yellow Corn Meal
1/4-Cup Bacon Drippings (or Butter, etc.)
1-Cup Buttermilk

In a bowl, mix together the first six ingredients.

About 1/2 hour before serving, start heating the oven to 400 degrees.

Melt grease in a skillet.

Beat together eggs and stir in buttermilk and dry ingredients.

Add hot grease to this mixture.

Pour into cast iron skillet.

Bake for 20 to 25 minutes in the preheated 400 degree oven or until nicely browned.

Can be served in the skillet if you like.

Tuesday, September 2, 2008

That's Some Yummy Chicken!

Tonight for dinner I again experimented. Goodness my family loves being my guinea pigs (not!). I took chicken breasts and marinated them for about 24 hours in South Beach Balsamic Vinaigrette Salad Dressing. They were absolutely delightful and the entire family loved them.

I made Rice-A-Roni's Chicken and Garlic flavor Rice and it wasn't so good. Not sure if it was the combination or just the rice, but I'm thinking it was the rice. We had green beans and pineapple with it as well and overall it was such a wonderful meal. Just the perfect ending to our super hot day today.

Monday, September 1, 2008

Chicken Enchilada Casserole (slow-cooker recipe)


1 Onion; Chopped
1 Garlic Clove; minced
1 Tablespoon Oil (I prefer Olive Oil)
1-10 ounce can Enchilada Sauce
1-8 ounce can Tomato Sauce
salt to taste
pepper to taste
8 corn tortillas
3 boneless, skinless, chicken breast halves; cooked and cubed
1-11 ounce can Mexicorn; drained
3/4 lb. cheddar cheese; grated
1-2.25 ounce can sliced black olives; drained

Saute onion and garlic in oil in a saucepan. Stir in enchilada sauce and tomato sauce. Season with salt and pepper.

Place two tortillas in the bottom of the slow-cooker. Layer one-third chicken on top. Top with one-third sauce mixture, one third mexicorn, one third cheese, and one third black olives.

Repeat layers 2 more times. Top with 2 tortillas.

Cover. Cook on low for 6-8 hours.

Monday Meal Planning

due to many circumstances beyond my control, last week's menu wasn't completely carried out as planned. Here is the menu for this week.

Eating out - Mama's sick and everyone's at the fest

Balsamic Chicken and Garlic Rice and Green Beans

Enchiladas and Spanish Rice

Spaghetti and garlic bread

Pizza Night

Pepper Steak and Brown Rice

Chocolate Chunk Cookies

A Martha Stewart Recipe


Makes about 4 dozen.

2 2/3 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, slightly firm and cut into chunks
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2/3 cup sour cream
2 cups semisweet chocolate, chopped
1 1/2 cups chopped walnut or pecan pieces

Preheat oven to 350 degrees. Line a few baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, and salt; and set aside.
With an electric mixer, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat until combined. Add sour cream, and beat until combined. Add flour mixture; beat until just combined. Fold in chocolate and nuts.
Drop dough in mounds (2 level tablespoons each) at least 2 inches apart onto prepared baking sheets (as you work, chill any remaining dough until ready to bake).
Bake, rotating sheets halfway through, until cookies are golden brown but still soft to the touch, 15 to 16 minutes (chilled dough will take longer). Cool 5 minutes on sheets; transfer to a wire rack to cool completely.