...and other concoctions
Braised Pork Butt
Homemade Fruit Cake
Becky's Mint Julep
Becky's Pickled Okra
Simple Stuffed Mushrooms
Terry's Simple Salsa
Becky's Homemade Chili
Boone Tavern Spoon Bread
Hot Fudge Pudding Cake
Becky's Peanut Butter Cookies
Red Lobster's Garlic Biscuits
Krispy Kreme bread pudding
Old-Fashion Irish Tater Cakes
Cajun Red beans & Rice
Becky's Fried Green Maters
Bonnie's Quick Peanut Brittle
Quick Brunswick Stew
Winslow's Peach cobbler
Becky's Hot Tamales
Becky's Wilted Kale
Peanut butter balls
Mounds bars by Becky
Gourmet Tater pancakes
Barb's Ramen Slaw salad
Donna's Party Chex Mix
Tricia's EZ peach cobbler
KFC Cole Slaw
5 Min Chocolate mug cake
Tricia's Choco pretzel bars
Ree's Lava Cakes
Elmer's Jalapeno poppers
Skillet Apple pie
French Coconut Pie
Ree's Hominy casserole
Here's the family favorite: Braised Pork butt w/12 spice dry rub.
Go to your favorite meat counter and buy a 6-7 pound pork butt. This is the upper part (or butt end) of the shoulder.
The dry rub: take 1 teaspoon of each item below and put into a shaker can, so that the rub can be sprinkled evenly over the meat.
Salt (I use the lite salt with Sodium Chloride AND Potassium
Chloride. Lowers sodium content in food)
Black pepper (fresh ground if you can)
Garlic Powder (not salt)
Onion Powder (again not salt)
Poblano chili powder (since I grow these, I dry and grind them up in a coffee grinder)
Cayenne pepper powder (same as Poblano)
Sweet n Low (yes, I'm counting a few calories here. You can use 1 cup of sugar or brown sugar instead)
Coriander (grind seeds fresh)
Other spices to add if you desire:
Allspice (grind fresh, will sweeten the meat up)
Curry powder (for an India/Asian flavor)
After you rub down your butt with the mixture above, chop up some fresh Rosemary and Thyme and cover the butt on all sides. Don't be shy with the herbs. Place in a 10 inch 6 qt dutch oven, an 8" meat trivet (see photo at right), so that the meat won't burn to the bottom. Add to the dutch oven, your butt and 1 can of classic Coca Cola or (my favorite) Diet Ginger ale. Put on the lid and cook slowly over a campfire, or on the stove, on low to medium low, for 4-5 hours. Must be at a slow simmer!!! Once tender, you can slice and eat as is,.... OR you can carefully remove it from the dutch oven, place on the swing-out grill, and smoke over a very low wood fire, for at least 1 hour, turning every 30 minutes. You will get a nice "bark" on the butt and even more layers of outdoor flavor!!!
As a side dish: Collards with onions and Poblano peppers.
Okay,...when cooking your butt (see above) you will notice lots
of great juices in the dutch oven. Ladle out this fabulous
liquid to cook your collards in. It's already seasoned,
except I add Cayenne pepper for MORE heat. My personal preference,
you don't have to add it. Simply add your favorite type of onions,
cut up into chunks, and whatever peppers you have. I love
the poblanos. Cook (simmer) on low heat, either on stove or over
the campfire, until tender. Takes about 45 minutes for a good
mess, in a 10 inch dutch. Taste and season more, if need
be. [back to
Out of my freezer, I get a quart zip lock bag full of peaches. Previously, I picked, peeled and sliced them, then froze with a tad of lemon juice and Splenda mixed in.
First, I thaw the peaches slowly in the microwave, or you can thaw overnite in the refrigerator.
Next, I use the cooked method of preparing the peaches for the pie. I saw this method used on the Food Channel's special program: "Chuckwagon cookoff." There is an annual competition in New Mexico, that judges Chuckwagons and chuckwagon cooking, which included preparing a dessert with dried apricots. Pretty fascinating to me, but I digress. We're baking a peach pie today, but I will use the method the cooks used on the apricots.
Take your thawed peaches and put into a pot on the stove, over medium heat. In a 2 cup measuring cup or bowl, I add 1 cup Splenda, 1-2 Tablespoons of flour, and 1/2 teaspoon each of freshly ground Cinnamon and Nutmeg. Add more if you want, but fresh ground or grated REALLY beats out the stuff that's been sitting in the can at the grocery store. To these dry ingredients, add a pinch or two of salt and mix. Add to your heating peaches and bring to a simmer. Taste!! If you like your pie really sweet, add more sweetener. What you taste now, will be what the pie tastes like later. Once the mixture meets your liking, set aside and let cool,....or if you are like me,...in a hurry,...I put ice in the sink with water, and quick chill the peaches to room temperature.
Now, for the crust!! I cheat, and use store bought! Sorry,....I can't make pie crust as good as that in the frozen dessert section at the store. Anyway, take your pie crust and fill with the peaches. I add about 4 pads of real unsalted butter on top, and THEN take another pie crust and put on top of that. Crimp the edges, and put a couple of slits in the top to vent steam. Last thing I do is brush on some water (or egg), to the top of the crust, and sprinkle on some sugar to make a slight glaze. Either put your pie into a 350 degree oven and bake for 45 minutes, OR you can cook at the campfire using the 12 inch Dutch oven. To load up your pie, put in the bottom of the oven, the 8" meat trivet (see photo above). Then take enough heavy duty aluminum foil and fold into a long strip. Place in the middle of the dutch oven where the ends go up the sides. This is your pie removing system. Once the pie is done, all you have to do is remove the lid, grab both ends of the Al foil, and pick up the pie. As for the cooking part, use wood coals or charcoal to place under the oven and on top of the lid. This is an art, so it will take some practice to see how much heat to apply. I usually put 5 charcoal briquettes on the ground, then put the oven (with the legs) on top of the briquettes, then put 15 to 20 briquettes on the lid. Every 10 minutes, turn the oven 90 degrees to the right and the lid 90 degrees to the left, to keep the pie away from hot spots and thus prevent burning!! This is important!! Once brown, remove, cool and enjoy!! [back to top]
Becky's Burrito mixture.
(make in advance and store in sealed containers.
Another versatile item I put together, is this simple mixture. I submitted it to the Quarter Horse Journal a few years ago, for their "Show Food" page. This is an excellent thing to have at horse and/or dog shows, where you can grab a hearty meal or snack. All you need is a microwave to heat it up.
Take 1 pound of ground chuck or cubed raw chicken meat, brown in a skillet, ADD, any or all of the following:
1 onion, chopped up
3 minced garlic cloves
2 Jalapeno peppers, chopped up
1 poblano chili pepper, chopped up
1 tablespoon of Cumin
1 tablespoon of Chili powder
half jar of pecante sauce, add more if you like more liquid
Salt and pepper to taste.
small can of kidney beans
small can of corn
The great thing about this mixture is that it's so easy to make different Southwestern entrees out of it. Here is how I use it:
microwave, steam or quick fry in oil or Pam, your corn or flour tortillas.
place some of the mixture in middle of tortilla, and add any or all of the following:
chopped Jalapeno peppers
chopped green onions
grated extra sharp cheddar cheese (this is my favorite, use what you like)
Roll up tortilla and eat,.....OR
place in a baking dish, several burritos side by side, cover with pecante sauce and grated extra sharp cheddar cheese,
then bake at 350° until bubbly. Makes good enchiladas.
You can also fry the rolled up tortilla
(use large flour for this, and tuck the ends inside) to
make a chimichanga OR fold
it over in half, grill and make a quesadilla with it.
However, my favorite dish, using this mixture, is for my sinful Super Nachos!!!
Take tortilla chips and spread out on a
foil covered cookie sheet. Add small amounts of the mixture to
the chips, getting some on all, along with chopped up
Jalapeno peppers, green onions, kidney beans, and cilantro. Pile
on the grated extra sharp cheddar cheese and place under the
broiler until the cheese is melting and starting to bubble.
Remove from broiler and add dollops of sour cream, and enjoy!! [back to top]
A Holiday treat with a bad reputation is the "FRUIT CAKE". Yes, I know, there are very few folks out there, that actually like the usual "store bought" fruit cake you get as presents, from distant family members, and next door neighbors during the month of December. HOWEVER, I have found a great recipe for really GOOD fruit cake. This recipe comes from the Food Channel's Peabody award winning program "Good Eats" with University of Georgia Alum; Alton Brown. From his Christmas program, "It's a Wonderful Cake," he has developed a terrific fruit cake to be enjoyed anytime of the year. Here's the recipe, and how "I" make it! (this is also a great healthy snack at horse shows)
Take the following dried fruits and place in a large sealable
8 oz bag of dried berry assortment (cherries, blueberries, cranberries, strawberries)
4-6 oz of cut up dried apricots
8 oz of golden raisins
8 oz of currants
Zest of 1 lemon (optional)
Mix the fruits in the container and add 1-11/2 cups of Bacardi Gold Rum, enough to cover fruit. (use apple juice as an alternative) Stir, seal on top, and let set overnight so that the fruit rehydrates.
In a 2 qt sauce pan, melt 1 stick (8 Tbs) of Butter, add your Fruit (including liquid) from above, and add 1 cup of Apple juice. (you can use other juices also, like Cranberry) While that's starting to heat up: Gather up the following dry ingredients:
6 Allspice berries
1 tsp Cinnimon
1/2 tsp Nutmeg
1/2 tsp ground ginger
1 cup Splenda or sugar
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp salt
1 3/4 cup All Purpose flour (I mix half and half AP flour and whole wheat flour for this)
2 eggs (at room temperature)
1-11/4 cup chopped nuts (I like walnuts and/or pecans)
To your sauce pan with the fruit, add:
6 Allspice berries and 4 Cloves: (grind up fresh in a coffee grinder.)
1 teaspoon of Cinnimon (grind up fresh, buy the sticks)
1/2 teaspoon of Nutmeg (grate up: buy the nuts).
Bring to a boil and simmer for 5-10 mintues to get everything hot and dissolved.
Put some ice in the sink with some cold water and cool the sauce pan to room temperature.
Add your flour, salt, soda and baking powder to cooled mixture and stir to combine. Then add 2 eggs, chopped nuts and stir again. Batter should be thick.
Have one large or three small non stick loaf pans ready, sprayed with Pam. You can even use cupcake tins with papers for extra small cakes.
Have your oven set to 325°F and a tray of hot water on the bottom rack. Your loaf pans will set on the top oven rack, over the water. This moisture helps the cakes from cracking wide open. There will be some cracking though. Bake until toothpick comes out dry, approx 45 mins to an hour depending on the size of your loaf pans.
Remove from oven and spray with more Rum or apple juice to moisten the top. Do this several times while cooling.
This cake is actually better the next day and freezes well. You can even toast a slice in a toaster oven, and put a dab of butter on it for breakfast!!
This is one of the common recipes for this great drink. Take a Highball or Old-fashion 8 oz glass, and put 1 heaping teaspoon of powdered sugar (or Splenda) in the bottom and toss in 4-6 medium mint leaves. (I have peppermint plants outside in my herb garden, they are easy to grow.) Take a spoon or a muddler (a pestle-like thing to grind stuff in drinks) and grind up the mint with the sugar. Add 1 jigger of water and 1 jigger of your favorite whiskey or bourbon (Makers Mark is the best) or scotch etc. and then add lots of high quality ice with a sprig of mint to garnish. Perfect for sipp'n and watching the sun set, with friends and family.
This is a great treat/dessert for the longer summers here in Georgia. I saw this recipe in a magazine 20 years ago, and it's soooo simple, I couldn't believe it.
For a large hand cranked or electric ice cream churn:
2 liter Orange Crush soda
1 6-8 oz can of crushed Pineapple
1 can of Sweetened Condensed Milk
That's it!!! Mix in a large bowl, add to your large electric ice cream churn and voila', a half gallon of good eat'n.
NOW,...... if you don't have one of those large old fashion ice cream churns,....which I don't, use a nice electric countertop 1.5 quart Ice cream machine, which can be found at many mega marts. I got mine from a good cooking web site: www.Cooking.com
I modified the above recipe to not only make it in smaller amounts, but also less caloric. Mix the following items in a bowl and freeze as per the machine's directions:
3/4 qt of Diet Orange
1/2 of a small can of crushed Pineapple (unsweetened and pulverized in a food processer)
2 Tablespoons of Fat Free Sweetened Condensed Milk
1/4 cup Splenda
The Splenda "fluffs" up the sherbet more and it actually tastes great!!
Other options to use instead of pineapple, can be some Georgia peaches (see above) and I've used bananas! Make sure you freeze the fruit before you puree' them in a blender or food processor. Freezing ruptures the cell walls and makes for a smoother sherbet. Just thaw enough to get them into the processor and hit the liquify button.
My Favorite Tea Cookies
This is a recipe originally found in my Aunt Bonnie's Church cookbook. Specifically, the 1978 edition of Alice Saunders Christian Society family recipes. This following recipe (Honey Pecan Balls) is from Mrs. Granville Trimble:
2 C finely chopped pecans
2 tsp vanilla
1/4 C honey
2 C sifted AP flour
1 C shortening
1/2 tsp salt
Cream shortening and add honey. Add flour, salt and vanilla. Mix well and add nuts. Form into small (1 inch) balls and place on a greased or non stick baking sheet. Bake at 400° F for 10 minutes or until starting to brown. Roll in powder sugar while hot and once more when almost cool.
NOW!! I have altered
the above recipe to make it a tad more healthy. I personally use
butter instead of shortening, I like the flavor of butter.
Next, I substitute for the honey, 2/3 C of Splenda and cream that
with the butter. I also use half AP flour and half whole
wheat flour. Otherwise, the recipe is the same. These
cookies also freeze well. Make great holiday gifts when mixed with
the fruit cake above. [back to top]
Becky's Pickled Okra
This microwave canning method for Okra is so simple and so great, you won't believe it.
To pickle, use 2-3 inch long okra. Wash okra, cut off the stem to 1/2 inch, and place in a wide mouth 1/2 pint clean Mason jar. I first load the okra in the bottom of the jar, stem end first, on the bottom, and then finish loading the jar with the pointed ends between the first loaded okra. Keep pushing the okra into the jar until completely full, leaving a half inch space at top. Next, add to the jar, 1 fresh clove of garlic, half a Habanaro chili pepper and 1 small sprig of Dill. In a 16 oz measuring cup, take 1/2 C of water and 1/2 cup of white vinegar (you can use cider or rice if you want) and heat in a MICROWAVE until boiling. Remove, and while over the sink, slowly pour the hot liquid into your okra packed jar, leaving 1/4 to 1/2 inch head space at the top of the jar. Put the whole jar back into the microwave and continue to heat until the liquid starts to boil again. Remove with oven mitt, and seal the jar opening with a new lid. I place the jar upside down on a wooden cutting board for a couple of minutes to get the lid hot, and then flip upright until the lid seals. I then date the jar and let sit on a shelf for a couple of weeks until opening. The okra stores well for, at least, a couple of years, and with it being so easy to can, you only have to grow okra every other year! This method also works for pickled wax and green beans.
Here's a yummy simple receipe for appetizers, or a side dish for dinner.
Take several (8) button type of mushrooms and select the ones
that have 2-3 inch wide caps. Remove the stems with a
spoon (I use a grapefruit spoon) and chop them up on a
cutting board. Mince up a couple of slices of onion and 2
cloves of garlic. To a small skillet, add 2 tbsp of butter,
melt and sauté the stems, onions and garlic for a couple of
minutes over medium heat. Next add a couple of tbsps of
Stovetop Cornbread stuffing, that has been crushed up into small
bits. Add enough stuffing to absorb all the butter, and then
remove from heat. (Notice there is no salt and
pepper added to the sauté pan. The cornbread stuffing has lots
of seasoning already, but if you want to add more salt and
pepper, go ahead) Add to the mixture 2 tbsp of freshly
grated Parmigiano Reggiano cheese. Don't use the pre-grated
stuff in the green can from the store. Buy the good cheese at fine
Deli departments!!! (yes, it's worth it!!)
Take your 2-3 inch caps and place on a baking sheet, open side
up. Take a small dab of butter and place into the caps. Then
spoon in the stuffing mixture on top, and bake for 10-15 minutes
in a 400°F oven, until the mushrooms are cooked, but still firm.
You can add any type of cheese, I prefer using Parmigiano
Reggiano, even though it's usually $15/lb. You could even add a
sauce and some Mozzarella cheese on top. [back to top]
You will need to mix in a large sealable bowl:
1 large can of whole tomatoes, coarsely chopped
1 large Vidalia or Red onion, coarsely chopped
2-4 cloves of garlic, diced
1 Jalapeno pepper, finely chopped
1 tablespoon chopped Cilantro, add more if you like
Salt and pepper to taste
For dipping chips, chop up everything and put in the bowl. Let sit for at least 30 minutes, to let flavors meld. This will be good and chunky. If you want smoother salsa, put all the ingredients into a blender or food processer. Pulse until you get the consistancy you want. This keeps well in the refrigerator, but bring to room temperature before serving for dip.
Salsa options to add to the above recipe:
-You can use fresh tomatoes if you have them. Beefsteaks and Big Boys are good
-Add 2 tomatillos, husked, washed and coarsely chopped
-2 tsps of lime juice
-1 Tbsp of Mexican oregano
-1 tsp of ancho chile powder
-1 Tbsp Canola oil [back to top]
First take some good stone ground cornmeal. You can get this over the internet. As a second option, the standard corn meal from your local grocery store. Third option, you can use self rising cornmeal, and omit the baking powder above. If you don't use buttermilk and just whole milk, then you can cut out the soda also.
Dry ingredients: Measure up the desired amount of cornmeal depending on the size of your baking pan. (2 cups is a good start) If not using self rising, add 1/2 tsp of soda and 1/2 tsp of baking powder. Add a Tablespoon of sugar or Splenda, 1/4 tsp each of salt and pepper. Stir to mix all the dry stuff. Then add your milk and eggs, and stir until the mixture is thick. Let set for 15 minutes to let the cornmeal hydrate, and if the mixture gets dry, add more milk to thin, until it is a tad stiffer than cake batter. Add your onions, garlic, peppers, corn and cheese, mix to incorporate and put into a greased baking dish and bake at 350F, until a toothpick come out clean. Cool, cut and enjoy! [back to top]
You will need:
3 lbs of beef chuck cut up into 1 inch cubes (you can also mix in pork and lamb!)
2 Tbs of olive or peanut oil
2 onions chopped
6 cloves of garlic
Put these spices into a grinder and pulverize:
1 Tbs dried oregano
1 Tbs paprika (sweet if you got it)
1 Tbs whole coriander
1 Tbs cumin seed
1 Tbs chili powder
1 Tbs cinnamon (use the stick) If I think of it, I might add a tad of nutmeg also
Kosher salt and freshly ground black pepper
1 chipotle chile, chopped
2 poblano peppers or Anihiems, chopped up
2 jalapeno peppers chopped up (yes, I like it hotter than normal)
2 large cans tomatoes, chopped, OR you can add a can of salsa and 1 Tbs of tomato paste
1 bottle of your favorite beer (I like a nice wheat ale)
1 tsp sugar or Splenda
2 Tbs masa harina, OR a large handful of corn tortilla chips (Doritoes) coarsely broken up.
AS you can see, there are NO BEANS in competition chili!!
Cilantro leaves and lime wedges to garnish. Maybe even some sharp cheddar cheese, or a teaspoon of sour cream.
Take the olive oil, place in a large Dutch oven or stew pot, heat up on med high and add onions and garlic until both are soft and beginning to caramelize. Remove from heat and put onions and garlic in a bowl. Put Dutch or pot on heat and brown your inch cubed beef, a small handful at a time, removing to cool with the onions. After all beef is browned, deglaze Dutch or stew pot with the beer and add back, the meat and aromatics. Add the peppers, tomatoes, sugar, spices and black pepper. Stir and let cook for one hour. Add the tortilla chips and cook for another hour. Taste and add salt if needed, along with more spices to suit you taste. Stir enough to break up the meat until it is shredded well. Serve with cilantro, lime and/or cheese or sour cream.
3 C. milk
1 1/2 C. corn meal
2 tsp baking powder
2 tbsp shortening (can use butter)
1 tsp salt
Stir meal into boiling milk. Cook until thick. It should look like mash potatoes. Remove from fire and let cool. Add salt, baking powder, shortening, and the well beaten eggs. Pour into greased casserole dish (or 6 ramekins) and bake for 30 min at 350 degrees. Serve hot as a savory side dish or serve hot with honey (my favorite) or a berry reduction sauce with some powdered sugar. For a lighter bread, I will separate the eggs and whip the egg whites until stiff, and then fold them in last, to make the bread more soufflé-like.
Heat oven to 350 degrees. Mix flour, sugar 2 tbsp cocoa, baking powder, and salt in a bowl. Blend in milk and shortening, stir in nuts and pour into ungreased square 9x9 inch pan. Stir together the brown sugar and the 1/4 cup cocoa, and sprinkle evenly over the batter. Pour the hot water over the entire contents of the pan. Bake 45 minutes. While warm, spoon cake into dessert dishes and spoon sauce over each serving. Great with ice cream or whipped cream.
Mix the shortening, PB, both sugars and egg until smooth. Blend in flour, soda, baking powder and salt. Mix until it can form a smooth ball that won't stick to your hands when you roll it. Heat oven to 375 degrees and roll dough into 1 inch balls. Place 3 inches apart on a baking sheet and with a fork dipped in flour, flatten in crisscross patten. Bake for 10 min or until starting to brown.
2 pkg instant Chocolate pudding mix
1 C powder sugar
1/2 stick butter
1 8 oz pkg Cream Cheese
1 carton of Cool Whip
1 lb package of Oreo cookies
Prepare pudding in a large bowl as per box instructions, then mix in the cool whip. In another bowl, mix cream cheese, butter, and sugar. Grind up Oreos coarsely, in a food processer or place in a zip lock bag and whap it with a rolling pen. (Excellent for stress relief!!) Combine the pudding with the cream cheese mixture until smooth. Layer in the red clay pot (lined with aluminum foil) starting with the Oreos and alternate pudding, Oreos, pudding, Oreos, until the pot is full, with Oreos on top. Chill until ready to serve. At that point, stick a couple/three sprigs of mint to make it look like a plant in a flower pot, and stick in the top layer, a clean garden trowl to serve guests.
Mix these into the dry Bisquick mix and then add water or milk to create a stiff dough that you can spoon out on a baking sheet. Bake until brown.
2 dz Krispy Kreme doughnuts (or any other glazed doughnut)
1 can sweetened condensed milk (not evaporated milk, there is a difference!)
8-9 ounces of fruit cocktail (undrained)
2 eggs beaten
9 ounces of raisins
pinch of salt
1-2 tsp cinnamon (grind fresh in coffee grinder)
For Rum Sauce:
1/2 cup butter
1 16 oz box confectioners sugar
rum to taste.
Butter a 9x13 inch glass baking dish. Cut each doughnut into 6 pieces and place in dish. Mix condensed milk, fruit cocktail, eggs, raisins, salt and cinnamon and pour on doughnuts. Allow to stand until doughnuts have soaked up the liquid. Bake at 350 degrees, for about an hour or until center has jelled. To make sauce, melt butter and slowly stir in confectioners sugar. Add rum and heat until bubbly and pour over cooked doughnuts just before serving. (16 servings)
2 cups butter
24 oz chocolate chips
4 cups flour
2 cups brown sugar
2 tsp soda
1 tsp salt
2 cups sugar
1 8oz Hershey bar (grated)
5 cups oatmeal (blended)
2 tsp baking powder
2 tsp vanilla
3 cups chopped nuts
Measure oatmeal and blend in a blender or food processor until it
is fine like flour. Cream butter with both sugars. Add eggs and
vanilla, mix together with flour, salt, baking powder, soda and
oats. Add chocolate chips, hershey bar and nuts, mix and roll into
balls. Place 2 inches apart on a cookie sheet and bake for
10 minutes at 375 degrees.
Finely chop onion, chives, bell pepper, green chiles and/or shredded cabbage or cheese (optional)
2 cups cold mashed potatoes
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/2 cup all-purpose flour, for dredging
1 1/2 teaspoons salt
1/4 teaspoon ground pepper
Stir desired optional ingredients into mashed potatoes. Divide into 8 equal portions. Pat with your hands into rectangular patties a half-inch thick.
Heat the oil with the butter in a large, heavy skillet over medium-high heat until almost smoking. Mix flour with salt and pepper in a shallow plate. Dredge the potato patties well in the flour mixture. Slip the patties into the pan and reduce the heat to medium-low. Cook until they have formed a golden crust, 10 to 15 minutes, turn and cook the other side until browned. Makes 8 servings.
1 1/2 teaspoons vegetable oil
1 cup chopped onion
1 cup red and green bell pepper strips
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 or 2 (4-ounce) cans diced green chiles, drained
1 (8-ounce) container sour cream
2 (10 1/2-ounce) cans condensed cream of chicken soup
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)
4 cups shredded Monterey Jack or Mexican mix cheese
Salsa, chopped cilantro, chopped avocado and/or additional sour cream (optional)
Heat oil in a large heavy skillet. Saute onion, bell pepper and garlic until fragrant and lightly browned, 3 to 4 minutes. Sprinkle on cumin and chili powder. Stir in chiles, sour cream and soup.
Heat oven to 350 degrees. Lightly grease a 9-by-13-inch baking
dish. Spread 1 cup of the soup mixture on the bottom. Top with 6
tortillas, cutting them into quarters so you can place the
triangle sides into the corners. Top with 1 cup of the chicken and
1 cup of the cheese. Repeat layers, ending with cheese. Spread
remaining soup mixture on top. Bake 30 minutes or until bubbly.
Serve with optional garnishes as desired. Makes 12 servings.
Per serving: 610 calories (65 percent from fat)
Combine all the ingredients, except the pork and ice, into a 2 qt saucepan, set over high heat and bring to a boil. Reduce heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir to cool. Once cool, place the pork and liquid into a 1 gallon zip top bag and remove as much air as possible. Seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove pork from liquid and freeze.
The Red Beans:
2 Tbs vegetable oil
1 medium onion, chopped
2 medium green bell peppers, chopped
3 stalks celery, chopped
2 tsp kosher salt
1 tsp freshly ground black pepper
5 cloves garlic, minced
12 ounces of the pickled pork from above
3 bay leaves
1 tsp dried thyme (I use fresh thyme also!)
1 tsp hot sauce (or more depending on your taste)
1/2 tsp cayenne pepper (or more depending on your taste)
2 qts water
1 lb red kidney beans, rinsed and clean of debris
Place the vegetable oil in a 7 qt dutch oven and set over med high heat. Add the onion, bell pepper, celery, salt and black pepper to the pot. Cook, while stirring, until the onions and celery are semi-translucent and the bell peppers are tender. Add the garlic and cook for 1-2 minutes, stirring. Add the pork, bay leaves, thyme, hot sauce, cayenne pepper, water and beans to the pot and increase the heat to a boil. Decrease the heat and simmer for about 2 hours, stirring every 30 minutes. Uncover, increase the heat to maintain a simmer and cook for another 1/2 hr or until the beans are tender and the sauce is thickened to your liking.
3 cups water
1 Tbs butter
2 cups long-grain rice (I like brown long-grain)
1/2 -1 tsp kosher salt
Prepare rice during the last 30 munutes of cooking the
beans. Place the water into any vessel to heat to a boil. While
water is heating up, place butter into a 3 qt saucepan over med
heat. Once the butter starts to bubble, add the rice and stir to
combine. Add the salt and cook for 2-3 minutes, stirring
constantly. Carefully pour the hot water over the rice and stir.
Decrease heat to a simmer, cover and cook for 15-20 minutes, until
done. Put rice in bowl and spoon beans on top. You can even add
other toppings like, green onions, cheese, sour cream, etc.
I use the 3 station dredge method:
1st bowl: All purpose flour with some salt and fresh ground pepper.
2nd bowl: whole eggs, beaten smooth (some folks use buttermilk, ...your option)
3rd bowl: Japanese Panko Bread Crumbs with some Cumin, dried ground Thyme, garlic powder and some white ground pepper.
Cut your green tomatos into 1/4 inch wide cross slices and put into bowl 1 to cover with flour. Then shake off excess flour and dip into egg in bowl 2. Let excess run off and place into bowl 3, with the Panko crumbs, to completely coat. Heat a large cast iron skillet with 1/4 inch of Canola oil to 350 degrees F and fry each slice until brown. Flip to brown the other side and then place on a cooling rack to drain.
1 cup sugar
1/2 cup Karo syrup (don't get the cheap stuff, it will clump)
1 cup raw Spanish peanuts (don't get the other types of peanuts, this is the best!)
1 tsp Vanilla extract (don't use the imitation stuff!)
1 tsp butter (I use real butter, not margarine)
1 tsp baking soda
9"x12" or larger, cookie sheet pan
So simple "a caveman can do it". Mix in a microwave safe 2 qt bowl, sugar and Karo syrup, until uniform. Heat in the microwave, on high, for 4 minutes. Yes, it will rapidly bubble and look dangerous, but don't touch it until the 4 mins are up. Take oven mit and remove from microwave (it's very hot). Add the peanuts, stir until uniform, and heat again, for 4 minutes. Remove from microwave and stir in the butter and vanilla, until uniform, and heat in microwave, on high, for 1 minute. Add the baking soda and stir quickly until the white foam is uniform throughout the hot mixture, be careful, it is like lava in this state. Quickly pour this lava onto the cookie sheet pan and spread out as thin as you can. Let sit until it's at room temperature, and then break up into smaller pieces. ENJOY!!
The following is Bo Winslow's (renown outfitter and horseback trail expert) recipe for "Back country" peach cobbler:
· 6-16-oz. cans
yellow peaches-completely drained
· 1 box yellow Jiffy Cake Mix
· 1 cup crushed pecans
· 1/2 tablespoon cinnamon
· 1/8 cup butter (squeeze type is easiest)
· 1 can Sprite
A #12 Dutch oven is ideal for this recipe. Drain the six cans of peaches (you can save this juice and cook it down for syrup for pancakes in the morning). Put peaches in Dutch oven. Sprinkle cinnamon and about 1/8 cup of dry cake mix on top of peaches. Mix 1 can of Sprite, pecans and cake mix in the actual box (we are saving on dishes here). Don't worry about a good mix on this as a little dry powder is good.
Pour this mixture over top of peaches. Squeeze/add butter to top of cake mix.
You will want to bake this in your Dutch oven for 45 minutes - 1 hour at 350 degrees. (You can check at 45 minutes and see if cake mix is done.)
If cooking at home, this will work just fine in your oven. If using coals, there are several ideas on how many coals to use. For 350 degrees, I would recommend you place 18 coals on the lid and six underneath the Dutch oven (remember, we want to cook from the top and not the bottom). You will want to leave the lid on for the entire 45 minutes before you check. Looking in will lose valuable heat. You will want to turn the Dutch oven about a 1/4 turn every 10-15 minutes, as well as turn the lid the same. This will help keep even heat on your cobbler.
You can experiment with this recipe. I have used Dr. Pepper and Mt. Dew - between the sugar and caffeine you will be up all night!
(Becky's note: If you have a smaller 8" dutch oven, like I have, you can use half of each of the ingredients, and feed a smaller crowd!! I also use diet Ginger Ale instead of Sprite. Cuts some calories but still has flavor.)
Prepare the pork just like the original method above for braised pork butt. Once cooked, shred into a pan and add crushed garlic cloves, minced onion, cilantro, cumin and some pecante sauce. Add more cayenne pepper if you want it with more heat. Mix and cook until the onions and garlic have blended with the pork. Add anything else if you feel the need. Otherwise, let cool and start to prepare to make tamales.
For the masa dough:
Many mega marts have a hispanic food section now, which is nice for folks like me who like the food!!
While in this section of the store, buy:
Masa flour (a fine corn meal)
Dried corn husks
You will also need:
Chicken broth or bouillon cubes
freshly ground black pepper
Cayenne Pepper (I grow, dry and grind this up)
Ancho (poblano) pepper (I grow, dry and grind this up)
First open you bag of dried corn husks and put in a large pot of warm water, to soften for at least 10 minutes.
Next, mix up your masa flour with the other dried ingredients: the dried peppers, granulated garlic, cumin and salt/black pepper. Then mix in the Crisco as per instructions on the Masa bag. Instead of water as a liquid, add chicken or beef broth. If you don't have any, bouillon cubes are still better than water. Mix this flour with liquid until it looks like biscuit dough. Not too runny, but stiff enough to form a ball without crumbling. Once your dough is ready, and your husks are soft and easy to fold, place the husk flat on the counter, widest end closest to you. take about 2 tablespoons of dough and spread it out evenly on the bottom half of the husk. (widest half) Take 1-2 Tbs of the pork mixture and place in the middle of the spread out dough where it reaches from front to back. Pick up your husk and fold one side up and around to the other side, surrounding the pork with dough. Tuck in one side of the husk under the other side, and then take the tail (narrow end) of the husk and fold over the seam you just created encapsulating the pork. Place in a steamer basket with the rest of your tamales and cook for 1 hr. Remove from steamer, remove husk and place tamale on plate with a nice covering of Salsa Verde. (or any other sauce you like) Enjoy!!
Pick several leaves of Kale, wash and pat
dry with a paper towel.
Set a cast iron skillet on a med high setting, on the stove and heat.
As it's heating, add a tablespoon of real butter, and a tablespoon of good olive oil. (bacon grease is a good option)
Slice up the kale into 1 inch strips, and
when the skillet is starting to smoke, add the kale and start
turning with a pair of tongs. There will be alot of popping
noise! It's loud!! Don't walk away, keep tossing with the tongs
to keep from burning. This goes fast. As your tossing, add a
good pinch of Kosher salt (or sea salt) and some fresh cracked
pepper. Keep tossing until the kale looks soft, but still has
that bright green color. Take a taste to see if it's soft enough
and has the salt you require. If not, keep cooking and add
anything else you would like to this dish. Freshly grated
Parmigiano Reggiano cheese is very good and
some green onions. Add anything to it, your choice. All this
cooking takes 1 minute, so be ready to add stuff and toss before
the Kale goes into the skillet. Kale is chucked full of iron and
calcium, so dig in,...it's good for you!!
For 1 avacado:
2 cloves of fresh garlic, minced (yes, I like garlic)
1 Tbsp of minced onion
1 Tbsp of chopped cilantro
1 finely chopped Jalapeno pepper
1/2 teaspoon dried ground Pablano pepper
1/2 teaspoon dried ground Cayenne pepper
1/4 teaspoon lime zest
juice of half a lime
half of a roma tomato, cut in half inch pieces
salt and freshly cracked black pepper
Mash up the avacado in a bowl, and add everything but the tomatoes. Once mixed, taste to see if you need anything else. Otherwise, then add the tomatoes and fold in so as to not mash them up. Enjoy!!
One serving in a small mug:
1 ounce of Vodka
1/2 cup of ginger beer
1 tsp simple syrup (1 cup water & 1 cup sugar dissolved over heat and cooled)
1 sprig of mint
fresh squeezed lime, to taste.
If you want to alter the recipe to suit your taste, go ahead. You
can make it sweeter with more syrup and more tart with more lime
10x powdered sugar
jar of extra crunchy Peanut Butter (I use Jiffy)
one pkg of dipping chocolate (bark or nibs)
aluminum cookie sheet
12 inch glass bowl
8 inch cooking pot
Take the glass bowl and place on the top of the pot filled with a couple of inches of water. Turn on stove to medium and allow the water to steam the bottom of the bowl. (double boiler) Take your chocolate bark or nibs and pour into bowl and allow to melt. Once everything has melted and is smooth to stir with a rubber spatula, take the bowl off the pan and set on counter to cool.
In a bowl, take several large spoonfuls of Pnut butter, depending on how many balls you want to make. Then mix into the PB as much powdered sugar as you can. Add 1/4 cup at a time until the PB turns into a dough that you can shape using your hands and it not stick. Roll out 1 inch balls and put on a cookie sheet with wax paper. I personally place the balls into the refrigerator until the chocolate has cooled down to almost room temps. Once the chocolate is cool, but not starting to set back up, take your PB balls out of the fridge and place on the counter next to the chocolate. Using your fingers, (don't lick them, cause you'll be tempted!!!) take each ball and dip into the chocolate, swirling around to cover and quickly place back on the wax paper. Let set up and enjoy!! WAY GOOD!
This is a sweet treat that my cousin, Karen, takes to her daughter's horse shows in West Virginia. Apparently, they are a hit with the Saddlebred crowd. Here is her recipe.
Spray a 9x13 pan with Pam, pour out a 9 oz bag of fritos, bring 1 cup of sugar and 1 cup of corn syrup to a boil, take off heat and add 1 cup of peanut butter. Pour over fritos. Melt at least 6 Hershey bars in a double boiler, pour over everything! Put in fridge for at least an hour to set. They're also really good to eat gooey before going in the fridge.
I LOVE Mounds bars. (Most anything with dark chocolate actually) This is a great confection to make for the December Holidays. I thought it would be hard, but after looking at the following recipe, it's not. It was a big hit in everyone's tin of edible goodies.
1/2 pound butter
3-3/4 cups confectioners' sugar
1 pound flaked coconut
1/2 cup sweetened condensed milk
1 cup chopped Walnuts
1 teaspoon vanilla extract
Chocolate bark or nibs to melt and coat
In bowl, cream together butter and sugar. Add coconut, milk, walnuts and vanilla; stir until blended. Chill until slightly firm; shape into small logs (1/2" by 2".) Place logs on baking sheets; freeze. In double boiler over simmering water, melt chocolate. Keep warm over hot water. Using your clean hands, dip frozen logs into chocolate mixture and place on waxed paper.. Chill until firm. Package candy in individual paper liners. (May also be frozen.) Yield: about 7 dozen candies.
Here is a great recipe I saw on the Food Network, during a football tailgate episode on Diner, Driveins, and Dives! A gourmet chef in Oakland, CA came up with this, and it is easy and yummy.
For 2 servings:
1 medium Idaho potato grated like hash browns
one fresh egg
half cup of Panko bread crumbs
1/4 cup of chopped onion
salt and pepper
Take all ingredients except the oil, and put into a bowl. Mix well with your hand and put the olive oil into a hot skillet. Divide the mixture into 2 halfs, and put both halves into the hot skillet. Flip when they are brown on the bottom. Serve when the second side is brown. You can add cheese, green onions, sour cream, guacomole or any thing you want, or eat plain. Yum.
1/3 c. Extra Virgin Olive Oil (other
vegetable oils are good also)
3 T. vinegar
2 T. sugar
1 pkg Ramen noodle soup (Oriental or chicken--I used oriental)
2 oz. sliced almonds, toasted
2 T. sesame seeds, toasted (or sunflower seeds--I used sesame)
1 16 oz bag shredded cabbage (or broccoli)
Combine oil, vinegar and sugar with Ramen seasoning packet to make dressing. Just before serving, combine cabbage & dressing. Then top with toasted almonds & sesame seeds and crushed Ramen noodles and toss. Yummo!
In a medium saucepan over low heat add:
5 sticks of butter (I told you this was going to be a lot of product!)
1 small bottle (7.5 oz) of French's Worchestershire sauce
2 oz of Tabasco sauce (you can also add other "heat" items like Ancho pepper powder, Paprika or Cheyenne pepper)
In 2 large brown paper grocery bags, (you'll have to split the ingredients in half)
add the following:
1 box of Wheat Chex
1 box of Corn chex
1 box of Rice chex
1 box of Cheerios (yep, this is a lot of cereal, huh!!)
1 small bag of thin pretzel twists
32 oz Planters Cocktail peanuts
Heat oven to 250 degrees. Use large roasting pans or cooking
sheets and roast in batches if you have to. Spread some of this
cereal mix onto the pans. Dribble some of the butter mixture over
the cereal and sprinkle with:
Bake in oven for 15 minutes, take out, stir, dribble again with butter and the 3 powders from above. Do this 3 more times then dump cooked mix into another paper bag and let cool. Repeat the baking process with the remainder of the mix and when it is cool, place in air tight containers.
Caution!! This stuff is addictive and can be harmful to your waist line!! Consult with your Doctor before consuming!!
Country music star, Tricia Yearwood, is apparently as good of a cook as she is a singer/song writer. Her 30 minute cooking show on the Food Network, is fun to watch and she has lots of good Southern family recipes. Here is a peach cobbler recipe that is really easy and the hard part is waiting for it to bake. I usually bake mine outdoors in a dutch oven for family and friends, and with some ice cream or whipped cream, it's a winner!! Check it out below!! (My variations are in red.)
Two 15-ounce cans sliced peaches in syrup (or
quart bag of frozen peaches: thawed)
1/2 cup (1 stick) butter
1 cup self-rising flour**
1 cup sugar (I use 1/2 C of sugar and 1/2 C of Splenda to cut some calories)
1 cup milk
1/4 tsp nutmeg
1/2 tsp cinnamon
1/2 Cup Chopped Pecans
** If you don't have self-rising flour,
substitute 1 cup all-purpose flour mixed with 11/2
teaspoons baking powder and 1/8
(I personally add to the flour about 1/4 teaspoon of fresh grated nutmeg and 1/2 teaspoon of cinnamon. Also for texture, I'll sprinkle some pecans on top before baking
Preheat the oven to 350 degrees F.
Drain 1 can of peaches; reserve the syrup from the other can of peaches. Place the butter in a 9- by 12-inch ovenproof baking dish. Heat the butter on the stove or in the oven until it's melted. In a medium bowl, mix the flour and sugar. Stir in the milk and the reserved syrup. Pour the batter over the melted butter in the baking dish. Arrange the peaches over the batter. Bake for 1 hour. The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown. Serve warm with fresh whipped cream. (or your favorite ice cream!)
Homemade Whipped Cream:
2 cups whipping cream, chilled in the fridge
4 tablespoons sugar
Chill a large metal mixing bowl and the wire beater attachment in the freezer for about 20 minutes. Pour the chilled cream and sugar into the cold mixing bowl and beat until it forms soft peaks, about 5 minutes. The mixture should hold its shape when dropped from a spoon. Don't overbeat or you'll have sweetened butter! Yield: 4 cups.
My cousin, Kathi, posted this on her facebook page: "KFC coleslaw is one of my all-time favorite foods, After doing some research I found this recipe and I have made it in the past and it is absolutely delicious! It tastes exactly like the stuff KFC makes!"
1/2 cup mayonnaise
1/3 cup sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (approx. 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
* Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice)
* Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth
* Add cabbage, carrots, and onions. Mix well.
* Cover and refrigerate for at least 2 hours, if you let it sit over night it's even better
A South African favourite ..........
This is the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night
4 tbsp. flour
4 tbsp. sugar
2 tbsp. cocoa
3 tbsp. milk
3 tbsp. oil
A small splash of vanilla extract
1 large coffee mug
3 tablespoons chocolate chips (optional)
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000
watts (high). The cake will rise over the top of the mug, but
don't be alarmed! Allow to cool a little, and tip out onto a plate
Tricia Yearwood's show on the Food Network has come up with a
good "no bake" salty sweet snack that is easy and yummy. She even
made a batch for her guest Kelly Clarkson, for her to eat on her
tour bus between gigs! Here is how she makes it.
2 cups of pretzels, ground up into crumbs in a food processor. Put crumbs into a bowl and add:
11/2 cups of confectioners sugar
1 cup Peanut butter (I use extra crunchy)
11/2 sticks of butter melted in a saucepan
Mix everything until it's mixed well and won't stick to your hands. Spread mixture into the bottom of a 9 x 12 inch pan and press firmly. Finally melt 11/2 cups of semi sweet chocolate chips or some chocolate coating bark with 4 Tablespoons of peanut butter in a microwave until smooth, and spread onto the pretzel mixture. Chill for at least 1 hour so that it will cut nicely! Enjoy!!
2 oz bitter sweet chocolate squares
2 oz of semi sweet chocolate squares
1 stick of butter
1 tsp vanilla
11/4 cup powdered sugar
3 egg yolks
1/2 cup flour
Put the chocolates and butter in the microwave until they have
melted. Stir until smooth. Add the vanilla, powdered sugar, and
all eggs and wisk until smooth. Add the flour, mix and pour into
ramikins. bake at 425*F for ~13 minutes and let cool some before
flipping them upside down onto a plate with a nice scoop of your
favorite ice cream!
Tricia Yearwood's show on the Food Network continues to have wonderful recipes from her family and friends. Here is her mother in law's (Garth Brooks mom) perfect fudge. Apparently it's a never fail recipe.
3 cups Sugar
2/3 cup cocoa
11/2 cup whole milk
1/2 tsp salt
1 cup chopped Pecans (or whatever nuts you like)
1/2 cup smooth peanut butter
4 tbs butter
2 tsp vanilla
Put sugar, cocoa, milk, salt into a large pan or dutch oven and bring to a boil. Simmer until a drop of the mixture forms a soft ball in cold water (240*F). Add the peanut butter, butter and vanilla and stir. Remove from heat and add the nuts. Then, while still hot, pour into a very well buttered 9x9 inch pan and let cool.
Tricia Yearwood's Monkey Bread
Yeah, ...so,.... I watch too much of the Food Channel programs. Trica's cooking show has won her an award or two, and she is a natural at presenting her recipes. Here is another easy dessert or brunch item, she calls Monkey Bread. (My variations are in red.)
1 can of "whomp on the counter" biscuits (I
use Bisquick mix instead)
1/2 stick of melted butter
2 tbs of Maple syrup
1/2 cup sugar
1 tbs cinnamon
1/4 cup chopped nuts (your choice, I use walnuts or pecans)
1 small iron skillet or cassarole dish
Melt your butter in a microwave safe bowl and add the maple syrup, stir. Take sugar and mix in cinnamon. Add more cinnamon if you like, I want the mixture to look like light brown sugar. Add nuts to the sugar mixture and combine evenly. Open can of premade biscuits and cut each biscuits into 4 pieces. (or your Bisquick mixture and press out into small pieces) Spray your skillet or cassarole dish with non stick spray and then take the biscuit pieces and dredge into the butter/syrup mixture and then into the sugar/cinnamon mixture. Lay pieces into skillet/dish and once the bottom is covered, drizzle the remainder of the butter (if any) and extra nuts if you want, then bake as per the directions on the biscuit can or the Bisquick box. Once baked, let stand for 3 minutes and serve with a nice cup of coffee or tea! Yum
You will need:
Philadelphia Cream cheese
Extra sharpe cheddar cheese
Bacon (your choice)
Cut the stem portion off and split them lengthwise. Remove all
seeds. Then fill the pepper with original Philadelphia Cream
Cheese (~ tbsp.), push 1/2 tbsp. of shredded x-sharp
cheddar cheese, sprinkle of cumin, sprinkle of salt and about a
quarter-sized piece of bacon on the top. I like to place them on a
double sheet of aluminum foil and grill until the bacon is cooked.
The you can just slide the whole group of peppers with the foil
onto a plate. Enjoy!
1 stick of butter
1 cup of brown sugar
3 ready made pie crusts
2 cups of Apples
1 cup of white sugar
1/2 tsp of freshly ground nutmeg
1 tsp of cinnamon
Melt 1 stick of butter in a medium skillet, add 1 cup of brown
sugar, melt it together. Put 2 of the ready made pie crusts on the
bottom, on top of the melted butter/sugar mixture. Cut up 2 cups
of your favorite Apples. Mix 1 cup of white sugar with 1/2
teaspoon of nutmeg 1 teaspoon of cinnamon. Mix in apples. Cut top
crust in funky designs baste with melted butter and 2 tablespons
of sugar. Bake 350 for 30 -40 minutes.
(note: If you like your pie really thick, add 1-2 tablespoons of flour to the apple mixture before you bake.)
Cowgirl life: It's the simple things that count!