Wednesday, September 8, 2010

Peach Cobbler

My dear friend Nikki absolutely loves my peach cobbler!! Every event she has, she has asked me to fix this buttery, sweet gooey cobbler. Nikki, this one is for you!

2 bags of frozen peaches (or you can get at least five cut up fresh peaches)
2 cups of sugar, divided
1/2 cup of water
1 stick of salted butter
1 1/2 cups of self-rising flour
1 1/2 cups of milk
2tsp of cinnamon
2tsp of nutmeg
2tsp of peach schnapps

Preheat oven to 350f.

Combine the peaches, water, and 1 cup of the sugar. Bring to a boil for ten minutes. Add the cinnanmon, nutmeg and peach schnapps. Remove from heat.

Put the stick of butter in a 13x9 inch pan and put that in the oven and let the butter melt in the pan. While that is melting, mix the milk, the rest of the sugar, and self-rising flour in a bowl make sure the batter is nice and smooth.

Once the butter is melted, remove from the oven and pour the flour mixture slowly over the melted butter. Then spoon the fruit and juice from the pot on top of the flour mixture. Put the pan on a large cookie sheet (for spillage), and bake for 30 minutes until nice and brown. Serve with ice cream or whipped cream. Yummy!

Cheesy Goulash

This recipe another one of Malik's favorites!!! Easy to make and you can also freeze this recipe as well. When I make this, I have to make two trays. Thanks Karla for sharing this easy and delicious recipe with me over ten years ago.

1lb (or more) of ground turkey
1 small sweet onion chopped
2 cans of tomato sauce
2tsp of garlic
2tsp of garlic powder
2tsp of fresh cracked pepper
2tsp of salt
4tsp of sugar (Malik has a sweet tooth)
2tsp of seasoning salt
1 package of cheddar cheese grated
1 box of macaroni noodles *

Season and brown the ground turkey with the season salt and chopped onion. Turkey doesn't have alot of fat, so there will be no need to drain it, if it looks oily, then drain.

Mix the rest of the ingredients into a pot with the sauce and add the done ground turkey and sauteed chopped sweet onions.

Boil the macoroni according to box instructions in good salted boiling water. Leave off an additional 2 minutes of cooking time (as the pasta will cook the rest of the time in the oven). Drain the pasta and add to the pot with the sauce, ground turkey and sauteed sweet onions. Bring to a simmer over medium heat and remove from heat.

Line a 13x9 inch pan with foil and pour the mixture into the pan. Top with lots of cheddar cheese, and bake at 350f for 30 minutes. Enjoy!!!


*You can play around with all different types of pasta for this dish. I have also used cavatelli pasta here as well.

Dulche De Leche Cookies

Sorry I have been gone for soo long!!! Summer hit and had things to do. Now that school is back and fall is fast approaching it gives me time again to update my blog with recipes!!

This cookie soo good when the caramel (Dulche De Leche) is warm!!! It is a bit time consuming to make the caramel, but the taste is well worth it!!! The original recipe calls for homemade cookie dough, but I used the instant sugar cookie dough frozen and then I cut out little circles with my cookie cutters!!! This is one of Malik's favorite cookies and once you taste it, it will become one of your favorites too!!

Two cans of sweetened condensed milk

One tube of instant sugar cookies, or you can buy the package deal in the baking aisle where you add butter and one egg.

Almond extract *

Powered Sugar

Instructions:

Place the two cans of sweetened condensed milk into a pyrex glass dish. Cover the dish and place into a big roasting pan filled with water that comes half up to the pyrex glass dish. Cover loosely with foil and bake at 350f for about two hours, possibly more, until you get a beautiful golden brown color. Wisk briskly once it comes out of the oven.

With the sugar cookie dough, while it is soft, put one tsp of almond extract in and roll it into a ball and let it set in the fridge for about an hour. Roll the dough onto a floured surface and use a very small cookie cutter circle and place on cookie and bake cookies according to package instructions.

Once the cookies are done, let cool on the cooling rack for about 10 minutes, and then spread the caramel over one cookie, then top it with the other. Sprinkle powered sugar over the cookies. Eat while warm!!!!


*You can use any flavoring you want! Rum extract or pure rum, even coconut or coconut rum will do just fine in place of the almond flavoring. You can also roll the sides where the caramel has leaked out in crushed peanuts or even crushed chocolate.

Wednesday, March 31, 2010

Roast Lemon Chicken


Growing up I always had baked chicken that was dry!!! Yuck!!! A few years ago I purchased a Greek cookbook and their recipe for roasting chicken was simple and the results delicious!!! Of course, I had elaborated on the original recipe. You can use the leftovers for curry chicken salad, which is going to be the next recipe. I always bake two chickens, one just for my curry chicken salad and one for us to enjoy!!!

Ingredients:
Two roasting chickens
2tbl of Greek Seasoning (I use Cavenders greek seasoning)
Four sprigs of fresh thyme
2tbls of EVOO (Extra Virgin Olive Oil)
Pepper
Four lemons squeezed, juice set aside

Clean chicken and safe the bag that comes inside the chickens and set aside (I use the bag for a great base for broths and for my chicken and dumplings)

Rub seasonings over both chickens and rub the EVOO all over the chickens, also squeeze the lemon juice all over the chickens

Stuff the cavity with the lemon halves and thyme

Bake at 375f for an hour and a half, or depending on the pounds, maybe shorter. Read the directions on the back of the chicken package

Remove from heat and the let the meat set for at least 15-20 minutes!!! You don't want the juices running out when you cut into it!!!

Slice and serve.

Now, you can tie the wings behind the chicken to get a more even cooking time. I will be providing directions later on tying up chickens and turkeys.

Hello!!!


I decided to update my blog in the middle of the week!!! I am celebrating new beginnings and I am excited about the changes to come!!! Not to mention I have quite a busy weekend with my huge Easter dinner!!!

Sunday, March 28, 2010

Minted fruit salad


I first made this for my big 35th birthday bash. It was hot that day and this fruit salad was a hit!!!!
This fruit salad is kid friendly as the orange liquor doesn't overpower the fruit.Use any fruit combination you like. Once you have had this delicious salad, this will become your go-to side dish for barbecues. Enjoy!!!!

Five kiwis
4 plums
3 bananas
1 pint of strawberries
2 pints of blueberries
2 mangoes
Maraschino cherries
4 springs of mint bruised
2tsp of honey or more to taste
4tsp of orange liquor
2 oranges

Clean and cut fruit. Place in bowl.
Slice bananas and squeeze the orange juice over them. That will keep it from getting brown.
Once bananas are covered with the orange juice, mix it with the rest of the fruit. Pour the orange liquor over the fruit and mix well. Drizzle with the honey and mint and stir. Enjoy!!!!

Adult Lemonade


I had company over the other day and I always try to have a signature cocktail to enjoy. The lemon and mint with just enough good quality vanilla vodka takes this drink over the top. Make a batch of this at your next get together and watch it disappear.

Adult Lemonade
15 lemons
Sugar to taste
Water
2 quart juice container
1 pint of strawberries
4 sprigs of mint
Good quality cold vanilla vodka (put in the freezer)

Roll lemons until soft or microwave two at a time for 35 seconds. This helps to get them juicy.
Squeeze the lemon juice from the lemons into the 2 quart container.
Slice strawberries and add to the lemon juice in the container.
Add cold water to the container, not filling it up all the way.
Add sugar to taste.
Pour vanilla vodka into container and stir.
Bruise the mint by crushing it with your fingers and add into container.
Add slices of lemon as garnish and enjoy!!!

You can get creative with this lemonade drink by adding frozen peaches or other stone fruit. Also for the sugar you can use superfine sugar or mint infused simple syrup. For mint infused simple syrup the directions are as follows:

2ups of sugar
2cups of water
4 sprigs of mint bruised

Bring sugar and water and bruised mint to a boil. Let mixture boil for 5 minutes. Remove from heat. Let cool and store in a container in the refrigerator. Simple syrup can be stored indefinitely, but it won't stay around long.

Sundays


Hello!!!! Sundays are my days to cook and get ready for the upcoming week. I normally spend my whole Sunday baking and cooking!!!! There is nothing like the smell of cookies baking or a chicken roasting in the oven. I have some new and tasty recipes that I hope that you enjoy as much as my family does.

Sunday, March 14, 2010

Kicked up Shirley Temple


I had some left over maraschino cherry juice not wanting to waste it. I had an epiphany!!! Why not make it into an alcoholic treat? I had some vodka in the freezer and ginger ale in the fridge. I love it when a recipe comes together!!!

Kicked up Shirley Temple
2tsp of grenadine
3tsp of maraschino cherry juice
lots of ice
glass full of ginger ale
vodka (add as much as you like)

Put ice in glass. Add grenadine, ginger ale, and vodka. Top with the cherry juice and decorate with a cherry. YUM.

Oatmeal cookies


I love oatmeal cookies!! And with oatmeal cookies you can be creative by adding dried cranberries along with the raisins and chocolate chips!!! Bake a batch of these and watch them disappear :)

Oatmeal cookies

2 sticks of butter
1 cup of white sugar
1 cup of brown sugar
2 eggs
1 tsp of vanilla
2cups of self rising flour
3cups of uncooked oatmeal
1cup of raisins
1tsp of cinnamon

Beat first 3 ingredients at medium speed until fluffy.
Add eggs, beating until blended. Gradually add flour and cinnamon, beating at low speed until blended.
Stir in oats, raisins. Cover and chill for at least 8 hours.
Divide dough into 2 equal portions. Roll each portion into a 12-inch log.
Cut each log into 1 inch thick slices. Place the slices on an ungreased baking sheet.
Bake at 400f for 12 minutes or until golden brown. Let cool on a wire rack.

Oatmeal is good and hearty. I was raised on cream of wheat but now have tremendous respect for oatmeal. With this recipe I actually take it up a notch and I hope that you enjoy it as much as my family does!!!!

Morning oatmeal:
1 1/2 cups of oatmeal
2 cups of milk or water
2boxes of raisins (more if you like)
2tsp of cinnamon (more to taste if you like)
2 slices of butter
1/2 cup of brown sugar (or less to taste. Malik likes it super sweet)

Directions:

Follow box directions for making the oatmeal. Instead of using water, use milk.
Once oatmeal is made add the raisins, brown sugar, butter and cinnamon. Enjoy with toast and orange juice. You can be creative and bake this mixture with blueberries @350 f for 30 minutes until nice and firm.

Hey everyone!!!! What a dreary weekend this has been!!! I have decided to update my blog with new delicious recipes. Enjoy!!!!!

Wednesday, February 10, 2010

See Ya!!!


I hope anyone who views this blog enjoys and tries the recipes!!! I will try to update this blog as often as I can. TTL.

Shrimp Gravy over garlic cheese grits


This can easily be made for dinner!!! Shrimp gravy is low country cooking at its best!!!

I bag of large or jumbo shrimp, thawed and shells removed
Four slices of cooked bacon, crumbled and set aside
Bacon drippings
Two slices of American cheese or a handful of cheddar cheese
1tbl of garlic powder
1tbl of flour
Small container of mushrooms sliced
2tsps of chopped garlic or more to your liking
1tbl of butter or more to your liking
2 cups of water (measure this out, as you may not need all the water)
Garlic salt

Make the grits according the instructions on the box. Add the cheese, garlic powder, butter, salt and pepper. Keep warm.

Saute mushrooms and garlic in the bacon saved bacon grease for about 4 minutes. Add the flour, stirring constantly.

Add water little by little, until you get a nice brown gravy and it starts to thicken and get a silky look to it.

Add your shrimp and cook until the shrimp turns pink, add garlic salt and pepper. Serve over the grits with the crumpled bacon sprinkled on top. Wow!!

Roast Beef


This recipe is made in a crockpot!!! Remember to sear any meat before placing it in a crockpot as we all know, crockpots don't get meat nice and brown and caramelized!!!!

4lbs of any kind of roast beef ( get whatever is on sale)
1/4 cup of worcestershire sauce
Salt
Pepper
Vegetable oil
1 or 2 packets of lipton onion soup mix

Turn your burner onto medium high and pour enough vegetable oil to coat the bottom of your skillet.

Generously season the roast with salt and pepper.

Place the roast beef in the skillet (you may have to cut it in half to get it to fit) get a nice sear on all sides. Take the roast out of the skillet and put in crockpot.

Pour the 1/4 cup of worcestershire sauce in the hot pan scrape the drippings. Pour those drippings over the roast.

Combine 3/4 cup of water and the lipton onion soup mix and pour over the roast beef. Cook on high for 4-6 hours or low for 8-10 hours until the meat is tender and falls apart.

To make gravy: Remove the meat from the crockpot and mix some water and 1/2 tbls of flour in a cup.

Turn the crockpot on high and pour the flour/water mixture in the crockpot, stirring with a whisk until blended. Put the lid on the crock until the sauce thickens, about 15 minutes.

Put the roast beef back in the crockpot and serv with fresh steamed peas and mashed potatoes.

Spaghetti Casserole


Southern Living inspired this delicious recipe!!! I have learned to always serve this casserole with extra sauce, and this also freezes well!!!!

1box of thick spaghetti
1 package of turkey pepperoni (it is not as greasy)
1 lb of mild ground pork sausage
1 and 1/2 jar of spaghetti sauce
1/4 cup of parmesan cheese
1 package of italian cheese blend

Cook the spaghetti according the box instructions. Drain well, and place in lightly greased 13X9 inch baking dish.

Brown the sausage in a skillet until no longer pink. Clean out the skillet and place the pepperoni over medium-high heat until crisp (about 4 minutes).

Top the spaghetti with the sausage; pour sauce over the sausage. Arrange half of the pepperoni slices evenly over the sauce. Sprinkle with the cheeses. Arrange the rest of the pepperoni over the cheeses . Cover with foil.

Bake at 350f for 30 minutes. Take foil off, and place back in the oven and bake for another five minutes until cheese is nice and brown.

Chicken and Dumplings


This is comfort food at is best!!! Easy and filling, this is the perfect meal for todays snow storm!! Enjoy!!!

A family pack of chicken thighs or drumsticks
Salt to taste
Pepper to taste
1/2 tsp garlic powder
1tbl of poultry seasoning
3 chicken bouillion cubes
4 cups of self-rising flour
1/4 cup of shortening
tbl of bacon fat (optional)
1/4 tsp of red pepper
1 1/3 cup of milk
Four potatoes
Two carrots chopped

In a big stock pot, cover the chicken with water, salt, pepper and garlic powder. Bring to a gentle boil until the chicken is done. Take the chicken out of the pot and set aside to cool. While the chicken is cooling, skim the fat off the top of the broth left from the chickens broiling.

Skin and bone the chicken. then coursely chop the chicken. Add the chicken, bouillion cubes, salt, pepper, carrots and potatoes to the pot and return it to a simmer.

Combine the flour and poultry seasoning. Cut in the shortening and the bacon drippings (again this is optional) until the mixture is crumbly. Add milk, stirring until dry ingredients are moistened.

Turn the dough out on a floured surface and roll out 1/4 inch strips. Drop the dough into the pot of boil broth a few at a time, stirring gently. Turn the heat down and simmer for 25 minutes .

Sorry!!!


Sorry I have been away for soo long!!! I promise to start updating my blog and posting delish recipes!!!!