Friday, November 28, 2008
Monday, November 24, 2008
More of my mom's Thanksgiving recipes
Creamy Corn Pudding **we TRIPLE this recipe for our Thanksgiving of about 12 people
3 tablespoons butter
3 tablspoons flour
1 tablespoon sugar
3/4 teaspoon salt
3/4 cup milk
1 can (17 ounces) cream style corn
Melt butter in saucepan over low heat; add flour, sugar, and salt, stirring until smooth. Cook one minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Remove mixture from heat, and stir in corn. Beat eggs well. Gradually stir in about 1/4 of hot mixture into beaten eggs; then add remaining hot mixture, stirring constantly. Pour into a lightly greased one and one half quart casserole. Bake at 350 degrees for about 1 hour. Yield 6 servings
For some reason when we make a double batch for 9 people it disappears so we now triple the recipe.
PLEASE be careful when adding eggs to a hot mixture. You can get scrambled eggs and it is not what you want to do here!
Sweet Potato Casserole
2 1/2 pounds sweet potatoes
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup sugar
1 teaspoon salt
1/4 pound butter, softened
1 cup milk
Cook, peel and slice sweet potatoes. In mixing bowl with electric mixer, beat sweet potatoes until smooth. Mix in remaining ingredients. Butter a shallow 2 quart casserole dish. Pour in potato mixture, smooth out the top. Next add praline topping
2/3 cup light brown sugar, packed
1/4 pound butter, melted
1 cup chopped pecans
1 teaspoon ground cinnamon
Mix all ingredients in a bowl. Spread evenly over potatoes. Bake at 350 degrees for 45-50 minutes (golden brown and bubbly). Remove from oven and let stand for ten minutes. Its always super hot! This can be made a day ahead and refrigerated overnight.
Lastly, the Kraft Broccoli Cheese Casserole. Complete with cream of soup and cheez whiz. At least I do technically live in the south where this sort of food item is acceptable :P
Yeah spinach for the second Monday in a row :P I served this with cheese bread from Harris Teeter
Italian Wedding Soup
from A Year in the Kitchen by Ashlee Wetherington
Italian Wedding Soup
Italian Wedding Soup
1 tbsp. fresh minced italian herbs
1/2 small onion, grated
1 clove minced garlic
2 tbsp. grated parmesan
salt and pepper
1/4 c. breadcrumbs
6 oz. lean ground beef (I used a pound and just added extra breadcrumbs and parm cheese)
1 tbsp. EVOO
1/2 yellow onion, grated
2 garlic cloves, grated
8 c. chicken broth
1/2 c. stars pasta (I used mini wagon wheels)
1 c. frozen leaf spinach, thawed and drained well (I used a 10 ounce box and it may have been a little too much but I didnt mind it)
Salt and pepper
2 tbsp. fresh flat leaf parsley, minced
1 tbsp. fresh minced oregano
Pinch crushed red pepper flakes
Heat a large soup pot over low heat. Add EVOO, onion and garlic. Season and sweat out veggies for 5 minutes, do not brown!
Add stock, and turn heat to high. Cover and bring to a low boil.
While stock begins to boil, mix together all meatball ingredients. Divide into fourths. From each fourth, form 6 mini meatballs.
Turn the stock down to medium heat, and drop in meatballs as they're formed.
Once finished, add in stars and cover. Cook for 8 minutes.
Add in spinach and herbs. Taste and season.
Serve immediately, top with grated parmesan.
Sunday, November 23, 2008
I don't think I have personally ever made Rice Krispy treats. I may have been in the kitchen once when my mom made them. Anthony is in charge of his work party this year. The caterers brought some kind of Rice Krispy treat that he enjoyed. It involved a peanut butter layer and mini marshmallows.
We made the regular rice krispys treat recipe
Look for the ORIGINAL recipe. There are other variations.
3 tablespoons butter
10 ounces marshmallow
6 cups cereal
Melt the butter, then add the marshmallows and melt them too, last you add the cereal and smoosh it all into a pan.
Next we took 1 cup corn syrup and boiled it (it boils FAST)
Then added 1 cup peanut butter to the hot syrup and stirred it until smooth
We spooned the peanut butter mixture over the rice krispy treats
Lastly we sprinkled peanuts, chocolate chips, and mini marshmallows over the wet peanut butter layer.
Now it is sitting in the fridge.
I have no idea if this is like the dessert DH had but he seems satisfied with it.
I'm sure everyone is thinking about Thanksgiving about now.
I wanted to post this Southern Living recipe that we make every year.
We usually serve this salad sort of as an appetizer.
We make all parts of the salad, the dressing, the sugared nuts etc.
It's good. Try it :)
Baby Blue Salad
Monday, November 17, 2008
This is very much adapted from the Chicken Florentine Bake from Better Homes and Gardens. I found the original with adaptations on the blog of
1 pound medium shells, cook per package directions
1 small onion chopped
1 tablespoon butter
1 1/4 cup milk
1 teaspoon Italian seasoning. I did a mix of parsley, oregano, and basil
crushed red pepper flakes
2 links of turkey kielbasa, cut into small bite sized pieces
8 ounces of a shredded cheddar cheese mix of mild and sharp
1 container of crumbled feta cheese
frozen broccoli florets, thawed
1 12 ounce jar of marinated artichokes, drained and chopped
1 10 ounce package of frozen chopped spinach, thawed and well drained
about 1/4 - 1/2 cup shredded Parmesan cheese
italian bread crumbs
jarred hot sandwich peppers (chopped kind)
1. Preheat oven to 350 degrees
Cook pasta according to package, drain
In medium skillet cook onion, garlic, and hot sandwich peppers in butter about 5 minutes, stirring occasionally
2. In a large bowl whisk together eggs, milk, Italian seasonings, salt, black pepper, and red pepper flakes.
Stir in small pieces of kielbasa, about 7 ounces of cheddar cheese, artichokes, spinach, half the Parmesan, onion mix, pasta, feta cheese, broccoli florets
3. Bake covered for about 20 minutes in a rectangular baking dish
in a small bowl combine Italian bread crumbs, Parmesan cheese, the last of the cheddar cheese, melted butter, and a few dashes of paprika
4. Sprinkle bread crumb and cheese mixture over the dish and bake uncovered for 15 more minutes. The bread crumbs should be browned.
Lots of servings :)
Sunday, November 9, 2008
It was nice weather here today so we invited friends over to grill.
I made pumpkin bread (from Trader Joes)
and I am making scalloped potatoes right now. They are almost finished.
They look so cheesy and good! So I didn't follow the recipe so much as I used it as a guideline. DH and I used 4 large potatoes and made a lot more sauce. We had several layers of potatoes in a large casserole dish that we normally use for lasagna
DH is grilling chicken he marinated with his apple BBQ sauce
Our friends are bringing some veggies and salmon (but I dont eat seafood)
Cheese Scalloped Potatoes
* 1/4 cup chopped onion
* 2 tablespoons butter
* 2 tablespoons flour
* 1 1/4 cups milk
* 1 cup grated cheddar cheese
* salt and pepper
* 3 potatoes, peeled and thinly sliced, not rinsed
1. Preheat oven to 350°F Fry the onion in butter until soft, add flour and whisk in with butter for 2 minutes.
2.Then whisk in the milk and cook (on medium heat) until thick and bubbly.
3.Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper.
4.Layer half of potatoes in a small baking dish and sprinkle with salt and pepper. Cover with half of sauce.
5.Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese.
6.Bake, covered, for about an hour (mine is taking longer since I have so many potatoes and so many layers)
I bought some Trader Joes pumpkin bread mix on an impulse buy. I know I can make my own from scratch but I grabbed it anyway and it's been sitting on the shelf a while.
I bought these bowls from Martha Stewart's Macys collection on Tuesday and I got to use one while mixing my pumpkin bread. I love these bowls! They are nice and hard, wont pick up stains, and they have nice tight lids so you can toss them in the fridge. I love to just keep my food in the bowl instead of having to transfer it to tupperware.
Saturday, November 8, 2008
Last night we went to my nephew's high school football game. We decided to bring our own food which turned out to be a very good idea since they ran out of food at half time! DH and I stopped at a BBQ place with my dad. The place is pretty new and the food is good.
They were grilling and chopping the meat for our sandwiches while we were waiting for our order. My dad and I got the brisket cheese steak sub and it was crazy good.
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