Sopapilla Cheesecake

We really like this recipe... but let me warn you in advance, it fits NOWHERE on any diet plan. You can't beat how easy it is, though. It is a great dessert for a church function and goes perfect with a Mexican meal.

I couldn't tell you where the recipe originated. I have two friends that both gave me the same one, though - so I would say that there are plenty of people passing it around!

Sopapilla Cheesecake

Ingredients:
3 packages (8 oz) Cream Cheese – softened
2 packages Crescent Rolls (8 count per can)
1 ½ cups Granulated Sugar
1 tsp. Vanilla 1 stick Butter – melted

Topping:
½ Cup Granulated Sugar
2 tsp. Cinnamon

Instructions:

Preheat oven to 350 degrees. Grease 13x9 baking pan (I used PAM).

Whip Cream Cheese, Sugar and Vanilla in large bowl. Unroll 1 package Crescent Rolls and place in the bottom of the baking pan.

Spread Cream Cheese mixture over Crescent Rolls. Top with 2nd package Crescent Rolls.

Pour Melted Butter over top. Mix Topping ingredients together and sprinkle over the top.

Bake at 350 degrees for 30 minutes. Refrigerate before serving.



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A Healthier '08

Bocca Burger and BlogHer want to know how we are making a difference in our health this year. One of their essay requirements is keeping it to 250 words or less, too… which effectively excludes me from winning contest right off the bat (I am a tad on the wordy side - which you would know if you read my OTHER blog)… not to mention that I’m pretty sure they won’t allow my WHOLE 4 person family to come to San Francisco for BlogHer ‘08 anyway… and I’m not going without them… so here’s my essay regardless of winnability.

Honestly, HEALTHY LIVING is one of the resolutions that usually slip past my self control and end up on subsequent year’s lists. Up until recently, I didn’t think I could really pull off “living healthier” for any length of time. It wasn’t until I heard about my friend Amy nearly dying in her late 20’s from her allergy to wheat that I started thinking about making some REAL changes to my own diet. I share some of Amy’s milder symptoms that she had before she got involved with her new diet. Hearing about them made me wonder if eating more responsibly might help my own wellbeing… and in turn the health of my family (including my mom who lives with us part of the week and shares some of Amy’s symptoms, too).

I don’t do diets. Any change of mine will have to be a lifestyle change. My first goal is to stop eating so much bread and try and replace much of the wheat we eat with gluten-free or wheat-free products. My husband has already been using the bread machine and I have another buddy who’s son has a wheat allergy that has been giving me tips here and there on what grocery items taste edible that don’t include wheat. Amy is planning to email me a list of approved foods that her doctor has shared with her. She is feeling much better and has lost quite a bit of weight getting off of wheat. It was literally killing her!

Aside from less gluten, decreasing sugars, eliminating cokes and working to rule out any foods that contain wheat or artificial, refined or hydrogenated additives; my other big resolution is to REALLY, TRULY, FOR-REAL-THIS-TIME get outside and be more active. Notice how I didn’t bring up the word ‘e-x-e-r-c-i-s-e’. Sounds too much like exorcism to me and frankly, I hate exercising just to exercise. I'll never be one of those gym-people. Meat market is not my style. What I don’t mind is having fun. Fun includes walking (especially nature walks with my homeschooled kids), playing basketball with our co-op, playing laser tag when we can afford it, and going on field trips that require us to be up and about most of the day. We have already committed to “Green Hour” – ‘No Child Left Inside’ and are starting a nature blog for accountability. We plan to walk and explore each day killing many birds with one stone (figuratively, of course)… our nature walks are PE, science, photography, research (computer), typing and writing skills rolled in to one adventure… and let’s not forget vitamin D if it is sunny outside!

Sorry to disappoint you if you thought I was going to show you how to get thighs or abs of steel in as little as 10 minutes a day while watching Oprah. That just isn't realistic (especially not for me - since I don't do steroids, daytime talk shows, speed... nor do I have a death wish). If I do get out the Denise Austin or Pilates, I will effectively give myself extra credit for sweating in the living room… but I’m certainly not going to REQUIRE it of myself. After all these years (and the seven total times I have done video exercise tapes in my entire life), I know myself better than to resolve about something I have NO passion for what-so-ever. I DO have a desire to be fit… and to enjoy the outdoors with my kids. Finally I have gotten smart enough to channel my resolution for fitness through our Homeschool schedule. It won’t just be mom who is staying healthy, either.

... And I just might find out that NEXT year, I don’t hate exercise so much after all. Ya think? Maybe I’ll even be feeling good enough to fit in those size 6 pants that are stacked up in a pile in the corner of my closet? Nah – I’m not getting my hopes up!

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Maple-Pumpkin Dinner Rolls

Aunt Terry makes these Pumpkin Rolls every holiday season and our family fights over them. They all loose out to ME - the pumpkin-roll-troll. I am not above hiding them so I don't have to share.

Maple-Pumpkin Dinner Rolls

2 1/2 to 3 cups all purpose flour
1/2 cup cornmeal
2 1/4 teaspoons rapid-rise yeast (one package)
1 1/2 teaspoons salt
2 tablespoons butter
3/4 cup canned pumpkin
3/4 cup milk
1/4 cup pure maple syrup

Combine 1 cup of flour, cornmeal, yeast, and salt in a bowl. In a small saucepan melt the butter over low heat. Add the pumpkin, milk, and maple syrup. Stir over low heat until very warm, about 120-130 degrees Fahrenheit. Add the warm pumpkin mixture to the dry ingredients and mix.

Add enough of remaining flour to make a soft sticky dough that pulls away from the side of the bowl. Turn onto a floured surface and knead about 5 minutes. Form into ball, cover and let stand for 10 minutes.

Coat pan with butter. (I used a 9 X 13 pan but they said to space them 2 inches apart on baking sheet)

Uncover dough and cut into 16 equal pieces. Place in greased pan, cover and let rise in warm place for about one hour. Preheat oven to 375 degrees. Bake for 12-15 minutes, or until lightly browned.


Original recipe according to Aunt Terry was from the October 17, 2007 edition in The Bryan/College Station Eagle. She altered the recipe from the one that was printed some, so it is not exact.


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Buttermilk Biscuits

Another of my husband's favorite things to make. He uses a mixture of different flours for this... whole wheat, half wheat and half white; and every now and then, he'll make it with just white flour (the unbleached kind, of course). Make sure you fry up some turkey sausage and eggs to go with these or you'll be on a carb sugar-rush later. Especially if you use lots of jelly and honey on them! These are a Saturday morning breakfast kind of treat.

INGREDIENTS
2 cups all purpose flour
1 tablespoon sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup vegetable shortening, chilled, cut into 1/2 inch pieces (we use butter)
3/4 cup buttermilk

INSTRUCTIONS
In a mixing bowl, combine dry ingredients together with a fork. Cut in the shortening using a pastry blender until mixture resembles coarse crumbs. Make a well in the center and add the buttermilk. Quickly fold dry ingredients into the buttermilk with your hands until a sticky dough forms.

Turn the dough out onto a floured surface. Gently fold dough over itself 3 or 4 times to create layers. Roll dough out to 3/4 inch thick. Cut with 3-inch biscuit cutter. Transfer dough rounds to a sheet pan. Gather scraps and repeat. Make a dimple in the center to help biscuits to rise evenly. Brush with butter. Bake for 15 minutes in preheated 400 degree oven until golden brown.

Wanna see what they look like? Click my previous breakfast post link here.

Yumm!

Original recipe from Food Network, courtesy of Tyler Florence on the 911 Food Show.


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Greek Meal (Chicken, Rice, Dip, Pita, Salad & Olives)

I thought I would list a few recipes for last night's meal since we were fighting over the leftovers today. My husband was thrilled to see a baked chicken coming out of the oven upon his arrival home. There's just something about seeing a baked chicken that says, "I spent HOURS preparing this meal for you". However, it is really not the truth. This meal takes a little over an hour to finish (as far as prep time goes)... but the learning curve isn't steep. Make it once and you'll be a pro the next time. The ingredients and instructions are the key. Try to follow them exactly the first time - or you may miss the beauty of the final product. I promise that this meal will impress your guests as well (even if they are Greek!).

Here's the menu, ingredients and instructions - in that order so you can shop first and cook later...

Menu:
Zesty Baked Oregano Chicken
Lebanese Rice Pilaf
Hummus
Pita Bread (store bought)
Greek Salad
Kalamata Olives

Ingredients:

Chicken Ingredients:
plastic oven bag for roasting meat
small fryer chicken (or you can bake it for less time using cut pieces or breasts... but don't skimp and skip the oven bag)
1/2 cup olive oil
1/4 cup lemon juice
2 teaspoons dried oregano leaves
1 teaspoon salt
1/2 teaspoon pepper
1 clove garlic
lemon slices (optional)
diced grape tomatoes (cut in halves) - about 10 of them
chopped fresh parsley (about a handful)
honey and fresh parsley for garnish (optional)

Rice Ingredients:
1.5 cups long grain or basmati rice (soak it for an hour in hot water)
(2.5 cups) quart of chicken broth or make your own using bouillon (low sodium)
1/2 cup vermicelli (1-2 inch pieces if you cut your own) * (don't leave this out!!)
1/4 cup butter (unsalted)
1.5 teaspoons salt

Hummus Ingredients:
1 can chick peas (garbanzo beans) - drain and save liquid
1/4 cup tahini (sesame seed paste)
1-2 cloves garlic
1/2 tsp. salt
1/4 cup lemon juice
2 tablespoons sour cream
handful of chopped fresh parsley leaves
paprika or sumac for garnish
olive oil for garnish

Greek Salad:
1/2 head of romaine lettuce (or 1 romaine heart)
1/4 of a bell pepper (julienned)
1/4 of a red/purple onion (julienned)
halved grape or plum tomatoes
capers
1/4 cup feta (crumbled)
ground black pepper
parsley flakes (fresh or dry)
olive oil
red wine or balsamic vinegar

Pita Ingredients:
Whole wheat or white pita pocket bread
olive oil

Olive Ingredients:
Kalamata olives (if you MUST, use regular black olives)


Instructions:

Start with your chicken dish, start your rice dish next, your hummus next, and then finish up with your salad, bread, and olives. Here below are the easy instructions...

Chicken Instructions:

• Preheat your oven to 350 degrees F.
  
• Clean chicken and take out the guts (sorry - no easier way to describe it)
• Cut off excess skin around cavity
  
• Loosen the skin with handle of a wooden spoon so you can put some marinade against the meat
• Mix your marinade together (rest of ingredients besides chicken, tomato & parsley) in small bowl
• Use a meat brush to brush the outside of both sides of the chicken and in-between skin and meat
• place chicken in an oven bag and place wrapped chicken in a pan to catch the grease
• put 3/4 of the parsley and tomatoes into the chicken cavity with rest of marinade (allowing it to run out and pool around the bird
• Tie off the legs (optional)
• Bake for 20 minutes per pound of chicken or until meat thermometer reads 180 without touching bone
• Discard stuffing veggies and eat only the ones on the outer side of the chicken
• Place chicken in serving platter and coat with juices
• Garnish with fresh herbs for display (optional)
• Drizzle with a touch of honey (optional)

Rice Instructions:

• Boil a tea-pot full of water and add bouillon, pour 2.5 cups aside for cooking later, use rest to soak rice for one hour (you can also put your chicken broth in a pot and do this, or use water alone and chicken broth while you are cooking)
• When rice is ready, pour it into a fine strainer and empty soaking water into sink
• Leave the rice in the strainer in the sink while you do the next step
• Brown the vermicelli in the butter over medium-high heat for a few minutes (butter will bubble)
• Add the rice and cook for another minute as you stir to coat the rice (don't burn the noodles)
• Add your reserved chicken broth or water (2.5 cups) and bring to boil, stirring in your salt (use less salt if you used salted butter and broth) - then reduce heat to low
  
• Simmer for 20 minutes (resist the urge to lift the lid!)
• Fluff and serve
  

Hummus instructions:

• Add ingredients to food processor and blend well
• Add more juice from reserve of chick-pea can as needed for desired thickness
• Taste as you go and adjust seasonings to desired result
• Chill briefly before serving (not too hot, not too cold)
• When serving, put a small heap on plate and hollow out the center slightly (like mashed potatoes)
• Pour olive oil into center hole filling it half way
• Sprinkle with paprika or sumac
• Dip onto pita bread to eat as appetizer or during your meal

Salad Instructions:

• Wash and tear lettuce into bite-sized pieces
• Coat with olive oil and vinegar (to taste)
• Chop veggies and toss with lettuce and dressing mixture
• Pour into bowls for each person at the table
• Sprinkle capers, spices and feta on top of each individual serving

Bread Instructions:

• Lay bread on foil lined baking sheet
• Use meat brush to coat each side with olive oil
• Bake at 350 degrees F. for 10 minutes

Olive Instructions:

• Serve in small dish along side salad or mix into salad (chilled)

Enjoy your Greek meal!



Other Quick Links:
Roasting a Chicken How-To Video
How to Bake Chicken


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My Husband's Buttermilk Pancakes

WARNING: This recipe will RUIN your diet!

I'll admit it. I'm a Bisquick pancake girl. I love the recipe on the back of the Bisquick box and have made those since I was a girl. My mother made them before me. I think my grandmother even used that recipe. Well, my husband decided that since I'm such a pain in the rear about not eating WHITE breads, he would go 'health-nut' on me and try to go back to basics with pancake mixes. He started making pancakes from scratch using whole wheat and healthy flours. We have tried a lot of different flours (rice, buckwheat, whole wheat, oat, etc) and you really have to experiment to see what works best for your family. Just be forewarned that you should most likely start by doing a half-and-half mix of what you are used to and the new healthier stuff... so you don't go in to shock and ruin a perfectly good Saturday morning meal! You can even make a bunch of these and freeze them for easy warm-up later when you are in a hurry. They are a bit heavy due to the buttermilk, but they really are tasty and it makes you feel good to know that there's no hidden powdered Crisco mixed in and the ingredients are ALL natural!

Ingredients
2 cups flour (non-bleached, non-bromated, organic if possible - be creative!)

1/4 cup sugar
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups buttermilk
1/2 cup melted unsalted butter (we use salted butter)
1 cup blueberries (optional - we usually don't use these)

Instructions
Sift flour, sugar, baking powder, baking soda, and salt. Beat eggs with buttermilk and melted butter. Combine dry and wet ingredients into a lumpy batter (do not over-mix). Heat some butter on a skillet on medium heat. Spoon 1/3 cup batter on skillet and cook until browned and firm on each side. Repeat butter on skillet and 1/3 cup batter, flipping each pancake until batter is used up. Eat warm with syrup (100% pure Maple is best!) and butter or freeze and re-warm.

Be sure to eat them with a little scrambled eggs and baked turkey bacon on the side so you don't have a carb crash later in the day!

* Variation (my favorite way to make them): mix in 1/4 cup of chopped pecans, a tblsp. of brown sugar, and tsp. of vanilla for a mouthwatering 'Southern' twist.


Technorati Tags: food, breakfast, pancake, recipe, maple syrup, yummy, healthy, pecan, delicious, cooking, eat, morning, husband, America

Thanksgiving Meal Menu with Recipes

This is last year's Thanksgiving Menu that I cooked for our family of four. For the first time in my life, I had to make the entire meal myself - no potluck family get-together! It was a lot of work, but worth every bite. These recipes were gathered from various places. Credit is given where it is due.

I thought I would share these recipes in time for Thanksgiving (well, almost in time). I'll be making the sweet potato casserole this year (tomorrow night I will mix it up and I'll bake it Thanksgiving morning before we leave for lunch with friends). I'm excited that I don't have to do the rest of the work this year. I have a few parties to cook for other days before the holidays, so I am glad for a break on the big meals. We will be in Texas with family at Christmas time, Lord willing (and I'll have to refrain from stuffing myself until I pop). We come from a long line of Texas master-chefs on all FOUR sides of our family. This year we're making pumpkin pie cheesecake for a friend who can't eat nuts (even though our favorite is actually pecan pie). I'll share that recipe some time soon! If you can't live without it before Thanksgiving, email me.

I hope you have a wonderful holiday. What a blessing that we have freedom, food, health, family and friends. Let us all give thanks to the One who makes that possible. By the way, to all of the Native Americans out there... thank you for the wonderful foods that you brought to our tables (we would not have had so many wonderful dishes had it not been for your help), and please accept my humble apologies for any ill-treatment from the pioneers who came before me. I am a small bit Cherokee myself... and I often grieve over the sadness that this holiday may impart for some Native Americans. I hope we can all give thanks together - despite the evils of the past. May God forgive us and heal us all.

___________________________________

Thanksgiving 2005 Recipes

Better Homes and Gardens: All-Time Favorites (Grocery Store Softback)
Page 17
Roasted Chicken (1930) - (*also see Seasoning the Turkey recipe below)

Prep: 10 Min.
Roast: 1.25 Hours

1 3.5 to 4 lb. Whole Chicken
Salt (optional)
1 small onion, quartered
2 stalks celery, cut up
Cooking oil
Dried Thyme or oregano, crushed (optional)

Rinse chicken; pat dry with paper towels. If desired, rub inside of body cavity with salt. Place onions and celery in body cavity. Skewer neck skin to back; tie legs to tail. Twist wing tips under back. Place chicken, breast side up, on a rack in a shallow roasting pan; brush with cooking oil and, if desired, sprinkle with herb.

If desired, insert a meat thermometer into center of an inside thigh muscle. Do not allow thermometer to touch bone. Roast, uncovered, in a 375 degree over for 1.25 to 1.75 hours or until drumsticks move easily in sockets, chicken is no longer pink, and meat thermometer registers 180 degrees to 185 degrees. Remove chicken from oven; cover and let stand ten minutes before carving. Makes 6-8 servings.

Better Homes and Gardens: All-Time Favorites (Grocery Store Softback)
Page 60
Caramel Pecan Pumpkin Pie (1939)

Prep: 15 Min.
Bake: 45 Min.

1 recipe Pastry for Single-Crust Pie (p 55)
2 eggs slightly beaten
1 15-oz. can pumpkin
¼ cup half-and-half or milk
¾ cup granulated sugar
1 tbsp all-purpose flour
1 tsp finely shredded lemon peel
½ tsp vanilla
½ tsp salt
¼ tsp ground cinnamon
¼ tsp ground nutmeg
1/8 tsp ground allspice
½ cup packed brown sugar
½ cup chopped pecans
2 tbsp butter, softened

Prepare pastry and line pie plate as directed. In a large bowl, stir together eggs, pumpkin and half-and-half. Stir together granulated sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg, and allspice. Pour pumpkin mixture into pastry-lined pie plate. To prevent overbrowning, cover the edge of the pie with foil. Bake in a 375 degree oven for 25 minutes.
Meanwhile, in a medium bowl stir together the brown sugar, pecans and butter until combined. Remove foil. Sprinkle brown sugar mixture over the top of pie. Bake for 20 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly. Cool on a wire rack. Cover and refrigerate within 2 hours. Makes 8 servings.

Better Homes and Gardens: All-Time Favorites (Grocery Store Softback)
Page 55
Pastry for Single-Crust Pie (1930)

Prep: 10 Min.

1.25 cups all-purpose flour
¼ tsp salt
1/3 cup shortening
4 to 5 tbsp cold water

Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.
Sprinkle 1 tblsp of the water over part of the mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tbsp water at a time, until all the dough is moistened. Form dough into a ball. On lightly floured surface, flatten dough. Roll from center to edge into a circle about 12 inches in diameter.

To transfer pastry, wrap it around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.

Trim pastry to ½ inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed in individual recipes. Makes 8 servings.

Husband’s Family’s Cookbook
Page 139
Broccoli and Rice Casserole
Submitted by Husband’s Mom

2 Cups Cooked Rice
1 stick Margarine or Butter, melted or softened
1 jar (8 oz.) Cheese Whiz
1 med. Onion, chopped
1 pkg. Chopped Broccoli
1 can Mushroom Soup

Combine all ingredients, put in casserole dish and bake at 350 degrees for 45 minutes or until bubbling in the center.

*note: recipe originated in a church cook-book and everyone insists that my husband’s mom makes it for Thanksgiving each year.

The Frugal Gourmet by Jeff Smith
Page 116
Black-eyed Pea Salad

½ pound black-eyed peas, soaked over-night, drained
4 green onions, chopped
¼ cup olive oil
1/8 cup white wine vinegar
2 tbsp lemon juice
Tabasco to taste
Salt and pepper to taste

Cook black-eyed peas in fresh water until tender but firm, about 45 minutes (if you substitute frozen, cook as directed on package - DO NOT USE CANNED). Drain. Combine all ingredients, chill, and marinate in refrigerator several hours before serving. Serves 4-6.

Internet Recipe (Lost the Link – Sorry)
Sweet Potato Casserole Bliss

2 eggs
½ tsp nutmeg
½ tsp cinnamon
3 cups canned sweet potatoes (not yams)
3 cups fresh sweet potatoes, cooked and mashed
1 cup evaporated milk (pet milk)
1 cup brown sugar
¾ cup butter
1 tsp. salt
1 cup corn flakes, crushed
1 cup pecans, crushed
½ cup brown sugar
¾ cup melted butter

Cook and mash fresh sweet potatoes to make 3 cups. Mix together with canned sweet potatoes, eggs, nutmeg and cinnamon. Add milk, brown sugar, and salt.

Pour into 13X9 inch casserole and bake 30 minutes at 425 degrees. Make topping of crushed corn flakes, pecans, brown sugar, and melted butter.

When done baking, put topping on and brown for another 15 minutes in 400 degree oven.

Best of the Best from Louisiana
Page 143
Seasoning the Turkey

Amounts depend on size of turkey:
Mixture of salt, black pepper and red pepper flakes
Garlic, chopped
Bell pepper, chopped
Pecan halves
Butter, cut into pats
Celery
Parsley

1. Rinse thawed bird and pat dry.
2. Puncture all meaty parts with the point of a knife to form deep but narrow pockets all over the bird. (Be sure to make many pockets all over breasts and thighs.)
3. Mix salt, black pepper and red pepper together.
4. Add chopped garlic and bell pepper to salt mixture.
5. Take small amount of this seasoning and push it down into pockets.
6. Now push 1 or 2 pecan halves into each of the slits.
7. Finish by putting a small pat of butter into each pocket.
8. Rub entire outside with salt, red and black peppers.
9. Season cavity with salt and pepper.
10. Add about 1/3 bunch of parsley, 1/3 bunch of green onions, and 2 or 3 pieces of celery.
11. Cook turkey as desired until tender.
12. The roasting process is not complicated, but timing is important. It takes several hours, whether turkey is cooked in a covered roasting pan or barbecued on a rotisserie.
13. Use the suggested roasting time on the wrapping, but 30 minutes before the end of suggested time, test for doneness. This can be done by inserting a meat thermometer deep into the thigh (not touching the bone). When thermometer reaches 180 to 185 degrees, the turkey is done.
14. Another way to tell is to protect the thumb and forefinger with a cloth or paper towel and pinch the thickest part of the drumstick. When done, the meat will be soft to the touch and the drumstick will move easily in the socket.

(The cookbook above also has a wonderful Louisiana style cornbread dressing with onion, parsley, green pepper, butter, cooked rice, chopped and boiled eggs, (optional oysters and chicken livers for those of you brave souls who like that kind of thing), chicken broth, some seasonings and a dash of Tabasco)

Family Recipe (Husband’s Step-Mom)
Nana’s Turkey Dressing

Large Mixing Bowl
3-4 boxes/packages of cornbread
White or wheat bread, dried and crumbled or stuffing bread cubes
Poultry Seasoning
Rubbed Sage
Salt and pepper
Pet or canned milk and a little plain milk
Chicken or turkey broth (1 or 2 cans if you use chicken)
Celery and onion to taste (browned in skillet with butter)
Boiled eggs, chopped – to taste
Shredded meat from the bird if desired

All ingredients above are to taste. Nana (my husband's step-mom) doesn’t use any measuring gear other than her eyes and hands. I thought my grandma’s stuffing couldn’t be beat, but I have come to savor Nana’s recipe as much (Shhhh! If not more. Don’t tell my grandma!) Here’s her instructions:

Cook cornbread. Brown onion and celery in a skillet with butter until golden and a bit soft. Boil eggs, peel and chop. Mix crumbled cornbread and bread crumbs (toasted or stale), poultry seasoning, sage, salt and pepper together in large mixing bowl. Pour in one can of chicken broth and one can of condensed milk/pet milk and stir… keep adding a little of each until you get the mixture to desired consistency. It shouldn’t be very thin, but also not very thick. Add onion and celery with eggs to cornbread mixture. Pour mixture into cake pan (and some into turkey or chicken cavity if desired). Bake in 400 degree oven for 30 minutes uncovered. Turn heat down to 375 degrees and test to see if stuffing is done to your liking. Some like it more moist, and others like it more dry. Fluff with a fork before serving.

Note: You can blend a bit of the ingredients from the Louisiana recipe above and add a little Thyme if you wish.

Family Recipe (Brother-in-Law)
Richard’s Sautéed Green Beans (a variation of the traditional green bean casserole)

Fresh green beans
Bacon grease or meat drippings from pan
Garlic to taste
Cooking oil to taste
Seasonings to taste (salt, pepper, red pepper flakes, Tabasco, whatever you like)
Worcester, Soy, or Teriyaki sauce (optional)
Sautéed fresh onion, thinly sliced or French’s Onion topping
Toasted Almonds (optional)
Cream of Chicken, Celery or Mushroom Soup (optional)

All ingredients above are to taste. If you use fresh green beans (preferred), you can steam them some before you begin cooking them with the other ingredients. If you use the nuts and fresh onions, toast/sauté them on the pan before you add the rest of the ingredients. Add all ingredients together on a pan with oil and meat drippings/bacon grease (to taste), and pan-fry until beans are desired consistency. Taste as you go, and add whatever you like.

___________________________________

Well, there you have it... all in one post. A couple of those recipes are elsewhere on the blog, but I thought it would be nice to put them in one place so you can print it easily if you want. Be sure to stop in and tell me if you made them this year for Thanksgiving or Christmas and let me know what you thought. ENJOY!


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Mexican Cornbread Casserole

This recipe is your potluck ace in the hole. It feeds an army, and goes great as a meal with a bag of corn chips. You just can NOT go wrong with any Southern (American) crowd (or anyone else who digs some fantabulous Tex-Mex style food). Trust me - you need this recipe.

Oh, and did I mention that it is easier than brushing your teeth? Just check out this list of ingredients and the SHORT instructions. It's a keeper.

INGREDIENTS:

• 1/2-1 lb. Ground Beef (cooked with a package of taco seasoning - McCormick is best)


• Chopped onion fried with meat (optional)


• 1 Can (drained) Corn


• 1 Can (drained) Pinto Beans (husband prefers Ranch Style)


• 1 Can (drained) Rotel (tomatoes & green chilies)


• 2 Bags (instant) Boil-in-Bag Rice (cook per directions on box)


• 1/2 Block Velveeta Cheese (enough to put one grated layer across top)


• 1 bag/box non-sweetened cornbread mix (NO JIFFY - too sweet for this recipe)

PREPARATIONS:

• 1 Casserole Pan (large) - I use a glass Pyrex one, but will fit in a long throw-away foil pan


• 1 Quick spray with cooking spray in pan (or grease if you like to do it the old fashion way)


• Preheat oven to the heat recommended on your bag/box of cornbread mix

INSTRUCTIONS:

• Cook Meat


• Cook Rice


• Dump meat, rice, drained corn, drained beans, and drained Rotel into casserole dish and mix.


• Spread/sprinkle layer of grated Velveeta across the top of the mix.


• Mix cornbread per instructions on bag/box.


• Pour evenly across top of cheese and mixture.


• Bake per instructions on box of cornbread until cornbread is completely done.


• Some cheese may bubble up and brown - that's OK - just use a toothpick to test cornbread.


• When toothpick comes out of cornbread at thickest point CLEAN, it's ready!


• Chow down with some salsa and chips (dip the mixture on bottom up with chips - mmmm!)

Technorati Tags: Food, Texas, Mexican, Meals, Rice, Beans, Southwest, Recipe, Delicious, Southern, Eat, Cooking for Company, Big Meals, Cooking, Tex-Mex

Chinese Biscuits

I am not sure what you are thinking... since I wasn't sure what to think when my friend Gloria told me she was making these for our Christmas feast. We went to Gloria's house and she whisked these together while her husband deep fried the turkey. We all fell in love with these rich little dinner rolls. They truly are wonderful. You will just have to make them and find out for yourself! Don't blame me when you gain a pound or two, though. I never said they were good for you!

INGREDIENTS

2 cups all purpose

1 tablespoon baking powder

1 teaspoon salt

1 cup mayonnaise (not fat-free)

1 cup milk

4 tablespoon sugar


Mix Ingredients. Bake in greased muffin tin for 20 minutes at 400 degrees. Makes 1 dozen rolls.

Compliments of my church recipe book and my friend Gloria.

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Golden Banana Nut Bread

In case you are like us, you probably have three nearly rotten bananas sitting around on your counter at least once every two weeks. Well, here's a great way to use them up and enjoy them - even long after those peels are a bit black here and there. I have made a few recipes of banana bread, and this one has been my favorite. It has a nice yellow color to it, and it's rich and yummy. The best way to serve it is warm with butter... but my family will eat it any way you serve it.

I got this recipe by searching the internet when I was in a pinch for time and couldn't look up my family recipe. I'm glad I printed it, since I tried to look it up and couldn't find it tonight. The original owner was Elizabeth Powell. Thanks Elizabeth - whoever you are!

INGREDIENTS:
3/4 cup butter
1.5 cups sugar
1.5 cups mashed bananas (two or three nearly "gonners")
2 eggs
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
3/4 tsp salt
1/2 cup buttermilk (we have used half-and-half because we hardly ever have buttermilk handy)
3/4 cup nuts - finely chopped (pecans are the favorite)

Cream together butter and sugar. Add bananas, eggs and vanilla. Sift together dry ingredients and add alternately with the buttermilk/cream to the same bowl. Stir in the nuts and pour into a greased and floured loaf pan (or a few of them - depending on the size you are making). Bake at 325 degrees for 1.25 hours.

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Pumpkin Bread

Ingredients:

3 cups flour
3 cups sugar
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon allspice
1 1/2 teaspoon salt
2 teaspoons baking soda
2 cups canned or cooked pumpkin (one 15 oz. can)
1 cup vegetable oil
4 eggs
5/8 cup (1/2 cup plus 1 tablespoon) water

Preheat oven to 350. Combine dry ingredients in large bowl. Make a
well in the center and add wet ingredients. Mix. Pour into 2 greased
and floured 9x5x3-inch loaf pans. Bake 1 - 1 1/4 hours (75 minutes) at
350. Cool 10 minutes in pans. Bread may be frozen and eaten later.

* recipe from a newspaper many years ago, passed down to my husband by
his mom and his aunt Terry.

Jalapeno Cornbread from Treebeards in Houston, TX

I have not actually made this, which kind of breaks the rules for my blog - as most everything in here is first tested and approved by yours-truly... but I can say that I have EATEN at this fine establishment, and it is a BIG HIT in down-town Houston! I worked at a swanky architectural firm in Houston for a short while, and they ordered from Treebeards every week. I plan on trying this recipe soon! I bet it would compliment the beans recipe well!

• 2 1/2 teaspoons baking powder


• 1 teaspoon salt


• 1/2 cup vegetable oil


• 5 cups grated cheddar cheese (about 1 pound)


• 5 cups yellow cornmeal


• 1 1/2 cups creamed corn


• 1/2 cup chopped white onion


• 1/3 cup sliced jalapeno peppers


• 6 tablespoons sugar


• 2 eggs


• 2 1/3 cups milk

Preheat oven to 375 degrees. In large mixing bowl, combine baking powder and salt, and add vegetable oil. Add remaining ingredients in order given. Mix thoroughly, but do not overmix or cornbread will be tough.

Pour mixture into greased 9- by 13-inch baking pan. Bake approximately 1 hour, but start checking at 45 minutes. Bread is done when knife blade inserted in center comes out clean.

To prepare ahead, mix all ingredients except baking powder. Cover and refrigerate. Next day, add baking powder and bake. Serves 10.

Featured in the August 1992 issue of Texas Monthly