Catching Myself Up…

It’s been so long since I’ve updated the sight. My bad J I’ve had to cut back on the recipes I try and I’ve also been having to throw things together. Been trying to get more organized and get the right things I need to record what was a smashing success here. I’m thinking that I’ll uncover a notebook and keep in the kitchen as a food diary. We’ll see how that goes. I also want to get 3×5 cards and a box for them so things that went over really well and those short and/or really used recipes have a home.

I’ve been playing around with kettle corn made at home. The recipe turned out good the first time but I haven’t had luck replicating it. Trying different types of pans-Dutch oven, small saucepan-and came across a recipe for perfect popcorn. I think I’m getting close. I made a Lemon Chess Pie that was very good but lemon isn’t too big in our household. I would love to know what lemon-lovers think of it. In fact, I wish there was someone in Tulsa that would be a willing guinea pig. Someone I could call and have them try something. Chris mainly inhales and says it’s good. My sisters, when they get it, shake their heads as inhaling. Come on, y’all, give me feed back!

Also tried some really great cinnamon coffee bars-just don’t leave them on a gas stove to dry out! Chocolate mint squares was a very rich brownie with just the right hint of mint. Both of these will be made again.

I use a portable file box with hanging file folders to divide up my to-make recipes. I usually have laying on my counter my to-make folder. This is the recipes I’ve pulled to try. I use binder clips to hold repeat recipes on one side and to make on the other side. It works-and that’s most important. Right now my repeat recipes is my pizza dough and the kettle corn recipe I’ve been working on. My hubby loves chocolate chips and I pulled the Tollhouse recipe off of the internet and was using that. But I just wasn’t that pleased with it-just seemed very bland. Not a “wow that’s a good cookie” recipe. The last batch I made I used my Betty Crocker cookbook’s recipe and that’s the one I’ll use from now on. So, new recipes to follow. Enjoy!

Lemon Chess Pie

I like serving something with lemon in it at Thanksgiving-it’s a nice palate cleanser after the heavy food. This would be a great option for that-those that don’t like lemon will have their choice of other great desserts. All ingredients need to be at room temp for this to work well. Also, my pie crust was rather pale-brown in the preheat oven for 5-10 minutes, I think, before filling. May need to cool the crust before adding the ingredients. I would bake the crust first, pull out of the oven and cool on baking rack before starting on the pie ingredients.

 

 

 

 

Lemon Chess Pie

4 eggs, at room temp

1 ½ cup granulated sugar

1 tablespoon white cornmeal

1 tablespoon flour

½ teaspoon salt

5 tablespoons butter, melted and cooled

½ cup buttermilk

5 tablespoons lemon juice

1 tablespoon lemon zest

½ teaspoon vanilla extract

1 unbaked 9 inch pie crust

Whipped cream, optional

 

1.      Preheat oven to 350°.

2.      Whisk eggs to blend.

3.      Add each of the ingredients through vanilla in order, completely incorporating one before adding the next.

4.      Pour the filling into the piecrust and bake in the middle of the oven for 30-40 minutes, until the pie is golden brown on top and almost set. Center of the pie should remain slightly loose; it will set as it cools.

5.        Cool completely before cutting.

Chocolate Mint Squares

This recipe is a prime example of a fussy recipe-or at least it was until I cut out a lot of the crap. If you have a double boiler, use it. If you don’t either microwave your chocolate/butter or use the stovetop and a low temp-stir constantly. Fussy recipes can turn me off-I don’t want to be told how to melt my chocolate-just tell me to do it. But there are some who need/like those type of recipes. I hope my condensing is still clear. Oh-and make sure that your chocolate is cool or it could cook your eggs.

 

Chocolate Mint Squares

 

2 oz unsweetened chocolate, chopped

2 oz semisweet chocolate, chopped

¾ cup butter, at room temp

¾ cup flour

½ teaspoon baking soda

½ cup granulated sugar

½ cup firmly packed light brown sugar

2 extra large eggs

1 teaspoon peppermint extract

1 ½ cups mint chocolate chips

 

Frosting: 1 cup confectioner’s sugar

3-4 tablespoons milk

1 ½ teaspoon peppermint extract

Several drops green food coloring, optional

 

1.      Preheat oven to 350° and grease an 8 inch square pan.

2.      Melt butter and chocolates in double boiler. Stir until melted and smooth, let cool.

3.      Combine the sugars and eggs. Beat until thick and light in consistency. Stir in extract and then the cooled chocolate mixture. Add the flour and baking soda and the mint chips, mixing just until incorporated.

4.      Pour into prepared band and bake till top looks dry, about 30 minutes.

5.      Prepare frosting and cover till ready to use.

6.        After pulling cake from oven, transfer to a wire rack and let cool 10 minutes. Frost; using a metal spatula to smooth the frosting out. Let cool completely then cut into 2 inch squares

Cinnamon Coffee Bars

This was a very simple bar with a great old-fashion taste. Definitely one of those easy, last minute type of things to make. Again, a great holiday treat as it’s not so rich and dense as most desserts but definitely enjoyable anytime of the year!

 

Cinnamon Coffee Bars

 

1 cup pack brown sugar

1/3 cup butter, softened

1 egg

1 ½ cups flour

½ cup water

1 tablespoon instant coffee (dry)

1 teaspoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon salt

¼ teaspoon baking soda

½ cup raisins

½ cup chopped nuts

White Glaze

 

Heat oven to 350°. Grease and flour a 13*9 pan. Beat brown sugar, butter, and egg in a large bowl. Stir in remaining ingredients except raisins, nuts, and glaze. Stir in raisins and nuts.

Spread batter in pan. Bake 20-22 minutes or until top springs back when touched in center. Drizzle with white glaze while warm. Let cool.

 

White Glaze

1 cup powdered sugar

¼ teaspoon vanilla

4-5 teaspoons milk

 

Mix until thin enough to drizzle.

Garden Taco Rice

What a huge success at our house! This easy dish came to gather so easily and was very tasty without a huge spice kick. I am going to place cheese on individual servings next time. Other than that, this is a repeat recipe!

 

Garden Taco Rice

 

1 lb. ground beef or turkey

½ cup chopped onion

1 package taco seasoning

1 ½ cups water

1 ½ cups thinly sliced zucchini

1 cup frozen corn

14.5 oz can stewed tomatoes

1 ½ cups instant rice

1 cup shredded cheddar

 

In large skillet, drain beef and onion; drain. Stir in remaining ingredients except rice and cheese. Bring to a boil. Stir in rice. Reduce heat to low; cover and simmer 5-7 minutes or until liquid is absorbed, stirring occasionally. Fluff mixture with fork; sprinkle with cheese. Cover and let stand 3 minutes or until cheese is melted. Garnish with cilantro and cherry tomatoes, if desired.

Makes six cups.