grammiepammie posted: " I just 'skinned by' on avoiding babysitting today - whew! Oldest son (Ex. Chef) just started his new job yesterday. Same place he's been working as a line cook during covid but now it will be HIS kitchen. For the next 2 weeks he'll be working some ho"
I just 'skinned by' on avoiding babysitting today - whew! Oldest son (Ex. Chef) just started his new job yesterday. Same place he's been working as a line cook during covid but now it will be HIS kitchen. For the next 2 weeks he'll be working some horrendous hours so babysitting will be crazy. He texted me at 8:30 last night asking if I could do 8:30 a.m. - 8 p.m. today - then he added: "Do you have your special needs group tomorrow?" YES - so I guess other grandparents are watching him (I get him Friday 3-8 p.m. - not so bad.) TWELVE and a half HOURS? So glad I'm not doing THAT today!
Anyway, just got home from Library knit group - that's always fun. We average about 12 -14 ladies, for 2 hours. Lots of sharing, chatting & LAUGHTER! I'm so glad to be a part of that group. Almost finished with a men's charity hat I started 2 days ago - perhaps I'll take some photos today of current projects - we'll see. Dinner tonight is Brats on Buns - tomorrow will be Chicken Pot Pie (homemade) - I usually make a 9 X 13" pan - enough to cover several dinners.
Apple Cream Cheese Bundt Cake with Caramel-Pecan Topping
Cream Cheese Filling: 1 (8 oz) pkg. cream cheese, softened 1/4 C. butter, softened 1/2 C. sugar 1 large egg 2 T. flour 1 tsp. vanilla
Apple Cake: 1 C. finely chopped pecans 3 C. flour 1 C. granulated sugar 1 C. firmly packed light brown sugar 2 tsp. cinnamon 1 tsp. salt 1 tsp. baking soda 1 tsp. ground nutmeg 1/2 tsp. ground allspice 3 large eggs, lightly beaten 3/4 C. canola oil 3/4 C. applesauce 1 tsp. vanilla 3 C. peeled, finely chopped apples (about 1 1/2 lb)
Caramel Pecan Topping: 1/2 C. firmly packed light brown sugar 1/4 C. butter 3 T. milk 1 tsp. vanilla 1 C. powdered sugar 1 C. pecan halves (garnish) = Preheat oven 350 degrees F. Spray a Bundt pan with nonstick cooking spray then lightly flour pan.
Filling: Beat first 3 ingredients using elec. mixer on medium speed until smooth. Add egg, flour & vanilla - beat just until blended.
Batter: Place pecans on a sheet tray and bake 8-10 minutes (350 degrees F.) until toasted & fragrant, stirring halfway through.
In a large bowl stir 3 C. flour & next 7 ingredients. Stir in eggs & next 3 ingredients, stirring just until dry ingredients are moistened; stir in apples & pecans.
Spoon 2/3rds of apple mixture into prepared Bundt pan. Spoon Cream Cheese filling over top, leaving a 1 inch border around edges of pan. Using a butter knife, swirl filling through apple mixture; spoon remaining apple mixture over Cream Cheese filling..
Bake 1 hour to 1 hour 15 minutes until a long wooden pick (skewer) inserted in center of cake batter comes out clean. Cool cake in pan on a wire rack 15 minutes. Remove cake from pan to a wire rack & cool completely (about 2 hours). = Prepare Frosting: In a 2 qt saucepan add 1/2 C. brown sugar, 1/4 C. butter & 3 T. milk - bring to a boil over medium heat, whisking constantly. Boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth. Stir gently 3-5 minutes until mixture begins to cool & thickens slightly. Pour immediately over cooled cake. Garnish top with pecans. Makes 1 cake
(recipe: Easy Family Recipes and tips - FB) ---------------------------------
Fried Green Tomatoes
1 egg, lightly beaten 4 T. flour, divided 1/2 C. buttermilk 1/2 C. cornmeal 1 tsp. salt 1/2 tsp. black pepper 3 green tomatoes, cut into 1/3 inch slices vegetable oil - for frying = In a large cast iron or deep skillet, heat oil to the depth of 1/4 to 1/2 inch - heat to 375 degrees F.
Place a dish covered in paper towels ready to use after frying.
(1) In a pie plate or shallow dish place 1/4 C. flour
(2) In a second pie plate or shallow dish mix egg & buttermilk.
(3) In another pie plate or shallow dish mix flour, cornmeal, salt & pepper.
Dredge tomato slices in remaining 1/4 C. flour, dip into egg mixture then dredge in cornmeal mixture. In batches, in hot oil drop tomatoes & cook 2 minutes on each side or until golden brown. Place cooked tomatoes on prepared paper towel-covered plate. Sprinkle hot tomatoes with salt. Serves 4-6
4 boneless skinless chicken breasts 4-6 zucchini, sliced lengthwise into 1/4 inch slices 1/2 C. Ranch salad dressing, divided 8 (10 inch) flour tortillas 8 leaves lettuce (garnish: shredded Cheddar cheese) = Brush chicken & zucchini with olive oil; sprinkle with salt/pepper to taste. Grill chicken over medium-high heat 5 minutes. Turn chicken over; add zucchini to grill & grill 5 minutes longer until chicken juices run clear & zucchini is tender. Remove from grill - slice chicken into strips.
For each wrap: Spread 1 T. Ranch dressing in center of a tortilla. Top with a lettuce leaf, 1/2 C. chicken & 3-4 slices zucchini. Sprinkle with cheese & roll up (use toothpicks to hold together, if needed) Serves 8
1 (16 oz) pkg. bacon 1 (16 oz) pkg. refrigerated biscuit dough (8 large biscuits per pkg) 6 oz. mozzarella cheese, cut into 16 small pieces 3 large jalapeno peppers, seeded/ minced = Preheat oven 400 degrees F. Line a baking sheet with parchment paper.
In large skillet cook bacon over medium heat until crispy. Remove bacon to a paper towel- lined plate to drain. Dice or crumble.
Split each biscuit in half to make 16 flat discs. Divide cheese into 16 equal portions.
One biscuit at a time: add a chunk of cheese & about 1/2 tsp. bacon & jalapeno to dough. Wrap ends around to create a ball. BE SURE to fully seal dough so cheese doesn't seep out.
Once all balls are formed, dip the top of each ball in any remaining bacon & jalapenos. Place on prepared sheet with bacon-dipped side up.
Bake 10-15 minutes until golden brown. Serve immediately. Makes 16
2 lb. beef strips (top sirloin or round steak) cut into 1/2 inch strips 1 green/1 red bell pepper, seeded, sliced into thick strips 1 white onion, sliced
Sauce:
1/2 C. water 2 beef bouillon cubes 3 T. soy sauce 1 tsp. Worcestershire sauce 1/4 tsp. ground ginger 1/4 tsp. garlic powder 1/2 tsp. black pepper 2 tsp. brown sugar (can also use honey or granulated sugar) 1 T. cornstarch 1/4 tsp. red pepper flakes, optional = Cooked white or brown rice or quinoa to serve 6 = In a small microwaveable bowl add water & beef bouillon cubes; microwave 30 seconds - mix until dissolved. Add soy sauce, Worc. sauce, ginger, garlic powder, pepper, brown sugar & cornstarch - whisk until smooth. (add red pepper flakes now, if using). Pour mixture into crockpot.
Add beef, bell peppers & onion over sauce. Cover & cook on Low 5 hours. Serve over cooked rice or quinoa. Serves 6
NOTE: Poster also added sliced mushrooms. Refrigerate leftovers for up to 3 days or freeze for up to 3 months.
8 red potatoes, scrubbed/cubed (about 3/4" cubes) 16 oz. frozen peas 1/4 C. butter 1/4 C. flour 1 C. milk 1 T. onion powder 1/2 C. Parmesan cheese, grated salt/black pepper, to taste = Fill a medium saucepan 3/4ths full with water; add about 2 tsp. salt & bring to boil - add frozen peas. Once water again is boiling, add potatoes. Reduce heat to medium & boil about 15 minutes until potatoes are fork-tender but not falling apart. (check after 12 minutes) Drain.
In same saucepan, melt butter; add onion powder & flour & quickly begin whisking in the milk as it thickens, adding milk, a little at a time. Allow to heat & mixture to thicken before adding more milk until all milk is used. Keep whisking until mixture is smooth & creamy. Add a bit more milk if it gets too thick. Add in Parm. cheese - whisk gently until cheese is mixed in & melted. Add potatoes & peas back to saucepan & stir gently to combine. Serve with additional Parm. cheese sprinkled on top. Serves 8
3 C. granulated sugar 3/4 C. butter (1 1/2 sticks) 5 oz. (about 2/3 C.) evaporated milk 1 C. white chocolate chips 1 1/4 C. semi-sweet chocolate chips 1 (7 oz) jar marshmallow creme (usually found in the baking aisle) 1 tsp. vanilla 1 tsp. cinnamon (plus additional for sprinkling) = Line a 8 X 8" or 9 X 9" baking pan with parchment paper or foil - spray with nonstick cooking spray.
Assemble all ingredients & measure everything so it's all ready to go. Have a 4-cup measuring cup ready (to split mixture later to get marble effect).
In a medium saucepan heat sugar, butter & milk to a 'full rolling boil' - so that the boil continues even when you stir. Once it begins to boil, set timer for 4 minutes 30 seconds.*
Remove pot from heat & add in marshmallow creme. (it's very sticky - you can spray a rubber spatula with nonstick spray to help). Stir into butter/sugar/milk mixture until it all melts.
Add vanilla.
Once marshmallow has melted & is smooth, pour out 2 1/2 C. into the 4-C. measuring cup - set aside.
Quickly add vanilla & chocolate chips to one batch & the semi-sweet chips to the other.
To the semi-sweet mixture: add 1 rounded teaspoon of cinnamon..
To Vanilla mixture: add a pinch or 2 of salt.
Stir each separately until smooth & blended YOU WILL HAVE TO WORK QUICKLY as the fudge starts to set up (having another person help stir is useful).
Once both mixtures have melted & are smooth, drop large spoonfuls of mixture onto prepared pan.
Once you've used up all the chocolate - take a knife & quickly run lines through mixture to swirl the 2 flavors together a bit.
Sprinkle top with additional cinnamon. Let stand until firm then cut into 1" squares. Makes 30 squares
*You can use a candy thermometer & boil until it reaches 234 degrees F but poster says setting a timer works, as well.
WordPress.com
No comments:
Post a Comment