Spicy Texan

Moving

2009-09-25T15:22:00.000-05:00

Hey Guys,

Ok, I have way to many blogs. It is time to downsize.
I will be redesigning all this weekend so watch out for my mess.

Future Blog:
http://mkallcorn.blogspot.com/

Ranch Chicken and Potato Packets

2009-08-01T08:51:00.003-05:00

A few weeks ago we tried these Ranch Chicken and Potato Packets. They were super simple to make and added a nice variety to our meals. Our grocery store always has chicken thighs on sales. So, after a little research I found this recipe on the pillsbury website.

Step 1: Heat gas or charcoal grill. Cut four 18x12-inch sheets of heavy-duty foil; spray foil with cooking spray.

Step 2: For each packet, place about 1 cup potato wedges and 3 chicken thigh halves onto center of foil sheet. Drizzle with scant 1/3 cup ranch dressing. Wrap each packet securely using double-fold seals, allowing room for heat expansion.

Step 3: When grill is heated, place foil packets, seam side up, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and potatoes are tender.

Step 4: Open packets carefully to allow steam to escape. Sprinkle each with bacon, onions and pepper.

Ramen Noodle Magic

2009-07-28T20:39:00.003-05:00

Keeping the recession in mind I thought it would be a good idea to try some less expensive meals. My favorite one from last week was the Ramen Noodle meal. Surprisingly it was yummy as can be and pretty easy.

Cut 2 chicken breast in bite-sized pieces and coat with flour. Heat small amount of oil in a wok or large pan. Brown the chicken. In a small pot bring water to a boil and cook 2 packages of chicken flavored ramen noodles. Remove meat from heat on paper towels. Add 1 bag of stir fry vegetables you find in the produce area. Also, add the ramen noodle flavor packet and small amount of soy sauce/water. Drain the noodles and add to the vegetable mix along with the chicken. Serve with soy sauce.

Clams

2009-07-19T13:51:00.003-05:00

Step 1: Inspect clams. Discard any that look abnormal or are open.

Step 2: Soak the clams for 15 minutes in a brine solution. (1/3 cup sea salt to 1 gallon cold water). Repeat with fresh water for another 15 minutes.

Step 3: Scrub the clams under cold running water with a stiff brush.

Step4: Place ½ inch of beer in a pot with a cover. Place clams on a rack over the water (not in it). Bring the beer to a boil.

Step 5: Steam clams in a covered pot for 5 to 10 minutes, until their shills are open. Remove each clam as its shell opens. Serve Immediately.

Step 6: Sprinkle with old bay seasoning and serve with butter.

Tip: If you buy ahead of time place clams in a bowl in the fridge. That will allow them to breath. If they open partially tap on them and they will close.

Note from Kristen: Fudge

2009-07-12T08:25:00.001-05:00

I have tried and tried to make fudge. This time I think I tried the easiest recipe out there. The one with marshmallow creme. Fudge is just so temperamental. It really is an art. The first times trying it the fudge was so chalky. Last time it wasn't chalky but grainy. Like I crystallized the sugar. I've seen people make it in the microwave before. That sounds easy enough. I was hoping to have this amazing recipe for you guys but not so much. For now I will just stick to Rocky Mountain Chocolate Factory.

Potato Salad

2009-07-11T08:21:00.003-05:00

I love to have people over for BBQs. Potato salad is a great way to feed a crowd. I have found everyone like their own way. With mustard, without mustard, hot, cold, red potatoes, regular potatoes. There are just so many different ways. This recipe pleases the masses in Texas. Its nothing fancy just some potatoes, mayo, eggs, and mustard and there you go.

Step 1: Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add 6 medium potatoes (peeled & cut in cubes), Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Cool slightly.

Step 2: Mix 1½ cup mayonnaise, relish to taste, 2 tbsp yellow mustard, 1 tsp salt and ¼ tsp pepper in large glass or plastic bowl. Stir in 3 eggs (hard-boiled and chopped). Add potatoes; toss. Cover and refrigerate at least 4 hours until chilled.

Hot Wings

2009-07-05T07:52:00.002-05:00

Lesson Learned: Make sure you take the wings apart by the joint. We forgot that step. It makes it so much easier to eat and cook.

Step 1: Mix ½ cup flour, ¼ teaspoon paprika, ¼ teaspoon cayenne pepper, and ¼ teaspoon salt in a large bowl. Coat 2½ pounds chicken wings with the flour mixture. Deep Fry: Deep fry wings at 400 degrees for 12 minutes or until cooked and crispy, drain

Bake: Bake wings at 425 degrees for 45 minutes or until cooked and crispy, flip once

Grill: Grill wings over medium heat for 30-40 minutes or until cooked and crispy, turn often

Step 2: In large bowl, combine 2/3 cup franks redhot cayenne pepper and ¼ cup melted butter. Toss wings in sauce to coat completely. Serve with ranch.

French Fries

2009-07-04T20:21:00.000-05:00

Tip: Matt likes them a little crispy so I usually cut them thin. If I'm feeling lazy and just want to get a few cooked fast I will cut them a little thicker.

Step 1: In a medium bowl, dissolve the 1/3 cup white sugar in 2 cups warm water. Soak 2 large russet potatoes (peeled, and sliced into ¼ inch strips) in water mixture for 15 minutes. Remove from water, and dry thoroughly on paper towels.

Step 2: Heat 6 cups vegetable oil (or enough to cover the fries) in deep-fryer to 375 degrees F (190 degrees C). Add potatoes, and cook until golden, 5 to 6 minutes. Drain on paper towels. Season with salt to taste. Get creative try seasoning with a little sugar or chili powder.

Chicken Piccata

2009-06-28T08:03:00.001-05:00

Finally something different again. I got stuck on taco and all things like a taco for a while. Then I was looking through a stack of recipes I printed a while back and found this one. It was very refreshing. Perfect for a hot day with the lemons and light pasta.

Step 1: Preheat oven to 200 degrees

Step 2: Half 1 lemon and reserve a few slices. Juice the remaining lemon; reserve. Start heating the water for 1 pound angel hair pasta.

Step 3: Sprinkle both sides of 4 boneless skinless chicken cutlets with salt and pepper. Then coat with flour.

Step 4: Heat 2 tablespoons olive oil in a heavy skillet over medium high heat until hot. Saute cutlets until lightly brown on both sides. Place the chicken on an oven safe plate and keep warm in the oven. Add the pasta to the water and cook for about 4 minutes until al dente.

Step 5: In the meantime, don’t wipe the skillet clean you will want the brown stuff for flavoring. Using that skillet saute 1 teaspoon minced garlic for about 10 seconds. Add 1 cup water, 1 bullion cube, and lemon slices from before. Increase heat and scrape the bottom with a wooden spoon. Simmer until liquid reduces for about 4 minutes. Add lemon juice from before and 2 tablespoons capers. Simmer for about 1 minute. Remove pan from heat and add 3 tablespoons butter and some parsley. The pasta should be about ready so drain and serve with sauce and chicken.

Italian Cream Cake

2009-06-27T07:57:00.002-05:00

This is by far my all time favorite cake. I just love the coconut and the pecans. We made it last weekend for my mom's birthday. Make sure you spray your pans and coat with flour.

Step 1: Beat ½ cup softened butter and ½ cup shortening at medium speed with an electric mixer until fluffy; gradually add 2 cups sugar, beating well. Add 5 egg yolks, one at a time, beating until blended after each addition. Add 1 tablespoon vanilla extract; beat until blended.

Step 2: Combine 2 cups flour and 1 teaspoon baking soda; add to butter mixture alternately with 1 cup buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 cup flaked coconut.

Step 3: Beat 5 egg whites until stiff peaks form; fold into batter. Pour batter into three greased and floured 9 inch round cake pans.

Step 4: Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.

Step 5: Spread Cream Cheese Frosting between layers and on top and sides of cake.

Step 6: Place pecans in a shallow pan; bake at 350 for 5-10 minutes or until toasted, stirring occasionally. Cool.

Step 7: Beat 1 (8 ounces) softened package cream cheese, ½ cup softened butter, and 1 tablespoon vanilla extract at medium speed with an electric mixer until creamy. Add 16 oz package powdered sugar, beating at low speed until blended. Beat at high speed until smooth; stir in 1 cups chopped pecans.

Note from Kristen

2009-06-26T10:10:00.001-05:00

Hey Guys,

I'm now posting on Saturdays and Sundays. This will give me time to try a few old and new recipes throughout the week and post them once I get the photo on my hard drive. So, I used my camera a few times this week. It is so cool. The food really does look better. I can finally capture what I see in a better light. I do still have a long way to go. I am going to start working on my shutter speed skills. I also want to work on making it so the background is blurry. I love those pics. Next week I will be making sugar and spice chicken food (chex-mix) and a bowtie pasta salmon dish. I did try to make the Navajo Tacos this week. Honestly they weren't really that great. I'm going to keep trying!

Keep It Spicy,
-Kristen

Best Basic Cookbook

2009-06-23T08:53:00.003-05:00

I just adore The America's Test Kitchen Family Cookbook. It has been a life saver so many times. I have learned so much from it. The book is just full with tips like what is the best tortilla chip is to the difference in cheeses and what they are best for. If you don't have the best recipe hand me downs this book is perfect. I was lucky and grew up in a home that likes to cook so I already had a lot of recipes. This book did help me expand like this weekend we are roasting a pork tenderloin instead of making a roast beef. I can't wait to try it. I give this book 5 stars for the fundamentals of cooking.

New Toy

2009-06-22T23:37:00.004-05:00

I am so excited! This weekend we...wait for it...got a rebel XSi. I know what some of you are thinking your computer broke like a million years ago why not replace that. Well I have no idea. The old college HP seems to be doing ok as long as I don't open internet explorer. Now I just need to learn how to use the camera. Hopefully this will give me some killer pics of the food we make. Now I just need a stage of some sort. Like those light boxes people use for jewelry. I saw one person just use two wood cutting boards. That seems simple enough. I have seen so many great pictures where the object just pops out. I'll have to research that. I only wish we had the camera when we went on our last trip to the four corners area. The other camera I used I never used the flash b/c it would not do the food justices. I think I will try the same with this one. Everything I read says natural light is the best for food shots. Now I just need to figure out how to turn the flash off.

Chicken Taco Soup

2009-06-18T08:49:00.002-05:00

This is hands down one of my favorites. It is perfect for a make it and leave it. I like making it on the weekends. If I know my Saturday is going to be a full day this is perfect because (a) there is hardly any clean up and (b) I don't have to do much. The first time I made it boy was it hot. It really just depends on the chiles you use.

Ingredients
1 onion, chopped
1 (16 oz) can chili beans
1 (15 oz) can black beans
1 (15 oz) can whole kernel corn, drained
1 (8 oz) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 oz) cans diced tomatoes with green chilies, undrained
1 (1.25 oz) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Directions
1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Deviled Eggs

2009-06-17T08:35:00.000-05:00

I finally have it. The Deviled Egg recipe! Seriously I have tried making these things a dozen times before this one. I like them b/c they are a little sweet making them perfect with a ham.

Ingredients
21 hard-boiled eggs, peeled
¾ C mayonnaise
4 tbsp sweet pickle relish
½ tsp prepared mustard
gherkin pickles
pimentos
paprika

Directions
1. Cut eggs lengthwise in half and put the yolks in a bowl.

2. Mix the yoke with mayonnaise, mustard, and relish. Fill whites with egg yoke mixture, heaping lightly. Garnish with pickles, pimentos, and a dash of paprika.

3. Cover and refrigerate up to 24 hours.

Sopapilla Cheesecake

2009-06-16T08:05:00.003-05:00

Here is the sopapilla cheesecake recipe that I talked about. I just realize I never posted it. Anyways this goes great with green chile casserole or pretty much anything mexican. You must be warn though if you have any leftover you will end up eating the whole thing yourself. Only make if you have great self-restraint. This is also a great dish to bring to parties:)

2 (8 oz) can crescent rolls
2 (8 oz) cream cheese, soften
2 C sugar, divided
2 tsp vanilla, divided
½ C butter
Ground Cinnamon

1. Stretch one can of crescent rolls on bottom of a greased 13 x 9 baking pan. Seal the holes together.

2. Blend cream cheese, 1 C sugar and 1 tsp vanilla with mixer until fluffy. Spread over rolls, but don’t touch the ends.

3. Stretch the second can of crescent rolls over the cream cheese closing the holes again. Seal with bottom layer.

4. Melt butter in sauce pan. Add sugar. Once melted remove from heat and add vanilla. Pour over the top layer, then sprinkle with cinnamon.

5. Bake at 350 for 30 minutes or until golden brown.

6. Let cool, then refrigerate before serving.

Strawberry Slush

2009-06-15T20:02:00.004-05:00

This weekend we had a few friends over and I really wanted a punch recipe. After searching the web for an hour I asked my friend that gave me the sopapilla cheesecake recipe from his mom. Boy was his mom's punch recipe good. It is a must for any social gathering. My friend isn't sure where it came from but here it is:

1 small box Strawberry Jello
4 cups hot water
2 cups sugar
1 large can pineapple juice (the real tall can)
1 large can frozen lemonade

Canada Dry Gingerale

Mix Jello and water until Jello is dissolved. Add remaining ingredients except the gingerale. Freeze. When frozen solid, set out to slightly soften for about 2 hours. Stir in Gingerale until it tastes the way you like it. Probably at least a 2 liter jug, but put it in a about half at a time. Stir into slush and add gingerale as needed.

Be sure you leave it in the freezer for close to 24 hours and then set it out to soften a little while before you are ready to mix it.

Chicken Chiladas

2009-06-11T08:14:00.005-05:00

Honestly I have no idea where this one came from. It is very tasty though. Plus it is pretty easy which is nice. I'm sure you could make them with the corn tortillas but I love flour. This is a pretty cheap meal that feeds a lot. So, it's perfect for those penny pinching times.

What you need
1 C sour cream
1 (16 oz.) can prepared green chile salsa
1 (4 oz.) jar green chiles, chopped
2 C boneless chicken breast, cooked and shredded
1 yellow onion, diced ¼ inch thick
12 (6 in.) flour tortillas
2 C cheddar cheese, shredded

How to do it
1. Preheat oven to 350°

2. Create sour cream mixture by combing sour cream and salsa. Set aside.

3. Create chicken mixture by sautéing onion in tbsp. of oil. Combine onion, chicken and chiles. Heat tortillas until soft.

4. Coat bottom of 9x13 baking dish with 3 tbsp. of sour cream mixture.

5. Roll chicken mixture into each tortilla, then place seam side down in dish. Pour remaining sour cream mixture on top. Sprinkle with cheese.

6. Cover with foil and bake at 350°F for 30 min.

Bow-Tie Pasta with Asiago Sauce

2009-06-10T06:33:00.002-05:00

This was the very first pasta recipe I made. I remember going to Market Street getting the Asiago cheese thinking I'm so sophisticated. Really it is just like Alfredo sauce just replace Parmesan with Asiago. I also made it with capers which I later replaced with peas. Don't get me wrong I love capers just not for this dish I think they go better with a lemon base.

Ingredients:

1 (16 ounce) package farfalle (bow tie) pasta
2 tsp vegetable oil
1 lbs skinless, boneless chicken breast halves
2¼ C heavy cream, divided
¼ cube chicken bouillon, crumbled
¾ C grated asiago cheese
½ tbsp cornstarch
2 tbsp butter
1 tbsp chopped fresh garlic
¼ C sliced mushrooms
½ tbsp parsley flakes

Directions:

1. Grill chicken for 10 minutes, flip. Grill an additional 10 minutes. Set aside.

2. Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.

3. In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside.

4. Melt butter in a medium skillet over medium high heat. Stir in garlic and mushrooms and cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through.

5. Return sauce to the stove and add remaining ¼ cup cream and parsley flakes. Heat through.

6. To serve, place pasta in a large mixing or serving bowl. Add chicken and mushroom mixture and pour in cream sauce. Toss well, and serve.

*Option: Add a small can of peas in step five

Parmesan Potatoes

2009-06-09T06:25:00.001-05:00

These potatoes are a great no-fuss side. They go with just about anything. I like them a little toasty but if you don't just take them out when they start turning brown and you can stab them with a fork. They kinda remind me of mini potato wedges if you like those. They really go good with Salmon Patties or Chicken Fingers.

Ingredients

4 medium russet potatoes, peeled
1 tbsp vegetable oil
3 tbsp grated parmesan cheese
2 tbsp chopped fresh parsley or 2 teaspoon dried parsley
1 tsp paprika
½ tsp garlic powder
1 tsp salt
⅛ tsp cayenne pepper

Directions

1. Preheat oven 450 degrees. Line a baking sheet with aluminum foil and spray with cooking spray. Slice potatoes in half, then cut into ½ inch cubes.

2. Place potatoes in a medium bowl and toss with oil. Combine Parmesan, parsley, paprika, garlic powder, slat and cayenne pepper in small bowl.

3. Add the Parmesan mixture to potatoes in bowl; toss to coat potatoes evenly.

4. Arrange potatoes on prepared baking sheet. Bake, turning once, until potatoes are lightly browned & easily pierced with a knife, about 25 minutes.

Julie & Julia Movie

2009-06-08T07:53:00.009-05:00

I just a trailer for a movie that I can't wait to see. It is about Julia Child and a girl, Julie, that decides to cook all the recipes from Julia's cookbook in one year and blog about it. It is based on a true story of which I'm super jealous of. Julie is a Texan too! Anyways the movie has Meryl Streep and Amy Adams which I both love.

Here is a link to Julie's Blog: http://blogs.salon.com/0001399/

Release Date Aug 7th

On another note I have decided to take my own advice and start using Tastebook again. I have split my recipes in two books. The first one is a collection of 60 recipes from my Texas Tech days and the second one is going to be for the Newlywed days. I have been using a binder for my recipes but they just get so messy in there. So, I worked a lot on that this weekend.

This week's new trial is homemade ranch dressing. Matt loves ranch at restaurants but not from the store. So, I'm going to take a stab at it.

Still Cookin

2009-06-04T09:17:00.002-05:00

Lame excuse but my computer broke back in March and I still haven't replaced it. We pulled out my old computer from college but I haven't really settled into it. I keep thinking I'm going to get a new one. Don't worry I do I have a backup from Dec! So not all is lost.

Anyways, I think I have come up with a system with an external hard drive in the meantime.

Last week we went to Mesa Verde. It should be on the list of wonders of the world! We tried an Indian Taco. I'm going to try to recreate it this month. So stay tuned for how it turns out. I found a recipe for flatbread that I think I'm going to use. If anyone has pointers let me know.

Chocolate Pie

2009-03-03T19:49:00.003-06:00

I had so much fun this weekend prepping for the BBQ. I think it is a calling :) So, I tried out a cream corn, a cherry pie, and a chocolate pie recipe. They were all very yummy. I also added paprika to my potato salad. It really balanced it out. (I went a little over board on salt again.) I added a few more potatoes and mayo to the salad but it was still missing something. So, paprika to the rescue. For the chocolate pie I tried Homesick Texans. Boy was it good. I did cheat and bought the pre-made pie crust. It turned out great. One thing I did learn was with the meringue. When my mom makes it there are always the gorgeous pikes. Mine not so much. I should have mixed it a little longer. I was impressed how the egg could turn into the meringue. It was amazing. I wonder how someone came up with that. The cherry pie was gobbled up so fast. I should have made two. I just used the plain can cherries with sugar. Make sure you drain your cherries well!

Filling ingredients:
4 tablespoons of cocoa or 1 1/2 squares of baking chocolate
3/4 cups of sugar
5 tablespoons of flour
1/4 teaspoon of salt
1 1/2 cups of milk
1/2 teaspoon of vanilla
2 egg yolks, beaten slightly
1 tablespoon of butter

Meringue ingredients:
2 egg whites
1/8 teaspoon of salt
4 tablespoons of sugar

Your favorite pie crust

Method:
Mix your sugar, flour, salt, cocoa, eggs and milk (all except vanilla and butter) with a whisk.
Cook while stirring on medium until it bubbles and thickens, about five to 10 minutes. If it becomes lumpy, just beat out the lumps.
Remove from heat and stir in your vanilla and butter.
Meanwhile, poke holes in your pie crust with a fork and bake it at 350 until it’s brown, about 20 minutes.
Beat your egg whites with salt and when they start to get fluffy add the sugar.
Pour the chocolate custard into the baked pie shell and top with the beaten egg whites.
Add 2 T of sugar for every egg white. Bake it until it the peaks on the meringue are lightly browned, about 10 minutes.

Parmesan-Baked Salmon

2009-02-25T20:03:00.003-06:00

Fish Night! Matt absolutely hates fish. So, whenever he is out I pull out my trusty salmon patties recipe. Well tonight he went to a mavs game with a couple neighbors and I thought I would make something different. I found this parmesan baked salmon recipe on the kraft website and just had to try it. It is nice and light. Not to flavorful but it has enough flavor to expand your tastebuds. This weekend we are having a family bbq. I'm so excited. I'm going to try making a chocolate pie. I can't wait. Oh and some cream corn. Yummy. Stay tuned to see how they turn out.

1/4 cup KRAFT Real Mayo Mayonnaise
2 Tbsp. KRAFT Grated Parmesan Cheese
1/8 tsp. ground red pepper (cayenne)
4 salmon fillets (1 lb.), skin removed
2 tsp. lemon juice
10 RITZ Crackers, crushed (about 1/2 cup crumbs)

PREHEAT oven to 400°F. Mix mayo, cheese and pepper until well blended; set aside.

PLACE salmon on foil-lined (with a little spray of oil) shallow baking pan. Drizzle evenly with lemon juice. Top with cheese mixture; spread to evenly cover salmon. Sprinkle with cracker crumbs

BAKE 12 to 15 min. or until salmon flakes easily with fork.

Spaghetti

2009-02-20T18:43:00.002-06:00

Last night I was making chicken fried chicken and burned the tar out of my hand. OMG. Boy did it hurt. I picked up a pot that was sitting on the stove but apparently the burner was on. I thought I turned it off but instead I turned the one in front off. I ended up having to keep my hand in a bowl of water the entire night. Anyways, Matt thought I needed a break from the kitchen so he made me his mom's spaghetti. We like to eat it with green olives, garlic bread and green beans. Yummy! Hope you guys enjoy.

1 lbs ground beef, brown and drained
8 oz package of kraft spaghetti classics
6 oz tomato paste
8 oz tomato sauce
6 oz water

1. Boil water (for noodles) and cook according to package. When drain leave some noodle water so the noodles don’t stick.

2. Add paste, sauce, Italian seasoning, and water to cooked beef.

Country French Omelet

2009-02-18T18:51:00.004-06:00

This is the easiest omelet ever. Before I found this recipe I would have about a 50% success rate with omelet. They just never turned out like the hotels, but now that I use this recipe it is better! It is perfect for two. I like to serve it with some fruit. It is pretty filling so be hungry.

2 tbsp olive oil
3 slices bacon, cut
1 C frozen hashbrown
Kosher salt, to taste
Pepper, to taste
5 extra large eggs
3 tbsp milk
1 tbsp butter
¼ C favorite cheese, shredded (I like mexi-cheese but whatever you have on hand works)

1. Preheat oven to 350

2. Heat olive oil in a 10 inch oven safe pan over medium heat. Add the bacon and cook until brown. Take the bacon out of the pan with tongs and set on a plate with paper towels.

3. Place hashbrowns in pan. Season with salt and pepper. Cook until tender and browned. Remove to same plate as before.

4. Meanwhile, beat eggs, milk, salt, and pepper with a fork in a bowl. Once the hashbrowns are removed, discard the remaining grease out of the pan. Add butter, lower the heat. Pour eggs. Sprinkle the bacon, potatoes, and cheese evenly over the top. Place the pan in the oven for 8 minutes or until the eggs have set.

Man V Food

2009-02-13T10:23:00.003-06:00

Ok, Man V Food is the best show ever. It is on the Travel Network Wednesday at 9. Adam goes to different cities where he visits all these different restaurants. They aren't your ordinary restaurants; they are the best of the best. Loaded with goodies. Lots of sandwich, comfort, pizza, pretty much guy food that chicks love. At the end of the show Adam trys to defeat the meal of the night. My favorite episode was in Amarillo. He went to the Big Texan for their 72 oz steak! I can't image eating that much steak. I went there once to check it out on my way to Colorado. It is pretty cool. They put the challenger on these stages where you can watch them try to eat the 72 oz. Very entertaining.

Lemon Bars

2009-02-07T08:59:00.003-06:00

Last weekend I caught the flu. So, I pretty much watched tv the whole time. The Neelys made some lemon bars that just called to me. I wanted some so bad. I didn't want to buy anything special so I found this recipe instead. (http://allrecipes.com/Recipe/Lemon-Square-Bars/Detail.aspx) They were so good. They hit the spot. I should have listened and put parchment paper under. Next time that is a must.

INGREDIENTS

* 2 cups sifted all-purpose flour
* 1 cup confectioners' sugar
* 1 cup butter, melted
* 4 eggs
* 2 cups white sugar
* 1 teaspoon baking powder
* 1/4 cup all-purpose flour
* 5/8 cup lemon juice

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan.
3. Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
4. Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.

Yankee Pizza

2009-01-31T08:59:00.004-06:00

I made the best pizza ever last week. I was surprised how easy it was. In the past my dough was always dense so I would just buy it premade. This one is nice, thin and light. You can find the recipe here. I used all purpose flour and it worked if you don't have bread flour. It is perfect dish for the super bowl tomorrow. Next time I'm going to add some green olives my fav.

INGREDIENTS

* 1 teaspoon active dry yeast
* 1/4 cup warm water
* 1 cup cold water
* 1 teaspoon salt
* 3 cups bread flour
* 6 ounces low moisture mozzarella cheese, thinly sliced
* 1/2 cup no salt added canned crushed tomatoes
* 1/4 teaspoon freshly ground black pepper
* 1/2 teaspoon dried oregano
* 3 tablespoons extra-virgin olive oil
* 6 leaves fresh basil, torn

DIRECTIONS

1. Sprinkle yeast over warm water in a large bowl. Let stand for 5 minutes to proof. Stir in salt and cold water, then stir in the flour about 1 cup at a time. When the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. Divide into two pieces, and form each one into a tight ball. Coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. Be sure to use a big enough container to allow the dough to rise. Remove the dough from the refrigerator one hour prior to using.
2. Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F. Lightly dust a pizza peel with flour.
3. Using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. Place on the floured peel. Place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. Sprinkle with dried oregano. Randomly arrange crushed tomatoes, leaving some empty areas. Drizzle olive oil over the top.
4. With a quick back and forth jerk, make sure the dough will release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
5. Bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. Remove from the oven by sliding the peel beneath the pizza. Sprinkle a few basil leaves randomly over the pizza. Cut into wedges and serve.

Presidential Menu

2009-01-15T19:48:00.004-06:00

Obama will be eating more than a sandwich next week. Holy Cow does this menu sound amazing for the Inauguration Lunch:

First Course
Seafood Stew

Second Course
Duck Breast with Cherry Chutney
Herb Roasted Pheasant with Wild Rice Stuffing
Molasses Whipped Sweet Potatoes
Winter Vegetables

Third Course
Cinnamon Apple Sponge Cake

I never knew they posted the menu with recipes. Can you image creating a meal for this event. How amazing would that be. I'm going to try the winter veggies next Tuesday:

Asparagus: preheat grill or large heavy bottom sauté pan. Rub 2 oz of olive oil on asparagus and season with pinch of salt and pepper. Lay flat on grill or sauté pan until lightly browned. Using long fork or tongs, rotate the asparagus to brown other sides. Usually 2 or 3 minutes per side. The asparagus is done when you can use a fork to cut through. Do not overcook, this will cause asparagus to become stringy. Keep warm until ready to serve.
Carrots: bring 3 qt salted water to a boil, add carrots to water and cook until fork tender, meaning a fork will easily pass through the carrot. Drain the water from the pot and toss 1 oz butter and zest of orange and mix until carrots are coated. Season with pinch of salt and enjoy. Keep warm until ready to serve.

Foods Across America

2009-01-14T19:15:00.002-06:00

Do you ever crave a food you had when you were on vacation? I know I do! Boy do I have a website for you. It is foodsacrossamerica.com. Here are some places you can order from:

It is a perfect gift for someone that is home sick or just loves food!

Back to the Basics - Santa Fe Salad

2009-01-13T08:38:00.004-06:00

So, last Saturday I made BBQ Shrimp Enchiladas. Needless to say we had to have Firehouse Subs come to the rescue. It was so bad we couldn't even eat more than a bit. It came from a cookbook from a well renown restaurant in Fort Worth. I thought it would be fun to make something so different kinda like the BBQ Pizza I make. Anyways, the rest of the week we are going back to the basics to make up for it. Yesterday we made Santa Fe Salad. One of my favorites. Today I'm making Noodler, one of my dad's recipes (I think it was even his mom's).

Santa Fe Salad
I like to just throw in whatever toppings I have leftover from Tacos.

Marinade:
¼ C lime juice
2 tbsp orange
juice
1 tsp fajita
seasoning mix
¾ tsp jalapeño,
minced
¾ tsp garlic,
minced
¼ tsp salt
¼ tsp pepper

Other:
2 chicken breast
1 part hot salsa
2 part ranch
dressing
½ C tortilla strips
1 oz sour cream
1 oz guacamole
3 - 4 C salad
greens
¼ C monterey
jack cheese

Directions:
1. Combine marinade ingredients in a container with lid
2. Add chicken to container and chill over night
3. Remove chicken from marinade and sprinkle with fajita
seasoning
4. Grill for ten minutes on each side
5. While chicken is grilling combine ranch dressing with hot salsa,
set aside
6. Toss salad greens with cheese
7. Sprinkle with tortilla strips
8. Cut chicken into strips and add everything to salad

Texas Caviar

2009-01-09T23:52:00.001-06:00

It is a growing tradition in my family to eat black eyed peas on New Years Day. Something about prosperity. My mom always said to eat a lot so you have a lot the next year. One of my good friends shared something called texas caviar with me last year. So, I thought it would be fun to make this year. Everyone loved it even people that don't like black eyed peas.

1 (15.5 ounce) can black beans, drained
1 (15.5 ounce) can black-eyed peas, drained
1 (14.5 ounce) can diced tomatoes, drained
2 C frozen corn kernels, thawed
½ medium onion, chopped
¼ green pepper, chopped
½ C pickled jalapenos, chopped
½ tsp garlic salt
1 C Italian salad dressing

1. Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno in a large bowl. Season with garlic salt. Add dressing; toss to coat. Refrigerate for 20 minutes or until ready to serve. Serve with tortilla chips.

*Add a little cilantro for taste.

Deviled Eggs Search

2009-01-07T23:59:00.001-06:00

I am on the search to make the perfect deviled egg this month. I have tried it a few times but haven't gotten to the perfect mix. First ones had way to much flavor, second ones were to salty, third were boring, and the last ones one the left had too much onion. I am thinking about trying some with jalapenos. I know Easter is still kinda far away, but this year I'm going to get it right. Let me know if you have any tips.

2009 Cookbook

2009-01-06T21:03:00.005-06:00

Hurray! I am almost done with my 2009 Cookbook. I'm so excited. Just a few more touches and I'm done. I even have a pic for almost every recipe:) I'm going to turn it into a pdf if anyone wants a copy just let me know and I can email it to you. So, I came up with this rating system like if it is fast, slow, hard, healthy, etc. I'm not sure if I want to keep it though. I have only done the breakfast section and it takes forever to do. I kinda don't think it adds much to it ya know. Plus if I take it out then I'm done! Also who am I to say if something is healthy. Pretty much everything I eat is covered in butter or fried. J/K but I do eat a lot of it.

This cookbook has a few old recipes from the first two books that I love. I thought it might be best to combine into one book. There are about 60 new recipes that I can't wait to share with everyone. One of which is called a Sopapilla Cheesecake. A friend at work brought one up for a holiday party and boy was it yummy. So much that I just had to find how to do it online. We made it with our tamales this year. It is pretty sweet though so cut in small portions.

I'm thinking about adding a sections on tips. I have done it in the past and find it helpful. I can never seem to remember how much fresh herbs equals to dry. Plus I can add my new knowledge on kosher salt.

Cookbook Release Date: 1/12/09

Update: You can download it here:
http://www.thetrendymommy.com/Kris/2009AllcornCookbook.pdf

Kosher Salt

2009-01-05T10:34:00.005-06:00

I hope everyone had a great holiday. I know I had fun cooking up new creations. So, let me start off with virus day. One day our computer was slammed with viruses. Luckily we have Norton so it didn't do much. I wanted them off my pc just in case so I brought it up to work and reloaded windows. Well I got home and the Internet wasn't working. So, turns out you need a driver for that. Needless to say I have been offline way to long. I didn't realize how much I use it to look up stuff while I'm cooking.

So, one night I had my parent and Matt's parents over for a Venison Chili. It was my first time cooking venison (deer). Everything was going great. Then Matt says make sure you put enough salt in there. So when it came to that part I read 4 tablespoons Kosher Salt. This is where I usually google it, but with out that I thought must be the same. Plus Matt said make sure there is enough salt. Boy was I wrong. It turns out that Kosher Salt is the salt most chefs use which is half as strong as table salt. It was so bad. What made it worse was that you could tell it would have been fabulous. I tried putting a potato in there to make it better but it was beyond help.

We also had Christmas Eve at our house this year. I finally got to take out the china from our wedding. It was so much fun. The ham turned out amazing. We had mac, potato junk, green bean casserole, and sweet potatoes! I had left overs the entire week. I got one of those iPod Touch. Which is pretty cool b/c there are all these cooking apps you can upload. Let me know if you use any you like.

Happy New Year!

Out for the Holidays

2008-12-16T13:34:00.003-06:00

Hey Guys,

I'm out for the holidays. I will post some new recipes here and there. I will return to my regular schedule Jan 7th. Hope everyone enjoys the holidays!

-The Spicy Texan

Jalapeno Poppers

2008-12-12T07:45:00.003-06:00

Matt's college roommate taught me a lot when I first started to cook. One of my favorite recipes he showed me was Jalapeño Poppers. I remember one time we used what must have been the spiciest Jalapeño in the world. After eating it I downed milk and crackers for a good hour. These guys are really good. After handling the Jalapeños don't touch your eyes.

What you need
12 fresh jalapeños
8 oz cream cheese, softened
4 oz cheddar cheese
12 bacon slices

How to do it
1. In a mixing bowl, add cream cheese and cheddar cheese. Mix together.
2. Slice half of the top and down one side. The cut will look like a T.
3. Take the seeds out of the jalapeños.
4. Fill with the cheese mixture.
5. Close jalapeños, wrap with bacon. To keep from opening add toothpick.
6. Grill until the bacon is crisp.

Cheeseball

2008-12-11T08:30:00.001-06:00

Cheeseball time! I am a cheesehead and can't get enough. I hope you guys enjoy this recipe as much as I have. I usually have it with the spinach artichoke dip. They are a pretty nice balance of goodness. That way you have enough to go around and a little left over for the next day.

What you need
2 (8 ounces) cream cheese, softened
8 oz cheddar cheese grated
1 tbsp pimento
2 tbsp worchester sauce
1 tbsp green pepper
1 tsp onions, fresh
1 dash cayenne
1 dash salt
1 tsp lemon juice

How to do it
1. Mix all ingredients together in large bowl.
2. Shape in a ball shape and serve with crackers.

Spinach Artichoke Dip

2008-12-10T08:30:00.003-06:00

One of my favorite recipes of all time is this one. We make it for just about any family gathering we have. I just love how it can go with Mexican, Italian, American, really just about anything. I originally found it in cooking light, but I changed it a bit. (Warning: It is not cooking light anymore, but if you want it to be just use fat free/low fat stuff instead.)

2 C shredded mozzarella
½ C sour cream
¼ C grated parmesan
¼ tsp black pepper
3 garlic cloves, minced
1 (14 ounce) can artichoke hearts, drained and chopped
2 (8 ounce) block cream cheese, softened
½ (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 package tortilla chips

1. Preheat oven to 350°.

2. Combine mozzarella, sour cream, Parmesan, and next 6 ingredients (Parmesan through spinach) in a large bowl, and stir until well-blended.

3. Spoon mixture into a 2½-quart baking dish.

4. Bake at 350° for 30 minutes. Serve with tortilla chips or toasted bread.

Food and Family Magazine/Website

2008-12-09T08:30:00.002-06:00

Kraft Foods has an amazing website to get ideas and techniques for snacks. If you are entertaining this holiday season check out their holiday how-to center. It is full of videos from roasting a turkey to the perfect gravy to candy cane cookies. About a year ago I signed up for their free magazine. Just simply sign-up on the top right and fill in your address/check that you want recipes by mail and you are all set. It is full of ideas, coupons, and recipes. You can see all the archive ones online.

CorningWare French White

2008-12-08T08:00:00.001-06:00

One of my favorite cookwares is this CorningWare French White from Macy's. I use the 2 1/2 qt one for just about any appetizer I make. They are oven safe so it is great for dishes like spinach artichoke dip. Plus they have the plastic top great for taking a dish over to a friends house. The whole set is usually $35 on sale. It is a great gift for any newly wed.

BBQ Pizza

2008-12-05T08:00:00.003-06:00

Why order pizza when you can make this one at home? I absolutely love this recipe. We make it all the time. The secret is to use Rudy's BBQ sauce. If you don't have a Rudy's close by your favorite sauce will do.

What you need
4 chicken breast (cooked and diced)
1 C bbq sauce
2 (16 oz) pizza crust
14 oz mozzarella cheese

How to do it
1. Preheat over 450 degrees

2. Toss chicken with ½ cup bbq sauce

3. Sprinkle half of the cheese evenly over the two crust

4. Arrange chicken slices over cheese, spacing evenly

5. Spoon any remaining bbq sauce from bowl over each pizza

6. Sprinkle the cheese on top then drizzle with the remaining bbq sauce

7. Place one pizza directly on the middle oven rack

8. Bake until crust is crisp and cheese is melted about 8-10 mins

9. Remove pizza and place other in

More Movie Theme Ideas

2008-12-04T08:00:00.001-06:00

I was surfing the web and came across this article on The Nest. It has some great ideas on pairing up movies with a meal. Here are some of my favorites:

Kill Bill: Vol. 1 and 2

Quentin Tarantino’s gruesome tale of a once-pregnant bride avenging the deaths of her fiance and friends doesn’t exactly lend itself to eating. But if one had to pair a meal with this movie, we recommend a Japanese-style tuna dish -- since a large portion of the film occurs in Tokyo (feel free to wield your knives like a ninja or dine wearing masks) -- and a nice blood orange martini as an homage to the film’s gore.

· Blood Orange Martini
· Pan-Seared Ahi Tuna With Wasabi Cream Sauce

Mr. & Mrs. Smith

The passive-aggressive dinner took on a whole new meaning when John and Jane Smith dine for the first time after becoming aware of each other’s profession. Both are on high alert, with John suspecting Jane slipped something deadly in his martini and poisoned the roast, and Jane wielding a carving knife like a professional. And who can forget the favorite “Did you do something different?”/“I added peas”/“Ah, peas” exchange? Dine like the Smiths, but leave the passive-aggression to Brad and Angelina.

· Roast Beef

Wedding Crashers

One of The Nest editors’ favorite movies, this one’s a no-brainer. Quoth crazy touch football player guy: “Crab cakes and football. That’s what Maryland does!” Make some crab-and-corn chowder and accompany it with a nice baba ghanoush and pitas. Why the odd combination, you ask? Owen Wilson’s character, John, lovingly refers to Jeremy (Vince Vaughn) as “baba ghanoush” throughout the film.

· Crab-and-Corn Chowder
· Baba Ghanoush
· Champagne

Harold & Kumar Go to White Castle

Ah, the touching tale of two friends on a daring adventure to score drugs and dine at a fast food establishment shaped like a castle. It’s almost straight out of Hans Christian Andersen! Or, you know, not at all. Either way, dine like Harold and Kumar on sliders (duh), fries, and a huge fountain soda (Mountain Dew is their beverage of choice in the movie). The best part is that you already have the recipes, so there’s no need to wander through New Jersey all night to eat what you desire.

· Sliders
· Fries

The Godfather (Parts I & II)

Time for some of our Italian favorites thanks to Francis Ford Coppola’s mafia epic. But leave the gun; eat a cannoli.

· Minestrone
· Veal Scallops in Cream Sauce
· Spaghetti
· Pick up some cannolis and red wine on your way home.

Lasagna

2008-12-03T08:00:00.001-06:00

Lasagna is great for movie night b/c you can make it, bake it, and forget it. This way you can actually watch the movie. For some reason Matt hates Ricotta. So, I did a little research and found out you can do without by using cottage cheese instead. I tried it out with a little bit of this and little bit of that and it worked. It is nothing fancy, but I really enjoy it.

What you need
1 lb ground beef
8 oz package of spaghetti mix
6 oz tomato paste
8 oz tomato sauce
Water
6 no cook lasagna noodles
8 oz cream cheese, soften
¾ C cottage cheese
1 C sour cream
2 C parmesan
1 tbsp parsley

How to do it
1. Preheat oven to 350
2. Mix cream cheese, cottage cheese, sour cream, parsley in large bowl
3. Cook beef in skillet. Drain excess grease. Add spaghetti mix, tomato sauce, tomato paste, and water if to thick.
4. In a greased baking dish layer 3 noodles (not touching), 1/2 cheese mix, 1/2 meat, 1/2 mozzarella, and 1/2 parmesan. Repeating once.
5. Bake for 40 minutes with foil and an additional 15 minutes without foil.

Movie Theme Night

2008-12-02T07:12:00.009-06:00

Make you movie night extra special with a theme. For example, for a night with Finding Nemo you can make Fish Tacos. Just buy some fish sticks, heat them up and stuff them in a shell. Try to get inspired by the movie. Look at the location if it is filmed in NYC make Ruben Sandwiches and Cheesecake. If most of it takes place in a pizza parlor (like Mystic Pizza) make some pizza. Bite size is always fun during a movie b/c you can just snack on them the whole time.

Movie Popcorn

2008-12-01T08:00:00.002-06:00

My second passion in life is movies. So, much that my family through me a backyard movie party for my last birthday. It was so much fun we watched a movie on a huge inflatable screen in my sisters backyard. My parents bought me a real live popcorn machine. I love it. You can find them at Costco. Movie rooms are all the rage in Dallas right now and pretty much every one has a popcorn machine to go with it. Matt and I love game night too. Almost as much as movie night. Our popcorn machine is great for both. One of my new favorite games is Pictionary Man. It just came out so we had to buy it and boy is it so much fun. There are 3 objects (one that looks like a man). Then they give you a word and you can draw on the objects and/or act out that word.

Twice Baked Potatoes

2008-11-28T09:30:00.000-06:00

These are great sides or snacks. Boy do they look good right about now. Matt and I went shopping at midnight then took a nap and went back out this morning. I'm so hungry!! Off to Chick-fli-A!

What you need
4 large baking potatoes
8 slices bacon
1 C sour cream
½ C milk
4 tbsp butter
½ tsp salt
½ tsp pepper
1 C shredded cheddar cheese, divided

How to do it
1. Preheat oven to 350 degrees F.
2. Bake potatoes in preheated oven for 1 hour.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. When potatoes are done allow them to cool for 10 minutes. Cut potatoes crosswise in half and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, ½ cup cheese and ½ the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese and bacon.
5. Bake for another 15 minutes.

Mashed Potatoes

2008-11-27T07:20:00.003-06:00

Mashed potato time! Whenever I need an impromptu side I grab some potatoes and heavy cream and make mashed potatoes. I like to use heavy cream b/c it makes them a little thicker. Totally personal preference though. To make them extra special cook your potatoes in chicken stock.

What you need
2 lbs potatoes
3 tbsps butter
½ - ¾ C heavy cream
½ tsp salt
½ tsp ground fresh black pepper

How to do it
1. After washing potatoes, peel and cut potatoes in small cubes. Place potatoes in pot and enough water to cover and boil till soft.

2. When potatoes are done (about 20 minutes) drain and place in a large mixing bowl. Add salt, pepper, and butter. Add ½ cup heavy cream. Beat with an electric mixer until fluffy.

3. If potatoes seem to be to dry add little more heavy cream.

*For extra special potatoes add ½ tsp of garlic or 1/4 cup of parmesan.

Potato Junk (Casserole)

2008-11-26T06:55:00.003-06:00

This was one of my favorites growing up. My parents would make it for every holiday. It is really good with turkey, lemon chicken, and ham. The key is not to over cook the potatoes or it will become more mashed potatoes.

What you need
6 potatoes, large russet
1½ C cheddar cheese, grated
⅓ C green onions, finely chopped
1 pint sour cream
20 oz cream of chicken soup
¼ C butter, melted

How to do it
1. Peel and cut the potatoes. Boil until tender.

2. Place in 9 X 13 casserole pan and mix with other ingredients, except butter. Salt and pepper to taste. Pour butter on top. Top with more cheese.

3. Bake 350 for 25 minutes.

Potato Ricer

2008-11-25T08:03:00.004-06:00

All the magazines right now are showing the potato ricer as the best way to make mashed potatoes. So, I did some research to find out just what they were talking about. It is really just another technique to make them. Instead of using a hand mixer or masher you place the potato instead and squeeze the potatoes out. Kinda a cool idea. I remember seeing them in antique store not knowing what they were. So, I thought it was a lost art but boy was I wrong. Some sites say you can make hash browns with them as well. That made me start thinking what else I can make and my potato soup came to mind. They run about $20. If you are super bored at work check out this article from LA Times. It is pretty good. http://www.latimes.com/features/food/la-fo-tool19dec19,1,2860635.story?coll=la-headlines-food

KitchenAid Potato Peeler

2008-11-24T08:00:00.001-06:00

I'm so excited about this week; potatoes are my all time favorite side. I'm always trying to find new ways to cook them b/c we get tired of doing the same thing. I do however have a few that I use over and over. While I love potato skins I do peel them for almost every recipe. To do that I have the best peeler ever. I absolutely love it. I think we got it at Bed Bath and Beyond. I even got two for when one is in the washer. Did you know you can do more with them then just potatoes? Here are some ideas:

Peel other vegetables like carrots
Peel fruit like apples
Shave chocolate for fancy desserts
Shave Parmesan for a caesar salad
Shave vegetables for thin slices (great for carrots on salads)
Slice garlic

Sweet Green Beans

2008-11-21T07:00:00.001-06:00

If you like bacon and green beans this is a recipe for you. Matt's mom passed it on to me a few years ago and I just love it. At our house for thanksgiving we have two of every vegetable. We also make the green bean casserole recipe that is on the side of the can. Nothing fancy but it sure is yummy. It also doesn't cost much to make so that is always nice when you are feeding an army. Anyways, if you make these ahead of time just add like 5 minutes to the bake time. Also, for a little more well done bacon pop the bacon in the microwave for a little bit. (Not to long. They need to wrap easily.) I hope you enjoy them as much as I have.

What you need
3 cans whole green beans
1 lbs lean bacon cut in half, semi cooked
1 C butter
1 C brown sugar
½ tsp garlic
1 tsp soy sauce

How to do it
1. Slice potatoes into 1 inch cubes and boil in 6 cups of salted water for 15-20 minutes or until tender

2. Drain off the water and use a fork or potato masher to mash the potatoes. Stop masking when there are still some small chunks of potatoes left.

3. Immediately add the remaining ingredients, excluding the fried onions, to the pan and put it back over low hear. Reheat the potatoes for 5 minutes, stirring to mix in the other ingredients.

4. Serve the potatoes with a sprinkle of about 1 tablespoon of fried onions on top each servings

Cream Corn

2008-11-20T07:00:00.000-06:00

We have a BBQ restaurant here called Rudy's that is to die for. They have the best BBQ sauce in town. I use it for my BBQ Chicken Pizza. Well, besides BBQ they make amazing cream corn. While I like can cream corn it is a little thin. So, last week I decided why not just make it myself. I made it with heavy cream to make it extra thick. Matt is getting pretty tired of potatoes with everything so I'm trying new corn recipes. I think corn souffle is next.

What you need
2 tbsp butter
2 tbsp flour
¼ C heavy cream
¼-1/2 C milk
8 oz frozen corn

How to do it
1. On low heat add butter to sauce pan. Once butter melts add flour. Smooth with a fork. Add cream and part of the milk. Smooth with fork. Add corn to pan. Add more milk if needed.

Ice Box Rolls

2008-11-19T07:00:00.003-06:00

Thanksgiving isn't complete without my mom's ice box rolls. They do come with a warning. When rising leave out of reach of small curious kids. They might get the urge to poke them. Not that my family knows from experience. J/K. They are just to fun to resist.

What you need
1 cups water, warm
1 package quick-rise yeast
½ cups sugar
1 egg, well beaten
2 tbsp vegetable oil
½ tsp salt
2½ cups flour, can add up to 3

How to do it
1. Put warm water in large bowl, add egg, sugar, salt, and oil. Add flour and stir well. Then knead on floured board.
2. Fold into a ball and place in bowl. Let rise double in warm place and knead once more.
3. Divide in 2 balls. Roll ⅕ inch thick and cut out with biscuit cutter, put in well greased pans and let rise*. Cook in 350 oven until brown about 8-10 minutes.
*Note: Instead of creating biscuits mold small balls with your thumbs kinda kneading them at the same time. Butter a muffin pan. Place three balls into each muffin slot. After done baking butter the tops of each roll.

Thanksgiving Place Cards

2008-11-18T07:00:00.004-06:00

Make your table extra special with place cards this year. The ideas above come from Stampin'Up. I have just fallin in love with their site. I never knew you could do so many cool things with stamps and die cuts. Super easy too. All you need to do is print names on business cards, make a stand with thick paper, and cut out some paper. So cute!

Pie Shield & Guard

2008-11-17T07:00:00.001-06:00

Pie making time is just around the corner. I received a catalog today for company called King Arthur Flour. Man did they have some of the coolest gadgets. I would love to buy pretty much the whole catalog. What stuck out particularly was their piecrust shield and oven guard. In the past we have just used foil but these look great and are reasonably priced. They have a bunch of recipes online as well.

Auntie Anne's Pretzels

2008-11-14T12:00:00.001-06:00

This week my sister and niece came over to make homemade pretzels. One tip is to make them thinner than you think. We made salt ones and cinnamon ones. The recipe came from Insider's Recipes Master Edition book. This cookbook is pretty cool it is full of restaurant recipes.

1 1/2 cup warm water
1 1/8 tsp. active yeast (1 1/2 pkg)
2 Tbs. brown sugar
1 1/8 tsp. salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 Tbs. baking soda
To taste coarse salt
2−4 Tbs. butter (melted)

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add
sugar, salt, and stir to dissolve; add flour and knead dough until smooth
and elastic. Let rise at least 1/2 hour.

While dough is rising, prepare a baking soda water bath with 2 cups warm
water and 2 Tbs. baking soda. Be certain to stir often.

After dough has risen, pinch off bits of dough and roll into a long rope
(about 1/2 inch or less thick) and shape. Dip pretzel into soda solution
and place on greased baking sheet. Allow pretzel to rise again. Bake in a
450 degree oven for about 10 minutes or until golden. Brush with melted
butter and enjoy!

Toppings:
After you brush with butter try sprinkling with coarse salt.
Or for Auntie Anne's famous cinnamon sugar, try melting a stick of butter
in a shallow bowl( big enough to fit the entire pretzel) and in another
bowl, make a mixture of cinnamon and sugar. dip the pretzel into the
butter, coating both sides generously. then dip again into the cinnamon
mixture.

Chili's Chicken Ranch Sandwich

2008-11-13T07:00:00.000-06:00

My all time favorite restaurant is Chili's. I have come to depend on their amazing queso. While I usually get the nachos there b/c they are covered in queso I sometimes get their Chicken Ranch Sandwich.

What you need
oil for deep frying
½ C flour
½ tsp salt
½ C whole milk
1 boneless, skinless chicken breast
1 hamburger bun
1 leaf green leaf lettuce
2/3 C franks redhot sauce
1/4 C butter, melted
Side of Ranch

How to do it
1. Preheat oil to 350 in a deep fryer or large frying pan over medium heat. Use just enough oil to cover the chicken breast.
2. Stir together the flour and salt in a medium bowl. Pour the milk into another medium bowl
3. Trim the chicken of any fat. Pound on the chick with a meat tenderizing mallet to flatten the breast.
4. Dip the chick in milk, then in flour, being sure to coat the entire surface of the chicken. Take the coated chicken breast and repeat the process. Then deep fry the chicken.
5. As the chicken is frying toast the hamburger buns.
6. When the chicken breast has cooked and drained, place it on a bun. Combine the butter and franks. Pour the hot sauce on the chicken. Then poor ranch on top the hot sauce and then the lettuce and top bun.

*I skip the tomato and add an extra side of ranch.

Wendys Chili

2008-11-12T07:00:00.000-06:00

Who doesn't like a good bowl of chili on a cold day. Wendy's makes a mean bowl. Top Secret Recipes has done it again and recreated a classic restaurant favorite. Here is my rendition:

Ingredients
1 lbs ground beef
1 (14 ounce) can tomato sauce
1 (14 ounce) can kidney beans (with liquid)
1 (14 ounce) can pinto beans (with liquid)
1/2 cup diced onion (1/2 medium onion)
1 (4 ounce) can diced green chili pepper
1/4 cup diced celery (1 stalk)
1 medium tomatoes, chopped well
1-2 teaspoons cumin powder
2 tablespoons chili powder
1 teaspoon black pepper
1 teaspoon salt
1 cup beer

Directions
1. Brown the ground beef in a dutch oven over medium heat.
2. Place ground beef on a plate with a paper towel.
3. In a same dutch oven brown the onions in beef grease. Then combine all the remaining ingredients and bring to a simmer over low heat.
4. Cook, stirring every 15 minutes, for 2 to 3 hours

Double Dave's Pizza Rolls

2008-11-11T07:00:00.002-06:00

I have recently had the chance to try a couple different recipes with the Pillsbury refrigerated pizza crust. This recipe was by far my favorite. Going to school at Texas Tech I came to love Double Dave's pizza rolls. They were soo good. Luckily we have one close to our house now, but they are fun to make at home too. The technique for this one is to roll from the middle of the pizza (the small end). Also, the more pepperonis the better :) Serve with marinara sauce.

What you need
Pillsbury refrigerated pizza crust
Pepperonis
Provolone cheese, sliced

How to do it
1. Preheat over 400 degrees

2. Roll out the dough on a cutting board

3. Place a circle of pepperonis around the edge layering twice

4. On top of the pepperonis place the cheese

5. Cut the pizza in slices

6. Roll each piece starting in the middle where the slice is smallest

7. Bake for 16 minutes

**New Note: I like to use grated mozzarella instead of the provolone.

Bloomin Onion

2008-11-10T07:00:00.002-06:00

Check out this cool onion cutter. It will cut an onion perfectly for blooming onions. You can find it a KegWorks.com for $489.50. Okay, it is a little pricey for me, but I couldn't resist sharing it. If I had a restaurant this would be my first gadget buy.

Reeses Pieces Cookies

2008-11-07T07:00:00.001-06:00

One day I was making M&M cookies and I saw a bag of Reeses Pieces and thought I wonder what it would taste like to use Reeses Pieces instead. They were so good that they have become a staple cookie for my house. I don't know about you but they just bring a smile to my face whenever I make them. Growing up I remember going to the mall and stopping at the cookie shop. Every now and then I would get a cookie b/c I would have a sweet tooth that day. I thought it was the coolest thing. I just loved the smell of them. I hope you enjoyed the foods that give me comfort. Next week will be all about restaurant favorites at home.

What you need
1 C margarine
1 C light brown sugar
½ C white sugar
2 eggs
2 tsp vanilla extract
2¼ C flour
1 tsp baking soda
1 tsp salt
14 oz Reeses Pieces

How to do it
1. Cream margarine and sugars in a mixer stand. Then add eggs (one at a time) and vanilla. (Don't break the egg over the mix; break it in the measuring cup you were using for the sugar) Add the remaining dry ingredients to the mix about half a cup at a time. Then add ½ Reeses Pieces and mix with a spatula.

2. Drop a spoon full onto greased cookie sheet placing at least 5 Reeses on top of each cookie.

3. Bake at 350° for 9 minutes or lightly browned.

Meatloaf

2008-11-06T07:00:00.003-06:00

I adore meatloaf. The first time I tried making it it came out like a brick. After researching and talking w/ my Memaw I found out that the key is not to fondle it to much. Mix it enough to mix it but not to much if that makes any sense. Another trick is to use more milk than you think you should. This one is really key in making it most. I like to serve with ketchup, mashed potatoes, and green beans.

What you need
1½ lb ground beef
1 C milk
1 tbsp Worcestershire sauce
¼ tsp dried sage leaves
½ tsp salt
½ tsp ground mustard
¼ tsp pepper
1 clove minced garlic
1 large egg
½ C dry bread crumbs
½ small onion, chopped
½ C ketchup

How to do it
1. Heat oven to 350

2. Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan. Spread ketchup over top.

3. Bake uncovered 1 hour or until done

Chicken Noodle Casserole

2008-11-05T07:00:00.000-06:00

Nothing says home like noodles. This recipe has a perfect blend of spices and texture. Tips: The cheese will thicken up your sauce some. Also, make sure you don't over cook the noodles. I like to stop the noodles boiling 1 minute before the package says.

What you need
1 bag wide egg noodles
7 tbsp butter
1 small onion, chopped
2 stalks celery, chopped into 1 inch pieces
½ C mushrooms
to taste salt and pepper
2 tsp thyme
¼ C flour
2 C chicken broth
2 C milk
2 tbsp dry sherry
1 C almonds, sliced
2 C parmesan, grated
1 rotisserie chicken, skinless, chopped

How to do it
1. Preheat the oven to 375°F. Spray a 3-quart casserole dish with nonstick cooking spray.

2. Cook the noodles according to package directions.

3. Meanwhile, in a large skillet, melt 3 tablespoons of the butter over medium heat. Add the onion and celery, and cook until softened, about 10 minutes. Add the mushrooms, and cook for 5 minutes. Season well with salt and pepper. Stir in the thyme, and transfer the vegetable mixture to a large bowl. Set aside.

4. In the same skillet (do not wipe clean), melt the remaining 4 tablespoons butter over medium heat. Stir in the flour, and cook for 1 minute. Stirring constantly, add the chicken broth and milk. Cook, stirring occasionally, until the mixture thickens slightly, about 8 minutes. Add the sherry (if using), then season well with salt and pepper.

5. Pour the sauce into the vegetable mixture. Add half the almonds, half the cheese, the chicken and noodles. Stir to combine. Transfer the chicken noodle mixture to the casserole dish. Top with the remaining almonds and cheese. Bake for 20 to 30 minutes.

Bread Bowl - Potato Soup

2008-11-04T07:00:00.004-06:00

It is finally cold in Texas. Soup is an all-time favorite comfort food in my house. I like to put it in a bread bowl for an extra touch. All you do is buy a small artisan bread for each person, cut out a circle on top take out the insides, and there you go. This technique is also great for dips. McAllister's makes a really good one if you aren't in the mood to go out. One of my all time favorite soups is potato soup. I really like this recipe b/c of all its flavors.

What you need
1 tbsp butter, unsalted
1½ quart chicken stock
2 large peeled potatoes, sliced evenly in ¼ inch slices
salt , to taste
2 spigs fresh thyme
1½ C heavy cream
½ C mexi cheese, grated
¼ C bacon, cooked and diced

How to do it
1. Add chicken stock, potatoes, salt, butter and fresh thyme to a dutch oven.
2. Cook for 40 minutes over medium heat, stirring frequently to avoid scorching.
3. Add cream, bring to a boil and serve hot.
4. Garnish with Cheddar cheese and diced bacon.

Comfort Cookbook

2008-11-03T07:00:00.004-06:00

One of my favorite cookbooks is the Betty Crocker Bridal Edition. It is full of comfort foods that grandma and mom used to make like meatloaf, beef stew, mashed potatoes. It is a great place to go when I'm in the mood for something familiar. While it is the perfect book for the beginner I still go back to it for the basics. It even has great meal ideas for different occasions like parties, anniversaries, birthdays, etc. If you have the original Betty Crocker this one is a great addition. I could go on and on about it, but I need to get the chili for dinner going. (I'm trying the Wendy's recipe. I'll let you know how it goes.) Hope everyone had a safe and fun Halloween. I know we did camping. If you are having I camping itch I highly recommend Petit Jean. Everything just tastes so much better when you are on a campsite. We made Breakfast Burritos, Jalapeno Kabobs, Grilled Potatoes, Grilled Pizzas, Frito-pie, and Fajitas. Yummmmy!

The Great Pumpkin

2008-10-31T07:00:00.005-05:00

Awe one of my favorite traditions is Charlie Brown. Enjoy!

Jack-o-Lantern Pot Pie

2008-10-30T07:00:00.004-05:00

A while back I posted about my chicken pot pie. Well, I have given it a face lift. Instead of using the Bisquick I used one of those Pillsbury pie crust and made it into a jack-o-lantern. It was so much fun. Lately I have seen these really cute ghost mashed potatoes too. I just adore them. Halloween is so much fun b/c you can just be silly and it doesn't really matter. This year we are going camping so be ready for some scary stories when I get back. And a few campfire recipes!

Frightening Good Truffles

2008-10-29T07:00:00.008-05:00

Looking for a frightening good truffle? My sis, dad, and niece helped me make some oh so good ones for Halloween this year. A while back one of my good girl friends told me about these Oreo truffles. They are amazing. To crush the Oreos I put them in a food processor. Don't use the plastic bag method it is to messy. This year I decide to make some of my own. One lesson learned was to make them ahead of time to give them plenty of time to firm in the fridge. Nuts and coconut savings are the easiest to work with. I hope you guys enjoy.

What you need
8 ounces semisweet, cut into small pieces
3/4 cup heavy whipping cream
2 tablespoons unsalted butter
2 tablespoons almond extract
Toasted Coconut

How to do it
1. Place the chopped chocolate in a medium sized bowl. Set aside. 2. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and sit for 5 minutes. Stir with a whisk until smooth. Add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm for about 2-4 hours.
3. Place coconut shavings on a plate. With your hands form the chocolate into bite-sized balls. Roll the truffle in the coating and place on a wax lined baking sheet. Repeat until there is no more chocolate. Cover and place in the refrigerator until firm.

Fleur de lis Pumpkin

2008-10-28T07:00:00.005-05:00

Hurray! Pumpkin carving time. Last weekend Matt and I finally carved our pumpkins. It was so much fun. This year I decided to do my favorite symbol the fleur de lis. It is really easy to do. I just googled it, printed it out, and traced it. Matt did all the carving. The grocery store had this amazing carving kit. One of the tools in it was this saw like thing that traced the outline. It is one of the best inventions ever. Very easy to use. Happy Halloween Everyone!

Pie Slicer

2008-10-27T07:00:00.004-05:00

Last Friday my brother was in town and we went to to our favorite restaurant Babe's. My mom pointed out this really cool slicer they had to cut their pies. I just feel in love with it. You can buy your own at chefcentral.com for $24.99. Try making a "poison" apple pie this Halloween. To add a cute little touch buy a cookie cutter shaped as an apple to make a design on the top crust. Another idea is so make it with the regular crust but with your leftover dough cut out apples and add to the top.

Seven Layered Dip

2008-10-24T07:00:00.004-05:00

I love chips. So I am always looking for good dips to go with them. I have been making seven layer dip for years. I have recently added a few layers to make it really seven not just three sour cream, beans, and cheese. Grab the premade guac for this one to reduce time. This one is great for a couples game night. One of our favorite games is imaginiff. It is so much fun and pretty quick to play.

What you need
16 oz refried beans
4 oz green chilies
1 C guacamole
16 oz taco sauce, Taco Bell’s Mild
1½ C sour cream
2 C mexi cheese blend
4 oz sliced black olives
Tortilla chips

How to do it
Spread each ingredient in a shallow serving dish in the following order:

Layer 1: Refried Beans
Layer 2: Green Chilies
Layer 3: Guacamole
Layer 4: Taco Sauce
Layer 5: Sour Cream
Layer 6: Mexi Cheese
Layer 7: Black Olives
Serve with Tortilla Chips.

Quesadillas

2008-10-23T07:00:00.003-05:00

I could seriously live off Quesadillas. Matter of fact I did my freshman year in college. My dorms had the cafeteria with all the junkfood and I quickly feel in love with them. My sophomore year I would start to crave them. One night I was watching Emeril and he made them with this pepper jack cheese. I thought it was the best idea ever and that is what starting my cooking endeavor. Quesadillas are now a household staple. I like to mix it up and add just about anything mexican that is in my fridge.

What you need
8 large flour tortillas
1 C grated monterey jack jalapeno
1 C grated cheddar
1 small can chopped green chiles or bell pepper
1 tbsp vegetable oil
2 chicken breast cooked and chopped

How to do it
1. Sprinkle ¼ of each cheese and chicken over the top of four individual tortillas. Top the tortillas with the remaining four tortillas.

2. In a saute pan, heat 1 teaspoon of the oil. When the oil is hot, gently lay a quesadilla in the hot oil and pan-fry for 2 to 3 minutes on each side, or until golden brown.

3. Remove the quesadilla from the pan and repeat the cooking process for the remaining quesadillas.

Broccoli Rice Casserole

2008-10-22T07:00:00.006-05:00

Broccoli Rice Casserole is great for a crowd or just the fam. We split the recipe in half and it is the perfect amount to 2 dinners and 2 lunch leftovers. At first I was a little scared to try the Cheese Whiz but it the key to this one. After looking at about a million different ways to do this recipe about 95% of them were with the Whiz. It kinda makes me wonder what else can I do with it. Thanks to Matt's mom for help on this one!

What you need
1 stick margarine
1 can cream of mushroom soup
¼ C evaporating milk
1 large jar cheese whiz
1 package frozen broccoli
3 - 4 C cooked white rice

How to do it
1. Preheat oven to 350
2. Over meduim heat melt butter in skillet
3. Add milk, soup, cheese whiz to the skillet
4. After cheese melts add broccoli and rice. Stir ingredients.
5. Pour on greased baking dish and bake for 20 minutes

Four Cheese Pasta

2008-10-21T07:00:00.011-05:00

I just adore this recipe because it is a one dish wonder. I like to add grilled chicken but it is just as filling without. Since it is first boiled then baked be careful not to over cook but don't worry about it too much penne is really easy plus you just pop it in the oven for a little bit to melt the cheese. When switching out noodle types on recipes try to stay close to the family like penne and bowtie are pretty easy to switch as is spaghetti and fettuccine. To keep your pasta warm heat your serving bowl in the oven. I like to eat my pasta in a bowl that way you can use the sides to turn the noodles on my fork.

6 slices of bacon

½ small onion, chopped

2 minced garlic cloves

3 C chicken broth

1 C heavy cream

1 lbs penne

salt

ground black pepper

½ C grated Parmesan cheese

1 C can peas

1 C shredded Italian 4-cheese blend
1. Adjust oven rack to upper-middle position and heat oven to 500 degrees. Cook bacon in a dutch oven. Once crispy remove and place on paper towels. Add onion and garlic to the bacon grease and cook until the onion is soft.

2. Break the bacon into pieces. Add broth, bacon, cream, pasta, and ½ teaspoon of salt; cover and bring to a boil. Once boiling reduce heat to medium low and simmer, stir frequently.

3. Once pasta is tender about 15 minutes take off heat. Stir in Parmesan, shredded cheese, and peas. Season with salt and pepper. Bake for about 5 minutes.

Gifts under $20

2008-10-20T07:00:00.012-05:00

	One of my favorite gifts is a super cute apron. One of my favorite places to get them from is Anthropologie. You can also find really cute home-made ones one etsy.com like the one on the left from Boojiboo for only $18.75.
	For the ice cream lover there are this really cute ice cream sandwich makers from http://www.sporks.com/ for $14.97. You can also find them in stores like Williams Sonoma.
	A great way to hold those recipe cards that are piling up are in a simple photo album like this one. The 4 X 6 index cards fit perfect in them. One way to personalize the gift is to add one of your favorite recipes with a photo of the dish. You can find this one at Walgreens for only $12.99. If you wanting to spend more check this one out at renaissance-art.com.
	Magazines are a great gift that keep on giving. One of my favorites is Food & Wine. Other magazines I enjoy are Cook's Illustrated and Cook's County.
	For the wino of the group grab a few wine collars at Sur La Table for $12.95. These are great for red wines.

Date Night Friday: Strada

2008-10-17T07:00:00.008-05:00

So, after watching The Family Stone with Sarah Jessica Parker I was dying to try the dish she made Strada. This dish was brand new to me. So, I searched and searched to find out how to make it and this is what I gathered. Feel free to add or take away any parts that you like or don't. A lot of recipes called for onions, but you don't have to add them if you don't like them.

1 lb breakfast sausage
12 oz frozen hash browns
3 tbsp butter
6 eggs
2 ½ C milk
salt and pepper to taste
1 C grated monterey jack cheese with jalapeno peppers

1. Preheat oven to 350
2. In heavy skillet brown sausage. Once sausage in brown transfer to a plate with a paper towel on top to remove oil.
3. Melt butter in skillet with sausage fat. Add hash browns. Cook over medium high heat until golden brown.
4. In 2-quart baking dish layer sausage then hash browns.
5. Mix egg, milk, salt, and pepper in small bowl. Beat well.
6. Layer cheese on top of hash browns, then egg mixture.
7. Bake 50 minutes

Pigs in a Blanket

2008-10-16T07:00:00.013-05:00

I know it is weird but I'm not a sweets person. So, every time I go to a donut shop I get pigs in a blanket instead. I like them with a little mustard. Well you can have these cute little treats at home too. Plus they take no effort at all. The key is the Pillsbury Crescent - Recipe Creations. Recipe Creations are prefect for the holiday season coming up. You can pretty much make any appetizer with them. I just love how they are so versatile. Just use you imagination. Other great no fuss breakfast items Pillsbury has are their Grands Cinnamon Rolls. They now come in the freezer section in a resealable bag. Perfect for baking however many you need plus they even have minis! It can't get easier or more delicious than that. Stay tuned for more Recipe Creations ideas for the Holidays.

1 package smoky breakfast links (sausage)
2 packages Pillsbury recipe creations
favorite dipping sauce

1. Unroll crescent rolls.
2. Cut crescent into thirds to create 3 rectangles. Then cut diagonal to create 6 triangles. Repeat.
3. Roll each sausage in a strip of crescent dough starting one the large end. Place on ungreased cookie sheet.
4. Bake at 375° for 12 - 16 minutes or until golden brown.
5. Serve with barbecue sauce, ketchup, or mustard for dipping.

Sausage Roll

2008-10-15T07:00:00.009-05:00

A staple growing up in our house was a sausage roll on Christmas morning. It is one of my all time favorite traditions. My parents would wake up early and start cooking. Just the smell would wake me up. We would run down stairs to see what Santa brought. Then eat while we open presents. After every present was open I would get a few more slices and play with my new toys. In college when I would get home sick I would make a loaf and it would bring me back home. This recipe is great for a crowd.

1 package phillsbury hot roll mix
2 C mozzarella cheese
5 tbsp parmesan cheese, shredded
2 lbs breakfast sausage
1½ tbsp parsley flakes
½ tsp garlic powder
½ tsp onion powder
1 tsp oregano
2 eggs, beaten

1. Prepare hot roll mix as directed on package. Stop after rising the dough.
2. Brown sausage in medium size skillet on meduim heat.
3. While sausage is browning, combine other ingredients in large bowl.
4. Divide bread dough into two balls. Roll each ball into a rectangle. Spoon filling mixture onto dough rectangle. Roll up like a jelly roll.
5. Bake 30 minutes at 350 degrees.

Hard Boiled Eggs

2008-10-14T07:00:00.012-05:00

Ok, I was pretty bored one night and came across this hard boiled egg mold. I thought it was too funny. Perfect for if your kids that won't eat their eggs. You can find them on ichibankanusa.com.

So, when I first started making hard boiled eggs I would get a green layer around the yolk, but if done properly you can get the perfect egg. Some things I love to do with hard boiled eggs are egg salad sandwich, deviled eggs, and cobb salad. Here are some tips/steps to follow to get the perfect egg:

1. Check the eggs for any visible cracks; if so toss.

2. In a pan filled with water gently place the eggs in a single layer. Make sure the water covers eggs completely.

3. Over high heat, bring water just to a rapid boil. As soon as the water reaches a rapid boil, remove pan from heat and cover egg pan with a lid for 17-20 minutes.

4. Remove from heat and drain water. Add ice cubes and cold water to the pan with the eggs.

5. Check to make sure they are done by the spin test. (If it can stay up and spinning then it is ready)

6. Let eggs cool at least 10 minutes in cold water, then drain.

7. Now they are ready to peel. I gently crack it where the air pocket is normally on the larger end. Then peel under cold water.

Zoo Pancakes

2008-10-13T07:00:00.006-05:00

This week is Breakfast at Tiffanys. Not only is that my all time favorite movie but it is my favorite meal of the day. My dad would make the best Mickey pancakes in the world. I haven't been so lucky. Instead I found a heart shape mold for special occasions. Gooseberry Patch has the cutest zoo animal pancake pan ever. If you have room in your cabinets it is a must for little ones. For your pancake mix I like the Pioneer Brand. Take it up a notch and add strawberries or blueberries.

Babe's Chicken

2008-10-10T07:00:00.003-05:00

The best fried chicken in Dallas is at Babe's Chicken. Growing up they only had one location in a little town called Roanoke. I remember driving out there being so excited. We would take car loads of people. It was so much fun. A little shop next door serves the original Dr. Pepper that you have to try. A few months ago one opened up in Frisco right down the street from us. So, I'm excited. Anyways the original restaurant just serves fried chicken and chicken fried steak with all you can eat mashed potatoes, corn, rolls and salad. The new locations serve more dishes like roast beef and catfish. Plus they have added green beans with the sides. The salad there is to die for. They serve it with a sweet dressing that is amazing. One year we went there for my birthday and they made me wear a chicken hat. So, if you are ever in the Dallas area tried the Fried Chicken there.

Fried Pickles

2008-10-09T07:00:00.003-05:00

What? Yes fried pickles. I thought they were a little overboard before I tried them. They are actually very tasty. There were actually one of Elvis' fav treat. Although his were the beer batter kind these are my favs:

Pickles (your choice) (I like sliced dill)
2 egg whites, beaten
1 cup bread crumbs
1 teaspoon dried Oregano
1 teaspoon dried Parsley flakes
1 teaspoon Salt
1 teaspoon freshly ground Black Pepper

1. In a shallow dish, whisk together the egg white, salt, and pepper. Add a splash of water if the mixture is too thick. Place bread crumbs, oregano, and parsley in another shallow dish.
2. Thoroughly drain the juice off the pickles and dab excess juice off the pickle using a paper towel.
3. Coat each pickle with egg wash.
4. Coat each pickle with batter mixture.
5. Heat cooking oil to 375 degrees Fahrenheit.
6. Carefully drop pickles into the preheated oil. Stir occasionally and let cook until pickles float on the surface of the oil and turn golden brown. Generally, pickle slices take 2 to 3 minutes; spears take 3 to 4 minutes; and whole pickles take 6 to 7 minutes.
7. Remove pickles from oil and allow them to drain on paper towels.
8. Transfer to serving plate and serve with your favorite dip!

Chicken Parmesan

2008-10-08T07:00:00.001-05:00

6 oz angel hair pasta
2 large breasts, halved
to taste coarse-grained salt
to taste freshly ground black pepper
1 egg white
½ C italian bread crumbs
1 tsp each flip olive oil
1 jar tomato sauce
¼ C mozzarella, grated
¼ C grated parmesan

1. Pound the chicken breasts between 2 pieces of wax paper with the flat side of a meat mallet. Season the chicken with salt and pepper.
2. In a shallow dish, whisk together the egg white, salt, and pepper. Add a splash of water if the mixture is too thick. Place bread crumbs in another shallow dish.
Dip the chicken first in the egg white and then in the bread crumbs. Let the chicken rest on a rack for 5 minutes.
3. Bring a large pot of water to a boil. Add the salt.
4. Preheat oven to 375 degrees F.
5. In a large skillet, heat the olive oil over medium heat. Add the chicken and cook, turning once, until lightly golden, about 5 minutes per side.
6. Place a thin coating of tomato sauce in the bottom of a 9-by-13-inch baking dish. Lay the chicken over sauce. Cover the chicken with remaining sauce, sprinkle with Parmesan & Mozzarella cheese and bake until cheese is melted, about 5 to 10 minutes.
7. Add the pasta to water and cook until al dente.

Art of Frying

2008-10-07T07:00:00.002-05:00

1. One trick I like to use when frying is to smell it. When the aroma first hits the room it is time to flip and when you really start to smell the goodness of grease it is ready.

2. When I fry meat like chicken I like to put it to the bounce test to see if it is done. You take your tongs and poke it gently to see if it is still bouncy. If so it is still underdone and needs more time.

3. Have you ever noticed the first batch is always the best when frying in a pan. Well turn your heat down a little on the second and that should help you from burning it.

4. Overcrowding the deep fryer can result in greasy food. The more you add to the fryer the lower the oil temperature gets. Lower temperatures causes the food to absorb too much oil and become greasy. So, try small batches.

5. Try not to touch, flip, etc to much it might cause your batter to come off. Practice, practice, practice. It takes time to get it down. If it doesn't turn out the first time learn from that and try again.

Presto Cool Daddy

2008-10-06T07:00:00.003-05:00

The Texas State Fair is in full swing. We went out there and tried the fried bacon. It was pretty tasty. For those of you that have never been the state fair is known for frying the craziest things from Dr Pepper to this years pick bacon. After going this year it put me in a mood to fry everything in the house. I adore the deep fryer we got for our wedding. It makes the best french fries. One thing I do hate is the smell. My entire house is covered in the grease smell when I use it. I think you will get that with any fryer though. This week I will be frying chicken, jalapenos, and even pickles!

Pork Roast w/ Apple Gravy

2008-10-03T07:25:00.010-05:00

Okay, this one sounds weird but I swear it is tasty. I like it with a nice white wine, mashed potatoes, and green beans. Be careful not to over cook you want a little pink in the center.

2½ tsp rubbed sage
1½ tsp garlic salt
1 tsp ground ginger
½ tsp ground black pepper
1 boneless center-cut pork roast (about 3 pounds)
1 tbsp oil
2 C apple juice
2 packages pork gravy mix

1. Preheat oven to 350°F. Mix sage, garlic salt, ginger and black pepper in small bowl. Place roast in foil-lined roasting pan with fat side down. Brush entire surface with oil. Rub seasoning mixture evenly over roast. Pour apple juice into pan.

2. Roast 1¼ hours or until desired doneness, basting with pan juices every 20 minutes. Transfer pork to cutting board. Cover loosely with foil. Let stand 15 minutes before slicing.

3. Mix ⅔ cup of the juices from roasting pan and 1⅓ cups water (or enough liquid to measure 2 cups) in medium saucepan. Stir in Gravy Mixes. Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat to low; simmer 1 minute or until slightly thickened. Serve with pork roast.

Muffins

2008-10-02T06:24:00.010-05:00

Mix and Bake Muffins
I think these muffins came from the Dallas Morning News. They are super easy and super yummy. I like to make them on Sunday and enjoy them all week.

¼ C milk
¼ C vegetable oil
2 large eggs
15.2 oz package cinnamon streusel muffin mix
½ tsp ground cinnamon
8 ounces can crushed pineapple in juice
¾ peeled, grated granny smith apple
¾ C chopped toasted pecans
½ C raisins vegetable cooking spray
1 C powdered sugar
½ tsp grated lemon rind
1 - 2 tbsp fresh lemon juice

1. Preheat oven to 425 degrees F.

2. Whisk together first 3 ingredients until blended.

3. Remove and reserve streusel packet from muffin mix package. Stir together contents of muffin mix package and cinnamon in a large bowl. Make a well in center of mixture. Add egg mixture, pineapple, and next 3 ingredients, stirring just until moistened.

4. Place baking cups in muffin pans. Spray with cooking spray. Spoon batter into cups, filling two-thirds full. Sprinkle evenly with reserved streusel package.

5. Bake at 425 degrees for 18-23 minutes or until golden. Cool in pans on wire racks for 5 mins. Remove from pans and cool on wire racks.

6. Stir together powdered sugar, lemon rind, and lemon juice until smooth, and drizzle over tops of muffins.

Apple On A Stick

2008-10-01T07:23:00.006-05:00

Best Caramel Apple Ever
I made these once for v-day, but they are great for Halloween too.

6 granny smith apples
6 wooden sticks, not the flat kind the round skewer ones
14 ounce package individually wrapped caramels
2 tbsp water
½ tsp vanilla extract
1½ cups mini marshmallows
1½ cups chopped pecans
1 cup semisweet chocolate chips

1. Insert a wooden sticks into the stem end of each apple. Put apple on a lightly greased cookie sheet.

2. Combine caramels and water in a small saucepan over low heat. Cook and stir often until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel.

3. Sprinkle mini marshmallows and pecans on each apple. Place on the cookie sheet and chill in fridge until set.

4. Cook and stir chocolate in the microwave for 30 second intervals until melted and smooth. Drizzle over the apples and return them to the refrigerator until ready to serve.

Bobbing Apples

2008-09-30T07:21:00.005-05:00

Martha Stewart had a cute idea for some mood lighting. Every apple will float differently, so see how they balance in water before marking their topsides with a dot. Place the tea light over the dot, and trace around its circumference with a utility knife, inserting the knife vertically as deep as the tea light is tall. Set aside the light, cut the circle into sections, and scoop them out with a spoon. Squeeze lemon juice onto the cut surface to keep the apple from turning brown, and insert a tea light.

Apple Core

2008-09-29T07:12:00.006-05:00

It is finally apple season! This week is "Apple a Day." Today is all about the melon baller. Ever have a hard time getting the core out of your apple. Here is an easy way:

1. Cut the apple in half

2. Use a melon baller to scoop the insides out

3. Spread peanut butter on top and you are ready to go (optional)

It is that simple! If you don't have a melon baller a teaspoon works too. I have tried the apple corer you can by at like bed bath and beyond, but it never gets it all and it ends up being more work than need. Plus that thing is dangerous!

Aphrodisiacs - Guacamole

2008-09-26T07:18:00.006-05:00

Everyone knows chocolate and oysters are an aphrodisiac, but do you know what else is? Asparagus, Almonds, Avocados, Bananas, Basil, Eggs, Figs, and Foie Gras. Here is a New Mexico twist to good old Guacamole! Matt's dad made it for us one night and I got hooked. I take out the onion for personal preference.

3 avocados
1 tbsp miracle whip
8 oz cream cheese
1 tsp lime juice
2 tbsp onion, chopped
6 oz frozen green chiles, mild or hot
salt to taste

1. Mix all ingredients in a food processor
2. Serve with tortilla chips

Lasagna

2008-09-25T06:10:00.004-05:00

Grey's Anatomy premier tonight! This calls for a buy it and leave it. Costco has the perfect lasagna just for the occasion. Most local grocery stores have their own as well. It is perfect just throw it in the oven and enjoy. A perfect match with some texas toast and salad. Warning: the lasagna does take some time to cook so make sure you read the directions in plenty of time.

Football Season - Chex Mix

2008-09-24T07:26:00.003-05:00

Football season is back. Growing up my dad would always make what we called Chicken Food, to the world it is Chex Mix. Whoever came up with this idea is a genius. Last weekend I decided to spice things up a bit and go for an Asian inspired one. The recipe called for chickpeas. If you haven't had one you must go try it. It is nothing like I have ever had. They truly have a different flavor to them. It is kinda like a mini firework in you mouth. If you are shooting for the norm go with the one on the back of the Chex cereal box. That is my fav. It is pretty forgiving so feel free to add your own favorite snack to the mix.

Jalapenos

2008-09-23T07:48:00.009-05:00

How spicy do you like your peppers? Did you know you can prepare your pepper to be hotter or mild? It is really simple. When you cut it open you will see seeds in the middle. Most people think the heat comes from those but really it is the veins. Leave them for more heat...Strip them for less. Don't forget to stay away from your eyes after touching. Boy does that hurt.

Cupcake Holder

2008-09-22T07:26:00.006-05:00

I just love the idea of a cupcake holder. It is perfect for when you are bring cupcakes to a party plus it will keep them fresh. There are also individual sized ones at cupacake.com. They are perfect to send with your sweetie to work. You can also bring them on a picnic for an extra little treat. I found the one on the left from Crate and Barrel.

A muffin pan works as well. They don't hold as many but it works. If you are having troubles getting them out just use two knives and bring extra icing and topping with you. Even better just top them when you get there.

Prince Bistro

2008-02-22T22:22:00.009-06:00

A brand new concept restaurant opened in my neighborhood called Prince Bistro. It is an interesting idea where they combine cheap food, live music, and beer. While it isn't the worlds best it will satisfy your snack attack. The pizza was covered in toppings with a rather nice crust. Not as amazing as Fireside Pies, but it works. Their chips were my favorite. If salads are more your thing then you might like theirs. Next time I'm going to try the chefs salad. Prince Bistro is going for a cool hip atmosphere. It is more of a chain feel than hot trendy. Big screen tvs are everywhere plus there is outdoor dinning which I love for people watching. I give it a 3 out of 4. While they have room to improve I think givin the right ideas they could expand nation wide. http://www.princebistro.com/

Chicken Pot Pie

2008-02-21T22:08:00.006-06:00

Need a mix it and leave it meal? I don't think I even ever heard of chicken pot pie before I went to college. My husband introduced it to me. Boy was it fun trying different techniques for this one. There are so many great ways to go about it. Here is kinda what I came up with.

Ingredients:
2 tablespoons butter or margarine
1 (10 3/4-ounce) can condensed cream of chicken soup
1 cup milk
1/2 teaspoon poultry seasoning
1/2 cup cheddar cheese
2 1/2 cups chopped cooked chicken
1 can mixed veg, drained
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup original Bisquick mix
1 egg

Directions:
1. Heat oven to 400ºF.
2. Whisk cream of chicken soup, 1/2 cup milk, and 1/2 teaspoon poultry seasoning; cook over medium-low heat 3 to 4 minutes, stirring occasionally. Add Cheddar cheese, stirring constantly, until cheese melts. Stir in cooked chicken, vegetables, salt, and pepper. Cook over low heat, stirring often, 10 minutes or until thoroughly heated. Put mixture in casserole dish
3. Stir 1 cup Bisquick mix, ½ cup milk, and 1 egg in small bowl with fork until blended. Pour into casserole on top of chicken mixture.
4. Bake 30 minutes or until golden brown.

Chicken Fried Chicken

2008-02-20T21:52:00.005-06:00

I absolutely love Chicken Fried Chicken. I must have tried a dozen recipes before this one. The key is the Ritz crackers. I like to cook mashed potatoes and green beans for the sides.

Ingredients:
2 chicken breast
2 cups buttermilk
2 eggs, beaten
2 cups all-purpose flour
2 teaspoon dried thyme
2 teaspoons cayenne pepper
1 teaspoon salt
50 Ritz crackers, crushed
vegetable oil enough to cover 3/4 of the chicken

Directions:
1. Pound the chicken with a meat tenderizing mallet until they are very thin. Set aside.
2. In a shallow bowl, whisk the buttermilk and eggs. In a shallow dish, mix the flour, thyme, cayenne, and salt. Spread the crushed crackers on a large plate.
3. Heat oil in a large pan over medium-high heat. Cover the chicken in the flour mixture, shake off the excess, then dip in the buttermilk-egg mixture. Coat with crackers and then place in the pan. Fry the chicken until the crust is nicely browned and the chicken is cooked, about 5 to 7 minutes per side.* Serve immediately with white gravy.
*To see if it is done try poking the chicken to see if it is bouncy, but don't pierce the chicken. If the chicken doesn't bounce it should be done.