This recipe request came from my friend's Sharon's facebook account. I haven't made this salad in ages...and am adding the stuff to make this to my grocery shopping list this week.. I love love love this salad:) one of the reasons I haven't made this is because I eat it...lots and lots of it... like I can't keep out of it... always walking by thinking just one more bite... I sometimes double this and take it to a potluck gathering. You do want to let this sit for a couple of hours but this won't keep for days in the fridge. The apples do turn brown and water down the salad when left to sit a long time. But chances are once you taste it... it probably won't last that long..
I only use Granny Smith green apples for this. I have tried other apples and they turn mushy in this salad. Granny Smith apples keep their shape. Enjoy
Snickers salad
4 Snickers candy bars, chopped ( I save a small amount of this for garnishing the top)
2-3 Granny smith apples, washed cored and chopped
1 tub cool whip topping, thawed.
In bowl combine all of the ingredients (except remaining snickers for garnishing). Cover, place in the fridge and let sit for a couple of hours. Right before serving, stir salad well, and sprinkle top with remaining snickers. Enjoy
Friday, April 20, 2012
Saturday, April 14, 2012
Polish sausage potato hash
Hmm... didn't quite know what to call this recipe.... It is basically potatoes, onions, peppers and polish sausage... all yummy stuff... I make this and people have never had it but everybody seems to like it?? We really like it, and it's really easy..shhhh don't tell :) use what you have... if you like smoked sausage use it... whatever you like as always... you can add colored bell peppers, and other veggies (zuchini, summer squash etc..anything goes) It's a one pot meal which less clean up and dishes... a winner in my book :) I serve this with a vegetable and bread & butter...
Polish Sausage potato hash
1 package of Polish sausage (I use the pre-cooked kind) sliced
5-6 new Red potatoes, scrubbed and diced medium
1 small onion, peeled & diced medium
1/2 green pepper, seeded and diced medium
3 garlic cloves, peeled and sliced in half
2 T. bacon fat
1 T. white wine
1 T. water
seasonings of your choice, (I used kosher salt, pepper, & no salt garlic & herb seasoning)
In large skilled melt bacon fat. Add potatoes, onion, garlic & green pepper and seasoning. Stir coating all will fat. Cook for 2-3 minutes stirring often. Add wine and water cover pan and turn down. Stir occasionally for around 5 minutes until potatoes are almost soft. Turn up heat , add sausage (leave cover off) and cook until liquid is absorbed and sausage is hot and browned. Turn off heat. Enjoy
Polish Sausage potato hash
1 package of Polish sausage (I use the pre-cooked kind) sliced
5-6 new Red potatoes, scrubbed and diced medium
1 small onion, peeled & diced medium
1/2 green pepper, seeded and diced medium
3 garlic cloves, peeled and sliced in half
2 T. bacon fat
1 T. white wine
1 T. water
seasonings of your choice, (I used kosher salt, pepper, & no salt garlic & herb seasoning)
In large skilled melt bacon fat. Add potatoes, onion, garlic & green pepper and seasoning. Stir coating all will fat. Cook for 2-3 minutes stirring often. Add wine and water cover pan and turn down. Stir occasionally for around 5 minutes until potatoes are almost soft. Turn up heat , add sausage (leave cover off) and cook until liquid is absorbed and sausage is hot and browned. Turn off heat. Enjoy
Tuesday, April 3, 2012
Homemade Dressing (Stuffing)
Well it's holiday time... Easter week... and with every holiday I think about all of those good old holiday classics..and just about each and every holiday (well with the exception of 4th of July...cause it's way to hot to making stuffing...LOL) I want Stuffing.... I love love love it....there are countless ways to make it...with bread cubes, cornbread, sourdough bread (I don't like sourdough bread so that is not an option for me. yuck) but lots of varieties... and also lots of stuff you can put in it... celery, apples, onions, nuts, giblets from the turkey, sausage etc... I am a stuffing minimialist.... I like it with butter, celery, onions a little apple...sometimes a little sausage or giblets... and poultry seasoning and sage...love them both:) bread is another thing... I have cut loaves and loaves of bread by hand, and used the cubed bread croutons... (the bagged cubed bread is soooo much easier and it is yummy) but if you must you can cut the loaves of bread up... it's up to you... I say take the help when you can get it... but that's just me..... Enjoy
Homemade Stuffing (Dressing)
2 bags (12 oz each) bread cubes, sometimes called croutons
2 eggs, beaten
2 1/2 sticks butter, divided
5 stalks celery, cleaned trimmed and small diced
1 onion, small diced
1 apple (optional) washed and small diced**I leave the skin on
2 boxes chicken broth
seasonings of your choice ( I used a pinch of salt & pepper, poultry seasoning, & a pinch of sage, garlic & onion powder)
1/4 cup white wine
1 t worchester sauce
1 T olive oil (or bacon fat)
In saucepan add olive oil/bacon fat. Add celery, onion, & apple and a pinch of salt & pepper. Stir to coat veggies. Cook for around 5 minutes until they start to soften. Add chicken broth and 2 sticks of butter and remainder of seasonings, wine & worchester sauce. Bring to a boil, turn heat to low and simmer for around 10-15 minutes until vegetables are soft. In very large bowl pour in both bags of bread cubes. In pyrex heatproof measuring cup add eggs and whisk together. Next you need to temper the eggs, add a couple of tablespoonfuls of the hot broth mixture whisking well. Add another couple of tablespoonfuls of hot mixture whisking well. Pour egg mixture over bread cubes. Pour about 1/2 the hot mixture over the bread cubes. Stir well. Pour the remaining mixture slowly over all the bread cubes. Stir very well. Spray large baking dish. Preheat oven to 375. Pour dressing into the pan evening out the layer. Sprinkle top of stuffing mixture with a little poultry seasoning. Thinly slice the remaining 1/2 stick of butter and place over top of dressing. Bake uncovered for around 30 minutes, checking mixture and cook for around 15 more minutes until stuffing is golden brown. Enjoy
Homemade Stuffing (Dressing)
2 bags (12 oz each) bread cubes, sometimes called croutons
2 eggs, beaten
2 1/2 sticks butter, divided
5 stalks celery, cleaned trimmed and small diced
1 onion, small diced
1 apple (optional) washed and small diced**I leave the skin on
2 boxes chicken broth
seasonings of your choice ( I used a pinch of salt & pepper, poultry seasoning, & a pinch of sage, garlic & onion powder)
1/4 cup white wine
1 t worchester sauce
1 T olive oil (or bacon fat)
In saucepan add olive oil/bacon fat. Add celery, onion, & apple and a pinch of salt & pepper. Stir to coat veggies. Cook for around 5 minutes until they start to soften. Add chicken broth and 2 sticks of butter and remainder of seasonings, wine & worchester sauce. Bring to a boil, turn heat to low and simmer for around 10-15 minutes until vegetables are soft. In very large bowl pour in both bags of bread cubes. In pyrex heatproof measuring cup add eggs and whisk together. Next you need to temper the eggs, add a couple of tablespoonfuls of the hot broth mixture whisking well. Add another couple of tablespoonfuls of hot mixture whisking well. Pour egg mixture over bread cubes. Pour about 1/2 the hot mixture over the bread cubes. Stir well. Pour the remaining mixture slowly over all the bread cubes. Stir very well. Spray large baking dish. Preheat oven to 375. Pour dressing into the pan evening out the layer. Sprinkle top of stuffing mixture with a little poultry seasoning. Thinly slice the remaining 1/2 stick of butter and place over top of dressing. Bake uncovered for around 30 minutes, checking mixture and cook for around 15 more minutes until stuffing is golden brown. Enjoy
Saturday, March 31, 2012
German Chocolate Bars with Salted Caramel sauce
I got the recipe for these bars from my friend Angie over at a lil country sugar.... you all know Angie...I have blogged about her before..she is an absolute wonderful cook...check out her blog here. Angie sure knows her way around the kitchen.... thanks Angie for this wonderful recipe....
These bars were easy and yummy. I did make some changes to her recipe. I added 1/2 cup mini chocolate chips to the top, 1/3 cup coconut to the top & a 1/3 cup nuts (I used sliced almonds & pecans to the recipe). She used caramel ice cream topping (and I forgot to buy some at the store) so I decided to invent a caramel sauce... so you can use either they are both delicious.... I like my caramel a little "salty"... you know that sweet & salt thing together...YUM... but if you are not a fan of salty caramel just put in a slight pinch. I cooked my bars for 45 minutes, but I started checking them at 35. The outside was a light golden brown and the center was still a little runny when I moved the pan, but they firmed up upon sitting. I let them cool about an hour before making the caramel sauce (they were still slightly warm when I served them). Also when making these instead of dirtying 2 separate bowls & sets of beaters, I just ran them under hot tap water between steps (less dishes to do and no cross contamination since they were getting baked...safety first :) Enjoy these bars...
German Chocolate Bars with Salted Caramel sauce
1 box chocolate cake mix
1 cup butter, melted & divided
3 eggs, divided
1 pkg cream cheese, softened (I use 1/3 less fat kind)
1 T. vanilla
1 lb. confectioners sugar
1 1/3 cups shredded coconut, divided
1 1/3 cups nuts ( I used 1/2 chopped pecans & sliced almonds), divided
1/2 cup mini chocolate chips
Preheat oven to 350.
Spray a 13 X 9 pan with non stick spray. In large bowl place cake mix, 1/2 cup butter, and 1 egg. Mix well with electric mixer. Pat mixture into the bottom of the pan. Rinse bowl and beaters under hot water. Add cream cheese, beating well with mixer until fluffy. Add in eggs and vanilla beat well. Beat in 1/2 cup butter and powdered sugar. Stir in 1 cup coconut & 1 cup nuts. Pour mixture over cake mixture. Sprinkle top of batter with remaining 1/3 cup each coconuts and nuts, and 1/2 cup mini chocolate chips. Bake at 350 for 45 minutes (start checking at 35 minutes) or until outside is golden brown (center will be soft but will firm up upon cooling). Remove from oven and let cool around an hour. Make caramel sauce.
Salted Caramel Sauce
1/2 cup packed brown sugar
1/4 cup light corn syrup
1/8 cup water
1/2 t kosher salt
1/2 t cornstarch
1 t vanilla
1 t butter
1 t half and half
In saucepan add brown sugar, corn syrup, water, salt & cornstarch. Stir well and cook over medium heat until bubbly. Cook for 4-5 minutes. Turn off heat and add vanilla, butter and half and half. Whisk until butter is melted and sauce is combined. Drizzle over pieces of the german chocolate bars. Enjoy
These bars were easy and yummy. I did make some changes to her recipe. I added 1/2 cup mini chocolate chips to the top, 1/3 cup coconut to the top & a 1/3 cup nuts (I used sliced almonds & pecans to the recipe). She used caramel ice cream topping (and I forgot to buy some at the store) so I decided to invent a caramel sauce... so you can use either they are both delicious.... I like my caramel a little "salty"... you know that sweet & salt thing together...YUM... but if you are not a fan of salty caramel just put in a slight pinch. I cooked my bars for 45 minutes, but I started checking them at 35. The outside was a light golden brown and the center was still a little runny when I moved the pan, but they firmed up upon sitting. I let them cool about an hour before making the caramel sauce (they were still slightly warm when I served them). Also when making these instead of dirtying 2 separate bowls & sets of beaters, I just ran them under hot tap water between steps (less dishes to do and no cross contamination since they were getting baked...safety first :) Enjoy these bars...
German Chocolate Bars with Salted Caramel sauce
1 box chocolate cake mix
1 cup butter, melted & divided
3 eggs, divided
1 pkg cream cheese, softened (I use 1/3 less fat kind)
1 T. vanilla
1 lb. confectioners sugar
1 1/3 cups shredded coconut, divided
1 1/3 cups nuts ( I used 1/2 chopped pecans & sliced almonds), divided
1/2 cup mini chocolate chips
Preheat oven to 350.
Spray a 13 X 9 pan with non stick spray. In large bowl place cake mix, 1/2 cup butter, and 1 egg. Mix well with electric mixer. Pat mixture into the bottom of the pan. Rinse bowl and beaters under hot water. Add cream cheese, beating well with mixer until fluffy. Add in eggs and vanilla beat well. Beat in 1/2 cup butter and powdered sugar. Stir in 1 cup coconut & 1 cup nuts. Pour mixture over cake mixture. Sprinkle top of batter with remaining 1/3 cup each coconuts and nuts, and 1/2 cup mini chocolate chips. Bake at 350 for 45 minutes (start checking at 35 minutes) or until outside is golden brown (center will be soft but will firm up upon cooling). Remove from oven and let cool around an hour. Make caramel sauce.
Salted Caramel Sauce
1/2 cup packed brown sugar
1/4 cup light corn syrup
1/8 cup water
1/2 t kosher salt
1/2 t cornstarch
1 t vanilla
1 t butter
1 t half and half
In saucepan add brown sugar, corn syrup, water, salt & cornstarch. Stir well and cook over medium heat until bubbly. Cook for 4-5 minutes. Turn off heat and add vanilla, butter and half and half. Whisk until butter is melted and sauce is combined. Drizzle over pieces of the german chocolate bars. Enjoy
Thursday, March 29, 2012
Beans 2 ways
It has returned to a little cold spring like weather here in Michigan. When I say returned we had an early spring present of 70 & 80 degree weather in March (I still can't believe it :).. it was so wonderful in March to have the windows open and enjoy going outside. But back to reality and a little 30 & 40 degree (which is normal) weather. So since I was a little chilly the last couple of days with freezing temps I thought what about some soup... and as I was looking around the freezer I saw some ham hocks that needing cooking and a thick slab of bacon that also needed using. I thought beans.....which made me want both bean soup & cornbread, and also thinking ahead to summer and wanting slow cooked baked beans in the oven, thick and rich with molasses,brown sugar, onions and bacon in them...yummmm so as they say... why not have 2 meals with one base cooking... So I made a huge pot of beans and cooked them together and then separated them into 2 different things... easy ... I made the big pot of beans one day let them cool, refrigerated them overnight and made soup and baked beans the next day...YUM you can just make the soup, or just cook the beans and make a huge pot of beans...(the base bean recipe is delicious served over a big scoop of hot white rice) a big ladelful of beans and a few dashes of hot sauce.. served with hot cornbread... your choice... I serve the beans with cornbread... Enjoy
Beans
2 lbs. northern beans, soaked completely covered in water for 4-5 hours or overnight
10 cups water
2 onions, quartered
3 whole cloves of garlic, peeled
3 stalks of celery .washed and ends trimmed, cut into big chunks
1/2 cup baby carrots
2 bay leaves
3 beef bullion cubes
1 12 oz. can V8 vegetable juice
2 ham hocks (can use smoked or unsmoked)
1 large piece of whole slab bacon, diced medium
seasonings of your choice (I used regular & seasoned salt, pepper & a pinch of red pepper flakes)
Drain beans and discard soaking water. In very large stockpot add remaining ingredients and bring to a full boil. Turn down heat to low and simmer for around 3 hours stirring often. Turn off heat and let beans completely cool. Mixture will be thick. Refrigerate overnight. Remove most of the hardened fat off of the top. Take out ham hocks and remove meat from them (discard bones and skin). Shred meat and save.
Bean Soup
1 carton of beef stock
2 T. molasses
2 T brown sugar
1 T worchester sauce
1T. white wine
salt & pepper to taste
couple of dashes of hot sauce
1/2 the beans,bacon and liquid from recipe above
veggies from the mixture above (remove and coarsely chop) add to soup pot
1/2 the meat from the ham hocks
Add all of the ingredients to a big stock pot. Bring to boil and simmer for around 20 minutes. Taste & adjust seasonings if necessary. Enjoy
Oven Baked Beans
1/2 beans (with the bacon in it) and about 1 cup liquid (put the remaning liquid into the soup)
1 onion, small diced
1/2 cup molasses
1/2 cup brown sugar
1/4 maple syrup
1/2 beef stock (adding an additional 1/2 cup if necessary in last hour of cooking)
1 T worchester sauce
1 T Red wine
1/4 cup ketchup
1 T mustard
6-8 strips of raw thick sliced bacon
1 T. vinegar
seasonings of your choice (I used salt & pepper, pinch of cinnamon,nutmeg & red pepper flakes)
Grease a large baking dish. Add remaining ingredients and stir very well. Cover dish (with foil or dish lid) and bake at 300 for around 2 hours stirring every 30 minutes. If mixture is dry add another 1/2 cup of beef stock Place raw bacon on top and bake(uncovered) for 1 hour. Taste and adjust seasonings if necessary. Enjoy
Beans
2 lbs. northern beans, soaked completely covered in water for 4-5 hours or overnight
10 cups water
2 onions, quartered
3 whole cloves of garlic, peeled
3 stalks of celery .washed and ends trimmed, cut into big chunks
1/2 cup baby carrots
2 bay leaves
3 beef bullion cubes
1 12 oz. can V8 vegetable juice
2 ham hocks (can use smoked or unsmoked)
1 large piece of whole slab bacon, diced medium
seasonings of your choice (I used regular & seasoned salt, pepper & a pinch of red pepper flakes)
Drain beans and discard soaking water. In very large stockpot add remaining ingredients and bring to a full boil. Turn down heat to low and simmer for around 3 hours stirring often. Turn off heat and let beans completely cool. Mixture will be thick. Refrigerate overnight. Remove most of the hardened fat off of the top. Take out ham hocks and remove meat from them (discard bones and skin). Shred meat and save.
Bean Soup
1 carton of beef stock
2 T. molasses
2 T brown sugar
1 T worchester sauce
1T. white wine
salt & pepper to taste
couple of dashes of hot sauce
1/2 the beans,bacon and liquid from recipe above
veggies from the mixture above (remove and coarsely chop) add to soup pot
1/2 the meat from the ham hocks
Add all of the ingredients to a big stock pot. Bring to boil and simmer for around 20 minutes. Taste & adjust seasonings if necessary. Enjoy
Oven Baked Beans
1/2 beans (with the bacon in it) and about 1 cup liquid (put the remaning liquid into the soup)
1 onion, small diced
1/2 cup molasses
1/2 cup brown sugar
1/4 maple syrup
1/2 beef stock (adding an additional 1/2 cup if necessary in last hour of cooking)
1 T worchester sauce
1 T Red wine
1/4 cup ketchup
1 T mustard
6-8 strips of raw thick sliced bacon
1 T. vinegar
seasonings of your choice (I used salt & pepper, pinch of cinnamon,nutmeg & red pepper flakes)
Grease a large baking dish. Add remaining ingredients and stir very well. Cover dish (with foil or dish lid) and bake at 300 for around 2 hours stirring every 30 minutes. If mixture is dry add another 1/2 cup of beef stock Place raw bacon on top and bake(uncovered) for 1 hour. Taste and adjust seasonings if necessary. Enjoy
Sunday, March 25, 2012
Baked FrenchToast Casserole
We love french toast at our house. I love to make it even easier for my family of 5 by making it in a casserole form. Easy and let the oven do all the work.... You can use whatever kind of bread that you like, I use either white or wheat regular old sliced bread and I always throw in about a 1/4 of a loaf of cinnamon raisin bread to jazz it up, use what you like. You can always add fruit to this, or raisins mixed in with the bread, lots and lots of variations. I serve this with sliced polish sausage sauteed until browned in a skillet;(my 6 year old calls these "silver dollar" sausages cause they look like their the size of silver dollar coins...LOL anyway I like the contrast of some meat with french toast, it can be whatever you like, bacon, ham, sausage. I serve this with maple syrup. Enjoy
Baked French Toast Casserole
1 loaf sliced bread, crust removed, torn into pieces
1/4 loaf cinnamon raisin bread, crust removed, torn into pieces
2 cups milk
6 eggs
1/2 t cinnamon (plus more for sprinkling on top of casserole)
1/3 cup EACH brown & white sugar (plus a little more brown sugar for sprinkling on top of casserole)
1 stick of cold, butter, thinly sliced
pinch of salt
1 t vanilla
maple syrup
Heat oven to 350. Spray a 13 x 9 pan with nonstick cooking spray. Place torn bread pieces into pan, mixing to distribute the raisin bread throughout the pan. In a large mixing bowl add eggs, both sugars, salt & vanilla whisk very well until mixed. Whisk in milk, mixing well. Drizzle mixture over the bread. Push down on the bread to completely cover with egg mixture. Wash hands. Sprinkle a little additional cinnamon & couple of tablespoonfuls of brown sugar over top. Place slices of cold butter over the top of the casserole. Bake for 50-55 minutes until slightly puffed and light brown (the center will be like custard). Remove from oven and serve. Drizzle each serving with maple syrup. Serve with meat of your choice. Enjoy
Baked French Toast Casserole
1 loaf sliced bread, crust removed, torn into pieces
1/4 loaf cinnamon raisin bread, crust removed, torn into pieces
2 cups milk
6 eggs
1/2 t cinnamon (plus more for sprinkling on top of casserole)
1/3 cup EACH brown & white sugar (plus a little more brown sugar for sprinkling on top of casserole)
1 stick of cold, butter, thinly sliced
pinch of salt
1 t vanilla
maple syrup
Heat oven to 350. Spray a 13 x 9 pan with nonstick cooking spray. Place torn bread pieces into pan, mixing to distribute the raisin bread throughout the pan. In a large mixing bowl add eggs, both sugars, salt & vanilla whisk very well until mixed. Whisk in milk, mixing well. Drizzle mixture over the bread. Push down on the bread to completely cover with egg mixture. Wash hands. Sprinkle a little additional cinnamon & couple of tablespoonfuls of brown sugar over top. Place slices of cold butter over the top of the casserole. Bake for 50-55 minutes until slightly puffed and light brown (the center will be like custard). Remove from oven and serve. Drizzle each serving with maple syrup. Serve with meat of your choice. Enjoy
Thursday, March 22, 2012
Tag & I'm "IT"
I have been tagged by Marsha at "The better baker"... check her out here... this is a just for fun tag... to get to know the person behind the blog. Here are the Revised rules for the game: Thinking I already broke one cause I don't know how to post a picture of me...just look on the side of my profile...my facebook pic is there...LOL...and I really don't know that many bloggers so I only have a couple I am sending this too..sorry.....Have fun with this....
2. Answer the questions the person who tagged you, asked.
3. Create eleven new questions for the people you tag.
4. Contact them and let them know they have been tagged.
So onto the answering :)
1. Name a kitchen tool you wouldn't want to live without. Whisk
2. Do you have children/grandchildren? If so, how many? 3. 1 have a 19 year old son Charlie, a 2 year old son Jackson & a 6 year old step son Dakota
3. Do you consider yourself to be organized? Yikes...somewhat..but with a 2 year old going behind me constantly... it sure doesn't look like it. LOL
4. What's your favorite household cleaner? Clorox Bleach
5. Are you a city gal or a country gal? Country Gal :)
6. Have you accomplished something in particular that you're proud of? Besides my children, I have my real estate license...
7. What's your favorite board game? Monopoly
8. How long have you been a blogger? 2 years
9. What is your favorite dessert recipe? I so love desserts and have so many to choose from...cowboy cookies (see the recipe in the 2011 section) I love those things.....
10. Do you have a special talent? ummm.... cooking...LOL
11. Have you ever won anything? If so, what? I won a 50/50 drawing of almost $400 several years ago :) and won a 10-speed bike from the Boy Scouts....
Here are my 11 questions :
1. Why & what motivated you start writing a food blog?
2. What's your favorite food?
3. What's your favorite dessert?
4. Do you have any children? & if so do they share your love of cooking?
5. What hobbies/activities do you do in your spare time?
6.What city & state do you live in?
7. What state where you born in?
8.How many children were in your family? And where (birth order do you fit in?)
9.What do you do for a living?
10.How many blogs do you write?
11.Where is your favorite place that you have visited and why?
The blogs I am choosing are:
A Lil' country sugar
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