Angel Food Cake

• 1 cup cake flour (spooned and leveled)
• 1/4 teaspoon salt
• 12 large egg whites, room temperature
• 1 teaspoon cream of tartar
• 1 1/4 cups sugar
• 2 teaspoons pure vanilla extract
• Berries and Cream, for serving

DIRECTIONS

1. Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.

    WATCH: How to Measure Flour

2. Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in
   the mixture by cutting down the center and coming up the sides.

3. Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.

VARIATIONS

Craving chocolate? Replace 1/4 cup cake flour with 1/4 cup unsweetened cocoa powder; reduce vanilla extract to 1 teaspoon.

Comfort Cajun Casseroles

1 lb bulk sausage, hot
6 slices bread, stale
1/2 cup each red and green bell pepper, chopped
1 cup shredded cheddar cheese
6 eggs
1-1/4 cup milk
1/4 cup Southern Comfort®
1 tsp dry mustard
1/2 tsp. each salt, nutmeg, grated
1/4 tsp celery salt
pinch ground cloves

 

      Heat oven to 350ºF (175ºC).  Brown sausage with peppers and onions in skillet; drain.  Cut bread into small cubes and cover bottom of buttered 2-qt. casserole.  Sprinkle cheese over bread, add sausage.  Slightly beat eggs and milk, Comfort and seasonings.  Add to casserole and cover.  Refrigerate several hours, then bake 70 minutes.  Makes 4 servings.

Homemade BBQ Sauce

3/4 cup light corn syrup
1/2 cup each tomato paste, white vinegar
3 tbsp. each molasses, brown sugar
1 tsp. liquid smoke
1/2 tsp. salt
1/4 tsp. each onion powder,
black pepper
1/8 teaspoon garlic powder

      Combine all ingredients in a saucepan; mix well.  Over medium-high heat, bring just to boil; lower heat and simmer 1 hour, stirring occasionally. 

Pickled Eggs

:
1 gal. jar with lid
2 jars pickled beets, whole or sliced
2 dozen hard cooked eggs, peeled
2 medium onions, sliced into rings
2 cups apple cider vinegar
2 tsp.  celery seed
3 cups sugar
1 (3") cinnamon stick
1/4 tsp. whole cloves
2 bay leaves
enough: water
Directions:
      Put beets with juice, eggs, onions, vinegar in jar.  Mix sugar, spices; pour into jar.   With long- handled spoon, gently stir.  Add water to within 3" of lid.  Place in refrigerator to pickle 3 - 5 days.  Makes 48 pickled eggs.

Jambalaya

1 cup mushroom pieces, optional
1 teaspoon minced garlic clove
1/2 small onion, diced
1/2 green bell pepper, cut into chunks
3 cups chicken broth
1/2 lb. kielbasa, fully cooked
2 teaspoons butter
1 1/2 cups white rice
15 ounce diced tomatoes
Cayenne pepper, to taste

Cut sausage into small pieces. Melt butter; sauté garlic, onion, bell pepper, and mushrooms in large Fry Pan, over medium heat for 5 to 10 minutes or until onions are translucent. Add sausage and cook another a few more minutes. Add rice, sausage or shrimp, vegetables, chicken broth, diced tomatoes, and cayenne pepper to pan. Stir briefly to evenly distribute all ingredients. Cover and bring to a boil, reduce to simmer for 10 minutes or until rice is cooked thru. Remove from heat; let sit for 10 minutes.

Variations:
In place of diced tomatoes, increase the chicken broth to 4 cups and use a 5 oz. can of tomato paste in place of the diced tomatoes.
Use ½ lb. shrimp, fully cooked in place of Kielbasa.

Pineapple-Applesauce Cake

Total Time:
1 hr 10 min
Prep:
15 min
Inactive:
15 min
Cook:
40 min
Yield:8 servings
Level:Easy

Ingredients
Glaze:
1 tablespoon light whipped butter or light buttery spread
1/4 cup brown sugar (not packed)
Cake:
1/2 of an 18.25-ounce box (about 1 1/2 cups) moist-style yellow cake mix
1 1/2 teaspoons baking powder
1/2 cup club soda
1/4 cup no-sugar-added applesauce
7 pineapple rings packed in juice, drained
7 maraschino cherries
Directions
Preheat the oven to 350 degrees F. Spray a round cake pan with nonstick spray (butter flavored, if available) and set it aside.
To make the glaze: Put butter in a small microwave-safe bowl and microwave for about 15 seconds, just until melted. Add brown sugar and mix well. Set aside.
To make the cake: Combine cake mix with baking powder in a large bowl. Mix well with a hand mixer. Add club soda and applesauce, and stir until smooth. Set aside.
Spread glaze evenly along the bottom of the cake pan. Blot pineapple rings and cherries with paper towels to remove any excess moisture. Lay the pineapple rings in an even layer in the cake pan, and place one cherry in the center of each pineapple ring.
Evenly pour the batter into the cake pan over the fruit layer. Bake in the oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
Allow the cake to cool for 15 to 20 minutes, until just slightly warm. Firmly and securely place a large plate over the pan, and carefully flip so the plate is on the bottom. Gently lift the pan to release the cake. If you have trouble releasing it, pop it in the oven for a few minutes.
Cut into 8 slices ....

SLOW COOKER JALAPENO POPPER CHICKEN TAQUITOS

3-4 chicken breasts, frozen or thawed
8 ounces cream cheese
⅓ cup jarred whole or sliced jalapenos, roughly chopped
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon cumin
16 taco-sized tortillas
1½ cups shredded cheese (colby jack, monterey jack, Mexican blend, mozzarella – use your favorite)
optional toppings: fresh cilantro, additional jalapenos, dipping sauces such as ranch or salsa.

INSTRUCTIONS
Add chicken, ½ cup water, cream cheese, jalapenos, garlic powder, salt, and cumin to crockpot. Cover and cook on low for 6-8 hours or on high 3-4 hours. (lesser times are for thawed chicken, greater times for frozen chicken) minutes before serving, preheat the oven to 425 and grease a baking sheet with cooking spray. Use two forks to shred chicken and stir it in with the other contents of the crockpot. Heat tortillas in the microwave for a few seconds to soften them up, this will make them easier to work with. Sprinkle cheese in the middle of each tortilla (just divide the cheese evenly between all of the tortillas). Top cheese with 2-3 tablespoons of shredded chicken mixture. Roll tortillas tightly into a log-shape taquito. Place taquitos on baking sheet and spray heavily with cooking spray. Bake 10-15 minutes until cheese is melty and tortillas begin to brown. (For crispier taquitos, switch the oven to broil for 2-3 minutes watch carefully so they don't burn)
Serve warm with dipping sauces and toppings if desired.

MUSICAL FRUIT MELODIES

MUSICAL FRUIT MELODIES
2 c. chunked fresh pineapple 1 firm lg. banana peeled, sliced 1 c. seedless grapes 1 orange, peeled and sliced 1 red apple, cored and sliced 1 c. pitted prunes 1 c. pitted dates DIPPING SAUCE: 1 carton (8 oz.) low-fat vanilla yogurt 1 c. chopped strawberries Arrange fruit on platter. Combine yogurt with strawberries in small bowl. Put bowl on platter in center. Makes 8 servings

Cheesy Chicken and Rice Green Chile Enchiladas

 

4 cups cooked rice
3 cups diced cooked chicken, I used a combination of dark and white meat
28 ounces crushed tomatoes
28 ounces petite diced tomatoes
Optional: 1 1/2 cups cooked black beans or (1) 14 ounce can, drained
3 tablespoons4 cups cooked rice
3 cups diced cooked chicken, I used a combination of dark and white meat
28 ounces crushed tomatoes
28 ounces petite diced tomatoes
Optional: 1 1/2 cups cooked black beans or (1) 14 ounce can, drained
3 tablespoons Mexican spice mix (taco seasoning can be substituted) Recipe Below
1 cup roasted and peeled, finely chopped green chile (substitute frozen or canned if fresh is unavailable)
18 white corn tortillas, cut into wedges (as pictured below)
2 cups green chile sauce
2 cups additional green or red chile sauce
6 cups shredded cheese mix of your choice (pepper-jack, Monterrey jack and cheddar all work well)
Optional: sour cream and tortilla chips for serving

Preheat the oven to 350 degrees. In a large mixing bowl, combine the rice, chicken, beans, tomatoes, green chile and spices. Pour 1 cup of the green chile into the bottom of a deep 9x13 dish (or 2 smaller dishes). Layer the tortilla wedges across it and then spread 1/3 of the chicken and rice mixture on top of the tortillas. Sprinkle generously with cheese. Layer more tortillas across the top and pour 1 cup of red or green sauce across the tortillas. (taco seasoning can be substituted)
1 cup roasted and peeled, finely chopped green chile (substitute frozen or canned if fresh is unavailable)
18 white corn tortillas, cut into wedges (as pictured below)
2 cups green chile sauce
2 cups additional green or red chile sauce
6 cups shredded cheese mix of your choice (pepper-jack, Monterrey jack and cheddar all work well)
Optional: sour cream and tortilla chips for serving

Preheat the oven to 350 degrees. In a large mixing bowl, combine the rice, chicken, beans, tomatoes, green chile and spices. Pour 1 cup of the green chile into the bottom of a deep 9x13 dish (or 2 smaller dishes). Layer the tortilla wedges across it and then spread 1/3 of the chicken and rice mixture on top of the tortillas. Sprinkle generously with cheese. Layer more tortillas across the top and pour 1 cup of red or green sauce across the tortillas.

 

 

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Homemade Mexican Spice Mix / Taco Seasoning Mix

 (large batch printable recipe)

4 tablespoons of chili powder, I used NM Red Chili Powder

1 teaspoon red pepper flakes

¼ teaspoon cayenne pepper

1 teaspoon oregano

2 teaspoons smoked paprika

2 tablespoons ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

In a small bowl, stir together all of the spices. Store the seasoning mix in an airtight container. I keep mine in a glass mason jar in my spice cabinet.

Roasted Carrots with Garlic and Onion

1-2 pounds new baby carrots, ends trimmed to 1" and scrubbed well
extra virgin olive oil 
new baby onion or 2-3 green onions sliced very thin
2 large cloves garlic, minced
kosher salt, to taste
cayenne pepper, to taste

Preheat the oven to 400 degrees. Place the clean carrots in a large mixing bowl and drizzle with oil. Toss with your hands to coat thoroughly. Add the onions, garlic and spices. Toss well to coat the carrots with the little bits of onion, garlic and spices. Spread the carrots across a silpat lined or foil lined baking sheet and top with any onions or garlic remaining in the bowl. Sprinkle with additional salt if desired.

Bake for 15 minutes, or until the carrots are tender when pressed with a fork. Enjoy!

Caramelized Brussels Sprouts

1 tablespoon olive oil
1 large clove garlic, minced
20 small brussels sprouts, sliced as thinly as possible
1/4 teaspoon kosher salt
2 tablespoons brown sugar, I used dark brown, but light or dark should work

Heat the olive oil in a large skillet, over medium high heat. Add the garlic and saute just until fragrant, about 30 seconds. Add the brussels sprouts and stir gently to coat with oil. Continue sauteing until the brussels sprouts are bright green and tender, about 5-6 minutes. Remove from the heat. Add the salt and brown sugar and toss to combine. Enjoy!

I appologize for being gone so long..

 

 

 

 

We moved last and I just got wifi back today..

 

Thanks , Mz Bizkit  :)

 

Fried Okra

• Approx 4 Cups Okra (fresh or frozen, sliced)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup cornmeal (self rising or plain)
• 1/4 cup vegetable oil

Thaw okra. Sprinkle cornmeal over okra. Salt and pepper to taste. Stir okra to cover with cornmeal. Heat approx. 1/4 cup oil in skillet until hot. Dip okra from bowl with slotted spoon into oil. (Leave the extra cornmeal in the bowl and throw away.) Stir occasionally and cook until okra is brown and crisp. Take out of oil with slotted spoon.

Fuss Free Fried Chicken

• 3-4 pounds Bone in, skin on chicken pieces such as breasts, legs, or leg quarters
• Large, Deep cast iron pan
• Oil, for frying (vegetable, corn, or peanut are good choices)
• 2 cups all purpose flour (if you have self rising, that will work just fine, too)
• Seasoning: 1-2 packages Ranch Dressing mix (or 1 tablespoon of salt and 1/2 tablespoon pepper in it's place)

Instructions

1. Pour oil to a depth of 1/4 - 1/2 of an inch into a deep cast iron frying pan or dutch oven. Place in oven and preheat to 450. It is very important that your skillet be in your oven while it preheats.
2. In a shallow dish, stir together flour and seasonings (either ranch dressing mix or salt and pepper, or seasonings of your choice).
3. In another shallow baking dish, pour about 1/4 inch of milk.
4. Dip each piece in the milk to coat all sides, then into the flour mixture, then milk again, and flour mixture again. Place on platter when done.
5. Five minutes after oven is preheated, remove your skillet and carefully, (using tongs) place each piece of chicken in the skillet, positioning so that they don't touch.
6. Return to oven for 40 minutes. Remove from oven, use tongs to flip each piece of chicken over, and return to oven for 15 minutes more.
7. Remove to drain onto paper towel lined platter. Enjoy hot or cold.

Warm Cinnamon Pudding Cobbler

• 1 cup self rising flour
• 3/4 cup sugar
• 1/2 cup milk
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla
• 1+3/4 teaspoons ground cinnamon
• 3/4 cup brown sugar
• 1+3/4 cup hot water

 

1. In a medium bowl, stir together flour, sugar, milk, oil, vanilla, and 1 teaspoon of the cinnamon. Stir until smooth. Spread batter into an 8x8 baking dish that has been sprayed with cooking spray or lightly greased.
2. In a small bowl, stir remaining cinnamon and brown sugar. Sprinkle this mixture over the top of your batter.
3. VERY SLOWLY pour the hot water over the batter by pouring it gently from a corner of the dish.
4. Bake at 350 for 40-45 minutes. Allow to cool a few minutes before serving. Top with whipped cream or ice cream, if desired.

Frito Pie Huevos Rancheros

Huevos Rancheros, made our way

As a breakfast or as a dinner, I love this meal for so many reasons. It is delicious. It is EASY. It requires little to no prep in advance. I love it the most though, because it is the absolutely perfect meal for those nights when I am so distracted with baking and playing with my new dehydrator that I forget to thaw meat or even cook the meal I planned in advance. I can have this meal on the table in 30 minutes or considerably less every time. Everyone, including the baby, likes it and it is easily adapted to suit individual tastes. It is my oldest son's most often requested breakfast and dinner.

Huevos Rancheros, made our way
recipe adapted from several different recipes at For the Love of Cooking, thanks again Pam!

4 baked potatoes - diced into half inch pieces (I like to bake a few extra potatoes whenever I am making them for a dinner and leave them in the fridge for this recipe.) If you don't have pre-cooked potatoes, the frozen bags of diced hash browns work well too.
1.5 cups cooked pinto, red or black beans (or 1 can drained and rinsed)  
4-6 eggs
1/2 cup cheddar cheese - shredded
 Salt and pepper to taste
Red or green chile sauce or salsa
Flour tortillas

Optional additions:
1/4 cup onion - finely diced
1/2 cup red/orange/yellow/green bell pepper - finely diced
Bacon or sausage - cooked and crumbled

Drizzle olive oil (or use bacon grease) in a large skillet and add the diced potatoes. Cook for 10 minutes over medium heat, stirring just often enough to prevent burning. Add onion and bell pepper, if desired, and then cook another 10-15 minutes stirring occasionally. Reduce heat to low and keep warm.

In a second non-stick skillet, cook the eggs over easy, just until the yolks are clouded over.

Once the eggs are cooked, layer the following ingredients on a plate (simply leaving off the items that don't appeal to each individual):
Tortilla
Potatoes, with or without bell peppers and onions
Beans
Cheese
Bacon or sausage crumbles 
Eggs, one or two depending on your tastes

Smother the plate in green chile sauce or salsa if desired.

Corn Pudding ~ Made From Scratch

Yield: 8-12 servings

4 eggs
1/2 cup sugar
1/2 cup sour cream
2 (15 ounce) cans creamed corn
4 tablespoons butter, melted and slightly cooled
1/2 cup brown rice flour *
2 tablespoons potato starch *
6 tablespoons cornmeal
2 teaspoons baking powder
1/4 teaspoon kosher salt

* if you are not in need of a gluten free recipe, substitute 1/2 cup plus 2 tablespoons AP flour for the items marked with an *

Preheat the oven to 350 degrees. Grease a large cast iron skillet (or a 9x13 baking dish) and set aside. Whisk together the eggs and the sugar and then add in the sour cream, creamed corn and butter, stirring between each addition. Whisk together the dry ingredients and then add to the corn mixture. Stir until well combined.

Pour into the prepared pan and bake for 45-55 minutes, depending on your pan. When the pudding is golden brown and slightly firm to the touch, it is done. Let cool at least ten minutes before serving. Scoop with a spoon or slice into squares to serve. Enjoy!