Monday, August 31, 2009

End of summer Dairy Queen Blizzard



As summer draws to a close, I've decided to share a secret recipe from my cookbook, TOP SECRET RECIPES so you can enjoy a little summer all year long,and save a little cash by making it at home.

Did you know that since its introduction to the Dairy Queen menu, the BLIZZARD is their most popular DQ product, selling over 200 million each year!

Are you thinking what I'm thinking?

YOU WIll NEED:

1 Heath candy bar (or your choice of candy)
1/4 cup milk
2 1/2 cups vanilla ice cream
1 tsp. fudge topping

Freeze the candy bar. Break up into small pieces while still in wrapper with a knife handle... Combine all ingredients in a blender and blend for 30 seconds. on med. speed. Stop blender and stir, then repeat again until well mixed.Pour into a 16 oz. glass. If you want a treat as thick as DQ, put the filled glass in the freezer for 10 minutes.

Enjoy.

Friday, August 28, 2009

FAST AND FURIOUS FRIDAY -Sour Cream Meatloaf



This is the second meatloaf recipe I have made from the COUNTRY BOB'S COOKBOOK that I received from the company awhile back for trying their product and reviewing it here on my blog.

Well, I'm happy to report that this is yet another winner!

I took several photos and again, I'm having trouble with the photos transferring over. Does anyone know why this would happen? I took at least 6 different photos of the meatloaf, and only one transferred. And of course, it's not as clear as some of the others. It's really frustrating me. I would appreciate any tips or answers or leads on where to get the tips and answers.

Anyway, to make this recipe, you will need:

1 1/2 cups sour cream
2 green onions,chopped
1/4 cups Country Bob's All-purpose sauce
1 (3oz.) can sliced mushrooms, drained
2 lbs. lean ground beef
1 1/2 cups soft bread crumbs
2 eggs
1/4 cup milk
2 tsp. salt

Combine the sour cream, green onions, Country Bob's All Purpose Sauce and mushrooms in a small bowl. Mix well and set aside. Combine the ground beef, bread crumbs, eggs, milk and salt in a large bowl and mix well. Shape the mixture into a long 4-inch wide rectangle in an ungreased shallow baking dish. Make a 2-inch wide deep well lengthwise down the center of the loaf. Spoon the sour cream mixture into the well. Leave the sour cream mixture exposed. Bake at 350 degrees for 1 to 1 1/4 hours or until the loaf is cooked through.

Thursday, August 27, 2009

THREE INGREDIENT THURSDAY- Pancake Syrup and Cherry Pancakes


Another Two-fer special!

It doesn't get any faster, cheaper or better than this.

For the pancakes
, just add a handful of thawed, drained, frozen cherries to your boxed pancake mix (that you only have to add water to!) and cook as directed on box.

For syrup
4 c. sugar
2 c. water (we're not counting the water )
1/2 c. brown sugar
1 tsp. maple flavoring

Place sugar and water in a saucepan and boil until mixture clears. Add flavoring and serve warm over pancakes. Can make chocolate syrup by adding cocoa to sugar for flavoring.

Enjoy a delicious breakfast that feels special but is nothing out of the ordinary!

Tuesday, August 25, 2009

Restaurant Recipe: Spinach Artichoke Soup



Awhile back, the magazine GOOD LIVING IN SOUTHERN ILLINOIS (I've written a couple of articles for these publishers- LOVE 'em!) printed a fabulous soup recipe from one of the local fine restaurants here, Fratelli's Italian Ristorante. It is a creation of Chef Jayson Miller.

My cousin Angie was so kind as to make it for me one day for lunch.

It was delicious!

It tasted as good as it does in the restaurant, the only difference was, she said she pureed it too much, so it was a smoother texture as opposed to the restaurant version which a bit thicker and chunkier.

Delicious, nonetheless.

This recipe is also versatile in that oysters can be added for a nice rendition of "Rockefeller Soup".

YOU WILL NEED:
1 T. olive oil
1/2 c. red onion (small dice)
1/2 celery (small dice)
1/2 cups carrots (small dice)
4 cloves of garlic, minced
4 cups of chicken stock
1 (10 oz. package) frozen chopped spinach
1 (14. oz. can ) artichoke hearts (quartered)
4 oz. cream cheese1/2 cup heavy cream
2 oz. Parmesan cheese
2 0z. mozzarella cheese
6 slices bacon, cooked and crumbled
reserve bacon grease
1 oz. anisette, optional
salt and pepper to taste

DIRECTIONS:

Saute mirepoix (onions, celery and carrots) in oil and reserved bacon grease until tender (7-10 min.)
Add garlic and saute' (about i minute)
Add chicken stock, spinach and 1/2 artichoke hearts.
Increase heat to med.-high and let simmer (5 minutes)
Reduce heat to med. and puree with an immersion blender.
Add cream cheese, Parmesan, mozzarella and heavy cream, stirring until incorporated. Salt and pepper to taste.

Garnish with crumbled bacon, diced red onion, and sun-dried tomatoes. Serve (or garnish with ) toasted crusty bread.


Her grand baby, "Little Man" liked it too!


Little Man
before:




Little Man
during:



Little Man after:

Sunday, August 23, 2009

Hand me the chocolate and I'll put down the gun...

Okay, yesterday's recipe was Apricot Pork Picante, in case you missed it- and tomorrow will be another fabo recipe, but today I need you to CLICK HERE to my other site, Matter of Fact so you can see why this is so important right now...




especially if you're a man!

Saturday, August 22, 2009

Apricot Pork Picante





This is a recipe I've made for the last 15 years that came to me via my cousin Angie through her Electric Company that put out a cookbook each year when she lived in New Mexico. Of course I tweaked it a bit to suit my tastes, but it is very good and simple, and a welcome change of pace from the ordinary pork recipes. You may have made it before too, but it might be time to try it again.




2 lbs. boneless pork, cut into 3/4 inch cubes
1/2 pkg. taco seasoning
2 T. vege oil
1 jar (16 oz.) chunky style picante sauce
2/3 cup apricot preserves
Rice

Coat meat with taco seasoning. Heat oil in lg. skillet over med-high heat; add meat and cook till brown, stirring occasionally. Add salsa and preserves to skillet; lower heat. Cover and simmer for 15- 20 minutes. Serve with hot rice. Recipe can be reduced for a smaller family.

Friday, August 21, 2009

3 bowl Marvel Chicken Soup


I call this "3 bowl...soup" because the average number of bowls consumed by each person is 3 bowls! Yeah, it's THAT good!

This big pot of comfort was first introduced to me when my nephew passed away. A lady from church brought it to the house for the family. Honestly, we weren't eating much of anything during that time, but this soup, was eaten. And remembered.

Thank you Ruth Duke for your kindness, and the delicious recipe!
We've all been serving it for years, and we've passed on the tradition of taking it to those who need a little comfort. It's no wonder that when I asked Big AL what he would like me to make for his supper while he was injured, he said, "Make 'The Soup'."

I always get recipe requests when I serve or give this soup to my friends.

What is the secret to the comfort you ask? Well, besides the proven healing properties in chicken soup, and the loving hands that prepare it, VELVEETA CHEESE is added for extra creaminess.

Creaminess=comfort.

If you want to share a bit of comfort, don't wait till cold weather hits- enjoy some comfort now. Just crank up the air!

You will need:


1 chicken-
3 chicken bouillon cubes
2 cups potatoes, diced
2 cups carrots, diced
2 cups celery, diced
1/4- 1/2 cup onions
2 cups COOKED rice
16 oz. Velveeta, cubed

Boil chicken, then remove from pot. (Remove skin and bones, shred meat and set aside) Strain broth. Add bouillon cubes to boiling broth, then add the vegetables. Bring to a boil, then cover and simmer till veges are tender. Add cooked rice, chicken and Velveeta and stir until cheese is melted. Add salt and pepper to taste and remove from heat.

Serve warm with Crusty bread and a salad.



* I had taken several pics of the soup, but I've been having a problem with my pics not all transferring over when I download them/upload them on the Kodak photo share. Does anyone know why this would happen? It only chooses random photos to transfer, and it is usually the photos I don't care for. Very frustrating!

Thursday, August 20, 2009

Breakfast and a movie...


Well, I'm back....sort of.

Thanks everyone for the well wishes and prayers for Big Al. He's recovering nicely from his motorcycle wreck but still requires my help with many things, so I've not much extra time to be writing posts.

However, I did go and see Julie/Julia last weekend for my birthday (before the wreck occurred) and I LOVED IT! And it brought back so many memories of Julia Child when I was younger ,watching her cook on television.

But what a great show for the food bloggers to go see...if you haven't seen it yet, you must go this weekend! It was VERY entertaining.

I thought I'd leave you with a clip of Julia making an omelette, and a clip from the movie.





Monday, August 17, 2009

Just Checkin' In-

Hey all- My husband (Big Al) was in a motorcycle wreck yesterday- HE IS OKAY (THANK GOD!). He was thrown from his bike, but landed in a field which made all the difference in the seriousness of his injuries. Had he landed on the highway....well, I don't even want to think about that!

He has no broken bones!!! His shoulder, thumb and heel are pretty messed up, and has a torn muscle, but it could have been so much worse- so we are very thankful.

He'll be off work for a bit as he can't walk well and is in tremendous pain and I'll be his main caretaker (bless his heart) so I probably won't be around- just in and out.

But he will be okay- just wanted to give you all a heads up!

Wednesday, August 12, 2009

Garlic Chicken over Angel Hair Pasta and Vegetables



I know this is normally 3 INGREDIENT THURSDAY, but I wanted to post this one today instead! And, it still has AT LEAST 3 INGREDIENTS, so this is MY blog, and I SAY it qualifies!

Any arguments?

I didn't think so.

YOU WILL NEED:
1 pkg. boneless skinless chicken strips
olive oil
ENTERTAINING A LA CARTE Parmesan Peppercorn herb mix*
ENTERTAINING A LA CARTE Tuscan Roasted Garlic Seasoning*
Salt and Pepper to taste
2 tsp. minced garlic
pkg. Angel hair pasta
1/2 stick of melted butter (okay, who am I kidding? I used a full stick!)
2 cups frozen chopped broccoli
1 garden tomato, chopped

Generously sprinkle chicken with seasonings.
Brown garlic in oil, then add chicken till browned on both sides.
Steam broccoli and drain.
Diced tomato. Boil and drain pasta.Add melted butter.

Toss all together, serve chicken on top of pasta- sprinkle with more Parmesan.


Wednesday, August 5, 2009

Simple Homemade Alfredo Sauce



Alfredo sauce is one of those sauces that screams "COMFORT FOOD"! I can eat Fettuccine Alfredo and feel the lovin' all the way down to my toes.

This recipe is simple, but will help you gain friends and influence people! I've been making it for about 15 years and I have LOTS of friends!

Especially if there's a bit of Italian blood running through their veins.

YOU WILL NEED:

1/4 cup butter
1/4 cup flour
1 1/2 cup half and half
1 1/2 cup water
2 chicken flavor bouillon cubes
1/2 cup grated Parmesan cheese

Melt butter in saucepan over medium heat., stir in flour until well blended. Gradually stir in half and half, water and bouillon cubes. Cook, stirring constantly until sauce is slightly thickened. Stir in Parmesan and heat till just melted. Serve over hot pasta.

*Grilled chicken, steamed broccoli and diced tomatoes can also be added to make this a main dish.

Enjoy.

Sunday, August 2, 2009

Potato skins al a Velveeta



Who says you have to wait for a super bowl party to enjoy some delicious potato skins? I say, everyday is the perfect day to enjoy two of my favorite foods--Potatoes and Velveeta.

My friend Annie, from PAPRIKA IS GOOD, BUT NOT IN COFFEE, gave me this recipe that I made for my Super Bowl party awhile back, but I started craving it again recently.

I thought I'd pass it along like a smooth spiral toss from a quarterback to the receiver!



And I think you'll agree...this recipe will score a touchdown with your "receivers"


YOU WILL NEED:
Potatoes (either baking or Yukon Gold)
1 pkg bacon, cooked crisp and crumbled
1 16oz carton of sour cream (NOT fat free)
1 pkg regular Velveeta
1 pkg Mexican Velveeta
Real butter
Salt and pepper

Bake the potatoes and set aside until cool enough to handle. Cut in half and scoop out most of the inside, leaving some potato on the skin. To assemble, spread a small amount of butter over inside of skin. Then layer, salt, pepper, bacon, sour cream, Mexican Velveeta and regular Velveeta. Repeat until all skins are filled. Bake at 400 until cheese is bubbly, about 10 minutes.

Annie says, "The reserved potato can be made into mashed potatoes. Now that is a win-win situation."

Check out her food blog site where she and Helen cook up some Hungarian madness!