Monday, December 11, 2017

Red Velvet Raspberry Tiramisu Trifle



This impressive dessert is actually a show-stopper!  I made it at Christmas-time for a Christmas party but thought it would also make a great dessert for VALENTINE'S DAY or any special occasion-- especially if you need to stop a show, impress some guests, etc. ;)  Think bridal shower, special parties, anniversary dinner, etc. This is confection perfection-- not syrupy sweet-- a more sophisticated dessert. The tang of the raspberries, the hint of sweetness of the orange juice, and that delicious CREAM and mascarpone against the red cake... you get layers of flavors!

This is not a quickly prepared recipe, it's a little more advanced, but certainly not difficult to prepare. You just need some extra time in the kitchen to pull this one off...and it will be SOOOO worth it! It is also a bit pricey to prepare, so you'll want to save this recipe for something very special.


Now...you can make your own favorite red-velvet cake recipe, let it cool and cut into cubes, or purchase a red velvet cake mix and do the same. I made my own from a Madeleine recipe in this same recipe, but I didn't use the Madeleine  pan--I used a regular 9X13.( I'll share the recipe at the end of this one.)  I found this delicious recipe in my SOUTHERN LIVING December 2012 magazine.

YOU WILL NEED:

1 cup seedless raspberry jam
1/4 cup black raspberry liqueur* optional  (I left this out)
1/4 cup fresh orange juice
2 8 oz. containers mascarpone cheese
2 cups heavy cream
1/3 cup sugar
1 tsp. vanilla extract
3 containers fresh raspberries (preferably organic)
*Red velvet cake, cubed (recipe follows)

Whisk together first three ingredients in small bowl.  Stir together mascarpone cheese in a large bowl.
Beat heavy cream at high speed till foamy; gradually add sugar and vanilla, beating until soft peaks form.  Stir 1/4 of the whipped cream into the mascarpone using a rubber spatula.; fold in remaining whipped cream.

Arrange 1/3 of the cake cubes in a 3 qt. trifle dish. drizzle with 1/3 of the jam mixture, top with 1 container of raspberries and top with 1/3 of the mascarpone mixture. Repeat layers two more times. Cover and chill 4-24 hours before serving.


Red Velvet Madeleines (or red cake cubes)

3/4 cup granulated sugar
3 large eggs
2 egg yolks
1 tsp. vanilla extract
3/4 cup butter, melted
2 T. red liquid food coloring
1 1/3 cups cake flour
2 T. unsweetened cocoa
1/2 tsp. baking powder
1/4 tsp. salt

Preheat oven to 400 degrees. Beat first 4 ingredients on med.high w/ electric mixer for 5 minutes or until thick and pale. Add butter and food coloring, beating until well blended.  Sift cake and next 3 ingredients; fold into egg mixture. Spoon batter into a lightly greased pan. or Madeleine pans)  Bake at 400 degrees until done ( 8-10 minutes if using madeleine pans--LONGER  for 9x13--when a toothpick inserted in center comes out clean). Immediately remove from pan to wire rack. Cool completely. Cut into cubes if baked in a 9x13.

This is assembled in a very large bowl or punch bowl. I placed my bowl inside a Christmas wreath for one absolutely beautiful presentation.

ENJOY~ Everything in Moderation

Wednesday, December 6, 2017

Broken Glass Candy

  • I made this candy for my granddaughter's second birthday party which was a "FROZEN" themed party. I thought it turned out beautifully. 
  • Glass candy is easy to make. I made it for the first time when I was in seventh grade. It's delicious and lasts a long time so it is a great choice for gift-giving. You can use any  oil flavor/color combo. I used peppermint oil and you have to be careful not to inhale too much of those "fumes" as you are stirring, or get it into your eyes.
  • Be sure to use flavored OILS, not extracts. The oils are located in the baking section of your favorite supermarket. I found that Wal-Mart had a wide selection of flavors to choose from.
  • Other popular combos are red/cinnamon, green/apple, blue or clear/spearmint, but the choice is yours.
  • This would also be a good traditional candy to make as a family each year.
  • Store them in an air-tight container (a tin or glass jar with lid).
  • 2 cups sugar
  • 1 cup water
  • 1/2 cup corn syrup
  • 1 teaspoon peppermint oil flavoring (or your choice)
  • aqua blue food coloring (or your choice)
  • powdered sugar

  • In a sauce pot over medium heat, add the water, sugar and corn syrup and bring to a boil. Cook, stirring continuously until the mixture has reached 300°F.
  • Remove the pot from the heat and working quickly mixing in the blue food coloring and peppermint oil flavoring, stirring until fully combined. Add the amount of food coloring depending on desired colored.  More food coloring will lead to a darker blue candy.
  • Pour the sugar mixture onto a silicone lined baking sheet OR a foil covered cookie sheer that has been sprayed with a non-stick coating. Once the candy has fully cooled, break up the candy into pieces using a meat mallet.
  • To serve, dust half the pieces of candy with powdered sugar.
Enjoy~ Everything in Moderation

Monday, December 4, 2017

Saucy Wieners (a re-post)



This is one of the fastest going appetizers I have ever brought to a party, and I've been making it for many years. I have also used it with meatballs with the same plate-licking results!

YOU WILL NEED:
2 pkg.s Lil Smokies
1 1/2 c. ketchup
1/2 cup brown sugar
 *The original recipe called for 1/8-1/4 cup bourbon. You won't miss it if you choose to leave it out.

Mix altogether.


Cook the Little Smokies,  until browned and heated through in a skillet.

Place wieners (and fat from skillet ) into a crock pot and pour sauce over and mix well. Keep warm in crockpot.


And here's another one to try with the same sauce:




* You may also add your favorite meatball recipe OR brown 1 bag of frozen in the skillet and serve the same way. Or mix meatballs and wieners together after browning and pour sauce over.  It's always a hit.


Saturday, December 2, 2017

2-Layer Peppermint Bark




Ahhhh... the refreshing taste of peppermint with the  creamy sweetness of milk and white chocolate, against the crunch of candy canes pieces and the ease of NO BAKING makes this a popular treat to add to your Christmas recipe must-make list.

This is not an overly sweet concoction. A mouthful of creamy/crunchy, smooth sweetness awaits you.
It would be considered a beginner level recipe, however, it will taste like something much more advanced. And looks so pretty in a holiday tin that is ready for gift giving.

This recipe is a bit pricey to make, but it does make a large batch. You can also cut the recipe in half to fill a cookie tin to save some money or if you don't need to have so many of these laying around calling your name, because I'm telling you now, they will be calling, and calling and calling it!

I made this recipe using GHIRARDELLI Milk and White chocolate chips and BRACH'S Candy canes. These brands are on the higher quality end which makes for a higher quality taste. I haven't tried them with off or store brands yet to compare. But I will tell you this-- you can get away with off-brands for chocolate chips when you are drizzling, or when the chocolate is not the main player in a recipe. But when the chocolate is basically 99% of what you are putting together, I say make it the best you can afford.

Ghirardelli chocolate chips were on sale at Kroger, so that brought the cost down a bit. I purchased a large Brach's candy cane at the Dollar Tree and crushed it myself in a plastic freezer bag and a mallet.

I also purchased some peppermint extract since I didn't have any on hand, but only a small amount is needed in this recipe so the bottle will last a long while.

For this recipe you will need:

2 (11-12 oz.) pkg. Milk chocolate chips
2 (11-12 oz.) pkg. White chocolate chips
2 tsp. Peppermint extract
8  small candy canes, crushed and divided (I used two large, thick candy canes)

Line a jelly roll pan (or extra large cookie sheet) with non-stick foil or parchment paper. Set aside.
Melt chocolate chips in the microwave (at 30-second intervals, stirring after each) *I prefer to use a double boiler to melt my chocolates.

Stir in the peppermint extract. Spread mixture evenly into bottom of the pan. Chill 3o minutes.

Melt white chocolate chips and stir in 1/4 cup crushed peppermint. Spread mixture on top of milk chocolate mixture. Then sprinkle remaining peppermint pieces, pressing slightly so they will stay in place.

I drizzled a bit of the milk chocolate on top at the end.

Chill 1 hour.

Remove from fridge and break into pieces with your hands.

Store in an air-tight container.

To give as gifts, they can be placed in a nice Christmas tin, or a plastic bag tied with a candy cane.

Enjoy~ Everything in Moderation




Friday, December 1, 2017

Vanilla Coffee Punch (a re-post)





Several years ago, I was asked to make a "nice punch" to serve with gourmet cookies for the guests that would be touring the administrative offices of a new facility in the area. They didn't want a "kiddie punch", but something more sophisticated. This was the recipe that came to mind. I found it at TASTE OF HOME.

It is coffee-flavored with a smooth vanilla touch,  creamy and not too sweet. It has an elegant look. This is DELICIOUS--even if you're not one that loves a cold coffee flavor. Many of the guests were giving it rave reviews! It was being compared to drinks at STARBUCKS, and it also reminds me a bit of my favorite drink at Dairy Queen, a MOO-LATTE (but fancier).

Honestly, I have never received so many compliments on a punch, and so many recipe requests.

You must give it a try.

YOU WILL NEED:

* 4 cups brewed vanilla-flavored coffee, cooled
* 1 can (12 ounces) evaporated milk
* 1/2 cup sugar
* 1/2 gallon vanilla ice cream, softened
* Ground cinnamon

Directions

* In a large container, combine the coffee, milk and sugar; stir until sugar is dissolved. Spoon ice cream into a punch bowl; pour coffee mixture over the top. Sprinkle with cinnamon. Serve immediately. Yield: 2-1/2 quarts.
Serves 13

Enjoy~Everything in Moderation

Wednesday, November 29, 2017

PEPPERMINT PUNCH (a re-post)



The gorgeous photo of delicious punch was found on tasteofhome.com, so I made it for a party I was hosting. LOTS of recipe requests for this refreshing and festive punch.

I've also been known to make individual peppermint floats by putting a couple of scoops of Peppermint Ice Cream in a tall glass and pouring lemon-lime soda over it.  Try it.

This punch is a cool thirst quencher and fits most holiday-themed parties at Christmastime.

YOU WILL NEED:

2 liters of lemon-lime soda
1 10 oz. jar of strawberry jelly
2 quarts peppermint ice cream (I used Kroger brand, but it's seasonal and not always easy to find)
candy canes *Optional

Heat jelly in 2 cups of the soda on stove till jelly is melted. Set aside to cool.
When cooled, add to punch bowl, along with ice cream and soda--stir well.

You can place candy canes on the side of the bowl, and/or on the side of the glass/cup like I did in this photo.

YUM!



Enjoy~ Everything in Moderation

Tuesday, November 28, 2017

O Balls....A 3-ingredient recipe! (a repost)


An ever-so-simple recipe that even the kids can help make.  These are delicious and  this recipe makes 75! Give them as gifts in a pretty Christmas tin.

My co-worker, Sally, served these in the Lounge at school a couple of years ago, and I had forgotten how simple and delicious they were. Now they are back on my Christmas list of fun treats to make. You can also make them with the MINT Oreos, and the Peanut butter flavored or any flavor of your choice.

A great recipe to make and take to parties.

WARNING! These are very rich! And although there are only three ingredients and no cooking is involved, it is a time-consuming recipe, so allow yourself plenty of prep time, and to speed up the process, enlist the help of friends and family.


YOU WILL NEED:

1 package Oreo cookies(1 lb. 4 oz.) Original flavor or your favorite
8 ounces cream cheese, softened
20 ounces almond bark, melted

Directions:

Crush 1 pkg. Oreo cookies. I put mine in a large freezer bag and hit them with a mallet until finely crumbled.

 Mix with softened cream cheese. Roll into balls; chill.

 Dip in 18-20 oz. melted almond bark or  12 oz. bag white chocolate chips to coat.
You can melt chips in the microwave at 30-second intervals till they are smooth, or use a double boiler on the stove.

 *Put a toothpick in the ball and dip in chocolate.

*You can also crush Oreo's in food processor and add in cream cheese cubes to mix.

 * Chill this mixture before rolling into balls.

*You can drizzle top with chocolate after dipping

Store in an airtight container in the fridge before and after serving.

Enjoy~Everything in Moderation

Saturday, November 25, 2017

Leftover Turkey and Wild Rice Soup





This recipe takes only 15 minutes or so to prepare (plus another 45 minutes cooking time) but tastes like you spent much longer working in the kitchen. The flavor is very similar to Panera Bread's Chicken and Wild Rice Soup and it is equally and tasty and filling.
This hearty soup will be perfect for cold winter evenings and a great idea for a new recipe using your leftover Thanksgiving turkey. You can also replace chicken for the turkey.
I found the recipe at kitchme.com
To serve 6, you will need:
1 package (6 oz) quick cooking long grain and wild rice (Like Uncle Ben's)
 12 cup all-purpose flour 
12 tsp black pepper
6 cups chicken broth
1-2 cups leftover turkey, shredded or cubed
1 1/2 sticks butter
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced
3 cup light cream



Directions

Open rice, remove seasoning packet and set aside. In a small bowl, combine flour and black pepper; set aside. In a large pot over medium heat, combine broth and turkey. Bring to a boil, then stir in rice. Cover and remove from heat. In a medium saucepan over medium heat, melt butter. Add carrots, celery, and onion and saute for 5 minutes. Stir in the contents of the seasoning packet and continue cooking the vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring to form a roux. Saute roux for 3-4 minutes. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, about 5 minutes. Stir cream mixture into the broth and rice. *If too thick, add more broth.  Cook over medium heat until heated through and the rice is done about 15-20 minutes. 

 ENJOY~ Everything in Moderation



Friday, November 24, 2017

Leftover Holiday Turkey Sandwich




If you have leftover turkey from Thanksgiving and your belly is full from the richness of the day's heavy meal, here's a refreshing sandwich that I threw together from leftovers and it's is wonderful!

There are no exact measurements, and you can change it up according to what you have on hand to make it your own. But the basic idea is to use some of the leftovers from your meal while giving them a new twist.

YOU WILL NEED:

2 slices of a good bread
Butter (for frying)
Leftover turkey ,sliced or shredded (enough to cover one slice)
2 T. (or more)Cranberry sauce (preferably the recipe with fruits/nuts added, but can also use whole cranberry sauce from the can)
Spinach leaves (or your choice lettuce/greens)
Pepper Jack Cheese, shredded or slice (or your favorite cheese)
1-2 tsp. of a flavored mustard (honey, Dijon,etc.) OR mix 1 tsp. Ranch dressing with 1 tsp. yellow mustard, like I did OR if you prefer mayo over mustard, use it.

*I used a skillet, but you may also use a Panini Press or George Foreman grill for this recipe.

Butter two slices of bread.Spread mustard on top of one slice. Place one slice, buttered side down in skillet over med. heat. Add turkey, cranberry sauce, cheese, spinach and top with other slice. Press down and cook till golden brown on one side. Flip and cook golden brown. Remove from skillet.

Serve with a small salad for a not-so-heavy, but delicious lunch.




Enjoy~ Everything in Moderation

Monday, November 20, 2017

Hot German Potato Salad (a re-post)


I love this sweet, tangy potato salad that goes well with just about anything. It can be eaten cool, however, you'd have to change the name, so why even bother?

I just made it this afternoon to serve with some pork chops. It had been awhile since I made this recipe. The recipe card actually fell out of one of the cookbooks I was getting ready to read, so I took it as a "sign"!

Yummmm...it just hit the spot.S core one for the "signs"!

It looks a bit "soupy" cuz...it is. I only had about 4 cups potatoes but we love the sauce so I didn't adjust the recipe. Yours will not be as soupy if you use the proper amount of potatoes.

So, here ya' go:

YOU WILL NEED:
5 slices bacon
3/4 cup. onion, chopped
2 T. flour
2/3 c. apple cider vinegar
1 1/3 c. water
1/4 c. sugar
1 tsp. salt
1/8 tsp. pepper
6 c/ sliced, cooked potatoes

DIRECTIONS:

Fry bacon till crisp and remove from skillet- drain on paper towels and reserve 2-3 T. drippings. Cook onions in drippings until tender. Stir in flour; blend well. Add vinegar and water; cook, stirring until bubbly and slightly thick. Stir in sugar, salt, and pepper; simmer 10 minutes. Crumble bacon and add to hot mixture, then carefully pour over potatoes. Coat well.

*Can refrigerate leftovers. Use a double boiler to heat through when reheating.

Enjoy~ Everything in Moderation

Saturday, November 18, 2017

CREAM-Y Mashed Potatoes



I feel like Bubba Gump when it comes to potatoes: I like fried potatoes; boiled potatoes; roasted potatoes; grilled potatoes; baked potatoes; crock-pot potatoes; potato casserole; potato soup....you get the idea.

My very favorite way to eat them is mashed, though. But I don't do that often because I try to practice "Everything in Moderation" while eating and this is one recipe that I find it very hard to practice what I preach.

The reason I highlighted the word "CREAM-Y" in the title of this recipe is because of the secret ingredient that will change your mashed potatoes from ho-hum to WOWZA!This would be the addition of heavy CREAM instead of milk. Don't worry about using cream. It's for a THANKSGIVING meal. Just.Be.Thankful. that cream was created and proceed with the enjoyment.

This recipe serves 8 and takes about 30 minutes to prepare, cook and dress.

 You will need:

4 lb.  russet potatoes
1 T. Salt
up to 1 stick BUTTER (no substitution) *Start with 1/2 stick and taste)
1 T. sour cream
1/2 cup heavy cream (may need a little more--add  1/4 cup more at a time till you are satisfied)
Freshly ground pepper, to taste
A little more salt, to taste

Peel potatoes and rinse well and cut them into 1-2 " pieces. Add to a large pot of water making sure water covers them. Add 1 T. salt to water.

Turn heat to high and boil for about 10 minutes, until they break apart easily with a fork. Turn off heat.

Drain potatoes and return to the pot and leave on hot burner  THAT REMAINS TURNED OFF, for 10 minutes, uncovered. THIS IS AN IMPORTANT STEP TO RID  POTATOES OF ANY EXTRA WATER! Drier potatoes will soak up all that butter and cream and you will get the fluffiest, creamiest potatoes.

Add the butter and stir it evenly throughout potatoes. Then mash them to the consistency you desire. (You can use a potato masher or a hand mixer.) Then add the cream and mix well. (Add more cream if desired, like I do).

Add more salt and pepper to taste. Serve immediately, or place in a warm crockpot for up to 2 hours before serving.

Enjoy~ Everything in Moderation









Friday, November 17, 2017

Sweet Potato Casserole (a re-post)



I never was a fan of sweet potatoes, even at Thanksgiving when covered in brown sugar and marshmallows. Then, my friend Pam brought this recipe to a church Thanksgiving dinner and I was won over by the deliciously sweet flavor of this dish. It technically is a side-dish, however, it could easily pass for a dessert. And tastes very similar to pumpkin pie. The crunchy topping texture is a nice contrast to the smooth texture of the potatoes. I've made it for many years now, and it always a hit when I take it to potlucks.

Prepare for rave reviews!


YOU WILL NEED:

2- 16 oz. cans sweet potatoes (drained)
1 1/4 cups sugar
2 eggs
3/4 stick melted butter
1 cup milk
1/2 tsp. nutmeg
1/2 tsp. cinnamon

topping

3/4 cup crushed cornflakes
1/2 cup brown sugar
1/2 cup. chopped pecans
3/4 stick butter, melted

In lg. bowl mash potatoes with mixer. Add remaining ingredients, Excluding topping. Mix well. Pour into 8 x 11 baking dish sprayed with Pam. Bake at 350 degrees for 30 minutes (up to 45 min.) or until a dull sheen forms on top. My oven actually takes much longer than 30 minutes.. Just keep checking. It needs to be somewhat firm. Mix topping ingredients all together. Spread evenly over top. Return to oven for 5- 10 min.

Let set a few minutes before serving.



If you need to prepare a larger quantity, just make another 8x11 dish - as doubling the recipe did not work well for me in a 9X13" pan. It took forever for the center to set up.




People who live the most fulfilling lives are the ones who are always rejoicing at what they have.
-- Richard Carlson

Wednesday, November 15, 2017

Spinach Salad (a re-post)



This is a wonderful salad that tastes exactly like a recipe that a family-style restaurant (PIONEER'S CABIN) once made here in southern Illinois. I was thrilled when I found the recipe.


The recipe came from this book:

It's in pretty bad shape because it's one of those books that everything I've made from its contents is delicious so it just keeps on getting used, and used, and used again. And check out the price... $0.97 ! I've always been a bargain hunter- and this find was one of the best bucks I've ever spent! I've been making this recipe for about 15  years and it always receives lots of compliments. A great year-round salad to serve.


YOU WILL NEED:

2- 3 pkgs. fresh, washed spinach (tear into bite-size pieces if you prefer)
1 lb. cook bacon, chopped
1 can water chestnuts, drained and chopped
1 can bean sprouts
2 hard cooked eggs, chopped

DRESSING:

1 cup oil
1/4 cup ketchup
1/2 cup vinegar
1/2 sugar

Mix together and stir dressing into salad right before serving.

*This is one of those recipes that gets soggy quickly, but normally the salad is devoured in no time flat so leftovers are not a problem.

Enjoy~ Everything in Moderation

Tuesday, November 14, 2017

For the love of QUINOA (a re-post)


*This was originally posted in 2013


I am rather new to the world of Quinoa. I didn't even know for the longest time that it is pronounced "Keen-wah", and I was calling it "Quin-noah"...just like it's spelled. Go figure.

I LOVE this stuff!  First of all, it's  a SUPER FOOD! Meaning, it could almost stand alone as far as nutrition goes...Well, almost.

I don't  eat diet food, but I love healthy food, believe it or not. And this is so much better for our bodies than white rice, which Quinoa can replace in most recipes.

For those of you who haven't tried it, it is similar to rice, but with a nutty flavor. It is bland on its own (like rice) so seasoning is required.  You can fix this sooooooo many delicious ways (just google QUINOA RECIPES and see for yourself.

One of my favorite ways, is to prepare it with savory seasonings to go alongside a chicken or turkey dish. Which is what I did here.



For this recipe, you will need:

1-2 T. butter (I used REAL organic butter--no margarine, PLEASE!)
1 cup UNCOOKED Quinoa (I used the organic, and it needs to be rinsed first.)
2 T. fresh chopped garlic
2 cups broth (I used organic chicken broth, but you can also use vegetable broth)
2 T. FRESH parsley
1/2 tsp. fresh thyme
1/4 tsp. salt
onion ( about a half of a white one- or more)

Melt butter in skillet and add quinoa. Toast it (takes about 5 minutes in the skillet, while stirring around so it doesn't burn). Add garlic and Stir in the broth and bring to a boil. Then reduce to simmer and cover and cook for about 10 minutes. Add the rest of seasonings and cover again and cook for at least 5 minutes more.
Serve warm.

For the chicken, I just placed some butter in my skillet, and sprinkled with Italian seasoning ( a little bit from my spice jar) and cooked till done.  I steamed the broccoli.

To make it even healthier, you could replace the butter in both recipes with olive oil, which I sometimes do...but not tonight. ;)

ENJOY~Everything in Moderation




Creamy Chicken Noodle Soup



Since chicken soup is touted for curing what ails ya, I believe people will be faking illness just to get a bowl. This is THE  best creamy chicken noodle soup recipe I've tasted anywhere! I found this one at Chef in Training and it has become my all-time favorite soup!


This one takes a bit of time in the kitchen (about an hour-- chopping, boiling, stirring, adding, making the white cream sauce, etc.) but it's well worth the effort. It's also NOT a "diet food", but I never eat diet food anyway. I did use organic half and half (instead of heavy cream) this time because that's what I had on hand. Often I will exchange chicken soup base ( a pasty replacement for bouillon) but the rest was prepared as written-- not the healthiest soup on the block, but definitely the tastiest!

The pics really don't it justice. The base is WONDERFUL! This is so smooth and creamy. I like the hint of garlic flavor too. If you are a noodle lover as I am, add more. If not, add less. But don't change much else. This is soup perfection, right here.

Here's the recipe:

BASE RECIPE
2 qt water
3 chicken breasts (buy the organic ones--not the huge ones pumped full of steroids/antibiotics, etc.)
½ medium sweet onion, finely diced almost minced
2 tsp. salt
1 tsp. celery salt
1 tsp. onion powder
2 chicken bullion cubes, ground up into powder (or 2 tsp. soup base)
3 medium carrots, peeled and sliced
2 celery stalks, chopped
1 bay leaf
2-3 cups thick homestyle egg noodles

CREAM SAUCE RECIPE
½ cup butter
½ cup flour
2 cups milk
2 cups heavy cream (this time I used half and half)
1 tsp. garlic salt (I used one crushed fresh garlic clove)
½ tsp. salt

1.Fill a large pot with 2 water. Place raw chicken breasts in water. Add finely chopped onion. Add salt, celery salt, onion powder, powdered chicken bullion cubes, sliced carrots, celery and bay leaf. Stir a little bit just to combine flavors evenly. Cover with lid.


2.Cook over medium-high heat and let boil for about an hour.


3.Uncover. Remove bay leaf and discard. Remove Chicken breasts and chop them into bite-size pieces or shred them (I like mine shredded) and set aside.


4.Add noodles and bring back to a boil for 20 minutes. If your water is low, you can add more water if needed (I had to, but if you add much more water, add another bouillon cube.)


5.While noodles are boiling in base, make cream recipe.


6. In a medium bowl, combine milk and cream and stir to combine the two. Set bowl aside.


7.In a large saucepan over medium heat, melt ½ cup butter completely. Once butter is melted add flour and stir constantly to form a roux. Cook roux for about 1-2 minutes.


8.Slowly, about ½-1 cup at a time, add milk to roux stirring constantly and not adding any more until each milk addition is thoroughly mixed in.


9.Once desired thickness has been reached, stir in garlic salt and salt to the white sauce.


10.Once noodles have boiled for about 20 minutes or until done, add chicken back to the base.


11. Then pour and stir in white sauce to evenly combine. If mixture is too thin for your liking, stir over medium heat until it reaches desired consistency.





Serve with breadsticks, or a thick hearty bread and a salad on the side.

Enjoy~Everything in Moderation

Friday, November 10, 2017

FAST AND FURIOUS FRIDAY -Corn Dog Muffins (a repost)



I have seen this recipe EVERYWHERE! On Disney.com, allrecipes.com , and on other food blogs. a I remember making a casserole similar to this when my sons were young, so I thought I'd give it a try.

Guess what? It takes exactly like a corndog. Exactly. So if you (and especially your kids) like corndogs, these little muffins would make a great treat for lunch.

I think they would go well with chili too, as a side dish.


The kids (of all ages) will love these. This would also be a good beginner recipe for kids to help make.
Corn Dog Muffins

You will need:

* 2 (8.5 ounce) packages cornbread mix
* 2 tablespoons brown sugar
* 2 eggs
* 1 1/2 cups milk
* 1 cup grated Cheddar cheese
* 9 hot dogs, cut in half (*I cut mine in smaller rings)




1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins.*I used cupcake liners instead.

2. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin. *I added the hotdog pieces to the batter and mixed them together before adding to the muffin tin.

3. Bake in a preheated oven 14 to 18 minutes, or until golden brown.
Serve with mustard and ketchup.

This made about 24 muffins. Sounds like a large amount, but they were gobbled up quickly. None were leftover!


Enjoy~ Everything in Moderation

Thursday, November 9, 2017

EASY PEASY Creamed Peas (a repost)


Sorry for the corny title...I just couldn't resist!

Simple creamed peas jazzed up a baked potato the other night and thought I'd go ahead and share this recipe, although most of you probably have one of your own.

This would be an easy addition to a Thanksgiving menu for a new or BUSY cook!

Give it a try. You will need to double (or triple) this recipe for the holiday table.


YOU WILL NEED:

* 1 can peas
* 1 tablespoon butter
* 1 tablespoon all-purpose flour
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
* 1/2 cup milk
* 1 teaspoon sugar

Directions

Cook peas on stove till heated through. Meanwhile, in a small saucepan, melt the butter. Stir in the flour, salt and pepper until blended; gradually add milk and sugar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain peas; stir into the sauce and heat through.

Enjoy~Everything in Moderation


Wednesday, November 8, 2017

Paula Deen's Corn Casserole (a repost)



*This is a post from many years ago. But I share it every year at this time... And the teenager mentioned in this post has gone on to be a successful echocardiographer. 

Now, I know teenagers can be a little crazy at times; I've raised three of them. And I also know they come up with some pretty strange requests, but this request caught me off-guard.

My soon to be 18-year-old neighbor Gena, called me last week to say, "Sherri, I know what you can get me for my birthday. I want you to make me the corn casserole that you made for us a while back. That's what I want. Just the corn casserole."

Isn't that hilarious?

Well, I was both flattered and thrilled because it really doesn't cost much and it is simple to put together so sounded like she was letting me off easy!

This dish screams COMFORT! Smooth and creamy, yet firm. Buttery, cheesy, with a hint of sweet from the corn.

Try it out on your bunch and see if they appreciate as much as Gena.




You will need:

* 1 (15 1/4-ounce) can whole kernel corn, drained
* 1 (14 3/4-ounce) can cream-style corn
* 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
* 1 cup sour cream
* 1/2 cup (1 stick) butter, melted
* 1 to 1 1/2 cups shredded Cheddar

Directions:

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Enjoy~ Everything in Moderation





Tuesday, November 7, 2017

Cranberry Pineapple "Muffins" (a repost)



I found this little tangy, tart and sweet dish in a magazine, which sent me to Kraftfoods.com for the recipe.

I love the presentation. It's perfect to serve on your Holiday table- SO festive! Such a tasty sidedish to any chicken, turkey or pork recipe. The Thanksgiving turkey or the Christmas Ham would love it as a sidekick!

When I served it, it was delicious and a big hit, however, I did not have luck removing them from the liners, so next time I will spray the cupcake liners with a non-stick spray as one of my readers suggested. It can also be made in a large (13x9) glass baking dish.

These qualify as a side dish or a light dessert. They really are a welcomed relief from the other heavy dishes during the holidays.

YOU WILL NEED:

1 can (20 oz.) crushed pineapple, in juice
2 pkg. (3 oz. each) JELL-O Raspberry flavor gelatin
1 can (16 oz.) whole berry cranberry sauce
2/3 cup chopped walnuts
1 Apple, chopped


Drain pineapple, reserving juice. Add enough water to juice to measure 2-1/2 cups; pour into saucepan. Bring to boil. Add to gelatin mixes in large bowl; stir 2 min. until completely dissolved.

Stir in pineapple, cranberry sauce, nuts and apples. Spoon into 24 paper-lined muffin cups.

REFRIGERATE 2-1/2 hours or until firm. Remove desserts from liners before serving.


You may also prepare these by using JELL-O Cherry Flavor Gelatin or JELL-O Raspberry Flavor Sugar Free Gelatin.

Enjoy~Everything in Modertion

Monday, November 6, 2017

NEVER-Fail Dressing Casserole (a repost)


When I was younger, I had a hard time getting the perfect texture when I made dressing. It would either be too dry, or too soggy. And the taste sometimes would be too "sage-y" or too bland. Then  I tried this recipe at a church dinner that everyone raved over, and later the cook submitted it into our church cookbook. It is simple to prepare and tastes wonderful! Nothing fancy, just a simple dish that can be enjoyed as the main dish (if using meat) or as a side dish any time of year. This will also impress guests around your Thanksgiving table. It is delicious!

And, no more stressing over the dressing at Thanksgiving. This recipe can be added to your list of things to be grateful for.

So thank you, Mary Darnell, for this wonderful recipe.

YOU WILL NEED:

1 chicken (boiled and de-boned; save broth (If using as a main dish)
*You can omit the meat if using as a side dish. If not using meat, use up to 1 can of chicken broth

2 cans cream of chicken soup
1 small pkg. Pepperidge Farm Dressing with herbs
2 eggs
1 medium onion
3/4 can Milnot evaporated milk
2 stalks celery, diced

DIRECTIONS:

If using meat, boil chicken; save broth and set it aside. Place shredded meat on bottom of a 9x13 baking dish.
Pour soup over meat.

*If not using meat, just pour soup on bottom of pan.

 Mix dressing, eggs, onion, celery and milnot together until well blended. Spoon over soup. Pour chicken broth over all to 1/2 inch of the dish top. Bake at 350 degrees for one hour.

Enjoy ~Everything in Moderation



Thursday, October 26, 2017

Stuffed Pepper Soup



If you love stuffed peppers, you'll enjoy this hearty soup. It has all the flavors you'd expect, but with the added benefit of getting to slowly savor each one in the form of a soup without needing to take the time to actually stuff a pepper. 

 This recipe makes about 10 servings and doesn't take much time at all. The meat and rice is cooked before throwing it all together. A very simple recipe you'll be happy to serve and enjoy.

YOU WILL NEED:


2 lbs. ground beef
1 (28 oz.) can tomato sauce
1 (28 oz.) can diced tomatoes, undrained
2 cups COOKED white rice
2 cups chopped green pepper
2 beef bouillon cubes
1/4 cup packed brown sugar
2 tsp. salt
1 tsp. pepper

Brown the ground beef and drain. Add all ingredients together in a large pot; bring to a boil. Reduce heat and cover simmering for about 30 minutes.

 Enjoy~Everything in Moderation


Tuesday, October 24, 2017

Andy's Apple Crisp





We have a wonderful friend named Andy who recently celebrated his 27th birthday. He throws the biggest party for himself every year, but really, it never is about himself at all. He invites everyone, and he and his wife Paige make all sorts of delicious food for a crowd (chili, hot dogs, corn muffins, and sweets) and then he always has an amazing "show" to put on for us all which usually includes a cardbox box maze (this year it was a castle) which later becomes the biggest bonfire you've ever seen!

Popcorn over a campfire, lighted glow-stick bracelets for us all to wear in the dark, dogs to pet and goats too!

This year there was also a drone taking photos overhead, and several years in the past he would even have a Tesla coil making "lightning",  literal bombs bursting in air...you name it, he has done it!

Somehow, he never makes the party about himself. It's about his friends. He even choked up while he was praying over the food when he also asked the Lord to bless all of us since we mean so much to him. I LOVE this man! He is a like a son to us, so our gift to him was a "coupon" good for one homemade dinner of his choice, just like I do for my family on their birthdays.

I asked his wife Paige what food to bring along for the party, and she recommended an apple crisp for him.  SO here's a pretty simple recipe that I  prepared that is so good. Not too sweet but a nice, warm, sweet treat with a great crunchy-topped texture. I served it plain, but caramel sauce drizzled over the top would be a delicious addition. Ice cold vanilla ice cream would be nice to serve alongside as well.

The only thing that makes it challenging at all is the coring, peeling and slicing of the 6 apples, but if you have a Pampered Chef, "Apple/Peeler/Corer/Slicer" , it would be a breeze!

YOU WILL NEED:

6 apples, peeled, cored and sliced
2 T. white sugar
1/2 tsp. ground cinnamon
1 cup brown sugar
3/4 cups OLD-FASHIONED oats
3/4 cups all-purpose flour
1 tsp. ground cinnamon
1/2 cup cold butter

Preheat oven to 350 degrees. Toss apples with the white sugar and 1/2 tsp. cinnamon. Place in a baking dish. (I used an 8X11. You can also use a 9 " square baking dish.)

Mix brown sugar, oats, flour, 1 tsp. cinnamon in small bowl. Use a pastry cutter or 2 forks to mash cold butter into the oat mixture until it resembles coarse crumbs. Spread over top of apples. Pat gently until even.

Bake about 40 minutes. Sides will be bubbling, and top will be browned.

This is so good. Give it a try!



Enjoy~ Everything in moderation





Monday, October 23, 2017

Peanut Butter Cookies



Some cookies (just the scent of them baking ) send me straight back to my childhood. A peanut butter cookie is one that never fails to make me feel like an 8-year-old again...with a milk mustache and crumbs on my chin.

Today I baked up a batch for a blog follower who has been a faithful reader/commenter/follower. I was going to mail her a special little gift and send it to Alaska where she resides. But she just so happened to be in MY hometown visiting relatives today so we were able to meet in person (I love meeting new people) and I could give her a little thank you gift. And what a treat it was to meet her!

She chose  a  chewy peanut butter recipe. These turned out both crunchy and chewy.

This is the second peanut butter cookie recipe on my blog. This recipe is thinner cookie, with a crunchy outside and a chewier center. I really like the texture. The peanut butter flavor is mild so if someone is not a huge peanut butter fan, they may enjoy this recipe more. But if you're looking for a strong peanut butter flavor, this would not be the recipe you're looking for.

If you're looking for a thicker, crunchier cookie, try this one here.

To make these cookies, you will need:

2 cups All-Purpose Flour
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 cup packed brown sugar
1 1/4 cups white sugar
1 cup butter, softened
3 eggs
1 cup JIFF creamy peanut butter
2 tsp. vanilla extract


Preheat oven to 300 degrees. Mix together with a wire whisk, the flour, soda, and salt in a medium bowl; set aside. In a large bowl, blend the sugars on med. speed mixer, add butter and mix till it forms a paste. Add eggs, peanut butter and vanilla and continue beating on med. speed until light and fluffy.

Add the flour mixture and mix at low speed until just mixed.




Drop by rounded spoonfuls onto an ungreased cookie sheet. 






With a wet fork, gently press cookies in a crisscrossed pattern.





Bake for 18-22 minutes or until slightly brown along edges.





Remove and cool on wire rack.


Store in an airtight container.

ENJOY!

Capri Salad

 I'm sharing this one again because it's wonderful!


This recipe can be made very quickly, and is a very nice appetizer for an Italian meal.

I have sweet basil growing like crazy in my little garden (emphasis on LITTLE-- only THREE PLANTS!) but it excites me, because my gardens, even herb gardens, don't normally do well.

*I used about 5 Roma tomatoes, sliced (can also use beefsteak tomatoes)
* 4 1/2 oz. mozzerella cheese (sliced, fresh would be best, but I had shredded on hand, and it was fine)
*about 12 black olives, sliced (or however many you think you would like)
*8 basil leaves, torn, if large
1 T. balsamic vinegar
1T. olive oil
 salt and pepper to taste

Slice tomatoes.  Slice Mozarella and place over the tomatoes (or sprinkle on if shredded ). Save some for adding to the top.
Slice olives into rings and place on top of cheese.
Add some of the basil (same some for garnish)
Top with cheese.

Broil in a pre-heated oven for about 3-4 minutes (watch carefully so it doesn't burn)
When done, drizzle with balsamic vinegar and the oil that have been mixed together, then sprinkle with salt and pepper.


Enjoy!




Friday, October 20, 2017

Pumpkin Cream Muffins--encore presentation





My friend, Glenda, shared this recipe with me many years ago and it has become a favorite of the masses! I whipped up a batch of the DELICIOUSLY moist muffins that are a cross between pumpkin bread and pumpkin cheesecake -- very moist and perfectly sweet.

A perfect way to welcome the fall season. Enjoy them for breakfast with warm coffee or tea, or have them for a snack or dessert.

You gotta try em.



So, here's what you need:



BATTER:
2 eggs
1 cup sugar
1/2 cup chopped pecans (or walnuts)
1 1/4 cups flour
2 tsp. cinnamon
3/4 oil
1 cup canned pumpkin
1 tsp. baking soda
1/2 tsp. salt

FILLING:
1 (8 oz.) pkg. cream cheese
1 egg
1/3 cup sugar

STREUSEL TOPPING:
1/4 cup sugar
1/4 tsp. cinnamon
3 T. flour
2 T. butter

Mix together batter ingredients; set aside.



Blend filling ingredients till smooth; set aside.
Combine streusel ingredients; set aside.

Pour pumpkin batter into greased or lined muffin tins. Fill 2/3 full. Spoon heaping tsp. cream mixture in center.



Sprinkle with 1 tsp. streusel topping.



Bake at 350 degrees for about 18-22 minutes (depending on your oven. Insert a toothpick in center and when removed if it's clean, your muffins are done.)). Makes 18 muffins.



Enjoy!