Refreshing drink idea from Southern Living (h2o)

I love these ideas. This above was fresh rosemary from my garden and a slice of lemon in cold water. What a neat flavor.

Some other ideas given are cucumber and thyme; orange and lime, lemon and thyme.

I love a cucumber slice in water. I think cucumber and a slice of orange might be interesting too--I will have to do some experimenting!

Creole Fried Rice from Southern Living

This was very tasty!

1 cup uncooked long-grain rice (I used brown rice)
2 cups chicken broth
1 lb. skinned and boned chicken thighs
1 1/2 tsp Creole seasoning, divided (I probably used more)
2 tbsp. veg oil (I used olive oil)
1/2 lb. andouille or smoked sausage sliced (I used 1 lb smoked turkey sausage)
1/2 small onion (I used 1 and 1/3 onion) chopped
1/2 small green bell pepper chopped (I used a whole large one)
2 garlic cloves , chopped
1 cup frozen sliced okra, thawed (I used a small eggplant instead)
3 plum tomatoes, chopped (I used 2 medium on the vine tomatoes)
2 green oinons, sliced, green part only

1. Cook rice using chicken broth instead of water. Let cool completely (I did this earlier in day)
2. Cut chicken thighs into 1 inch piences, and toss with 1 tsp (or more) creole seasoning.
3. Cook chicken in hot oil in large skillet over med heat 3 minutes; add sausage and cook 3-5 minutes until lightly browned. Add onion, bell pepper and garlic, and cook 5 min or til onion is tender. (I cooked the eggplant at the same time --if doing the okra stir in with the rest of the creole seasoning). Increase heat to high and add rice , and cook, stirring constantly 4 min until heated. Stir in tomatoes and sprinkle with green onions. Serve immediately.

(I dumped the sausage vegies into my cold rice and refrigerated. When we were ready for dinner I just nuked individual servings).

Creamy Black Bean Soup

I will have to add a picture the next time I make this--I forgot. This is from Southern Living June--I altered it a bit. Love it. Makes 16 cups, prep 15 min-cook 30 min or in crock.

1 medium onion , diced (about 1 cup)
1 tsp. minced garlic (or more)
1 Tbsp. olive oil
4 cups undrained Black Beans
1 (32 oz) container Chicken broth
2 (4.5 0z) cans chopped green chiles, undrained (I found a can that was 6 something oz I think
and used just that)
1 (14.5 oz) can Mexican-style stewed tomatoes undrained (my store had none--I used chili style)
1 (14.5 oz ) can diced tomatoes, undrained
1 (11 oz) can whole kernel corn , rinsed and drained (I use reg. sized and the white corn)
2 Tbsp. chili powder-I reduced to 1 since I was going to leave in my crock pot--still very spicy
1 tsp ground cumin--I used MORE

Toppings if desired: sour cream shredded Cheddar cheese, diced tomatoes, fresh chop cilantro or taco chips

1. Saute onion and garlic in 1 Tbsp hot oil in a dutch oven over med high heat 6 min or til tender. Stir in Black Beans and next 7 ingred. cover , bring to boil and simmer 15 min stirring occasionally. (I just threw mine in crock pot for a few hours)
2. Process 2 cups of soup in blender or food processor 30 sec or til smooth. Return and mix with soup.

(also good with an extra can of beans and some rice)

Vegetable Risotto

This was wonderful. I found it in Better Home and Gardens April issue. They called it Spinach-pea risotto. this is creamy and excellent--you can substitute seasonal vegies--but this was great

Start to finish: 40 minutes

Ingredients:

2 cloves of garlic, minced.
2 Tbsp. olive oil
1 cup of Arborio rise (I used jasmine rice)
1/2 cup thinly sliced carrots
3 1/2 cups of chicken broth (or veg broth--I used chicken)
2 cups fresh spinach leaves (if the big kind, coarsely chop)
1 cup frozen baby peas
2 oz parmigiano-reggiano cheese, shredded
1/3 cup thinly sliced green onions
1/4 cup thin wedges fresh radishes
2 tsp. snipped fresh tarragon (I just used about 1/2 tsp of dried)

Preparation:

1. In a 3 quart saucepan cook garlic in hot oil over medium heat for 30 sec. Add the rice. Cook about 5 minutes or until golden brown, stirring frequently. (mine didn't get to the golden stage).
Remove from heat, add carrots.

2. Meanwhile , in a 1 1/2 qt saucepan bring broth to boiling, reduce heat and simmer.

3. Carefully stir in 1 cup of hot broth into rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Then add 1/2 cup broth at a time, stirring frequently until broth is absorbed before adding more broth ( about 22 min).

4. Stir in any remaining broth. Cook and stir just until rice is tender and creamy.

5. Stir in spinach , peas, shredded cheese, green onions, radishes, and tarragon; heat through. top with cheese shards if desired. Serve immediately.

makes 6 servings at 191 cal, 7 g fat (e sat. fat),

Best full tasting Chicken soup

I found this at http://homecooking.about.com/od/soups/r/blss69.htm This is the best chicken soup I have had! Grandma loved it too. Classic chicken noodle soup is a comfort food suitable for any time of the year, but especially during cold winter months and when you are ill. There is a reason why it is called Jewish penicillin! This version is made from scratch, so allow time to cook the chicken. Feel free to use this recipe as a guideline, using canned broth and pre-cooked chicken to save time. The soup may be made ahead and refrigerated or frozen.

Crock Pot version
The way the recipe is shown below is a really full bodied flavorful recipe.BUT to do a short cut one can use 2 quarts plus one additional 15 ounce can of broth. (if you want a bit more liquid you can add water or broth--it depends on how much chicken and veggies you use) Use boneless skinless chicken thighs (about a pound) and throw these with the broth in the crock pot. Saute the onions , carrots, celery and put in crock . Add some chopped up sweet potato if you desire and place the seasonings(mentioned below) in as well. Cook for about 6 hours on low. Add parsley near the end of the cooking time. After everything is tender you can throw in some cooked rice or cooked noodles. I love the quinoa corn noodles in this.  Garden peas are good in this too.

INGREDIENTS:
2 Tablespoons vegetable oil
2 medium onions, chopped
3 medium carrots, cut into 1/4-inch rounds
3 celery ribs, cut into 1/4-inch thick slices
1 (6- to 7-pound) chicken
2 quarts chicken broth or canned low-sodium broth
1 quart cold water, or as needed
4 sprigs of fresh parsley
3 sprigs of fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper
poultry seasoning--sprinkle it in and then you can add more latter to taste
rosemary and thyme is also a good addition
you can add a chopped sweet potato too!
2 cups egg noodles
Chopped fresh parsley, for garnish SEE MY ADDITIONS BELOW

PREPARATION:
Heat the oil in a brothpot over medium heat. Add the onions, carrots, and celery and cook, stirring often, until softened, about 10 minutes.

If there are any pads of yellow fat in the tail area, do not remove them. Add the chicken to the pot and pour in the broth. Add enough cold water to cover the ingredients by 2 inches. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the parsley, thyme, and bay leaf. Add sage and rosemary also if you like! Reduce the heat to low. Simmer, uncovered, until the chicken is very tender, about 2 hours.

Remove the chicken from the pot and set aside until cool enough to handle. Remove and discard the parsley and thyme sprigs and bay leaf. Let stand 5 minutes and degrease the soup, reserving the fat if you are making matzo balls. Discard the chicken skin and bones and cut the meat into bite-size pieces. Add the noodles and cook until done, about 10 minutes. Stir the meat back into the soup and season to taste with salt and pepper. Serve hot. (The soup can be prepared up to 3 days ahead, cooled, covered, and refrigerated, or frozen for up to 3 months.) Yield: 12 to 14 servings.

The thing I did differently is--I added some fresh sage and rosemary. Also sprinkled poultry seasoning. I used cooked rice instead of noodles. Garden peas are good too. Garlic is good also.

BAKED VERMOUTH CHICKEN using rosemary, sage, parsley and thyme (Scarborough chicken from living simply

well this is over half eaten!!--It is one of the most moist baked chickens I have ever had--so I am going to stick with this one!! I forgot to take a picture of it before doing much eating--thus it looks a bit funny in the picture below. This recipe is from Joanne Heim' s Living Simply.

It makes a delicious gravy like sauce for rice. (I used basmati rice.) This is the vermouth I used in the recipe --below

What I did. Take one fresh lemon and squeeze the juice into the good sized roasting chicken's cavity. Take olive oil and sprinkle it all over the outside of the chicken. Then sprinkle salt, pepper, and minced garlic all over. Then sprinkle the fresh (can used dry--but I did fresh)--rosemary, sage, parsley, and thyme over the chicken. I put a little of the sage inside the cavity too. Pour the bottle of Vermouth (less than 2 cups) into the pan. Bake at 350 for about 1 and 1/2 hours until the temperature reaches the correct point on thermometer. Baste off and on. When Chicken was brown I covered it for the last 1/2 hour with a crack left for venting. I used my little roasting pan.

Wonderful flavor and very moist!

Red Quinoa -creole style

Yes, it looks strange , but I love it!! I used the Inca Red Quinoa. It is pronounced Keen-wa--it is an ancient grain and contains more "high quality protein than any other grain. The National Academy of Sciences calls it 'one of the best sources of protein in the vegetable kingdom". "Quinoa stands alone as a complete protein grain. It provides all the essential amino acids in a balanced pattern close to the ideal set by the United Nations Food and Agriculture Organization. Plus it contains no gluten. I like the red quinoa best!
1 cup red quinoa
2 cups water.

Bring to boil and then reduce to simmer , cover and cook until all water is absorbed (about 15 minutes).

Meanwhile--sautee an onion. Add 14 1/2 oz of cut up canned tomatoes (I used organic). Add as much creole seasoning as you like. When the Quinoa is finished add to the tomato mixture --taste to see if you want more of the creole seasoning--yum!!

Basil lemon chicken

In a large bowl mix 1/2 cup of onion, 1/2 cup basil (fresh), juice from freshly squeezed lemon. Rub this on the chicken. Drizzle olive oil on the chicken and salt and pepper. Cook for 20 minutes per pound or until correct temperature is reached. Let sit for 10 minutes or more before cutting.

(We also enjoyed a side dish of sauteed peppers and eggplant separately not shown here -saute in a tablespoon of olive oil and 1/4 cup of balsamic vinegar for about one hour--sweet and tasty)

Sweet Potato Pudding-a dessert

This was wonderful--it was a 400 dollar winner from BHG. from Carolyn Brown, Florence, ALA

1 1/2 lb. sweet potatoes (about 2 large--enough to make 4 cups shredded)

3 eggs, lightly beaten

1 cup half and half

1/2 cup sugar

1/4 cup dark corn syrup (I used light)

1/4 cup yellow cornmeal (plain--no baking powder or soda etc)

2 tablespoons of melted butter

1 tablespoon of vanilla

1/2 tsp. ground nutmeg

1/4 tsp salt

3/4 cup flaked coconut (no sugar added--freezer has this) Separated according to amounts below

3/4 cup chopped pecans -separated according to amounts below

Makes 9 servings.

1. Preheat oven to 300 degrees. Lightly grease bottom and sides of a 2 quart square baking dish.

2. Peel and coarsely shred sweet potatoes (about 4 cups).

3. In a large bowl combine eggs, half and half, sugar, corn syrup, cornmeal, butter, vanilla, nutmeg, and salt. Stir in sweet potatoes, and 1/2 cup EACH of the coconut and the pecans.

Transfer sweet potato mixture to prepared baking dish. (If desired, cover and refrigerate up to 24 hours).

4. Bake, UNCOVERED, for 1 hour. Sprinkle with remaining coconut and pecans. Bake, UNCOVERED, 30 minutes more or until a knife inserted near center comes out clean. Cool about 30 minutes on a wire rack. SERVE WARM.

This was so delicious and I had good quality sweet potatoes--only took 2 large ones to make 4 cups. VERY GOOD.

Fettuccine with wilted greens, chicken

This was from Southern living Mag---made it tonight and this is a picture of some of the left overs. It was tasty. (I used gluten free noodles for myself and regular ones for my hubby)

1 16 oz box fettuccine
8 chicken cutlets (about 2 1/2 lbs---I just used 4 skinless boneless breast )
1 tsp of salt if desired
1/2 tsp pepper
1 cup all purpose flour (I used my gluten free pancake mix!)
1/2 cup olive oil
2 sweet onions, thinly slice (I used one big one)
2 8oz packages sliced fresh mushrooms (I used one package and one can)
2 tsp minced garlic
1/2 cup chicken broth
1 cup dry white wine
1 tsp salt if desired
1 tsp pepper
2 packages of fresh spinach, each 9 oz
freshly grated Parmesan cheese


1. Cook pasta---drain and put in dutch oven and keep warm
2. sprinkle chicken with salt and pepper if desired and dredge in flour.
3. Saute chicken in hot oil till done. Remove and keep warm.
4. Add onions, mushrooms, garlic and saute 5-7 min until lightly browned. Stir in broth and wine, and salt if desired and pepper .
5. Cook 3-5 min or until liquid is reduced by half--stirring once and a while.
6. Add mushroom mixture and spinach to pasta in dutch oven, tossing to coat. Cook uncovered, over medium-low heat 4-6 minutes until greens are wilted. spoon into a serving dish, and top evenly with chicken and Parmesan cheese.

ps. this is not too good left over--eat it fresh!

Chocolate truffles

These are great , but if you prefer a dairy free version go here:http://nannykimsrecipes.blogspot.com/2009/12/chocolate-truffles-dairy-free.html

3 cups semi-sweet Chocolate chips
1 can Sweetened Condensed Milk
1 Tbsp vanilla extract
Sprinkles (long ones)

Melt Chips with milk. (I did this in Microwave at 50 percent power, for a bit over 2 minutes)
Stir in vanilla. Refrigerate for a few minutes until firm enough to roll into balls (I did this for about 13 minutes). Roll in sprinkles.

pecan pumpkin pie (Gluten Free)

This was the best pumpkin pie I have ever had. The basic regular recipe comes form the homepun heart blog. I altered it and made it without the crust for a gluten free recipe.

 Recipe:One graham cracker crust (I omitted but you could make one with GF grams if you can find GF )
1-15 oz. can pumpkin
1-14 oz. can sweetened condensed milk
1 egg (better with 2)
1 tsp. pumpkin pie spice* or 1 Tablespoon is what many use

Mix these ingredients together and pour into crust. Bake for 15 minutes at 425. Then reduce oven heat to 350.
1/4 c. brown sugar
1/2 tsp. cinnamon
2 Tbsp. flour (I substituted gluten free pancake mix bUT IS  better with GF bisquick)
2 Tbsp. cold butter
3/4 c. walnuts*(I did pecans)

Mix together flour, brown sugar, and cinnamon - cut in butter. Stir in walnuts. Sprinkle over the pie when you reduce the oven. Bake at 350 for 40 minutes or until a knife comes out clean.

Here is a gf vegan one https://nannykimsrecipes.blogspot.com/2023/10/pumpkin-pie-vegan.html?m=0

Crockpot plain and thick beef stew

This is your basic plain, great tasting, thick winter stew.

3 medium potatoes (I used about 6 small red potatoes with skin left on chopped ) Chop to size

you prefer .

2 lbs beef stew meat

4 medium carrots chopped

3 celery ribs sliced.

2 medium onions chopped

2 cups of low sodium V8 juice

1 cup water

1/3 cup quick cooking tapioca

1 tab. sugar

salt according to your preference

1 tsp. dried basil

1/2 tsp black pepper

add salt to taste

Put the chopped potatoes, carrots, and celery in a pot and simmer for 15 minutes on stove.

Then place the beef in the crockpot--and put chopped onions on top along with the drained parboiled veggies. In a bowl combine the water, v8 juice,tapioca, sugar , salt, basil and pepper. Pour over the veggies. Cover and Cook on low for about 9 hours or until meat and veggies are tender. I sometimes cook it on low for 2 hours and then on high 3 hours--if I am home.

The tapioca thickens the sauce as it cooks---so this is so easy and good. Great with home made bread! Makes about 6 hardy servings.

Crockpot grits

This came out so good and creamy in my little crock. I wanted to go for my morning walk and decided to try cooking the grits in the crock while I was out. GREAT.

I microwaved 2 cups of milk for about 3 minutes and placed this in a buttered crockpot. I added a 1/2 cup of grits and a pinch of salt and stirred. Placed the setting at high. When I got back an hour later it was done and oh so creamy and delicious!! This makes about 2 servings--this is what was left after I had 1 serving.

ps. add sugar and more milk before serving if desired ; you can also add some grated cheese at this time ;-)

Country Coq Au Vin

This was a very delicious meal. We loved it. I found it at Penny's blog http://lavenderhillstudio.blogspot.com/ I want to remember I made it using this Chicken Stock--it is gluten free. I used my iron dutch oven. Preheated oven 350 degrees. Then in my dutch oven sauteed 1/2 pound of bacon (I used the thick bacon). Set aside.

Saute 4 skinless chicken thighs with the bone bone in. Saute both sides in bacon grease and sprinkle them with pepper. Remove (keeping them warm).

Saute the next 5 ingredients (roughly chopped)--saute about 5 minutes until tender:
Saute 1 shallot (I used a 1/2 of a small onion)
2cloves garlic
6-8 mushrooms
sprig of rosemary
1/4 pound of frozen small white onions (I substituted a glass jar of small white onions---I didn't saute these--just added them later. (remove from pan)


Place the sauteed Chicken in the pot. Cover the chicken with the sauteed items including the pearl onions. Add 1/2 cup dry white wine and 1/2 cup of chicken stock. Cover pan with oven proof lid--place in 350 degree oven and cook 45 minutes to 1 hour until tender. Remove thighs--mix 2-3 tsp cornstarch with 1/2 cup of cold stock. Then add this to pan and thicken. Serve over mashed potatoes or rice. Sprinkle with the bacon. I served it on smashed red potatoes that had been cooked chopped with skins left on--very good.


I served this with homemade applesauce--see post below.

Crockpot applesauce

This is a recipe I altered from http://roseofsharonmay.blogspot.com/2007/11/busy-in-kitchen.html

I took about 8 large peeled Jonagold apples sliced them in chunks and cooked on high in the crockpot--really good!! I added 1/2 tsp of cinnamon. With these particular apples you wouldn't need any sugar I do not believe!! I had 1/4 cup of packed brown sugar and it was way too sweet.
I put in 1/2 cup water--but it didn't need this---maybe a tablespoon of two--these were juicy!
Cook on high about 3-4 hours or longer on low. (the first time you do this you can keep checking --depends on idividual crocks)

See rose of sharon's site for her recipe. This made more--this was the leftovers ;-)

Crockpot Chicken type bog

Chicken bog is a rice, chicken, sausage dish that is served in a part of South Carolina.
This is a crockpot dish---there are tons of individual recipes each with their own tastes!

Package of Skinless boneless chicken thighs or breasts. Sliced in chunks (the thighs are much more moist and full flavored--if using thighs you can break them up after they are done cooking, just before the step of adding the rice-- instead of first slicing)

Smoked sausage (at least 8 oz)--sliced (not the breakfast type!)

3 cups of chicken broth if using minute rice 

or 

3 and 1/2 to 4 cups broth if using regular rice--use 1 and 1/2 cups of Jasmine regular rice to 4 cups broth

2 celery ribs , chopped 
1/2 of a large onion, chopped 
poultry seasoning
sage
thyme
basil
garlic powder
paprika
pepper

If using minute rice instead of the regular jasmine rice— you will need 1 and 1/2 cups minute rice (not cooked--can be the brown minute rice)
(Cheddar cheese if desired) You can also use regular Jasmine rice--but you need to add it earlier.

DIRECTIONS:

Place broth in crockpot.

 Slice about 1 cup of celery (or 2 large ribs), add 1 small onion or 1/2 of a large onion. 

Add seasonings---basically sprinkle poultry seasoning and then between 1/8 to 1/4 tsp sage, 1/8 to 1/4 tsp thyme,1/8 to 1/4 tsp garlic powder (put as much or as little of these spices as you yourself find satisfying), sprinkle some basil (about a pinch), add some freshly ground pepper (most people like lots of pepper in this dish--do according to your preference. 

Place in chicken and sprinkle with paprika. 

Add sliced smoked sausage (you can saute this first if desired and drain of grease).

Cook all day 8 hours on low or 4-5 hours on high. If using regular Jasmine rice add it during the last 45 minutes to one hour of  the low setting depending on your individual crock-pot. MINE TAKES 45 Minutes to 1 HOUR with the regular Jasmine rice. I have an old Crock-pot, so yours may take a different time. Check after the shortest time.

 If using minute rice  add During the last 30 minutes add dry minute rice and cook on high for 20-30 minutes.--until rice is done and it no longer is soupy. If it comes out too soupy, add more rice and add more broth if needed also. Can serve with sprinkled cheddar cheese if so desired, but this is not necessary. The type of sausage you pick really makes a difference in the flavor.


Note: In the comment section people experimented with different types of rice so take note if you want to try some other type rice---read all of the comments to get an idea. It would seem that instant is the best-using other rice would require adding it to the pot much sooner.  However if using Jasmine rice just add it 45 min to 2 hours on the low setting at the end. Depends on your crockpot 

Another recipe--stove top can be found at the following link: https://www.postandcourier.com/free-times/food/chicken-bog-is-a-deceptively-simple-carolina-tradition/article_b3299867-3e27-5b0e-bf52-98c2411c0133.html

Favorite Crockpot Oatmeal

Bob's makes a gluten free oat if you need this.

This is my favorite oatmeal recipe. It cooks at night while you sleep. It is very creamy and like a bread pudding in consistency---you wake up with this wonderful smell wafting throughout the house.

(3-4 servings)

1 cup oats (the old fashioned ones)

2 and1/2 cups of milk (This works with water as well--only use less water--more like 2 )

1/4 cup brown sugar

1 Tab. of butter

1/4 tsp salt

1/2 tsp cinnamon

1 finely chopped apple (without skin and core)

1/2 cup raisins (I use one of the little boxes--it might be more like 1/4 cup

Grease the inside of Crock pot (I use the small crock--about 2 or 2 and1/2 quart size. Throw all ingredients inside Crock and mix well . Cover and cook on low for 8 or 9 hours. Stir before serving. Add a little cold milk when serving. You can use water in the recipe instead of milk--the consistancy will be a bit different, but equally good)

Note: all kinds of variations are possible--I love it plain made with water and maple syrup toooooooo!

To clean the pot afterwards just fill with hot water and set on high for 20 or 30 minutes--cleans up in a flash.

Vegetable Soup (cleaning out Frig!)-great

I have a cold and made this today and loved it!! Makes a big pot!

1 pound of ground turkey (you could use beef)

1 onion chopped

1 28 ounce can of Tomato Puree

1 14and1/2 oz can of Italian Stewed tomatoes

1 can of white corn with water

1 and 1/2 cans (using the 15oz size can ) of water

3 celery stalks-chopped

2 parsnips-chopped

2 cups chopped red potatoes with skins on

1/2 cup to a cup of the Julienne fresh carrots

1 14 oz bag of frozen Pick sweet brand cracked pepper California vegetables (broccoli, squash,carrots , cauliflower)

1 zucchini squash cut up

1 15 oz can of cannelloni beans

pepper to taste and 1/8 tsp garlic powder

Saute the meat then throw in all of the rest and simmer 3 hours or cook in crock pot (probably on high for quite some time--all day-unless you parboil the veggies-easier on stove)--the . YUMMY

Potato cheese soup

http://thehomespunheart.blogspot.com/

This recipe is from the homespunheart and is quick --only takes about 10 minutes!! very tasty. I used red potatoes and left the skin on. I used white cheddar (sharp) but if you use yellow it would give a yellower color.

2 c. chicken broth or water
2 c. diced potatoes
1/4 c. diced onion
salt,
pepper
and garlic powder to taste

Bring the above ingredients to a boil and simmer until potatoes are tender.

In a microwave-safe bowl, combine:
2 c. milk
1/4 c. flour (I used cornstartch--about 1/8 of cup)
1/4 c. butter or margarine

Microwave on high for four minutes whisking half-way through. Stir into soup.Stir in 2 c. shredded cheese (cheddar or Mexican blend is what I use)Serve when cheese is melted and combined.

Puny's Potato Salad--from the Mitford Kitchen

Hmm-this is a very moist tasty potato salad from Jan Karon's Mitford Kitchen recipe book. My husband says it is the best he has ever had, anywhere! 

But if you want a vegan recipe this one is good : https://nannykimsrecipes.blogspot.com/2023/08/potato-saladno-mayonnaise.html?m=1

Puny's Potato Salad
Ingredients:
7 medium russet potatoes
1 tablespoon plus 1 1/4 teaspoons salt
2 tablespoons bacon drippings
4 medium hard-cooked eggs, mashed
2 tablespoons red onions, chopped
1/2 cup thinly sliced celery
1 and 3/4 cups Hellman's mayonnaise
2 teaspoons yellow mustard
2 tablespoons sour cream
2 and 1/2 teaspoons apple cider vinegar
1/2 teaspoon freshly ground black pepper
6 slices cooked bacon,
crumbledParshley flakes, for garnish
Paprika, for garnish

Directions:Peel and cube the potatoes. Place the potatoes in a large saucepan, and add water to cover along with 1 tablespoon salt. Bring to a boil over high heat, reduce the heat, cover, and simmer until the potatoes are just tender. Drain the potatoes in a colander. Add the bacon drippings and shake the colander to coat. Cover loosely and let the potatoes cool completely.
In a large bowl, combine the potatoes, mashed eggs, red onions, and celery. In a separate bowl, combine the mayonnaise, mustard, sour cream, and vinegar and stir it into the potatoes. Add 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Just before serving, adjust the seasonings with salt and pepper. Garnish the salad with the crumbled bacon, parsley flakes, and paprika.

Ruth's Hot Fudge Cake

This is such an easy and very rich moist chocolate cake-THE BEST EVER-our favorite! Best with ingred. at room temperature.

Sift in bowl :

2 & 1/2 cups flour

5 Tbs cocoa powder

2 cups sugar

1 tsp baking powder

1/4 tsp salt.

Beat in another bowl:

1 cup oil

2 eggs

2 tsp baking soda dissolved in 1 cup warm water

1 tsp vanilla

1 cup buttermilk (or equivalent of milk plus 1 tab of white vinegar).

Combine wet and dry ingred. Beat till smooth, 2-4 minutes. Batter will be thin. Bake 350 in well greased 13 by 9 inch pan until pick BARELY comes out clean (because continues to cook some after removing from oven).

Hot Fudge Icing

4 Tbs butter

6 oz choc chips (semisweet)

2 cups powdered sugar

1 tsp vanilla

about 1/3 cup milk (little at a time until right consistancy

Melt butter and chips in microwave at 50% power--about 1-2 minutes. Add sugar, vanilla and enought milk to make a thick sauce--pour and spread over cake while cake is still warm, but not hot.


Also below is a recipe I wanted to save which is like a Mississippi mud pie"

Peanut Butter Chocolate Eclair Cake

Ingredients:
1 box chocolate graham crackers (there will be a few graham crackers left over)
2 (3 ¼ -ounce) boxes vanilla instant pudding
1 (8 oz) container Cool Whip
1 can chocolate frosting
1 cup peanut butter
3 ½ cups milk

Directions:
Spray bottom of 9 x13 pan with cooking spray.
Line the bottom of the pan with whole graham crackers.
In a bowl using an electric mixer, mix pudding with milk, peanut
butter; beat at medium speed for 2 minutes.
Fold in whipped topping.
Pour half the pudding mixture over graham crackers.
Place another layer of whole graham crackers on top of pudding layer.
Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
Heat the container of prepared frosting, uncovered for 1 minute.
Pour over top of cake. Refrigerate for at least 12 hours before serving.

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Pumpkin Muffins (more moist)

I got this from a cooking.com site; these are more moist than the previous ones--so if you want a higher fat muffin this is it and if you want a lower fat one try the other. This made 2 dozen regular sized muffins plus 4 giant sized ones---so probably 2 and 1/2 dozen of regular sized ones (I do not have all of them pictured here!)

Dry ingredients:

3 and 1/3 cup flour

2 tsp baking soda

3 cups of sugar (yup!)

1 & 1/2 tsp salt

1tsp cinnamon

1 tsp nutmeg

1/4 tsp ginger

Mix dry ingredients

Mix these wet ingredients and then add to dry ones:

1 cup oil

4 eggs

2/3 cup water

2 cup or one can of pumpkin

Oven 350--papers or greased and floured muffin tins--3/4 full. 20-30 min until pick comes out clean.

Frosting: 1/2 cup butter, 1 small cream cheese (around 3-4 ounces), 1 tsp vanilla, 1pound of confectionary sugar (can add a bit of milk or water if too thick.

There is also a lower fat recipe here: http://nannykimsrecipes.blogspot.com/2007/10/pumpkin-muffins.html

Beef Stew with Red Wine Gravy-Crock pot

From Better Homes and Gardens best-loved recipes 2006 cookbook---very tasty and different

serve with crusty bread

2 pounds stew beef

1/4 cup flour (me-2 tab of corn starch)

2 tsp Italian seasoning (used Mrs. Dash Italian)

1/2 tsp. freshly ground black pepper

2 Tbs. olive oil

2 large onions, cut in thin wedges (I used a jar of pearl onions and one fresh onion)

8 oz parsnips, quartered lengthwise and halved

8 oz carrots, quartered lenghtwise and halved (I used a bag of carrots and a bag of parsnips)

8 oz Jerusalem artichokes peeled and coarsely chopped (I used a can of artichokes)

1 cup Cabernet Sauvignon (I used merlot)

1/2 cup beef broth

1/4 cup tomato paste (at end of cooking)

l. Trim excess fat from beef: cut into 1 inch cubes. Shake flour or cornstarch in bag with seasonings and meat. In skillet brown meat 1/2 at a time in oil.

2. In a 4 1/2 to 6 quart crock pot place onions, parsnips, carrots, artichokes. Top with browned meat. Combine wine and broth. Pour atop meat.

3. Cover: cook on low heat setting for 12-14 hours or high for 6-7 hours. when done stir in paste.

Makes 5-6 servings

Esther's Orange Marmalade Cake from Mitford Kitchen

This picture was taken after eating 2/3 of the cake. (after baby battering!)

Esther's Orange Marmalade Cake
Ingredients:For the cake

1 cup unsalted butter, softened, more for greasing the pans

3 1/4 cups cake flour, more for dusting the pans

1 tablespoon baking powder

1 teaspoon salt

2 2/3 cups granulated sugar

5 large eggs, at room temperature

4 large egg yolks, at room temperature

2/3 cup vegetable oil

1 tablespoon grated orange zest

2 teaspoons vanilla extract

1 cup buttermilk, at room temperature

For the orange syrup

1 cup freshly squeezed orange juice

1/4 cup granulated sugar

For the filling

1 (12-ounce) jar orange marmalade

For the frosting

1 cup heavy cream, chilled

4 tablespoons granulated sugar

1 cup sour cream, chilled

Directions:The cake. Preheat the oven to 350°F. Lightly butter three 9-inch round cake pans, line them with parchment paper, then lighly butter and flour the paper, shaking out the excess.
Sift the flour, baking powder, and salt into a large bowl. Sift a second time into another bowl.

In the bowl of an electric mixer, beat the butter on medium speed until light in color, about 4 minutes. Add the 2 2/3 cups sugar in a steady stream with the mixer running. Beat until light and fluffy, about 4 minutes. Add the eggs and yolks, one at a time, beating well after each addition. Be sure to stop at least once to scrape down the batter from the sides of the bowl. After all the eggs have been added, continue to beat on medium speed for 2 more minutes. With the mixer on low speed, add the oil and beat for 1 minute.

In a small bowl, combine the orange zest, vanilla, and buttermilk. Using a rubber spatula, fold in half of the dry ingredients. Scrape down the sides of the bowl and add half of the buttermilk mixture. Fold in the remaining dry ingredients, scrape down the sides, and add the remaining buttermilk.

Pour the batter among the prepared pans, smooth the surface, rap each pan on the counter to expel any air pockets or bubbles, then place in the oven. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans on racks for 20 minutes.

The orange syrup. In a small bowl, stir together the orange juice and 1/4 cup sugar until the sugar is dissolved. While the cakes are still in the cake pans, use a toothpick or skewer to poke holes at 1/2-inch intervals in the cake layers. Spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remainder. Let the layers cool completely in the pans.

The filling. Heat the marmalade in a small saucepan over medium heat until just melted. Let cool for 5 minutes.

The frosting. In a chilled mixing bowl, using the wire whisk attachment, whip the heavy cream with the 4 tablespoons sugar until stiff peaks form. Add the sour cream, a little at a time, and whisk until the mixture is a spreadable consistency.

To assemble the cake. Invert one of the cake layers on a cake plate and carefully peel off the parchment. Spread one-third of the marmalade over the top, smoothing it into an even layer. Invert the second layer on top of the first, peel off the parchment, and spoon another third of the marmalade on top. Place the third cake layer on top, remove the parchment, and spoon the remaining marmalade onto the center of it, leaving a 1 1/4-inch border around the edges. Frost the sides and the top border with the frosting, leaving the marmalade on top of the cake exposed. Or, if you prefer, frost the entire cake first, adding the marmalade as a garnish on top.
Chill for at least 2 hours before serving.

Excerpted from Jan Karon's Mitford Cookbook and Kitchen Reader © 2004 by Jan Karon. Used by permission of Viking Books.

Pumpkin Muffins

This recipe is from

http://roseofsharonmay.blogspot.com/ Sharon.

1 and 1/2 cup flour

1 tsp bk powder

1/2 tsp bk soda

1/2 tsp salt

1/2 tsp each of Cinnamon, cloves, nutmeg

1 cup sugar

2 eggs

3/4 cup of pumpkin

1/4 cup oil

3/4 cup raisins

Sift dry ingredients. Mix wet ingredients and stir together until mixed. Fold in raisins. Bake in greased muffin pans of liners at 375 degrees about 18 minutes. After cooled, dip tops in melted

butter and mixture of 1/2 cup sugar and 1 tab cinnamon. Or Cream cheese icing.

I also have a more high fat moister version--see here: http://nannykimsrecipes.blogspot.com/2007/10/pumpkim-muffins-more-moist.html

Crock pot chili

This recipe is from http://servinggodandfamily.blogspot.com/

1pound of beef (I used more since the package was bigger)
1/2 onion chopped (used more)
1tsp minced garlic
1 can Tomato sauce (16 oz)
1 can stewed tomatoes
1 can light kidnew beans drained
1 can chili styled red beans (the food lion brand did not have gluten at this time)
salt, pepper, chili powder, sweet basil (I added cumin)
(can add one chocolate bar)
Brown beef with onion and garlic--place in crock--add rest--cook low 6-7 hours or high for four.
quick and easy and good

Mitford Ham Recipe

This recipe is from Jan Karon"s Mitford Kitchen book: (the picture is mine ;-) This is a large turkey plate!)

Father Tim's Baked Ham

oil for greasing the pan
1 cup brown sugar (hmm, I may have accidently used 1/2 cup--not sure!)
1/2 cup molasses
1/2 cup bourbon
1 cup orange juice
2 tablespoons Dijon mustare
1 tablespoon whole cloves
1 (6-8 pound) smoked ham

Directions"
Preheat oven to 350 degrees. Lightly grease a large baking dish and set aside. Combine the brown sugar and molasses in small saucepan and melt over low heat. Remove from the heat, add the bourbon, orange juice, mustard, and cloves, and mix well.

Remove the skin and fat from the ham and place in the baking dish. (I used a Smithfield Smoked Shoulder of 9 pounds and after removing the skin and fat I parboiled it for 25 minutes in covered water, before placing it in the baking dish). Make 1/4 inch cuts in the ham in a diamond pattern. Pour the glaze over the ham.

Bake for 2 to 2 1/2 hours, or until thermometer in thickest portion registers 140 degrees---I did 160 since that is what the cover on the ham said and my thermometers said to cook to 160.---basting every 15 minutes with the glaze.

Remove the ham from the oven and cool in the pan. (I let it cool for 15 minutes or so before putting in frig) . Remove from the pan and refrigerate. Pour the pan drippings into a bowl and refrigerate.

When ready to serve the ham, remove the fat from the top of the drippings, remove the whole cloves, warm it up , and serve it with the ham.

This was delicious, but it would not be as good without the bourbon--that is what gives it most of its flavor. It was one of the best flavored hams I have tasted and was wonderful with the crock pot sweet potato recipe below.

NOTE--for those of you needing to be GLUTEN FREE READ HERE ABOUT BOURBON http://celiacdisease.about.com/od/GlutenFreeAlcohol/f/Is-Bourbon-Gluten-Free.htm

Another VERY EASY crockpot Ham recipe that was delicious too was this recipe:http://nannykimsrecipes.blogspot.com/2012/12/ham-in-crock-pot-brown-sugar-and-cloves.html

Fluke Chicken crock pot

This pic is of the left overs--but I really loved this.

3 good sized (can use more there is tons of sauce)-boneless, skinless chicken breasts

1 can of lower salt chicken broth

1 can of stewed (I think Italian--not sure) plum tomatoes

1/8 cup minced dried onions

ginger, garlic, black pepper, and paprikia--I just sprinkled into the sauce before adding chicken (probably about tsp. ginger and garlic less of pepper and paprika

cooked on high for 3 hours and on low 1 (just cook until cicken reaches safe internal temp)

Serve on rice

crockpot sweet potatoes

5-8 sweet potatoes (cooked and mashed)

1/2 cup orange juice

1/2 stick butter melted

1 tsp grated orange peel

1/4tsp allspice or pumpkin pie spice

salt and white pepper to taste

brown sugar to taste

8 oz crushed pineapple

2 eggs well beaten

(pecans at end)

Beat (the drained and mashed) potatoes with all other ingredients except eggs and nuts. Then beat in the previously beaten eggs. Pour in greased crock pot and cook on high 1 hour and low 2 to 3 hours. Sprinkle with pecans at the end

7 layer casserole--man's meal

This is definetly a cold weather recipe because of the length of time to cook. We really liked it. It comes from http://joyfullycooking.blogspot.com/ You can find it here: http://joyfullycooking.blogspot.com/2007/09/seven-layer-casserole-mans-meal.html If you use turkey bacon and lean hamburger meat then use more sauce (or maybe mix some extra sauce in the meat otherwise it will be dry).

1 and 1/2 cups uncooked rice
1 can corn drained
salt/pepper
2 cans 8 ounce tomato sauce (use more)
3/4 cups water
1/2 cup chopped onion (use more)
1/2 cup chopped green pepper (use more)
1 and 1/2 pound ground beef
package of bacon

1. 9 by 13 inch pan--put in 1 and 1/2 cups uncooked rice
2. Add 1 can drained corn--spread on top of rice
3. Sprinkle salt and pepper
4. Pour 1 (8 oz) can tom. sauce over corn with back of spoon
5. Evenly distribute 1/2 cup water on top of sauce
6. Add 1/2 cup onion (use more)
7. Add 1 and 1/2 lbs ground beef on top--about a half inch thick
8. salt and pepper
9. Pour 8 oz sauce over
10. 1/2 cup chopped bell pepper over (use more)
11. 1/4 cup water over
12. cover with bacon (use plenty)

Cover pan with foil. oven 350--bake 1 hour. Remove foil and bake 30 more minutes. If fatty (which it isn't if you use lean hamburger and turkey bacon) dump greese. Cool 10-15 min. Then serve with ketchup if desired.

Ps. If you want another man's dish--or a comfy dish try Shepherd's pie here: http://nannykimsrecipes.blogspot.com/2008/08/shepherd-pie.html

Maple Cookies!

Maple cookies

These are wonderful if you like maple!! Got this from http://kellishouse.blogspot.com/

1 cup butter

1 cup brown sugar

1/2 cup maple syrup

1 lg egg yolk

3 cups flour

Cream butter and suga. Add syrup and yolk--gradually add flour. Divide in half and refrigerate for at least an hour.

Preheat 350. Roll out to thickness you like (I like around 1/4 inch). Cut with Maple leaf cutters and acorns or whatever. Cook around 10 minutes--depends on thickness (some of mine took longer)-we liked them better when they were not brown on the bottoms.)

Frosting-

2 cups powdered sugar

2 Tabl soft butter

1/8 cup maple syrup

3 Tab of milk.

Can also add pipping. Around the edges.

Hunter's Minestrone

From tyler florence foodnetwork show (basically)

2 Qts chicken stock
1 head garlic, halved (this is the entire head and you use both halves)
1/2 pound small rigatoni (used macaroni)
olive oil
8 fresh sage leaves
1 sprig fresh rosemary
1 sprig fresh thyme
3/4 pound loose sweet Italian pork sausage
2 medium carrots, chopped roughly (the carrots, celery, onion will be turned to mush in processor)
2 celery ribs, chopped
1 onion, roughly chopped
1 (28 ounce) can crushed plum tomatoes (I just used crushed tomatoes)
1 bay leaf
2 (28 ounce each) cans cannelloni beans, drained and rinsed
1/2 bunch fresh parsley leaves, finely minced
Coarsely ground black pepper
12 slices baguette
1 cup freshly grated Parmigiano-Reggiano

Combine the stock and halved garlic head in a big sauce pan and simmer for about 15 minutes to give the stock a nice, garlicky taste; strain out the garlic. Keep warm.

Cook pasta in water.

Pour 1/4 cup oil in large saucepan. Add the sage, rosemary and thyme and warm the oil over medium heat to infuse it with the flavor of the herbs 3 to 4 minutes. Add the sausage and cook, breaking up the sausage with the side of a big spoon until well browned. Chop the carrots, celery, and onion in a food processor till mush. Add to the saucepan and cook for 3 to 4 min, until the vegetables are softened but not browned.

To the pan with the sausage stir in the crushed tomatoes, bay leaf, beans, and stock. Bring to a simmer and cook for 15 min stirring occasionally.

Stir cooked pasta into soup (pasta should be slightly under done)/ (if using with gluten then kim does not add this--does it into indiv. bowls and pasta is done). Add the parsley and salt and coarsely ground black pepper, to taste. Discard the bay leaf and herb sprigs.

To serve , preheat broiler--put baguette slices in a single layer on a baking sheet. Sprinkle with olive oil and parm chees--broil til cheese is bubbly and golden brown, about 3 min. Ladle soup into bowls (add macaroni to ones having it in soup).--float cut up baguette slices in soup.

Makes 6 servings.

Special Grill CHeese

a great sandwhich--from foodnetwork show>

Take some good country type white bread
White cheddar cheese VT.
Bacon (cooked)
Thinly slice apple
a bit of Dijon mustard

Assemble the sandwich with the cheese slices, cooked bacon, thinly sliced apple, and dijon mustard.Butter the outside of the bread and grill about 4 minutes per side with the cheese side down first--great--but don't forget the Dijon--adds real flavor!

First time we had this was with Bob's cousin Pat and her husband; watching Panther football (we won)--and having a good time of fellowship with them and gram and gramp. Served Hunter's minestrone too.