Mama's Enchiladas

1 package of corn tortillas (20-30 count)
2 cans of Wolf Brand Chili (10-14 oz. cans)
Shredded Velvetta Cheese (two packages of shredded or one medium block)
1 medium chopped onion
vegetable or canola oil

Heat in a small skillet, the vegetable or canola oil on medium heat.  You need enough in the pan to float a tortilla but not deep enough to deep fry.  About a 1/2 inch of oil should be plenty but watch it and don't let it get too hot or your tortillas will be tough.  Place one tortilla at a time in the hot oil just long enough to make it go limp.  Do Not Over Cook It.  You just want to heat it up enough to soften it up so that you can roll it into an enchilada, so less than 10 seconds is plenty of time.  I use a cookie sheet lined with paper towels to lay out the softened tortillas as I go and repeat layers of paper towels to keep the tortillas from collecting too much grease.  This also helps them cool so you can handle them when you are ready to assemble them.  I usually use a package of 30 and soften up about 22 and then hard crispy fry the last eight to eat like a chip with the enchiladas.  Fry the last few until crispy, remove from the oil and sprinkle lightly with salt.

Preheat your oven to 400 degrees.  When you are ready to assemble the enchiladas you simply want to fill each tortilla with enough cheese and chopped onions to taste, roll into an enchilada and place seam side down in your plate or baking dish.  Repeat this process until all the enchiladas are rolled.  Pre-heat your chili in a sauce pan on the stove, this will help shorten the heating time they will spend in the oven.  Pour the heated chili over the plate or pan of enchiladas and top with any remaining shredded cheese.  Bake in the oven 10 to 12 minutes or until all cheese and chili start to bubble.  Heat longer if needed.

I made these enchiladas for our Christmas Eve dinner and it was a perfect family meal to share together before the holiday. This recipe is just in my head from watching my mother make them when I was growing up.  This is the ultimate comfort food and it works even better as a comfort if they are made by my mother.  There is something about homemade love straight from your mother's kitchen that taste better than anything you have ever had before.  My mother has made these enchiladas for as long as I can remember and I don't know where she learned to make them but they are really, really good. I use to stand in a chair next to her in the kitchen and help her shred the cheese.  You can shred your own Velvetta or buy it already shredded.  It usually takes at least two packages of the pre-shredded cheese or nearly one medium sized box of Velvetta.  I cannot stress this enough.....you MUST use Velvetta Cheese!!!!  These enchiladas, with all their goodness and love, will not taste like Mama's if you don't use the Velvetta.  Longhorn or cheddar is no substitute for the taste of Velvetta in this dish.  Even if you are not a fan of Velvetta you will most likely be after you have eaten these enchiladas.  When I was little I didn't care for Velvetta and my mother would  make a special plate for me with just Longhorn cheese.  When I finally matured and came to my culinary senses, I tried the Velvetta and loved it!  My mother use to make every one's own personal plate of enchiladas  and heat them one or two plates at a time in the oven.  I don't care for onions in mine so she would make mine plain with just cheese, everyone else's would be cheese and onion and my mothers would be stuffed with onions, topped with onions and served with a side of onions.  My mother loves onions!  When I  make these I make a pan of cheese and onion and a pan of just cheese.  My younger son doesn't care for the onions either.  He also likes his with beef so sometimes I will cook up a small pan of seasoned ground beef and add that to his enchiladas.  Mothers are always willing to make up and mess up as many dishes as it takes to make everyone happy.  My mother would sometimes cook three different things just to make every one's favorite dishes.  Any time you cook like this you have to have that one special ingredient that you can't buy in a store.  It's called love and it always sits on a shelf in your heart!

Brownie Bites with Mocha Frosting

1 package brownie mix
Mocha Frosting
red and green sprinkles

Preheat oven to 350 degrees.  Prepare brownie mix as directed on package.  Use mini muffin tins to make bite size brownies.  I used some Christmas colored mini muffin paper cups but if you prefer you can just make them in the pan without cups, just be sure to spray muffin pan first.  Bake for 12-13 minutes.  Frost with a dollop of mocha frosting.  I used a pipping bag with a large star tip and just made a simple star in the center of the brownie button.  You don't want too much frosting so a star adds just the right amount.  See recipe below from the Red Velvet Cupcakes with Mocha Frosting for the frosting recipe.  It's also the same frosting recipe I made back in August for the Pioneer Woman's Mocha Brownies. After I made the star on the top of the brownie bites I sprinkled them with red and green sprinkles for some Christmas color.   Em, Em good!

Red Velvet Cupcakes with Mocha Frosting

1 package of red velvet cupcake mix

Pioneer Woman's Mocha Frosting

Preheat oven to 350 degrees. Mix cupcake mix according to package, use decorative cupcake paper cups if desired.  Bake cupcakes for 20 minutes.  Cool on wire racks.  Meanwhile, prepare the mocha frosting.


1/2 pound (2 sticks) butter, softened
5 cups powdered sugar
1/4 cup cocoa powder
1/4 tsp salt
3 tsps pure vanilla extract
1/2 to 3/4 cup brewed coffee, cooled to room temperature

To make the frosting, in a large mixing bowl, combine the butter, powdered sugar, cocoa powder, salt and vanilla.  Mix until slightly combined, then add 1/2 cup of the coffee.  Whip until the icing is the desired consistency.  If the icing is overly thick, add 1/4 cup more coffee.  It should be very light and fluffy.  Ice the cooled brownies, spreading the icing on thick.  Refrigerate until the icing is firm then slice the brownies into squares. 

I chose to use this mocha frosting on the red velvet cakes because A.  I LOVE this frosting and 2.  Red velvet
cupcakes are sort of chocolate tasting and I figured the two would really go together well!  I was right!  Yummy!!!!!

Coconut Frosting Cake

1 package yellow cake mix
4 eggs
1/2 cup cooking oil
1 cup water
1 container ready to spread pecan-coconut frosting

Preheat oven to 350 degrees.  Grease and flour a bundt pan.  In a large bowl, combine mix, eggs, oil and water. Stir in frosting until well combined.  Pour into prepared pan and bake for 50 to 55 minutes.

This is a very easy cake to make and it's super moist.  It makes a good cake to have with coffee in the morning. I have made this cake several times to share with my friends at work.  You can switch this up to make different flavors too.  I have used a German chocolate cake mix instead of yellow as well as an orange and a spice cake mix.  So you have a cake for your chocolate sweet tooth, a tasty fall cake and one to make in the spring or for Easter!

Cajun Chicken Pasta

3 boneless, skinless chicken breast cut into cubes

3 teaspoons Cajun seasoning mix, more to taste
1 pound Fettuccine or Farfala
2 tbsp olive oil
2 tbsp butter
1 whole green bell pepper, seeded and sliced
1 whole red bell pepper, seeded and sliced
1/2 whole large red onion, sliced
3 cloves garlic, minced
4 whole Roma tomatoes, diced
2 cups low sodium chicken broth
1/2 cup white wine
1 cup heavy cream
Cayenne pepper to taste
freshly ground black pepper, to taste
salt to taste

Cook pasta according to package directions, drain.  Sprinkle 1 1/2 tsp Cajun spice over chicken pieces.  Toss around to coat.  Heat 1 tbsp oil and 1 tsp butter in a heavy skillet over high heat.  Add half the chicken in a single layer, do not stir.  Allow chicken to brown on one side, about 1 minute.  Flip to the other side and cook an additional minute.  Remove with a slotted spoon and place on a clean plate.  Repeat with remaining chicken, remove with slotted spoon and leave pan on high heat.  Add remaining olive oil and butter.  When heated, add peppers, onions and garlic.  Sprinkle on remaining Cajun spice, add salt if needed.  Cook over very high heat for 1 minute, stirring gently, basically stir frying the veggies.  Add tomatoes and cook for an additional minute.  Remove all vegetables from the pan.  With the pan on high heat, pour in the wine and chicken broth.  Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze.  Reduce heat to medium-low and pour in cream, stirring/whisking constantly.  Cook sauce over medium-low heat for a few minutes until cream starts to thicken the mixture.  Taste and add freshly ground black pepper, cayenne pepper and salt to taste.  Sauce should be spicy! Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate.  Stir and cook for 1 to 2 minutes until mixture is bubbly and hot.  Add drained pasta and toss to combine.

I have made this dish a couple of times and it is high on the popularity list at my house. We like spicy food and the great thing about this dish is you can make it as spicy as you like.  If your family is more on the whimpy side then you can decrease the amount of Cajun spice but if they have cast iron bellies then just keep shakin' the spice!  I took left overs of this dish for lunch today and shared it with the girls at the table.  Everyone seemed to like it and wanted the recipe so here ya go girls, enjoy!

Roasted Sweet Potatoes

4 sweet potatoes washed and sliced thin
olive oil
salt and pepper
dried or fresh rosemary


Preheat oven to 400 degrees.  Wash and pat dry sweet potatoes.  Cut in half length wise then slice it section into thin 1/4 to 1/2 inch slices.  Put potato slices into a large bowl and drizzle with olive oil and toss to coat.  You want enough oil to coat the potatoes but not enough to pool in the bottom of the bowl.  Sprinkle with salt, pepper and rosemary then toss to coat again.  Lay coated potatoes out onto a shallow baking dish and bake in the oven for 35 to 45 minutes or until golden and crisp.

I got this recipe from my hairdresser and we use it a lot!  Everyone in our family likes these and we have them about once every two weeks at least.  They make a great side dish to just about anything; steak, chicken, pork.  Tonight I am pairing them with beef stroganoff.  I know, two starches on the table, so sue me! They are good and good for you!

Three Step Stroganoff

1 1/2 pounds boneless round steak, thinly sliced
1 tbsp vegetable oil
1 can (10 3/4 ounces) condensed cream of mushroom soup
1/2 cup water
1 envelope onion soup mix
1/2 cup sour cream
Hot cooked noodles
Minced parsley for garnish

In a large skillet, stir-fry beef in oil until no longer pink.  Stir in can soup, water and onion soup mix.  Reduce heat; cover and simmer for 20 minutes.  Stir in sour cream; heat through (do not boil).  Serve over noodles.

While this was cooking on the stove my husband commented on how good it smelled and started circling the kitchen table like a buzzard.  It was really simple to make and was filling and delicious.  My mother has been making stroganoff for years and even though I am not sure how she makes hers, this tasted exactly like the kind she made for us.  I guess there are not too many different ways to make this so the recipe must be pretty much the same.  Oh sure, Julia Childs probably made hers with Cognac or wine, Paula Deen probably uses two sticks of butter, Rachel Ray makes hers with lots of EVOO; I think I'll just stick with soup mixes and sour cream!  Yummo!

Zesty Snack Mix

2 9-ounce packages oyster crackers

1 1-pound package cheese-flavored fish shaped crackers
1 1-pound package miniture pretzel twists
1 cup butter, melted
2 tsp lemon pepper seasoning
1 tsp dried dill
1 tsp ground red pepper
1 1-ounce package dry ranch dressing mix

Preheat oven to 250 degrees.  In a large roasting pan, combine crackers and pretzels.  In a small bowl, combine melted butter, lemon pepper seasoning, dill, ground red pepper and ranch dressing mix.  Pour over cracker mixture, tossing gently to coat.  Bake for 45 minutes, stirring every 15 minutes.  Remove from oven and cool completely.  Store mixture up to 2 weeks in an airtight container.

This recipe made a lot of snack mix!!!  It is pretty good and very easy to make but to me it could use more seasoning.  I think next time I might double up on the spices and maybe increase the butter by a 1/2 stick more.  This should make them really good and savory!  You could package this up in snack treat bags and give it to friends, co-workers, neighbors, the post man (maybe he will start getting your mail in the right box!) or you could put a big batch of it into a nice Christmas tin and give the whole thing as a gift.  Who doesn't love to snack?!!!

Christmas Time Mint Mocha

1 cup Dunkin Donuts Mocha Mint Coffee
1 Sweet N Low
1 - 2 tsp of Hershey Chocolate Syrup

handful of peppermint mini marshmallows
Redi Whip Topping

Brew a pot of the Dunkin Donuts Mocha Mint coffee.  Pour into a large mug, add 1 - 2 Sweet N Low, depending on your taste.  Drizzle in a 1 teaspoon of Hershey Chocolate Syrup, stirring to mix well.  Next add the handful of peppermint mini marshmallows.  Top with Redi Whip topping leaving a small border around the edge of the cup so that the mini marshmallows can still be seen.  Drizzle with more Hershey Syrup.

This hot drink hits the spot on a cold and windy day.  We were wanting a Starbucks drink so I decided to come up with a drink of my own.  I just threw it together and I have to say that it was very good!  I had just bought the mini peppermint marshmallows at the store and was anxious to try them.  If you're not driving you could even spice it up with a little Kahlua!  Warms you up on a cold winter day!

Candy Bar Sugar Cookies

1/2 cup shortening
1/4 cup butter, softened
1/2 cup firmly packed, light brown sugar
1 large egg

1 1/2 tsp vanilla
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 (2.1) ounce chocolate-covered crispy peanut-buttery candy bars (like Butterfinger) or chocolate caramel nut candy bars (like Snickers)
6 tbsp turbinado sugar (or granulated will be fine too)
Parchment paper

Preheat oven to 375 degrees.  Beat shortening and butter at medium speed until creamy.  Gradually add brown sugar, beating until smooth. Add egg and vanilla, beating until blended.  Combine flour and next 3 ingredients; gradually add to shortening mixture, beating just until blended.  Stir in candy.  Shape dough into 1" balls; roll each ball in sugar.  Place balls 3" apart on parchment paper-lined baking sheets.  Bake for 9 to 10 minutes or until lightly browned.  Cool 2 minutes on baking sheets; remove to wire racks to cool completely.

These cookies were really easy to make and are also pretty tasty.  They are very light, not too sweet and they almost melt in your mouth!  The recipe tested from the cookbook (Southern Living Christmas Cookbook) used Butterfinger candy bars.  I used snickers and they turned out fine.  I imagine that you could almost use any kind.  Milky Way would probably work great too.  I don't think I'd use Three Musketeers or something whipped like that because it would probably melt to much.  You could also roll these in colored sugar for the holidays instead of a white sugar.  They would be really easy to package up in gift bags to give as sweet treat gifts.  

Chocolate Toffee Potato Chips

1 13.5 ounce bag ridged potato chips (I used Ruffles)
2 4-ounce bars of semisweet or milk chocolate, melted

1 8-ounce bag toffee bits (I used Heath English Toffee Bits)

Line 2 baking sheets with parchment paper.  Place potato chips in a single layer on prepared pans.  Drizzle the melted chocolate over the chips, sprinkle with toffee bits. Let stand until set.  Store in airtight containers up to 1 week.

These babies were good and super easy to make!  I made these in about 5 minutes and ate them in about 3!  My husband liked them as well.  It cures your craving for something sweet and salty.  Make em for the holidays and hand them out in cute little Christmas bags.  Your friends will think your a genius!

Nutty Gingerbread Cake with Toffee Sauce

1 cup butter, softened
1 1/2 cup sugar
1 cup sulfured molasses
4 large eggs

3 1/2 cups all purpose flour
2 tsp baking soda
2 tsp pumpkin pie spice
1 tsp ground ginger
1 cup chopped pecans
Garnish:  confectioners' sugar
Toffee Sauce

Preheat oven to 350 degrees.  Spray a 12 or 15 cup Bundt pan with nonstick baking spray with flour.  In a large bowl, beat butter and sugar at medium speed with a mixer until fluffy.  Add molasses, beating until combined.  Add eggs, beating until smooth.  In a medium bowl, combine flour, baking soda, pumpkin pie spice and ginger.  Gradually add to butter mixture, beating just until combined.  Stir in pecans.  Spoon batter into prepared pan.  Bake for 45 to 55 minutes or until a wooden pick inserted in cake comes out clean.  Cool in pan for 10 minutes.  Remove from pan, cool completely on a wire rack.  Garnish with confectioners' sugar if desired.  Serve cake with warm Toffee Sauce.

Toffee Sauce:
1/2 cup butter
1 cup firmly packed brown sugar
1/2 cup heavy whipping cream
1 tsp vanilla

In a small saucepan, melt butter over medium heat.  Add brown sugar, stirring to combine.  Bring to a boil, stirring frequently.  Stir in cream and vanilla; reduce heat and simmer for 5 minutes.

This recipe came from the Paula Deen's Christmas magazine, December 2011 issue.  I wanted to try it because A.  I love anything that comes with a sauce and 2.  My Aunt Fern was a huge fan of gingerbread and anytime I see it, smell it or taste it I always think of her and then start to miss her very much.  So I made this cake in her honor even though the taste of gingerbread it not one of my favorites.  While I was mixing this cake I tasted the batter just after I had added the molasses and I almost gagged!  Apparently I don't care of the taste of molasses either!  I was worried that this cake would end up in the trash but once you get all the ingredients mixed together it really is pretty tasty.  The house smelled really good while the cake was baking which was a plus for me.  It makes a dense, pound cake type bundt cake.  The sauce is really good.  Larripon as my mother would say.  You could put this sauce on just about any kind of cake and it would be great on ice cream too.  I personally like it plain, on a spoon!  When you serve this cake you can cut a slice first, drizzle the sauce over the cake and then microwave it for about 25 seconds.  Dee-lish!!!

Pommes De Terre a la Boulangere: Potatoes a la Bakery

3 tbsp butter

1 tbsp olive oil

4 onion, sliced

2 pounds potatoes, thinly sliced

Kosher salt and freshly ground black pepper

fresh thyme sprigs or leaves if using jar thyme

2 cups beef stock

Preheat oven to 300 degrees.  Melt half the butter and the olive oil in a sauce pan and gently fry the onions until soft and lightly golden, about 15 minutes.  Spread half the onions in the bottom of a casserole dish.  Lay a layer of sliced potatoes on top, season with salt and pepper and scatter with thyme leaves.  Build another layer of onions then a final one of potatoes and finally pour over the stock.  Cover pan with foil and bake until all the liquid has been absorbed, 2 to 3 hours, removing foil the last hour to crisp the top if you like.


I saw this dish prepared on the Food TV channel.  The french girl made it look very easy and it was.  It's very simple and you feel like you are making something extremely 
elegant putting this dish together.  Taste wise, it really wasn't anything extra special, just soft, tender, flavorful potatoes that were rich in flavor from the broth and onions.  

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Rosemary Pork Tenderloin with Balsamic Peppers

1 5 - 5 1/2 pound pork tenderloin
2 tsp kosher salt
1 1/2 tsp freshly ground pepper
2 tbsp olive oil
3 tbsp minced garlic
2 tbsp minced fresh rosemary
Balsamic Peppers

Preheat oven to 400 degrees.  Trim fat from tenderloin.  Sprinkle all over with salt and pepper.  Heat oil in a roasting pan over medium high heat; add tenderloin.  Cook 6 to 8 minutes, turning often to brown all sides.  Remove tenderloin to a cutting board.  Rub tenderloin with garlic and 2 tbsp rosemary, pressing to adhere.  Return to pan.  Bake, uncovered for 40 minutes or until a meat thermometer inserted into thickest part of tenderloin registers 140 degrees (rare) 160 degrees (medium).  Remove tenderloin to a serving platter, let stand 10 minutes before slicing.  Arrange Balsamic Peppers around tenderloin.

Balsamic Peppers
2 large red bell peppers
2 large yellow bell peppers
1 red onion, cut into 8 wedges
2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
2 tsp molasses
1/2 tsp salt
1/8 tsp freshly ground black pepper
1 tbsp minced fresh rosemary

Cut peppers in half lengthwise, discard seeds and membranes.  Place pepper halves, skin side up on a large aluminum foil lined baking sheet, flatten peppers  with palm of hand.  Add onion to baking sheet.  Broil 5 1/2 inches away from heat 20 to 25 minutes or until peppers are blackened.  Place peppers in a zip-top plastic bag; seal, and let stand 15 minutes.  Peel skin from peppers, cut peppers into strips.  Whisk together vinegar and next 4 ingredients in a medium bowl; stir in rosemary.  Add pepper strips and onion to bowl; toss well.

The tenderloin and the peppers made for a nice, fancy meal that was easy to prepare
and inexpensive as well.  You can use beef tenderloin with this recipe too but I have always been a fan of a pork tenderloin.  After searing the meat I deglazed the pan with beef stock and made my brown gravy then while the skillet was hot so this saved me time rather than doing it just before I was ready to serve the meal.  My husband always likes to have gravy with meats like this so I just made a simple brown gravy to go along with this meal.  The method of broiling the peppers in the oven then putting them in a plastic bag for 15 minutes was a very handy tip.  The skin came right off the peppers after sitting in the steamy bag for that long.  The balsamic mixture could have used just a scosh more seasoning to me but all in all the peppers were good and the purple onion added a hint of sweet taste to the whole thing.  These recipes came from the Southern Living Christmas Cookbook.

Mexican Lasagna

1/2 lb hot ground pork sausage
1/2 lb ground round
1 15 oz can ranch-style pinto beans, drained
1 10 oz can diced tomatoes and green chiles, drained
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
1 10 3/4 oz can cream of celery soup
1 10 3/4 oz can cream of mushroom soup
1 10 oz can enchilada sauce
9 6" corn tortillas, divided
2 cups shredded sharp Cheddar cheese
2 cups shredded Monterey Jack or pepper jack cheese, divided
1 medium tomato, chopped
4 green onions, chopped
1 medium avocado, chopped

Preheat oven to 350 degrees.  Cook sausage and ground round in a large nonstick skillet over medium high heat, stirring often until meat crumbles and is no longer pink; drain.  Return meat to pan; stir in beans and next 5 ingredients.  Cook 2 minutes or until thoroughly heated. Stir together soups and enchilada sauce in a medium sauce pan; cook, stirring constantly, 3 minutes or until thoroughly  heated.  Spoon one-third of sauce into a lightly greased 13 x 9 baking dish; top with 3 tortillas.  Spoon half of beef mixture and one-third of sauce over tortillas; sprinkle with half o Cheddar cheese.  Top with 3 tortillas; repeat layers with remaining beef, sauce, Cheddar cheese and tortillas ending with tortillas.  Sprinkle with 1 cup Monterey Jack cheese.  Cover loosely with foil.  Bake at 350 for 20 minutes.  Add remaining 1 cup Monterey Jack; bake uncovered 10 more minutes.  Let stand 10 minutes.  Top with tomato, green onion and avocado.

This dish was very good!  It got a thumbs up from everyone as did the Fiesta Salad that I served with it.  The "lasagna" stays together and is very filling and delicious.  It would be a good dish to fix if you needed to feed several people.  It warms up well the next day too!  This recipe came from the Souther Living Christmas Cookbook.

Fiesta Salad

per serving:
1 1/2 cup shredded lettuce
cubed or diced longhorn or Colby jack cheese
diced avocado
diced tomato
hand full of slightly crushed Frito corn chips

Fiesta dressing:
1/2 cup mayo
1 tbsp Chili Garlic Sauce
1/4 cup extra virgin olive oil

Place shredded lettuce in salad bowl and generously top with cubed cheese, diced avocado and diced tomato.  Garnish with a hand full of slightly crushed Frito corn chips, top with Fiesta dressing.

Stir together the mayo and chili garlic sauce to combine.  Whisk in 1/4 cup of olive oil adding more for desired dressing consistency, spoon over salad.  Measured ingredients for dressing above will make enough for 3 servings.  This recipe came from the top of my head.  :)  It was spicy but it was delicious!

Rustic Apple Tart

1 large Braeburn apple, peeled, cored and thinly sliced
1/4 cup plus 1 tablespoon sugar, divided
2 tsp cornstarch
1/4 tsp apple pie spice
1/2 (14.1 ounce) package refrigerated pie crust
1 egg, lightly beaten with 1 tbsp water

Preheat oven to 400 degrees.  In a medium bowl, combine apple, 1/4 cup sugar, cornstarch and apple pie spice; toss well to coat.  Roll out pie crust on a parchment paper lined baking sheet.  Top with apple mixture, leaving a wide border; fold over edges of crust to partially enclose filling.  Brush crust with egg wash; sprinkle with remaining   1 tablespoon sugar.  Bake for 18 minutes or until golden brown and bubbly.

This was a quick and easy dessert that looked like you spent lots of time on.   I recommend serving this tart hot with a scoop of ice cream on the side.  The apples are well seasoned but they keep some of their crispness so don't expect this tart to taste the same as an apple pie.  It was good but then I'm not the biggest apple fan so for me it was just okay.  This recipe came from the DeenBros Family Holidays magazine.

Butternut Squash Casserole with Pecan Streusel

3 (12 oz) packages frozen cooked butternut squash, thawed (I used one large fresh squash peeled, cubed and cooked until tender)
1 cup firmly packed light brown sugar
1/2 cup half and half
1/4 cup butter, melted
2 large eggs, lightly beaten
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground cloves
 1 tsp vanilla extract
1/4 cup all purpose flour
1/4 cup firmly packed light brown sugar
3 tbsps cold butter, cut into pieces
1/2 cup chopped pecans

Combine first 10 ingredients in a large bowl; stir well.  Place in lightly greased 11 x 7 baking dish.  Preheat oven to 375 degrees.  Combine flour and 1/4 cup brown sugar.  Cut in 3 tablespoons butter with a pastry blender until crumbly.  Stir in nuts.  Sprinkle over squash.  Bake uncovered for 40 minutes or until edges are lightly browned.  Let casserole stand 5 minutes before serving,

This casserole was AMAZING!!!  Traditionally, my family
always has sweet potato casserole at Thanksgiving and
Christmas dinner but now that I have tasted this recipe it may just
put the yams out of business!  This is only the second time I have
ever cooked or eaten butternut squash and I have to say that I am
pleasantly surprised by it's versatility, taste and texture.  With all the
spices and ingredients added to this dish it made it taste just as good as our sweet potato casserole but with an added bonus.  The
pecan streusel topping was like icing on the cake for this dish.  It was sweet, with a little bit of nutty crunch.  It was a perfect side dish for the turkey.  Try this one, it's full of Autumn goodness!
This recipe came from the Southern Living Christmas Cookbook.

Two Herb-Roasted Turkey with Bourbon Gravy

1 12-14 pound fresh or frozen turkey, thawed
6 tbsp butter, softened
1 1/2 tbsp minced fresh sage or 1 1/2 tsp rubbed sage
1 1/2 tbsp fresh thyme leaves or 1 1/2 tsp dried thyme
2 tsp salt
1 tsp pepper
1 large onion, cut into wedges
2 celery ribs, coarsely chopped
3 garlic cloves, halved

Remove giblets and neck from turkey, place in refrigerator for use in gravy, if desired.  Rinse turkey with cold water, pat dry with paper towels.  Place turkey, breast side up, on a rack in a lightly greased roasting pan.  Lift wing tips up and over back and tuck under bird.

Preheat oven to 325 degrees, combine butter and next 4 ingredients in a small bowl; rub 2 tbsp seasoned butter inside turkey cavity.  Place onion, celery and garlic inside turkey cavity.  Rub remaining 4 tbsp seasoned butter all over outside of turkey, legs and all.  Tie ends of legs together with heavy string or tuck under flap of skin around tail.

Bake uncovered for 2 1/2 to 3 hours or until a meat thermometer inserted into the meaty part of the thigh registers 170 degrees.  Shield turkey with aluminum foil towards end of cooking in necessary to prevent over browning.

Transfer turkey to a serving platter, reserving drippings for Bourbon Gravy.  Let turkey stand covered with foil at least 15 minutes before carving.

Bourbon Gravy:
Giblets and neck reserved from turkey to make broth
*note:  Substitute canned chicken broth instead if desired
Pan drippings from turkey
1/2 cup all purpose flour
1/2 tsp garlic powder
2 tbsp bourbon

Combine giblets, neck and 3 cups water in a saucepan.  Bring to a biol, cover, reduce heat and simmer 45 minutes to 1 hour or until giblets are tender.  Strain, reserving broth.  Discard turkey neck (and giblets, unless you want to add them to the gravy later)

Add reserved broth (2 cups) to turkey pan drippings; stir until browned bits are loosen from bottom of roasting pan.  Transfer broth and drippings to a saucepan.  Add giblets at this time if you are using them.  Bring to a boil, reduce heat and simmer uncovered 3 to 5 minutes.  Combine flour and 1/2 cup water, stirring until blended, gradually stir into gravy.  Bring to a boil, boil 1 minute or longer until thickened.  Stir garlic powder and bourbon into remaining gravy.  Serve hot.

My picture does not do this turkey justice! When I made this I used a fresh, whole turkey breast instead of a whole turkey.  It was too close to Thanksgiving to cook a whole turkey but I wanted to experiment with this recipe so I only used the breast.  I had to cut the ingredients in thirds to down size for just the breast portion and it turned out perfect!  This turkey breast was so tender and juicy and the herbs gave the meat a great flavor.  Whenever I cook a turkey at Christmas I just usually rinse it off, butter it and then salt and pepper it really good before I put it in the oven and it makes for a nice, moist bird.  Now that I have tried this recipe I think I will definitely use this from now on.  It was easy to prepare and really enhances the flavor of the turkey.  It was a hit at the Davis dinner table!

As for the bourbon gravy, it was a nice compliment to the meat without having a heavy bourbon taste.  I could slightly taste it because I knew it was in there but if you have some guest who would be turned off by the fact that there is liquor in your gravy, they wouldn't even know unless you told them.  They'll love it!  This recipe came from the Southern Living Christmas Cookbook.

Boeuf Bourguignon

        9- to 10-inch, fireproof casserole dish , 3 inches deep

      Slotted spoon

            6 ounces bacon

      1 Tbsp. olive oil or cooking oil

      3 pounds lean stewing beef , cut into 2-inch cubes

      1 sliced carrot

      1 sliced onion

            1 tsp. salt

      1/4 tsp. pepper

      2 Tbsp. flour

             3 cups full-bodied, young red wine , such as a Chianti

             2 to 3 cups brown beef stock or canned beef bouillon

      1 Tbsp. tomato paste

              2 cloves mashed garlic

      1/2 tsp. thyme

      Crumbled bay leaf

      Blanched bacon rind

      18 to 24 small white onions , brown-braised in stock

              1 pound quartered fresh mushrooms , sautéed in butter

       Parsley sprigs

      Remove rind from bacon, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and

       bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.

Preheat oven to 450 degrees. 

Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef. 

Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon. 

In the same fat, brown the sliced vegetables. Pour out the sauteing fat. 

Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees. 

Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily. 

While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed. 

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat. 

Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.

For immediate serving: Covet the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley. 

For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

This is Julia Childs recipe.  It's the second time I've made it and I have to say that this time was a lot easier than the first.  I was very intimidated making it the first time.  I was so afraid of messing it up and there were a lot of terms and steps that I was not familiar with.  That's one of the reason why I have embraced cooking.  I wanted to learn to be a better cook and I wanted to be able to make a variety of meals instead of the same old thing week after week.  The first time I made this it took me all day.  I used every dish in the kitchen and it took twice as long to clean everything up!  The first time I made this I served it with noodles and the family gave it a thumbs up.  This time I served it with mashed potatoes.  This time it was a lot easier to make since I knew what lay ahead of me.  I may have taken a short cut or two but got the same results, no disrespect to Julia!  I just used bacon, sauteing it in the olive oil and I omitted the bacon rind.  I used it the first time and didn't even notice a difference so just know that you can just use the bacon and be done with that part.  I put more than one carrot in the dish.  I used about three small ones.  I mixed my thyme, basil and tomato paste in with the meat BEFORE I added the wine and beef stock.  I sauteed the mushrooms in butter and braised the onions in the broth but then after I removed the mushrooms from the pan I sauteed the onions in the butter that was leftover from the mushrooms which gave the onions a more browned, caramelized

Orange-Rosemary Chicken with Butternut Squash

1 small orange
1/4 cup butter, divided and softened
2 tsps finely chopped rosemary
1 tsp salt
1 tsp ground black pepper
1 7-8 pound roasting chicken
1 medium size yellow onion, cut into 8 wedges and divided
1 24 ounce bag small yellow potatoes
2 1/2 cups cubed butternut squash (3/4 inch cubes)

Preheat oven to 375 degrees.  Zest orange to measure 1 teaspoon zest; cut orange into wedges.  In a small bowl, combine zest, 2 tablespoons butter, rosemary, salt and pepper.

Gently loosen skin from breast and thighs of chicken, keeping skin intact.  Rub butter mixture under skin.  Place orange wedges and 3 onion wedges in chicken cavity.  Tie legs together with kitchen twine.  Rub remaining 2 tablespoons butter over chicken skin, salt and pepper outside of chicken.  Place chicken on a roasting rack set in a large roasting pan or a large cast-iron skillet.

Bake for 1 hour.  Add potatoes, butternut squash, and remaining 5 onion wedges to roasting pan; toss to coat with drippings.  Bake for 1 hour longer or until a meat thermometer inserted into the thickest portion of chicken registers 165 degrees and vegetables are tender; loosely tent with aluminum foil to prevent excessive browning if necessary.  Let stand for 10 minutes before serving.

This recipe was from the holiday issue of DeenBros Family Holidays magazine.  This was a fun dish to make as I learned two new tricks or techniques.  First, I have never buttered a chicken between the meat and the skin.  I've seen it done on TV but never tried it myself.  It's really easy and makes you feel like your Julia Childs while your cooking.  Second, I have never cooked with, or even ate for that matter, butternut squash.  I wasn't sure how to prepare it, if I should peel it or just cut it up with the skin on, and I didn't know what it would taste like so I was hoping all of the seasonings I was adding to the chicken would enhance it's flavor.  It was kind of hard to cut up, the one I had was huge!  Also, I had to go to two grocery stores before I found one and then I was lucky enough to get the last one.  I also looked pretty silly in the store when I was holding up various gords and sqaushes asking random old ladies walking by "Is this a butternut squash?"  Anyway, I brought that bad boy home and added him to my dish.  The orange zest and rosemary mixed together smelled amazing and added a delightful flavor to the roasted chicken.  I love any kind of roasted vegetables and so the onions, potatoes and butternut squash was a good marriage of flavors.  I served this dish with a Cesar salad, garlic bread and the mini lemon meringue tarts for dessert.  Yum!!!

Mini Meringue Tarts

1 box of pastry shells (I used VIP Pastry Shells, 8 shells wrapped in pairs, ready to fill and bake) from HEB
2 jars of lemon curd (11 oz jars)
2 tbsps meringue powder, divided
1/2 cup cold water, divided
3/4 cup plus 1 tbsp and 1 tsp sugar, divided
1/4 tsp vanilla extract, divided

Prick bottoms of pie shells and bake in 375 degree oven for 8 - 10 minutes.  Remove and slightly cool.  Fill pastry shells level with lemon curd.

(for first 4 pastry shells)
In a large bowl, combine 1 tablespoon meringue powder and 1/4 cup cold water .  Add 3 tablespoons plus 1 teaspoon sugar.  Beat at high speed with an electric mixer for 5 minutes.  Add 3 tablespoons plus 1 teaspoon sugar and 1/8 teaspoon vanilla.  (I put in 1/4 tsp cuz I like vanilla!)  Beat at high speed with an electric mixer until meringue is stiff and glossy, about 5 minutes.  Spoon meringue on top of lemon curd in pastry shells sealing the edges.

(for remaining 4 pastry shells)
Repeat all of the steps above to make a second batch of meringue for the rest of the pie shells.  Bake in oven until meringue is toasted and brown on the edges.

Okay, confession time.  I have never used meringue powder before.  It works pretty good and you don't have to use real eggs so I guess it's a good investment.  I only made four mini pies with this recipe so I only made the one batch of meringue and it was plenty so if you are going to make all 8 pies you will need to make two batches of the meringue.  It gets pretty fluffy in the mixer bowl so I guess that is why they tell you to make two separate batches.  I've made lots of lemon pies in my day but I have never just used lemon curd for the filling. Turns out, it makes a fantastic filling for lemon pie with just the right amount of tartness.  Who knew!!!  I have made so many lemon pies in the past that when you cut into them they just bleed all over the place and you would have to eat them with a spoon.  Never more!!!  From now on I am making all my lemon pie fillings with lemon curd!  I just love it when I learn something new!

On a personal note, I have to tell you about the time I made a lemon pie and I didn't have cornstarch or something that was needed to make the filling thick.  I figured (now this is back when I was much younger and use to substitute a lot) that baking soda was about the same thing as corn starch, at least it was the same color, so I used soda instead.  The pie looked awesome.  I took it to my sister's house and my mother and sister and I were having lunch so we saved room for pie for dessert.  Now my mother is the kind of mother that would never tell you anything that would hurt your feelings.  You could be busting out of a blouse that was a size too small and she would tell you that you looked great.  You could have on way too much blush and she would complement you on your makeup.  Even if she had to lie she would always tell you something positive instead of the cold hard truth.  Well, this was one time that she just couldn't do it.  We all bit into this pie and my mother made a face that would scare the hair off a cat.  She said "What did you do to this pie?"  "I can't eat it, it's terrible!"  She didn't want to hurt my feelings but she sure didn't hold back on what she thought about it.  We had a good laugh and still refer back to this event whenever we are about to eat lemon meringue!

Queso Potato Chowder

1/4 cup butter
1 cup finely chopped red bell pepper
1 cup finely chopped onion
3 poblano peppers, seeded and finely chopped
2 garlic cloves, minced
1/2 (20 oz) package refrigerated Southwestern-style hash brown potatoes
1/4 tsp ground cumin
2 (14 oz) cans low-sodium fat free chicken broth
1/3 cup all purpose flour
1 1/2 cups milk
1 cup half and half
1 cup (4 oz) freshly shredded asadero cheese (can use Monterey Jack cheese)
1 cup (4 oz) freshly shredded sharp Cheddar cheese
Toppings:  fried corn tortilla chips, coarsely chopped deli-fried chicken tenders, finely chopped red onion, sliced jalapeno peppers, fresh cilantro sprigs

Melt butter in a Dutch oven over medium-high heat; add bell pepper and next 3 ingredients, saute 4 - 5 minutes or until tender.  Add potatoes and cumin, saute 5 minutes or until browned and tender.  Gradually stir in broth, stirring to loosen particles from bottom of Dutch oven.  Bring to a boil; cover, reduce heat to low and simmer 25 minutes.

Whisk together flour and next 2 ingredients.  Stir into potato mixture and cook over medium heat stirring constantly, 5 minutes or until thickened.  Reduce heat to low.  Add cheeses and cook, stirring constantly until cheeses melt and mixture is thoroughly heated.  Serve with desired toppings.

Photo provided by Southern Living

This chowder was pretty good but it wasn't what I was expecting.  The recipe calls for low sodium chicken broth but you might as well use regular chicken broth as I ended up having to season this a lot with salt to give it more taste.  Also, I had no clue what asadero cheese was so while I was at the grocery store I had to Google it on my iPhone to figure out what it was.  Turns out it was sold in the Mexican cheeses section that is close to where they sell sour cream, cottage cheese and cream cheese.  I didn't realize until just now when I was typing this review that I could have used Monteray Jack and it would have probably been better as I found that the asadero cheese didn't melt well and just kind of floated on top of the chowder.  It was a good soup and with some tweaking it could really be a great soup.  To me it needed more spice, more heat.  If I make it again I will definitely make some adjustments.

Today's the big day!

Well, it's finally here!  The most fun day of the year, well for me anyway.  I've got my pumpkin earrings on, my Halloween socks on and the cutest Halloween shirt that my sister gave me for my birthday. The house is all decked out in ghost, witches and pumpkins of all shapes and sizes.  If only I weren't too old to trick or treat!

I've always felt that there was a little inner witch in me somewhere.  Not necessarily good and not necessarily bad, just wickedly fun with a few tricks up her sleeve.  My kids are grown so there won't be any trick or treating with them, but, I do have little nieces and nephews and some of us are going to trick or treat around our town square this afternoon.  It's a beautiful day outside today and so it should be great fun.  I'm going to dress Mr. Little Bob up in his bumble bee costume and put him in his stroller.  (Yes, I said stroller.  He has the cutest red stroller that I take him places with me!)  Anyway, after going to town this afternoon I plan to borrow my mother in laws house to pass out candy to the little ghost and goblins that will be haunting her neighborhood tonight.  I live too far out in the country and we don't get trick or treaters in my neck of the woods.  Afterwards I'll probably come home and watch something scary on TV.  My big Halloween celebration was this past Saturday night at a party held at my sister in laws house. It also happened to be my birthday so there was a lot to celebrate.  I had a fantastic birthday and great fun at the party.  Too bad I wasn't born on the 31st.  How fitting would that be for this witch at heart

                        Happy Halloween to all of my readers!  

Halloween Pretzel Rods

1 package of pretzel rods
1 package of candy coating, white chocolate or milk chocolate
Holiday candy sprinkles

Line a baking sheet with parchment paper. Melt candy coating in microwave safe bowl in 30 minute intervals until melted and smooth.  Working quickly, dip or spread candy coating on pretzel rod, leaving about 2 inches at one end to hold on to while decorating.  Coat by dipping or by spreading chocolate with a spoon and then shake off or spin pretzel rod around to shake off excess chocolate.  Sprinkle liberally with candy sprinkles in colors of whatever holiday you are focusing on.  These were done using Halloween sprinkles but I have also made them for Easter and Christmas and they would also be cute for Fourth of July as well.

As soon as you coat the pretzel and sprinkle on the candy, place pretzel onto baking sheet to dry.  You can put all of the finished pretzels in the freezer for 10 minutes to completely set and cool the chocolate coating.  Store in a air tight container until ready to serve.

These are a great sweet/salty snack and very easy to make.  They look pretty if you package two or three in a variety of colors into holiday treat bags to give as gifts.

Almond Finder Cookies

3 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup sugar
3/4 cup firmly packed light brown sugar
2 large eggs
1 tsp almond extract
2 cups toffee bits
3/4 cup finely chopped toasted almonds
5 dozen sliced almonds
2 cups red candy melts

Preheat oven to 375 degrees.  Line several baking sheets with parchment paper.  In a large bowl, sift together flour, baking soda and salt.  In another large bowl, combine butter, sugar and brown sugar.  Beat at medium speed with an electric mixer until fluffy, 2 - 3 minutes.  Add eggs, one at a time, beating well after each addition.  Add almond extract, beating well.  Gradually add flour mixture, beating well after each addition.  Stir in toffee bits and chopped almonds.  Using your hands, roll into 5 dozen (2 x 1/2 inch) logs.  Place 1 inch apart on prepared baking sheets.  Place 1 almond slice at one end of the log to  make a fingernail.  Refrigerate for 10 minutes.  Bake until lightly golden, 8 to 10 minutes.  Cool on pans for 10 minutes.  Remove from pans, and cool completely on wire racks.  Line a baking sheet with parchment paper.  In a microwave safe bowl, microwave candy melts on high in 30 second intervals, stirring until melted and smooth.  Working quickly, dip end of cooked cookie "finger" in candy.  Place on parchment paper.  Cool completely, repeat with remaining fingers.

These cookies were very tasty!!  The hard part is getting them to stay in the shape of a finger without spreading out so far that they end up looking like Big Foot's big toe!  I tried putting them in the freezer to get them colder than the fridge for 10 minutes and this seemed to help some but they still spread out too big.  I also tried making the logs smaller and thinner and that helped too but to me they still spread out more than finger size.  I think the key is to make them small, refrigerate for about 15 minutes or freeze for about 8 minutes before baking and maybe they won't spread out too far.  Taste wise, I would use this recipe again and just make them into round cookies and maybe just drizzle melted chocolate across the top to decorate.  This would work as a Christmas cookie, Valentines, etc.  Yummy, toffee, almond taste!

Mr. Little Bob Bumble Bee

Last year MLB was a pirate.  This year I decided to go with a bumble bee.  Needless to say by looking at the picture, he WAS NOT a happy camper about his costume!!!  It's just one day, I figure, deal with it!  Little does he know that in about two hours I am taking him down to our town square for some trick or treating with him dressed in the costume. (No, he's not going for the candy, we are going along with my little nieces.)  Hey, he should be lucky it's not cold and I don't make him wear a coat and hat over his outfit!

Witch Hat Cheese Ball

1 8-ounce package cream cheese, soften
1/4 cup mayonnaise
2 cups shredded Italian 5-cheese blend
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
1/2 cup chopped pepperoni
2 tbsps Italian seasoning
1 tbsp ketchup
2 cups finely crushed blue corn tortilla chips
1 cup finely crushed green or orange tortilla chips
Assorted crackers

In the work bowl of a food processor, combine cream cheese and mayonnaise.  Pulse to combine.  Add cheese blend, mozzarella cheese and cheddar cheese, pulsing to combine.  Add pepperoni, Italian herbs and ketchup, pulse to combine.  Refrigerate for 30 minutes or until firm. Make a disk shape with half of the cheese mixture.  Cover with crushed blue chips.  Form remaining half of cheese mixture into a cone shape.  Dip flat bottom of cone into the crushed green or orange chips.  Press blue chips onto top and sides of cone.  Place on top of the disk.  Refrigerate until ready to serve.  Serve with assorted crackers.

Mummy Cupcakes

1 package of devil's food cake mix
1 can of ready-to-decorate cake icing in white

black and red gel icing or candy googly eyes

Okay, this is a no brainer.  Prepare cake mix and bake into cupcakes as directed on cake mix box.  Devil's food or chocolate works best as you want a bit of a dark background to show through the strips of frosting that make the mummy's face.  Bake cup cakes 18-20 and cool completely.

Using a tub of ready-to-decorate cake icing in white (it comes with tips), use the flat open end tip and create random strips across the top of a cooled cupcake to simulate bandages to form the mummy's face.  If some of the cake is showing between the strips that is fine, it gives it more character and makes the strips easier to notice.   Place a drop of red gel icing in position for the eyes and a dab of black gel icing to make the pupils.  I used candy googly looking eyes instead that I found on the cake baking isle at the grocery store.  I figured this would be easier to do especially if you don't have a real steady hand to make the eyes with the gel icing.  These are easy to make and you don't have to be an expert to make them!

Another decorating idea is to create a spider web effect or you can also make bloodshot eyeballs.  You can use ready to decorate icing in red or black, starting at the center of the cupcake make a circular motion or spiral motion and go around and around from the center to the outer edge with the frosting.  Drag a toothpick through the icing starting at the center, making straight lines out to the edge of the cupcake.  Do this about 1/4 inch apart all the way around (about 5-6) times.  This is what gives the cupcake the spider web effect.  You could also spread white frosting on the cupcake surface and then use black or red in the spiral/spider web motion to create even better webs or bloodshot eyes.  Place a googly eye or use frosting to form the center of the eyeball.  (googly eyes may be a bit too small for this one)  Basically, just have fun and be creative!