This is an easy crockpot dish that I have made for many years. It always goes over big with both friends and family.
1 (2 to 3 lb.) round steak, cut in serving size pieces
1 cup all-purpose flour
1 teaspoon pepper
1 teaspoon garlic powder
1/2 cup oil (I use Canola Oil)
1 large onion, cut in rings
2 green peppers, cut in rings
2 (15 oz) cans diced tomatoes
1 teaspoon oregano or italian seasoning
Cut round stead in serving size pieces. Roll in flour that has been seasoned with the pepper and garlic powder. Brown in oil on each side. You don’t have to completely cook the meat just brown it good. Place browned meat in slow cooker and put the rest of the ingredients on top of the meat. Cook on high for 4 hours or low for about 6 hours.
This is wonderful served over mashed potatoes! Can also be served over rice or pasta. Enjoy.
Friday, April 29, 2011
Thursday, April 28, 2011
Household Uses for Salt
Salt certainly makes our food more flavorful, but it can also work to fix many of our unexpected items around the house. Here are some of our favorite household uses for salt.
When windows won't open and salt clogs the shaker, the weather will favor the umbrella maker.
Rub salt on fruit stains while still wet, then put them in the wash.
For mildew spots, rub in salt and some buttermilk, and then let dry in the sun.
If you spill wine or fruit juice on your tablecloth, pour salt on the spot immediately to absorb the stain.
Apply a paste of salt and olive oil to ugly heat rings on your table. Let sit for about an hour and then wipe off with a soft cloth.
To improve your iron, sprinkle salt on a piece of paper and run the sticky iron over it a few times while the iron is hot.
To restore some of the color to faded fabric, soak it in a strong solution of salt and water.
Mix a tablespoon of salt into the water of a vase of cut flowers to keep them fresh longer.
A mixture of salt and vinegar will clean brass.
Salt on the fingers when cleaning meat or fish will prevent your hands from slipping.
To kill unwanted weeds growing in your driveway or between bricks and stones, pour boiling salt water over them.
For perspiration stains, add enough water to salt to make a paste, then rub into the cloth. Wait for an hour, and then launder as usual.
Cover spilled eggs with salt, then wipe clean with a paper towel.
To freshen smelly sneakers (or any canvas shoe) sprinkle their insides with salt. Wait 24 hours for the salt to absorb the odor, and then shake them out.
Pour salt directly onto a grease spill and come back to it later.
A new broom will last longer if you soak the bristles in hot salt water before using it for the first time.
Stainless steel can be cleaned by rubbing it with a gritty paste of two tablespoons of salt mixed with lemon juice. Rinse well and pat dry with a soft cloth.
Rub two to three tablespoons of salt onto the stains inside your glass vases, and then scrub clean with a damp bristle brush.
Gargle with warm salt water (1/4 teaspoon salt to one cup water) to relieve a sore throat.
Sprinkle salt on carpets to dry out muddy footprints before vacuuming.
When silk flowers get dusty, put them in a paper bag with several tablespoons of salt and shake gently for two minutes to clean them.
Refresh household sponges by soaking them in cold salt water for ten minutes.
Salt certainly makes our food more flavorful, but it can also work to fix many of our unexpected items around the house. Here are some of our favorite household uses for salt.
When windows won't open and salt clogs the shaker, the weather will favor the umbrella maker.
Rub salt on fruit stains while still wet, then put them in the wash.
For mildew spots, rub in salt and some buttermilk, and then let dry in the sun.
If you spill wine or fruit juice on your tablecloth, pour salt on the spot immediately to absorb the stain.
Apply a paste of salt and olive oil to ugly heat rings on your table. Let sit for about an hour and then wipe off with a soft cloth.
To improve your iron, sprinkle salt on a piece of paper and run the sticky iron over it a few times while the iron is hot.
To restore some of the color to faded fabric, soak it in a strong solution of salt and water.
Mix a tablespoon of salt into the water of a vase of cut flowers to keep them fresh longer.
A mixture of salt and vinegar will clean brass.
Salt on the fingers when cleaning meat or fish will prevent your hands from slipping.
To kill unwanted weeds growing in your driveway or between bricks and stones, pour boiling salt water over them.
For perspiration stains, add enough water to salt to make a paste, then rub into the cloth. Wait for an hour, and then launder as usual.
Cover spilled eggs with salt, then wipe clean with a paper towel.
To freshen smelly sneakers (or any canvas shoe) sprinkle their insides with salt. Wait 24 hours for the salt to absorb the odor, and then shake them out.
Pour salt directly onto a grease spill and come back to it later.
A new broom will last longer if you soak the bristles in hot salt water before using it for the first time.
Stainless steel can be cleaned by rubbing it with a gritty paste of two tablespoons of salt mixed with lemon juice. Rinse well and pat dry with a soft cloth.
Rub two to three tablespoons of salt onto the stains inside your glass vases, and then scrub clean with a damp bristle brush.
Gargle with warm salt water (1/4 teaspoon salt to one cup water) to relieve a sore throat.
Sprinkle salt on carpets to dry out muddy footprints before vacuuming.
When silk flowers get dusty, put them in a paper bag with several tablespoons of salt and shake gently for two minutes to clean them.
Refresh household sponges by soaking them in cold salt water for ten minutes.
Tuesday, April 26, 2011
Slow Cooker Ham and Potatoes
This is a great recipe for leftover ham or just anytime and so easy in the crockpot.
6 to 8 slices of ham, chopped
4 or 5 potatoes, peeled and sliced
1 medium onion, chopped
1 cup grated cheese
1 can cream of mushroom soup, undiluted
Salt and pepper to taste
Start with a layer of potatoes, ham, onion, salt and pepper and cheese. Continue until all ingredients are in slow cooker. Pour a can of cream of mushroom soup over the top. Cook on low 6 or 7 hours until potatoes are cooked.
If needed add a little water after about 4 hours to keep potatoes from sticking to pot. Enjoy!
6 to 8 slices of ham, chopped
4 or 5 potatoes, peeled and sliced
1 medium onion, chopped
1 cup grated cheese
1 can cream of mushroom soup, undiluted
Salt and pepper to taste
Start with a layer of potatoes, ham, onion, salt and pepper and cheese. Continue until all ingredients are in slow cooker. Pour a can of cream of mushroom soup over the top. Cook on low 6 or 7 hours until potatoes are cooked.
If needed add a little water after about 4 hours to keep potatoes from sticking to pot. Enjoy!
Friday, April 22, 2011
Coconut Pound Cake
If you like cake and desserts, this coconut pound cake is like a dream come true! This is a wonderful cake to serve anytime and I promise it won't last long.
1 box Pillsbury Moist Supreme Classic Yellow Cake Mix
1 (3.4 ounce) box vanilla instant pudding and pie filling
4 large eggs
1 cup evaporated milk
1/3 cup vegetable oil
1 cup coconut
1 teaspoon vanilla flavoring
Combine cake mix, pudding, eggs, vanilla, milk and oil in a large mixing bowl. Beat at medium speed untill well mixed. Fold in coconut. Pour into well sprayed bundt pan (could use 9 x 13 or round pans). Bake in preheated 350 degree oven 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes before removing to serving dish.
Coconut Frosting
1/2 cup sugar
3/4 cup evaporated milk
1/2 stick butter or margarine
1 egg
1 teaspoon vanilla flavoring
1 cup coconut
Walnuts (can use whatever nuts you prefer)
Bring sugar, milk, butter, and egg to boil on top of the stove. Add vanilla and coconut and cook until of spreading consistency. (I would double this recipe for frosting if you are doing an entire cake and not just the top). Spread on cake or drizzle over top. Add nuts. Enjoy!
1 box Pillsbury Moist Supreme Classic Yellow Cake Mix
1 (3.4 ounce) box vanilla instant pudding and pie filling
4 large eggs
1 cup evaporated milk
1/3 cup vegetable oil
1 cup coconut
1 teaspoon vanilla flavoring
Combine cake mix, pudding, eggs, vanilla, milk and oil in a large mixing bowl. Beat at medium speed untill well mixed. Fold in coconut. Pour into well sprayed bundt pan (could use 9 x 13 or round pans). Bake in preheated 350 degree oven 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes before removing to serving dish.
Coconut Frosting
1/2 cup sugar
3/4 cup evaporated milk
1/2 stick butter or margarine
1 egg
1 teaspoon vanilla flavoring
1 cup coconut
Walnuts (can use whatever nuts you prefer)
Bring sugar, milk, butter, and egg to boil on top of the stove. Add vanilla and coconut and cook until of spreading consistency. (I would double this recipe for frosting if you are doing an entire cake and not just the top). Spread on cake or drizzle over top. Add nuts. Enjoy!
Wednesday, April 20, 2011
Pecan Sandies Blueberry Cheescake
15 Pecan Sandies Cookies
2 Tablespoons melted butter
8 oz. Cream Cheese
3 Eggs
1 teaspoon vanilla
2 cups Blueberry Pie Filling
Cruch cookies and add butter and press into greased 8" pie pan. Beat cream cheese and add eggs 1 at a time, beating well after each egg. Pour into crust, top with blueberries and bake for 30 minutes on 350 degrees.
2 Tablespoons melted butter
8 oz. Cream Cheese
3 Eggs
1 teaspoon vanilla
2 cups Blueberry Pie Filling
Cruch cookies and add butter and press into greased 8" pie pan. Beat cream cheese and add eggs 1 at a time, beating well after each egg. Pour into crust, top with blueberries and bake for 30 minutes on 350 degrees.
Deviled Eggs
Deviled eggs have always been a favorite with my family. We love them on holidays, for family gatherings, picnics, and just as a side dish for any meal.
6 eggs, boiled and peeled
2 teaspoons sweet pickle relish
2 tablespoons Hellman's mayonnaise
2 tablespoons yellow mustard
1/8 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon sugar
Paprika (To sprinkle on top)
Contrary to what many people say, I think adding the eggs to boiling, salted water, makes them easier to peel. Always have eggs at room temperature before boiling! Bring salted water (add about 1 tablespoon salt to water before boiling) to a boil and add eggs. I use a soup ladle to lower the uncooked eggs gently into the boiling water. Boil eggs on medium heat and boil one minute per egg. A dozen eggs takes twelve minutes boiling time. Remove pot from stove and put under running cold water. Peel immediately holding the egg under the cold water for smooth, peeled eggs.
Once peeled, slice the eggs lengthwise and scoop out the center yolks. In a bowl combine egg yolks with ingredients and mash with a fork. Spoon filling into halves. Sprinkle eggs with paprika. Enjoy!
6 eggs, boiled and peeled
2 teaspoons sweet pickle relish
2 tablespoons Hellman's mayonnaise
2 tablespoons yellow mustard
1/8 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon sugar
Paprika (To sprinkle on top)
Contrary to what many people say, I think adding the eggs to boiling, salted water, makes them easier to peel. Always have eggs at room temperature before boiling! Bring salted water (add about 1 tablespoon salt to water before boiling) to a boil and add eggs. I use a soup ladle to lower the uncooked eggs gently into the boiling water. Boil eggs on medium heat and boil one minute per egg. A dozen eggs takes twelve minutes boiling time. Remove pot from stove and put under running cold water. Peel immediately holding the egg under the cold water for smooth, peeled eggs.
Once peeled, slice the eggs lengthwise and scoop out the center yolks. In a bowl combine egg yolks with ingredients and mash with a fork. Spoon filling into halves. Sprinkle eggs with paprika. Enjoy!
Tuesday, April 19, 2011
Easy Dips
Sour Cream/Mayo Dip
1 cup mayo
1 cup sour cream
1 bag shredded cheese
1 bag bacon bits
Mix and serve with your favorite chips!
Sausage & Cream Cheese Dip
1 pkg. sausage, cooked
2 - 8 oz. cream cheese
2 can Rotel
1/2 cup onion and 1/2 teaspoon minced garlic, optional
Mix and serve with your favorite chips!
1 cup mayo
1 cup sour cream
1 bag shredded cheese
1 bag bacon bits
Mix and serve with your favorite chips!
Sausage & Cream Cheese Dip
1 pkg. sausage, cooked
2 - 8 oz. cream cheese
2 can Rotel
1/2 cup onion and 1/2 teaspoon minced garlic, optional
Mix and serve with your favorite chips!
Crunch Baked Fish
CRUNCH BAKED FISH
Ingredients
3 tablespoons Mrs. Dash® Lemon Pepper Blend
4 (4 ounce) tilapia or catfish fillets
1/2 cup cornflake crumbs
Juice of half a lemon
Cooking spray
Directions
Preheat oven to 350 degrees F. Spray cooking spray on 9 x 9 x 2 inch pan.
Place fillets in pan. Evenly sprinkle tops of fish with 1 Tbsp. Mrs. Dash® Lemon Pepper Blend. Squeeze lemon juice over fish.
Toss corn flake crumbs with remaining 2 Tbsp. of Mrs. Dash® Lemon Pepper Blend. Carefully top the fillets with the corn flake crumbs.
Bake for 20 minutes or until the fish is fork tender.
Ingredients
3 tablespoons Mrs. Dash® Lemon Pepper Blend
4 (4 ounce) tilapia or catfish fillets
1/2 cup cornflake crumbs
Juice of half a lemon
Cooking spray
Directions
Preheat oven to 350 degrees F. Spray cooking spray on 9 x 9 x 2 inch pan.
Place fillets in pan. Evenly sprinkle tops of fish with 1 Tbsp. Mrs. Dash® Lemon Pepper Blend. Squeeze lemon juice over fish.
Toss corn flake crumbs with remaining 2 Tbsp. of Mrs. Dash® Lemon Pepper Blend. Carefully top the fillets with the corn flake crumbs.
Bake for 20 minutes or until the fish is fork tender.
Duncan Hines Pineapple Cake
1 box Duncan Hines pineapple cake mix
1 (20 oz.) can crushed pineapple
1 (3.5 oz) box vanilla instant pudding
1 small container cool whip
1 cup milk
Coconut
Walnuts
Bake cake according to package directions. Prick cake with fork while still hot and spread can of crushed pineapple on top. Do not drain pineapple. When cake is cool, add topping.
Topping: Prepare instant vanilla pudding using only 1 cup milk. Fold the cool whip into the pudding and spread on the cake. Sprinkle top with coconut or broken walnuts. (I use both)
Keep cake refrigerated. Enjoy!
1 (20 oz.) can crushed pineapple
1 (3.5 oz) box vanilla instant pudding
1 small container cool whip
1 cup milk
Coconut
Walnuts
Bake cake according to package directions. Prick cake with fork while still hot and spread can of crushed pineapple on top. Do not drain pineapple. When cake is cool, add topping.
Topping: Prepare instant vanilla pudding using only 1 cup milk. Fold the cool whip into the pudding and spread on the cake. Sprinkle top with coconut or broken walnuts. (I use both)
Keep cake refrigerated. Enjoy!
Salmon Patties
1 (15 ounce) can pink salmon, undrained 1 egg
1 sleeve of saltine crackers, crushed
3/4 cup cooking oil (I use canola oil)
Heat the oil in a large skillet. Combine the rest of the ingredients in a large mixing bowl. Using your hands mix the ingredients together and shape into patties. Place the patties in the hot oil and brown on each side. Turn the heat down and continue cooking on low for about 20 minutes turning often.
These patties are great leftover and made into a sandwich with ketchup or serve them with my Country Fried Potatoes. Enjoy!
1 sleeve of saltine crackers, crushed
3/4 cup cooking oil (I use canola oil)
Heat the oil in a large skillet. Combine the rest of the ingredients in a large mixing bowl. Using your hands mix the ingredients together and shape into patties. Place the patties in the hot oil and brown on each side. Turn the heat down and continue cooking on low for about 20 minutes turning often.
These patties are great leftover and made into a sandwich with ketchup or serve them with my Country Fried Potatoes. Enjoy!
Cheesy Hamburger Pie
This is an easy way to use hamburger. Just add a salad and you have a meal. Easy, filling, and good!
1 lb. hamburger
1 small onion, chopped
1 small green pepper, chopped
1/2 teaspoon salt
Dash pepper
1/2 teaspoon minced garlic
1 teaspoon oregano
4 or 5 drops hot pepper sauce (can you more if you like)
1 1/4 cups cheddar cheese, shredded (Can use any kind of cheese you like or several different kinds)
1/2 cup bisquick
1 cup milk
2 eggs
Preheat oven to 400 degrees. In a skillet, brown the hamburger, onion, and green pepper with the salt, pepper, garlic, oregano and hot sauce. Drain the hamburger mixture. Spray a 10 inch pie pan and spread the hamburger mixture in the bottom of the pan. Sprinkle 1 cup of the shredded cheese over the hamburger. In a small bowl, mix the bisquick, milk, and eggs. Whisk together until smooth. Pour over the hamburger and cheese. Sprinkle the last 1/4 cup of shredded cheese over your mixture. Bake for 25 minutes. Enjoy!
1 lb. hamburger
1 small onion, chopped
1 small green pepper, chopped
1/2 teaspoon salt
Dash pepper
1/2 teaspoon minced garlic
1 teaspoon oregano
4 or 5 drops hot pepper sauce (can you more if you like)
1 1/4 cups cheddar cheese, shredded (Can use any kind of cheese you like or several different kinds)
1/2 cup bisquick
1 cup milk
2 eggs
Preheat oven to 400 degrees. In a skillet, brown the hamburger, onion, and green pepper with the salt, pepper, garlic, oregano and hot sauce. Drain the hamburger mixture. Spray a 10 inch pie pan and spread the hamburger mixture in the bottom of the pan. Sprinkle 1 cup of the shredded cheese over the hamburger. In a small bowl, mix the bisquick, milk, and eggs. Whisk together until smooth. Pour over the hamburger and cheese. Sprinkle the last 1/4 cup of shredded cheese over your mixture. Bake for 25 minutes. Enjoy!
Slow Cooker Steak and Gravy
This is a great recipe to serve during the winter months and your family or guests will love it. Comfort food at it’s best!
2 to 3 lb. round steak, cut in serving size pieces
1 stick butter or margarine
1/2 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon pepper
1 medium sized onion, sliced
1 package onion soup mix
1 (14 oz) can beef broth
2 (7 oz.) cans mushrooms, undrained
1 teaspoon brown sugar
1/4 teaspoon ground allspice
1/2 teaspoon ground ginger
1 bay leaf
In a bowl combine flour, garlic powder, salt and pepper. Coat steak pieces with flour mixture. Melt butter in skillet and brown steak on both sides. Remove steak and put in slow cooker. In your skillet where you browned the steak, add beef broth, onion slices, onion soup mix, brown sugar, allspice, ginger, mushrooms (do not drain the mushrooms) and the bay leaf. Also, add any flour you had leftover from coating the steak. Bring to a slow boil, stirring constantly with a whisk. Let boil about five minutes. Pour this over your steak in the slow cooker. Cook 7 hours on low. Remove bay leaf. Serve over noodles, rice or mashed potatoes. Enjoy!
Serve with a big basket of my cornbread muffins and you have a meal!
2 to 3 lb. round steak, cut in serving size pieces
1 stick butter or margarine
1/2 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon pepper
1 medium sized onion, sliced
1 package onion soup mix
1 (14 oz) can beef broth
2 (7 oz.) cans mushrooms, undrained
1 teaspoon brown sugar
1/4 teaspoon ground allspice
1/2 teaspoon ground ginger
1 bay leaf
In a bowl combine flour, garlic powder, salt and pepper. Coat steak pieces with flour mixture. Melt butter in skillet and brown steak on both sides. Remove steak and put in slow cooker. In your skillet where you browned the steak, add beef broth, onion slices, onion soup mix, brown sugar, allspice, ginger, mushrooms (do not drain the mushrooms) and the bay leaf. Also, add any flour you had leftover from coating the steak. Bring to a slow boil, stirring constantly with a whisk. Let boil about five minutes. Pour this over your steak in the slow cooker. Cook 7 hours on low. Remove bay leaf. Serve over noodles, rice or mashed potatoes. Enjoy!
Serve with a big basket of my cornbread muffins and you have a meal!
Honey
Honey has been one of my favorite things since I was a little girl. My father had bee hives and we always had a jar of honey in the house. Today is no different. I eat honey every day and love it. I cook with it, put it on my cereal in the mornings, and eat honey and peanut butter sandwiches.
The honey bee is the only insect that produces food eaten by humans. Did you know that an average honey bee only makes one twelfth of a teaspoon of honey in its lifetime? The honey bee has been around for at least 30 million years!
Honey has so many uses that I can’t begin to name them all in this post. As far back as ancient times honey was used for its healing powers.
Native American women used honey on their skin as a moisturizer.
According to scientific research honey may be the new antibiotic.
Honey is an instant energizer, an antioxidant, speeds healing of wounds and improves your immune system. Honey consumption may have a positive effect on factors associated with heart disease risk.
The honey bee is the only insect that produces food eaten by humans. Did you know that an average honey bee only makes one twelfth of a teaspoon of honey in its lifetime? The honey bee has been around for at least 30 million years!
Honey has so many uses that I can’t begin to name them all in this post. As far back as ancient times honey was used for its healing powers.
Native American women used honey on their skin as a moisturizer.
According to scientific research honey may be the new antibiotic.
Honey is an instant energizer, an antioxidant, speeds healing of wounds and improves your immune system. Honey consumption may have a positive effect on factors associated with heart disease risk.
Duncan Hines
Do you make cakes using Duncan Hines cake mix? I do. My favorite dessert, (other than blackberry cobbler), is cake. I bake at least once a week or more. Many of my cakes are made from scratch but I use cake mix a lot, too. Sometimes, I use a mix as a base for a cake and add other ingredients to make it better.
My father loved sweets and I guess I inherited his love for pastries, cakes, and cookies.
Now, I will give you one guess as to where Duncan Hines, the man behind the cake mix was born. If you are a reader of my blog, you probably have figured out the answer. Duncan Hines is from Kentucky!
Duncan Hines was the youngest of six children born on March 26, 1880 in Bowling Green, Kentucky. Hines’ mother died when he was four and after her death, he spent summers on his grandparent’s farm. This is where he learned about good cooking from his grandmother.
When Hines was younger, he worked for 33 years as a traveling salesman eating in restaurants all over the country. During this time, he compiled a list of good restaurants that he sent out to all his friends instead of Christmas cards each year. People began requesting this list. Finally, when he was 52 years old, he published a book called, “Adventures in Good Eating”, which led to the book, “Adventures in Good Cooking”.
In 1947, Roy Park, an entrepreneur, put Hines’ name on kitchen products and their company, Hines-Park, made them millionaires. In 1953, Duncan Hines sold the right to his name to Nebraska Consolidated Mills which developed Duncan Hines cake mix. They later sold out to Proctor and Gamble.
A portion of Highway 31W in Bowling Green, Kentucky is named for him and called Duncan Hines Highway.
Duncan Hines was married three times, had no children, and was a chain smoker. His motto was: “Have what you want, but want what you have”. He died on March 15, 1959 at the age of 78. Duncan Hines is buried in Fairview cemetary in Bowling Green, Kentucky.
Today, Duncan Hines is the second largest baking mix company in the nation.
Here is a recipe for an easy Duncan Hines dessert:
DUNCAN HINES PINEAPPLE CAKE
1 box pineapple cake mix
1 (20 oz.) can crushed pineapple
TOPPING:
1 pkg. instant vanilla pudding, using only 1 c. milk
1 sm. container Cool Whip
Walnuts or coconut
Bake cake as directed. Prick cake with fork while still hot and spread can of pineapple on top. Do not drain pineapple. When cake is cool add topping.
Topping: 1 package instant vanilla pudding, using only 1 cup of milk. Fold into pudding 1 small container Cool Whip. Sprinkle top with coconut or broken walnuts. Keep cake refrigerated. Enjoy!
Just thought you might be interested in a little history. The next time you pick up or see a box of Duncan Hines Cake Mix in the grocery, you will know how it originated. You will also know something about the man whose name is on the box! Maybe, you will smile to yourself and think about a certain Southern Lady in Kentucky that gave you this little bit of information about a man and a cake mix!
My father loved sweets and I guess I inherited his love for pastries, cakes, and cookies.
Now, I will give you one guess as to where Duncan Hines, the man behind the cake mix was born. If you are a reader of my blog, you probably have figured out the answer. Duncan Hines is from Kentucky!
Duncan Hines was the youngest of six children born on March 26, 1880 in Bowling Green, Kentucky. Hines’ mother died when he was four and after her death, he spent summers on his grandparent’s farm. This is where he learned about good cooking from his grandmother.
When Hines was younger, he worked for 33 years as a traveling salesman eating in restaurants all over the country. During this time, he compiled a list of good restaurants that he sent out to all his friends instead of Christmas cards each year. People began requesting this list. Finally, when he was 52 years old, he published a book called, “Adventures in Good Eating”, which led to the book, “Adventures in Good Cooking”.
In 1947, Roy Park, an entrepreneur, put Hines’ name on kitchen products and their company, Hines-Park, made them millionaires. In 1953, Duncan Hines sold the right to his name to Nebraska Consolidated Mills which developed Duncan Hines cake mix. They later sold out to Proctor and Gamble.
A portion of Highway 31W in Bowling Green, Kentucky is named for him and called Duncan Hines Highway.
Duncan Hines was married three times, had no children, and was a chain smoker. His motto was: “Have what you want, but want what you have”. He died on March 15, 1959 at the age of 78. Duncan Hines is buried in Fairview cemetary in Bowling Green, Kentucky.
Today, Duncan Hines is the second largest baking mix company in the nation.
Here is a recipe for an easy Duncan Hines dessert:
DUNCAN HINES PINEAPPLE CAKE
1 box pineapple cake mix
1 (20 oz.) can crushed pineapple
TOPPING:
1 pkg. instant vanilla pudding, using only 1 c. milk
1 sm. container Cool Whip
Walnuts or coconut
Bake cake as directed. Prick cake with fork while still hot and spread can of pineapple on top. Do not drain pineapple. When cake is cool add topping.
Topping: 1 package instant vanilla pudding, using only 1 cup of milk. Fold into pudding 1 small container Cool Whip. Sprinkle top with coconut or broken walnuts. Keep cake refrigerated. Enjoy!
Just thought you might be interested in a little history. The next time you pick up or see a box of Duncan Hines Cake Mix in the grocery, you will know how it originated. You will also know something about the man whose name is on the box! Maybe, you will smile to yourself and think about a certain Southern Lady in Kentucky that gave you this little bit of information about a man and a cake mix!
Candy Bars
Candy is delicious to eat. But how did some of them get their strange names? Take a peek to find out about the history 0f candy names. With so many candies around, one can have different kind of candy everyday. But you have to know the name of the candies that are available, peek into the history of some of the popular candy bar name.
1. Milk Duds==When the first Milk Duds were made in 1928, the manufacture couldn;t make them round so they decided to call them duds, the milk part comes from the large amount of milk used to make them delicious.
2. Tootsie Rolls==the tootsie roll was invented by Leo Hirshfield in 1896, he named the candy bar after his 5 years old daughter whose name was Tootsie.
3. M &M's==This name comes from the last name of the two founders, Mars and Murrie Snickers. Now the Snickers candy bar was launched in 1930 and was named after the Mars family favorite horse.
4. Hershey's== Hershey milk chocolate was made by Milton Hershey himself., this was made in the 1900s. People considered Hershey's as the first candy of America.
5. Milky Way==Created in 1923 by Frank C, Mars. The name was actually created as a competition to malted milkshakes of that time.
6. Mars Bars manufactured in the UK in 1932 as a sweeter version of the American Milky Way. It was made by Forrest Mars, son of American Frank C. Mars.
7. Baby Ruth==It was unveiled in 1923 by the Curtis Candy Company in Chicago. Well who was it named after is not really known. Is is said after the great baseball player Babe Ruth and others say President Grover Cleveland's daughter Ruth, who really knows.
8. Butterfingers==is another Curtiss Candy Company was introduced in 1923. The company had a contest to name the candy bar. The person that won the contest was Lucky Mr. Nikola Jovanovic and this man chose his nick name "butterfingers" because he was clumsy.
I hope you had fun with this, chocolate is always very delicious and sometimes messy, specially with young children. Happy Easter to all my friends, don't eat too much candy.
1. Milk Duds==When the first Milk Duds were made in 1928, the manufacture couldn;t make them round so they decided to call them duds, the milk part comes from the large amount of milk used to make them delicious.
2. Tootsie Rolls==the tootsie roll was invented by Leo Hirshfield in 1896, he named the candy bar after his 5 years old daughter whose name was Tootsie.
3. M &M's==This name comes from the last name of the two founders, Mars and Murrie Snickers. Now the Snickers candy bar was launched in 1930 and was named after the Mars family favorite horse.
4. Hershey's== Hershey milk chocolate was made by Milton Hershey himself., this was made in the 1900s. People considered Hershey's as the first candy of America.
5. Milky Way==Created in 1923 by Frank C, Mars. The name was actually created as a competition to malted milkshakes of that time.
6. Mars Bars manufactured in the UK in 1932 as a sweeter version of the American Milky Way. It was made by Forrest Mars, son of American Frank C. Mars.
7. Baby Ruth==It was unveiled in 1923 by the Curtis Candy Company in Chicago. Well who was it named after is not really known. Is is said after the great baseball player Babe Ruth and others say President Grover Cleveland's daughter Ruth, who really knows.
8. Butterfingers==is another Curtiss Candy Company was introduced in 1923. The company had a contest to name the candy bar. The person that won the contest was Lucky Mr. Nikola Jovanovic and this man chose his nick name "butterfingers" because he was clumsy.
I hope you had fun with this, chocolate is always very delicious and sometimes messy, specially with young children. Happy Easter to all my friends, don't eat too much candy.
Kitchen Tips
This is a collection of cooking tips collected from various books, the internet, recipes, and experience. I will add to them often because I add a new tip on facebook several times a week for my readers. I wanted to show them on here for my e-mail followers and fellow bloggers. So check back often.
1. If you are going to freeze a loaf of bread, make sure you include a piece of paper towel in the package to absorb moisture. This will keep the bread from becoming mushy when it is thawed out!
2. Store brown sugar in the freezer and it won’t clump up. Best to place it in a plastic baggie and removie it from the box.
3. The best location to store spices is in a cool, dry spot where they will not be around heat. Storing spices near a microwave exhaust fan or over the range are two of the worst locations.
4. When baking biscuits it is important to cut out as many biscuits as possible from the first rolling of the dough. The more you roll out the dough, the tougher, the biscuit will be.
5. Blueberries are the top source of antioxidants in the produce department. You should always check the bottom of berry containers to be sure they are not stained from rotting or moldy berries.
6. Milk should be purchased as your last purchase in the supermarket. The longer it is away from refrigeration, the shorter its lifespan and freshness.
7. When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.
8. Don’t store apples and carrots in the same fridge compartment. The apples emit a gas that makes the carrots bitter.
9. Self rising flour is made by adding 1 1/2 tsp. of baking powder and 1/2 tsp. salt to 1 cup all-purpose flour. If you want to substitute self-rising flour for regular flour in a recipe, just omit the baking powder and salt from the recipe, and use self-rising.
10. For a crisp skin on a baked potato, prick the skin 3 or 4 times and place a few drops of oil on the potato, then rub it in. Next, sprinkle the potato with salt before baking.
11. Microwave garlic cloves for 15 seconds and the skins slip right off!
12. Always buy peppers and onions when they’re cheap…chop them up and freeze them. Use as needed.
13. For the crispiest french fries sprinkle them with all-purpose flour before frying.
14. When using dried beans and peas, keep in mind that 1 cup of dried beans or peas makes 2 1/2 cups cooked.
15. Mushrooms should be wiped off with a damp cloth and not washed under the faucet since they are like sponges and will absorb the water.
16. If your soups and sauces are too thin or watery, try adding a few instant potato flakes as a thickener.
17. If honey or molasses crystalizes, place jar, without lid, in a pot of hot water about 1/2 hour and crystals will be gone. Can also put jar in microwave about a minute or two.
18. In your fruit and vegetable drawers put tin foil in the bottom with the shiny side up. Keeps fruit and vegetables fresher for longer and drawers clean, too!
19. If a pie bubbles over in the oven, put a handful of salt on top of the spilled juice. The mess won’t smell and will bake into a dry, light crust which will wipe off easily when the oven has cooled.
20. Romaine lettuce is loaded with vitamins. Compared to iceberg, it has 3 times as much Vitamin C and six times as much Vitamin A.
21. Save bacon drippings and use to season vegetables, eggs, soups and sauces. They add meat flavor.
22. Butter pie pastry scraps, sprinkle with cinnamon and sugar and bake like cookies. Children love them!
23. Rescue stale or soggy chips and crackers. Preheat the oven to 300 degrees. Spread chips or crackers in a single layer on baking sheet and bake for about 15 minutes. Allow to cool, seal in plastic bags or containers.
24. If your recipe says preheat your oven to 400 degrees, you should preheat to 425 degrees and decrease to 400 when you put your dish in. You lose heat when you open the oven door.
25. When a recipe calls for you to sift the flour and dry ingredients together, it is much easier and quicker to put the dry ingredients in a bowl and stir or beat together with a whisk.
26. If you want to test baking powder for freshness, add a teaspoon to a glass of water. If it does not fizz the baking powder is too old and should be tossed.
27. For measuring sticky ingredients like peanut butter, honey, syrup, etc. coat or spray the measuring cup with vegetable oil for easy pouring and ingredients will not stick to the cup.
28. Use canola oil for frying. It is low in saturated fat, has high burning point, and does not detract from the flavor of the food you are frying.
29. Use a small electric coffee grinder, found at Walmart for less than $20, to grind seeds, whole spices, and nuts for recipes.
30. Unless the recipe calls for a specific size, assume that all eggs used in recipes are Grade A large. Using medium or extra-large eggs could throw a recipe off.
31. Grate any cheese you plan to add to a recipe. It will melt more quickly with no clumps.
32. Make sure cookie sheets are not too thin. The heavier your sheet, the less likely your cookies are to burn. If yours are thin and you can’t afford new ones, layer with aluminum foil.
33. Use a pizza cutter to easily slice through flats of fudge and candy squares. The process is fast and easy and you get nice, neat squares.
34. Cookies should look a little underdone when removed from the oven and should be light around the edges. They will continue cooking from the heat of the cookie sheet once removed.
35. Unsalted butter instead of margarine gives cookies a lighter texture. Using a cookie scoop or ice cream scoop to spoon out cookie dough gives cookies a uniform look and size.
36. To dress up cakes and pies, place a paper doily on top, then sprinkle with powdered sugar and remove. Quick and impressive.
37. Soften dried fruits in the microwave by placing fruit in a small bowl and sprinkling with water. Cover with plastic wrap and heat on high for 30 to 40 seconds.
38. Real vanilla flavoring is only necessary if what you are making is vanilla flavored such as vanilla ice cream. Otherwise, imitation is fine and less expensive!
39. To easily remove burnt-on food from skillets, add a drop or two of dish soap and enough water to cover bottom of pan and bring to boil on stovetop – skillet will be much easier to clean!
40. When making chocolate chip cookies always add the chocolate morsels last to the mix. It is best when they are very cold. I keep mine in the freezer. Just barely stir the morsels in — don’t over mix.
41. When cooking steaks or meat do not use a fork to turn the meat. Use cooking tongs or a spatula to keep the juices from leaking out.
42. To soften bananas for banana bread and muffins, pierce unpeeled bananas once or twice and microwave, uncovered, at 100 percent power for 1 minute, turning over at half time. Cool and peel.
43. If you accidentally put too much salt into your dish, you can re-balance the saltiness by adding chopped potatoes, tomatoes, or even a teaspoon of sugar. This will help bring the saltiness back down to a normal level.
44. Store the ice cream container in a big Ziploc plastic freezer bag. This will stop ice crystals from forming when it is in the freezer.
45. The best way to store fresh celery is to wrap it in aluminum foil and put it in the refrigerator–it will keep for weeks.
46. Before storing tomato-based sauces or other foods that can stain, spray your plastic storage container with nonstick cooking spray.
47. Slice open the top of a marshmallow bag then place in a large ziploc freezer bag. Freeze. Remove the amount of frozen marshmallows you need as you need them. Thaw and they’re soft and ready to use. If you have hard marshmallows in the pantry, try tossing a piece or two of sliced bread in the bag. Seal, then check after a few days. The marshmallows should be soft again.
48. Cooking vegetables in boiling water removes most of the nutrients, so try cooking veggies quickly by steaming or stir-frying.
49. Whole wheat flour (substitute up to half the amount of white flour called for with whole wheat; use white flour for the other half or the baked goods may turn out heavy and dense)
50. Buy large lemons and limes, they tend to be much sweeter. Make sure that the skin is thin, those are much juicer. To obtain more of the juice from lemons, limes or oranges, microwave on high for 30 seconds and then let stand for a couple of minutes before cutting and squeezing. Rolling them between your hand and the counter will also help release more juice.
51. Keep any left over nuts fresh by freezing them. No need to thaw for recipes or to eat.
52. To make a bought pie crust taste more “homemade” brush the bottom with milk and sugar before baking.
53. To make a bigger cake from a mix, add 1/2 cup flour, 1/2 cup sugar, 1 egg, 1 tsp. baking powder.
54. Store spices in a cool, dark place. Humidity, light and heat will cause herbs and spices to lose their flavor more quickly. Although the most convenient place for your spice rack may be above your stove, moving your spices to a different location may keep them fresh longer.
55. When cooking dried beans, cook the beans with the lid on for soft beans and with the lid off for firm beans. If you salt beans while they are cooking they will take longer to soften. Salt beans after they have finished cooking.
56. Never wrap warm meat or poultry in aluminum foil and place in the refrigerator. Foil is an insulator and the meat will remain warm for too long allowing bacteria to thrive.
57. When cooking pasta use a large pot to keep water at a rolling boil. Pasta placed in water that is not boiling will not “set” properly and may stick together.
58. Do not use low-fat or whipped butter or margarine for baking. Both have too much water and air content and may cause cakes or cookies to collapse or flatten out.
59. Never refrigerate potatoes, tomatoes, onions, garlic or parmesan cheese(the kind in the green can). They lose quality, texture and taste.
60. Pepper is one of the most popular spices but ground pepper loses its flavor quickly. It is best to use a pepper grinder so your pepper will be fresh and flavorful.
61. Always lock the tabs on each end of the Reynolds wrap, Saran wrap and plastic wrap. They hold the roll in place and save you time rewinding unwound rolls of paper.
62. The russet potato is best for baking, mashing, and french fries. The red or white potatoes are best for boiling, make great potato salad, stews, soups, and scalloped potatoes.
63. Steam vegetables instead of boiling. Boiled vegetables lose 42% of nutrients compared to 2% when steamed.
64. A well-marbled piece of beef, pork or lamb will baste itself during the cooking process and the meat will stay moist, juicy and tender. Ultra-lean cuts of meat can dry out if they’re not basted, so think of a well-marbled piece as self-basting.
65. Freeze leftover vegetables from a meal to use in vegetable soup. No need to put in separate containers for freezing. Saves you money and time!
66. A couple of ways to re-freshen and heat biscuits: put them in a well-dampened paper bag, twist it closed and put in a 300º oven for several minutes or until warm or can put in Reynolds wrap and sprinkle the biscuits with water and heat for several minutes.
67. Always add the chocolate chips last to the cake mix. It’s best when they are very cold. Just barely stir the morsels in –don’t over mix. I keep mine in the freezer.
68. When browning ground meat, brown several pounds and drain. Divide evenly and freeze in containers. Unthaw in microwave for quick fixing next time.
69. Southern cooks always add a pinch of sugar to the water when cooking vegetables. It brings out the flavor.
70. When separating eggs, break them into a funnel. The whites will go through leaving the yolk intact in the funnel.
71. Use milk to thaw frozen fish. It takes away the fishy taste and tenderizes the meat.
72. If you have over-ripe bananas place them in bags in the freezer. The skins will get dark but the banana will be perfect to use.
72. If you need to use only 1/2 an onion in a recipe, save the root half. It will keep longer.
73. Always turn meat and chicken pieces with tongs instead of a meat fork. Piercing with a fork allows juices to escape and causes meat to be dry.
74. Raisins and other dried fruits are better if plumped before adding to dough or batter. Pour boiling water over the dried fruit and soak 30 minutes. Drain on paper towels
75. Leaving the skin on the chicken, when cooking it, helps to hold in juices, which increases tenderness. Removing the skin before eating chicken eliminates about two thirds of the fat content.
76. Crush garlic with the flat side of a chef’s knife. Skin slips right off.
77. You can use your crock pot to heat things ups. For example: canned soups, water for tea and even leftovers. The crock pot can be used for more than just cooking
78. To freeze muffins wrap well in foil and place in resealable plastic bags.
79. To preserve your wooden cutting board, occasionally rub it down with a couple of drops of edible cooking oil. This will also help prevent food from sticking to the board.
80. To soften dried fruits in the microwave, place fruit in a small bowl and sprinkle with water. Cover with plastic wrap and heat at HIGH for 30 to 40 seconds.
81. You have 2 hours from the time you remove food from the oven until it needs to be refrigerated for safety.
82. Always remove baked goods as soon as a toothpick inserted in the middle comes out clean. Baked good will be dry if over cooked. If a recipe says 25 to 30 minutes, I always check at 20 to 25 since different ovens vary.
83. Put small piles of cornmeal where you see ants. They eat it, take it “home”, can’t digest it so it kills them. It may take a few days but you don’t have to worry about pets or small children being harmed.
84. Today’s tip – Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.
85. Use the “whack” method to soften butter and margarine: Give each side of the chilled stick a good “whack” with a rolling pin
86. Fruit juices such as pineapple, orange or mango can be used as salad dressing by adding a little vegetable oil, a dash of nutmeg and honey if desired. Great on fruit, seafood or mixed greens.
87. The most convenient warm place in which a batter OR dough can rise is the inside of a switched-off oven with the light on.
88. Cooked rice freezes quite well for as long as 3 months. In the refrigerator, it stays fresh for a week.
89. How to tell a hard-cooked egg from a raw one? A hard-cooked egg spins beautifully; a raw one wobbles as it spins.
90. To keep egg yolks from crumbling when slicing hard-cooked eggs, dip the knife into water before each cut.
91. Egg whites whip best at room temperature, but cream whips best when cold.
92. To freshen shredded coconut, soak in milk with a dash of sugar a few minutes before using or place in a sieve, set over boiling water, and steam until moist.
93. To any yellow or white cake mix, add 1 teaspoon each of vanilla extract and lemon extract for a much-improved flavor.
94. If raisins dry out and become hard, soak them in hot water for 3 minutes before using them
95. Save the juices from canned fruits. Combine several kinds and add orange juice and/or ginger ale to make a great punch drink for children. Freeze it in ice trays for popsicle treats, too.
1. If you are going to freeze a loaf of bread, make sure you include a piece of paper towel in the package to absorb moisture. This will keep the bread from becoming mushy when it is thawed out!
2. Store brown sugar in the freezer and it won’t clump up. Best to place it in a plastic baggie and removie it from the box.
3. The best location to store spices is in a cool, dry spot where they will not be around heat. Storing spices near a microwave exhaust fan or over the range are two of the worst locations.
4. When baking biscuits it is important to cut out as many biscuits as possible from the first rolling of the dough. The more you roll out the dough, the tougher, the biscuit will be.
5. Blueberries are the top source of antioxidants in the produce department. You should always check the bottom of berry containers to be sure they are not stained from rotting or moldy berries.
6. Milk should be purchased as your last purchase in the supermarket. The longer it is away from refrigeration, the shorter its lifespan and freshness.
7. When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.
8. Don’t store apples and carrots in the same fridge compartment. The apples emit a gas that makes the carrots bitter.
9. Self rising flour is made by adding 1 1/2 tsp. of baking powder and 1/2 tsp. salt to 1 cup all-purpose flour. If you want to substitute self-rising flour for regular flour in a recipe, just omit the baking powder and salt from the recipe, and use self-rising.
10. For a crisp skin on a baked potato, prick the skin 3 or 4 times and place a few drops of oil on the potato, then rub it in. Next, sprinkle the potato with salt before baking.
11. Microwave garlic cloves for 15 seconds and the skins slip right off!
12. Always buy peppers and onions when they’re cheap…chop them up and freeze them. Use as needed.
13. For the crispiest french fries sprinkle them with all-purpose flour before frying.
14. When using dried beans and peas, keep in mind that 1 cup of dried beans or peas makes 2 1/2 cups cooked.
15. Mushrooms should be wiped off with a damp cloth and not washed under the faucet since they are like sponges and will absorb the water.
16. If your soups and sauces are too thin or watery, try adding a few instant potato flakes as a thickener.
17. If honey or molasses crystalizes, place jar, without lid, in a pot of hot water about 1/2 hour and crystals will be gone. Can also put jar in microwave about a minute or two.
18. In your fruit and vegetable drawers put tin foil in the bottom with the shiny side up. Keeps fruit and vegetables fresher for longer and drawers clean, too!
19. If a pie bubbles over in the oven, put a handful of salt on top of the spilled juice. The mess won’t smell and will bake into a dry, light crust which will wipe off easily when the oven has cooled.
20. Romaine lettuce is loaded with vitamins. Compared to iceberg, it has 3 times as much Vitamin C and six times as much Vitamin A.
21. Save bacon drippings and use to season vegetables, eggs, soups and sauces. They add meat flavor.
22. Butter pie pastry scraps, sprinkle with cinnamon and sugar and bake like cookies. Children love them!
23. Rescue stale or soggy chips and crackers. Preheat the oven to 300 degrees. Spread chips or crackers in a single layer on baking sheet and bake for about 15 minutes. Allow to cool, seal in plastic bags or containers.
24. If your recipe says preheat your oven to 400 degrees, you should preheat to 425 degrees and decrease to 400 when you put your dish in. You lose heat when you open the oven door.
25. When a recipe calls for you to sift the flour and dry ingredients together, it is much easier and quicker to put the dry ingredients in a bowl and stir or beat together with a whisk.
26. If you want to test baking powder for freshness, add a teaspoon to a glass of water. If it does not fizz the baking powder is too old and should be tossed.
27. For measuring sticky ingredients like peanut butter, honey, syrup, etc. coat or spray the measuring cup with vegetable oil for easy pouring and ingredients will not stick to the cup.
28. Use canola oil for frying. It is low in saturated fat, has high burning point, and does not detract from the flavor of the food you are frying.
29. Use a small electric coffee grinder, found at Walmart for less than $20, to grind seeds, whole spices, and nuts for recipes.
30. Unless the recipe calls for a specific size, assume that all eggs used in recipes are Grade A large. Using medium or extra-large eggs could throw a recipe off.
31. Grate any cheese you plan to add to a recipe. It will melt more quickly with no clumps.
32. Make sure cookie sheets are not too thin. The heavier your sheet, the less likely your cookies are to burn. If yours are thin and you can’t afford new ones, layer with aluminum foil.
33. Use a pizza cutter to easily slice through flats of fudge and candy squares. The process is fast and easy and you get nice, neat squares.
34. Cookies should look a little underdone when removed from the oven and should be light around the edges. They will continue cooking from the heat of the cookie sheet once removed.
35. Unsalted butter instead of margarine gives cookies a lighter texture. Using a cookie scoop or ice cream scoop to spoon out cookie dough gives cookies a uniform look and size.
36. To dress up cakes and pies, place a paper doily on top, then sprinkle with powdered sugar and remove. Quick and impressive.
37. Soften dried fruits in the microwave by placing fruit in a small bowl and sprinkling with water. Cover with plastic wrap and heat on high for 30 to 40 seconds.
38. Real vanilla flavoring is only necessary if what you are making is vanilla flavored such as vanilla ice cream. Otherwise, imitation is fine and less expensive!
39. To easily remove burnt-on food from skillets, add a drop or two of dish soap and enough water to cover bottom of pan and bring to boil on stovetop – skillet will be much easier to clean!
40. When making chocolate chip cookies always add the chocolate morsels last to the mix. It is best when they are very cold. I keep mine in the freezer. Just barely stir the morsels in — don’t over mix.
41. When cooking steaks or meat do not use a fork to turn the meat. Use cooking tongs or a spatula to keep the juices from leaking out.
42. To soften bananas for banana bread and muffins, pierce unpeeled bananas once or twice and microwave, uncovered, at 100 percent power for 1 minute, turning over at half time. Cool and peel.
43. If you accidentally put too much salt into your dish, you can re-balance the saltiness by adding chopped potatoes, tomatoes, or even a teaspoon of sugar. This will help bring the saltiness back down to a normal level.
44. Store the ice cream container in a big Ziploc plastic freezer bag. This will stop ice crystals from forming when it is in the freezer.
45. The best way to store fresh celery is to wrap it in aluminum foil and put it in the refrigerator–it will keep for weeks.
46. Before storing tomato-based sauces or other foods that can stain, spray your plastic storage container with nonstick cooking spray.
47. Slice open the top of a marshmallow bag then place in a large ziploc freezer bag. Freeze. Remove the amount of frozen marshmallows you need as you need them. Thaw and they’re soft and ready to use. If you have hard marshmallows in the pantry, try tossing a piece or two of sliced bread in the bag. Seal, then check after a few days. The marshmallows should be soft again.
48. Cooking vegetables in boiling water removes most of the nutrients, so try cooking veggies quickly by steaming or stir-frying.
49. Whole wheat flour (substitute up to half the amount of white flour called for with whole wheat; use white flour for the other half or the baked goods may turn out heavy and dense)
50. Buy large lemons and limes, they tend to be much sweeter. Make sure that the skin is thin, those are much juicer. To obtain more of the juice from lemons, limes or oranges, microwave on high for 30 seconds and then let stand for a couple of minutes before cutting and squeezing. Rolling them between your hand and the counter will also help release more juice.
51. Keep any left over nuts fresh by freezing them. No need to thaw for recipes or to eat.
52. To make a bought pie crust taste more “homemade” brush the bottom with milk and sugar before baking.
53. To make a bigger cake from a mix, add 1/2 cup flour, 1/2 cup sugar, 1 egg, 1 tsp. baking powder.
54. Store spices in a cool, dark place. Humidity, light and heat will cause herbs and spices to lose their flavor more quickly. Although the most convenient place for your spice rack may be above your stove, moving your spices to a different location may keep them fresh longer.
55. When cooking dried beans, cook the beans with the lid on for soft beans and with the lid off for firm beans. If you salt beans while they are cooking they will take longer to soften. Salt beans after they have finished cooking.
56. Never wrap warm meat or poultry in aluminum foil and place in the refrigerator. Foil is an insulator and the meat will remain warm for too long allowing bacteria to thrive.
57. When cooking pasta use a large pot to keep water at a rolling boil. Pasta placed in water that is not boiling will not “set” properly and may stick together.
58. Do not use low-fat or whipped butter or margarine for baking. Both have too much water and air content and may cause cakes or cookies to collapse or flatten out.
59. Never refrigerate potatoes, tomatoes, onions, garlic or parmesan cheese(the kind in the green can). They lose quality, texture and taste.
60. Pepper is one of the most popular spices but ground pepper loses its flavor quickly. It is best to use a pepper grinder so your pepper will be fresh and flavorful.
61. Always lock the tabs on each end of the Reynolds wrap, Saran wrap and plastic wrap. They hold the roll in place and save you time rewinding unwound rolls of paper.
62. The russet potato is best for baking, mashing, and french fries. The red or white potatoes are best for boiling, make great potato salad, stews, soups, and scalloped potatoes.
63. Steam vegetables instead of boiling. Boiled vegetables lose 42% of nutrients compared to 2% when steamed.
64. A well-marbled piece of beef, pork or lamb will baste itself during the cooking process and the meat will stay moist, juicy and tender. Ultra-lean cuts of meat can dry out if they’re not basted, so think of a well-marbled piece as self-basting.
65. Freeze leftover vegetables from a meal to use in vegetable soup. No need to put in separate containers for freezing. Saves you money and time!
66. A couple of ways to re-freshen and heat biscuits: put them in a well-dampened paper bag, twist it closed and put in a 300º oven for several minutes or until warm or can put in Reynolds wrap and sprinkle the biscuits with water and heat for several minutes.
67. Always add the chocolate chips last to the cake mix. It’s best when they are very cold. Just barely stir the morsels in –don’t over mix. I keep mine in the freezer.
68. When browning ground meat, brown several pounds and drain. Divide evenly and freeze in containers. Unthaw in microwave for quick fixing next time.
69. Southern cooks always add a pinch of sugar to the water when cooking vegetables. It brings out the flavor.
70. When separating eggs, break them into a funnel. The whites will go through leaving the yolk intact in the funnel.
71. Use milk to thaw frozen fish. It takes away the fishy taste and tenderizes the meat.
72. If you have over-ripe bananas place them in bags in the freezer. The skins will get dark but the banana will be perfect to use.
72. If you need to use only 1/2 an onion in a recipe, save the root half. It will keep longer.
73. Always turn meat and chicken pieces with tongs instead of a meat fork. Piercing with a fork allows juices to escape and causes meat to be dry.
74. Raisins and other dried fruits are better if plumped before adding to dough or batter. Pour boiling water over the dried fruit and soak 30 minutes. Drain on paper towels
75. Leaving the skin on the chicken, when cooking it, helps to hold in juices, which increases tenderness. Removing the skin before eating chicken eliminates about two thirds of the fat content.
76. Crush garlic with the flat side of a chef’s knife. Skin slips right off.
77. You can use your crock pot to heat things ups. For example: canned soups, water for tea and even leftovers. The crock pot can be used for more than just cooking
78. To freeze muffins wrap well in foil and place in resealable plastic bags.
79. To preserve your wooden cutting board, occasionally rub it down with a couple of drops of edible cooking oil. This will also help prevent food from sticking to the board.
80. To soften dried fruits in the microwave, place fruit in a small bowl and sprinkle with water. Cover with plastic wrap and heat at HIGH for 30 to 40 seconds.
81. You have 2 hours from the time you remove food from the oven until it needs to be refrigerated for safety.
82. Always remove baked goods as soon as a toothpick inserted in the middle comes out clean. Baked good will be dry if over cooked. If a recipe says 25 to 30 minutes, I always check at 20 to 25 since different ovens vary.
83. Put small piles of cornmeal where you see ants. They eat it, take it “home”, can’t digest it so it kills them. It may take a few days but you don’t have to worry about pets or small children being harmed.
84. Today’s tip – Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.
85. Use the “whack” method to soften butter and margarine: Give each side of the chilled stick a good “whack” with a rolling pin
86. Fruit juices such as pineapple, orange or mango can be used as salad dressing by adding a little vegetable oil, a dash of nutmeg and honey if desired. Great on fruit, seafood or mixed greens.
87. The most convenient warm place in which a batter OR dough can rise is the inside of a switched-off oven with the light on.
88. Cooked rice freezes quite well for as long as 3 months. In the refrigerator, it stays fresh for a week.
89. How to tell a hard-cooked egg from a raw one? A hard-cooked egg spins beautifully; a raw one wobbles as it spins.
90. To keep egg yolks from crumbling when slicing hard-cooked eggs, dip the knife into water before each cut.
91. Egg whites whip best at room temperature, but cream whips best when cold.
92. To freshen shredded coconut, soak in milk with a dash of sugar a few minutes before using or place in a sieve, set over boiling water, and steam until moist.
93. To any yellow or white cake mix, add 1 teaspoon each of vanilla extract and lemon extract for a much-improved flavor.
94. If raisins dry out and become hard, soak them in hot water for 3 minutes before using them
95. Save the juices from canned fruits. Combine several kinds and add orange juice and/or ginger ale to make a great punch drink for children. Freeze it in ice trays for popsicle treats, too.
Divine Garlic and Cheese Biscuits
These little biscuits just melt in your mouth and go with just about any meal. Slathered with melted butter along with the garlic and cheese, they can’t be beat.
2 1/2 cups self-rising flour
1/4 cup vegetable shortening
1 cup shredded Cheddar cheese
1 1/4 cups buttermilk (could use regular milk)
1 teaspoon sugar
1/2 teaspoon garlic powder
1/4 cup butter or margarine, melted
Place flour in large bowl. Cut in shortening until crumbs are the size of peas. Add garlic and sugar. Stir in cheese and milk. You can do these as drop biscuits using a tablespoon of batter and dropping onto sprayed baking sheet or you can shape them with your hands and make a larger biscuit. I did some of both with this batch just to show you. Bake in preheated 450 degree oven for 10 to 12 minutes. Brush tops with the melted butter.
2 1/2 cups self-rising flour
1/4 cup vegetable shortening
1 cup shredded Cheddar cheese
1 1/4 cups buttermilk (could use regular milk)
1 teaspoon sugar
1/2 teaspoon garlic powder
1/4 cup butter or margarine, melted
Place flour in large bowl. Cut in shortening until crumbs are the size of peas. Add garlic and sugar. Stir in cheese and milk. You can do these as drop biscuits using a tablespoon of batter and dropping onto sprayed baking sheet or you can shape them with your hands and make a larger biscuit. I did some of both with this batch just to show you. Bake in preheated 450 degree oven for 10 to 12 minutes. Brush tops with the melted butter.
Apron Strings
Posted on March 4, 2011 by The Southern Lady
I have so many memories tied to momma’s apron strings.
Did you ever wonder about the history of aprons?
Aprons have been cooks’ companions for hundreds of years. Indeed, aprons were used by men and women for a variety of tasks long before they were seen on 1950s television. During this era, women were portrayed as homemakers and good mothers and you rarely saw them without their aprons. Here is a great article on the history of aprons.
This made me think about all the memories surrounding those pieces of fabric worn by women to protect the dress underneath.
Momma always had on her apron. She would get dressed in the morning and put the apron on over her dress and wear it all day. I don’t ever remember seeing my mother in pants. She always wore what she called “house” dresses at home. Momma wore the pinafore type apron that went over her head and covered her entire front.
My mother-in-law wore the same type apron as my mother. My daughters and son grew up seeing both their grandmothers wear aprons except when there was company or they left the house to shop or go visiting.
We all have memories of Nannie (my mother) carrying eggs, wiping wet hands, and cooking big meals in her apron.
Grandmother, (my husband’s mother) carried all sorts of vegetables from the garden, baked cookies, and wiped away tears with her aprons.
Aprons made great hiding places for shy children, were used to carry in wood for the stove, to gather apples that fell from the tree, and often were waved to men in the field so they knew dinner was on the table.
I even found some old Simplicity Patterns on e-bay to make your own aprons.
You could wipe a perspiring brow, use them as a potholder, and wrap them around your arms to keep warm.
Some children today probably don’t even know what an apron is.
I think aprons are memory makers. I think they symbolize home, motherhood and family, good times and cookies and good food! Remember Leave it to Beaver and June Cleaver in her apron on the show.
I have so many memories tied to momma’s apron strings.
Did you ever wonder about the history of aprons?
Aprons have been cooks’ companions for hundreds of years. Indeed, aprons were used by men and women for a variety of tasks long before they were seen on 1950s television. During this era, women were portrayed as homemakers and good mothers and you rarely saw them without their aprons. Here is a great article on the history of aprons.
This made me think about all the memories surrounding those pieces of fabric worn by women to protect the dress underneath.
Momma always had on her apron. She would get dressed in the morning and put the apron on over her dress and wear it all day. I don’t ever remember seeing my mother in pants. She always wore what she called “house” dresses at home. Momma wore the pinafore type apron that went over her head and covered her entire front.
My mother-in-law wore the same type apron as my mother. My daughters and son grew up seeing both their grandmothers wear aprons except when there was company or they left the house to shop or go visiting.
We all have memories of Nannie (my mother) carrying eggs, wiping wet hands, and cooking big meals in her apron.
Grandmother, (my husband’s mother) carried all sorts of vegetables from the garden, baked cookies, and wiped away tears with her aprons.
Aprons made great hiding places for shy children, were used to carry in wood for the stove, to gather apples that fell from the tree, and often were waved to men in the field so they knew dinner was on the table.
I even found some old Simplicity Patterns on e-bay to make your own aprons.
You could wipe a perspiring brow, use them as a potholder, and wrap them around your arms to keep warm.
Some children today probably don’t even know what an apron is.
I think aprons are memory makers. I think they symbolize home, motherhood and family, good times and cookies and good food! Remember Leave it to Beaver and June Cleaver in her apron on the show.
God's (Food) Pharmacy
GOD’S PHARMACY!
Posted on March 10, 2011 by The Southern Lady
It’s been said that God first separated the salt water from the fresh, made dry land, planted a garden, made animals and fish… All before making a human. He made and provided what we’d need before we were born.
A sliced Carrot looks like the human eye. The pupil, iris and radiating lines look just like the human eye… And YES, science now shows carrots greatly enhance blood flow to and function of the eyes.
A Tomato has four chambers and is red. The heart has four chambers and is red. All of the research shows tomatoes are loaded with lycopine and are indeed pure heart and blood food.
Grapes hang in a cluster that has the shape of the heart. Each grape looks like a blood cell and all of the research today shows grapes are also profound heart and blood vitalizing food.
A Walnut looks like a little brain, a left and right hemisphere, upper cerebrums and lower cerebellums. Even the wrinkles or folds on the nut are just like the neo-cortex. We now know walnuts help develop more than three (3) dozen neuron-transmitters for brain function.
Kidney Beans actually heal and help maintain kidney function and yes, they look exactly like the human kidneys.
Celery, Bok Choy, Rhubarb and many more look just like bones. These foods specifically target bone strength. Bones are 23% sodium and these foods are 23% sodium. If you don’t have enough sodium in your diet, the body pulls it from the bones, thus making them weak. These foods replenish the skeletal needs of the body.
Avocadoes, Eggplant and Pears target the health and function of the womb and cervix of the female – they look just like these organs. Today’s research shows that when a woman eats one avocado a week, it balances hormones, sheds unwanted birth weight, and prevents cervical cancers. And how profound is this? It takes exactly nine (9) months to grow an avocado from blossom to ripened fruit. There are over 14,000 photolytic chemical constituents of nutrition in each one of these foods (modern science has only studied and named about 141 of them).
Figs are full of seeds and hang in twos when they grow. Figs increase the mobility of male sperm and increase the numbers of Sperm as well to overcome male sterility.
Sweet Potatoes look like the pancreas and actually balance the glycemic index of diabetics.
Olives assist the health and function of the ovaries
Oranges, Grapefruits, and other Citrus fruits look just like the mammary glands of the female and actually assist the health of the breasts and the movement of lymph in and out of the breasts.
Onions look like the body’s cells. Today’s research shows onions help clear waste materials from all of the body cells. They even produce tears which wash the epithelial layers of the eyes. A working companion, Garlic, also helps eliminate waste materials and dangerous free radicals from the body.
Posted on March 10, 2011 by The Southern Lady
It’s been said that God first separated the salt water from the fresh, made dry land, planted a garden, made animals and fish… All before making a human. He made and provided what we’d need before we were born.
A sliced Carrot looks like the human eye. The pupil, iris and radiating lines look just like the human eye… And YES, science now shows carrots greatly enhance blood flow to and function of the eyes.
These are best and more powerful when eaten raw. God left us a great clue as to what foods help what part of our body
Chicken Salad
My family loves sandwiches. I usually have something in the fridge for sandwiches year around. We like sandwiches with soup in winter and with chips in summer for lunch. Chicken salad has always been a favorite for us.
2 cups chicken, cooked and chopped
3 tablespoons onion, finely chopped
1/4 cup celery, chopped
1 large egg, boiled and chopped
1 tablespoon sweet pickle relish (can use dill pickle relish)
1/4 cup mayonnaise
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup red seedless grapes, cut in half lengthwise (can use the green grapes, too)
1/2 cup walnuts, chopped (optional)
1 small apple, chopped (optional)
In a bowl, combine the chicken, onion, celery and egg. Stir to blend. Add the relish and remaining ingredients, stir well. Makes about 5 or 6
2 cups chicken, cooked and chopped
3 tablespoons onion, finely chopped
1/4 cup celery, chopped
1 large egg, boiled and chopped
1 tablespoon sweet pickle relish (can use dill pickle relish)
1/4 cup mayonnaise
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup red seedless grapes, cut in half lengthwise (can use the green grapes, too)
1/2 cup walnuts, chopped (optional)
1 small apple, chopped (optional)
In a bowl, combine the chicken, onion, celery and egg. Stir to blend. Add the relish and remaining ingredients, stir well. Makes about 5 or 6
Kitchen Cleaning Tips
I love cleaning tips and quick fixes and new ways of doing things. Spring is here and with it spring cleaning! Here are a few tips I thought you might find interesting!
1. To keep dust off artificial plants, just spray them with non-aerosol hair spray.
2. A paste prepared from baking soda and water will remove rust from appliances.
3. Use white vinegar and newspaper to clean grime and grease off the car windshield.
4. Spraying vegetable oil on a clean car bumper before a trip will make it easy to remove the bugs when you return.
5. If you place a few charcoal briquettes under your car seat they will absorb car odors.
6. Cleaning bathroom mirrors with shaving cream will keep them from fogging up.
7. To keep blankets soft when you launder them, add 2 cups of white vinegar to the rinse water.
8. Clean and restore brass with a solution of 1 tablespoon salt, 1 tablespoon flour in 1 tablespoon white vinegar. Apply with soft cloth, rub until tarnish removed. Wash with warm, soapy water, rinse and buff. You can also clean brass with Worcestershire sauce or ketchup.
9. Use cooking oil spray on squeaky hinges.
10. Beer will remove coffee and tea stains.
11. Sprinkle salt on fireplace logs to reduce the soot in the house. This will remove soot that clings to the inside walls of the chimney, too.
12. Wipe TV and computer screens with a dryer sheet to help keep dust off.
13. If you don’t have a pot scrubber, just crumple up a piece of aluminum foil and scrub away.
14. Sprinkle baking soda in the bottom of your dishwasher to eliminate odors between washings.
15. If you have a driveway that has oil residue that is hard to remove, just cover the area with sand or cat litter and allow to remin for 2 or 3 days before sweeping it off.
16. Use your hair conditioner to shave your legs. It’s cheaper than shaving cream and leaves your legs really smooth. It’s also a great way to use up the conditioner you bought but didn’t like when you tried it in your hair.
17. Put small piles of cornmeal where you see ants. They eat it, take it ‘home,’ can’t digest it so it kills them. It may take a week or so, especially if it rains, but it works and you don’t have the worry about pets or small children being harmed!
18. Place a dryer sheet in your pocket. It will keep the mosquitoes away.
19. Newspaper weeds away. Start putting in your plants, work the nutrients in your soil. Wet newspapers, put layers around the plants overlapping as you go cover with mulch and for- get about weeds. Weeds will get through some gardening plastic they will not get through wet newspapers.
20. When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.
21. To warm biscuits, pancakes, or muffins that were refrigerated, place them
in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.
22. Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.
23. Pouring salt on oven spills immediately will make them easier to clean up.
24. Do not refrigerate sweet potatoes. Temperatures below 40 degrees tend to make them bitter.
25. This rule applies to all vegetables except potatoes when boiling. Cover any vegetable that grows below the ground. Don’t cover any vegetable that grows above the ground.
1. To keep dust off artificial plants, just spray them with non-aerosol hair spray.
2. A paste prepared from baking soda and water will remove rust from appliances.
3. Use white vinegar and newspaper to clean grime and grease off the car windshield.
4. Spraying vegetable oil on a clean car bumper before a trip will make it easy to remove the bugs when you return.
5. If you place a few charcoal briquettes under your car seat they will absorb car odors.
6. Cleaning bathroom mirrors with shaving cream will keep them from fogging up.
7. To keep blankets soft when you launder them, add 2 cups of white vinegar to the rinse water.
8. Clean and restore brass with a solution of 1 tablespoon salt, 1 tablespoon flour in 1 tablespoon white vinegar. Apply with soft cloth, rub until tarnish removed. Wash with warm, soapy water, rinse and buff. You can also clean brass with Worcestershire sauce or ketchup.
9. Use cooking oil spray on squeaky hinges.
10. Beer will remove coffee and tea stains.
11. Sprinkle salt on fireplace logs to reduce the soot in the house. This will remove soot that clings to the inside walls of the chimney, too.
12. Wipe TV and computer screens with a dryer sheet to help keep dust off.
13. If you don’t have a pot scrubber, just crumple up a piece of aluminum foil and scrub away.
14. Sprinkle baking soda in the bottom of your dishwasher to eliminate odors between washings.
15. If you have a driveway that has oil residue that is hard to remove, just cover the area with sand or cat litter and allow to remin for 2 or 3 days before sweeping it off.
16. Use your hair conditioner to shave your legs. It’s cheaper than shaving cream and leaves your legs really smooth. It’s also a great way to use up the conditioner you bought but didn’t like when you tried it in your hair.
17. Put small piles of cornmeal where you see ants. They eat it, take it ‘home,’ can’t digest it so it kills them. It may take a week or so, especially if it rains, but it works and you don’t have the worry about pets or small children being harmed!
18. Place a dryer sheet in your pocket. It will keep the mosquitoes away.
19. Newspaper weeds away. Start putting in your plants, work the nutrients in your soil. Wet newspapers, put layers around the plants overlapping as you go cover with mulch and for- get about weeds. Weeds will get through some gardening plastic they will not get through wet newspapers.
20. When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.
21. To warm biscuits, pancakes, or muffins that were refrigerated, place them
in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.
22. Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.
23. Pouring salt on oven spills immediately will make them easier to clean up.
24. Do not refrigerate sweet potatoes. Temperatures below 40 degrees tend to make them bitter.
25. This rule applies to all vegetables except potatoes when boiling. Cover any vegetable that grows below the ground. Don’t cover any vegetable that grows above the ground.
Quick and Easy Rolls
QUICK EASY ROLLS
Posted on April 13, 2011 by The Southern Lady
You can’t get a recipe any easier than this one! These little rolls are so quick to make and they are good, too.
2 cups self-rising flour
4 tablespoons mayonnaise
1 cup milk
1 teaspoon sugar
Mix all ingredients in a mixing bowl about two minutes with a spoon. Spray muffin tins. Fill tins 2/3 full; bake in preheated 450 degree oven until golden brown or about 10 to 12 minutes. Makes about 12 muffins. Delicious! Enjoy!
Posted on April 13, 2011 by The Southern Lady
You can’t get a recipe any easier than this one! These little rolls are so quick to make and they are good, too.
2 cups self-rising flour
4 tablespoons mayonnaise
1 cup milk
1 teaspoon sugar
Mix all ingredients in a mixing bowl about two minutes with a spoon. Spray muffin tins. Fill tins 2/3 full; bake in preheated 450 degree oven until golden brown or about 10 to 12 minutes. Makes about 12 muffins. Delicious! Enjoy!
Crock Pot BBQ Chicken
SLOW COOKER BARBECUED CHICKEN BREASTS
Posted on February 23, 2011 by The Southern Lady
This crock pot barbecued chicken will make your mouth water! The sauce is wonderful and gives the chicken a great spicy flavor. You can make this using any parts of the chicken or the entire bird. Just double or triple the recipe for the sauce.
2 - 4 boneless skinless chicken breasts
2/3 cup tomato ketchup
1 tablespoon apple cider vinegar
1/4 cup butter or margarine, melted
1/4 cup onion, chopped
1 tablespoon brown sugar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon liquid smoke
1/4 teaspoons celery seeds
1/4 teaspoon minced garlic
1/4 teaspoon black pepper
Whisk all ingredients together in a bowl. Place chicken in slow cooker and cover with sauce. Cook on low for 7 – 8 hours or high 4 – 5 hours. Enjoy!
Note: This sauce could be used on pork as well as chicken. It gives both meats a great flavor.
Posted on February 23, 2011 by The Southern Lady
This crock pot barbecued chicken will make your mouth water! The sauce is wonderful and gives the chicken a great spicy flavor. You can make this using any parts of the chicken or the entire bird. Just double or triple the recipe for the sauce.
2 - 4 boneless skinless chicken breasts
2/3 cup tomato ketchup
1 tablespoon apple cider vinegar
1/4 cup butter or margarine, melted
1/4 cup onion, chopped
1 tablespoon brown sugar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon liquid smoke
1/4 teaspoons celery seeds
1/4 teaspoon minced garlic
1/4 teaspoon black pepper
Whisk all ingredients together in a bowl. Place chicken in slow cooker and cover with sauce. Cook on low for 7 – 8 hours or high 4 – 5 hours. Enjoy!
Note: This sauce could be used on pork as well as chicken. It gives both meats a great flavor.
Monday, April 18, 2011
Shoney's Strawberry Pie
Fresh Strawberry Pie Like Shoney's
From the Kitchen of Deep South Dish
3/4 cup of sugar
1/2 teaspoon salt
3 tablespoons of cornstarch
10 ounces of 7-up (regular or diet)
1 (3 ounce) box of strawberry Jello gelatin
1 pound of fresh strawberries, rinsed, sliced and drained
1 homemade or store bought pie crust, precooked and cooled
Homemade whipped cream or Cool Whip, to top
Place the sugar, salt, and cornstarch in a small saucepan and whisk until well blended. Add the 7-up and cook over medium heat, stirring occasionally, until mixture begins to thicken. Remove from heat and thoroughly whisk in the strawberry Jello. Set aside to cool.
Clean the strawberries by removing the hull and rinsing them in a colander. Slice into 3 to 4 slices per berry and return to the colander. Run a quick rinse over the berries and let them drain completely.
If preparing a pie crust from packaged, preheat the oven to 450 degrees or whatever temperature your package states. If preparing from scratch, you can find a recipe here.
Place the crust into an ungreased glass pie plate and fold the top edges under the pastry (not the pie plate) all the way around. Flute the top edges of the pie crust by taking one hand and barely pinch together a small section of the dough edge between your thumb and forefinger, while pressing the thumb of your other hand in between those fingers at the same time. Do this all the way around the top.
Using a fork, dock the bottom of the pie crust by pricking it in multiple spots all along the bottom. This helps to vent the crust so that it doesn't buckle. Bake for 10 to 12 minutes, or according to your package direction, until light golden brown. Remove, set aside and let cool for at least 10 minutes before filling.
Layer the strawberry slices in the precooked, cooled crust. Pour the Jello mixture evenly all across the top of the strawberries. Chill until set and serve topped with a dollop of whipped cream or Cool Whip.
Note: From my recollection Shoney's made their pie with whole strawberries. While I find the pie much easier to cut and eat with sliced strawberries, certainly whole strawberries will work if that is your preference.
From the Kitchen of Deep South Dish
3/4 cup of sugar
1/2 teaspoon salt
3 tablespoons of cornstarch
10 ounces of 7-up (regular or diet)
1 (3 ounce) box of strawberry Jello gelatin
1 pound of fresh strawberries, rinsed, sliced and drained
1 homemade or store bought pie crust, precooked and cooled
Homemade whipped cream or Cool Whip, to top
Place the sugar, salt, and cornstarch in a small saucepan and whisk until well blended. Add the 7-up and cook over medium heat, stirring occasionally, until mixture begins to thicken. Remove from heat and thoroughly whisk in the strawberry Jello. Set aside to cool.
Clean the strawberries by removing the hull and rinsing them in a colander. Slice into 3 to 4 slices per berry and return to the colander. Run a quick rinse over the berries and let them drain completely.
If preparing a pie crust from packaged, preheat the oven to 450 degrees or whatever temperature your package states. If preparing from scratch, you can find a recipe here.
Place the crust into an ungreased glass pie plate and fold the top edges under the pastry (not the pie plate) all the way around. Flute the top edges of the pie crust by taking one hand and barely pinch together a small section of the dough edge between your thumb and forefinger, while pressing the thumb of your other hand in between those fingers at the same time. Do this all the way around the top.
Using a fork, dock the bottom of the pie crust by pricking it in multiple spots all along the bottom. This helps to vent the crust so that it doesn't buckle. Bake for 10 to 12 minutes, or according to your package direction, until light golden brown. Remove, set aside and let cool for at least 10 minutes before filling.
Layer the strawberry slices in the precooked, cooled crust. Pour the Jello mixture evenly all across the top of the strawberries. Chill until set and serve topped with a dollop of whipped cream or Cool Whip.
Note: From my recollection Shoney's made their pie with whole strawberries. While I find the pie much easier to cut and eat with sliced strawberries, certainly whole strawberries will work if that is your preference.
Sour Cream Biscuits
These are a super tender, light, and melt in your mouth biscuit perfect for a slather of butter, wrapping around slices of salty ham, or spooning over with sausage gravy or tomato gravy. The texture of these are just a bit different from old fashioned buttermilk biscuits, more soft & creamy. My favorite baking mix is Pioneer Buttermilk Baking Mix and this is a great way to jazz up those baking mix biscuits. The use of soda - as in Coca Cola, 7-up, Dr. Pepper, Sprite - in baked goods has been around for years, well at least it has Down South, as has this recipe. I have no idea scientifically what it does, but what I can tell you is that these biscuits are fantastic! Enjoy.
Place the biscuits on a half sheet baking pan just slightly touching each other for soft sided biscuits, or spread them slightly apart for crispier sides. I prefer them with softer sides, and I am especially partial to those perfect little ones that are right in the middle.
Sour Cream Biscuits
From the Kitchen of Deep South Dish
4-5 cups of Pioneer buttermilk baking mix
2 tablespoons of sugar
1/8 teaspoon of baking powder
1 cup of sour cream
Up to 1 cup of regular or diet 7-up or Sprite
1/2 stick of butter, melted, optional
Preheat oven to 375 degrees. Whisk together the dry ingredients; add in the sour cream. Stir, adding in the lemon lime soda, a little at a time, until dough comes together and is shaggy. Add more baking mix if needed. Sprinkle a bit of the baking mix on the counter and gently pat into a round about 1 inch thick. Using a 3 inch biscuit cutter or a glass dipped into flour, begin to cut out biscuits. Place them on a half sheet baking pan that has been lightly sprayed with non-stick cooking spray, sides slightly touching for soft biscuits, or about an inch apart if you like the edges crisper. Drizzle with melted butter, if desired.
Bake at 375 degrees for 20 to 25 minutes or until light golden brown.
Place the biscuits on a half sheet baking pan just slightly touching each other for soft sided biscuits, or spread them slightly apart for crispier sides. I prefer them with softer sides, and I am especially partial to those perfect little ones that are right in the middle.
Sour Cream Biscuits
From the Kitchen of Deep South Dish
4-5 cups of Pioneer buttermilk baking mix
2 tablespoons of sugar
1/8 teaspoon of baking powder
1 cup of sour cream
Up to 1 cup of regular or diet 7-up or Sprite
1/2 stick of butter, melted, optional
Preheat oven to 375 degrees. Whisk together the dry ingredients; add in the sour cream. Stir, adding in the lemon lime soda, a little at a time, until dough comes together and is shaggy. Add more baking mix if needed. Sprinkle a bit of the baking mix on the counter and gently pat into a round about 1 inch thick. Using a 3 inch biscuit cutter or a glass dipped into flour, begin to cut out biscuits. Place them on a half sheet baking pan that has been lightly sprayed with non-stick cooking spray, sides slightly touching for soft biscuits, or about an inch apart if you like the edges crisper. Drizzle with melted butter, if desired.
Bake at 375 degrees for 20 to 25 minutes or until light golden brown.
Pineapple Casserole
Old Fashioned Baked Pineapple Casserole
From the Kitchen of Deep South Dish
1 large (28 ounce) can of crushed pineapple,
in its own juices, drained, but juices reserved
1/2 cup of granulated sugar
1-1/4 cups of grated cheddar cheese
1/4 cup (1/2 stick) cold butter, sliced thin
1-1/2 sleeves of crushed Ritz crackers
Preheat oven to 350 degrees. Butter a 1-quart casserole dish, or spray with non-stick spray; set aside. Drain the pineapple juice into a saucepan; set aside the pineapple. Add the sugar to the juice, and heat over medium high, stirring regularly, until sugar dissolves and forms a syrup. Stir in the pineapple.
To the baking dish add 1/2 of the pineapple and syrup mixture, top that with 1/2 of the crushed Ritz crackers, and thinly slice 1/2 of the butter over the top. Sprinkle on 1 cup of the cheese; repeat layers but ending with the butter; reserve the remaining 1/4 cup cheese. Baked uncovered at 350 degrees for about 25 or until golden brown and bubbly. Remove, add remaining cheese on top and return to the oven just until cheese has melted. Serve as a side dish with pork or ham.
Serves about 6 to 8
Note: Three or even four layers makes this casserole even better, so feel free to double it, or if you have an appropriate dish that will allow you to do 3 or more layers, use it! Also, best I can recall, a large can of crushed pineapple used to be 28 ounces, but like so many other products, it appears they have shrunk it down to 20 ounces the past few years. Look for the smaller 14.5 cans of crushed pineapple and use two of them instead, if you can't find a 28 ounce can. The 20 ounces cans are just not enough pineapple.
From the Kitchen of Deep South Dish
1 large (28 ounce) can of crushed pineapple,
in its own juices, drained, but juices reserved
1/2 cup of granulated sugar
1-1/4 cups of grated cheddar cheese
1/4 cup (1/2 stick) cold butter, sliced thin
1-1/2 sleeves of crushed Ritz crackers
Preheat oven to 350 degrees. Butter a 1-quart casserole dish, or spray with non-stick spray; set aside. Drain the pineapple juice into a saucepan; set aside the pineapple. Add the sugar to the juice, and heat over medium high, stirring regularly, until sugar dissolves and forms a syrup. Stir in the pineapple.
To the baking dish add 1/2 of the pineapple and syrup mixture, top that with 1/2 of the crushed Ritz crackers, and thinly slice 1/2 of the butter over the top. Sprinkle on 1 cup of the cheese; repeat layers but ending with the butter; reserve the remaining 1/4 cup cheese. Baked uncovered at 350 degrees for about 25 or until golden brown and bubbly. Remove, add remaining cheese on top and return to the oven just until cheese has melted. Serve as a side dish with pork or ham.
Serves about 6 to 8
Note: Three or even four layers makes this casserole even better, so feel free to double it, or if you have an appropriate dish that will allow you to do 3 or more layers, use it! Also, best I can recall, a large can of crushed pineapple used to be 28 ounces, but like so many other products, it appears they have shrunk it down to 20 ounces the past few years. Look for the smaller 14.5 cans of crushed pineapple and use two of them instead, if you can't find a 28 ounce can. The 20 ounces cans are just not enough pineapple.
Fruit Salad
FRUIT SALAD
Posted on October 10, 2008 by The Southern Lady
This salad can be made using various fruits but I always add miniature marshmallows, coconut, and sour cream. A great salad to accompany any holiday meal or to serve anytime! My family loves this one.
1 (16) oz can chunk pineapple, drained
2 (8) oz cans mandarin oranges drained
1 cup sour cream
1 cup miniature marshmallows
1 cup shredded coconut
1 cup raisins
1 cup walnut pieces (can use pecans or any kind of nut you like)
Mix together and refrigerate for at least 3 hours before serving.
Note: I also use bananas, strawberries, blueberries and any other fruit I might have available.
Posted on October 10, 2008 by The Southern Lady
This salad can be made using various fruits but I always add miniature marshmallows, coconut, and sour cream. A great salad to accompany any holiday meal or to serve anytime! My family loves this one.
1 (16) oz can chunk pineapple, drained
2 (8) oz cans mandarin oranges drained
1 cup sour cream
1 cup miniature marshmallows
1 cup shredded coconut
1 cup raisins
1 cup walnut pieces (can use pecans or any kind of nut you like)
Mix together and refrigerate for at least 3 hours before serving.
Note: I also use bananas, strawberries, blueberries and any other fruit I might have available.
Thursday, April 7, 2011
Mississippi Mud Cake
1 cup chopped pecans
1 cup butter
1 (4 oz.) semisweet chocolate barking bar, chopped
2 cups sugar
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa
4 large eggs
1 teaspoon vanilla
3/4 teaspoon salt
1 (10.5 oz.) bag minature marshmallows
Chocolate Frosting
1. Place pecans ina single layer on a baking sheet.
2. Bake at 350 degrees for 8 - 10 minutes or until toasted.
3. Microwave 1 cup butter and semisweet chocolate in a large bowl at high 1 minute or until melted and smooth, stirring every 30 seconds.
4. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15x10x1 jelly-roll pan.
5. Bake at 350 degrees for 20 minutes. Remove from oven and sprinkle evenly with minature marshmallows; bake 8 - 10 minutes or until golden brown. Drizzle warm cake with Chocolate Frosting (recipe below) and sprinkly evenly with toasted pecans.
Chocolate Frosting:
1/2 cup butter
1/3 cup unsweetened cocoa
1/3 cup milk
1 (16 oz) pkg. powdered sugar
1 teaspoon vanilla
Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat. Beat in powdered sugar and vanilla at medium high speed with an electric mixer until smooth.
Wednesday, April 6, 2011
Five Flavor Pound Cake
2 sticks butter
3 cups sugar
1 cup milk
5 eggs, beaten
3 cups all-purpose flour
1/2 cup vegetable shortening
1 teaspoon baking powder
1 teaspoon each: vanilla, lemon, rum, coconut & butter flavoring
Glaze:
1 cup sugar
1/2 cup water
1 teaspoon each of the five flavorings
Cream butter, shortening and sugar in mixer. Add eggs one at a time. Add flour and milk alternately (add baking powder to flour). Bake in a greased and floured tube pan for 1 1/2 hours at 300 degrees.
Glaze: Combine in heavy saucepan. Bring to a boil and stir until sugar is melted. Pour over hot cake while it's still in the pan. Let set until cake is cool.
Kara Kimbrough - Clarion Ledger - April 6, 2011
3 cups sugar
1 cup milk
5 eggs, beaten
3 cups all-purpose flour
1/2 cup vegetable shortening
1 teaspoon baking powder
1 teaspoon each: vanilla, lemon, rum, coconut & butter flavoring
Glaze:
1 cup sugar
1/2 cup water
1 teaspoon each of the five flavorings
Cream butter, shortening and sugar in mixer. Add eggs one at a time. Add flour and milk alternately (add baking powder to flour). Bake in a greased and floured tube pan for 1 1/2 hours at 300 degrees.
Glaze: Combine in heavy saucepan. Bring to a boil and stir until sugar is melted. Pour over hot cake while it's still in the pan. Let set until cake is cool.
Kara Kimbrough - Clarion Ledger - April 6, 2011
Friday, April 1, 2011
Hello Dolly Bars
2 cups graham cracker crumbs
1/3 cup melted butter
3 Tbsp. sugar
1 cup chopped pecans
1 cup semisweet chocolate morsels
2/3 cup sweetened flaked coconut
1 (14 oz.) can sweetened condensed milk
Preheat oven to 350. Combine first three ingredients in medium bowl. Press mixture onto greased 13 x 9 pan.
Bake 8 minutes. Sprinkle pecans, chocolate morsels and coconut over hot crust. Pour condensed milk over top. (Do not stir).
Bake at 350 degrees for 20 - 25 minutes or until lightly browned and edges are bubbly. Let cool one hour on a wire rack. Cut into bars.
1/3 cup melted butter
3 Tbsp. sugar
1 cup chopped pecans
1 cup semisweet chocolate morsels
2/3 cup sweetened flaked coconut
1 (14 oz.) can sweetened condensed milk
Preheat oven to 350. Combine first three ingredients in medium bowl. Press mixture onto greased 13 x 9 pan.
Bake 8 minutes. Sprinkle pecans, chocolate morsels and coconut over hot crust. Pour condensed milk over top. (Do not stir).
Bake at 350 degrees for 20 - 25 minutes or until lightly browned and edges are bubbly. Let cool one hour on a wire rack. Cut into bars.
Subscribe to:
Posts (Atom)