Tuesday, December 27, 2011

Pound Cake

Princess Jean-Marie's
       favorite Pound Cake:

1 cup of butter
3 cups of sugar, sifted
6 eggs
3 cups of cake flour, sifted
1 8oz of sour cream
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon lemon juice
1 teaspoon vanilla

Cream butter, add sugar 2 tablespoons at a time.
Add in this order: 1 egg, 2 heaping tablespoons of flour and 1 heaping teaspoon of sour cream. Mix well.
Repeat in this order until all ingredients are used.
Add salt and baking soda with the last teaspoon of sour cream.
Stir in lemon juice with vanilla
Pour batter into greased and floured 10 inch tube pan
Bake at 325 for 1 hour and 20 minutes or until cake tests done.

Princess Jean-Marie donated this recipe from the Junior League cook book. Thanks, Jean-Marie!!

If anyone has any recipes to share, by all means pass them along! Remember to site the cook book's name :)

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Thursday, December 22, 2011

Homemade Turkey Soup

Glad to see that you're here; considering I was sooooooo what is the word....... graphic?

Ok so assuming it doesn't bother you to remove the package from the turkey ~ pop that thing in the oven and bake her up.... here goes:

After turkey is cooked, pull off as much cooked meat as you can.
Place turkey in large pot and simmer with water for about an hour.
While bird is simmering, chop:
and anything else you like to throw in there.
I add fresh green beans and squash.
Those lil green peas are good too.
Dressing ~ leftover from your turkey is really good
Two cans of tomatoes
Pull out your bird and let cool. Once cooled pull off the rest of the meat. add all meat to pot with water. 
Add chicken bullion, garlic, Italian seasoning, salt and pepper.
Toss in all your chopped ingredients and let simmer 20 minutes.  add spices to adjust to your taste.
Put in bow tie pasta and simmer another ten minutes.
Sprinkle with Parmesan cheese.
Elk Vomit ~ my fanny!
It's Delicious!

Note: it's always better the next day!!

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Monday, December 19, 2011

Squash Casserole

4 cut up squash ~ boiled in chicken broth
8 pieces of cooked bacon
1 cup of sour cream
1 can of cream and mushroom soup
chopped onions
chopped carrots
garlic, salt pepper
2 cups of grated cheddar cheese
1 stick of butter
1 sleeve of town house crackers

Cook bacon and drain
Saute onions and carrots in bacon grease
Add mushroom soup, salt and pepper, garlic
Then add crumpled bacon, squash and sour cream
Pour into your cooking dish

In separate pan, melt stick of butter
Crumble the sleeve of crackers and saute until crispy.
Add cheese on top of casserole
Then sauted crackers
bake at 350 for 20 minutes

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Saturday, December 17, 2011

Nibblings For The Neighbors!

The Messy Chefettes strike again!!
PBC and Flibbertigibbet are let loose in the kitchen
to dip bugles

And chocolate mint truffles

Dipping chocolate by Bakers:
SO much easier than the ole fashion way ~ with chocolate chips, powered sugar, milk, and a double boiler that would get so hot and burn when left accidentally unattended...

Look how cute they turn out

Neighbor Nibblings Galore!

Preparation ~
1 8 oz cream cheese
1 package of mint oreos ~ blend in a mix master
Add together and set in frig for 20 minutes
Take out and roll into balls.
Put back into frig for 20 minutes
Warm up your dipping chocolate
We use tooth picks to stick in the truffle and dip.
Sit in frig uncovered till ready to serve

Bugals and Strawberries:
Take 'em outta the bag and dip em!

Warning: bath may be needed due to excess warm gooey choclate spillage

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Wednesday, December 14, 2011

Egg Nog You Over It's So Good

 Candy canes, whipped creme and Cinnamon
Add personal fave spikage if so desire.
Stay clear of Lucifer until Christmas has passed ~
FYI: Lucifer is my scale.
He's extremely rude and nasty acting.
Especially over the holidays!
Avoid Lucifer at all costs! 

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Friday, December 9, 2011

Chicken Sausage Yum Yum!

This recipe is one of our faves!  Out of all the meals I've cooked for my friends, this is one of the most requested! Soooo...If you are wanting to impress your guests, here's the dish for you!

4 chicken breasts
2 cans of cream of mushroom soup
1 cup of sour cream
Package of country ham
Sausage (I use spicey breakfast sausage)
Cajun seasoning
Italian seasoning
Colored tooth picks.

Cook sausage in one pan.
Add a pat of butter to the pan with the country ham.
While sausage and ham are cooking, slice mushrooms and chop an entire onion.
Drain sausage.
Remove ham ~ it doesn't need draining, the juice is yum!

Add mushrooms to one pan and the onions to the other.
Sounds weird but don't be washing out those pans between ingredients!

Take cooked country ham and set it inside raw chicken breast.
Add sausage on top of country ham.
Lately, I've used the chicken cutlets, they are easier to maneuver because you are going to be stuffing your breasts. Ha!
Anyhow, if they are the normal chicken breasts, flatten each breast with a mallet. Sprinkle each piece of chicken with all 5 spices. 
Roll chicken up with ham and sausage inside and pin shut with a COLORED toothpick.
Set chicken inside a baking dish
Meanwhile, add onions and mushrooms to either pan. Add soup, and all the left over sausage and country ham. 
Add all 5 spices again to soup mixture.

Pour over chicken.
Bake for 45 minutes at 400.

Serve with aspargus, salad and french bread for dipping!!!!

 ~ I say colored toothpicks so your guests (or peeps) can easily pull them out after the chicken is cooked. Before they even taste a bite, enforce the no choking allowed rule and yank out those toothpicks!
~  save some sausage and country ham out for omelets in the morning :)
~ Best made the morning of or even the night before.
~ freezes well too!

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Wednesday, December 7, 2011

Popper Pasta Salad

Pasta Salad with a Pop!
Spinach and Mozzarella Ravioli
1 cup crumbled feta cheese
1/2 cup grated Parmesan cheese
1/2 cup red wine vinegar
1/2 cup olive oil
jalapeno stuffed olives
chopped onion
salt and pepper
Italian seasoning
*small package of pine nuts ~ I almost skipped this ingredient but glad I didn't....added lots of flavor!!
Pepper Shooters (cherry peppers stuffed with provolone and prosciutto ~ maybe 10 diced.  You can get these at Costco ...think I've seen them at Mr. Public's store too.

Make your pasta salad the morning of or even the night before so the flavor can soak in.

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Death By Chocolate Brownies

This is so good, it's ridiculous.
It's also such a cheater recipe, it's embarrassing.
Ghirardelli Triple Chocolate Brownie Mix.
2 pouches of mix
2/3 cup water
2/3 cup vegetable oil
2 eggs
Dish size - I used a 10x6 dish. 
Bake 325 for 50 minutes.
The kicker is the chocolate cake icing on top; covered by mini chocolate chips. 
Add black berries, strawberries and whipped cream.
Note:  after your brownies cool off, place in frig.  When cooled, spread entire carton of icing and sprinkle bag of chips on top. Place back in frig until guests come so it won't turn into chocolate glop.
Additional note: Would NOT recommend eating over three brownies in one sitting....

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Thursday, December 1, 2011

Greek Lemon Chicken

Greek Lemon Chicken is a FAVE around our house....
Chicken breasts, boneless or bone in.
3 large lemons
2 cups of chicken stock
1 onion
12 Red potatoes
1 cup of fresh chopped oregano
2 tablespoons chopped garlic
1 tbs Cavenders seasoning
2 tbs chopped fresh parsley
1 cup Olive oil

Cut up lemons and squeeze into mixing bowl. Add olive oil, herbs, garlic.
Slice mushrooms and entire onion.
Season both sides of chicken with salt, pepper and marinade with all ingredients in bowl   
Place sliced onions, mushrooms, potatoes in cooking dish.  Add chicken with marinade
Bake at 400 for 50 minutes               

If the cooks got the night off and you’re wondering weather or not to chop those herbs, you can still use cheater herbs that are in your veggie section in the grocery stores.  There’s always dry herbs but the real deal is just that……

French bread -
2 sticks of butter
3 tbs of 4 cheese mixture
Large tablespoon of chopped garlic
3 tbs of fresh chopped herbs – parsley, oregano, basil

 Note: I get 4 cheese mixture from Sam’s or Costco – it’s huge but you can add it to anything!  There should be lots of left over herbed butter.  If you went through all that trouble chopping those herbs, put that herbed butter in a container and store it up to two weeks.  It’s great to cook with!

TA DA!!!!
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