Daily Thoughts

An Old Favorite

A friend just wrote and ask me where on the blog was the recipe for King Ranch Casserole. I discovered that it was not on there, so I just posted it. You will notice that it is a little different from the one that came out years ago in the Southern Living Magazines, but this one doens’t have the cream of mushroom soup and I tend to like it a little better. Just has a little more “cream flavor” other than mushroom…See what you think. Thanks Gwen for asking for it, I make it so often, I could not believe that I had never posted it. Hope Don likes this version.

Casseroles · Chicken

King (well this week, due to the royal wedding lets call it Queen Ranch Casserole

2 to 2 1/2 lb chicken
4 tables butter
4 table flour
1 cup milk
1/2 teas salt
1/2 teas garlic powder
1 can Rotel tomatoes
1/2 cup canned diced green chiles
1 onion, chopped
12 corn tortillas
2 cups grated cheddar cheese
Cover chickens with water and cook for about 45-60 min ur until done. Allow to cool and then debone chicken. Reserve stock.
In a saucepan, over low heat, melt butter, add flour and blend until smooth. Combine 1 cup of the reserved stock with milk and gradually add to flour mixture, stirring constantly until thickened to make a cream sauce. Remove from heat and season with the salt and garlic. Stir in Rotel, chiles, onion and set aside.
Bring remaining chicken stock to a boil. Dip each tortilla in stock to soften. Cut tortillas into 2 inch strips.
To assemble casserole, cover the bottom and sides of a 9×13 with Pam. Place about 1/3 cup of the tomato sauce over the bottom, placing about 1/3 of the tortilla strips over the sauce and bottom. Layer half of the boned chicken over tortillas and top with half of the creamed tomato mixture. Sprinkle 1 cup grated cheese over sauce. Add another layer of tortillas, top with remaining chicken, spoon over reamining tomato sauce and top with remaining tortillas. Sprinkle remaining cheese over top.
Bake at 350 for 30-40 min or until sauce is bubbly and cheese has melted.
Yields 8 servings

Chocolate · Desserts

Coconut Chocolate Pie

Oh boy, this had my name written all over it. I was looking through an old Taste of Home Magazine from 2006, found this recipe and it is now one of my favs…use a bought chocolate crumb crust and it could not be simpler to make, but hard not to eat the whole pie at one sitting.
1/2 cup sugar
1/3 cup cornstarch
1/4 cup baking cocoa
1/4 teas salt
1 1/2 cups milk
16 miniature Almond Joy candy bars, chopped
1 teas vanilla
1 chocolate crumb pastry shell
Whipping cream
In a large saucepan, combine the sugar, cornstarch, cocoa and salt. Stir in milk until smooth and stir for 2 minutes or until thickened (mixture will thicken quickly). Remove from the heat. Add chopped candy bars and vanilla, stir until chocolate is melted. Pour into pastry shell. Press plastic wrap onto filing and refrigerate about 4 hrs. Remove plastic wrap. Slice and serve with whipping cream. *If you don’t like coconut, try using the minature Reeses Peanut Butter cups (I believe these bars come in packages of 8 ea. and are a $1.00 at wallmart for the package).

Breads

Baked Oatmeal (you have to read this before turning up your nose)

These are awesome. It is like having a giant oatmeal cookie that is good for you. Better still, you an make these, freeze them and pull them out for a quick breakfast before heading out the door. I went to a meeting yesterday where a lady was giving cooking demos and handing out recipes of things she had made and that her family loved and this was one of their favorites. So here it is.
4 cups quick oats
1 cup sugar
3 teas baking powder
1 teas salt
2/3 cup oil
2 eggs, beaten
1 1/2 cup milk
Combine oats, sugar, baking powder and salt in a Ziploc bag. Mix oil, eggs and milk in small bowl. preheat oven to 350. Spray a 8×8 pyrex pan with Pam. Mix dry ingredients and wet ingredients together. Pour into baking pan and bake 30 min until light brown edges appear. Cut into squares and wrap them individually. Serve with fresh fruit.

Salads

Pizza Pasta Salad

We had this one night at a friend’s house and even the men loved it. It is a great summer nights dinner. Just add a stick of garlic bread and you have it made. Very simple and very good. Thank you Darlene for introducing this to us. Have served it many times.

Pizza Pasta Salad
3 cups penne pasta, cooked drained and cooled
4 medium tomatoes, chopped (about 4 cups)
12 slices Oscar Meyer Hard Salami, chopped ( I got this at the deli counter)
1 cup Kraft Natural Mozzarella Cheese Crumbles (I used shredded Mozzarella instead, like it better)
1/2 cup chopped fresh basil
1/2 cup Kraft 100% Grated Parmeasan Cheese
1/2 cup (or more) Kraft Roasted Red Pepper Italian with Parmesan Dressing
Toss all ingredients in large bowl.
Cover and refrigerate at least 1 hour to blend flavors
Makes 10 servings, 1 cup ea
You can make this ahead the day before with the exceptions of the tomatoes and just chop those in right before serving.

Daily Thoughts

Storage Unit Clean Out

This past weekend while everyone is coloring Easter eggs and baking ham and scalloped potatoes, Randy got up Saturday morning and announced that we would be going to our storage shed to begin cleaning out things that we had brought from Texas, but do not have room for in our new place. To entice me out from under the covers, he holds up my IPhone across the room, keeps backing up until to get my phone, I have no choice but to get up to retrieve it. (No, I am not addicted to my phone, I can get rid of it at any time, well, after I win one last game of Word with my sister-in-law, and after I text all my friends to tell them Happy Easter, and well, maybe I am a little “attached” to my phone)
So we are up and headed to storage. In the back seat are a few items that we drug out in the middle of the night so that our neighbors wouldn’t see what we were taking away. I know they must think that our walls are lined up with furniture, lamps and books, as we continue to climb the steps with more bags of “goodies” that we find on the weekends. So we have become embarrassed about what all we bring up, knowing that if they are looking out their windows, they must be thinking, “how in the world can they get another thing in that condo?” But we manage. Now you have to understand that we have been at Lowe’s the last couple of weekends buying shelves for closets. It really isnt’ us, its just that there is no real storage in this place.
So as we head into the storage unit we are talking about what all we are going to do with all the things that we will be giving away this weekend. We decided to give it to our church store that is just around the corner form our storage unit. It is Randy’s plan to get us out of this unit into a small unit where all we will have to store are Christmas decorations. So as we start pulling out the out of season clothes that we have brought with us to store until next Winter, but wait, is that a cold gust of wind that I just felt when we opend the car door? Maybe I should just get one or two jackets out of this bag to take back to the house. Also, if I take a jacket of two, shouldn’t I take the long pants that match them? While Randy waits for me to go through the sacks of clothes we have brought to store, he tells me that the only thing besides these “warm clothes” that we are taking back are the cookbooks that we have come to look for. I only have about 30 cookbooks there at the house, and cannot stand not having the rest of my collection, so we are on a mission. Find the missing cookbooks. While looking through plastic storage bins, we find another box of summer clothes, so we take those to the car. We do find my missing cookbooks. There were a few more than I remembered having, but Randy hauls them to the car. It looks like between the winter bedspread that we brought, the winter clothes, and blankets that we had brought to put in storage, we ended up taking back a whole bag of “warmer clothes, just in case”.Our car is still full. Because we are bringing back a few extra items, I begin to tell Randy that I don’t think there is room in the kitchen for all my newly found “necessary kitchen items” and that maybe we should stop at a furniture store to see if they have kitchen hutches. I won’t tell you about the “look” he gave me, but indeed, since the furniture store was next to the In and Out Burger stand, he pulled the car into the parking lot and we look around for kitchen hutches. Because we are too embarrased to have any more furniture delivered during the day and they do not have delivery hours between 10 p.m. and 5 a.m., we didn’t buy a hutch. We came home and ordered one on-line to be delivered. That way, it will come in pieces and maybe the neighbors will just think we are having toys for our grandchildren delivered. Something totally necessary. We will be pulling down the shades to put it together. I don’t want them to see that we have bought another piece of furniture. The people in the condo downstairs have already had a structual engineer come to put more reinforcements in the ceiling. They have been up here and are worried that our floor will just come crashing in on them one day. We didn’t accomplish what we wanted this past weekend. All we did was end up moving and organizing the storage shed into depts. One side for decorations, the back for all the out of season clothes & bedspreads and the other side for all the furniture we will try to slip back in our new place, after dark of course.

Desserts · Fruit

Caramel-Apple Cheesecake Bars with Streusel Topping

You must think that all I ever cook or eat are desserts. You are almost correct. Every day, I try to eat something from the other food groups, but this “dessert food group” just calls my name. This dessert is amazing! Very easy, and a great dish to make for company. You just cannot go wrong when you make anything out of a Paula Deen magazine and this one is from one of her Special Collectors issues!
Makes 2 doz bars
2 cups flour
1/2 cup firmly packed brown sugar
1 cup buter (keep this cold and do not let it soften, it makes it easier to work with)
2 (8 oz) packages of cream cheese, softened
1/2 cup plus 2 tables sugar, divided
2 large eggs
1 teas vanilla
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teas cinnamon
1/4 teas ground nutmeg
*Streusal Topping (recipe follows)
1/2 cup caramel ice cream topping
(If you have not invested in a Vidalia Onion chopper from Bed Bath & Beyond, do so, it saves you hours of chopping onions, potatoes, apples. It is so easy to clean and store and I cannot believe I lived 58 yrs without one.)
Preheat oven to 350. Line a 13×9 baking pan with heavy duty aluminum foil.
In a medium bowl, combine flour and brown sugar. Using a pastry blender, cut in butter until mixture is crumbly. Press evenly into prepared pan. Bake for 15 min or until lightly browned.
In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Beat in 1/2 cup sugar, eggs and vanilla until smooth. Pour over warm crust.
In a small bowl, stir together chopped aples, remaining 2 table sugar, cinnamon and nutmeg. Spoon evenly over cream cheese mixture. *Sprinkle evenly with Streuseltopping. Bake for 30-35 min or until filling is set. Drizzle with caramel.
*Streusel Topping
1 cup firmly packed brown sugar
1 cup all purpose flour
1 stick butter
In a small bowl, combine brown sugar, flour and butter. Using pastry blender, cut the butter um in the flour and brown sugar until it remembles crumbs.

Salads

Shrimp and Pasta Salad

What a glorious Son (yes, I meant Son, not sun :)) filled day here in California. After the awesome Easter services yesterday, I realiazed that I need to give our great God more and more of my praise and adoration.
This recipe is taken off Mixin-Bowl web site and is really good. I added a little (about 1/4 cup) purple onion for a little extra bite, plus about 1/2 teas garlic powder and 1 teas dried dill to the dressing. Added a little more flavor to the salad.

A great summer salad, appetizer or luncheon meal

Servings: 4

Prep time: 20 minutes

Total time: 20

Ingredients:

2 C cooked elbow or shell macaroni
1 C cooked salad shrimp
1/2 C diced celery
1 8 oz. can water chestnuts, diced
1 8 oz. can crushed pineapple, well drained
1/2 C pecan or walnut pieces

Dressing:

1/2 C Mayonnaise
1 tsp sugar
1-1/2 T lemon juice
Salt and pepper to taste

Directions:

Combine all ingredients for salad. Make dressing, mix well and pour over salad, mixing well. Serve on bed of lettuce and top with grated cheese (optional).

Salads

Grilled Vegetable Salad

Perfect for those warm Sunday lunches!
1/3 cup light olive oil
2 teas white whine vinegar
2 teas whole-grain Dijon mustard
1/2 teas salt
1/2 teas black pepper
2 hearts romaine lettuce, halved lengthwise
2 zucchini, cut into 1/4 inch thick slices
2 yellow squash, cut into 1/4 inch thick slices
1 large onion, cut into 1/2 inch thick slices
1 pt cherry tomatoes, halved
1/2 cup crumbled feta cheese
In a small bowl, whisk together 1/4 cup olive oil, vinegar, mustard, salt and pepper. Cover and chill.
Preheat grill to medium-high heat
Pour remaining olive oil in a small bowl. Brush cut sides of romaine lettuce with a small amount of oil. Place romaine, cut side down onpreheated grill. Grill for 1-2 min or just utnil cut side begins to wilt. Place grilled romaine, cut side up on each of 4 serving plates.
Brush both sides of zucchini, yellow squash and onion and tomatos with a small amount of oil. Place on preheated grill and grill for 1-2 min per side, or until veggies begin to soften. Remove from grill and place in a large bowl. Add olive oil mixture, tossing gently to coat. Divide veggies evenly over prepared romaine. Sprinkle each with feta cheese.