Daily Thoughts · Salads

Banana Split Salad

This salad is just perfect for those hot summer days when you are looking for a great cool salad that not only looks pretty, but tastes equally delishes.

Straight from a Paula Deen magazine, this comes from one in 2007 and I first made this for a group of ministers wives who thought it was grand.

1 (14 oz) can sweetened condensed milk

1 (12 oz) container frozen whipped topping, thawed

1 (21 oz) can cherry pie filling

3 medium bananas, sliced

1 (8 oz) can crushed pineapple, drained

1/2 cup chopped pecans

1/2 cup shredded sweetened flaked coconut

1 cup slices fresh strawberries

Garnish: chopped pecans, shredded coconut, sliced strawberries

In a large bowl, combine milk and whipped topping until well blended. Fold in next 6 ingredients and chill until ready to serve. Garnish as desired with above ingredients.

* I head a quote today from two ladies who have a great blog called Twochums that, “you should always treat your family like guests and your guests like family.” Isn’t that a great way to make family and friends equally feel so welcome and wanted in your home. Thank you Jackie and Robin for sharing that. It is worth quoting over and over.

Daily Thoughts

Kitchen Hints Straight from Paula Deen

When you are in the kitchen and you are in the middle of making something and find yourself out of one of the ingredients, the list below will help you find a substitution and allow you to go right ahead and bake what ever your little heart is craving. I found this on her web site and thought it most worthy of sharing with you. Print it out and tape it inside one of your kitchen cabinets so it is handy when you need it. Don’t ever open the cabinet where all my spices are. You will find a whole magazine taped to the inside door.  Measurements, pound cake recipes that I use almost weekend, and yes, you would think that I should have them memorized by now, but I am old, memory is fading and I do everything in a hurry, so I don’t trust myself to remember amounts of oil/water or whether it is Baking powder or soda.  The only cookie recipe that I can make without even glancing at the written word is chocolate chip cookies, which I have made more times than I care to admit. Of course, once you look at my backside, you might have a pretty good idea how many times I have made them.

Buttermilk

Add 1 teaspoon distilled white vinegar to 1 cup fresh milk; let sour for 5 minutes.

Cake Flour
Substitute 1 2/3 cups all-purpose flour for 2 cups cake flour.

Corn Meal Mix
Having trouble finding corn meal mix in your grocery store? You can make your own by combining 1 cup corn meal, 1 cup all-purpose flour, ½ teaspoon salt and 4 teaspoons baking powder. You can store it in a tightly covered container for up to 6 months.

Corn Syrup
1 cup of sugar dissolved in ½ cup water equals 1 ½ cups corn syrup.

House Seasoning
1 cup salt, ¼ cup black pepper, and ¼ cup garlic powder.

Lemon Juice
½ teaspoon of vinegar can be substituted for each teaspoon of lemon juice.

Liquids
Instead of the water your recipe calls for, try juices, bouillon, or water you’ve cooked vegetables in. Instead of milk, try buttermilk, yogurt or sour cream. It can add a whole new flavor and improve nutrition.

Self-Rising Flour
To make your own self-rising flour, add 1 ½ teaspoons of baking powder and ½ teaspoon of salt to each cup of all-purpose flour.

Sour Cream
Use 1 cup of plain yogurt, OR 1 cup cottage cheese blended until smooth with 1 tablespoon lemon juice and 1/3 cup buttermilk for each cup of sour cream

Sweetened Condensed Milk
Mix 6 cups whole milk with 4 ½ cups sugar, 1 stick of butter, and 1 vanilla bean (or 1 tablespoon vanilla). Cook over medium heat, reducing liquid, for 1 hour. Stir occasionally. Cool. Yields 4 ½ cups. This can be stored and covered in the refrigerator for several weeks. Cut recipe in half for immediate use.

Desserts

Lemon-Blueberry Layered Dessert

From a 2005 SL magazine comes a wonderful summer cool and refreshing dessert. The combination of blueberries and lemon just cannot be beat (unless you have a chocolate frappe to wash it down with)

15 lemon cookies, coarsely crushed (about 2 cups) (lemon cookies without icing between them, Just lemon wafer or lemon flavored sugar cookie type)* Mothers brand makes a good little lemon cookie that you could use.

1 (21 oz) can blueberry pie filling

1 (8 oz) container frozen whipped topping, such as Cool Whip, thawed

1 (14 oz) can sweetened condensed milk (such as Eagle Brand)

1 (6 oz) can frozen lemonade concentrate, thawed

Sprinkle 1 tables crushed cookies into each of 8 (8 oz) parfait glasses or all of crushed cookies reserving about 1/2 cup for topping into a  9×13 pyrex dish. Spoon 1 1/2 tables pie filling over cookies in glasses are all of can over the cookies in the pyrex dish.

Spoon whipped topping into a bowl; fold in condensed milk and lemonade concentrate. Spoon 2 tables into each glass or over the pie filling in pyrex if not using the individual glasses.

If using individual glasses, repeat these layers once again. Top evenly with remaining crushed cookies. Cover and chill 4 hours.

Salads

Spring Luncheon

I am back in my cooking mood. Getting ready to have some ladies over tomorrow and so you know how excited I get to cook when people are coming over. I decided to use the old fashion layered salad which I have not made in years. But since we have a meeting before and I needed something that I could pull out of the fridge, I went with this because I could prepare it today. It is just layers of different types of veggies, topped with a well…why don’t I just go ahead a give you the recipe..

1 head of lettuce

1 head of cauliflower

1 bunch of green onions (use only the green top)

2 eggs, boiled and chopped

1 package bacon, fried, cooled and crumbled

1 1/2 cup shredded cheddar cheese

*You can add yellow squash, radishes, tomatoes, mushrooms, cucumbers; whatever veggies you like

Layer all of the above and then make your dressing: 1 cup mayo, 1 cup sour cream, 1 tables sugar, 1/2 cup grated parmesan cheese. Mix altogether and spread over top layer of salad. Cover tightly and serve 8-24 hours later, giving flavors time to blend.

appetizers

Shrimp in Cucumber Cups

It is really good to be home, after being gone 2 weeks, it is wonderful to be back in my kitchen, looking through new magazines and trying new recipes. I have come from Phoenix where the order of the day was Wendy’s, McDonalds or Taco Bell, as little children under the age of 12 just don’t get in to trying “Nana’s” newfound recipes which she is dying to make, so…am home now and ready to cook. This recipe is from Southern Living and will be on the plate come Wed as ladies are coming for lunch. This just looked and sounded too good now to try. Hope you give it a try, anything with shrimp, cream cheese and dill has got to be a winner. Am serving this with chicken salad sandwiches, fruit salad and 7 layered salad. Dessert will be Lemon fling, which is really a winner with everyone. It is on the blog.

Stir together 1 8 oz package softened cream cheese, 1/4 cup sour cream; 1 tables fresh dill, 1 tables chopped fresh chives, 1 tables fresh lemon juice and 1/4 teas salt.

Cut 2 English cucumbers into 30 (3/4 iz) rounds. Scoop seeds from centers of cucumber rounds, using a melon baller or small spoon and leave a 1/4″ thick shell. Fill cucumber cups with cream cheese mixture; top each with 1 peeled boiled shrimp. Garnish with fresh dill if desired.

Meats · Salads

WaterMelon Tacos

While in the store two days ago, I was buying lettuce when  couple walk up and are standing by me buying lettuce. They begin to talk of getting everything they need to make Watermelon Tacos. I asked them what in the world that was and they told me that, “oh they are wonderful, you have to make them.” So they told me what they were. They said their kids loved them and they were the perfect dinner in the heat of the summer. So here it is:

1 pork tenderloin, baked according to directions and cooled and cubed

1 watermelon, seedless, cubed

1 cucumber, cubed

1 avoacado, cut into bite size pieces

2 tomatoes, cubed

Combine the above ingredients and toss with your favorite olive oil dressing. Serve inside romain leaves or flour tortillas

Daily Thoughts

Life In Phoenix

As most of you know, I am in Phoenix, caring for grandkids while Jodi and Eric just brought Noah Michael into the world last Thursday. While Noah is just the most precious little blessing, this has been a huge reminder that I am not 40 anymore. Caring for a 2 yr old and a 10 yr old, much less a 33 yr old and a 39 year old, has also proven to be very…well, proven to be most tiring. Fun, but tiring.

As I am cooking away, which I love to do, I sometimes look around and see laying on the floor a pair of little underwear laying there because Caleb (the 2 yr old, not the 39 yr old) has run to the potty, but just takes off the underwear as soon as he realizes he needs to go. I have washed exactly 137 tommy tippy cups in 5 days, emptied trash cans every other hour (from the non-stop soiled diapers from the newborn and the 2 yr old.) Before Randy came to help me over the weekend, I was leaving the hospital the day Noah was born when Caleb decided he wouldn’t get out of the elevator, so here I am with a armful of balloons, 2 stuffed doggies, my purse, bag of extra clothes and “treats” for Caleb all the while trying to drag Caleb out of the elevator. People waiting to get on the elevator just stand there watching me to see how I am going to manage this. Jaden is already out and the doors begin to close when Caleb proceeds to scream, saying “no, I don’t want to go, I want my dad” and me, trying to sound so sweet and trying to bribe him out of the elevator, so the people wouldn’t think I was a child molester or kidnapper. Jaden finally grabbed one arm and me the other and we proceed to drag him out with him sitting on his bottom, screaming all the way.

The next day, Randy has arrived and we decided we need to go to Walmart to buy a few things when, Randy decides to leave Caleb and I at the check out counter while he goes and looks for a pair of sunglasses. I get all the groceries on the belt to check out and Caleb immediately yells, “”Nana, I have to go potty, NOW”…well, I cannot leave all my groceries on the belt, don’t have the energy to start back over and with no Randy in sight, I begin to plead and bribe Caleb if he can wait I will buy him any candy he wants. Finally Randy shows up and I throw Caleb at him and yell, take him potty now. Randy runs with Caleb to the bathroom, only to return him to me in a minute, saying that the men’s restroom is closed for cleaning, so I take him and run to the ladies bathroom……We get to the “minivan”, yes, we said, minivan, (for those of you who know Randy, you know this is quite a trick getting him to drive a minivan while we have the grandkids), and Randy says that the glasses he just bought are already scratched so he is going to go back in and exchange them. I try to catch Caleb to put him in the car seat when he decides that he thinks it is fun running around the inside of the van. So, I proceed to climb in and head to the back of the 3 seat van to retreive this precious little darling. Now if you can imagine a little old lady trying to catch a 2 yr old inside a mini van while he is climbing over all the seats trying to get away from you, you get the picture.

We got home, finally and Jaden announces that he is hungry. I couldn’t do it. I just couldn’t cook anything. Besides dealing with over 100 degree weather and the 2 year old, I talked Randy into going to get us Taco Bell. I don’t think I have to tell you that we have doubled up on our viatamins since being here and am sleeping extremely well every night.  With Jodi and Eric and the new little Noah home now, it has been such a sweet time of seeing my daugher be a new mother once again. We actually had about 4 hours, just she, Noah and I, one afternoon at the hospital while Eric and Randy took the other two boys. What a sweet memory. Yes, it is worth all the dirty dishes, dirty diapers and dirty chothes, to see your kids become parents again. Not only does it bring back many sweet memories, but in the process of these two weeks, we will be taking home some new memories that we will cherish for years to come. Thank you Jodi and Eric for this new little blessing and thank you Lord for your protection and the gift of Noah. He has already won our hearts.

Desserts

Swoon Pies (much like a Whoopie Pie)

These aren’t as cake as whoopee pies and the filling is just so good. Got these out of a Southern Living Magazine and they make 1 dz that is the perfect  little snack with coffee or iced tea or coke, or hot tea, well, you get the idea…they taste great with just about anything.

1 c flour

1/2 teas baking powder

1/2 teas baking soda

1/2 teas salt

1 cup graham cracker crumbs

1/2 cup butter, softened

1/2 cup sugar

1/2 cup packed light brown sugar

1 large egg

1 teas vanilla

1 (8 oz) container sour cream

Parchment paper

Marshmallow Filling

1 (12 oz) package semisweet chocolate morsels

2 teasp shortening

Preheat oven to 350. Sift together flour and next 3 ingredients win a medium bowl; stir in graham cracker crumbs.

Beat butter and next 2 ingredients at medium speed with a mixer until fully. Add egg and vanilla, beating until bended.

add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed until blended after each addition; stopping to scrape bowl as needed.

Drop batter by rounded tablespoons 2″ apart onto 2 parchment paper lined baking sheets. Bake in batches for 13-15 min or until set and bottoms are golden brown.

Remove cookies to wire racks and cool

Turn 12 of the cookies over, bottom side up and spread each with 1 tables filling *(see below for recipe)

Top with remaining 12 cookies. Freeze for 30 min or until filling is set.

Melt chocolate chips and shortening in microwave at 30 second intervals, stirring after ea 30 sec until all chocolate chips are melted. (this should take only 3 – 30 sec cook times…Remember after the 2nd time to stir to allow the chips to melt and then after the last 30 sec, stir until all are melted. “if necessary, you might need an additional 10-15 sec cooking time. Be careful not to burn. Dip the bottom half of the cookie in the melted chocolate and set aside on waxed paper until chocolate hardens. You could  even dip the cookie in chopped pecans before the chocolate hardens. You can store in fridge for 24 hours, covered…..they don’t last that long at our house, but your house might be different and you might not be cookie monsters like we are..

Filling: 1/2 cup butter, softened

1 cup sifted powdered sugar

1 cup marshmallow creme

1/2 teasp vanilla

Beat butter at medium speed with mixer until creamy; gradually add sugar, beating well. Add marshmallow and vanilla and beat until well blended.

Chicken

Jane’s Chicken Fonda

When I am in Corpus visiting my parents, I stay with long-time friends of my parents who treat me like a daughter. Jane cooks for me and always sends me home with new recipes. She is a great cook with a passion to have everyone feel at home, when they walk in her door. This is one of the recipes she sent home with me. It is easy, has a little bit of a sweet and sour hint to it.

3 lbs frying chicken cut up

3 tables milk

3 tables butter, melted

1/4 cup prepared mustard

1/2 cup honey

1 tsp salt

1 tsp curry powder

Mix milk, melted butter, mustard, honey, curry powder and salt in large bowl. Roll chicken parts in mixture. Roast in over at 350 for 1 hour and 15 min. Serve over rice and garnish with pineapple chunks.

Beef · Chicken

Slow-Cooker Swiss Steak

Again, taken out of an old Southern Living, this recipe is so good and so easy and perfect for those nights when you are gone all day but want to come home to a comfort dinner.

1 1/2 lbs round steak, cut into pieces *you could substitute chicken if you are trying not to eat a lot of beef

1 (8 oz) package sliced fresh mushrooms

1 cup sliced onion

1 cup diced celery

1 tables minced garlic  (yum….love lots of garlic)

1 (14.5 oz) can fire-roasted diced tomatoes

1 (8 oz) can tomato suace

1/2 cup water

1 (.87 oz) package brown grave mix

1/2 teas salt

1/2 teas black pepper

In a 4-6 qt slow cooker, spray Pam to the inside and combine steak, mushrooms, onion, celery and garlic.

In a medium bowl, combine tomatoes, tomato sauce, water, gravy mix, salt and pepper. Stir and pour over steak. Cover and cook on low for 8-10 hours. Serve over mashed potatoes or rice with a green salad.