Desserts

Hot Fudge Sauce & Homemade Ice Cream

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Since Memorial Day is right around the corner, I think that this next week, I will concentrate on recipes which you could use for your Memorial Day picnic. Flipping through my old 1970’s spiral notebook which I had written down so many favorite recipes from my Italian neighbor, Cam, I saw this recipe that we used so many times over brownies, homemade icecream or trifles. It is delicious and makes a great gift if you put it in a mason jar and tie a ribbon around the lid.

1 pkg (6 oz) semi-sweet chocolate chips

1/2 cup butter

1 1/3 cup evaporated milk

2 cups sifted powdered sugar

1 teas vanilla

Melt chips and butter over low heat, stirring occastionally. Add sugar and milk, blending well. Bring to a boil and cook about 8 min over low heat, stirring constantly. Add vanilla. Serve warm. Store unused portion in fridge and reheat when needed. Makes 2 2/3 cup sauce.

Homemade Ice Cream

4 eggs beaten

1 1/2 cup sugar

1 can pet milk

1 tables vanilla.

Mix all ingredients.  Pour into freezer can and then  fill up the ice cream freezer to the fill line with milk.  (Most of the time, I use half and half or part whipping cream.) Remember the more whipping cream and half and half you use instead of just milk, the creamier the ice cream. Freeze according to directions on freezer. Makes 4 qts.

Daily Thoughts

Son-in-law Devours Spaghetti

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Last night, Jodi calls and asks if she and the kids can come spend a couple of hours here since their house was being shown twice between 3-6 p.m. When I said of course, she immediately asked what I was planning for dinner. I had taken out some spaghetti sauce out of the freezer to fix for Randy and I, so I just added more sauce, bell pepper, onion and a little “spinach mixture” that I had in the fridge that I stuff mushrooms with. That was a great addition, by the way to the sauce. Anyway, when Eric got off work, he headed over here and by that time, Jodi had left the kids here and headed off to a meeting, so it was Randy, I, Eric and the kids. As soon as Jodi returned, she ate and left with Caleb to head home to give him a bath and put him to bed, leaving Eric here with Jaden. It was just so nice that Eric was here and we enjoyed visiting with him and Jaden. I was sitting there thinking about that and how we don’t have many opportunities to just visit with our son-in-law. What a blessing it is to have him feel comfortable to be here without Jodi and to sit and just visit. We get to hear from him (now Jodi, this is not saying that you monopolize the conversation) and he and Randy just had a nice time talking about work and children and it made me realize that when Jodi and I are here at the same time, we do overpower the topics of conversation and they always are kind enough to just let us dominate the table. So Eric…….thank you for coming over, thank you for taking the time to just sit and visit and share with us your interests and questions concerning work. What a nice memory it created for us all. We love you and thank you for your friendship…..it was a very nice evening! (and now, I don’t have leftover spaghetti to try to use up over the next couple of days).HA

Meats

Super Sweet & Sour Sauce

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This is one of the sauces that I have used for 35 years and it is so easy. You can pour it over chicken or pork and if you are in a real hurry, buy Tyson’s breaded chicken nuggets (just follow the directions on the box as to how to bake them before adding to this sauce)  or buy some at either WallMart deli (which I have to tell you is delcious) or Chicken Express and go home and cup up and serve with this sauce with rice and you have yourself a great and quick Chinese meal.

1 tsp inst coffee

1/2 cup water

1/2 cup brown sugar

1 tables cornstarch

1/4 teas salt and dash of pepper

1/2 cup vinegar

2 tables catsup

1 ( 8 3/4 oz can) of undrained pineapple chuncks

1 medium tomato, cut in chunks

1 bell pepper 1/2 onion, sliced in pieces

1 tables salad oil

In large skillet cook bell pepper and onion in hot salad oil. When veggies are slightly tender (but not limp) transfer to plate and set aside. In skillet, mix remaining ingredients except the pineapple together with a wisk so that the cornstarch is dissolved. Then add the pineapple and tomato, bell pepper and onion. Pour over chicken or pork over rice.

Meats

Faidley’s Crab Cakes

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One of my most favorite things to order when we go out is crab cakes. Some are just so rich and flavorful that you just want to savor each bite. The following recipe was in a Southern Living back in 2001 and is such an easy and delicious crab cake. If you prefer a spicier crab cake, add some finely chopped bell pepper, onion and Old Bay seasoning to your taste.

1/2 cup mayo

1 large egg, lightly beaten

1 tables dijon mustard

1 tables worcestershire sauce

1/2 teas hot sauce

1 lb fresh lump crabmeat, drained

1 cup crushed saltines (that’s about 20 crackers)

1 qt vegetable oil

Stir together first 5 ingredients; fold in crabmeat and saltines. Let stand 3 mins. Shape mixture into 8 patties. Place on a wax paper lined baking sheet; cover and chill 1 hour.

Fry crab cakes, in batches, in hot oil in large skillet over medium-high heat 3 to 4 min on each side or until golden. Drain on paper towels. Serve with tartar sauce.

Note: To saute crab cakes, cook iin 3 tables butter or oil in a large nonstick skillet 3 to 4 min on each side or until golden instead of frying in oil.

*FYI Crab Cake Rules

Start with absolutely fresh crab. Add an egg or some mayo to moisten the meat; season to taste. Use your hands to gently add in just enough breadcrumbs or cracker crumbs to bind the mixture together; form into cakes.

Daily Thoughts · Meats

So Much to Say, So Little Time

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FIrst and foremost, we found out last night that our daughter is having a baby girl! Wow, I can actually go to the store and look at pink frilly dresses and not just have to pass them up on the way to the t-shirt department. I can actually stand there and buy one…So we are thrilled. Randy and I thought and thought last night about names, and we have decided that Trudilena Randette sounded just precious, what do you think? We will have to get back with you on that one, when we hear what the “new parents” think of that one. Anyway, had a fabulous day yesterday with 3 great friends. We went to downtown Dallas and ate at the “Screen Door” and had the best fried green tomatoes I have ever had, ever. When I find a recipe that sounds close to what we had, will share that with you.  I do have to share something with you. I decided at the last minute before leaving that I would put on a little extra jewelry trying to look “hip” since I am turning the big 60 this summer, am trying very hard not to show that. Well, I put on my magnetic bracelet, the one that I bought to try to keep my “body in balance with the universe” (as the pamplet has assured me it will). Well, as I am talking at the table while eatting my wonderful fried green tomatoes, my magnetic bracelet caught hold of my knife and proceeded to throw it acoss the floor, over to the next table. That started our meal off very nicely. People were continually watching me to see what else I was going to be throwing, so my “friends” decided that I should probably take off the bracelet and put it in my purse. So my balance with nature has been a little off ever since and I am craving chocolate like never before. So, I talked them into stopping for dessert on the way home, where we enjoyed a huge piece of eclair pie. Now, that’s what I call “getting in touch with nature. We sat out on the patio and ate and ate until we remembered that we all were suppose to go home and cook for our hubbies. Needless to say, after talking to the wives today, Peggy’s husband was the only one that got a real dinner. (Yes, she was the one one thought ahead and baked the brisket.) Two hubbies got sandwiches and haven’t heard from the other one. From now on, when we head out to have a girls afternoon, I’m making Randy’s bologna sandwich and leaving it in the fridge, so I don’t have to cook when I am so full.  We were celebrating Dena’s birthday, the young one of our group. We laughed all day and just had the best time. Thank you sweet friends for the laughter you bring to my life. It is just a joy to know that on those days when maybe we have the droll drums and we are in a rut, you are there to brighten up my life. It made coming home to empty the dishwasher fun, as I put away plates, I replayed to Randy all the laughter that took place in our car up and down the tollway. Peggy shared a cooking idea of hers. It is listed below. She said that it was just delicious and she was going home to eat it last night. So as we were out laughing, eatting and sharing with Dena the “fun” of getting older, her brisket was at home cooking and waiting for her. So here it is:

1 brisket (2 to 3 lbs)

1/2 cup water

1 cooking bag

1 can of green chiles

1 package of taco seasoning

1 packette of dry french onion soup

Put the taco seasoning, french onion soup mix and green chiles in the bottom of the bag along with the water. Place your brisket on top and secure the bag with the twistie. Place in shallow pan and bake at 300 for 2 to 3 hours, depending upon the size of the brisket. When done, take out and shred with fork. Serve with flour tortillas, or corn or just eat as your meat dish with mexican rice and beans….or potato salad and baked beans…whichever taste you are hungry for…

Desserts

Happy Mothers Day Said With Chocolate

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Since it is Mothers day and I am a “mom”, I figured that I could write anything I wanted today (actually, I guess I could write everyday what I wanted since this is my blog,ha)

AND since one of my most favorite things is chocolate, I thought I would give you one of my most favorite and “old” tried and true and easy recipes for a one-bowl chocolate cake that I have made since 1970 …..So here it is and I promise you, it will give you the answer to whatever “chocolate craving” you ever have.

Never-Fail Cake & Frosting

2 eggs (at room temp)

3/4 cup cocoa

1 cup shortening (I use 1 stick of butter and 1/2 cup shortening)

2 cups flour (I use 2 cups flour,ha)

1 cup buttermilk or sour milk (see note below*)

2 teas vanilla

2 teas baking soda

2 cups sugar

1 cup hot water

1/2 tsp salt

Place ingredients in large mixing bowl; do not mix until all are in bowl. Mix for 2 mins at low speed. Place in two 8 or 9 inch layer pans or 1 9×13 pan which you have greased and floured or sprayed with Pam. Bake for about 25 to 35 min depending upon the pans you use, or until a toothpick comes out clean when tested in center of cake.

Frosting:

1 cup sugar

4 tables cocoa

4 tables evaporated milk

1 egg

1 teas vanilla

Put all ingredients except vanilla in heavy skillet over low heat; stir until melted. Boil for 1 min. Remove from heat; add vanilla. Stir and spread over warm cake.

Desserts

Banana Chocolate Chip Cupcakes

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Am making 100 cupcakes for Randy to take to work tomorrow, so wanted to do something a little different than just chocolate or yellow with chocolate frosting. I just made Banana chocolate chip cupcakes with chocolate frosting. Yummy…Randy even ate one and he is not real big on banana flavor.

Duncan Hines Banana flavored cake mix

1 cup sour cream

1/3 cup oil

4 eggs

1/4 cup sugar

1/4 cup water

Mix all ingredients and beat for about 2 minutes. Add 1 cup of chocolate chips and stir. Pour into cupcake liners. This recipe made 30 cupcakes. Frost with your favorite chocolate frosting. I have one under desserts for the one I used.

Daily Thoughts

Art Class Wednesday

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Today was wonderful. Went to art class and painted and learned and laughed and ate. Today, each of the ladies in our class brought a food native to their home country, so we had potato balls (I call them that because I cannot pronounce, much less spell their real name) with cilantro parsley dip, poppy seed cake from Croatia,  a dip of beans and ground turkey from Turkey, Banana chips from Columbia, fruit and cheese from Plano, and Pineapple Bundt cake, which came from my kitchen. It is just a joy to see the different foods that come together from the ladies in our class. What a sweet time as each of us explains our dish and tells how it might be served in their country. One of our ladies is going home to Turkey for 5 months, so we will miss DeMar. Most of us in the class have been together for the last 3 years, some a little longer. We have bonded so much, that when one of us is gone, it is just not the same. We laugh at our mistakes, encourage each other when a painting is finished and help each other pick out the appropriate frames. This has become a treasured time in my life. Not just for the painting, but also for the friendships which have been such a blessing. We are all from diverse backgrounds, but when we are there for the two hours, it is as though we have grown up together. We have laughed together, cried at different times from circumstances with our children, or families. This is indeed a special gift to my life. Just like church, we all have our places we sit each week. Our teacher, Rosie, is not only our art teacher, but a precious friend who we hold in high esteem. She is just amazing. Thank you Rosie for sharing your talents and your time to give so many the pleasure of learning how to put down on paper, in color, the thoughts that are in our hearts. What a treasure, as I am now able to walk through my house and look at pictures that I have painted. Each one holds a memory of class time with these women who have become an important part of my life.

Daily Thoughts · Desserts

Need a Pick-Me Up? Try a slice of cheesecake

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Here it is the month of May, and when most people are thinking May flowers, my mind suddenly turned to cheesecake today. I was sitting in the dr’s office for the first part of my yearly physical this morning and while waiting for the dr, I quickly turned the pages of a Good Housekeeping trying to find page 202 where there was suppose to be a recipe for a fresh coconut cake. BUT…..on the opposite page was a recipe for a vanilla cheesecake, so that took my attention. I will give you the recipe below but first wanted to share a thought. I remember as a young bride wanting to make a homemade cheesecake but the crust always intimadated me. So after leaving the dr’s office, driving down the tollway, I thought about going home and writting a little tip about the easy way to make the crust. Do not let the crust of the cheesecake keep you from making a cheesecake. Making a cheesecake from scratch is just like making a box cake mix. You just add the ingredients and bake. Do not worry about a crack if it appears in the top. Just cover it with fruit or whipping cream. It will taste wonderful and everyone will be so excited to have homemade cheesecake.

Buy 2 already made graham cracker crusts. Undo the graham crusts from the pie plates into a bowl  and mix about 1/3 cup of melted butter and stir. Pour this into your cheesecake pan. Bake this crust at 325 for about 15 mins and then set aside.  Always remember to let your eggs and cream cheese soften to room temperature, usually about an hr. then proceed.   Pour this into your cheesecake pan.  Now, mix the following together:

3 (8 oz) cream cheese

1 cup of sugar

1 tablespoon of vanilla

Beat these 3 ingredients together until well blended. Then add 3 eggs, one at a time, beating well. Pour this into the crust and bake for about 50 minutes at 350 degrees. When cheesecake comes out of the oven, cool. Then take the remaining 8 oz of cream cheese and beat in 1/2 cup sugar and 1 teaspoon vanilla. Add 8 oz of Cool whip and beat well. Pour over cheesecake and refrigerate at least 4 hours, covered…….makes 12 to 16 slices.

It is so simple when you don’t have to worry about measuring out graham cracker crumbs or smashing them in a plastic bag. In fact, if you are really in a hurry, instead of taking the crust out of the pie plates, just use them as your crust and divide the above cheesecake mixture between the two crusts and bake accordingly, about 30 minutes. Divide the Cool Whip mixture between the two when they are cooled. That makes it even easier……You may top this with fruit or hot fudge sauce or caramel! Anyway you top it, it will be fabulous!

Daily Thoughts · Salads

Plum Cute Tomatoes

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The weather has been exceptional this week and I have sought out alot of my old Southern Living Magazines. I don’t know if you know about this magazine, but if you don’t, you should consider checking it out. Every one has a story written on the last page. Each one of these stories has been so special and has tugged at my heart for so many reasons. Simply put, it restores my faith in the “southern way” of life. These stories are sometimes funny, sometimes conjures up memories of my childhood, causes  me to reconsider my thinking of certain subjects, but each one, better than the last. I have begun to tear these stories out and create a scrapbook of them. Next time you are at the store, pick up a Southern Living magazine and turn to the last page. You might become an avid follower of these stories, all the while, seeing great recipes and beautiful home projects that make “remodeling” seem so very simple. Also, will give your hubby or wife new additions to the “dream” list of home improvements. Randy is always excited to see me add new items to his never ending “honey do” lists, right sweetie?…….. now for the wonderful recipe I found in one of the oldie ones from July 2006. These are so great and easy. One of my favs…..

6 plum tomatoes

Salt & pepper to taste

1/2 teas Italian seasoning

2/3 cup crumbled feta cheese

1/4 cup Italian dressing

Cut tomatoes in half lengthwise and place cut side up on a baking sheet. Sprinkle evenly with sal and pepper to taste, Italian seasoning and feta cheese. Drizzle evenly with the Italian dressing.

Browil 3″ from heat 2 to 3 minutes or just until cheese starts to brown. Looks beautiful with a sprig of fresh basil laying on top….