Chicken · Daily Thoughts · Meats · Uncategorized

Oldies, But Goodies

And no, I’m not talking about Randy and I. I am talking about some of the old recipes that seem to be floating around on FB and on several web pages and blogs. In fact, this past Sunday, we were at our kids house in McKinney for dinner. They had told us that they were going to make us Fehttuchini Alfredo with Chicken. It was a recipe which they have made several times from Joanna Gaines new cookbook and it was really good. But in conversation with our sweet DIL, she and I were talking about some of the recipes which seem to be appearing that use good Ole Campbells Cream Soups. We began to talk about the chicken spaghetti recipe that I posted a couple of weeks ago and we agreed that some of the old tried and true recipes are still some of the best comfort foods. Today, I found myself wanting some spaghetti, (I think I must be half Italian and half Mexican because I think I could live on Mexican and Italian food, oh, but throw in a hamburger once a week, oh and chicken fried steak and, roast once in a while. Maybe I’m a mixture, kinda like a mutt, I guess. Anyway, back to the oldies and goodies. When you start to think about the “good old days” of pot lucks and church dinners and Sunday dinners at grandmas house, I bet your mind conjures up some of the foods like, lime jello salad, or the orange jello salad with mandarin oranges. Or maybe your mind goes to chicken and dumplings made with cream of chicken soup, or beef stroganoff and noodles, made with cream of mushroom. Or remember pot roast with a can of french onion soup and cream of mushroom? Of course, could we really have Christmas and Thanksgiving without the green bean casserole that uses Cream of Mushroom soup? And what about porcupine meatballs made in Campbells Tomato Soup. All this to say, that during this quarantine, when trying to order some of these soups, they have been hard to come by. Several weeks went by before I actually was able to acquire cream of celery and tomato soup. But now…..my pantry is stocked with every Campbells cream of EVERYTHING! So watch out family! Any recipe which you might receive these next couple of weeks will probably have one or more of the cream soups in them. To get things started, I thought I would post this recipe which uses a can of cream of mushroom soup. The filling is great used with crepes or poured over noodles or mashed potatoes.

1 pound of fresh mushrooms, cleaned
1/4 cup butter
1/4 cup frozen chopped onions, or fresh onions, diced small
1 (10 3/4 oz) can cream of mushroom soup, undiluted
1 cup sour cream
1/2 cup milk or cream
2 cups chicken, cooked and diced
1 cup cooked frozen peas or green beans, drained
1/2 teas garlic powder or 1 garlic clove, minced
1/2 teas each, seasoned salt and pepper

Sauce mushrooms and onions in butter until tender. Sprinkle seasoned salt, pepper and garlic into this mixture. Set aside.

Combine soup, sour cream, milk, chicken and peas or green beans into a crockpot which you have sprayed with Pam. Cook on low for 2 hours, stirring often. Combine the mushrooms and onions during the last hour of cooking. Stir well and use as filing on crepes, or pour over mashed potatoes or cooked noodles.

Cakes · Chocolate · Daily Thoughts · Desserts · Uncategorized

Triple Chocolate Gingerbread Cake

A while back I posted that a precious friend of ours, from California, passed away a couple of years ago. When I was out visiting with his wife, she passed on to me hundreds of Dave’s recipes which he loved. This is one of those recipes. It also gives a little background about McCormick Cinnamon, which is interesting so will share that also.

“One of McCormick’s favorite destinations is Saigon, where they source premium Saigon Cinnamon. The cinnamon forests in this beautiful Vietnamese Countryside yield the most aromatic and flavorful cinnamon, with twice the volatile oils or regular cinnamon. McCormick global journeys allow your palate to experience international flavor adventures. Begin your own flavor adventure with this remarkable recipe.”

Servings: 16
1 package chocolate cake mix, any variety (Duncan Hines is best)
1 package (4 serving size) instant pudding, chocolate flavor
4 eggs
1 TABLESPOON McCormick Gourmet Collection Ground Ginger
1 teas McCormick Gourmet Collection Saigon Cinnamon
1/2 tesas McCormick Gourmet Collection Ground Allspice
1/2 cup sour cream
1/2 cup vegetable or canola oil

1/2 cup molasses
1/2 cup water
1 cup mini chocolate chips

White Chocolate Drizzle
1 cup white chocolate chips
4 teas milk
1/2 teas Mccormick Pure Vanilla Extract

Preheat oven to 350. Spray a 10 cup bundt pan with Pam baking spray with flour.
Beat all cake ingredients except chocolate chips in a large bowl with electric mixer on low speed until well mixed, scraping sides of bowl as needed.
Beat on medium speed for 2 minutes. Stir in chocolate chips. pour into prepared pan.
Bake at 350 for about 50 minutes or until cake tests done. Cool on cake rack for 15 min and then remove from baking pan onto serving platter.If cake sticks to pan, loosen it from side of pan with long skewer or knife. Cool Completely.

Drizzle: Combine white chocolate chips with milk; microwave on medium power 1 minute. Stir. If necessary, repeat microwave process in 10 second intervals until morsels are melted and mixture is smooth. Stir in vanilla. Drizzle over cooled cake. Drizzle will harden, so prepare just before drizzling over cooled cake.

appetizers · Daily Thoughts · Vegetables

Caesar Mushroom Caps

Isn’t it great to receive those cooking magazines that all us to have wonderful evenings when we get to just sit and look through them for new ideas?
Because Fall is (hopefully for those of us who live in the Sun Belt, known as Arizona) right around the corner, it seems like those kind of evenings just come around a little more often than they did in the summer. Maybe it is because our hearts turn to cooking and baking, because after all, isn’t that what Fall is for? As I got out some old magazines last night, while watching Diners, Diners and Dives, this page called to me. Loving mushrooms and loving what great appetizers they always make, it got my attention.

12 large whole mushrooms
3/4 cup grated parmesan cheese
1 (8 oz) package cream cheese, softened
1 teas onion flakes
1 tables olive oil
1/4 teas ground cayenne pepper
3 tables Brianna’s Asiago Caesar salad dressing

Preheat oven to 350.
Spray a baking dish with cooking spray. Clean mushrooms with a damp paper towel. Careful break off stems. Chop stems extremely fine, discarding tough ends.

Heat olive oil in a small skillet over medium heat. Add chopped mushroom stems to the skillet. Salute until any moisture has disappeared and stems are tender. Set aside to cool.

Combine cream cheese, Caesar dressing, onion flakes, cayenne pepper, cooled mushroom stems and chopped pecans together mixing well. Mixture should be very thick.
Using a small spoon, fill each mushroom cap with a generous amount of stuffing. Arrange mushroom caps in prepared baking dish. Sprinkle parmesan cheese over each mushroom.
Bake for 20 minutes in preheated oven or until the mushrooms are piping hot and the parmesan cheese is a golden brown.

Casseroles · Uncategorized · Vegetables

Squash Casserole

6 Tables unsalted butter, divided

3 lb yellow squash, sliced thick (about 5 medium squash)

1 medium size yellow onion, chopped

2 teas kosher salt, divided

2 large eggs, lightly beaten

1 (8 oz) sour cream

4 oz sharp cheddar cheese

2 oz Swiss cheese, shredded (about 1/2 cup)

1/2 cup mayonaise

2 teas chopped fresh thyme

1/2 teas black pepper

2 sleeves round butter crackers (such as Ritz),coarsely crushed

1 oz parmesan cheese, shredded (about 1/4 cup)

Preheat oven to 350. Melt 3 tables butter in a large skillet over medium heat. Add squash, onion and 1 teas salt; cook stirring often, until squash is just tender until liquid has evaporated, about 10 min.

Transfer mixture to a colander, set over bowl. Drain for 5 min; discard any liquid.

Stir eggs, sour cream ,cheddar, swiss, mayo, thyme, pepper and remaining 1 teas salt in a large bowl.  Gently fold in the squash mixture.  Spoon into lightly greased 11×7″ baking dish.

Microwave remaining 3 tables butter in microwave safe bowl until melted. About 15 seconds. Toss the crackers, parmesan cheese and melted butter until combined. Sprinkle over casserole. Bake in preheated oven for about 20-25 minutes or until crackers are golden brown.

*Taken from Southern Living Magazine

Daily Thoughts · Uncategorized

Princess On The Porch

It is so exciting to know that Jodi, our daughter, came by and worked on my blog so that ordering the book, Princess on the Porch, is now very easy. All you have to do is click on the name of my book (which is located on the side bar on the right of the home page) and it takes you straight to Amazon, where it is available on Kindle, as well as soft cover and hard cover.

The book is full of some of my favorite family stories which will bring smiles to your heart, as well as giving you some our of favorite family recipes.

It was such a blessing to include stories of our kids and humorous adventures of Randy and I.  Randy has ask me to tell you to not believe everything you read about him in the book (but trust me, you can). Enjoy and thanks for reading Princess on the Porch! It is now so easy to order!

Thanks Jodi for coming to my rescue, knowing that my computer skills are pretty limited!  Besides giving us 3 precious grandkids, you are one smart (and yes, very pretty) cookie!

Daily Thoughts · Uncategorized

SouthernWestern Hospitality

It is time to speak up. During my 60 years of living in Texas, you hear and observe hospitality in many different ways. When we lived in California for about 5 yrs off and on, we discovered that hospitality certainly was alive and well in the neighborhoods where we lived, even though we lived in what was called, “LALA land”. Now that we have moved to Arizona, I just had to write to brag a little bit on the people here. Maybe Randy and I walk around with a sign on our backs which we cannot see that says, “we are old, please help us” because out of the many trips which we have made to Home Depot and Lowes due to the redo of the house we bought, I cannot tell you how many times, we have been approached by men who spot us loading things from the cart to our car, or returning unused boxes of tiles, or boards or cans of paint. Each time, different men have come over to ask if we need help loading or unloading. With a smile on their face. Today, Randy (yes still with the sling on his arm) rode with me to the store. We were getting in our car with a little bag of groceries, which I carried and a very nice man who had parked in front of us, came walking over to ask Randy if he could help him close his car door. Randy graciously thanked him and said, thanks, but he could close it. The gentleman wanted to be sure, so he waited in 103 weather to be sure Randy could indeed close his door before he walked off. He then smiled and waved and left. Seriously, what is wrong with these people? Do they not realize that they do not live in the South and they are not suppose to be this friendly? I called Jodi when we got home to ask her if she ever noticed how friendly everyone is here. She said, “isn’t it amazing, Mom? Everywhere you go, even cashiers at the store start up conversations with you.”
I acknowledged that yes, I had noticed that no matter where we are, people just start talking to me. One of the first questions that they ask me is where I am from. I don’t know if it is my Dallas big hair that gives me away as not being a Arizona native or if I do possess just a tad of a southern accent. But we have just been so pleasantly surprised at the genuine conversation which we have seen.
It seems like forever since I have posted a recipe. But that is about to change. Tomorrow, our “stuff” comes. I will have my baking dishes, our silverware, dishes, linens, measuring cups, mixer,canisters, and all my wonderful Paula Deen cookbooks, which I hid underneath some sheets, since Randy had told me that I had to throw out most of my magazines, as he didn’t want to rent a pod just for my recipe books and magazines. So tomorrow, is the day I have waited for for almost 4 months. Wonder what recipe will catch my eye to post? Whatever it is, I bet it will be something cool, as it is suppose to be 115 tomorrow while we are unloading boxes.
Confession time: today we bought a can of whipped cream and prepared chocolate pudding from the gorcery store. Randy could not believe he saw me reach in the case and retrieve store bought, canned whipped cream. I told him that if he ever told anyone, his other arm might somehow become dislocated also. What is a girl to do, when it is so hot outside and she has no mixer or bowls to make her own?
So here is to Arizona, the most friendly southern-western state west of the Mississippi River. We have already fallen in love with the beauty and the hospitality. Randy thinks I just like it here because every day is a good hair day, since no humidity. It would be so nice if I could see my good no humid hair, but it is so dry my contacts are so stuck on my eyeball, I don’t see very well. We have no toll roads here, but the extra cash is being spent on moisturizers and breathable underwear. I have given up worrying about my upper arms showing. The state uniform here is sleeveless everything. Guess self-tanning lotion will be my next purchase. You know what they say, if the cellulite is fat, it doesn’t look as bad. Maybe I will get a tattoo of a giant Hershey Kiss on my upper arm. That should hide the wrinkles pretty well. Folks will just think the chocolate kiss is beginning to melt in this awful heat.

appetizers

Hot Onion Souffle

6-8 oz. frozen chopped onions (about 1 1/2 to 2 cups)

12 oz softened cream cheese

1 cup grated parmesan cheese

1/4 cup mayonaise

3 dozen frozen phyllo cups (I use Pepperidge Farm which are found in the frozen food isle by the frozen bread dough)

Thaw onions and roll in paper towels. Squeeze to remove excess moisture. Preheat oven to 425 dgrees. Stir together, onion, cream cheese, parmesan and mayo until well combined. Spoon by teaspoons into phyllo cups and bake 6 to 9 minutes, or until lightly bubbling and lightly browned……serve immediately with a salad luncheon or as an appitizer