Tag Archive | Tablespoon

Kiss Pies

Kiss Pies

Kiss Pies

Kiss Pies

1 refrigerated pie crust, thawed 14 Hershey Kisses of choice, I used Mint Truffle today 1 egg white whisked with 1 Tbsp water Powdered sugar for dusting 1. Preheat oven to 350 degrees F. Roll out pie dough onto a lightly floured counter top. Place 10 kisses around the edges of pie dough, about 2 1/2 inches apart (as in the photo above). Take a knife and cut a 2 1/2-3 inch circle around kiss. Fold half of pie dough around top of dough and pinch edge around top of kiss. Now, fold up both sides of remaining dough up to the tip of the kiss pinching edge. Now press together edges and form criss cross as shown in photo, step 3. * *Continue cutting dough around kisses until all dough is used up. 2. Brush all little pies with an egg white wash then sprinkle with granulated sugar. Bake for 20-28 minutes or until little pies are golden. Remove and let cool for 5 minutes before transferring to cooling rack. Dust each with powdered sugar and serve. about 14 little pies.

✿♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿

I would use my No Fail Pastry recipe instead of store bought!

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Potato and Onion Soup

Two slow cooker soups you will enjoy. I made these on Friday and Saturday. They were delicious and I have enough left over for a few more lunches bottled them in canning jars and they sealed didn’t have to process 😀 ~ Enjoy!

Potato Soup

 Cooks in slow cooker 6 hrs on high and 10 hrs on low Prep Time: 20 Min Cook Time: 6 Hr

Ingredients:

5 lb russet potatoes, washed but not peeled diced into 1/2 in cubes
1 medium yellow onion, diced
10 clove garlic, minced
8 c chicken stock or broth
16 oz cream cheese, softened
1 Tbsp seasoned salt
bacon, shredded cheese for garnish
Directions:

1 Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
Cook on high for 6 hours or low for 10 hours.
2 Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
3 (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
Stir well, top with your choice of garnishes & enjoy!
Serves: 8 bowls of soup Prep Time: 10 Min Cook Time: 6 Hr

Onion Soup


Ingredients:

6 medium sweet onions, thinly sliced
1 clove garlic, minced
2 Tbsp butter, unsalted
2 can(s) beef broth, 14 ounce
2 tsp worcestershire sauce
1/4 tsp freshly cracked black pepper, or to taste
8 slice french bread, 1 inch thick
8 slice swiss or gruyere cheese
1/4 c dry sherry, if desired
Directions:

1 In a large skillet, cook onions and garlic on low heat in hot butter for about 20 minutes and stir several times.
2 Transfer onion mixture to a 5-quart crockpot. Add beef broth, Worcestershire sauce and 1 cup water. Cover and cook on low for 6 hours or on high for 3 hours.
3 Before serving soup, toast bread slices with cheese slice on top. (Broil for 3 minutes or until cheese is light brown and bubbly).
4 Ladle soup into bowls and top with toast.

Makes: 8 servings

I’m trying to put a cookbook together of just slow cooker meals; they are the best as you can put the ingredients in and leave to cook while you go about doing other things.

My Home made Sauce for spaghetti, Lasagne and Chili

mmmmmm hubby loves. This is a recipe from memory and is very versatile for 3 different dishes that I have shared. Just 4 U! There are all kinds of variations, depending on your taste. I have made this lasagne with home made noodles. It is very filling and great for any family meal, get together or potluck. My family loves it! Makes a great spaghetti dinner and an awesome chili. Much love from my kitchen to yours. Enjoy!
Ingredients

IMGA0180

Lasagne

MAKING THE SAUCE, FOR SPAGHETTI, CHILI, LASAGNE
3 lb ground beef
4 clove garlic
1/2 Tbsp garlic salt
1 1/2 Tbsp minced onion or 1 fresh
1/2 Tbsp onion powder
1 1/2 Tbsp taco seasoning mix (home made)
1 1/2 Tbsp italian seasoning
1/2 c parmesan cheese
14 1/2 oz can(s) stewed tomatoes
26 1/2 oz can(s) pasta sauce any kind
LASAGNE
12 oz cottage cheese, small curd
2 eggs beaten
16 oz lasagna noodles, uncooked
1 pkg 8 oz mozzarella,provalone,parmesan,asiago,fontina and romano cheese shredded
1 pkg 8 oz mexican shredded cheddar,monterey jack with jalapeno peppers
CHILI
1 can(s) pinto beans, drained
1/2 Tbsp red pepper flakes
1 can(s) pork and beans, any kind
Directions

Cook the beef and drain off fat return to pot for spaghetti and add all the ingredients for the sauce mix well on medium heat then lower temperature to simmer for as long as you wish. Cook your spaghetti noodles.
FOR LASAGNE: Cook and drain beef and let cool, add all ingredients as for the sauce plus the cottage cheese, beaten eggs. Place a portion of the sauce on the bottom of a 9 x 12 glass casserole dish and a 8 x 10 casserole dish.

Step 2 LASAGNE: Layer noodles, meat and cheese. You should be able to get 2 layers in each dish. Add 1 1/2 cups water to the larger dish and 3/4 cup to the smaller cover with tinfoil and cook for 45 mins. to 1 hour at 400 degrees.You can lower the temperature to 375 at any time during cooking.

FOR CHILI: Follow instructions for the sauce cook drain the meat and then add it back to the pot.. may need a larger dutch oven because we have to add the pinto beans into the sauce along with extra spice (red pepper to taste) medium heat till almost boiling turn down to simmer for as long as you like to cook the spices.. about 15 minutes before serving add the can of pork and beans to the pot.
Variation: serve topped with shredded mexican cheddar.

Bulk Baking Mixture

This is a standard mixture of flour, baking powder, salt, sugar, and butter that allows you to quickly make biscuits, waffles, cakes, cupcakes, and many other recipes, without the trouble of measuring each ingredient individually. (Note: some of the ingredient measurements are unusual, because I took a larger recipe and cut it down.)

Ingredients:

5 cups all-purpose flour
1/6 cup baking powder
¾ tablespoon salt
1/8 cup sugar
1 cup butter

Ingredients for Cookbook:1-2-3-4 Cake. From le...

Ingredients for Cookbook:1-2-3-4 Cake. From left: Plain flour, eggs, milk, butter, sugar, baking powder. (Photo credit: Wikipedia)

Combine 5 cups all-purpose flour, 1/6 cup baking powder, ¾ tablespoon salt, and 1/8 cup sugar in a large mixing bowl. Stir until thoroughly mixed. Use a pastry blender to cut in 1 cup of butter, until the consistency of the mixture is like coarse cornmeal. Store in an airtight container at room temperature. This mixture keeps well up to 6 weeks. A simple rule of thumb for using this mixture is to use slightly more of the baking mixture as the amount of flour in your recipe.  I hope you enjoy this time-saver!

Southern Fried Chicken

If your entertaining, got company this is the ticket … then have a side dish, a green

English: Fried Chicken - breasts. I used Drake...

English: Fried Chicken – breasts. I used Drake’s Cripsy Fry and deep fried them)or wings) to crispy perfection. No seasoning needed, in the mix. I did add crushed black pepper after done. I sometimes use or mix Crispy Fry as an alternative mix. (Photo credit: Wikipedia)

macaroni or potato salad to go with.

Ingredients (for buffet-style serving):

11 pounds chicken parts, washed and dried with paper toweling (I used breasts, wings, thighs, and legs.)
salt, to taste
freshly ground black pepper, to taste
flour, as needed (about 1 ½ cups)
peanut oil, as needed (I used ¼ cup for a 13 ½-inch cast iron skillet.)
butter, as needed (I used 1 tablespoon butter for a 13 ½-oz. cast iron skillet.)

Prepare chicken by washing, drying, and removing excess fat, gristle, etc. Salt, to taste, working the salt into the chicken, using your hands. Place 1 ½ cups flour in a gallon-sized zip-lock bag. Dip each of the salted pieces individually into the bag of flour, and shake to coat. Set coated chicken pieces aside. Heat ¼ cup peanut oil in a large cast iron skillet over medium heat. Add 1 tablespoon butter, and continue to heat until a pinch of flour sizzles in the hot oil/butter combination. Now, place a single layer of salted and flour-dredged chicken in the hot oil. Brown on the bottom side, and then turn each piece. Place the skillet in a 400 to 450 degree oven. Oven fry the chicken for about 10 minutes, then turn each piece over. Continue to oven fry the chicken until crisp and golden. Chicken must be cooked all the way through, with no pink showing! Remove the skillet of chicken from the oven, and place each piece of fried chicken on a tray covered with paper toweling to drain. Repeat this process with additional peanut oil and butter, until all salted, flour-dredged pieces are done. Serve the chicken in a large container (such as a rectangular foil pan) with the rest of your buffet. These 11 pounds of chicken made 25 large pieces, enough to feed quite a crowd of people! I hope you like my Crispy Southern Fried Chicken!

Tea Cakes

3 cups self rising flour
3 eggs
2 tblsps vanilla
1/2 Teas. B. Soda
1/4 cup buttermilk or regular
2 cups sugar
Beat all together real good. Spoon enough to drop or add more flour and roll out and cut
Bake at 375 until golden brown 8-12 mins max use your discretion cookie should be crisp.