Mexican Corn

July 20, 2014 by

One of my friends brought this to a luncheon today.  It was so good I had to ask her for the recipe.  It is $$$

4 cans whole kernel corn – drained

1 stick of butter

8 oz cream cheese

1 can diced green chilis

1 T diced, pickled (or sauted fresh) jalapenos

1/4 red bell pepper diced and sauted

2 T chopped fresh cilantro

Simmer in big pot or crock pot til heated through.

Jalapeno Cilantro Dip

July 3, 2014 by

dip

3 large or 6 small jalapeno’s seeded

1 handful cilantro

1 cup mayo

1 cup sour cream

1 package dry ranch dressing mix.

Puree jalapeno’s and cilantro until it’s the consistency of paste. ( I had to add in the mayo to get it.) Add to the sour cream and ranch dressing.

Chill for 1 hour.

 

Pecan Pie Muffins

June 2, 2014 by

1 cup packed light brown sugar
2 cups chopped pecans
1/2 cup all purpose flour
2/3 cup softened butter
2 eggs, beaten

Preheat oven to 350 and grease 12 muffin cups.

In medium sized bowl combine brown sugar, chopped pecans and flour.

In another bowl beat butter and eggs. Stir in dry ingredients until just combined. Stir into muffin cups. Cook for 16 – 18 minutes for regular sized muffins or 12 to 14 minutes for mini muffins.

Cool for 10 minutes. Run a knife around the top of each muffin and pop it out. Continue cooling on a wire rack.

Meatloaf

June 1, 2014 by

meatloaf

1 lb ground round
1/2 onion -chopped
1/2 red, yellow or orange bell pepper – chopped
1/2 green bell pepper – chopped
1 jalapeno seeded and deveined – chopped
10 wheat saltine crackers – crushed
1 egg
1 8 oz can tomato sauce
Mrs Dash – original – about 2 t.
Salt

Preheat oven to 350 degrees
Mix well all ingredients in a large bowl
Turn into 8X8 glass pan
Cook for 50 minutes
Coat top of meatloaf with thin layer of tomato catsup and cook an additional 10 minutes. Let rest for at least 5 minutes before serving.

Chocolate Pecan Pie Bars

May 26, 2014 by

pecan pie bars

1 1/2 cup flour

1/2 cup packed brown sugar

1/2 cup butter – softened

Preheat oven to 350 degrees

Beat flour brown sugar and butter in large bowl with mixer at medium speed or mix with pastry blender.  Press mixture on bottom and up 1/2 inch on sides of ungreased 13X9 pan.  Cook 15 to 20 minutes til golden brown.

1 cup chopped pecans

3/4 cup while sugar

3/4 cup corn syrup

2 T melted butter

1/2 teaspoon vanilla

3 eggs beaten

1 cup semi-sweet chocolate chips

Stir until well mixed and pour over crust.  Bake 30 to 35 minutes or til set.  cool about 15 minutes.  Refrigerate at least one hour.  for bars cut 8 rows by 6 rows.

Grilled Cheese & Bacon Sandwich

March 31, 2014 by

Those of you who know us well, know that we watch The Food Network channel religiously.  Saturday I was in the kitchen and the TV was on for noise. Mark happened to stop in front of it and Diners, Drive-Ins and Dives was on.  He says, “baby, we have to make this”.  I didn’t get a chance to see it, but he told me what the sandwich was and I said “hell yeah”.  I have been wanting to try a BLT grilled for some time now and just haven’t done it.  So here is the recipe the way I made it. We just kind of made stuff up as we went.

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Ingredients (For 2 sandwiches)

10 pieces of bacon, fried crisp
Texas Toast
Sliced tomato
4 slices of Tillamook Sharp Cheddar Cheese
Mayonnaise
Butter
Salt and pepper to taste

Directions

Heat your pan or Panini press (which is what  used) to grilling temperature.  Meanwhile, butter all 4 slices of bread on the outside.  Spread mayonnaise on all 4 slices of bread on the inside, put a slice of cheese down, the bacon and then add a couple slices of the tomato.  Sprinkle with salt and pepper to taste, add another slice of cheese and the other slice of bread.  Grill until golden brown.

 

 

Bacon Jalapeno Deviled Eggs

March 28, 2014 by

I have to give our friend Lisa J. credit for this recipe.  She posted it on her Facebook page and I couldn’t wait to try it.  I made them last night and sent them to work with Mark so I could use his co-workers as guinea pigs.  Evidently they were a big hit.

So I want to give you a little history about my deviled eggs.  I make awesome deviled eggs.  Every holiday my family expects to see deviled eggs as part of the meal, and what my kids want they normally get.  Many, many times during the process there are many cuss words and some extreme anger.  And sometimes even a thowing of the eggs, and yes I do have an anger issue.  Every time I have a problem with the eggs not peeling right and they end up being mutilated. They look like Freddy Krueger just got a hold of them.  So after the last holiday I got to thinking, I just didn’t understand why they do that.  I have tried every trick on the internet and it didn’t help.  Every other time when I make a hard boiled egg, like for sandwiches, they turn out perfect.  So I got to experimenting and I have come to the conclusion that I am putting too many eggs in my pan.  I tried boiling them in smaller quantities in two different pans last night and they turned out perfect…..So, on with the recipe.  See notes below

IMG_0565

Ingredients
  • 12 large eggs, hard boiled and peeled
  • 1 cup mayonnaise
  • 1½ tsp rice vinegar
  • ¾ tsp ground mustard
  • ½ tsp sugar
  • 2 jalapenos, seeded and chopped
  • 6 pieces bacon, cooked, crisp, and crumbled
  • paprika
Instructions
  1. Slice the hard boiled eggs in half, lengthwise
  2. Remove the yolks and put them in a mixing bowl
  3. Mash the egg yolks with a fork
  4. Add the mayonnaise, rice vinegar, ground mustard, and sugar to the mashed egg yolks and stir until well combined
  5. Mix in the jalapenos and bacon
  6. Put the mixture in a ziploc bag and cut a small hole in the corner of the bag
  7. Fill each egg hole with the mixture
  8. Sprinkle with paprika
  9. Chill until ready to serve

Notes:

  • I did not use the vinegar or sugar.  Normally I make a recipe exactly by the recipe instructions the first time and then modify it later.  Besides that, rice vinegar isn’t something you normally have on hand in the kitchen.  I just couldn’t add these ingredients to my eggs.  So if anyone tries the rice vinegar and it turns out good, let me know and I will try it also.
  • I always use regular French’s mustard for my deviled eggs, not the ground.
  • Next time I will use more jalapeno, there just wasn’t enough heat for our taste.

Creamy Pork and Vegetables

March 23, 2014 by

Creamy Pork and Vegetables

Diets suck.  Fat free, sugar free, flavor free…there is a lot of truth to it.  Replacing things you like with suitable substitutes can be both difficult and interesting.  I came up with this recipe looking to not use chicken (which my wife does not like), but having an Alfredo-type sauce.  It turned out real good.  Creamy Pork and Vegetables

  • 10 oz lean pork loin, cut into strips then into 3/4″ squares
  • 1 Tbsp olive oil
  • 3 cloves minced garlic
  • 1/2 cup chopped onion
  • 1 tsp oregano flakes
  • 1 cup zucchini, cut into 1/4″ cubes
  • 1 cup broccoli florets, cut into small pieces
  • 1 cup tomatoes, diced
  • 1 cup mushrooms, sliced
  • 1/8 cup fresh parsley, finely chopped
  • 2 Tbsp butter
  • 1/4 tsp salt
  • 1/4 cup half-and-half
  • 1/4 cup grated Parmesan cheese
  • 4 oz spaghetti, 3″ lengths, cooked to package instructions

Cut pork into strips, then into about 3/4″ squares.

Prepare vegetables.  Cut tomatoes into 1/4″ cubes. Cut zucchini into 1/4″ squares. Cut broccoli into about 1″ florets. Cut mushrooms into slices.  Chop parsley finely.  Chop onion.

In a large skillet, cook the pork, garlic and onions and about half of the oregano together in the olive oil over medium-high heat until pork is cooked through.

Cook the spaghetti, drain.

Add the butter, vegetables and parsley to the skillet.  Cook for several minutes, stirring frequently.

Add the spaghetti, salt and remaining oregano.  Stir thoroughly.

Add the half and half and Parmesan cheese. Stir until sauce starts to thicken and coats other ingredients evenly.

Serve immediately.

Potato and Green Bean Salad with Balsamic Vinaigrette

March 23, 2014 by

This is a nice side dish that has a very light vinaigrette and mustard flavor.  The recipe makes about 4 servings, but can be easily scaled.  Can be served hot or cold.  Potato and Green Bean Salad with Balsamic Vinaigrette

  • 1 lb red potatoes, cut into 1″ cubes
  • 1 Tbsp butter
  • 1/2 pound fresh green beans, cut into 1″ pieces
  • 1/4 medium sweet onion, coarsely chopped
  • 2 Tbsp fresh basil leaves, chopped about 1/4″ square

Vinaigrette sauce

  • 1 Tbsp Balsamic vinegar
  • 1 clove garlic, minced
  • 1 Tbsp lemon juice
  • 1 dash Worcestershire sauce
  • 2 Tbsp olive oil
  • 1 Tbsp Dijon mustard
  • dash salt
  • dash pepper

Cube unpeeled potatoes and cook for 8 minutes in boiling water and butter.  Add green beans onion and cook for an additional 5 minutes.  Drain.

Make the vinaigrette sauce and chop the basil.

Place drained potatoes and beans back in the pot, add the sauce and basil.  Stir until evenly coated.  Can be served immediately or chilled for cold salad.

Brown Sugar Lil Smokies

March 10, 2014 by

And here is another excellent recipe that I made for Sara’s baby shower.  It is so simple and tastes wonderful and so inexpensive to make.  I had so many compliments on this one, I think it was a hit.  And, once again, I apologize for jacking someone else’s photo.  I like to have my own but there wasn’t time.

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Ingreditents
1 pound bacon
(16 ounce) package little smokie sausages
1 cup brown sugar, or to taste

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
  3. Bake until bacon is crisp and the brown sugar melted.

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