Monday, January 21, 2019

Mexican Cornbread

2 pkg Jiffy Corn Muffin Mix
3 eggs
3/4 cup buttermilk
1/2 cup sour cream
1 small can green chilies
1/4 cup melted butter

Combine all ingredients well.
Pour into lightly greased 9x13 pan
Bake 25 minutes @ 400 degrees

Tuesday, January 15, 2019

Potato Soup (Slow Cooker)

SLOW COOKER POTATO SOUP

This Slow Cooker Potato Soup recipe is thick and creamy (without using heavy cream), wonderfully flavorful, and made extra easy in the slow cooker!

INGREDIENTS:

  • 6 slices cooked bacon*, diced
  • 3-4 cups good-quality chicken or vegetable stock
  • 2 pounds Yukon gold potatoes**, peeled (if desired) and diced
  • 1 medium white or yellow onion, peeled and diced
  • 4 tablespoons bacon grease* (or butter)
  • 1/3 cup all-purpose flour
  • 1 (12-ounce) can 2% evaporated milk
  • 1 cup shredded reduced-fat sharp cheddar cheese
  • 1/2 cup plain low-fat Greek yogurt or low-fat sour cream
  • 1 teaspoon Kosher salt, or more to taste
  • 1/2 teaspoon freshly-cracked black pepper
  • optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream

DIRECTIONS:

  1. Add bacon, 3 cups chicken stock, potatoes and onion to the bowl of a large slow cooker, and stir to combine.  Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are completely tender and cooked through.
  2. Once the soup has slow cooked and is about ready to serve, cook the butter in a small saucepan on the stove over medium-high heat until it has melted.  Whisk in the flour until it is completely combined, and then cook for 1 minute, stirring occasionally.  Gradually add in the evaporated milk while whisking it together with the flour mixture, and continue whisking until the mixture is completely smooth.  Let the mixture continue cooking until it reaches a simmer, stirring occasionally, and then it should get really thick.
  3. Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined.  Add in the cheddar cheese, Greek yogurt (or sour cream), salt and pepper, and stir until combined.  If you would like the soup to be even thicker, you can use a potato masher or a large spoon to mash about half of the potatoes (while the soup is still in the slow cooker) to thicken the soup up.  If you would like the soup to be thinner, add in an extra 1-2 cups of warmed chicken or vegetable stock.  Stir to combine, then taste and add more salt and pepper if needed.
  4. Serve warm, garnished with desired toppings.  Or transfer to a sealed container and refrigerate for up to 3 days.  (This recipe will not freeze well.)
*You can either fry the bacon, cook it in the microwave, or buy pre-cooked bacon.  If frying or microwaving, I recommend dicing the bacon before cooking it.  And if you are frying it, I highly recommend saving the bacon grease for later and then using it to make your roux (instead of butter).
**I highly recommend using Yukon gold potatoes, which have the perfect texture and buttery taste for this soup.  But Russet potatoes or red potatoes would also work just fine in this recipe.
***If you would like to make this recipe vegetarian, use vegetable stock, omit the bacon, and I would recommend adding in 2-3 teaspoons of Old Bay seasoning for extra flavor.

Sunday, December 9, 2018

Christmas Sugar Cookies

CHRISTMAS SUGAR COOKIES (CUT OUT COOKIES)

Christmas sugar cookies (also known as cut out cookies) are a family tradition. This simple recipe for the perfect dough stays put (doesn't spread) and tastes amazing! A sweet cookie that is slightly crispy on the edges and soft and chewy throughout with the fabulous flavors of vanilla and almond. Add the Icing Recipe Best Tasting Sugar Cookie Icing.

INGREDIENTS

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract
  • 3-4 cups all purpose flour
  • 1/2 teaspoon salt
  • Best Ever Sugar Cookie Icing
  • Pearl Sugar Balls (dragees)

INSTRUCTIONS

  1. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar, on medium speed until light and fluffy (about 3 minutes).
  2. Add the eggs, vanilla and almond.  Beat until combined. Add the salt and 3 cups of flour; beat until you have a smooth dough. If the dough is sticky (meaning when you touch it and pull your fingers away the dough sticks to you), add more flour a tablespoon at a time until it comes together. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.
  3. Preheat oven to 375°F. Line two baking sheets with parchment paper or silpat mats.
  4. Remove half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch. (Keep turning the dough as you roll, making sure the dough does not stick to the counter.)  Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheet.
  5. Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking. Note: If you are not going to frost the baked cookies, you can sprinkle the unbaked cookies with sparkling sugar at this point.
  6. Bake the cookies for about 9-11 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to finish cooling. Decorate the cookies with Best Ever Sugar Cookie Icing if desired. Be sure to let the icing dry completely before storing. (This may take several hours or overnight.)

Best Tasting Sugar Cookie Icing

COOKIE ICING

Best Tasting Sugar Cookie Icing - 4 ingredients and 5 minutes! People have been begging for this frosting recipe for years. Now you have it!

INGREDIENTS

  • 1 recipe Christmas sugar cookies (cut out cookies)
  • 6 cups powdered sugar
  • ¼-½ cup whole milk
  • ¼ cup light corn syrup
  • 2 teaspoons almond extract
  • gel food coloring (in desired colors)

INSTRUCTIONS

  1. In the bowl of a stand mixer (or using an electric mixer) combine sugar and ¼ cup milk.  Mix until smooth.  Add milk as need to create a smooth mixture, one tablespoon at a time.  Add corn syrup and almond extract.
  2. To decorate cookies, your outline icing should be the consistency of toothpaste, your flood icing should be the consistency of corn syrup.
  3. Add food coloring one drop at a time until desired color is reached.  Pour into bottles, decorator bags or a cup.  Keep unused icing sealed until ready to use.

DONNA'S NOTES

  1. The icing will dry hard. It can take up to overnight before I would recommend stacking them. I store mine on cookie sheets tented with foil to keep the cookie bottoms from drying out while they are drying.
  2. You absolutely can substitute vanilla extract (or any other extract). Keep in mind, it will give your icing a slightly off white hue but if you are coloring it anyway it won't matter.
  3. This icing will keep for several weeks on the countertop, in a sealed container. I actually keep mine much longer than that.

Saturday, November 17, 2018

Slow Cooker Sweet Potato Casserole

Ingredients

2 (29 ounces each) canned sweet potatoes
1/4 cup butter softened
2 tablespoons of white sugar
Pinch of salt
2 and 1/2 tablespoons of brown sugar
1 tablespoon orange juice
2 large eggs
1 to 2 tablespoons of vanilla extract
1/2 cup whole milk

Topping

3/4 cup pecan chips
2/3 cup of brown sugar lightly packed
1/4 cup of white flour
1 teaspoon of vanilla extract
1/4 cup of melted butter

Serves 10  Cook 3 hours in 6 quart slow cooker.
Spray slow cooker with a nonstick spray.  Drain the sweet potatoes, add butter. white sugar, salt, brown sugar, and orange juice in the slow cooker.  In a small bowl, lightly beat the eggs, add vanilla, and milk and pour into the slow cooker.  Beat all until smooth.  Smooth top with a spatula.  In a small bowl, stir together all topping ingredients and spread evenly on top of sweet potatoes.  Cover the crockpot and cook on high for 2 and 1/2 hours to 4 hours depending on how hot your slow cooker cooks.

Monday, November 12, 2018

Caramel Apple Mimosas

INGREDIENTS
2 tbsp. 
caramel
2 tbsp. 
cinnamon sugar
1 c. 
apple cider
8 oz. 
caramel vodka
750-ml bottle bubbly
Apple slices, for garnish

DIRECTIONS
  1. Pour caramel into a small dish. Pour cinnamon sugar into another small dish. Dip champagne flutes into caramel to rim glass, then dip in cinnamon sugar until coated.
  2. Pour 1/4 cup apple cider and 2 ounces caramel vodka into each flute and top with bubbly.
  3. Garnish with an apple slice before serving.

Harvest Mimosas

INGREDIENTS
2 tbsp. 
sugar
1 tsp. 
cinnamon
(32-oz) container cranberry juice
1/2 gal. 
apple cider
bottle prosecco
apple, 1/2 diced and 1/2 sliced into half moons, for garnish
package whole cranberries

DIRECTIONS
  1. Combine sugar and cinnamon on a shallow plate. Dip the rim of each glass in water, then dip into the cinnamon-brown sugar mixture, coating the edge of each glass.
  2. Fill each Champagne flute 1/4 of the way up with cranberry juice. Fill halfway up with apple cider. Top with Prosecco and a few cranberries and diced apple pieces.
  3. Garnish with an apple slice.