Wednesday, September 15, 2010

Homemade Graham Crackers and Over the Moon Pies

I just made up the like?

Homemade Graham Crackers (recipe borrowed from
1/2 cup all-purpose flour
1 3/4 cup whole wheat flour
1/2 cup sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground cinnamon
1/2 cup cold butter, cut in 1/2 inch cubes
2 tbls honey
2 tbls molasses
1/4 cup cold water
1 tsp vanilla
In a food processor combine first 6 ingredients. Add butter and pulse for about 30 seconds until a course meal forms. Add remaining ingredients and pulse until a ball starts to form, about another 30 seconds. Scrape dough onto a sheet of parchment paper and top with another sheet. Roll dough to about 1/8 inch thick. Chill for several hours. (I put in the freezer right before pulling out to work with). Remove and roll out if not 1/8 of an inch already. Cut immediately with a pizza cutter into desired shape. Place on parchment paper, poke holes in the top of each with a toothpick, and bake for appox 15 minutes at 350. They should be slightly browned and firm to the touch. If you prefer, sprinkle with sugar before last 5 minutes of baking.
These are good by themselves, but even better covered in chocolate or made into moon pies. I had trouble keeping them crisp to just eat as crackers.
Over the Moon Pies
Use my recipe for homemade marshmallows posted here: Homemade Marshmallows
Immediately after marshmallows are done whipping in the mixer, spoon desired amount between two grahams and coat with chocolate. I used both the quick melt coating and also made a chocolate glaze to try:

2 - 1 oz blocks of unsweetened semi-sweet chocolate
2 tbs butter
2 tbs boiling water
1 cup sifted powdered sugar

Melt butter and chocolate together, then add boiling water and sugar until smooth. Pour over marshmallow sandwiches. Chill to get glaze to firm up.

I think I prefer the flavor of the milk chocolate coating although the glaze looks prettier. I just couldn't get the milk chocolate as thin as I would've liked, but it had a more traditional moon pie taste.

Note: you will have tons of marshmallow filling left so go ahead and spray a pan and spread remaining in to make traditional marshmallows. You'll be glad you did!

These are worth the effort and SOOO tasty. Kids and adults alike will enjoy them.

Ramen Noodle Slaw

1 pkg chicken flavored Ramen noodles
6 cups shredded cabbage (I used about 5 green, and 1 red)
1 cup grated carrots
1 bunch green onions, chopped
1/2 cup toasted sunflower seeds ( I used a little less)
1/2 cup sliced almonds (also used a little less)
1/2 cup vegetable oil
3 Tbs sugar
3-5 Tbs vinegar (used about 4)
1/2 tsp salt
1/2 tsp black pepper
Remove seasoning packet from noodles and set aside. Crush noodles and combine with next 4 ingredients in a large bowl. Combine seasoning packet with the remaining ingredients and beat with a wire wisk. Pour over cabbage mixture and toss gently to coat. Cover and chill overnight. Tastes best the 2nd day.
This is a great salad for showers...or as a side when guests are coming because you make it ahead of time. I love it. Of course, you can cheat with the pre-cut coleslaw mix, but I think cutting your own is much fresher..and cheaper. Use 1/2 to make this slaw and then the remaining for Texas 2 step slaw...just a suggestion :)
Alternative presentation: Do not mix noodles in, but rather crumble on top of salad before serving for extra crunch.

Thursday, September 9, 2010

Texas Two-step Slaw

Food Friday-a day early

3 cups coleslaw mix (I made my own used green and purple slaw plus grated carrots)
1/4 cup Mexicorn, drained
1 jalapeno, seeded and chopped
2 tbs chopped red onion
1 tablespoon minced fresh cilantro
1/2 cup shredded cheddar cheese
1/2 cup ranch salad dressing (I made homemade-well, used the mix+mayo+milk)
1 1/2 tsp lime juice
1/2 tsp cumin

Combine the first 6 ingredients in a large bowl. Combine dressing, lime juice, and cumin and then pour over slaw. Toss to coat. Chill for a few hours before serving.

I'd say the homemade ranch is the way to go...but in pinch bottled ranch would be just fine. Enjoy!

I'm serving this with my kitchen sink Mexican casserole: corn tortillas, refried beans, Spanish rice, mexicorn and green chilis, enchilada meat sauce (meat, onion, Enchilada seasoning, tomato sauce, water), sour cream and cheese, flour tortillas, more beans and rice, more meat sauce, and more cheese. Sounds like alot, but bound to be tasty!

Friday, August 27, 2010

Cornbread Casserole

This stuff is sooooo good, please try NOW.

1 stick butter, melted
1 container sour cream (80z)
1 small can green chilis (I used Hot and they are not really hot, but these add excellent flavor to the dish)
1 can cream style corn
1 can whole kernal corn (do not drain)
2 eggs (optional, but I have added them every time)
1 box Jiffy corn bread mix
1 Tbs sugar (optional)
1 cup shredded cheddar cheese

Combine all ingredients in a large box except the cheese. Add the corn bread mix last. Pour in a greased 9x13 baking dish. Bake at 350 for approx 30 minutes. Top with the shredded cheese and return to the oven for 5 to 10 more minutes.

Feel free to add drained ground beef and maybe some onion for a one dish meal. I may try taco meat next time I make this. I think I'll layer it in the good does this sound?!

Friday, August 20, 2010

Chocolate pudding dessert

14 graham crackers (approx)
1 pkg chocolate pudding
2 cups milk
1 cup Cool Whip
1 can Cherry pie filling

Combine milk and pudding as directed on package. Blend in cool whip. Place a single layer of graham crackers on the bottom of 9 inch square pan. Place 1/2 pudding mix on crackers. Layer with another layer graham crackers and then the remaining pudding. Add one final layer of graham crakers and then top with pie filling. Refridgerate for several hours before serving.

I doubled for a 9x13 pan.

This is such a great summer dessert. The crackers become cakelike and the tart pie filling is a great compliment to the smooth chocolate pudding mixture. This can also be made with vanilla pudding.

Cake Mix Cookies (Strawberry in this case)

So, I'm thinking about added a new recipe every Friday...Fabulous Food Friday, maybe??? I don't have much willpower on any day of the week, but Friday's are BAD. I tend to bake because I find Friday to be celebratory. Here is today's Fabulous Food Friday post. Don't be surprised if most of FFF's are desserts!

Cake Mix Cookies-in this cake Strawberry White Chocolate Chip

1 box Duncan Hines Strawberry Supreme cake mix
2 large eggs
1/2 cup oil
1 tsp vanilla (optional)...I feel like every cookie deserves vanilla
3/4 cup white chocolate chips

Mix well and roll into balls and place at least 2 inches apart on cookie sheet. Bake in preheated 350 degree oven for 10 - 12 minutes. Be careful not to over cook.

I can't wait to try other combinations - lemon, orange, devil's food, butter. I think cake mixes are great. How about lemon cranberry or chocolate butterscotch. The combinations are endless. Let me know if you have any other fabulous combinations.

Thursday, July 22, 2010

Cream Cheese Braids

Long overdue for posting- I KNOW!
I thought I'd make it up to you with one of my very favorite treats. These are worth the effort, not low calorie, yet divine!

1 cup sour cream
1/2 cup sugar
1 tsp salt
1/2 cup butter, melted
2 pkg dry yeast
1/2 cup warm water
2 eggs, beaten
4 cups flour
cream cheese filling

Heat sour cream over low heat; stir in sugar, salt, and butter; cool to lukewarm.
Sprinkle yeast over 1/2 cup warm water in large mixing bowl, stirring until yeast dissolves.
Add sour cream mixture, eggs, and flour; mix well.
Cover tightly and refrigerate overnight.
Then next day make cream cheese filling.

2- 8 oz cream cheese blocks, softened
3/4 cup sugar
1 egg, beaten
2 tsp vanilla extract

Divide dough into 4 equal parts; roll each out onto well floured surface into 12X8 inch rectangle. Spread 1/4 of the filling on each rectangle. Roll up jelly roll fashion, beginning at the long sides. Pinch edges together and fold ends under slightly. Place rolls seam side down on greased baking sheets.

Slit each roll at 2 inch intervals about 2/3 of the way through dough to resemble a braid. Cover and let rise in a warm place free from drafts until doubled in bulk. (about an hour)
Bake a 375 for 12 to 15 minutes.

2 cups powdered sugar
1/4 cup milk
2 tsp vanilla

Combine and spread on rolls while still warm.

Wednesday, February 24, 2010

Rolo Turtles + Bonus idea Cheesecake stuffed choc. dipped strawberries

This recipe is for the pecan topped candies on the right.

1 bag Rolos
1 bag butter flavor pretzels (Snyders Butter Snaps)
1 bag whole pecans
(you won't used all the pretzels or pecans)

Toast your whole pecans at 350 for a few minutes..they will start to brown, so just watch them. Spread the pretzels on a cookie sheet and top each with a Rolo. Put in oven at 350 for about 3 minutes, no longer or you'll have a chocolate mess. Remove from oven and press a pecan half onto each.

These are so hard to stop eating once you start. The perfect combination..sweet, salty, buttery..mmm.
Bonus recipe:
Cheesecake stuffed chocolate covered strawberries
Top and hollow out larger strawberries with a melon baller. Stuff with no bake cheesecake. I combined 1 blk cream cheese, 1/3 cup sugar, 1/2 cup whipping cream(whipped), and 1/3 cup sour cream, and 1 tsp vanilla. Pipe the filling into the strawberries and then dip them into 16 oz melted chocolate combined with 1 to 2 tbs shortening.

Sherri's Pork Chalupas (Slow cooked pork roast and beans)

Megan Belew made this for us on a visit. It is sooo good I had to have the recipe. I hope she doesn't mind that I shared..I don't know who Sherri is, but I certainly thank her for this too.

2 lb pork roast
1 lb uncooked pinto beans
2 cloves garlic
1 med onion, chopped
1 tbs tabasco
1 tbs picante
2 tbs chili powder
1 tbs cumin
2 1/2 cups tomotoes ( I used a can regular diced and 3/4 can Rotel)

Place roast in slow cooker and cover with water. Add remaining ingredients and cook on low for 8 hours, or until pork pulls apart and beans are tender.

Serve over Fritos with cheese, sour cream, avacados, lettuce...or whatever else you'd like.

Jalapeno Cornbread

This is Mom's recipe and SOOOO good, I know I say that about everything but you really need to make this. It is almost more like a casserole than traditional cornbread.

1 cup cornmeal
1/2 tsp baking soda
3/4 tsp salt
1 cup buttermilk
2 eggs, beaten in separate bowl
1 med onion chopped
2 1/2 cup canned cream corn
cheddar cheese (about a cup)
butter....several pats?
chopped pickled jalapenos

Mix first seven ingredients well. Pour 1/2 of batter in an 8x8 greased baking dish. Layer pats of butter, jalepenos and cheese. I just covered with small pats of butter and sprinkled the jalapenos so there would be some in pretty much every bite, and then covered with cheese layer. Pour remaining batter on top. Bake at 350 for 45 minutes, or until golden brown. It may take a few more minutes.

Wednesday, February 10, 2010

Tater Tot Casserole - my way (the best way-ha)

I took several recipes and made my own new favorite comfort food. Please-do try!

1 bag frozen tater tots (you won't use the whole thing)
1 can cream mushroom soup
1/2 cup sour cream
1 container fresh mushrooms (8 oz, maybe??)
1 small onion, diced
1 clove garlic, diced
1 lb ground beef
1 tbs worchestershire -optional
3/4 cup Velveeta
3/4 cup cheddar cheese
Salt and pepper to taste

Brown ground beef and add chopped onion, mushroom, and garlic and Worchestershire. Cook over medium heat until onions are soft. Drain. Put meat in bottom of baking dish. Combine soup and sour cream. Spread over meat mixture. Top with grated Velveeta and then grated cheddar. Finally, top with a layer of tater tots. Bake at 400 for 45 minutes. YUMMMMMMMMY!