Celebrating St. Patrick's Day

We celebrated our St. Patrick's Day a bit early this year.  A family get together on Sunday was a great way to share my love of the traditional holiday meal of Corned Beef & Cabbage.  Below you will find my recipe for Corned Beef, which is something that is made year round in our home.  And, a new recipe that I developed this year, for a green punch.


Corned Beef with Potatoes & Cabbage
4 lbs Corned Beef Brisket
8-10 C Water*
Seasoning packet  (packaged seperately from the corned beef)
6 Beef Bouillion Cubes
4 Whole Cloves
2 Tbsp. Worchestershire Sauce
8-10 Medium Potatoes, cut in half  (Reds, & Golden Yukons work best)
1 Lg Head of Green Cabbage, cut into 8th's

In large pot, place brisket in bottom, & cover with at least 8 C water.  Bring the water up to a boil, skim the surface removing any foam.  Add in seasoning packet, bouillion cubes, cloves, & worchestershire.  Turn heat to medium, cover with a lid, & let simmer 2 - 2 1/2 hours. 
Add in potatoes, cover with lid, & let boil 20 minutes, check for doneness. Continue to boil if potatoes are still under cooked, but don't exceed 30 minutes. 
Remove potatoes & corned beef from pot, & place on a platter, keeping everything warm in a 200 degree oven. 
Add cabbage wedges to boiled water, cover with lid, & let cook 5-8 minutes. 
Slice brisket against the grain & serve everything piping hot!

*If your cooking corned beef that is over 4 lbs, use more water when boiling*



Green Punch
2, 2 Liters Sprite, or 7up (Diet also works well)
4 Cans Frozen Limeade
1 Liter Mountain Dew
5-6 Drops Green Food Dye
Lime Slices

Combine sprite, limeade, mt. dew, & green food dye in a large pot.  Keep chilled.  When ready to serve, pour into glasses with some ice & a couple of lime slices.

Our platter of Corned beef, potatoes, & cabbage.   And a nice big glass of green punch!

Warm Lava Cakes

I like making one special dessert a week, this doesn't always happen, but I like having something to indulge in throughout the week, & helps me look forward to the weekend when I can make a new sweet recipe! 

I love making these when I need a chocolately fix.  Due to the massive amount of eggs the recipe calls for, you can half the recipe and still make quite a few cakes.  I like to serve these with a scoop of Vanilla Ice Cream, but there equally as tasty with a scoop of Caramel Ice Cream!

You can find my recipe for Lava Cakes, HERE. 

Lovely Sugar Cookies

Mom & Dad,
     I am thinking of you today & how you always made Valentine's Day special for us when we were growing up.  Childhood memories & mom's Sugar Cookie Recipe were the inspiration for today's post.
With most of my recipes, I eventually modify them somewhat, but with this one, it has remained unchanged.  I cheat when it comes to "rolling out" the dough, see below. 

Mom's Sugar Cookies
1 C Shortening
1 1/2 C Granular Sugar
2 Eggs
2 Tbsp. Milk
1 Tbsp. Vanilla Extract
2 1/2 C All Purpose Flour
1/2 tsp. Baking Powder

Cream shortening & sugar together.  Add in eggs, milk, & vanilla, stirring well between each addition.  In a medium bowl combine flour & powder, then add into shortening mixture.  Stir well to combine.  Wrap up, in log shape, & chill overnight for best flavor.

When ready to bake, slice into uniform pieces, & round out the sides.  I use a creme brulee dish bottom dipped in flour to push them into evenly round shapes.  You could use a glass or even a measuring cup to do this.

Bake at 425 Degrees for 5-9 minutes.
Once in the oven to bake, I take a flexible cutting board & place it under the cooling rack (to collect crumbs, keep down on the mess).  This batch took 8 minutes to bake, you can see how they look on the tops & bottom. 

Let cool completely before icing.

Icing
1 C Powdered Sugar
4+ Tbsp. Milk
Combine ingredients, add more milk if too dry.  I prefer my icing on the thick side so that it doesn't run. 

Around the house

So, what have I been up to, you ask?!?

Making ribbon heart streamers for my dining room chandelier.  My inspiration for this decoration can be found HERE. 

I also made a batch of Valentine's Day themed sugar cookies, the recipe will be posted tomorrow, 2-14!

Making more homemade butter, yummy!  You can find my tutorial/recipe HERE.
 

Cheesy Polenta with Tomato Chile Sauce

Yummy! Yummy! Yummy!

While attending Culinary School, I purchased a lot of cook books which most of them I have gotten rid of due to lack of interest.  During the school year, there were intensive weekend courses that I would attend, they would last 4 weeks, at 6 hrs each Saturday, & would encompass the same work load as a full semester course.  One of my favorites was a Healthy Cooking class aimed at tasty dishes that were healthier than their traditional recipes.

My favorite recipe in the book was a dish that included beef tenderloin set atop cheesy polenta, & garnished with chile sauce.  I modified the recipe a bit to use some leftover pulled pork & tamed the heat of the sauce by omitting the cayenne powder. 


Polenta
4 C Chicken broth or stock
6 oz. Yellow Cornmeal
1/4 C Grated Parmesan (I used a blend of parmesan & cheddar) + more for garnish
2 tsp. Salt

Heat broth/stock to a simmer in medium saucepan.  Gradually pour cornmeal into broth, while stirring constantly to avoid clumps.  Cook over low heat, stirring nearly constantly, with a wooden spoon, until the polenta pulls away from the sides of the pan, approx. 25 minutes. 

Remove from heat, stir in cheese & salt.

Brush sides & bottom of 9x9 pan with water & add polenta to pan.  Spread evenly, cool, & cover with plastic until ready to serve. 

The first picture shows the cornmeal just added to the chicken broth/stock.  The next picture shows the finished product after it has cooked 25 minutes & all of the liquid is absorbed.

The Polenta is spread in a 9x9 pan.  You can use a 9x13 pan for smaller slices of polenta. 

Tomato Chile Sauce
2 Tbsp. Oil
2 Tbsp. Onion - chopped fine
3 oz. Tomato Paste (half of a small can)
2 tsp. Garlic - minced fine
2 Tbsp. Brown Sugar
2 tsp. White wine vinegar
1 Tbsp. Chile Powder
1 C Chicken broth or stock
3/4 C Beef broth or stock

Heat oil in a small pan over medium, add in the onion & saute until translucent.  Add in tomato paste & cook until rusty colored (don't burn!).  Add in the garlic, brown sugar, vinegar, chile powder, & chicken broth/stock. 

Bring sauce to a simmer, let cook 20 minutes, don't forget to stir!  Once thickened, add in beef broth/stock & let simmer an additional 10 minutes.  At this point, you can puree the sauce if desired. 


For Color:
1/2 Red Pepper - sliced thin
1/2 C Zucchini - sliced thin
1/2 C Yellow Squash - sliced thin
1 tsp. Salt

Saute pepper, zucchini, & squash in a small amount of oil until cooked through, sprinkle salt to finish.  *This was omitted in this preparation of the recipe due to not having any of these items, they are a great color addition to the dish and complement the flavors.*


To assemble I cut rounds of Polenta, use a large cookie cutter, top with a small amount of additional parmesan & cheddar mix, set under low broiler just until cheese melts (you could also melt in microwave in 15-20 seconds).  Place a small amount of tomato chile sauce on the plate, top with the cheesy polenta, add on the shredded pork (or Beef Tenderloin), sauteed veggies, & garnish the top with more tomato chile sauce.   

Banana Split Cake

The title says it all!

Banana Split Cake
2 1/2 C Graham Cracker Crumbs
1/2 C Granular Sugar
2/3 C Margarine or butter - melted
16 oz. Cream Cheese - softened
2 C Powdered Sugar
2 Medium cans crushed pineapple - drained  (you can use this juice for the Mountain Dew Salad!)
6 Medium/Large Bananas - cut into 1/2 in. thick slices
1 Lg. Tub of Cool Whip
Chocolate Syrup
Maraschino Cherries

Combine graham cracker crumbs, granular sugar, & margarine/butter press into bottom of 9 x 13 pan.  Bake 375 degrees for 5 minutes, let cool completely.

In medium bowl combine cream cheese, powdered sugar & mix until smooth.  Spread evenly over cooled crust.  Layer pineapple over cream cheese & top that with the banana slices.  Completely cover banana slices with cool whip. 

Let chill til ready to serve.  Garnish top with chocolate syrup & maraschino cherries before cutting.

Another weekend

My...I really have no idea where the time has gone!  I still haven't fully recovered from the rush of the holidays and this is the first time I've sat down to the computer in over a week. 

Our little Winston's eye finally healed and all is well with our spunky little boy.  I am still administering his eye drops once a day, down from his 4x a day perscription from the vet.  We will probably continue the drops for another week just to make sure.

Here are some recipes that I'll be making over our extended weekend, we have Monday off due to Martin Luther King Day. 

Surprise Pancakes
     Heat oven to 450 Degrees.  Put 1/4 C butter in a 9 x 13 pan, place in middle rack in oven to heat up.  Meanwhile in a blender combine:
1 C All Purpose Flour
1 C Milk
1 tsp. Salt
4 Eggs
1 tsp. Vanilla extract

Combine for 1 minute until well blended.  Open oven door & pour batter into pan (don't remove pan from oven).  Do Not Stir!  Bake in oven 15 minutes.  No Peeking!  Cut into wedges & serve with butter & syrup (or fruit & whipped cream). 



Mountain Dew Salad
4 C Boiling water
2 C Cold Mountain Dew
1 C Pineapple Juice
2, 6 oz. packages Lemon Jello
2 cans Lemon pie filling
2 C Cool whip or whipped cream

Dissolve jello in boiling water.  Stir in Mountain Dew & pineapple juice.  Refrigerate until thick but not set.  Once thickened, add pie filling & cool whip to jello mix.  Pour into 9 x 13 pan & refrigerate until set.  When ready to serve, garnish with more cool whip.


I've been slowly working on some recipes to see how freezable/reheatable they are.  I am hoping to tackle some meals in advance by doubling or tripling the recipes & freezing them for future meals.  I'm excited to share those recipes once I get the kinks worked out. 

My next test recipe involves a breakfast casserole comprised of cubed potatoes, sausage, scrambled eggs, & cheddar cheese.  I have never frozen scrambled eggs before so we'll see how it goes!

P.S.  Winnie says Hi!

Waldorf Salad

New Year, New Recipe...Enjoy!

~Waldorf Salad~
3 - 4 Medium Apples - core, chop in 1/2 inch pieces
1 1/2 - 2 Tbsp. Lime Juice
1/3 C Walnuts - rough chop
1/2 C Celery - rough chop
1/3 C Raisins or Craisins (optional)
3/4 C Cool Whip
1/3 C Mayonnaise

Take prepared apples, drizzle lime juice over top & toss lightly to coat, use more lime juice if needed to coat all pieces.  Add in walnuts, celery, & raisins/craisins.  Combine cool whip & mayonnaise in a medium bowl, mix until well blended.  Pour over apple mixture, & fold in.  Serve chilled.

*I find that if it seems there is more dressing than filling, I just chop up & add in another apple to compensate.*  You could also try a blend of apples & pears!!

Holiday Baking; Almond cookies

These aren't really a holiday type cookie, but this is the only time of year that I seem to bake them. 

Almond Cookies
Cream Together;
    1 C Butter - softened
    1 C Granular Sugar
Then add, mixing after each addition;
    2 Egg yolks
    1 C Almonds - ground fine
    1 tsp. Almond Extract
    2 1/2 C All Purpose Flour

Dust hands with more flour, & roll dough into 1 inch balls.  Place on ungreased cookie sheets, use the bottom of a round glass to flatten balls (dip bottom of glass in flour so dough doesn't stick). 

Bake 350 Degrees, 9-15 minutes. 


Icing
    2 tsp. Instant tea (not flavored)
    1/4 C Butter - softened
    1 1/4 C Powdered Sugar
    2 Tbsp. Milk

Cream together butter & tea.  Add in powdered sugar & milk, stir until smooth.  Ice tops of cooled cookies. 

*If you want to be fancy, decorate the iced tops with a slivered almond or two.

Holiday Baking; Mexican wedding cookies

This is an adaptation of my mothers recipe.  I also call them sand dollars.

Mexican wedding cookies
1/2 C Butter* - softened  (no substitutes)
1/4 C Powdered Sugar
1 tsp. Vanilla extract
Pinch of salt
3/4 C + 2 Tbsp. All Purpose Flour
1/2 C Walnuts - chop fine

Combine softened butter, sugar, & vanilla. Add in salt & 3/4 C flour.  If dough is too wet, add in remaining flour.  Add in walnuts, the smaller the pieces the better.  Let chill 1 hour. 

Roll dough into small balls & place on ungreased cookie sheets. Bake 350 degrees, 12-14 min., or until the tops are firm and the bottoms are golden. 

Take warm cookies & roll in more powdered sugar.  This works well in a ziploc bag, or in a large bowl. 

*If you use salted butter, just omit the pinch of salt.*

Holiday Baking; Applesauce cookies

Woohoo, I'm starting off my holiday baking with one of my grandmothers recipes! 

Applesauce Cookies
1 C Shortening
2 C Packed brown sugar
2 eggs
1/2 C Coffee - cold
3 1/2 C Flour - sifted
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. EACH; Cinnamon, Cloves, & Nutmeg
2 C Applesauce - well drained
1 C Raisins or Chocolate chips
1/2 C Walnuts - chopped (optional)

Combine shortening, sugar, & eggs.  Add in coffee, & whisk until it starts to pull together.  Stir in sifted flour, soda, salt, & spices.  Stir well.  Add in applesauce (I used my homemade apple butter), raisins/chips, & nuts, stirring between each addition.   Cover & let chill 1 hour. 
Heat oven to 400 degrees, bake on ungreased cookie sheets 8-12 minutes.  

To warm you up

Here's some tasty warm drink recipes, enjoy!

Hot Cocoa
2 C Powdered Sugar
1 C Hershey's Dark Cocoa powder
2 1/2 C Powdered Milk
2 C Powdered Creamer (flavored works best but plain is ok)
1 tsp. Salt

Stir ingredients together, store in an air-tight container.  Mix 1/3 C cocoa mix with 2/3 C hot water or a 50/50 ratio for a richer taste.

Have you tried Mexican Hot Chocolate?  Check out my recipe HERE!


Hot Buttered Rum
1 Lb Unsalted Butter (softened)
1 1/2 C Powdered Sugar
1 1/2 C Brown Sugar
1 Tbsp. Nutmeg - ground
1 Tbsp. Cinnamon - ground
1 Tbsp. Cloves - ground
1 Quart Vanilla Ice Cream (softened)

In large bowl cream together butter & sugars.  Add in spices & ice cream, & mix until combined.  Freeze until set.  When ready to serve; 1 scoop buttered mix (approx. 1/4 C), 2 tsp. rum, & 1 C hot water or hot apple cider or hot coffee.  Stir until melted.

Apple Pie filling

Apples were on sale again & I picked up a 5 Lb bag of Fuji apples for $3.99.  
Over at One Acre Homestead was a recipe posted for Apple Pie filling in a jar, perfect!  I altered the recipe as I figured I would have enough apples for half a recipe.  I increased the sugar, water, cinnamon, nutmeg & added cloves (the recipe did not call for), & increased the canning time from 20-30 minutes.  Below, you will find a posting for a full recipe, so don't be confused when you see the pictures  :-) 

Apple Pie filling                  (7 Quarts)
10 Lbs Apples - peeled, cored, & cut into slices
5 1/2 C Granular Sugar (1/2 C less if the apples are sweet)
12 C Water - COLD
1 1/3 C Cornstarch
1 Tbsp. Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Cloves
3 Tbsp. Lemon juice
 
In large sauce pot combine cold water, corn starch, sugar, cinnamon, nutmeg, & cloves. Stir well to combine & break up any clumps.  Bring to a strong boil, constantly stirring, until thickened (5-8 min).  Remove from heat, & add in lemon juice.

Fill clean & sanitized quart jars with apples.

Pour sauce over apples, use a knife or skewer stick to get rid of any air bubbles, fill jars leaving a 1/2 in. headspace.  Wipe rims clean before placing lids on top.  Water bath can them for 30 minutes. 

All the apples floated to the top after being canned.  I think these will be great with ice cream, & I am planning on using the small jar for crepes; fill them with the apple slices and drizzle some of the sauce over the top, yummy!

Harvest Apple Muffins

I made some homemade apple butter last weekend and had some leftover, so besides using it on toast I was pondering what other great ways it could be used.  A while back, I purchased a large box of muffin mix at costco, you add in the flavorings you want, as well as some water and your good to go.  So my plan was to try adding the apple butter to the muffins for a fall inspired muffin.  With a quick dig around the pantry and my spice & baking cabinet, this is what I came up with.

Harvest Apple Muffins
3 C Dry muffin mix
1 C Water
1/2 C Apple Butter
1/4 C Pecan pieces
2 tsp. Vanilla Extract
1 tsp. Cinnamon - ground
1/2 C Brown Sugar
1/4 C Butter- softened
1 tsp. Cinnamon - ground

Combine muffin mix & water, add in apple butter, pecans, vanilla, & first cinnamon amount.  Stir until well combined but don't overmix.  Spoon mix into prepared muffin tins.  In a small bowl combine brown sugar, softened butter & second cinnamon amount.  Mix until it resembles coarse crumbs, spoon over muffin mix.  
Bake 350, 12-18 minutes.  To test for doneness, lightly touch tops, if it springs back then it is ready.

I prefer to break up the pecan pieces in my hand, & I left the apple butter on the chunky side cause I like to see what I am eating, sorry I just get weird with food sometimes!

The topping added to the muffins before they are baked, & then what they look like after.  For a healthy twist, you can add in some quick oats to the brown sugar streusel topping before they are baked. 

Heavenly Apple Butter

Apples are on sale for .88c a lb. through Wednesday at Carr's grocery, & I thought I'd take advantage of the great price to try my hand at making homemade Apple Butter.  This is my modified version of an apple butter recipe, the original does not call for apple cider mix or apple pie spice. 

Apple Butter
4 Lbs Apples
1 1/2 C Water 
1 Packet Apple Cider mix
2 3/4 C Granular Sugar
1/2 tsp. Cinnamon - ground
1/2 tsp. Apple Pie Spice (if you don't have, just use more cinnamon)
1/4 tsp. Cloves - ground

Peel, core & large dice the apples & place them in a large pot with water & apple cider mix.  Bring up to a boil, stir and let cook 30 minutes or until soft.  Puree apples & water in small batches, into uniform size but do not liquify.  Place puree mix in large pot, add in sugar & spices.  Bring up to a good boil, reduce heat to medium, continue to boil, & stir until it thickens.  To test for doneness, take a chilled plate, put a small amount of mixture on plate & if it holds its shape it is ready to can.  If it seperates, and a ring of liquid forms around the solid, it is not ready yet and continue to cook!  Once done cooking, ladle into hot sanitized jars and water bath can them for 10 minutes. 

Here's the spices for my apple butter & the next picture is of the apples getting all soft and smooshy before I can puree them. 

Now they are pureed and the spices added in, the whole house smells great!   And the final product, I had some leftover that wouldn't fit in the canning jars so we each had a slice of homemade bread with homemade apple butter, yummy!

This recipe made 6, 1/2 pint jars with a little leftover.