Monday, April 16, 2018

Caramel Frosting

I made chocolate cupcakes yesterday and found an amazing caramel frosting to put in the cupcakes and frost the tops. I also attempted to make caramel lace but ended up with pearl sugar instead that I sprinkled on top.
Ingredients:
1/2 cup salted butter
1 cup brown sugar
1/4 cup milk
2 cups powdered sugar

Directions:
Melt butter in small saucepan.
Add the brown sugar and stir until combined. Bring it to a boil and boil for 2 minutes stirring constantly.
Add the milk and stir. Bring it back to a boil and immediately turn off the heat and take the pan off the burner. Stir until bubbling completely stops and leave pan and caramel to cool.
Once it is cool, transfer it to a mixing bowl and slowly add the powdered sugar, mixing well. Put it in a piping bag or container and decorate your cupcakes or just spread the frosting. Enjoy!

Original source: geniuskitchen.com

Friday, April 13, 2018

Burritos Mexicano

When we were in Wisconsin visiting Kristen last summer, she took us to her favorite Mexican restaurant.  She suggested the Burrito Mexicano.  She said she ordered it the first time she went there and has never ordered anything else there as it was so good.  Loving it so much, she analyzed the taste and went home and tried to make it herself.  After trying several different recipes, she finally found one that tasted similar.  She shared it with me.  It is absolutely delicious and bonus, it is fast and easy!
Burritos Mexicano
2-3 chicken breasts, cut up
1 large green pepper, diced
1 large onion, diced
2 tomatoes, diced
Salt and pepper
In a large skillet, saute the chicken, pepper, and onion in oil.  After vegetables are softened, add tomatoes and cook for another minute.  Add salt and pepper.  Set aside while you make the sauce.

Sauce
1 1/4 lb. white American cheese (Land o Lakes Brand -block) cut into 1 inch cubes (I actually couldn't find this, so I bought a lb package of white American cheese slices)
2/3 cup whole milk
1/2 cup cold water
1 small can diced green chilis
Pickled Jalapeno peppers from a jar, to taste.  I used about 5 of them, chopped
A little bit of Jalapeno pickle juice

In a large microwave-safe bowl, stir together the cheese, milk, and water.  Microwave for about 5 minutes.  Stop the microwave and stir frequently.  It will come together into a runny, delicious sauce.
Remove from the microwave and add the green chilis, jalapenos and juice.  Stir and taste, correcting seasoning as desired.  

1 dozen flour tortillas
Fill each tortilla with about 1/12 of the chicken mixture and a little of the cheese sauce.  Roll up burrito style and put in a 9 x 13 pan.  Pour the remaining sauce over the top, working it down into the burritos.  Bake at 350 until hot and bubbly.
Serve with chopped, fresh tomatoes on top, if desired.






Tuesday, March 27, 2018

Aunt Nedra's Fudge Sauce

My dear Aunt Nedra is an amazing cook. 
My sisters and I with Aunt Nedra (minus Joan)
My sisters and I visited her last fall.  She made a delicious lunch for us, including cream puffs with fudge sauce over the top.  I took a picture of the recipe, but as you can see, the picture didn't include the amounts.  I emailed her and got the amounts.  It is easy and delicious over cream puffs or ice cream.




Fudge Sauce


3 1/2 c. powdered sugar
1/2 lb butter
1/4 c. cocoa
1/8 tsp salt
1/2 c. milk
Put together over medium-high heat and stir till smooth. Bring to a boil. Let it boil for a 
minute Serve. It will go grainy if cooled. To reuse,this sauce, add some milk, reheat and stir.

Saturday, March 24, 2018

Power Muffins

I made these for my kids and they disappeared pretty fast--I've made 2 batches in less than a week. They have fruits and veggies in them as well as whole wheat--healthy and yummy!
Ingredients:
1 cup whole wheat flour (I sifted mine because I grind my own wheat)
1 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1/2 tsp cinnamon
1/2 cup sugar
4 Tbsp butter, softened
2 large eggs
1 tsp vanilla extract
1/2 cup brocolli florets, steamed
1 small zucchini, halved and chopped in 2 inch chunks, steamed with broccoli
1 1/2 medium carrot
1/2 medium Apple
1 medium banana
2 Tbsp apple juice
1/4 cup Applesauce, unsweetened
1/4 cup plain yogurt

Directions:
1. Preheat oven to 350 degrees
2. In a medium sized bowl, mix together flours, baking soda, salt, nutmeg and cinnamon (dry ingredients). Set aside.
3. In a mixer or a large bowl, mix the sugar, eggs, butter and vanilla (wet ingredients). Beat well and set aside. 
4. Shred carrots. If you don't want shreds in your muffin then combine your carrots with the rest of the fruits and veggies in the food processor in the next step.
5. In a food processor or Blend Tec blender mix up steamed broccoli, steamed zucchini, Apple, banana, apple juice, and applesauce. 
6. Combine fruit and veggie purée, carrots (if you want the shreds), and yogurt into the wet ingredient mix and beat until well mixed.
7. Finally, add the dry ingredients to the wet ingredients and stir just until incorporated.
8. Spray muffin pan with cooking spray unless yours does not need it--mine are silicone and do not need it.
9. Scoop the mixture into the holes. Fill each spot about 3/4 full.
10. For mini muffins bake in a 350 degree oven for 13-18 minutes. My oven is hot and only took 13 minutes.
11. For regular size muffins bake in a 375 degree oven for 20-25 minutes.
12. Bake until tops are slightly brown and a toothpick comes out clean or the bounce back when touched lightly. 

The original source for these muffins came from superhealthykids.com.

Wednesday, March 14, 2018

Ham and Ham Sauce

I got this recipe many years ago from my sister who got it from her mother-in-law, who is a wonderful cook- in her 90s and still going strong.  It is our Easter tradition to have this ham and sauce with Funeral potatoes, asparagus, rolls, and strawberry pie for our Easter feast.  We have it for Christmas sometimes, too. 
I

Glazed Ham
Large bone-in ham, spiral cut is good
Glaze:
1/2 cup vinegar
2 cups orange juice
1 cup brown sugar
1 teaspoon dry mustard
1 teaspoon ginger
Mix the glaze ingredients together and pour over the ham.  Bake at 300 for about three hours in a roaster oven or large covered pot(enameled cast iron pot.)  Baste with the glaze while roasting.  Don't turn the heat higher as the glaze may burn!  (Voice of experience!)   Serve with Grandma Stratford's Ham Sauce.

Grandma Stratford's Ham Sauce
Beat 1 egg.  Put it in a 2 quart saucepan.  Add:
5 T. water
5 T. vinegar
1/4 cup sugar
1 T. flour
1 T. dry mustard
pinch of celery seed
1/4 teaspoon each of salt and pepper
Cook on medium heat until thickened.  Cover and cool completely.  
Whip 1/2 cup whipping cream.  Fold it into the above mixture.  Serve with the ham.  


Monday, February 19, 2018

Butternut Squash Mac-n-Cheese

My kids loved this but still don't know they were eating squash instead of cheese.
Ingredients:
  • 1 lb. sea shell noodles, uncooked
  • 3-4 cups cubed butternut squash, peeled and de-seeded
  • 2 tablespoons butter
  • ½ cup vegetable broth
  • ¾ cup milk
  • 1 and ¼ cup cheese, I used medium cheddar
  • Salt and pepper
  • 1 teaspoon paprika
  • Optional: fresh parsley
Directions:
  1. Cook macaroni according to package directions. Drain and set aside.
  2. Heat the butter in a skillet over medium low heat.
  3. Meanwhile, peel the butternut squash and remove the seeds. Cut into large chunks.
  4. Boil the squash until completely tender and then drain. OR if you have a pressure cooker cook on low pressure for 5 minutes with the vegetable broth, using quick release. Then place the squash in the blender with the butter, lots of salt, pepper, broth, paprika, and milk.
  5. Pulse until smooth.
  6. Pour the sauce over the cooked noodles and add the cheese. Stir until melted.
  7. Add more salt and pepper to taste.
  8. Serve with parsley if desired.

Wednesday, February 14, 2018

Snickers Cake

Years ago, my sister in law, Ada, made a Snickers Cake.  It was really good.  At that time, I made a note in this blog as a recipe to post sometime, but I never got the recipe.  So recently I looked for the recipe online.  I found there are many different versions of Snickers Cake on the Internet.  I tried this one.
This cake is very moist.  I think I would reduce the amount of caramel sauce so it's not quite so moist.





Snickers Cake
1 box devils food cake mix, made according to the directions on package
1 can sweetened condensed milk
1 1/2 cups hot caramel sauce (1 jar smuckers or my homemade recipe)
1/2 cup chocolate chips
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla
2 snickers candy bars, chopped
1/3 cup peanuts, chopped
caramel sauce
chocolate sauce

Bake cake in 9 x 13 pan as directed
While baking, mix condensed milk and caramel topping until well bleneded.  When the cake is done and while it is still hot, poke holes in it with a fork or straw.  Pour milk mixture over the cake.  Allow to cool completely.  Sprinkle chocolate chips over the cake.
In a chilled bow, whip together the cream, sugar and vanilla.  Whip on high spead for 1 -2 minutes.  Stir in the chopped snickers.  Spread over the cake.  Sprinklke chopped peanuts on top.  Drizzle caramel and Chocoalte sauce on top.  Chill

Just a pinch recipes

I since have talked to Ada and found that this is not the recipe she used.  She shared with me the one she did use.  So, I guess the experimenting will have to continue!  Tough job, but somebody's got to do it.