Tag Archives: Recipe

Chicken-Salad Stuffed Tomatoes and Peppers

13 Apr

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INGREDIENTS:

  • 1 Medium Green Pepper
  • 1 small Carton of Cherry Tomatoes (about 15-20)
  • Approximately 10 oz of Canned Chicken Breast.
  • 2 Sticks of Celery
  • 4-5 TBSP of Mayonnaise (to Personal taste)
  • 3-4 Pieces of Bacon
  • 2 oz of Colby Cheese
  • 1 TSP of Liquid Smoke
  • 1 TSP of Dijon Mustard
  • 1 Egg
  • 1/8 TSP Ground Pepper

DIRECTIONS

  • Remember that everything has to fit inside a small Cherry Tomato, so everything needs to be finely cut. 
  • Cook the Bacon. (I use a strong microwave, put them in for about 4-5 minutes.). Put the bacon in the fridge to get cold.
  • Hard Boil the Egg.  Take off and cool in cold water.  Put in fridge to get cold.
  • Take out the Chicken Breast and cut until very finely sliced/shredded. Put in a Small Bowl.
  • Very finely  slice the Celery (about 1/8 – 1/4 of an inch for each piece.) You should have about 1/3 Cups total. Add to Bowl
  •  Add the Mayonnaise. If you want it more liquidy, add more Mayonnaise. Less will set up better though. You can always add more at the end if you desire.
  • Shred the Cheese and add it to the Bowl. Add Mustard, Liquid Smoke, and Ground Pepper. Finely slice the eggs, both whites and yolk. Add. Crumble the bacon. Add.
  • Mix together. Put in the Refrigerator for 1+ hour to allow flavor to spread out. 
  • Cut the Green Pepper into large Bite Sized pieces. Using a paring knife and spoon, carefully scoop the insides out of the Tomatoes. Add the Chicken Salad to the Green Peppers and Tomatoes.
  • SERVE AND ENJOY!

Classic Deviled Eggs

11 Jan

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INGREDIENTS:

  • 6 Eggs (White Eggs work best)
  • 2 TBSP of Mayonnaise
  • 1 TBSP of Dijon Mustard
  • 1 TBSP of Pickled Relish 
  • Ground Pepper to Taste
  • Pinch of Paprika (For Decoration Purposes Only)

DIRECTIONS

  • Hard Boil the Eggs. Put them in a pan with warm water on medium-high heat. Cook until boiling, then another 15-20 minutes. Take off and cool in cold water.  
  • Peel and cut the eggs in half the long ways.
  • Carefully pop out the yolk and put it in a bowl. Rinse off the egg whites.
  • In the bowl with yolk, use a fork to crush the yolk until all big chunks are smashed out.
  • Add Mayonnaise, Mustard, Pickled Relish, and Pepper.
  • DO NOT ADD Salt – the Mayonnaise and Yolk are salty enough without needing extra salt. In fact, some people use Ranch Dressing as an alternative to the Mayonnaise.  
  • Sprinkle the Paprika over the top.
  • ENJOY!

Nicely Moist Texas Sheet Cake

22 Nov

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INGREDIENTS:

CAKE

  • 2 Cups of White Sugar
  • 2 Cups of All-Purpose Flour
  • 1 Cup (2 Sticks) of Real Butter (Not Margarine)
  • 1 Cup of Water
  • 3 TBSP of Cocoa
  • ½ Cup of Buttermilk
  • 2 Eggs
  • 1 TSP of Baking Soda
  • 2 TSP of Vanilla
  • 1 TSP of Cinnamon

ICING

  • 3 TBSP of Cocoa
  • ½ Cup (1 Stick) of Real Butter
  • 6 TBSP of Buttermilk
  • 1 Box (1 LB) of Powdered Sugar
  • ½ Cup of Chopped Pecans (Optional)

Continue reading

Potato Salad with Bacon and Peas

20 Oct

(Difficulty: Middle)

INGREDIENTS:

  • 3lb of Red-Skinned Potatos 
  • 1 & 1/4 Cup of Mayonnaise
  • 2-3 TBSP of Dijon Mustard
  • 5 Eggs 
  • 1/2 a Medium Onion
  • 1 Can of Small Peas
  • 1/4 – 1/2 TSP of Ground Pepper
  • 1 package of Bacon (about 9-10 slices)

DIRECTIONS

  • In a large sauce pan, put the Potatoes on until they boil. Cook until you can easily slice then. Stop. Do not cook them so long they smoosh (You don’t want them soft enough to make mashed potatoes. Still a little crunchy.)
  • Take the potatoes off and put them in a covered pan. Stick in the refrigerator until cold. If you want, you can cook them the day before and leave them in the fridge overnight. 
  • Cook the Bacon. (I use a strong microwave, put them in for about 4-5 minutes.). Put the bacon in the fridge to get cold.
  • Hard Boil the Eggs. Put them in a pan with warm water on medium-high heat. Cook until boiling, then another 15-20 minutes. Take off and cool in cold water.  
  • Peel and slice the eggs finely. 
  • Slice the Onion finely (Mince).
  • In a large bowl, add the Mayonnaise, Mustard, Eggs, Onion, Peas, Pepper, Cold Bacon (crumbled).
  • Mix together. Put in the Refrigerator for 1 hour to allow spice to spread out. 
  • ENJOY!

Tasty Recipes ~ South African Melktert

15 Jul

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BACKGROUND

I’m going International!

Last week, I shared a list of South African dishes that I’ve been interested in trying, and ever since I’ve been desperate to try my hand at cooking again.  I can’t do a lot of cooking at my China apartment because I lack both a kitchen and money for imported ingredients. You’d be surprised at how expensive things like Vanilla, Chocolate, Sauces, and even Cheese can get!

Anyway, July is a busy month for my family with a family reunion, fish fry, 4 Birthdays, and anniversary, and a Home Extension luncheon with my aunt.  Since I’m staying at my aunt’s house and have access to her extra awesome kitchen, I decided to whip some international dishes up.  

The Fish Fry was our first event, and I tried my hand at a South African Melktert!  Originally based on a Dutch dish, the Melktert is now a clearly South African custard dessert that requires no cooking but tastes delicious!  It has a strong cinnamon/almondy flavor and is kind of a cross between a cake and an egg custard.  Really unique, my uncle said he’s never had anything quite like it.  

Divider

The recipe below makes two pies, and easily slices into 16 pieces.  Must be cooled, but can be served warm or cold.

**Although it’s been recommended as a possibility, I don’t suggest replacing cake flour with normal flour–its need that extra cakey touch. Continue reading

Cinnamon Apple Salad

15 Nov

Recipe for my Aunt’s famous Cinnamon Apple Salad!  (Great for bruncheons!)

2 cups chopped unpeeled apples
1/2 cup chopped celery
1/4 cup finely chopped pitted dates
1/2 cup fat free vanilla yogurt
1/4 tsp. cinnamon

Mix cinnamon and yogurt. Toss in the rest. Enjoy.

Mint Chocolate Dipped Cookies

15 Nov

This started as an experiment with altering the tried and true Peanut Butter filled Dipped Ritz cookies (I actually made some of those too). I have some family members who actually prefer mint to Peanut Butter and friends allergic to peanuts, so I thought I would try out something new for the Christmas season.  Happily, these yummy alternatives were quite the success! And they really are quite easy to make!

Ingredients

  • Filling
    • 1 Box of Ritz Crackers – Plain
    • 1 (10 oz) package of Nestle’s “Winter Dark Chocolate & Mint Morsels.
      • Andes Candies would probably work just as well; or try plain chocolate chips with an extra teaspoon of peppermint extract.
    • 2/3 Cup of Heavy Whipping Cream
    • 1 tsp of Peppermint Extract
    • 2/3 Cup of Powdered Sugar
  • 1 (20 oz) package of Almond Bark
  • Double Boiler (or a pot to melt Chocolate in)
  • Wax Paper

Directions (approx. 1 hour)

  • Make the Filling (approx. 30 minutes)

Chocolate Chips

  • Take out a glass microwavable bowl and add in the Chocolate Chips and Whipping Cream. I saved out a handful of chocolate chips to put on top at the end.
  • Set your microwave on half power (or Soft Melt) and microwave the mixture for 1-2 minutes. Stir after ever 30 seconds. When done, it’ll look kind of like a syrup–thick liquid.
  • Add Peppermint Extract and Powdered Sugar.  Stir it all together until the powdered sugar is as dissolved as possible. 
  • Now set it aside until it firms (approx. 20 minutes). It should have the consistency of icing (like you’d buy from the store).
  • Use 2 Ritz Crackers and Icing to make little sandwich cookies.  I used about 2 and a half packages of crackers to use up the chocolate mix.
  • Now take a Double Boiler; it has two parts and looks like this:
    • Add about 1″ of Water to the bottom and set it on to boil. Add 4 bars of Almond Bark in the top and stir it until melted.  You will probably have to keep melting more chocolate, but if you do too much at once it’ll take longer and harden before you’re done dipping.
    • Now you have everything ready to start dipping!  I use hot dog pinchers to hold the sandwiches when dipping them. Makes it easy to grab on and keep hold.  After covering them in chocolate, lay them out on the Wax Paper to harden. I crushed up the handful of chocolate chips left out and added them on top of the sandwich while the chocolate was hot. 

    They’re ready for you to enjoy!! Let me know what you think; I’m kind of proud of this recipe!

     

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