Thursday, November 27, 2014

Easy Pecan Pie



Everyone will enjoy this simple and easy pecan pie for the holidays meals...Let a child fix this pie and get them started in the cooking world.

3 eggs, slightly beaten

1 c. Karo light or dark corn syrup

1 c. sugar

2 tbsp. Mazola butter, melted

1 tsp. vanilla

1 1/2 cup pecan halves

1 unbaked pie shell (9 inch)

In large bowl stir eggs, corn syrup, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pie shell. Bake at 350 degrees for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool

Wednesday, November 26, 2014

Easy Cocoa Frosting



It's easy to make great chocolate frosting without buying it in a can.. Make you own and you will get a lot of smiles and a lot of licking fingers.


6 Tablespoon Butter softened

6 table whole milk

1/2 cup cocoa powder

2 2/3 cup powder sugar

1 teaspoon vanilla extract

1 teaspoon lemon extract

Mixed all ingredient into a bowl unto smooth with hand mixer in a sprending consistency.enough for a 9 inch cake.

Monday, November 24, 2014

Baked Ham With Strawberry Glaze

Baking a ham is just a ham to bake it really bake it self just pop it in the oven and just watch over it like a watching a Baby for about two hours


Buying your ham....


Buying your ham it could be uncooked it will take longer to prepared about 3 hours. pre cooked ham take less time.about 2 hours.



Cutting your Ham.........
Take a large knife and make shallow cuts, from 1/4 inch to 1/2 inch deep. It isn't very important where you make these. place it in an 350 oven for 11/2 hour with foil laying on top like a hat.


                      
when It bake without the glaze on top it will look like this... it has cook and almost done.... now  it is ready to spread the strawberry jam or jelly on top.


Spread strawberry Jam or Jelly of your choice on top of the Ham and cook another 1 hour uncover .


Cook your Ham until it look like this on top



Ingredients:

One half ham, uncooked, bone in. ours was about 9 pounds.
Strawberry Jam or Jelly
   (Add pineapple for those who love baked pineapple just place them on the sides of the Ham)

Hardware:

Aluminum foil
    baking pan with a cooling rack (you want the ham up out of the fat)  using a one time use aluminum pan with a cooling rack inside and a sheet pan underneath set oven set at  350 .

Friday, November 21, 2014

A Pumpkin Cheese Cake



Let try something else for that Thanksgiving Dessert. A Pumpkin Cheese cake will go very well. Pumpkin is a must for Thanksgiving so let's put it on the table and serve it proudly.

Recipes

 How to make Graham Cracker Crust


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Making a graham cracker crust is so simple and quick that there is hardly ever a reason to buy store-bought. Just crush the crackers into crumbs, mix with melted butter, and bake. No fuss, no muss! You can even freeze the baked crusts so you have one on-hand for those times when you don't want to heat up the kitchen.

Graham Cracker Crust

Makes one 9-inch pie crust

1 3/4 graham crackers

1/2 teaspoon cinnamon

1 stick butter

3 tablespoon brown sugar

A rolling pin and a plastic bag

9-inch spring pan

Instructions

1. Crumble the Graham Crackers: Break up the crackers and place them in the bowl of a food processor along with the sugar, if using. Pulse to break the crackers further and then process continuously until the crackers are crushed into fine crumbs. Alternatively, place all the crackers in a plastic bag and crush with a rolling pin until broken into fine crumbs. You should end up with about 2 cups total of graham cracker crumbs.

2. Combine with Butter: Transfer the graham crackers to a bowl. Melt the butter and pour over the graham crackers. Stir until the crumbs are evenly coated and look wet. The crumbs should hold together in a clump if you press them in your fist; if not, add water a tablespoon at a time until this happens.

3. Press into a Pie Pan: Heat the oven to 375° F. Pour the crumbs into a 9-inch pie pan and press them evenly along the bottoms and sides.

FILLING:

Place 3 boxes 8 oz cream cheese, 3 eggs and one yoke, 3 tablespoon flour, 1 1/2 cups sugar,1 can 15 oz pumpkin, and 1/4 cup sour cream. mix well together.





 NEXT: ADD SPICE: 1 teaspoon vanilla, 1/8 teaspoon nutmeg. 1/8 teaspoon clover and 1 teaspoon cinnamon mix in mixture.

 Add to spring pan

Bake 1 hour let rest in pan for 15 mins

Monday, November 17, 2014

Anna Vaughn's Mustard Potatoes Salad


My Mother-in-law Anna Vaughn passed away Nov 4 2014. She was one of the best cooks in New Orleans cooking.I love her Mustard Style Potatoes Salad for the Holiday meals.

She made a southern-style mustard potato salad that will melted in your mouth. Potatoes and tons of hard-cooked eggs. Surely this woman will be missed by all of her family and friends.( Love You Mrs Vaughn Always)...


1½ pounds Russet Potatoes

6 eggs

1/2 cup fine chopped celery

2 tablespoon fine chopped green bell pepper

1 teaspoon garlic powder ( only if you like it).

½ cup fine green onion chopped

½ cup sweet pickle chopped

2 tablespoons sweet pickle juice

2 tablespoons prepared yellow mustard

½ cup mayonnaise

salt and ground black pepper, to taste

Russet potatoes, peeled and cubed, cooked in salted water until fork tender not falling apart, drained well in a colander, add back to hot pan to dry out water. while yet hot add the hot peeled boiled eggs and smashed with a fork into the hot potatoes very fine and well.



Add celery,green onion,sweet pickles and bell pepper and pickles juice stirring well.Gradually add the mustard and mayonnaise, stirring between additions.

You don't want it too creamy, and you don't want it dry.
Add salt and pepper and garlic powder,adjusting to taste.

Pour into a bowl and smooth it out. I add to her recipe slice boiled eggs and cayenne pepper on top
refrigerate until ready to serve. If you want it really good, make it a day ahead...it gets better overnight.

Monday, November 10, 2014

Pumpkin Pound Cake With Maple Pecan Glaze


When ever I run a cross a wonderful recipes. I always like to share with you. This pound cake is the bomb and the bomb. If you going to serve something pumpkin this thanksgiving please try this wonderful pumpkin-pound-cake-with-maple-pecan-glaze.

Go To And Get More Recipes
  http://modernmartha.com/2013/11/pumpkin-pound-cake-with-maple-pecan-glaze/

INGREDIENTS

Pumpkin Pound Cake

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

½ teaspoon pumpkin pie spice

¼ teaspoon ground cloves

8 ounces unsalted butter, softened

1 cup granulated sugar

¾ cup packed brown sugar

5 large eggs

1 can (15 ounces) pumpkin

1½ teaspoons vanilla extract

Maple Pecan Glaze

4 tablespoons unsalted butter

3 tablespoons maple syrup

3 tablespoons milk

1 cup confectioner sugar

3 tablespoons chopped pecans

INSTRUCTIONS


Pumpkin Pound Cake

Heat oven to 325°. Spray your Bundt cake pan with cooking spray.
In a medium bowl, combine flour, baking powder, baking soda, salt, and spices.
In a large bowl, cream the butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla.
Slowly beat dry ingredients into wet ingredients. Continue beating on medium speed until smooth and well blended. Pour into the Bundt pan and bake for 55 to 60 minutes, or until a wooden toothpick comes out clean when inserted in center.
Cool for 15 minutes in the pan on a rack; invert onto a serving plate to cool completely. Glaze with the Maple Pecan Glaze (see below).

Maple Pecan Glaze

In a small saucepan, heat the butter, maple syrup and milk over medium heat and bring to a boil.
Remove from heat and whisk in the powdered sugar. Let cool for about 15 to 20 minutes, until slightly thickened. Stir in the finely chopped pecans
Drizzle over the cooled cake.

Candied Yams


Yams potatoes are like sweet potatoes... But yams or sweeter and more full of orange color and not pale yellow as sweet potatoes...When it come to making Candies Yams it mean "Yams Potatoes" Not sweet potatoes.

8 medium yams

2 cups water

2 cups fine granulated sugar

1 stick butter

1 teaspoon lemon juice

1 teaspoon vanilla extract

1/2 teaspoon ground nutmeg

Peel skin from yams and slice into 1/2 to 3/4 inch thick circles or long,place them in a pot add water and cook for 8 min.

Pour half water off cooked potato keeping them in pot add sugar,butter, lemon juice, nutmeg. return to boil cover pot and reduce heat to simmer. cook yams  for 35 minutes or until tender and candied.


Read About Yams And Sweet Potatoes...http://www.ncsweetpotatoes.com/sweet-potatoes-101/difference-between-yam-and-sweet-potato/

Tuesday, November 4, 2014

Cranberries For Thanksgiving



When I was a child my mother would buy cranberries sauce and serve it for thanksgiving and we knew no better but to enjoy but now....


 Wow Wee! Now I make it homemade.


12 oz bag fresh cranberries
   
3/4 cup orange juice
   
1 cup sugar

2 oz rum

Place all the ingredients in a sauce pan and cook on medium high for 15 minutes or until most of the liquid has reduced, stirring occasionally. You’ll hear the cranberries popping don’t worry that’s what you want them to do. Remove from heat and serve hot or cold

Monday, November 3, 2014

Chive and Garlic Mashed Potatoes

Who don't love mashed potatoes and gravy...? Well! not too many folk I know. I got a good recipe for those potatoes and a great recipe for cajun gravy to put on top.


4 to 6 pounds potatoes, cleaned and peeled

salt and black pepper to your taste

1 cup heavy cream

1/2 stick butter

4 cloves garlic, lightly crushed

3 sprigs fresh thyme

2 tablespoons chopped chives

cut potatoes into a large pot, cover them with cold water, and add  salt.

bring to a boil and simmer until the potatoes are fork tender in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm Whip with a hand mixer

Stir in the warm cream a bit at a time into the mashed potatoes. mix well. Season with salt and pepper and gently fold in the chives. Serve hot.

Popeye's famous Cajun gravy is no exception. Serve it over mashed potatoes, dirty rice, or chicken and you'll get that wonderful taste right at home.

Cajun Gravy

1 tablespoon vegetable oil

1 chicken gizzard

2 tablespoons minced green bell pepper

1/4 cup ground beef

1/4 cup ground pork

2 cups water

1 can (14-ounce) beef broth

2 tablespoons cornstarch

1 tablespoon all-purpose flour

2 teaspoons milk

2 teaspoons distilled white vinegar

1 teaspoon granulated sugar

1 teaspoon salt

1/2 teaspoon coarse ground black pepper

1/4 teaspoon cayenne pepper

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1 dash dried parsley flakes


Heat vegetable oil in a large saucepan over medium heat. Sauté chicken gizzard in the oil for 4 to 5 minutes until cooked. Remove gizzard from the pan and let cool. Finely mince the gizzard after it has cooled.

Combine ground beef and ground pork. Mix with your hands until well mixed.

Add bell pepper to the saucepan and sauté it for 1 minute. Add ground beef and pork to the pan and cook brown. Mash meat into tiny pieces as it browns.

Add water and beef broth to the saucepan, then immediately whisk in cornstarch and flour.

Add remaining ingredients and bring to a boil. Reduce heat and simmer gravy until thick, about 30 to 35 minutes.

Read more at http://www.recipelion.com