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Wednesday, January 30, 2013

PEACH COBBLER MIX

YOU WILL NEED THIS TO START


A WOOD SPOON

A MIXING BOWL

A 9X13-3QT BAKING DISH

ONE BOX KROGER PIE CRUST

TWO CANS 32OZ SIZE DELMONTE SLICE PEACHES IN HEAVY SYRUP

1 1/2 STICK SWEET BUTTER MELTED

2 TABLESPOON VANILLA EXTRACT

2 TABLESPOON LEMON EXTRACT
STEPS

ADD MIX TO MIXING BOWL STIR WITH WOOD SPOON
ADD MELTED BUTTER AND STIR ALL TOGETHER UNTIL SMOOTH
ADD VANILLA EXTRACT BLEND IN MIXTURE UNTIL SMOOTH
ADD LEMON EXTRACT AND BLEND  UNTIL SMOOTH
ADD PEACHES AND BLEND VERY WELL
POUR IN THE BAKING DISH MAKE SURE IT IS EVEN
TAKE PIE CRUST OUT OF BOX AND LAY THEM ON TOP A FLOURY COUNTER,PLACING THEM TOGETHER SIDE BY SIDE  MAKE ONE PIE CRUST USE A ROLLING PIN. ROLLING TAKING OUT THE ROUND PIE LOOK. PLACE THE CRUST ON TOP PEACH MIXTURE OVER LAPPING THE BAKING DISH LIKE THIS.


 THIS WILL STOP YOUR PIE JUICES FROM RUNNING ON THE TOP OF THE COBBLER BAKE AT 350 FOR 35 OR 4O MINUTES OR UNTIL GOLDEN BROWN.

ORDER YOUR PEACH COBBLER MIX BY EMAILING TO  sanlvaughn@yahoo.com

mini pineapple upside down cake


Friday, January 18, 2013

Creamy Coconut Cake



Directions

  1. Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
  2. Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.

Sunday, January 13, 2013

Fish Cakes


 

Serves 4
Fresh fish will make these cakes taste even better.  if the meat smells clean and fresh when you first open the package that is good
Ingredients
  • pound white fish
  • cup milk
  • 1 1/2 cups panko bread crumbs
  •   Salt and pepper
  • 2 celery ribs, chopped
  • 1/2 cup chopped onion
  • 1 garlic clove, peeled and smashed
  • tablespoon unsalted butter
  • 1/4 cup heavy cream
  • teaspoons Dijon mustard
  • 1/2 teaspoon hot pepper sauce
  • teaspoon lemon juice
  • 1/2 teaspoon Old Bay seasoning
  • tablespoons vegetable oil
Instructions
  • 1. Place fish and milk in bowl, making sure fish is totally submerged. Cover and refrigerate for at least 20 minutes.
  • 2. Meanwhile, place ¾ cup panko in small zipper-lock bag and finely crush with rolling pin. Transfer crushed panko to 10-inch nonstick skillet and add remaining ¾ cup panko. Toast over medium-high heat, stirring constantly, until golden brown, about 5 minutes. Transfer panko to shallow dish and stir in ¼ teaspoon salt and pepper to taste. Wipe out skillet.
  • 3. Pulse celery, onion, and garlic in food processor until finely chopped, 5 to 8 pulses, scraping down bowl as needed. Transfer vegetables to large bowl. Rinse processor bowl and blade and reserve. Melt butter in now-empty skillet over medium heat. Add chopped vegetables, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring frequently, until vegetables are softened and all moisture has evaporated, 4 to 6 minutes. Return vegetables to large bowl and let cool to room temperature. Rinse out pan and wipe clean.
  • 4. Strain fish through fine-mesh strainer, pressing firmly to remove milk but being careful not to break up .
  • 5. vegetables add mustard, hot pepper sauce, lemon juice, and Old Bay seasoning; stir until well combined. Add fish and fold gently with rubber spatula, being careful not to over mix and break up . Divide mixture into 8 balls and firmly press into 1/2-inch-thick patties. Place cakes on rimmed baking sheet lined with parchment paper, cover tightly with plastic wrap, and refrigerate for 30 minutes.
  • 6. Coat each cake in panko, firmly pressing to adhere crumbs to exterior. Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Place 4 cakes in skillet and cook without moving them until golden brown, 3 to 4 minutes. Using 2 spatulas, carefully flip cakes, add 1 tablespoon oil, reduce heat to medium-low, and continue to cook until second side is golden brown, 4 to 6 minutes. Transfer cakes to platter. Wipe out skillet and repeat with remaining 4 cakes and remaining 2 tablespoons oil. Serve immediately.

Wednesday, January 2, 2013

Sweetie Pie’s Macaroni and Cheese

Here is some creamy, cheesy, delicious macaroni and cheese from a famous St. Louis soul food eatery!  It is hard to turn down a comfort food like this one. Try it—you’ll see what I mean.
Macaroni and cheese

Sweetie Pie’s Macaroni and Cheese

Sweetie Pie's Macaroni and Cheese

  • Author:
  • Recipe Type: Casserole Recipes, Copycat Restaurant Recipes, CopyKat Recipes, Pasta Recipes
  • Prep time: 25 minutes
  • Cook time: 45 minutes
  • Serves: 8
Here is some creamy, cheesy, delicious macaroni and cheese from a famous St. Louis soul food eatery! It is hard to turn down a comfort food like this one. Try it—you’ll see what I mean.

Ingredients

  • 1 pound elbow macaroni pasta
  • 1 cup whole milk
  • 2 cans (12 ounce) evaporated milk
  • 3 eggs
  • 1 cup butter (2 sticks) cut into small pieces
  • 1/2 pound Colby cheese, shredded
  • 1/2 pound Monterey Jack cheese, shredded
  • 1/2 pound sharp Cheddar cheese, shredded
  • 1 pound Velveeta cheese, cut into small chunks
  • Salt, to taste
  • 1 tablespoon white pepper
  • 1 tablespoon sugar
  • 1 cup shredded American or Mild Cheddar cheese

Instructions

Heat oven to 350F.  Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions. Drain and transfer the pasta to a 9×13-inch casserole dish. Set aside.
In a large bowl, combine the whole milk, evaporated milk and eggs. Mix with a fork until thoroughly combined. Add the butter and Colby, Monterey Jack, Sharp Cheddar, and Velveeta cheeses to the pasta. Pour the milk and egg mixture over the pasta. Season with salt, pepper and sugar, and toss. Sprinkle the top of the pasta with the remaining cup of American or Cheddar cheese. Bake for 30 to 45 minutes (or until the top is lightly golden brown).

Sunday, December 30, 2012

Never Grow Celery Again

How to re-grow celery from the base thank you Robin Shreeves for this post!
New celery will grow from the base of a used stalk. Give it a try. For your efforts, you'll get a free, edible stalk of celery in a few months and a fun experiment for the kids to keep an eye on all summer vacation.


Regrowing celery
Photo: Robin Shreeves
Granted, this may not be the way to solve the world’s hunger problems, but it’s a fun experiment. I saw a photo of celery re-growing on Pinterest, and I decided to give it a try.
I followed the Pinterest photo back to its original source on the 17 Apart blog and followed the instructions. Take the base from a stalk of celery, rinse it off, and put it in a shallow cup of warm water on a window sill. Change the water daily and keep an eye on it to see if any regrowth begins. As you can see from the photos below, there were significant signs of regrowth within five days.
Day 1: Celery base put in water.
Day 5: Celery base after five days of the experiment. Water was changed daily.
There was little to do except change the water and look at it daily for changes. As the middle of the base of celery began to re-grow healthy, dark green leaves and eventually stalks, the outside of the base began to turn brown and break down. That seemed perfectly natural, and I assumed that when I finally planted the stalk in soil, the outside would continue to break down and create natural nutrients for the new growth.
Day 8: Celery base with impressive, healthy regrowth.
It took only eight days for the regrowth to get to the point where I needed to transplant it into soil. My son and I took a container, filled it with organic potting soil, and planted the re-growing celery in the container. We placed it on top of one of the cinder blocks that border my vegetable garden so the rabbits couldn’t get reach it. We probably should have surrounded it with barbed wire, too, because within two days, it had been eaten down to a nub. The %$&* squirrels got to it! I didn’t take any photos of the celery in the soil, but for the two days it was in there, it continued to thrive. It didn’t seem to suffer any transplant shock at all.
I suppose I’ll have to console myself with the fact that the regrowth did end up as food — even if it wasn’t food I got to feed my family. It would have been great to watch the celery grow into a full stalk to harvest later in the summer and eat (and then see if we could get the base from the new stalk to re-grow). But, I saw enough of the regrowth to know that this was an experiment worth sharing. If you’re curious, give it a try. And, if you have children who are getting out of school just about now, this would be an easy, fun garden/science experiment to do with them over the summer.
From what I read from various sources, it takes two to three months (sometimes longer) for a mature stalk to grow. During that time, kids could be keeping a regrowth journal, recording what they see, measuring the height of the regrowth, and taking photos. My 10-year-old (yes, the 9-year-old I always write about turned 10 last week) eagerly checked on the celery every day and took some photos.
You can also re-grow green onions from their roots after you’ve used the green part. I think I may try that next. I don’t think the squirrels would be as likely to eat them.