Pumpkin Mousse Parfaits

Do you love Pumpkin? I do love Pumpkin. Answering that question, but how many time do we serve it to eat in a year? just only in pumpkin pie for thanksgiving meal.

Try this cool recipe Pumpkin Mousse Parfaits I found on Gourmetoday.com you will love this pumpkin parfait...I promise.

Ingredients

1/4 cup dark rum
1 packet (2 teaspoons) unflavored gelatin powder
1 (15-ounce can) pumpkin (not pie filling)
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
2 extra-large egg yolks
2 teaspoons grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 1/2 cups cold heavy cream
1 1/2 teaspoons pure vanilla extract
Sweetened whipped cream
8 to 10 chopped ginger cookies

Directions

Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.

In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form. Fold the whipped cream into the pumpkin mixture.

To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and ginger snap cookies (top with cookies right before serving).

Chicken And Dumplings

This dumpling recipe is easier to make than I ever expected and they’re really delicious when I mixed with my Stewed chicken and broth, I just her Grandma dumpling recipe.

Ingredients

1 1/3 cup flour

½ teaspoon salt

2 teaspoons baking powder

1 egg

½ cup milk

Directions

Preparation
Either mix thoroughly or sift the flour, salt and baking powder together well. Form a well in the middle. Beat the egg and the milk in the well and then slowly incorporate the other ingredients until you get a very sticky dough. Drop by rounded tablespoonfuls into your boiling broth. Boil uncovered for five minutes. Then cover the pot and cook another five minutes.

http://old.momsrecipes.com/kristen-kizer/grandmas-homemade-dumpling-recipe

Dip Strawberries

Dip Strawberries Are So Romantic....

INGREDIENTS

1 lb large ripe strawberries (long stems are best)




Melt slow on low low heat...

1/2 lb (8 oz) chopped chocolate or chocolate chips - milk, semi sweet or dark

1 cup chopped nuts - pecans or almonds (optional)

If you plan to dip the strawberries in chopped nuts, roll the chocolate dipped strawberries gently in the nuts to coat before placing them on the parchment.

Beef Short Ribs And Potatoes Stew

Easy and quick....Short Ribs And Potatoes Stew.Man pleasing...Just meat and potatoes.

3 pounds short ribs without bone

4 medium potatoes cut in big chucks

1 large onions chopped

1 small can tomato paste

2 garlic clove chopped

1/2 cup plain flour

salt and pepper

1/2 cup cooking oil

4 to 6 cup beef stock


Place beef short ribs in large bowl.sprinkle with flour and generous amounts of salt and pepper; toss to coat.remaining flour made a light brown rue with oil.

Heat amounts of the oil in heavy large pot over medium-high heat.Working in batches, add beef and sauté until brown.

Place beef to a large pot after each batch.
Sauté the prepared onions and garlic in an amount of oil.add to pot with the beef.

Add beef stock and prepared tomatoe paste, bring to boil. Reduce heat to medium-low.
Cover and simmer until beef is tender, about 60 min.

Add prepared and potatoes, and light brown rue , simmer uncovered, until beef and potatoes are tender and sauce thickens, about 30 min. Adjust seasoning to taste.

Hummingbird Cake

Cooks in 1978 baked this cake when they had over ripened bananas,it was the perfect way to use the bananas.When you eat a piece of hummingbird cake, you would hum like a hummingbird because it is so good.

This cake is a southern delight that gives you the essence of the tropics with it's bananas and crushed pineapple. Restaurants from the east coast to the west coast have made this delightful cake for it's southern customers.

All recipe for this cake is always the same with every baker.only thing is...how you pan it.


Layer It....

Tube It....

Sheet It,,,,

Here is the 1978 recipe


Mrs. Wiggins' recipe [1978]

"Hummingbird cake"

3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 1/2 cups oil or 1 cup oil for your choosing just for texture
1 1/2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, undrained
2 cups chopped pecans or walnuts, divided
2 cups chopped bananas
Combine dry ingredients in a large mixing bowl; add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans, and bananas. Spoon batter into 3 well-greased and floured 9-inch cake pans. Bake at 350 degrees F. For 25 to 30 minutes; remove from pans, and cool immediately. Spread frosting between layers and on top and sides of cake. Sprinkle with 1 cup chopped pecans. Yield: one 9-inch layer cake.
Cream Cheese Frosting
2 (8-ounce) packages cream cheese, softened
1 cup butter or margarine, softened
2 (16 ounce) packages powdered sugar
2 teaspoons vanilla extract
Combine cream cheese and butter; cream until smooth.Add powdered sugar, beating until light and fluffy. Stir in vanilla.

Valentine Coconuts Cookies

I got love on my mind....Wanting to eat up coconuts valentine cookies. Love these cookies so so much. Great treat for the ones you love.

3/4 cup white sugar


1/2 cup vegetable shortening


1 egg


1 teaspoon coconut extract


1 cup sifted all purpose flour


2 tablespoons sifted all purpose flour


1 teaspoon baking powder


1/4 teaspoon salt


1 cup flaked coconut


Directions

Preheat oven to 350

lightly grease baking sheets.

Mix with electric mixer, cream together the sugar, vegetable shortening, egg, and coconut extract in a bowl until light and fluffy. Sift 1 cup plus 2 tablespoons of flour together with the baking powder and salt in a bowl, and stir the flour mixture into the creamed mixture; mix in the coconut until well combined.

 Drop the dough by tablespoon full onto the prepared baking sheets.with the back of a floured wooden spoon, press down lightly and smooth. use a cookie cutter in shapes and sizes of the event and cut them out.

Bake in the preheated oven until very lightly browned, about 12 minutes; allow cookies to cool on sheets for about 1 minute before removing to finish cooling on baking racks.frost them and set them a side.
 

Microwave Peanut And Coconut Brittle

Microwave Peanut And Coconut Brittle.This combination is so good together. Microwaving this brittle  is a great idea, It's very easy and  safe. in no time you will have that delicious coconut peanut brittle. I love using fresh toasted coconut slices,adding the coconut in look so pretty and delicious. A plus makes it fun to eat too.

.

1 cup salted peanuts

1 cup toasted fresh sliced coconut

1 cup granulated sugar

1/2 cup light corn syrup

1/2 tsp salt

1  room temperature butter

1 teaspoon vanilla extract

1 teaspoon baking soda


Yield: about 1-1/4 lb


PREPARATION

In a large microwave-safe bowl, combine the peanuts, sugar, corn syrup, and salt. Stir until the corn syrup moistens the sugar.

The bowl need to microware on high power for 5  minutes. sugar mixture should be bubbling up.

After four minutes, remove it carefully from the microwave and stir thoroughly with a spatula.

Microwave it for another four minutes on high power. At this point, the nuts should be fragrant and the sugar syrup a darker color.

 Now add the coconut, butter and vanilla extract and stir them in until well-combined.

 Microwave the bowl for one more minute, then add the baking soda. As you stir it in, the candy will get very foamy and opaque. Keep stirring until all of the candy has a foamy texture, then pour the candy in a thin layer onto the prepared baking sheet.

Let the candy cool for a few minutes, then use well-oiled hands to carefully stretch and pull it thinner. The thinner you get the candy, the more "brittle" it will be, so work quickly and carefully, because it will be hot.

Prepare a baking sheet by lining it with aluminum foil and spraying the foil very thoroughly with nonstick cooking spray

Chocolate Almond Bark

Give Chocolates... Sharing Warm Love... You Can Add Other Ingredient To This Recipe. The Ingre
dients Must Be Dry.


Ingredients

17  ounces  bittersweet chocolate, such as Ghirardelli 60%, 2 tablespoons finely grated and the remainder chopped

1 1/2  cups  whole, skin-on almonds, toasted and coarsely chopped
By  Rachael Ray...On Everyday With Racheal

Directions
1.  Line a 10-by-15-inch rimmed baking sheet with parchment paper. In a double boiler, heat the chopped chocolate over simmering water, stirring frequently, until almost melted and an instant-read thermometer registers 105 degrees , about 20 minutes. Remove the pan from the heat and stir until the thermometer registers 110 degrees , 1 to 2 minutes more. Remove the insert from the pan, reserving the pot of water. Let the chocolate cool, stirring occasionally, until the thermometer registers 87 degrees , 25 to 45 minutes. 
2.  Add the grated chocolate to the melted chocolate, return the insert to the pot and stir constantly over medium-low heat until the temperature reaches 90 degrees and most of the grated chocolate has melted. Remove the insert and stir in the almonds. Dry the outside of the insert, then pour the chocolate onto the prepared baking sheet; spread into an even layer, leaving a 1-inch border. Refrigerate for 20 minutes, then let stand at room temperature until hardened, about 45 minutes. Using a sharp knife, slice the chocolate block into uneven slabs of bark.

Chili Beef Corn Bread

This recipe turns up a notch on plain corn bread recipes. The chili, ground beef, cheddar cheese and Mexican spices make this recipe the bomb. If you love cornbread with a new direction try this one.

What ever the function maybe, you will be impressed with this chili beef casserole cornbread.

You can leave this cornbread casserole in the baking dish to let your guests spoon it out into their plates or you could cut it into squares and serve it as appetizers.

Instructions

Cornbread Recipe:

2 cups self rising cornmeal

2 cups self rising flour

Two eggs beaten

1 1/2 cup whole milk ( maybe a little bit more for smoothness)

1 stick melted butter

1/4 cup canola oil or bacon dripping

1 cup shredded cheddar cheese

Set oven at 350. pour oil or bacon dripping in a 9x13-3qt baking dish.

 Place baking dish in the oven and let it get hot, not burning hot.

Add flour and cornmeal in a bowl and mix together. Add milk and blend together.
adding eggs and mix together very well. add the butter stir into the mixture. if the mixture to thick add more milk until smooth. add shredded cheese and blend very well.

Pour halve cornbread mixture in baking dish with hot oil or bacon dripping. Set aside

Ground beef mixture:

2 pounds Ground beef

One large chopped green bell pepper

One medium chopped red bell pepper

One large jalapeno pepper

One large onion chopped

4 cloves garlic chopped

4 teaspoons cumin

4 teaspoons chili powder

Teaspoon salt

Teaspoon black pepper

1/2  teaspoon cayenne pepper

2 can rotel mild or hot tomatoes

2 can wolf brand chili with beans {mix 1 cup water with the two can of chili). this will thin it out.

3 cups shredded cheddar cheese

1 cup whole kernel corn

In a large skillet add ground beef cook until meat is done and crumbly drain excess grease and add onion, peppers, and garlic and cook until vegetables are transparent add corn and rotel tomatoes. add spices and simmer for five minutes. taste for profession adding more spices to your taste bubs.

Cornbread mixture is waiting, so add half meat mixture on top of half cornbread mixture in the baking dish evenly about 1/2 inch thick from ends to center.

Add cheese evenly over the meat mixture and add half wolf brand chili mixture on top of cheese..   pour the remaining cornbread mixture on top of cheese and add meat mixture. then add wolf brand chili mixture and place in oven 25 mins.take out oven and place shredded cheese to melt on top.

If you cannot find wolf brand chili .....

Three Cans Come In a Package

Baked Apple Dumplings

You, know what? There nothing better than a hot dessert on a cold day, guess??? what??? I am thinking about >>> "Baked Apple Dumpling" with a lot of concentrated flavor.

These Dumplings will warm your very soul and make you smile. remember the classic animated film Snow White and the seven dwarfs...well Snow White baked apple dumplings, so she could stay with the seven dwarfs.

Now, how about those baked apple dumplings this weekend....

Dough:

2 1/2 cup all purpose flour

3 tablespoons sugar

2 teaspoon baking powder

3/4 teaspoon salt

1 1/4 stick butter cold butter pieces

5 tablespoon shortening cold pieces

3/4 cup cold buttermilk

Apple Dumpling

4 tablespoon sugar

1 teaspoon ground cinnamon

3 tablespoon butter

3 tablespoon golden raisins

4 golden delicious apples

3 egg white lightly beaten

making dough

process dry ingentant in food process until combined. add butter and shortening and pulse until mixture resembles wet sand.

take the dough out process and place in  bowl. stir in buttermilk and forms into a ball.place on floured surface and knead into a ball. place refrigerate about hour.

next combine sugar and cinnamon in a bowl, in a second bowl,combine butter,
raisins and three tablespoons cinnamon sugar mixture.

peel apples and cut in halve. scoop out the core and seeds. be careful not to cut bottom part of the apple.

divide the butter mixture among the apple halves filling the hollows.

on lightly floured  surface, roll each dough half into 12 inch square

brush edge of dough square with .egg white and place apple cut side up, in center of each square.

fold the corner of the dough up to enclose the apple halves. overlapping and crimping to seal

arrange dumplings on a baking sheet, brush with egg white. and sprinkle with cinnamon sugar.

bake until dough is golden brown and juices are bubbling.

Serve with Cider Sauce

Cider Sauce Recipe:

1 cup apple cider

1 cup water

1 cup sugar

1/2  teaspoon ground cinnamon

2 tablespoons butter

1 tablespoon lemon juice

bring cider water,sugar and cinnamon to simmer in saucepan and cook and cinnamon over medium high heat until thickened and reduced about 10 or 15 minutes.take off heat, and whisk in butter and lemon juice.

use this sauce to drizzle over  apple dumplings

Cornbread Casserole

Cornbread Casserole is a meal all by it self... I am telling you, your family and friends would ask for more and more...you would not mine because  you love to cook. this recipe is so so gooooood on a busy day...just pop it in the oven.

cornbread mix:

1 cup buttermilk

1 cup self-rising corn meal

1 cup self-rising flour

1 egg, beaten

1 1/2 cup whole kernel corn, drained

1 can rotel tomatoes

FILLING:

5 eggs, beaten

1 cup milk

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon ground cumin

1 1/2 pound ground beef

1 cups chopped red bell pepper

1 cup chopped onion

2 cloves garlic minced

1 cup shredded cheddar cheese

Instructions:

Preheat oven to 400. greased with oil a 3 quart  13x9 glass baking dish.place in oven until hot about 10 mins.

In large mixing bowl, combine all cornbread ingredients; stir until well blended. Pour into hot baking dish. Bake at 400 for 15  minutes or until lightly browned.

Reduce oven to 350 . In large mixing bowl, combine 5 eggs, milk, salt, pepper and cumin; beat well.

Brown ground meat in pan, breaking it up into pieces and adding peppers,garlic and onions. after ground beef and veggie cooked remove from the pan, draining excess fat.

Layer beef and veggie over cornbread. Pour egg mixture over top. Bake at 350 for 35-45 minutes or until golden brown and set.add more shredded cheddar cheese on top to you liking and let it melt.

Cool 5 minutes before serving. Cut into squares and serve with a dollop of sour cream, dice tomatoes and cilantro.

Fish Sticks With White Sauce

When, I was growing up in Texas... my folks would deep fry fish in a big black pot...talking about gooooood!!!!WOW!!!! Fish Sticks ...??? Yes!!! Fish stick with real fish...like catfish, halibut and mostly cob would be used.

When the fish was fried you can do so much with it.

Making Fish Taco

FISH:

2 pounds skinless whitefish fillets, such as cod, haddock, or halibut, cut crosswise into 4 by 1-inch strips

Salt and pepper

3/4 cup all-purpose flour

1/4 cup cornstarch

1 teaspoon baking powder

1 cup beer

1 quart peanut or vegetable oil

Pat fish dry with paper towels and season with salt and pepper. Whisk flour, cornstarch, baking powder, and 1 teaspoon salt together in large bowl. Add beer and whisk until smooth.


In a deep fryer add oils and heat medium high heat to 350 degrees. dip fish into batter mixing very well to coat, remove fish from batter, allowing excess to drip back into bowl, add to hot oil, briefly dragging fish along surface of oil this will keep it from sticking together,fry until golden brown and crispy and flowing. Return oil to 350 degrees and repeat with remaining fish.


White Sauce:

1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons lime juice or lemon

2 tablespoons milk

Cream all together

Fish Sandwich With Tatar Sauce

Tartar Sauce Recipe:

1 cup mayonnaise

1/4 cup chopped dill pickle

1 tablespoon minced fresh parsley

2 teaspoons capers

2 teaspoons grated onion

1 teaspoon sugar

1 teaspoon prepared mustard

1 teaspoon lemon juice

1/4 teaspoon garlic powder

Combine all of the ingredients; cover and chill. Makes about 1 1/4 cups.

Mexican Wedding Cookies

Mexican Wedding Cookies are so easy to bake.... this past Christmas these could was so...... so very expensive to buy in the stores.. If you wanted to serve these cookies at a party you would had been out of an arm and leg. You can get the same Mexican wedding cookies in  your oven with that winning cookie fresh bake taste.

Recipe:

1 pound butter

2 cup confectioner sugar

2 eggs, well beaten

4 cups flour

1 cup pecan chopped fine

1 teaspoon vanilla  extract

Heat oven 350


Instructions
Cream butter and sugar. Add rest of ingredients, mix well. with palm of hands, roll into balls. Put on greased cookie sheets. Bake 10-12 minutes at 350. Sprinkle with confectioner’s sugar as they cool.

Brown Sugar Sauce

Brown sugar sauce is a classic is simple and easy to use on your favorite plain cakes and desserts,,,,Ohhhhhhhh!!!! let's not forget..." bake sweet potatoes".

1 cup butter

1/2 cup packed light brown sugar

2 tablespoon milk

1 tablespoon light corn syrup

1 teaspoon vanilla

In a saucepan, heat sauce ingredients, except vanilla to a boil over medium heat, keep stirring constantly. boil and stir 2 mins. remove from heat, cool to room temperature stir in vanilla.serve sauce over cakes or sweet potatoes.

Brown Sugar Pound Cake Recipe

1/2 cup butter

5 large eggs

1 cup veg shortening

1 lb light brown sugar

3 cups all-purpose flour (sifted)

1 cup evaporated milk

1/2 teaspoon salt

3/4 teaspoon baking soda

2 teaspoons vanilla

2 teaspoons maple flavoring

Preheat oven to 300

Grease and Flour a 12 cup tube pan.

Cream butter, sugar and shortening in a large bowl.
Add eggs one at a time
Sift fllour with salt and baking powder.
Add flour and milk to the mixture alternating each.
Finallly stir in the vanilla & maple.
Pour in the tube pan and bake for 90 mins

Stuffed Zucchini With Bacon

I love to serve a wonderful vegetable with a great meal. You can find so many different vegetables to serve at your dinner table. So try this recipe stuff zucchini and add it to your recipe box in the column of vegetables.

2 green  medium zucchini

2 Tbsp.  butter, divided

1/4 cup  chopped yellow onions

1/2 teaspoon chopped garlic

1 small  plum tomato, chopped

6  slices cooked Bacon, crumbled

1/2 cup  Shredded Five Cheese

1/4 cup  panko bread crumbs

1/3 teaspoon basil

HEAT oven to 400ºF.

CUT zucchini lengthwise in half; scoop out centers onto cutting board, leaving 1/8-inch-thick shells. Place shells in 13x9-inch baking dish.

Take zucchini flesh and chop fine. Melt 1 Tbsp. butter in large skillet on medium-high heat. Add onions, garlic and chopped zucchini; cook and stir 3 min. or until onions are crisp-tender. Add tomatoes and crispy bacon; cook 2 min. Stir in cheese. Spoon into zucchini shells.

MELT remaining butter in same skillet. Add panko crumbs and basil; cook and stir 3 min. or until golden brown. Sprinkle over filled shells.

BAKE 15 min. or until heated through.

Taco Soup

I Am just thinking of all the things you put in a taco, and you turn it around and make a soup. just thinking about those crushed tortilla chips on top! Mmmm

Ingredients

2 pounds boneless skinless chicken, cut into bite size pieces

15 ounce can roasted diced tomatoes

10 ounce can enchilada sauce

1 large onion, chopped

2 stalks celery, chopped

1 tablespoon minced canned chipotle chile in adobo sauce, or to taste

4 cloves garlic, minced

4 cups low-sodium chicken broth

2 teaspoon cumin

1 teaspoon ancho chili powder

15 ounce can hominy, drained and rinsed

1 bay leaf

1/2 cup fresh cilantro leaves

7 corn tortillas

2 to 3 tablespoons canola or vegetable oil

4 limes

  Sea salt

In a 4 to 7 quart slow cooker, add chicken, tomatoes, enchilada sauce, onion, celery, chipotle chile, garlic, broth, salt and pepper, cumin, chili powder, hominy and bay leaf and stir to combine. Cover and set slow cooker on low. Let cook 6 to 8 hours (or 3 to 4 hours on a high setting). About 60 minutes before serving, stir in cilantro leaves. Taste for seasoning and adjust as needed.

Preheat oven to 400 F. Cut tortillas into 1/4-inch strips. In a mixing bowl, toss tortilla strips with oil, the juice of 1 lime (or to taste), and sea salt. Toss together until strips are evenly coated. Spread strips in an single layer in a rimmed baking sheet or jelly roll pan. Bake in pre-heated oven 10 to 15 minutes or until crisp.

Serve soup with tortilla chips, lime wedges, sour cream, or Mexican cheese. Serves 6 to 8.

Fried Chicken Livers And Gizzards

Here Gizzard!!! Gizzard!!! Let Me Eat You Up!!!

Ingredients

1 1/2 pound chicken gizzards

1 1/2 pound chicken livers

1 cup all purpose flour

1/2 teaspoon cayenne pepper

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

Batter:

2 beaten eggs

1 cup water

cooking oil

Preparation:

Prep gizzards and livers by cutting away excessive fat and gristle ad removing the green tissue on the livers, then wash gizzards and livers thoroughly under running cold water.

Place gizzards in a pot of cold water adding salt, bring water to a rolling boil and continue to boil for about 25 minutes.

While the gizzards are boiling, pat dry livers with paper towels.

Combine flour and seasoning in plastic bag. Shake well and pour into a bowl and set aside.

Once gizzards finished boiling, pour gizzards into a strainer and allow them to cool.

Preheat deep fryer with cooking oil to cover gizzards and livers set on medium-high heat.

Thoroughly coat gizzards and livers one at a time in egg mixture and then in seasoned flour mixture and place into hot oil.

Don't overcrowd the deep fry. Cook until golded brown. allow to drain on paper towels.

Cheddar Broccoli Tart

Call me eggy..Why??? Or call me Cheddar Broccoil Tart with a nice flaky crust, It's seem to me, cheddar cheese and eggs are a match in the food heavenly world.

Cheddar Broccoil Tart is perfect for brunch or lunch. Or serve it with a mixed green salad and soup for a dinner.

Recipe;

11/2 cup of milk

Three eggs

1 Package knorr recipe classic leek soup dip and recipe mix

1 package 10 ounces frozen chopped broccoli and thawed and drained

Or 1 1/2 cup fresh steamed broccoli florets chopped

11/2 cup shredded cheddar

1/2 cup Monterey Jack cheese

One 9-inch unbaked deep dish pie crust

if you like you can add 1//2 chopped ham

Preheat oven to 375 the large bowl, with flock, beat milk, eggs and recipe mix until blended. Stir in broccoli and cheese spoon into pie crust.

Bake 40 minutes or until knife inserted 1 inch from its edge come out clean.Before serving less set for 10 minutes, while setting add more shredded cheddar cheese on top, it will melt nicely on top.
makes six servings.

Spiced Apple Buttermilk Waffles

I love pancakes..... But if you give me a hot crusted waffle, that's another story. waffles hold up to syrup and butter very well...and I like that! I found a great recipe for a great apple fill spice waffles you need to try this recipe, got the recipe http://www.recipegirl.com/2008/10/05/spiced-apple-buttermilk-waffles/

Ingredients:
3 large eggs
3/4 cup buttermilk, warmed
3/4 cup milk, warmed
1/2 cup unsalted butter, melted
1 medium Granny Smith apple, peeled, cored and grated
1 1/2 cups whole wheat pastry flour (or all-purpose flour is fine too)
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1 cup toasted pecans (completely optional)
powdered sugar to sift on top

Directions:
1. Preheat waffle iron. In large bowl, whisk together eggs, buttermilk, milk and butter. Stir in apple. In another bowl, whisk together flour, sugar, baking powder, spice, baking soda and salt. Add flour mixture to egg mixture; whisk until smooth (some small lumps are okay).

2. Sprinkle 2 Tablespoons pecans (if using) onto waffle iron. Pour about 2/3 cup batter onto surface. Cook waffles until golden brown, about 5 minutes. Keep warm in 200°F. oven while cooking the remaining waffles.

3. Serve with warmed maple syrup and a sprinkle of powdered sugar.

BlackOut Donuts

I FOUND..... The darkest and richest chocolate Donuts RECIPE. Blackout Donut .WOW!!!

Written by George Geary Published November 15, 2012

Here Is The Recipe:

2 3/4 Cup all-purpose flour, divided 

1/2 Cup unsweetened black cocoa powder

1 1/4 Teaspoon baking powder

1/2 Teaspoon baking soda

1 Cup packed brown sugar

3 large eggs, beaten

1/4 Cup whole milk 

1/4 Cup unsalted butter, melted and cooled

2 Teaspoon vanilla extract

Canola oil

PREPARATION

In a bowl, whisk together 2 cups of the flour, cocoa powder, baking powder, salt and baking soda. Set aside.

In mixer bowl fitted with paddle attachment, combine brown sugar, eggs, milk, butter and vanilla. On low speed, mix until well combined. Add dry ingredients and mix until incorporated. Gradually mix in more of the remaining flour, as necessary, until dough starts to come together and is the consistency of biscuit dough. Cover and refrigerate for 10 minutes.

Meanwhile, in a large, deep pot or deep fryer, heat about 4 inches oil over medium heat until temperature registers.

Tip: Be careful not to over fry chocolate cake donuts. 

INGREDIENTS

Blackout Donut

Written by George Geary Published November 15, 2012 

On a floured work surface, roll out dough to slightly thicker than 1⁄4 inch . If dough is tacky, dust with additional flour. Cut dough with cutter into 18 donuts, re-rolling scraps as necessary. Place at least 1 inch apart on prepared baking sheet.

Deep-fry 4 donuts at a time in hot oil, turning once with wooden chopsticks, until puffy and firm, about 25 seconds per side. Using a slotted spatula, transfer to paper towels to absorb excess oil. Fry remaining donuts, adjusting heat as necessary between batches to maintain oil temperature.

Let donuts cool completely before icing, Chocolate sprinkles and chocolate frosting will complete this job.

Chicken Soup With Vegetables

Ingredients

2 lbs boneless chicken thighs with fat removed

1 can 29 or 32 oz canned whole tomato

2 tablespoon tomato paste

1 large onion, chopped

2 garlic cloves chopped

3 large carrots, peeled and chopped 2 inch thick

6 medium size red potatoes, each cut in 4 halves

8 small corn on the cobb

2 bay leaves ( If you like dry basil and parsley you can add it as well about 1/4 teaspoon each)

8 cups chicken broth

Salt and Pepper to taste

Flour for dusting chicken about 1/4 cup

1/4 cup cooking oil for browning

Brown chicken thighs in frying pan with oil on both sides. take chicken and place in a stock pot.add onions,garlic and carrots. then pour in the chicken broth and bay leaves bring to a boil over high heat.

Add in the tomatoes, and turn down to medium low let cook for 30 minutes add in the potatoes and cook until tender.

Add in the corn,and cook 5 mins.

PECAN LOGS

These Pecan Logs are filled with marshmallow cream, covered in caramel and rolled in toasted chopped pecans.

This is my favorite candy recipe. They are so easy to make and not so costly.

Your friends and family will be so impressed and surprised when you bring these fresh and not store-bought pecan logs to your next function.

Recipe:

1 teaspoon vanilla

1 pound box of confectioners sugar

1 jar 8oz marshmallow cream

1 pound caramels

1 pound  toasted pecans, finely chopped

Mix vanilla into marshmallow cream. work in confectioner sugar, small amount at a time
roll into logs.

Melt caramels in saucepan over low heat. If needed, add a small amount of milk to thin.

Roll logs in caramel and then roll in chopped pecans. chill in refrigerator before cutting.

Yield approximately four dozen small slices.

Collard Greens With Cornmeal Dumplings

All this about Greens, I mean collards greens down south in Mississippi, Alabama and Georgia where the greens grow. This is a new twist in cooking collard greens, with cornmeal  dumplings.

Meaning bread in the pot! Cornbread that is already to enjoy. You can choose the meat you like, whether it is ham hock or salt pork, you cannot go wrong in the South. enjoy the pot liquor of the collard greens in the cornbread dumplings.Yum!!!!

For the collard greens:

Dutch oven or a large pot add water,oil and ham hocks and Cook 45 mins. add collard green stirring occasionally, about 15 to 20 minutes. Add the onion, garlic, chiles, and measured salt and pepper and cook, stirring occasionally, until the collard is tender.

For the dumplings:

2/3 cup all-purpose flour


1/3 cup yellow cornmeal


1 teaspoon baking powder


1 tablespoon unsalted butter


1/2 cup whole milk

whisk together flour, cornmeal, brown sugar, baking powder, and 1/4 teaspoon salt, then blend in butter well with your fingertips. Stir in milk until just combined. Let dough stand 5 minutes.

With wet hands, roll rounded tablespoons of dough into balls. Gently place dumplings on top of greens. Cook, covered and undisturbed, over low heat until greens are very tender and silky and dumplings are puffed and cooked through, about 20 minutes.


[Dropping the dough in heaping tablespoons about 1/2 inch apart into the simmering greens]

 Sprinkle the greens with the reserved bacon and serve immediately.

Collard Green Dip

Talking about southern hot nights....Here a creamy hot dip, you need to serve at your next party.
It will WOW THEM!!!! Collard Green Dip.

Ingredients

2 slices bacon

1 small sweet onion, chopped about 1 cup

1 medium red sweet pepper

1 pound fresh collard greens, trimmed and coarsely chopped about 6 cups

3 cloves garlic, minced

1 8 ounce package cream cheese cubed and softened

2 ounces  Monterey Jack cheese, shredded 1/2 cup

1/2 cup light sour cream

1/2 teaspoon Cajun seasoning optional

1/8 teaspoon cayenne pepper

Thin bread sticks or vegetable sticks
Directions

In a 12-inch skillet cook bacon until crisp. Drain bacon on paper towel. Remove and save bacon dripping for another recipe but use 2 teaspoons of bacon drippings from skillet and add onion and sweet pepper to skillet. Cook 5 minutes over medium heat or until vegetables are just tender, stirring occasionally. Add cut collard greens and garlic; cover until tender, stirring occasionally. You can add a little water if becoming dry. Remove from heat.
Add cream cheese, Monterey Jack cheese, sour cream, and seasoning to the collard mixture, stirring until combined. Crumble remaining bacon and add to collard mixture.  
Bake, uncovered, 10 minutes or until warmed through. Serve with vegetable dippers or bread sticks.

Jamaican Brown Chicken Stew

Jamaican Brown Chicken Stew....How soul can you get??? This stew base on the curry powder and the spices that goes in this stew. I call it goodness of hot soul.

1 medium chicken, cut into 8 portions

salt and black pepper to taste

1/2 cup vegetable oil

2 onions chopped

1 chilli pepper, seeded and chopped

1/2 teaspoon thyme

4 cloves garlic chopped

2 teaspoon curry powder

pinch allspice

1/2 cup chopped red bell pepper

1/2  cup chopped green bell pepper

4  cups chicken stock

1 nice size butternut squash, peeled and cut into bite- sized cubes

2 large potatoes, peeled and cut into bite sized cubes

2 1/4  cup Basmati rice, cooked in coconut milk

Heat the vegetable oil in a large pan until really hot. Add 4–5 pieces of chicken to the oil and fry gently skin-side down for about 5 minutes on each side until the chicken is browned all over,remove the chicken and repeat with the remaining chicken pieces.

Carefully pour out most of the oil, leaving just 2 spoonfuls in the base. onions, chilli, garlic, thyme and peppers, and stir briefly.

Add chicken to a big pot adding spices, squash and potatoes. Pour in the stock, bring to the boil and then reduce the heat, cover and simmer for 25 minutes until the liquid is reduced to a rich gravy. Serve with the coconut rice.

Meat Balls In A Big Pot

Meat Balls Come And Get Them

My mother always cooked a big pot of meat balls.We ate as many as we wanted. My mother did  not serve them with pasta.... we ate them with creamy mashed potatoes.

It's seem like that red thick tomato gravy just give those creamy mashed potatoes the best taste ever.

When the meat balls was gone from the pot, we did not care too much because we had the wonderful meat ball gravy to do some serious slopping with bread.

Here We Go!

Adding water and two teaspoon salt to a big pot filling almost full to the top and let boil.

In a bowl at 2 pound ground meat

3 Beaten  Eggs

1 cup Milk

1/2 cup water

Chop very fine 1/2 cup each green onion, red and green bell peppers.

Spice 1 tablespoon each onion powder, garlic powder,salt and black pepper.

Mixing all together

Rolling into a ball

Place them on a sheet pan

Than drop them one by one in the boiling water. Cook 10 mins.

Draining meat balls and place in another pot

Pour four Jars pasta Sauce and add bay leaf.cover pot and let simmer on med heat for 30 mins.

You can also make a Meat Ball Sandwich

    

 

Meat Loaf With Stuff Mashed Potatoes

Meatloaf Time!!! "You Took the Words Right Out of My Mouth" is the first single by the American musician Meat Loaf in his solo career. It is a track off his 1977 album" Bat Out of Hell', written by Jim Steinman.

I know this singing group has nothing to do with a meatloaf recipe. I just give the group a plug and added it because it's one of my favorite singing group of all times.

Back to meatloaf  recipe..... Did you know in 2007, meatloaf was voted the seventh-favorite dish in the United States according to Good Housekeeping?

During the Great Depression, cooking meatloaf was a way to stretch the food budget for families, using an inexpensive type of meat and ingredients like bell peppers, eggs, onions and bread crumbs to  give it superior binding and consistency.

The meatloaf is normally served warm as part of the main course, but can also be found sliced as a cold cut. Meatloaf can also be considered a typical comfort food and is served in many diners and restaurants today with brown gravy and peas.

It seems everyone has a recipe for meatloaf, but the best one, is the one you prepare for your family with love and care.

The meatloaf, I am posting today is garnished with lots of crispy bacon and stuffed inside with buttery mashed potatoes and fresh parsley.

Meatloaf maybe also garnished with plain ketchup or a meatloaf sauce. my mother garnished her meatloaf with mashed potatoes, drizzling it with a small amount of butter and cheese and place in oven to brown.


Potatoes Recipe:

2 large white potatoes cut into chunks

2 cups water with 1/4 teaspoon salt

Cook potatoes to tender and pour water off and place in a medium bowl

Mash them and add 1/2 stick of butter and 1/4 cup warm milk and set aside
  
Meat Loaf  Recipe:

1 1/2   lb  ground beef { 80% lean}
  
3/4    cup Progresso Italian style bread crumbs or plain bread crumbs
  
1/2    cup tomato juice

1/4    cup chopped green onions

1/4 cup chopped fresh parsley

1/4 cup green bell pepper

1/4 cup red bell pepper

2    eggs   beaten

4 slices cooked chopped bacon

Salt and black pepper to taste...you can always test a pinch of raw meat or meatloaf mixture for seasoning.

By placing it in a micowave oven about a second or two... with this method you can add more seasons if needed.{ I like a lot of black pepper in mine}


Heat oven to 350°F.

Make potatoes as directed.  In large bowl mix meat loaf ingredients until well blended. Firmly press half of beef mixture into pan add spoon potatoes over beef mixture about 1/4 inch edges adding fresh chopped parsley on top of potatoes.

Spoon remaining beef mixture over potatoes; press gently bacon on top.   Bake 60 to 65 minutes or meat thermometer inserted in center of loaf reads 160°F. Let loaf stand 10 minutes.