Making Mama's Slaw: Pictures from tonight!

Craig helped me out tonight and took pictures while I made the slaw. I couldn't get my camera to work so he used his. Thanks Craig!

The ingredients...

Grate the Cabbage...

Grate the Carrots...

Done grating...

Too much slaw, not enough bowl...

Add S&P...

Sugar...

Lemon juice...

Mayo...

Mix with the utensils God gave you...

Taste for seasonings...

Adjust seasonings to taste...

Done!

Back to the pretty bowl!

Chicken Pot Pies... The photos from tonight's supper!

Add the filling... I used the 'Made from Scratch' recipe.

Add the batter... for that I used the 'Easy' recipe.

Top with melted butter and bake for about 30 minutes or until they look like these...

DONE!!!

Chicken Pot Pie

I'll give you the option of doing the "old timey - made from scratch" version of the southern comfort food, or doing the easy short-cut version. With these recipes, you can use up leftovers... substitute ham, turkey or even roast beef for the chicken, and use up the veggie casseroles too. That adds another level to the creaminess of the gravy!

Old Timey Chicken Pot Pie

4 sheets frozen puff pastry
1 egg, beaten
4 chicken breast halves
Seasoned salt and pepper
2 tablespoons cooking oil
1/3 cup butter
2/3 cup all-purpose flour
1 quart heavy cream
1/4 cup chicken base
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 1/2 cups cooked, cubed potatoes
1 cup frozen green peas, cooked
1 cup chopped cooked carrots
Pinch fresh grated nutmeg, optional

Preheat oven to 350 degrees F.

Crust:
Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Brush beaten egg onto each lattice square. Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350 degrees F.

Filling:
Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks.

In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic, and onion and stir until thickened. Add peas, carrots, nutmeg, if using, and cut up chicken. Remove from heat. Fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square. Bake for 5 minutes or until bubbly.

Easy Short-Cut Chicken Pot Pie

1 2/3 cups frozen mixed vegetables
1 cup cooked chicken, cubed
1 can (10 3/4 ounces) condensed cream of chicken soup
1 cup Original Bisquick mix
1/2 cup milk
1 egg

Heat oven to 400ºF.
Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1 1/4 inches.
Stir together remaining ingredients with fork until blended. Pour over vegetable mixture.
Bake 30 minutes or until golden brown.

Christmas 2010

Over the last several years, our family has started the new tradition of Prime Rib on the grill... cooked by my father of course! Seasoned to perfection and grilled with a juicy glistening crust. It's so hard to wait on the "resting" time. Then Daddy carves that massive hunk of meat! The juices are so precious to our carnivorous crowd, that I pour the drippings into a gravy boat for all to share! A wide variety of toppings line the counter for the baked potatoes and also for the salads. Everyone has there plates, salads and a big ole glass of sweet iced tea! Time to say grace and dig in... after that all you can hear is the clinking and squeaking of forks and knives on the plates and the occasional, "Mmmm!" and "Ohhh, so good!" Other than that pure blissful silence! Merry Christmas to the family!!!

Daddy's Prime Rib on the Grill

Daddy... The Grill Master



Mmmmm... Need I say more???

I love these salad bowls!

Salad and Baked Potato Bar

Colonial Hot Buttered Rum

This is another OLD recipe! It's an authentic colonial recipe. Tastes like a hot cinnamon roll...

2 cups brown sugar
1/2 cup butter
1 pinch salt
2 quarts hot water
3 cinnamon sticks
6 whole cloves
2 cups rum
1 cup whipped cream
ground nutmeg to taste

Combine brown sugar, butter, salt and water in a 5 quarts slow cooker. Add cinnamon and cloves. Cover and cook on low for 5 hours. Stir in rum.
Ladle from slow cooker into mugs and top with whipped cream... dust with nutmeg.

Jimmy Dean Sausage Mini Quiches

1 (16 ounce) package Jimmy Dean Sausage, cooked, crumbled and drained
8 eggs, lightly beaten
1/4 cup milk or water
3/4 cup shredded Cheddar, mozzarella or provolone cheese
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil or butter
1/4 cup thinly sliced green onion
1 cup thinly sliced mushrooms
1 cup frozen Southern-style hash brown potatoes or diced, pre-baked red potatoes
1/4 cup Parmesan cheese

Preheat oven to 350 F. In a large mixing bowl, combine eggs, milk or water, cheese, salt and pepper; set aside. Heat olive oil or butter in a large skillet; saute onions and vegetables until tender. Add vegetables and sausage to egg mixture; stir well.

Place 12 foil baking cups into cupcake pan. Distribute sausage and egg mixture evenly into baking cups. Bake for 22 minutes or until eggs are set. Remove from oven. Sprinkle with Parmesan if desired.

CANDY!!!!!!

Almond Bark

1 Cup Whole blanched almonds
1 Tsp. Butter
1 Lb. White chocolate

This is a microwave recipe. Place almonds and butter in a 9−inch glass pie plate. Cook on high (max. power) 4 to 5 1/2 minutes, or until almonds are toasted, stirring twice during cooking. Set aside. Place chocolate in large microwave proof mixing bowl and cook on high (max. power) 2 1/2 to 3
minutes, or until softened. Stir in almonds and pour onto waxed paper lined
baking sheet. Spread to desired thickness and refrigerate until set. Break
into serving size pieces.


Almond Joy Bars

4 c (8 1/2−oz) shredded coconut
1/4 c Light corn syrup
1 pk (11 1/2−oz) milk chocolate pieces
1/4 c Vegetable shortening
26 Whole natural almonds (1−oz)

Line two large cookie sheets with waxed paper. Set large wire cooling rack
on paper; set aside.
Place coconut in large bowl; set aside.

Place corn syrup in a 1−cup glass measure. Microwave on high (100%) 1 minute
or until syrup boils. Immediately pour over coconut. Work warm syrup into
coconut using the back of a wooden spoon until coconut is thoroughly coated.

This takes a little time, and yes, there is enough syrup.
Using 1 level measuring tablespoon of coconut, shape into a ball by
squeezing coconut firmly in palm of one hand, then rolling between both
palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2
inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so
there are no loose ends of coconut sticking up.
Place milk chocolate and shortening in a 4−cup glass measure or 1 1/2 quart
microwave−safe bowl. Microwave on high 1 to 2 minutes or until mixture can
be stirred smooth and is glossy; stirring once or twice.

Working quickly, spoon 1 level measuring tablespoon of the chocolate
over each coconut ball, making sure chocolate coats and letting excess
chocolate drip down onto waxed paper. While chocolate coating is still soft,
lightly press whole almond on top of each. Let stand to set or place
in refrigerator. Store in a single layer in airtight container.
Keeps best if refrigerated. Makes 26.


Baby Ruth Bars

1 1/3 cups margarine
2 cups brown sugar
1/3 cup white corn syrup
8 cups oatmeal
2 tsp. vanilla
1/2 cup peanut butter

Melt margarine. Add brown sugar, syrup, peanut butter,
oatmeal and vanilla. Put in 9x13 cake pan.
Bake 350 for about 15 minutes.

Topping:

6 oz. package. chocolate chips
1/2 6 oz. package butterscotch chips
2/3 cup peanut butter
1 cup chopped nuts/peanuts

Melt together and spread on top. Cut into bars when cool.


Butterfingers

1 Cup Peanut Butter
1/3 cup light corn syrup
1 cup sugar
1/3 cup water

Melted Milk Chocolate

Cook syrup, sugar, and water to 310 F. Remove from heat.
Stir in warmed peanut butter (warm slightly in microwave)
until well blended. Pour into a greased (buttered) 8" X 8" pan.
Score mixture into desired size bars.
When COMPLETELY cool, dip in melted milk chocolate
(use a double boiler to SLOWLY melt) and set on wax paper
until chocolate has hardened.


Goo Goo Clusters

1 large bag miniature marshmallows
1 bag chocolate chips
2 cups dry roasted peanuts
1 can Eagle Brand milk
2 tsp. butter

Melt chocolate chips in pan with Eagle Brand milk.
While this is heating, mix marshmallows and peanuts in a large
bowl. Pour melted mixture over nuts and marshmallows. Mix
together. Pour in buttered pan. Chill 2 hours and cut.


Kit Kat Bars

Ritz Crackers
1 1/2 cups graham crackers, crushed
3/4 cup brown sugar
1 cup white sugar
3/4 cup butter or margarine
1/3 cup milk
1 cup butterscotch chips
1 cup semisweet chocolate chips
3/4 cup peanut butter

Put graham crackers, brown sugar, white sugar, butter and
milk into a saucepan and bring it to a boil. Boil for 5 minutes.
Put a layer of crackers in a 9x13 inch pan and pour 1/2 of
the mixture over it. Put another layer of crackers and pour
the remaining mixture. Add one last row of crackers.
Melt, over low heat, the butterscotch chips, chocolate chips,
and peanut butter. When melted, spread evenly over the top.
When cool, cut into desired bars or squares.


Old Fashioned Hard Candy

2 cups sugar
1/2 cup light Karo syrup
1/2 cup water

Stir over low heat until dissolved. Turn heat to high.
Using a candy thermometer cook until temperature reads
310 F. REMOVE IMMEDIATELY and pour into an 8" greased
metal pan. After a few minutes check for firmness and
when you can cut and a top imprint holds, start cutting
with a knife one way in one inch sections, turn pan and make
one inch squares. Continuously cut squares, working fast,
until squares are almost cut through to the bottom. Turn
out into wax paper, and finish breaking by hand.

Flavorings and Colors (a few drops of food coloring)
1/4 tsp. peppermint oil − green
1/4 tsp. clove oil − yellow
1/4 tsp. cinnamon oil − red
1/4 tsp. lemon oil − yellow

Mix desired color and flavor in the beginning with sugar, syrup, and water.


Old Fashioned Peanut Brittle

2 cups sugar
1 cup light corn syrup
1/4 cup water
1 1/2 cups salted peanuts (or, try cashews for a unique flavor!)
4 tablespoons butter or margarine
2 tablespoons baking soda
1 teaspoon vanilla

Combine the sugar, corn syrup and water in a heavy 3−quart saucepan. Cook over medium heat, stirring constantly, until the sugar is dissolved. Continue cooking, stirring occasionally, until the mixture reaches the soft crack stage (285 degrees F.) on the candy thermometer. Add the peanuts and butter. Cook, stirring constantly, to the hard crack stage (300 degrees F.) on the candy thermometer. Remove from the heat. Rapidly stir in the baking soda and vanilla. (Mixture will foam up.) Turn the mixture onto 2 greased baking sheets. Spread out with a metal spatula as thin as possible. When the candy begins to set, loosen from the baking sheets. Turn the brittle over, then stretch and pull brittle as thin as possible using two forks. When completely cooled, break into pieces.

Peanut Butter Cups

2 cups milk chocolate chips
2 tablespoons shortening
1/2 cup butter
1/2 cup peanut butter, crunchy or smooth
1 cup confectioners' sugar
2/3 cup graham cracker crumbs

In a small bowl, melt 1cup chips and 1 T shortening in microwave for 1 minute, stir and microwave for an additional 30 seconds or until melted and smooth. Do this in steps so the chocolate doesn't harden before you finish filling the cups...

In 2-quart saucepan combine butter or margarine and peanut butter. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners' sugar and graham cracker crumbs. Let mixture cool completely.

Snickers Candy Bar

1/4 cup light corn syrup
2 tablespoons butter
1 tablespoon vanilla extract
1/8 cup peanut butter
1/2 teaspoon salt
3 cups powdered sugar
35 individual Kraft caramels
1 cup dry−roasted unsalted peanuts
1 − 12 oz. bag milk−chocolate chips

With the mixer on high speed, combine the corn syrup, butter, vanilla,
peanut butter, and salt until creamy. Slowly add the powdered sugar.
When the mixture has the consistency of dough, remove it from the bowl
with your hands and press it into a lightly greased 9x9−inch pan. Put in
the refrigerator.
Melt the caramels in a small pan over low heat. When the caramel is
soft, mix in the peanuts. Pour the mixture over the refrigerated nougat
in the pan. Let this cool in the refrigerator.
When the refrigerated mixture is firm, melt the chocolate over low heat
in a double boiler or in a microwave oven set on high for 2 minutes.
Stir halfway through cooking time. When the mixture in the pan has
hardened, cut it into 2x1−inch sections. Set each chunk onto a fork
and dip into the melted chocolate. Tap the fork against the side of the
bowl or pan to knock off any excess chocolate. Then place the chunks on
waxed paper to cool at room temperature, or refrigerate for quicker cooling.


Twix Bars

35 individual Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread (about 40)
2 − 12 oz. bags milk chocolate chips

Combine the caramels with the water in a small pan and melt over
low heat. Place the shortbread cookies side by side on an ungreased
cookie sheet. Spoon a small amount of caramel onto each cookie.
Refrigerate cookies until the caramel is firm.
In the meantime, in a double boiler over low heat, melt the chocolate
chips. You may also use the microwave for melting the chocolate.
Just heat the chips for 1 minute on high, stir, then heat for
another minute.

Remove the cookies from the refrigerator. Rest each one on a fork and
dip it into the chocolate. Tap the fork on the side of the pan or bowl
to knock off any excess chocolate. Then place each one on a sheet
of waxed paper and let them cool at room temperature (65−70F).
This could take several hours, but the bars will set best this way.
If you want to speed up the process, put the candy in the
refrigerator for 30 minutes.


Wendy's Frosty

1 cup Milk
1/2 cup Nestle's Quik
3 cups Softened Vanilla ice cream, place in refrigerator for 1 hour

Blend Milk and Quik for 10 seconds on high speed.
"Pulse" in the ice cream until barely mixed.

Magic Reindeer Food

Put a layer of red colored sugar in a ziploc bag, then top with a layer of green colored sugar. Attach this note and give to your favorite boy or girl to insure that Santa's reindeer stop by Christmas night.


Magic Reindeer Food

Make a wish and close your eyes tight,
Then sprinkle it on your lawn tonight.
As Santa's reindeer fly & roam
This food will guide them to your home.

Chicken Supreme

Usually, I make this casserole with cream of chicken soup and cream of mushroom... however, today I opened the pantry, and my soups were gone! How can I run out of my cream soups??? It's called a 19-year-old bottomless pit!!! But I digress... I basically made a gravy to substitute for the soup. Bechamel Sauce for you people who ain't familiar with the term gravy. :-)

8 oz medium egg noodles
8 chicken tenderloins (tenders)
oil
flour
1 cup milk + 2 cups water
2 chicken bouillon cubes
garlic powder
salt and pepper
2 cups cheddar cheese
1 sleeve ritz crackers
1 stick butter

Preheat oven to 350 degrees. Boil noodles according to package directions and drain. In a medium saucepan, cook tenders in oil until brown on both sides. Remove and put in a 13x9 pan. *In the saucepan, add 3 tbsp of flour and 1 tbsp of butter to the oil and pan drippings. Stir and cook for 2-3 minutes or until the flour gets a little brown. Whisk in milk and water. Bring to a boil then reduce heat to a simmer. Add bouillon cubes and seasonings. Add noodles and toss. Place on top of chicken. Top with cheese. Cook for 25 minutes or until cheese begins to brown good. Melt butter. Crush crackers and mix with butter.
Remove casserole from oven and top with cracker crumbs. Return to oven and cook 5 more minutes. Watch and don't let the crackers burn.

*You can omit the sauce part of the recipe and substitute a can of cream of mushroom, a can of cream of chicken and a can of water, but still add the seasonings!

Sausage Gravy

1 lb. sausage

1 onion, diced
6 tbsp. flour
4 c. milk
1/4 tsp garlic powder
salt and pepper to taste

Saute sausage and onion together. Add flour and stir. Add milk. Stir. Cook until gravy has a smooth and thick consistency. Add salt, pepper and garlic powder. Serve over biscuits.

Chocolate Covered Caramels with Sea Salt

1 pkg. (14 oz.) caramels

5 squares semi-sweet chocolate, melted

1 tbsp. sea salt

 

Insert toothpick into caramel; dip in chocolate. Shake gently to remove excess chocolate. Place on waxed paper-covered baking sheet. Remove toothpick. Repeat with remaining caramels.

Sprinkle immediately with salt. Let stand at room temperature or store in refrigerator 30 min. or until chocolate is firm.

Ice Box Fruit Cake

My Mama made this every Christmas! I can remember sneaking in the frig and cutting a sliver off. It is so rich all you need is a thin slice... so this 'cake' goes a long way!

1 (12 ounce) package vanilla wafers, crushed
1 (14 ounce) can sweetened condensed milk
1 (4 ounce) jar maraschino cherries, drained and halved
2 cup chopped pecans

In a medium bowl, stir together the pecans, raisins, walnuts, cherries, condensed milk and vanilla wafers. Dough will be very thick, you will need to use your hands.

Line a loaf pan with plastic wrap and place dough inside. Refrigerate overnight or until the cake is set and all the milk is absorbed.

Eggnog Cake

1 (18.25 ounce) yellow cake mix
1 cup eggnog
3 eggs
1/2 cup butter, softened
1 teaspoon ground nutmeg

Glaze:
2 cups 10X sugar
2 tbsp eggnog

In a mixing bowl, combine the first five ingredients. Mix. Pour into a greased and floured 12-cup fluted tube pan. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes; invert onto a wire rack. Remove from pan; cool completely.
Combine sugar and eggnog. You may need to add more eggnog to get it to the consistency you want. Spoon over cake.

5 MINUTE CHOCOLATE MUG CAKE

If you love sweets, but you don't have a need for a big cake... try this simple one serving mug of cake. Around the holidays, some of us have to cook for 50 or 60 people. I'm cooking cakes, pies, candies and all kinds of goodies. Sometimes, however, we just want a little somethin' somethin'.

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT!