1 cup milk
1 cup heavy cream
2 Tbsp sugar
3/4 tsp salt
2 tsp Worcestershire sauce
1/8 tsp cayenne pepper
1/4 cup quick-mixing flour, such as Wondra
3 (16 ounce) pkgs frozen whole kernel corn, thawed and drained
1/4 cup grated Parmesan cheese
2 tbsp chopped fresh parsley (optional)
In a 3 1/2 quart electric slow cooker, whisk together milk, cream, sugar, salt, Worcestershire sauce, cayenne pepper, and flour until smooth. Stir in the corn.
Cover and cook on the high heat setting 3 to 3 1/2 hours, stirring once or twice, until bubbly and thickened. Serve, garnished with the cheese and parsley.
Wednesday, January 20, 2010
Tuesday, January 19, 2010
Meat Loaf by Kim
This is Grandma Brooks' recipe and it is wonderful!! Thanks for sharing it with us!
2 lb ground beef
1 envelope onion soup mix
2 eggs
1 cup prepared bread crumbs
salt and pepper
large chopped onion
1/4 cup ketchup
Combine all ingredients and shape into 2 loaves. Place in shallow baking pan; bake at 350 degrees for 45 minutes. Drain off grease.
Sauce:
1 cup brown sugar
1/2 cup ketchup
2 Tbsp mustard
1/4 cup cider vinegar
1/4 cup butter
Bring to boil and pour over cooked meat loaf. Bake 5 more minutes.
2 lb ground beef
1 envelope onion soup mix
2 eggs
1 cup prepared bread crumbs
salt and pepper
large chopped onion
1/4 cup ketchup
Combine all ingredients and shape into 2 loaves. Place in shallow baking pan; bake at 350 degrees for 45 minutes. Drain off grease.
Sauce:
1 cup brown sugar
1/2 cup ketchup
2 Tbsp mustard
1/4 cup cider vinegar
1/4 cup butter
Bring to boil and pour over cooked meat loaf. Bake 5 more minutes.
Norman's Spicy Tomato Sauce by Kim
from Southern Living Magazine; serve over spaghetti, or pasta of your choice!
1/2 cup finely chopped onion
2 tsp minced garlic
1 lb ground beef
1 Tbsp Italian Seasoning (or to taste)
1 (28 oz) can crushed tomatoes
1 (8 oz) can Spanish-style tomato sauce
1 tsp kosher salt
1 tsp honey
Brown ground beef, onion and minced garlic in dutch oven and drain. Stir in Italian seasoning, crushed tomatoes, tomato sauce, and 1 cup water. Bring to a boil, stirring constantly. Reduce heat to low, and simmer 40-45 minutes or until slightly thickened. Stir in salt and honey.
1/2 cup finely chopped onion
2 tsp minced garlic
1 lb ground beef
1 Tbsp Italian Seasoning (or to taste)
1 (28 oz) can crushed tomatoes
1 (8 oz) can Spanish-style tomato sauce
1 tsp kosher salt
1 tsp honey
Brown ground beef, onion and minced garlic in dutch oven and drain. Stir in Italian seasoning, crushed tomatoes, tomato sauce, and 1 cup water. Bring to a boil, stirring constantly. Reduce heat to low, and simmer 40-45 minutes or until slightly thickened. Stir in salt and honey.
Mexican Chicken Salad by Kim
A twist on regular chicken salad with a kick of spice!
1 carrot, coarsely sliced
1 rib celery, sliced
1 lb boneless chicken tenders or breasts
4 canned jalepenos, seeded and diced
1/3 cup mayonnaise
4 green onions, thinly sliced
1/2 cup sour cream
1 tsp ground cumin (or to taste)
1 tsp chili powder (or to taste)
Bring 4 cups of water to a rolling boil. Add carrot, celery and chicken. Cook 10 minutes or until done. Remove from heat and let stand 10 minutes. Drain liquid and discard veggies. Let chicken cool, shred into bite-sized pieces. Mix well with remaining ingredients and add seasonings to taste. Makes 2 cups.
1 carrot, coarsely sliced
1 rib celery, sliced
1 lb boneless chicken tenders or breasts
4 canned jalepenos, seeded and diced
1/3 cup mayonnaise
4 green onions, thinly sliced
1/2 cup sour cream
1 tsp ground cumin (or to taste)
1 tsp chili powder (or to taste)
Bring 4 cups of water to a rolling boil. Add carrot, celery and chicken. Cook 10 minutes or until done. Remove from heat and let stand 10 minutes. Drain liquid and discard veggies. Let chicken cool, shred into bite-sized pieces. Mix well with remaining ingredients and add seasonings to taste. Makes 2 cups.
Mexican Sheath Cake by Kim
My Grandmother always made this at Thanksgiving/Christmas, and now my mom does...and so do I! I've eaten it at the holidays for as long as I can remember.
Cake:
Sift together in large bowl:
2 cups sugar
2 cups flour
Bring to rapid boil and then pour over sugar/flour mixture:
1 stick oleo
4 Tbsp cocoa
1 cup water
1/2 cup Crisco
Stir above mixture well and add:
1/2 cup buttermilk
2 eggs well beaten
1 tsp cinnamon
1 tsp baking soda
1 tsp vanilla
Mix well and pour into greased 16x11 pan. Bake 20 minutes at 400 degrees.
Icing (make while cake bakes):
Bring to a boil:
1 stick Oleo, cut up
6 Tbsp milk
4 Tbsp cocoa
Remove from heat and add:
1 box powdered sugar
1 tsp vanilla
1 cup chopped pecans
Beat well and spread on cake as soon as removed from oven.
Cake:
Sift together in large bowl:
2 cups sugar
2 cups flour
Bring to rapid boil and then pour over sugar/flour mixture:
1 stick oleo
4 Tbsp cocoa
1 cup water
1/2 cup Crisco
Stir above mixture well and add:
1/2 cup buttermilk
2 eggs well beaten
1 tsp cinnamon
1 tsp baking soda
1 tsp vanilla
Mix well and pour into greased 16x11 pan. Bake 20 minutes at 400 degrees.
Icing (make while cake bakes):
Bring to a boil:
1 stick Oleo, cut up
6 Tbsp milk
4 Tbsp cocoa
Remove from heat and add:
1 box powdered sugar
1 tsp vanilla
1 cup chopped pecans
Beat well and spread on cake as soon as removed from oven.
Artichoke Dip by Lisa
I got this recipe out of my Pampered Chef cookbook seven years ago. I haven't made it in a while because I've been pregnant so much and it contains feta cheese, but every last drop is gone when I make it for parties!
1 can (14 oz.) artichoke hearts in water, drained and chopped
4 oz. feta cheese, chopped
1/4 c. red or green bell pepper, chopped
1 garlic clove, pressed (I used minced!)
1 cup mayo
3 green onions with tops, thinly sliced
3/4 tsp dried oregano
1/4 cup sliced almonds (optional)
Preheat oven to 350. Chop artichoke hearts, cheese, and bell pepper. Place in bowl. Add garlic, mayo, green onions, and oregano. Mix well and pour into baking dish. I usually bake in what I plan to serve it in. Top with almonds if desired. Bake 25-30 minutes or until golden brown and bubbly. Serve with some pita chips or crackers.
1 can (14 oz.) artichoke hearts in water, drained and chopped
4 oz. feta cheese, chopped
1/4 c. red or green bell pepper, chopped
1 garlic clove, pressed (I used minced!)
1 cup mayo
3 green onions with tops, thinly sliced
3/4 tsp dried oregano
1/4 cup sliced almonds (optional)
Preheat oven to 350. Chop artichoke hearts, cheese, and bell pepper. Place in bowl. Add garlic, mayo, green onions, and oregano. Mix well and pour into baking dish. I usually bake in what I plan to serve it in. Top with almonds if desired. Bake 25-30 minutes or until golden brown and bubbly. Serve with some pita chips or crackers.
Five Cup Salad (Ambrosia)
I'm not sure from where this recipe orignally came in Jason's family. Jason says he remembers eating it at Grandmother Brooks' house every year. I got it from Jerri and make it for Jason at special occasions.
1 cup mandarin oranges
1 cup marshmallows
1 cup coconut
1 cup pineapple
1 cup sour cream
Stir all ingredients together and put in fridge until ready to eat!
1 cup mandarin oranges
1 cup marshmallows
1 cup coconut
1 cup pineapple
1 cup sour cream
Stir all ingredients together and put in fridge until ready to eat!
Dr. Pepper Pork Ribs by Lisa
I got this recipe from my friend Jen Barnes in a Christmas newsletter about five years ago, and it is definitely a favorite in our household!
Pork Ribs (I usually get a couple of slabs)
Dr. Pepper
Salt and Pepper
BBQ Sauce
Salt and pepper your ribs. Cut to desired size. Place in crockpot. Pour Dr. Pepper over the top. I usually just pour until they are all covered, so I'm not really sure how much I put in the pot. Cook on low for about 7-8 hours. Remove ribs from crockpot and pour out the DP. Put ribs back in with BBQ sauce for another hour.
Pork Ribs (I usually get a couple of slabs)
Dr. Pepper
Salt and Pepper
BBQ Sauce
Salt and pepper your ribs. Cut to desired size. Place in crockpot. Pour Dr. Pepper over the top. I usually just pour until they are all covered, so I'm not really sure how much I put in the pot. Cook on low for about 7-8 hours. Remove ribs from crockpot and pour out the DP. Put ribs back in with BBQ sauce for another hour.
Vidalia Sweet Onion Cornbread by Lisa
I wanted a fun cornbread recipe to make for Connor's John Deere country 5th birthday party, and I found this recipe from Paula Deen. I really liked it, and it was pretty easy, so I am putting it on the blog! I didn't use the dill weed when I made it for the party b/c my sister-in-law, Kim, doesn't like dill, but I might try it the next time. It doesn't really need it.
1/4 c. butter (1/2 stick)
1 Vidalia or other sweet onion
1 8 oz. pkg. cornbread muffin mix
1 egg, beaten
1/3 c. whole milk
1 cup sour cream
1 cup grated sharp cheddar cheese
1/4 tsp. salt
1/4 tsp. dried dill weed
Melt butter and saute onion until tender, not brown. Remove from heat and add muffin mix, egg, milk, sour cream, and 1/2 cheese, salt, and dill. Stir and pour into 8x8 greased pan. Top with remaining 1/2 cup cheese. Bake at 450 for thirty minutes until set and toothpick comes out clean. Enjoy!
1/4 c. butter (1/2 stick)
1 Vidalia or other sweet onion
1 8 oz. pkg. cornbread muffin mix
1 egg, beaten
1/3 c. whole milk
1 cup sour cream
1 cup grated sharp cheddar cheese
1/4 tsp. salt
1/4 tsp. dried dill weed
Melt butter and saute onion until tender, not brown. Remove from heat and add muffin mix, egg, milk, sour cream, and 1/2 cheese, salt, and dill. Stir and pour into 8x8 greased pan. Top with remaining 1/2 cup cheese. Bake at 450 for thirty minutes until set and toothpick comes out clean. Enjoy!
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