TNT

If you have a Tried -N- True Recipe that you would like to add. Please let me know and it can be added. I love new things to try...or for that matter I love old recipes that I have never tried before.

Monday, April 8, 2013

Dr pepper cake adapted...amazingly moist and tasty


1 c. butter
1 c. Dr. Pepper
4 tbsp. cocoa( extra dark special )
2 eggs
1 tsp. vanilla
2 c. sugar
1/2 c. buttermilk
1 tsp. soda
2 c. flour
1 1/2 tsp. cinnamon

Heat butter, cocoa and Dr. Pepper. Mix well and set aside.Cream eggs, sugar and butter, milk and soda. Add flour and cinnamon alternately with Dr. Pepper mixture, then vanilla.
Pour into greased and floured 9 x 12 inch pan and bake at 350 degrees for 25 to 30 minutes. Ice with Dr. Pepper Icing.

DR. PEPPER ICING:

1/4 c. butter
1/4 c. Dr. Pepper
3 tbsp. cocoa ( extra dark special )
1 (16 oz.) box confectioner's sugar
1 tsp. vanilla
1 c. chopped nuts((did not add them))

Heat butter, cocoa and Dr. Pepper and blend well. Stir in other ingredients. Mix thoroughly and ice cake.

Wednesday, January 16, 2013

Cheesy potato and venison/pork sausage soup


Cheesy Potato and Venison/Pork sausage Soup
 
12 smaller potatoes(I used reds and golds)
       already baked or microwave and cut into small bite size pieces, most of the skins removed
2 lbs venison/pork sausage-cut into bite sized pieces
1 quart chicken
1 cup celery with tops diced
1/2 cup thin sliced baby carrots
1 onion diced
1/2 C butter
16 oz Velveeta Cheese
Salt/Pepper to taste
 
 
Saute onion, celery, carrots in butter. Add sausage pieces and 2/3 of the potatoes.Stir well. Add the broth. Let cook for about 25 minutes on medium heat.
Cut cheese into cubes and stir into soup. cover and cook on medium high, stirring in the cheese. 
 
After Cheese is melted and you are serving same day, add the remainder of the potatoes.
If serving the next day, add the rest of the potatoes prior to reheating.  

Sunday, January 6, 2013

focaccia

ingredients
  • 4 - 4 1/4
    cups all-purpose flour
  • 1/2
    cup water 
  • 1
    teaspoon active dry yeast
  • 1
    cup warm water
  • 2
    teaspoons salt
  • 1
    tablespoon olive oil
Coarse salt


For the sponge, in a mixing bowl combine 1/2 cup of the flour, the 1/2 cup warm water, and the yeast. Beat with a wooden spoon until smooth. Cover loosely with plastic wrap. Let sponge stand overnight at room temperature to ferment.
2.Gradually stir in the 1 cup warm water, the 2 teaspoons salt, and just enough of the remaining flour to make a dough that pulls away from the sides of the bowl. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total) . Place dough in a lightly greased bowl, turning once. Cover; let rise in a warm place until double (about 1 hour).
3.Turn dough out onto a well-floured baking sheet. Place an extra large bowl upside down over the dough to cover; let rest 30 minutes. Meanwhile, preheat oven and a bread stone to 475 degree F. Shape dough on the baking sheet into a circle about 11 inches in diameter by pulling and pressing with your fingertips. (Dont stretch dough too roughly or the dough will deflate; you want to keep air bubbles intact.)
4.Dust your fingers with flour and press into dough to make 1/2-inch-deep indentations, spacing indentations about 2 inches apart. Brush dough with olive oil; sprinkle lightly with coarse salt. Carefully slide focaccia from floured baking sheet to the preheated bread stone.
5.Bake for 15 to 20 minutes or until golden, checking after 8 minutes and popping any large air bubbles with a sharp knife. Remove foccacia from bread stone with large spatulas. Cool on a wire rack about 15 minutes. Serve warm. Makes 12 servings.


Thank you BHG. It was a success.

Fresh Rosemary or Bottled is good sprinkled on top
Next time trying olives. or a tapenade on top!

Friday, January 4, 2013

Cinnamon rolls tried and true


Cinnamon Rolls, Cinnabon Style
1/2 cup warm water
2 pkg. active dry yeast
1 tablespoon granulated sugar
1 3 1/2 oz. pkg. instant vanilla pudding
2 cups milk
1/2 cup butter, melted
2 eggs, beaten
1 teaspoon salt
8 cups all-purpose flour
1/2 cup butter, melted
1+ cup sugar
1/4+ cup good quality cinnamon 
In a small bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside. 
In large bowl, make pudding mix according to package directions. Add butter, eggs, and salt; mix well. Add the yeast mixture; blend. Gradually add flour and knead until smooth and elastic. 
Place in very large greased bowl. Cover and let rise until double (about 1 hour). Punch down and let rise again (45 minutes). 
On a lightly floured surface, roll out to a 1/4 inch thick rectangle, 21 inches in its smaller dimension. Note: you may wish to divide the dough in halves and roll out two rectangles. You may have to partially roll it out, then cover it with a damp cloth and let it rest before finishing. Spread 1/2 cup melted butter over surface. Mix cinnamon and sugar together, and spread evenly over surface, leaving a 1-inch margin along one of the long edges. Roll up tightly, starting from a long side. Press together along the edge not covered with cinnamon sugar. 
Slice at ~1 1/4 inch intervals. Place on greased baking pan, ~2 inches apart. Cover and let rise until double again. 
Bake at 350°for 15-20 minutes. Remove as soon as they turn golden. Frost warm rolls with cream cheese frosting. 
Cream Cheese Frosting
1 8 oz. pkg. cream cheese, softened
1/2 cup butter, melted
1 teaspoon vanilla
3 cups powdered sugar
1 tablespoon milk 
Combine all ingredients, mix until smooth.

Wednesday, September 19, 2012

Chicken florentine

I guess I am in a cooking mood! Got in from work yesterday and knew I wanted chicken with a pasta. a new creation was born!

I took 7-10 frozen chicken tenders straight out of the freezer and put them in my medium sized round calaphon sauté pan on a medium to high heat. Added in a cup of sliced mushrooms, a cup of chopped celery, 1 tablespoon minced garlic, salt, pepper, and Tuscany seasoning to taste After letting that simmer with the dome lid on for a few minutes I added one can of diced tomatoes and covered it again.  It needed color and more sauce so I went looking in the pantry and found a pint of gossner's shelf whipping cream.  Added that and let it simmer a bit more. I also cut up the now cooked chicken tenders  into bite sized pieceswith a small metal spatula while it was still in the pan. Still wasn't happy with it,  so I pulled out the remains of fresh spinach from the fridge and added about 1.5 cups of freshly torn spinach to the pan and covered it up and turned off the heat.

I cooked up a batch of whole wheat angel hair pasta. That was the healthy part of dinner!  The final touch was adding a handful of shredded cheese to the top of the chicken florentined cream rose colored sauce before serving. To say the least, It was a hit with this crew!

Thursday, September 13, 2012

Shrimp Creole...my way

I was at my sister in laws on Saturday and saw her recipe for Shrimp Creole sitting on the counter. I immediately knew I would be making something like it this week

1.5 cups chopped red bell pepper
1/4 of a jalepeno pepper minced very fine
1 c chopped red onion
1.5 cups of chopped celery
2 Tblsp minced garlic

Sauté all of this in a 1/4 cup butter. Salt pepper to taste

Add 2 lbs of shrimp(mine were actually frozen with deveined and the tail off)
Tobasco to taste
1 can of tomato paste
3 reg cans of diced tomatoes

I let that simmer and stew until the shrimp started to melt  and cook. I then added frozen okra, about  one and a half cups. Simmered about twenty more minutes. Turned the heat off and let it sit for an hour. Served over jasmine rice blend with wild rices that had been cooked in chicken broth and butter.

It was really a comfort food on a rainy night.

Tuesday, September 4, 2012

Manhattan style beef stew

2 lbs of beef stew meat seasoned with uncle Chris seasoning
1 cup each chopped onion, celery, carrots
4 small red potatoes chopped
1 can diced tomatoes
Salt pepper to taste
Brown the meat in butter, add the veges stew with the lid on medium temp, After 10 minutes add 1/2 c  sour cream, let stew for 5 minutes or until the potatoes can be cut with a fork. Add 1/2 cup cheese on top( I like the 4 cheese combination ) let melt on top and serve!

big D says this was the best stew he has ever had and I better write it down!