3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup salted mixed nuts
1 cup bite-size pretzels
6 tablespoons butter
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
Oven Directions Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container. If you like it darker, just a few minutes more. More tang, more worcestershire sauce. I also add a bit more in the seasonings. It is always according to personal taste.
Thursday, December 30, 2010
Tuesday, December 21, 2010
The infamous Gingerbread boy recipe- A True TNT
1/3 c butter or margarine or coconut oil(just one of them)
1 C brown sugar
1 1/2 C molasses
cold H20
7 cups flour sifted
1 tsp allspice
1 tsp ground ginger
1 tsp ground cloves
1 tsp cinnamon
2 tsps baking soda
1 tsp salt
combine first 3 with a 1/2 cup h20. Blend thorougly.
combine flour and spices and add gradually to molasses mixture.
dissolve Baking soda in 3 TBLs of H20 add to mixture.
Chill
Roll out and cut
350 for 15-18 minutes for 1/2 inch thick gingerbread boys
If you could see the book this recipe came out of...you would absolutely know it is tried and true.
1 C brown sugar
1 1/2 C molasses
cold H20
7 cups flour sifted
1 tsp allspice
1 tsp ground ginger
1 tsp ground cloves
1 tsp cinnamon
2 tsps baking soda
1 tsp salt
combine first 3 with a 1/2 cup h20. Blend thorougly.
combine flour and spices and add gradually to molasses mixture.
dissolve Baking soda in 3 TBLs of H20 add to mixture.
Chill
Roll out and cut
350 for 15-18 minutes for 1/2 inch thick gingerbread boys
If you could see the book this recipe came out of...you would absolutely know it is tried and true.
Chocolate Macaroons
2 egg whites
1/4 tsp salt
1/2 c sugar
1/4 tsp Almond Extract
1/4 tsp Mexican Vanilla
1 C unsweetened coconut
6 oz of Semisweet Choc chip- the darker the better for my taste-melted
Preheat oven to 350.
Beat Egg whites and salt till almost stiff, add sugar and continue beating til whites stand in peaks.
Add flavorings.
Fold in Coconut
Add melted chocolate and mix well.
Teaspoonfuls on parchment paper on a cookie sheet.
Bake 15 minutes, cool and remove from paper.
1/4 tsp salt
1/2 c sugar
1/4 tsp Almond Extract
1/4 tsp Mexican Vanilla
1 C unsweetened coconut
6 oz of Semisweet Choc chip- the darker the better for my taste-melted
Preheat oven to 350.
Beat Egg whites and salt till almost stiff, add sugar and continue beating til whites stand in peaks.
Add flavorings.
Fold in Coconut
Add melted chocolate and mix well.
Teaspoonfuls on parchment paper on a cookie sheet.
Bake 15 minutes, cool and remove from paper.
Sunday, December 12, 2010
Family Favorite-Fried Okra
Fry it crisp and at the right temp or it may be slimey
Southern Fried Okra
1 pound fresh okra
2 large eggs, beaten
1/4 cup buttermilk
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
Freshly ground pepper to taste
Vegetable oil
Wash and slice okra; pat dry with paper towels.
Combine eggs and buttermilk; add okra, and let stand for 10 minutes.
Combine flour, cornmeal, baking powder, salt and pepper.
Drain okra, small portions at a time, using a slotted spoon.
Dredge okra, small portions at a time, in flour mixture.
Pour oil to depth of 2 to 3-inches in a Dutch oven of deep-fat fryer and heat to 375°F (190°C). Fry okra until golden brown. Drain on paper towels and serve immediately.
Southern Fried Okra
1 pound fresh okra
2 large eggs, beaten
1/4 cup buttermilk
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
Freshly ground pepper to taste
Vegetable oil
Wash and slice okra; pat dry with paper towels.
Combine eggs and buttermilk; add okra, and let stand for 10 minutes.
Combine flour, cornmeal, baking powder, salt and pepper.
Drain okra, small portions at a time, using a slotted spoon.
Dredge okra, small portions at a time, in flour mixture.
Pour oil to depth of 2 to 3-inches in a Dutch oven of deep-fat fryer and heat to 375°F (190°C). Fry okra until golden brown. Drain on paper towels and serve immediately.
King Ranch Chicken
2 lbs chicken
season with onion, garlic, celery, simmer till done, save stock. If
this is whole chicken, debone. (I like boneless skinless)cut into
bite size pieces
1 dozen corn tortillas
1 Can cream of Mushroom soup
1 C Sour Cream
1 small can of sliced black olives
½ C chopped bell pepper
1/8 tsp Tabasco sauce
1 lb of grated cheddar cheese
1 can ROTEL tomatoes
Line bottom of 9x3 with one layer of corn tortillas(3-4) sprinkle ¼ c
of stock over it. Combine in bowl soup, sour cream, peppers, and ½ half
the olives Tabasco. Layer half of the chicken, then half of the
combined sauces, and half of the cheese (like a lasagna). Repeat the
tortillas, stock, chicken, sauce and half the cheese. Top with the
entire can of Rotel tomatoes and the remaining olives. Bake at 350°
until hot and bubbly.
Yummo!
season with onion, garlic, celery, simmer till done, save stock. If
this is whole chicken, debone. (I like boneless skinless)cut into
bite size pieces
1 dozen corn tortillas
1 Can cream of Mushroom soup
1 C Sour Cream
1 small can of sliced black olives
½ C chopped bell pepper
1/8 tsp Tabasco sauce
1 lb of grated cheddar cheese
1 can ROTEL tomatoes
Line bottom of 9x3 with one layer of corn tortillas(3-4) sprinkle ¼ c
of stock over it. Combine in bowl soup, sour cream, peppers, and ½ half
the olives Tabasco. Layer half of the chicken, then half of the
combined sauces, and half of the cheese (like a lasagna). Repeat the
tortillas, stock, chicken, sauce and half the cheese. Top with the
entire can of Rotel tomatoes and the remaining olives. Bake at 350°
until hot and bubbly.
Yummo!
Thursday, November 4, 2010
Tamales Oh Yes!
My Grandmother was from Mexico. From what my mom says...she made tamales a lot. My mom wishes that she had taken the time to help/watch/learn how to cook from her mother. She also told me that my tamales would make my abuelita proud.
Tamales
First- Have a lot of time!
Filling
2.5-3 lbs of meat (chicken, pork) for a small batch, increase incrementally with the amount of meat
Chili powder- light and dark
Cumin
Garlic
Onion
Salt
Red chilies
Combine the above. Cook to the smell. The mixture needs to have the most wonderful chili/comino/garlic/onion smell even when combining…Cover with water and cook until tender/falling apart, then grind or shred. The mixture should be moist, not soupy or dry.
Masa-
5 C Masa
5 C Broth( the left over’s from cooking the chicken) with additional cumin onion, garlic, and additional chicken broth
1 lb of Lard, Crisco- I use butter flavor...it really is so good.
Should have a nice consistency- not sticky, not too dry, malleable yet cohesive.
Corn Husks- They should have soaked in warm water for an hour and a half before using.
Preparation. Could use a knife or a spreader, I prefer using the original tool for making them…my hands…they will always be wet, need to be clean and washed often in the process. Steam- approximately 1 hour. More or less…pull one out and and see if it sticks to the husk, if so…the tamales are not done.
Tamales
First- Have a lot of time!
Filling
2.5-3 lbs of meat (chicken, pork) for a small batch, increase incrementally with the amount of meat
Chili powder- light and dark
Cumin
Garlic
Onion
Salt
Red chilies
Combine the above. Cook to the smell. The mixture needs to have the most wonderful chili/comino/garlic/onion smell even when combining…Cover with water and cook until tender/falling apart, then grind or shred. The mixture should be moist, not soupy or dry.
Masa-
5 C Masa
5 C Broth( the left over’s from cooking the chicken) with additional cumin onion, garlic, and additional chicken broth
1 lb of Lard, Crisco- I use butter flavor...it really is so good.
Should have a nice consistency- not sticky, not too dry, malleable yet cohesive.
Corn Husks- They should have soaked in warm water for an hour and a half before using.
Preparation. Could use a knife or a spreader, I prefer using the original tool for making them…my hands…they will always be wet, need to be clean and washed often in the process. Steam- approximately 1 hour. More or less…pull one out and and see if it sticks to the husk, if so…the tamales are not done.
Thursday, October 21, 2010
Is it a vegetable or a dessert?
I don't know. But we like it. Okay...we devour it!
1 small butternut squash, about 2 pounds
2 apples, cored, peeled, sliced then chunked
about 1/4 cup butter
salt to taste
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
brown sugar sprinkled to your liking on top of it all
Peel squash, scoop out seeds, and cut in small pieces.
Place squash and apple slices in baking dish , one night it was in the oven and the next time it was in a glass corning ware with a lid.
I have a mixture of cinnamon, nutmeg and regular sugar in a shaker for cinnamon toast. I usually use that liberally on top of the squash and apples. Add bits of butter all over the squash/apples/seasonings. Then top with the brown sugar. Be brave you can do it!
Bake butternut squash casserole at 400° for about 25 to 30 minutes or in the microwave cover and cook until cooked to a mashable consistency. (DON"T MASH) Oven results produces a syrup glaze ... Microwave not so, still tastes awesome.
If you don't like taking on a squash to cut and chop- go to Costco and get the butternut squash already chopped ready to use. If you are really short of time they even have apples cored and sliced and all you have to do is chunk those.
1 small butternut squash, about 2 pounds
2 apples, cored, peeled, sliced then chunked
about 1/4 cup butter
salt to taste
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
brown sugar sprinkled to your liking on top of it all
Peel squash, scoop out seeds, and cut in small pieces.
Place squash and apple slices in baking dish , one night it was in the oven and the next time it was in a glass corning ware with a lid.
I have a mixture of cinnamon, nutmeg and regular sugar in a shaker for cinnamon toast. I usually use that liberally on top of the squash and apples. Add bits of butter all over the squash/apples/seasonings. Then top with the brown sugar. Be brave you can do it!
Bake butternut squash casserole at 400° for about 25 to 30 minutes or in the microwave cover and cook until cooked to a mashable consistency. (DON"T MASH) Oven results produces a syrup glaze ... Microwave not so, still tastes awesome.
If you don't like taking on a squash to cut and chop- go to Costco and get the butternut squash already chopped ready to use. If you are really short of time they even have apples cored and sliced and all you have to do is chunk those.
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