Tuesday, December 30, 2008
This Rockin' Rudy's BBQ sauce was given to us by Denise (Doug's Sister. She purchased it at a farmers market here in Idaho. It is made in Nampa.....yummy!!! Thanks Denise....
1 (4-5 lb.) beef brisket
Garlic salt to taste
Onion salt to taste
Celery salt to taste
Liquid smoke, enough to cover roast
1 (17 fl. oz.) jar BBQ sauce
1/4 c. Worcestershire sauce
Night Before: Place brisket in Pyrex dish and sprinkle with salts. Rub with liquid smoke. Cover with foil and refrigerate overnight.
Next Day: Mix BBQ sauce and Worcestershire sauce and pour over brisket. Cover with foil and bake about 4 hours at 300 to 325 degrees.
NOTE: tightly wrap foil so the beef steams as it cooks
Sunday, December 28, 2008
"Parker learned about "traditions" this year at school. He informed me that according to history we should be making the "log dessert" because our family originated from England." Here is an attempt that Parker and I made. It looks as though it will be a Holiday Tradition for years to come.Parker thinks it tastes like a fancy HOHO.
You can substitute the filling with softened ice cream and drizzle with hot fudge instead of the rich chocolate icing. If you want to get creative, you could use any flavor of cake mix and filling combos........This is very easy. My favorite was a chocolate cake peppermint ice cream combo.
This would be a great summertime dessert as well. You can store one in the freezer up to 1 month .
1 3/4 C. Betty Crocker Super Moist devils food cake mix (from 18.25 oz. box)
1/3 C. water
2 TBL Oil
1 TBL Powdered Sugar
Rich Chocolate Frosting
1/2 C. Whipping Cream
1 C. Semisweet Chocolate Chips (6oz)
1 TBL corn syrup
1/4 teas. vanilla
Filling use your favorite buttercream icing or ice cream:
This is what we used:
4 cups confectioners' sugar
1/2 cup butter
5 tablespoons milk 1 teaspoon vanilla extract
1. Heat oven to 375* Line bottom only of 15x10x1 in. jelly roll pan with wax paper or foil. Spray with baking spray with flour.
2. In a large bowl beat the eggs with an electric mixer on high for about 5 minutes until thick and lemon colored. Add cake mix water and oil. Beat on low speed for 30 seconds,then on medium speed for 1 minute,scraping bowl occasionally. Pour into pan.
3. Bake 11 to 14 minutes or until cake springs back when lightly touched in center.
Turn cake upside down onto clean kitchen towel sprinkled generously with powdered sugar,carefully remove foil or wax paper. While hot roll up cake and towel starting from the narrow end. Cool completely on cooling rack for about 1 hour.
4. Meanwhile in a medium microwavable bowl, microwave whipping cream uncovered on high 1 minute to 1 minute 30 seconds or until it just starts to boil. Stir in the chocolate chips and corn syrup, let stand 3 minutes. Beat gently with wire whisk until smooth add vanilla. Refrigerate about 1 hour stirring every 15 minutes, until spreading consistency.
5. Unroll cake carefully and remove towel. Spread filling evenly over cake, roll up cake. Place on cooling rack on a sheet of waxed paper. Frost cake with the chocolate,using a fork to drag the tines through frosting to resemble a log.(Don't be intimidated by this, Parker did the fork tines part and it turned out great.)
Let stand 15 minutes. Transfer to a serving platter. Store loosely covered in refrigerator.
Saturday, December 27, 2008
Thursday, December 25, 2008
2 Cups Sugar
1/2 Cup (1 stick ) butter
2 Cups of heavy whipping cream
3/4 Cup light corn syrup
Grease bottom and sides of a 8x8x2 square pan (use butter)
Heat ingredients to boiling in a heavy saucepan over medium heat, stirring constantly. Cook stirring frequently to 242 * or until small amount of mixture dropped into very cold water forms a ball and holds its shape until pressed.
Immediately pour into prepared pan. Cut into squares and wrap individually in waxed paper or candy wrappers from your craft store.
1 Rib Rost about (6-8 pounds) I like to use the boneless
Seasoned Salt or Garlic Salt ( I use a blend that includes Rosemary,Thyme,Sage, Tarragon, garlic etc.)Use your favorite dry seasoning blend.
The secret to this recipe is the method of cooking. Preheat the oven to 400*.
Remove the roast from the refrigerator about 30 minutes before cooking. Lightly rub the entire roast with olive oil and then season the roast with your favorite dry seasoning. You will need to coat the outside quite liberally with the seasonings so your finished roast will have plenty of flavor. Place roast in a large roasting dish (on a rack) with fat side up.Place Meat Thermometer in center (avoid any bones )
Cook the roast for 1 hour at 400 *. Turn off the oven for 1 hour. DO NOT OPEN THE OVEN !!!! Turn the oven back on to 325 * and cook the roast an additional 5 to 8 minutes per pound depending on the desired rareness of the meat. I cooked mine until the meat thermometer read 140* it continued cooking after I removed the roast from the oven and the center reached 150* I found that it was a good mix of medium rare, medium and well done on the ends.
LET STAND 15 MINUTES BEFORE SLICING
Well Done temp 170 - 180 *
Medium temp 150-160 *
Rare temp 140-150 *
Funeral Potatoes Recipe
1½ hours | 25 min prep
SERVES 12 -16
• 12 large potatoes or 1 (32 ounce) bag frozen shredded hash browns
• 2 (10 3/4 ounce) cans condensed cream of chicken soup
• 2 cups sour cream
• 1 cup grated cheddar cheese
• 1/2 cup butter, melted
• 1/2 cup chopped onion
• 2 cups crushed corn flakes
• 2 tablespoons butter, melted
1. Peel potatoes and boil for 30 minutes, until just tender.
2. Cool and grate into a greased 9x13 inch baking dish.
3. Heat oven to 350º.
4. Combine soup, sour cream, cheese, ½ cup melted butter and onion.
5. Gently blend into the potatoes.
6. Combine corn flakes and 2 tbsp melted butter. Sprinkle on top.
7. Bake for 30 minutes.
Monday, December 22, 2008
This treat idea can be used with any "Chex Mix Recipe " that you choose, I decided on a sweet version.........Thanks to my sister Doree for such a great idea!!
T.V. Mix ..”Sweet Chex Mix”
1 bag of M&andM’s (Plain or Peanut)
½ box of Rice Chex
½ box of Corn Chex or Crispix
1 small bag of slivered almonds
2 C. Shredded Coconut
¾ C. Butter
1 C. Sugar
1 C. Corn Syrup
Combine butter, sugar and corn syrup in a saucepan. Bring to a boil and continue cooking for 3 minutes.
While the syrup is cooking pour cereals , coconut and almonds on a large bowl and toss to distribute. Pour the cooked syrup over the cereal mixture and stir until well coated , let cool for 10 minutes and then toss the m&m’s into the cereal mix……… Enjoy
Sunday, December 21, 2008
Perfect addition to Christmas Morning......YUMMY
( I didn't use pecans this time because Kellan doesn't like them it is great with or without them.)
1 Loaf (16-ounce) supermarket French or Italian bread , sliced 1/2 inch thick
8 Large eggs
2 cups Whole milk
2 cups Half-and-half
1 tablespoon Sugar
2 teaspoons Vanilla extract
1/2 teaspoon Ground cinnamon
1/2 teaspoon Nutmeg
12 tablespoons Unsalted butter (1 1/2 sticks), softened
1 1/3 cups Packed light brown sugar
3 tablespoons Corn syrup
5 ounces Pecans , chopped (1 1/2 cups)
1. For the casserole: Adjust two oven racks to the upper and lower-middle positions and heat the oven to 325 degrees. Arrange the bread in a single layer on two baking sheets. Bake until dry and lightly golden, about 25 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Allow the bread to cool.
2. Grease the bottom and sides of a 9 by 13-inch baking dish (or casserole dish of similar size) with butter. Layer the baked bread tightly in the prepared dish (you should have two layers). Whisk together the eggs, milk, half-and-half, sugar, vanilla, cinnamon, and nutmeg and pour evenly over the bread. Press lightly on the bread to submerge. Cover with plastic wrap and refrigerate for 8 to 24 hours.
3. For the topping: When ready to bake, adjust an oven rack to the middle position and heat the oven to 350 degrees. Mix the butter, brown sugar, and corn syrup together until smooth, then stir in the pecans.
4. To assemble and bake: Remove the casserole from the refrigerator and unwrap. Spoon the topping over the casserole, then spread it in an even layer. Place the dish on a rimmed baking sheet and bake until puffed and golden, about 60 minutes. Cool for 10 minutes before serving.
Saturday, December 20, 2008
This is the recipe for the chocolate cookies in the third row other treats pictured are lemon bars, pecan brittle and grandmas molasses cookies.
Caramel Thumbprint Cookies
• 66 HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel
• 1 family size (13x9-in. pan) original supreme brownie mix with HERSHEY'S Syrup Pouch
• 1/4 cup HERSHEY'S Cocoa
• 2 eggs
• 1 tablespoon vegetable oil
• 1 tablespoon water
• 1 cup ground pecans(optional)
• 2 teaspoons milk
1. Remove wrappers from chocolates. Lightly grease cookie sheets.
2. Beat brownie mix, pouch of syrup, cocoa, eggs, oil and water in medium bowl until well blended. Cover; refrigerate about 1 hour or until thoroughly chilled (dough will still be sticky).
3. Heat oven to 350°F. Shape dough into 48 1-inch balls. (Return dough to refrigerator if necessary or drop by rounded teaspoons onto wax paper-lined trays and refrigerate about 10 minutes.) Roll balls in pecans, if desired. Place on prepared cookie sheet; press thumb gently in center of each cookie. Bake 9 to 11 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
4. Place 18 caramel filled chocolates and milk in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred. Spoon slightly rounded 1/4 teaspoon caramel filling in each indentation. Lightly press chocolate in center of each cookie. 48 cookies.
I chose to just drizzle the melted carmel kisses over my cookies this time. Either way they turn out yummy!
Thursday, December 18, 2008
For the cookies pictured above I omitted the additional 1 1/2 cups of chocolate chips, I then melted white chocolate and drizzled the cookies topping them with crushed candy canes.
**Resist the urge to bake the cookies longer than indicated; they may appear
underbaked at first but will firm up as they cool.**
2 cups (10 ounces) all-purpose flour
½ cup (1 ½ ounces) baking cocoa
2 teaspoons baking powder
½ teaspoon salt
16 ounces semisweet chocolate, chopped (or melt the equivalent of semi-sweet chocolate chips)
4 large eggs
2 teaspoons vanilla extract
10 tablespoons (1 ¼ sticks) butter, softened to room temperature
1 ½ cups (10 ½ ounces) packed light brown sugar
½ cup (3 ½ ounces) granulated sugar
1 ½ cups semisweet chocolate chips
Whisk together the flour, cocoa, baking powder, and salt in a medium bowl; set aside.
Melt the chocolate in the microwave (50% power for 2 minutes, then stir and microwave in 20 second intervals until chocolate is melted - be careful not to overheat or chocolate will sieze). In a small bowl, beat the eggs and vanilla lightly with a fork; set aside.
Beat the butter at medium speed until smooth and creamy, about 5 seconds. Beat in the sugars until combined, about 45 seconds; the mixture will look granular. Reduce the speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds. Add the chocolate in a steady stream and beat until combined, about 40 seconds. Scrape the bottom and sides of the bowl with a rubber spatula. With the mixer at low speed, add the dry ingredients and mix until just combined. Finally add the chocolate chips. Do not overbeat. Cover with plastic wrap and let stand at room temperature until the consistency is fudge-like, about 15 minutes.
Meanwhile, adjust the oven racks to the upper- and lower-middle positions and preheat oven to 350 degrees. Line 2 sheets with parchment paper or silpat liners (this is pretty important - if the cookies are baked on a greased baking sheet only, they will probably stick). Roll the dough into 1 ½ inch balls and place them on the cookie sheets, spacing them about 1 ½ inches apart.(I used a medium cookie scoop)Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10-11 minutes, rotating the baking sheets from top to bottom halfway through the baking time. Cool the cookies on the sheets about 5 minutes or until set and transfer to a cooling rack to cool completely. Repeat with remaining dough.
Monday, December 15, 2008
"Serve this meaty milk gravy over noodles, mashed potatoes or homemade biscuits."
2 pounds lean ground beef
1/4 cup all-purpose flour
1 quart milk salt and pepper to taste
1 teaspoon onion salt
1/2 C. Sour Cream
1 small onion, chopped
1 can of veggies(otional)
1. Place hamburger and fresh chopped onion in a large, deep skillet. Crumble and cook over medium high heat until evenly brown. Remove from heat and sprinkle flour over cooked hamburger. Stir until evenly coated and all fat is absorbed.
2. Place skillet over medium heat, add 1/2 of milk and stir until gravy begins to thicken. Add remaining milk until desired consistency has been reached and gravy comes to a boil.Add sourcream and veggies. Season with salt, pepper and onion salt.
3. Serve over mashed or boiled potatoes, toast or biscuits.
< Sour Cream Banana Muffins
3 medium ripe Bananas
1 cup softened margarine
1 1/3 cups granulated sugar
1/2 cup sour cream
1 tsp. vanilla extract
2 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/2 cups chopped macadamia nuts or almonds, divided (optional)
1/4 cup packed brown sugar (optional)
1 tsp. ground cinnamon
Blend bananas in food processor or blender. Cover; blend until smooth. Add margarine, sugar, eggs, sour cream and vanilla. Cover; process until well blended.
Stir together flour, baking soda, baking powder and salt in medium bowl.
Combine banana mixture with flour mixture and 1 cup nuts; stir just until blended. Spoon mixture into muffin tins lined with paper baking cups.
If you choose the optional topping :
Stir together brown sugar, remaining 1/2 cup nuts and cinnamon. Sprinkle mixture over muffins in baking pan.
Bake at 350ºF., 20 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan; cool on rack.
Serve warm or at room temperature.
Serving Size : 24
Sunday, December 14, 2008
1 C. butter
1 C. Sugar
1 TBLS corn syrup
3 TBLS water
1 ½ Cups of Pecans
Put all ingredients except Pecans in a heavy saucepan, bring to a boil over medium heat stirring often. Continue cooking until candy is the color of a brown paper bag. Remove from heat and stir in pecans. Dump candy on a greased cookie sheet. Spread out . Let cool and then break into pieces. Store in paper bag.
Tuesday, December 9, 2008
1 cup sugar
1 cup oil
1 cup molasses
1 cup warm water
1 Tbsp soda
1 Tbsp cinnamon
1 tsp ginger
1 tsp salt
1 Tbsp vanilla
*Mix eggs sugar and oil first then add other ingredients. Add 6 1/2- 7 cups of flour or until dough is soft. Flour counter and roll out and cut.
*Bake @ 350 degrees for 10 min.
1 stick of butter
About 1 Tbsp vanilla( I use 1 teaspoon of real Mexican vanilla)
and powered sugar till frosting is thick.
Monday, December 8, 2008
3 Tbsp. Butter
3 Tbsp Flour
2 Cups Milk
1/2 Tsp Salt
1 tsp Garlic powder
1 Cup Heavy Whipping Cream
1/4 C. Parmesan Cheese
1 pkg of cooked Fettuccine Noodles
Melt Butter. Stir flour into butter while cooking until a smooth paste forms. Slowly stir in milk. Cook and stir over medium heat until thickened and bubbly.
Add salt, garlic powder and cream, stir well. Stir in Parmesan Cheese (continue until cheese is melted but mixture does not boil) Serve over Hot cooked noodles. I often add cooked chicken or broccoli. Enjoy!
Sunday, December 7, 2008
• 1 box (18.25 ounces) devil's food
• cake mix
• 3 eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 cups chopped chocolate-covered peanut butter cups (about 8 ounces), plus more to garnish
• 8 ounces dark chocolate, chopped
• 1 cup heavy cream
• 1/2 cup creamy peanut butter
1. Heat oven to 350 degrees F. line cupcake pans with cupcake papers.
2. In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high; beat for 2 minutes, scraping down side of the bowl after 1 minute. Fold in 2 cups of the chopped peanut butter cups.
3. Divide batter between prepared cupcake pans. Bake at 350 degrees F for about 16 minutes or until a toothpick inserted in the center comes out clean.
4. Place chopped dark chocolate in a medium-size bowl. Bring cream just to a boil and pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.
Dip cupcakes in chocolate mixture and then garnish top with chopped peanutbutter cups .
** A second option for icing is this great cooked fudge frosting recipe **
Chocolate Fudge Frosting
2 Cups Sugar
½ Cup Shortening
3 oz Unsweetened Chocolate
2/3 Cup Milk
½ tsp salt
2 tsp. vanilla
Mix all ingredients except vanilla in a 2 ½ quart saucepan. Heat to rolling boil stirring occasionally. Boil 1 Minute without stirring. Place Saucepan in a bowl of ice and water. Beat until frosting is smooth and of spreading consistency, stir in vanilla.
2 sticks (8 ounces) butter
2 cups flour
1/2 cup confectioners' sugar
4 beaten eggs
2 cups sugar
4 tablespoons flour
1/4 cup lemon juice
1 tablespoon finely grated lemon peel
sifted confectioners' sugar
Heat oven to 325°. Blend butter, 2 cups flour and 1/2 cup confectioners' sugar. Pat into ungreased 13x9x2-inch pan. Bake for 18 to 20 minutes. For filling, blend together eggs, sugar, 4 tablespoons flour, lemon juice, and lemon peel. Pour over first layer. Return to oven and bake at 325° for 20 minutes. Loosen around edges, cut into bars and sift confectioners' sugar over the top while warm.