I love coffee and look forward to my morning cup... it is a gift from God! Whenever there is leftover coffee, I really hate pouring it out. I am going to try this!
Easy Coffee Granita
2 cups fresh brewed coffee
1/2 cup granulated sugar
whipped cream
1. Stir together the coffee and sugar until the sugar is dissolved. Pour it into a shallow baking dish, cover with plastic wrap and allow it to freeze completely.
2. Once the coffee is completely frozen use fork tines to scrape it into a large cup and top with whipped cream.
Del
“eeesh” Quiche!
Well, I have
never made a quiche in my life. I guess I have eaten it a couple of times, but
it has been a long time. So yesterday, I had it in my mind that I wanted
quiche, and it would not wait! I read over two or three different recipes, and taking bits and pieces from all of them, I created my own. (I needed to use what I had and make it work…there would be NO trips to the grocery store, especially since we live 10 miles from one.)
I don’t think that my husband had ever eaten anything quite like it, but said that he would like to have it again…so I decided that I had better write down the recipe while it was still fresh in my mind!
This recipe
will make 2 pies, one with meat and for the veggie lover !
6 eggs
½ cup evaporated milk
½ cup water
*(it’s probably fine to use 1 cup of milk instead of the
evaporated and water)
1 small-medium onion, chopped fine
3 tablespoons butter, melted
8 oz grated mild cheddar cheese
½ cup self-rising flour
½ tsp Salt (add
more if desired)
¼ tsp Pepper (add
more if desired)
½ lb smoked sausage, skinned (sliced and quartered)
1 10 0z box Green Giant broccoli with zesty cheese sauce
Pre-heat oven to 375.
Beat eggs well, add salt, pepper, milk and water,
continue beating. Add butter and flour, and continue beating. Add cheese and onions and mix well. Set
aside. This mixture should be about 3 cups.Grease 2 pie pans or glass baking dishes.
Place sausage pieces in the bottom of one of the pans. Pour ½ of the egg mixture over the sausage.
In the remaining egg mixture, add the broccoli and cheese sauce package. Stir. Pour in the other pan.
Bake for 35-45 minutes, or until firm. Top with grated cheese, place back in the oven to melt.
Slice, serve and enjoy these two very different quiches! "Egg-cellent"! Serves 4-5.
Peanut Brittle...
I think that some of the most special things that I have are a recipe book that my mother used a great deal and some hand-written recipes that people have shared with me. These recipes are "tried and true" and enjoyed by the people who shared them. This one is almost one of those "best kept secrets" ever! I had not made it in a while, but I decided to make peanut brittle the other day. My daddy loves it and this was his sister's recipe...handwritten on the back of a grocery list! (Which makes it more special!)
Peanuts will soon be in, so remember to shell some out and put them in your freezer. Raw peanuts freeze and keep very well...
1 cup sugar
1 cup white Karo syrup
2 cups raw peanuts
1 tablespoon margerine
1 teaspoon baking soda
Combine sugar and syrup in a heavy pot and bring to a boil. Add peanuts and stir frequently for 8-10 minutes or until the peanuts are roasted. (You can see a change in their color and smell the "roasted" smell). Add margerine and stir until melted. Add soda and stir thoroughly, then pour and spread on a greased cookie sheet or into greased cake pans. Allow to cool, then break into pieces.
Really Good Rice-A-Roni!!!
So, I had drained a can of diced tomatoes the other day to use in a recipe...and what to do with the tomato juice??? I was having a Beef-flavored Rice-A-Roni that same night, so I replaced some of the water with the tomato juice (which was about 1 cup)...YUM!!! Try it!
Festive Fruit Salad
Here is an amazing fruit salad recipe…courtesy of my sister, Rhonda, who realized that she had no mayonnaise one day, and substituted cranberry sauce.
1 can cranberry sauce…with whole berries or jellied
¼ to ½ cup raisins
4-5 peeled, diced apples
1 can drained pineapple (tidbits or cut up slices)
Pecans
Mix ingredients and refrigerate. Stir before serving. Most of the cranberry sauce will be absorbed by the raisins and apples. This beautiful red fruit salad will keep in the refrigerator for days in an air-tight container.
We had a good laugh over how to remember the ingredients in this fruit salad...using the acrostic method...lol!
BOO-BOO s
Ever made an expensive mistake? Sure…we all have!
One Christmas, I was preparing white chocolate-covered pretzels, and while melting the white chocolate, I left it too long in the microwave and burned it.
After stirring it up, I tasted it, and it was not so bad! I really did not want to throw it away, and I noticed that it was hardening faster than usual, so I had to do something quick! I decided to pour some broken pecan pieces in it and drop it by spoonfuls on wax paper…oh my goodness! Out of the mistake came a creation of a candy that tasted like pralines!
After stirring it up, I tasted it, and it was not so bad! I really did not want to throw it away, and I noticed that it was hardening faster than usual, so I had to do something quick! I decided to pour some broken pecan pieces in it and drop it by spoonfuls on wax paper…oh my goodness! Out of the mistake came a creation of a candy that tasted like pralines!
“What do you call them?” asked my daughter.
“I guess they are booboos,” I answered.
You gotta try it.
biscuits!
2 cups self-rising flour
2 sticks butter
1 cup sour cream
Preheat oven to 400 degrees
mix flour and butter together. Add sour cream. blend well. place spoonfuls of dough in greased miniature muffin pans. Bake 8-10 minutes or until brown
biscuits!
2 cups self-rising flour
2 sticks butter
1 cup sour cream
Preheat oven to 400 degrees
mix flour and butter together. Add sour cream. blend well. place spoonfuls of dough in greased miniature muffin pans. Bake 8-10 minutes or until brown
My husband always says, “I’m gonna tell you a little secret...”
I tell on myself, so I don’t ever have any of my own…however, I am verrrrry good at keeping those of others...especially because I forget…lol!
I learned something new tonight that fixed a problem I had, and I just can’t keep it to myself any longer! It is so exciting when you are in a true dilemma and the wisdom of God shows up…that’s just how much He loves us!
I had baked a banana cake tonight for my little girl’s class. The cake turned out lovely, and I began to prepare the icing. I had one half of a bag of powdered sugar…a pound, more or less.
WELL, I FOUND OUT IT WAS LESS!!! The icing was not firm enough to spread on the cake, and it was almost 11pm…the nearest store where I MIGHT find powdered sugar is 12 miles away, and it might cost an arm and a leg…I need both of my arms and legs, thank you!
Suddenly, corn starch came to mind! I mixed in about a tablespoon and a half. Never thought of it before, and I certainly had never done it before. Twenty-four fifth graders would be my guinea pigs. (24 guinea pigs…ewwww that smell…never mind!)
Well, the results were superb! So if you ever need to thicken your icing, just pull out the good old corn starch…it doesn’t take much!
Want my banana cake recipe? It is a family favorite. Mama used to cook them…especially for my sister on her birthday, because it was her favorite!
Banana Cake
1 box of yellow or butter recipe cake mix
4 very ripe bananas...the more ripe, the better.
Mix the cake according to instructions on the box, LEAVING OUT THE WATER and substituting 3 ½ bananas that have been mashed up until like liquid. (If the batter seems stiff, add a little water until it is the right consistency. BAKE as usual.
Banana Icing
½ stick softened margarine or butter
1 box (pound) of 10X powdered sugar
½ mashed up banana (until like liquid)
1 tsp lemon juice
Mix the above ingredients, adding a few drops of lemon juice if it is too dry, and (o: a little more powdered sugar or corn starch if it is too thin!)
Place icing on your cooled cake and enjoy!
Pecans are nice on top too!
Well, I decided to go on a canning spree! Now, I thought after all of this, that I would have been burned out, but the trip to the apple orchard in "Fantastic Fotos" was too good just to go only one time! After coming up with a recipe for some jelly/jam/preserves that makes biscuits taste like apple pie, I suppose that I will return to the orchard before apple season is over... I HAVE to make some more! I am not exactly sure the quantity of apples that I used, but I can give you a good estimation if you would like to try the recipe.
Begin with a 5gallon bucket of fresh, ripe apples...wash them twice, peel and core them. I re-wash the peels and place them in a pot with about 2 cups of water in the bottom, cover with a lid and boil. There is a lot of pectin in the apple peel, and it is surprising how much apple is left on the peel! Stir this occasionally...and while it is cooking...
Slice and dice the apples. The thinner the slices, the better...You should have small chunks of apple that are about the size of your thumb nail.( I assume that I ended up with about 13 or 14 pounds of apple from the 5 gallon bucket.)
Add 10 lbs sugar, a 2 lb bag of light brown sugar, 2 boxes of SureJell, and 2 tsp cinnamon. Strain the apple peel (you should have something that looks like applesauce!) and add to this to the above mixture. Bring to a boil and cook for approximately 40-45 minutes. Put in sterlized jars and seal. This recipe made 19 pints.
I am not sure what to call this because of it's consistency... Grown out of the mountains of North Carolina... I will just call it...
"APPLE"achia!
I am reminded of something that my dear father-in-law prayed one time..."Father, thank You for the blessings of this food and the appetite to enjoy it..." I hope that I never forget that.
Squash Relish
12 cups ground squash (grated with a cheese grater is fine!)
4 cups ground onions (grated is also fine!)
2 large bell peppers cut up fine
1 jar of chopped pimientos
3 tablespoons canning salt
Mix together and let stand for 4-5 hours or overnight.
*mix
4 ½ cups of sugar
3 cups vinegar (red or white)
1 teaspoon celery seed
1 teaspoon dry mustard (powder)
1 tablespoon turmeric
½ teaspoon black pepper
1 tablespoon crushed red pepper
*Boil, then add squash mix; bring back to a boil; boil for 35 minutes.
*mix 1 tablespoon corn starch in a little vinegar and add…boil 5 more minutes.
Put in sterilized jars…makes 7-8 pints.
Thank you to Sandra Hodges
