Cooking asparagus tonight. I may grill hamburgers, if the rain doesn't slow I will pan fry the hamburgers the old fashion way. lol How to cook asparagus! Snap off the dry ends of the asparagus. Okay, this took me a while to understand, since my grandmother didn't grow asparagus in Arkansas. You just grab hold of the asparagus with both hands and snap. It has an automatic snap and will break in half. It can't be any easier than that! Spread the asparagus in a single layer on a baking sheet, (I use a flat iron skillet, sorry the southerner comes out) drizzle the asparagus lightly with olive oil and salt. Cook at 425 degrees for 15-20 minutes. It depends on the thickness of the stalks, so keep watch. So easy, enjoy. Have a great evening. I will be adding this recipe to Diann's Family Favorites Cooking from Scratch. Cheers to a wonderful and Merry Christmas. Each Christmas season I look forward to having a cup, okay many cups, of fresh eggnog. I began a few years ago making my own eggnog. It's not quite the same as store bought, but it's a fun tradition and with the added bourbon it's wonderful. This is a tradition my son and I always enjoyed. Yes, you use fresh eggs in eggnog, but you cook them just as you would when you make a homemade pie, like chocolate cream pie. (another post, I love chocolate cream pie) I do like to use clear cups to serve my eggnog in, very festive. Whichever way you decide to drink your eggnog, homemade or from the store, with or without bourbon, I hope you and your family have a wonderful holiday season. CHEERS to everyone. Eggnog 6 large eggs, separated 1-cup sugar 2 cups heavy cream 2 cups milk 1½ cups bourbon, 1½ tablespoons vanilla Fresh grated nutmeg In a large bowl add egg yolks and ½-cup sugar and whisk together. In a medium pot add milk and warm over medium heat, be sure not to scald. Slowly pour one ladle full of the warm milk into the egg mixture’s bowl. (To temper the eggs) Whisk together the egg yolk and milk mixture and then transfer the mixture back to the pot of warmed milk and stir until thick about 3 to 4 minutes. Strain into another large bowl or container and cool in the refrigerator. Next add egg whites and ¼ cup sugar into electric mixer bowl and beat into soft peaks In another mixing bowl add heavy cream and ¼-cup sugar and beat into soft peaks, then add vanilla. Fold the whipped cream into the cooled yolk and milk mixture and whipped egg whites. Add bourbon to glass and ladle or pour in the eggnog and garnish with fresh nutmeg. Here is another great recipe from Family Favorites to make for the holidays and again it is one you can make ahead of time which always helps. I'm always finding recipes to make a day or so ahead of a dinner party. I love the tangy taste of vinegar and sweetness of the sugar in this recipe. A great salad to get your kids to try. Maybe let them help you make it so they'll be proud to serve it on Thanksgiving or Christmas dinner. Sue's Broccoli Salad
Ingredients 2-3 bunches of fresh broccoli chopped into flowerets 1 small purple onion chopped ½ cup raisin ½ cup toasted almond slices 1 lb. fried bacon, drained & crumbled into small bites 2 cups mayo of your choice 4 teaspoon apple cider vinegar ½ cup of sugar Salt and pepper to taste Directions Fry bacon and drain on paper towel, let cool. Chop onion and Broccoli and add raisins, toasted almond, and crumbled bacon in a bowl with a lid. Mix mayo, apple cider vinegar and sugar in a separate bowl. Then pour the mayo mixture over the salad and toss. Let set in refrigerator overnight. Gently stir the next day and serve. Cinnamon & Apple Oatmeal Cookies With the chill in the air, with another cool front coming through. I found some time to make my Cinnamon & Apple Oatmeal Cookies. The cinnamon and apple brings the smell and taste of fall to your kitchen. The apples cook in as they bake so there isn't any need to prebake them. I don't make large cookies because most of my cookies goes to kids and I've learned that small nuggets are less of a mess with little hands and mouths. For large groups you might want to double the recipe and use a ice cream dipper to make the cookies the perfect size. Enjoy Cinnamon & Apple Oatmeal Cookies
2 large eggs ½-cup sugar (Truvia) ¾ cup brown sugar or coconut sugar 1-teaspoon vanilla 1 stick & a half of softened butter (if you’re using salted butter don’t add more salt) 1 ½ cups self-rising flour ½-teaspoon salt 1-Tablespoon cinnamon 1-teaspoon baking soda 3 cups oatmeal 2 apples peeled & diced small. Heat oven to 350. In a mixing bowl beat butter and sugars until creamy in a mixer. Add eggs and vanilla; beat well. In another bowl combine and gently mix flour, baking soda, cinnamon and salt. Slowly add dry ingredients to creamy mixture, blending after each addition. Then add oats and diced apples. Drop rounded cookies onto parchment paper and bake for 8 to 10 minutes. (I make small snack size cookies, but you can use an ice cream dipper if you’d like, to make larger and more precise cookies. If you’d like, you can freeze the cookies in a zip lock bag for later.) Do you want a great and easy dessert then check out Fit Crunch Cookies & Cream Cheesecake. Diann Shaddox's Fit Crunch Cookies & Cream Cheesecake was a Dessert Winner from Robert Irvine's dessert contest. Diann's Cheese; Fit Crunch Cookies & Cream Cheesecake By Diann Shaddox 4 – 8oz packages of softened cream cheese ¼ cup of sour cream 2/3 cup of Truvia sugar 3 eggs ¼-teaspoon almond extract 1-teaspoon vanilla 5 Robert Irvine's Cookies & Cream fit bars 1 ½ tablespoon melted unsalted butter Crush Cookies & Cream Fit bars in blender or food processor, (save out some for topping) and add butter. Smash bars mixture into bottom of spring form pan. Mix cream cheese, sour cream, and sugar in mixer. Add almond and vanilla to eggs, then blend all into cream cheese mixture, don’t over mix. Pour mixture into a spring form pan. Bake 325 degrees for 1 hour in a water bath Let set in oven for an extra hour with the oven off. Then cool in refrigerator for 1 day before eating Before serving, sprinkle some crushed cookies & Cream fit bar over the top. You may garnish with strawberries or raspberries. The weather is cold so now it's time to plan out those meals of soups, stews and yes Chili. My Chili recipe has been around for many years, more than I will admit. :) On busy nights fixing a huge pot of Chili is so easy to prepare early in the day. Chili does have a way of getting better as it sits in the refrigerator, so don't be afraid to make a big pot the day before. You may double this recipe if you want to make a large batch of Chili. Diann’s Chili 2 pound of hamburger Salt and pepper to taste ¼ cup chopped onions sauté in olive oil (optional) 1 can diced roasted tomatoes 8oz (or for spicy chili 1 can Rotel original) ¼ cup Chili powder 1 can chili beans or 2 cups cooked dried red beans (optional) For spicy Texas style chili 1 teaspoon chipotle Chili ½ teaspoon Ancho Chili Cheddar cheese to garnish Add salt and pepper to the hamburger in medium size pot with a lid, brown the hamburger and drain the grease. Sauté the chopped onions in olive oil in a small skillet and add to the hamburger. Stir in the chili powder, (chipotle & Ancho powder) and add the roasted tomatoes or a can of Rotel and simmer for 1 to 2 hours until cook together. Can make this the day before. Garnish with cheddar cheese and fresh bread or Crackers. Happy Halloween & Happy Fall to everyone. Read More Southern DreamsAll right, getting the last of the summer grilling in. Barbecue Chicken Legs I said I was going to post my recipe for barbecue chicken legs so here it is. Now I love spicy, I even love jalapenos, but this spice rub isn’t as hot as you might think. You may also cool it down after the chicken legs are grilled and add a bottle barbecue sauce of your choice. :) mild Barbecue Chicken Legs Recipe below Grill the chicken legs; you don’t have to worry about getting them completely done since they are going to be baked in the oven before serving. If you’d like you may place the grilled chicken legs in separate Pyrex dishes so you can add different sauces or even no sauce or hot sauce. I make up two separate dishes one with extra liquid sauce and one just grilled chicken legs that I serve with Ranch Dressing. Place the grilled chicken legs in the oven (with or without added sauce) and bake covered for 1 to 1 ½ hours at 300 degrees. If you would like them browner then uncover and bake for an additional 15 minutes. To make an easy meal you can serve them with my sweet potato fries or baked sweet potato and keep all the mess in the oven. #diannshaddox #southerndreams #afadedcottage #diannshaddoxfoundation #whisperingfog Baked Sweet Potato Bake 350 degrees 1 large sweet potato washed and dried Olive oil Sea salt Cookie sheet Parchment paper Butter sugar/cinnamon mixed together (Optional) Line a cookie sheet with parchment paper. Coat the dried sweet potato with olive oil. Place the sweet potato (do not poke holes in it) onto the cookie sheet and layer sea salt on top. Bake for 1 hour and check by slightly squeezing the sweet potato to see if it’s soft. You will have to adjust baking time to the size of the sweet potato or how many sweet potatoes you are baking. Slice long ways and add topping of your choice, butter, sugar/cinnamon. The hint of fall is in the air and thoughts begin of different foods to cook. One of my favorite foods is a buttered, piping hot, baked sweet potato. This can be a meal on its own, on a cold winter night or a wonderful complement to chicken, beef, and fish. Although it is sometimes called a yam in North America, the sweet potato is not in the yam family, nor is it closely related to the common potato, which makes for a lot of confusion when you're shopping at the grocery store. Whatever the name it’s high in beta-carotene, vitamins and it taste delicious. Baking a sweet potato doesn’t take very much preparation and is way too easy. Sweet potatoes are a staple at my house throughout the cooler months. I also love Sweet Potato Fries, so easy, and a perfect addition to sandwiches, hamburgers, or an easy snack. Sweet Potato Fries Preheat oven to 450 degrees Sliced sweet potatoes Olive oil Salt & pepper Seasonings of your choice, I love Paprika Cookie sheet Parchment paper Line a cookie sheet with parchment paper. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with salt and pepper and any seasoning you enjoy, I especially love paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. #diannshaddox #southerndreams #afadedcottage #diannshaddoxfoundation #whisperingfog Southern Peach Cobbler I love summer, and the smell of fresh peaches brings back great memories. I remember when I was a little girl, living with my grandmother in a small town, baking peach cobblers and fried apple pies with her that had come from our fruit trees in the backyard. We'd go out in the early mornings when the grass would still be wet with the morning dew and pick fresh peaches right from the tree. That night we would have (for supper) fresh vegetables, peas, corn, green beans, fried squash and juicy sliced tomatoes from our garden and always a pan of hot cornbread with melted butter and of course a bowl of fresh peach cobbler. After supper all the kids in the neighborhood would play outside in the cool dark evenings, catch lightning bugs, and we'd all stare up at the stars in the night sky searching for a shooting star to make a wish on. I can still feel the cool night air and smell the sweetness of the fresh peach cobblers baking. Join me and send in your recipe to Family Favorites Cookbook Want the recipie check out: http://www.diannshaddox.com/family-favorites.html SOUTHERN PEACH COBBLER
½ cup flour ½ cup sugar ½ cup milk ½ teaspoon salt 1 teaspoon baking powder ½ teaspoon vanilla ½ stick melted butter Peaches or Black Berries 1 can fruit or fresh fruit cooked down in a pot with a tablespoon of water and ¼ cup of sugar Pour melted butter in a pan Mix all ingredients together, except fruit Pour flour mixture into butter Gently pour fruit in center of the flour mixture, don’t mix Optional: You can lightly sprinkle sugar over the top before baking Bake 350 degrees 35 to 45 minutes until lightly brown on top Serve in bowls or wine goblets with vanilla ice cream on top serves 4 A new recipe from Family Favorite Cookbook Skillet Cooked Fresh Corn By Cleo Holt 12 fresh corncobs from the garden 1 pint of heavy cream 1 stick of real unsalted butter Salt & pepper Shuck the corn and clean the silk from the cob. Then stand the cob in a deep dish holding the top of the cob and, using a sharp knife, a sharp knives is safer than a dull knife, carefully cut the kernels off. Add the stick of butter and corn into a very large skillet, salt and pepper to your own taste, remember it is a fresh a vegetable and it will need salt. Pour in some of the cream until you get a creamy texture. Let simmer for about an hour, until tender, stirring often, add more cream if necessary. Do taste the corn to be sure you’ve added enough salt. Recipe will serve a large family, enjoy. http://www.diannshaddox.com/family-favorites.html I made homemade peach ice cream yesterday, (made with real heavy cream, eggs, stevia, and fresh peaches). Now I need to make my peach cobbler and add the ice cream on top of the warm cobbler. I remember on hot summer evenings in Nashville, AR the neighbors Mrs. Stone, Claude and Marion would bring out the old fashion ice cream maker and we'd all sit around and take turns turning the handle. Of course the fresh peaches had been picked off the peach trees growing in our yard. You see it was an old wooden ice cream maker that most young people have never seen, the crank type that used rock salt, no not electric. Oh, it was so wonderful when the fresh churned ice cream would be dipped out of the wooden bucket and a small amount of salt would fall into it giving the sweet and salty taste. Of course I always begged to lick the ice cream off the paddle and would sit staring up at the stars and eat all the ice cream I wanted. |