Plan For Week Ending 9/22/12

We have some plans for the coming week.  I think looking at the ads from the local grocers this is going to be a yummy week.



Desert for the Week will be: All American Apple Cobbler

Sunday 9/16
Sweet and tangy chicken with a hint of heat (Crock Pot Recipe),  Served on a bed of rice and whole kernel corn.

Monday 9/17
Pork chops, Not Yo Momma's Macaroni and Cheese Pie, english peas

Tuesday 9/18
Mexican Casserole, Refried beans,  Mexican Corn

Wednesday 9/19
Truly Italian Chicken Parmesan, green beans,  Italian pasta salad

Thursday 9/20
Fair Styled Smoked Turkey Legs, Baked Corn Casserole, Oven Roasted Potatoes

Friday 9/21
Chicken Pot Pie

Saturday 9/22
Lasagna  daughters choice.  Side salad.  Garlic bread

Crock Pot Sweet And Tangy Chicken With Heat-**

Ingredients

• 2 (18 ounce) bottles barbeque sauce
• 1 (15 ounce) can pineapple chunks
• 1 green bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• Dash of cayenne pepper powder
• 8 boneless, skinless chicken breast halves

Directions

1. In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, garlic and cayenne pepper.
2. Arrange 4 of the chicken breasts in the bottom of a slow cooker.
3. Pour half of the barbecue sauce mixture over the chicken. 
4. Place remaining chicken in slow cooker, and pour remaining sauce over the top.
5. Cover, and cook on Low for 8 to 9 hours.
6. Serve over a bed of rice.

Serves 8

The Week Ending 9/14/12

So this past week we have had some wonderful food here at Pop's house.  This is a new section so It will be kinda slim entry this week just gonna hit the highlights.  We are fortunate enough we did cook in a manner which there were a few leftovers so there won't be an entry for every day.  We have clear the leftover night where everyone kinda gets their favorite from the week that had anything not eaten.

9-9-12 A new recipe for us was introduced by a very good friend.  Thanks Mike.
Pot Roast Via Cunningham, mashed potatoes with gravy and english peas.

9-10-12 Made a cake for the family.
Sour Cream Pound Cake, Pork chops, bean and corn blend, left over mashed potatoes and gravy.


9-12-12 We had breakfast for supper which included:
Grandma's Tomato Gravy, scrambled eggs, grits, bacon and Simple Wheat Biscuits.

9-13-12 Son was sick last night so I knew he would love this supper.
Danish Spaghetti and a medley of veggies.

9-14-12 Fish fry.
Southern Fried Catfish, Hush puppies,  Cheese grits and coleslaw.  There will be no leftovers knowing my family.

If a day is not listed it was a night of feasting on the cooking already done.

Simple Wheat Biscuits

Ingredients

• 1 1/2 cups all purpose flour
• 1/2 cup whole wheat flour
• 3 tablespoons baking powder
• 1/2 teaspoon salt
• 1/3 cup shortening
• 3/4 cup milk

Directions

1. Sift dry ingredients into bowl
2. Cut in the shortening until like course crumbs
3. Make a well in the center of dry ingredients and add milk all at once.
4. Stir quickly with fork just until the dough follows the fork around the bowl
5. Turn onto lightly floured surface the dough should be soft.
6. Knead gently 10-12 strokes.
7. Roll or pat dough to 1/2 inches thick.
8. Dip 2 1/2-inch cutter in flour; cut dough straight down do not twist.
9. Bake in ungreased baking sheet or cast iron pan at 450 degrees for 12-13 minutes.  Top should be slightly browned.

Grandma's Tomato Gravy

Ingredients

• Rendering from 4-6 slices of bacon
• 3 tablespoons all purpose flour
• 1 can diced tomatoes
• 1 1/4 cup water
• salt and pepper to taste (your taste)

Directions

1. Fry up 4-6 slices of bacon in large fry pan.  I use cast iron.  Remove bacon and sit aside for breakfast.
2. In bacon rendering sprinkle 3 tablespoons of flour, over medium heat.  Stirring as you add to make sure you don't end up with clumps.  Brown flour to about the color of a pecan.  Stirring constantly to avoid burning.
3. Add can of tomatoes continue to stir.  
4. As the mix starts to thicken add a little water at the time.  Keep that spoon moving in the pan.  Once you have added the entire amount of water and it is all  mixed in well,  add salt and pepper to taste.  If it is too thick add a little more water,  to thin let it simmer for a little bit until it has a nice creamy consistency. 
5. This is wonderful on top of a big batch of buttermilk biscuits.  Enjoy.

Just Like the Fair Funnel Cakes - **

Ingredients

• 2 Eggs, beaten
• 1-11/2 cups of milk
• 2 cups sifted flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 cups cooking oil
• powdered sugar

Directions

Combine eggs and milk.  Sift flour, baking powder and salt together and add to egg mixture.  Whisk until smooth.

Heat two cups of oil in frying pan.  Put 1/2 cup of batter in a funnel and drizzle into oil forming a circle from the center of the pan outward.  Fry until golden brown.  Drain excess oil on paper towel and dust with powdered sugar.

Truly Italian Chicken Parmesan - **

Ingredients

• 6 broiler fryer thighs, bone and skin removed
• 1 egg
• 1/4 cup water
• 1 cup dry bread crumbs
• 1/4 cup olive oil
• 3 - 8oz cans of tomato sauce
• 1/2 tsp dried crushed basil
• 1/2 tsp dried crushed oregano
• 1/4 tsp dried crushed thyme
• 1/4 cup grated Parmesan cheese
• 6 slices (4 oz total) Mozzarella Cheese

Directions

1. Flatten chicken thighs between wax paper with a meat mallet.  
2. Beat egg w/ water in shallow dish.
3. Dip thighs in egg mixture and then coat with bread crumbs.
4. In a large skillet heat oil add breaded thighs and brown on both sides.
5. Mix tomato sauce, basil oregano and thyme. Spread layer of sauce in glass baking dish.
6. Place thighs over sauce overlapping slighthly.
7. Cover with remainder of sauce.
8. Sprinkle with Parmesan Cheese
9. Bake 30 minutes at 400 degree preheated oven.
10. Place a slice of mozzarella on each thigh and return to oven until mozzarella melts - about 5 minutes.
11. Serve quickly.

Golden Yam Cake - **

Ingredients

• 2 1/2 cups flour
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 1/2 cups cooking oil
• 1 tsp vanilla
• 2 cups sugar
• 4 whole eggs
• 1/4 cup hot water
• 1 cup nuts, chopped
• 1 1/2 cups grated raw yams (sweet potato)

Directions

1. Preheat oven to 350 degrees.
2. Grease and flour 3 8-inch cake pans.
3. Sift together flour and spices.
4. In mixing bowl combine oil and sugar.
5. Add eggs one at a time beating until smooth.
6. Add hot water then fold in flour mixture.
7. Stir in shredded yams, chopped nuts and vanilla, combining well.
8. Pour batter evenly between 3 pans and bake 25-30 minutes until tester comes out clean.
9. Cool and ice with your choice of icing.

Works well with this icing.

Coconut Icing - **

Ingredients

• 12oz can evaporated milk
• 1 cup sugar
• 1 stick margarine
• 3 egg yokes
• 1 tsp vanilla
• 1 1/2 cup flake coconut

Directions

1. Combine all ingredients except vanilla and coconut in saucepan.
2. Cook over medium heat stirring continuously until boiling and thickened.  About 20 minutes.
3. Remove from heat and add vanilla and coconut.  Allow to cool.
4. Spread between and on top and sides of cake layers.

Works well on this cake.

Sweet Dip - **

Ingredients

• 3oz Cream Cheese
• 7oz Marshmallow Creme
• 1 tbsp grated orange peel
• dash of ground ginger

Directions

Mix all ingredients together and chill.  Serve as a dip on a fruit tray.

Not Yo' Momma's Macaroni and Cheese Pie

Photo By Shanna B - Anderson SC

Ingredients

1 - 8 oz. block of sharp cheddar cheese ~ grated
1 - 8 oz. block of pepper jack cheese ~ grated
1 16 oz. box elbow macaroni ~ cook just shy of al dente and drained
1 egg
1 1/2 cups milk
pepper

Directions
Preheat oven to 400 degrees. In 13 x 9 glass casserole dish, make a thin layer
of macaroni. spread 1/2 pepper jack and 1/3 of sharp cheddar on top. layer again
with macaroni. spread remainder of pepper jack and sharp cheddar over macaroni.
in mixing bowl, mix egg and milk well and pour over casserole. Fill dish to within
1/4" of top with water. Pepper liberally. Bake until bubbly and top is golden
brown.

Contributed by
Shanna B
Anderson SC

Devil's Food Cake - **

Ingredients:

• 1/2 cup shortening
• 1 3/4 cup sugar
• 1 teaspoon vanilla
• 3 eggs separated
• 2 1/2 cups sifted cake flour
• 1/2 cup cocoa
• 1 1/2 teaspoon soda
• 1 teaspoon salt
• 1 1/3 cup cold water

Cream shortening and 1 cup of sugar till light.  Add vanilla and egg yokes, one at a time, beating well after each.  Sift together dry ingredients; add to creamed mixture alternately with cold water.  Beating after each addition.  Beat egg whites until soft peaks form, gradually adding 3/4 cup of sugar.  Continue beating until stiff peaks form.  Fold into batter; blend well.  Bake in two greased and lightly floured 9 inch round cake pans at 350 degrees for 30-35 minutes.  Until tester comes out clean.  When your cakes cool a bit you are ready to frost and enjoy.

Sour Cream Pound Cake

Ingredients

• 3 cups sugar
• 3 sticks butter soften
• 6 eggs
• 3 cups sifted all purpose flour
• 1/4 tsp salt
• 1/2 tsp baking soda
• 16 oz sour cream
• 1 tbsp vanilla

Directions

Cream butter and sugar together.
Add eggs one at a time while mixing
Add flour, salt, soda and sour cream and vanilla and blend well.

Bake in preheated oven @ 350 degrees for 1 1/2 hours or until tester comes out clean. In bundt pan or in tube pan. If you use loaf pans it will bake much faster. About 50 minutes in loaf pan.

Lemon Pound Cake -**

Cake Ingredients:

• 1 cup butter, softened
• 2 cups sugar
• 2 cups flour
• 5 eggs, slightly beaten
• juice and zest of 1 lemon

Preparation:

Preheat oven to 325 degrees F. Grease and flour Bundt cake pan. Cream butter and sugar. Alternately add eggs and flour. Add lemon juice and zest. Bake for 45 to 55 minutes.


Glaze Ingredients:

• 1 Lemon
• 1 cup powdered sugar
• Optional: additional lemon juice, lemon liqueur, water, lemonade, lemon soda

Preparation:

Zest the lemon into a mixing bowl. Juice lemon into glass measuring cup. Add enough optional liquid to make 1/4 cup. Sift powdered sugar into bowl with zest. mix in liquid. Combine completely. Drizzle over cake

Homemade Oatmeal Raisin Granola Bars

Ingredients

• 2 cups rolled oats
• 1/2 cup packed brown sugar
• 1/2 cup flax seeds
• 1 teaspoon ground cinnamon
• 3/4 cup all-purpose flour
• 1/4 cup wheat flour
• 3/4 cup raisins (optional: also great with mini chocolate chips, dried cranberries, etc)
• 3/4 teaspoon salt
• 1/2 cup honey
• 1 egg, beaten
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract

Directions

Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
In a large bowl, mix together the oats, brown sugar, flax seeds, cinnamon, flours, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.
Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

Pot Roast Via Cunningham

Hey Pops, check out this pot roast. Take a 2-3 lb chuck roast (sirloin is better), rub it down with salt, pepper, garlic and onion powder. Take your 4-6 quart pot on med-high heat with a little oil and brown the meat, dusting it about halfway with flour. Then add worchestershire sauce, italian dressing, red wine, a whole peeled onion, 3 celery sticks and a little water to cover the meat. Cover and bring the heat down to a simmer and cook for 2-3 hours, stiring every 30 mins until the meat flakes easily with a fork. Remove the lid, the onion and celery and add mushrooms, raise the heat to remove excess water. Serve over rice with your favorite sides. We had corn on the cob and green beans.  Add mushrooms at the end.

Contributed By
M. Cunningham
Friend and Classmate

Taco Seasoning

Ingredients

• 6 tablespoons chili powder
• 2 tablespoons cumin
• 4 tablespoons paprika
• 3 tablespoons onion powder
• 1 tablespoon garlic powder
• 1 teaspoon of cayenne pepper

Mix well and store in airtight container.  Use enough in your taco meat to suit your taste.  We brown the meat and drain then add seasoning with a little water and let it simmer until the spice cooks in and the water cooks out some.

Crock Pot Chicken Chili

Ingredients

• 2 pounds ground chicken
• 1 medium onion chopped
• 1 small bell pepper chopped
• 1 cup dry pinto beans (quick soaked)
• 2 stalks celery chopped
• 2 1/2 cups chicken broth
• 1 tablespoon chicken bouillon powder
• 1/2 package Chili-o seasoning
• 1 tablespoon chili powder
• 1 teaspoon black pepper
• 1 teaspoon Cumin
• 14.5 oz can diced tomatoes
• 6 oz can of tomato paste

Put all veggies down in crockpot bottom with chicken broth. Add chicken bouillon powder and 1/2 package of chili-o seasoning package to crockpot.  Then crumble in ground chicken to the mix. Cook on High for 1 hour then give it all a good stir. Add pinto beans tomatoes, tomato paste and remaining seasonings. Continue to cook on high for an additional 4 hours.  Serve with shredded sharp cheddar on top a dollop or sour cream, and a napkin.  If you find the chili to thin for your liking you can always add some corn starch to some cool water mix well and then add to the chili.  That will thicken the chili and not change the taste.

Chocolate Dipped Oreo Cookie Balls

Ingredients

• 1pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1pkg.  (15.5 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided
• 2pkg.  (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

Directions

MIX cream cheese and 3 cups cookie crumbs until well blended.

SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.

Creative Use Of Scraps

I call them scraps but that would indicate that they had been on a plate and someone didn't eat them.  I guess a better term would would be unusables.  Like those heals in a loaf of bread that no one seems to want to eat.   We normally take those and put them all in one zip bag and keep them in the freezer until we get 6 or 8 of them then we throw together a unique bread pudding using what we have.  As you can see in the picture below this one had shredded coconut, raisins, cranberry and pecans.  Nothing like having a warm serving of bread pudding for breakfast.  Spicy, sweet and full of flavor.