Wednesday, June 20, 2018

Frito Corn Salad

This is a favorite anywhere it goes. The recipe came to me from my sister-in-law, Rebekah.

Frito Corn Salad

2 cans (14 oz ) corn, drained
1/2 green pepper, chopped
1/2 red pepper, chopped
1/2 red onion, chopped
1 c. mayonaise
1 c. shredded cheese
5 oz. chili cheese Frito corn chips, crushed

Combine all except chips in a bowl and stir. Refrigerate until time to serve, then stir in crushed chips just before serving.

Notes: The photo example was made with only green peppers. Also there are some look-a-like corn chips out there which work just as well as the Fritos brand, just make sure you buy the chili cheese variety.

Jenny






Wednesday, March 28, 2018

Chocolate Easter Eggs

My sister-in-law told me about these candies years ago, but with so many recipes, so little time, I am just getting around to them. We liked them so much! They are from Taste of Home 1997 and were quick to make even though they are a dipped candy. They don't require any cooking other than heating chocolate. Maybe you can try them this year too.

Chocolate Easter Eggs
3/4 c. chunky peanut butter
1/4 c. butter or margarine, softened
1 c. flaked coconut
1/2 c. finely chopped walnuts
1 1/2- 2 c. powdered sugar, divided
2 c. chocolate chips (semi sweet or milk)
2 Tbsp. shortening

In a mixing bowl, cream peanut butter and butter until well mixed. Fold in coconut, nuts and 1 c. of the powdered sugar; mix well. Add a little powdered sugar at a time, until mixture is stiff enough you need to work it with your hands, and it will hold its shape well. Shape into small egg-shaped pieces and chill for 1 hour. Place chocolate chips and shortening in a microwave safe bowl and heat for 1 min. stir and heat for additional 30 second intervals, stirring between until all chocolate chips are melted and chocolate is smooth. Dip eggs, placing on parchment or wax paper to harden.

Notes: I use a fork for dipping. I put the egg in the chocolate, roll it with the fork to cover and then lift out on the fork tines, allowing extra chocolate to drain off before placing on parchment.


Jenny

Friday, February 2, 2018

Jessica's Brownies with Buttermilk Icing

This recipe comes from my sister-in-law and makes a large batch of brownies. It has been a go-to for anytime I have to feed a crowd for awhile now, the brownies are compact and sturdy to travel well, but still fudgy and good. I most often just add some chocolate chips and dust the top with powdered sugar, but last week I made them for a women's luncheon and added this Buttermilk Icing. It is a great combination, so I am posting the recipes together.

Jessica's Brownies

3 c. sugar
1 1/2 c. vegetable oil
6 beaten eggs
3/4 c. milk
3 c. flour
3/4 c. cocoa
1 tsp. salt
2 tsp. vanilla

Mix sugar oil and eggs together. Stir in milk. Add dry ingredients and beat until smooth.  Pour into greased sheet pan and bake at 350 degrees for 20-25 min. If you are going to frost them with buttermilk icing, do that while they are warm.



Buttermilk Icing

1/2 c. butter or margarine
1/4 c. cocoa
1/3 c. buttermilk
3-4 c. powdered sugar
1/2 tsp. vanilla

In a small saucepan, combine butter, cocoa and buttermilk and heat to boiling. Remove from heat and let cool slightly, then add 2 c. powdered sugar and vanilla and stir until smooth. Add more powdered sugar and stir until the mixture starts to thicken and look fudgy. Pour over brownies and spread smooth. Cool before cutting.

Notes: You can make these ahead and freeze them. If you want you can add about a cup of chocolate chips to the batter before spreading in the pan.

Jenny

Tuesday, August 29, 2017

Sharing my End-of-Summer Watermelon


I went to the store today for a gallon of milk and some lettuce. As I walked through the produce section, there were the most immense watermelons I have maybe ever seen! I had not come for a melon, but I reached in to thump one, like my grandpa always did, and it sounded perfect. "Hmmm. Wonder how much one of those behemoths cost?" I wrestled it out of the box, boosted it into my cart and wheeled it off to gather my other groceries.  When I got to the checkout, and they put it on the scale, it wouldn't register...because the scale only goes to thirty pounds!!! So, however much my watermelon really weighs, I only paid for 30 pounds of it, because that is how they deal with such a thing. (Wish I could get on a scale that only weighed up to about 130 lbs, and just have them credit me with only weighing that much.) At any rate, it was a perfect melon, crispy and sweet, and we couldn't quite eat the whole thing that night, but by the next morning, we had bested it.

This has been a weird summer for me. For most of the summer, my two oldest daughters were living away from home and my two middle children were working all week at a scout camp, where they lived in tents and only came home on weekends, so during the week, we would sit down to dinner with just my husband, myself and my two youngest children. The big table seemed lonely, and the chickens had lots of extra scraps, because I have trouble remembering to down-size my recipes.  But, two weeks or so ago, my house filled back up again, and I have been ecstatic to have all my kids around. We have even had my married son and his little family for Sunday dinner and ALL the chairs were filled, and my heart. So, at this moment, we are equal to a big melon. I am savoring it all here at the end of summer, before some of them leave again.  I am glad to see them grow, and be so independent, but my favorite is when they are all together, teasing and laughing and sharing joy.

The blog has been broken for quite some time. Last October, Blogger made some changes that affected my template and it has taken my tech-challenged brain a long time to figure it all out, but we seem to be mostly functional again, and I am not discouraged when I log on now, so hopefully some new recipes will show up. Thanks for stopping by to catch up with me and my family! Labor Day is coming, you might check out this post to find menu suggestions for the holiday. Enjoy all of your last lovely summer experiences!

Jenny

Thursday, June 23, 2016

Buttermilk Cornmeal Waffles


These golden waffles have a little crunch from the cornmeal. They are nice for breakfast, but they would be fun to top with taco meat and toppings or chili and cheese and sour cream for a quick weeknight meal too. The recipe came from a cookbook called Retro Breakfast.

Buttermilk Cornmeal Waffles
1 1/2 c. flour
2 tsp. baking powder
1 c. cornmeal
pinch of salt
1/3 c. sugar
2 eggs
2 c. buttermilk
1/4 c. melted butter or oil

Mix all and cook in hot iron.
Notes: The thickness of the buttermilk varies a little. You can add a little water to the batter if it is too thick.
Jenny

Tuesday, July 28, 2015

Cranberry Cream Cheese Muffins

These are deluxe yummy perfection! The cake is tender and rich and the tart cranberries make a nice contrast. I think the batter would lend itself to some experimenting with other berries, especially tart ones like raspberries or black berries.

Cranberry Cream Cheese Muffins
1 c. butter, softened
1 pkg. (8 oz.) cream cheese, softened
1 1/2 c. sugar
1 1/2 tsp. vanilla
4 eggs
2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 c. fresh or frozen cranberries
1/2 c. chopped pecans

Cream butter, cream cheese, sugar and vanilla.  Add eggs, one at a time, beating well after each addition. Stir in dry ingredients until just moistened. Fold in cranberries and pecans. Fill muffin cups 3/4 full. Bake at 350 degrees for 20-25 min. Cool 5 minutes in pan before removing to wire rack. Yield 2 dozen muffins.

Notes: Frozen cranberries go into the batter straight from the freezer, don't thaw them, just stir them in. Also, to freeze cranberries when they are in season, just take the bag of cranberries out of your grocery bag and place it right in the freezer. Use within a year. This recipe is from Taste of Home 2008.
Jenny

Friday, July 10, 2015

Peanut Pudding Dessert

I made this yummy fluff for the 4th of July family dinner this year, and my sister-in-law asked if I would post it here.  I love peanut butter! This cool layered dessert comes from Taste of Home 2005.

Peanut Pudding Dessert
1/2 c. cold butter
1 c. flour
2/3 c. chopped, dry roasted peanuts

In a bowl, cut butter into flour until crumbly.  Stir in peanuts. Press into an ungreased 9x13 baking dish and bake at 350 degrees for 16-20 min. or until browned.  Cool on wire rack.

1 (8 oz.) package cream cheese, softened
1 c. powdered sugar
1/3 c. peanut butter
1 carton (8 oz.) whipped topping, thawed
2 3/4 c. cold milk
1 large package (5.6 oz.) instant chocolate pudding mix
additional peanuts for garnish

In a mixing bowl, beat cream cheese, powdered sugar and peanut butter until smooth.  Fold in 1 1/2 c. whipped topping. Carefully spread over crust.
In a bowl mix milk and pudding for 2 min. then let stand 2 min. to soft set.  Carefully spread over cream cheese layer. Top with remaining whipped topping.  Garnish with additional peanuts or chocolate curls if desired. Refrigerate until serving. Yield 15-18 servings.

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If you are visiting, welcome! I am in the process of a Vulcan Mind Meld with my computer to put all of my right hand recipes for feeding my family on here as fast as possible. Please come back often and stay awhile. There are so many exciting things to come!

What this is:

A clearing house for all my favorite recipes. All my food musings. All my favorite cookbooks and kitchen gadgets. If you enjoy it here, and find it useful, welcome!