2011 ~ Recipes Culinary Online

Saturday, 31 December 2011

TOP 10 COMFORT FOODS

OUR TEN FAVORITE COMFORT FOOD RECIPES.

I hope you enjoy them

STARTING IN REVERSE:

This is a favorite of one of our granddaughters. Light as air and full of big air pockets that hold melted butter and jam, these are inexpensive, super easy and sure to please.

#9. CROCKPOT LASAGNA

This is one of those busy day recipes that EVERYONE loves. The raw noodles are cooked right in the sauce, so they are loaded with flavor. This one is a real keeper.

#8. GLAZED DONUTS

Glazed donuts are fun to make on the weekends.
They put grocery store donuts to shame !!

#7. PEANUT BUTTER CLOUD PIE

You can make this pie a day or two ahead of time if necessary.
It is a MUST for peanut butter lovers.

#6. YUMMY RED RICE

Some recipes are just for me. Picky-picky husband wouldn't even think of giving this recipe a taste (it has red peppers in it), but it is one of my all time favorites. IF you have any leftovers (which I seldom do with this recipe)
it makes a wonderful lunch the next day.

#5. CLASSIC JELLY ROLL CAKE

If you want to impress your company, try this easy jelly roll recipe. It gives step by step instructions on how to roll the cake. It is delicious and oh so pretty.

#4. BLUEBERRY UPSIDE DOWN CAKE

This photo does not do this cake justice. It is super moist, rich and delicious warm or cold. Personally, we love it on the warm side (not hot) with a big scoop of vanilla ice cream. Your family will love this perfect ending to a family meal.

#3. CHUCK ROAST SLOPPY JOES IN THE CROCKPOT

We have always enjoyed sloppy joes, so I decided to try and make an upscale version that I could serve to company; the result was fantastic. Everyone loves this recipe of lean chuck roast cooked in the crockpot with sloppy joe seasonings.
It is comfort food at its best !!!

#2. STRAWBERRY SPONGE CAKE

This unassuming little sponge cake is a true winner.
It can be used for a zillion different recipes.
It is light as air and makes the perfect shortcake.

#1. CROCKPOT SPICY PORK AND PINTO's

The NUMBER ONE comfort food recipe of the year HAS to be this Mexican pulled pork and pinto beans (done in the crockpot); I serve it over rice. Not only is it super easy, but it is ultra-flavorful and the leftovers make outrageous burritos !!

MINI OREO CHEESECAKES

I served these little gems on Christmas Eve and they were a HUGE hit. Not only do they taste fantastic, but they are nearly fool proof. Not a single crack in any of them and they go together in a snap.

The only "extra" step, is that they really need to sit in the fridge overnight after baking (to soften the cookie crust), but this step is WELL WORTH IT. You can eat them as soon as they are chilled, but the cookie will still be crunchy. If you let them sit in the fridge overnight, the cookie almost becomes part of the cheesecake...scrumptious.

24 Oreo cookies (divided)
1 pound of cream cheese (room temperature)
1/2 cup granulated sugar
1/2 cup sour cream
2 large eggs (lightly beaten)
1 teaspoon vanilla extract

Place 6 (original) Oreo cookies in the food processor and process into fine crumbs (set aside). Preheat your oven to 275 F and put 18 cupcake papers in your cupcake pan. Place a whole Oreo cookie in the base of each cupcake paper and set aside.

With your electric mixer (I used my stand mixer with a paddle attachment), mix the cream cheese on medium speed for three minutes. Add the sugar and vanilla and mix for another 2 minutes on medium speed, or until very smooth. Add the lightly beaten eggs and mix on LOW until well combined. Fold in the sour cream and cookie crumbs with a spatula.

Fill the cupcake papers almost to the top (I used an ice cream scoop and it seemed to be the perfect measurement). Bake in preheated 275 oven for 30 minutes.

Once they are baked, leave them in the cupcake pan and immediately put them in the fridge. Chill overnight. Delicious !!!

BRANDY SNAPS

01:00 HOLIDAY RECIPES No comments

BRANDY SNAPS

This fun recipe is super quick and very impressive!! It is basically a crisp, sweet, lacy, candy shell with whipped cream in it. The shells can be made up several days in advance, then filled with sweetened whipped cream just before serving.

2 tablespoons sugar
2 tablespoons white corn syrup
1/4 cup butter (I used only 3 tablespoons)
2 teaspoons brandy (or) 1 teaspoon vanilla (I used rum extract)
1/4 cup all purpose flour

Since this whole process goes VERY fast, it is best to have everything ready before you start cooking the above ingredients. Preheat your oven to 350 and line a cookie sheet with parchment paper (important). These candy shells REALLY spread as they cook, so only plan on making six of them on each cookie sheet.

Mix the sugar, corn syrup and butter in a small saucepan. STIR over medium heat until the mixture is good and bubbling, then remove from heat and stir in the flour and flavoring.

Drop one (measuring teaspoon) per candy shell) of the cooked mixture onto the parchment paper. This will spread out into a circle about 4" in diameter as it bakes for about 6 to 7 minutes, but watch them very carefully, as they go from caramel colored to DARK very fast. It sounds tricky, but it isn't. My candy circles were fairly pale in color until they hit the 6 minute mark in my electric oven, but they were a beautiful light caramel color at 6½ minutes.

When they have turned a nice light caramel color, remove from the oven and let them sit on the cookie sheet for about 30 seconds. If they look a little oily, LIGHTLY dab them with a paper towel.

Use a pointed knife and lift the edge of the candy circle up a little so that you can grab it with your fingers (be careful, this is VERY hot). One at a time, quickly roll the candy circle around the handle of a wooden spoon (they will cool almost immediately and hold their shape). Once you form it around the spoon handle, it will instantly be cool enough to slide the candy tube off of the handle, and it's done!! If the other candies get too "hard" to roll, put them back in the oven for 30 seconds or so (but that shouldn't be a problem, as they stay fairly pliable as long as they are on the hot cookie sheet), they only become solid (or rigid) once they cool off.

I didn't use a spoon handle, I used some metal cannoli tubes I have and they worked perfectly (no need to grease the spoon handle).

Keep the cooled candy tubes in an air tight container until you are ready to serve them. Fill them with sweetened whipped cream (the candy tubes can be filled up to about an hour before serving).

Don't be scared off by any of my "warnings' about this recipe, it may sound complicated, but it really is super simple and I hope you try it.

NOTE: I substituted rum extract for the vanilla, the candy tasted like butterscotch. I think ANY extract would work.

NOTE: You don't have to fill these with whipped cream. Almost any mousse like whipped filling would work wonderfully.
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Mushroom Business

10:09 comfort food, Holidays No comments

Here's something other than potatoes to serve

along with your roast beef.

This is a savory mushroom strata/bread pudding/
side dish/casserole....a mushroom business.

It's another oldie but goodie recipe from

Peg Bracken's cookbook of 1966.

You can prepare it in the morning or the day before.
Love anything I can make ahead.

Butter 6 slices of bread.

Cut the bread into squares.

Put half the bread into a buttered 8" square casserole.

Slice the mushrooms. I used a little over half of a

1-lb package that I had leftover.

Saute the sliced mushrooms until fragrant,

about 3 minutes.

Add the chopped celery, onions, salt, and pepper.

Stir in the mayonnaise.

Spread this mixture over the bread squares.

Top with the remaining bread.

Slightly beat the 2 eggs and

combine with 1-1/2 C milk.

Pour over the bread.

Cover and refrigerate at least 1 hour or overnight.

About 1 hour and 15 minutes before you want to

serve it, spread the top with the mushroom soup.

Bake uncovered for 50 minutes at 325.

Remove from oven and sprinkle the top with

cheese. I used Cheddar or a Cheddar/Jack blend.

Whatever you have on hand...Swiss, Parmesan, etc.

Return to the oven for another 10-15 minutes

until nicely puffed. Serve.

Double the recipe and use a 9X13 casserole.

Mushroom Business

1/2- 1 lb mushrooms, sliced

Butter, about 2 T

1/2 C chopped onions

1/2 C chopped celery

1/2 C mayonnaise

3/4 t salt

1/4 t pepper

2 eggs, lightly beaten

1-1/2 C milk

6 slices white bread

1 can cream of mushroom soup

1/2 C shredded cheese (your choice)

Lightly butter the bread slices and cut

them into 1-inch squares. Put half of them
(3 slices) into the bottom of a buttered
8" square casserole. Saute the cut-up
mushrooms in a skillet with 1 T butter
until fragrant, about 3 minutes.

Turn off the heat and stir in the chopped
onions and celery, salt and pepper.
Then stir in the mayonnaise.
Spread this mixture on top of the

bread squares. Top with the remaining bread
squares. Pour over this the two eggs slightly
beaten with the 1-1/2 C milk. Cover and
refrigerate at least an hour or overnight.

Finally, an hour and 15 minutes before

you want to serve it spread the

mushroom soup on top. Bake uncovered 325

for 50 minutes, then remove from oven

and sprinkle with the cheese. Return to oven

and bake another 10-15 minutes until nicely puffed.

6 servings

Enjoy!

note: The original recipe also had 1/2 C

chopped green pepper.

It's optional. If I have it I use it.

Links: A Stroll Thru Life,
Coastal Charm, Between Naps On The Porch,
Designs By Gollum, Funky Junk

My very first 'Christmas Stollen'

06:12 No comments

After the very lovely (and tiring) Christmas day, all day, the following morning I really enjoyed my peaceful morning. No rush, no wake up early. I even woke up late!No need to worry about breakfast-lunch or even dinner for today, still plenty of food on the dining table and inside the fridge. Yesterday, we got plenty 'take away' food from my parents and parents in law's house, after Christmas

Christmas Morning Muffins

18:48 No comments

Just four days before Christmas, my children started their school holiday and my husband took his vacation. We started it with PSTC (Parents Student Teacher Conference) at school in the morning, then followed by last Christmas shopping. Done!The beautiful aroma of Chrismas holiday blew stronger around us, to every corner of our home. That's the most wonderful time of the year!We had more time to

Cream Cheese Ball

12:22 Holidays No comments

My friend Sheila has been asking me to post my
recipe for the chipped beef cream cheese ball
...so here it is.
This makes one small cheese ball.
It's with pastrami or any chipped beef.

It's nice to set out for a snack.

For a party double the recipe and make one large ball.

Or make two small ones and roll each one into
something different.

I used both green onions with chives from my
garden because that's what I had available.

Combine softened cream cheese, onions,
garlic salt, and W-sauce.

Finely chop the pastrami.
You'll have about 1/2 C.

Stir half into the cheese.

Blend well. Refrigerate until it's
firm enough to shape into a ball.

Roll into the remaining chopped beef.
You can also roll it in chopped pecans.
serve with crackers.

I also like it spread on toasted sourdough
bread for a snack.

Cream Cheese Ball

1 8-oz package cream cheese

2-oz pastrami-about 1/2 C

(1/4 of an 8-oz package)

2 green onions-about 1/4C

1t Worcestershire sauce

1/2 t garlic powder

Soften the cream cheese.

Finely chop the pastrami and green onions.

Combine the cream cheese, half of the chopped pastrami

(about 1/4 C) the green onions, garlic salt, and

Worcestershire sauce until well blended.

Chill until it's firm enough to roll into a ball.

Roll the ball into the remaining chopped

pastrami. You can also roll it into finely

chopped pecans. Make one of each!

Enjoy!

Links: Designs By Gollum

The Gingerbread Men

05:31 No comments

Christmas Cookies Finale... the most favorite; The Gingerbread Men!I think this is the last cookies from our kitchen for this festive season, and I will start to bake Christmas 'easy and quick' bread for my family. After many-many times hearing the same question,"Mom / Honey, can you make gingerbread men, pleaseee ?", then followed by the 'choir',"yes Mommy, please" and repeated all over again...

SPICED OATMEAL-CRAISIN COOKIES

01:00 CHRISTMAS COOKIES, COOKIE RECIPES No comments

We have all tried a LOT of oatmeal cookie recipes, some thick and heavy, some thin and crunchy, some bland and doughy. This cookie, however, is everything those "other" cookies weren't; it is tender, chewy, buttery, mildly spiced and they make your kitchen smell heavenly while baking; it is the perfect holiday cookie!!

1/2 cup butter (room temperature)

1/2 cup butter flavored Crisco (important)
1 cup brown sugar (I like to use dark, but light works well also)
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1½ cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups quick cooking oats
1½ cups craisins (or raisins)

Cream together the butter, brown sugar, white sugar, vanilla, eggs and butter flavored Crisco (the combo is MUCH better in texture and taste than if you use all butter).

Combine the flour, baking soda, cinnamon, cloves and salt, then mix into the creamed mixture. Stir in the oats and craisins (I do all of this in my big stand mixer).

Roll into balls about the size of a small walnut and bake on ungreased cookie sheet (do not flatten) for 10 to 12 minutes (my oven takes 11 minutes) don't over cook. Let them cool for about 30 seconds before removing them from the cookie sheet.