Pimento Cheese

It's a Southern thing.

Even though Florida is not considered "the South",
I've had a craving for it all week.
Pimento cheese is the Pate' of the South.

You can serve it on crackers, stuff celery, 

fill cherry tomatoes,
make a sandwich with soft white bread, 

make grilled cheese,

serve it open faced spread on sourdough bread, 

make cute little tea sandwiches.

It's a snack, an appetizer, lunch and a dip.
Perfect with your afternoon tea
or an evening glass of wine

You could even fill small jars to give away.

That's a lot from a little 'ol spread.

 Grate the cheese yourself instead of
buying the preshredded bags.

 Add the remaining ingredients.

Combine well with a wooden spoon. 

Add more jalapeno peppers 

if you like the heat.

Lightly toast some sourdough bread then

 spread on a generous amount of cheese and 

toast again or broil until it melted and bubbly. 

Now crunch into it!

Pimento Cheese

8 oz block sharp cheddar cheese, grated

8 oz block extra sharp cheese, grated

1/2 C mayonnaise

4 oz jar pimentos, diced 

1 t Worcestershire sauce
1/2 t House Seasoning

1-2 T pickled jalapeno peppers, finely diced

Grate the cheese into a large bowl.

Add the remaining ingredients and mix well.

Keeps for a week in the refrigerator.

You could leave out the jalapenos and 

add a dash of hot sauce or 1/4 t cayenne.

You can also add 1/2 C toasted chopped pecans.

customize it, make it yours.
This makes a lot, about 4 C.
Let soften at room temperature to serve.

 I cut the recipe in half.

Y'all enjoy!

Links: Designs By Gollum,
My Romantic Home, EKats Kitchen

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Sesame Grilled Pork Chops

Pork is always a perfect dinner for Fall;
pork chops, roast loin, and ribs. 

These pork chops are delicious on the grill.

I like to serve them with acorn squash

 roasted with butter and brown sugar,

 another Fall favorite.

 They would also be good with; corn casserole, 

scalloped potatoes, cheesy potato casserole, 

deluxe macaroni and cheese, rice pilaf....

so many good choices.

Just add a green vegetable.

Marinate the chops for an hour 

or cover and refrigerate for a longer time.

Then grill just until done, about 4-5 minutes

 per side for 3/4" thick chops. 

Keep the meat moist and juicy

 by not overcooking. 

This is also very good with strip steak. 

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Sesame Marinade 
for  Grilled Pork Chops
(or also good on Strip Steak)

enough sauce for 4-6 chops/steaks
~~~~~~~~~~~

1 t pepper

1 T sugar

1 T minced garlic (or 1/2t powder)

2 T sesame oil

2 T Dijon mustard

3 T soy sauce
4 (3/4") thick loin pork chops
(or 4 strip steaks)

Combine the ingredients and coat both sides
 of the meat. Cover with saran wrap and
 refrigerate for at least 1 hour.

Grill on a preheated hot grill for about 4 minutes
 on each side for thick chops. Do  not overcook.
 (about 3 minutes each side for steak)

or to desired doneness. Let rest for 5 minutes.

Season with salt to taste.

Enjoy!

Links: Stone Gable,
Designs By Gollum

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BEST APPLE PIE EVER !!!

I've made a zillion apple pies in my life that I thought were pretty good. However, the following recipe is new to me, and I have to tell you it is the absolute BEST apple pie I've EVER tasted.

Sorry about this photo, I cut the pie when it was still too hot

When I served this pie to Picky-Picky husband and guests, no one spoke. All I heard were forks clicking on the plates, and the muffled sounds of "oooohhhh man!!"  and "Mmmmmmm"  (a good sign). The first servings of pie were followed quickly by second servings and comments like "wow, that's good".  I totally agree!!!
Double 9" pie crust
6 large Granny Smith apples
½ cup butter
3 tablespoons flour
1 tablespoon corn starch
¾ cup brown sugar
¾ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon vanilla extract + enough water to = ¼ cup

Peel and thinly slice the apples. Place them in the bottom half of the pie crust. NOTE: It is important that you use a DEEP dish pie plate or you will get spill over.

In a heavy bottomed sauce pan, melt the butter. Add the flour and corn starch and stir until smooth.  Measure 1 tablespoon of vanilla extract into a quarter cup measure, and then fill the rest up with water (total liquid ¼ cup). Add the liquid, brown sugar, granulated sugar, cinnamon and nutmeg to the melted butter. Bring to a low boil (actually not a boil...just let it start to boil around the edges of the pan for about 30 seconds.

Take off the heat and pour over the apples.  Put on the top crust. Pinch the edges shut and cut some vent holes in the top crust.  Brush the top pie crust with beaten egg whites and sprinkle with granulated sugar.

Place pie on a baking sheet (in case it spills over), and bake in PREHEATED 400 degree oven for 1 hour or until apples are tender. Let cool until you can hold your hand (comfortably) on the bottom of the pie plate before cutting.

The pie tastes almost like a mellow caramel apple, it is beyond good!!

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Autumn Granola

Adding pumpkin seeds and maple syrup gives
 my easy granola a nice nod to autumn.

I keep the granola handy in a glass pumpkin 

on the counter.

 Combine the dry ingredients.

Stir in the hot liquid until

everything is well coated.

Spread onto a rimmed baking sheet.

Bake @300 for 35  minutes, stirring halfway through.

Let cool and break apart. Pour into container.

It will keep at room temperature for

2-3 weeks. Have it with milk and a sliced banana

 for breakfast, or sprinkle some over yogurt and ice cream.

It makes a great snack too.

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Autumn Granola

2 C Oatmeal (quick-cook rolled oats)

1/4 C sliced almonds

1/4 C chopped pecans

         1/4 C shelled pumpkin seeds

    1/4 C butter (1/2 stick)

1/4 C brown sugar

1/4 C maple syrup
1/2 t cinnamon

2 T water

In a large bowl stir together the oatmeal, almonds, pecans and pumpkin seeds,

In a small saucepan combine the butter, brown sugar, cinnamon, maple syrup and water.

Bring to a boil and pour the hot syrup into the
 dry ingredients. Stir with a wooden spoon until
 ingredients are thoroughly coated and combined.
Spread evenly onto a rimmed baking sheet and
 bake at 300 stirring halfway thru until
golden brown and dry to the touch,
about 35 minutes. Let cool then break apart
and store in an airtight container.
Keeps about 2-3 weeks at room temperature.

Makes about 3-1/2 C.
Recipe doubles easily.

Enjoy for breakfast or anytime!

click HERE for My Easy Granola recipe.
Links: Coastal Charm, A Stroll Thru Life,
Jam Hands, Stone Gable, Designs By Gollum

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CROISSANT PEACH BREAD PUDDING and BUTTER RUM SAUCE

OK, this dessert is SERIOUSLY delicious and definitely not for the calorie shy. It makes a nice big bread pudding and yet it lasted only one evening (thank goodness we had company). It is a creamy, custard-y (but not heavy) bread pudding made with croissants and fresh peaches.  As if that weren't good enough, it is topped with the most delicious butter rum sauce you can imagine.

4  large (day old) croissants
3 large (ripe) peaches, peeled and diced
(1) 14 ounce can sweetened condensed milk (not evaporated)
3 large whole eggs + 3 egg yolks (well beaten)
1¼ cups hot milk
¼ cup butter melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Whisk everything together except the croissants and peaches. Once mixed well, stir in the peaches. Tear the croissants into 1" pieces and add them to the mixture (stir ever so gently, just to moisten...be careful you don't turn the croissants into "mush").

Pour the mixture into a greased 8" x 11" baking dish. Bake in a preheated 325 oven for 50 to 60 minutes (my oven took 55 minutes). A knife inserted in the center of the bread pudding will come out clean when the bread pudding is done. Let bead pudding cool for about half hour before serving (or serve it chilled). Top with warm butter rum sauce. Refrigerate any leftovers.

BUTTER RUM SAUCE

½ cup brown sugar
½ cup butter
2 tablespoons light corn syrup
1 tablespoon rum (I use 1 teaspoon rum extract)

While bread pudding is baking, Mix the brown sugar, butter and corn syrup in a heavy bottomed sauce pan and bring to a boil. Immediately turn heat down so that the sauce just simmers around the edges and simmer for 1 or 2 minutes (mine was done in 1 minute) or until it is just slightly thickened. Remove from heat and mix in the rum (or rum extract). Let the sauce cool a little before you use it.

 

NOTE: As the butter rum sauce cools to room temperature (which takes quite a while), the butter may separate from the sauce. If it does, just heat it up a little and whisk it again (it will go back together).

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German Spaetzle

Spaetzle With Chicken Paprikash

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This German classic is a light, small
dumpling-like noodle, wonderful with roasts and
 chicken, or anything that has a sauce. 

This recipe will be enough for 3-4 servings,
but I usually make a double amount and

put extras into Ziplock bags and store
 them flat in the freezer.

Combine the eggs, water and salt in a medium bowl.

 Whisk with a fork.

Stir in the flour. It should be a wet dough

 that you can stir with a fork. 

If it's too stiff add a little more water.

Ist das nicht ein Spatzle maker? 

Ja das ist ein Spatzle maker.

The spaetzle maker fits over the rim of the pot.

 Put the dough into the square hopper of the

 spaetzle maker over a large pot
of boiling salted water.

 Quickly slide the hopper back and forth
grating the dough over the holes
and into the boiling water. 

Let the water come to a boil again then

 let the spaetzle cook for one minute. 

After they rise to the top the are done!

 Use a slotted spoon to strain the spaetzle 

out of the water and into a serving bowl.  

Repeat process with any remaining batter.

You can butter, salt and pepper now or just 

serve along with the sauce of you main dish.

You can also saute them in butter and season.

Spaetzle with Pork Roast and Gravy

Spaetzle, it's a nice alternative to potatoes, rice or pasta.

Spaetzle

2 eggs

1/2 C water

1/2 t salt

2 C flour

Whisk the egg, water and salt with a fork in a medium bowl.

Add the flour and stir until a sticky dough forms. Add more water if the dough is too

thick to stir with a fork. Bring a large pot of salted water to a boil. Put the dough into the holder of the spaetzle maker and quickly rub back and forth to press the dough through the holes. Let the water return to a boil. The spaetzle will rise to the top when they are about done. This will take about one minute, then skim them out of the water and into a serving bowl. Repeat with the remaining dough.
 *You can also use a tin can and press the dough through the holes in the can. 

You can also serve spaetzle with a little butter, salt and pepper.

Leftover spaetzle can be heated in the microwave or sauteed in a little butter

~~~~~~~~~~~~~~~~~

Don't be afraid to try these. They are very easy to make and only take about 5
minutes to prepare. If you are lucky enough to find a spaetzle maker they go really fast. I found one in a thrift store for $1, probably because no one knew what it was.
~~~~~~~~~~~~~~~~~
Here's a way to make a homemade spaetzle maker out of a tin can.
Clean and wash a large tin can and punch holes
 in the bottom the size of a pencil with
 a large screw driver or pick. Put the dough in
and push it through the holes into
 the boiling water using a large rubber spatula.
You can also use a colander with large holes. 

Guten Appetit!

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CRUSTLESS CRANBERRY-WALNUT PIE

This is a very old (and wonderful) recipe. It is called a pie, although I would say it is a cross between a pie and a cake...(a little more like pie than cake, if that makes sense). It goes together in just a couple of minutes with a bowl and spoon. I serve it while still warm with a scoop of vanilla ice cream and company gobbles it up....it is the perfect balance of flavors, not too sweet and not too tart. Our son is NOT a cranberry fan, but he loves this dessert.

1 cup all purpose flour
1 cup granulated sugar
¼ teaspoon table salt
2 cups fresh cranberries (I use frozen)
½ cup chopped walnuts
½ cup butter, melted
2 large eggs
1 teaspoon almond extract (don't leave out)
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

Preheat your oven to 350 and spray a 9" pie plate with vegetable spray, set aside.

In a large bowl, mix the flour, sugar and salt. Add the walnuts and gently toss to coat the fruit and nuts (this will keep them from sinking in the batter as it bakes).

Whisk the eggs, melted butter, cinnamon, almond extract and vanilla extract together until smooth. Pour over the dry ingredients and mix with a spoon. NOTE: The batter is almost as thick as cookie dough, so I use my hands to mix gently.

Spread into prepared pie plate and bake at 350 for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. NOTE: I used frozen cranberries (no need to thaw), so it took about 48 minutes to bake in my oven. It slices beautifully like a pie.

Serve warm with whipped cream or better yet, vanilla ice cream.

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Away.

I'll be back home on Sunday, September 25, 2011.Have a Great Weekend!

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Easy Scalloped Potatoes

I like to make this easy scalloped potatoes

side dish when I have something else roasting

 in the oven for dinner

like chicken, ribs, meatloaf, roast beef, etc.

This is extra easy to whip-up because you 

don't have to prepare a cream sauce separately.  

You can make a small or large casserole 

using this method.

In a buttered casserole layer:

sliced potatoes

sliced onions

sprinkle on a little flour

sprinkle on a little salt and pepper

dot with butter

repeat.

Pour on milk to about halfway up. 

Sprinkle with a little paprika. cover with foil. 

 Bake for45 min.-1 hour at 350. 

Then uncover and bake another 15-30 minutes until

the potatoes are fork tender and browned.

I always make the whole recipe because this

 makes great leftovers for another meal. 

Good with my Glazed Meatloaf.

Easy Scalloped Potatoes

....serves 6

4 potatoes, sliced thin (peeled or un-peeled)

1 onion, sliced thin (about 2/3C)

1/4 pepper

1 t salt

2 T flour 

3 T butter

1-1/2 to 2 C milk

paprika

Butter a shallow casserole and layer with half

 of the potatoes, half the onions, 

half the salt pepper. Sprinkle on half the flour. 

Dot with half the butter. 

Now repeat with the remaining 

potatoes, onion, salt, pepper, flour and butter. 

Now pour the milk over all and sprinkle

 with a little paprika. 

Cover and bake for 45 minutes @350 or 375. 

Uncover and bake another 15 minutes 

until the potatoes are fork tender and browned.

Enjoy!

Links: My Romantic Home,
Stone Gable

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