Wednesday, December 17, 2014

Slow Cooker Creamed Corn

Y'all this Creamed Corn is so good.  Even though the recipe is designed for the slow cooker, I've also made it in the oven.  Just mix together the ingredients and put in a greased 9x13-inch baking dish.  Bake at 350 degrees for about 45 minutes, stirring half way through. 

·         1 (8 ounce) package cream cheese, cut into pieces
·         1 cup skim milk
·         ½ cup heavy cream
·         ¼ cup unsalted butter
·         3 tablespoons sugar
·         1 teaspoon salt
·         1 teaspoon pepper
·         2 pounds frozen corn
1.        Combine ingredients in the slow cooker. 
2.       Cover and cook on low for 4 hours; stirring about every hour.  
Note:  It is too thick, add a little milk.  If it is too thin, add a little flour. 

Tuesday, December 16, 2014

Sausage Stuffed Mushrooms

·         1 ½ pounds whole baby bella mushrooms, about 36
·         4 tablespoons olive oil, divided
·         1 pound ground mild Italian sausage
·         2 tablespoons minced garlic
·         ¼ cup balsamic vinegar
·         1 large egg
·         ½ cup bread crumbs
·         ½ cup grated parmesan cheese
·         ¼ cup heavy cream
·         ¼ cup chopped parsley
·         Salt and pepper, to taste

1.        Preheat oven to350 degrees with the rack in the middle position. 
2.       Wash mushrooms and pat dry.  Remove stems and mince fine. 
3.       Heat 2 tablespoons olive oil in a large skillet over medium-high heat.  Add the sausage and cook until golden brown, about 8 to 10 minutes, crumbling sausage into small pieces.  Transfer sausage to a large bowl. 
4.        Reduce heat to medium and saute minced garlic in the sausage fat for about 3-4 minutes;  add balsamic vinegar and mushrooms stems and cook until tender about 5-7 minutes.  Transfer to the mixing bowl with the sausage.
5.       Stir in the egg then add bread crumbs, parmesan cheese, cream, 3 tablespoons parsley, salt and pepper.
6.       Place the mushrooms cap on a large baking  sheet and toss with remaining olive oil.  Put them cap side down and stuff each with a generous amount of filling. 
7.       Bake for 22 to 25 minutes, until hot and golden brown.   Garnish with remaining parsley and additional parmesan cheese, if desired.  Serve warm. 
Note:  The filling can be made up to 3 days in advance.  The stuffed mushrooms can be cooked up to 4 hours in advance and held at room temperature.  Warm in the oven before serving. 

Monday, December 15, 2014

Christmas Brisket

·         1 large onion, diced
·         ½ cup butter
·         4 cups ketchup
·         ½ cup Worcestershire sauce
·         1 ½ cup packed brown sugar
·         1/3 cup lemon juice
·         2 tablespoons chili powder
·         1 teaspoon hot sauce
·         1 teaspoon horseradish
·         1 teaspoon salt
·         1 teaspoon garlic powder
·         2 teaspoons liquid smoke
·         5-6 pounds beef brisket (can be 2 briskets)
1.        Sauté onion and butter in a heavy saucepan until tender.  Add the next ten ingredients; bring to a boil.  Reduce the heat and simmer; uncovered for 30 minutes.
2.       Place the brisket in a roasting pan.  Add 3 cups of sauce.  Cover and bake at 300 degrees for 3 hours (if two briskets); for one large brisket plan for 4 hours.  Baste occasionally.  Skim any fat that surfaces.
3.       Remove brisket and let rest for 15 minutes.  Thinly slice beef and pour remaining sauce from the pan with reserved sauce over the beef. 

Friday, December 12, 2014

12 Days of Christmas - Oven Fried Drumsticks

“12 Drummers Drumming” - Oven Fried Drumsticks

· 2 egg whites
· 3 tablespoons honey mustard
· 2 cups panko crumbs
· 1 teaspoon garlic pepper
· 1 teaspoon salt
· 8 skinless chicken drumsticks

1. Preheat oven to 475 degrees. Line a rimmed baking sheet with foil and coat with nonstick spray.
2. Slightly beat egg whites and mustard with a fork in a flat bowl. In another flat bowl or on a sheet of wax paper, mix together panko crumbs, garlic pepper and salt.
3. Roll drumsticks in egg white mixture and shake to remove excess. Then roll in crumbs and put on prepared pan. Coat with cooking spray.
4. Bake 25 minutes or until chicken is cooked through and coating is browned.

Thursday, December 11, 2014

12 Days of Christmas - Oreo Peppermint Bark

“Eleven Pipers Piping” - Oreo Peppermint Bark

These are for our little “pipers” – something for the children!

1 cups milk chocolate or semi-sweet chocolate chips
12 Oreos, chopped (about 1 cup)
1 ½ cups white chocolate chips
20 soft peppermints, crushed

1. Line a cookie sheet with wax paper.
2. Put milk chocolate chips in a microwave safe bowl and heat in 30 second increments, stirring after each, until melted and smooth. Pour chocolate onto prepared cookie sheet and spread flat. Sprinkle with chopped Oreos. Chill for 10 minutes.
3. Put white chocolate chips in a microwave safe bowl and heat on 50% power in 30 second increments, stirring after each, until melted and smooth. (white chocolate heats faster so using 50% power prevents burning).
4. Pour white chocolate over Oreos and spread to the edges of the milk chocolate.
5. Sprinkle with crushed peppermints. Chill until set. Break into pieces and serve.

Would make a great gift in a tin, jar or cute bag!