Sunday, May 23, 2021

Blueberry Sweet Streusel Muffins

Ingredients for Muffins:
· 1 egg
· ¼ cup vegetable oil
· ½ cup milk
· ¾ cup sugar
· 1 ½ cups self-rising flour
· 1 cup blueberries

Ingredients for Streusel Topping:
· ¼ cup white sugar
· ½ cup brown sugar
· 1/3 cup all-purpose flour
· ½ teaspoon ground cinnamon
· ¼ cup butter, softened

1. Preheat oven to 350 degrees. Prepare 12 muffin cups with liners or greasing.
2. In a medium bowl, beat the egg and stir in oil and milk. Add the sugar and flour until moistened. Gently fold in blueberries. Fill muffin cups 2/3 full with batter.
3. Mix streusel ingredients together and sprinkle over muffins.
4. Bake 20 -25 minutes or until golden brown.
5. Remove from muffin pan immediately and serve warm.

Tuesday, May 18, 2021

Creamed Corn

· 4 ears fresh sweet corn
· 4 tablespoons butter
· Salt and pepper, to taste

1. Shuck the corn and remove all the silks. Wash and drain the corn. Shave just the tips of the kernels using a sharp knife. Cut away from you, allowing the tips to fall into a large bowl.
2. Using the back of the knife, scrape the creamy juice from the kernels into the same bowl.
3. Melt the butter in a skillet over medium heat and add the corn. Cook, stirring often, until thickened about 20 minutes.
4. Season with salt and pepper.

Sunday, May 16, 2021

Brownies with Coconut Frosting

Ingredients for brownies:
Cooking spray
2 ounces unsweetened baking chocolate
1/3 cup solid vegetable shortening, such as Crisco
2 large eggs
1 cup sugar
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans
1 teaspoon vanilla extract
Coconut Frosting, recipe follows

Ingredients for Coconut Frosting:
1 cup evaporated milk
1 cup sugar
4 egg yolks
1/2 cup butter (1 stick)
10 ounces fresh or frozen grated coconut, thawed
1 1/2 cups nuts (pecans, walnuts or almonds), finely chopped
1 teaspoon vanilla extract 

 Directions for Brownies:
1. Preheat the oven to 350 degrees F. Spray or grease the bottom of an 8"-by-8"-by-2" pan.
2. Melt the chocolate with the shortening in the microwave or over a double boiler. Cool slightly.
3. In a mixing bowl, beat the eggs well. Add the sugar and combine thoroughly, then stir the chocolate mixture.
4. Sift the flour together with the baking powder and salt, and stir into the flour mixture. Stir in the pecans and vanilla extract.
5. Spread the batter evenly in the prepared pan. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
6. Cool in pan for 5 minutes and cut into squares. These are delicious warm or cold.
7. Spread with Coconut Frosting.

Directions for Coconut Frosting:
1. Combine the evaporated milk, sugar and egg yolks in a saucepan. Stir with a wire whisk until the yolks are fully incorporated.
2. Add the butter, melt, and bring to a simmer.
3. Cook until the mixture thickens, 12 to 15 minutes, stirring constantly. Add the coconut, nuts and vanilla extract and let cool. Yield: 4 cups.

Friday, May 14, 2021

Skillet Lasagna

3/4 pound ground round
2 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes with basil, oregano and garlic, undrained
2 jars (14 ounces each) spaghetti sauce
2/3 cup condensed cream of onion soup, undiluted
2 eggs, lightly beaten
1-1/4 cups ricotta cheese
3/4  teaspoon Italian seasoning
9 no-cook lasagna noodles
1/2 cup shredded Colby-Monterey Jack cheese 
1/2 cup shredded mozzarella cheese

1.  In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes and spaghetti sauce; heat through. Transfer to a large bowl.
2.  In a small bowl, combine the soup, eggs, ricotta cheese and Italian seasoning.
3.  Return 1 cup meat sauce to the skillet; spread evenly. Layer with 1 cup ricotta cheese mixture, 1-1/2 cups meat sauce and half of the noodles, breaking to fit.
4.  Repeat layers of ricotta cheese mixture, meat sauce and noodles. Top with remaining meat sauce. Bring to a boil. Reduce heat; cover and simmer for 15-17 minutes or until noodles are tender.
5.  Remove from the heat. Sprinkle with shredded cheeses; cover and let stand for 2 minutes or until melted.

Wednesday, May 12, 2021

Vidalia Onion Cornbread

1/4 cup (1/2 stick) butter
1 large Vidalia onion, chopped
1 (8-ounce) package cornbread/muffin mix
1 egg, beaten
1/3 cup whole milk
1 cup sour cream
1 cup grated sharp Cheddar, divided
1/4 teaspoon salt

1. Preheat the oven to 450 degrees.
2. Spray an 8-inch square baking pan with vegetable oil cooking spray.
3. In a medium saucepan, melt the butter and saute the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, and the salt.
4. Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese.
5. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean.
6. Allow to cool slightly before cutting into squares.

Wednesday, May 5, 2021

Grilled Mexican Corn Salad

3 limes
8 large ears fresh yellow corn, husks removed
3 tablespoons mayonnaise
Salt and pepper to taste
2/3 cup crumbled feta cheese
1/3 cup chopped chives or cilantro

Cut limes in half and squeeze juice to equal about ¼ cup. Set aside.
Preheat grill to 400 – 450 degrees. Brush corn with mayonnaise. Sprinkle with desired amount of salt and pepper. Grill corn, covered with grill lid, 10-12 minutes or until done, turning occasionally. Kernels may char and pop.
Cut kernels from the cobs into a large bowl. Stir in cheese, chives (or cilantro) and lime juice.

Tuesday, May 4, 2021

Slow Cooker Lasagna

· 2 cups shredded mozzarella cheese, divided
· 1 (15 ounce) container ricotta cheese
· 1 (10 ounce) package frozen spinach, thawed and patted dry
· 1 pound mild Italian sausage
· 1 jar pasta sauce
· 1 teaspoon Italian seasoning
· Salt, to taste
· ½ cup water
· 9 lasagna noodles, no boil variety

1. In a medium bowl, combine 1 cup mozzarella, the ricotta cheese and the spinach.
2. In a skillet, brown the sausage and drained. Add the sauce, Italian seasoning, salt and water to the sausage.
3. Spread 1 cup of sauce on the bottom of the slow cooker that has been sprayed with cooking spray. Layer 3 lasagna noodles on top, breaking to fit if necessary.
4. Put another layer of sauce on top of the noodles, then ½ the cheese mixture and then 3 more lasagna noodles. Then more of the sauce, the rest of the cheese mixture and 3 lasagna noodles.
5. Finally, add the last of the sauce and 1 cup mozzarella.
6. Cook on low for 3 to 4 hours or until noodles are tender.

Sunday, May 2, 2021

Kickin' Chicken and Vidalia Onion Pizza

You're gonna love this ....

  • ¼ cup olive oil 
  • 1 Vidalia onion, thinly sliced 
  • 1/3 each: red, yellow, and green pepper, finely chopped 
  • 1 large clove garlic, minced 
  • 2 cups shredded grilled chicken 
  • ½ teaspoon southwestern seasoning or chili powder 
  • 12 inch pizza crust 
  • 1 tablespoon each: finely chopped rosemary, oregano and thyme 
  • 1 cup barbeque sauce 
  • 1 cup shredded mozzarella cheese 

1.  Heat oil in large, heavy skillet over medium-low heat. Add sliced Vidalia onion, peppers and garlic. Sauté just until onions are golden, about 5 minutes.
2.  Sprinkle grilled chicken with seasoning, mix well and set aside.
3.  Place pizza crust on pizza pan or baking sheet. Brush crust with oil from skillet. Sprinkle herbs over top.
4.  Spoon barbeque sauce over herbs.
5.  Top with Vidalia onion and pepper mixture. Add shredded chicken and top with mozzarella cheese.
6.  Bake at 400 degrees for 10-12 minutes or until crust is heated through and crisp.