Saturday, June 19, 2010
Tuesday, June 1, 2010
"Only The Easiest, Quickest and Best Recipes"
From Holly's Kitchen to Yours
Well Holly, I must say that you weren't lyin'...
Ok...here's the appetizer recipe for:
Corned Beef/Cheese Dip
Preheat oven to 325 degrees
* 1 cup shredded Mozzarella Cheese
Return to oven until all is heated (Approx. 5 more minutes)
Thursday, May 27, 2010
I made this dessert up one day, having never made an actual German Chocolate Cake before, because I never really liked the cake part of the German Chocolate Cake, so I fixed that!! I used a brownie instead; I like brownies. Now, for those of you who are sticklers about such things, I KNOW this isn't truly a "torte" in the true sense of the word. A "torte" by definition is a heavy, flourless cake but I still called it a "torte" because it sounded better in the name; so there.
Now, this isn't my easiest recipe, by any means, but it's truly not hard. I have confidence in y'all!
German Chocolate Brownie Torte
- 1 9x13 brownie mix
- 1 stick margarine
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks, beaten with 1 tsp. water
- 1/2 tsp. vanilla
- 1 cup chopped pecans
- 1 cup shredded coconut
- 4 oz. chocolate chips, melted
- 1 pint whipping cream
- 1/4 cup powdered sugar
- chopped pecans for topping
Bake brownie mix according to directions on box in a 9-inch springform pan. Cool and separate from pan.
Cook butter, milk, sugar & eggs on top of stove (on medium low) till boiling around the edges; then cook for additional 5 minutes, stirring constantly. Take off of heat and add the vanilla, coconut and the 1 cup pecans. Cool slightly, then pour onto cooled brownie. Spread just to the edges. Let cool completely.
Melt chocolate chips and drizzle top in a criss-cross pattern (this is optional, but it makes the thing look like you REALLY know what you're doing!!)
Whip cream till stiff, then add powdered sugar and whip till blended. Put whipped cream in pastry bag and pipe around edges. (AGAIN, this is optional, but AGAIN, do you want to look like you know what you are doing?) Sprinkle pecan pieces on top of whipped cream.
And then just relish in the applause. aahhhhhh.
Strawberry Jam'n Bars
- 1-1/3 cups margarine
- 2-1/4 cups flour
- 1-1/2 tsp. baking powder
- 1-1/2 cups brown sugar
- 1/2 tsp. salt
- 2-1/4 cups quick oatmeal
- 8 ozs. fruit jam (any flavor can be used, we like strawberry best)
- vanilla frosting for drizzle
Mix first 6 ingredients together well. Pat 2/3 of the mixture into bottom of 9x13 pan. Spread jam on top evenly, which I heat slightly in the microwave to make it easier to spread. Take remaining oatmeal mixture and crumble on top of the jam. Bake at 350 till just slightly browned on top and bubbly around edges. Let cool completely. Drizzle with vanilla frosting. Easiest way to do this (I have found) is to put the frosting in a ziploc bag, heat in microwave for about 10-15 seconds, snip corner of bag and drizzle!
And remember as you slice and partake; these are healthy, right?!!
Monday, April 19, 2010
Friday, February 26, 2010
My sweet friend Holly is coming on every now and then to post her amazing creations....I will be back on soon enough....thank you for your sweet patience as you smell the aroma as it provokes your drooling mechanism in anticipation for the next yummy post! Please make sure you click here for the last yummy recipe..a great comfort food during this cold, wintery season!
Friday, February 19, 2010
Sunday, February 14, 2010
What is the first word that you associate to Valentine's Day? Well, mine is none other than creamy, mouth watering chocolate almonds dipped in hot coffee mixed with the classic French Vanilla cream.
Well, first of all Happy Love Day to the Author of Love...God! And because of His Love I can say, "Happy Love Day" to you!
Hmmmmmmm...Let's see here..my mouth waters as I think of none other than more chocolate. Holly, I'm so excited to try your last recipe that you posted...isn't she amazing, you all? I could just eat her up I love her so much!
At this moment I am at the library, making a stop here to check emails and send them out as well. Yes, I am still waiting for my computer to be fixed...in the meantime, I greatly appreciate your patience...once I'm back online, I will post an inspirational recipe that you will be unable to stop your mouth from watering a fountain of drool...haahaa!
I hope you're ready! Thank you Holly for filling in with your yummy recipes in the meantime!
Thursday, February 11, 2010
Cashew & Macadamian Nut Crunch
*1 stick butter
*1/2 cup sugar
*2 TBLS Karo syrup
Cook ingredients over medium heat till sugar and butter is melted together. Then add:
*1 cup cashews, coarsely chopped
*1 cup Macadamian nuts, coarsely chopped
Cook until the mixture turns a golden brown and sticks together; this will take ab0ut 10 minutes on medium heat. Pour into 8x8 well greased pan and let cool slightly.
* 2 cups milk chocolate chips
Melt chocolate and spread on top. Let cool completely and cut or chop into pieces.
This is a casserole much like lasagne, but waaaayyy easier. Please understand that I am not a cook that measures, like, anything; so some of these measurements are approximate. For example, if you put some of the cheese on and would prefer more or less, then go with your instinct. My mama (who is my cooking mentor) was a "throw cook", thus, I am too.
*1 lb. ground pork sausage
*1 lb. lean ground beef
*32 oz. jar spaghetti sauce
*16 oz. pasta (I usually use fettuccini)
*8 oz. cream cheese, softened
*8 oz. sour cream or party dip
*16 oz. cheddar cheese, shredded
*16 oz. mozzerella cheese, shredded
Cook sausage and beef together in large skillet. Drain all grease, then add the jar of spaghetti sauce. Mix well.
While cooking meat, cook pasta according to package directions. Drain, then add cream cheese and sour cream and mix well.
In greased lasagne pan, make a layer of 1/2 of the noodle mixture in bottom. Then layer 1/2 of the meat mixture on top. Add 1/2 of the cheeses. Then repeat layers.
Bake at 350 till slightly browned on top.
Saturday, January 30, 2010
Thursday, January 28, 2010
Easy Deep Dish Crumb-Topped Apple Pie
You need to use a deep dish pie pan, or it won't all fit. I use a quiche pan.
1 Pillsbury refrigerated pie crust
2 cans apple pie filling
1/2 teaspoon cinnamon
1 dry yellow cake mix
1 stick butter or margarine (I use margarine)
Spray your pan with "Pam". Lay the pie crust in and pinch to fit. Put both cans of pie filling into the unbaked pie crust. Sprinkle apple filling with cinnamon. Pour the dry cake mix on top. It doesn't have to be completely even and can have some lumps. Melt margarine and pour over dry cake mix. Bake at 350 for about 45 minutes till the top is slightly browned.
Isn't that unbelievably easy? You will not believe how good tht pie is with that topping! Let it cool completely before closing it up, so that the top will not get soggy.
Now this is the original recipe:
Cherry Crumb Dessert
1 can cherry pie filling
1 can crushed pineapple (drained very well)
1 dry cake mix
1 stick margarine
Mix cherry and pineapple and put into 9 x 13 pan. Pour dry cake mix on top, then the melted butter. Bake at 350 till slightly browned on top.
Hope your family likes this as much as mine. When I made it last week, they couldn't wait for it to cool, and ate it piping hot out of the oven!
Friday, January 22, 2010
You could replace the hot dogs with tofu!!!!
Yummy! I'm a big fan of Tofu too!!!! Sluuuuurrrrp!!! That's me drooling!!!! Ok, let me wipe my mouth here as I type...
So for you vegetarians...this might be a great alternative to the hot dogs and rice....instead you could do the tofu and rice..and still add and mix the ingredients as suggested ('86' the hot dogs)!
Tell me what you think, if you tried it!
'Excuse' is the key word as to why I haven't posted an entry in a while. I do promise however I have cooked.
The following recipe is inspired by my nationality, being that I am part Korean, here is a little twist of Asian with everyday 'American' food! This is a personal favorite of mine. The inspiration behind this dish is my mom. She made this dish quite often when we were younger...I consider this as my comfort food! Mmmmmmmmmmmm!! I'm salivating just thinking about it!
Sadly, this one is not from Holly's cookbook, however, it is a great, inexpensive 'PPF' (Poor People's Food) dish! I have to say...many 'PPF' dishes are the most delicious...at least according to my pallet.
Garlic Salt or Minced Garlic
Ground Red Hot Pepper
Salt and Pepper
Hot dogs (beef franks)
Chili Sauce (pictured below)
Are You Ready? Set, Prep and Go!
* Cook white rice and set aside.
Second Dish (Cucumber Kim-Chee):
* 2 Cucumbers (slice to make circles, then take a section of the sliced circles and cut again into small rectangle pieces)
* Green Onions (slice in small pieces)
* a small drop of sesame oil
* salt and pepper
* hot chili sauce (as pictured below) (Just enough to make cucumbers spicy...
Disclaimer: very spicy sauce, so please be careful)
*Mix all together (cover with saran wrap and place in refrigerator for about an hour so seasonings can come together)
* 1/2 tsp. (teaspoon) of sesame oil
* 1-2 packages of beef frank hot dogs (cut in small pieces)
* Ground Red Hot Pepper dry seasoning
(You can find it in the spice aisle at the grocery store)
* Garlic salt or minced garlic
* Salt and pepper
* (Optional) Green onions
Mix hot dogs with the above seasonings, somewhat brown and you are ready to serve!!!!
I know it sounds weird...but it is delicious!
Best to serve with Ice Cold Water!
Ma - shee - so (long 'o' sound) -yo (long 'o' sound)
Very good food
Wednesday, January 6, 2010
Here she is!! One of my dear friends and inspiration behind this fun cooking blog! Her name is none other than...Holly!
If I may...I would love to introduce you to this amazing woman who loves the Lord with all her heart. She is also a loving wife, mother and friend who is such a blessing to so many people.
I have to tell you, this amazing woman who wears many different 'hats', wears the 'chef' hat quite well! She also wears a pretty cool 'crown' as she is known as none other than the 'Dessert Queen'! I'm not kidding...I so don't joke around about my mouth watering sweets! Eweeeee! She can make any ol' pie, cake, quiche, trifle, and cause great explosion of the pallet. Her presentations are mouth watering...your mouth will explode with excitement before your drouling mouth is even allowed a bite. I do not lie when I say every one of her dessert creations could beautifully grace the cover page of any food magazine! If you know her, you must agree!
Well my friends, thank you for stopping by today and allowing me to introduce you to my sweet, precious friend. I am blessed by her gifts from God that she displays so powerfully. This is my way of saying, "Thank you" to her and hopefully in the process of my gratitude, you also will be able to fill your kitchen with the joyful aromas and recipes that will be savored by all who partake!
Sunday, January 3, 2010
I tell you this little girl, who is swept away by the thoughts of Paris, assisted me with great joy as she helped me clean, organize the pantry and even put groceries away. After all was said and done, her little giggling voice carried through the kitchen as she said, "OK Mom, what is my reward?" I looked at her with a big smile and said with joy, "Tristin, you are going to get your 'puppy chow'!" She replied as she clapped her hands like a cheerleader, "Yaaaaay!"
This leads me to one of the easiest snack recipes ever...are you ready?This is what you'll need for the recipe:
1 regular size package of chocolate chips
1 cup of peanut butter
1 (regular size) box of Rice Chex
1-1/2 to 2 cups of powdered sugar
Melting chocolate chips over the stove in a pot then as it melts, mix in peanut butter
When completely melted and stirred together...turn stove off and take off burner.
Pour a little bit of Rice Chex in at a time, mixing not too hard as you don't want to crush the Rice Chex.
After pouring the Rice Chex and stirring...let it cool down just a bit then pour into a 'trash bag' (a clean one :)
Then pour 1-1/2 to 2 cups of powdered sugar into the Puppy Chow Mix. Close bag by twisting it and shake really well, maneuvering with your hands on the bottom of the bag the Rice Chex mix so the powdered sugar covers all the mixture. When you look in the bag, make sure it's covered in white...if so then place in a large serving bowl and then place in refrigerator for about 2 hours...ready to serve!
Some like it warm...but it's best to eat it after it has been chilled. Of course, it is 'to each their own'.
Disclaimer: If you have peanut allergies..this is not the recipe for you...I'm sorry!