Monday, December 24, 2012

Easy homemade BBQ sauce

2 cups ketscup
3 Tsp Worchestershire sauce
1/3 cup sugar
1/3 cup brown sugar
salt
pepper
garlic powder
paprika


Wednesday, December 19, 2012

Janice's Pumpkin cheesecake = A+


Janice’s Pumpkin Cheesecake

 

 
 
 
 
 
 
 
INGREDIENTS

 

Crumb Crust

            ½ cup graham cracker crumbs

            ½ cup ginger snap cookie crumbs

            3 tablespoons margarine or butter (melted)

            2 tablespoons sugar

 

Pumpkin Filling

            2 packages (8 oz each) cream cheese at room temp

            1 ¼ cups sugar

            1 can (15 oz) pure pumpkin (not pumpkin pie mix)

            ¾ cup sour cream

            2 tablespoons bourbon or 2 teaspoons vanilla (I use vanilla)

            1 teaspoon ground cinnamon

            ½ teaspoon ground all spice

            ¼ teaspoon salt

            4 large eggs

 

Sour Cream Topping

            1 cup sour cream

            3 tablespoons sugar

            1 teaspoon vanilla

 

            Top with whipped cream and ginger snap cookies

 

 

DIRECTIONS

 

            Preheat the oven to 350 degrees.  In a medium sized bowl stir together graham cracker crumbs, ginger snap cookie crumbs, butter and sugar until moistened.  Pour into 9 inch springform pan, using a spatula to press the mixture into the bottom evenly.  Tightly wrap outside of pan with heavy-duty foil to prevent leakage when baking in water bath later.  Bake crust 10 minutes. Cool completely in pan on wire rack.

 

            In a large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar until blended, about 1 minute, scraping bowl often with rubber spatula.  With mixer at low speed, beat in pumpkin, sour cream, bourbon or vanilla, cinnamon, allspice and salt.  Add eggs one at a time beating just until blended after each addition.

 

            Pour pumpkin mixture into crust and place in large roasting pan.  Place pan on oven rack. Carefully pour enough boiling water into pan to come one inch up the side of the spingform pan.  Bake cheesecake 1 hour 10 minutes or until center barely jiggles.

 

            While cheesecake is baking, prepare the sour cream topping.  In a small bowl with wire whisk, beat sour cream, sugar and vanilla until blended.  Remove cheesecake from water bath, leaving water bath in oven, and spread sour cream mixture evenly over top.  Return cheesecake to the water bath and bake 5 minutes longer.

 

            Remove cheesecake from water bath to wire rack; discard foil.  With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling.  Cool cheesecake completely.  Cover and refrigerate cheesecake at least 6 hours or overnight, until well chilled.  Remove side of pan to serve.  Top with whipped cream and ginger snap cookies.

           

Saturday, November 17, 2012

on the shelf: Carla Hall - Cooking with Love

 
Hootie Hoo....
 
I have always known of Miss Carla Hall but never had the opportunity to watch her
take over TopChef. As a co-host of The Chew, Carla brings all of her cooking style to
afternon TV.
Thanks to Miss Carla Hall - I will never hike to the burbs for a bloomin onion - I can fryem up in my own kitchen.
So far, the "hamburger helper" from scratch and skillet cornbread are the top.
 
This Top Chef's book has a place on my top shelf.
 
Again...Hootie Hoo

on the shelf: The Chew - food life and fun




Friday, November 16, 2012

on the shelf: Cooking with love/The Chew


My favorite chef, Miss Carla Hall. Loves to cook southern food, used to be an accountant, lives in DC ...and used to model...she could be my twin sister.
 
 

Friday, October 26, 2012

Easy and tasty french toast



1/4 cup flour or bisquick
3 eggs
salt
sugar
1 cup milk
bread
cinnamon
 
Using a large bowl, wisk flour, eggs and milk together
Add salt, sugar and cinnamon
 
coat bread on both sides
Using a spatula - tranfer to greased heated pan
 
Brown on both sides and top with butter
 

Thursday, August 23, 2012

minced garlic
chopped chives
pinch sea salt
2 qtrd onions
1 copped bell pepper
2 Tsp soy sauce
2 Tsp sugar
mushrooms
1 diced squash
sauce
salt
pepper
pinch red pepper flakes

rice

Sunday, July 29, 2012

Cheese Scalloped potatos = APLUS




6 potatoes (slices)
2 onions sliced/diced.
sea salt
can broth
dry onion soup mix
1/4 cup flour
milk
butter
garlic powder
pepper
paprika
cheddar cheese

350 cover and bake for 2 hours

Sunday, July 22, 2012

Baked Chicken - chives






Ingredients:

chicken
chives
onion
garlic
olive oil
butter
brown rice



Prepare chicken for cooking, empty insides and wash
fill cavity with salt, pepper, garlic, onion and chives

Place pats of butter under the skin, cover chicken with olive oil
Place in roasting pan.
add 1 cup of rice and 2.5 cups water

Bake 350 for 90 minutes


Tuesday, July 10, 2012

Juicing

Juicing #1


Carrots
watermelon
Red Grapefruit (peeled)
apples (cored)

Saturday, July 7, 2012

Smoothies

smoothie #2


Frozen strawberries
Equal
oatmeal
6 ice cubes
pineapple
diet cranberry juice

**************************************************************
Yogurt smoothie #1

Greek vanilla yogurt
orange juice
oatmeal
frozen fruit
banana
equal
6 ice cubes

Smooth and filling = A+
This one will be repeated






Wednesday, June 20, 2012

BBQ Chicken and rice (leftovers day 2)

What to do with the last bit of left over BBQ chicken?


Leftover chicken
Rice
onion
butter
garlic
mushroom
rosemary
mushroom

Remove chicken from bone (set aside)
Saute diced onion, garlic and mushroom in butter



Add shredded chicken

                         Mix in BBQ sauce (amount to taste)



                                                        Serve over rice...."tony danza"

Sweet potatos (add to the leftovers)

The star of this picture is the sweet potato!



Wash and dry the sweet potato
cover in salt
place in oven @350 for 2 hours

Let rest -
slice open and mash with fork
ADD BUTTER

Ribs on the Grill


Burning meat on the grill is passable for a few hotdogs and burger patties but for an $$$$$$ cut of meat - it aint happening.

For the ribs I opted to precook them in the oven.

Season with liquid smoke, salt , pepper, garlic salt and paprika - cover with sliced onions and wrap in foil.

Place in oven @350 for 2 hours -
remove from foil, place on grill (mainly for the grill marks and the flavor
Flips
Sauce and close the lid for 20 minutes






Chicken on the Grill

Same procedure -





chicken drumsticks work better precooked (boiled) with paprika,salt and pepper
added to the water.
The place chicken on grill -skin side down for grill marks and taste
Turn and coat with BBQ sauce

Chicken breasts, thighs or combo I precooked (baked) with paprika, salt and pepper

Grilling tips


Although the instructions state pile the coals in the middle, light and spread... My LeeDub gave me
some great advice and it has been repeated by Iron Chef Michael Symon on the Chew.

Create 3 heating stations in the pit - Hot, medium heat and a cooling spot

This method worked AMAZINGLY.

Now I have to decide which "flava" of charcol to use

Garlic Shrimp






shrimp
1 cup mayo
minced garlic
parsley
lemon juice
ole bay seasoning

Mix ingredients, then coat shrimp - refrigerate for at least 30 minutes

Squash medley

This is now my signature dish  - always goes fast.
Simple to make and can be made in 15 minutes

yellow squash
zucchini
2 diced onions
mushrooms
minced garlic
salt/pepper
olive oil
butter (2 Tbs)

Beverages: Sweet Tea / Homeade Lemonade

Two surefire summer drinks go over so well I make both. Sometimes my sisters make half and half aka Arnold Palmers .

Sweet Tea:
Boiling water
6 tea bags
2 cups sugar


Lemonade:
3 lemons (sliced)
2 1/2 cups sugar



Monday, June 18, 2012

The BEST grilled hot dogs/brats EVER




Cucumber Salad

A quick light salad for summer

2 cucumbers (peeled and sliced)
cherry tomatos (sliced in half)
half onion (thinly sliced)
1/2 tsp parsley
salt/pepper
1/2 cup olive oil

mix, cover and chill

Sunday, May 27, 2012

Tuna mac

Pasta
mayo
mustard
relish
boiled egg
tuna
scallions
celery
parsley

Baked beans


Version 2:

This version was a HIT.
(This recipe was for a group of 10)


Pork n beans (campbells 4 cans)
diced pineapple
bbq sauce
1/2 cup sugar
salt/pepper/ garlic salt
1 Tablespoon liquid smoke
diced onion
diced bell pepper


Mix all in foil pan - Bake @350 for 2 hours UNCOVERED






Version 1:

Pork and beans (cheap can)
sugar
brown sugar
worchestershire sauce
catsup
mustard
diced onion
diced green pepper
pineapple
cooked bacon

Baked for 90 minutes @ 350

Corn on cob - on grill

Add shucked corn on cob to boiling water.
Boil for 10 minutes
take out of water and drain
place on foil
season with salt, garlic powder. paprika and parm cheese
add pat of butter
wrap foil and place on grill

grill for 20 minutes

Friday, May 25, 2012

3 bean salad


  • 1 15-oz can cannellini beans, rinsed and drained
  • 1 15-oz can kidney beans, rinsed and drained
  • 1 15-oz can garbanzo beans, rinsed and drained
  • 2 celery stalks, chopped fine
  • 1/2 red onion, chopped fine
  • 1 cup fresh, finely chopped flat-leaf parsley
  • 1 Tbsp fresh finely chopped rosemary
  • 1/3 cup apple cider vinegar
  • 1 1/2 teaspoons salt
  • 1/3 cup granulated sugar
  • 1/4 cup olive oil
  • 1/4 teaspoon black pepper



  • 1 In a large bowl, mix the beans, celery, onion, parsley and rosemary.
    2 In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
    3 Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.

    Sunday, May 20, 2012

    guacamole dip recipe


    3 small avocados
    1 onion dices
    diced tomatoes (2 Tbs)
    1 lime
    salt and pepper
    tabasco sauce

    Monday, May 7, 2012

    Jambo


    Jambolia

    4 pounds of meat – ground beef (brown w/ onion)

    Ground sausage (brown)

    Beef sausage

    Chicken breast

    Shrimp

    8oz or 15 oz tomato sauce

    Uncle bens converted rice

    Chopped scallions

    Butter (one stick)

    I can beef broth

    2 pks onion soup mix

    Can diced tomatoes

    Pepper/thyme/parsley/garlic salt

    Mix all ingredients in foil pan

    Bake covered in foil

    350 degrees for 90 minutes

    Thursday, May 3, 2012

    djrr memores


    Recently, I was asked if I remembered the first food I ever cooked. Hotdogs.
    That was way back in the day when our parents didn't care if we burned the house down - using the stove. (this was also the time when a 7 year old could walk two blocks to the corner store to buy his father a carton of kool light ciggys..... for $2 but I digress)

    I vagely remember the stove but I do remember us enjoying this dohicky - it was AMAZING!!!
    I KNOW half of you on facebook remember life BEFORE the microwave, this was the prototype.

    You placed raw hotdogs into the pronged contraption, closed the lid and plug it in, 10 minutes later a hot, juicy oscar meyer goodness.
    Yeah, BOTH ends tasted like melted aluminum foil but in the 70s, speed and convience trumped taste (ie Tang, spam and vienna sausages).

    I LOVED this thing. Now, a goog hot dog and only be found in the 7-11 big bite - times have changed.

    ..and to answer the other question: Naw, I never owned a Damn'd Easy baked oven - mainly because the cakes were too small.
    -djrr

    Sunday, April 15, 2012

    Oven roasted bacon onions

    Ingredients:

    Vidalia onion
    minced garlic
    bacon
    butter
    salt
    pepper




    Sunday, April 8, 2012

    Easy Peach Cobbler




    Ingredients:

    1 stick butter (melted)
    1 cup flour (or bisquick)
    2 cups sugar
    3 tsp baking powder
    1 cup milk
    4 cans peaches (drained)
    pinch of salt
    pinch of cinnamon


    Preheat oven 375

    Pour melted butter in casserole dish

    In bowl, mix flour, 1 cup sugar, baking powder and salt,  mix well - add milk - Combine well.

    Pour over butter - Do not mix

    In saucepan, combine peaches and 1 cup sugar  - stir constantly, bring to boil


    Pour over batter - Do not mix
    Sprinkle with spices

    Bake for 45 minutes








    Saturday, April 7, 2012

    CMCC's BEST chocolate chip recipe





    Ingredients:

    2 1/4 cup flour
    1 tsp baking soda
    1 tsp salt
    2 sticks (softened) butter
    3/4 cup sugar
    1 cup brown sugar
    1 tsp vanilla
    2 eggs
    1 pkg chocolate chips
    1/2 cup nuts

    Preheat oven 375
    Combine flour, baking soda and salt
    add sugars, butter, vanilla
    add eggs, nuts and chips

    place Tsp size drop on ungreased cookie sheet

    Bake 7-9 mins ( let cool)