Southern Scramble - with Grits

My husband and I recently spent some time in South Carolina.  There we tried a myriad of foods.  Among them, fried pickles, fried okra, sweet potato french fries, sweet potato souffle, hash, ribs, barbecue (how could you visit the south without ribs or barbecue?), and my favorite GRITS.   
Honestly, several years ago I thought I'd try my hand at grits and had a disastrous experience with them.  We all thought they were pretty gross.

For some unknown reason, I put the box in the pantry and forgot about them.
When we returned from SC, I pulled out the box determined to figure out how to make these the right way since I'd enjoyed them so much.

Here's a recipe I found on the back of the box, that I just happened to have ingredients for on hand.

1.5 c. water

1/2 c. Quaker Quick Grits, uncooked

1 T. margarine or butter

1 c. shredded Swiss cheese

6 beaten eggs

1 c. cubed ham

2 T. sliced green onions (or whatever is on hand)

1/2 t. salt (optional)

1/8 t. pepper

In large skillet, bring water to a boil, and slowly stir in grits.  Reduce heat and simmer 3-5 minutes, or until thickened - stirring frequently. 

Stir in margarine. 

Combine 1/2 c. cheese with remaining ingredients; mix well. 

Pour into grits, stir lightly. 

Cook over medium heat until eggs are soft set and cheese is melted, stirring occasionally. 

Sprinkle with remaining cheese. 

Note - Once grits and egg mixture are combined, do no over mix.  

Serves 6

German or Puff Pancakes

This morning I decided to make something domestic for my family since I've been out of town a lot in the past couple of weeks. It is nice to get back into my routine, and put something tempting on the table for my family.

While I have several recipes for german pancakes, most of them have a ton of butter and turn out super greasy.

I went in search of something new this morning, and happened across a recipe from The Food Network.

I actually followed this recipe almost to the T (not a common occurence), and I loved how it turned out. Due to the addition of a little bit of sugar and vanilla, this didn't taste eggy, and had more of a custard like taste.

Here's a link. 

Here's the recipe~hope you enjoy it as much as my family did - we'll be making this one over and over!

• 3 large eggs
• 1/2 teaspoon fine salt
• 3 tablespoons sugar
• 1 cup milk, warmed
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted (OR I Can't believe it's not butter)
• 1 cup unbleached all-purpose flour
• 2 teaspoons vegetable shortening
• Confectioners' sugar, canned peaches or pears, berries, or maple syrup

Directions

Preheat the oven to 425 degrees F.  Place a well seasoned 10 inch cast iron skillet in the oven for 10 minutes (or as oven is preheating.)

In a medium bowl, whisk together the eggs, salt, sugar, milk, vanilla, and butter. Whisk in the flour to make a smooth batter.

Remove skillet from oven, and brush the inside with the shortening. Pour in the batter and bake for 15 minutes.

Lower the oven to 350 degrees F. and continue baking until puffed and golden brown, about 13 to 15 minutes more. Run a knife around the edge of the skillet. Sift the confectioners' sugar over the pancake. Serve immediately in the skillet with maple syrup, marinated berries, or glazed apples and pears.

Bumble Bee Birthday Cake

My daughter wanted a bumble bee birthday party, complete with the bee hive cake. After spending a lot of time on line checking out ideas, here's what I ultimately came up with.

I used two cake mixes - yellow and chocolate and reserved about 1/2 c. of each, then added the yellow to the chocolate, and the chocolate to the yellow and swirled it to create a marbled effect.  

I baked the cakes in 3 separate pans/dishes.  

For the base I used a glass pyrex bowl.  For the next layer, I used a cake mold I've had for several years.  You know, the doll or princess cake mold that makes the skirt, and you slip the doll top into...I just covered the hole at the base with parchment paper.  The top layer was a pyrex like small dish that I use to serve salsa or sour cream etc. in...all greased and floured liberally.  

I baked the smallest bowl for about 40 minutes and the larger ones for an hour.  After they'd cooled for 10 minutes, I removed them from the pans and let them cool completely.  

I ended up slicing the second layer in half (where it coned the most) and used it for a higher layer.  I assembled it all using a butter cream frosting.  

(And yes - this photo is sideways - I don't know why, and I don't know how to fix it.  I had other photos here, and they all 'broke') But, you get the picture. 

One of the ideas I found online suggested heating or melting my frosting (I just used a yellow buttercream - about 3 cups) and pouring it over the cake.  While it was a little weird, that's what I ended up doing.  At first, I thought it was a little gloppy (could've been too hot?) but it poured right over, but wasn't smooth or even, and left a few holes as it dripped down.  I decided a real beehive isn't truly symmetrical and perfect, and really liked the effect.

I placed it in the fridge and let it set.  The frosting actually became quite hard, and the flavor changed - it became yummier!

As the cake cooled, I went to work on the little bumblebees.  I'd seen several ideas online, but was still waiting for my inspiration.  I decided to use almonds and cover them with chocolate.  Just as I was ready to melt the chocolate, I had found my inspiration.  Instead of brown with yellow strips, I decided to go the other way.
I melted white chocolate bark and colored it yellow.  Then I dipped roasted almonds into the chocolate, and the placed them on parchment paper to dry.
I melted semi-sweet chocolate chips and drew stripes on each bee, and added yellow and white gumdrop slices for wings (I preferred the yellow in the end because the white looked too much like houseflies) - the chocolate stripes easily secured the wings.
I piped 2 white dots for eyes using royal frosting, and then added pupils with a toothpick and melted chocolate.  Really, they were super cute little guys, and really fun to make.  They reminded me of sesame street characters with their googly eyes.

And yes, some turned out better than others.  I was able to re-adjust them knocking off extra bits after it had dried.  

Today I affixed the bumblebees to the cake.  While I started out using royal frosting, I found that melted chocolate seems to glue things better in this case.
As a final touch, I added a few daisies.
The best part of all was that the cake was super cute, and tasted great too!

Ice Cream Tacos

Ice Cream Tacos??!!
I know - it just doesn't sound very appetizing - What a weird combination...

Although it doesn't sound great, we found this recipe many years ago in a 'Kid's Cookbook' by Pillsbury.  This is the second time we've taken these babies to school for a birthday treat and the kids were fascinated by the unusual prospect, and loved them.  As odd as the idea seems, the corn tortilla offsets the sweet ice cream, adding a delightful salty flavor as well as a fantastic crunch.

We made these the first couple of times strictly using chocolate chips for the chocolate part, but then I started using crushed up almond brittle, instead of the peanuts, and we REALLY love it this way.  Here's a link to the almond brittle. The almond brittle uses butterscotch chips which add a profound depth that satisfies without overpowering the chocolate.  Finally, this is a really fun kid friendly recipe - nothing too complicated for a kid.   Of course double or triple or quadruple this recipe as needed.   

 8 taco shells 

1/3 cup almond brittle, crushed

1/4 c. chocolate chips 

2 cups ice cream (any flavor)

 Heat oven to 350 degrees. 

Stand taco shells up in baking dish/pan. If needed, crumple up pieces of foil into balls, and stick them in pan to prop up taco shells. 

Heat taco shells for 5 minutes or until they are crisp and look light golden-brown. (If freezing these for a longer period of time or over-night, bake for 8-10 minutes to help retain crispness).  

Remove from oven, and let taco shells cool in pan for 10 minutes or until they aren't warm when you touch them. Leave taco shells in pan. 

Measure out almond brittle. Spoon 1 teaspoon into bottom of each taco shell. Reserve extra for later.  

Melt chocolate chips and spoon  into a small sandwich size plastic bag and set aside for a moment.   

Measure out 1/4 cup of ice cream. Carefully spoon 1/4 c. ice cream into each taco shell.  Sprinkle remaining brittle liberally over taco shells.

Snip a very small opening in the corner of the plastic bag of melted chocolate and drizzle chocolate over taco shells decoratively.  

Cover with foil and freeze for at least 15 minutes prior to serving. 

Faux buffalo hot wings

I wish my wings had looked like this: 

They didn't.  But, they tasted almost like it (except for the deep fried crunchy skin, and little bitty bones).   I fell in love with wings a couple of years ago when a JR Crickets opened near our home.  I was then devastated when they went out of business because I couldn't single handedly keep them in business - I tried though, I really did! 

I've been in wing mourning ever since. 

We were craving wings last weekend, and I decided to see what I could come up with.  Unfortunately, since I so rarely make wings, the wings in my freezer were old, gross, and frostbitten.  But we wanted wings!  

I decided to improvise and came up with a healthy 'ish' alternative.  Faux wings.  Here's the recipe - which I mostly snagged from Frank's Hot Sauce web page...I just changed the meat medium. 

(My camera is sort of on the fritz right now, so I only got the photo of the un-cooked faux wings)

Cut 7 -10 boneless, skinless chicken thighs into wing sized chunks and place on a foil lined pan on the bottom rack of an oven - preheated to 500* (that's not a typo)

Bake for 15-20 minutes, then remove and turn over once.
Bake for an additional 15-20 more minutes until thoroughly cooked.
Place in a bowl and toss to coat with Frank's Buffalo Hot Sauce.
Adjust amount according to taste.
Serve with chunky bleu cheese dressing (homemade is best)

At my old wing place mild, medium, & hot were solely determined by the amount of hot sauce added.

Heaven in a 11 x 15 or Chocolate Drop Cookie Bars or Chocolate Oatmeal Bars

I originally received this recipe from a friend of a friend... however, when I went to the blogpage to find the recipe again, it had mysteriously disappeared.

While disappointed about the disappearance, I was thrilled to find something very similar at Cooks.com. AND even better, I think that the following recipe may actually be BETTER than the original friend of a friend's recipe.

Chocolate Layer
1 c. chocolate chips
1 c. butterscotch chips
1 can sweetened condensed milk
1 tsp. salt
2 tbsp. butter

Cookie Layers
1 c. nuts
1 c. butter
2 c. brown sugar
2 eggs
2 tsp. vanilla
2 1/2 c. flour
1 tsp. salt
1 tsp. soda
3 c. oatmeal

Chocolate layer - on low heat, melt chips, milk, salt, butter.  Add nuts and set aside.
Cookie layer -
Cream butter and brown sugar.
Add eggs and vanilla and beat well.
Add flour, salt and soda.
Beat well and add oatmeal.
Spread 3/4 of batter in a 10 x 15 inch pan that has been sprayed with cooking spray or greased.
Spread chocolate mixture over cookie layer.
Drop remaining batter by teaspoonfuls on top.
Bake at 350 degrees for approximately 30 minutes (high altitude), or 30-45 minutes at sea level on a humid day. 

Cinnamon Biscuit Fans

As a wedding present, someone gave us a Betty Crocker's 'Best of Baking' cookbook.  At first, I was a little perturbed thinking - 'man, they think I don't know how to cook'.  However, over the years, I've grown very grateful for the fantastic recipes I've found in this cookbook.  

The following recipe is a classic that I come back to again and again.  This is a hybrid between a baking powder biscuit, and a cinnamon roll...not quite either, but a nice mix between.  Start to finish, this recipe takes me approx. 30 minutes - including the 16-18 minutes of baking.  This is also a great one to make with kids!

 

Mix flour, sugar, baking powder and salt together in a small bowl

Cut in butter, then add enough milk (about 3/4 cups) so that dough leaves side of bowl and forms a ball.
Turn dough onto slightly floured surface.  Gently roll in flour to coat.  Knead lightly 10 times. 

Roll into 12" x 10" rectangle.
Spread softened butter over rectangle.
Sprinkle with cinnamon - sugar.

Slice rectangle crosswise into strips - approx. 10"x2".
Stack strips starting from the middle, then alternating from each side, moving outwards.
Cut stack crosswise into 8-10 pieces.

Place cut sides up in greased muffin/cupcake pans.

Bake 16-18 minutes or until golden brown. 

Immediately remove from pan. 

Drizzle glaze (recipe below) over warm biscuits.

Cinnamon Biscuit Fans

1/3 c. firm margarine or butter

2 c. all purpose flour

2 T. sugar

1 T. baking powder

1/2 t. salt

Approx. 3/4 c. milk

Filling: 

3 T margarine or butter, softened

3 T. sugar

1 t. ground cinnamon

Glaze:

1/2 c. powdered sugar

2 - 2 1/2 t. milk

Heat oven to 425*.  Grease/spray 8 - 10 medium muffin cups.  

Mix dry ingredients, and cut 1/3 cup butter in using pastry blender (or 2 forks) until mixture resembles fine crumbs. 

Stir in just enough milk so dough leaves side of bowl and forms a ball. 

Turn dough on to lightly floured surface; gently roll in flour to coat.  Knead lightly 10 times.  Roll into a rectangle, 12" x 10".  Spread 3 T. softened butter over rectangle.  Mix sugar and cinnamon, and sprinkle over dough. 

Cut crosswise into 10" x 2" strips.
Stack strips starting with the longest one in the middle.  Then alternately from the middle, stack each side strip.  

Cut crosswise into 8 - 10 pieces. 

Place cut sides up in muffin cups. 

Bake 16-18 minutes or until golden brown. 

immediately remove from pan.
Drizzle glaze over warm biscuits. 

Glaze: 

1/2 c. powdered sugar

2 to 2 1/2 t. milk

Mix ingredients until smooth and of drizzling consistency.  

Chicken Tortilla Soup 2

I try to make my weekly or monthly menu in advance - then each week I can just see what I'll need to shop for, and I shop accordingly.  It saves lots of money and time in that I don't have to go to the store very often, and if I do see something on sale that I'll be needing later in the month, I can stock up in advance.  If I'm not around, my husband can also consult the menu and begin cooking - knowing that everything is on hand.  (While it sounds like I'm really organized, don't be fooled) 

Tuesday around 4:00 pm I glanced at my menu and saw that I should be making Chicken Tortilla Soup.  I must have had a cookbook in hand when I put that on the menu since I've never made it before.  I decided to check out some on-line recipes and found this one at the Pioneer Woman's blog.  She's got some great recipes, and I love her photos.  

The down-side was that this took more than 30 minutes to prepare, and I hadn't realized the time requirements.  As such, I got to try this out the next day. 

One of my kids commented "it was better than I expected" (she doesn't like latin, or tex mexi types of foods) so this was high praise (I'll take it where ever I can get it - praise that is).  The rest of us loved it, and it was definitely worth the time it took to make.  Here's the recipe with a few adaptations.

This recipes works great with a crock pot.   

  

Heat oven to 375* degrees F.

Cut 3 whole boneless, skinless chicken breasts into smaller chunks (3"x2" maybe)

Drizzle both sides of chicken with 1 T. olive oil.

Combine 1 1/2 t. cumin, 1 t. chili powder, 1/2 t. garlic powder & 1/2 t. salt

Sprinkle spices mixture over chicken (both sides) and place in oven dish.

Save remaining spice mixture.

Cover chicken with foil and bake for 20 minutes.

Remove foil and bake for an additional 20 minutes, or until chicken is no longer pink. 

While the chicken bakes, dice the following:

1 c. onion, 1/2 -1 c. red, green or yellow bell pepper (or any combination thereof), 3 garlic cloves

Sauté diced vegetables in 1 T.olive oil over high heat.

Add any remaining spice mix (from the chicken). 

Stir to combine, then add 1 quart bottled tomatoes & juices

 (OR 1 (10 oz. can) Rotel Tomatoes & Green Chiles), 

32 oz. Low Sodium Chicken Stock,

1 quart (4 c.) hot water,

2 (15 oz. cans) black beans, drained,

1/4 - 1/2 c. chopped green chilies (if not using Rotel).  

Note - 3 T. tomato paste may be added to this mixture if desired. 

Bring to a boil, then reduce heat to a simmer, and allow to simmer uncovered for 45 minutes. 

Once chicken is done baking, shred using two forks, and add to simmering mixture.  

Mix 3 T. cornmeal or Masa (corn tortilla flour found in the flour section at most grocery stores, or in the mexican food aisles) with 1/3 c. water (more or less as needed) until it reaches a very thick liquid state, then mix into the soup.  

Continue to simmer for an additional 30 minutes.

OR place in crockpot on low and allow to simmer as needed.  

Check seasonings, adding more if needed, and be sure not to under salt.  

Remove from heat, and allow to sit for 15 - 20 minutes before serving.

5 minutes prior to serving, slice 5-8 corn tortillas into strips and gently stir into soup.  

Serve topped with sour cream, key limes, diced red onion, diced avocado, grated cheese, fried tortilla strips, and pico de gallo (equal amounts of chopped tomatoes, onions, cilantro, mixed with key lime juice, and seasoned with cumin and salt)

Heat oven to 375* degrees F.

3 whole boneless, skinless chicken breasts cut into smaller chunks (3"x2" maybe)

(Rotisserie/deli chicken can be used to speed up the time requirements)

1 T. olive oil.

1 1/2 t. cumin, 1 t. chili powder, 1/2 t. garlic powder & 1/2 t. salt

1 c. onion, 1/2 -1 c. red, green or yellow bell pepper (or any combination thereof), 3 garlic cloves - diced

1 quart tomatoes OR 1 (10 oz. can) Rotel tomatoes with Green chiles

1/4 - 1/2 c. chopped green chiles (if Rotel is not used)

2 (15 oz.) cans Black beans, drained

32 oz. chicken stock/broth

4 c. hot water

3 T. cornmeal or masa corn tortilla  mix

5-8 whole corn tortillas, cut into strips

Toppings

Sour Cream 

Avocado

Red Onion

Pico de gallo

Grated cheese

Key Lime (to juice over soup)

Cilantro

Tomatoes
Tortilla Strips

Drizzle olive oil over both sides of chicken, and sprinkle with spices. 

Place in a baking dish. Save remaining spice mixture.Cover chicken with foil and bake for 20 minutes.

Remove foil and bake for an additional 20 minutes, or until chicken is no longer pink. 

While the chicken bakes, dice the vegetables, then sauté in olive oil over high heat.  

Add tomatoes/Rotel, chicken broth, water, black beans, green chilies. 

Bring to a boil, then simmer for 45 minutes, uncovered. 

When chicken is thoroughly cooked, shred with a fork and add to the soup mixture. 

Add masa/cornmeal to 1/3 c. water and mix until a thick liquid forms, then mix in to soup.  

Continue to cook for 30 more minutes, or place in a crock pot on low for several hours. 

Remove from heat 15-20 minutes before serving. 

5 minutes before serving add corn tortilla strips. 

Top with desired toppings. 

Frosting, Frosting, Frosting

I spent the day in the kitchen with my kids today. We watched several tutorials this morning before we got started and found some super cute cup-cake and cake frosting ideas.

This flower is made by cutting mini-marshmallows on the diagonal, dipping the cut side into colored sugar, and building them into a base on the cupcake.

This sunflower is made by frosting the cupcake with a green frosting base, then topping it with an oreo, then building a flower around it, and accenting it with a m&m candy ladybug.

This cake has a buttercream frosting, and is decorated with flowers we made from Royal Icing earlier in the day.

Here are the frosting recipes we used and liked

Royal Icing
2 T. fresh lemon juice
2 eggwhites
4 c. powdered (confectioner's) sugar

Combine egg whites and lemon juice in mixer.  Slowly add powdered sugar - adjusting amount depending on stiffness desired.


Decorator's Butter Cream frosting
1/2 c. vegetable shortening
1/2 c. butter (1 stick)
4 c. powdered (confectioner's) sugar
2 T. milk
1 t. vanilla

Cream shortening and butter together.  Mix in vanilla.  Slowly add in powdered sugar, then add milk or additional powdered sugar as needed.

Banana Cream Pie

I found it!  A really super amazing recipe for banana cream pie.  My quest has now officially ended.  It just disappears so quickly.  We've shared this with many neighbors and friends who have loved it - and some have even licked the pan clean. 

Filling:

• 3/4 cup white sugar
• 1/3 cup corn starch
• 1/4 teaspoon salt
• 2 cups milk
• 3 egg yolks, beaten
• 2 tablespoons butter
• 1 1/4 teaspoons vanilla extract
• 1 (9 inch) pie crust, baked
• 4 bananas, sliced

Directions

1. In a saucepan, combine the sugar, corn starch, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
2. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
3. Place a layer of sliced bananas into the cooled baked pastry shell. Top with a portion of the pudding mixture and then another layer (or two) of bananas and pudding. 
4. Chill for an hour.
5. Top with whipping cream  or meringue* if desired.

Notes: 

Here's a link to my favorite pie crust recipe.  It really makes a flaky heavenly crust.

I bake the crust at 375* for approx. 20 minutes.  I make sure to prick the crust prior to baking it, and I lay a sheet of waxed paper in the bottom and fill it with either dried beans, or utensils to keep it from puffing.  Puffy pie crust is zero fun. 

*Meringue:
Egg whites can be saved and instead of topping this with whipping cream, a meringue can be made with the egg whites, a pinch of cream of tartar and 2 T. sugar.  Beat egg whites and cream of tartar until soft peaks form, slowly add sugar, and beat until stiff peaks form.   Spread over pie and bake at 325* for 20-30 minutes until meringue sets.  Chill