Saturday, August 21, 2010
Fruit Dip
Ingredients
1 (8 ounce) package cream cheese, softened
16 ounces marshmallow creme
1 tablespoon maraschino cherry juice
Directions
1.Place cream cheese and marshmallow cream in a microwave-safe bowl. Place in microwave and cook on medium-high for 20 seconds increments, until softened.
2.Stir cherry juice into the cream cheese and marshmallow creme mixture. Cover and refrigerate until chilled.
Wednesday, August 11, 2010
Pizza Sauce
BBQ Sauce
Ingredients
2 tablespoons fresh lemon juice
1 onion, peeled and sliced
1/4 cup distilled white vinegar
1/2 cup water
2 tablespoons brown sugar
1 tablespoon prepared mustard
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1/4 cup vegetable oil
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 1/2 teaspoons liquid smoke flavoring
Directions
1.In a medium saucepan, mix lemon juice, onion, distilled white vinegar, water, brown sugar, prepared mustard, ground black pepper, salt, cayenne pepper and vegetable oil. Bring to a boil, then simmer uncovered 20 minutes.
2.Stir ketchup, Worcestershire sauce and liquid smoke flavoring into the mixture. Return to boil, then remove from heat. Refrigerate until ready for use.
Tuesday, August 10, 2010
Guacamole Dip
Ingredients
2 avocados
1 small onion, finely chopped
1 clove garlic, minced
1 ripe tomato, chopped
1 lime, juiced
salt and pepper to taste
Directions
1.Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors.
Friday, August 6, 2010
Beef Dinner
Ingredients
1 lb. chuck or other cut beef
1 onion, sliced
2 garlic cloves, chopped
2 carrots, sliced
2 celery stalks, diced
1 can (14.5 oz.) stewed tomatoes
1 pkg. lipton onion/mushroom soup mix
1 tbsp. Kitchen Bouquet
1 tbsp. Worcestershire sauce
1 can mushrooms (optional)
2 tbsp. flour (for thick gravy)
Directions
`Add the onion, garlic, carrots, celery to the crockpot.
`Place meat on top of vegetables.
`Add the Worcestershire sauce, Kitchen Bouquet, dry soup mix.
`Last, pour the stewed tomatoes over the top. Cooked this on Low heat for 7 hrs, then add the mushrooms and let it cook for an hour or so more.
`When done, remove the meat and if a thicker gravy is desired, stir in 2 tbsp. flour and set crockpot to high while stirring for a minute or so. Serve with rice or noodles. (Or can add cut up potatoes with the vegetables)
1 lb. chuck or other cut beef
1 onion, sliced
2 garlic cloves, chopped
2 carrots, sliced
2 celery stalks, diced
1 can (14.5 oz.) stewed tomatoes
1 pkg. lipton onion/mushroom soup mix
1 tbsp. Kitchen Bouquet
1 tbsp. Worcestershire sauce
1 can mushrooms (optional)
2 tbsp. flour (for thick gravy)
Directions
`Add the onion, garlic, carrots, celery to the crockpot.
`Place meat on top of vegetables.
`Add the Worcestershire sauce, Kitchen Bouquet, dry soup mix.
`Last, pour the stewed tomatoes over the top. Cooked this on Low heat for 7 hrs, then add the mushrooms and let it cook for an hour or so more.
`When done, remove the meat and if a thicker gravy is desired, stir in 2 tbsp. flour and set crockpot to high while stirring for a minute or so. Serve with rice or noodles. (Or can add cut up potatoes with the vegetables)
Chicken Pot Pie
Ingredients
1 sheet frozen puff pastry, thawed
1 1/3 cups frozen peas and carrots
2/3 cup frozen corn kernels
2 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
1 teaspoon crumbled dried thyme, or to taste
2 cups diced cooked chicken
salt and ground black pepper to taste
Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.Use a pizza cutter to slice the puff pastry into 8 equal-sized strips. Weave the strips into a square lattice and place on a greased baking sheet.
3.Bake in preheated oven until it just starts to brown, 10 to 15 minutes. Remove from oven and set aside.
4.Place the frozen peas, carrots, and corn in a microwave-safe bowl and cook in the microwave until cooked but still firm, 5 to 10 minutes.
5.Melt the butter in a skillet over medium heat. Stir in the flour and cook for 1 minute. Pour in the milk and stir while cooking until the mixture is smooth. Add the thyme and continue to cook and stir until the mixture thickens. Stir in the cooked vegetables and the chicken. Season with salt and pepper. Cook until heated through, stirring frequently, 5 to 7 minutes.
6.Pour the chicken mixture into a 2-quart baking dish. Lay the pastry lattice on top. Bake in the preheated oven until the crust is golden brown, 10 to 15 minutes.
1 sheet frozen puff pastry, thawed
1 1/3 cups frozen peas and carrots
2/3 cup frozen corn kernels
2 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
1 teaspoon crumbled dried thyme, or to taste
2 cups diced cooked chicken
salt and ground black pepper to taste
Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.Use a pizza cutter to slice the puff pastry into 8 equal-sized strips. Weave the strips into a square lattice and place on a greased baking sheet.
3.Bake in preheated oven until it just starts to brown, 10 to 15 minutes. Remove from oven and set aside.
4.Place the frozen peas, carrots, and corn in a microwave-safe bowl and cook in the microwave until cooked but still firm, 5 to 10 minutes.
5.Melt the butter in a skillet over medium heat. Stir in the flour and cook for 1 minute. Pour in the milk and stir while cooking until the mixture is smooth. Add the thyme and continue to cook and stir until the mixture thickens. Stir in the cooked vegetables and the chicken. Season with salt and pepper. Cook until heated through, stirring frequently, 5 to 7 minutes.
6.Pour the chicken mixture into a 2-quart baking dish. Lay the pastry lattice on top. Bake in the preheated oven until the crust is golden brown, 10 to 15 minutes.
Wednesday, August 4, 2010
Lemon Cheesecake
Ingredients
1 (9 inch) deep dish pie crust
1 (4.3 ounce) package non-instant lemon pudding mix
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
Directions
1.Prepare pudding mix according to package directions for pie filling. When pudding begins to boil, turn heat to low and mix in cream cheese and sugar. Stir until cream cheese is completely blended into mixture. Pour mixture into crust. Chill at least 1 hour before serving.
Tuesday, August 3, 2010
Macaroons
Ingredients
10 cups flaked coconut
2 cups all-purpose flour
1/2 teaspoon salt
2 2/3 cups sweetened condensed milk
4 teaspoons vanilla extract
1 1/2 cups semisweet chocolate chips
1 tablespoon milk
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2.In a large bowl, stir together the coconut, flour and salt. Stir in the sweetened condensed milk and vanilla until everything is well blended. Drop by heaping spoonfuls onto the prepared pan.
3.Bake for 12 to 15 minutes in the preheated oven, until coconut is sufficiently toasted. Immediately remove from cookie sheets to cool on wire racks.
4.In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips and milk, stirring frequently until smooth. Remove from heat and set aside to cool. Dip cooled cookies halfway into the chocolate and scrape off excess onto the side of the bowl. Place onto waxed paper until set.
Monday, August 2, 2010
New Direction
Hey Loves!!
I know its been a while but I've take some time off to work on Southern Charm!
Southern Charm is a my homebased bakery catering & delivering especially to the Jackson, Miss Metro Area. I also ship my cookies, bars, brownies, and candies across the United States.
Southern Charm can be reached on Facebook as well as Twitter.
I'm also in the process of creating a website but until then, I created a blog; Southern Charm Sweets: A Bakery & Candy Shop.
With that being said I've decided to chage the direction of this blog.
I'm going to focus more on quick and easy recipes.
If you have any suggestions, I would love to hear them.
I know its been a while but I've take some time off to work on Southern Charm!
Southern Charm is a my homebased bakery catering & delivering especially to the Jackson, Miss Metro Area. I also ship my cookies, bars, brownies, and candies across the United States.
Southern Charm can be reached on Facebook as well as Twitter.
I'm also in the process of creating a website but until then, I created a blog; Southern Charm Sweets: A Bakery & Candy Shop.
With that being said I've decided to chage the direction of this blog.
I'm going to focus more on quick and easy recipes.
If you have any suggestions, I would love to hear them.
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