Thursday, December 8, 2011

tap, tap, tap....

I don't even know if anyone even follows this blog anymore. IF someone does I just thought I would explain the recent flux in posts. :)

A few of years ago my friend Shelley and I found this great site called Taste Book. You just upload your recipes and they print them into a really great, sturdy, attractive cookbook. So we bought one.

I uploaded the recipes that I had at the time and still had a credit left over.... I STILL have that credit on this site... several years later. So, this year for a Christmas present for myself I decided that I was going to type up all my favorite recipes and finish off this project!!

Buttercream Frosting

I found this great recipe on just a random blog. She calls it I Dream of Buttercream. 

2 sticks of butter (room temperature)
1 cup crisco
1 tablespoon vanilla
2 pounds powdered sugar
3+ tablespoons cold milk

mix it!

-butter flavored crisco tastes better but will add color if you are making white frosting
-use clear vanilla if you are making white frosting
-with the milk use up to 6-7 for really fluffy soft frosting, less for holding decorating shape

Susie's Sugar Cookies

My friend shared this cookie recipe with me. I don't make sugar cookies very often. I like to make them at Christmastime.


2 C. flour
1/2 tsp. baking powder
6 Tbsp. butter softened
1/3 C. shortening
3/4 C. sugar
1 egg
1 Tbsp. milk
1 tsp. vanilla
1/2 tsp. almond

Preparation Instructions

Mix wet ingredients first. Then mix in dry ingredients. Chill for 3 hours. Roll out and cut with cookie cutters. Bake 8 minutes @ 375*.

Peanut Butter Balls

This my grandma's awesome recipe. We always make these at Christmastime to share with our friends and family.


1 1/2 C. peanut butter
1 lb. plus 1 C. powdered sugar
2 sticks oleo (margarine)
1 pkg almond bark

Preparation Instructions

Mix peanut butter and oleo together until well blended. Add powdered sugar. Make this into balls. Melt chocolate in microwave (in small time increments so it doesn't cook the chocolate.. just melt it). Dip balls in chocolate and place on waxed paper or buttered pan.

Pecan Pie/Chocolate Pecan Pie

This recipe is from Pioneer Woman. It is absolutely delish!


1 pie crust (I use a refrigerated rolled crust)
1 cup White Sugar
3 Tablespoons Brown Sugar
½ teaspoons Salt
1 cup Corn Syrup
¾ teaspoons Vanilla
⅓ cups Melted Butter (salted)
3 whole Eggs Beaten
1 cup (heaping) Chopped Pecans

Preparation Instructions

Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the unbaked pie shell. At this point, if you would like Chocolate Pecan Pie, add about 1/2c. chocolate chips to the bottom of the pie shell. Pour syrup mixture over the top.

Cover top and crust lightly/gently with foil. Bake pie at 350ยบ for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.

NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75! Allow to cool for several hours or overnight. Serve in thin slivers.

Cowboy Caviar

A sweet friend of mine from high school made this for us for Christmas one year. I like but my husband LOVES it.


2 cans of black eyed peas, drained.
1 can of hominy, drained.
2 bell peppers, I did a green one and a red one, minced.
One white onion, minced.
8 green onions. Cut four of them into it, keep 4 for the end.
1 jalapeno pepper. Seeds removed, and sliced into thin strips.
One container (about 8 oz) of grape tomatoes, halved.
2 cloves of garlic, minced.

Add to taste
Dried parsley
Cracked pepper

Preparation Instructions

Mix this all together and cover it in Italian Dressing. Cover and stick in the fridge for 24 hours. Garnish with the other four green onions, chopped, and lime juice.

Wednesday, December 7, 2011

Peanut Butter Chews

Our sweet 80 year old neighbors used to make these for us when we lived by them. They are super yummy.


1 C. white sugar
1 1/2 tsp. butter
1 C. Dark corn syrup
4 1/2 C. corn flakes
1 C. crunchy peanut butter

Preparation instructions

Bring sugar and syrup to a boil. Stir in peanut butter. Remove from heat. Pour mixture over corn flakes and mix well. Drop by spoonfuls onto parchment paper or onto wax paper sprayed with cooking spray.

Chicken Enchilada Soup

A sweet friend shared this recipe with me. It's yummy!


1 can shredded chicken (or you can cook and shred your own)
1 tsp. minced garlic
1 small can green chiles
2 cans cream of chicken soup
2 c. hot water
2 cubes chicken bouillon
chili powder
cayenne pepper

Preparation instructions

Just throw it all in a large cooking pot, mix it up, and boil it.
Serve with tortilla chips, cheese and sour cream. 

Egg Rolls

Everyone that has tried these have LOVED them. And I love them!!
I took a egg roll recipe that I found on Tasty Kitchen and tweaked it to make it easier and yummier!


2.5 lbs ground turkey
1/2 medium onion, finely chopped
2 Tbsp canola oil
1 Tbsp minced garlic
1 bag of coleslaw veggies
Soy Sauce
2 packages large wontons
Canola oil for frying

Preparation Instructions

Get your deep fryer ready; the oil takes a while to heat. Start heating the oil to 350 degrees.
Brown the ground turkey, onion, and garlic together over medium-high heat. You can use an electric skillet if you have one. I actually use my largest cooking pot. 

Add the 2 tablespoons of canola oil to the meat and then add the coleslaw mix and a healthy dash of soy sauce (I use about 1/8-1/4 c.). Saute the veggies until crisp-tender.

Now it’s time to season. Start with about 1/2 teaspoon each of salt and pepper; mix well and taste. Tinker with the spices (don’t forget the soy sauce!) until there’s a nice depth of flavor.

After everything is cooked together nicely and the veggies are tender, I actually throw the mixture into a colander so it won't be too soupy and then pour the mixture into a large bowl and let cool until barely warm.

Time to roll the egg rolls! Open the package of wrappers and cover with a damp paper towel to keep them soft while you work with them. Place one wrapper on your work surface so it looks like a diamond (not a square). Place about three tablespoons(ish) filling on the bottom third of the wrapper. Lift bottom corner up and over; fold in the sides so it looks like an open envelope. you can moisten the top edges with water and roll up if you like but I have started omitting this step and haven't had a problem. Just place egg roll seam side down.

(At this point you can flash freeze a tray of these and once they are frozen place them in a ziplock bag)

After you’ve rolled all the rolls, deep-fry them in 350-degree oil, about 2 1/2 to 3 minutes. I use a 12 inch deep skillet at med/high heat for this and can fry about 8 at a time. Let drain on paper towels; serve hot.

note: Egg rolls are ALWAYS yummier when fried but if you want to be healthier you can bake them and they will still be very delicious. Place the egg rolls seam side down on a baking sheet sprayed with cooking spray. Spray or brush tops of the egg rolls with oil and bake for 20 minutes (375*), turning halfway through.

Tuesday, December 6, 2011

Sweet and Sour Sauce

This is perfect with my egg rolls. It is so easy and it's way better than any jarred sauce that I've tasted.


1 Tablespoon Oil
1 cup Pineapple Juice
3 Tablespoons Cornstarch
½ cups Water
2 Tablespoons Soy Sauce
2 Tablespoons White Vinegar
½ cups Sugar
1 Tablespoon Ketchup

Preparation Instructions

(note: I use the juice from a can of chunk pineapple. It is just shy of 1 cup but I just make up the difference with a little more water)

First, heat and bring to a boil the oil and pineapple juice. Mix cornstarch and water, stir until dissolved and add to the previous mixture. Next, mix soy sauce, vinegar, sugar, ketchup, and add to previous ingredients. Cook until sauce thickens, stirring constantly. Freezes well.