Scramble Dog

Welcome Friends!  There is a Pharmacy in a nearby town called Dinglewood Pharmacy.  They have what used to be called a 'lunch counter' inside.  It is a local eatery that is legendary.  The man that runs the place is known as Lieutenant.  He is famous for the Scramble Dog.  Don't go gross, most people do when they first hear what it is called.  While Lieutenant has a special chili recipe that is incredible, I have my own version.  First I will tell you that his Scramble Dogs go like this.....Steamed bun, 2 wieners (chopped), mustard, chopped onion, 2 dill pickles, incredible chili, oyster crackers.  The wonderful memories those bring back.

I don't have a picture of my version.  When the weather starts cooling off  I make a pot of chili.  I mean a huge pot of chili.  I prepare 18 quarts at a time.  I don't have a recipe, I just throw stuff in the pot and make Doug taste until it is right.  So I always have homemade chili in the freezer.  I make these a lot for fundraisers and no matter what city or state we are in, after a few plates go out into the crowds we have a long line until we sell out.

Aunt Nette's Scramble Dog's

1 toasted hot dog bun (chopped)

2 all beef wieners, cooked and chopped

chopped onions

mustard

sliced hamburger dills

shredded cheddar cheese

oyster crackers

I take the toasted hot dog bun and cut it up with a pizza cutter (I love the pizza cutter and Pampered Chef has the best one ever).  Scatter it on the plate.  Take the 2 all beef wieners, trusty pizza cutter in hand and cut em up.  Sprinkle on top of the bun.  The objective here is so everything can be eaten with a fork or spoon. A squirt or 2 of mustard, chopped onions to taste, 4 sliced hamburger dills, shredded cheese sprinkled on top and then oyster crackers on top.

Just an FYI, the chili is sorta soupy.  Like a hot dog sauce mixed with equal amounts of chili.  Once you get past the name, you will be clogging up your arteries on a regular basis.

So, it there a local favorite that you enjoy and have recreated at home?  I read and treasure every comment.

Jeanette

Newest Go To Recipe

I started reading The Pioneer Woman the end of last summer. I guess you could say her blog was my very first. The above photo is her apple dumpling recipe. It is my newest go to recipe. It is just so easy and good and easy. I have yet to prepare it for anyone that they did not ask me for the recipe. I am almost embarrassed to give out the recipe, it is so easy.

Time: 10 Minutes
Cook Time: 40 Minutes
Difficulty: Easy
Servings: 6
Ingredients
2 whole Granny Smith Apples
2 cans (8 Oz. Cans) Crescent Rolls
2 sticks Butter
1-½ cup Sugar
1 teaspoon Vanilla
Cinnamon, To Taste
1 can (12 Oz.) Mountain Dew Soda
Preparation Instructions
Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
WARNING: Prepare this dish at your own risk. It is beyond imaginable.

I am joining in with our hostess Michael Lee at Designs by Gollum for Foodie Friday. Go check out some wonderful recipes.

Yummy to the Tummy

Welcome friends, even though the weather is pretty here today I have cooking on the brain. Since I can't taste and smell anymore I am very careful about any recipes I share since I can't give first hand opinions. I have found a blog that I am just in love with! Moncia from Lick the Bowl Good not only has great recipes but tutorials to die for, the photography is amazing as well. She has both sweet and savory recipes and the girl can decorate her works of art like no body's business.

This is by far my favorite. I like that it is easy. I love the texture. I like that probably 6 people have asked for the recipe. Banana Pecan Butter Buns can be found here.

Your hips will hate Monica but every other part of you will adore her.

OK, don't wrinkle up your nose. This is wonderful. I made cupcakes out of this recipe for valentines day. I used a cream cheese frosting for the fluff factor and they looked sorta like this. OK DeeDee, you know the picture deal (LOL) I got the wrappers from here

Here is Monica's Chocolate Zucchini Bundt Cake Recipe. Do not frown! Try it here

I have had 3 people already call and ask for the recipe.

I can't say enough about this Strawberry Cake. Find the recipe here.

Words are just not adequate!

Ok, I will stop making you suffer, go check it out yourself. This is my favorite link

to her blog. It is her top 30 favorites. I have tried many other recipes and always been so happy with the responses I get. Thank you Monica for letting me share you and Lick the Bowl Good with my treasured blogger friends.

Jeanette

Are you ready for some football.....food?

Welcome friends, before reading this you must go get a tissue cause you will be drooling.

First is Uncle Doug's Famous Award winning fried turkey. Ingredients:
3 gallons peanut oil for frying, or as
needed
1 (12 pound) whole turkey, neck and
giblets removed
1/4 cup Seasoning Salt

Directions:
In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.

Rinse turkey, and thoroughly pat dry with paper towels. Rub Seasoning Salt over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
Place turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter. Prepare to be amazed.

This summer I planted more pepper plants than ever before. I search the internet for things to do with the jalepanos. I found Pioneer Woman and fell in love with blogs. You can find her here.

These are Stuffed Jalepanos.

Ingredients
20 whole Fresh Jalapenos, 2-3 Inches In Size
2 cubes Cream Cheese, softened
1 pound Thin(regular) Bacon, Sliced Into Thirds
Preparation Instructions
If you have them, slip on some latex gloves for the pepper prep… Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle. (At this point, you can freeze them, uncooked, in a Ziploc bag for later use).
Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to the squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of bite to it.

And finally Italian shredded sandwiches. I have been making these for years. A lot of our friends don't care for corned beef so I always make this on St. Patrick's day for them.

Servings 8
Ingredients
4 pounds Chuck Roast
1 jar Pepperoncinis
1 bottle Beer
1 can Beef Broth
1 package Good Seasons Zesty Italian Dressing Mix
1 package Hoagie Rolls
8 slices Cheese (monterey Jack, American, Cheddar What Ever You Like)
Preparation Instructions
Place chuck roast in bottom of crock pot.
Add pepperoncinis, bottle of beer, beef broth, Italian dressing mix into crock pot. Cook on low for 8 hours.
Shred beef apart with 2 forks.
Pile beef onto of toasted rolls, top with cheese of choice, then peppers. (You can toast rolls if you like)

So leave a comment and tell me what you are making for Superbowl Sunday!

Thank you for stopping in.

Jeanette

Tia's Peas and Egg Soup

Come on in for a wonderful recipe. I am joining Chaya over at Sweet and Savory for Meatless Monday, go check it out here. Does anyone remember that program on Food Network called Calling All Cooks? It was home cooks sharing their best recipes. I got this recipe from that program several years ago. I sure miss it, great recipes. I have about 6 from that show that I make several times a year. This is a meatess meal that I love. My husband does not eat it. I cannot say he does not like it, he has never tried it. I have several vegetarian friends and it is my go to meal in the cooler months when they come over. It does have eggs in it. While fresh peas would be great I use the southern staple for canned english peas....Le Sueur Peas .

This is an on top of the stove soup. Sorry no crock pot. It makes a lot, and is very filling.

Tia's Peas and Eggs Soup
1/2 cup olive oil
2 yellow onions chopped
4- 6 finely chopped garlic cloves
8 - 10 potatoes peeled and cubed
1 - 28 ounce can crushed tomatoes with puree
42 ounces of water (fill tomato can 1 and 1/2 times)
pepper
1 tablespoon sugar
2 15 ounce cans of english peas with juice
11 eggs　 (use an odd amount for good luck)
1 cup freshly grated romano
　
in a large pot, warm up the olive oil.　 add onions and garlic and saute until the onions are translucent.　 add the potatoes and salt and stir to insure the potatoes are coated with the oil.　 fry potatoes over medium heat for about 10 - 15 minutes but don't allow them to get color.　 Add the tomatoes, then using the can fill it up 1 ½ times with water, and pepper and sugar and bring to a boil, then turn the heat to low, cover and simmer for 1 ½ hours.
Add the peas, including the juice, and stir gently. Simmer another 30 minutes. Increase to a boil, crack eggs into a separate bowl and gently add to the top of the boiling mixture (amount based on room in pot). Cover the pot and let the eggs poach for about 15 minutes.
Serve hot with 1 or 2 eggs per serving. Freshly grated romano over top.

Just posting this reminds me of the times my dad and I shared this soup. It is so good.

Thanks for stopping in! Don't forget to check out Meatless Monday.

I read and treasure every comment.

Snowy Night in Georgia (not so much)

Welcome to our blog! I was so worried about the snow that was headed our way. A few years ago we looked out our window and saw this so we knew it was possible. But alas, this morning we looked out our window and it was just deary and gray and miserable. I knew I had to do something to jump start the folks we care about and make this a toasty, warm day. I have only been reading blogs since this past summer. Susan from Between Naps on the Porch, Kathy from Life in the Slow Lane, Gordon Gossip, Pioneer Woman, Christy from Southern Plate, Designs by Gollum were some I was passionate about. Then Kathy from Life in the Slow Lane designed this wonderful place for me to make incredible friends, share treasured recipes and stories, and visit with the most amazing folks on this earth. Today I want to share a recipe I found on Southern Plate. I have made it a couple of times, including today and it is wonderful. This is Lane, Christy from Southern Plate's nephew. That smile made me know this was a cake I had to bake. I made this in 3 disposable pie pans, hey it was all I had. My sweet husband delivered them this morning. He took a pan to the local post office, my pharmacy, and a local antique mall. I was able to warm the tummies of those special folks. Here is the recipe:

Honey Bun Cake
1 box plain yellow cake mix
1 cup sour cream
3/4 cup vegetable oil
4 large eggs
Filling
1/4 cup honey
1/3 cup brown sugar
3 tsp cinnamon
1 cup finely chopped pecans
Glaze
2 cups confectioner’s sugar
1/3 cup milk
1 t. vanilla
Mix all ingredients together for cake. Mix on medium speed for 2 minutes. Grease and Flour 13×9 inch pan. Spread batter into pan.
Mix dry filling ingredients. Sprinkle over cake batter. Drizzle honey over those. Pull a knife through batter to swirl filling into it. Bake at 350 for 35 to 40 minutes or until tests done.
Sift confectioners sugar. Mix all glaze ingredients together. Drizzle over warm cake.

So what are you doing to stay warm? I say get under a blanket, get a warm beverage and check out some fabulous blogs..... DeeDee at d dzine has Art Work Friday going on. Etiquette with Miss Janice is one I really enjoy. I am new to Southern Hospitality but am really enjoying it. I have joined Stonegable in her eating from the freezer/pantry challenge. So I am staying warm and busy. Tell me about your blog or ones that you really enjoy.

Incredible Beef Stew

Welcome, with the Georgia weather reports saying snow is in our future; I had to find some warm comfort food. Many years ago my sister and I went to the Victorian Tea Room in Warm Springs, Georgia. It is now closed but was known for its wonderful food. My sister bought this cookbook and of course I had to take possession of it and try some of the recipes. Yes I wear out a cookbook, don't I? This is the best recipe for Beef Stew that I have ever eaten. The pickle juice just makes it! It is easy, tasty and with snow on the way it is what we need. Am I the only one that writes in cookbooks?

As you can see from the page, this recipe has been used a lot.

Beef Stew

1 1/2 pounds lean stew beef, cubed

meat tenderizer

salt and pepper

2 to 3 tablespoons cooking oil

2 quarts water

2 medium carrots, sliced in 1" pieces

1 small green pepper, cut in thin strips

2 turnip roots, peeled and cubed

4 stalks of celery, cut in 1" pieces

1 bay leaf

1/4 cup dill pickle juice

1 (10 1/2 ounce) can condensed tomato soup

dash Tabasco

3 potatoes, peeled and cubed

1 (28 ounce) can tomatoes cut and undrained

1 pound can small English peas, drained

2 to 3 tablespoons flour mixed with water

Sprinkle stew meat with meat tenderizer. Salt and pepper meat. Place cooking oil in a large dutch oven and heat. Brown meat on all sides in cooking oil. Add all remaining ingredients except potatoes, tomatoes and English peas. Cover and simmer for 1 1/2 hours, or until meat is tender. Add potatoes the last 20 minutes of cooking. Add tomatoes and English peas the last 10 minutes of cooking. Remove bay leaf. Mix together the flour and water (about 1/4 cup) and blend until smooth. Gradually add to stew and simmer until thickened. Stir frequently. Additional salt and pepper if needed. Serves 8.

NOTE: This is also good cooked in a crock pot slowly all day. Just brown meat as described above. Add all remaining ingredients. Cover and simmer on low all day.

Thank you for dropping by. I am getting candles, flashlights, food and everything I can think we will need in case of a loss of power. We are excited about the thought of a little snow but the tiniest bit will shut us down. Thanks for stopping in!

Guest Blogger Keelie

Welcome to all Mom's blogger friends! Mom said I did such a good job last time she wanted me to blog for her again. We had a wonderful Christmas. Mom said we were so good because we left the tree alone. Josh and I have a sister named Shelly. It is so very obvious that Josh and mainly me got all the looks in the family. As you can see, she did not inherit the beautiful gene like me and Josh. Dad likes her so we put up with it. Last March she brought Remington into the world and that made Mom and Dad very happy.

They think he is a neat kid. Look at him. What is so great about him? He got a tooth, big deal. He eats, he poops ....so what? He sleeps. Who cares? Josh and I have that down pat, we have made eating, pooping and sleeping an art form. But when Remi does it, dad is so happy. He shows everyone Remi did this, Remi did that. It is quite embarrassing.

Well she finally got something right. Look what she got Mom for Christmas! Josh and I love it! We have already picked out the treats we want Mom to cook for us. Thank you Shelly, we almost forgive you for Remi. Almost not completely.

We will keep you informed of what wonderful creations Mom makes. You can leave a comment. Josh and I are taking a nap.

Recipe from Christmas Past

Thank you so much for stopping in today. I am going to share a special memory and recipe. I am linking to Foodie Friday so make certain you check in with the others and the incredible recipes that will be shared.

• 
  
  
  
  

  As Doug and I get older, our festive activities seem to get more streamlined. It seems like just last year we would have an annual open house. We would decorate every room in a theme. Back then I had a tree in each room. And the same menu every year. If I tried to change it there would be outrage.
  The Menu always consisted of :
  Country Captain
  Steamed White Rice
  Fruit Salad
  Green Bean Almondine
  Homemade parker house rolls
  Assorted Pies, cakes and cookies
  Today I am going to share a recipe that is tried and true but have not prepared in a while.
  
  I love the history behind Country Captain.

This delicious dish, known throughout Georgia, dates to the early 1800s. It is thought that this dish was brought to Georgia by a British sea captain who had been stationed in Bengali, India and shared the recipe with some friends in the port city of Savannah, Georgia. Savannah was then a major shipping port for the spice trade. The dish was named for the officers in India called “Country Captains.”

In the 1940s, Franklin D. Roosevelt (1882-1945), 32nd President of the United States and General George S. Patton (1885-1945), U.S. Army General, were served this dish in Warm Springs, Georgia, by Mrs. W. L. Bullard. Their praise and love of this dish helped to rekindle its Southern classic status. President Franklin Delano Roosevelt who first gave national recognition to Warm Springs when, in 1924, he visited the town's naturally heated mineral springs as treatment for his polio related paralysis. Roosevelt was so enchanted with Warm Springs that he built the only home he ever owned here - a modest, six room cottage called the Little White House which served as a relaxing, comfortable haven for him.
© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved to Linda Stradley, and to the web site What's Cooking America.

The internet is wonderful. We all know it. I researched this before posting today, found the above information and it appears to be factual. For many years I shared a fanciful story about this dish that I believed. Being a Georgia girl, and having very strong opinions about the War of Northern Aggression (known to some as the Civil War); I completely believed the tale I was told so many years ago. Today my bubble was burst. Not one word of truth to the story I shared years ago. Bummer but I am certain the recipe is still wonderful.

Country Captain

(Emeril's version)

Ingredients
3/4 cup all-purpose flour
1/2 tablespoon paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (3-pound) chicken fryer, cut into serving pieces
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 cup chopped yellow onions
1 cup chopped green bell peppers
1/2 cup chopped celery
1 bay leaf
1/2 tablespoon curry powder
1/4 teaspoon dried ground thyme
1/8 teaspoon crushed red pepper
1/2 tablespoon minced garlic
3 cups canned whole peeled tomatoes, crushed, and their juices
1/2 cup chicken stock, or canned low-sodium chicken broth
1/2 tablespoon dark brown sugar
1/2 cup currants
Steamed long-grain white rice, as accompaniment
3 ounces toasted slivered almonds, for garnish
Directions
In a large shallow dish, combine the flour, paprika, 1/2 teaspoon of the salt, and the black pepper and stir to blend. Dredge the chicken pieces in the flour mixture to coat on all sides, shaking to remove any excess.
In a large heavy saucepan, heat the vegetable oil and 1 tablespoon of the butter over medium-high heat. Cook the chicken in batches until lightly browned, 3 to 4 minutes per side. Drain on paper towels.
Melt the remaining 1 tablespoon butter in the pan. Add the onions, bell peppers, celery, bay leaf, curry powder, thyme, and red pepper. Cook stirring, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and their juices, the chicken broth, sugar, and remaining 1/2 teaspoon salt. Stir to blend and reduce the heat to medium. Add the cooked chicken and cook, stirring occasionally, until the meat is tender but not falling from the bones, about 50 minutes. Add the currants and cook for 10 minutes longer.
Remove from the heat and adjust the seasoning, to taste. Serve hot over the steamed white rice. Garnish with the almonds and serve.

Thank you so much for stopping in. Don't forget to check back in with Foodie Friday for some more great ideas. I would love it if you would leave comments and questions.

Buttermilk Sugar Cookies

Come on in and have a cookie. This is a new recipe for me. I have no clue what happened to me this weekend. I needed buttermilk so I asked my husband to pick some up. Then I asked a friend to pick some up for me......and then another friend. So in a household that does not consume much buttermilk I have 1 1/2 gallons. I am looking for any recipes with buttermilk. Here are Buttermilk Sugar Cookies. Since I can't taste and smell I can't give you my personal recomendation. I can tell you about the texture. The texture is very nice. Chewy and moist. I am going to drizzle some chocolate on a few and frost some with a cream cheese frosting just for some variety.

Buttermilk Sugar Cookies

2 cups of sugar
1 cup shortening or 1 cup of butter (I used butter flavored crisco)
2 eggs
1 teaspoon soda
1 cup buttermilk
2 teaspoon vanilla
4 cups plain flour
dash of nutmeg or cinnamon (optional) (I used a heavy dash of nutmeg)

Blend and mix all ingredients well. Drop onto cookie sheet. Bake 10-12 minutes at 375 degrees.

I would love it if you would leave a comment or a recipe for anything with buttermilk in it. LOL

Oh so good!

Thank you so much for stopping in. Have you ever seen such a precious baby? Well this young man is Remington, my 10 month old grandson. I am sharing a recipe with you today. Now I am not saying that if you try this recipe you will get a handsome grandson, but a wonderful recipe makes me want to show off my grandson.

I wish I could remember where I found the recipe! It is a Caramel apple spice cupcake. But it is so moist it needs no frosting and I have made them as muffins. My only issue with the frosting is it was very sticky! But then Caramel is sticky! Sorry no pictures of the cupcakes/muffins. I just forget to take the pictures.

Caramel Apple Spice Cupcakes

Ingredients:

•1 box spice cake mix

•2 eggs

•2 tsp. vanilla extract

•1 tsp. cinnamon

•½ cup oil

•2 Granny Smith apples cut into ½" pieces, skins on
Method:
Mix together cake mix, eggs, vanilla, cinnamon, and oil. Batter will be thick. Add apples and beat for 2-3 minutes on medium speed. Batter will thin out somewhat. Pour batter into paper liners and fill ¾ full. Bake at 350 degrees for 18-20 minutes or until cake springs back when lightly touched. Remove from oven and cool completely on a wire rack. Frost once cooled.
Caramel Cream Frosting
•4 Tbsp. butter

•¼ cup brown sugar

•¼ cup dark brown sugar

•2-3 Tbsp. whole milk

•1 cup powdered sugar

•1 tsp. vanilla extract
Place butter and brown sugars in a medium skillet over medium heat. Stir and cook the mixture until it comes to a boil. Add milk and bring the mixture back to a boil, stirring constantly. Remove pan from heat and add powdered sugar and vanilla. Beat mixture with a wooden spoon until smooth and creamy. Allow the cupcakes to cool slightly before frosting. Frosting will harden when cooled completely.

Try these, you will love em!

It would be great if you would leave me a comment letting me know you were here. You could tell me how handsome my grandson is. You could tell me about your grandchildren. Thanks for stopping in~

Mrs. Pritchett's Cornbread Dressing

Thank you for stopping in for a visit today. Here is a walk down memory lane for me. I am linking to Flashback Friday. For a look in to other Flashbacks check out these other memory makers


My favorite thing in the world has always been Mrs. Pritchett's cornbread dressing. Mrs. Pritchett was my mothers best friend. I called her more times than I can remember asking how to make her dressing. I can still hear her words... Now Nette, I put the onions and green peppers in the blender so Corey and Sebastian (her grandsons) won't know they are in there.... wonderful memories and traditions. Mrs. Pritchett, I made your dressing this year. Momma said, now that is Mrs. Pritchett's dressing! Here is the recipe in her own writing:

Throughout their friendship, Momma and Mrs. Pritchett had a friendly feud over who was older. Her daughter, my sister and myself gave them a surprise 70th birthday party. This is a picture from that party. Momma is on the right and Mrs. Pritchett is on the left.

Thank you for joining me in my walk down memory lane. If you want a truly old fashioned southern cornbread dressing. Well this one's for you! Thank you Mrs. Pritchett for this wonderful pan of dressing.

I read and appreciate every comment. Please let me know you were here. Don't forget to check out these other Flashbacks.

Jeanette

Leftovers - Isn't that what Thanksgiving is all about?

Welcome to Foodies Friday, I am linking up with these other talented individuals to share some great foods.


Leftover Ham -
FLEECHKY

leftover cooked ham
fettucini noodles
2 eggs
1/2 c. butter
salt
pepper

Dice ham; cook noodles and drain. Mix together all
ingredients in casserole. Bake at 350 degrees until top slightly
crisp.

Leftover Turkey
Turkey Salad
This is my favorite Turkey Salad


And I love to serve them in these: (scroll down)

Leftover Mashed Potatoes -

I fried some leftover ham for breakfast with mashed potaotes this morning. Yummy!

My secret weapon for the best ever sandwich ever is a mixute of mayo and mustard on one side, lettuce, turkey slices, and cranberry and cream cheese on the other. Wowza! What is your secret sandwich weapon?
Please go visit Foodie Fridayand again my thanks for our gracious hostess.

Jeanette

Flashback - Rivel Soup

This soup is one of my strongest Thanksgiving memories. My dear departed Aunt and Uncle would come down from Bentonville, Ark every year and my Aunt Edith would make this soup. It is a simple soup but an deep memory.

Aunt Edith's Rivel Soup

Ingredients
1 cups all-purpose flour
1/2 teaspoon salt
1 egg, beaten
4 cups chicken broth
1 cup crushed corn kernels
Directions
Combine the flour, salt, and beaten egg and mix together with the fingers until mixture is crumbly.
Pour this mixture into the gently boiling broth, add the corn and cook about 10 minutes. Some people think rivels look like rice.

*** I wanted to add, only add the flour, salt, beaten egg mixture that is crumbly and through your fingers. If you add the whole bowl it will thicken up the soup broth too much.

Thank you for stopping in and visiting my blog. Please leave a comment and let me know you were here.

Jeanette

Bread Machine Recipes

Some sweet friends got a new bread machine and I thought I would share some of my tried and true recipes. I hope everyone enjoys them.

Clone of a Cinabon

Ingredients:
1 cup warm milk (110 degrees F/45 degrees
C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese,
softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Directions:
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3.Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4.Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.


Russian Black Bread
Ingredients:
1 1/2 cups water
2 tablespoons cider vinegar
2 1/2 cups bread flour
1 cup rye flour
1 teaspoon salt
2 tablespoons margarine
2 tablespoons dark corn syrup
1 tablespoon brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee granules
1 tablespoon caraway seed
1/4 teaspoon fennel seed (optional)
2 teaspoons active dry yeast
Directions:
1.Place ingredients into the bread machine in order suggested by the manufacturer.
2.Use the whole wheat, regular crust setting.
3.After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.

This is my husband's hands down favorite. I make it so often, I have the recipe taped on the inside of my baking cabinet.

Honey Oatmeal Bread
Ingredients:
1 cup water
1 tablespoon vegetable oil
1/4 cup honey
1 teaspoon salt
1/2 cup rolled oats
2 1/3 cups bread flour
1 teaspoon active dry yeast
Directions:
1. Place ingredients in bread machine pan in the order suggested by the manufacturer.
2.Select Light Crust or Basic setting, and press Start.

This is the best recipe for bagels I have ever found. It makes a lot but they are very good.

Bread Machine Bagels
Ingredients:
1 cup warm water (110 degrees F/45
degrees C)
1 1/2 teaspoons salt
2 tablespoons white sugar
3 cups bread flour
2 1/4 teaspoons active dry yeast
3 quarts boiling water
3 tablespoons white sugar
1 tablespoon cornmeal
1 egg white
3 tablespoons poppy seeds
Directions:
1.Place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting.
2.When cycle is complete, let dough rest on a lightly floured surface. Meanwhile, in a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar.
3.Cut dough into 9 equal pieces, and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole. Cover bagels with a clean cloth, and let rest for 10 minutes.
4.Sprinkle an ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with your choice of toppings.
5.Bake in a preheated 375 degree F (190 degrees C) oven for 20 to 25 minutes, until well browned.

Foodie Friday with Crockpot Onion Soup

I am joining in Foodie Friday today. Please stop by and visit with all the posters and the wonderful creations.


• We enjoyed French Onion Soup with our meal yesterday. Doug tried to get a picture in the crocks with melted cheese. That was not an attractive photograph. This is how yummy it looked still in the crock pot. I got this recipe a few years ago from Sharon on the HGTV website. I usually double it. Sometimes I use beef broth that I have put in the freezer. I usually use mozzerella cheese sprinkled over the bread and pop in the oven.



• 1/2 cup butter or margarine



• 6 beef bouillon cubes



• 4 cups hot water



• 1 Tbs. Worcestershire sauce



• Sliced French bread



• Grated Parmesan cheese



• 3 large onions, thinly sliced



• In large skillet, cook onions in butter until lightly browned. In the crockpot, combine browned onions in the butter, with the bouillon cubes, water, Worcestershire sauce and salt. Cover and cook on low four to six hours. Makes four servings. To serve, top each bowl of soup with a toasted slice of French bread then sprinkle with Parmesan cheese.
  

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Let's Get ready for Thanksgiving

I try to get as much as possible ready before Thanksgiving day. I freeze these mashed potatoes and then the day before I need them, I put them in the fridge. When I need a large quantity I put them in the crock pot. Or you can bake in the oven. Either way, delish! Make Ahead Mashed Potatoes

Ingredients:
5 pounds Yukon Gold potatoes, cubed
2 (3 ounce) packages cream cheese
8 ounces sour cream
1/2 cup milk
2 teaspoons onion salt
ground black pepper to taste
Directions:
1. Preheat the oven to 325 degrees F (165 degrees C).
2. Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash.
3. In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish.
4. Cover, and bake for 50 minutes in the preheated oven.

For large crowds like Thanksgiving, I put them in the crockpot. Sometimes I have to add a little milk but they warm nicely and keep the oven free for other goodies.

Thank you for stopping by, I would love it if you would leave a comment to let me know you were here!

Getting Ready For Thanksgiving

Here is a free downloadable recipe and tip booklet from Martha Stewart for Thanksgiving
I found it originally here. There are tons of ideas, recipes, and tips. Get going, Thanksgiving will be here before you know it!

My most requested Recipe!

Over the years I have had many requests for various dishes. This one, without a doubt is requested the most. Uncle Doug can't go to Nascar Races without it. Since he leaves tomorrow for Talledaga I had to make a bunch. I really do not have a recipe but here is the best I can do.

We just call this "The Dip" You can adjust, add, reduce......whatever you want to do. I so hope you enjoy.

4 pounds of ground round

4 cans of rotel tomatoes

salsa

6 pounds of velveeta cheese

chopped onions

sour cream

brown ground beef with onions, drain and put in crock pot. Add rotel tomatoes, velveeta cheese and salsa . Continue warming until you get the right texture. Use the salsa (more or less) to determine this. Let cool a bit then add sour cream. Grab a bowl and watch the races.....Go JR!

Do not take to a boiling roll again or you will 'break' the sour cream

Halloween treats for healthcare workers.

These cupcakes are pumpkin angel food with cream cheese frosting. I figure the fat free in the cupcake counteracts the the calories in the frosting. I am going to post many versions that I found on a Weight Watchers BB many years ago.

Endless Possibilities Angel Food Cake Serves: 12

1 box Betty Crocker (1-Step) angel food cake mix *see variations below*

Mix the angel food cake mix and desired flavor ingredients together and beat by hand until blended. Pour into ungreased 9x13 pan (or muffin tin) and bake at 350F for 35-40 minutes (muffins bake 15-18 minutes). Cool upside down for best results.

Lemon -- 1 cup + 3 Tbsp water, 2 Tbsp lemon juice and 2 tsp grated lemon peel

Orange Citrus -- 1-1/4 cup water and 2 tsp grated orange peel

Cherry -- 1 can (20 oz) light cherry pie filling Black Forest -- add 1/2 cup cocoa to Cherry Cotton Candy -- 1 small pkg (3.4 oz) sugar free flavored gelatin, any flavor, 1-1/4 cup water. Margarita -- 1 cup + 2 Tbsp water, 2 Tbsp fresh lime juice and 1-1/2 tsp grated lime rind Pineapple -- 1 can (20 oz) crushed pineapple in juice (do not drain)

Pina Colada -- add 1 Tbsp coconut extract (and 1 Tbsp rum extract) to pineapple directions Pumpkin -- 1 can (15 oz) pumpkin, 3/4c water, 1T vanilla & 1T pumpkin pie spice (or spices below)

Spiced -- 1-1/4 cup water, 1-1/2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg and 1/4 tsp ground cloves

Carrot - Add 1/2cup finely shredded carrot 14oz can of pineapple cinnamon, ginger, nutmeg

Cream Cheese Whipped Frosting (I used 40 drops of yellow and 10 drops of red)

Ingredients:
1 (8 ounce) package cream cheese
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
Directions:
1.
In a small bowl beat whipping cream until stiff peaks form; set aside.
2.
In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.

I found the pumpkin wraps at http://www.roundaboutsleeves.com/holidays/halloween.html

They have so many cute ideas and it was really easy.

We delievered 60 cupcakes to pharmacy staff, nurses and nurses aids at local Nursing Homes.