3 C. mashed sweet potatoes (about 2 lb. sweet potatoes)
1/2 C. granulated sugar
2 large eggs, lightly beaten
1/2 C. milk
1/4 C. butter, melted ({ stick)
1/2 t. salt
{ t. vanilla extract
Topping:
1/2 C. packed light brown sugar
1/2 C. chopped walnuts, pecans or other nuts
1/3 C. all-purpose flour
1/3 C. butter
Preheat the oven to 350 degrees. Grease a shallow 2-quart casserole.
In a medium bowl, stir together the potatoes, granulated sugar, eggs, milk, butter, salt and vanilla and scrape the mixture into the prepared casserole.
Make the topping: In a small bowl, stir together the brown sugar, nuts and flour. Sprinkle over the top of the casserole. Dot with the butter. Place the casserole on a baking sheet.
Bake, uncovered, in the 350 degree oven until heated through and lightly browned, 30 to 35 minutes. Let stand 10 minutes before serving.
Wednesday, November 24, 2010
Monday, November 22, 2010
Tim McGraw's Chicken and Dumplings
Ingredients
* 1 small chicken
* Water
* Pinch of salt
* 1 cup chicken broth
* 2 cups all-purpose flour
* 3 tablespoons butter shortening (crisco)
* 1/2 cup buttermilk
Directions
Boil chicken in a pot, adding salt to taste. When tender, pull chicken from the bone and return to the pot, adding broth.
In a bowl, combine shortening and flour, mix together with a pastry cutter, then add buttermilk to form a doughy consistency (similar to how you would make biscuits). Sprinkle flour on cutting board. Pinch off part of the dough and roll into a thin sheet and cut into squares. Drop one square at a time into broth. Continue this until all of the dough is used. Add salt and pepper to taste and simmer until tender.
Allow the dumplings to thicken the broth for 2 hours until it is a creamy consistency.
* 1 small chicken
* Water
* Pinch of salt
* 1 cup chicken broth
* 2 cups all-purpose flour
* 3 tablespoons butter shortening (crisco)
* 1/2 cup buttermilk
Directions
Boil chicken in a pot, adding salt to taste. When tender, pull chicken from the bone and return to the pot, adding broth.
In a bowl, combine shortening and flour, mix together with a pastry cutter, then add buttermilk to form a doughy consistency (similar to how you would make biscuits). Sprinkle flour on cutting board. Pinch off part of the dough and roll into a thin sheet and cut into squares. Drop one square at a time into broth. Continue this until all of the dough is used. Add salt and pepper to taste and simmer until tender.
Allow the dumplings to thicken the broth for 2 hours until it is a creamy consistency.
FAITH'S COCA-COLA CAKE
Faith Hill's Coca-Cola Cake
Makes: 12 servings
Hands-on time: 25 min.
Total time: 60 min.
2 cups all-purpose flour
2 cups sugar
1 cup butter
2 tablespoons cocoa
1 cup cola soft drink
½ cup buttermilk
1 teaspoon baking soda
2 eggs, lightly beaten
1 tablespoon vanilla extract
1½ cups miniature marshmallows
Chocolate Coca-Cola Icing
Garnish: Toasted chopped pecans
1. Preheat oven to 350°.
2. Combine flour and sugar in large mixing bowl.
3. Combine butter, cocoa and cola in a medium saucepan over medium-high heat, stirring occasionally until mixture comes to a boil. Remove from heat; pour over flour mixture. Add buttermilk, baking soda, eggs and vanilla, whisking until blended. Stir in marshmallows. (Batter will be thin and marshmallows will float to the top.)
4. Pour batter into lightly greased and floured 13x9x2-inch pan. Bake 30 to 35 min. or until a pick inserted in center comes out clean. Remove from oven; cool 15 min. Spread Chocolate Coca-Cola Icing over warm cake. Garnish with toasted chopped pecans, if desired.
CHOCOLATE COCA-COLA ICING
½ cup butter
3 tablespoons cocoa
6 tablespoons cola soft drink
1 (16-oz.) package powdered sugar, sifted
Combine first three ingredients in a medium saucepan over medium heat, stirring until butter melts. Remove from heat; whisk in sugar.
Makes: 12 servings
Hands-on time: 25 min.
Total time: 60 min.
2 cups all-purpose flour
2 cups sugar
1 cup butter
2 tablespoons cocoa
1 cup cola soft drink
½ cup buttermilk
1 teaspoon baking soda
2 eggs, lightly beaten
1 tablespoon vanilla extract
1½ cups miniature marshmallows
Chocolate Coca-Cola Icing
Garnish: Toasted chopped pecans
1. Preheat oven to 350°.
2. Combine flour and sugar in large mixing bowl.
3. Combine butter, cocoa and cola in a medium saucepan over medium-high heat, stirring occasionally until mixture comes to a boil. Remove from heat; pour over flour mixture. Add buttermilk, baking soda, eggs and vanilla, whisking until blended. Stir in marshmallows. (Batter will be thin and marshmallows will float to the top.)
4. Pour batter into lightly greased and floured 13x9x2-inch pan. Bake 30 to 35 min. or until a pick inserted in center comes out clean. Remove from oven; cool 15 min. Spread Chocolate Coca-Cola Icing over warm cake. Garnish with toasted chopped pecans, if desired.
CHOCOLATE COCA-COLA ICING
½ cup butter
3 tablespoons cocoa
6 tablespoons cola soft drink
1 (16-oz.) package powdered sugar, sifted
Combine first three ingredients in a medium saucepan over medium heat, stirring until butter melts. Remove from heat; whisk in sugar.
Edna's Cornbread
Recipe from Faith Hill
Servings: 6-8
* 3 tablespoons Butter Flavor Crisco
* 1 1/2 cups Martha White yellow cornbread mix
* 1 egg
* 1 1/2 cups buttermilk
Directions:
Prep Time: 10 mins
Total Time: 55 mins
1. 1 Preheat oven to 500°
2. 2 Put 3 tablespoons Crisco in the iron skillet and melt. Set aside.
3. 3 In a bowl, mix cornmeal, egg and buttermilk to right consistency (should not be thick nor too liquidy). Pour the melted shortening into the mixture, leaving a small amount in the skillet so the bread will not stick, and stir. Sprinkle a little bit of cornmeal in the skillet then pour the mixture into the skillet.
4. 4 Bake at 500° until it is deliciously golden brown.
Servings: 6-8
* 3 tablespoons Butter Flavor Crisco
* 1 1/2 cups Martha White yellow cornbread mix
* 1 egg
* 1 1/2 cups buttermilk
Directions:
Prep Time: 10 mins
Total Time: 55 mins
1. 1 Preheat oven to 500°
2. 2 Put 3 tablespoons Crisco in the iron skillet and melt. Set aside.
3. 3 In a bowl, mix cornmeal, egg and buttermilk to right consistency (should not be thick nor too liquidy). Pour the melted shortening into the mixture, leaving a small amount in the skillet so the bread will not stick, and stir. Sprinkle a little bit of cornmeal in the skillet then pour the mixture into the skillet.
4. 4 Bake at 500° until it is deliciously golden brown.
Sunday, November 21, 2010
Chipotle Copy-Cat Guacamole
Chipotle is popular for its fresh, delicious, naturally raised food. Re-create their natural taste with this copycat guacamole recipe.
Ingredients
* 1 large ripe avocado, peeled and pitted
* 2 tablespoons fresh lime juice
* 1/2 cup fresh cilantro, chopped
* 1/4 cup onion, finely chopped
* 2 cloves garlic, finely chopped
* 2 large serrano chiles, seeded and chopped
* 1/4 teaspoon salt
Instructions
1. Using fork, mash avocado with lime juice in small bowl. Add cilantro, onion, garlic, serrano chilies and salt; stir to combine.
Notes
Makes about 1 cup.
Ingredients
* 1 large ripe avocado, peeled and pitted
* 2 tablespoons fresh lime juice
* 1/2 cup fresh cilantro, chopped
* 1/4 cup onion, finely chopped
* 2 cloves garlic, finely chopped
* 2 large serrano chiles, seeded and chopped
* 1/4 teaspoon salt
Instructions
1. Using fork, mash avocado with lime juice in small bowl. Add cilantro, onion, garlic, serrano chilies and salt; stir to combine.
Notes
Makes about 1 cup.
Thursday, November 18, 2010
Paula Dean's Taco Salad
Prep Time: 10 min
Yield: 6 to 8 servings
Ingredients
2 ripe tomatoes, diced
1/2 pound sharp Cheddar, diced
1 large onion, diced
1 head iceberg lettuce, washed, drained and shredded
1 pound lean ground beef, browned, crumbled and drained
1 cup salad dressing (recommended: Catalina)
1 (7-ounce) bag taco flavored chips, crushed
1 cup salsa
Tortilla chips, to serve
Directions
Combine the tomatoes, cheese, onion, lettuce, and ground beef in a large bowl. Add the salad dressing and mix well. Just before serving, add the taco chips, tossing to combine with other ingredients. Top each serving with salsa. Serve with tortilla chips.
Yield: 6 to 8 servings
Ingredients
2 ripe tomatoes, diced
1/2 pound sharp Cheddar, diced
1 large onion, diced
1 head iceberg lettuce, washed, drained and shredded
1 pound lean ground beef, browned, crumbled and drained
1 cup salad dressing (recommended: Catalina)
1 (7-ounce) bag taco flavored chips, crushed
1 cup salsa
Tortilla chips, to serve
Directions
Combine the tomatoes, cheese, onion, lettuce, and ground beef in a large bowl. Add the salad dressing and mix well. Just before serving, add the taco chips, tossing to combine with other ingredients. Top each serving with salsa. Serve with tortilla chips.
Tuesday, October 26, 2010
Red Velvet Cupcakes with White Chocolate Filling and Mascarpone Frosting
Mmm.
Ingredients
* 2-1/4 cups all-purpose flour
* 1-1/2 cups sugar
* 1/4 cup unsweetened cocoa powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup cooking oil
* 1 cup buttermilk or sour milk*
* 2 eggs
* 1/4 cup red food coloring (2 ounces)
* 1 teaspoon vinegar
* 1 teaspoon vanilla
* White Chocolate Whipped Cream
* Mascarpone Frosting
* Grated white chocolate and/or white chocolate curls (optional)
Directions
1. Preheat oven to 350 degrees F. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside.
2. In a large bowl, stir together flour, sugar, cocoa powder, baking soda, and salt. Add oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Beat with an electric mixer on low to medium speed until combined. Spoon batter into the prepared muffin cups, filling each about three-fourths full.
3. Bake for 18 to 20 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove cupcakes from pans; cool completely on wire racks.
4. Prepare White Chocolate Whipped Cream and Mascarpone Frosting. Transfer the whipped cream to a decorating bag fitted with a large round or star tip. Push tip into the top of each cupcake and force some of the whipped cream inside cake.
5. Generously pipe or spread the frosting onto tops of cupcakes. If desired, sprinkle with grated white chocolate and/or white chocolate curls. Makes 18 cupcakes.
*Test Kitchen Tip: To make 1 cup sour milk, place 1 tablespoon vinegar or lemon juice in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.
White Chocolate Whipped Cream: In a small heavy saucepan, combine 3 ounces chopped white baking chocolate and 1/4 cup whipping cream. Cook and stir over low heat until chocolate is nearly melted. Remove from heat; stir until smooth. Cool for 15 minutes. In a large bowl, beat 3/4 cup whipping cream with an electric mixer on medium speed until soft peaks form (tips curl). Add the cooled white chocolate mixture. Beat just until stiff peaks form (tips stand straight). If desired, cover and chill for up to 24 hours.
Mascarpone Frosting: In a large bowl, combine 1/2 cup mascarpone cheese and 1/4 cup softened butter. Beat with an electric mixer on medium to high speed until smooth. Beat in 1/2 teaspoon vanilla. Gradually add 4 cups powdered sugar, beating well. Beat in 2 to 3 teaspoons milk, 1 teaspoon at a time, to reach spreading consistency.
Ingredients
* 2-1/4 cups all-purpose flour
* 1-1/2 cups sugar
* 1/4 cup unsweetened cocoa powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup cooking oil
* 1 cup buttermilk or sour milk*
* 2 eggs
* 1/4 cup red food coloring (2 ounces)
* 1 teaspoon vinegar
* 1 teaspoon vanilla
* White Chocolate Whipped Cream
* Mascarpone Frosting
* Grated white chocolate and/or white chocolate curls (optional)
Directions
1. Preheat oven to 350 degrees F. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside.
2. In a large bowl, stir together flour, sugar, cocoa powder, baking soda, and salt. Add oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Beat with an electric mixer on low to medium speed until combined. Spoon batter into the prepared muffin cups, filling each about three-fourths full.
3. Bake for 18 to 20 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove cupcakes from pans; cool completely on wire racks.
4. Prepare White Chocolate Whipped Cream and Mascarpone Frosting. Transfer the whipped cream to a decorating bag fitted with a large round or star tip. Push tip into the top of each cupcake and force some of the whipped cream inside cake.
5. Generously pipe or spread the frosting onto tops of cupcakes. If desired, sprinkle with grated white chocolate and/or white chocolate curls. Makes 18 cupcakes.
*Test Kitchen Tip: To make 1 cup sour milk, place 1 tablespoon vinegar or lemon juice in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.
White Chocolate Whipped Cream: In a small heavy saucepan, combine 3 ounces chopped white baking chocolate and 1/4 cup whipping cream. Cook and stir over low heat until chocolate is nearly melted. Remove from heat; stir until smooth. Cool for 15 minutes. In a large bowl, beat 3/4 cup whipping cream with an electric mixer on medium speed until soft peaks form (tips curl). Add the cooled white chocolate mixture. Beat just until stiff peaks form (tips stand straight). If desired, cover and chill for up to 24 hours.
Mascarpone Frosting: In a large bowl, combine 1/2 cup mascarpone cheese and 1/4 cup softened butter. Beat with an electric mixer on medium to high speed until smooth. Beat in 1/2 teaspoon vanilla. Gradually add 4 cups powdered sugar, beating well. Beat in 2 to 3 teaspoons milk, 1 teaspoon at a time, to reach spreading consistency.
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