Mama | October 16, 2012
No comments

Review: Date Nut Bread

I’m posting this as a review because this is not my recipe, but I don’t have a link for it because it has evidently been deleted. I will post the recipe in full here since a link is not available.

We were wanting to make appetizers with date nut bread, cream cheese and green olives. Years ago, we could buy date nut bread in a can at the grocery store, but it is no longer available. This recipe made a nice replacement.

Ingredients:
1 1/2 cups chopped dates
1 1/2 cups hot water
2 tablespoons butter or margarine, softened
2 1/4 cups all-purpose flour
1 1/2 cups sugar
3/4 cup coarsely chopped walnuts
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 eggs, beaten
1 1/2 teaspoons vanilla extract

Directions:
In a bowl, combine the dates, water and butter; let stand for 5 minutes. In a large bowl, combine the flour, sugar, walnuts, baking soda and salt. Stir in the eggs, vanilla and date mixture just until moistened. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 375 degrees F for 45-50 minutes or until a toothpick comes out clean. Cover loosely with foil if top browns to quickly. Cool for 10 minutes before removing from pans to wire racks.


Print Friendly
Category: Desserts, Reviews |
Mama | December 26, 2011
No comments

Review: Mustard and Whiskey Glaze

My husband wanted ham for Christmas. It was just going to be for our little family and I didn’t want tons of leftovers, so I found this little ham nugget. But my husband didn’t miss out on a thing. I scored and cloved the little nugget and dressed it with this Mustard and Whiskey Glaze. He heartily approved of the results.

Print Friendly
Category: Main Dishes, Reviews |
Mama | December 3, 2011
No comments

Review: Spanish Rice and Johnsonville Chicken Sausage

This Spanish Rice recipe from Cooks.com was easy and delicious. I will definitely be making this again.

I served it as a side to Johnsonville Chipotle Monterey Jack Cheese Chicken Sausage stir fried with red and green peppers, yellow onions and a little olive oil. I’ve tried all the Johnsonville Chicken Sausages and they are all wonderful.

Print Friendly
Category: Reviews, Side Dishes |
Mama | December 1, 2011
No comments

Slow Cooker Chicken Taco Soup

This soup is so easy to prepare and so delicious. It is much like the ground beef variety, but made with chicken and prepared in the crock pot.

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 1 packet taco seasoning
  • 1 14.5 oz can chicken broth
  • 1 14.5 oz can black beans
  • 1 10oz can of whole kernal corn, drained or 1 cup of frozen whole kernal corn, thawed
  • 1 medium yellow onion, peeled and chopped
  • 1 10 oz can RO*TEL Diced Tomatoes & Green Chilies
  • 1 14.5 oz can tomato sauce

Put chicken breasts in crock pot and sprinkle with taco seasoning. Add chicken broth. Cover pot and cook on low for 3 hours.

Chicken should be tender. Us a turner to break chicken into small pieces. Add the remaining ingredients and stir. Cover pot and cook on low for at least 2 hours.

Soup can be eaten as is, or can be topped with shredded cheese and sour cream. It is great served with tortilla chips.

Makes 6 servings.

Print Friendly
Category: Main Dishes, My Recipes |
Mama | November 30, 2011
No comments

Slow Cooker Beef Noodle Casserole

This casserole is very filling and satifying. It can serve as a one pot meal or as a main dish with a salad or vegetable sides.

  • 1 1/3 pounds ground beef
  • 1 beef bouillon cube
  • 1 teaspoon garlic and herb seasoning
  • 1 6 oz jar or can sliced mushrooms
  • 1 4 oz jar diced pimientos
  • 1 medium onion, peeled and chopped
  • 1 10oz can of whole kernal corn, drained or 1 cup of frozen whole kernal corn, thawed
  • 8 to 10 oz egg noodles or other pasta
  • 16 oz container sour cream

The ground beef can be browned in a skillet, drained and added to crockpot or can be prepared in the crockpot. To prepare ground beef in the crockpot, place raw ground beef in the pot and use a turner to break up and spread across bottom of pot. Cover and cook on low for an hour. Use turner to break up beef and stir. Cover and cook on low for another hour. Remove most of the drippings before proceeding.

Add bouillon, seasoning, mushrooms, pimientos, onion and corn to cooked beef and stir. Cover and cook on low for 2 hours. Add sour cream and stir well. Cover and cook on low for an hour.

Prepare pasta per package directions and stir into casserole before serving.

6 large servings

Print Friendly
Category: Main Dishes, My Recipes |
Mama | November 29, 2011
No comments

Slow Cooker Beef, Potato and Corn Stew

This is a very hearty stew that is soothing and filling. Serve with cornbread for a very satisfying meal.

  • 1 1/3 pounds ground beef
  • 1 large russet potato
  • 1 10oz can of whole kernal corn, drained or 1 cup of frozen whole kernal corn, thawed
  • 1 large onion, peeled and chopped in inch pieces
  • 1 tablespoon garlic and herb mix
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1 14.5 can diced tomatoes
  • 1 14.5 can tomato sauce
  • water

The ground beef can be browned in a skillet, drained and added to crockpot or can be prepared in the crockpot. To prepare ground beef in the crockpot, place raw ground beef in the pot and use a turner to break up and spread across bottom of pot. Cover and cook on low for an hour. Use turner to break up beef and stir. Cover and cook on low for another hour. Remove most of the drippings before proceeding.

Peel and cut potato into half inch cubes. Add to pot with cooked beef. Add other ingredients. Half fill the tomato and tomato sauce cans with water, stir and add to pot. Stir contents of pot, cover and cook on low for 4 or 5 hours.

6 servings

Print Friendly
Category: Main Dishes, My Recipes |
Mama | November 25, 2011
No comments

Review: Pumpkin Pie

http://www.allthecooks.com/recipe/Pumpkin+Pie-15940621/

This is a very basic recipe, but works and is delicious.

Print Friendly
Category: Desserts, Reviews |
Mama | November 23, 2011
One comment

Cornbread Crusted Beef Pie

This is a hearty dish that can be a one dish meal or can serve as an entree.

Ingredients:

  • 1 1/3 to 1 1/2 lbs of ground beef
  • 1 beef bouillon cube
  • 1 large green bell pepper, cut in roughly 1/2 inch pieces
  • 1 10oz can of whole kernal corn, drained or 1 cup of frozen whole kernal corn
  • 1 14.5 oz can Mexican style stewed tomatoes
  • 1 14.5 oz can tomato sauce
  • 1 1/2 cup self rising corn meal mix
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 cup shredded Mexican style cheese (optional)

In a skillet or sauce pan, brown ground beef and drain. In sauce pan, combine browned ground beef, bouillon cube, bell pepper, corn, tomatoes and tomato sauce. Stir and cook on medium-high heat for a few minutes. Reduce heat to medium-low and cover, stirring occasionally. Cook until peppers are tender.

Remove from heat and pour into a deep casserole dish. Preheat oven to 375 degrees. In a bowl mix corn meal, buttermilk, vegetable oil and cheese. Mix and drop by spoonfuls on top of the beef mixture evenly. I would suggest putting a cookie sheet with an edge on the rack below the casserole in case it runs over while baking. Bake for 30 minutes.

Makes 6 generous servings.

Print Friendly
Category: Main Dishes, My Recipes |
Mama | November 20, 2011
No comments

Review: Angel Hair with Feta and Sun-Dried Tomatoes

Typical of my extent of following recipes, my version of this is barely recognizable, but for me, it is actually pretty close to the spirit of the original.

http://allrecipes.com/Recipe/angel-hair-with-feta-and-sun-dried-tomatoes/detail.aspx

I wanted to have this as a main course, so added a package of Al Fresco Sundried Tomato Chicken Sausage sliced up. Since the sausage had sundried tomato, I didn’t add the extra called for.

I used fettuchini instead of angel hair, and I didn’t add the parmesian mostly to limit the saltiness.

So you can be the judge if I was close enough to the recipe to pass judgement on it, but I will say that the results were very delicious and I would certainly make this again.

Print Friendly
Category: Main Dishes, Reviews |
Mama | November 13, 2011
No comments

Guacamole

Guacamole is best made fresh right before serving. It’s always fantastic with tortilla chips but is wonderful to top a taco salad or on a chicken sandwich or wrap.

Ingredients:

  • 3 ripe avocados
  • 1 medium tomato, diced
  • around half a cup of fresh chopped cilantro
  • around half a cup of diced red onion
  • around a quarter cup of diced pickled jalopenos (optional)
  • a tablespoon of lime juice or juice from a fresh lime
  • 2 teaspoons of salt
  • 1 teaspoon of cumin
  • 1 teaspoon of minced fresh garlic

It is best to not touch avocados with metal utensils or bowls. I usually use glass or corningware bowls and a wooden spoon.

Cut each avocado lengthwise around, cutting to the pit. Then cut lengthwise again to make quarters. A ripe avocado should separate readily from the seed. A ripe avocado should also separate easily from the rind by pulling the rind back from the flesh. If avocado sticks to the rind, use a wooden spoon to scrape the inside of the rind.

Put the avocado quarters in a large bowl. Us the wooden spoon to chop the avocado into chunks then to mash it. Once the avocado is mashed well, add the other ingredients and stir well to combine. Serve immediately.

Leftover guacamole can be refrigerated for a couple of days, but any parts of it exposed to air will turn brown. It can be stored in a ziplock bag with air removed or can be stored in a bowl with plastic wrap pressed directly to the guacamole.

 

Print Friendly
Category: Appetizers, My Recipes |
« Older Entries