Fresh Mango Salsa

Fresh Mango Salsa

4 ripe tomatoes, chopped

2 mangos, chopped

1 red pepper (or green), chopped

1/2 onion, chopped

1 jalapeno, seeded & petit diced

2 cloves garlic, minced

1 lime, juiced

1/3 cup red wine vinegar

1/2 bunch cilantro, chopped

S & P, to taste

It's Fresh Mango Salsa... & I can't get enough of it!  It's a simple dish to make, it always wows a crowd & there is never any leftovers!  Now, it's basically just the concept that I'm going to share, as you could do this recipe with any of your favorite salsa veggies.

Simply chop your tomatoes, mangos, red bell pepper (you can use green, but they aren't my personal fav) & onion.   These items are to be chopped the same size.  I have a handy dandy chopper that I received for Christmas from my mom... as seen on TV!  You can use your favorite home chopper, food processor or just get out a knife. For mango help, click on the link to the right or you can always go with peaches as well.  Place all the veggies into your favorite fun bowl.

Next, it's time for the jalapeno, if you can take the heat!  Here is the secret: You want to get rid of all the seeds inside & the veins too.  Just check out the picture to the left.  Simply cut it in half, take a spoon and scrape away all the insides.  This takes away the extreme heat.  Now, petit dice, as small as you can.  This will distribute the heat with every bite! Add to bowl.

Bring on the garlic!  Mmmm... there is nothing like fresh minced garlic & it's so good for you too.  How much you use is up to you.  I use two small cloves, but you can decrease to one.  Keep in mind that if it sits long in the fridge it will get stronger and stronger.  Add garlic to bowl.

Finally, roughly chop your cilantro & dump in the red wine vinegar.  Add the juice of one lime.  Then, S & P to taste.  Depending on the size of your veggies, you may need more vinegar... totally up to you!

This can be used as a fresh salsa with chips, placed on top of grilled fish or served along side your favorite Mexican dish!  It's truly doing something good for your body & your tongue is going to thank you too!

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Asian Chopped Chicken Salad

Asian Chopped Chicken Salad

Salad:

2 tbls sesame seeds

8 cups shredded cabbage, Napa

1 cup shredded carrots, optional

1/2 cup sliced green onion or scallions

3 to 4 cups shredded chicken (boiled boneless breasts)

Dressing:

1/4 cup soy sauce or tamari

1/4 cup  rice wine vinegar

2 cloves minced garlic

3 tbls canola oil (or vegetable)

2 tbls brown sugar

2 tbls sesame oil

2 to 3 tbls chili garlic sauce

1 1/2 tbls fresh grated ginger

1 tbls tahini paste

1/2 cup chicken broth 

Asian cooking is an experience all it's own!  To make this healthy dish possible, you may need to pick up a few new ingredients.  Usually, all of them can be found at any grocery that has a good Asian isle.  However, I have found that you will cut your bill in half if you stop by your local Asian grocery.  You will also have a wonderful experience too!  This creation came from my families little addiction to Pei Wei... it's pretty close, very easy & a nice surprise to bring to the table.

To make the dressing: combine soy sauce, rice wine vinegar, sesame oil and garlic chili sauce in a bowl. Stir to combine.  Heat canola oil in a small pan over med high heat. Add ginger & garlic, saute 2 minutes or until fragrant.  Add the soy mixture to pan & bring to a low simmer.  Now, whisk in tahini & chicken broth.  Continue simmering until mixture reduces, approximately 4 to 5 minutes.  Set in fridge to cool.

To make the salad: combine cabbage, carrots, green onions or scallions & shredded chicken.  Refrigerate until ready to serve.

Next, heat a small skillet over med low heat and add sesame seeds.  Cook until lightly browned, about 2 minutes.  Set aside to cool.  This step is optional.  You can just use them right from the jar.

Time to assemble.  Toss the salad with dressing (right before serving).  Now, sprinkle with sesame seeds.  It can be a meal all by itself or part of an Asian dinner.  It's also great to take to a group gathering, simply take your dressing in a separate bowl and dress before serving.

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Moravian Heart Cookies

Moravian Heart Cookies

2 cups sugar

1 cup Crisco (yes, Crisco)

1 tsp vanilla

1 egg

1 cup buttermilk

1 tsp salt

1 tsp baking powder

1 tsp baking soda

5 cups flour (or more)

Moravian heart cookies... it's the cookie I remember most as a little girl.  My father grew up in the Moravian church & every Christmas I can remember eating this perfect cookie!  It was shaped like a heart, but had 3 raisins spaced apart to represent the Father, Son & Holy Ghost.  Well, I thought they would make the perfect Valentine cookie post.  I was home over Christmas and got the recipe from my family for these soft cake-like sugar cookies.  I also took a drive by the Moravian church & remembered all the times I visited there as a little girl, ever so thankful for my heritage & all I learned from my dad.  I hope you enjoy these as much as I do!

Well, this one was an adventure because versions of the recipe are over 100 years old & this one only came with the following instructions:  Chill before rolling & brush with plain milk before baking!  Isn't that great!

Anyway, here is how I made them... mix together sugar, Crisco, egg, buttermilk & vanilla.  In a separate bowl, mix all the remaining dry ingredients.  Gradually add  to the sugar mixture & beat until well combined.  Then set aside in fridge to chill.

When you are ready to bake, preheat oven to 350 degrees.  Then, flour your surface & knead the dough until it's not tacky, which will also mean you are incorporating more of the flour.  Once it seems you will be able to handle without sticking, go ahead and roll the dough until it's about 1/4 inch thick.  You can use your heart cookie cutter or just cut a heart out of wax paper and use your knife, which is what I did!

Now, I did not brush the cookies with milk, but I'm sure that gives them a nice finish.  Go ahead and place them on a cookie sheet, leaving plenty of room for the cookies to enlarge.  The baking time is very short, depending on your oven.  Sugar cookies are always best when cooked very briefly.  Mine went about 8 minutes in the beginning and shorter as we went a long.

Mom helped me make these cookies as a little special Valentine for our amazing group of friends that meet every Friday night to pray for ramworld.org.   We had fun, shared precious memories & enjoyed the timeless taste of Moravian Heart Cookies. 

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Zesty Gazpacho

Zesty Gazpacho

2 slices day old rustic bread

2 small cucumbers, peeled, seeded & chopped

1/2 yellow onion, chopped

2 1/2 pds tomatoes, peeled, seeded & chopped

1 green pepper, chopped

2 cloves garlic, minced

4 tbls EVOO

4 tbls red wine vinegar

S&P

ice water or tomato juice

Garnishes: reserved chopped veggies, croutons & EVOO

Oh, oh, oh Gazpacho!  That about sums it up!  We can't wait for summer to bring it's first tomatoes & to experience the flavors of this different cold soup that is so famous to Spain.  Be sure to read about it above!

First, soak your bread in water, while you are preparing your veggies.  Then, sqeeze the soaked bread dry... a clean kitchen towel works the best!  Place all veggies in a food processor, (reserving back 1/4 of each veggie to coarsely chop for texture & toppings).  Then, puree until smooth.

Now, finely chop the rest of the veggies.  Reserve some back for garnish.  Add the chopped veggies to the soup, along with the EVOO, red wine vinegar, S&P. Ahhh. you are almost done & the rest is really up to you!

It's your turn to judge!  If it's to thick, you can add a little ice water.  If your tomatoes don't taste ripe enough, you can add in tomatoe juice or even sauce.  A pinch of sugar will also bring about a nice ripe taste.  Now, it must be put into the fride to allow all those flavors to marry!

For the garnish: Top with reserved chopped veggies & drizzle with EVOO.   If you like croutons, here is a simple method I use.  Preheat oven to 350.  Cube old bread, place in a glass dish and drizzle with EVOO.  Toss with your fingers, then add S&P.  Put in the oven for 15 minutes, turning once.

To serve, a little goes a long way.  Especially if you are new to gazpaho, you might want to start with a small bowl & serve this as first dish prior to a meal.  Watch out, it has a way of growing on you to were you actually crave a bowl

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Spanish Potato Tapa

Spanish Potato Tapa

6 eggs

6 med size potatoes - I like yellow the best

4-6 slices diced smoked turkey

1/2 yellow onion sliced thin & quartered

1/2 c + 2tbls EVOO

S & P

Ok.. here it is...it's an easy one!  We first fell in love with this in Barcelona.  It seemed to be in every tapa bar we'd pass by &, before long, well it became one of our all time favorites!

Thinly slice and saute onion in 2 TBLS EVOO.  Set aside

Peel and slice thin 6 potatoes. I like mine in cut in half one time.  Heat 1/2 c Olive Oil in a skillet on Med/High & saute in 2 batches until fork tender. (I cover them for 7 minutes, turning occasionally.  Then, uncover for 7 minutes more & turn heat to Med.)  Salt & Pepper as you go.

While cooking potatoes, whip eggs in a bowl & add 4-6 slices diced smoked turkey (or any meat you like). 

TIP:  You can omit the meat & add in any veggies you like at this point!!  Simply make sure veggies are already sauteed to barely fork tender.  You can try asparagus & crab, red pepper & zucchini  or any combo you come up with!!!

Once potatoes are nice & golden, remove them with a slotted spoon to leave remaining EVOO in pan add them to the egg mixture.  Fold in the sauteed onions. Salt & Pepper.

Turn same skillet to LOW. Make sure there is at least 2 Tbls EVOO left in bottom and add mixture to pan. Cover & let cook 6-8 minutes, until golden brown on bottom.   I use a pie server to check the bottom.

Now, HERE'S THE FUN PART.... Place a LARGE plate on top of skillet and flip the Potato tapa over onto the plate. (cooked side up)  Then, gently slide it back into the pan to finish cooking the reverse side.  Take your spatula and gently tuck in the potatoes to form a perfect disc shape.  If in the event that it breaks apart, which it should not if you go slow... simply smash it back together, as it's very forgiving.

Cook uncovered this time.... very low heat until browned on both sided and done in middle. About another 8 minutes.  Simply insert a knife to the center to make sure eggs are fully cooked. Serve from pan or slide out onto a large plate.  It's great for a brunch with fresh fruit & a side salad!

MMMM!!!!!

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Chicken Curry

2 cups long grain rice (go for a high quality import... huge difference!)

1/4 c flour + more to dredge

2 tbls paprika

2-3 bone in chicken breasts

4-6 bone in thighs

4 tbls EVOO

3 tbls butter

1 green bell pepper, chopped

1 red bell pepper, chopped

1 yellow onion, chopped

2-3 garlic cloves, minced

2 tbls curry powder (see note)

2 cups chicken broth

1 15oz can diced tomatoes

1 15 oz can coconut milk

1 small jar green olives

3 potatoes, peeled & chopped

2 limes, juiced

1 bunch fresh cilantro

dash cayenne

Oh, this one may look a little intimidating, but you can do it!  I have created this one by trial & error, arriving at a dish we really enjoy!  If I omit the cayenne until after the kids are served, even the boys have come to like curry! Ok, so I don't fill their plate with the peppers, but they really like the chicken & potatoes!

Here we go!  In a shallow bowl, put about 2 cups flour, seasoned with paprika & S&P.  Dredge chicken, which has been washed & given a good dash of S&P.  In a large deep skillet, heat the EVOO.  Now brown chicken on all sides, which might take 2 batches.  If so, add more EVOO as you go. Set chicken aside. (NOTE: you can take the skin off the chicken, but you have to have the bones to create an amazing gravy when it's done.  It just won't  be the same w/o the bones.  You can drop extra boneless skinless tenders in with the potatoes at the end to increase you white meat content)

In the same pan, uncleaned, add the butter & melt.  Now, place the bell pepper, onion and minced garlic in the pan.  (I like to leave my veggies chopped large, like the picture above.)  Saute to about 5-7 minutes with S&P on Med/High heat.  Now, sprinkle with the 1/4 cup flour and saute a few minutes more, working the flour into the veggies.  This, will thicken your final product!

On to the next part!  Add the curry powder, chicken broth (stop a minute to scrape the bottom & let the broth deglaze your pan), diced tomatoes & coconut milk. Stir it all together and turn heat to a low simmer. Now, let it do it's thing for about 1 1/2 hours.... keep it real low & make sure it's not sticking.  If your skillet is not large enough, transfer to a large stock pot at this point.

(NOTE:  there is nothing that can compare with exchanging your curry powder for curry paste.  It's best if you find a little small can at an Asian grocery, but beware I have gotten some I don't like!  So, if you feel adventurous & like the heat, simply use a small sauce pot to heat up the whole small can of curry paste mixed with the coconut milk to a low boil.  Then, add it to the veggies with all the other ingredients above.  No worries, the curry powder is a great place to start if you are new to curry & not sure of your families reaction to the heat of curry paste!)

After 1 1/2 hours, add the juice of 2 limes, potatoes,  most of your cilantro & dash or dashes of cayenne (this one is up to you... all depends on your taste & can be omitted entirely or served at the table. No need to add at all if you used paste).  Let it all cook until potatoes are tender, which is about 30 minutes.

Meanwhile, cook your rice following the instructions on the bag.  We invested in a cheap rice cooker years ago & it has become a fixture in our home!  It's great & cooks perfect rice time after time.

Now for the plating.  Put rice on bottom, followed by a good portion of chicken and spoon on the gray & veggies.  Sprinkle fresh cilantro on top and you can serve with lime wedges too.  It is a flavorful dish that will wow your family or your guests!

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Mexican Corn Cakes

Mexican Corn Cakes

1 box Jiffy Cornbread mix

4-6 chicken breasts --see note below

salsa -- see note below

quacamole -- see note below

sour cream

monterray jack cheese

cilantro

lime

This is a real treat for the family and a fun meal if you are having company over!  It's also a great way to use meat, chicken or steak, that you have leftover from a  grill out the night before... you know, those double duty meals that we all love.  So, you can always grill extra meat the night before & save it for dinner tomorrow.

For the corncakes: Prepare the Jiffy Cornbread mix as per the directions on the box.  Now, add 1/3 whole kernel sweet corn to the mix.  If you like it spicy, shake in a few dashes of your favorite hot sauce to kick it up! Now, prepare the cakes just like you would pancakes!!!  You can turn the oven on low and keep them warm on a cookie sheet, while you are finishing the meal.

Idea 1 For the meat: You can really do this however you like, using chicken or beef!  You can follow my marinate tips under the recipe for marinated pork chops or you can do it however you like.  Since you are going Mexican with this, add in a little cumin, hot sauce & lime to seal the deal.  Marinate for at least 4-6 hours  Now, grill your meat & slice thin.  

Idea 2 For the meat: You can even get away with a rotisserie chicken from the grocery for this one!  Shred the meat & set aside.  In a pan, heat 2 tbls EVOO, saute 1/2 chopped onion & 2 minced garlic cloves.  Now, add 1/3 c chicken broth & your shredded meat. Squeeze the juice of 1 lime over the meat, cumin, plus 1/2 a bag of your favorite taco seasoning.  Add in fresh cilantro, S&P.  Let it heat slowly, while you prepare the rest.

Now, I like to prepare a buffet style or build your meal method.  So,in fun bowls, fill one with Salsa, one with guacamole, one with sour cream, one with cheese & one with cut cilantro. 

NOTE:For salsa, you can try my recipe from the link to the right!  For a quick & easy guacamole: Mash avocado with 1 minced garlic clove, juice of one lime, fresh cilantro, few shakes of cumin, S&P.  It's up to you if you want the heat of cayenne or not.  Then, add 1/2 cup diced tomatoes for color... yummm!)

To Build: plate two corn cakes, followed by meat, guacamole, salsa, sour cream, cheese & cilantro!

Oh.... it's a home run if you like Mexican with a fun new twist!

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Sugar Cookies

Sugar Cookies

2 cups butter, softened

1 cup brown sugar

1 1/2 cups white sugar

4 eggs

6 cups flour

4 teaspoons baking soda

2 teaspoons vanilla

Ahh it's sugar cookie time!  It's so easy to grab a bag of holiday cutters & have fun with your family.  My mom is a little picky when it comes to sugar cookies.   She wants a cookie that is nice & rich, not just one that looks good.  Well, this recipe past her test! They are so soft, sit out wonderful & taste delicious too.  Perfect!

So, here we go.  Just preheat oven to 375°F.  Then, cream butter, white sugar & brown sugar.  Beat for one minute.  Now, add eggs one at a time, beating good after each egg.  Mix remaining dry ingredients in a separate bowl.   Slowly add flour mixture to mixing bowl, one cup at a time.  Finally, add the vanilla & beat until well combined.  At this point, one of my favorites is to just eat the dough. Mmm, mmm, mmm.

If you are rolling and cutting, prepare your surface by sprinkling it with a good amount of flour.  Now, separate your dough in half.  Take the first half and form a nice ball.  Using your loose flour on your surface, gently roll the ball around until some of the flour works into the dough. Basically, you are taking away some of the wetness & making the dough so it won't stick to the rolling pin.  Sprinkle more flour on the surface if needed, then roll out your dough evenly.  If the cookies stick, just use a spatula to move them to your baking sheet. 

Now, it's time to bake the cookies.  A perfect cookie depends on taking them out of the oven at the right time.  So, 8-10 minutes for large cookies, but only 6-8 minutes for small cookies.  As soon as the edges even hint of turning colors, they are done!

Take out of the oven & let cool all the way.  This recipe is a big one!  It will make 4 dozen big cookies or up to 6 dozen small ones.  So, you can cut it in half if you like. To ice, I just use the recipe on the back of the C&H  Pure Cane Sugar - Confectioners Powdered.  (See picture to the left.)   No need for fancy icing bags.  I just put the icing in a Ziploc & snip of the end, making a very small cut.  It's true, it makes a big mess, but it sure is fun!  My kids know that during  the holiday season the cookie cutters are sure to come out.  It's good quality time & wonderful fun!

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Chocolate Crinkles

Chocolate Crinkles

2 1/2 cups chocolate chips (I like milk chocolate)

10 tbls butter

1 cup white sugar

1 cup brown sugar

4 eggs

2 tsp vanilla

2 cups flour

1/2 cup cocoa powder

2 tsp baking powder

3/4 tsp salt

I confess... I'm addicted to chocolate!  My husband will tell you that I don't have to eat a ton, but I need at least one piece a day.  I've always said I could do an advertisement for Hershey's Kisses... just one a day & it's the world's best diet plan!  Well, this is my favorite cookie of all.  They are soft & chewy, simply delightful.

Preheat your oven to 350.  Then, melt your chocolate chips over low heat or in the microwave.  I simply put them in the microwave & go 30 seconds at a time, stirring in between until they are melted... careful not to overcook them.  I also choose a real good brand of milk chocolate, but some people like this with semi-sweet.  So, it's your call!

In a mixing bowl, cream butter & sugar until light & fluffy.  Next, add in eggs & vanilla.  Once combined, mix in the melted chocolate.  Finally, combine all the dry ingredients in a separate bowl and slowly add to the butter mixture.  When you are done, I give a beater to each of the boys & keep the spoon all for myself!

Drop rounded spoonfuls onto a cookie sheet.  Now, this is the kind of cookie that really spreads out, so careful not to scrunch them.  You'll notice that it is really gooey & that's just fine.  As the dough sits in between batches, it will also starts to thicken up.  Bake them for exactly 12 minutes, once they are dry, sprinkle with powder sugar.

Just take your tea steeper, stick it in your box of powder sugar & sprinkle

away.  It's perfect, easy & a quick clean up too!

These cookies are a real treat! They are  great for a party, your 

family or just for "you" with a cup of coffee!

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In A Hurry Pecan Pie Squares

In A Hurry Pecan Pie Squares

1/2 cup sugar

1 1/3 cups brown sugar, packed

1 cup butter, softened

2 cups flour

4 eggs, beaten

1/4 tsp salt

2 tsp vanilla

2 cups pecans, chopped

Pecan pie is probably my all time fave, so why not try it in a quick and easy to make bar!  This one will be in the oven in minutes & are delicious warm.  It's a perfect dessert for a fall party or around a fire. Yum!

First, preheat oven to 350 degrees.  In a mixing bowl, beat together the butter, sugar and salt until creamy. Now, slowly add in the flour until combined.  Press the entire mixture into a 13X9 baking pan.  Bake it for approximately 16 minutes or until golden.

While that's baking, whisk together eggs, brown sugar & vanilla in another bowl.  Be sure to only whisk, not using an electric mixer.  Next, stir in the pecans & pour over the baked crust.  Bake it for 20 minutes or until the top is no longer giggly.

These will disappear fast, so you can always double the recipe while you're making it & have plenty to enjoy.  They are especially great with a scoop of vanilla ice cream & your favorite cup of coffee!

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Mango Peach Cobbler

Mango Peach Cobbler

2-3 mangos 

8-10 peaches 

2 c  uncooked oatmeal 

2 sticks melted butter

3/4 c flour

1 c brown sugar

3/4 cup white sugar or subst.

1 Tbls cinnamon

This cobbler can be enjoyed with any fruit you like.  Just adjust the sugar accordingly.  It was inspired by my sweet friend Trish, who uses a version of it for Thanksgiving with cranberries and apples.  It is amazing that way!!

Simply cut up the fruit and layer it in a 9X13 pan.  Sprinkle white sugar on top of fruit.  In a separate bowl melt the butter and stir in all remaining ingredients.  Spoon topping on the fruit and bake in an un-preheated oven at 350 for one hour.

This dessert is great because it can be made ahead and kept in the fridge until time to bake.  Then, stick it in the oven an hour before company arrives and your house will smell amazing!

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Blueberry Banana Bread

Blueberry Banana Bread

1/2 c. butter, softened

1 1/2  tsp. vanilla

1 tsp. baking soda

1 c. sugar

2 eggs

1 1/2 c. flour

1/2 tsp. salt

1 1/2 c. blueberries, fresh 

2 lg. ripe bananas, mashed

Mmmmm.....So, what do you do when you have bananas getting to ripe & blueberries starting to cross the line?  Make Blueberry Banana Bread!  My guys ate this so fast that I wish I would have doubled the recipe!

First, preheat the oven to 325 degrees. Grease and flour 2 small loaf pans or one large one. I made this first with the 2 loaf pans & wish I would have just put it all in one deep one!  

Now, simply cream together butter and sugar, beat in eggs & add in mashed bananas.  Measure flour, reserving 2 tablespoons of flour out to coat blueberries.

Stir baking soda and salt into flour, mixing well.  Fold into banana mixture. Stir in vanilla.

Finally, sprinkle the 2 tablespoons flour over blueberries, then fold into batter.  You can always add nuts at this point, if you are a nut lover!  Pour into your pan or pans & bake about 50 minutes.  You know how it goes, until it's nice & golden, but this can very so keep sneaking a peak!

This will be a hit for sure!   If you have a favorite bread... be sure to share it will all of us!

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Russ's Favorite Creme Brulee

Creme Brulee

1 Quart Whipping Cream

6 Egg Yolks

1 Cup Sugar

2 Tbls Vanilla

And, yes, 1 blow torch!

I have to be honest, I was afraid to tackle Creme Brulee for years!  It's absolutely my husbands favorite, but it looked out of my league.  Truth is, it is easy & in the oven in about 10 minutes! Crazy, but true!

I'm going to give you the version without the real vanilla bean, which only works using a real good vanilla.... but, it works!   It also saves about 20 minutes prep time. Check out my note to the left is you'd like to use the bean.

So, whip 6 egg YOLKS ONLY in a bowl.  Gradually whip in 3/4 c sugar, whip until eggs lighten slightly in color.  Next, gradually add the 1 quart of heavy whipping cream. (You might try substituting some 1/2 & 1/2, but I haven't braved it yet.  If you do, let me know).  Finally, stir in the 2 Tbls vanilla.  I like to use Adams Extract, pictured here.

Now, place 6 ramekins into a 9X13 baking pan.  Fill the pan with warm tap water until it is to the half way point on the ramekins.  Really, this is an easy thing and makes the baking smooth as silk.  Finally, evenly distribute the brulee mixture into all 6 ramekins and place in a preheated oven at 325.   Bake for 45 minutes.  The centers will still be a little giggly, but will firm up in the fridge.

It is very important that this is made ahead and chilled 5 hours to 2 days ahead of time.  The longer it's chilled, the better it tastes.

Now for the fun part!!!!  You can buy an actual kitchen torch or use the industrial version like my husband brings in from the garage!  Sprinkle the remaining sugar on top of each brulee, right before serving. Tap ramekins to evenly distribute sugar.  Then, just give it a torch!

Decorate however you like.  I used fresh raspberries and lemon mint from our garden.

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Chocolate Tres Leches Cake

Chocolate Tres Leches Cake

your favorite boxed chocolate cake mix

1 can (14 oz.) sweetened condensed milk 

1 can  (12 oz.) evaporated milk 1/2 cup heaving cream

1/4 cup chocolate syrup or topping

butter to substitute for oil

milk to substitute for water

whipped topping

Heath bar, crushed

strawberries

Here comes the perfect SEMI homemade cake for the holidays! It's Chocolate Tres Leaches; it is just divine!  Best of all,the longer it sets the more scrumptious it gets.

So, mix your favorite box of chocolate cake mix according the package, except we are going to make a few changes.  Simply substitute the oil for melted butter & the water for milk.  Now, add in the 1/4 cup chocolate syrup or topping.  You can also toss in a handful of chocolate chips, if you like. Pour into a 9X13 baking dish & bake according to the directions.

After baking, let the cake cool completely.  Then, poke holes in the cake approximately 1 inch apart.  I like to use the back of a chop stick, but anything will do.  Then, mix together the 3 milks (which ='s your Tres Leches) and pour it all over the top.  Then, place in fridge to allow the liquids to absorb into the cake.  

Before serving, top with light & fluffy whipped topping.  This is the perfect compliment, as the cake is rich enough on its own & the whipped topping is a welcomed surprise.  Then top with the crushed Heath bar & fresh strawberries.  It is just a winning combinations!

My entire childhood, Christmas day was also a time when we had cake & sang Happy Birthday to Jesus!  Truly, in a child's heart, it just helps them understand what Christmas is all about.  This cake can be done the day before & filled with candles on Christmas day.  Just another way to make a family tradition & build memories that last a life time!

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Real Southern Banana Pudding

Real Southern Banana Pudding

2 large boxes vanilla pudding or equivalent in homemade

1 box vanilla wafers

milk

1 carton CoolWhip

1 tbls vanilla

4-6 bananas

You can make Banana Pudding so many different ways!  This one comes from GiGi, Russ Grandma in Statesboro, GA.  It's not the fancy version with meringue, it's just the good 'ole creamy picnic version my husband adores!

Here goes! Make the 2 boxes of vanilla pudding, following the directions for whatever brand you are mixing.  Here is the exception, omit one cup of milk from the preparation.  Now, replace that cup of milk with one cup of Coolwhip.  Or, add however much Coolwhip you like to taste.  Finally, add the 1 Tbls vanilla.

Now, it's time to layer.  Listen, nobody sees what is going on in there, so it doesn't have to be perfectly laid out.  Layer the wafers, followed by the banana slices, followed by the pudding.  Repeat this until you get to the top.  Now, have fun and decorate however you like.  

You can add a few cookies to the top, you can use a cheese grader and dust the top with vanilla wafers or you can simply top with Coolwhip.  You might even do all three.

Here is the secret to the perfect pudding.  It absolutely has to sit in the fridge 4-6 hours to let the wafers get soft or it will be a crunchy pudding. So, you can make this one ahead.  Now, my husband likes it best the next day or even the day after that, but I just can't go there:) 

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GiGi's Pecan Pie

GiGi's Pecan Pie

3 eggs

2 tbls butter

3/4 C caro syrup

1 c sugar - w pinch of flour

1 tbls vanilla

1 C. pecans chopped

deep pie shell

This is GiGi's, Russ' wonderful grandma from Georgia, recipe.  She is truly one of the best cooks I know & I have learned a lot from her over the years, simply by watching all the love she puts into her cooking.  I have never been to her house without experiencing all the flavors of the best southern cooking & a table full of desserts!

Here it is!  Preheat oven to 350.  Melt the butter, whip with the eggs & add in the Caro Syrup.  In another bowl, stir one big pinch of flour (sorry, but I have to put it that way or it just wouldn't be GiGi's recipe!) with the sugar.  This little tip keeps the filling from being runny -- it works! Then, add to the egg mixture.  Finally, stir in the vanilla.

Now, I like to place my nuts in the shell and pour the mixture on top of the nuts. GiGi's little tip is to set the pie crust in the oven and then pour in the mixture.  You know, no spilling!  I learned from her that chopped nuts are simply the way to go!  Why?  Well, the whole ones may be pretty, but they sure don't cut nice when you go to plate the perfect piece of pecan pie.

Bake for 50 minutes.  Once the pie cools the middle will be nice & set!

Thanks GiGi!  I think of you with every bite!

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Dark Chocolate, Cherry, & Oatmeal Cookies

Dark Chocolate, Cherry, & Oatmeal Cookies

2/3 cup butter, softened

2/3 cup brown sugar

2 eggs

1 1/2 cups oats, old-fashioned

1 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

6 oz dried cherries

1 cup semi-sweet chips

One of our families favorite go-to snacks is a cup of dried cherries & chocolate chips, so why not turn oatmeal cookies into something special!  Here is a basic oatmeal recipe, but you could use your own fave & just at the cherries & chocolate too!

Simply combine butter & brown sugar in a bowl.  Whip until fluffy, then add eggs one at a time. In a separate bowl combine oats, flour, baking soda & salt. Slowly add to the butter mixture, mixing with a spoon until combined.  Then, stir in the dried cherries & chocolate chips.

Drop by rounded teaspoonfuls onto an ungreased cookie sheet & place into a 375 degree preheated oven. Bake the cookies for 9-11 minutes or until the tops just start to turn golden.

They are amazing warm... betcha can't eat just one!

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Rustic Peach Tart

Rustic Peach Tart

1 Pillsbury pie crust or your own recipe

5 peaches, peeled & sliced thin

1 egg

3 tbls honey

1/4 c peach jam -- any light color jam will do (apricot, apple, etc) 

1 tbls sugar

This one is easy as pie!  Simply unroll and place pie shell on your baking pan.  Next, crack egg and divide the yolk from the white.  (Just pass the egg back and forth between the shells, all the white will fall into your bowl beneath and you will be left with the yolk in your shell. You could always use a fancy divider, but who really needs it when the shell can do it for you).  With a pastry brush, brush entire pie crust lightly with egg WHITE.  Then, design all sliced peaches onto crust, leaving a 1 inch border without any fruit.  Now, mix together the honey and the jam and heat slightly in microwave.  Using your pastry brush, sweep all of the fruit with this mixture.  Finally, fold edges of pastry up onto the fruit, as pictured above.  To finish, whip egg YOLK and very lightly brush crust edges (this will give a golden brown look).  Almost done, just sprinkle the remaining sugar on the crust edges only!

Bake at 350 for a little less than the amount of time specified for your particular crust recipe, as a filled pie.  Approximately 30-40 minutes.  Half way through cooking, cover edges of crust with strips of foil to keep from over browning.  (For an easier method, you can put your foil underneath the tart while backing.  Then, simply roll in onto the crust after you've reached your desired color.)

You can do this with any combination of fruit you like, however berries tend to really loose their liquid, so beware!  I enjoy using Smuckers simply fruit with no added sugar for my jelly.  To be honest, Smuckers Simply Fruit Apricot is what I have nearly every breakfast... it is wonderful!

Now, enjoy!  Here's my favorite tip!  Add vanilla ice cream --- sprinkled with cinnamon!

You can also try RASPBERRY!!!  Just substitute the peaches for raspberries with raspberry jelly.  Smuckers has a wonderful reduced sugar red raspberry that is sooooo good!

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Trish Yanney's Double Apple Pie w/ Cider Carmel Sauce

Double Apple Pie with Cider Carmel Sauce

2 1/4 pounds Granny Smith apples

2 1/4 pounds Braeburn apples

1/4 cup all-purpose flour

2 tablespoons apple jelly

1 tablespoon fresh lemon juice

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/3 cup sugar

Wax paper

3 tablespoons sugar

1 tablespoon butter, cut into pieces

1 teaspoon sugar

Cider-Caramel Sauce Preparation:

1 cup whipping cream

1 1/2 cups firmly packed brown sugar

2 tablespoons to 1/4 cup butter

2 tablespoons apple cider

1 teaspoon vanilla extract

Cornmeal Crust Dough:

2 1/3 cups all-purpose flour

1/4 cup plain yellow cornmeal

2 tablespoons sugar

3/4 teaspoon salt

3/4 cup cold butter, cut into 1/2-inch pieces

1/4 cup chilled shortening, cut into 1/2-inch pieces

8 to 10 Tbsp. chilled apple cider

Here's a beautiful recipe, from a kitchen that's always full of a whole lot of love!  Thanks Trish!

1. Preheat oven to 425º. Peel and core apples; cut into 1/2-inch-thick wedges. Place apples in a large bowl. Stir in next 7 ingredients. Let stand 30 minutes, gently stirring occasionally.

2. Place 1 Cornmeal Crust Dough disk (recipe below) on a lightly floured piece of wax paper; sprinkle dough lightly with flour. Top with another sheet of wax paper. Roll dough to about 1/8-inch thickness (about 11 inches wide).

3. Remove and discard top sheet of wax paper. Starting at 1 edge of dough, wrap dough around rolling pin, separating dough from bottom sheet of wax paper as you roll. Discard bottom sheet of wax paper. Place rolling pin over a 9-inch glass pie plate, and unroll dough over pie plate. Gently press dough into pie plate.

4. Stir apple mixture; reserve 1 Tbsp. juices. Spoon apples into crust, packing tightly and mounding in center. Pour remaining juices in bowl over apples. Sprinkle apples with 3 Tbsp. sugar; dot with butter.

5. Roll remaining Cornmeal Crust Dough disk as directed in Step 2, rolling dough to about 1/8-inch thickness (13 inches wide). Remove and discard wax paper, and place dough over filling; fold edges under, sealing to bottom crust, and crimp. Brush top of pie, excluding fluted edges, lightly with reserved 1 Tbsp. juices from apples; sprinkle with 1 tsp. sugar. Place pie on a jelly-roll pan. Cut 4 to 5 slits in top of pie for steam to escape.

6. Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 350°; transfer pie to middle oven rack, and bake 35 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 30 more minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust. Remove to a wire rack. Cool 1 1/2 to 2 hours before serving. Serve with Cider-Caramel Sauce  (recipe below).

Southern Living, SEPTEMBER 2008

Cornmeal Crust Preparation:

1. Stir together first 4 ingredients in a large bowl. Cut butter and shortening into flour mixture with a pastry blender until mixture resembles small peas. Mound mixture on 1 side of bowl.

2. Drizzle 1 Tbsp. apple cider along edge of mixture in bowl. Using a fork, gently toss a small amount of flour mixture into cider just until dry ingredients are moistened; move mixture to other side of bowl. Repeat procedure with remaining cider and flour mixture.

3. Gently gather dough into two flat disks. Wrap in plastic wrap, and chill 1 to 24 hours.

Cider-Caramel Sauce:

Bring whipping cream to a light boil in a large saucepan over medium heat, stirring occasionally. Add sugar, and cook, stirring occasionally, 4 to 5 minutes or until sugar is dissolved and mixture is smooth. Remove from heat, and stir in butter, cider, and vanilla. Let cool 10 minutes

So, this recipe is a little bit of work, but most things in life that are the sweetest seem to be that way.  Thanks for sharing Trish!

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Perfectly Pumpkin Cheesecake

Perfectly Pumpkin Cheesecake

Filling:

3 (8oz) pkg. cream cheese, soft

1 (15oz) can pumpkin 

3 eggs + 1 egg yolk

1/4 cup sour cream 

1 1/2 cup sugar

1/2 tsp ground cinnamon 

1/8 tsp ground nutmeg

1/8 tsp ground cloves 

2 tbls flour

1 tsp vanilla

Crust:

1 3/4 cup graham cracker crumbs 

3 tbls brown sugar

1/2 tsp ground cinnamon                        

1/2 cup melted butter

I confess!  I never used to really care for cheesecake!  Who knows why, because I adore cream cheese & I'm all about dessert.  Well, Wendy Ellis has forever converted me to a cheesecake lover.  It started with her German Chocolate Cheesecake she brought to my house & then she sealed the deal with this Pumpkin Cheesecake.  It's perfectly creamy with just the right amount of pumpkin, it's like eating something even more wonderful than pumpkin pie... it's perfect!

Here is her recipe:

Preheat oven to 350. 

Crust: In medium bowl combine crumbs, sugar and cinnamon; add melted butter. Press down flat into a 9” spring form pan. Set aside.

Filling: Beat cream cheese until smooth; add pumpkin, eggs, egg yolk, sour cream, sugar, and spices. Mix well. Add flour and vanilla; beat together until well combined.

Pour onto crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 min. Cover with plastic wrap and refrigerate for 4 hours

Well, it's sure to make everyone one say "wow" at your Thanksgiving dinner.  It's just delightful... enjoy the seaon!

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