Coachette's Kitchen

2011-12-06T19:43:00.000-08:00

I love Susan Branch! Please click on the link below for a fun surprise: ( click on your favorite cookie and it will show you the recipe)

http://www.susanbranch.com/newsletters/2011-12/

White Queso.....Kerby Lane style!

2011-10-03T11:23:00.000-07:00

Kerby Lane in Austin Texas serves a delicious Queso. The following is a close copy.

Layer 1. Guacamole. Buried at the bottom of the bowl is 1/2 cup of freshly smashed avocados, garlic salt, and ground black pepper. Don’t knock it ’til you try it.

Layer 2. Wonderful, magical cheese. Lightly sauteed onions, and fresh jalapenos are suspended in a delicious queso blanco. You could make a reasonable substitute at home but stay away from the yellow box on this one (though there’s nothing wrong with the yellow box if you’ve got Rotel handy)but HEB does have boxed 'white cheese'which works well. I use White American Cheese (available at the deli counter)to get that smooth, melty queso. It's easy to melt in a crock pot. Thin it down with milk.

Layer 3. Pico de gallo. Rough chopped tomatoes, red and white onions, fresh jalapenos, cilantro, and some salt sit on top.

Enjoy!

Pancakes....the best!

2011-09-26T13:28:00.001-07:00

2 cups flour

2 tablespoons sugar

2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon of cinnamon and ginger

pinch of nutmeg and cloves

Combine the above dry ingredients in a large mixing bowl. Set aside.

2 eggs

2 cups buttermilk

1 cup milk

1/2 melted butter

2 teaspoons vanilla extract

Mix eggs and 1 cup of milk. Beat well. Add remaining liquids and mix until combined.

Stir liquids into the dry ingredients until just moistened.....will be lumpy. Pour onto a hot greased griddle. Flip when edges bubble. Serve with soft butter and warm syrup.

Varieties:

Add one of the following fruits for a delicious change: fresh blueberries, bananas, peaches, etc. to the batter.

Baked Kale Chips

2011-08-31T21:59:00.001-07:00

Ingredients

1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling

Directions

Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt.

Bake until crisp, turning the leaves halfway through, about 20 minutes.

Serve as finger food.

Fried Pies

2011-03-28T08:27:00.000-07:00

Fried Pies .......................................................... Linda Allen

________

1 pkg. dried peaches, apples or apricot

½ t. salt

¼ c. butter

1 ¼ c. sugar

2 Tbl. flour

1 Tbl. Lemon juice

Cover fruit with water, in a sauce pan and simmer until fruit is soft and mushy. Drain off any remaining liquid and stir in all other ingredients.

Crust

______

2 c. flour

½ c. shortening

1 t. baking powder

1 t. salt

4 Tbl. Cold water or more if needed

Sift together flour, baking powder, salt & sugar, cut in shortening, add water, mix for rolling. Pinch a ball of dough about the size of a walnut and roll thin on a floured board, put a round Tbl of fruit on half of the dough and fold over the fruit and pinch edges. Shut and fry in deep medium hot fat (don’t let it get too hot, it will burn easy) turn when brown, remove and drain on paper towels.

2010-11-12T06:29:00.000-08:00

Pumpkin Delight!

1-16 oz. can of pure pumpkin

1-12 oz. can of evaporated milk

1 cup sugar

3 eggs

1 1/2 tsp. pumpkin pie spice

1 tsp. cinnamon

1 1/2 tsp. salt

Using mixer, mix together all of the above ingredients and pour into a 9x13 ungreased, pyrex dish OR fill baking cups 2/3 full.

Top with:

2 cups yellow cake mix (not the kind with pudding) sifted evenly over the pumpkin mixture.

1 stick butter, melted and drizzled over cake mix

1 cup of chopped pecan pieces sprinkled on top

Bake at 350 for 50-55 minutes, until slightly firm. Chill overnight,serve cold and top with whipped topping.

Thanks Jo Carol for sharing this delicious recipe.

Milk Fudge

2010-09-25T21:10:00.001-07:00

These colorful little gems caught my eye as I was scrolling thru Style At Home. What are they?! Cake, brownie, cookie?

Fudge. Milk fudge, to be exact and I can’t wait to try this recipe! Think how fun – you can color coordinate to your dessert table! Here’s the how-to:

Ingredients

2 (14 oz.) cans condensed milk
1 (12 oz.) can evaporated goat’s or cow’s milk
6 tablespoons unsalted butter
2 teaspoons pure vanilla extract
Pinch of salt
Directions
1 Lightly grease a 9 by 9-inch square pan. Line the pan with a piece of parchment paper or aluminum foil, leaving about a 1-inch overhang on all sides.

2 Combine the condensed milk, evaporated milk, butter, vanilla, and salt in a saucepan and cook over medium heat, stirring continuously with a wooden spoon or heatproof spatula, until the mixture has thickened and starts pulling away from the sides of the pan, 20 to 30 minutes. When ready, it will slide easily out of the pan when tilted.

3 Pour into the prepared pan and allow to set, about 2 hours. Cut into rectangles or desired shapes.

Double the flavour
You can mix and match flavors as you like, and you can do it quite simply. Pour half of the mixture into the prepared pan, stir another flavor—such as coffee extract or any kind of flavored oil with a few drops of food coloring—into the other half, then pour that on top. Alternatively, you can make two separate flavors and make half a batch of each.

Variations

Chocolate
Add 6 tablespoons unsweetened natural cocoa powder (preferably Dutch processed) along with the other ingredients.

Lime
Replace the vanilla with 1 teaspoon grated lime zest and add 1 tablespoon freshly squeezed lime juice and a few drops of green food coloring (if desired) once the mixture has been removed from the heat, making sure you add them slowly and stir well so it doesn’t separate.

Coffee
Add 2 teaspoons coffee extract along with the other ingredients.

Coconut
Replace the evaporated milk with the same size can of coconut milk.

Tequila
Add 1 tablespoon white or reposado tequila once the mixture has been removed from the heat, making sure you add it slowly and stir well so it doesn’t separate.

Makes about 2 dozen

Peach Jam Scones

2010-08-29T06:19:00.000-07:00

If ever you find yourself in Fredericksburg Texas, be sure to eat lunch at Rebecca Rather's, Rather Sweet Bakery and Cafe. However, if you find yourself at home and want to try something new, be sure and try her Peach Jam Scones.

Peach Jam Scones

as written in the Pastry Queen cookbook

6 cups of flour

1 1/4 cups of sugar

1/4 cup baking powder1/4 teaspoon salt

1 1/2 cups (3 sticks) chilled unsalted butter

1 1/2 to 2 cups buttermilk

1/2 cup peach jam

3 fresh peaches, peeled and sliced,

1 (8-ounce) package frozen peaches,

defrosted and drained

Preheat the oven to 425. In the bowl of a food processor fitted with a metal blade, process the flour, 1 cup of the sugar, the baking powder and salt for about 30 seconds. Cut the butter into 1/2 inch cubes and add it to the flour mixture. Pulse about 15 times, until the butter-flour mixture is crumbly. With the processor running, slowly pour 1 1/2 cups of buttermilk through the feed tube. Stop the food processor as soon as the buttermilk has been added. If the dough has begun to stick together in a ball, remove it. If not, add more buttermilk, 1 tablespoon at a time, and pulse until the dough begins to clump up and form a ball.

Place the dough on a lightly floured flat surface. Use your hands to pat the dough into a 1/4 inch thick rectangle about 12 x 15-inches. Spread a thin layer of jam lengthwise over half the dough and arrange the peach slices in a single layer on top of the jam. Fol the plain dough over the peaches to make a 6 x 15-inch rectangle with the jam and peaches folded inside. Cut the dough into 8 triangles and sprinkle the top of the sconces with the remaining 1/4 cup sugar.

Bake on an ungreased baking sheet for 10 -15 minutes, until the scones are light brown. Serve warm or at room temperature.

They freeze and reheat well too!

Purple Peach by Roxanne Spradlin....acrylic

Peach French Toast

2010-08-04T10:22:00.001-07:00

Ingredients

cooking spray

1 large whole wheat baguette (8 oz)

4 large eggs

4 large egg whites

1 cup non-fat milk

1 teaspoon vanilla

5 cups ripe peaches

2 tablespoons firmly packed brown sugar

1/4 teaspoon cinnamon

* optional 1 1/2 cups plain yogurt

3/4 cup pure maple syrup

Instructions

Spray 13 x 9. Slice baguette into 1/2" slices. Arrange in a single layer. In a medium bowl, whisk eggs, milk and vanilla and pour over bread. Scatter peaches and sprinkle with sugar and cinnamon.

Cover with plastic and refrigerate over night.

Preheat oven to 350 degrees and bake uncovered until slightly puffed and bread is golden brown.

* optional - Serve with a dollop of yogurt and pure maple syrup.

This is Jenny! Jenny married our son Clint, last March. She is an amazing young woman. She is my one and only daughter-in-love! We are thrilled she's a part of our family! One of her many talents( seriously they'd go to the bottom of the page) is cooking. Last weekend Coach and I visited Clint and Jenny and had the best time. On Saturday morning, Jenny popped this delicious surprise out of the oven and served it with turkey bacon, pan fried potatoes and hot coffee. It was scrumptious and nutritious!

...a little humorous side note: This recipe is also intended to be low in fat. I however, like Paula Dean, have always cooked with butter and cream (and have the figure to prove it!), so when I was helping Jenny put this together on Friday night, I was a little bit sneaky. I was asked to get 1 cup of milk, but the only milk in their 'fridge' was non fat! So, I did what any self-respecting southern cook would do, I helped out the 'new little bride'....and I spiked her 1 cup of non fat milk with a little bit of HEAVY WHIPPING CREAM! I swear I didn't realize she was intentionally wanted this Peach French Toast to be 'non fat'! I'm not that bold and rebellious! Unfortunately, she caught me and will never let me forget it. Thanks Jenny, for going easy on me and making it a fun memory. A BIG thanks for showing me that something doesn't have to be high in calories , to be delicious!

MUSTARD~DILL POTATO SALAD

2010-06-15T08:39:00.000-07:00

A new twist on an old favorite!

2 pounds new red potatoes
Salt
1/2 cup finely chopped celery
1/3 cup finely chopped red onion
2 hard-cooked eggs
1/2 cup mayonnaise
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
Salt and pepper
Lettuce
Cherry tomatoes

Scrub the potatoes and cut into large chunks. Do not peel. Place in a saucepan and cover with salted water. Cover and bring to a boil; reduce the heat and cook until tender, about 15 minutes. Drain and transfer to a bowl. Let cool.

Add the celery, onion hard-cooked eggs, and dill to the potatoes and toss. Combine the mayonnaise, vinegar and mustard. Add to the potatoes and toss. Season with salt and pepper to taste. Serve on a bed of lettuce and garnish with cherry tomatoes.

Serves 6

note: This potato salad is delicious! Everyone wants the recipe. That's why it's here!

Biscuits and Jam!

2010-06-12T08:02:00.000-07:00

Today I am making plum jam and don't try to talk me out of it!

I know it will take all day. I know it will be hot and messy and in the end I'll probably have only a dozen little jars of jam, and a sticky kitchen floor! (Beth! I do wish you were here to help me.)

But what else was I going to do today?

Except paint, plant, unpack and pick up.

And besides the plum tree in our back yard is dropping ripe plums all over the ground and it simply seems like the right thing to do!

I'm also making bread today. I bet you wish you could be here this afternoon when warm jam collides with hot bread....and butter, of course. Well, feel free.

In case you prefer biscuits with you jam. I just posted a recipe for Cream Biscuits on my recipe blog. Which I made for the first time last night. They were quick, fun and delicious...a winning combination.

In closing, I want to thank Rachel Lake for letting me use this photo. I don't know Rachel and she doesn't know me but I appreciate her sharing!

Cream Bicuits

2010-06-11T23:17:00.000-07:00

2 CUPS ALL PURPOSE FLOUR

1 TEASPOON SALT

1 TABLESPOON BAKING POWDER

2 TEASPOONS SUGAR

1 CUP PLUS 2 TABLESPOONS HEAVY CREAM

1/3 CUP UNSALTED BUTTER

Preheat the oven to 425 degrees. Mix the flour, salt, baking powder and sugar in a mixing bowl. Add the cream to the dry ingredients and mix. Gather the dough together and knead a few times in the bowl. The dough should feel tender. On a lightly floured surface, knead for one additional minute. Pat the dough into a 1/2" thick round. Cut into 12 pieces with a biscuit cutter or a glass. Place biscuits on an ungreased cookie sheet. Brush the tops of the biscuits with melted butter. Bake for 15 - 17 minutes or until light golden brown.

note: I don't usually make biscuits. I've convinced myself that the ones in the freezer section are just fine, and they are! But tonight just as I was beginning to cook spaghetti, my husband walked through the kitchen, took one look at the potatoes I was frying (I know you don't usually serve potatoes with spaghetti but never mind that!) and said, " What you got going on there? You cooking breakfast? A little stunned, yet realizing it was a legitimate question (with a skillet full of sizzling potatoes), I replied, "Is that what you want?" He was most excited so I quickly called role. Eggs? check. Biscuits? silence.....FROZEN BISCUITS? absent. uh, bread? No bread, either. The crackers were eagerly waving their hands, anxious to be of service but I knew there was no way I could serve 'Hungry Jack' scrambled eggs and fried potatoes with crackers. Determined to make my man happy, I tied on my favorite apron, threw open the closest cook book and gave this new recipe a try. I'm pleased to say, they were a pleasure to make and most importantly tasted 'delish'! So even though they are not a 'tried and true' family favorite, they will most definitely make an appearance again in the near future. Just between me and you, they are significantly better than frozen and took less than 10 minutes to make (plus 15-17 more to bake) and would be a perfect accompaniment to any meal....especially spaghetti! :) You know I'm kidding, right?

Mexican Chocolate Ice Cream

2010-05-28T14:53:00.000-07:00

You won't believe how delicious this is! Perfect for backyard cookouts, birthday parties and summer days! Warning! They'll be begging for more.

Mexican Chocolate Ice Cream makes 6 quarts

6 eggs
2 cups sugar
3 cups light whipping cream (3 1/2 pints)
3 tall cans of Pet milk
1 16 oz. can of Hershey's Chocolate Syrup
1 T. of vanilla extract
1 t. almond extract
1 t. cinnamon

In a large mixing bowl, beat eggs and sugar together. Then add whipping cream, Pet milk, Hershey's syrup, vanilla and almond extract, and cinnamon until well combined. Pour into chilled, freezer can and freeze according to manufacturer instructions. If there is any left over ( I seriously doubt it) put it in lidded freezerware and hide in your standing freezer.

Chiles Rellenos Casserole

2010-05-02T20:20:00.000-07:00

8 whole Roasted, Peeled, And Seeded Green Chiles
1-½ cup Monterey Jack Cheese, Grated
5 whole Large Eggs
2 cups Whole Milk
Salt And Black Pepper To Taste
½ teaspoons Paprika
¼ teaspoons Cayenne Pepper

Preheat oven to 325 degrees.Mix together eggs, milk, salt, pepper, paprika and cayenne.Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish.Top chilies with half the grated cheese.Repeat with another layer of chilies and another layer of cheese.Pour egg mixture all over the top.Place into a larger baking dish or rimmed baking sheet. Pour in 1/2 inch of water and bake for 35 to 45 minutes, or until completely set.Cut into squares and serve with warm corn tortillas!

2010-04-04T18:38:00.000-07:00

Sunshine Sugar Cookies .....these iced sugar cookies are a long time family favorite! Bake some today.

Cookie
1/2 cup butter, softened
1/2 cup Crisco shortening
1 cup sugar
1 egg
1 teaspoon vanilla or almond extract
21/2 cups all- purpose flour 1/2 teaspoon baking soda
1/8 teaspoon salt

Preheat oven to 350. In a medium bowl, combine well the flour, soda and salt. Set dry ingredients aside. In a large mixing bowl cream butter, shortening and sugar at medium speed until light and fluffy. Beat in egg and extract. At low speed, gradually add dry ingredients into the creamed mixture.
Drop cookie dough, by rounded tablespoons 2 inches apart, onto an ungreased cookie sheets. Flatten dough with the bottom of a glass dipped into flour. Bake at 350 for 10 to 12 minutes or until the edges are lightly brown. Cool slightly, transfer cookies to wire cooling racks and spread icing on warm cookies. Let the icing dry.

Icing
2 cups powdered sugar
3 tablespoons milk
1/4 teaspoon yellow food coloring

Combine powdered sugar, milk and food coloring in a small bowl, until well blended.

Guacamole

2010-03-21T17:28:00.000-07:00

In this part of the country, guacamole and chips, is a favorite! Over the years I've searched for the best recipe. Many were fancy and full of stuff , but recently I tasted the yummiest 'guac' ever! And you won't believe how easy it is.......

Several ripe avacados

Ground black pepper

Salt

Garlic powder

To 1 cup of mashed avacado, add 1/4 tsp. of pepper, salt and garlic powder. Mix well and taste.

Serve with corn tortilla chips. Julio's are the best! Call 877-659-CHIP(2447) . Have them send you a case. You can thank me later!

Borracho Beans

2010-01-23T08:22:00.000-08:00

Ingredients

1 lb. dried pinto beans

1 pkg. salt pork

1 cup chopped onion, sauteed in butter

1/2 cup Rotel tomatoes

1 smoked, dried (Chipolte) pepper

salt and pepper

Rinse and soak pinto beans in a large bowl and 4 cups of water, over night. Next day, discard water. Cook beans, covered in fresh water, in a large dutch oven over medium heat. Add salt pork, chipolte pepper, salt and pepper. Cook 2-3 hours until tender. note: Keep beans covered in water! When beans are done remove salt pork and chipolte and discard. Add the sauteed onion, tomatoes and salt/pepper to taste. Simmer on low 30 minutes or until ready to serve.

Great side dish for a Mexican or BBQ meal. Delicious with cornbread too!

Corn and Avocado Salsa

2010-01-23T08:13:00.000-08:00

Ingredients
4 ears Sweet Corn
½ whole Red Onion, Diced
2 whole Very Firm Avocados, Diced
½ whole Jalapeno, Seeded And Finely Diced
½ whole Hot Chili Pepper, Seeded And Finely Diced
1 stalk celery, chopped

1 whole Juice Of Lime
Plenty Of Chopped Cilantro
Salt To Taste
1 Tablespoon Vinegar
1/4 cup mayonaise

1/4 cup sour cream

1 teaspoon Sugar (optional)

Slice kernels off the corn, and combine it with all remaining ingredients in a bowl. Cover and refrigerate before serving.

Thumprint Cookies (melt in your mouth goodness)

2010-01-07T18:33:00.000-08:00

Thumbprint cookies ~ My friend Kaye Noles recently made these cookies and they were the best!!! I couldn't get them out of my mind..... so today I begged and Kaye generously shared. You've got to try these soon!

1/2 c shortening
1/2 c butter
1/2 c light brown sugar
2 egg yolks (reserve whites)
1 t vanilla
2 c flour
1/2 t salt
Finely chopped pecans or walnuts

Preheat oven to 375 F
In a medium mixing bowl, cream shortening and butter. Add sugar. Mix well
Then add egg yolks and vanilla. Add dry ingredients all at once.
Roll dough into 1-inch balls, then dip in egg whites, then roll in nuts. Place about 2 inches apart on greased cookie sheet. Bake for 5 minutes. Working quickly, pull cookies from oven and imprint each cookie with the back side of a measuring spoon or melon baller and return to oven. Bake 8 to 10 minutes more. Allow cookies to gently brown; don't burn the nuts.
Cook completely and then fill each cookie with butter cream frosting:

1 c confectioners sugar
1 T. butter, melted
1-3 T. milk (as needed for right consistency
color, if desired
(May need to double frosting recipe)

Chicken Enchilada Queso

2010-01-03T08:32:00.000-08:00

Just in time for the 'Bowl Games' and oh so easy! Just dig out your crock pot, plug it in and add the following:

1 bunch of green onions, chopped and sauteed in 1/2 stick of butter

1 large or 2 small cans of Swanson white meat chicken

2 cans of mushroom soup

2 lbs. of Velvetta cheese, chopped in small chunks

2 small cans of chopped green chiles

15 crushed tortilla chips

1/2 cup of salsa

Warm up, until thoroughly heated. Thin with milk, if needed. Just before serving add grated cheese. Delicious! Have plenty of chips on hand.

Walk to School Cookies

2009-12-18T23:48:00.000-08:00

My friend, Jo Carol shared this recipe recently, because I begged.....

Walk To School Cookies

3 sticks, plus 2 tablespoons of butter

3/4 cup of sugar

3 1/2 cups of flour

1 teaspoon vailla extract

1 cup chopped pecans

Cream butter. Add sugar and cream well. Add flour, vailla and pecans, and mix until well blended. Drop by teaspoons onto cookie sheet. Press a thumbprint into the center of each cookie, and bake at 350 for 10-12 minutes. Do not overbake. They will be light in color. Makes approximately 6 dozen cookies.

Icing:

Cream together:

1/3 cup butter

3 cups of powdered sugar

1 teaspoon of vanilla

2 tablespoons of milk

food coloring, to tint icing

Try some today. They are amazing!

Fudge Cup Cakes

2009-11-09T21:43:00.000-08:00

Fudge Cupcakes

2 sticks of butter

4 T. cocoa

4 eggs

2 cups sugar

1 1/2 flour

2 t. vanilla extract

Preheat oven to 350. Melt butter and cocoa over low heat. In mixing bowl beat eggs, add sugar and vanilla. Add flour and beat until smooth. Then beat in chocolate mixture. Line 2 muffin tins with 24 cupcake papers. Spoon batter into cupcake papers and bake for 25-30 minutes.

optional: Sprinkle chopped pecans on the top!

Toll House Pie

2009-10-27T17:23:00.000-07:00

Toll House Pie .............................................Serves 10-12

1 cup butter

2 eggs

½ cup flour

½ cup sugar

½ cup packed brown sugar

1 cup Nestle’s chocolate bits

1 cup chopped pecans or walnuts

1 9-inch pie shell

Preheat the oven to 325 degrees. Melt butter and cool to room temperature. Beat eggs until foamy.Add flour, sugar. And blend well. Blend in melted butter. Stir in chocolate bits and nuts. Pour intounbaked pie shell and bake 1 hour.

You can make this ahead of time and freeze. To thaw, place it in the oven, turned off after you havecooked dinner. Or, if you haven’t used the oven, set it to warm and put pie in until it warms. Servewith a scoop of ice cream or whipped cream.

2009-10-24T18:32:00.001-07:00

A deliciously, moist Pumpkin Bread that is simple to make! Thanks to Lyndsay, over at the Lickable Spoon , who recently posted. It's sure to be a fall time favorite!

Caramel Apples!

2009-10-05T04:57:00.000-07:00

Ingredients

Makes 12

12 lady apples, washed and stemmed
2 cups hazelnuts, toasted, peeled, and chopped
1 cup sugar
1/4 cup dark corn syrup
1 cup heavy cream
2 tablespoons unsalted butter

Directions

Insert a 5-inch dowel or ice pop stick into the top of each apple. Place hazelnuts in a small bowl.
Place sugar, corn syrup, cream, and butter in a small saucepan, and bring to a boil over medium-high heat. Continue cooking until the temperature registers 245 degrees.on a candy thermometer, 10 to 12 minutes. Fill a large bowl with ice water. Remove saucepan from heat, and briefly plunge it into ice water to stop the cooking. Dip one apple into the caramel, coat the top and sides using a spoon, and roll the bottom in the nuts. Transfer to a serving platter. Repeat with the remaining apples.

Note:.... and Coachette's Variation

The above recipe is from a old friend, Martha Stewart, and I do not suggest that one can improve dear Martha's recipe. So, shall I say, that I have simply added a little local flavor!

Making caramel apples has become a favorite fall tradition. Easy when you get the hang of it! Just make it a couples of times and you'll see.

I just love the photo above and have been known to forage the backyard for twigs and sticks to use in the apples. I have never used Lady Apples. I did see them once while shopping an Asian market with friend, Jan Briles, in Houston and they were very small and cute!

My favorite apple to use, to date, is the Cameo variety. The crisp, tart-sweet ratio is just perfect with the caramel. I would also highly recommend dipping caramel apples into chopped walnuts, toasted or untoasted, and in lieu of the hazel nuts. Really, Martha! Where does one find, Lady apples and hazel nuts?

There is one more little suggestion I'd like to make and that makes a BIG difference. Add and stir well, 1/2 teaspoon of Mexican vanilla, at the very end, right before dipping the apples. It's over the top!!!

Canadian Soup - a delicious hearty chicken noodle soup! Delish!

2009-10-01T20:58:00.000-07:00

This is a favorite of family and friends! Great for aftergame parties!Serves 12

1 whole fresh chicken, thawed

32 oz. chicken broth, canned or in carton

32 oz. Velveeta cheese

16 oz. pkg. extra wide egg noodles

salt

pepper

1 cup half and half

Rinse chicken, place in large stock pot and cover with cold water and 1 teaspoon of salt. Bring water to a boil. Lower heat , cover with a lid and simmer until chicken is tender (1 1/2 to 2 hours). Turn off heat and let cool. Remove chicken and place in a 13 x 9 pan. Debone and set aside chicken meat. In same stock pot strain chicken broth, add additional 32 oz. can of broth and bring to a boil. Add package of egg noodles and boil 10 minutes or until tender. Turn heat to low. Add Velveeta cheese and chicken meat, heat until cheese is melted. Salt and pepper to taste. Stir in 1 cup of half and half. Serve in soup bowls.

FUDGEY CHOCOLATE PIE

2009-09-30T22:42:00.000-07:00

My grandmother's recipe. It's the best!

2 cups sugar

4 tablespoons flour

2 tablespoons (rounded) cocoa

pinch of salt

2 cups whole milk

2 egg yolks

Mix the dry ingredients together in a medium saucepan. Stir until well combined.Then add 1/2 of the milk and egg yolks and stir until mixture becomes a smooth thick paste...add remaining milk and mix well. Then over medium to medium low heat, stirconstantly until mixture begins to bubble and thicken. Continue cooking and stirring untilconsistency is a thick custard (1-3 min.). Remove from heat. Cool. Stir occassionally and pour into a baked pie crust (I use Betty Crocker's Pie Crust mix). Refrigerate until cool. Before serving, top the pie with whipped and sweetened heavy cream. Serve with a smile!

BEST BROWNIES

2009-09-30T22:15:00.000-07:00

BROWNIES

2 sticks margarine

4 eggs

2 cups sugar

1/2 cocoa

1 1/2 cups flour

1 cup pecans, chopped

1 teaspoon vanilla extract

1/4 teaspoon salt

Melt margarine in a 13 x 9 inch pan in 350 oven. Beat eggs, add sugar, beat in melted margarine. Add flour, cocoa, salt and vanilla, beat well, add pecans. Pour into pan (where margarine was melted). Bake at 350 for about 30 to 35 minutes. Do not overbake. May serve them plain or with icing.

ICING:

2 tablespoons margarine2 squares chocolate3 tablespoons hot water2 cups powdered sugarchopped pecansMelt margarine and chocolate, add water, stir in powdered sugar (until icing spreads easily). Spread on brownies while they are warm. Sprinkle with pecans, if desired.

16 brownies

SUMMER SALAD

2009-09-30T21:53:00.000-07:00

This is a simple salad that is beautiful, delicous and versatile! Basically it is made of baby spinach, fresh fruit slices, crumbled or grated cheese, toasted nuts, and seeds (opt. chopped green onions). Usually I make it w/sliced strawberries, grated mozerella and toasted almond slices. Another combination I like is, baby spinach, firm pear or apple slices, grated cheddar and toasted almonds. However, I recently tried a new combination! Here goes:

baby spinach

peach, fresh, cut into thin slices

blueberries,

freshgorgonzola cheese crumbles

almond slices,

toasted to a light brown

sesame seeds

poppy seeds

Layer all of the above in a pretty salad bowl. Before serving drizzle lightly with, Poppy Seed Dressing, toss and serve with addition dressing, on the side.

Poppy Seed Dressing

2/3 cup of vinegar

1 small red onion ( white onion, for white dressing)

3 tbsp. dry mustard

2 tsp. salt

1 cup of oil

1 cup of sugar............(can use splenda)

1 tbsp. of poppy seeds

Mix in the blender...just a minute or so. Refrigerate in a glass jar with lid. Good on salad or fresh fruit.

Football Wisdom...Learned in the Kitchen!

2009-09-30T21:24:00.000-07:00

Last Sunday, while cooking breakfast, I learned first hand a little wisdom concerning the art of 'hitting' on the football field. Now many of you will not be surprised by this little discovery and in fact, only those of you that have never played the game of football should keep reading. Everyone else scat! Okay. Living with a coach I hear many conversations. most of which are interesting, but more often than not... they go "right over my head, too high to catch". So while cracking eggs, to scramble for breakfast, I had a little 'aahha' moment I wanted to share with you. Quickly, I must back up and say that somewhere along the way I heard Coach tell our son, that in the game of football it is better to "hit, than to be hit" or maybe he said, "it hurts less to hit. than to be hit''. Either way I never gave it too much thought but obviously stored it away to 'ponder' at a later date. So, there I was at the kitchen counter, with a mixing bowl, cracking a dozen eggs and here's what happened.In my right hand I held an egg. To keep it simple, I'll call that egg, 'Hank!".... Hank the Hitter'! In my left hand, I held another egg whom I'll call, "Sammy Sad Sack". The hitting revelation came unexpected without warning as Hank whacked Sammy and broke him into. Though I didn't notice immediately, this happened time after time after time. Wow, I thought! Hank is one tough egg! On the verge of a breakthrough, I tried it one more time with the same results. Amazing! Then to finalize my unofficial experiment I decided to try the unthinkable....I switched Hank from my right hand to my left and picked up a new 'hitter', Howie! I swiftly crashed Howie into dependable old Hank and much to my dismay Hank broke. Just like that...just like Coach said, it does hurt less to be a hitter.! After a moment of silence, Hank joined the 'sad sacks' and I promised his suffering would serve a purpose.Ten minutes later, while Coach and I were enjoying our bacon and eggs, I told him all about Hank. I wondered if he might like to use this when teaching players to hit? Reading the paper and not really listening, I suggested that I might come up on Tuesday to demonstrate my 'Crack or be cracked' theory. Hey, it's a good idea! ...and when that lesson is learned, I can whisk all those indiviual eggs into 'one united team' and shed new light on the "Band of Brother's" motto!:)