Friday, December 29, 2006

Taco Seasoning

1 tbsp. chili powder
2 tsp. onion powder
1 tsp. each ground cumin, garlic powder, paprika, powdered oregano and sugar
1/2 tsp. salt

Mix all ingredients together in a small bowl. Makes 3 tablespoons of seasoning mix, which is equal in strength to a 1/4 ounce package of commercial seasoning mix.

Wednesday, December 27, 2006

Seafood Casserole

2 lbs fish fillets, cooked
1 cup shrimp
1/2 lbs scallops
1/2 lb crab
5 Tbsp butter
6-1/2 Tbsp flour
1 tsp dry mustard
1 tsp salt
4 cups milk
2 cups cheddar cheese

Flake cooked fish, remove bones. Melt butter, blend in flour, mustard and salt; cook until bubbly. Add milk gradually. Cook and stir until thickened and smooth. Add grated cheese and stir utnil cheese is melted. Combine sauce and fish. Put fish mixture into greased casserole dish. Bake at 350 for 30 to 35 minutes.

Monday, December 18, 2006

Dad's Ice Box Cookies

1 cup butter softened
1.25 cups sugar
1 egg
2-1/2 cups all purpose flour
1-1/2 tsp baking soda
1/8 tsp salt
1 cup chopped pecans
3/4 cups red and green cherries or candied fruit

Cream butter and sugar, add egg and mix well. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Stir in pecans and candied fruit. Shape into four 8 inch rolls and wrap in plastic wrap. Refrigerate for at least 4 hours or until firm.

Unwrap and cut into 1/8-1/4 inch slices. Place 2 inches apart on ungreased baking sheet. Bte at 350 for 7-8 minutes or until lightly browned. Cool for 1-2 minutes

Potato Skins

I like to reserve the skins from potatoes if I'm making hash browns or homemade fries but you can use 4 large baking potatoes halved and hollowed out to a 1/4 inch shell

3 Tbsp Olive Oil
1 Tbsp Parmesan Cheese
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp paprika
1/8 tsp pepper

Brush both sides of the skins with mixture. Bake at 475 for 7 minutes then turn, repeat. Add cheese, bacon and green onions and bake another 2 minutes. Serve with sour cream :)

Jalapeno Poppers

1 pkg (8 ounce) cream cheese, softened
1 cup shredded sharp cheddar
1 cup shredded Monterey Jack cheese
6 bacon strips, cooked and crumbled
1/4 tsp salt
1/4 tsp chili powder
1/4 tsp garlic powder
1 lb fresh jalapenos, halved lengthwise and seeded
1/2 cup dry bread crumbs

In a mixing bowl, combine cheeses, bacon and spices. Spoon about 2 Tbsp into each pepper half. Roll in bread crumbs. Bake at 300 for 30 minutes.

Cherry Balls

1.5 cups butter
1.5 cups icing sugar
1.5 cups fine coconut

Roll dough around a cherry or pecan and then roll balls in fine graham crackers

Saturday, December 16, 2006


1 cup Golden Crisco
1 cup lightly packed brown sugar
1/4 cup molasses
1/4 cup water
2 3/4 cups all purpose flour
2 tsp baking soda
1-1/2 tsp cinnamon
1-1/2 tsp ginger
1-1/2 tsp cloves
1/2 tsp salt

Cream Crisco and sugar. Gradually add molasses and water. Combine remaining ingredients into creamed mixture. Cut as desired. Bake on greased baking sheet at 350 degrees for 10-12 minutes

Monday, December 11, 2006

Irish Cream Truffle Fudge

The original recipe called for a topping I didn't use, this was definitely decadent enough for us ;)

3 cups semisweet chocolate chips
1 cup white chocolate chips
3 cups powdered sugar
1/4 cup butter
1 cup Bailey's Irish Cream
1 1/2 cups nuts -- chopped optional

Melt chocolates with butter until chocolates are soft enough to stir smooth. Do not overheat. Add chocolate and butter mixture to powdered sugar and Baileys. Stir until smooth, add nuts and mix well. Place fudge in an 8 x 8 pan, oiled. Lay a sheet of plastic wrap on top and gently press to smooth fudge.

Maple Curry Chicken Penne

I have yet to try this but we sampled this dish for our wedding and loved it, but went with turkey as curried can be an acquired taste :)

1oz olive oil
½ oz each green & red pepper
2oz julienne vegetables
1oz curry paste
5oz whipping cream
2oz maple syrup
8oz penne pasta
4oz chicken
1oz grated parmesan
1 pinch chopped parsley
1 pinch salt & pepper
cherry tomatoes

This recipe didn’t come with directions, but I think you just basically cook the pasta, veggies and sauce separately and then mix it all together. This is listed as a single serving recipe but with 8 oz of pasta I'm not so sure. There's 8 oz of pasta in our baked ziti and that's for a full casserole for dinner and at least two lunches out of it ;)

Grand Marnier Fudge


1 1/2 cups semisweet chocolate chips
1 1/2 cups milk chocolate chips
1 cup Sweetened Condensed Skimmed Milk (Fat Free can be used)
1/4 cup Grand Marnier® liqueur

1. Line an 8-inch square pan with foil or saran wrap; set aside.
2. Put all ingredients in a medium-sized, microwave-safe glass bowl or 8-cup measure. Microwave on high for about 2 minutes, stirring well after each minute. Microwave one more minute or until chocolate is completely melted. Stir until smooth.
3. Spread evenly into prepared pan. Chill in refrigerator 2 hours or until firm.
4. Remove fudge by lifting foil out of pan. Place on cutting board. With large, thick knife, cut off one column of fudge; peel off foil and cut into squares. Repeat with other columns of fudge.

How easy is that, fool proof fudge that has gotten Matt's thumbs up!! :)