Monday, July 30, 2012

Stabilized Whipped Cream

This version of whipped cream lasts for several days without losing its shape or getting soupy.  I really like the stiffer texture on (and in) desserts.
Stabilized Whipped Cream
2 tsp unflavored gelatin

8 tsp cold water

2 c heavy whipping cream (very cold)

1/2 c confectioners' sugar

1 tsp clear vanilla extract
Combine gelatin and cold water in small saucepan. Let stand until thick. Place over low heat, stirring constantly just until gelatin dissolves.

Remove from heat and cool slightly. Whip cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff. Yield: 4 cups
Cakes iced with whipped cream must be kept refrigerated. 
(This is the commercial recipe used by bakeries).

Drunken Noodles

This is a Thai dish that derives it's name from the hot and spicy sauce that makes one so very thirsty while eating this dish.  This version does not drive one to drink, but a tall glass of water is a good addition to this meal. :)

1 16 oz. pkg fettucine noodles
(rice noodles)

2 cups finely cubed chicken breast
(I have the butcher cut it up for me, a little smaller than half inch cubes.)

2 T. vegetable or olive oil

1 well rounded T. minced garlic

1 Anaheim pepper seeded and chopped

½  red bell pepper diced

1 cup matchstick carrots

1 cup bean sprouts

1 cup mushroom slices

4 T  hoisin sauce

3 T fish sauce

2 T low sodium soy sauce

1 T chili garlic sauce

4 t. sugar

¼ cup thinly sliced fresh basil leaves

fresh squeezed juice of one lime

Cook noodle according to package directions.  Drain when cooked.

While pasta boils, sauté chicken in oil over high heat until chicken is very nearly done and beginning to brown. Remove from pan.

Add garlic and begin to sauté. After 30 seconds add remaining vegetables.
Stir fry to desired doneness.

In the meanwhile, mix/stir hoisin sauce, fish sauce, soy sauce, chili garlic sauce, and sugar in a small bowl.

When vegetables are nearly done add chicken back in and pour sauce over all. Continue to stir for about one or two minutes till sauce is hot and sugar is dissolved.

Pour chicken and vegetables in sauce over the cooked noodles.
Top with fresh basil and lime juice.
Toss and serve.
About 4-6 servings

Pineapple-Citrus Salsa

1 8oz can pineapple tidbits            2 green onions, diced
1 T. brown sugar                     1 T. lemon juice
1 11oz can mandarin oranges        1 jalapeno pepper, diced
2 T. chopped fresh cilantro           salt and pepper to taste
1 T. pineapple juice (reserved from above)

Drain pineapple and mandarin oranges. Combine with remaining ingredients. Serve with chips, fish, or meat.

Deb's Mac & Cheese

My friend Deb is a FABULOUS cook.  This easy Mac & Cheese is absolutely wonderful and EASY!

1 package (1lb) macaroni, cooked
1 pound (or more) shredded cheese
1 can evaporated milk
salt & pepper to taste

Put 1/2 of cooked macaroni in a casserole dish.  Sprinkle with salt and pepper and shredded cheese to your liking. Repeat one more time. Pour 1 can of evaporated milk over all. Cover and bake at 350° for 30 minutes.
Let stand for about 10 minutes and serve.

*If you use mixed cheeses use and additional 1/2 can of milk.

Friday, July 27, 2012

Blueberry Scones

2 cups flour
¼ cup brown sugar
1 Tablespoon baking powder
¼ teaspoon salt
Zest of ½ lemon
½ cup cold butter chopped into small cubes
1 egg, lightly beaten
½ cup milk
½ cup blueberries fresh or frozen

Zest of ½ lemon
Fresh Lemon Juice – just a little
Sugar to make a paste/crumbly topping

1. Preheat the oven to 400°F/200°C and mix together flour, sugar, baking powder, lemon zest and salt.

2. Rub the butter in with your fingertips until you have a mixture of small and medium-sized balls of butter. Having medium-sized balls of butter in your dough is what will make the scones flaky – very important!

3. Pour the milk, egg and blueberries into the bowl and mix until just combined, we don’t want to destroy the balls of butter.

4. Separate your dough into 8 pieces and form each piece into a ball. Place each ball onto a baking tray lined with parchment paper and slightly flatten with the palm of your hand. Make sure your scones are well spaced  – they will bake outwards.

5. For the sugar topping, rub together the lemon zest, juice and sugar. Brush a little milk over the tops of the scones then pat on the sugar topping. Press it down with your fingers or the back of a spoon to make sure it sticks.

6. Bake for around 20 minutes or until the scones are golden brown. Leave to cool slightly on a wire rack and serve warm.

**  I can’t stand to put my hands in flour.  I reminds me of the way I feel when I hear scratching on a chalkboard.  YIKES!!  I have found that a pair of disposable kitchen gloves allows me to “rub” the flour and butter the way it needs to happen for perfect scones.  A machine just doesn’t do the trick.

Friday, July 20, 2012

Karen Rae's Chocolate Chip Cookies -- Big Batch

1 cup soft butter (NOT melted, and it must be REAL butter)
1 ½ cups sugar
1 ½ cups brown sugar

Cream together

3 eggs
2t vanilla
4 cups flour (a little less in summer)
2 t. baking soda
1 t. salt

Chocolate chips and nuts: as many or few as you choose of each. Any flavor.

Bake @ 350° for 10 minutes.

**For a smaller batch cut ingredients in half, but use 2 eggs.

Green Chili, Chicken & Lime Soup

1 Tablespoon extra virgin olive oil
1/2  medium onion, chopped
2 teaspoons of minced garlic, fresh or from a jar

47 oz chicken broth, (I use 1 carton + 1 can)
10 oz can rotel tomatoes, mild
7 oz can diced green chilies
2 boneless skinless chicken breasts; cooked, shredded and lightly seasoned with salt and pepper (I grill them)
1 1/4 cup cooked rice of choice
2 – 3 Tablespoons fresh lime juice
3/4 teaspoon ground cumin
Pinches of Kosher salt & fresh cracked black pepper

1 bunch of fresh cilantro, chopped

Fresh diced avocados, drizzled with lime juice
1 Cup shredded cheddar cheese
Tortilla chips

1.  Place oil into a large dutch oven over medium heat.  Sauté the onion for 5 minutes and then add in garlic; cook for 1 minute. 

2. Stir in chicken broth, tomatoes, green chilies, chicken breast, rice, lime juice, and seasonings.  Cook for 5 minutes; taste and season according to your liking.  Right before serving add chopped cilantro.

3.  Serve soup with fresh diced avocado, shredded cheese and crushed chips if desired. 

4-6 servings

Tuesday, July 17, 2012

Buttermilk Syrup

This divine syrup recipe was shared with me by by sister-in-law, Jennifer. 

1 cube butter
1 cup sugar
1 cup buttermilk
1 Tbsp. vanilla
1 Tbsp. corn syrup

1/2 tsp. baking soda

Bring first five ingredients to a boil. Remove from heat immediately and add Baking Soda. To avoid boil over I use a fairly deep, heavy pan. The baking soda will cause a lot of “puffing up.”  The contents of the pan will triple in size.

Chili Rellano Breakfast Casserole

 In a DEEP 9 X 13 pan  toss together:

2 lbs grated cheese
2, 7oz cans diced green chili

Mix together:

4 eggs
4T flour
and 1 can evaporated milk

Pour over cheese and chilis. Bake @ 350 degrees for 45 minutes.


Mix together:

1 can El Pato
1 can tomato sauce

Pour over baked casserole and bake for 15 minutes more.

Serve hot.

This will be quite puffy when it first comes from the oven, but will settle before serving.

Corn Cakes

I wish I remembered where I acquired this recipe, but I don't.  We love these Corn Cakes served for both breakfast and dinner.  They are wonderful served either with syrup or black beans, salsa and sour cream on top. Sometimes we eat them with black beans for "dinner" and syrup for "dessert" at the same meal!

Slice and cook 6 slices bacon with 1/3 cup chopped onion.

Meanwhile, in a medium bowl combine:

1 cup flour
1/4 cup green chili, diced
1 t. baking powder
½ t. salt
pinch cayenne pepper

Stir in:

2/3 cup milk
1 egg, slightly beaten
1T oil
1 cup whole kernel corn
2/3 cup co-jack cheese, shredded

Cooked and drained bacon and onions.

Cook on 350 degree griddle ladled by 1/3 cup.
Cook like pancakes and flip when bubbles begin to burst.

Serve with maple syrup or salsa & black beans. 
Both are fantastic!


When my husband's grandmother passed away {many, many years ago} her next door neighbor brought us this delicious lasagne.  The recipe is easy and quick and my "go-to" when I need to take dinner to someone. I especially like not needing to cook the noodles first.

1 ½  lb. ground beef, browned with onion, salt & pepper
48 oz. jar Prego  (Fresh Mushroom)
1, 15 oz can diced tomatoes
16 oz mozzarella, grated
16 oz cheddar or colby/jack, grated
1, 16 oz cottage cheese with 1 egg stirred in
6-8 UNcooked lasagne noodles

Use a 9x13 pan with HIGH sides.

Add Prego and diced tomatoes to browned ground beef.

Mix mozzarella and cheddar cheeses.

Layer as follows:

1.  Beef Sauce
2.  Noodles (uncooked)
3.  Cottage cheese egg mix
4.  Shredded cheeses
5.  Repeat once more.

Top with leftover sauce. Bake at 375° for 1 hour.  Let stand ½ hour before serving.

**I buy shredded cheese in 2 lb bags and always make two pans at a time.  This freezes well after it’s cooked.

Also, I buy disposable pans at Sam’s Club.  The tall sides are just right for this dish.  I made a HUGE mess when I tried to fit it into a regular 9x13 pan.

IRA -- It's kind of like scrambled pancakes.

My husband grew up with this unusual dish as a favorite breakfast or as a treat on Sunday nights. It is a recipe from his mom's best friend, Laura.


2 cups Flour
3 T sugar
1/2 tsp salt
3 eggs
1 1/2 c milk

Mix, pour in skillet and cook like scrambled eggs. You’ll kind of flip and chop with your turner at the same time.

Serve with your favorite syrup.