Friday, March 9, 2012

OLD FASHION CHICKEN SOUP

Their is nothing better on a cool day than homemade chicken soup.  The smell that fills the house can take you back and put you in a state of mind that will encompass comfort.  I just finished a huge pot of chicken soup and the air is divine!  I hope you enjoy this one.  Don't just cook it, live it!

4 carrots cut up into pieces
1 small onion chopped
4 celery stalks, halved and cut up
4 teaspoons chicken bouillon
2 chicken breasts cooked and cut up or
whole chicken can be picked apart and used
4 cups of water
salt  and pepper to taste
1 half box of Acini Di Pepe (small round pasta)

In a large pot combine cut up carrots, onion and celery.  Add 4 teaspoons of chicken stock bullion. Place cut up chicken into the pot. Pour 4 cups of water to cover all.  Add salt and pepper to your liking.  Bring pot up to a boil and cook until vegetables become tender.  After 5 minutes of boiling turn heat down to medium and simmer for 8 to 10 minutes longer.  Pour pasta into water and increase heat to bring back to a boil.  If needed you can always add more water at this point.  Boil over medium high heat for 12 minutes.  Remove pot from heat and serve.  I always end up adding and extra 3 to 4 cups of water by the end of the recipe.  Hope you enjoy this recipe.

Saturday, February 25, 2012

Taylor Swift make sick teen dream come true.

RECIPE FOR BEATING CANCER - TEAM KEVIN - TEAM SAMMI

1 cup Faith
2 Tablespoons of Hope
1 cup each of Confidence and Encouragement
1 large or several small acts of Kindness
2 large spoonfuls of Love
2 large spoonfuls of Happy Memories
1 large cup of Support
1 generous dash of Community Coming Together
1 date with a Super Cute Country Star!!!!!!

"Flavor with frequent portions of smiles and a bunch of hugs.  Stir well and remove any doubt.  Sweeten well with generous portions of love and hope and  support from those who love you.  Keep warm under a steady flame of hope.  Finally, add one kiss from Taylor Swift!!!!!!!  Good Luck Kevin!

Sunday, February 19, 2012

PEANUT BRITTLE COOKIES

PEANUT BRITTLE COOKIES

This Peanut Brittle Cookie recipe is sure to WOW everyone you know.  Straight for Great Grand Moms recipe book, we bring you one of our favorite dessert recipes.  This simple recipe brings out old fashion nostalgia. Share it with friends and family and enjoy our family recipes.  We hope you love this one.  Lets get started.

Sift Together: 1 cup flour - 1/4 teaspoon of soda - 1/2 teaspoon of cinnamon

Cream: 1/2 cup butter gradually adding 1/2 cup packed brown sugar - cream well

Blend in: 2 Tablespoons beaten egg and 1 teaspoon of vanilla (reserve remaining egg)

Add:  1/2 cup of salted peanuts chopped finely and the sifted dry ingredients.

Mix thoroughly

Spread dough onto baking sheet (10x14 rectangle)  Brush with remaining egg.  Sprinkle with 1/2 cup salted chopped peanuts.  Bake in oven at 325 degrees for 20 to 25 minutes.  Cut or break into pieces while still warm.

Hope you enjoy this one.  Please re tweet our recipes to your friends and followers!  Thanks so much.

Sunday, January 29, 2012

BRUSCHETTA

BRUSCHETTA

If you don't know what bruschetta is, basically it's grilled bread topped with tomato, onion, garlic, basil and olive oil.  Being Italian, I have grown up with this tasty appetizer.  Try it out, and be whisked away to old fashion Italy.

1 Cup of chopped Roma  tomatoes (about 5 tomatoes)
2 tablespoons of diced red onion
1 large clove of garlic, minced
4 fresh basil leaves (make sure to get fresh basil)
2 tablespoons of olive oil
1/4 teaspoon of salt
Fresh ground pepper to taste
1/2 loaf of french or Italian bread (sliced in 1 inch thick portions)

Combine the tomatoes, onions, garlic and basil in a medium size bowl.  Add only 1/2 tablespoon of the olive oil, salt,and pepper and mix well.  Cover bowl and let marinate in the refrigerator for at least 1 hour.  When your ready to serve the bread, cut a garlic clove in half and rub it onto the bread then lightly brush with olive oil.  Put under the broiler until bread starts to turn brown. (about 2 min)  Arrange the bread onto your plates and top with tomato mixture.  top with a piece of fresh basil for a garnish

SHENANDOAH BBQ CHICKEN

SHENANDOAH BBQ CHICKEN

This chicken breast recipe is topped with smoked ham, barbecue sauce, vine ripe tomato, onion and cheese.  This recipe serves 2.  If your planning on cooking for more than two people, just increase the portion amounts to suit your needs.  Enjoy this old fashion recipe from the Shenandoah Valley!

What you need to get started:

2 Whole Chicken Breasts
olive oil
salt
pepper
thyme
4 slices of smoked ham
2 tablespoons of your favorite BBQ sauce
2 slices of provolone cheese
1 tomato, chopped
1 green onion, chopped

Lightly ub oil over chicken breast and add spices to each breast.  Grill the chicken breast on a hot BBQ for 4 to 5 minutes per side, make sure to put the skin side up first.  Once you turn the chicken, wait 2 minutes and add ham to grill to get hot.  With 1 minute remaining on your cook time, brush the chicken with BBQ sauce.   Add ham and cheese on top of chicken breast.  Remove the chicken once the cheese has melted.  Add chicken breast ton plate and top with tomato and onion.  Serve with your favorite sides.
CAJUN BBQ SHRIMP

This next recipe is one of my favorite appetizers.  The combination of flavors in this Cajun BBQ shrimp recipe will dance on your pallet and is sure to leave you wanting more!  Enjoy this old fashion shrimp recipe.

This is what you need:
                                                      6 Large uncooked shrimp
1/2 stick of melted butter
2 large cloves of garlic, pressed
1 tablespoon of hot sauce
1/4 teaspoon of salt
fresh black pepper to taste
1/2 teaspoon finely chopped parsley
1/2 teaspoon finely chopped cilantro
lime wedge

Start by preheating the oven to 400 degrees.  Shell and devein the shrimp.  In a baking dish, combine melted butter, hot sauce, garlic, salt, pepper, parsley and cilantro.  Stir together.  then arrange the shrimp on top of mixture and bake for 7 minutes.  Then broil for 3 minutes or until shrimp are done.  Squeeze the fresh lime over shrimp.  Serve shrimp straight from baking dish.  Enjoy!
ROYAL PINEAPPLE CAKE


Sift together 2 cups of pastry flour, 3 teaspoons of baking powder and 1/4 teaspoon of salt and set aside. Cream 1/2 cup of fat, gradually add 1 cup of sugar.  Cream together well.  Slowly mix in 3 stiffly beaten egg yolks, 1 teaspoon of vanilla and 1/2 cup of milk.  Add half of the sifted dry ingredients, mix well and fold in 1/2 stiffly beaten egg whites.  Pour into 2 or 3 greased layer cake pans and bake in a moderate oven 15 to 20 minutes.  Cool and spread well drained crushed pineapple between layers and frost with caramel icing.  Enjoy!

PEANUT BUTTER FUDGE

PEANUT BUTTER FUDGE

Nothing says love like fudge!  Here are 2 different variations of some old fashion fudge recipes.  Both recipes are peanut butter fudge.  So if you like fudge and you like peanut butter, these recipes are sure to please.  Thank you for taking the time to try out our old fashion recipes straight from great grandma's handwritten recipes. 
Peanut Butter Fudge #1
2 cups conf. sugar
1/2 cup sweet milk
2 heaping tablespoons of peanut butter
Mix thoroughly 2 cups of confectioners sugar or granulated sugar with 1/2 cup of sweet milk and 2 heaping teaspoons of peanut butter.  Boil exactly 5 minutes, stirring constantly.  Remove from heat and beat until thickened.  pour into buttered platter and cut into squares when cold. 

Peanut Butter Fudge #22 cups of granulated sugar3/4 cup of milk2 heaping tablespoons of cocoa1 heaping tablespoon of marshmallow cream1 heaping teaspoon of peanut butter
1teaspoon of vanilla.   

Mix the sugar, cocoa,  and milk.  Boil 3 to 5 minutes, take off the fire and add the peanut butter, marshmallow cream and vanilla and beat until creamy.  pour into buttered platter and cut into squares when cold.

Saturday, January 28, 2012

TENDER FILET MIGNON

TENDER FILET MIGNON

This recipe is the absolute best!  The most tender steak you will ever have, GUARANTEED.  Try this filet mignon recipe out, you will not be disappointed.  

First, marinate the filet in port wine for at least an hour.  Take out of marinade and pat dry with paper towel.  Add plenty of salt and pepper.  Let stand to allow steak to get to room temperature.  Do not cook a steak taken directly from the refrigerator.  Heat up your skillet to medium high and sear steak for 2 minutes on each side.  Do not touch the steak or move it around for the entire 2 minute sear time.  Once the steak is seared on each side, transfer the steak to a baking dish.  Place in the oven and broil for 6 minutes on each side.  This will give you a medium consistency.  If you like it cooked more or less, then just adjust the cooking time a minute either way.  Take the steak out and wrap in tin foil and let sit for 10 minutes.  Enjoy!

Tuesday, January 24, 2012

OLD FASHION TACO SOUP

OLD FASHION TACO SOUP

2 lbs of ground beef                                               
1 onion chopped
1 can Ro-Tel
2 cans pinto beans
2 cans ranch style beans
1 can of hominy
2 cans of stewed tomatoes
1 package of taco seasoning
1 can of green chilies, chopped
1 package of ranch style dressing
3 cups of hot water
Grated cheese

Combine all the ingredients except cheese in a large soup pot.  Make sure the stewed tomatoes are cut into bite size pieces. Heat until bubbling.  Top each bowl of soup with cheese.  For less soup, cut the recipe in half or you can always freeze leftovers.

POTATO SOUP

POTATO SOUP

6 cups of cubed potatoes
1 cup of carrots
1 cup of celery
2 cups of water
2 chicken bouillon cubes
2 teaspoons of parsley
1/4 cup of flour
3 cups of milk
1 cup of heavy cream
1 lb of Velveeta cheese

Combine potatoes, carrots, celery, water, bouillon cubes and parsley and bring to a rapid boil.  Reduce heat and simmer until the vegetables are tender.  Mix flour and 1/4 cup of milk together.  Add to potatoes.. Add 23/4 cup of milk, cream and cheese.  Simmer 20 minutes.  Enjoy

ARMADILLO EGGS

PINEAPPLE CHEESE BALL

PINEAPPLE CHEESE BALL

16 oz package of cream cheese (softened)
1 can of crushed pineapple (drained)
2 tablespoons scallions finely chopped
1/4 cup chopped green peppers
1/2 tsp of salt
3/4 cup chopped walnuts

Combine cheese, pineapple, green peppers, onions, salt and nuts.  Shape into a ball.  Place in the refrigerator overnight.  Serve with crackers.

Monday, January 23, 2012

KICKIN CHILI!!

CHILI

2 large onions, chopped fine
2 medium green bell peppers, seeded and chopped
3 cloves of garlic, minced
1 fresh jalapeno pepper, seeded and chopped
 3 tablespoons of veg. oil
5 pounds of lean chuck
1 6 oz can of green chilies
2 cans of stewed tomatoes, crushed
1 can of tomato sauce (14oz)
1 6 oz can of tomato paste
 3 oz of chili powder
2 tablespoons of ground cumin
 12 oz of water
6 oz beer
3 bay leaves
salt and pepper to taste


Lets start by sauteing onions, green peppers, garlic and the jalapeno pepper in the hot oil until tender.  And you lean beef and brown.  once browned, drain off any grease and add remaining ingredients, including beer.  Add water and cook for 3 hours on low heat, stirring often.  makes 20 or more servings

EASY HOT ARTICHOKE DIP

ARTICHOKE DIP
14 ounces of artichoke hearts (drained and chopped)
1 cup of mayo
1 cup of parmesan cheese
garlic powder (your liking)

Mix the above.  Bake at 350 degrees until bubbling (20 minutes)  Serve with chips or bread.

CHILI CON QUESO RECIPE

CHILI CON QUESO (cheese dip)

1/3 cup of vegetable oil
1/2 cup finely chopped onion
2 cloves of garlic, minced
1 tablespoon of flour
5 oz of evaporated milk
1 fresh tomato, chopped
1 pound of Velveeta cheese
1/2 cup of Monterrey jack Cheese
3 Tablespoons of chopped jalapeno

Heat the oil, saute onions and garlic until translucent.  Stir in flour.  Remove from heat source.  Slowly and the milk, stirring, then add the other ingredients.  Cook and stir over medium heat until thick and smooth.  Serve with corn chips or vegetables.

HOT CHEESY BROCCOLI DIP

CHEESY BROCCOLI DIP

1 SMALL CHOPPED ONION
I CAN CREAM OF MUSHROOM SOUP
1 SMALL JAR OF CHEEZE WHIZ
10 OUNCES OF BROCCOLI
6 OZ GARLIC CHEESE
1 STICK OF BUTTER

Cook broccoli and drain.  Saute onions in butter.  Add your soup can and cheese.  Mix together and serve with corn chips.

SOUTHERN PICANTE SAUCE

SOUTHERN PICANTE SAUCE
Being from the south, picante sauce is just one of those things that comes natural.  It's everywhere!  I love spicy food, and chips and salsa.  Here is a favorite of mine.  Enjoy and fun cooking this picante sauce.

Here is what you'll need to make 4 pints.  If you don't need that much, just cut the recipe down for your needs.

1/2 gallon of tomatoes
1 large bell pepper
2 large onions
5 jalepenos - seeded and chopped
1/2 cup of vinegar
1 tablespoons of veg. oil
1 teaspoons of chili powder
1/2 tablespoon of paprika
1 1/2 tablespoons of salt
1 1/2 tablespoons of cumin
23 cloves minced garlic
1 teaspoon of sugar

Start by blanching tomatoes. (to blanch, drop tomatoes into boiling water for 15 seconds and immediately put them into ice water to stop them from cooking).  In a food processor, put in the peppers and onions.  Peel the skin from tomatoes.  Process tomatoes until chunky.  Put all the ingredients into a large pot and boil, once it starts to boil, lower the heat and simmer.  Add spices and sugar.  if you plan on storing salsa, make sure to sterilize the jars and seal.
 Hope you enjoy this old fashion recipe!