Thursday, May 13, 2010

Roasted Garlic Edamame Spread


1 garlic bulb
1 tsp. olive oil
2 cups fully cooked, shelled edamame (green soy beans)* - I used frozen. See below.
½ cup Ricotta cheese
¼ cup chopped fresh basil
tbsp. lemon juice
¼ cup olive oil
1 tsp. Kosher salt
½ tsp. freshly ground pepper


  1. Preheat oven to 425˚. Cut off pointed end of garlic; place garlic on a piece of aluminum foil, and drizzle with 1 Tbs. olive oil. Fold foil to seal. Bake 30 minutes; let cool 5 minutes. Squeeze pulp from garlic cloves into a bowl.
  2. Process edamame in a food processor 30 seconds or until smooth, stopping to scrape down sides. Add roasted garlic, ricotta, basil, and lemon juice; pulse 2 to 3 times or until blended.
  3. With processor running, pour ¼ cup olive oil through food chute in a slow, steady stream, processing until smooth. Stir in salt and pepper.
Southern living suggests serving this with fresh vegetables. I used pita chips. It also works well as a sandwich spread or on toasted crostini and topped with fresh basil. This recipe can be made up to 3 days in advance.

*2 cups uncooked, frozen shelled edamame (green soybeans) may be substituted. Prepare edamame according to package directions. Plunge into ice water to stop cooking process; drain. Proceed with recipe as directed.

Tuesday, March 16, 2010

Dr Pepper Cake

1 c. butter
1 c. Dr Pepper
2 c. cake flour (regular will work)
2 c. sugar
1 1/2 tsp. cinnamon
1/2 tsp. salt
4 T. cocoa
2 eggs, beaten
1/2 c. buttermilk
1 tsp. baking soda
2 tsp. vanilla

Heat together butter and Dr Pepper, until butter is melted, but DO NOT BOIL.  Sift together flour, sugar, cinnamon, salt and cocoa into mixing bowl.  In a smaller bowl, combine eggs, buttermilk, soda and vanilla.  Add the hot cola mixture to the dry ingredients and blend well.  Lastly, add the egg mixture, mixing well.  Pour into a sheet cake pan and bake at 350 for 25 minutes or until cake tests done.  About 5 minutes before the cake is done, make the frosting.

1/4 c. butter
1/4 c. Dr Pepper
3 T. cocoa
2 1/2 - 3 c. powdered sugar
1/2 c. chopped nuts (optional)
1 tsp. vanilla

Heat butter, cocoa and Dr Pepper together.  Add nuts, vanilla and powdered sugar.  Blend until smooth.  Spread immediately on hot cake.

Saturday, January 2, 2010

Dr Pepper Brownies

1 c. butter
1 c. Dr Pepper
2 c. flour
2 c. sugar
1 tsp. cinnamon
1 tsp. salt
4 Tbs. cocoa
1/2 c. buttermilk
1 tsp. soda
2 tsp. vanilla

Heat the butter and Dr Pepper until melted.  Do not boil.
Mix dry ingredients.
Combine buttermilk, soda and vanilla.
Add milk mixture to the dry ingredients.  Then add Dr Pepper mixture.
Bake in greased 18X12 ban for 2530 minutes at 350 degrees.

Frosting (optional)
Bring to boil 1/2 cup butter, 6 Tbs. Dr Pepper and 3 Tbs. cocoa.  Add 1 box powdered sugar.  Spread on warm brownies and cut into squares when cool.

Wednesday, December 30, 2009

Jeri's Chocolate Chip Cookies

1/2 c. chortening
1/2 c. sugar
1/4 c. brown sugar
1 egg
1 tsp. vanilla
1 c. sifted flour
3/4 tsp. salt
1/2 tsp. soda
1 c. chocolate chips

Cream the shortening, sugars, egg and vanilla until light and fluffy.
Stir the flour, salt and soda into the cream mixture.
Add 1c. chocolate chips.
Bake at 375 degrees 10-12 minutes.

Thursday, September 10, 2009

Macaroni & Cheese - Pioneer Woman Style!


4 cups dried macaroni
1/4 cup (1/2 stick, 4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 egg, beaten
1 pound cheese, grated
1/2 teaspoon salt (more to taste)
1/2 teaspoon seasoned salt (more to taste)
1 teaspoon ground black pepper
*Optional spices: cayenne pepper, paprika, thyme


Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.

Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

Tuesday, August 11, 2009

Lemon Poppy Seed Chicken

OK... my original recipe called for 2 cans of Cream of Mushroom soup. When I made this the other day I was out of Cream of Mushroom, so I subbed 1 can Cream of Chicken and 1 cup of heavy cream for the two cans of Cream of Mushroom soup. I love it so much better and my kids didn't complain about the little mushroom pieces in it! Either way, it's yummy!!!

4-6 large chicken breasts
1 can Cream of Chicken soup
1 cup sour cream
juice from 1 lemon
1/2 to 1 cup of heavy cream
1 cup chicken broth
2 packages (sleeves) of Ritz crackers
1 T. poppy seeds
1 stick real salted butter, melted

Boil the chicken breasts slowly for about 30-40 minutes so they will be nice and tender. (Sometimes I boil them in water and add a couple of chicken bouillon cubes for more flavor. Or I boil them in a couple of cans of chicken broth and enough water to keep 'em covered.)

While the chicken is cooking, mix together in a bowl: the soup, the sour cream, and the lemon juice. (Use the whole lemon for some zing or just use half the juice and add more to taste.) Now add the cream. About a half of a cup ought to do it, but I like mine really juicy and creamy so I use a whole cup. (This is especially good if you like to serve this casserole over rice!) Stir it all well and set it aside.

When the chicken is done, chop it up (or shred it) and spread it out in the bottom of a 9"X13" casserole dish. Use about a cup of the broth to pour on top of the chopped up chicken.

Now add your creamy mixture to the top of the chicken and spread it around to cover it up nicely. Crumble the Ritz crackers right on top of the creamy part, then sprinkle the poppy seeds over the cracker crumbs.

Drizzle the melted butter on top of the whole thing and pop it in a 350 oven for about 35 minutes. The crackers will get nice and golden and the creamy part will be bubbling along the edges! Enjoy!!!

*** This freezes well, but wait until you are ready to cook it before you add the crackers, poppy seeds and butter. Don't want those cracker crumbs to get soggy! Even better the next day!

Monday, May 25, 2009

Poppy Seed Wine Cake

1 box yellow cake mix
4 eggs
1 cup oil
8 oz. sour cream
1/2 cup sherry
1 package instant vanilla pudding
1/4 cup poppy seeds

Combine ingredients in order listed. Pour into a greased and floured bundt pan or tube pan. Bake at 325 for 1 hour. Cool. After cake cools, sprinkle with powdered sugar if desired. Will stay fresh and moist for about a week. Freezes well.