Praline Graham Cracker Treats

Pin It

  

I found this recipe in Belleman's Church Cookbook about 15 years ago.  Been making them ever since.  Fast and easy and little clean up.

Pralilne Graham Cracker Treats

¼ lb butter

½ c brown sugar

graham crackers

½ c chopped pecans (or walnuts are yummy too) 

Line cookie tray with aluminum foil.  Cover with graham crackers.  Place butter and brown sugar in a saucepan and bring to a boil for two minutes.  Pour over graham crackers, covering entire surface and sprinkle with chopped pecans.

Bake 8 min in preheated 350° oven.  Remove and cut into squares immediately.  Cool 2 hours and store in airtight container.

 My kids eat them warm because they won't wait.

Corned Beef and Cabbage in the Pressure Cooker

Pin It

Corned Beef and Cabbage in the Pressure Cooker

1 Corned Beef Brisket w pickling packet
1 head of cabbage rough chopped
4-6 red potatoes, rough chopped
1-2 onions, rough chopped
1 bag carrots rough chopped
Water

Throw your corned beef brisket, the contents of the packet into the pressure cooker and half fill with water.  Cook on meat setting for 60 mins.  When the pressure comes down, open it up and throw the veggies in.  Cook on veggies setting for 5 mins.

The food flavors the water in a pressure cooker, no need to add sodium rich broths.

That was easy!  Yum.  My step daughter loves loves loves this and misses it since moving to Upstate NY.  She is making it today herself for the first time.  You go girl!

Caramel Pecan Pie

Pin It
This pie is quick to make and my family loves it. He asked me to make him two, to take to work.  I am working on that right now.

For the pie crust snobs....see below!

Caramel-Pecan Pie

Prep: 20 min., Bake: 38 min., Cook: 7 min.


1/2 (15-ounce) package refrigerated piecrusts
28 caramels
1/4 cup butter
1/4 cup water
3/4 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup coarsely chopped pecans, toasted

Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.

Bake piecrust at 400° for 6 to 8 minutes or until lightly browned; cool on wire rack.
Combine caramels, butter, and 1/4 cup water in large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.
Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.
Bake pie at 400° for 10 minutes. Reduce heat to 350°, and bake 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning. Remove pie to a wire rack to cool. Top with Chocolate-Dipped Pecans, if desired.

"HOMEMADE PIE CRUST SNOBS"

I CAN AND HAVE MADE MY OWN DELICIOUS PIE CRUSTS.....

quite frankly any moron can....but in a pinch, these prepared refrigerated one's are just as good and super handy to have around...and who has time for pie crust making, there is exercising to be done, don't forget, if you are going to eat the good things in life...ya better make damn sure you are working it off! 

I have heard it before when someone sees I use the Pillsbury one's, "mine are better, I make them homemade" Bullshit, I tasted yours and its not any better...lol. And I make pies all of the time..how often are you rolling out pie crusts? And I exercise 5-7 times a week...raise my kids, homeschool, grow a big garden that supplies not only my family but extended family and friends, yard work, run a few yahoo cooking groups with over 5000 members, blog here and there and everywhere, and chat with my friends on facebook daily...should I go on? If you manage to do all those things and make your own pie crust all of the time, good for you!

So if you want to brag about how you make your own pie crust, big fat freakin'raspberries to ya...GET A LIFE!

I can make them too...but just feel there are more important things in life, and if Pillsbury wants to do the work for me...Thanks Pillsbury!

Chicken and Corn Chowder (pressure cooker and stovetop directions)

Pin It


My mom always made this when I was growing up.  Love it.  My son said, I don't know what you are cooking mom, but it smells amazing.  I even got a status update on my "refrigerator facebook page" from one of the stray teenagers that comes over here....

I made this yesterday for the game (recipe below),  ...in my pressure cooker but the recipe IS for stove top.  I didn't have cream corn so I took corn and put it in the food processor for a few zaps with a tiny bit of milk.  It was really good.  I also added chicken thighs.
For the pressure cooker, cook chicken in water, for 35 mins, shred, add corn and veggies listed, cook 5 mins, then open and add the rivvels doubled the recipe, everyone wants the rivvels.. and eggs (I added extra hard boiled eggs, love it).  Turn onto veggie setting with just the glass lid on it, bring to a boil, and change it over to keep warm.

 I added about 5 cups of corn because I opened a giant restaurant can the day before and had to get rid of it.

My sisters and I were all sitting in my mom's kitchen and chatting about her old cookbook and my older sister said, she gets it when mom is gone because she is the oldest...I showed them, I went home and bought it on ebay for over 50 bucks..some of them were going as high as 200.00 for this edition.

Chicken and Corn Chowder

    From Betty Crocker 1960s cookbook

A Pennsylvania Dutch recipe obtained for us by Normal E Dewes.

neck, wings, back and giblets of hen

1½ qt boiling water

1 onion sliced

3 stalks of celery with leaves, finely chopped

1 carrot diced

1 T salt

1 can cream style corn

2 hard cooked eggs chopped fine

Egg Rivvels (recipe follows)

Place pieces of chicken in a large kettle with water, onion, celery, carrot and salt.  Cover and simmer until tender, about 1½ hours.  Slip meat from bones, cut up fine and return to broth.  Add corn and simmer 10 min.  Add eggs.  Drop egg rivvels into soup; simmer 10 min  (6 servings)

Egg Rivvels

Sift together 1 c sifted gold medal flour and ¼ tsp salt.  Mix in egg in with fork, until mixture looks like corn meal.  Drop spoonfuls  into hot soup.

PS  I never sift... I just use a whisk and  go thru the flour for a min with the whisk...it works the same as sifting.

Pin It


I guess I never put this on my blog...fast and easy way for the game.

Buffalo Chicken Barbq

4 lb boneless turkey/chicken breast cooked and shredded (you can use any shredded chicken or turkey, I put mine in the food processor to chop it fine)

2 sticks of butter Melted

2 bottles of Louisiana hot sauce (may need more)

½ c water

4 T minced garlic

I usually double this and put it all in the crock pot….

Serve with bleu cheese on the side for those who like it to add a dollop…..

Serve it on hamburger buns…..mmmmm…I am gonna eat some now. Lol

oh, and serve some coleslaw on the side to either eat with it or on it!

Fivebucks Breakfast Wrap my version

Pin It

   I love love love Starbucks..my friend and I call it Fivebucks, everything there costs about five bucks.  We are addicted so I can't help myself.


   I get their Spinach, Roasted Tomato, Feta & Egg Wrap because it's low cal and so darn yummy. On days I can't get there, I crave this thing!  So I made my own version...with what I have to work with anyway.


Having chickens, I eat wayyy to many eggs in a weeks time, so I am sticking to using egg whites only here, you can use the whole egg if you chose.


I start off with canned tomatoes in a drizzle of oil in my cast iron pan (hey, this is all I got to work with, and it works).  Your goal here is to cook them, letting as much water cook out as possible.  Don't want a soggy wrap.  Preheat the oven while to 400°F.  I just prefer it baked a bit after I make them to crisp up the wrap a little. 

Add some frozen spinach to it.  Again, cook as much water out as you can before you move on. 

While its cooking out, separate your eggs. Here I am making two wraps so I am using four egg whites. I'm always drowning in eggs, as my chickens are good layers, even through the winter, so I don't mind throwing the egg yolks away, but some days I cook them off for the dog after I am done using the fry pan. Toss in some spices.  Oregano, whatever you like. 

I dribble in a few T of water into my egg whites to fluff them up a bit.

Pour the egg whites into the fry pan and cook them until done.  Throw in some feta cheese now.  However much you want.  This pic looks awful but it smells and tastes so damn good. I promise. 

While that cooks, nuke a wrap for 30 secs, and then spread some garden vegetable cream cheese onto it. The less you use, the lower the cals..but you gotta have some! 

Okay I went overboard..I'm a hog! lol. 

Load the wrap with your egg concoction.  Fold the bottom up, wrap the sides and wrap in foil so it stays wrapped.  

Put it in the oven and bake for 3 mins, open the wrap and it should stay in the wrapped position now.  Let it bake another 3 mins or so...however ya like it. 

The extra one I made, I wrapped in deli paper and put in the frige to heat up for someone to heat up when they wake up, unless I get my hands on it first. 

I can eat something once or twice and pretty much tell what is in  it to clone it, but I have most of this guys cookbooks.  I am a cookbook junkie...my husband can't understand why I have them, I only read them and then never follow the directions on a recipe anyway.
  

Chocolate Chip Banana Pecan Cookies

My son made these tonight...Yum.  We improvised on a recipe...because he can't follow directions, just like his mom!  

Pin It

Chocolate Chip Banana Pecan Cookies

Recipe by Brian Dillman

½ cup butter

½ cup shortening

¾ cup firmly packed brown sugar

¾ cup granulated sugar

2 large eggs

1 (3.4 oz) package instant banana pudding mix

1 T vanilla extract

2¼ cups all purpose flour

1 T baking soda

1 tsp cinnamon

½ tsp  nutmeg

½ tsp salt

1 (12 oz) package chocolate chips

1½ cups chopped pecans

1 cup dehydrated marshmallows (like that comes in instant cocoa)

Beat shortening and butter until creamy.  Add sugars and beat well.  Add eggs and beat until blended.  Add pudding mix and vanilla and beat until blended. 

Combine flour, baking soda, cinnamon, nutmeg and salt. whisk together (I never sift, I'm too lazy to do that). 

Add flour to butter mixture in mixer until blended.

Stir in chocolate chips, pecans and marshmallows.

Use cookie scoop to drop onto stone or baking pan. 

Bake at 375° for 10-12 mins.  Let set on baking pan for two mins and then move to cooling rack and let cool.