Monday, September 28, 2015

It's officially Fall so I thought you guys might like this :) Enjoy!

DUTCH APPLE PIE

Crust & Topping:
2 cups flour
½ cup oatmeal (I use quick-cooking oats)
1 cup brown sugar
1 teaspoon ground cinnamon
1 stick plus 4 tablespoons real butter, melted

For the filling:
2/3 cup sugar
3 tablespoons cornstarch
1 ¼ cups water
3 cups of apples, sliced and peeled (I use Granny Smith)
1 teaspoon ground cinnamon
1 teaspoon vanilla

Combine the first 5 ingredients, mixing well.  Set aside 1 cup (this will be for the topping).  Press the rest of the mixture into a 9-inch pie plate.  For the filling, place the water and cornstarch into a small saucepan and stir until the cornstarch has dissolved.  Add the sugar and place the saucepan on the stove and bring to a boil.  Cook for 1 to 2 minutes or just until mixture begins to thicken.  Remove from heat and stir in the apples, cinnamon and vanilla.  Pour this mixture into the crust and top it with the 1 cup of the reserved crust/topping mixture.  Bake at 350 for 40 to 50 minutes or until golden brown.  Let it cool for about 20 minutes before serving.  Add a dollop of vanilla ice cream before serving, if desired J  Enjoy!


I filmed a show in our beautiful model home at Kelly Cove today...I made my homemade meatballs and red sauce :) This show will in air in 3 weeks..


Sunday, September 20, 2015

Recipes from this morning's show--you've got to try these recipes--especially the White Chocolate Bread Pudding :) Enjoy!

SALAD WITH HOMEMADE CREAMY ITALIAN DRESSING
SHRIMP PASTA CASSEROLE
CHEESY GARLIC BREAD
WHITE CHOCOLATE BREAD PUDDING

SALAD WITH HOMEMADE CREAMY ITALIAN DRESSING
1 bag of romaine lettuce
1 cup cherry tomatoes, sliced
1 cucumber, chopped
1-cup pepperoncini, sliced
½ cup crispy fried onions (you find these on the aisle with the croutons)
For the dressing:
½ cup mayo
3 tablespoons whole milk
1 tablespoon red-wine vinegar
1 ½ tablespoons sugar
½ teaspoon Italian seasoning
3 cloves fresh garlic, chopped
Salt and pepper to taste
Whisk all ingredients together and refrigerate for at least an hour.  Overnight is even better!  This makes enough for  4 to 6 salads.  A little goes a long way.

SHRIMP PASTA CASSEROLE
1 stick butter
12-ounce box Linguine Pasta, cooked and drained
1 small onion, chopped
1-½ lbs shrimp, peeled
1 can cream of mushroom soup
1 cup whole milk
1 16-ounce box Velveeta Cheese
1 8-ounce package shredded pepper jack cheese
1 t. each of garlic powder, onion powder, Cajun seasoning, salt and pepper
Melt butter in a skillet and add onions; sauté’ for 10 minutes.  Add soup, milk and cheese.  Next add the shrimp and cook for just 1-2 minutes.  The shrimp will continue to cook in the oven.  Mix with drained pasta and pour into a 13x9x2 greased baking dish and bake, covered, at 350 for 25 minutes.
CHEESY GARLIC BREAD
1 loaf French bread cut in half
1 stick butter, room temperature
1 teaspoon each of salt, garlic powder and black pepper
3 cloves garlic, chopped
¼ cup grated fresh Parmesan cheese
1 cup sharp cheddar, grated
Mix all the ingredients together very well and spread evenly over the French bread.  Place on a baking sheet and bake at 450 for 8 to 10 minutes or until golden brown.

WHITE CHOCOLATE BREAD PUDDING
1 Loaf French Bread

1 Quart Heavy Whipping Cream
or Half-n-Half
3 Eggs

2 Cups Sugar

2 Tablespoons Vanilla Flavoring
1 Bag White Chocolate Chips
Cut Bread into 1” pieces and place in medium mixing bowl. Pour Whipping Cream over bread and stir. Put in refrigerator and chill for 30 minutes. In another medium bowl mix eggs (slightly beaten), sugar and vanilla flavoring. Pour this over bread mixture and stir well. Stir in white chocolate chips.
Pour into a greased 9X13x2 baking dish and bake@ 350° for 45-55 minutes or until golden brown.





Sunday, September 13, 2015

Recipes from this mornings show...a delicious brunch :)

SPINACH & TOMATO TART
BAKED OATMEAL
TEXAS FUDGE
CREAMY FRUIT SALAD

SPINACH & TOMATO TART
1 refrigerated piecrust           
5 tablespoons, butter
9 ounces baby spinach
½ cup chopped onions
½ cup Swiss cheese
2 cups sharp cheddar, grated
3 eggs
2/3 cup heavy whipping cream
1 teaspoon Dijon mustard
1 teaspoon each of garlic powder, salt and pepper
3 to 4 small tomatoes, sliced thin (I use Campari tomatoes)
Line a tart pan or a pie pan with a piecrust and bake at 400 for 7 minutes then take out of the oven and set aside.  In a large skillet, cook the spinach and onion in the butter just until the spinach is wilted (about 4 minutes).  Next sprinkle Swiss cheese on partially baked crust, then, using a slotted spoon, spread the spinach and onion mixture over the bottom of the piecrust.  In a large bowl, using a hand mixer, mix eggs, cheddar cheese, cream, mustard and seasonings well and pour over spinach mixture.  Place the tomato slices on top and bake at 400 for 35-40 minutes.  Let stand for 10 minutes before slicing.
BAKED OATMEAL
3 cups quick-cooking oats
1 cup brown sugar
2 teaspoons cinnamon
2 teaspoons baking powder
½ teaspoon salt
1 cup whole milk
2 large eggs
1 stick real butter, melted
2 teaspoons vanilla extract
In a large bowl, mix together the first 5 ingredients.  Add the remaining ingredients and stir well.  Pour into a greased 9x13 baking dish and bake at 350 for 30 minutes.  I like to place ½ cup warm milk in a bowl and then place a square of the baked oatmeal on top of the milk.  Delicious!
TEXAS FUDGE
2 eggs
2 tablespoons flour
½ teaspoon each of salt and pepper
1/3 cup whole milk
1 small can chopped green chilies
8-ounces grated Pepper- Jack cheese
8-ounces grated sharp cheddar
Mix all ingredients together and pour into a greased 8x8 baking dish.  Bake at 350 for 35 minutes.  Let cool for 10 minutes before serving.  Serves 6-8.
CREAMY FRUIT SALAD
1 can fruit cocktail, drained
1 (8-ounce) can pineapple chunks, drained
1 small can mandarin oranges, drained
1 medium banana, sliced
1 cup each of red grapes and green grapes, sliced
2 tablespoons brown sugar
1 small container vanilla yogurt
1 cup miniature marshmallows
Mix all together and refrigerate for 30 minutes.








Sunday, September 6, 2015

Recipes from this morning's show :) Enjoy!

Reuben Sandwiches
Homemade Potato Chips
Spaghetti Salad
Mississippi Mud Cookies

REUBEN SANDWICHES
Makes 6 sandwiches

12 slices marble rye bread
1 lb. corned beef from your local deli (sliced thin)
Marie’s Thousand Island dressing (you can find it by the bagged salad)
1 small can sauerkraut drained very well
6 slices Swiss cheese
onion, sliced thin—optional
butter

Spread a generous amount of Thousand Island on both pieces of bread.  Next add 3 to 4 slices of corned beef,  2 tablespoons sauerkraut, onion and 1 slice of cheese.  Melt 2 tablespoons butter in a large skillet and place 2 sandwiches in the skillet.  Spread butter on the tops of the sandwiches.  Cook on medium high 2 to 3 minutes and then carefully flip the sandwiches with a spatula and cook another 2 to 3 minutes.  Cook 2 at a time.


QUICK HOMEMADE POTATO CHIPS

2 baking potatoes scrubbed and patted dry, sliced paper-thin
Vegetable or peanut oil for frying
Salt and pepper to taste

A mandolin is a must for this recipe.  You can find them at any kitchen store, and they range from very inexpensive to expensive.  I think I paid $10 for mine!  Using a mandolin will allow you to slice the potatoes paper-thin….watch out for your fingers, though!  In a deep pot, pour about 3 cups of oil into it and heat the oil to about 350.  Place potatoes in a single layer (careful not to over crowd the pot) and fry for 7 to 10 minutes or until they are golden brown.  Watch them carefully JRemove with a slotted spoon and place on a slotted rack until slightly cooled.  Salt and pepper to taste.  Serves 3 to 4 people.  You may want to double the recipe because they disappear fast!  I also do this with sweet potatoes and put cinnamon and sugar on them instead of salt and pepper.

SPAGHETTI SALAD

1 (16-ounce) box spaghetti, cooked and drained
8-ounces of Zesty Italian dressing
¼ cup McCormick’s Salad Supreme seasoning
1 teaspoon each of salt and pepper
½ cup each of chopped bell pepper, green onion, squash, zucchini and tomatoes.
You can be creative and add any veggie you like J

Mix all ingredients together and refrigerate 6 hours or overnight.  Makes about 12 servings.

MISSISSIPPI MUD COOKIES

1 cup semisweet chocolate morsels
½ cup butter, softened
1 cup sugar
2 eggs
1 ½ cups flour
1 t. baking powder
½ t. salt
1 cup chopped pecans
½ cup milk chocolate morsels
1 cup miniature marshmallows

Microwave the semisweet chocolate in a small glass bowl on high for 1 minute or until smooth, stirring every 25 seconds.  Beat butter and sugar at medium speed with a mixer until creamy; add eggs.  Beat in vanilla and melted chocolate.  Combine flour, baking powder and salt and gradually add to chocolate mixture, beating until well blended.  Stir in pecans and chocolate morsels.  Drop by tablespoons onto cookie sheet.  Press 4 marshmallows into each cookie and bake at 350 for 10-13 minutes.






Wednesday, September 2, 2015

College football starts this Saturday!! Here are some of my favorite "football" foods! Enjoy :)

Tailgating Menu
Melissa Friday

I love living in the south where we women love our football as much as our men do!  Football season is our favorite time of year in the Friday household.  We gather with friends and family, cook, fellowship and pull for our team.  These are a few of my favorite tailgating recipes.  They are simple and can all be prepared ahead of time so that you don’t miss any of the game J  Enjoy!

Slider Burgers
Simple Stuffed Mushrooms
Rumaki
Pineapple-Cream Cheese Spread
Banana Pudding Cups
S’more Cookies

SLIDER BURGERS

1½ lbs. ground beef
1 egg
½ cup rolled oats or Italian breadcrumbs
1 tablespoon yellow mustard
1 tablespoon A-1 Steak sauce
1 teaspoon Worstershire sauce
2 tablespoons ketchup
2 tablespoons brown sugar
1 teaspoon each of garlic powder, onion powder, salt, pepper and Cajun seasoning

Place all ingredients in a large bowl and mix well.  Use a tablespoon to scoop out mixture to make small patties.  Place them on the grill over high heat and grill 3 minutes on each side.  If you choose to make regular-size burgers, grill 6 minutes on each side.  If you choose to make the sliders, Sister Schubert dinner rolls are excellent with these.  Makes 10-12 slider burgers or 4-6 regular-size burgers.

SIMPLE STUFFED MUSHROOMS

1 lb. pork sausage (I use Jimmy Dean)
1 (8-ounce) package cream cheese, room temperature
3 (8-ounce) cartons whole white mushrooms, stems removed and scrape out insides
Paprika
Chives

Place room temperature cream cheese in a medium-size bowl set aside.  Cook sausage in a skillet until browned and remove from the skillet with a slotted spoon and place on paper towels to drain excess grease.  Stir the drained sausage into the cream cheese and mix well.  Using a teaspoon or baby spoon, stuff each mushroom with the cream cheese mixture.  Place mushrooms onto a large jelly roll pan, sprinkle with paprika and bake at 350 for 20 minutes.  Broil the tops for 1-2 minutes (watching carefully) then remove from the oven.  Transfer them to a serving dish and sprinkle with chopped chives.  These are so easy and delicious!


RUMAKI

1 lb. bacon cut down the middle
1 can sliced water chestnuts, drained
1 carton pitted dates
1 bottle Kikkoman’s Teriyaki Baste and Glaze

Take a water chestnut and a pitted date and wrap into a piece of bacon; secure with a toothpick and place into an 11x13 ovenproof baking dish.  Bake at 350 for 30 minutes.  Remove from the oven and carefully place into a clean 11x13 baking dish.  Pour the sauce evenly over all bacon pieces and bake an additional 8 minutes at 350.  Let them cool about 10 minutes before serving.  Makes 25 to 30 appetizers.

PINEAPPLE-CREAM CHEESE SPREAD

2 (8-ounce) packages cream cheese, softened
1 (8-ounce) can crushed pineapple, drained
¼ cup each finely chopped bell pepper, onion and green onion
1 cup chopped pecans
1 tablespoon seasoned salt

Stir cream cheese with a fork until nice and creamy then add remaining ingredients.  Form into 2 balls about the size of a grapefruit, wrap tightly in plastic wrap and refrigerate for at least 8 hours.  This is delicious with Ritz crackers.  This also freezes well.

BANANA PUDDING CUPS

1 bag Pepperidge Farm Chessman cookies
1 large box instant vanilla pudding
3 cups cold whole milk
1 can Reddi Whip of Cool Whip
2-3 bananas sliced
Strawberries and fresh mint for garnish
6 (6-ounce) wine glasses or 12 miniature glasses

Mix the pudding and milk together and place in the fridge for 15 minutes.  Place cookies in a large Ziplock bag, seal and crush them with a coffee cup or rolling pin.  Place a few tablespoons of crushed cookies at the bottom of each glass.  Next top with a few tablespoons of pudding and a few slices of bananas.  Repeat layers and top with whipped cream.  Garnish with a strawberry and fresh mint if desired.

S’MORE COOKIES

1 cup all-purpose flour
¾ cup graham cracker crumbs (you can find these on the baking aisle)
½ teaspoon salt
½ teaspoon baking soda
1 stick unsalted butter, softened
¼ cup creamy peanut butter
½ cup brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla
1 bag large marshmallows cut in half (you will not use all of them)
3 Hershey bars broken into squares

Mix first 4 ingredients in a bowl and set aside.  Cream butter, peanut butter and sugars on medium speed for 2 to 3 minutes.  Mix in eggs and vanilla.   Mix in flour mixture a little at a time.  Scoop out dough with a teaspoon, form into a round ball and place onto an ungreased cookie sheet.  Bake at 375 for 5 minutes.  Remove from the oven and place a slice of marshmallow onto each cookie.  Bake for 5 more minutes, remove from the oven and place a Hershey square over each marshmallow.  Let cool completely.  Makes about 2 dozen.