Shoepeg Corn Casserole

This is not my recipe.  I learned it from my mother-in-law.  This is my favorite thing she has ever made, well besides my husband.

Servings:  8 side dishes

Time:  Prep: 10 minutes, cooking: 45 minutes

Hardware:  Measuring cups, knives, cutting board, can opener, wooden spoon, large mixing bowl, and 8.5” x 13” glass dish

Casserole

• ½ cup finely chopped celery
• ½ cup finely chopped green pepper
• ½ cup finely chopped onion
• ½ cup grated cheddar cheese
• 1 cup sour cream
• 1 can of French cut green beans, drained
• 1 can of shoe peg corn, drained
• 1 can of cream of mushroom soup
• Cooking spray

Topping

• 1 sleeve of Ritz crackers, crushed
• 1 stick of butter, sliced thinly

1. Preheat the oven to 350°.
2. Spray the dish with cooking spray.
3. Mix all the casserole ingredients together.
4. Pour the corn mixture into the cooking dish.
5. (The dish can be prepared to this point, covered, and refrigerated overnight.)
6. Sprinkle the crackers over the casserole.
7. Sprinkle the butter over the crumbs.
8. Bake for 45 minutes.
9. Allow the casserole to cool for 5 minutes before serving.

This is really tasty!

Chocolate Truffles

These are delicious and really beautiful.   And really easy to create.  So if you need to take something to a party, but don’t have much time, this is for you.  You can also place these in tiny muffin cups and then put a few of them in a little box or tin.  They make sweet gifts.

Servings:  30 truffles

Time:  Prep: 15 minutes, fridge:  2 hours  

Hardware:  Can opener, measuring spoon, double boiler*, wooden spoon, plastic container with lid

Ingredients:

• 1 ½ ~12 oz packages of chocolate chips
• 1-14 oz can of sweetened condensed milk
• ½ teaspoon of vanilla extract
• Toppings:  crushed graham crackers, crushed vanilla wafers, chopped toasted nuts, toasted shredded coconut, powdered sugar, crushed candy canes, etc.

1. Melt the chocolates and the sweetened condensed milk in the double boiler over low heat. 
2. If you don’t have a double boiler, just place water in a pot and place a smaller pot in the water.  Make sure that no water gets into the chocolate.  It will seize up and be ruined. 
3. Stir until all the chocolate is melted and then stir in the vanilla. 
4. Allow the chocolate to cool.  Then refrigerate it in a covered plastic container for 2 hours. 
5. Take the chocolate out of the fridge and allow it to return to room temperature. 
6. Roll the chocolate into 1 inch balls.  Then roll the truffles in the topping of your choice. 
7. You can change the flavor of the truffles by using different flavored chips (peanut butter chips, mint chips, butterscotch chips, etc.) You can also use extracts other than vanilla. 
8. Store them in an airtight container for up to three days.



A little bite of wonderful



Black Forest Cherry Cake

This cake is not my creation.  I borrowed it from my friend Christoph and his mom.  However, it is too good to keep to myself.

• 1 tablespoon butter, softened -> for cake pan
• 6 tablespoons or 3/8 cup flour -> for cake pan
• 10 tablespoons or 5/8 cup sweet butter
• 6 eggs (room temperature)
• 1 teaspoon vanilla extract         
• 1 cup sugar
• ½  cup sifted flour
• ½  cup unsweetened cocoa

1. Preheat the oven to 350° F. With a pastry brush or paper towel, lightly coat the bottoms and sides of three 7-inch round cake pans with soft butter (about 1 tablespoon). [ If you don‘t have 3 cake pans just use one and slice the cake after it is baked and cooled into 3 disks.] Then sprinkle 2 tablespoons of flour into each pan, tip them from side to side to spread the flour evenly, then turn pans upside down to remove excess flour.
2. Slowly melt 10 tablespoons of butter in a small saucepan over low heat without letting it brown. Let it rest for a minute off the heat, then skim off the foam. Spoon the clear butter in a bowl and set aside. Discard the milky solids at the bottom of the pan.
3. Combine eggs, vanilla extract and sugar in a bowl and mix on high speed for at least 10 minutes, or until the mixture is thick and fluffy. 
4. Combine the ½ cup of sifted flour and the unsweetened cocoa in a sifter. Sift it over the eggs, folding it in gently with a rubber spatula. Finally, add the clarified butter 2 tablespoons at a time. Do not overmix. Gently pour the mixture into the cake pans , dividing it evenly. 
5. Bake in the middle of the oven for approximately 10 to 15 minutes. (It is done when cake tester inserted in center comes out clean). Remove the cakes from the oven and let them cool in the pans for about 5 minutes. Then run a sharp knife around the edge of each cake and turn them out on racks to cool completely.

 Syrup:

• ¾ cup sugar
• 1 cup cold water
• 1/3 cup kirsch

1. Meanwhile, prepare kirsch syrup in the following fashion: Combine sugar and water in a small saucepan and bring to a boil over moderate heat, stirring only until the sugar dissolves. Boil briskly, uncovered, for 5 minutes, then remove the pan from the heat and when the syrup has cooled to lukewarm stir in the kirsch.
2. Transfer the cakes to a long strip of wax paper and prick each layer lightly in several places with a fork. Sprinkle the layers evenly with the syrup and let them rest for 5 minutes.

Filling and topping:

• 3 cups chilled heavy cream
• ½ cup confectioners‘ sugar
• ¼ cup kirsch
• 1 cup drained and rinsed canned sour cherries
• A few drops of red food coloring
• Fresh cherries
• Chocolate sprinkles

1. After rinsing the cherries, make sure they are completely dry (you can use a paper towel) before further use. In a large chilled bowl, beat the cream with an electric beater until it thickens lightly. Sift the confectioners‘ sugar over the cream and continue beating until cream forms firm peaks on the beater when it is lifted out of the bowl. Pour in the kirsch and red food coloring.  Beat only until the kirsch is absorbed.
2. To assemble the cake, spread the top of one of the three layers with a ½-inch-thick layer of whipped cream and strew the dried canned cherries over it leaving about ½ inch of cream free around the perimeter. Gently set the second layer on top of the cherries and spread with ½ inch of whipped cream. Then set the third layer in place. Spread the top and sides of the cake with the remaining cream.
3.  Decorate the cake with some cherries and chocolate sprinkles on top.

Cheesy Rice Casserole

This recipe is a quick, easy way to use leftovers.  The idea behind this dish is for you to use whatever you have available. 

Servings: 6

Time:  Prep: 5 minutes; Cooking:  30 minutes

Hardware:  A measuring cup, a wooden spoon, a can opener, a large bowl, an  8’ x 11’ glass casserole dish

Ingredients:

• 2 ½ cups cooked rice
• 2 cups cubed cooked meat (ham, chicken, turkey, crumbled hamburger)
• 2 cups cooked broccoli
• 1 can cream of (broccoli, mushroom, celery) soup
• Optional:  1~4oz can of mushrooms, drained
• ¾ cup liquid (milk, cream, water, broth)
• 1 cup shredded cheese (cheddar, Swiss, Colby Jack)
• ¾ cup crumbs (bread crumbs, crushed chips, crushed crackers, crushed croutons)
• 2 tablespoons butter-sliced

1. Pre-heat the oven to 375°.
2. Spray the dish with cooking spray.
3. Mix all the ingredients expect the crumbs and butter.  Pour the mixture into the dish
4. Sprinkle the top of the casserole with the crumbs. Dot the crumbs with sliced butter.
5. Bake for 30 minutes or until bubbly.

Allow the casserole to cool for 5 minutes before serving.

Baked Turkey

You can use this recipe to roast a chicken, as well. 

Servings:  6-8 (Depending on the size of the chicken)

Hardware:  Knives & chopping board, measuring cups & spoons, binding string, NO POWDER latex gloves, roasting pan, thermometer

Time: Prep-10 minutes, Cook-varies

Ingredients:

• ¼ cup olive oil
• 3 cloves garlic, chopped
• 2 tablespoons fresh sage, chopped
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• Salt & pepper
• 1 teaspoon of sweet paprika
• ½ stick butter + ½ stick of butter
• A roasting chicken

Thyme, sage, & rosemary = aromatic love 

1. Chop the herbs, save the stems and pieces.
2. Preheat the oven to 325°
3. Remove the giblets from the turkey.  (Save them for gravy or dressing.)
4. Take a knife and use it to loosen the skin over the breast, creating a pocket between the skin and the breast.
5. Place the turkey into a roasting pan, breast side up.
6. Tuck the wings under and tie the legs together with binding string to help the chicken hold its shape.
7. Take ½ stick of butter and the stems and pieces and stuff them in the pocket you created.
8. Mix the olive oil and fresh herbs.  Rub the mixture over the bird while wearing the gloves.
9. Sprinkle the turkey with S&P and paprika
10. Cook for about 20-25 minutes per pound or until the thermometer reads 170° when inserted into the thickest part of the thigh.
11. About half way through the cooking time baste with the remaining butter.
12. Remove the bundle of stems and pieces and untie the legs.
13. Allow the turkey to rest for 10 minutes before carving.

Juicy, moist, golden and good!

Orangey Cranberry Sauce

I HATE that weird gelatinous stuff that plops out of the can.  This however is magic.

Servings: 2 ½ cups

Hardware:  Measuring spoons and cups, a sauce pan, a wooden spoon

Time:  Prep: 2 minutes, Cook:15 minutes

Ingredients: 

• 1 tablespoon butter
• 1-12 oz package of fresh cranberries
• ¼ cup orange preserves
• 1 tablespoon grated ginger
• 1 cup sugar
• 1 cup water 

This is intensely beautiful and tart and sweet.

1. Wash and pick over cranberries.
2. Place butter and cranberries in a sauce pan over medium heat.  Cook until the berries begin to burst (about 2 minutes), stirring occasionally.
3. Stir in the remaining ingredients and bring to a boil.
4. Reduce heat and boil gently for 10 minutes, stirring occasionally.

Serve warm or cold.

Veggie Chili

Now that winter is on the way, I didn't want to leave my vegetarian friends out in the cold.  So I have created a recipe to keep you warm!

Servings: 6-8

Hardware:  A cutting board and knives, measuring spoons and cups, UNPOWDERED latex gloves, a large Dutch oven (or other big pot with a heavy bottom), a wooden spoon, a can opener

Time:  Prep:  10 minutes    Cooking: 30 minutes

Ingredients:

• 3 tablespoons olive oil
• 1 large onion diced (1 cup)
• 1 red bell pepper
• 3 cloves garlic peeled, diced
• 2 hot peppers, diced (Choose your favorite pepper.  I use jalapeños peppers in chili.  The seeds and the white ribs of a pepper contain the capsaicin, the chemical responsible for the heat.  So, remove these if you prefer less heat.  However, jalapenos are very mild. Always seed and chop peppers using gloves.)
• 1 leaf of culantro
• 8 oz pre-sliced baby portabello mushrooms
• 1 teaspoon each, salt & pepper
• 2 teaspoons of flour (I use masa flour)
• 4 tablespoons chili powder
• 2 teaspoons ground cumin
• ⅛ to ½ teaspoon cayenne pepper (depending on your taste)
• 2 cups vegetable stock (or water)
• 1-15 oz can of whole kernel corn-drained
• 1-10 oz can Rotel green chilies and diced tomatoes– do not drain
• 1-14.5 oz can diced tomatoes – do not drain
• 1-15 oz can tomato sauce
• 1-15 oz canned dark red kidney beans-drained
• For garnish:  Chopped green onions

These spices even look warm!

1. Wash the onions and garlic and chop them. 
2. Remove the seeds and white ribs from the bell pepper. Dice it.
3. Roll the culantro leave up.  Cut it into very fine strips.  (This is called chiffonade.)
4. Wash the mushrooms and drain.
5. Sit the veggies and herbs to the side.
6. Heat the olive oil in the Dutch oven on medium.
7. Add the onions, garlic, peppers, mushrooms, and culantro to the Dutch oven.
8. Stir and allow the onions, etc to sweat for 4-5 minutes.  The onions should be bubbling, but not browning.  Stir occasionally.  Push the veggies to the side.
9. Turn up the heat to medium high.  Add the spices and flour to the empty spot in the pan.
10. Allow the flour to brown, but not burn.  Stir often.
11. Add the stock and scrape the bottom of the pan, loosening up all the brown bits of flour.  Allow the stock to come to a boil.
12. Stir in the tomatoes, sauce, corn, and beans. 
13. Allow the chili to come to a boil and then turn down to low.
14. Simmer the chili, uncovered, for 20 minutes, stirring occasionally.

Serve over rice.   Garnish with chopped green onions.