Yes, yes, I know I've dropped off the planet for awhile. I always have a priority list for each day, and between illness and family, my blog slipped down the list every day.
I wanted to share some news about a television show I've been asked to be on this Thursday. It's such a new experience for me, except for Wheel of Fortune in 1984.
The Daily Dish, ABC 4, has invited me to do a segment. It airs, here in Utah, at 11:00 a.m. and this is a link that will show other providers schedules if you need it. I will share a link to the recorded version, once I have it.
Thanks for all of the support and good wishes I've received already!!!
Monday, February 4, 2013
Valentine's Day Is Coming
Raspberry Cloud Delight
3 Simple layers of goodness
Layer One: Crust
1/2 lb of butter or margarine
2 Tblsp sugar
1 1/2 cups flour
Beat butter and sugar together.
Incorporate the flour into the mixture to make a crust.
Spread crust in a 9" x 13" pan, sprayed with non-stick spray.
Bake crust at 325 degrees for 20 minutes. Cool.
Layer Two Filling
1/2 lb butter
8 oz. cream cheese
2 cups powdered sugar
1 cup chopped nuts, I use walnuts usually
Beat butter, cream cheese and powdered sugar together.
Spread on cooled crust.
Sprinkle on the chopped nuts.
Layer Three Berry Goodness
1 cup boiling water
3 oz. raspberry jello
2 pkgs frozen raspberries
Mix boiling water, jello and raspberries.
Cook over medium heat, stirring constantly, until thick.
Pour over the cream cheese layer.
Chill 6 or more hours.
Wednesday, January 30, 2013
There's nothing like home-baked fresh biscuits, especially if you're having fried chicken or sausage biscuits and gravy! This recipe not only whips together quickly and easily, but my favorite part is that they stay fresh and moist for days. I don't have the patience for yeast breads very often, and I'm not a huge fan of the refrigerated canned biscuits. So this recipe has replaced all of those options for me.
Kids can easily make these or just help with the cutting of the circles.
4 cups dry biscuit mix
1 cup of sour cream
3/4 cups lemon-lime soda
1/2 cup butter
1. Place the biscuit mix in a large bowl.
2. Use a knife and fork to cut in the sour cream.
3. Add soda to make a very soft dough, don't over mix
4. Sprinkle flour or more biscuit mix onto a flat surface and pat the dough to about 1/2 inch thickness.
5. Cut out biscuits using a cookie/biscuit cutter or a drinking glass.
6. Melt the butter in a 9" x 13" glass pan.
7. Put the biscuits in the pan and bake at 400 degrees until golden brown.
Makes between 15 - 18 biscuits depending on how thick you like them.
Store covered on the counter top for several days, even longer in the fridge (if people don't devour them.)
Microwave slightly to reheat them to perfection.
You can easily double this recipe and bake them on a large cookie sheets with short sides on it.
Wednesday, December 12, 2012
From my childhood, comes my mother's almonds that I still make every year for Christmas time! I need to make a lot because I give so much of it away to friends and neighbors and my family loves it so much. It's rather simple to make and is so much better fresh. You can't buy candy this good because the nuts are so fresh. I buy the raw almonds at Costco and they are very economical there.
Toffee Glazed Almonds
2 cups raw almonds
1 cup sugar
4 tblsp butter (never margarine)
1 tsp. vanilla
salt for sprinkling
1. In a heavy skillet, ( I love my cast iron pan for this) slowly melt butter.
2. Add sugar and almonds all at once.
3. On medium heat, cook and stir constantly until the sugar melts into a syrup and turns a nice brown color. This takes about 15 minutes.
4. Remove from heat and stir in the vanilla.
5. Quickly spread the mixture onto a large greased cookie sheet.
6. When cool break into small clusters of several nuts.
7. Sprinkle lightly with salt.
8. Store in a container at room temperature.
I usually triple the recipe in my large skillet. It doesn't take any longer to make and you get three times the finished product.
Saturday, December 1, 2012
They're simple, delicious, restaurant, Southern Style, stay fresh for days biscuits.
Nothin' says home-cooked better than great biscuits. And I like nothin' better than easy, but great.
Only 3 ingredients...
4 cups biscuit mix
1 cup sour cream
3/4 cup lemon-lime soda
1. Cut sour cream into biscuit mix using a fork and knife.
2. Add soda and mix to make a soft dough.
3. Pat or gently roll the dough out on a floured surface.
1/2" thickness makes about 18 biscuits 3 inches in diameter
1" thickness makes about 12 biscuits 3 inches in diameter
4. Cut out biscuits using a round glass or cookie cutter.
5. Melt 1/2 cup of butter into a 9" x 13" pan.
6. Put the biscuits on top of the butter.
7. Bake at 400 degrees or until golden brown approximately 12-15 minutes. This time will depend on the thickness you chose.
8. Store unused biscuits in an airtight container. They stay fresh for several days and they microwave well to reheat.
Note: A double batch will fill a 12" x 18 " with 20 biscuits cut 3 inches in diameter and 1/2" thick. The ones in the picture are 1/2" thick. I like them thinner for biscuits and gravy and thicker to go with fried chicken.
Tuesday, November 27, 2012
Pecan Sweet Potato Casserole
(A sweet holiday side dish)
(makes one very full 9 x 13)
5 cups sweet potatoes
6 tblsp margarine or butter, melted
2 cup sugar
1 tsp salt
4 eggs, lightly beaten
2 cup milk
2 tsp vanilla
2/3 cup butter
2 cups brown sugar
2/3 cups flour
1 1/2 cups chopped pecans
1 1/2 cups coconut
tiny marshmallows (optional)
1. Preheat oven 350 degrees.
2. Mix potatoes, sugar, salt and beaten eggs.
3. Add to that mixture, butter milk and vanilla.
4. Pour mixture in a greased 9 x 13 glass pan.
5. Bake 35 minutes.
6. Remove it from the oven and slightly cool while making the topping.
7. Melt butter, add sugar, flour, pecans and coconut, mix well.
8. Drop by spoonfulls onto to the sweet potatoes and gently spread to cover.
9. Return to the oven and bake another 20 minutes.
10. If desired, cover with tiny marshmallows and return to broil until marshmallows are lightly browned. Watch this step carefully, they brown quickly and burn easily. Don't leave them unattended.
Serves 12 - 16 adultsPin It