Grandma Rosie's Texas Home
• Sat 4 Jul 2009 - Patriotic Fruit Pizza
 Patriotic Fruit Pizza
1 (16 1/2 oz.) pkg. refrigerated sugar cookie dough
1 C of sugar, divided
2 T of cornstarch
1/2 C of orange juice
1/4 C of lemon juice
1 (8 oz.) pkg. cream cheese, room temperature
1 T of milk
1 t orange peel, grated
2/3 C of heavy whipping cream
1 apple, peeled and sliced thin
1 1/2 C of fresh strawberries, halved
1 C seedless dark purple grapes, halved
1 banana, sliced thin
1 C of fresh raspberries
1/2 C of fresh blueberries
Preheat oven to 350 degrees F. Remove the cookie dough and let it stand at room temperature for 10 minutes.
Carefully spread the dough onto an ungreased pizza pan. Bake the dough 15 minutes or until a golden brown. Remove and allow the dough to cool on the pan.
Dump half of the sugar into a small saucepan. Add the cornstarch and toss slightly to combine. Pour the orange and lemon juice into the mixture.
Place the pan over medium heat bringing the mixture to a steady boil.
Continue boiling for 2 minutes stirring constantly then remove the pan from the heat, setting aside to cool. Cube the cream cheese and place in a large mixing bowl. Pour the milk over the cream cheese. Add the orange peel and the remaining sugar. Beat the mixture until blended together well and smooth.
Place the whipping cream into a small mixing bowl. Beat the whipping cream until soft peaks begin to form. Fold the whipping cream into the cream cheese mixture until blended in well. Spread the mixture over the cooled crust. Place the apple slices around the outside edge of the crust.
Next layer the strawberry halves around the crust. Circle the halved grapes on next. Add the bananas to the ring. Place the raspberries onto the crust next. Finish the ring with the blueberries. Spread the reserved glaze evenly over the all the fruit. Place covered in the refrigerator for about 1 hour or until chilled.
Makes 12 servings
Preparation Time: approximately 30 minutes |
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• Sat 4 Jul 2009 - Firecracker Cupcakes
 Firecracker Cupcakes
1 (18 oz. ) box of devils food cake mix
1 1/4 C of sour cream
3 eggs
1/3 C of canola oil
2 T instant coffee crystals
1/2 t ground chipotle chili pepper
1 (11.5 oz.) pkg. semisweet chocolate chunks
2 t flour
1 (8 oz.) pkg. cream cheese, room temperature
1/2 C butter, room temperature
1/2 t vanilla
2 1/2 C of powdered sugar
Red and blue food coloring
2 oz. semi sweet chocolate, chopped
1/4 C of whipping cream
Preheat oven to 350 degrees F.
Line 24 muffin cups with paper liners. Dump the devils food cake mix into a large mixing bowl. Add in the sour cream, eggs, and oil. Sprinkle in the coffee crystals and pepper.
With an electric mixer on low speed beat the ingredients for 45 seconds.
Adjust the speed to medium and continue beating 2 minutes making the batter thick.
Place the flour in a small bowl. Add the chocolate chunks and toss to coat.
Fold the chocolate into the cupcake batter. Fill the prepared muffin cups 3/4 full of the batter.
Bake 20 minutes or until the tops bounce back when lightly touched. Cool in the pan for 5 minutes then remove to wire racks to continue cooling.
Place the cream cheese and the butter into a mixing bowl and beat on medium speed for 30 seconds. Add the vanilla and beat until combined.
Slowly beat in the powdered sugar until the mixture reaches a frosting consistency.
Separate the frosting into 3 small bowls and tint one bowl with the red food coloring and 1 bowl with the blue food coloring. Frost the cupcakes dividing between the 3 different colors.
Place the chopped chocolate into a small mixing bowl. Heat the whipping cream in a saucepan over low heat to just boiling. Let the mixture stand for 5 minutes then whisk until smooth.
Place the mixture into a sealable baggie. Snip one corner of the baggie and drizzle the chocolate over the frosted cupcakes.
Makes 24 cupcakes
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• Thu 2 Jul 2009 - Avocado Salsa...I could eat this all by my self
Avocado Salsa
Yield: 4 Servings
Sort of a combination of salsa and guacamole, this dip is sure to please lovers of both. If you like your salsa hotter, add another jalapeno or a few drops of Tabasco sauce.
1 avocado, peeled and diced
1/2 c Tomato, Chopped
1/2 c Red Onion, Chopped
1/4 c Green Bell Peppers, Chopped
1 Jalapeño, Finely Chopped
1/2 t Garlic, Minced
2 T red wine vinegar
1 T olive oil
Combine the vegetables in a medium bowl. Mash the garlic with salt in a cup or small bowl. Add the vinegar and oil to the garlic. Pour the dressing over the vegetables and toss to combine the ingredients. Serve chilled or at room temperature.
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• Tue 30 Jun 2009 - Applesauce Date Cake
Applesauce Date Cake
Yield: 12 Servings
Further proof that something sweet and delicious can still have significant nutritional value. This cake keeps well and is great for snacks or with lunches.
2 c Flour
2 t Sodium Free Baking Soda
1 t cinnamon
1/2 t allspice
1/2 t nutmeg
1/4 t cloves
2 eggs
1 c Brown Sugar, Packed
1/2 c Unsalted Butter, Softened
2 c Applesauce
1 c Dates, Chopped
3/4 c Pecans, Coarsely Chopped
Preheat oven to 350 degrees F. Spray a 9X9X2" pan with non-stick vegetable oil spray.
Stir together flour, soda and spices. Add eggs, brown sugar, butter, and 1 cup applesauce. Beat at low speed just until the ingredients are combined. At medium speed, beat 2 minutes longer, occasionally scraping the side of the bowl. Add remaining applesauce, dates, and walnuts; beat 1 minute. Pour batter into pan. Bake 50 minutes or until knife inserted in center comes out clean. Cool 10 minutes in pan.
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• Mon 29 Jun 2009 - Baked Beans, Texas Ranger Style
Baked Beans, Texas Ranger
1 (28 ounce) can baked beans with pork
1 medium onion, diced
1 medium bell pepper, diced
4 links spicy pork sausage, cut into chunks
2 tablespoons chili powder
3 tablespoons Worcestershire sauce
4 tablespoons vinegar
1/2 cup packed brown sugar
1/2 cup ketchup
1 teaspoon garlic powder
salt to taste
1 dash cayenne pepper (optional)
Preheat the oven to 350 degrees F (175 degrees C).
In a Dutch oven, combine the baked beans, onion, bell pepper, and sausage. Season with chili powder, Worcestershire sauce, vinegar, brown sugar, ketchup, garlic powder and salt. Add a dash of cayenne if desired.
Cover and bake for one hour in the preheated oven.
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• Sat 27 Jun 2009 - Honey Grilled Chicken
Honey Grilled Chicken
This chicken is excellent. It is very juicy and has great flavor.
Just be sure to not over cook or it will dry out.
2 tablespoons butter or margarine
1 clove garlic, chopped
1/3 cup honey
1 tablespoon lemon juice
4 skinless, boneless chicken breast halves
Preheat a grill for medium heat. Melt butter in a skillet over medium
heat. Add the garlic, and cook until fragrant, 1 to 2 minutes. Whisk in
honey and lemon juice. Reserve half for basting, and brush the other half
onto the chicken breasts. Lightly oil the grill grate, and place chicken on
the grill. Cook for 6 to 8 minutes per side, turning frequently. Baste often
during the last 5 minutes. Chicken is done when the meat is firm, and juices
run clear.
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• Sat 27 Jun 2009 - Enchiladas Verdes
Enchiladas Verdes
1 lb. lean ground beef
1 large onion chopped
1 small garlic clove minced
1/4 t. salt
2 C. shredded Cheddar cheese
1 (10 oz) can cream of chicken soup
1 (8 oz) pkg. Velveeta or processed cheese cubed
3/4 C. evaporated milk
1 (4 oz) can chopped green chilies drained
1 (2 oz) jar diced pimientos drained
12 corn tortillas (6")
1/4 C. canola oil
In a large skillet cook the beef, onion, garlic and salt over medium heat until meat is no longer pink; drain. Stir in cheddar cheese; set aside.
Meanwhile in a large saucepan cook and stir the soup, process cheese and milk over medium heat until cheese is melted. Stir in chilies and pimientos.
In a large skillet, fry tortillas, one at a time in oil for 5 seconds on each side or until golden. Drain on paper towels. Place 1/4 C. of the reserved meat mixture down the center of each tortilla. Rol up and place seam side down in a greased 9x13 baking dish. Pour cheese sauce over the top. Cover and bake at 350 for 25-30 minutes or until heated through.
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• Sat 27 Jun 2009 - SOURDOUGH HOT CAKES
SOURDOUGH HOT CAKES
Starter:
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1 1/2 c. warm water
1 pkg. active dry yeast
1 c. flour
(This is an olde Ransom favorite.) Mix in morning and
let stand in warm place, free from draft. By evening, mixture
should be bubbly. Now add:
2 c. warm water
2 1/2 c. flour
1 Tbsp. sugar
Beat well and let stand overnight. This is the starter.
Hot Cakes (do not use metal bowl):
2 eggs
1 tsp. baking soda
1 tsp. salt
2 Tbsp. sugar
1 c. milk
flour
2 Tbsp. melted fat
(First, put 1/4 cup of the starter in a covered jar for
next time you want to make hot cakes.)
To remaining starter, add eggs, baking soda, salt,
sugar, milk and enough flour to make not-too-thick batter.
Beat well, then beat in melted fat. Cook on hot griddle.
These hot cakes are unusual in flavor and delicious!
When another batch of hot cakes is made, add 2 cups warm
water and 2 cups flour to starter. Let stand overnight. Mix
hot cakes the following morning, as for the first batch.
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• Thu 25 Jun 2009 - Black-eyed Pea Fritters...YUM YUM YUM
Black-eyed Pea Fritters
Makes about 8 fritters
1 can black-eyed peas, drained
1/2 onion, coarsely chopped
1 egg
1 jalapeño pepper, chopped
1/4 cup flour
1/2 tsp. salt
Combine all ingredients through jalapeño pepper in a blender or food processor and blend until smooth. Remove from blender to a medium-sized mixing bowl and stir in flour and salt.
Heat 1/2 inch oil in a large skillet over medium heat. When a drop of batter sizzles when placed in the oil, drop batter by heaping tablespoonfuls into the skillet. Brown on one side and flip. Cook the second side and remove to drain on towels. Serve warm.
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• Thu 25 Jun 2009 - Garlic Butter
Garlic Butter
This is excellent. Has wonderful flavor and is so easy to make. I think
next time I make it I will use garlic powder or cut back on the garlic salt.
Recipe By : All Recipes (Denyse)
Categories : Condiments
Amount Measure Ingredient -- Preparation Method
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1 cup butter, softened
1 tablespoon minced garlic
1/4 cup grated Parmesan cheese
1 tablespoon garlic salt
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1/4 teaspoon ground paprika
In a small bowl, combine softened butter, minced garlic and parmesan
cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix
until smooth.
Recipe Source: All Recipes (Denyse)
Author Note: "Sometimes the basics are the best! I've used this simple
recipe for years to make garlic bread, and any leftovers go great on
barbecued steaks, pasta, rice or potatoes. You can use any butter or
margarine you like. Also, fresh or minced garlic in a jar works well. Adjust
the amount of garlic to your taste." |
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• Thu 25 Jun 2009 - Aloha Chicken Salad
This is so simple. And it's really, really good.
- 4 cups chopped cooked chicken
- 2 cups diced celery
- 1 cup mayonnaise or Miracle Whip
- 20-ounce can pineapple chunks, drained
- 1 cup chopped pecans
- 2 11-ounce cans mandarin oranges, drained
- 1 pound seedless green grapes
Combine all ingredients in a large bowl. Toss until well mixed. Chill.
Makes about 8 servings.
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• Thu 25 Jun 2009 - Banana Oatmeal Bread
Banana Oatmeal Bread
This is a very good bread. It has a nice flavor and I used
chocolate chips in place of the raisins. Kids really like that.
Recipe By : Carolyn (All-Recipes)
Serving Size : 16 Preparation Time:
Categories : Quick Breads
Amount Measure Ingredient -- Preparation Method
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1/2 cup shortening
1 cup white sugar
2 eggs, beaten
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 cup quick cooking oats
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups mashed bananas
1/4 cup milk
1/2 cup chopped raisins (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf
pan and set aside. Cream together the shortening and sugar. Add eggs and
vanilla, beat until fluffy. Sift together the flour, oatmeal, baking soda,
salt and cinnamon. Add dry ingredients alternately with bananas and milk.
Mix until blended. Fold in raisins and pour into prepared pan. Bake for 50
to 60 minutes; remove from oven and cover for 5 minutes.
Recipe Source: Carolyn (All-Recipes)
Author Note: "This is an old family recipe, and it is very moist!"
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• Thu 25 Jun 2009 - Stuffed Portobello Mushrooms
Stuffed Portobello Mushrooms
Makes 6 servings.
2 scallions, finely chopped
1/2 sweet red pepper, finely chopped
1 tsp. fresh thyme, chopped
1 tsp. fresh tarragon, chopped
1/3 cup mayonnaise
1/4 cup grated Parmesan cheese, divided
1/2 tsp. salt, divided
1/4 tsp. Tabasco, Cholula or Frank's hot pepper sauce
1-1/4 cups (6 oz.) lump crab meat OR imitation crab, finely chopped
6 small portabella mushrooms
2 TB olive oil
1/4 tsp. ground black pepper
Paprika, for garnish
Heat broiler. Mix scallion, pepper, thyme, tarragon, mayonnaise, 3 tablespoons Parmesan, 1/4 teaspoon salt, pepper sauce in bowl. Stir in crab meat, so it remains
lumpy. Cover; refrigerate.
Remove mushroom stems; scrape out dark underside. Brush both sides with oil;
season with remaining salt, pepper. Place on broiler-pan rack.
Broil mushrooms 2 minutes each side. Remove from broiler; let cool slightly.
Reduce temperature to 375º F.
Fill each mushroom with 1/3 cup crab meat mixture. Sprinkle each with remaining
1 tablespoon Parmesan cheese; sprinkle with paprika.
Bake in 375º F., oven 15 minutes, until slightly browned and bubbly.
Per serving =
calories 199, total fat 16 g, sat fat 3 g, cholesterol 40 mg, sodium 448 mg, carbs 5 g,
fiber 1 g, protein 10 g.
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• Sat 20 Jun 2009 - It's Peach Season Here!
An heirloom recipe enjoyed by generations of peach and homemade ice cream lovers.
- 5 cups ripe peaches, peeled and chopped
- 6 eggs, lightly beaten, at room temperature
- 2-1/2 cups sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- dash of salt
- 4 cups whole milk
- 3 cups heavy cream (whipping cream)
In a blender, purée 3 cups of the peaches. Mash the remaining 3 cups of chopped peaches with a potato masher. Set aside.
In a large bowl, whisk together the eggs, sugar, flour, vanilla and salt until well blended. Set aside.
In a large, heavy saucepan over low heat, heat the milk and cream, just until it begins to steam. Pour a little of the heated mixture into the egg and sugar mixture, and stir. Then pour the bowl of egg/sugar/milk mixture back into the heavy saucepan. Continue to cook over low heat, stirring constantly, until mixture is thick and smooth. Remove from heat, and refrigerate the mixture for several hours or until well chilled.
Add the puréed peaches to the chilled mixture, stir well, and pour into a 5-quart ice cream freezer can. Turn on the ice cream freezer or crank it by hand for 5 minutes. Then, carefully remove the top of the can and the dasher, and add the reserved 2 cups of mashed peaches, mixing them in with a long spoon. Put the dasher back in and the top back on, and continue freezing according to the manufacturer's directions. Allow ice cream to ripen for at least an hour. Makes about 3-1/2 quarts.
Note: For more detail on using an old-fashioned ice cream freezer, see How to Use an Old-Fashioned Ice Cream Freezer.
These and over 600 kitchen tested (and time tested) recipes can be found in Grandma's Cookbook. It's your online cookbook.
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• Sat 20 Jun 2009 - Alfredo Potatoes ...can you say yummy?
Alfredo Potatoes
2 large baking potatoes
1 cup prepared Alfredo sauce
1 teaspoon garlic powder
1/2 teaspoon pepper
1/8 teaspoon dried thyme
1 cup shredded Cheddar cheese, divided
1/2 cup shredded mozzarella cheese
Pierce potatoes several times with a fork and place on a microwave-safe plate. Microwave on high for 6 minutes or until tender. Allow potatoes to cool slightly.
Meanwhile, in a bowl, combine the Alfredo sauce, garlic powder, pepper and thyme. Stir in 1/2 cup cheddar cheese and mozzarella cheese. Cut potatoes in half lengthwise. Scoop out the pulp and add to the sauce mixture; mix well. Spoon into potato shells. Sprinkle with remaining cheddar cheese. Microwave on high for 1 minute or until cheese is melted.
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• Sat 20 Jun 2009 - Coconut Cream Angel Pie
Coconut Cream Angel Pie
1/2 C. sugar
1/4 C. cornstarch
1/4 t. salt
2 C. milk
3 egg yolks, lightly beaten
1/2 C. flaked coconut
1 T. butter
1 1/2 t. vanilla extract
1 pastry shell (9") baked
Meringue:
3 egg whites
1/4 t. cream of tartar
1/4 t. vanilla extract
6 T. sugar
1/4 C. flaked coconut
In a small heavy saucepan, combine the sugar, cornstarch and salt. Add milk, stir until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer.
Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove fro mthe heat; stir in the coconut, butter and vanilla. Pour into prepared shell.
In a small bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 T. at a time, on high until stiff peaks form. Spread meringue over hot filling, sealing edges to crust. Sprinkle with coconut.
Bake at 350 for 201 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate 1-2 hours before serving.
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• Thu 18 Jun 2009 - LOWER-FAT POUND CAKE ...from my inbox today..Yummy
LOWER-FAT POUND CAKE Light & Tasty 12 svgs 8 x 4" loaf pan 350 deg.
1/2 C butter, softened
3/4 C sugar
3 eggs
1/4 C unsweetened applesauce
1-1/4 tsp vanilla extract
1/2 tsp grated lemon peel
1-1/4 C flour
1/2 tsp baking powder
1/4 tsp salt
In a small bowl, cream butter & sugar 'til light & fluffy, about 5 mins. Add eggs, 1 at a time, beating well after ea. addition. Stir in applesauce, vanilla & lemon peel.
Combine flour, baking powder & salt; add to creamed mixture just 'til blended. Transfer to loaf pan coated w/cooking spray. Bake for 45-55 mins. or 'til golden brown & a toothpick inserted near center comes out clean. Cool for 10 mins. before removing from pan to a wire rack to cool completely.
* being baked in a smaller size pan too is a lower fat extra for this too. |
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• Thu 18 Jun 2009 - Grilled Cheesy Potato Packet ...It's grilling time!
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Grilled Cheesy Potato Packet
4cups frozen potatoes O'Brien with onions and peppers (from 24-oz bag)
1tablespoon vegetable oil
1/2teaspoon seasoned salt
3/4cup shredded Cheddar cheese (3 oz)
Heat gas or charcoal grill. Spray 1 (18x13-inch) sheet of heavy-duty foil with cooking spray. Place potatoes on center of foil. Drizzle with oil; sprinkle with seasoned salt.
Bring up 2 sides of foil over potatoes so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
Place packet on grill over medium heat. Cover grill; cook 30 minutes, turning once. Carefully open packet; sprinkle cheese over potatoes. Cover loosely; let stand 4 to 5 minutes or until cheese is melted.
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• Thu 18 Jun 2009 - Fried Green Tomatoes
I love these. I never make them until fall . I pick my green tomatoes before the frost and use them. I would never interrupt a tomato riping on the vine to fry it!!
Fried Green Tomatoes
1 egg, beaten
1/2 c. milk
1/2 c. cornmeal
1/4 c. all-purpose flour
1 tsp. Salt
1/2 tsp. Pepper
4 med.-sized green tomatoes, cut into 1/2-inch slices
3 to 4 tbsp. vegetable oil
Combine egg and milk; set aside. Combine cornmeal, flour, salt and pepper. Dip tomatoes in egg mixture; dredge in cornmeal mixture. Fry in oil until golden brown.
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• Tue 16 Jun 2009 - Sarah's Southern grilled cornbread salad
Sarah's Southern grilled cornbread salad
Prep: 25 min., Cook: 5 min., Bake: 30 min.
Yield
Makes 8 servings
Ingredients
* 4 applewood-smoked bacon slices
* 1 (6-ounce) package cornbread mix
* Smoky Chicken Thighs
* 1 1/4 cups mayonnaise
* 1/4 cup minced Vidalia or other sweet onion
* 2 tablespoons finely sliced fresh basil
* 2 tablespoons fresh lemon juice
* 1/4 teaspoon coarsely ground black pepper
* 1 cup cooked fresh lima or butter beans
* 1 cup cooked fresh corn kernels (about 2 ears)
* 1/2 cup diced red bell pepper
* 8 large tomatoes
* Garnish: chopped fresh chives
Preparation
Cut bacon into 1/4-inch pieces; cook in a 6 1/2-inch cast-iron skillet until crisp. Remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Prepare cornbread batter according to package directions; pour batter into hot drippings in skillet.
Bake at 425° for 20 to 25 minutes or until golden brown; cool completely in skillet on a wire rack. Break or cut cornbread into small (about 1-inch) pieces; place on a baking sheet.
Bake cornbread pieces at 425° for 5 minutes or until lightly toasted.
Remove skin and bones from Smoky Chicken Thighs; cut meat into bite-size pieces.
Whisk together mayonnaise and next 4 ingredients in a large bowl. Gently fold chopped chicken, cornbread, bacon, lima beans, corn, and red bell pepper into mayonnaise mixture.
Cut a 1/4-inch slice from tops of tomatoes; scoop out and discard pulp, leaving a 1/2-inch-thick shell. Spoon about 2/3 cup chicken mixture into each tomato. Garnish, if desired.
from Southern Living
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