December 2011 Newsletter for the Chocolate Peanut Butter Lovers

Food For Thought:
Together As One
I want all our joys, dreams and laughter to be..
Together As One...
Whether we are experiencing pain or heartache,
Loving times or sad times...All of Them...
Together As One...
Fulfilling one another's dreams...
The music plays in the background...Tears On A Rose...
But together our tears can fall and blossom into joy...
Together As One...
Paula ...June 2002
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I made a chocolate cake, topped with peanut butter cream frosting, then with chopped peanut butter cups. The frosting is fabulous, got it from All Recipes.
1/2 cup softened butter
1 cup creamy peanut butter
4 cups confectioners' sugar
1/3 cup cream
Cream butter and peanut butter. Add 2 cups sugar and blend. Add half the cream. Add remaining sugar and cream, mix until blended. Can add more sugar or cream to get the consistency you want.
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Peanut Butter Pie...not sure where I got this recipe from YEARS ago, but it is like the signature pie served at Little Joe's Restaurant in Oneonta, AL in the early 60's.

PEANUT BUTTER PIE
1/2 cup peanut butter
1 cup confectioner's sugar
2/3 cup sugar
1/3 cup flour
1/2 tsp. salt
3 cups milk
3 egg yolks
2 Tbsp. butter
1 tsp. vanilla extract
For meringue:
3 egg whites
1/4 tsp. cream of tartar
6 Tbsp. sugar
1/2 tsp. vanilla extract
Crust:
1 (9 inch) deep-dish pastry shell(baked)
Combine peanut butter and confectioner's sugar until mealy. Sprinkle 1/2 of
mixture in bottom of baked pie crust.
Custard:
In heavy saucepan, combine sugar, flour, salt, and milk. bring to boil over
medium heat, and cook for 2 minutes, stirring constantly. Remove from heat,
blend 1/2 cup hot mixture into beaten egg yolks; return egg mixture to custard.
Return to heat and cook 2 more minutes. Remove from heat and add butter and
vanilla. Pour 1/2 custard in pastry shell. Top with remaining peanut butter
mixture and then remaining custard. Prepare meringue. Top pie and bake at 350
for 12-15 minutes until golden.
Meringue:
Beat egg whites with cream of tartar until soft peaks form. Beat in sugar, 1
Tbsp. at a time until stiff peaks form. Stir in vanilla and top pie.
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Chocolate Peanut-Butter Icebox Cake
Martha Stewart Living
Ingredients
Serves 8.
2 cups heavy cream, well chilled
1/3 cup confectioners' sugar
1/3 cup smooth natural peanut butter (not unsalted)
1 box (9 ounces) chocolate wafer cookies
Directions
1.In a large bowl, whip 1 1/2 cups cream with sugar until soft peaks form. In a small bowl, whisk peanut butter until soft and smooth; whisk in 1/2 cup cream until light and fluffy. Fold peanut-butter mixture into whipped cream until incorporated.
2.Dab the bottom of 6 cookies with a very small amount of cream mixture and arrange in a circle on a serving plate; place 1 cookie in the middle of circle. Top with cup cream mixture, spreading outward to cover all but outer edges of cookies. Repeat process five more times (staggering the cookie layers), ending with cream. Cut 3 cookies in half; decorate top of cake with cookie halves.
3.Refrigerate cake at least 8 hours (or up to overnight). To serve, cut into wedges with a serrated knife.
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1-2-3-4 Cake with Peanut Butter Frosting

Cake:

1 cup butter
1 tsp. salt
2 tsp. vanilla extract
1 tsp. almond or maple extract
1 cup milk
2 cups sugar
3 cups flour
3 tsp. baking powder
4 large eggs

Cream butter, sugar, baking powder and salt until light and fluffy. Add eggs one at a time, beating after each addition.
Add flour and milk alternately. Beat at low speed after final addition until smooth. Beat in extracts. Pour batter into
greased & floured 9x13 baking pan. Bake in preheated 350 oven for 45-50 minutes until center
springs back when touched lightly.

Frosting:

1 cup packed light brown sugar
1 cup granulated sugar
1/2 cup milk
3/4 cup peanut butter
2 Tbsp. butter
1 tsp. vanilla extract

Combine sugars and milk in heavy saucepan. Bring to boil over medium heat, stirring constantly.
Cook to soft ball stage of 240 degrees. Remove from heat. Add peanut butter, butter and extract.
Beat with hand mixer until spreading consistency. Spread over warm cake.
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Double Peanut Butter Cookies
Source: Southern Living
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup shortening
1/2 cup creamy peanut butter
1/4 cup light corn syrup
1 tablespoon milk
1/4 cup creamy peanut butter
Combine flour, baking soda, salt and sugar; cut in
shortening and 1/2 cup peanut butter with pastry
blender until mixture resembles coarse meal. Stir
in corn syrup and milk. Shape dough into a 12-inch
roll; wrap in wax paper, and chill at least 2
hours.
Unwrap roll, and cut into 1/4-inch slices; place
half of slices on ungreased cookie sheets. Spread
each with 1/2 teaspoon peanut butter. Top with
remaining cookie slices, and seal edges with a
fork. Bake at 350 degrees F for 10 to 12 minutes.
Cool on wire racks.
Yield: about 2 dozen.
NOTE: Dough may be frozen up to 3 months. Slice
dough while frozen; let thaw slightly. Assemble
and bake as directed.

January 2012 Newsletter

As many of you know, I have done a monthly newsletter for a number of years...it includes a Food for Thought (usually something that I have written) and several recipes. Some of the recipes may already be posted here. Sending the newsletter out today, thought I would share it on my blog.

Wow,

Can you believe another year is at hand? Wishing all health and happiness in the coming year!

Sad, that this year begins with some friends and family no longer with us in this walk of life.

Glad, that there are signs of new beginnings for many!

Blessings to all!

Hugs,

Paula

(>'-'<)

 

 

 

Food For Thought:
Your Life Canvas
by Paula 2009

 

Brushes in hand...we contemplate our palette of life...choices we will make
Each day brings added touches...some of warmth and beauty
Yet others, not so creative...day ends with a blank canvas
Contemplate carefully, making strokes of color to enhance your canvas
Build on your canvas, adding texture and warmth...embrace beauty
Be creative...sensitive, inspired, preparing a masterpiece...
Unfolding the Master Artist's plan, allowing His guidance of each stroke.
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 Baked Spaghetti   
Makes 8-10 servings
 1 lb. ground chuck, browned and drained
 1 lb. sausage ( I use hot) browned and drained
 2 medium onions, chopped and cooked with meat
 1/2 tsp. minced garlic (1 tsp.)
(1 tsp. chili powder, 1 tsp. dried basil, 1 tsp. dried oregano)
 1/2 tsp. salt
 1/2 tsp. pepper
 1 small can mushrooms
 1 48 oz. jar spaghetti sauce
 1 1/4 cup water

 Combine the above ingredients and simmer 30 minutes

 8 oz. pkg. uncooked spaghetti noodles
 8 oz. grated sharp cheddar cheese
 8 oz. grated mozzarella

 Use a large (13x9 or larger) casserole dish. Put a little
 sauce in the bottom of dish, then begin layering:

 1/2 of the spaghetti noodles
 1/2 of the sauce
 1/2 of each cheese
 Repeat layers

 Spray aluminum foil with cooking spray before
 covering. Place in refrigerator over night.
 Set out 30 minutes before baking.
 Next day , bake covered at 325 degrees for 35 minutes,
 then remove foil and bake another 10 minutes.

 

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Enchilada Casserole
from my kitchen
Paula George
1 lb. ground sirloin, browned and drained.
Add 1 packet taco seasoning and cook according to directions for taco meat.
1 medium onion, chopped, add with taco seasoning.
1 can refried beans,
1 can black sliced olives, drained
8 corn tortillas
1 can enchilada sauce.
2 cups shredded Mexican cheese medley.

 

Prepare meat & onions.
On each tortilla place 2-3 Tbsp. refried beans and meat/onion mixture. Roll and place in 13x9 baking dish. Top with black olives and pour enchilada sauce over. Sprinkle cheese over top. Cover and bake at 350 for 40-45 minutes.
Serve with diced tomatoes, diced onions, salsa, sour cream for additional toppings.

 

 

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Mo Better Cajun Shrimp & Sauce

 

5 lbs. 21-25 count peeled & de-veined shrimp,
Tail-on and butter-flied

 

Batter:
4 eggs
1-½ cups cornstarch
1-½ cups all-purpose flour
1-½ teaspoons baking powder
1 teaspoon salt
1 teaspoon black pepper
2 Tablespoons Cajun seasoning
1-½ cups milk

 

Whisk batter until smooth. Dip shrimp in batter (allow excess batter to drip from shrimp) and drop into 350 degree oil, cook for 3 minutes until golden.

 

Mo Better Sauce

 

2/3 cup mayonnaise
2 cups Thai Sweet Chile Sauce
2 teaspoons minced garlic
1 teaspoon black pepper
½ teaspoon salt
½ teaspoon crush red pepper flakes

 

Whisk together and drizzle over shrimp when fried.

 

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PICANTE CHICKEN

 

1-1/2 cups hot picante sauce
3 tablespoons packed light brown sugar
1 tablespoon spicy mustard
4 skinless boneless chicken breast halves
3 cups hot cooked rice (I use Zatarain's yellow rice)

 

Mix picante sauce, sugar and mustard.
Place chicken breasts in a 2 quart shallow baking dish.
Pour mixture over chicken.
Bake at 400 for 20 minutes.
Serve over rice.

 

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Double ChocolateTiramisu
from the kitchen of Paula aka Nana!

 

2-3 packages Ladyfingers (enough for 2 layers in 10" springform pan)
2 cups strong coffee
1/2 cup kahlua divided
1/2 cup cocoa powder
1 cup hot water
1 cup semi sweet chocolate chips
1-1/4 cups heavy cream divided
1 cup confectioner's sugar
3 cups marscapone cheese

 

Garnish:
1 Tbsp cocoa powder mixed with 1 Tbsp confectioner's sugar for dusting

 

Dissolve cocoa powder in hot water. Melt semi sweet chocolate with 1/4 heavy cream in 30 second intervals in microwave.
Beat 1 cup heavy cream with confectioner's sugar until soft peaks form. Add cocoa & chocolate mixtures, marscapone and 1/4 cup kahlua. Beat on low speed until combined.
Line springform pan with plastic wrap. Combine 1/4 cup kahlua with coffee. Dip 1 side of ladyfingers in coffee/Kahlua mixture. Place in bottom of pan. Spread 1/2 of the Chocolate Marscapone mixture over. Repeat another layer of dipped ladyfingers and remainder of Chocolate Marscapone mixture. Sprinkle with cocoa/confectioner's sugar. Cover with plastic wrap and refrigerate 6-8 hours or overnight.  Remove outer ring from pan and plate tiramisu on serving plate. Enjoy!

 

 

Cure A Cold Chicken Soup...now, Momma P's Chicken Soup

Saw this recipe in a Rachael Ray magazine last week, and have made it twice with slight variations. It is packed full of flavor, easy to make and beneficial during this "cold/sniffles" season. Enjoy!

Momma P's Chicken Soup

4 Boneless/Skinless Chicken Breasts
1 large onion, halved
4 cloves garlic
2 bay leaves
salt and pepper to taste
water to cover

1/4 cup Extra Virgin Olive oil
4 carrots, thinly sliced or shredded
1 large onion, chopped
6 ribs celery, diced
1 Tbsp. sugar
salt and pepper to taste
8 cups water
3 Tbsp. chicken base
1/2 tsp. crushed red pepper

1/3 lb. broken linguine

4 green onions, sliced thin
1/4 cup parsley
1/4 cup fresh dill
zest of 1 lemon

Place chicken breasts, halved onion, garlic cloves, bay leaves, S&P in sauce pan. Cover with water. Bring to boil and simmer for 20 minutes until chicken is cooked through. Remove from poaching water and allow to cool. Shred and set aside.

In Dutch oven, heat olive oil over medium heat. Add carrots, chopped onion and celery, sugar, Salt & pepper. Saute covered for 8 minutes, stirring frequently.  Add water, chicken base, shredded chicken and crushed red pepper. Bring to boil. Add broken noodles and cook for 5 minutes.

Turn off heat, add green onions, parsley, dill and lemon zest.
Stir and ladle into bowls.

Double Chocolate Tiramisu

A new treat that I made this year for the holidays with rave reviews! Hope you enjoy!
http://www.southernplate.com/2016/02/meal-plan-monday-recipes-from-your-favorite-blogs-link-up.html
Double ChocolateTiramisu
from the kitchen of Paula aka Nana!
2-3 packages Ladyfingers (enough for 2 layers in 10" springform pan)
2 cups strong coffee
1/2 cup kahlua divided
1/2 cup cocoa powder
1 cup hot water
1 cup semi sweet chocolate chips
1-1/4 cups heavy cream divided
1 cup confectioner's sugar
3 cups marscapone cheese
Garnish:
1 Tbsp cocoa powder mixed with 1 Tbsp confectioner's sugar for dusting
Dissolve cocoa powder in hot water. Melt semi sweet chocolate with 1/4 heavy cream in 30 second intervals in microwave.
Beat 1 cup heavy cream with confectioner's sugar until soft peaks form. Add cocoa & chocolate mixtures, marscapone and 1/4 cup kahlua. Beat on low speed until combined.
Line springform pan with plastic wrap. Combine 1/4 cup kahlua with coffee. Dip 1 side of ladyfingers in coffee/Kahlua mixture. Place in bottom of pan. Spread 1/2 of the Chocolate Marscapone mixture over. Repeat another layer of dipped ladyfingers and remainder of Chocolate Marscapone mixture. Sprinkle with cocoa/confectioner's sugar. Cover with plastic wrap and refrigerate 6-8 hours or overnight.  Remove outer ring from pan and plate tiramisu on serving plate. Enjoy!

Caribbean Jerk Salmon/Halibut w/Capellini

Seafood and pasta, these are a few of my favorite things! About 15 years ago, we dined at a restaurant in Decatur...the entree that I chose was very similar to this so I came home and recreated the dish with my tastebuds. It is absolutely delicious!

CARIBBEAN JERK SALMON or HALIBUT w/CAPELLINI
from the tastebuds of Paula George Smith aka mecookin

4 (6 oz) filets of salmon or halibut
Caribbean Jerk seasoning
Butter flavored Pam, melted butter, or olive oil
8-10  oz. Capellini pasta, prepared in salted water and drained

Sauce 1:
1 clove garlic, minced
4 Tbsp. pinenuts, lightly toasted and divided
1 Tbsp. fresh snipped basil
1 tsp. dried marjoram
3 Tbsp. fresh snipped parsley
3 oz. grated Romano cheese
1/2 tsp. kosher salt
fresh ground pepper
1/4 cup olive oil
1/2 cup chopped red bell peppers, divided
1/2 cup chopped yellow bell peppers, divided

Sauce 2:
1-1/2 Tbsp. butter
1-1/2 Tbsp. flour
1/2 cup chicken broth
1/2 cup white wine
1/3 cup half and half
1/4 cup grated Parmesan cheese

Garnish:
reserved red and yellow peppers

Cook angel hair pasta according to package directions, drain and keep warm.
Spray or brush both sides of each filet with Pam, butter or olive oil. Season
generously with Caribbean Jerk seasoning.
Heat 12 inch skillet over med-high heat. Saute fish filets 4-6 minutes per side
until flaky. Prepare sauces while fish is cooking.
Sauce 1:
In food processor or blender, puree garlic and 2 Tbsp. pinenuts. Add basil,
marjoram, parsley, romano cheese, salt and pepper. Continue to puree and slowly
drizzle in olive oil. Add remaining pinenuts, red and yellow bell peppers minus
2 Tbsp. each. Toss with pasta.
Sauce 2:
In saucepan, melt butter, stir in flour until smooth. Over medium heat, Add
remaining sauce 2 ingredients and heat until bubbly.
Presentation:
Divide pasta tossed with Sauce 1 on 4 plates.
Top each bed of pasta with prepared filet.
Spoon generous 1/3 cup of sauce 2 over each filet.
Garnish with reserved red and yellow peppers and fresh ground pepper.
No photos but for the seafood pasta lovers...I'm sure you can picture it in your mind! Enjoy!

The Year was 1684...

The year was 1684...the ship was filled with immigrants and Puritans traveling to the "New" America...passengers
seeking a new life, a land to prosper, marry and build a life for their families. Young men filled with vigor ous
dreams...beautiful young women that captured the young men's fancy. Mothers and fathers, grandmothers
and grandfathers all ready to become a part of this new land, this "New" America.  English, Scottish,
Dutch, French and other descents could be found among the passengers.
The young Englishman, Richard had become captivated by the young vixen, Paula...there was an
attraction that he couldn't describe...sneaking glances, brief moments with one another...yet, the moment
they looked into one another's eyes, they knew. Fate had brought them together, this was meant
to be. They would risk all to be together...this was not infatuation, this was love.
The journey being long...people talked...as people do. What was it about this young woman? Something
they couldn't quite put their finger on...yet, they knew there was an oddity, a vixen spirit. Soon word
spread that she was a "witch"...Richard's family was devastated when they heard this...they wanted
only the best for their son. This young man that had so much ahead of him, so much to offer, any
woman would be proud to walk with him. Yet, Richard, was also a stubborn young man; he knew what
he wanted and knew this young vixen spirit would be his...it was meant to be. The captivating look she
gave him each time they met...the light sparkling in her eyes, the golden hues of her hair...Richard
was enthralled...she "must" be his!!! Stories continued to spread among the passengers, what could
they do? what should they do? Can the Captain isolate this woman to protect the other passengers?
Something has to be done. A "Witch" ...something had to be done!!!Richard had already made up his mind,
he knew his heart...he approached the Captain of his intent.
Late that night, Richard stopped by Paula's cabin and told her of the animosity stirring among the
ship's passengers. She was frightened that so many had learned her secret...surely they would seal
her fate and death would come. Richard took her into his arms, declaring his love...his protection. "You
will be safe, my Angel, you will never have to worry...I will always love and protect you."
Their lips met and sealed their future...revealing that hidden love, those hidden desires, an inkling
of what was to come. They scurried to the Captain's quarters, declaring their love and intent to
marry. The Full Moon and array of Twinkling Stars set the stage for their ceremony...on the deck
of the ship that night, the Captain performed the ceremony. Richard and Paula exchanged their
vows, becoming one...ready to continue this venture to the "New" America  as husband and wife,
One.
The next morning, the news traveled fast...the young Englishman, Richard, had taken the young vixen,
Paula,  to be his wife. His reputation, education, and worldly stature brought an abrupt end to the stories that had
surfaced regarding Paula. Surely this astute young man would not marry a witch, he was a man of
wealthy stature, education and highly admired by the majority of the passengers.  Days of sailing
passed...some still questioned the reasoning behind  Richard's decision ...yet, Richard and Paula knew...
fate had brought them together...each day brought new awakenings of their love. They were filled with
love, passion...this was what they both wanted, a love that was expressed with no remorse,
given freely and fully to one another. Nothing would match the passion they shared. They were meant
to be, this was a match made in Heaven.
Soon, they would be arriving in this "New" America...Richard and Paula anticipated a "new" chance
for happiness in this "New" America. Richard would become a great businessman...they
wanted for nothing monetarily. There was nothing lacking in their fairy tale life of romance.
His knowledge and expertise preceded him and they became one of the first affluent couples in
"New" America...they wanted for nothing. Their love, their passion, his business ethics gave them
the life many only dreamed about.
But, alas, sometimes dreams are short lived...Richard and Paula lived a full life...a successful life.
Unfortunately, Paula became ill...this magical love, fairy tale romance would only last for a short
time...yet each day overflowed with love and passion that few people ever know or realize. That
cold December morning, Richard came home from the office and found Paula snuggled under the
covers. He crawled in the bed beside her, taking her in his arms. "You're safe, My Love...just rest your head
upon my shoulder" ...Paula snuggled into his embrace, feeling the warmth and safety of his love.
Her breathing became shallow, although she was warmed by his love...she found herself struggling
for breath. She snuggled against him, felt his breath on her, his kiss that confirmed his love. Breathing
became more difficult, more shallow. "Richard", she whispered faintly, " we have shared something
many will never know in their lifetime; we have known love, we have known passion...we have been
truly loved" she whispered as she took her last dying breaths...
Richard's heart was breaking..."Don't leave me, My Angel Baby" ...."Don't leave me!"
Paula's eyes were growing weak, her breath more shallow...her last look was directly into Richard's
eyes...an all-knowing look..."YOU are my love, YOU are my life, I will never forsake you, nor leave
you. As eternity goes on, we will meet again, My Love...we will continue our love...we will know love
when we are old, we will recognize one another and Know...this is only a continuance of our love...
and once again, I will be your wife in another lifetime..."

Centuries of time passed...1950 & 1951 brings the birth of babies in different parts of America. A baby boy
named Richard comes into this world...in another part of the country a baby named Paula is born.
Their lives are blessed through the years, each of them marries...have children and go about their lives.

2001 brings sadness to both...each of them losing their respective spouse.
Richard continues with his work, he is highly respected in his profession. Children are grown and
moved away and he knows there is a part of life missing...he wants to know love and share his life with
another. Paula, who now lives in North Alabama also goes on with her life...she continues writing and
works as a chef (fulfilling her passion of cooking). Children are grown and moved away, yet, there is a
void; although she is a basically happy person...she needs more...desires more. Having known love,
she wants to fill that void and know love again...share her days and nights with another.

2008, Richard has seen a few women in the past several years...but nothing has "clicked"...he knows
what he wants in life. Paula also has seen a few men...again, nothing has "clicked". Fate is guiding
both of them, although they are unaware of what will be. Computer age opens a new chapter in
their lives. Richard comes across a profile on a dating site...e-mails a note to Paula asking would she
like to meet. Paula responds and they talk several times...making plans to meet.
2009, a couple meets...Richard and Paula "know" this is what they have been searching for...numerous
happenings and obstacles come into the picture; yet, they "know". Time has brought them to this
place, this meeting...and opportunity to renew their love, their passion, their lives.
"Years have passed, Sweetie...but once again, we have been given this opportunity to love and be
loved...a continuance of our love. We won't let this opportunity escape us, I love you, Richard."
"I know, Angel Baby, this is our second chance...we have known this love in another lifetime. Come here,
My Angel, let me hold you...You are safe, You are loved...I love you, Paula."

Cadelle Richardson's Pecan Pralines

No matter how many time I make these or share the recipe, they ALWAYS get rave reviews! Comments have included, "Best I've EVER made!"..."Taste just like those I had in NOLA!"

Cadelle Richardson's Pecan Pralines

Cadelle was my step-grandmother...lived in Algiers, LA.
She taught me to make these in the early 70's.

In a heavy saucepan, combine:
2 cups light brown sugar
1 cup granulated sugar
1 small can evaporated milk (2/3 cup)
1 Tbsp. butter
1 tsp. vanilla extract
dash of salt
Bring to a soft boil over medium heat, reduce heat and boil for 8 minutes. (235-240 soft boil stage ) 
Remove from heat and add:
1 teaspoon vinegar
2 cups chopped pecans
Stir until pecans are coated and drop by spoonfuls onto cookie
sheets lined with waxed paper. Let stand until firm.

Check it out here:
Southern PlateI