Peanut Butter Extravaganza!!!

For the peanut butter lovers! This first recipe is a pie that is reminiscant of the signature Peanut Butter Pie served at Little Joe's in Oneonta, AL. And, of course, we ALL know that "Choosy Mothers Choose Jif!"

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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Old-Fashioned Potato Candy

• 1/4-1/2 cup mashed potatoes (1 sm. potato)
• 1 teaspoon vanilla
• 1 dash salt
• 1 (1 lb) box powdered sugar
• peanut butter

 

1. Mix together all ingredients, except peanut butter.
2. Add sugar until it's of dough consistency.
3. Refrigerate to chill dough for an hour or two.
4. Roll out onto powdered sugar dusted bread board or waxed paper.
5. Spread peanut butter over potato dough.
6. Roll it up like a jelly roll loaf.
7. Refrigerate for about an hour, then slice into pinwheels.

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Peanut Butter Frosting

 

• 2 cups sugar
• 1 cup milk
• 2 tablespoons light corn syrup
• 1 tablespoon margarine
• 1 cup peanut butter
• 1 teaspoon vanilla flavoring

 

1. Combine the sugar, milk and corn syrup in a heavy saucepan.
2. Bring to a boil and cook for about 3 minutes.
3. Remove from heat and place the pan in a larger pan of cold water.
4. Add the margarine, peanut butter, and vanilla flavoring.
5. Beat until mixture thickens to spreading consistency.

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Double Peanut Butter Cookies
from Taste of Home

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup shortening
• 1/2 cup creamy peanut butter
• 1/4 cup light corn syrup
• 1 tablespoon whole milk
• Additional peanut butter

Directions

• In a large bowl, combine flour, sugar, baking soda and salt. Cut in
• shortening and peanut butter until mixture resembles coarse crumbs.
• Beat in corn syrup and milk. Shape into a 10-in. roll; wrap in waxed
• paper or foil. Refrigerate for at least 3 hours.
• Unwrap dough; cut into 1/4-in. slices; place half of the slices 2 in.
• apart on ungreased baking sheets. Top each with 1/2 teaspoon of
• peanut butter. Top with remaining slices; seal edges with a fork.
• Bake at 350° for 12-14 minutes or until lightly browned. Cool for
• 2 minutes; remove from pans to wire racks to cool completely. Yield:
• 20 cookies.

1 1/2 cups sifted all-purpose flour 1 tablespoon milk 1/2 cup white sugar 1/2 teaspoon baking soda 1/4 cup light corn syrup

1/4 teaspoon salt 1/2 cup shortening 1 cup peanut butter 1 cup semisweet chocolate chips

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Peanut Butter Blossoms

from Pillsbury

Ingredients

1 3/4 cups all purpose flour

1/2 cup sugar

1/2 cup firmly packed brown sugar

1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1/2 cup peanut butter
2 tablespoons milk
1 teaspoon vanilla
1 egg
Sugar

48 Hershey's® Kisses® Brand milk chocolates, unwrapped

 

Directions

• 1 Heat oven to 375°F. In large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg; mix with electric mixer on low speed until stiff dough forms.
• 2 Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.



• 3 Bake at 375°F. for 10 to 12 minutes or until golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge; remove from cookie sheets.

For the baking challenged, a great shortcut is to use Pillsbury Peanut Butter Cookie Dough found in the refrigerated section of your grocery store.

In preparation for Christmas...

Some might think this is a bit early...but while packing I found the recipe for Brandied Fruit Starter and Friendship that I used several years ago at Christmas...I began with making the Brandied Fruit Starter that takes several weeks, at least 4 weeks and can be divided and used for baking Friendship Cakes, served over ice cream or pound cake. I actually did two batches so that I would have several to give as gifts. Gifts were a jar of the Brandied Starter, the actual cake in a Christmas tin, and the recipe printed in a homemade Christmas card containing the recipe.

Friendship Cake with Brandied Fruit Starter
Brandied Fruit Starter:
1 (15 1/4-ounce) can pineapple chunks, drained
1 (16-ounce) can sliced peaches, drained
1 (17-ounce) can apricot halves, drained
1 (10-ounce) jar maraschino cherries, drained
1 1/4 cup granulated sugar
1 1/4 cup brandy*
Brandied Fruit Starter should last indefinitely if handled properly. Use clean equipment and keep it covered.
Combine all ingredients in a clean, nonmetal bowl; stir gently. Cover and let stand at room temperature 3 weeks, stirring fruit twice a week.
Serve fruit over ice cream or pound cake when desired, reserving at least 1 cup starter at all times.
To replenish starter, add 1 cup sugar and one of the fruits, pineapple chunks, peaches, apricot halves or maraschino cherries every 1 to 3 weeks, alternating fruits each time; stir gently. Cover and let stand at room temperature 3 days before using again.
Makes 6 cups.
*Apricot or peach brandy may be substituted, if desired.

Friendship Cake Mix:
2 1/2 cups granulated sugar
1 1/2 cups Brandied Fruit Starter
1 (32-ounce) can sliced peaches with juice
Combine in a gallon glass jar and stir all together; stir several times the first day, thereafter stir once each day. Keep covered and at room temperature.
On Tenth Day Add:
1 (32-ounce) can chunk pineapple with juice
2 1/2 cups granulated sugar
Stir once a day for 10 days.
On Twentieth Day Add:
1 (32-ounce) can fruit cocktail with juice
2 1/2 cups granulated sugar
1 (10-ounce) jar maraschino cherries with juice, diced
Stir once a day for 10 days.
On Thirtieth day:
Drain liquid from fruit. Divide the juice into 1 1/2 cups each. Place in jars with tight lids and give to a friend with a copy of recipe as soon as possible. Divide fruit into thirds. Makes 3 cakes.
Cakes can be frozen after they are baked. Juice or fruit cannot be frozen.
FOR ONE CAKE:
Friendship Cake Mix Recipe:
1 (18.25-ounce) package yellow cake mix
2/3 cup vegetable oil
4 large eggs
1 (4-ounce) package vanilla instant pudding mix
1 cup nuts, chopped
1/3 of fruit
Combine all ingredients together, mixing well.
Bake in greased and floured Bundt pan at 350°F (175°C) for 50 to 60 minutes or until wooden pick inserted in center comes out clean.
Cool in pan on rack for 15 minutes before removing. Cool completely on wire rack.
Makes 12 to 15 servings (prepared cake).

A bit time consuming but much appreciated by friends to receive!

SEPTEMBER 2013 Family Favorites aka Customer Favorites!

It's here! It's Here! It's HERE!!! Football season!!!

Hope this finds all doing well...this month's recipes are Family Favorites that became Customer Favorites!!! As far as I know, some are still being served at former employments. Regardless, my family has enjoyed them for years and I wanted to share them with you my online friends, should you want to try them at home!

Hugs, Paula

FOOD For THOUGHT:

Give Us This Day, Our Daily Thread
As we daily bear our hearts and souls.
Our Pathways crossed sometime ago.
Friendships grow as each new day unfolds.
What started as we shared our
mutual love of cooking...
Became the love, care and support
of one another here.
Across the miles of cyberspace over coffee,
for the quiet times we are looking.
Openly we share, the beauty of a flower blooming,
a triumph or a fear.
We thank You, Spirit, for these cyber
friendships we have found.
A place where joy and laughter,
tears and sharing abound.
You've taken each daily thread and woven
a Masterpiece.
Into a beautiful garment, adorning friendships
that will never cease.
Knowing deep within our hearts, we are truly
kindred spirits.
Once again we ask, Thee,
"Give Us This Day, Our Daily Bread"
Our lives are better having passed this way,
Sharing a few moments of friendship bond.
Watch over each; Chloe, Deb, Cathy and Paula,
Our sustenance found in "Our Daily Thread".
May 2004
RECIPES: Family Favorites that became Customer Favorites!

Paula's Pomodoro Pasta
Paula George
12 oz. angel hair pasta, cooked
1/4 cup olive oil
1/2 red onion or shallots, chopped
4 cloves garlic, minced
1/2 cup red wine
1-28oz. can Italian Plum tomatoes with basil (I prefer San Marzano) hand crush tomatoes before adding to sauce
2 tablespoons balsamic vinegar
1 (10.75 ounce) can low-sodium chicken broth
crushed red pepper to taste
freshly ground black pepper to taste
1/4 cup basil pesto
2 tablespoons chopped fresh basil
1/4 cup grated Parmesan cheese
In large skillet, saute onion and garlic in olive oil for  5 minutes.
Add wine to deglaze and cook down. Add next 6 ingredients and simmer
for 10 minutes. Stir in fresh basil and grated Parmesan cheese.
Reserve 1 cup of sauce for Eggplant.Toss with Angel Hair Pasta and serve.
Garnish with additional basil and Parmesan cheese.
Eggplant Parmesan
Paula George
1 eggplant, peeled and sliced into 1/4" slices
Salt
2 eggs mixed with 1/2 cup milk
Self Rising flour
2 cups Panko bread crumbs seasoned with 1/2 tsp. salt,
1 tsp. Italian seasoning, 1/2 tsp. fresh ground pepper
1/2" oil in skillet for frying
reserved pomodoro sauce
1/3 cup grated Parmesan cheese
Place eggplant in colander and season with salt. Let stand 20-30 minutes.
In 3 shallow dishes...place flour, egg mixture and bread crumb mixture.
Dredge each slice in flour, egg wash & bread crumbs. Fry in preheated oil until golden, turning once. Place on parchment lined baing sheet. Top each with dollop of sauce and sprinkling of Parmesan. Bake in 350 preheated oven for 5 minutes to melt cheese.
Serve immediately.
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For years, this has been a family favorite! With a few revisions,
we also served this at LuVici's...a favorite of many customers...
one lady told me she could just drink a bowl of sauce! haha
There are so many variations that can be used in this combo.
Saute chicken pieces or breast strips...blanched broccoli florets...
use leftovers of chicken & broccoli...Sauteed Chicken Strips & Sundried
Tomatoes or Sauteed Chicken Strips & Sauteed Mushrooms. My children love this
Alfredo Sauce and I have used the same recipe for years!
OH, several years ago I was on Sara's Secrets with Sara Moulton's
live phone call. We were discussing leftovers and this is the recipe
that I was talking about. They aired my picture as Sara was talking
with me. I also told her that my family has always called leftovers,
"re-runs" and many times they were incorporated to a totally
different realm, whether entree, side dish or soup!

Nana's Alfredo Sauce
Paula George
1 stick butter 1/2 cup
1/2 cup flour
1 tsp. salt
1 /s tsp. fresh ground pepper
1 tsp. oregano leaves
2 tsp. parsley flakes
1 tsp. basil leaves
1 tsp. garlic powder
1 tsp. onion powder
2 cups heavy cream
3 cups milk
1 cup shredded Provolone
1 cup shredded Parmesan

(2 Tbsp. McCormick's Mediterranean Spiced Sea Salt can be used in lieu of the herbs & spices)

Melt butter in saucepan. Add flour and whisk until smooth.
Do not brown. Add seasonings, heavy cream & milk.
Heat over med heat until hot, reduce heat to low and whisk in
cheeses until melted. Adding 1/2 of each at a time makes it easier
to melt.
Sauteed Chicken Breast strips and blanched broccoli can be
added to sauce or plated on fettucine pouring the sauce over last.
Garnish with a sprinkling of Shredded Parmesan and Parsley.
Serve with a salad and crusty bread!
Serve over fettucine cooked al dente...
I normally serve with sauteed chicken breasts and
steamed broccoli (or "trees" as my children called them)  florets.
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Stuffed Meatloaf
Alberta George (Momma)
I make Momma's Stuffed Meatloaf...both at home and at work.
My grandson makes it frequently after learning to make it at my home.

1-1/2 lb.Ground chuck
1 package Onion Soup Mix
2 Eggs
1/3 cup Water
1/3 cup A-1 sauce
1/3 cup ketchup
1 cup Bread Crumbs
Mix & pat into rectangle. Layer with sliced Swiss cheese and Deli ham.
Roll up jelly roll style and place in loaf pan.
Bake at 350 for 45 min to 1 hour.
Topping:1 cup Ketchup,1/3 cup brown sugar, 1/3 cup worcestershire.
Bake 10 minutes after adding topping.
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This is a wonderful sauce for pasta of any kind! It can be served with
ravioli, gnocchi, fettucine or tortellini!

Prosciutto Sage Cream Sauce
Paula George aka mecookin
3 Tbsp. extra virgin olive oil
3/4 cups minced shallots
1 lb. prosciutto sliced into thin strips
1 cup white wine
5 cups heavy cream
1/3 cup julienned fresh sage
3/4 tsp. white pepper
1-1/2 cups grated Romano cheese
Saute shallots and prosciutto in large skillet with olive oil.
Add white wine and reduce by one half. Add heavy cream,
sage and white pepper. Cook about 5-7 minutes until thickened.
Stir in Romano cheese.
Serve over your favorite pasta!
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Warm Banana Pudding
Paula George
6 Bananas sliced thin
1 box Vanilla wafers
Layer in 2qt casserole and prepare pudding. Pour pudding over and serve
warm.
PUDDING:
Ingredients:
3 cups milk
1/4 cup cornstarch
1/2 cup sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
2 Tbsp. butter
Preparation:
Scald 2 2/3 cups of the milk. Mix cornstarch, sugar and salt;
stir in remaining 1/3 cup milk. Add to scalded milk and cook over
low heat, stirring constantly, until thickened and smooth.
Continue cooking vanilla pudding for about 5 minutes to thoroughly
cook cornstarch. Cool vanilla pudding slightly;
stir in vanilla & butter; pour over bananas & vanilla wafers.
Vanilla pudding recipe serves 6.

Paula aka mecookin

Thinking Ahead...

you know, football season is just around the corner...then there is Thanksgiving and Christmas holidays for gatherings and entertaining.
Trying to think of appetizers/dips/spreads that would be easy to throw together on short notice should friends or family stop by.
Here are some old & new favorites!

Buffalo Chicken Dip

If you love Buffalo wings, you will love this dip.
All the flavors from one of America's favorite appetizers come
together in a no-muss hot dip. Use canned chicken,
rotisserie chicken from the deli, or your own leftover cooked chicken.
Serve hot with celery sticks, crackers, or my favorite Frito Scoops.
This could not be easier to throw together.

Ingredients:
•8 ounces cream cheese, softened
•1/2 cup blue cheese or ranch salad dressing
•1/2 cup any flavor Frank's® RedHot® Sauce
•1/2 cup crumbled blue cheese or shredded mozzarella cheese
•2 cans (9.75 oz. each) Swanson® White Premium Chunk Chicken Breast in Water, drained OR 2 cups shredded cooked chicken
Preparation:
Heat oven to 350 F. Place cream cheese into deep baking dish.
Stir until smooth.
Mix in salad dressing, Frank's® RedHot Sauce® and cheese.
Stir in chicken.
Bake 20 minutes or until mixture is heated through; stir.
Garnish as desired. Serve with crackers or Frito scoops.

Stuffed Mushrooms

This is an excellent choice if you're looking for a cheesy, meat-free appetizer. The mushroom caps are stuffed with a lively mixture of roasted red peppers, artichokes, and Boursin cheese. Use baby portabella mushrooms or regular mushrooms in this recipe.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutesYield: Makes about 2 Dozen
Ingredients:
•20 to 24 medium to large mushrooms, baby portabella or button
•2 tablespoons butter
•1/4 cup finely chopped onion
•1 can (15 ounces) artichokes, drained and finely chopped
•1/4 cup chopped roasted red bell pepper
•1/3 cup seasoned bread crumbs
•1 package (5.2 ounces) Boursin cheese with garlic and herbs
•fresh shredded Parmesan cheese
Preparation:
Heat the oven to 350°. Lightly grease a shallow baking dish or spray lightly with nonstick cooking spray.
Wash the mushrooms and carefully remove the stems. Set the caps aside.
Chop the stems finely.
Melt the butter in a skillet over medium heat. Add the finely chopped onion and finely chopped mushroom stems. Cook, stirring frequently, until softened, about 3 minutes. Add the finely chopped artichokes and roasted red bell pepper. Cook, stirring, until hot. Add the bread crumbs and Boursin cheese. Cook, stirring, until well blended and hot.
Arrange the mushroom caps in the prepared baking dish. Fill the caps and top each with a little shredded Parmesan cheese. Bake for about 15 minutes, or until the mushrooms are browned. Turn on the broiler and broil until lightly browned.
Serve the stuffed mushrooms warm.
Makes about 2 dozen.

Fried Manchego Cheese with Apricot-Sage Dipping Sauce

Yield: 2-4 servings

Ingredients

½ cup apricot preserves
2 teaspoons white wine
1 teaspoon finely chopped fresh sage
6 ounce wedge of Manchego or other strong flavored semi-hard cheese
1/3 cup flour
2 teaspoons paprika
1 egg
2 tablespoons milk
Pinch of Kosher salt and freshly ground black pepper
2/3 cup seasoned bread crumbs
Enough vegetable oil to fry the cheese.
3 fresh apricots, stones removed and cut into slices
Instructions

In a small sauce pan over low heat, cook the preserves, wine and sage for five minutes to blend flavors. Remove from the heat and let it come to room temperature. It will thicken back up to a jelly consistency. If not thick enough, refrigerate for a short time.
Remove rind if any and cut the cheese wedge into ¼ inch slices (about 12 slices total from one 6-ounce wedge).
In medium bowls, place flour and paprika in one, egg and milk in a a second and the seasoned breadcrumbs in the third. Mix the flour and paprika together and mix the egg and milk together. Start with a few pieces of cheese at a time and dip in flour and shake off excess, dip in egg then in bread crumbs. Make sure all surfaces are coated completely. If any spots show, place back in bread crumbs to coat. Repeat for remainder of the cheese.
In a medium heavy bottomed pan, heat oil to 350 degrees. Cook cheese in two batches letting oil get back to temperature between batches. Cook cheese in oil for a minute or less. You want to just get a nice brown coating and need to remove it before it cracks and breaks apart. Dry slightly on paper towels.
To serve, place a few cheese sticks, a few apricot slices and a small ramekin of the dipping sauce on individual plates. Garnish with a sage leaf. You can also place on a small serving platter and let your guests serve themselves.

Rose & Ivy Southern Pecan Cheese Bake
1/2 cup mayonnaise
One 8 oz pack cream cheese
One cup grated cheddar cheese
2 green onions (chopped)
6 Ritz crackers (crushed)
8 slices bacon (cooked and crumbled)
1/2 cup any Rose & Ivy Southern Pecan Pepper Glaze or Jelly OR 1/2 cup pepper jelly & 1/4 cup toasted chopped pecans
Mix mayonnaise, cream cheese, cheddar cheese and onions in greased quiche or pie plate. Top with
crackers and bake at 350 degrees for 15 minutes. Remove from oven and top with bacon.
Drizzle Rose & Ivy Southern Pecan Pepper Glaze or Jelly over all and serve with crackers.

Veggie Snack Squares
8 oz. crescent roll dough
16 oz. cream cheese, softened
1 package ranch dressing mix
1/4 cup finely chopped green onions
1 cup finely chopped broccoli
1 cup finely chopped red bell peppers
1 cup bacon bits
1/4 cup shredded Parmesan cheese
Separate dough into two long rectangles. press to seal edges and place in a 13 x 9 baking pan. Press 1/2 inch up edges to form crust. Bake at 375 for 15-20 minutes until golden brown. Cool.
Combine cream cheese, Ranch dressing mix until well blended. Spread over crust. Top with broccoli, bell peppers, bacon bits and Parmesan cheese. Cut into squares.
Makes 32 appetizers.

Paula's Caramelized Onion Dip
Paula George
3 large sweet onions, peeled and cut into strips
2 Tbsp. olive oil
2 Tbsp. butter
1 tsp. kosher salt
1 tsp. fresh ground pepper
16 oz. sour cream
4 oz. softened cream cheese
1/2 cup mayonnaise
1 tsp. hot sauce
1 Tbsp. worcestershire sauce
2 Tbsp. horseradish
In large skillet, heat oil and butter over medium heat; add onions, salt and pepper. Cook over medium heat, stirring frequently until onions are caramelized(about 45 minutes) and golden brown. Set aside and cool. Mix remaining ingredients in large mixing bowl until smooth, add onions, beat with electric mixer for 1 minute to combine and chop the onions. Cover and chill 1 hour before serving.
Great served with tray of crudites, chips or crackers for dipping.

Paula's Smoked Salmon Spread
Paula George
1 lb. flaked smoked salmon (Alaskan Smoked Salmon, preferred)
1 lb. cream cheese, room temp
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tsp. kosher salt
1 tsp. fresh ground pepper
1 Tbsp. dried dill
1 tsp. hot sauce
1 tsp. worcestershire
2 Tbsp. prepared horseradish (or more)
1/2 cup finely chopped red onion
1/2 cup finely chopped celery
Mix all ingredients in a large mixing bowl until smooth. Cover and refrigerate 1 hour before serving. Delish, served with flatbread or "good" crackers to spread on.

I know KathyT has made this recipe numerous times and thought I would share it with others as she has always gotten rave reviews with it.
It is from "Some Like It South", a compilation of recipes from the Pensacola (my hometown)Jr. League.
Hope you enjoy!
Paula
Shrimp Dip
1 (3 oz) package cream cheese, softened
1 cup sour cream
2 tsp. lemon juice
1-5/8 oz. pkg. Italian dressing mix (like Good Seasons)
1-1/2 cups shrimp, cooked, peeled, deveined and chopped
Blend well cream cheese, sour cream, lemon juice and dressing mix. Fold in shrimp. Chill at least 1 hour before serving. Serve with crackers or chips.
Yields: 4 servings
p.s. you might want to double or triple the recipe!!!

I have been making these for years, they are always a crowd pleaser!
Bacon Stuffed Eggs
6 large eggs
4 slices bacon, cooked crisp and crumbled
1 (3-ounce) package cream cheese, softened
1/4 cup mayonnaise
2 teaspoons prepared horseradish
2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper
Garnish: chopped chives or paprika, if desired
Preparation
Place eggs in a large saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add bacon and next 5 ingredients; stir well. Spoon yolk mixture into egg whites. Garnish, if desired.

August 2013 Newsletter

Wow! Can you believe tomorrow is the first day of August? They say, "Time flies when you're having fun!" ...I must be having a lot of fun!

Hope this finds all doing well...know there are some recovering from major surgery, some hospitalized and others undergoing continual treatments.

Hugs and prayers to all, whatever your needs!
Paula
FOOD FOR THOUGHT:
What Do I Want?

I want you to be happy...happiest with me!
I want to be all the needs in your life!
I want to fill your heart with feelings of wonder...and fulfillment!
I want you to be full of courage and hope...looking forward to each day!
I want you to have the type of friendship that is a treasure...
the friendship of trust and anticipation!
Anticipation of spending our lives together as one...forever friends!
To find the kind of love that is beautiful forever...
time together or apart!
I wish you contentment: the sweet, quiet, inner kind that
comes around and never goes away...that will awaken you each morning!
Of all the things I'll be wanting and wishing for, wherever I am
and whatever I do...you will be the most intricate part!
There will never be a day in my life when
I won't be wishing I were with you...
whether it's in your thoughts, your heart or your arms!
I want us to be happy...happiest with one another!

Paula
July 26, 2010

RECIPES: Apples, Apricots, Peaches & Cream Cheese
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Peach Gallette
1 refrigerated pie crust
8 oz. cream cheese at room temp
1/2 cup confectioner's sugar
4 Tbsp. cornstarch, divided
2 tsp. vanilla extract, divided
1 egg, separated
2 cups peeled, sliced peaches or fruit of your choice (Nectarines, Apricots, Berries)
2 Tbsp. sugar for sprinkling (I used Splenda)
Roll pie crust to form 13" circle. Place on baking sheet.
Cream together cream cheese, confectioner's sugar, 2 Tbsp. corn starch, 1 tsp. extract and egg yolk.
Spread on crust leaving 2" edge. Toss together fruit, 2 Tbsp. cornstarch and 1 tsp. vanilla extract.
Spread over cream cheese mixture. Fold edges of crust up toward center in rustic manner.
Brush with egg white and sprinkle with sugar. Bake at 350 for 30-35 minutes until golden.

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It's called Naked as it doesn't have a prepared crust.
Naked Apple Pie
1 egg, beaten
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 Tbsp. dark rum
1/2 cup flour
Pinch of salt
1 teaspoon baking powder
2 apples, pared and sliced
1/2 cup pecans or walnuts, chopped
Sift flour with baking powder. Put all ingredients into a bowl and
mix well. Spread mixture into a greased 9-inch pie plate and bake at
350 degrees F for 30 minutes.

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from Becky (decolady)

APRICOT PEPPER JELLY

2 cups red or green bell pepper strips
2 cups cider vinegar
1/4 cup (or more, depending on taste) chopped fresh jalapeno peppers
1 cup dried apricot halves, slivered
6 cups sugar
3 oz. liquid pectin

Combine pepper strips, vinegar and jalapeno peppers in a blender or food processor.
Pulse until small chunks remain.
Combine with apricot slivers and sugar in saucepan; bring to a boil.
Boil and stir 5 minutes. Remove from heat; skim off any foam.
Cool 2 minutes; stir in pectin. Pour into sterilized jars; seal at once.
(If desired, process in boiling water bath 15 minutes). Makes 6 1/2 cups.

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Mom's Apple Cobbler

Ingredients
1/2 cup butter or margarine
2 cups sugar
2 cups water
1 1/2 Martha White® Self-Rising Flour
1/2 stick Crisco® All-Vegetable Shortening Sticks
OR 1/2 cup Crisco® All-Vegetable Shortening
1/3 cup milk
2 cups peeled, finely chopped apples
1 teaspoon ground cinnamon


Preparation Directions
1. HEAT oven to 350º F. Place butter in a 13 x 9-inch (3-quart) baking dish; place in oven to melt. Combine sugar and water in medium saucepan; heat until sugar dissolves, stirring frequently. Set aside.
2. PLACE flour in medium bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Add milk; stir with fork just until mixture begins to pull away from sides of bowl.
3. KNEAD dough on lightly floured surface just until smooth. Roll out dough to a 12 x 10 x 1/4-inch rectangle.
4. COMBINE apples and cinnamon in medium bowl; stir to mix. Sprinkle apples evenly over dough. Beginning with long side, roll up jelly-roll fashion. Cut into 16 slices. Arrange slices in baking dish over melted butter. Pour sugar syrup carefully around and over rolls. (This looks like too much liquid, but crust will absorb it.)
5. BAKE 40 to 45 minutes or until golden brown. Cool 15 minutes before serving.
6. Drizzle with glaze.

Glaze:
2 cups confectioner's sugar
1 tsp. vanilla extract
3-4 Tbsp. milk for consistency
************************************************
Peaches and Cream Cake

A wonderful cake made with canned peaches, cream cheese and instant pudding mix.

INGREDIENTS:

3/4 c. self-rising flour
1 pkg. cheesecake or vanilla instant pudding mix (3.4 ounce)
3 tbsp. butter, softened
1 egg
1/2 c. milk
1 lg (about 28 ounces) can sliced peaches, drained (*** save 3 TBL juice for topping)
8 oz. cream cheese, softened
1/2 c. sugar
1/4 teaspoon cinnamon mixed with 1 1/2 teaspoons sugar

PREPARATION:

Mix together first 5 ingredients. Spread in lightly greased (deep) pie plate or casserole.
Arrange peaches over batter.
Beat the cream cheese, sugar and 3 tablespoons peach juice for about 2 minutes. Spread over peaches, leaving a 1-inch border.
Sprinkle cinnamon-sugar over cream cheese mixture. Bake for 35 to 45 minutes in 350 degree preheated oven. Cool and refrigerate

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Maple Cream Treats
I've made these for years, lost the recipe...but this is my rendition.

1 can Hungry Jack flaky biscuits (10)
8 oz. cream cheese, softened
1 cup confectioner's sugar
1 cup shredded coconut
1 tsp. vanilla extract
1 cup maple syrup
1 stick butter melted
1 cup chopped pecans

In 11x7 baking dish, melt butter...add syrup and pecans. Separate and roll each biscuit into 5" round.
Mix cream cheese, confectioner's sugar, coconut and vanilla. Put heaping spoonful in center of each
biscuit round. Fold sides over to cover filling. Place in syrup mixture seam side down. Bake in 350 preheated
oven for 20-25 minutes until golden. Let stand for 10 minutes and invert on
serving platter.

Paula aka mecookin

Soup's On!!!

I love soup any time of the year!!! These are a few favorites!

Stuffed Pepper Soup was VERY popular and requested often when I was working at LuVici's in Athens.

Stuffed Pepper Soup
Paula George

Ingredients
2 pounds ground beef
1 -1/2 cups chopped onion
2 quarts beef broth
1 Tbsp. minced garlic
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups cooked long grain rice
2 cups chopped green peppers
1/4 cup packed brown sugar
2 teaspoons salt
1 teaspoon pepper
Directions
In a Dutch oven, cook beef over medium heat until no longer pink; drain.Add onions
and saute for 5 more minutes.
Stir in the remaining ingredients except rice & peppers; bring to a boil.
Reduce heat; cover and simmer for 20 minutes; add peppers & cook for
10 additonal minutes or until peppers are almost tender.
Stir in rice the last 5 minutes of cooking.
 Yield: 10 servings (2-1/2 quarts).

Last night we were wanting something light for dinner so I concocted this Summer Veggie Soup. Rick said it was the best homemade vegetable soup that he had ever eaten!

Summertime Veggie Soup
My way, Paula George...
1 Tbsp. olive oil
1 onion, chopped
3 stalks celery, chopped
1 lg. potato, peeled & chopped
1 lg. tomato, peeled and chopped
1 ear of corn, kernels cut off
1 cup cut green beans
4 cups chicken broth
1 teaspoon kosher salt
1/2 tsp. coarse ground black pepper
1 tsp. parsley flakes
1/2 tsp. dried thyme
1/2 tsp. Adobe seasoning
1 zucchini, chopped
1 can Northern Beans, rinsed and drained
1 Tbsp. tomato paste
In large saucepan, saute onions and celery in Olive Oil for 5-10 minutes
with salt and pepper. Add next 8 ingredients, bring to boil,
reduce heat and simmer, covered for 30 minutes.
Add Northern Beans and tomato paste and simmer 10 additional minutes.
Adjust seasonings and serve.

Another soup requested often is Colcannon Soup...even got the "thumbs up" from a lady visiting from Ireland!

Colcannon Soup
Paula George

2 Tbsp. Butter
1 cup chopped onion
3 lg. potatoes, peeled and cubed
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1 qts. chicken broth
2 cups. water
1 cup half & half
1 small head of cabbage, quartered and cut in strips
1/2 tsp. dried thyme
1/2 cup crumbled bacon

In Dutch oven, saute onion & potatoes in butter with salt and pepper for 5-10 minutes over medium heat.
Add chicken broth & water, bring to boil. Reduce heat and simmer until potatoes are fork tender. Add remaining ingredients and cook for 10 additional minutes until cabbage is crisp tender.

JULY 2013 Newsletter

Hi Everyone!

Hope this finds all doing well. Enjoy the upcoming holiday celebrating safely with family and friends!

Hugs,
Paula

FOOD FOR THOUGHT:

Reflecting Independence
by Paula George
June 26, 2006

As Independence Day approaches, many thoughts and memories travel through my
mind and heart.

Thoughts of the freedoms, others have sacrificed home and lives for bringing us
to this point in time.

Families divided, others brought closer as they faced enemies seeking to destroy
these freedoms.

Goodbyes said as loved ones shipped to foreign lands, never to return, yet;
giving their lives to protect their homeland.

Unfortunate the divisions in our own homeland, families divided, others
reunited...infiltrated within by...

Outsiders...taking advantage of our freedoms and government, unwilling to accept
our land according to the laws it was founded upon.

Only taking of the opportunities...unwilling to become an intricate part of the
Independence we have because of lives sacrificed.

Reflections still remain that I have the opportunity to live in "freedom" and I
am a "citizen" of the "Land of Independence".

Refections of those who serve in our military forces...those near and
far...those past and present...those willing to sacrifice home and family to
protect our freedom and homeland..."Reflecting Independence".


RECIPES:
I made this a few years ago for Rick's birthday at his request...very rich, made 4 generous servings but it is delicious! He had eaten it in LA while visiting down on the Bayou. He said this was as delicious if not better than he remembered.
Crab Au Gratin is a rich dish that goes well as a side with other seafood main courses such as stuffed flounder.
Mix 1
1 med. onion - finely chopped
1 rib celery - finely chopped
4 leaves green onion tops - finely chopped
1 stick butter
Mix 2
1/3 cup all purpose flour
2 cups heavy cream
1 cup milk
1 Tsp. of dried parsley flakes or small handful of fresh chopped
1 Tsp. Worcestershire
1/4 Tsp. "Old Bay" & 1/4 tsp Tony's seasoning
pinch of garlic powder
Salt & Pepper to taste
2 egg yolks beaten well
Last:
1 pound lump crabmeat (see note below)
Gratin Dishes or shallow casserole
12 oz. shredded cheddar cheese, or, your favorite ( I used 1/2 sharp cheddar & 1 half white cheddar)

Preparation
In a saucepan on med-low heat melt the butter. Add the remainder of mix 1 above. Cook until onions are clear and soft, don't brown.
Stir in mix 2 in the order given (except egg) thoroughly mixing in each ingredient before the next is added. Add the milk a little at a time as you stir. Raise heat to med. and get the mixture bubbling then remove from heat. Take a spoon out to taste. Add the egg and mix well. Cover and let sit for 10 minutes. Add seasoning if needed (see note below).
Note: Crab meat purchased at the grocery will not be seasoned. If you're using crab meat that you peeled from a batch of boiled crabs it will be seasoned. Keep this in mind when adding seasoning. Using boiled and peeled meat will flavor the dish so taste it before adding any seasoning.
Add crab meat to saucepan and mix well. Fill gratin dishs to 1/4" from top of dish, smooth top with a spoon and sprinkle cheese on top.
Bake at 375ºF until cheese is brown and crusty.

**************************************************************
Parrot Bay Coconut Shrimp & Pina Colada Dipping Sauce
Serves: 4
Prep. Time: 0:35
1 1/2 cup corn starch - divided
2 cups plain bread crumbs
2 cups sweetened coconut flakes
1 1/2 cup liquid piña colada drink mix - divided
2 Tbls. powdered sugar
1/3 cup spiced rum
1 lb. raw jumbo shrimp - peeled, deveined, butterflied
1/3 cup sour cream
1/3 cup canned crushed pineapple - drained
 

 
-Place 1 cup corn starch in a bowl; set aside.
-Combine bread crumbs, 1/2 cup corn starch, and coconut flakes in a separate bowl; set aside.
-Combine 1 cup pina colada drink mix, powdered sugar, and rum in a separate bowl; set aside.
-Coat shrimp in corn starch, then dip in pina colada mixture, then in coconut mixture, back into pina colada mixture, and back into coconut mixture.
-Carefully drop each coated shrimp into 375 degree oil, fry until golden brown; drain on brown paper bags.
-To make sauce, combine 1/2 cup piña colada drink mix, sour cream, and pineapple.
-Dip fried shrimp in sauce.
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Corn & Crab Bisque



"This creamy, Cajun crab soup has been in my family for years. It's comfort food during the winter, a 'stick to your bones' soup!!"

Prep Time:
20 MinCook Time:
30 MinReady In:
50 Min
 
Original Recipe Yield 8 servings
 Ingredients
3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 large onion, chopped
1 tablespoon minced garlic
1 large celery stalk, minced
1/2 cup diced red bell pepper
Cajun seasoning to taste
1 cup chicken broth
1 1/2 cups frozen corn kernels
1 bay leaf
2 cups milk
2 cups heavy cream
1 teaspoon liquid shrimp and crab boil seasoning
1 pound fresh lump crabmeat
1/4 cup chopped green onions
1/2 teaspoon Worcestershire sauce
salt and black pepper to taste
Additional chopped green onions
Directions
1.Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
2.Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.


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Momma's Deviled Crab (Alberta George)
2 Tbsp flour
2 Tbsp butter
1 cup milk
Saute flour in butter. Whisk in milk. Heat until
thickened. Remove from heat.
Combine with 1 packet saltine crackers, crushed.
1 sm onion, diced or grated
1/2 tsp. black pepper
1/4 tsp. garlic powder
1 tsp. parsley flakes
1 lb. flaked crabmeat
Shape into small mini loaves or spoon into foil
shells. Bake at 400 degrees until golden.


************************************************************
Marinated Shrimp Salad
3 lb. 21-25 shrimp boiled in Old Bay seasoning, peeled & deveined
1 can black olives
1 jar pimento stuffed green olives
6 cloves of garlic, chopped fine
1 large red onion, cut in circles
1 lg. bottle Zesty Italian dressing
1 qt. sliced fresh mushrooms
1 qt. cherry tomatoes, halved
3 stalks celery chopped
Fresh parsley, chopped
1/2 cup fresh chives, chopped
Boil & Peel Shrimp. Put all ingredients in glass or plastic bowl, cover and refridgerate for 24 hours before serving.
Shake or stir often. Serve on bed of lettuce with crackers or tortilla chips.

Apple Brown Betty from Ree Drummond
Ingredients
  3 whole Apples, Preferably Granny Smith
  7 slices Wheat Bread
  3/4 cups Regular Salted Butter
  1-1/2 cup Packed Brown Sugar
  3 Tablespoons (to 4 Tablespoons) Water
Preparation Instructions
Peel and thinly slice 3 apples. Slice bread into a small dice, or tear into very
small pieces.
Coat a small baking dish or pie plate with butter. Then add 1/3 of the brown
sugar, 1/3 of the apple slices, and 1/3 of the breadcrumbs. Repeat these layers
twice more, ending with breadcrumbs.
Slice butter and lay slices all over the top of the breadcrumbs. Sprinkle dish
with water and a little more brown sugar, and bake in a 375-degree oven, covered
in foil, until done – about 45 minutes. Remove foil in last few minutes of
baking to brown the top.
Serve with ice cream, whipped cream, or Reddi Whip, if you’re feeling ornery.
The Cast of Characters: Wheat sandwich bread, apples, brown sugar, butter, and
water. Um…shouldn’t there be something more complicated here? Flour, perhaps?
Baking soda? Whole vanilla beans?
NOT!

Begin by slicing 7 pieces of bread into thin strips…

Then rotate the slices 90 degrees…

…And slice again to create a dice.

Keep cutting…

Going over it a few times to get the bread into small pieces. You can also tear
the bread into small chunks if that floats your boat.

Now core and peel 3 apples…

And slice them thinly.

And try not to eat them all. Mmmm. Isn’t there something so inviting about a
stack of freshly sliced apples?

Now rub a baking dish very, very generously with butter.

I said very, very generously. Please don’t be afraid of the butter. Because you
know what? You’re going to see a lot more than this here in about 45 seconds.

To assemble…

Sprinkle 1/2 cup brown sugar in the bottom of the dish.

Follow this with a layer of about 1/3 of your sliced apples, then sprinkle 1/3
of your bread crumbs on top.
(You can actually use a little less than a third of your crumbs, as you’ll want
to be sure to have enough for the very top layer.

Next, start in with 1/2 cup brown sugar again…

Followed by a layer of apples…

And another layer of breadcrumbs. Breadchunks. Breadcubes. Whatever.

Repeat this one last time: The rest of the sugar…

The rest of the apples…

And the remaining breadcrumbs. Don’t you just love layered dishes? There’s
something about it that satisfies my deep need for order and symmetry and
symbiosis.
Symbiosis? That didn’t fit at all. But oooh, I love that word and I try to use
it in my everyday speech at least twice a month.

Next, slice 1 1/2 sticks butter (regular, salted) and begin placing the slices
all over the top of the breadcrumbs.

I warned you earlier: do not be afraid of the butter. Do not be afraid of the
butter. Do not be afraid of the butter. (Repeat this an additional seven times.
Then go get on the Stairmaster.)
Finally, sprinkle 3 to 4 tablespoons of water all over the top, give it a final
sprinkle of brown sugar, and bake on 375—covered in foil—for approximately 45
minutes. When you have about five minutes remaining, remove the foil from the
dish. You’ll want to watch it in the oven to make sure it doesn’t get too brown.
When it’s hot and bubbly, take it out of the oven.
Mine almost got too brown, but I’m not afraid of a little color in my cookin’.

To serve, just stick a big ol’ spoon in there…

And dish it up.

Paula aka mecookin