1-2 teaspoons of brown sugar
1 Tablespoon of vanilla ice cream
Mix together and put in a mug of hot water, add a jigger or more of rum, a pat of butter on top and a cinnamon stick to stir with.
Enjoy and feel better soon ;o)
Okay, so the poor ole feller has a bit of trouble with one of his ears turning loose, but this is so cool!
My friend, Barb was telling me earlier this week about Creole Burgers. When she was a little girl there was a local drive-in called the Sani-Cream and they served these burgers. When they closed, the owner gave her dad the recipe, and her family has made them ever since.
You all know about how crazy we are about my Sloppy Joes, and the Creole Burgers are, for me, a new twist on an old favorite. I thought they were amazing, and I’ll make them again and again. She couldn’t remember exactly how much ketchup and mustard to use, she just tastes it and knows when it’s right. Since I had nothing to gauge them by, I found a recipe online, altered it a bit, and think it’s really close to what she makes. Hope you all enjoy these as much as we do.
~ jan
1 lb. ground beef
1 onion, chopped
1 can of Campbell’s Chicken Gumbo Soup
4-5 tablespoons Heinz Ketchup
3 tablespoons mustard, I use Plochmann’s because it’s my favorite
2-3 tablespoons Worcestershire sauce
1/2 teaspoon of pepper
salt to taste
Brown hamburger and onions breaking it up and crumble as it cooks, drain, add soup and condiments and simmer 15-20 minutes. It thickens as it cooks.
So easy, and SO good!
Note: I added salt very sparingly as the soup gives you a salty base to begin with, next time I think I will sprinkle the hamburger with Tony Chachere’s Creole Seasoning when I brown it.
Last week on Jan’s Daily Dish I told you about my FoodSaver not working and my eBay purchase of another one. It arrived yesterday, brand new with tape and cardboard still intact, so of course I fired it up immediately and it worked perfectly.
So this morning I got up, assembled my ingredients and I was off to the races.
I used two heads of iceberg lettuce that I washed, chopped and spun dry in the salad spinner. They don’t recommend you use baby bibb or spring greens, they’re too tender and don’t last as well, romaine and iceberg work best. Then I used the slicing blade of the salad shooter to quickly shred all of the other veggies.
Then I gave it all a quick toss to combine all the ingredients in the mixing bowl, which by the way is the greatest, cheapest thing ever. This huge stainless bowl came from a local restaurant supply house, cost less than $10 and I use it so much, it’s awesome!
I started using a funnel to fill the jars, quickly realized that it was a pain, it was easier to just position the jar over the salad bowl and scoop the greens with a measuring cup. Hubby doesn’t like green peppers, so I only added them to some of the jars and I didn’t add soft ingredients like cucumbers, tomatoes, or mushrooms as I’ve read that they don’t hold well. I also used a regular stainless knife to chop my lettuce, even though I have a plastic lettuce knife, there is “supposedly” no need to use it as the lettuce doesn’t turn brown and I’m not a fan of tearing it because I like a finer texture and it’s hard to achieve when tearing it.
Then I wiped off the tops of the jars to make sure they were dry so that the seal would hold and I was ready to vacuum seal them. It was really fast, really easy, it only took twenty seconds per jar to seal. And no, there is nothing running down the front of the FoodSaver, it’s just shadows from the jars ;o)
And how long did this take? From the time I started assembling my ingredients until I put them in the fridge, thirty-five minutes start to finish and I have enough salad to last me for seven days. And this was the first try, I’m thinking next time it won’t take as long as today because I’ll know what I’m doing. One mess per week and enough salad to last for days, works for me…
These little plastic tulip sundae dishes are a great find. They are usually in stock at Walgreens, and at holiday time they have them in red and green.
You’re probably wondering why I’m showing you these, what’s so special about plastic bowls? Well, first of all they are like $.49 apiece, and they are the best thing ever when I’m in the kitchen baking. I guess I’ve watched too much FoodTV, but I always measure my different ingredients into little containers before stirring whatever I’m baking together.
Okay, I confess, it’s not entirely FoodTV, it’s mainly so that I don’t forget to add something. I have glass ramekins, and FiestaWare ramekins, but they’re bulky and heavy, these are lightweight, stack easily, grab one and you’re good to go. I have a ton of them, and I use them for all kinds of things. They’re the perfect size for little hands when you are fixing a snack for little people, I use them for coleslaw, potato salad and baked beans, and they’re perfect for a scoop of ice cream, or a serving of pudding or Jello. They’re unbreakable, dishwasher safe, you’ll find a boatload of uses for them. You won’t want to trot them out when Aunt Martha comes to visit, save the cut glass for when she comes, but for everyday use, you can’t beat these!
You might want to check the seasonal aisle next time you are in Walgreens, I think I’ve seem them at Wally World, too. I know, they’re plastic, but they’re goodies, pinky swear they are…
~ jan
Total time: 1 hour 20 minutes Ingredients Directions Nutrition facts per serving (based on 20 servings): Source: Ladies Home Journal
1 cup (2 sticks) butter, melted, plus additional for pan
1 package (18.25 ounces) chocolate cake mix
3 large eggs
1 package (8 ounces) cream cheese, softened
3 to 4 tablespoons cocoa powder
1 box (1 pound) confectioner's sugar
1 teaspoon vanilla extract
1 cup chopped nuts
1. Heat oven to 350 degrees F. and place rack in center. Lightly butter a 13-by-9-inch baking pan.
2. In a large bowl, stir together cake mix, 1 egg, and 1/2 cup butter until combined well; evenly pat into prepared pan and set aside.
3. In a large mixer bowl, beat cream cheese on medium speed until smooth. Beat in remaining 2 eggs and the cocoa powder until combined well. Reduce speed to low and add sugar; beat until combined well. Gradually beat in remaining 1/2 cup butter and the extract; beat until smooth. Fold in nuts with a rubber spatula and spread over cake mixture in pan.
4. Bake until set around edges but center is a little gooey, 40 to 50 minutes (do not overbake).
5. Transfer cake in pan to a wire rack and let cool slightly before cutting.
Calories: 365
Total fat: 20g
Saturated fat: 9.5g
Sodium: 342mg
Carbohydrate: 45g
Calcium: 56mg
Cholesterol: 69mg
Protein: 4g
Fiber: 2g
The Deen's List Cool, filter, and reuse the peanut oil up to three times. For folks with peanut allergies, use corn oil instead. Paula says: "Remember whenever you're fryin' a turkey you have to exercise all the cautions, 'cause you don't want the fire department for lunch." Makes 12 to 15 servings Ingredients Directions Nutrition facts per serving (based on 15 servings): Source: FoodTV
Use a candy thermometer to keep oil temperature between 325 and 350 degrees F. (see Where to Find It).
Prep time: 30 minutes
Total time: 1 hour 20 minutes
1 10-pound turkey (neck and giblets removed), thawed if frozen
2 tablespoons favorite dry rub
3 to 5 gallons peanut oil
Rosemary, thyme, and oregano sprigs, for garnish
Apple slices, for garnish
1. Rinse turkey inside and out; pat dry. Coat with dry rub. Let stand at room temperature 1 hour.
2. Heat oil in a turkey fryer (see Where to Find It), following manufacturer's safety instructions, to 350 degrees F., checking temperature with a candy thermometer. Slowly lower turkey into oil, making sure it is fully submerged.
3. Fry until an instant-read thermometer inserted 2 inches into the inner thigh of turkey (without touching bone) registers 165 degrees F., carefully removing turkey from oil to check temperature, about 35 minutes.
4. Carefully remove turkey from oil and drain on paper towels; let stand 10 to 15 minutes before carving. Transfer to a platter and garnish with herb sprigs and apple slices, if desired.
Calories: 370
Total fat: 20g
Saturated fat: 4g
Sodium: 260mg
Carbohydrate: 0
Calcium: 28mg
Cholesterol: 132mg
Protein: 44g
Fiber: 0
Ingredients
1 pound dried red beans
3/4 pound smoked turkey sausage, thinly sliced
3 celery ribs, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 sweet onion, chopped
3 garlic cloves, minced
1 tablespoon Creole seasoning
Hot cooked long-grain rice
Hot sauce (optional)
Garnish: finely chopped green onions, finely chopped red onion
Preparation
1. Combine first 8 ingredients and 7 cups water in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender.
2. Serve red bean mixture with hot cooked rice, and, if desired, hot sauce. Garnish, if desired.
Try These Twists!
Vegetarian Red Beans and Rice: Substitute frozen meatless smoked sausage, thawed and thinly sliced, for turkey sausage.
Per cup (with 1 cup rice): Calories 422; Fat 3.5g (sat 0.4g, mono 0.2g, poly 0.2g); Protein 21.5g; Carb 76.4g; Fiber 12.2g; Chol 0mg; Iron 6.1mg; Sodium 530mg; Calc 113mg
Quick Skillet Red Beans and Rice: Substitute 2 (16-oz.) cans light kidney beans, drained and rinsed, for dried beans. Reduce Creole Seasoning to 2 tsp. Cook sausage and next 4 ingredients in a large nonstick skillet over medium heat, stirring often, 5 minutes or until sausage browns. Add garlic; saute 1 minute. Stir in 2 tsp. seasoning, beans, and 2 cups chicken broth. Bring to a boil; reduce heat to low, and simmer 20 minutes. Serve with hot cooked rice and, if desired, hot sauce. Garnish, if desired. Makes 8 cups. Hands-on Time: 26 min., Total Time: 46 min.
Per cup (with 1 cup rice): Calories 424; Fat 3.2g (sat 1.1g, mono 0.2g, poly 0.4g); Protein 17.2g; Carb 79.5g; Fiber 7.6g; Chol 25mg; Iron 4.3mg; Sodium 804mg; Calc 76mg
Source: Southern Living
Lori at Pugsplace posted this recipe for carbless pizza, just had to share. This is AWESOME, Lori!
Ingredients
3 cups all-purpose flour
1 teaspoon salt
1-1/4 cups shortening
1 egg, lightly beaten
1/4 cup cold water
1 tablespoon vinegar
8 small cooking apples (about 2 pounds)
3/4 cup packed brown sugar
2/3 cup whipping cream
1/2 cup butter, cut up
2 tablespoons light-colored corn syrup
1 teaspoon vanilla
1/3 cup whipping cream
Directions
1. For pastry: In a large bowl, combine the flour and salt. Using a pastry blender, cut in shortening until pieces are the size of small peas. In a small bowl, combine egg, the 1/4 cup cold water and vinegar. Stir egg mixture into flour mixture until all of the dough is moistened. Form dough into a ball. Cover and let rest for 10 minutes. (Dough will be slightly sticky.)
2. Divide dough in half. Turn one portion dough out onto a well-floured surface. Roll to form a 12x12-inch square. Using pastry wheel or sharp knife, cut into four 6-inch squares.
3. Peel and core 4 apples. Place an apple on each pastry square. Fold corners to center over apple. Pinch edges to seal. Place dumplings in a greased 15x10x1-inch baking pan. Repeat with remaining pastry and apples.
4. Bake in a 350 degree F oven for 45 to 50 minutes or until apples are tender and pastry is golden brown. Cool at least 10 minutes.
5. Meanwhile, for caramel sauce: In a medium saucepan, combine brown sugar, butter, 2/3 cup whipping cream, and corn syrup. Bring to boiling, stirring occasionally; reduce heat to medium. Boil gently, uncovered, for 5 minutes. Remove from heat; stir in vanilla. Transfer to a bowl; cover and set aside to cool slightly. Makes 8 servings.
6. To serve, in a chilled small bowl, whip 1/3 cup cream to soft peaks. Serve warm dumplings with caramel sauce and whipped cream.
Amish Apple Dumplings
Source: Midwest Living
