Follow by Email

Saturday, June 29, 2013

BBQ Bean Casserole


1 lb ground beef or ground turkey
1 tsp salt
16 oz pork and beans
3/4 cup BBQ sauce
2 T brown sugar
1 T minced onion
1 pkg Hungry Jack biscuits
1 cup shredded sharp Cheddar cheese
Brown meat and drain fat. Add salt, beans, BBQ sauce, brown sugar, and minced onion. Heat until bubbly and pour into 2-quart casserole. Cut biscuits in half and place on top. Sprinkle with grated cheese. Bake 25-30 minutes at 375°.
Source: JustRecipes

Roasted Strawberry Parfaits


2 cups fresh strawberries, quartered
1 tablespoon brown sugar
2 cups plain greek yogurt
2 tablespoons honey
1/2 cup granola
mint for garnish, optional


Makes 4 - 8 ounce servings


Preheat oven to 425°F. In a medium bowl, combine strawberries and brown sugar. Pour the strawberries on a parchment paper lined baking sheet. Place in the oven and roast for 12 to 15 minutes until the strawberries start to release their juices but are still firm. Carefully pour the roasted strawberries and their juice into a bowl and set aside until needed.

Mix yogurt and honey in a medium bowl and stir until combined.

In 8 ounce glasses or parfait cups, assemble the parfaits by adding a layer of yogurt to the bottom of the glass. Next add a few spoonfuls of the strawberries on top of the yogurt and then add a spoonful of granola on top of the strawberries. Repeat layers until the serving glasses are full. Top the parfaits with a spoonful of strawberries and a sprinkle of granola. Place a sprig of mint for garnish, optional.

Source: HealthyChoices

Friday, June 28, 2013

Strawberry Cream Pie

Make this cake when you want to impress. Ladyfingers surround a light strawberry mousse to create a dessert that is both beautiful and delicious.


  • 2 1/2 cups  strawberries
  • 1/4 cup  sugar
  • 1 envelope unflavored gelatin
  • 2 tablespoons  frozen limeade concentrate or frozen lemonade concentrate, thawed
  • 3 slightly beaten egg whites
  • 1 tablespoon  tequila or orange juice
  • 1 3 ounce package ladyfingers, split
  • 2 tablespoons  orange juice
  • 1/2 8 ounce container frozen light whipped dessert topping, thawed
  • Sliced strawberries (optional)
  • Fresh mint (optional) 
  • Directions:

  • 1. Place the 2-1/2 cups strawberries in a blender container or food processor bowl. Cover and blend or process until nearly smooth. Measure strawberries (you should have about 1-1/2 cups.)

    2. In a medium saucepan stir together the sugar and gelatin. Stir in the blended strawberries and limeade and lemonade concentrate. Cook and stir over medium heat until the mixture bubbles and the gelatin is dissolved. Gradually stir about half of the gelatin mixture into the egg whites. Return mixture to the saucepan. Cook, stirring constantly, over low heat about 3 minutes or until mixture is slightly thickened. Do not boil. Pour into a medium bowl; stir in tequila or orange juice. Chill until mixture mounds when spooned, stirring occasionally (about 2 hours).

    3. Meanwhile, cut half of the split ladyfingers in half crosswise; stand on end around the outside edge of a 9-inch tart pan with a removable bottom or a 9-inch spring form pan. Arrange remaining split ladyfingers in the bottom of the pan. Drizzle the 2 tablespoons orange juice over the ladyfingers.

    4. Fold whipped topping into strawberry mixture. Spoon into prepared pan. Cover and chill about 2 hours or until set. If desired, garnish with the sliced strawberries and mint. Makes 8 servings.


Grilled Cheese with Gouda, Roasted Mushrooms and Onions

  • 8 ounces mushrooms, sliced
  • 1 medium onion, sliced
  • 2 tablespoons olive oil
  • salt and pepper
  • 4 tablespoons butter
  • 4 slices bread of choice
  • 1 cup gouda, shredded
  1. Preheat oven to 400°F.
  2. On a baking sheet toss sliced mushrooms and onion in olive oil. Sprinkle with a few pinches of salt and pepper. Bake in oven for about 20 minutes, or until roasted to preference.
  3. In a skillet stove top, melt 4 tablespoons butter over medium heat.
  4. While butter is melting, assemble sandwiches. On one slice of bread, layer shredded gouda, the roasted mushrooms and onions, then more gouda. (Layering this way ensures that the melty cheese will hold the sandwich together.) Salt and pepper to taste. Top with the other slice of bread. Lightly press together.
  5. In the melted butter place one sandwich down for one second, then gently flip it over to the other side. Repeat with other sandwich. Cook for about 2 minutes, until lightly browned, then gently flip sandwich on other side, and cook for an additional 2-3 minutes, or until cheese is melted and sandwich is browned to preference.

Carrot Cake Waffles

Yields: about 7 waffles (using 1/2 cup batter for each)

Waffle Ingredients:

2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 3/4 cups buttermilk* or 1 1/2 cups sour cream or plain yogurt thinned with 1/4 cup milk
2 eggs, separated
4 tablespoons (1/2 stick) butter
1/2 teaspoon vanilla extract
1 cup raisins
1 cup walnuts, chopped
1 1/2 cup finely grated carrots
Cooking spray for waffle iron

Maple Nut Cream Cheese Spread Ingredients:

8 ounces cream cheese, softened
3-4 tablespoons maple syrup
1/8 cup chopped walnuts


1. Bloom the spices in butter**: Heat 4 tablespoons butter in skillet over medium heat until melted, 1 to 2 minutes. Continue to cook, swirling pan constantly, until butter is light brown and has faint nutty aroma, 2 to 4 minutes. Add spices and continue to cook, stirring constantly, 15 seconds. Remove from heat and cool to room temperature, about 30 minutes.

2. Combine the flour, salt, sugar, baking soda.

3. Mix together the buttermilk (or buttermilk substitute) and the egg yolks. Stir in the spiced butter and vanilla. Spray the waffle iron well and preheat it. Stir the wet into the dry ingredients.

4. Beat the egg whites in a separate bowl with a whisk or electric mixer (make sure bowl and mixer are spotlessly clean) until they hold soft peaks. Stir them gently into the batter. Add carrots, walnuts, and raisins. Stir gently to combine.

5. Spread a ladle full or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Spray iron with cooking spray between waffles as needed.

6. To make Maple Cream Cheese spread, simply combine nuts, syrup, and cream cheese and mix well. Serve waffles immediately with a smear of Maple Cream Cheese spread (which will get lovely and melts), or keep them warm for a few minutes in a low oven.


The buttermilk can be substituted with 1 1/4 cups of milk at room temperature, mixed with two tablespoons white vinegar, left to clabber for 10 minutes.

If you prefer a quicker breakfast, you can melt and cool the butter plain instead of browning it and blooming the spices in it — but doing so does add flavor. If you do skip the spice blooming, simply add the spices to the dry ingredients in step 2. Add your plain melted, cooled butter instead of the spiced butter in step 3.

Waffles also freeze well. You can make a big batch, allow them to cool, and freeze them for a homemade alternative to preservative-laden commercial frozen waffles.

Source: WillowBirdBaking

Sugar-Free Vanilla Whipped Cream Recipe

Banana Splits Made with Sugar-Free Vanilla Whipped Cream


1 cup heavy cream or whipping cream (fat content of 30 to 36%)
1 vanilla bean


1. Pour the cream into an airtight container. Cut vanilla bean in half, and then slit each half down the middle to open the pod. With the dull side of a knife, scrap the tiny seeds into the container. Stir well. Finally, lay the empty vanilla pods on top of the cream, seal the container, and place in refrigerator for a few hours.

2. Place one metal bowl and balloon whisk into freezer for 10 minutes. If you are living in a tropical climate like me, close the windows and blast the air conditioning.

3. Remove the vanilla pods from the cream and set aside*. Then pour vanilla cream into the bowl. Whisk vigorously, changing motions and directions to form bubbles on the cream. As it foams, the fat stabilizes the air bubbles, giving you twice as much volume as when you started. If the cream remains a liquid, place everything in the freezer for a few minutes and try again.

4. Once the volume has doubled, and soft peaks have formed, serve immediately on a dessert. Try baked apples or a banana split with vanilla cream. Or with cinnamon chocolate chip cookies as a cookies and cream dessert.

5. For any unused whipped cream - place the vanilla pods back inside, seal the container, and use within 24 hours. The cream will be flatter the next day, so before serving, just whip it again to thicken it.

I find desserts are plenty sweet already, so no-sugar whipped cream is the perfect complement. However, if you want to add sugar, you can add up to 1 tbsp for this recipe (powdered sugar is best for dissolving, and includes corn flour which will help thicken it). Follow the steps above, but add in the sugar a portion at a time while whisking. If you add all the sugar into the cream before whisking, it will be difficult to form whipped cream (same goes for the flavorings).

As I learned with my first try, don’t overdo the whisking process or the cream might curdle and separate, and you’ll end up with butter. For my second try, I actually opened the refrigerator and whipped the cream in the cold air. I also took one break and placed everything back in the freezer for a few minutes to cool it down before continuing the process (remember I’m living in a tropical climate). Whisking the cream will warm it up, so it becomes a delicate balance of whipping air bubbles into the cream, while trying to keep it cold.  After soft peaks form, transfer the cream to an airtight container and place it in the refrigerator for at least an hour.  Before serving it that day, whip it up again quickly and the cream will be even thicker than before you placed it in the refrigerator.

You can still use the empty vanilla pods – by washing them, drying them on the counter or refrigerator, and then adding them to a container of sugar – to make vanilla sugar.

Makes 2 cups 

Three Bean Salad


half and onion
3 stalks celery
1 green pepper
1 can of whole kernel corn
1 can red kidney beans
2 cans black beans
1 can garbanzo beans
1 Tbsp dried parsley
1 tsp dried rosemary
1/8 cup white vinegar
1/8 cup lemon juice
3 Tbsp Olive oil
1 Tbsp garlic powder
Salt and pepper to taste
a couple splashes of balsamic vinegar


Chop and dice all the veggies to the size you like and place in a large bowl.  I like a little chunk here and there so I rough chopped them.  Drain and rinse all the beans and add them to the veggies.  Next in a separate bowl add the rest of the ingredients and mix well them pour over the beans and veggies. I then put all the bean mixture in a zip-lock baggie and let it sit on the counter for about thirty minutes, to let all the flavor meld together and give the dried herbs a chance to absorb some of the liquids.

Source: PenPalsAndCookingGals

Zucchini Lasagna


2 1/2 cups zucchini, sliced 1/4 inch thick (about 2 medium)
1/2 lb lean ground beef (I use 1 lb.)
1/4 cup onion, chopped
2 small tomatoes, cut up
1 (6 ounce) can tomato paste
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 cup water
1/8 teaspoon pepper
1 egg
3/4 cup low fat cottage cheese (or low fat or fat free ricotta)
1/2 cup mozzarella cheese, shredded (I use 8 oz. divided)
1 teaspoon flour


1. Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
2. Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
3. In small bowl slightly beat egg.
4. Add cottage cheese, half of shredded cheese and flour.
5. In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
6. Bake uncovered at 375 degrees F for 30 minutes.
7. Sprinkle with remaining cheese. Bake 10 minutes longer.
8. Let stand 10 minutes before serving.


Chicken Enchilada Stuffed Zucchini Boats


For the enchilada sauce:
  • olive oil spray  
  • 2 garlic cloves, minced
  • 1 or 2 tbsp chipotle chile in adobo sauce, more if you like it spicy
  • 1-1/2 cups tomato sauce
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 2/3 cup fat-free low-sodium chicken broth
  • kosher salt and fresh pepper to taste
For the Zucchini Boats:
  • 4 (about 32 oz total) medium zucchini
  • 1 tsp oil
  • 1/2 cup green onions, chopped
  • 3 cloves garlic, crushed
  • 1/2 cup diced green bell pepper
  • 1/4 cup chopped cilantro
  • 8 oz cooked shredded chicken breast
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp chipotle chili powder
  • 3 tbsp water or fat free chicken broth
  • 1 tbsp tomato paste
  • salt and pepper to taste
For the Topping:
  • 3/4 cup reduced fat shredded sharp cheddar
  • chopped scallions and cilantro for garnish

For the enchilada sauce: In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

For the Zucchini Boats: Bring a large pot of water to boil.

Preheat oven to 400°. Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

Drop the zucchini halves in boiling water and cook 1 minute; remove from water.

In a large saute pan, heat oil and add onion, garlic and bell pepper. Cook on medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini and cilantro; season with salt and pepper and cook about 4 minutes. Add the cumin, oregano, chili powder, water, and tomato paste and cook a few more minutes, then add in chicken; mix and cook 3 more minutes.

Place 1/4 cup of the enchilada sauce on the bottom of a large (or 2 small) baking dish, and place zucchini halves cut side up. Using a spoon, fill each hollowed zucchini with 1/3 cup chicken mixture, pressing firmly.

Top each with 2 tablespoons of enchilada sauce, and 1 1/2 tablespoons each of shredded cheese. 

Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Top with scallions and cilantro for garnish and serve with low fat sour cream if desired.

Source: SkinnyTaste

Southern Peach Cobbler


For the cobbler:

1/2 cup (1 stick)of butter
1 cup of sugar
3/4 cup self-rising flour
3/4 cup of milk

For the fruit:

1 can (28 ounce) peaches in heavy syrup, or 2 cups of fresh sliced peaches
1 cup of sugar
1 cup of water
1 tablespoon cinnamon (for sprinkling on top)


Preheat oven to 350 degrees F
Put the butter in a 13 x 9 x 2 inch baking dish and place in the oven until the butter melts. Remove from oven and set aside.

In a bowl, mix together the flour and sugar and stir in the milk. Batter will have a few lumps but that's okay.

Pour the batter on top of the melted butter.

If using fresh Georgia peaches, put fresh sliced peaches, sugar and water in a saucepan and bring to a boil, reduce heat and simmer for about 10 minutes.

Spoon fruit on top of batter and then slowly pour the liquid on top of that. Be careful not to mix the fruit INTO the batter. Sprinkle with cinnamon.

Bake for 35 to 45 minutes. Batter will rise to the top while baking to make an amazing crust!

Source:  New Ideas

Brown Sugar Caramel Pound Cake

Ingredients:1-½ cups butter, softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 – 8 ounce bag of toffee bits
1 cup pecans, chopped

Caramel Drizzle

1 – 14 ounce can sweetened condensed milk
1 cup brown sugar, packed
2 tablespoons butter
½ teaspoon vanilla extract


Preheat oven to 325 degrees. Spray a 12 cup Bundt pan with nonstick baking spray with flour. Set aside.

Beat the butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt.

Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined. Stir in toffee bits and pecans. Spoon batter into prepared pan. Bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes.

TIP: Cover the top with foil to prevent excess browning is necessary.

Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.

Directions for Caramel Drizzle

In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT. When cooled the caramel does somewhat harden.

Source: Sherry Hopkins-Ernest

Vegetable Frittata


1 tablespoon olive oil
1 medium onion, chopped
6 eggs
1 zucchini, halved lengthwise and cut into 1/4-inch thick slices
1/4 cup milk
1 tablespoon McCormick® Perfect Pinch® Vegetable Seasoning
2 medium plum tomatoes, sliced
1 small red bell pepper, coarsely chopped (optional)
1 cup shredded mozzarella cheese  


Heat oil in large ovenproof nonstick skillet on medium heat. Add onion, zucchini and bell pepper; cook and stir 2 to 3 minutes or until vegetables are tender.

Beat eggs, milk and Seasoning in medium bowl. Pour into skillet. Cook on medium-low heat without stirring 5 minutes or until eggs are set on bottom. Arrange sliced tomatoes on top of egg mixture. Sprinkle with cheese. Broil 4 to 5 minutes or until eggs are set and cheese is lightly browned.

Source: McCormick

Celebrate The Red, White And Blueberry


1 Angel Food Cake
1 Jar of Lemon Curd
1  8 oz. Pkg. of Light Cream Cheese
1 Whipped Cream
Add Berries of Choice


No recipe required for this cake, just a procedure. Quick & easy to put together with a few ingredients at the last minute. Cut a store-bought angel food (or pound cake) into layers. We are fans of a mixture of a jar of lemon curd and 8 oz. of light cream cheese, but you can layer pudding (vanilla, lemon, banana), whipped cream, or a combination. . . Add berries of choice or fruit in season.  Layer & Serve

Source:  homeiswheretheboatis

Strawberry Trifle


Approximately 3 lbs. strawberries
2 packages JELL-O vanilla pudding (3-4 cups)
4 cups cold milk
4 cups Fresh Whipped Cream
2 (11.5 oz) Entenmann’s All Butter Loaf Cake  


Make the pudding first according to package directions
Wash and chop the strawberries into small bite size pieces.
Once the pudding has set, remove it from the fridge and add in 1 cup whipped cream – blend well. If you want to decorate the bowl with large slices, put those aside as you’re chopping and use the largest strawberries for those slices

Add in the chopped strawberries 1 cup at a time until you’ve reached the desired blend of pudding to berries. Slice your pound cake into 1/2″ slices. Using a large glass trifle bowl, put down a layer of pound cake.

Next, if you’re decorating with strawberry slices, line those up against the glass sides of the bowl. Spoon in an even layer of the pudding mixture. Top that with a layer fresh whipped cream (use about 1 1/2 cups). Repeat these layers until you’ve reached the top.

Note: Keep in mind that you cannot make this too far in advance because the longer it sits, the soggier it will get. Assemble the trifle the day you plan on eating it, but prep the pudding and berries ahead of time to speed up the process.

Source: arizonafoothillsmagazine

Stars and Stripes Cake


1 box Betty Crocker® SuperMoist® yellow cake mix
Follow Directions on Box to make cake

1 container Betty Crocker® Rich & Creamy or Whipped vanilla frosting
1/3 cup fresh blueberries
1 pint fresh strawberries


Heat oven to 350°F (325°F for dark or nonstick pan). Make and cool cake as directed on box for 13x9-inch pan.

Frost with frosting. Arrange berries on frosted cake to make flag design. Serve immediately.

Source: BettyCrocker

Root Beer Baked Beans With Bacon


4 slices applewood-smoked bacon, cut crosswise into 1-inch pieces
3 1/2 cups chopped onions
2 garlic cloves, minced
4 15-ounce cans cannellini (white kidney beans), rinsed, drained
1 1/2 cups root beer
3 tablespoons apple cider vinegar
3 tablespoons mild-flavored (light) molasses
2 tablespoons tomato paste
2 tablespoons Dijon mustard
1 1/2 teaspoons chili powder
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper


Preheat oven to 400°F. Cook bacon in large ovenproof pot over medium heat until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels. Add onions to drippings in pot; cook until beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Add beans, root beer, vinegar, molasses, tomato paste, mustard, chili powder, 1 teaspoon salt, and 1 teaspoon pepper; mix. Stir in bacon; bring to boil. Transfer to oven; bake uncovered until liquid thickens, about 30 minutes.

Source: WelcomeHome

Lemon Cheesecake


¾ cup slivered almonds, toasted (oven on 350° for 5 mins)
¾ cup graham cracker crumbs (about 9 crackers ground in food processor)
4 tablespoons unsalted butter, melted


3 (8 oz) packages cream cheese, room temperature
1 cup sugar
3 large eggs
¼ cup fresh lemon juice
1 tablespoon lemon zest

Lemon Curd:

½ cup fresh lemon juice
1 tablespoon lemon zest
½ cup sugar
3 large eggs
½ stick (4 tablespoons) unsalted butter, cut into bits

For crust:

Preheat to 350°F. Grind nuts and graham crackers in food processor. Add butter and pulse until crumbs are moist. Press mixture onto bottom and ½ inch up sides of 9-inch-diameter spring form pan lined with parchment paper. Chill while making filling.

For filling and curd:

Beat cream cheese in large bowl until fluffy. Slowly add sugar; beat until smooth. Add eggs 1 at a time, beating 30 seconds after each. Mix in lemon juice and peel.

Pour filling into crust. Bake cake until outer 2-inch portion of top is set and center looks slightly glossy and is barely set, about 45 minutes. Transfer to rack cool to room temperature. Cover; chill overnight.

While cake bakes, make curd. Whisk lemon juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes from when butter has fully melted.

Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap. You might want to strain the curd through a fine mesh sieve at some point, because no matter how diligently you whisk, you might still end up with a few lumps of cooked egg in your curd.

To assemble, spread lemon curd on top of cheesecake and sprinkle with fresh blueberries. Serve with fresh mint if desired.

For this and other wonderful recipes, click on this link....JoshuaTrent


Coconut Cream Pie


1 refrigerated pie crust, softened as directed on box
1 can (13½ oz) coconut milk, shaken well
½ cup plus 1 tablespoon sweetened shredded or flaked coconut, toasted
1 cup whole milk
1 teaspoon vanilla
⅔ cup sugar
¼ teaspoon salt
5 large egg yolks
¼ cup cornstarch
½ teaspoon coconut extract
2 tablespoons unsalted butter, cut into four pieces


1½ cups heavy whipping cream, well chilled
1½ tablespoons sugar
2 teaspoons dark rum (or 1 teaspoon vanilla)
¼ cup sweetened shredded or flaked coconut, toasted
1 oz white chocolate, shaved


Heat oven to 450 degrees. Unroll pie crust onto cooking parchment or wax paper. Brush a small amount of coconut milk onto dough (just enough to moisten it). Sprinkle ½ tablespoon of the toasted coconut evenly on dough, then press it lightly into dough, just enough to make it stick.

Sprinkle ½ tablespoon toasted coconut onto bottom of 9-inch pie plate, then form dough into plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool. Heat the remaining coconut milk, the whole milk, ½ cup toasted coconut, vanilla bean, ⅓ cup of the sugar and the salt to a simmer in 2-quart saucepan over medium heat, stirring occasionally with a wooden spoon, about 5 minutes to dissolve sugar.

In a separate large bowl, with whisk, beat the egg yolks, remaining ⅓ cup sugar and the cornstarch until well combined. Gradually beat the simmering liquid into the yolk mixture to temper it, then return the entire mixture to saucepan, scraping the bowl with a rubber spatula. Discard vanilla bean. Heat the mixture to a simmer over medium heat, beating constantly with whisk, 5 to 6 minutes or until mixture is thickened.

Remove from heat; beat in the coconut extract and butter. Pour into the cooled crust; press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight. Just before serving, beat the cream and sugar in a chilled bowl using electric mixer at medium speed until soft peaks form. Add the rum and continue to beat until slightly stiff peaks are formed. Spread or pipe the whipped cream over the chilled filling. Sprinkle ¼ cup toasted coconut and shaved chocolate over the top. Store in refrigerator.

Visit Joshua's webpage for more wonderful recipes at JoshuaTrent

Strawberry Cheesecake Torte


•1 package (16 ounces) angel food cake mix
•1 tablespoon confectioners' sugar
•1 package (.3 ounce) sugar-free strawberry gelatin
•1/2 cup boiling water
•1/4 cup seedless strawberry jam
•1 package (8 ounces) reduced-fat cream cheese, cubed
•1/3 cup fat-free milk
•2 tablespoons lemon juice
•3 cups reduced-fat whipped topping
•1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
•1 cup sliced fresh strawberries
•1 kiwifruit, peeled, halved and sliced
•1-1/2 teaspoons grated lemon peel


•Line a 15-in. x 10-in. x 1-in. baking pan with ungreased parchment paper. Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350° for 24-26 minutes or until top is lightly browned. Sprinkle sugar over a waxed paper-lined baking sheet. Immediately invert cake onto baking sheet. Gently peel off parchment paper; cool completely.

• Dissolve gelatin in boiling water. Stir in jam until melted. With a fork, poke cake at 1/2-in. intervals. Brush with gelatin mixture; chill for 10 minutes.

• In a bowl, beat cream cheese, milk and lemon juice until smooth. Beat in whipped topping and pudding mix. Reserve 1 cup. Cut a small hole in the corner of pastry or plastic bag; insert a large star tip. Fill the bag with pudding mixture.

• Trim edges of cake. Cut widthwise into three equal rectangles; place one on serving plate. Spread 1/2 cup reserved pudding mixture in center. Pipe pudding mixture around top edge of cake. Repeat layer. Top with third cake layer. Pipe pudding mixture along top edges. Fill center with fruit. Sprinkle with lemon peel. Store in refrigerator. Yield: 12 servings.

Source: PattiLuperBrown

Chili Dog Casserole


 2 (15 oz) cans chili with beans (I like Hormel Hot & Spicy)
1 (16 oz) package beef frankfurters (I prefer Ball Park)
10 (8 inch) flour tortillas (the fajita sized ones)
1 (8 oz) package Cheddar cheese, shredded


Preheat oven to 425 degrees

Spread 1 can of chili and beans in the bottom of a 9x13 inch baking dish. Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili and beans. Top with remaining can of chili and beans, and sprinkle with cheese.

Source: SouthernRecipes

Fried Peach Pies



6-7 ounces dried fruit (I used peaches, can use apples, apricots, or other dried fruit)
1 cup sugar
2 cups water
1/4 cup butter or margarine
1 Tablespoon lemon juice (optional, but I use it)
1/2 teaspoon cinnamon (optional, but I use it)


2 Cups Flour
1 Tsp salt
1/2 Cup shortening
1/2 Cup of milk (can add a little more if needed)


Place dried fruit in a pot and add water. Bring to a boil and reduce heat to simmer until fruit is tender. Add other ingredients and mash together with a potato masher or fork. Set aside while dough is prepared.

In medium bowl, place flour and salt. Stir together. Cut in shortening with a long tined fork. Add in milk and stir until dough sticks together. Divide into ten portions. Roll each portion out on a floured surface into a five or six inch circle. Place two tablespoons of filling in each. Wet the edges and fold over, crimping with a fork.

Cook in oil which has been heated on medium heat, until browned on both sides, turning as needed. Remove to paper towel lined plate.

Source: SouthernRecipes

Thursday, June 27, 2013

No Bake Strawberry Icebox Cake


3 lbs. fresh strawberries, sliced 
2 (8 oz.) tubs fat-free whipped topping (or use regular or light) 
1 (14.4 oz.) box graham crackers 
1/4 cup milk chocolate chip morsels


1. Spread a small amount of whipped topping on the bottom of a 9x13-inch baking pan. Place 5 graham cracker sheets down the middle and break 2 more sheets into crackers to fit down the sides. Lightly cover the top of the graham crackers with more whipped topping and then a layer of sliced strawberries. Repeat three times, until you have four layers of graham crackers (you may be a few crackers short on the top layer, but that's ok). You'll end with a layer of strawberries on top.

2. Place milk chocolate chip morsels in a plastic bag. Microwave in 10 second intervals until melted. Snip the end of the plastic bag and drizzle chocolate over top of cake.

3. Refrigerate covered for at least four hours, or until the crackers have softened completely. Cake will last well for two days.

Source: TheFMBCookbook

Beefy Breakfast Rolls


1 recipe Basic Country Beef Breakfast Sausage (recipe follows)
1 cup sliced button mushrooms
3/4 cup diced onion
3 cups fresh baby spinach
1/2 cup reduced-fat shredded Cheddar cheese
1 package (13.8 ounces) refrigerated pizza dough

Choose your toppings

Warmed jalapeño pepper jelly or a cream cheese drizzle accent the flavor of these breakfast rolls! 


1. Prepare Basic Country Beef Breakfast Sausage, cooking mushrooms and onion with beef and spices. Add spinach to skillet; stir to wilt spinach. Set mixture aside 20 to 25 minutes or until mixture is cooled completely, stirring occasionally. Stir in cheese.

2. Preheat oven to 425°F. Unroll pizza dough on flat surface; pat or roll dough evenly to 14 x 10-inch rectangle, pinching together any tears, if necessary. Spread beef mixture on dough, leaving 1/2 inch border on short side furthest from you. Starting at closest short end, roll up jelly-roll style, pinching to close. Slice dough into 8 pieces using serrated knife and careful sawing motion; place cut-side-up on greased baking sheet.

3. Bake in 425°F oven 18 to 20 minutes or until golden brown. Remove buns to cooling rack. While still warm, drizzle with melted jalapeno pepper jelly, if desired.

Basic Country Beef Breakfast Sausage: Combine 12 ounces ground beef (96% lean), 1-1/2 teaspoons chopped fresh sage or 1/4 teaspoon rubbed sage, 3/4 teaspoon garlic powder, 3/4 teaspoon onion powder, 1/4 teaspoon salt and 1/8 to 1/4 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium high heat until hot. Add beef mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. (Cooking times are for fresh or thoroughly thawed beef sausage. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.) Makes 2 cups crumbles

Cream Cheese Topping: Combine 1/4 cup softened reduced-fat cream cheese and 1 tablespoon milk in small bowl, stirring until smooth. Drizzle over warmed beef rolls. Mix with jalapeno pepper jelly for more kick.

Cook’s Notes:

Baked buns can be frozen in 2-bun packages for 3 to 4 months. To reheat, place 2 frozen buns on microwave-safe plate. Microwave at medium (50% power) 45 to 60 seconds or until heated through. Let stand 30 seconds.

To serve with just the jelly (no cream cheese topping), place jelly in 1-cup glass measure and microwave, uncovered, on high 45 to 60 seconds or until melted, stirring once. Let stand 30 seconds.

Source: The FMB Cookbook

Pink Lemonade Pie


1 (8 oz.) package cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 (6 oz.) can frozen pink lemonade from concentrate, thawed
Few drops red food coloring
1 (4 oz.) container frozen whipped topping, thawed
1 (8 or 9-inch) baked pie crust or graham cracker crust.
1/2 cup coconut, tinted pink


Beat cream cheese in a large bowl until fluffy. Gradually beat in sweetened condensed milk, lemonade concentrate and food color, if desired.

Fold in whipped topping. Pour into prepared pie crust. Chill 4 hours or until set. Garnish with coconut.

Makes one (8- or 9-inch) pie

No Bake, unless your crust is homemade  

Source:  The FMB Cookbook

Tomato Chicken Taco’s

Tomato Chicken Taco’s

Moist Old-Fashioned Pound Cake


3 ½ cups cake flour (sifted) (I use Swans Down or Softasilk)
3 cups sugar
2 sticks butter or margarine
1 cup Crisco (shortening)
1 cup milk
5 large eggs
1 tsp. vanilla extract
1 tsp. lemon extract


Blend sugar, butter and Crisco together with mixer. Add flour and milk alternately blending mixture well. Add eggs, one at a time, and mix thoroughly. Add vanilla and lemon extract and mix again.

Grease and flour 9 inch tube pan, add batter and bake at 325 degrees for 1 ½ hours. DO NOT OPEN OVEN.

Source: The FMB Cookbook

Wednesday, June 26, 2013

Pecan Pie Cobbler


1 Box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired  


1. Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit. 

2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray. 

3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

Source: SouthernRecipes

Grill-Roasted Meatloaf


Serves 4-5


1 pound ground beef chuck
1 pound ground beef sirloin
6 ounces ground pork
3 slices sandwich bread
1 egg
1/4 cup cream, or milk
1 clove garlic, chopped
1/2 sweet onion, diced
1 large carrot, diced
1 small bell pepper
1/2 tablespoon fresh thyme, chopped
1/2 tablespoon chili powder
1 teaspoon smoked paprika
Couple dashes Tabasco
1 1/2 teaspoon ground black pepper
1 teaspoon kosher salt
6-8 slices good-quality bacon
1/2 tablespoon Worcestershire sauce


1/2 cup ketchup
2 tablespoons molasses
1/4 cup Dr. Pepper
1 tablespoon cracked black peppercorns


1. Beat egg and cream together. Tear bread into small pieces and soak in milk mixture.

2. Meanwhile, pulse garlic, onion, bell pepper, and time in a food processor until finely minced, but not pureed. Add milk/bread mixture, spices and hot sauce, pulse twice.

3. In a large bowl, combine meats with the mixture and gently mix in. Form into a "loaf". Wrap in plastic and put it in the fridge while making the glaze.

4. For the glaze, combine all ingredients in a small sauce pan and simmer for 5-8 min, until slightly thickened.

5. Preheat grill to high, or oven to 325. If using a grill, heat only one side.

6. Render bacon about halfway, so it is still pliable. Sear meatloaf on all sides, about 3 min per side, then move to cold side of the grill and shingle with bacon. spoon glaze over loaf and close lid.

7. Cook for about 15 minutes, spoon glaze over loaf. Close lid.

8. Cook for about 30 minutes longer, until the meat has reached 155 degrees.

Source: southernrecipes

White Chicken Enchiladas


 2 cans (14.5 oz. each) Chicken Broth
 4 cups shredded Chicken (approximately 3 Chicken breasts)
12 white or yellow Corn tortillas
4 oz. Cream Cheese
1 tbsp. Milk
1 tsp. ground Cumin
1/2 cup Onion; finely chopped
1/2 cup Red Bell Pepper; finely chopped
1 can (10.75 oz.) Cream of Mushroom soup; condensed
1 cup Milk
1 cup (8 oz.) Sour Cream
1 can (4 oz.) Green Chilies
1/4 tsp. Cayenne Pepper
1/2 cup Mozzarella; grated


Boil chicken breasts in broth until done. Add water as necessary so as not to boil dry. With two forks, shred the Chicken.

In a nonstick skillet coated with cooking spray, sauté onions and red pepper until softened

In a bowl, combine the soup, sour cream, green chilies, cayenne and 1 cup of milk.

In a separate bowl, combine the cream cheese, 1 tablespoon milk and cumin until smooth. Stir in 2 tablespoons of the soup mixture. Stir in the sautéed onions and red peppers. Stir in chicken.

Wrap tortillas in foil. Bake at 350° for 10 minutes or until softened.

Place approximately 1/3 cup of chicken mixture down the center of each tortilla; roll up. Place seam side down in a 13 in. x 9 in. baking dish coated with cooking spray. Top with remaining soup mixture. Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. 

Yield: 6 servings.

Source: SouthernRecipes

Chunky Heirloom Tomato Salsa


 • 3 lbs. Heirloom tomatoes, seeded/large dice
• ½ lb. sweet onion, rough dice
• 3 small jalapeño peppers, cleaned/fine dice
• ¼ fresh cilantro, fine chop
• 1 cup distilled white vinegar
• 1 tbsp. lemon juice
• ¼ cup sugar
• 1 tbsp. Kosher salt


Skin tomatoes (blanch, shock, drain) if desired.

Rub jalapeño peppers with extra virgin olive oil and roast over open flame.


• In a small sauce pot bring vinegar, lemon juice, sugar and salt to a boil; let cool.
• In a large nonreactive pot add tomatoes, onions, and jalapeños.
• Add vinegar mixture, bring to a boil, and lower to simmer; cook 10-15 minutes.
• Turn off heat and stir in cilantro.


• Fill jars leaving ½" room on top, cook for 15 minutes.


Buttermilk Biscuits and Sausage Gravy


Cook time: 35 minutes

I recommend preparing the biscuits first (not baking them), getting the gravy started, and then baking the biscuits while the gravy is thickening up.

That way you can stir the gravy frequently which is hard to do when your hands are covered with flour and dough. 

If you don't have self-rising flour, you can substitute using a ratio of 1 cup all-purpose flour, 1 1/4 teaspoon baking powder, plus 1/8 teaspoon of salt, for every cup of self-rising flour.

Buttermilk Biscuit Recipe Ingredients:

2 ½ cups self-rising flour (plus extra for flouring your surface)
½ tsp salt
4 Tbsp vegetable shortening
4 Tbsp butter (chilled)
1 cup chilled buttermilk (plus 1-2 tbsp more, if needed)
1 tbsp melted butter (Optional: to brush on top of biscuits after baking)

Sausage Gravy Ingredients:

1 lb sage-flavored pork sausage
¼ cup finely chopped white or yellow onion
6 tbsp all purpose flour
4 cups whole milk
salt & pepper to taste
1-2 tbsp butter or bacon grease (if needed)


Buttermilk Biscuits

Baking Tips: 1) Spoon the flour into your measuring cup, and level it off with the back side of a knife. If you scoop the flour, it will pack into the measuring cup, yielding too much flour, 2) Instead of 4 Tbsp each of butter and shortening, feel free to use 8 Tbsp of shortening or butter, or any combination up to 8 Tbsp.

1. Preheat oven to 450 F. Prepare a floured surface for shaping the dough and have an ungreased baking sheet ready (lined with Silpat sheets if you have them).

2. Whisk together flour, sugar and salt in a medium-sized bowl. Using a fork or a pastry blender cut in the shortening  and butter. Work quickly, you don’t want the fats to melt – the key to fluffy biscuits is minimal handling. The mixture  should be crumbly.

3. Make a well in the flour mixture, and pour in the buttermilk. Stir with a spoon and blend just until the liquid is absorbed and the dough comes away from the sides of the bowl – add 1-2 tbsp more buttermilk if the dough is dry. Do not over mix; the dough will be tacky, neither wet nor dry.

4. With lightly floured hands, turn out the dough onto a lightly-floured surface and gently fold it over on itself 2 or 3 times. Shape into a 3/4” thick round. If you use a rolling pin, be sure to flour it first to keep the dough from sticking to the pin.

5. Using a 2-inch biscuit cutter, cut out the biscuits pressing straight down (avoid the temptation to twist the cutter as twisting keeps the biscuits from rising). Dip the cutter in flour between cuttings to keep the dough from sticking to the cutter. Place biscuits on the baking sheet so that they just touch (for crunchy sides, leave space in between). Reshape scrap dough and continue cutting. Remember to handle the dough as little as possible.

6. Bake for 15-18 minutes or until lightly golden brown on top. Turn the baking sheet around halfway through baking.

7. Optional: Brush the tops of the biscuits with melted butter.

Sausage Gravy

1. Preheat a 4-quart saucepan over medium high heat (put a few drops of water in the pan – when they evaporate, you know the pan is ready). Crumble the sausage into the pan and let it brown for a minute or two, then turn down to medium heat. 

Continue cooking, breaking up the sausage into smaller pieces, until no pink remains. Stir in the onions and cook until they are transparent.

2. Remove sausage with a slotted spatula or spoon, leaving the drippings in the pan. If less than 3 tbsp of drippings remain, add enough butter (or bacon grease) to equal about 3 tbsp of drippings. Add the cooked sausage back to the pan on medium heat, and sprinkle the flour over the sausage. Stir in the flour and cook for about 6-8 minutes, until the mixture starts bubbling and turns slightly golden brown.

3. Cook for 1 minute to deepen the flavors. Slowly add the milk and cook over medium heat, stirring occasionally, until thickened (about 15 minutes). Be patient, it will thicken!

Yield: Makes 10-12 servings


Fried Green Tomatoes


3 green tomatoes
1½ cups oil
1 cup flour
1 tbsp chopped basil
1 cup seasoned Italian bread crumbs
1 cup milk
1 egg
1 cup water
salt and black pepper to taste
Louisiana Gold Pepper Sauce


In a 10-inch cast iron skillet, heat oil to 350 degrees F. Slice tomatoes ½-inch thick and drain on a paper towel. Season flour with salt and pepper. Add chopped basil to the bread crumbs. Prepare egg wash by combining milk, egg and water. Blend well using a wire whisk. Season to taste using salt, pepper and Louisiana Gold. Dredge tomato slices first in flour, next in egg wash and finally in bread crumbs. Pan fry, a few at a time, until golden brown on each side. Remove and drain well. Eat as a salad topped with a remoulade or tartar sauce.