Nana Schneider's Corn Casserole
2 cans cream corn
soda crackers
1/4 onion chopped
milk (I am guessing about a cup? any Schneider know this?)
Break up about 6 soda crackers in bottom of casserole dish
Add milk and 1/4 chopped onion - mix in corn
Top with more crunched soda crackers and a little butter
Bake 325 degrees until puffy
Friday, October 15, 2010
Sunday, October 10, 2010
Vanilla Almond Fruit Tart
Vanilla Almond Fruit Tart
1/2 c planters sliced almonds, toasted, divided
50 vanilla wafers, finely crushed
6 Tbl butter, melted
1 package (3.4 oz) JELL-O instant vanilla pudding
1 c cold milk
1 c thawed cool whip
1 c mixed fresh fruit (your choice)
Reserve 1 Tbl nuts.
In food processor- crush vanilla wafers and rest of almonds. Mix with melted butter and press into bottom of a 9" tart pan or pie plate.
Beat pudding mix with milk with whisk for 2 minutes. Stir in cool whip. Pour into crust. Refrigerate 3 hours until firm. Top with fruits and nuts just before serving.
Awesome Chocolate Bundt Cake
Chocolate Bundt Cake
1 (18.25 oz) package devils food cake mix
1 (5.9 oz) package instant chocolate pudding mix
1 c. sour cream
1 c vegetable oil
4 eggs
1/2 c warm water
2 cups semisweet chocolate chips
Preheat oven 350 degrees F
In large bowl mix together all ingredients- then stir in chocolate chips. Pour batter into a well greased 12 cup bundt pan.
Bake for 50-55 minutes, or until top is springy to the touch and a wooden tooth pick inserted comes out clean. Cool cake thoroughly in pan (at least an hour and a half) before inverting onto a plate. Dust with powdered sugar.
(if using smaller molds, bake 40-45 minutes)
Crostini with Mushrooms and Creamy Goat Cheese
While at the beach for the week we held a wine pairings party. Everyone was to bring their favorite wine and a food pairing. There were some great foods! I will try to get some of the recipes here to share.
Here was one of my favorites:
Crostini with Mushrooms and Creamy Goat Cheese
Makes 24 crostini
24 small (1/2 inch thick) slices of a French bread loaf or small sourdough loaf
2 Tablespoons extra-virgin olive oil
2 garlic cloves, chopped
1 pound mushrooms (any variety you like) cleaned, stems removed and chopped
¼ cup white wine
¼ teaspoon kosher salt
Freshly ground pepper to taste
24 small (1/2-inch thick) slices of a French baguette or small sourdough loaf
4 ounces mild fresh goat cheese
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1/3 cup heavy cream
2 tablespoons chopped fresh Italian parsley
Preheat oven to 375 degrees. Place the bread slices on a baking sheet and toast until they are just lightly browned and crisp. Remove from the oven and cool.
In a 12-inch nonstick skillet, heat olive oil over medium-high heat. Sauté the garlic until fragrant, about 30 seconds. Add the chopped mushrooms and sauté for 3 to 4 minutes. Pour in the wine; raise the heat to high and cook, stirring, until the liquid evaporates, about 5 minutes. Mix in salt and pepper, taste to correct the seasoning and set aside.
Mix together the goat cheese, lemon juice, salt, pepper and cream until it is smooth and creamy. Set aside.
Spread each round with some of the goat cheese mixture. Top with a spoonful of the mushroom mixture. Return to the oven for 5 to 7 minutes, until warmed.
Remove to a tray, sprinkle with parsley and serve warm.
Here was one of my favorites:
Crostini with Mushrooms and Creamy Goat Cheese
Makes 24 crostini
24 small (1/2 inch thick) slices of a French bread loaf or small sourdough loaf
2 Tablespoons extra-virgin olive oil
2 garlic cloves, chopped
1 pound mushrooms (any variety you like) cleaned, stems removed and chopped
¼ cup white wine
¼ teaspoon kosher salt
Freshly ground pepper to taste
24 small (1/2-inch thick) slices of a French baguette or small sourdough loaf
4 ounces mild fresh goat cheese
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1/3 cup heavy cream
2 tablespoons chopped fresh Italian parsley
Preheat oven to 375 degrees. Place the bread slices on a baking sheet and toast until they are just lightly browned and crisp. Remove from the oven and cool.
In a 12-inch nonstick skillet, heat olive oil over medium-high heat. Sauté the garlic until fragrant, about 30 seconds. Add the chopped mushrooms and sauté for 3 to 4 minutes. Pour in the wine; raise the heat to high and cook, stirring, until the liquid evaporates, about 5 minutes. Mix in salt and pepper, taste to correct the seasoning and set aside.
Mix together the goat cheese, lemon juice, salt, pepper and cream until it is smooth and creamy. Set aside.
Spread each round with some of the goat cheese mixture. Top with a spoonful of the mushroom mixture. Return to the oven for 5 to 7 minutes, until warmed.
Remove to a tray, sprinkle with parsley and serve warm.
Sunday, August 15, 2010
Monster Cookies
Many times these are referred to as Sally Becker cookies (I bought the recipe from her). Sally use to make them for the swim team as you can see they make a lot! I also made them for Thomas' fraternity auction. Boys away at college were willing to pay $80 for two to three dozen of these puppies. Some of his friends don't remember me but do remember the cookies. Creed only wants these from me for his birthday.
The important part of these recipes, as Jamie tells me over and over, is UNDER cook them.
Monster Cookies
1 lb butter (I split with butter-flavored shortening cubes)
2 lbs brown sugar
4 C. white sugar
3 lb. Jar peanut butter (12 oz. For ¼ recipe)
1 dozen eggs
8 tsp. Soda
18 C. oatmeal (sometimes I add a little more)
1 lb bag M & M’s (plain)
1 lb. Bag chocolate chips
Mix all ingredients & either drop on cookie/cake pan. Bake at 350 for about 10 minutes. I take out of oven when they are just starting to brown. If they have spread – immediately take a spatula and form cookies into circle.
* This recipe is so big that you can easily cut it in half or even quarter it.
*The cookie dough balls freeze very well also for baking later. Just scoop dough by ice cream scoop onto a cookie sheet – Flash freeze until hard and then package in an air tight container
The important part of these recipes, as Jamie tells me over and over, is UNDER cook them.
Monster Cookies
1 lb butter (I split with butter-flavored shortening cubes)
2 lbs brown sugar
4 C. white sugar
3 lb. Jar peanut butter (12 oz. For ¼ recipe)
1 dozen eggs
8 tsp. Soda
18 C. oatmeal (sometimes I add a little more)
1 lb bag M & M’s (plain)
1 lb. Bag chocolate chips
Mix all ingredients & either drop on cookie/cake pan. Bake at 350 for about 10 minutes. I take out of oven when they are just starting to brown. If they have spread – immediately take a spatula and form cookies into circle.
* This recipe is so big that you can easily cut it in half or even quarter it.
*The cookie dough balls freeze very well also for baking later. Just scoop dough by ice cream scoop onto a cookie sheet – Flash freeze until hard and then package in an air tight container
Thursday, August 5, 2010
Bake Sale Betty
If anyone has had the pleasure of standing in line in Oakland to enjoy one of these delightful chicken sandwiches you will understand why I jumped at the chance to see if I could make her recipe at home that I had found online. So tonight Creed & I enjoyed some fried chicken and awesome coleslaw. Admittedly it is a lot harder and not quite as good when you have to make it yourself but I must say it was pretty darn close. I have a few kinks to work out with my frying skills but below is the recipe for the wonderful Bake Sale Bettys Chicken Sandwich. I would recommend slicing the chicken breast to create longer thinner pieces as we did discover it was very difficult to eat since our chicken turned out in huge pieces!
INGREDIENTS:
4 boneless skinless chicken breasts, about 6 ounces each
Kosher salt to taste
1 quart buttermilk
The vinaigrette
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
1 teaspoon kosher salt
1/2 cup extra virgin olive oil
The coleslaw
1 small red onion, very thinly sliced
1 cup red wine vinegar
2 jalapenos, seeded, cut in half and sliced crosswise
1/4 cup chopped parsley
1/2 green cabbage, core and outer leaves removed, and very thinly sliced
Kosher salt
The breading
1 pound all-purpose flour
1 tablespoon cayenne pepper
1 tablespoon kosher salt + more to taste
1 1/2 teaspoon freshly ground pepper
2 quarts vegetable oil, for frying
4 Acme Bakery torpedo rolls, sliced lengthwise
Instructions:
Season chicken breasts with kosher salt, let sit at least 5 minutes. Fill a wide, shallow nonreactive bowl or casserole dish with buttermilk. Add the chicken and soak in the refrigerator for 1 hour up to overnight.
For the vinaigrette:
Combine mustard, vinegar and salt in a bowl. Slowly whisk in olive oil until well blended.
For the coleslaw:
Macerate onions in red wine vinegar, and let sit at least 20 minutes. Remove onions and discard vinegar. Toss onions with jalapeno, parsley, cabbage and salt. Toss with vinaigrette until evenly coated.
To fry chicken:
Pour vegetable oil into a large stockpot. Do not fill up more than halfway, or the oil could splatter. Bring oil up to 365°, using a digital thermometer/candy thermometer to monitor the heat. Prepare the breading while waiting for oil to heat up. In a wide shallow bowl, mix flour, cayenne, salt and pepper. Pull a chicken breast out of the buttermilk one by one, letting excess drip off, and dredge completely in flour. To create a thick crust, place in buttermilk and dredge in flour a second time. Do not drain or shake off excess buttermilk or flour during the breading process. When the oil is at 365°, carefully place chicken pieces into oil one by one. Let it cook for a minute before disturbing chicken, then help it "swim" in the oil with tongs, until it is evenly cooked, about 5-7 minutes. Remove chicken from oil and drain on paper towels. Season immediately with salt.
For the sandwich:
Place fried chicken breast on bottom of torpedo roll and top generously with coleslaw.
INGREDIENTS:
4 boneless skinless chicken breasts, about 6 ounces each
Kosher salt to taste
1 quart buttermilk
The vinaigrette
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
1 teaspoon kosher salt
1/2 cup extra virgin olive oil
The coleslaw
1 small red onion, very thinly sliced
1 cup red wine vinegar
2 jalapenos, seeded, cut in half and sliced crosswise
1/4 cup chopped parsley
1/2 green cabbage, core and outer leaves removed, and very thinly sliced
Kosher salt
The breading
1 pound all-purpose flour
1 tablespoon cayenne pepper
1 tablespoon kosher salt + more to taste
1 1/2 teaspoon freshly ground pepper
2 quarts vegetable oil, for frying
4 Acme Bakery torpedo rolls, sliced lengthwise
Instructions:
Season chicken breasts with kosher salt, let sit at least 5 minutes. Fill a wide, shallow nonreactive bowl or casserole dish with buttermilk. Add the chicken and soak in the refrigerator for 1 hour up to overnight.
For the vinaigrette:
Combine mustard, vinegar and salt in a bowl. Slowly whisk in olive oil until well blended.
For the coleslaw:
Macerate onions in red wine vinegar, and let sit at least 20 minutes. Remove onions and discard vinegar. Toss onions with jalapeno, parsley, cabbage and salt. Toss with vinaigrette until evenly coated.
To fry chicken:
Pour vegetable oil into a large stockpot. Do not fill up more than halfway, or the oil could splatter. Bring oil up to 365°, using a digital thermometer/candy thermometer to monitor the heat. Prepare the breading while waiting for oil to heat up. In a wide shallow bowl, mix flour, cayenne, salt and pepper. Pull a chicken breast out of the buttermilk one by one, letting excess drip off, and dredge completely in flour. To create a thick crust, place in buttermilk and dredge in flour a second time. Do not drain or shake off excess buttermilk or flour during the breading process. When the oil is at 365°, carefully place chicken pieces into oil one by one. Let it cook for a minute before disturbing chicken, then help it "swim" in the oil with tongs, until it is evenly cooked, about 5-7 minutes. Remove chicken from oil and drain on paper towels. Season immediately with salt.
For the sandwich:
Place fried chicken breast on bottom of torpedo roll and top generously with coleslaw.
Wednesday, May 26, 2010
Fire Salad
An oldie but goodie!
1lb asian white noodles *linguini can be used too
8 oz snow peas
1c fine chopped green onions
1c unsalted peanuts
1/2c chopped cilantro
1/3c rice wine vinegar
1/4c soy sauce
1 tbs minced ginger root
1 tsp minced garlic
2/3c equal parts sesame oil & veg oil
small amount chili oil (add to your desired amount of heat, just remember as it sits it gets a little hotter)
Mix all ingredients and enjoy!
Saturday, May 22, 2010
Corn Salsa
This is a great recipe for the summer which is just around the corner...
6-8 ears of fresh corn (cut kernels off the cob)
1-2 jalapenos finely diced
1-2 avocados diced
1 bunch cilantro rough chopped
1-2 cloves finely diced garlic
1/4 to 1/2 onion finely diced
1 2 tsp olive oil
1/4 tsp red pepper flakes
salt & pepper to taste
juice of 1-2 limes (or lemon)
Cut the corn off the cob and mix with all ingredients. Serve with chips or tacos!
Friday, May 21, 2010
stuffed bell peppers
I just made some stuffed bell peppers.
I didn't want to listen to "the man" so didn't look at any recipes and winged it.
some garlic, brown rice, onions, salt, olive oil, tomato sauce, a few carrots and peas.
It was pretty money.
7 moneys out of 10.
It was a little bland. If I had put cheese in it, that would have taken it to another level.
Health wise it was really money
9 moneys out of 10
I didn't want to listen to "the man" so didn't look at any recipes and winged it.
some garlic, brown rice, onions, salt, olive oil, tomato sauce, a few carrots and peas.
It was pretty money.
7 moneys out of 10.
It was a little bland. If I had put cheese in it, that would have taken it to another level.
Health wise it was really money
9 moneys out of 10
Sunday, May 9, 2010
Rhubarb delight!
This recipe is not for the faint hearted...
1 yellow cake box mix
4 cups diced rhubarb
1 pint heavy cream
1 cup sugar
Make the yellow cake mix according to the box. Pour into greased 9x11 pan. Sprinkle chopped rhubarb over cake batter. Pour heavy cream over entire batter. Sprinkle sugar over the cream & batter.
Bake at 325 for 90 minutes. Start checking with a tooth pick at 60 minutes- the cake is done when tooth pick comes out clean. This is a moist rich cake that almost reminds me of a cobbler- even goes well with ice cream!
1 yellow cake box mix
4 cups diced rhubarb
1 pint heavy cream
1 cup sugar
Make the yellow cake mix according to the box. Pour into greased 9x11 pan. Sprinkle chopped rhubarb over cake batter. Pour heavy cream over entire batter. Sprinkle sugar over the cream & batter.
Bake at 325 for 90 minutes. Start checking with a tooth pick at 60 minutes- the cake is done when tooth pick comes out clean. This is a moist rich cake that almost reminds me of a cobbler- even goes well with ice cream!
Cake Cakes
Jamison used to call these "cake cakes" as a toddler- we made them constantly, who needs Aunt Jemima?- Kathleen Whiting
Pancakes
1-3/4 C milk
4 Tablespoons melted butter
2 eggs
2 C Flour
4 teaspoons baking powder
4 Tablespoons sugar
1 teaspoon salt
1/2 teaspoon vanilla extract
Mix wet ingredients... add dry sifted ingredients. Add more milk if needed. Cook on a griddle or in a pan until golden brown on both sides (flip when bubbles start popping in the middle of the pancake)
Serve with New Hampshire Maple syrup or blueberry sauce! (Jenn- I prefer lots of berries and use whole wheat flour instead- good stuff!)
Blueberry Sauce
1/3 C sugar
1 Tablespoons cornstarch
1-1/2 C fresh or frozen blueberries
1/4 c water
1 teaspoon lemon juice
Mix sugar, cornstarch and water in saucepan. Add native New Hampshire blueberries picked across the lake on Belknap Mountain (tart & tangy!) Cook and stir over medium heat (approximately 5 minutes). Cool a bit and stir in lemon juice.
Pancakes
1-3/4 C milk
4 Tablespoons melted butter
2 eggs
2 C Flour
4 teaspoons baking powder
4 Tablespoons sugar
1 teaspoon salt
1/2 teaspoon vanilla extract
Mix wet ingredients... add dry sifted ingredients. Add more milk if needed. Cook on a griddle or in a pan until golden brown on both sides (flip when bubbles start popping in the middle of the pancake)
Serve with New Hampshire Maple syrup or blueberry sauce! (Jenn- I prefer lots of berries and use whole wheat flour instead- good stuff!)
Blueberry Sauce
1/3 C sugar
1 Tablespoons cornstarch
1-1/2 C fresh or frozen blueberries
1/4 c water
1 teaspoon lemon juice
Mix sugar, cornstarch and water in saucepan. Add native New Hampshire blueberries picked across the lake on Belknap Mountain (tart & tangy!) Cook and stir over medium heat (approximately 5 minutes). Cool a bit and stir in lemon juice.
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