Popovers

I went to a wonderful place for a Christmas luncheon with my mom and a few of her friends from work. The place was decorate so beautifully for the holidays. One of the first things they brought out was these wonderful popovers. My mom has told me many times that one of her grandmother's favorite holiday recipe that she made was popovers. She would put chicken salad in them or Lobster Newberg. Here is her recipe for just the popovers that my Mom has handed down to me. Miss you great Granny!



                                                                    Popovers


3 Tbls of butter
2 large eggs
1 cup of milk which should be lukewarm
1 cup of all purpose flour
1 tsp of kosher salt

Heat your oven to 400 degrees. Brush some of the melted butter over a muffin tin. Put the tin in the oven for 5 mins. Meanwhile mix the eggs in until they are a light yellow. add the milk until blended then the salt and flour. Pour the batter in the muffin tinsand return to the oven to bake for 30 mins or till golden brown. DO NOT OPEN THE OVEN DURING THIS TIME! Serve with just butter. These are so good you can't just eat one.

Vincent Price's Quiche Lorraine

I absolutely love to try celebrity recipes. I think I might do a few more and add a little biography to each one I share here. What do you think? Quiche has got to be one of the easiest comfort foods to make. If you are a little leery about making the crust then just get a store bought freezer one and thaw it out. Usually Quiche Lorraine is made with ham. But Vincent always did things differently lol.

1 cup flour
1 egg yolk
1/2 cup butter
1 tablespoon water
1/2 pound bacon -- cooked
1/2 pound Swiss cheese -- diced
8 egg yolk
2 cups cream
1/4 teaspoon dry mustard

Combine flour, egg yolk, butter, pinch salt and water in food processor to form
stiff dough. Chill 30 minutes. Roll out and line quiche dish. Cover pastry
with wax paper and fill with rice. Bake 8 minutes at 425F. Discard paper and
rice; bake 3 minutes more. Reduce oven to 350F. In crust, layer bacon and
cheese. Combine egg yolks, cream, 1/4 tsp. salt, mustard, and 1/4 tsp. pepper
in blender. Pour custard into pastry shell. Bake at 350F for 45 minutes, or
until knife comes clean.

Green Beans, Red Potatoes and Bacon

As a child I was not a veggie lover. I hated green beans..well any kind of beans. Same with peas. But as an adult I believe our tastes change. For Thanksgivings my Mom would make the famous Green Bean Casserole. Then years later I moved down to Florida and got a taste of these wonderful beans. Sorry Mom but these are so good. I dont have a measured recipe but hopefully you can follow how I make them.

Half a bag of frozen green beans. I use cut or whole. I dont use those thin fancy french cut beans. Those are too thin.
1/2 lb of bacon diced
5-6 small red ( new ) potatoes
dried mince onions about a tsp
powdered garlic about 1/2 tsp or minced about the same or 1 tsp depending on you love of garlic
1 or 2 T of chicken bullion
water to cover beans bacon and potatoes
black pepper to taste

In a pot with a lid saute bacon till bacon grease is rendered and bacon is cooked but not crisp. Then add your frozen green beans. Then add enough water to cover the beans. I had to put 4 cups of water and then later added about another cup. Add dried onions, garlic, chicken bullion and pepper. Bring to a boil then turn down and simmer till beans are tender. Then add 5 small new potatoes diced or sliced up and then bring back to a boil. Cook till potatoes are tender. Like i said you might have to add some more water while its cooking.

I serve these sometimes just by themselves with some homemade biscuits. Sop up the broth with bread or any other type of roll or biscuit.

Scalloped Corn

Holidays are coming and some of us go by traditional sides to go with the turkey or ham. Here is a southern dish that is very good and easy to make.

Scalloped Corn

1 can of corn drained
1 can of creamed corn
2 TBS of butter melted
3 eggs slightly beaten
1/2 can of milk ( just use one of the empty cans of corn )
1 sleeve of saltine crackers crushed
and salt and pepper to taste

Directions

Preheat your oven to 350 degrees. Grease a baking pan ( I used an 8x 8 square one )
In a large bowl mix all of the ingredients . Pour into the baking pan and bake for about 45 mins depending on your oven or until its lightly golden ontop.

Pumpkin Pie Dip

Falls is here and hopefully here in Florida it will start getting cooler. But there are folk in other places that are enjoying their cool weather. Pumpkins are coming and so are apples. If you have gone apple picking this will be a good sweet appetizer to use with your apples.

Pumpkin Pie Dip

• 15 oz can pumpkin
• 3/4 cup brown sugar
• 1 tsp vanilla
• 1/8 tsp cinnamon
• 1/8 tsp pumpkin pie spice (or more to taste)
• 6 oz fat free Greek yogurt 
• 8 oz cool whip
• cut up apples to dip 

Mix pumpkin with brown sugar, vanilla and spices, blend well. Mix in yogurt. Fold in cool whip and chill in refrigerator until ready to eat. Server with sliced apples and crackers.
Makes about 6 cups.

Pumpkin Butter Cake

As I had posted earlier I had gone for a wonderful 5 day mini vacation to my lovely aunt who lives about 3 hours away for Thanksgiving. I had a great time and even got to see my brother and his kids whom I haven't seen in awhile. Boy are they getting big! So for dessert my aunt had bought apple pie and pumpkin pie. Needless to say we had leftovers and ate pie after dinner every night till it was gone. ( except the last night we went out to dinner at Outbacks and we had cheese cake and carrot cake ) So basically I'm tired of pumkin pie and found this recipe from our darlin Paula "Butter" Deen and would like to share here:

Pumpkin Butter Cake ( Gooey )

Yield | 24 servings
Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons unsalted butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
1. Preheat oven to 350 degrees F.
2. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
3. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. 4. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
5. Serve with fresh whipped cream.
from: Paula Deen via Food Network

Slow Cooker Stuffing

First I have to praise the person who came up with this little gem.

How many of you hate lifting your slow cooker ( aka crockpot ) to clean it? I even broke one years ago because I dropped it in the sink. It was a little slippery from the soap. Besides taking up your whole sink to soak before you clean it, it's also awkward to rinse off. So thank you so much for making these liners!!! They have made my life so much easier.And they will make yours too. So try these please for the holidays. Ok so on to the recipe. Slowcooker stuffing I must say is also one of those wonderful recipes that you can cook for the holidays and it doesn't take up space in your oven. Please use your slowcookers! Makes life so much easier.

Slow Cooker Stuffing
Ingredients

    * 1 cup butter or margarine
    * 2 cups chopped onion
    * 2 cups chopped celery
    * 1/4 cup chopped fresh parsley
    * 12 ounces sliced mushrooms
    * 12 cups dry bread cubes
    * 1 teaspoon poultry seasoning
    * 1 1/2 teaspoons dried sage
    * 1 teaspoon dried thyme
    * 1/2 teaspoon dried marjoram
    * 1 1/2 teaspoons salt
    * 1/2 teaspoon ground black pepper
    * 4 1/2 cups chicken broth, or as needed
    * 2 eggs, beaten

Directions

   1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
   2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
   3. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

Now this is just a bread stuffing but you can add ground sausage and beef to it. Just cook that up with your onions then drain then follow the rest of the recipe.