Cookin'4Fun

OLD FASHIONED GINGERBREAD COOKIES

2011-12-18T07:05:00.001-08:00

Cream together:
2 Cups Sugar
1 cup shortening

Add:
2 Eggs
½ cup molasses

Sift and add to above:
4 cups flour
1 tsp baking soda
1 tsp ginger
½ tsp salt
1 tsp cloves
2 tsp cinnamon
1 tsp nutmeg

Wrap tightly and place in refrigerator for several hours. Roll dough thin and cut with cookie cutter.

Bake at 325% for 10-12 minutes. Use raisins or currants for eyes, nose, buttons, etc. Colored icing will make bows, other clothing details. Try baking Christmas ornament hooks into the cookies for hanging on your tree.

PINEAPPLE GINGER DRESSING

2011-11-12T08:39:00.000-08:00

1 can (about 20 ounces) crushed pineapple in juice, undrained
8 tablespoons rice wine vinegar
100 grams chopped ginger root
1 teaspoon Kosher salt

To make the dressing, purée all of the dressing ingredients in a blender or food processor until smooth.

Makes 3 cups / 30 Servings

Serving Size: 2 tablespoons

PER SERVING: Calories 20, Carbs 5, Fat 0, Protein 0, Fiber 0, Sodium 220

Marinated Baby Carrot Salad

2010-11-25T14:31:00.000-08:00

2 pounds baby carrots or regular carrots sliced
1 (10.75 ounce) can condensed tomato soup
1/4 cup white sugar
1/2 cup white vinegar
1/4 cup canola oil
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon to 1 tablespoon minced garlic
1/2 cup chopped celery
1/2 cup chopped green onion
1 green bell pepper, seeded and cut into strips or chopped

Directions:

Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes if sliced or 5 to 10 minutes if you use baby carrots. Drain and set aside in a bowl.

In a small pot, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce and bring to a simmer for 1 minute. Add marinade to carrots. Mix in celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate. You can marinade these up to 3 days before serving.

Corn Pudding with Cheddar and Chives

2010-11-18T10:52:00.000-08:00

2 eggs
1 (16-ounce) can creamed corn
1 (16-ounce can) whole kernel corn, drained
½ cup (1stick) butter, melted
1 cup (8-ounces) sour cream
1 (8 ½ ounce) package corn muffin mix
1 ½ cups grated mild cheddar cheese
¼ cup finely chopped fresh chives, Salt and pepper

Preheat the oven to 350 degrees. Grease a 9 by 13 inch baking dish.

In a large mixing bowl, beat the eggs, then add corns, butter and sour cream and mix thoroughly. Fold in the corn muffin mix, cheese and chopped chives. Add a pinch of salt and a few grinds of black pepper and mix completely.

Scrape the mixture into the prepared pan and smooth the top.

Bake for 30 – 35 minutes until puffed and golden and firm in the center.

Serve immediately,

Serves 8 – 10

Zuppa Toscana Karen

2010-10-25T06:22:00.000-07:00

1 lb. spicy Italian sausage – crumbled
1/2 lb. smoked bacon – chopped
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
(3) 14.5 oz. cans diced white potatoes - rinced
2 garlic cloves – peeled, crushed
1 med. onion – peeled, chopped
3 Large Carrots - peeled, sliced thin
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
2 cups shredded white cheddar cheese
salt and pepper – to taste

Directions

1. Brown sausage in a pan over medium to medium-high heat, breaking up into small pieces as it cooks.

2. Drain sausage and set to the side.

3. Brown bacon in a pan over medium-high heat. Be careful not to cook crispy.

4. Drain bacon and set to the side.

5. Place broth, water, garlic, potatoes, carrots and onion in a pot.

6. Simmer over medium heat until carrots are tender.

7. Add sausage and bacon to the soup.

8. Simmer for 10 minutes.

9. Add kale, cheese, and cream to pot.

10. Season with salt and pepper.

11. Heat thoroughly.

Oven-Baked Sweet Potato Fries

2010-03-20T17:01:00.000-07:00

This is one of my favorite recipes from First Place 4 Health's Summer Bible Study titled "Healthy Summer Living". It is a Six-Week Summertime Bible Study. Last summer (09) this bible study was the beginning of my journey to health. I also accommodated this bible study with a twice-weekly Body and Soul Workout, both held at Cathedral of Praise. Yeah!

OKAY ready......grab the following:

1/2 tsp. ground cumin
1/2 tsp salt
1/4 tsp ground red pepper
1 tbsp vegetable oil (I used olive)
2 large (about 1 1/2-lb.) sweet potatoes

In a small bowl, combine cumin, salt and red pepper. Set aside.
Preheat oven to 400 degrees F.
Peel (I don't) sweet potatoes
Cut each in half lengthwise, and then cut each half into 6 wedges.
In a large bowl, combine the cut potatoes, oil and spice mixture.
Toss until the potatoes are evenly coated.
Arrange the potatoes in a single layer
Place the sheet on the middle shelf of the oven.
Bake until the edges are crisp and the potatoes are cooked through (about 30 minutes). Poke with a fork helps.

Serves 4

Notes:
I don't peel the potatoes and I lay them skin down on the pan
Getting those wedges perfect is tricky but I have had some practice. Use a big sharp knife.
They are good and only 99 cal per serving and this recipe is for 4 servings!

Taco Pie

2010-03-13T09:52:00.000-08:00

POSTED WITH LOVE for my Wednesday Night Couples Bible Study - ENJOY

2 cans Crescent Rolls
1 bag of Corn Chips
2 lbs of Hamburger
2 packages of Taco Seasoning
16 oz Sour Cream
1 Jar (16-20 oz) Taco Sauce - Mild, Med 0r Hot, Chunky
16 oz Shredded Cheddar Cheese

Brown meat, drain fat, and mix according to package directions on the taco seasoning and let cool.

Crush corn chips.

Line the bottom and sides of a 13x9 baking dish with crescent rolls and layer on top as follows:

Crushed corn chips
Seasoned hamburger
Spread sour cream
Salsa
Cheese

Bake @ 350 for 30 minutes or longer until crust is browned.

Pineapple BBQ Baked Beans

2009-08-14T06:51:00.000-07:00

12 Servings

4 (16-ounce) cans baked beans
1 (20-ounce) can crushed pineapple, drained
1 cup molasses
1 cup BBQ sauce
2 tablespoon yellow or brown mustard
5 slices cooked bacon, crumbled
1 (6-ounce) can french-fried onions, crushed

Directions
Preheat oven to 350 degrees F.
In large bowl, mix together beans, pineapple, molasses, BBQ sauce, mustard, bacon, and a third of the onions. Add some salt and pepper, to taste. Pour beans in 9 by 13-inch casserole dish and sprinkle remaining crushed onions and bacon on top. Cook in oven for 1 hour or until beans brown and bubble. Serve warm

NOW LETS COOK FOR 200 PEOPLE !!!!

4 #10 Cans of Pork and Beans, drained
1 #10 Cans of Pineapple Tidbits, drained
3 - 12 oz Jars of Molasses (or up to 4 cups)
4 Cups of your favorite BBQ sauce
1/2 Cups mustard
1 - 20 oz Bag of Hormel Premium Real Crumbled Bacon (reserve half for topping)
4 - 6 oz Bags of French fried onion (Great Value - Walmart) (reserve 1 bag for topping)

Notes:
Add ingredients into a deep large steam table pan and mix with gloved hands!
Smash pineapple tidbits with a potato smasher, then drain again
Try Sweet Baby Ray's BBQ sauce
Makes two large disposable steam pans about 3/4 full - and that's perfect.

Low Cal Whole Wheat Blueberry Muffins

2009-07-26T12:54:00.000-07:00

This recipe makes 12 to 24 muffins
340 calories each for 12
170 calories each for 24
or
divide # into 4080

Ingredients:

4 1/2 Cups Whole Wheat Flour
1 1/2 Cups Nevella (no calorie sweetener)
1 1/2 tsp. salt
6 tsp. baking powder
3 eggs, slightly beaten
3/4 Cups vegetable oil
1 1/2 Cups fat free milk
3 Cups fresh blueberries

Mix together flour, sugar, salt, and baking powder.

Add slightly beaten egg, oil, and milk.

Stir in the blueberries. Dough will be very thick.

Fill muffins cups half-full.

Bake at 400 degrees for 20 minutes.

Nutrition Facts Serving Size 142 g

Amount Per Serving
Calories 340 Calories from Fat 138

% Daily Value*
Total Fat 15.3g 24%
Saturated Fat 2.2g 11%
Cholesterol 47mg 16%
Sodium 323mg 13%
Total Carbs 43.8g 15%
Dietary Fiber 2.2g 9%
Sugars 5.4g
Protein 7.5g
Vitamin A 3%
Vitamin C 6%
Calcium 16%
Iron 15%

Nutrition Grade B-
* Based on a 2000 calorie diet

NOTES:

Not sure I like the fake sugar aftertaste, next time I'm going half fake and half real sugar. My husband didn't notice, but then he will eat anything I cook.

Caprese Salad

2009-04-18T14:26:00.000-07:00

Vine ripe tomatoes
Fresh Mozzarella
Pesto
Romaine Lettuce
Reduced balsamic or red wine vinegar
Salt and pepper

Directions for One Serving

On a salad plate, make a bed of chopped romaine from one or two leaves.

In center of lettuce bed, add a tomato slice, then sprinkle with balsamic vinegar or red wine vinegar. Dust with salt and pepper.

On top of tomato add a ¼” slice of mozzarella.

Spoon a teaspoon of pesto in the center of sliced cheese.

Macaroni and Cheese for 100 People

2009-04-15T15:40:00.000-07:00

8 lb. elbow macaroni
8 lb. Velveeta cheese
1 1/2 lb. margarine
3 c. flour
1/2 gal. milk
8 tsp. salt
1 tsp. pepper
5 lb shredded Cheddar cheese
3 Steam Pans
3 Lids
Pam Spray

Directions:
Cook macaroni; rinse and set aside in long shallow pans prepped with cooking spray. Note: Add some milk to noodles to keep them loose if they become sticky

Melt margarine in a large pot, add flour, salt and pepper, then slowly add milk, stirring constantly until smooth.

Add Velveeta cheese and stir until well blended. Pour over macaroni and mix in.

Sprinkle with cheddar cheese and bake for 1 hour at 350 degrees.

MAKES THREE FULL SIZE PANS AND 150 servings

Momma Rose's Meatballs

2009-02-03T13:48:00.000-08:00

My mother-in-law, Rose, is part Italian and part Southern Girl. This is her family recipe as past down on her father's side.

1 Pound Lean Hamburger
1 Cup Pecorino Ramona Cheese
1/2 Cup Fresh Chopped Parsley
2 Eggs
2 Cups Italian Style Bread Crumbs
1 Cup Water

Hand mix all of the above ingredients and shape into golf ball size balls and fry in olive oil.
I roll mine in olive oil and bake at 350 degrees for 30-45 minutes.

Lemon Zucchini Blueberry Bread

2009-02-03T13:15:00.000-08:00

4 Eggs
2 Cups Sugar
1 Cup Oil
2 Cups grated unpeeled zucchini
(press between paper towels to squeeze out excess moisture)
Zest of 1 Lemon
3 1/2 Cups All Purpose Flour
1 Teaspoon Salt
1 1/2 Teaspoons Baking Soda
4 Teaspoons Baking Powder
1 Cup fresh or thawed blueberries

Preheat oven to 350 degrees.

Mix eggs, oil, zucchini, lemon zest together in medium bowl.

Sift together sugar, flour, salt, baking soda & powder in large bowl. Make a hole in center of dry ingredients and pour contents from medium bowl into center. Fold together until mixed and add blueberries.

Makes 2 loaves or one bundt cake.

Karen’s Cole Slaw

2009-02-03T10:38:00.000-08:00

1 medium head green cabbage, shredded
½ Cup shredded carrot
1 tablespoon minced onion
1 ½ Cups mayonnaise
½ Cup sugar
2 tablespoons apple cider vinegar
¼ teaspoon celery seed
¼ teaspoon ground black pepper
¼ teaspoon salt

Combine in large bowl, cabbage, carrot and onion.

Mix until smooth in small bowl the mayonnaise, sugar, vinegar, celery seed, pepper and salt. Pour dressing over vegetables and mix until all the dressing has been thoroughly distributed.

DATE NUT BREAD

2009-01-30T18:03:00.000-08:00

3/4 cup boiling water
1 1/2 cups chopped dates
1 tablespoon butter
1/4 cup brown sugar
1/4 cup molasses
2 teaspoons vanilla
2 large eggs
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts

Heat oven to 350°F.

In a medium bowl, pour hot water over dates and butter. Stir and let the mix sit until lukewarm. In a food processor, puree 1/3 of the mix to make a paste. Stir it back into the bowl full of date mix. Add the brown sugar, chopped walnuts, molasses, vanilla, and eggs. Stir until combined.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Make a well in the center and pour in the date mixture. Mix. Pour the batter into a butter-greased loaf pan.

Bake for 45 minutes or so; loaf is done when the top has risen. Remove the bread from the oven and cool it on a rack for at least 30 minutes before serving.

AUNT MARY'S FRUIT CAKE

2008-12-03T19:00:00.000-08:00

One of my memories of Christmas was when our family received a fruit cake in the mail from my mom's sister Mary soon after Thanksgiving Day.

Dad and Mom would carefully unwrap the cake from the layers of waxed paper and aluminum foil . Then together they would begin rewrapping the cake with layers of cheese cloth and placing the bundle in a round tin that they had saved for this very special home-made with love fruit cake.

Dad would pour bourbon over the cake soaking all the cheese cloth that surrounded it. Mom then placed the lid on the tin and hid the tin in the bottom back of the refrigerator. There it stayed until Christmas Eve.

I never really understood the ritual of the soaking the fruit cake, but it was pleasant to watch my parents work together and listen to them oooing and aaahhing on how delicious the cake smelled and how good it was going taste on Christmas Eve.

The cake did smell wonderful, but the smell of the bourbon made me sneeze. Mom would tell me not to worry and assured me the smell of the bourbon would go away. "It makes the cake stay moist."

Well, I'm all grown up now and know that it was or is a common practice to soak fruit cakes; but for the life of me I still ask myself, "Why?"

This cake is very expensive to make and "Why" would you want to ruin it by pouring bourbon on it. Maybe I'll try it one day - but for me and my fruit cake, we don't need it. This is the best fruit cake in the world and very moist. I've compared every fruit cake that has crossed by palate to my Aunt Mary's and Aunt Mary's is the BOMB!

I'm publishing her recipe in her memory. May her love of cooking bless you this holiday season.

MY FRUITCAKE
Makes 1 large ring and 2 loaves or 4 loaves

Note: Recipe has been updated from the original early 1900's to the 21 century to the best of my ability

1 lb. mixed citron
1 lb. dates - cut up
2 lb. golden raisins
1 lb. pecans - coursely chopped
1 lb. walnuts - coursely chopped
1 lb. green and red cherries
(reserve some nuts and cherries for decoration)
8 large eggs or 10 medium eggs
1 lb. brown sugar
4 cups flour
1 teas. Baking powder
1 teas. Salt
1 teas. Ground Cinnamon
1 teas. Ground Cloves
1 teas. Ground Allspice
1 teas. Ground Ginger
6 oz. frozen orange juice
2 lemons (3 tablespoons lemon juice)
1 1/4 Cups margarine (melted)

Directions:

Beat eggs slightly. Add brown sugar and mix. Add half of flour which has been mixed with all other dry ingredients. Dredge fruits and nuts with other half of flour. Pour the eggs, sugar, and dry ingredients mixture over the fruit and nuts. Mix in the orange juice and juices of two lemons. Add melted margarine and mix well.

Spray cooking spray on non-stick pans and layer with two layers of waxed paper. Bake at 250 degrees for 3 1/2 hours with a pan of water on bottom of oven. Brush cakes with honey or light corn syrup after decorating the cakes with nuts and halved cherries. Cool on racks. Wrap in foil and store in cool place.

I LOVE YOU AUNT MARY

CHEESY WILD RICE CHICKEN or HAM SOUP

2008-11-20T12:34:00.000-08:00

I got this recipe from a member of the Married Couples Bible Study we recently attended. The last meeting was followed up with a soup and salad fellowship. Betsy made this soup, except she didn't have cheese in it. It was very good without the cheese.

I am a soup hound and a cheese lover.....so I added my two-cents and came up with the below recipe. It's way-out yummy.

¾ Cup Butter
1 Cup All-Purpose Flour
2 Tablespoons Chopped Onion, sautéed
½ Gal (64 oz) Chicken Broths
1 pound baked cubed Chicken Tenders or boneless breasts (use Ham as a variation)
10oz bag shredded Carrots
2 (6.25oz) boxes of Uncle Ben’s Fast Cooking Long Grain & Wild Rice
1 Quart Half & Half
16 oz Shredded Mild, Cheddar, or Colby Cheese
Slivered Almonds

Melt butter and slowly add flour alternating with the chicken broth to make a thick sauce. Add onion, cubed chicken or ham, shredded carrots, rice and the seasoning packet. Bring to a very low boil; reduce heat to low, cover for 15 minutes; stir every 5 minutes. The bottom will tend to get sticky.

Blend in half & half and cheese stirring until cheese is melted and temperature is brought up to 160 degrees. Remove from heat and serve.

To hold soup for self serving, move soup into a crock pot on low temperature.

Serve soup topped with slivered almonds.

PIMLICO PLANTATION RED RICE

2008-11-18T17:07:00.000-08:00

I received this recipe indirectly from Lady Ann who lives on Pimlico Plantation, Moncks Corner SC. She shared it with her son and her son shared it with me. My hubby really loves this rice!

2 cups uncooked parboil Rice
3 ¼ cups hot tap water
1 6oz can Italian-style Tomato Paste
½ pound Bacon, cooked and crumbled
¼ cup Brown Sugar
1 medium Onion, Chopped
1 pound Sausage, cooked and crumbled
1 teaspoon black pepper
1 teaspoon salt
Tabasco to taste

Cook sausage, drain fat and set aside sausage. In same skillet, cook bacon, and set aside bacon reserving 2 tablespoons of the bacon fat. Sauté onion in the remaining drippings, drain, set aside onion.

In rice steamer or a heavy based pot with a tight lid, mix together the rice, water, tomato paste, brown sugar, sautéed onion, crumbled sausage, salt, pepper and the 2 tablespoons bacon fat.

Cook on medium high for 15 minutes, turn to medium or low until all the water is absorbed. Turn off heat, set aside pot and let set for 10 minutes. Fluff and turn out into a large bowl and garnish with crumbled bacon.

Hint about the type of rice: I buy this from Sam's and it comes in a cube.

CHEESY POTATO SOUP with BACON

2008-11-14T10:05:00.000-08:00

This "Semi-Home Made Recipe" came out of a need to cook meals for my husband after he first had braces put on his teeth. This yummy soup has now become a favorite with my family and friends.

1 8-Serving bag of Bear Creek Cheddar Potato Soup Mix

2 cans of diced potato

1 8-oz bag of shredded cheese

1 2.5oz bag 100% Real Bacon Pieces

1 Quart of boiling water

Whisk soup mix into boiling water, turn down heat to low

Simmer for five minutes

Stir in un-drained diced potatoes

Mix in shredded cheese until melted

Stir in bacon bits or use as a garnish

Options: Add brocolli as pictured

PUMPKIN SQUARES

2008-11-14T09:17:00.000-08:00

This recipe came from a dear friend and co-worker at my previous workplace, Pat Ancrum.

Pat would bring these in to work when we had an office party close to or during the holiday's. I would eat them til I got sick they were so good. Pat finally conceded and gave me her recipe, which I am forever in thanks to her. God Bless You Pat!

I have also used baked, smashed sweet potatoes as a variation with success!

1 Large can (30 oz) solid packed pumpkin or 2 regular size cans
1 Large can (12 fl oz) evaporated milk
1 Cup sugar
3 Eggs
1 Teaspoon cinnamon
1 Box yellow cake mix
1 Cup chopped pecans
8 oz (1 Cup) margarine, melted

Frosting
1 Package (8oz) cream cheese
¾ Cup cool whip
½ Cup confectioner’s sugar

Directions:
Spray 9x13 oblong dish with cooking spray and line with waxed paper
Mix pumpkin, milk, sugar, eggs and cinnamon
Pour and spread out mixture into lined dish
Sprinkle cake mix evenly over mixture
Sprinkle pecans evenly over cake mix
Drizzle butter evenly over pecans

Bake one hour at 350 degrees

Cool and invert

Frost and cut into squares.

Helpful hints in working with these squares. After inverting on a board covered with waxed paper, carefully remove and discard the baked waxed paper and place the dish back over. Place in the freezer for about an hour. Frost and place back into the freezer (w/o the dish this time) for another hour. Cut into 2" squares and handle each square from the bottom to place on your serving dish.

LOWCOUNTRY SHRIMP BOGG

2008-11-14T09:00:00.000-08:00

This recipe came via the need to cook a large quantity of food for a BBQ cook-off for the "anything but pork" contest. We didn't win, although several spectators and partakers in Ridgeway SC begged me for the recipe.

If I had multiplied this recipe by ten, I'm sure we would have won. The competition is not judged - the winner is based on how many samples were bought. WE RAN OUT in less than an hour. Oh well, better luck next time!

PS. I do have another clue that this was a hit - the DHEC people wanted the recipe too and said they were going to post it on their website.

1 pound cooked, peeled, tails off, frozen, small shrimp, rinsed & thawed
2 cups cooked rice, white or wild (wild in this picture)
2 cups grated Colby cheese or mild cheddar
1 can mushroom soup
1 cup sliced mushrooms, can or jar, drained
½ cup butter
1 cup diced celery
1 cup diced Vidalia onion
½ cup diced green pepper
5 Dashes Tabasco and/or ¼ cup Texas Pete

Sauté celery, onions, and green pepper in butter until tender
Stir in mushrooms and soup
Stir in rice and cheese
Stir in shrimp
Add Tabasco and/or Texas Pete to taste

Cook in a large casserole dish @ 325 degrees until hot and bubbly - aka when temperature probe reaches 160

ISRAEL SALAD

2008-11-14T08:51:00.000-08:00

When summer is in full swing here in South Carolina, you just got to try this fresh salad. I use it as a dip with my favorite multi grain tortilla chips or stuff it in a pita with humus. This salad is also served with most meals in Israel, including breakfast! I know - I was there!

5 Johns Island tomatoes, diced small (hold two slices for a tomato sandwich)
2 - 3 small cucumbers, diced small
1/4 Vidalia onion, chopped fine
2-4 tablespoons extra-virgin olive oil
1-2 tablespoons fresh squeezed lemon juice
Dash or two Red Wine vinegar
Salt and freshly ground pepper

Dice tomatoes, cucumbers and onion and combine in a bowl.
Add olive oil, lemon juice, vinegar, salt and pepper. Mix well.

Optional: Add one or a combination of the following:**
1 avocado, diced
1/2 small green or red bell pepper, diced small
1/4 cup good quality green and black olives
Chopped fresh mint
Chopped fresh parsley

** add them all - it's yummy.

I like to take a big scoop and layer it over a chopped head of romaine lettuce or stuff it in a pita.

Don't forget the humus in that pita!