"At my table, sit with me. I'll pour coffee or some tea. Perhaps we'll share our tears and laughter, and be friends forever after.

Welcome! Come on in, pull up a chair, have a cup of coffee and take a look at recipes from different cookbooks, vintage finds from vintage cupboards and enjoy sharing memories.

Tuesday, February 22, 2011

Mexican Corn Soup

This is a wonderful hearty soup with a blend of chicken and corn. Blending part of the corn with the chicken broth is an easy way to thicken the soup.

1 16 oz. package frozen whole kernel corn, thawed
1 cup chicken broth
1  4 oz. can diced green chilies
2 tbs. butter
1 tbs. oregano
1/4 tsp. salt
1/4 tsp. black pepper
1 clove garlic, minced
2 cups milk
1 cup cooked chicken
1 cup chopped tomatoes
1 cup shredded Monterey Jack cheese
 In a blender, combine half of the corn and the broth. Cover and blend until nearly smooth.
In a large saucepan, combine corn puree, the remaining corn, chilies, butter, oregano, salt, pepper, and garlic. Bring to boiling, reduce heat. Simmer uncovered for 10 minutes. Stir in milk, chicken, and tomatoes. Heat through.
Remove saucepan from heat. Stir in cheese until melted. Enjoy!

Wednesday, February 9, 2011

When I think of Valentine's day................

rich dark chocolate is the first thing that pops into my mind!
How about you? What is your favorite flavor on Valentine's day? Strawberries? Cinnamon candies Perhaps?
I would love to hear!
I hope you all have a sweet Valentine's day! 
Here is a rich, chocolaty dessert, perfect for the occasion! Enjoy!

All-Chocolate Boston Cream Pie
1 cup all-purpose flour
1 cup sugar
1/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
6 tablespoons butter or margarine, softened
1 cup milk
1 egg
1 teaspoon vanilla extract
CHOCOLATE FILLING (recipe follows)

1 Heat oven to 350°F. Grease and flour one 9-inch round baking pan.
2 Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan.
3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare CHOCOLATE FILLING. Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer.
4 Prepare SATINY CHOCOLATE GLAZE. Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover; refrigerate leftover cake. 8 servings. CHOCOLATE FILLING 1/2 cup sugar 1/4 cup HERSHEY'S Cocoa 2 tablespoons cornstarch 1-1/2 cups light cream 1 tablespoon butter or margarine 1 teaspoon vanilla extract Stir together sugar, cocoa and cornstarch in medium saucepan; gradually stir in light cream. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface. Cool completely. SATINY CHOCOLATE GLAZE 2 tablespoons water 1 tablespoon butter or margarine 1 tablespoon corn syrup 2 tablespoons HERSHEY'S Cocoa 3/4 cup powdered sugar 1/2 teaspoon vanilla extract Heat water, butter and corn syrup in small saucepan to boiling. Remove from heat; immediately stir in cocoa. With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly.

Thursday, February 3, 2011

I've come back

to this blog that I have been away from so very long. I thought I would combine it with my country living blog, however, I still love to have my own cookbook in a way. To get started is a wondeful recipe that I have previously posted on my country living blog, but feel it deserves a place here. Enjoy!

I ran across a recipe titled Italian Chicken Sticks. I decided to give this a try with my homemade pasta. Oh, let me tell you!.............................just wonderful! Now, in my cooking, I will never take those tiny, grainy bread crumbs for granted ever again! I have made them to be a constant in my pantry. If you are tired of chicken fried, baked, and roasted,..............give this tasty and( may I add, quick and easy), recipe a try. You'll be glad you did! Enjoy!

Italian Chicken Sticks
1 cup seasoned breadcrumbs
1/2 cup freshly grated Parmesan
1 1/2 tsp. thyme
1 1/2 tsp. basil
1 tsp. oregano
1/2 tsp. salt
1/4 tsp. garlic powder
Pinch of ground red pepper
1 stick of melted butter
8 boneless chicken breast halves, cut into 1/2 inch strips
Marinara sauce or honey mustard for dipping
Preheat oven to 400.F degrees. In a pie plate , combine the breadcrumbs and seasonings. Dip the chicken strips into the melted butter and then dredge them in the breadcrumb mixture. Place chicken strips in a single layer on a lightly greased baking sheet. Bake for 20 minutes or until the chicken is cooked through. Serve the chicken sticks hot with sauces . Enjoy!