"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.

Friday, December 20, 2013

Spicy Chicken Scratch

Do you have guests coming to enjoy Christmas dinner with you?
Have some of this spicy mix on hand to let them munch on while the feast is getting prepared!
They will love it!
A few days ago, I gathered with friends for a fun time of catching up and great food.
This wonderful spicy snack mix was there for us to munch on.
It is basically the original Chex mix............but because of the spice added and because of my new chicken platter I serve it in.........
I dubbed it with the name
Spicy Chicken Scratch

This is what makes it so spicy. So be careful on how much you add. If you can't take a lot of heat........only add a tablespoon or two.
I added 3 tablespoons to mine and my family loves it.
It has just enough heat to make you say...........wow............YUM!!!
You can add anything you like to munch on in this recipe.

Spicy Chicken Scratch
6 Tbs. butter
2 Tbs. Worcestershire sauce
3 Tbs. bacon grease
3 Tbs. Srirachas hot sauce.......or to fit your taste
1 1/2 tsp. seasoned salt
3/4 tsp. garlic powder
1/2 tsp. onion powder
3 cups each of  Rice Chex, Wheat Chex and Corn Chex

1 cup mixed nuts
1 cup mini pretzels
1 cup bite size bagel chips
1 cup oyster crackers
1 cup puffy Cheetos
and any thing else you might like!
Heat oven to 250 F.degrees. Melt butter in large roasting pan. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towel to cool. Store in airtight container. Enjoy!

Monday, November 4, 2013

In one short hour...............

you can go from this...........

to this............and be enjoying the most wonderful new way to serve a potato with your meal!
I fixed these for a side with grilled steak last week. They are full of flavor and so easy to fix.
Cheese and Herb Potato Fans
8 medium potatoes
1/2 cup butter, melted
2 tsp. salt
1/2 tsp. pepper
2/3 cup shredded cheddar cheese
1/3 cup shredded Parmesan cheese
2 Tbs. minced fresh chives
2 Tbs. minced fresh sage
2 Tbs. minced fresh thyme
 Preheat oven to 425.F. With a sharp knife, cut each potato into 1/8 in. slices, leaving slices attached at the bottom; fan potatoes slightly and place in a greased 13 x 9 in. baking dish. In a small bowl, mix butter, salt, and pepper. Drizzle over potatoes.
Bake 50 to 55 minutes or until potatoes are tender. In a small bowl, toss cheeses with herbs; sprinkle over potatoes. Bake about 5 minutes longer or until cheese is melted.

Monday, October 21, 2013

Chocolate Mousse..........the easy way

This is a delicious and such an easy dessert to make.  So pretty served to each guest at your table in a small glass dessert bowl.
Chocolate Mousse
1 (3.9 ounce) package instant chocolate pudding mix
1 1/2 cups milk
1 (16 ounce) container frozen whipped topping, thawed
2 cups chocolate cookies, crushed
1/3 cup butter melted
3 tbs. sugar
crushed chocolate cookies
mini chocolate chips
crushed pecans (optional)
Prepare the pudding in a large bowl using 1 1/2 cups milk instead of the suggested 2 cups.
Fold in the whipped topping until blended. Refrigerate until chilled.
Meanwhile, to prepare crust, mix crushed cookies and sugar until blended. Stir in melted butter until mixture is crumbly.
Spoon rounded tablespoon of crust mixture into bottoms of small dessert bowls.
Spoon mousse filling onto top of crust and up to the top of bowls.
Sprinkle cookies, chocolate chips and pecans on top of filling.
Refrigerate dessert bowls for about and hour. Serve chilled.

Tuesday, July 23, 2013

Hearty white bean and chicken soup

This is an easy and wonderful soup.  It makes a good amount and serves as a hearty lunch for a hungry group!
3 cups cooked chicken..........diced
1 med. onion diced
4 cloves garlic, minced
2 cans green chilies, chopped
1 pound navy beans, rinsed
8 cups chicken broth
1 jalapeno, sliced (optional)
1 tbs. cumin
1/2 tsp. paprika
salt to taste
1 cup milk
2 tbs.Masa (corn flour) or cornmeal
Grated Monterey Jack cheese
Sour Cream
In large stew pot, over medium heat, saute onion and garlic until onions are tender.Add green chilies, then rinsed beans.  Pour in chicken broth. Add jalapenos,paprika,  cumin, and salt. Bring to a boil, then cover and reduce heat to low. Cook for about an hour and then add cooked chicken. Cover and continue cooking until beans are tender. When beans are tender, mix the milk with the corn masa and and stir into the beans for a few more minutes to thicken. Serve with monterey jack cheese and a dollop of sour cream on top of each serving, if desired.         Enjoy!

Wednesday, July 3, 2013

Something very quick, easy, and wonderful for your 4th celebration!

With all of the grilled meats, sides, and desserts for the celebration meal on the 4th, this fruit salad is a great addition.
Rum extract delicately flavors this medley of fresh fruit
Rainbow Fruit Salad
6 cups fresh fruit, such as grapes, melon, berries and kiwi
1/4 cup confectioners' sugar
1 tablespoon imitation rum extract
Mix fruit, confectioners' sugar and rum extract in large bowl. Cover. Refrigerate 1 hour or until ready to serve.
Enjoy! Have a wonderful 4th!

Monday, March 18, 2013

Fried Green Tomatoes

I love fried green tomatoes. They are so easy to make and so delicious. The only thing hard about them............is trying to find green tomatoes. This past week, while walking through a flea market, a vendor was selling these beautiful tomatoes..........along with red ones and other fruits and vegetables.

I bought about 6 and since I am the only one in my family who enjoys this treat, I usually fix one at a time. I keep the others in a bag inside of the refrigerator until I am ready to use them
If you have never tried these, go find some green tomatoes and give them a try!
Here is the easy recipe.............
Fried Green Tomatoes
Firm good sized green tomatoes
1 cup flour
1/4 cup cornmeal
1 small egg
1 1/2 cups milk
garlic powder
Wash tomatoes and slice off ends. Season lightly with salt and garlic powder.
In a dish or pan, pour the  milk to dip tomatoes in. Beat egg into milk until combined.
In another dish, mix  flour and cornmeal together, enough to dredge tomatoes in.
Dredge a slice of tomato into flour/cornmeal mixture, then dip into egg/milk mixture, then into flour again.  Do this with each slice.
Heat about 2 inches of vegetable oil in skillet on medium.  
Carefully place the tomatoes into hot oil, leaving about an inch space between the slices while frying. Fry tomatoes about 2 or 3 minutes, or until golden brown, turn over to brown the other side. Drain well on paper towels.
Serve warm with a side of ranch dressing.

Wednesday, March 6, 2013

Savory Chicken and Dumplings

Easy to fix, full of flavor and so hearty for a cold winter's day!
I have always loved chicken and dumplings but do not make them............hardly ever.  The main reason is that my husband and children have never seemed to want to eat them. They are the most picky eaters ever. If I can get them to eat a dish that they are not familiar with, and they like it.............then I can assure you, that it is a wonderful recipe. Such as it is with this wonderful tasty dumpling dish. It almost has a taste of a Thanksgiving dinner to it............perhaps that is why that during the time it was cooking, it had my son out of his room and asking what smelt so  good. Then he tried a sample, and wound up having two helpings!!
I really find it worth my cooking time to find a recipe that pleases my family. This recipe is so easy because it is cooked in a large skillet on the stove top and is ready within minutes.
3/4 tsp. rubbed sage
1/2 tsp. minced garlic
1/2 tsp. rosemary
1/2 tsp. thyme
1/2 tsp. black ground pepper
3/4 tsp. parsley flakes
1/4 cup. butter
1 med onion, chopped
1/4 cup flour
3 cups chicken broth
1 1/3 cups milk, divided
3 cups cubed, cooked  chicken
2 cups mixed frozen vegetables
1 cup baking mix, like Bisquick
Melt butter in large nonstick skillet on med-high. Add onion, cook and stir until softened. Sprinkle with flour and stir with whisk until mixture is well blended. Add broth, 1 cup of the milk and all of the spices, except for the parsley. Whisk until smooth.
Stir in the chicken and vegetables. Bring to a boil, reduce heat to medium.
Mix baking mix and parsley in a medium bowl. Add the remaining 1/3 cup milk. Mix well. Drop by spoonfuls onto chicken mixture. Cook, uncovered for 10 minutes. Cover and cook and additional 10 minutes. Enjoy!

Friday, January 18, 2013

Cooking, Tex Mex Style.......Siesta Roast and Beans

One thing I truly love about the foods commonly found in West Texas and the Southwest region...........
are the flavors of Mexican cooking mixed with the other flavors that I love and are accustomed to in my area.
This mix of common everyday foods along with corn tortillas, cumin, chilies , and other peppers from Mexican cuisine
is what I know as TEX-MEX.
This recipe is full of wonderful Mexican flavor and is made with a common roast and red pinto beans.
                It is called "Siesta" roast and beans, because you sleep while it is cooking. When the roast is done, it is so tender and pulls apart easily.The beans are full of wonderful flavor. The roast is wonderful wrapped in a soft flour tortilla, or even better in a softened  corn tortilla that has been fried in oil for 5 seconds, topped with cheddar cheese.

Siesta Roast and Beans
1 (3-4 pound) beef chuck roast
2 cups pinto beans, uncooked
1 (7-ounce) can chopped green chilies
2 tbs. chili powder
1/2 tsp. oregano
1/2 tsp. cumin
1 clove garlic, minced
salt to taste
Just before you are ready for bedtime, place the roast into a crock pot.
In a small bowl, combine green chilies, chili powder, oregano, cumin, garlic, and salt.
Spread mixture on top of surface of roast. Add the 2 cups of uncooked pinto beans.
Add enough water to cover entire contents. Place lid on crock pot and cook on low for 12 hours. 
When beans and roast are done. Lift roast out of beans, place onto plate, and with 2 forks, shred the roast. Spoon the roast, along with cheese or other toppings, into hot tortilla and enjoy with beans.
You can also make Flautas with the corn tortillas and roast.
Flautas are just like tacos, but rolled up. Fry corn tortillas in one inch of oil for 5 seconds on each side. to soften the tortilla. Drain on paper towel. Place meat on one side of tortilla, sprinkle with onion, cheese, or leave plain. Roll up jellyroll fashion and place seam side down. Fry once more in oil for 1-2 minutes until crisp.
This dinner is delicious with a side of guacamole and Spanish rice. For a wonderful Spanish rice recipe of mine, click onto this link.
Spanish Rice

Monday, January 7, 2013

Cream Cheese Banana Nut Bread with Orange Pecan Topping

 I love using bananas for baking, don't you? I also love banana nut bread.........the way it makes the fills the whole house with a wonderful aroma while baking, as well as the wonderful way it tastes. This is a recipe I have used for years.............without the topping. It comes out so moist and delicious. This time I decided to make it with the orange pecan topping and was delighted with the flavor combination. 
So if you have some ripe bananas waiting to be used, give this a try.......you will be so glad you did!
Cream Cheese Banana Nut Bread with Orange Pecan Topping
3/4 cups butter, softened
1 (8 ounce) package cream cheese softened
2 cups sugar
2 large eggs
3 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 large ripe bananas, peeled and mashed
1 cup chopped pecans
1/2 tsp. vanilla extract
1 cup coarsely chopped, toasted pecans
1 cup powdered sugar
3 tbs. fresh orange juice
1 tsp. grated orange peel
Bread mixture:
Beat butter and cream cheese until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating until blended. 
Combine flour, baking powder, baking soda, and salt, gradually to butter mixture at low speed until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured loaf pans. 
Spread toasted pecans on top of batter. Do Not Use powdered sugar or orange juice yet.
Bake at 350.F for 1 hour or until wooden pick inserted in the middle comes out clean. Cool bread in pans for 10 minutes. Remove from pan to wire racks. 
Stir together powdered sugar, orange juice, and orange peel until blended. Drizzle evenly over the loaves and cool 30 minutes. Enjoy!