Ingredients:
1 C All-Purpose Flour
2 tsp Baking Powder
1/4 tsp Salt
7 T Cocoa Powder, divided
1-1/4 C Sugar, divided
1/2 C Milk
1/3 C Butter, melted
1-1/2 tsp Vanilla Extract
1/2 C Light Brown Sugar, packed
1-1/2 C Hot Water
Directions:
Preheat oven to 350. Stir together flour, baking powder, salt, 3 T cocoa, and 3/4 C sugar. (Reserve remaining cocoa and sugar.) Stir in the milk, melted butter and vanilla to the flour mixture. Mix until smooth. Pour the mixture into an ungreased 8-inch baking dish. (I used Corning French White dish.) In a separate bowl, mix 1/2 C sugar, brown sugar, and 4 T cocoa. Sprinkle this mixture evenly over the batter. Pour the hot tap water over all. DO NOT STIR!! Bake for about 40 minutes or until the center is set. Let stand for a few minutes. Great served with vanilla ice cream!
I have seen variations of this recipe all over the internet and can't say for sure where this one came from. Probably one of the best chocolate recipes I've tried in a long time. YUM YUM
Thursday, September 9, 2010
Friday, July 23, 2010
BOBBY DEEN'S PIMENTO CHEESE
Ingredients:
1/2 tsp Paula Deen House Seasoning (See Below)
1/2 C Mayonnaise
1 C Grated Monterrey Jack Cheese
1 C Grated Sharp Cheddar Cheese
3 oz. Cream Cheese, room temperature
2-3 T Pimentos, smashed
1 tsp Grated Onion
Cracked Black Pepper
Directions:
Using an electric mixer, beat cream cheese until smooth and fluffy. Add all of the remaining ingredients and beat until well blended.
HOUSE SEASONING
1 C Salt
1/4 C Black Pepper
1/4 C Garlic Powder
Recipe found in Paula Deen and Friends Cookbook.
1/2 tsp Paula Deen House Seasoning (See Below)
1/2 C Mayonnaise
1 C Grated Monterrey Jack Cheese
1 C Grated Sharp Cheddar Cheese
3 oz. Cream Cheese, room temperature
2-3 T Pimentos, smashed
1 tsp Grated Onion
Cracked Black Pepper
Directions:
Using an electric mixer, beat cream cheese until smooth and fluffy. Add all of the remaining ingredients and beat until well blended.
HOUSE SEASONING
1 C Salt
1/4 C Black Pepper
1/4 C Garlic Powder
Recipe found in Paula Deen and Friends Cookbook.
PUMPKIN CHOCOLATE CHIP MUFFINS
Ingredients:
4 Eggs
2 C Sugar
15 oz. Can Pumpkin
1 tsp Vanilla
1 1/4 C Oil
3 C Self-Rising Flour
2 tsp Cinnamon
1 tsp Salt
12 oz. Semi-Sweet Chocolate Chips
Directions:
Beat eggs and mix with sugar, pumpkin, vanilla and oil until smooth. In separate bowl, mix dry ingredients. Add to pumpkin mixture then fold in chocolate chips. Bake at 375 for 16-18 minutes. Yields 30 muffins.
Recipe shared by Amy Davis
4 Eggs
2 C Sugar
15 oz. Can Pumpkin
1 tsp Vanilla
1 1/4 C Oil
3 C Self-Rising Flour
2 tsp Cinnamon
1 tsp Salt
12 oz. Semi-Sweet Chocolate Chips
Directions:
Beat eggs and mix with sugar, pumpkin, vanilla and oil until smooth. In separate bowl, mix dry ingredients. Add to pumpkin mixture then fold in chocolate chips. Bake at 375 for 16-18 minutes. Yields 30 muffins.
Recipe shared by Amy Davis
Monday, June 28, 2010
PAULA DEEN'S FRIED OKRA SALAD
Ingredients:
1 1/2 lbs. Breaded Frozen Okra
Vegetable Oil for Frying
2 lg. Tomatoes, seeded and chopped
1/2 Green Bell Pepper, diced
1 Bunch Green Onions, diced
6 Slices Bacon, cooked and crumbled
1/2 C Vegetable Oil (I will use less next time)
1/4 C Sugar
1/4 C Distilled White Vinegar
Directions:
Fry okra in vegetable oil according to package directions, drain on paper towels. In a medium bowl, combine okra, tomatoes, bell pepper, green onions and bacon. In a small saucepan, combine oil, sugar and vinegar. Cook over medium heat, stirring frequently until sugar dissolves. Pour over okra mixture, tossing gently to coat. Serve immediately.
Recipe from Cooking with Paula Deen, May/June 2008
1 1/2 lbs. Breaded Frozen Okra
Vegetable Oil for Frying
2 lg. Tomatoes, seeded and chopped
1/2 Green Bell Pepper, diced
1 Bunch Green Onions, diced
6 Slices Bacon, cooked and crumbled
1/2 C Vegetable Oil (I will use less next time)
1/4 C Sugar
1/4 C Distilled White Vinegar
Directions:
Fry okra in vegetable oil according to package directions, drain on paper towels. In a medium bowl, combine okra, tomatoes, bell pepper, green onions and bacon. In a small saucepan, combine oil, sugar and vinegar. Cook over medium heat, stirring frequently until sugar dissolves. Pour over okra mixture, tossing gently to coat. Serve immediately.
Recipe from Cooking with Paula Deen, May/June 2008
COPYCAT CHILI’S SALSA
Ingredients:
Directions: Combine all ingredients until well combined. If you prefer a less chunky salsa you can put in food processor and pulse for a few seconds. Place in covered container and chill.
Recipe found on The Secret Recipe Blog (http://www.recipesecrets.net/blog/recipes/copycat-chilis-salsa/) with my variations above.
14 1/2 oz. Can Tomatoes and Green Chiles
14 1/2 oz. Can Diced Tomatoes (do not drain)
1 T plus 1 tsp Jalapenos (canned diced, not pickled)
1/4 C Diced Onion
3/4 tsp Garlic Salt, or more to taste
1/2 tsp Cumin, or more to taste
1/4 tsp Sugar, or more to taste
1 Bunch Cilantro, chopped
Directions:
Recipe found on The Secret Recipe Blog (http://www.recipesecrets.net/blog/recipes/copycat-chilis-salsa/) with my variations above.
Thursday, June 10, 2010
SALMON PATTIES
Ingredients:
1 (14 3/4 ounce) Canned Salmon
1/4 C Onion, minced
1/4 C Cornmeal
1/4 C Flour
1 Egg
3 T Mayonnaise
1/2 tsp Garlic Powder
Dash Salt
Dash Pepper
2-3 T Oil, for pan frying
Directions:
Drain salmon thoroughly and flake it with a fork in a large bowl. Add remaining ingredients (except oil) and mix well. Form into patties. Add oil to pan and heat to med-high heat. Fry patties until golden brown, turning once during cooking.
Recipe found on Craving Comfort Blog (http://cravingcomfort.blogspot.com/2010/03/perfect-salmon-patties-easy-too.html). The mayonnaise really helped make it moist!
1 (14 3/4 ounce) Canned Salmon
1/4 C Onion, minced
1/4 C Cornmeal
1/4 C Flour
1 Egg
3 T Mayonnaise
1/2 tsp Garlic Powder
Dash Salt
Dash Pepper
2-3 T Oil, for pan frying
Directions:
Drain salmon thoroughly and flake it with a fork in a large bowl. Add remaining ingredients (except oil) and mix well. Form into patties. Add oil to pan and heat to med-high heat. Fry patties until golden brown, turning once during cooking.
Recipe found on Craving Comfort Blog (http://cravingcomfort.blogspot.com/2010/03/perfect-salmon-patties-easy-too.html). The mayonnaise really helped make it moist!
Wednesday, August 5, 2009
TOMATO BASIL BISQUE
Ingredients:
3 T Butter
1 lg. Onion, diced
2 Celery Ribs, finely chopped
3 Cloves Garlic, minced
4 C Chicken or Vegetable Broth
3 14.5 oz Cans Tomatoes--(if using fresh 6-8 large tomatoes)
1 sm. Can Tomato Paste
1 tsp Sugar
1 T Parsley Flakes
½ tsp Red Pepper Flakes
1 C Fresh Basil
1/2 C Cream (I use half and half)
Salt/Pepper, to taste
Directions:
Melt butter in saucepan over medium heat. Add onion and celery—sauté until onion is translucent, approximately 4 minutes, then add garlic and tomatoes. Add all of your spices (including peppers, see note below) except salt and pepper to the pot. Simmer until tomatoes are heated through - then add the tomato paste & chicken broth and bring to boil. Turn heat to medium - simmer for 10 minutes. In a blender or food processor, carefully remove and puree 1/2 of the soup --return to pot.* Stir in cream and season with salt and pepper to taste. Top with croutons, parmesan, fresh basil & tomatoes if desired.
*Rather than chopping the tomatoes after they have cooked, I puree about 3/4 of the tomatoes in my Ninja from the beginning. Saves the mess of processing or blending after they are hot. I do leave about 1/4 of them cut up because I like a chunkier soup.
Freezing Note: I quadruple this recipe and cook in my big stock pot to process for freezing. I also put a handful of various peppers (jalapenos, cayenne, chiles, etc.) from my garden and a small can of green chiles in my Ninja and chop very fine. This adds extra "bite" to the soup. Quadrupling the recipe makes about 3-1/2 gallons to freeze.
This recipe was given to me by my mother-in-law, Judy Caldwell. She found it on a news website and it is absolutely delish! It is a great recipe to make a lot of and freeze for yummy winter time soup!
3 T Butter
1 lg. Onion, diced
2 Celery Ribs, finely chopped
3 Cloves Garlic, minced
4 C Chicken or Vegetable Broth
3 14.5 oz Cans Tomatoes--(if using fresh 6-8 large tomatoes)
1 sm. Can Tomato Paste
1 tsp Sugar
1 T Parsley Flakes
½ tsp Red Pepper Flakes
1 C Fresh Basil
1/2 C Cream (I use half and half)
Salt/Pepper, to taste
Directions:
Melt butter in saucepan over medium heat. Add onion and celery—sauté until onion is translucent, approximately 4 minutes, then add garlic and tomatoes. Add all of your spices (including peppers, see note below) except salt and pepper to the pot. Simmer until tomatoes are heated through - then add the tomato paste & chicken broth and bring to boil. Turn heat to medium - simmer for 10 minutes. In a blender or food processor, carefully remove and puree 1/2 of the soup --return to pot.* Stir in cream and season with salt and pepper to taste. Top with croutons, parmesan, fresh basil & tomatoes if desired.
*Rather than chopping the tomatoes after they have cooked, I puree about 3/4 of the tomatoes in my Ninja from the beginning. Saves the mess of processing or blending after they are hot. I do leave about 1/4 of them cut up because I like a chunkier soup.
Freezing Note: I quadruple this recipe and cook in my big stock pot to process for freezing. I also put a handful of various peppers (jalapenos, cayenne, chiles, etc.) from my garden and a small can of green chiles in my Ninja and chop very fine. This adds extra "bite" to the soup. Quadrupling the recipe makes about 3-1/2 gallons to freeze.
This recipe was given to me by my mother-in-law, Judy Caldwell. She found it on a news website and it is absolutely delish! It is a great recipe to make a lot of and freeze for yummy winter time soup!
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