Friday, September 22, 2017

Egg Drop Soup



A Chinese meal wouldn't be complete without soup. Egg Drop Soup is easy to make and it's not heavy or too filling but just right before a big meal. I like to make it at home for a light lunch, it only takes a few minutes especially if you have homemade chicken stock on hand.










You'll need:

  • 4 cups homemade chicken stock
  • 1 Tblsp. cornstarch
  • 2 eggs, well beaten
  • garnish (red bell pepper, green onion, parsley or whatever you have that looks pretty)

Directions:

In a large saucepan, stir the chicken stock and cornstarch together. Cook over medium heat, stirring constantly, until just ever so slightly thickened. About 1 or 2 minutes.

Gradually pour in the beaten egg in a steady stream into hot stock, stirring as you pour. The chicken stock must be hot so that the egg cooks as soon as it drops, and you must continue stirring to break the egg up into shreds. About 1 minute.


Ladle into bowls and garnish as desired. Serves 4.

Enjoy!



Tuesday, September 19, 2017

Pineapple Bacon Upside Down Cake




Bacon, Bacon, Bacon, it goes with everything! One of my favorite cakes from way back in the 1960's is Pineapple Upside Down Cake. Add some bacon and brown sugar and you've got a winner.














This is what you'll need:

  • 1 box yellow cake mix
  • 1 20 oz. can pineapple rings, drained
  • 1 lb. bacon, cooked, drained and cut into bite size pieces
  • 1/4 cup brown sugar
  • butter
  • 2 round 9" cake pans

Directions:

Preheat oven to 350º F.
  1. In a medium bowl, prepare cake mix as directed on package. Set aside
  2. Butter bottom and sides of cake pans
  3. Place a layer of pineapple rings in each cake pan
  4. Sprinkle brown sugar equally in both pans
  5. Cover with equal amounts of bacon
  6. Pour cake batter in both pans

Bake at 350º F for 30 to 35 minutes or until toothpick inserted in center comes out clean.
When cool, invert on serving platter.
(you can also make this in one 13” x 9” pan)

Sunday, September 17, 2017

Halloween Tortilla Chips


Halloween is the time for sweet treats galore and you'll have plenty of candy on hand. But if you decide to have an impromptu Halloween get together or you're invited to a party, these Halloween Tortilla Chips are easy, inexpensive and quick to prepare. There is no mixing, measuring, slicing, dicing or rolling. You can even get the kids involved. Serve Halloween Tortilla Chips with your favorite salsa, guacamole and dips.


Things You'll Need:

  • large flour tortillas (I used La Banderita, they're easy to cut with plastic cookie cutters)
  • olive oil
  • spices of your choice (I used chili powder, garlic powder, cumin and red pepper powder)
  • cookie cutters

What to do:

Preheat oven to 425º.
Position the cutters on the tortillas so that you get as many cutouts as you can from each tortilla.


Remove the cutters.

Lightly brush each cutout with olive oil, sprinkle with spices and place on a cookie sheet. 


Bake at 425º for about 8 minutes or until lightly browned.

Enjoy!




You can make tortilla chips for all seasons and and any holiday! Christmas, Easter, Valentines Day, Thanksgiving or Super Bowl! Shop for cookie cutters at Amazon.

Friday, August 25, 2017

Chocolate Caramel Apple Pie

apple pie with chocolate chips and caramel recipe photo by candy dorsey


There's only one word to describe this apple pie...Decadent! Chocolate Caramel Apple Pie isn't your everyday kind of pie, it's whimsical and will satisfy the most demanding sweet tooth. So why not give it a try!










Start by making your favorite pie crust for a 2 crust pie.. If you don't have one, here's my recipe.(vegetable shortening makes a flakier crust than butter)

Pie Crust:

  • 2 cups flour
  • 3/4 cup vegetable shortening (Crisco)
  • 4 to 5 Tblsp. ice cold water
Put the flour and shortening in a large bowl and using a pastry cutter or two knives, cut the shortening into the flour until crumbly.
Gradually add ice water one tablespoon at a time, mixing with a fork after each addition until you can form the dough into a ball.
Divide the dough in half and refrigerate.


Filling:

  • 8 large apples - peeled, cored and cut into chunks (I used Granny Smith)
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. sea salt
  • 12 soft caramel candies, cut in half
  • 1/2 cup chocolate chips (I used dark chocolate but you can use milk chocolate)
Mix all ingredients in a large bowl. Set aside.
Preheat oven to 425º
Roll out each half of dough to about 1 to 2 inches beyond the rim of pie plate. Place one half in plate and fill with apple mixture. Place other half on top and seal the edges by crimping, cutting off any excess dough. Make 3 or 4 slits in the top to allow steam to escape.
If desired, brush the crust with beaten egg. (optional)
Bake 40 to 50 minutes.


Tuesday, July 18, 2017

Queso Frito



Queso Frito is just one of many appetizers I can't resist when dining at a Mexican restaurant. My attempt at making it at home turned out for the best! Crisp on the outside, gooey on the inside. I used mild cheddar cheese but mozzarella works just as well.









Ingredients:

  • 1/2 lb. cheddar cheese
  • 1 egg, beaten
  • 1 cup plain breadcrumbs
  • vegetable oil for frying

To the breadcrumbs add:

  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. red pepper
  • 1/2 tsp. black pepper
  • 1/2 tsp. garlic powder
Cut cheese into sticks about 1/2” x 1/2” x 4”, or cut into 1/2” cubes for bite-size appetizers.
Dip the cheese into beaten egg then dredge in breadcrumbs, covering all sides. Put them in the freezer for a few hours. You can make them a day ahead and freeze them overnight.


Heat 1/2” oil in skillet over medium heat. Test the oil with a drop of water to make sure it's hot enough. If it isn't you'll end up with a big mess of melted cheese! (It happened to me the first time I made these)   Gently place cheese in skillet and fry on both sides until golden. It only takes a few seconds. Remove from pan and place on paper towel lined plate to drain. Serve immediately with salsa.


Enjoy!





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