MudFlaps

Fun-N-Sun · Guest

I am going to make a BIG batch today and will use some Tony's, I keep that handy but never thought of putting some on them. I also will freeze some to drag out when the mood hits. I am making this batch to take to Destin with me. Will be a great snack.

Tennyson · Posted: Sun Jul 26, 2009 8:01 pm Post subject:

Root Beer Cake

Published: Jul 9, 2009
From “America’s Best BBQ: 100 Recipes From America’s Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants”

Serves 8 to 10.

Cake:
4 large eggs
1 (18.25-oz.) box yellow cake mix
1 (3.5-oz.) box instant vanilla pudding
3/4 cup root beer
1/3 cup vegetable oil

Glaze:
1 cup confectioners’ sugar
1/2 cup root beer
1. Preheat the oven to 350 degrees and place a rack in the middle. Grease or oil a Bundt pan.

2. Beat the eggs until thick and light colored. Add the cake mix, pudding mix, root beer and oil and beat for 10 minutes.

3. Pour into the Bundt pan and bake for 45 to 60 minutes. Cool for 10 minutes and turn the cake out onto a plate.

4. To make the glaze, combine the confectioners’ sugar and root beer in a saucepan and simmer until the sugar has melted, 2 to 3 minutes.

5. Poke holes in the cake with a fork so that the glaze can soak into the cake. Pour the glaze over the cake, then cool and chill the cake.

6. Serve with whipped topping, if desired. It’s also good with Dream Whip made using root beer instead of milk.

Find this article at:
http://www.2theadvocate.com/features/food/recipes/50243492.html
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Fun-N-Sun · Guest

Tenny, this sounds great and I will try it. Thanks for sharing!!!

Tennyson · Posted: Sun Aug 09, 2009 9:27 pm Post subject:

Shay's Homemade Ice Cream

1 can condensed milk It should be 2 cans of condensed milk
2 cans evaporated milk
3 Tab vanilla
Milk to fill to fill-line

Mix together real good and then pour into ice cream churn. Top off with whole milk. If you like sweet-creamy ice cream you can add an extra can of condensed milk. Fruit (peaches, strawberries, etc. ) can be added to the mixture right before it is ready. Put chopped fruit in freezer while making ice cream so it will be cold but not frozen when you add it to the ice cream mixture.

Alternate ice and salt to tub and then plug it in and let it churn. Wink

Edit. I made a boo-boo! Embarassed

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Mudloggerone · Joined: 24 Mar 2009 Posts: 29716 Location: Franklin Parish

Tennyson · Posted: Mon Aug 10, 2009 4:47 am Post subject:

Tennyson · Posted: Fri Aug 14, 2009 4:59 am Post subject:

A real good and easy recipe that I made last week. Everyone liked it and wanted the recipe.

~~A Taste of the South~~

Hello folks. Thanks for joining me back in the All Things Southern kitchen. You followed your nose didn’t ‘ya? Well, that first batch of my "Creamy Cinnamon Coffee Cake" has disappeared, but stick around and I’ll show you how to whip up one of your own for your hungry bunch. Let’s get cooking!

"Cinnamon Cream Coffee Cake"

•2 cans of crescent rolls
•1 teaspoon vanilla
•1 cup sugar
•2 egg yolks
•2 (8 ounce) packages softened cream cheese

Topping:
•½ cup sugar
•1 teaspoon cinnamon
•1 cup chopped pecans

We’ll begin by rolling out one can of crescent rolls on a cookie sheet. Then we’ll combine one teaspoon of vanilla, a cup of sugar and two egg yolks with two 8 ounce packages of cream cheese. (Cream well with mixer until cream cheese is fluffy and sugar is disolved.) Okay, that’s good.

Now, we’ll spoon this filling over the dough and then layer a second sheet of crescent rolls over the filling, making sure to seal the perforations first. Now, since we’ve thrown low fat and low carb out the door, let’s ramp up this recipe even more by mixing ½ cup sugar with a teaspoon of cinnamon and a cup of chopped pecans and sprinkling the topping over the whole thing! Bake at 350 degrees for thirty to thirty-five minutes and holler at me when it’s done. *grin*

~Shellie

http://www.allthingssouthern.com/

I made two "cakes" out of this by using two 12" X 8" pans sprayed lightly with pam.
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~Learn from yesterday, live for today, hope for tomorrow. Albert Einstein ~

Tennyson · Posted: Tue Aug 25, 2009 9:18 pm Post subject:

An improvement to the "Cinnamon Cream Coffee Cake" recipe I posted;

Add a can of apple pie filling. Spread over the cream cheese and then top with 2nd layer of crescent roll layer.

OR

Add strawberry pie filling over the cream cheese filling and leave out the cinnamon from the sugar/pecan topping that is sprinkled on the top. The changing combinations are really endless. It's all real good.

Hummm, I just might have to stir one up to take to work for everyone tomorrow morning.
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~Learn from yesterday, live for today, hope for tomorrow. Albert Einstein ~

Tennyson · Posted: Sun Jan 17, 2010 5:30 pm Post subject:

“Dirty Rice with Duck”

Welcome back to the All Things Southern kitchen. It’s waterfowl season here in LA and that means duck—roast duck, duck gumbo, grilled duck, fried duck… Today I’m gonna show you the ropes to my dirty rice with duck recipe. Let’s get cooking!

“Dirty Rice with Duck”

•2 large duck breast plus 1 lb sausage
•1 large white onion
•1 bunch chopped green onions
•1 chopped bell pepper
•2 stalks chopped celery
•1 15 ounce can chicken broth
•3 ½ cups water
•2 Tablespoons Worcestershire sauce
•1 teaspoon Tony’s Chachere’s
•Dash of Panola pepper sauce
•Salt and pepper to taste
•2 cups raw rice

I’ve gotten started by slicing a couple of these duck breasts into small chunks and browning ‘em in a little olive oil. Next, we'll drain 'em on some paper towels and then spin ‘em in the food processor to chop the meat up some more.

Then we’ll partially brown some pork sausage, add the ground duck back to it and let ‘em cook together. The flavor will mingle together deliciously.
After that we’ll drain the meat, saving a couple tablespoons of the grease to sauté our onions, peppers and celery in, along with a clove of chopped garlic. Once our veggies are tender, we’ll add two cups of uncooked rice in a big old pot with the meat and veggies. Season well with salt and pepper, hot sauce, Worcestershire and a good Creole seasoning. That’s about it—we’ll add a can of chicken broth and about four cups of water and bring it to a boil on the stove. Once it boils, we’ll reduce the heat, cover it and cook it on low until the rice is done and the liquid’s gone. Oh, about 25- 35 minutes. It's deeeeelicious!

~Shellie
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~Learn from yesterday, live for today, hope for tomorrow. Albert Einstein ~

Mudloggerone · Joined: 24 Mar 2009 Posts: 29716 Location: Franklin Parish

God Almighty knows how much I hate ducks! I hate hunting 'em and I most especially hate eating them.

I wonder if it could be worked into a pie? I like pie! Very Happy

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Cat 2-15, Lil' 3-20, 13 yr 3-21 (lace)

Tennyson · Posted: Wed Mar 10, 2010 3:08 pm Post subject:

I tried this recipe from "All Things Southern" last night. It was easy, pretty good but bland. When I make it again, I will add a couple tablespoons of taco seasoning to give it a little kick. Also, I cooked it for 10 minutes more to kind of brown the cornbread a little more.

"Southern Cornbread Bake"

2 seven-ounce packages of cornbread mix
1 pound ground beef, cooked and drained
2 cups frozen hash browns
1 fourteen ounce can of creamed corn
2 cups shredded Cheddar cheese

We'll begin by stirring up one seven ounce package of cornbread mix
and pouring it into a greased casserole dish. We'll bake it at 350 for
ten minutes.

While that's cooking, we'll take a large bowl and combine one pound
of ground beef that I've cooked and drained with two cups frozen
hash browns, one fourteen ounce can of creamed corn and two
cups of shredded Cheddar cheese. We'll pour this mixture over the
baked cornbread and finish by preparing a second package of
cornbread mix and layering it across the top. Bake the whole thing
uncovered at 350 for 25 minutes and serve!

The only thing you'll need for this dish is an empty stomach!

~Shellie
_________________
~Learn from yesterday, live for today, hope for tomorrow. Albert Einstein ~

Tennyson · Posted: Wed Mar 10, 2010 3:11 pm Post subject:

Here is another one of Shellie's recipes that I'm going to try. Instead of canned shrimp, I will use fresh cooked shrimp.

"Bowtie Shrimp Salad"

Pound of macaroni (I'm using Bowtie Pasta!)
One can of small shrimp, rinsed and drained
Half a stalk of celery, chopped
One bunch of green onions, chopped
One apple, chopped
One small jar sweet pickles, chopped
Teaspoon of sugar
Two tablespoons mayonnaise

I've gotten us started by cooking a pound of bowtie pasta. I've rinsed
it in hot water to remove the starch so it won't stick. Now, we'll dice
up our green onions, celery, sweet pickles, and this medium apple.
Now, to our pasta, I'm adding a can of small shrimp that I've rinsed
and drained and our chopped veggies. We'll toss in our sweet pickles
and apple pieces and stir all of this together with just enough
mayonnaise to bind it together, along with a teaspoon or so of sugar
for a sweet taste. Chill it for a couple hours and enjoy! Its good
eating, southern style!

~Shellie
_________________
~Learn from yesterday, live for today, hope for tomorrow. Albert Einstein ~

Tennyson · Posted: Wed Mar 10, 2010 3:28 pm Post subject:

This is what I'm cooking tonight. I included the family-size recipe also if y'all want to try it.

Salsa Chicken Fiesta (Cooking for 2)

1/3 cup Bisquick Heart Smart® mix
1 tablespoon water
2 tablespoons fat-free egg product or 1 egg white
1/4 cup plus 2 tablespoons shredded reduced-fat Cheddar cheese (1 1/2 oz)
1 large boneless skinless chicken breast, cut into 1/2-inch pieces
1/2 cup Old El Paso® Thick 'n Chunky salsa

1. Heat oven to 400ºF. Spray 8x4-inch loaf pan with cooking spray. In small bowl, stir together Bisquick® mix, water and egg product; spread in pan. Sprinkle with 1/4 cup of the cheese.

2. In 10-inch nonstick skillet, cook chicken over medium-high heat, stirring frequently, until outsides turn white; drain. Stir in salsa; heat until hot. Spoon over batter in pan to within 1/2 inch of edges.

3. Bake about 20 minutes. Sprinkle with remaining 2 tablespoons cheese. Bake about 2 minutes longer or until cheese is melted; loosen from sides of pan.

Big-Batch Salsa Chicken Fiesta

2 1/3 cups Original Bisquick® mix
1/2 cup water 3 eggs 3 cups shredded Cheddar cheese (12 oz)
1 tablespoon vegetable oil
6 boneless skinless chicken breasts (about 1 3/4 lb), cut into 1/2-inch pieces
2 1/2 cups Old El Paso® Thick n' Chunky salsa

1. Heat oven to 400°F. Spray 3 (8- or 9-inch) square pans with cooking spray. In large bowl, stir together Bisquick mix, water and eggs. Spread evenly in pans. Sprinkle 1/2 cup of the cheese over batter in each pan.

2. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil, stirring frequently, until outsides turn white; drain. Stir in salsa; heat until hot. Spoon evenly over batter in pans to within 1/2-inch of edges.

3. Bake 22 to 25 minutes or until edges are dark golden brown. Sprinkle 1/2 cup of the remaining cheese over each pan. Bake 1 to 3 minutes or until cheese is melted. Loosen from sides of pan; cut into squares.
High Altitude (3500-6500 ft): Increase first bake time to 25 to 30 minutes.
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~Learn from yesterday, live for today, hope for tomorrow. Albert Einstein ~

Tennyson · Posted: Thu Mar 11, 2010 11:11 am Post subject:

I made the Salsa Chicken Fiesta last night. I will give it ........***** 3 out of 5. The next time I will make it with spegetti or pizza sauce instead of the salsa. The crust was good along with the chicken and cheese. It just had too much of a salsa wang to it. The girls enjoyed the leftovers tho. Smile

_________________
~Learn from yesterday, live for today, hope for tomorrow. Albert Einstein ~

Tennyson · Posted: Sat Apr 10, 2010 8:56 pm Post subject:

Tennyson · Posted: Sat Apr 10, 2010 8:59 pm Post subject:

Here are some new recipes I'm going to try.

Peach Dumplings

Published: Mar 18, 2010
From “Cooking in High Cotton: The Cotton Country Collection” by the Junior League of Monroe Inc.

Serves 16.

1 (29-oz.) can sliced freestone peaches (Margaret Holmes O’sage brand was used for testing)(See testing note)
1/2 cup (1 stick) unsalted butter, melted
1-1/2 cups sugar
1 tsp. cinnamon
1 tsp. vanilla extract
2 (8-count) cans butter crescent rolls
1 cup lemon-lime soda

1. Drain the peaches, reserving the liquid. Combine butter, sugar, cinnamon and vanilla in a bowl and mix well. Add enough of the reserved peach liquid to make a thick topping consistency. The topping should be thick enough to stay on top of the dumplings.
2. Unroll crescent roll dough and separate into triangles. Place one peach slice on the wide end of each triangle and roll up to enclose. Place seam-side-down in a greased 9x13-inch baking dish.
3. Pour reserved peach liquid around dumplings. Pour soda around the dumplings. Place a dollop of the sugar mixture on top of each dumpling. Bake at 350 degrees for 45 to 60 minutes or until golden brown. Serve with a scoop of ice cream.
Testing notes: The recipe in the book fails to include the baking temperature. Therefore, I followed the instructions on the crescent rolls, which say to bake at 375 degrees. However, the dumplings began browning too quickly, and I lowered the temperature to 350. The dish was ready in less time than the recipe indicates, in about 30 to 35 minutes.
I used the suggested Margaret Holmes O’sage brand of peaches (found at Hi Nabor Supermarket for $1.85 per 29-ounce can). However, the fruit is in halves and pieces, and I had to slice the halves to have enough slices to make 16 dumplings.

Find this article at:
http://www.2theadvocate.com/features/food/recipes/88229012.html
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~Learn from yesterday, live for today, hope for tomorrow. Albert Einstein ~

Tennyson · Posted: Sat Apr 10, 2010 9:00 pm Post subject:

Michael’s Potato Soup

Published: Apr 8, 2010
From Catherine Prados

Serves 4 to 8.

2 (14-oz.) cans chicken broth
1 (30-oz.) bag frozen diced hash brown potatoes
1/2 cup chopped onion
1 cup water
1 cup milk
3 tbls. all-purpose flour
1 (8-oz.) bag shredded cheddar cheese
1/4 cup cooked and crumbled bacon

1. Put chicken broth, potatoes, chopped onion and water in a pot.
2. Cover and cook for 10 to 15 minutes.
3. Put milk in small bowl and whisk in flour.
4. Pour into the potato mixture, turn up the heat and cook for 6 to 8 minutes until thick.
5. Add the cheese and stir until mixed. Take off the heat. Spoon into bowls and top with bacon.

Find this article at:
http://www.2theadvocate.com/features/food/recipes/90098127.html
_________________
~Learn from yesterday, live for today, hope for tomorrow. Albert Einstein ~

Tennyson · Posted: Sat Apr 10, 2010 9:02 pm Post subject:

Mexican Lasagna

Published: Apr 8, 2010
From Lynette Nolan

Makes 12-15 servings.

2 tbls. vegetable oil
1 small onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
2 lbs. lean ground meat
1 (10-oz.) can Ro-tel tomatoes and green chilies (original or mild)
2 tbls. chili powder
1 (1-oz.) pkg. taco seasoning mix
2 (8-ozs.) cans tomato sauce
8 ozs. lasagna noodles (either the precooked or the type you cook)
1 (8-oz.) container sour cream
1 (8-oz.) pkg. cream cheese, at room temperature
1 or 2 green onions, chopped
1 lb. Monterey Jack cheese
with jalapeño peppers (or plain, if desired), shredded
1 (2.25-oz.) can sliced black olives
1/4 cup sliced pimento-stuffed olives

1. In skillet, heat oil and add onions, bell peppers, garlic and ground meat. Cook until meat is no longer pink and vegetables are beginning to soften. If any fat accumulates around edges, remove it with a spoon. Add Ro-tel tomatoes, chili powder, taco seasoning and tomato sauce. Continue simmering for 15-20 minutes, stirring occasionally.

2. Meanwhile preheat oven to 325 degrees and cook the noodles according to package directions. Some brands do not require cooking beforehand.

3. Blend sour cream and cream cheese together until smooth. Stir chopped green onions into cream cheese mixture and set aside.

4. Spray 9x13-inch baking dish or pan with nonstick coating. Layer bottom of dish with lasagna noodles. Spread half of the meat mixture over noodles. Add half of the sour cream/cream cheese mixture. The easiest way is to drop spoonfuls of the creamy mixture over surface and then spread. Sprinkle with half of the cheese.

5. Repeat layers but add olives before adding grated cheese: (noodles, meat, sour cream/cream cheese mixture, olives, then grated cheese). Cover with foil but tent it slightly so top will not stick to cheese.

6. Bake in preheated 325-degree oven for 1 hour or until bubbly and noodles are tender.

Find this article at:
http://www.2theadvocate.com/features/food/recipes/90099872.html
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~Learn from yesterday, live for today, hope for tomorrow. Albert Einstein ~

Tennyson · Posted: Sat Apr 10, 2010 9:03 pm Post subject:

Coconut Cream Pie

Published: Apr 1, 2010
From Corinne Cook

Makes 1 ( 9-inch) pie.

1 (9-inch) pie crust, baked

Coconut Cream (or Custard) Filling:

2/3 cup sugar
3 tbls. cornstarch OR 1/3 cup all-purpose flour
Small pinch of salt
2 cups milk
3 large eggs, (separate whites from yolks and place in separate bowls)
1-1/2 tbls. butter
1 tsp. vanilla
3/4 cup grated coconut
1/2 cup grated coconut for topping

Meringue:

3 egg whites at room temperature
1/4 tsp. cream of tartar
6 tbls. sugar
1/2 tsp. vanilla extract

Coconut Cream (or Custard) Filling:
1. Prepare pie crust and bake. Allow to cool completely.
2. In medium saucepan, combine sugar, cornstarch or flour and salt.
3. Gradually stir in the milk and mix well. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil for about 1-1/2 minutes more, then remove from heat.
4. Beat egg yolks with a fork until they’re well blended. While stirring, slowly stir about 1 cup of the hot mixture into the beaten egg yolks; then add it back to the hot mixture. Cook, while constantly stirring, another 1 or 2 minutes or until thickened. Remove from heat.
5. Stir in the butter, vanilla and 3/4 cup grated coconut. Pour into baked pie shell which has cooled completely.

Meringue:
1. Using a mixer, beat egg whites and cream of tartar together until frothy. Gradually start adding sugar a little bit at a time. Beat until stiff and glossy and sugar is dissolved. Beat in vanilla.
2. Drop spoonfuls onto hot custard in pie shell and spread meringue to meet edges of crust to prevent shrinking and weeping. Make swirls or dab spoon on top of meringue to make points. Sprinkle with remaining 1/4 cup coconut.
3. Bake in preheated 400-degree oven until lightly browned, about 7-9 minutes.

Find this article at:
http://www.2theadvocate.com/features/food/recipes/89616767.html
_________________
~Learn from yesterday, live for today, hope for tomorrow. Albert Einstein ~

Tennyson · Posted: Sat Apr 10, 2010 9:05 pm Post subject:

Mr. Fred’s Bread Pudding

Published: Apr 8, 2010
From Fred Heroman

Serves 12 or more.

2-1/2 sticks butter, divided
2 cups granulated sugar
2 to 3 tbls. vanilla extract
2 pints half-and-half
12 large eggs, divided
2 pkgs. hot dog buns or 2 loaves day-old French bread, or mixture of both
1 tsp. cinnamon
1/2 tsp. nutmeg
1 cup or 1 can of pineapple chunks, drained (use amount of pineapple, desired),
1 cup golden raisins
1 lb. confectioners’ sugar
2 tsps. rum, or more, if desired

1. In the large mixing bowl of a stand mixer, beat 2 sticks butter with 2 cups granulated sugar and vanilla extract.

2. In a separate saucepan, warm the half-and-half just until scalded but not boiling. Transfer the warm half-and-half to the mixer a little at a time, beating continually to combine half-and-half with the butter, sugar and vanilla. Add 11 eggs to the warm mixture, one egg at a time, continuing to beat constantly. (Note: You really need a stand mixer to make this bread pudding.)

3. Grease a large, deep baking pan; you want a pan that is at least 4- to 5-inches deep and approximately 5x12 inches.

4. Tear bread into small pieces. Toss bread pieces with cinnamon, nutmeg, drained pineapple chunks and golden raisins and put bread and fruit into the prepared pan.

5. Pour warmed half-and-half mixture over the bread. You want to make sure that all the bread is wet.

6. Cover baking pan with aluminum foil. Place covered pan in a larger pan and pour &permil inch of water into the bottom of the larger pan.

7. Bake at 375 degrees for about 45 minutes or until the bread pudding has started to rise and brown. Remove foil and raise temperature to 400 to 425 degrees and continue baking to brown the top of the bread pudding.

8. In mixing bowl, beat together the confectioners’ sugar, remaining 4 tablespoons butter and remaining egg. Add rum to desired taste. Pour over hot bread pudding and return to oven for 5 minutes. Remove from oven and cool until warm but not hot to taste. Serve warm.

Find this article at:
http://www.2theadvocate.com/features/food/recipes/90100152.html
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~Learn from yesterday, live for today, hope for tomorrow. Albert Einstein ~