Aunt Sheri's Pecan Tassies

These were a favorite treat at Aunt Sheri's house.  You'll want to buy a tart maker from Pampered Chef for these.

Dough mixture:
2 sticks butter, room temperature
2 cups flour
6 oz cream cheese, room temperature

*Blend all ingredients together until smooth.  Using mini muffin pans, put a small amount of dough into each well and push the tart maker into it.  This will make the dough rise up onto the sides of the well, make a mini-tart.

Filling:
2 eggs
1 1/2 cups brown sugar
2 teaspoons vanilla
1 cup chopped pecans
2 tablespoons melted butter

*Mix together until just blended, without over-mixing.  Fill prepared muffin pan wells with filling.  Bake a 325 for 20-25 minutes.  Cool before removing from pans. Gobble up!

                                 BLUEBERRY COFFEE CAKE

CAKE
1 C. Flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/3 C. Sugar
1 Egg, well beaten
1/3 C. Vegetable oil
1/2 C. Milk
1 Tbsp.lemon Juice
1 C. Blueberries (fresh or frozen)

TOPPING
1/4 C. Flour
1 Tsp. Cinnamon
1/2 C. Chopped Pecans
1/3 C. Brown Sugar
1 Tbsp. Butter, softened

Preheat oven to 375 degrees. Grease 8x8 pan.  Combine dry ingredients for cake and make a well.  Beat together egg, oil, milk and lemon juice and add to well.  Mix until smooth.  Pour into pan and sprinkle with blueberries.
For topping, mix all ingredients until crumbly and sprinkle over top of cake.  Bake 40 minutes. Cool and cut into squares.  Makes 9 servings. 

                        NO DOUGH PIZZA

CRUST:
1 8oz. Cream cheese at room temperature
2 eggs
1/4  tsp. pepper
1 tsp. garlic powder
1/4 C. Parmesan cheese
TOPPING
1/2 C. Pizza Sauce
1 1/4 C. Mozzarella Cheese
Toppings of  your choice (ham, sausage, peppers, mushrooms, tomatos, etc.)
garlic powder

Preheat oven to 350 degrees.  Spray 9/13 pan. Mix crust ingredients until combine.  Spread in pan and bake 12-15 minutes or until golden brown.  Cool 10 minutes.  Spread pizza sauce on crust, top with cheese and your toppings.  Sprinkle with garlic powder.  Bake 8-10 minutes.

 PIEROGI BEEF SKILLET

I found this recipe in my Taste of Home desk calendar.  It is very good. Makes 4 servings, if small appetites maybe 6.

1 Lb. Lean ground beef
1/2 Cup Chopped Onion
1/4 Cup Flour
1 Can (14 1/2 oz) Beef Broth
1 Package (16 oz) Frozen Cheese & Potato pierogies, thawed
2 Cups frozen mixed vegetables, thawed and drained
1/2 Tsp. salt
1/2 Tsp. pepper
1/2 Tsp. Italian seasoning
1/2 Cup Shredded Cheddar Cheese

1.  In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain, reserving 3 Tbsp. drippings
2.  Sprinkle flour over beef and drippings; stir until blended.  Gradually add beef broth.  Bring to a boil, cook and stir for 2 minutes or until thickened.
3.  Stir in the pierogies, vegetables and seasonings.  Cook, uncovered for 4-5 minutes or until heated through. Sprinkle with cheese.  Enjoy.

   SHEPHERDS PIE

I was watching the Nate Burkis show one morning last year and he had a chef on that made healthy version of the traditional shepherds pie.  I have made it several times and we really enjoy it.  It is a little labor intensive but well worth the time. For anyone that works this may be a good recipe to try on a weekend.

1 Large Onion, chopped                                          Lots of Worcestershire Sauce
2 Stalks Celery, finely chopped                                Sage, Rosemary and Thyme to taste
2 Large Carrots, finely chopped                               2 Tbsp. Flour
2 Cloves garlic, finely chopped                                1/2 Cup Chicken Broth
2 Lbs. Ground Turkey                                             1 Cup Frozen Peas
Kosher salt and pepper to taste                                Mashed Potatoes

1.  Sweat onion and garlic, add celery and carrots and cook on medium 5-8 minutes.
2. Add turkey, salt and pepper.  Brown turkey.
3.  Add Worcestershire sauce.
4. Sprinkle with flour
5.  Add 1/2 cup chicken broth and stir in til well blended
6. Add peas
7.  Pour into a deep dish pie plate.
8.  Spread potatoes over all
9.  Bake at 350 degrees for 45 minutes.

I use my 12" chicken fryer to cook all the ingredients.  My pie plate is a deep dish 10" plate and it is full when all ingredients are poured into it..  I also start my potatoes cooking as I am cooking the other vegetables so they are done and mashed by the time the other ingredients are done.

   SAUSAGE TORTELLINI SOUP

I had 20 oz. of Italian seasoned turkey and used that in place of Italian Sausage.  Also could not find Italian stewed tomatoes so used petite diced tomatoes seasoned with basil, garlic and oregano.

1 Pound bulk Italian sausage
2 Cups Water
2 Cups Chopped Cabbage
1 Can (14 1/2 oz) Italian stewed tomatoes, undrained and cut up
1 Can (14 1/2 oz.) Beef Broth
1 Can (10 1/2oz) condensed French Onion Soup
1 (9 oz.)Package Refrigerated Cheese Tortellini
1/2 Cup Grated Parmesan Cheese

In a large saucepan, cook sausage over medium heat until it is no longer pink; drain (I used my Dutch Oven)
Stir in the water, cabbage, tomatoes, broth and soup.  Bring to a boil
Reduce heat; simmer, uncovered, for 8 minutes.  Stir in tortellini; cook 7-9 minutes longer or until pasta is tender.  Sprinkle with cheese.

10 servings (2 1/2 quarts)

PUMPKIN BUNDT CAKE

Grease and flour a bundt pan
Preheat oven to 350 degrees

CAKE
3 Eggs                                                      1 tsp. Soda
1 (15 oz) Can Pumpkin                             1 Tsp. Nutmeg
1 Tsp. Vanilla                                            1 Tsp. Cinnamon
2 1/2 Cups Sugar                                      1 Tsp. ground Cloves
2 1/2 Cups Flour                                       1/4 Tsp. salt
1 Cup Vegetable Oil                                  1/2 Cup Chopped Walnuts

GLAZE
1/4 Cup Apple Cider, Pinch of salt, Powdered Sugar (about 2 Cups)

Mix eggs with pumpkin, oil, vanilla, sugar and spices.  Add flour and mix just until well blended.  Pour into bundt pan.  Bake 55-60 minutes. Cool upside down on rack.  Drizzle with apple cider glaze and nuts while still warm

Glaze:  Heat cider and salt over low heat until hot. Whisk in powdered sugar until smooth.  Drizzle over warm cake and top with walnuts.

Feta Cheese and Spinach Orzo Pasta

1 Cup Orzo Pasta
1/2 tsp. Minced Garlic
2 Tbsp. Olive Oil
10 Oz. Frozen chopped spinach, thawed and drained
1/4 tsp. Salt
1/2 Package Crumbled Feta Cheese
Dash of pepper

Cook pasta in boiling water until tender, about 1o minutes.
Meanwhile, in a large frying pan, saute garlic in olive oil; add spinach and stir until hot.
Drain pasta and stir into spinach mixture.  Stir in salt and pepper, then gently fold Feta cheese into mixture.
Serves 4 as a main dish 6-7 as a side dish.

Amazing Sandwich Bread

Rosebud’s Butter-Topped White Bread

I love to make homemade bread, but so often it goes dry and crumbly quickly.  This recipe is for 2 loaves, and it is simple and light (lighter than the buns...ha!).  Who doesn't love homemade bread?  

I actually got this recipe off of Pinterest, and the link to the original recipe is here: Rosebud's Butter Topped Bread 

Ingredients

3/4 cup warm water

4 and 1/2 teaspoons dry active yeast (or the equivalent of two packets)

1/4 cup granulated sugar

1 tablespoon salt 

3 tablespoons unsalted butter, room temperature and cut into pieces

2 and 2/3 cup additional warm water

9-10 cups all-purpose flour

4 tablespoons (1/2 stick) unsalted butter, melted, for brushing the tops of the loaves

Additional butter/cooking spray, for greasing your rising bowl and loaf pans

Instructions

1. In the bowl of your standing mixer fitted with the paddle attachment, dissolve the yeast in 3/4 cup of warm water, about 5 minutes. *OR get ready to use your muscles! :o)

2. Add the sugar, salt, butter, additional 2 and 2/3 cup warm water, and mix gently to combine.

3.  Slowly add 5 cups of the flour, mixing on low speed until smooth.

4. With the mixer on its lowest speed (you don’t want flour everywhere…as I have discovered), slowly add the remaining flour until the dough is smooth.

5. Switch to your dough hook attachment and knead the dough for 10 minutes. ***Now, if you have a smaller mixer, I would recommend kneading the dough in two portions so as not to burn your motor out-this is a lot of dough.  Alternatively, you can knead all of the dough by hand.

6.  While the dough is kneading, lightly grease a large bowl with butter or cooking spray, as well as two loaf pans (I used 9″).

7.  Once the dough is ready, place the dough in the greased bowl and turn over to completely coat the dough with butter/cooking spray.  Cover, and set in a warm place to rise for 1 hour.

8. After an hour, punch down the dough (best part ever!) and divide it into two portions.

9. Working with one portion at a time, roll (with a rolling pin) the dough out into roughly 9″ x 12″ rectangles, making sure that the thickness of the dough is uniform throughout.

10.  Slowly and tightly roll up each rectangle, sealing the edges firmly.

11.  Tuck the ends of the roll tightly under the bread and place into your prepared loaf pans.  Repeat with the second loaf.  Cover the loaves, set in a warm place, and let rise until doubled, about another hour.

12.  Place one rack on the lowest position in the oven and preheat the oven to 425 degrees.

13. Bake the loaves for 15 minutes, then cover each loaf with aluminum foil to prevent the tops from browning too much.

14.  Once covered with foil, bake for an additional 15 minutes.

15. Remove the loaves from the oven, place on a wire rack to cool, and lightly brush the loaves with the melted butter.

Crock Pot Mac and Cheese    (Paula Deans)


I found this recipe while doing a search for homemade mac and cheese for annual Roberts Christmas dinner.
It was a huge hit.

2 1/2  cups uncooked elbow macaroni
4 tablespoons butter
2 1/2 cups grated sharp cheddar cheese
3 eggs 
1/2 cup sour cream
1 (10 3/4 ounce) can condensed cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Directions:

1
Boil the macaroni in water for six minutes. Drain.
2
In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
3
In slow cooker, combine cheese mixture and add the eggs (I omitted the eggs), sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
4
Cook on low for 2 1/2 hours, stirring occasionally.

Homemade Hamburger Buns

Homemade Hamburger Buns

I love homemade bread and rolls, but they take forever.  Yesterday I did a search for hamburger buns while I was on Pinterest, and the recipe for these came up.  The problem was that the page was in French!  I can still understand some of what I read in French, but I did need to have Google translate it for me.  Just for fun, I'm giving you the literal translation.

It is via Pinterest I came across this recipe for hamburger buns , I should rather call it "magic rolls." 

Usually, breads homemade burgers are much better than those of trade but tend to be heavier and more filling. As Mr. Sweets is not able to eat two hamburgers as he usually does.

This recipe is absolutely amazing, it takes no time to prepare because there is almost no lift and breads are light, fluffy and very good. 

I made some changes to the original recipe I used fresh yeast, I replaced the oil with butter and I let rise for 30 minutes instead of 10 ... to be sure!

Do not hesitate to make the full recipe, I'm not sure you have time to freeze.

breads For 12:

40 g fresh yeast or 2 tablespoons (30 ml ) active dry yeast

1 cup + 2 tablespoons (280 ml) warm water

1/3 cup (80 g) butter, melted

1/4 cup (50 g) sugar

1 egg

1 teaspoon (5 ml ) salt

 3 to 3 and 1/2 cups (450 g to 525 g) flour

 Glaze: 1 egg yolk mixed with 1 tablespoon (15 ml) milk

In the bowl of a stand mixer, dissolve yeast in warm water.

Add the melted butter and sugar and let stand for 5 minutes.

Add egg, salt and enough flour to form a soft dough.

Knead until the dough is smooth and elastic, about 3-5 minutes. Do not let up.

Divide the dough into 12 pieces and shape them into a ball. Put them on two lined baking sheets with parchment paper, leaving 3 inches (7.5 cm) space between them.

Cover and let stand for 30 minutes.

Glaze with egg yolk mixed with milk.

Bake at 425 F (220 C) for 8-12 minutes or until golden brown. Remove from oven and let cool on a rack.

For fun, go here to see it in French:

Pains Hamburger

Dirty Hoe Dessert

2 packages of oreos Cookies

1 1/2 Gallon of chocolate ice cream

1 larger box of any chocolate pudding

2 cups of milk

1 container of whipped cream

1/2 cup of melted butter

Start by separating all the oreos from the cream inside, once you have done this place the cookies in a large ziplock bag and discard the centers. Take a rolling pin and crush cookies to a  fine crumble. 

set aside a 1/2 cup crumbles to be used as a garnish later. Combine crumbles and 1/2 cup of melted butter in a 9x13 pan mix well and continue to make a crust by spreading evenly in pan. I found that using a flat spatula sprayed with pam helps really well.to flatten it.  Put pan in freezer.

Mix pudding according to its directions in a large bowl with 2 cups of milk. now add 1/2 gallon of softened chocolate ice cream, mix until well blended. add to the top of crust in pan and freeze til hard.

when your ready to serve you spread  the container of whip cream evenly on top and sprinkle remaining oreos crumbs on top.

ENJOY!!!!!!!!