This Cooking Blog Is Dedicated To My Children and Grandchildren

Saturday, December 31, 2016

The Best Biscuits!

Preheat Oven to 400*
4 Mounded Cups Self Rising Flour
2 Sticks Butter
2 Cups Buttermilk
1 Tbsp. Sugar
1 1/2 Tbsp. Baking Powder

Put everything in to Kitchen Aid Mixer
No particular order
Turn on until mixed and forms ball.
Just takes a minute.

Then I knead just enough to form smooth ball.
Not much at all.
Then roll out thick.
I just press with heel of hand and fingers.

Then Cut your biscuits and place in greased pan.

You can half this recipe if you would like to.
I usually make full recipe and freeze biscuits when
I need bread quick.

Bake until brown!
Brush with butter!!!
Oh my!

Melt in your mouth delicious!
And so easy!!!

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Thursday, December 29, 2016

Company Cauliflower

Company Cauliflower
I didn't do this full recipe. I used only what I had but it was delicious. This recipe is out of an old church cookbook and Nellie Goff is home with the Lord. I treasure this cookbook & I love this recipe. The cauliflower is out of my garden. You can use other veges too.

1 Medium head cauliflower
1/2 lb. sliced mushrooms
1/4 cup diced green pepper
1/3 cup of margarine
1/4 cup flour
2 Cups milk
1 tsp. Salt
6 slices cheese. (I used cheddar that I shredded.)
Dash of paprika

Separate cauliflower in to pcs. Cook covered for 10-15 minutes. Drain. Meanwhile brown mushrooms & pepper in butter. Blend in flour. Gradually stir in milk and stir constantly until thick. Add salt. Place cauliflower in Casserole dish. Cover with cheese. Add sauce. Repeat layers.
Sprinkle with paprika. Bake 350* 15 minutes.

There is something special about these hand written recipes.
I treasure them. 

Wednesday, December 28, 2016

Chocolate Fudge Pecan Pie

2/3 Cup Evaporated Milk
1/2 of a 12 oz. Package of semisweet chocolate chips
2 Tbsp. Butter
1 Cup Sugar
2 Tbsp. All Purpose Flour
2 Large Eggs
2 Tsp. Vanilla Extract
3/4 Tsp. Kosher Salt
1 Cup Pecans
1 9 Inch frozen unbaked Pie crust
Ice Cream

Preheat oven to 375*
Microwave first 3 ingredients in a bowl 1-1 1/2 minutes
or until melted and smooth, whisking at 30 second intervals.
Whisk sugar and flour in to chocolate mixture.
Add eggs, 1 at a time, whisking just until blended after each addition.
Whisk in vanilla and salt.
Stir in pecans.
Pour in to pie shell.
Bake 375* for 35-40 minutes or until set.
cool 10 minutes before serving.
Serve with ice cream.
This is delicious.
You can leave pecans out if you choose to.

Tuesday, December 27, 2016

Maranda's Cheesy Sausage Cups

Another great appetizer that we had at our family Christmas party!
Hope you enjoy!
Thanks Maranda!

30-35 Wonton Wrappers- It depends on how much filling you use and the size.
1 lb. Pork Sausage, cooked
1/3 cup of green onion, diced
1/3 cup of bell pepper, diced
1 tsp. minced garlic
3/4 block of cream cheese
1 1/2 cups of cheddar cheese, grated
Salt & Pepper to taste

Let the wonton wrappers sit out and get to room temperature before you start.  They will mold better and not break.

Preheat 400 degrees.

Fry up your sausage and add the garlic, bell pepper and onion. Cook until bell pepper and onion are soft, 3-5 minutes.

At this time you can remove from the heat and start shaping our cups.  The wonton wrappers will need to be tucked a few times in order for them to fit in your desired pan.

The larger cups I put cheese in the bottom and then the filling and topped them with more cheese...really good!  The smaller cups I went ahead and mixed in the cheese and used a cookie scoop to add the filling to the smaller cups.  Still good but not as cheesy. 

Bale for 15-20 minutes. You want to keep an eye on them so that the edges do not burn.  I microwaved a few the next day and they were really good......still crispy edges.

Monday, December 26, 2016

Cheese Ball Bites

12 oz. cream cheese, softened
1 c. shredded Cheddar
1 tsp. garlic powder
1 tsp. paprika
kosher salt
Freshly ground black pepper
8 slices bacon, cooked and finely chopped
1/3 c. finely chopped fresh chives
1/3 c. finely chopped pecans
Mix together cream cheese, cheddar, garlic powder, paprika and season with salt and pepper. Form into 18 small balls and refrigerate until firm, 1 hour.
In a shallow bowl or on a plate, stir together cooked bacon, chives, and pecans.
Roll balls in bacon-chive-pecan mixture and insert a pretzel stick in each ball.
Serve. (If not serving right away, loosely cover with plastic wrap and return to fridge. Let sit at room temperature 15 minutes before serving.)

Val's Hot Wings

Deep fry wings until brown
(approx. 20 minutes)
Then drain.

In a separate pan, melt unsalted butter.

Add 12 oz. Bottle of Franks Hot Sauce

Then I always add a little of my Mexican Hot sauce.

Add wings to sauce.
Coat in sauce & serve!

Mandy's Mexican Dip

1 can refried beans...
1 container premise guacamole (or make your own)
16 ounce Sour Cream
1 pack of taco seasoning (or make your own)
1 1/2 Cups shredded cheese
1/2 cup green onion
1/2 cup chopped tomato
1 can black olives

In a medium bowl stir together taco seasoning and sour cream and set aside.
Spread your beans on a platter or bowl.
Layer guacamole on top of beans.
Spoon sour cream mixture over guacamole.
Sprinkle cheese, green onion, tomatoes & black olives over mixture.
Serve with tortilla chips!