Pimiento Cheese

I love making this as a spread.  However, I know it's more traditional in the South to make it for sandwiches. Usually, it is easier for me to make in a double batch.

2 Tbsp block cream cheese (¼  block)

¼ cup mayo

1 tsp finely grated onion (including juice)

dash Worcestershire sauce

dash salt

dash ground red pepper (or black)

4 oz. (½  cup) shredded sharp cheddar cheese

2 oz. jar pimiento

dash smoked paprika, optional

Mix all ingredients together.  Allow to chill for several hours.  Eat on crackers or as a sandwich.

Brownie Candy Cups

This is another one of my favorite recipes from my Aunt Mary.  These brownies taste like you spent all day on them, but they're super simple.

1 package Duncan Hines Brownie Plus Double Fudge mix

2 eggs

1/3 cup water

¼ cup Crisco or oil

30 mini Reese’s, unwrapped

Preheat oven to 350.  Place 2” foil liners in muffin tins.  Combine brownie mix, fudge package (from mix), eggs, water, and oil in a large bowl.  Stir with wooden spoon until well blended.  Place 2 level tablespoons of batter in each liner.  Bake for 10 minutes, remove from oven.  Push a Reese’s in center of cupcake until even with surface.  Bake 5-7 minutes more.  Remove from oven and place on a cooling rack.

Sesame Chicken

I made this for dinner Friday night along with crab meat and cheese wontons.  I also picked up some egg rolls from a local restaurant and served the Cheesecake Squares for dessert.

3 whole boneless, skinless chicken breasts, cut into 1-inch cubes

2 tablespoons sesame seeds, optionally toasted

3 1/2 - 4 cups oil for deep-frying

 

Marinade:

2 tablespoons soy sauce

1 tablespoon cooking wine or dry sherry

1/2 teaspoon of sesame oil

2 tablespoons flour

2 tablespoons cornstarch

2 tablespoons water

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon vegetable oil

Sauce:

1/2 cup water

1 cup chicken broth

1/8 cup vinegar

1/4 cup cornstarch

1 cup sugar

2 tablespoons soy sauce

2 tablespoons sesame oil

1 clove garlic (minced)

Mix the marinade ingredients and marinate the chicken for 20 minutes. Deep-fry the chicken, a few pieces at a time, until golden brown.  Drain on paper towels or place in the oven on the lowest setting.  

While frying the chicken, make the sauce.  Mix together sauce ingredients in a small pot and bring to a boil, stirring continuously.  Reduce heat to low while finishing the chicken.  Add about half of the sesame seeds to the sauce.  Just before all the chicken is cooked, bring the sauce back to a boil.  Pour the sauce over the chicken and sprinkle remaining sesame seeds.  Serve over rice.

Cinnamon Sugar Cheesecake Squares

It's been nearly a month since I've posted, not for lack of inspiration but rather lack of time.  Fortunately,  I'm back on a regular schedule and should be able to share recipes more frequently.

The following recipes has only 5 ingredients and is very simple.  I put it together late Thursday night to take into my office Friday morning.  In my opinion, it tastes best at room temperature or cold.

1 teaspoon vanilla

1 cup sugar

2 packages (8 ounces each) cream cheese

1 package 8 count refrigerated canned crescent rolls

1 stick butter, melted

½ cup sugar

1 teaspoon cinnamon

Cream together vanilla, 1 cup sugar, and cream cheese.  Grease a 9x13 pan and spread out one package of crescent rolls.  Put cream cheese mixture over top of crust.  Pour butter on top.  Mix ½ cup sugar and cinnamon together and sprinkle on top.  Bake at 350 for 30 minutes.

This can be made into 2 individual 8x8 pans by halving each ingredient and baking for 20 minutes.

Mexican Corn Chowder

This recipe essentially comes from my boyfriend’s mom.  However, we make it a little bit different.  We had it for dinner tonight and I ate two large bowls.  I absolutely love it with a dollop of sour cream and some tortilla chips (in case there isn’t enough corn already!).


One of the wonderful things about this recipe is it can be made any time of year, since most of the ingredients are canned and it’s made in a Crock Pot. However, it would be great to use fresh when available too.  I know part of my family (in Michigan) who will husk and partially cook corn on the cob to freeze for the winter when it’s unavailable.

Mexican Corn Chowder

6 cans cream style corn, not drained
2 cans corn, drained
2 cans diced tomatoes, not drained (I used diced tomatoes with sweet onion tonight)
1 package bacon, cooked, drained, and chopped
1 onion, chopped
2 Tbsp garlic, chopped (I just estimated it)
Chopped jalapeno, to taste (I used about a tablespoon and a half of nacho slices from a jar tonight)
2 cans potatoes, sliced OR 2 large potatoes, peeled and sliced

Crock Pot directions:
Open up canned vegetables and add to Crock Pot.  Start to cook bacon over medium heat in a frying pan.  While bacon is cooking, chop up onion, jalapeno, and potatoes.  Once bacon is done cooking, discard (or store) bacon grease leaving about 1 Tablespoon of bacon in the pan.  Sauté the onion, garlic, and jalapeno in the bacon fat. If using fresh potatoes, sauté those as well.  If using canned, simply add to Crock Pot without cooking them. Once the onions start to turn translucent, add pan contents to Crock Pot.  Mix together well and cook on high for 4-5 hours (or on low 8-10 hours)  or until warm.

Stove directions:
Cook bacon over medium heat in a frying pan. While bacon is cooking, chop up onion, jalapeno, and potatoes.  Once bacon is done cooking, discard (or store) bacon grease leaving about 1 Tablespoon of bacon in the pan.  Sauté the onion, garlic, and jalapeno in the bacon fat. If using fresh potatoes, sauté those as well.  Once the onions start to turn translucent, add all ingredients back in and cook on the stove for 20-25 minutes.

Grape Salad

I first tried this recipe at a family gathering and one of my aunts had made it.  I was a bit nervous to try it because the combination seemed funny. It was absolutely delicious.  I can't wait to make it again soon.

3 pounds seedless grapes - plucked, washed, and dried
1 8oz block cream cheese
1 tsp. vanilla
1 8oz container sour cream

Mix cream cheese, vanilla, and sour cream; add grapes.

Topping:
1 cup brown sugar
1 cup chopped pecans or walnut halves

Mix together and sprinkle on top of grape mixture.

Lazy Day Lasagna

1 12 oz container cottage cheese

2 cups shredded mozzarella cheese

2 eggs

½ cup chopped parsley

1 tsp. onion powder

½ tsp. dried basil leaves

½ tsp. pepper

1 32 oz jar spaghetti sauce

¾ pound cooked ground beef

12 uncooked lasagna noodles

¼ cup water

Grated Parmesan cheese

In large bowl, mix first 7 (first group) ingredients until well blended; set aside.  In medium bowl, mix together spaghetti sauce and meat.  In 12x8x2 baking dish, spread ¾ cup meat sauce.  Layer 4 uncooked noodles on top of meat sauce.  Spread with half of cottage cheese mixture and 1½ cups meat sauce.  Layer 4 more uncooked noodles on top of meat sauce.  Spread with remaining cottage cheese mixture.  Top with remaining 4 uncooked noodles and remaining meat sauce.  Pour water around edges of casserole*.  Cover tightly with lid.  Bake in 375 oven for 45 minutes. Uncover and bake 15 minutes more or until noodles are tender.  Let stand 10 minutes before serving.  Serve with Parmesan cheese. 

*If freezing, do not add water.  After removing from freezer, add water around edges.