Salad in a Jar Recipe

Thursday, August 27, 2009

This recipe my is my adaptation from an old issue of Southern Living Magazine. It never fails to impress!

• 1 (6-ounce) package buttermilk cornbread mix
• 1 (12-ounce) bottle Parmesan-peppercorn dressing
• 1/2 cup mayonnaise
• 1/4 cup buttermilk
• 1 (9-ounce) package romaine lettuce, shredded
• 2 1/2 cups chopped smoked turkey (about 3/4 pound)
• 1 large yellow bell pepper, chopped
• 1 large red or purple beel pepper, chopped
• 2 large tomatoes, seeded and chopped
• 1 cup diced celery (about 3 celery ribs)
• 2 cups (8 ounces) shredded Swiss or Parmesan cheese
• 10 bacon slices, cooked and crumbled
• Black Olives, whole or sliced

Preparation

Prepare cornbread according to package directions; cool and crumble. Set aside.
Stir together dressing, mayonnaise, and buttermilk until blended.
Layer crumbled cornbread, shredded lettuce, and next 7 ingredients evenly into 6 (3- to 4-cup) glass containers; spoon half of dressing mixture evenly over tops. Cover and chill at least 3 hours or up to 24 hours. Sprinkle with green onions just before serving. Serve with remaining half of dressing mixture on the side.
Note: For testing purposes only, we used Martha White Buttermilk Cornbread Mix and Girard's Parmesan-Peppercorn Dressing. We used 3-cup marquis-shaped canning jars with lid and screw ring. To find a retailer, visit www.leifheitusa.com, or call toll-free 1-866-695-3434.
To make 1 large salad: Layer half each of crumbled cornbread, shredded lettuce, and next 7 ingredients in a large glass bowl; spoon half of dressing mixture evenly over top. Repeat layers ending with dressing mixture. Cover and chill at least 8 hours or up to 24 hours. Sprinkle top with green onions just before serving. Prep: 45 min., Chill: 8 hrs.
Layered Southwest Cornbread-and-Turkey Salad: Substitute 1 (6-ounce) package Mexican cornbread mix for 1 (6-ounce) package buttermilk cornbread mix; 1 (16-ounce) bottle buttermilk-Ranch dressing for Parmesan-peppercorn dressing; 1 (8-ounce) package finely shredded Cheddar and Monterey Jack cheeses with jalapeño peppers for shredded Swiss cheese; and 1 (11-ounce) can sweet whole kernel corn, drained, and 1 (15-ounce) can black beans, rinsed and drained, for yellow bell peppers. Prepare recipe as directed, omitting mayonnaise.
Note: For testing purposes only, we used Gladiola Mexican style cornbread mix and Ken's Steak House Buttermilk Ranch dressing.

Enjoy!
Ruth Ann
http://www/glamorouschic.etsy.com

Carametl Iced Coffee Racipe

Tuesday, August 4, 2009

1 scoop of vanilla ice cream
2 teaspoons of sugar
1 espresso shot (or one tablespoon of instant coffee)
2-4 teaspoons of caramel syrup (more for topping)
1 1/2 cups of milk
6 ice cups or so

Dump all of the above into a blender and blend.

Whipped Cream: confectioner's sugar, heavy cream, whip until stiff peaks form.

Drizzle with more caramel topping. 

 

Enjoy!

Ruth Ann

http://www.glamorouschic.etsy.com

Baked Brie with Cranberry Chutney

Thursday, June 25, 2009

One of the best appetizers we have ever made! The chutney is also wonderful served as a relish with poultry or ham.

Ingredient:

1 wheel of Brie (approximately 15 ounces)

Chutney:

1/2 cup water
1/2 cup honey
1 + 1/3 cups cranberries, fresh or frozen
4 teaspoons cider vinegar
1/3 cup raisins
1/3 cup walnuts, chopped
1/4 teaspoon ground ginger
1/2 teaspoon garlic, chopped

Chutney: In a saucepan, combine all ingredients. Boil slowly, stirring occasionally for 10 minutes, until chutney begins to thicken. Remove from heat and cool.

Preheat oven to 350 F.

Place brie on a baking sheet lined with foil. Spread chutney on top of Brie. Bake for 12-15 minutes. Serve with crackers or French bread.

Serves: 8-10 

 

Ruth Ann

http://www.glamorouschic.etsy.com

Tea Time Hats Recipe

Tea Hats Sweetly celebrate Mom’s special day with our fabulously feminine Tea Hats. Reminiscent of more gentle times when playing dress-up was fun and it was in vogue to be ladylike. For this occasion we have created a very special petit four for Mom, by combining our melt in your mouth shortbread cookies and our fabulously moist and delicious layered cakes. Each petite cake is enrobed in luscious chocolate and adorned with a hand cut flower fashioned from chocolate fondant. Varieties include; Chocolate Mint, Banana and Coconut Crème, Raspberry, and Lime, 15 confections are presented in an elegant gift box and tied with a beautiful bow. (13ozs.)

These are adorable and you can order 1 box for only $48.75 + shipping. Argh!!!!!!!!!

OR - you can make your own for pennies on the dollar. You can make or buy your own shortbread cookies or even use Ritz crackers for the base. The crown can be a petit four or a marshmallow. You can do fondant or decorator's icing for the hat's color and little tubes of store bought icing for the decorations.

Either way, enjoy your tea time beauty.

Ruth Ann

htt[://www.glamorouschic.etsy.com

Turtle Cookies N'Orleans Style

Chiqui Collier, who teaches at The New Orleans Cooking Experience, writes to share her recipe for this special cookie.

Makes 36 cookies
3 cups sifted all-purpose flour
½ teaspoon salt
1 cup unsalted butter, room temperature
1 cup firmly packed light brown sugar
2 egg yolks
2 teaspoons vanilla extract
2 tablespoons water
2 lightly beaten egg whites
2 cups coarsely chopped pecans
Line two cookie sheets with parchment paper. Preheat oven to 375 degrees.
Sift together flour and salt.
In another bowl, cream together the brown sugar and soft butter until light and fluffy, about three minutes. Blend in egg yolks, vanilla and water. Add the dry ingredients and mix well.
Place egg whites in a shallow bowl and chopped pecans in another bowl. Using a 1-inch cookie scoop, form 1-inch balls of dough, flattening slightly on one side. Dip the flattened side in the egg whites, then into the pecans.
Place nut-side-up on prepared baking sheets, about 1 1/2 inches apart. Press down lightly on the cookie, being careful not to crack the dough balls.
Bake for seven minutes. Reverse pans and continue baking eight more minutes. Remove from oven and let cookies cool on racks.
When cookies are completely cool, cover with mounds of chocolate icing.
Chocolate icing
¼ teaspoon salt
6 tablespoons unsweetened Hershey's cocoa
1 pound confectioner's sugar
1 stick unsalted butter, room temperature
1 teaspoon vanilla extract
¼ cup (or more) milk or cream
Place salt, cocoa and confectioner's sugar in a food processor. Blend well. Add remaining ingredients and blend until well combined and fluffy.
Place icing in a pastry bag fitted with a large plain tip. Top each cooled cookie with a generous dollop of icing.
Store in a covered cake box.

Enjoy!
Ruth Ann

http://www.glamorouschic.etsy.com

Don't Assume I Cook!

I'm a Beader. I Knit. I design and make Purses. So............I was a caterer for many years.
One of the blogs that I read reminded me of this recipe
and I plan to serve it up to guests Saturday evening.
My wonderful hubby will be doing the cooking.

The recipe was originally published in
Southern Living magazine.
I only use a pinch of dried onion flakes instead of the
large onion that the recipe calls for
because we dislike onions.
It is also great made with ground beef or
strip steak.

KING RANCH CHICKEN CASSEROLE
Ingredients:
1 large onion, chopped
1 large green bell pepper, chopped
2 garlic cloves, minced
2 Tbsp. vegetable oil
2 cups chopped/shredded cooked chicken
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
1 can Rotel, drained
1 can chopped green chiles, drained
1 tsp. chili powder
1/4 tsp. pepper
12 corn/flour tortillas
3 cups shredded Pepper Jack cheese, cheddar, or Monterey Jack

Saute onion, bell pepper, and garlic in hot oil in a large skillet over med-high heat 5 minutes, or until tender. Remove from heat, stir in chicken and next 6 ingredients.

Tear corn/flour tortilla into pieces in a lightly greased 13x9 baking dish. Top with 1/3 of chicken mixture, & 1/3 cheese. Repeat layers twice.

Cover with aluminum foil, and bake at 350' for 25 minutes. Uncover and bake 5 more minutes or until bubbly.

Enjoy!
Ruth Ann

http://www.glamorouschic.etsy.com

Pound Cake Recipe - Always Moist

Sunday, March 1, 2009

Always Moist Pound Cake

1 (18.25-ounce) box Duncan Hines all butter cake mix
4 large eggs
3/4 cup vegetable oil
1/2 cup granulated sugar
8 ounces (1 cup) sour cream
1 teaspoon vanilla extract

All ingredients should be at room temperature.

Heat oven to 350 degrees F (175 degrees C).

Combine cake mix, oil, sour cream and sugar. Add eggs one at a time
until thoroughly mixed. Stir in vanilla extract.

Spray (or grease) Bundt pan and sugar coat the inside of pan (this
creates the crisp crust found on the old fashioned pound cakes). Pour
batter into prepared pan and bake for approximately 45 minutes or
until cake test is done.

Serves 12. 

 

Ruth Ann

http://www.glamorouschic.etsy.com

Peanut Brittle Recipe

Thursday, December 11, 2008

2 cups sugar
1 cup light corn syrup
1 cup water
2 cups raw Spanish peanuts
1/2 tsp. salt
2 Tbsp. butter
2 tsp. baking soda

Heat and stir sugar, syrup and water in a heavy 3-quart saucepan until the sugar dissolves. Add salt. Cook over medium heat to soft ball stage (234 degrees). Add peanuts at 250 degrees. Cook to hard crack stage (290 degrees), stirring often. Remove from heat.
Quickly, stir in butter and soda. Beat to a froth for a few seconds. Pour at once onto 2 well-buttered 15-1/2x10-1/2x1-inch pans, spreading with spatula. If desired, cool slightly and pull with forks to stretch thin. Break up when cold.
Yield: About 1-1/2 pounds of peanut brittle.


I usually use the specified
Spanish peanuts
for this delectable recipe.
For special gifts,
I use mixed nut.
And if I'm feeling really extravagant,
I use cashews.

Experiment and enjoy!
But don't blame me for all those extra calories that you consume!


Ruth Ann

http://www.glamorouschic.etsy.com

Fall Recipe from Susan Branch

Wednesday, October 8, 2008

I thought maybe you would like the recipe for this, so here goes:  

While sweet potatoes are cooking, cut off the tops of the pumpkins, hollow out cleanly and smear insides with a little softened butter. Put them on a cookie sheet. Preheat your oven to 375 degrees. With an electric mixer (not a food processor) you whip together 4 c. cooked (boil them) and mashed sweet potatoes, 8 oz softened cream cheese, 1/2 c. softened butter, 2 beaten eggs, 1/4 c. packed brown sugar, 2 1/2 Tbsp. dry sherry, and 1/4 tsp. salt. Whip until light. Stir in 3/4 c. chopped walnuts. Fill the pumpkins, sprinkle each with nutmeg, put on the tops, and bake 40 min. until pumpkins feel tender when lightly squeezed.