Little Smokey Recipes

November 24, 2013 by  
Filed under Appetizers, Holidays

By: Amanda Jade

Occasionally my family buys Little Smokeys as finger foods.  We have a pair of very simple recipes that turn this into a delicious and memorable meal:  Pigs in a Blanket and Sweet and Sour Smokeys. These recipes are great as appetizers or on a buffet.

 

Pigs in a Blanket Ingredients:

English: American-style pigs in blankets.

English: American-style pigs in blankets. (Photo credit: Wikipedia)

1 package Little Smokeys

2 packages Crescent Rolls

 

1.  Preheat oven to 350 degrees and oil a cookie sheet.

2.  Open Crescent Rolls and cut each one into quarters.  Roll out into pieces approximately 3 inches by 1 inch.  You do not have to be exact.

3.  Open Little Smokeys package.  Roll each one in the crescent rolls so that just the two tiny ends stick out.  Place on cookie sheet.

4.  Bake the Pigs in a Blanket in the oven until golden brown, 12-15 minutes.  Oven times may vary.

 

Sweet and Sour Smokeys Ingredients:

2 cups Grape Jelly

2 Tablespoons Yellow Mustard

1 package Little Smokeys

 

1.  In a small saute pan, heat the grape jelly on medium heat.

2.  Add mustard and stir to combine.  Simmer for five minutes or until desired thickness is reached.

3.  Add Little Smokeys, simmering until sauce has thickened.

 

These two recipes can be made together using the Sweet and Sour Smokey recipe as a sauce for the Pigs in a Blanket.  Fun as finger foods, snacks or appetizers!

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Rock Cornish Game Hens with Cranberry-Orange Glaze

November 23, 2013 by  
Filed under Holidays, Meats

Dairy-Free, Gluten-Free
This is an elegantly delicious recipe that requires minimum work, perfect for a romantic holiday meal for 2. You can roast the hens whole if you prefer, but I halve them first to save on roasting time. These hens are too small to carve properly anyway.

Roasted Cornish Game Hen, Photo License CreativeCommons

Roasted Cornish Game Hen, Photo License CreativeCommons

You could add an orange slice or two if you’d like an additional garnish, but the colors of the orange cranberry sauce are great just poured over the hens. Simmer the sauce for only long enough to cook the cranberries. Too long will reduce them to a thick sauce that, while tasty, isn’t as pretty.
Two hens will serve 4. If there are two of you, you can easily halve the recipe. I complete this meal with a wild rice pilaf and crisp peas in the pod, but you could serve it with traditional holiday sides for an intimate Thanksgiving or Christmas dinner.

Rock Cornish Game Hens with Cranberry-Orange Glaze

12 ounces fresh or frozen cranberries
3/4 cup sugar
1 tablespoon orange zest
1/2 cup freshly squeezed orange juice
2 rock Cornish game hens, completely thawed
1/2 teaspoon sea salt or kosher salt
1/4 teaspoon freshly cracked pepper

 

  1. Preheat the oven to 400 degrees. Line a roasting pan or thick baking sheet with foil for easy cleanup.
  2. Combine the cranberries, sugar, orange zest and orange juice in a medium sized saucepan over medium-high heat. Stir gently until the sugar is dissolved.
  3. Bring to a boil. Decrease the heat to low, cover and simmer until the berries have popped, about 5 minutes. You will hear a popping sound if you are nearby, otherwise you will see that they have broken open.
  4. Cook 2 more minutes, then remove from the heat.
  5. Halve the rock Cornish game hens. Using a sharp knife, cut through the hen at the center of the breast, continuing to cut through the soft breast bone. Grab each side of the breast and pull apart and backwards to crack the backbone. Then, cut through the hen at the cracked bone. You will have two halves, one slightly larger than the other. If you prefer, you can remove the backbone by cutting it from the larger half, leaving you with two equal halves. Repeat with the other hen.
  6. Rinse the hen halves and pat dry with paper towels. Salt and pepper the cavity side.
  7. Place the hens onto the prepared baking sheet, skin side up.
  8. Brush the sauce evenly over the hens. Leave the cranberries in the pan, just brush with the juices of the cranberry sauce, coating generously.
  9. Roast the hens at 400 degrees until they are done and the juices run clear when pierced with a fork in the thick part of the thigh. It will take about 30 to 40 minutes depending on the size of your hens, but check them after 25 minutes and brush again with more sauce.
  10. Reheat the sauce again if needed and spoon over the hen halves on the serving plate. Garnish with an orange slice if desired.
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Freezing Cookies and Cookie Dough

November 22, 2013 by  
Filed under Desserts, How To

By Rachel Paxton

If you’re looking ahead to the holiday season and wondering how you’re going to get all your baking done, consider freezing your cookie dough or fresh baked cookies ahead of time. When the holidays get closer you can get that last bit of shopping done or last present made instead of spending all your time in the kitchen.

FREEZING COOKIE DOUGH

A ball of chocolate chip cookie dough ready fo...

A ball of chocolate chip cookie dough ready for baking. (Photo credit: Wikipedia)

Cookie dough will freeze well for 4 to 6 weeks. Rolls of dough should be sealed tightly in plastic wrap (chill in refrigerator first before freezing). Other kinds of dough should be stored in airtight containers. Drop cookies (unbaked) may be frozen on cookie sheets and transferred to freezer bags. Let stand at room temperature for about 30 minutes before baking.

Don’t try to freeze soft meringue-type cookie dough. Chocolate chip, brownies, peanut butter, and sugar cookie dough (or anything similar) freezes well. Let the dough defrost in the refrigerator (about 2-3 hours). Make sure to label the container with the date and type of cookie dough.

FREEZING BAKED COOKIES

Almost any baked cookie freezes well. Let cookies completely cool before freezing. Wrap cookies individually in plastic wrap then store them in a ziploc freezer bag or storage tin (coffee cans or holiday tins work great). You can also just layer the cookies between layers of waxed paper in the container, but the individually wrapped ones will store longer.

Freeze frosted cookies uncovered first until they are firm. Then pack them in airtight container lined with plastic wrap or foil. Make sure to label the container with the date and type of cookies. Unfrosted cookies can be frozen up to 6-12 months (frosted, about 3 months). Frozen cookies thaw in about 10 minutes at room temperature (if you can wait that long). If cookies should be crisp when thawed, remove them from the container before thawing.

Gingersnaps

1 c. sugar
3/4 c. butter
2 eggs
3 c. flour
2 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves
1/2 c. molasses

In a large bowl, cream sugar and butter. Add eggs. Stir in flour, baking soda, ginger, cinnamon, and cloves. Add molasses, stirring well. Refrigerate dough for an hour or two to chill. Preheat oven to 350 degrees. Roll dough into 1-inch balls. Roll each ball in a little sugar and place 2 inches apart on an ungreased cookie sheet. Bake for 10 minutes.

Snickerdoodles

1 c. butter
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt

In a large bowl, cream together butter, sugar, and eggs. Stir in flour, cream of tartar, baking soda, and salt. Refrigerate dough for an hour or two to chill. Preheat oven to 350 degrees. Roll the dough into 1-inch balls. Roll each ball in a mixture of cinnamon and sugar. Place 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes.

Peanut Butter Crackles

1 3/4 c. flour
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter, softened
1/2 c. peanut butter
Chocolate kisses or stars

Mix flour, baking soda, and salt. Mix together butter, peanut butter, and sugar. Beat in egg and vanilla. Stir in flour mixture. Shape dough into 1-inch balls. Roll in sugar and place on a greased cookie sheet. Bake at 375 degrees for 12 minutes. Remove from oven and press chocolate kisses firmly into cookie.

About the Author: Rachel Paxton is a freelance writer and mom. For more recipes, organizing tips, home decorating, crafts, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com

 

Related Posts:

Preventing Burned Cookies: Never Burn the Bottoms of Your Cookies Again

Easy Cookie Recipes: One Recipe with Many Variations

Christmas Cookie Decorating 101

 

http://www.easysoutherncooking.com/how-to/cookie-baking-tips/

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Hummingbird Cake

November 21, 2013 by  
Filed under Desserts

A Victorian cake recipe that is truly exceptional. The perfect cake to take to gatherings…it’s easy, freezes well, serves many, and it doesn’t actually contain any hummingbirds!

Hummingbird Cake Recipe

Hummingbird Cake baked in tube pan. Photo Easysoutherncooking.com

Hummingbird Cake baked in tube pan. Photo Easysoutherncooking.com

Ingredients:

3 cups All-purpose flour
2 cups Sugar
1 teaspoon Ground cinnamon
1 teaspoon Baking soda
1/2 teaspoon Salt
1 8oz Can crushed pinapple with juice
1 cup Cooking oil
3 large Eggs well beaten
2 cups Bananas (3 bananas) chopped
1 cup Walnuts or pecans finely chopped
1/2 teaspoon Vanilla
Glaze:
1 tblspoon Butter or margarine melted
1 cup Sifted powdered sugar
Reserved pineapple juice

Instructions:

  1. Preheat oven to 325 degrees F. Generously grease a 10″ tube or a fluted tube pan.
  2. In a large mixing bowl, stir together the flour, sugar, cinnamon, baking soda, and salt.
  3. Remove 2 Tablespoons of juice from the can of pinapple. Set this juice aside for the glaze.
  4. To the flour mixture, add the can of pinapple, the oil, eggs, banana, nuts, and vanilla. Stir until just blended. Do not beat.
  5. Pour the batter into the prepared pan. Bake in the 325 degree oven for about 1 hour and 10 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan for 15 minutes. Invert the cake onto a wire rack and remove the pan from the cake. Cool completely.

To make the glaze:

In a small bowl combine the melted butter or margarine with the powdered sugar. Add enough of the reserved pineapple juice to make a glaze thin enough to drizzle over cake. Drizzle the glaze over the cooled cake. For a glaze with a whole new dimension, try substituting rum for the pineapple juice.

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My Thanksgiving Menu

November 20, 2013 by  
Filed under Holidays, Uncategorized

Thanksgiving dinner

Thanksgiving dinner(Photo credit: Wikipedia)

Thanksgiving has always been a big traditional holiday in my family. Friends and family from far and near gather to give thanks for all of God’s gifts. We celebrate with a big feast. My memories of thanksgiving center around the time I spend in the kitchen cooking with my mother and my own kids. We work all day to create the feast, but the conversations we shared are more important than the food.

It is so many times easier to do the cooking yourself, rather than ask for “help” from children. However, I encourage you to avoid taking the easy way out. Cook alongside your children, teach them not only to cook, but also to love.

I hope this menu helps you plan your own Thanksgiving feast. While this menu has quite a bit of cooking to be done, I will do some of it the day before. You can downsize it to fit your family and time available or ask the guests to bring one dish each. I am serving smoked turkey this year, it is so much easier, but I have included links for Roasted Turkey and Deep Fried Turkey for your conveniece. If you are roasting your turkey, consider brining it, if you have the time.  All the recipes are posted her on Easy Southern Cooking. Enjoy! Diane

My Thanksgiving Menu

Toasted PecansDeviled Eggs
Smoked Turkey , Roasted Turkey or Deep Fried Turkey
Giblet Gravy or Turkey Gravy
Sausage Apple Pecan Stuffing
Creamed New Potatoes
Grated Sweet Potato Pudding
Green Beans with Bacon and Onions
Baked Squash Casserole
Holiday Cranberry Salad
Heavenly Ambrosia
Sweet Potato Pie / Pecan Pie
Iced Tea

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Creamed New Potatoes Recipe

November 19, 2013 by  
Filed under Potatoes and Rice, Vegetables

This recipe can be used with any type of potato, but my family prefers small red potatoes or Yukon potatoes. I also use this recipe to make a delicious potato soup by adding enough chicken stock to make a thick soup.  You want some mashing to occur, but most of the potatoes should remain in whole chunks.

Creamed New Potatoes

New Potatoes

New Potatoes (Photo credit: NatalieMaynor)

1 1/2 pounds new potatoes
4 Tablespoons butter or margarine
1 cup whole milk, more or less as desired
salt and white pepper to taste

1. Scrub and dice potatoes. You want the chunks to be large bite size. Cover potatoes with lightly salted water. Bring to a boil and simmer for 20 minutes or until done.
2. When potatoes are done, drain well. Add 4 tablespoons butter and put back onto low heat. Add just enough milk so that it covers the bottom of the pan and comes up halfway through the potatoes.
3. Simmer and stir until the butter is melted and all is mixed. The potatoes will mash slightly, thickening the milk and butter. You can add more milk, if desired, to get the amount of creaminess desired.
4. Remove from heat and season with salt and white pepper to taste.

 

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Traditional Southern Sweet Tea Recipe- How To Make A Perfect Pitcher Of Sweet Tea

November 19, 2013 by  
Filed under Beverages, Drinks

I was raised on southern sweet tea. More than any other food or drink, sweet tea embodies the soul of the south. For those who were not raised in the south, I will reveal the secrets here to a good pitcher of sweet tea.

The secret, contrary to the belief of most restaurants, is that sweet tea cannot be sweetened by the glass. It is essential that the tea is sweetened hot and then allowed to cool. The sugar actually “inverts” – a chemical alteration that changes the taste of the drink, actually producing a sweeter drink on less sugar than could be achieved when adding sugar to a cold glass.

Another reason for the less than acceptable tea that you sometimes get in restaurants is that the pitcher, etc. must be scrupulously clean. Restaurants sometimes add to the dispenser, rather than cleaning it between each fill. This allows the tea to ferment slightly and gives an off flavor. If you drink a lot of tea, you immediately identify this off flavor.

Choose a brand of tea that you like. I prefer Luzzianne, as it is specially blended for iced tea. Lipton is acceptable, but has an astringent flavor that I don’t like. Some of the store brands make good tea. Try a few and find the flavor that you prefer. There is no need to buy expensive teas for this recipe, save those for savoring by the cup.

To Make A Pitcher of Classic Southern Tea – Sweet Tea Recipe

  1. Bring a pot of water to a boil. Add 4 – 5 family sized tea bags to the boiling water and turn off the heat. Let the tea steep while the water cools, approximately 10 minutes.
  2. Remove the tea bags, pressing them with the back of the spoon to get out all the liquid. Add 1 – 2 cups of sugar and stir until it is dissolved. Growing up, we used 2 cups, but now I use 1. If you are looking for a traditional sweet flavor, start with 1 1/2 cups.
  3. Add the concentrated tea to a gallon pitcher and fill with cold water. Serve over ice. Refrigerate leftovers.

Sometimes the tea will turn cloudy when refrigerated or poured over ice. This is due to the sudden chilling, some particles precipitate out of the liquid. This is ok and does not affect drinkability. You will find that some brands are cloudier than others, and some water supplies are more prone to this as well.

The flavor of tea changes with time and refrigeration. Some people prefer their tea strictly fresh, others like the flavor better after refrigeration. The tea actually gets a little sweeter as more sugar inverts over time.

I like to serve this with lemon, and sometimes add a spoonful of lemonade concentrate to the pitcher. (The flavor with lemonade is good, but its not traditional.) Garnish with a sprig of mint if desired.

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Recipe for Baked Squash Casserole

November 18, 2013 by  
Filed under Vegetables

This recipe is traditionally made with yellow summer squash, but you can also use zucchini or a mixture of the two. I like to use fresh squash, but frozen will also work.

Baked Squash Casserole Recipe

Yellow crookneck squash, a variety of summer s...

Yellow crookneck squash, a variety of summer squash (Photo credit: Wikipedia)

1 lb diced yellow squash
1 large onion chopped
1 c. grated cheese
1/2 tsp salt
1/4 cup milk
2 tablespoon butter
1/2 c. cracker crumbs

1. Cook squash and onion in salted water untill tender, drain.
2. Add butter, milk and 1/4 cup of  the cheese. Mix well, and spread remaining cheese on top.
3. Add cracker crumbs on top of the cheese, then dot with small pieces of butter. Bake at 450 degrees until crackers brown.

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How to Make Turkey Giblet Gravy

November 18, 2013 by  
Filed under Holidays, How To, Meats

Begin the giblet gravy while the turkey is roasting and finish it off with the pan juices while the turkey is resting. This recipe is a classic in my family and produces enough gravy for your holiday meal and leftovers.

Turkey Giblet Gravy Recipe

Giblets from turkey
8 cups cold water
1 onion
4 stalks celery, plus tops, leaves and trimmings
handful of fresh parsley or 1 Tablespoon dried
2 boiled eggs, optional
drippings from turkey
flour
additional chicken broth may be needed

1. While the turkey is cooking, cover the giblets and neck bone with 8 cups cold water.
2. Add onion, celery and parsley and simmer for 2 hours.
3. Strain, and set aside until turkey is done and you’re ready to make gravy.
4. Pick the meat off the turkey neck and chop the giblets, if desired.
5. When the turkey is done, remove it to serving platter and drain all juices from the roasting pan into a cup or bowl to separate fat from broth.
6. Skim the fat from the pan, measure and place into the roasting pan with an equal measure of flour.
7. Put the roasting pan on the burner, cook and stir to brown the flour.
8. Measure 1 cup of broth for each tablespoon of flour used. Add chicken broth if needed to make full amount. Add the turkey drippings and measured broth to the flour in the roasting pan. Cook, stirring to loosten any browned bits in the bottom of the roasting pan.
9. Add salt and pepper and a pinch of oregano. Simmer gravy until thickened.
10. Add the meat and giblets back to the gravy. My mother always adds 2 chopped boiled eggs as well.

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My Best Sweet Potato Pie Recipes

November 17, 2013 by  
Filed under Desserts

Sweet Potatoes are a staple in the south. We use them as a vegetable, as a starch, or as a dessert. Any way you cook them, they are GOOD! Here are three mouthwatering recipes for southern style sweet potato pies: traditional southern sweet potato pie, bourbon sweet potato pie and coconut sweet potato pie. If you are looking for puddings, souffles,..etc. check under side dishes or vegetables.

Sweet potato pie is similar to pumpkin, only better!

a slice of sweet potato pie

a slice of sweet potato pie (Photo credit: Wikipedia)

Southern Sweet Potato Pie With a Kick

1 cup mashed cooked sweet potatoes
2 eggs
1 cup sugar
2 tablespoons butter
1/2 cup milk
1 teaspoon lemon extract
2 teaspoons bourbon or whiskey
sprinkle of nutmeg
1 unbaked pie shell
2 egg whites
4 Tablespoons superfine sugar

 

  1. Peel and mash potatoes, add butter while still hot.
  2. Beat eggs and sugar until light. Mix into sweet potatoes.
  3. Add milk, lemon extract, and bourbon.
  4. Pour into unbaked pie shell. Sprinkle lightly with nutmeg. Bake at 350 for 30 minutes.
  5. Cover with meringue (see below) and put back into oven just until peaks are brown.

Meringue: Beat 2 egg whites until soft peaks form, SLOWLY add 4 Tablespoons of superfine sugar and beat until stiff peaks form. Pile onto pie and seal to pie shell by bringing the meringue up to and touching the shell.

Coconut Sweet Potato Pie

5 eggs
2 cups sugar
2 1/4 cups milk
1 medium sweet potato, cooked
1/4 cup butter
1 Tablespoon vanilla
1 1/2 teaspoons lemon extract
dash salt
1/4 cup of coconut

 

  1. Mash sweet potato while hot and add butter and salt.
  2. Beat eggs. Add sugar and beat again.Add milk.
  3. Blend eggs and sweet potato, add vanilla and lemon extracts. Add coconut and pour into pie shells.
  4. Bake at 375 -400 until center is set and pie is lightly browned.

Down South Sweet Potato Pie

2 cups mashed cooked sweet potatoes
1 cup packed brown sugar
1 1/2 cup half and half
3 eggs
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon ground ginger
1-10 inch or 2-8 inch deep dish pie shells, unbaked

Topping:
2 cups sour cream
¼ cup confectioners sugar
½ teaspoon vanilla

  1. Combine pie ingredients in a large bowl. Mix well.
  2. Pour into pastry shell.
  3. Bake at 350 degrees for 1 hour for 10 inch or 50 minutes for 8 inch pies or until knife inserted in the center comes out clean.
  4. Cool
  5. Mix Topping ingredients and serve with pie.
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