Cooking and crafting in the country
1 cup butter, softened
8 oz cream cheese, softened
1 capfull real vanilla
4 cups confectioners sugar
1 cup toasted pecans
Cream butter and cream cheese together.
Add vanilla and blend well.
Add sugar a cup at a time and cream until soft and totally blended.
Blend in pecans.
Delicious with Butter Pecan Cake (I use a mix)
1 can hominy, rinsed and drained
1 can black eyed peas, rinsed and drained
2 tomatoes, chopped
1 red bell pepper, chopped
1/2-1 tsp minced garlic, to taste
4 green onions, chopped
1 cup salsa
sprinkle of sugar, salt if needed
Mix and cover for an hour.
Serve with chips or over cornbread.
Can also add chunked avocado right before serving.
This is an HEB recipe that I tweaked a tiny bit.
Wash and dry potatoes.
Rub well with oil.
Prick several times.
Sprinkle coarse salt heavily on the potatoes.
Bake at 400 for 90 minutes.
Fluff up and add butter, cheese, sour cream, salt, bacon bits etc.
I usually bake a couple extra to sautee in butter with onions and green peppers the next day. Dont add anything to these, just keep plain.
5 ripe avocadoes, mashed coarsely
1 tomato, chopped small and patted dry
2 tsp garlic
2 TB onions, chopped small
1 tsp Perfect Pinch Roasted Garlic and Bell Pepper
salt to taste (needs quite a bit)
Mix together and let rest in fridge for one hour.
1 can cream of celery soup
2 cups sour cream
1 1/2 cups onions and red/green bell peppers
4 heaping TB margarine, melted
2 cups mozzarella/colby jack cheese shreds
30 oz bag of frozen shredded hashbrowns
Mix first five ingredients well.
Stir in potatoes.
Cook in crock pot on low for 4 hours.
Turn off crock pot,and remove lid, add 1 cup cheese to top of potatoes.
Put lid back on and let potatoes rest until cheese is melted.
Top with buttered cracker crumbs or Frenchs Fried Onions.
6-8 servings
Many variations of this online.
Add/subtract your fave ingredients, but keep the basics.
(Hash browns, cream of whatever soup, cheese, margarine, sour cream)
1 egg
1 can reg corn, drained
1 can creamed corn
4 oz mild green chilies, drained
1/4 cup pimentos, drained
1 1/2 cups shredded cheese
1/2 stick melted margarine
1/4 cup frozen onions, thawed
1/2 cup cream cheese (whipped version)
1/4 cup cottage cheese
1/4 cup sour cream
1 pkg cornbread
1/4 cup sugar
Mix all ingredients.
Bake in buttered 8 X 8 casserole dish at 350 for 80-90 minutes.
Allow to cool at least 15 minutes before serving.
1/2 cup flour
1 cup brown sugar ( I used dark)
2/3 cup butter, softened ( I used unsalted)
2 eggs, beaten
1/2 capful of real vanilla extract
1 cup chopped pecans
Spray mini muffin pan with Pam Baking Spray with flour
(I used the nonstick pan)
Blend flour and sugar.
Add butter.
Add eggs and vanilla extract.
Add pecans last, making sure all ingredients are completely blended.
Use a small scoop to fill each muffin well 2/3 full.
Bake at 350 for 15 minutes.
Ovens may vary so check to make sure muffins are not getting too brown.
Let rest for 10 minutes, then remove from pan.
These popped out with NO sticking at all.
Makes 24 mini muffins.
1/2 of a 14 oz pkg Slovaceks Smoked Beef Sausage , chopped
1 red bell pepper, chopped
6 new potatoes, chopped
1/2 of 12 oz pkg mini carrots
3 celery stalks, chopped
1 tsp basil
1 tsp parsley
1 can French Onion soup
Worcestershire Sauce
Add all ingredients except soup to large crock pot.
Pour soup plus 1/2 can water over all.
Add Worcestershire on top ( I used quite a few shakes) and stir.
Cook on low for 6 hours
Many similiar recipes online, this is my version- husband approved!
Put 6 eggs in the bottom of a large pot.
Cover with with hot water and bring to boil.
Reduce to simmer and let simmer for 18 minutes.
Remove from pan and run under cold water.
Remove shells.
Perfectly cooked for egg salad or boiled eggs!
Mayo, small shot of mustard, cream cheese, sweet pickle relish and sweet pickle juice to taste makes the perfect base.
If making egg salad, chop up whole egg and mix together.
If using for boiled eggs, remove yolk only and add base then refill the white part.
1/2 jar Smuckers Sweet Orange Marmalade
1/2 cup Sweet Baby Rays BBQ Sauce
1 package Gardein Chicken strips (discard the sauce packet)
(can also use Gardein 7 Grain Crispy Tenders)
Melt the orange marmalade for 30 seconds in microwave.
Add BBQ sauce and stir well.
Stir in chicken strips, covering all pieces completely.
Pour into small baking dish that has been sprayed with Pam.
Bake at 350 for 30 minutes.
Serve over 1/2 cup rice and 1 cup sautéed green bell peppers/onion.
Adapted from online recipe to make it vegetarian.
1 7oz cornbread mix package
1 stick margarine, melted
1/2 cup sour cream
1 cup mozzarella or cheddar jack shredded cheese
2 eggs
1 small can green chilies, drained
1 can creamed corn, undrained OR 1 can reg corn, drained
1 can Veg-all, drained
Preheat oven to 350.
Mix all ingredients , stirring well.
Pour into 2.5 qt casserole.
Cover with foil until last 10 minutes.
Bake for 75 minutes.
Let rest for 10 minutes after removing from oven.
Top each serving with dab of sour cream, with chopped tomatoes and black olives.
Can also add in 1/2 cup thawed frozen broccoli or cauliflower, etc.
1/4 cup margarine, melted
1 apple, chopped
1 onion, chopped
1 head red cabbage, chopped
1/3 cup white vinegar
1/8 cup sugar
Use large soup pot.
Sauté onion and apple in margarine till soft.
Add vinegar, sugar and cabbage.
Stir well.
Cover and cook on low for 1 hour.
Country Life At Gray Gables 