Chocolate Pecan Pie

Posted on 29 December 2002 by buzolich

mmmm, but should be called sugar pie with pecans thrown on top.Chocolate Pecan Pie

Preheat oven to 300ºF.

Ingredients:
1/2 cup sugar
1 cup dark corn syrup
1/4 tsp salt
1 tbsp flour
2 eggs lightly beaten
1 tbsp melted butter
2 oz unsweetened chocolate melted
1/2 tsp vanilla extract
1/4 cup pecan pieces

Directions:
Combine and mix sugar, corn syrup, salt and eggs. Melt butter and chocolate together and mix in vanilla. Combine with sugar mixture.

Put the pecan pieces on the bottom of the pie shell and pour everything in. Bake for 50-60 minutes until the center is set but not dry.

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Harvest Feast Potatoes

Posted on 28 December 2002 by buzolich

I say fry the little spud.These should be called cheesy potatoes. It’s a very simple recipe and it was a pleasant surprise at Christmas Eve dinner.

Harvest Feast Potatoes – Prince of Peace Cookbook

Preheat oven to 350?F.

Ingredients:

  • 1/4 lb. Butter, melted
  • 32 oz. Bag frozen hash browns
  • 1 cup grated cheddar cheese
  • 16 oz. Sour cream
  • 1 -10 3/4 oz. Can cream of chicken soup
  • season salt to taste
  • white pepper to taste

Directions:

  1. Mix everything together and pour into 9×13 baking pan. Bake 1 hour.

Mom’s Note : I make this with only half the butter, I use light sour cream and reduced fat soup. There is no noticeable difference in taste at all and you cut out a lot of needless fat and calories. Also, I make this ahead and refrigerate it. Just take it out of the refrigerator an hour before you plan to bake it.

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Andy’s Guacamole

Posted on 1 December 2002 by buzolich

Did you know that avocados grow on trees?The original plan was to have Andy build us a bar in exchange for stay at our house when he moved to New York. Well the idea for a bar has turned into an idea for a table, neither of which have started construction. Some might be upset for Andy’s failure to hold up his side of the arrangement, but I haven’t mentioned yet that Andy taught us how to make amazing guacamole. I guess we can wait another year for the table.

Andy’s Guacamole

Ingredients:

  • 3 Haas Avocados (chopped)
  • 2 Tomatoes (chopped)
  • 3 cloves of garlic (minced)
  • 1/2 white onion (chopped)
  • 1 Jalapeno pepper (minced)
  • 1 green chili (diced)
  • 1 dried habanero chili (minced)
  • fresh cilantro (diced)
  • garlic powder
  • salt & pepper
  • 1 cubanella pepper (chopped)
  • Mango (chopped)
  • Chili pepper (diced)
  • Spicy red pepper (chopped)
  • 2 Limes (juiced)

Directions:
Combine everything except for the avocados and mangoes in a large bowl. Mix it up well and have a bag of chips to taste the salsa at various stages. I’d suggest adding the habanero last…it’s fiery hot. Then add the avocados and mix until it is at your desired consistency. I prefer it as a creamy guacamole with some small chunks of avocados in it.

When you taste it, it should be pretty hot, that’s where the mangoes come in to cool it down and provide some sweetness. It also seems to take a while for the flavors to mix well, that’s why it’s suggested to let your guacamole sit for 30 minutes in the fridge before serving.

Try experimenting with different types of peppers for different flavors and colors of guacamoles. The key is many different types as they each have their own taste and ‘time to fire’. Some are hot right away, others are hotter after a few seconds. Sara recommends that you have some sour cream handy to protect yourself from the habenero. If find it uneccessary but its all a matter of taste.

Warning: This guacamole may not seem hot at first, but is down right burning if you try to stop eating it.

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Macaroni and Cheese with Prosciutto

Posted on 27 November 2002 by buzolich

Do you want some cheese with your whine?This isn’t the recipe Mom used to make (I’ll post that later when she sends it to me) but this is a very nice macaroni. This is a French take on comfort food that is pretty easy to make and the leftovers are great.

Macaroni and Cheese with Prosciutto: Bon Appétit

Ingredients:

  • 8 ounces small elbow macaroni (2 cups)
  • 1 1/2 cups (packed) grated Gruyère cheese (6 ounces)
  • 1 cup whipping cream
  • 1 cup whole milk
  • 3 ounces thinly sliced prosciutto, coarsely chopped
  • 3 tablespoons grated Parmesan cheese
  • 1/8 teaspoon ground nutmeg

Directions:

  1. Position rack in bottom third of oven; preheat to 400ºF.
  2. Butter 11×7-inch glass baking dish.
  3. Cook macaroni in large pot of boiling salted water until tender but firm to bite. Drain.
  4. Whisk 1/2 cup Gruyère, cream, milk, prosciutto, Parmesan and nutmeg in large bowl to blend.
  5. Add macaroni to coat.
  6. Season with salt and pepper.
  7. Transfer to prepared baking dish.
  8. Sprinkle remaining 1 cup Gruyère until cheese melts and macaroni and cheese sets, about 20 minutes.
  9. Serve warm. Makes 6 servings.
Posted in Dinner | 2 Comments

Bisquick Coffee Cake

Posted on 23 November 2002 by buzolich

Avoid Limp Bisquick, don't over beat.Everyone needs a classic coffee cake recipe. I’ve taken the liberty of doubling the streusel topping, you’ll thank me for it. Simple to make and leaves your house smelling really good on Sunday morning.

Bisquick Coffee Cake: Betty Crocker

Heat oven to 375°F.

Ingredients:

  • Cinnamon Streusel (below)
  • 2 cups Original Bisquick® mix
  • 2/3 cup milk or water
  • 2 tablespoons sugar
  • 1 egg

Directions:

  1. Heat oven to 375°F. Grease 9-inch round pan. Make Cinnamon Streusel; reserve.
  2. Stir remaining ingredients until blended.
  3. Mix in a 1/4 of the Streusel topping and spread in pan. Cover with Cinnamon Streusel.
  4. Bake 18 to 22 minutes or until golden brown, testing with a toothpick.

Cinnamon Streusel Topping

  • 2/3 cup Original Bisquick® mix
  • 2/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons butter (firm)

Mix all ingredients in small bowl until crumbly. Cutting them with a knife and fork helps separate the butter.

Posted in Breakfast | 293 Comments

Cheesy Poofs (Goug?res)

Posted on 12 November 2002 by buzolich

Yeah, I want cheesy poofs!Preheat oven to 400?F.

Active Time: 15 minutes
Total Time: 1 hour 20 minutes
Servings: Makes about 30 Gougéres

Ingredients
1 1/3 cups all-purpose flour, plus more for sprinkling
1 cup water
6 tablespoons unsalted butter, cut into tablespoons
3/4 teaspoon salt
5 large eggs
1 cup shredded Gruy?re cheese (3 ounces)

Directions:
Sprinkle 2 large rimmed baking sheets with flour. In a medium saucepan, combine the water with the butter and salt and bring to a boil over moderate heat until the butter melts. Add the 1 1/3 cups of flour and beat constantly with a wooden spoon until a smooth, thick paste forms. Continue beating until the dough pulls away from the side of the pan and forms a ball, about 1 minute. Remove the pan from the heat and let the dough cool slightly, about 10 minutes. Add 4 of the eggs, 1 at a time, beating well after each addition. Stir in the cheese.

Drop rounded tablespoons of the dough onto the prepared sheets, about 1 inch apart. Beat the remaining egg in a small bowl. Brush the goug?res with the beaten egg and bake for about 30 minutes, or until puffed and browned. Transfer the goug?res to a platter and serve warm.

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Banana Nut Bread

Posted on 11 November 2002 by buzolich

I'm Chiquita banana and I've come to sayYou probably have bananas that are turning brown on your sink right now. This is awfully tasty recipe, but I can’t get it to rise much.

Banana Nut Bread: Bon Appétit

Preheat oven to 350º F.

Ingredients

  • 1/4 cup plus 1 tablespoon sour cream
  • 1 teaspoon baking soda
  • 1/2 cup (1 stick) butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 2 mashed ripe bananas
  • 2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup chopped walnuts or pecans

Optional ingredients: dash of cinnamon, nutmeg, vanilla and salt.

Directions:
Butter 9×5-inch loaf pan.
Combine sour creme and baking soda in small bowl.
Using electric mixer, cream butter and sugar in large bowl.
Beat in eggs, bananas and sour cream mixture.
Sift in flour and baking powder.
Stir in nuts.
Spoon mixture into prepared pan.

Bake until toothpick inserted into center comes out mostly clean and loaf is golden brown, about 55 minutes. Cool in pan for 10 minutes and then turn loaf out onto rack to cool. Great warm, or with a dab of butter.

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Peanut Butter Balls

Posted on 10 November 2002 by buzolich

Have been known to do the dishes for less.This has been my favorite holiday treat since forever. Wars have been fought over these, and now you can all make them…please send me some.

Auntie Mary’s Peanut Butter Balls

Ingredients

  • 1 stick butter, melted
  • 2 cups powdered sugar
  • 2 cups chunky peanut butter
  • 2 cups Rice Krispies cereal
  • 1 – 12 oz. Package chocolate chips
  • about an ounce of paraffin

Directions

  1. Mix the melted butter, powered sugar and peanut butter, then add the Rice Krispies.
  2. Chill the bowl to make forming 1 inch balls easier, then chill the balls for at least an hour. (shorter if you put them in the freezer)
  3. Melt chocolate chips and paraffin in double boiler.
  4. Dip balls into the mixture one at a time and place on wax paper. (Toothpicks work well to dip the balls)
Posted in Desserts | 1 Comment