Cooking with KP: November 2019

Thanksgiving Baked Apples

I love apples, and baked apples are one of my favorite dishes . Apples remind me so much of fall and harvest of plenty, so this one is often on our Thanksgiving table. Honestly, they are good anytime. I especially enjoy them with a baked pork roast.

4 Granny Smith apples, washed and peeled

5 Tablespoons softened butter

3 Tablespoons brown sugar

½ teaspoon cinnamon

dash of nutmeg

¼ cup of raisins (try golden ones sometime)

¼ cup dried cranberries

¼ cup chopped pecans

4 Tablespoons apple juice

You can make these in the oven or microwave. If using the oven, preheat to 350 degrees.

Lightly butter a deep casserole dish that will hold 4 apples

After peeling the apples, core them, trying to save the bottom. If you cut the bottom out, don’t worry—you can stuff a few raisins and or cranberries in the bottom to keep in the juices.

Place apples in casserole dish.

In a small bowl, mix all other ingredients except juice. Stuff half of mixture into the apples. Then, sprinkle the rest of the mixture around the bottom and sides of the apples. Pour apple juice in the bottom of the casserole dish.

If baking, tent the top with foil. Bake. After 30 minutes, remove from oven and spoon juice over apples. Continue to bake for 30 more minutes or until apples have softened.

If using the microwave. Place dish in microwave on high for 3 minutes. Remove from microwave and spoon juice over apples. Microwave for 4 more minutes.

Big Momma's Crockpot Chicken Soup

My mother could take just a few ingredients and turn them into wonderful soups—all cooked on the stove top.

With a busy life as a teacher, coach, club sponsor, mother and wife didn’t give me the time to make many of her recipes. The crockpot was and still is one of my go-to cooking methods.

Here is my 8-hour crockpot soup. You can dice your veggies the night beforeand put in a ziplock bag so you just dump in the pot the next morning before you leave for work or other activities. Then, we you get home, you will have just thirty more minutes before you are enjoying a delightful, healthy and hardy bowl of soup.

1 ½ pounds of boneless skinless chicken breast or thighs or combination

8 cups of low sodium chicken broth

3 carrots, peeled and sliced or chopped

2 stalks of celery, sliced or chopped

½ large yellow onion, diced

1 Tablespoon dried parsley flakes or a ¼ cup of finely diced fresh parsley

1 bay leaf

2 teaspoons Italian seasoning blend

½ teaspoon dried thyme (or two sprigs of thyme)

¼ teaspoon dried rosemary (or one sprig of rosemary)

1 Tablespoon garlic powder

1 teaspoon pepper

2 cups of egg noodles

Optional: 1 can of cream of chicken soup if you want a slightly creamy soup.

I don’t chop my chicken pieces. I put them in whole because I shred them when the soup is cooked.

Put all ingredients in crockpot and cook for 8 hours on low. After 8 hours, if you have used sprigs of dried thyme and rosemary, remove them and the bay leaf. Remove the chicken pieces and shred them, using two forks. Return chicken to the pot. If you want a creamy soup, add can of cream of chicken soup when you put in shredded chicken. Stir to incorporate soup. Pour in egg noodles and cook 30 more minutes. Don't let noodle stay longer than 30 minutes; they will start to get mushy. Serve with crusty bread or grilled cheese sandwiches. Enjoy!

Easy Banana Bread with Streusel Topping

Here is banana bread the simple way. This recipe is easy to make and wonderful to eat. I developed it when I had some very ripe bananas and didn’t want to toss them but didn’t have the time or ingredients to make a scratch banana bread. It has a tasty streusel topping that adds a delightful crunch.

For bread:

5-6 medium bananas

1 yellow cake mix

1/3 cup vegetable oil

3 eggs

½ teaspoon cinnamon

½ teaspoon nutmeg
1/4 teaspoon ginger

1 cup chopped pecans (you could substitute walnuts)
milk

Streusel topping:

5 Tablespoons unsalted butter, cut into small pieces

3 Tablespoons all-purpose flour

2 Tablespoons white sugar

1 Tablespoon brown sugar

¼ teaspoon cinnamon

¼ teaspoon nutmeg

½ cup chopped pecans

Preheat oven to 350 degrees. Spray or butter/grease two loaf pans. Put peeled bananas in a large mixing bowl. Using your hand mixer on low, blend the banana to make a slightly chunky (but not watery) banana mash. Add dry cake mix, oil, eggs, cinnamon, nutmeg and ginger. Mix 3 minutes or until all ingredients are well blended.If mixture is too thick, add one tablespoon of milk at a time until slightly thicker than a cake mix. Fold in chopped nuts.

Pour batter in loaf pans.

Put butter, flour, sugars, cinnamon and nutmeg in a small bowl. Use your fingers to incorporate all ingredients to make a crumble. Slowly, mix in pecans.

Sprinkle crumble topping on the top of loaves. Lightly press the crumble down but not into the batter.

Bake 30-35 minutes or until toothpick inserted in middle of loaves comes out clean

Cheesy Wild Rice Hot Dish/Casserole

I discovered a recipe very similar to this one online several years ago. I have made a few adjustments to suit the family and I must say it is a great dinner in a bowl. It is a wonderful potluck dish, as well.

1 pound lean ground beef or ground turkey

½ onion, chopped
½ bell pepper, chopped

1 (16 oz )bag mixed vegetables, California blend, thawed

1 box original recipe long grain and wild rice (Uncle Ben's) prepared as directed

2 (10.5 oz) cans cream of mushroom, chicken, or celery soup (a mixture is very good, too)
1 (4 oz) can sliced mushrooms, drained

2 cups shredded sharp cheddar cheese, divided

1 teaspoon garlic powder

½ teaspoon ground black pepper

2 teaspoons dried Italian seasoning

1 Tablespoon Worcestershire sauce or Heinz 57 steak sauce

Optional:

1 sleeve of Ritz, butter crackers, crushed

½ stick of butter, melted

Preheat oven to 350 degrees. Prepare wild rice as directed on box. While wild rice is cooking, in large skillet, brown ground meat with the onion and bell pepper; drain. Return to skillet. Add mixed vegetables and mushroom slices and lightly stir-fry them with the meat, onion and bell pepper mixture for 3-5 minutes. Add cooked rice, soup, 1 cup of cheese and all seasonings. Pour mixture into a lightly buttered casserole dish. Sprinkle the remaining cheese on top. Cover with foil and bake for 30 minutes.

You can crush one sleeve of Ritz crackers and mix with ½ stick of melted butter to make a crumb topping. After 30 minutes, remove foil from casserole and top with cracker crust and return to oven to let cracker brown—about 8 minutes.

Got to Have More Peanut Butter Fudge

This recipe is online at several sites and in many cooking groups. I have seen it in a few cookbooks. Why? It is super easy to make and it tastes amazing. You have to try it.

1 cup creamy peanut butter

1 cup (2 sticks) unsalted butter

1 teaspoon pure vanilla extract

4 cups sifted confectioners’ sugar

optional: 1/4 teaspoon salt

optional: 3/4 cup add-ins, such as chocolate chips, peanuts, or Reese’s Peanut Butter chips

Instructions

Line an 8-inch or 9-inch square baking pan with aluminum foil or waxed paper, leaving an overhang on the sides to lift the finished fudge out.

Melt the peanut butter and butter together in a large bowl. I prefer to slice the butter to make melting easier. Stop the microwave and stir the mixture every minute until completely melted and smooth. Remove from the microwave and stir in the vanilla using a large rubber spatula or wooden spoon. Add the salt if you prefer a salty/sweet fudge. Add the sifted confectioners’ sugar and stir until completely combined. The mixture is very, very thick and resembles cookie dough. If using any add-ins, fold them into the fudge while it is still warm.

Press the fudge into prepared baking pan, smoothing the top with the back of a spatula or spoon. The top will be somewhat oily.

I often prefer to make a mixture of chopped peanuts, chocolate chips, and peanut butter chips (as shown in the picture) and sprinkle on top of the warm fudge.

Cover tightly with aluminum foil and chill for at least 4 hours or until firm. Cut into pieces.

Store fudge in an airtight container in the refrigerator for up to 1 week.

KP's Muddy Mississippi Tater Casserole

There are lots of hash brown casserole recipes around. This is one I happened upon online and made a few adjustments. My friend said that she has heard this called Mississippi Muddy Taters, so that’s

the reason for the name of my recipe. “They’re named for the famous river because they’re LONG on taste and MIGHTY good!”

1 30-ounce frozen hash browns-thaw for 40 minutes prior to mixing in a colander to remove any water

10 strips of bacon, fried and crumbled

1 medium onion, diced finely

½ green bell pepper, diced finely

1 Tablespoon parsley flakes

2 cups shredded Colby Jack cheese

1 12-ounce can evaporated milk

1/2 cup milk

2 eggs, slightly beaten

1 teaspoon pepper

1 teaspoon garlic powder

1 teaspoon seasoned salt

Preheat 350 degree. Lightly grease the sides and bottom of a 9 x13 casserole dish with butter or spray with cooking spray. In a small bowl, mix onions, bell peppers, and parsley. Place ½ the potatoes in the bottom of the dish, top with ½ the onion mixture, then ½ the bacon, and then ½ the cheese. Repeat layering. In a small mixing bowl, whisk together eggs, evaporated milk, pepper, garlic powder, and seasoned salt. Pour over casserole layers. Cover with foil. Bake 50 -60 minutes; remove foil, and bake for 10 more minutes.

Don't want to layer? Just mix it all in a bowl and pour in baking pan. Top with extra cheese the last 10 minutes of baking.

Amazingly Simple and Delicious Pumpkin Pie

I enjoy cooking with my grandson. He loves pumpkin pie, so I began a search of a simple pie that he and I could make together. I found this recipe on several sites. It is not my original recipe, but I LOVE it. This is a perfect pie to make when you don't have the extra time to make from scratch.

1 (15 oz.) can pumpkin (about 2 cups)

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

2 large eggs

1 tsp. vanilla

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground nutmeg

1/2 tsp. salt

1 (9-inch) unbaked pie crust, deep dish

HEAT oven to 425 degrees F. Lightly beat the two eggs in a large mixing bowl. Add pumpkin, sweetened condensed milk, spices, vanilla and salt and whisk until smooth. Pour into crust.

Bake pie for 15 minutes. Reduce temperature to 350 degrees and continue baking for 35-40 minutes. Pie is ready when a butter knife inserted in the middle comes out clean.

Allow pie to cool for at least 40 minutes. Garnish with whipped topping, if desired. Serve. Cover and refrigerate any leftover pie.

Cheaper Cuts of Beef Don't Have To Be Tough

Most people avoid the cheaper cuts of beef because they tend to be tough. With 8 children and three adults in our home, my mother had to find ways to tenderize the cheaper cuts of beef. One way to cook "down", as my mother used to say, a tough cut of beef steak is to season both sides of the steak with garlic powder, seasoned salt and pepper. Lightly brown the steak in a large skillet and on top add a diced green bell pepper, medium onion, a bay leaf, parsley flakes, a few dashes of Worchestershire sauce, and a can of diced tomatoes. Cover with lid. Let the steak simmer for 30-50 minutes. Remove lid and thicken juices by cooking 5-10 more minutes. You can also do the same with a cheap beef roast in a crock pot. Add all the ingredients in crock pot and cook on low for 6-8 hours. The flavor is simple, amazing and great with mashed potatoes.

Fall Vegetables for a Healthy You

As the fall approaches, we will all start to stay indoors more hours. This will lessen our vitamins, such as vitamin A, D, and K, which are enhanced by sunlight. Below are a few vegetables you might want to increase in your diet as the fall and later winter days approach. Besides, they are very tasty. In fact, in the next few weeks, I will be posting recipes that incorporate many of these delicious veggies.

Sweet potatoes and yams are very rich in carotenoids, vitamins A, B6, C, potassium, iron and fiber and are delicious when baked and eaten plain (without butter) or used in soups, casseroles or stir-fries.

Bell peppers are great sources of potassium, manganese, fiber and vitamins A, B, C and K. These sweet peppers are flavorful additions to salads and healthy stir-fries. You can choose from a rainbow of colors, including: green peppers,yellow peppers, orange peppers,and red peppers.

Summer and winter squash are rich in carotenoids, vitamins A and C, potassium, magnesium and fiber and can be served alone or added to many dishes.

Just a few tips for you...

Spray your Tupperware with nonstick cooking spray before pouring in tomato- based sauces. No more stains!

Use lifesavers candy to hold candles in place on your next birthday cake! Kids love them.

Stuff a miniature marshmallow in the bottom of a sugarcone to prevent ice cream drips!

Zap garlic cloves in the microwave for 15 seconds and the skins slip right off!

If your celery begins to wilt in the fridge, fill a large cup half full of water and place celery in the cup. Put back in the fridge for two hours--it will be crisp. (Learned this from my mother).

Cooking Myth Busted

A Potato Can Save a Salty Soup or Stew. True or False? False. "This is an attractive idea, but it doesn't work because potatoes are not particularly absorbent," says Wolke, who conducted his own soup-and-potato experiment for his Cooking Myth Busters book. "There is no reason they would attract salt." If you remove the raw potato from the soup, the potato will taste salty, but so would a sponge — it has simply soaked up some of the salty liquid. Still, there is hope for salty stews: Adding a bit of vinegar or sugar can "cancel out" the saltiness by giving your taste buds competing flavors.

Super Moist Turkey

If you are looking for a way to get a moist turkey, you might try one of these family hints:

1--bake the turkey upside down--breast down for the first half of the cooking time. It will help the darker meat cook more thoroughly and the fatty juices of the darker meat will drip down to the breast and add moistness. Use a deep roasting pan for this.

2--bake the turkey with the breast up, but rub it with butter, garlic powder and pepper only. Do not salt the skin. Instead, mix salt in a cup of warm water and pour that cup of salted warm-not hot-water inside the cavity of the turkey. The salt water will steam up into the turkey, making it very moist.

3. bake the turkey with the breast up and slice two lemons and one orange in halves. Place the halves inside the seasoned turkey and the juices will steam into the meat, adding moisture and flavor.

Hint of the Week

Here is something I learned from my wonderful Mother, the greatest cook I have ever known. When you have just a small serving of cooked vegetables leftover from dinner, don't throw them away. Keep a large plastic container in the freezer and put the vegetables in the container. Mix them--carrots, corn, green beans, broccoli, etc. When the container is full make a pot of soup or stew. Also, if a recipe calls for 1/2 a chopped onion, chop the whole onion and add the half to the freezer container. My mother made the best vegetable soups from this idea.

Hint for the Week

With Fourth of July quickly approaching, you might be thinking of making Deviled Eggs. If you want perfectly boiled eggs, place eggs in a large pot and completely cover with cold water. Do not layer eggs on top of one another. Bring water to a rapid boil for 2 minutes, reduce to simmer and let eggs simmer 8 minutes, return to boil for 2 minutes. Remove from heat and empty hot water and fill pot with cold water. Let sit for 5 minutes. To peel easily, slightly crush shell in your fist and roll on counter with a firm grip. Of course, you don't want to push through the egg, but by making the shell crack in many small pieces, it is easier to peel. My father saw this on a cooking show years ago and taught me this. It truly works.