Cooking with KP

Cranberry Pecan Cobbler Cake

When you have extra cranberry sauce after the holidays or if you happen to like cranberries like I do, you may want to try this easy dessert.

2 cans (14 ounces) whole berry cranberry sauce

1 box of yellow or white cake mix

1/2 cup chopped pecans

1 Tablespoon cinnamon

1 1/2 stick of butter

Preheat oven to 350 degrees. Spray a 9 x 13 baking pan. Spoon both cans of cranberry sauce in the bottom of the pan. Use a spoon to break of the sauce so that the entire bottom of the dish is even covered. In a small bowl, mix nuts, cinnamon and dry cake mix until well blended. Sprinkle over the top of the cranberry sauce. Melt the butter and drizzle over the top, making sure to cover as much as possible.

Bake for 45-50 minutes until the top is browned and bubbly.

Let set for 15 minutes before serving. Top with whipped cream or vanilla ice cream if you like.

Lemony Bars

I discovered this recipe at Taste of Home. It is quick and easy and very tasty. It is a great item to take to a friend who is ill, a potluck, or party.

One box of lemon cake mix (don't get the ones with pudding in them)

1 15.6 can of lemon pie filling

4 large eggs

1 can of cream cheese icing

Zest of one lemon (optional)

Preheat your oven to 350 degrees. Lightly grease a 15x10x1 inch baking pan.

Put dry cake mix in a large mixing bowl. Add the four eggs and mix for 3-4 minutes.

Fold in the pie filling

Spread in baking pan.

Bake for 20-25 minutes or until toothpick inserted in the middle comes out clean. Cool for 30 minutes.

Place container of icing on a microwavable dish and put in microwave. Heat for 30 seconds. Remove and stir container to a pourable constancy--not too thin. Cover the top of the bars with icing. Sprinkle lemon zest on top. Cut into 2 inch bars. Enjoy! Refrigerate leftovers for up to 4 days.

Pork Chop and Wild Rice Casserole

This is a super easy casserole. It is great for family dinners, and goes well with many side dishes. We enjoy it with my mother's skillet apples. (That recipe is on this blog under Lillian's Skillet Apples).

4-5 medium cut pork chops

Garlic powder

Pepper

1 box Uncle Ben's Wild Rice with Seasoning

1 can cream of mushroom soup

1/2 cup hot water

Preheat oven to 350 degrees. Season chops with garlic powder and pepper. I don't use salt because the rice mix and soup have lots of salt. In a skillet, brown pork chops--about 3 minutes each side. Once browned place in 9x13 pan that you have sprayed with cooking spray or lightly butter. In a mixing bowl, mix rice with season mix, soup and rice. Pour over pork chops. Cover pan with foil. Bake for 1 hour. Let sit for 5-10 minute before removing foil and serving.

Sticky Maple and Garlic Chicken Thighs

Discovered this recipe by accident. It was used by the poster as a glaze/marinade for salmon, but someone commented that she also used it for chicken.

You can use it for any type of chicken, but I think it works best for whole thighs with the bone and skin.

6 chicken thighs

3/4 cup of maple syrup

3 Tablespoons of minced garlic

3 Tablespoons soy sauce

1/2 teaspoon garlic powder

1/2 teaspoon pepper

1/2 teaspoon red pepper flakes (optional)

Sesame seeds to garnish after baking

Place chicken in bowl or pan that has a tight lid. In a mixing bowl, mix all other ingredients. Pour over chicken so that each piece is coated. Place cover/lid on bowl. Refrigerate for 15 minutes. Turn chicken. Refrigerate an additional 15 minutes.

Preheat oven to 375 degrees.

Heat an oven safe skillet that will hold all pieces on the stove top. I used cast iron. Place some oil in skillet. Put thighs in skillet skin side down. Make sure to leave just a little marinade on each piece. Sear for 4-5 minutes in oil. Turn and spoon a little of the remaining marinade on each piece. Place in oven. Bake for 40-45 minutes or until chicken reaches 180 degrees on meat thermometer. Sprinkle with sesame seeds prior to serving.

Carrot Bread (not a cake)

I discovered this recipe online when I had several leftover baby carrots and didn't want to toss them. I made a few adjustments to the recipe by Rachel Schultz on Homemaking and the results are fantastic. While it is a little sweet, it doesn't have the texture of cake, so she was correct in calling it bread.

Her recipe called for 5 large peeled carrots, but I used a 12 ounce bag of baby carrots. Wash carrots and boil them until very fork tender. Let them cool while you gather you needed ingredients.

2 large eggs

1/2 cup vegetable oil

1/4 cup milk

1 tsp. vanilla

1 cup white sugar

1/2 brown sugar

1 tsp. cinnamon

1/2 tsp. nutmeg

1 3/4 cup self-rising flour

Optional: 1 cup chopped pecans or walnuts. (fold them at the end)

Preheat oven to 350 degrees. Spray 9x5 loaf pan with cooking spray.

Once carrots are cooled place them in a mixing bowl and mash them with a potato mashed until they are nearly as smooth as mashed potatoes. Add eggs, oil, milk, and vanilla. Using a wooden spoon, mix these with the carrots. Add white sugar, brown sugar, cinnamon and nutmeg. Stir until incorporated with carrot mixture. Then add flour 1/4 cup at a time, mixing in each time. Pour into loaf pan and place in oven for 45 minutes. Remove and cover with foil. Return to oven to bake 15-20 minutes or until toothpick inserted in middle comes out nearly clean. Let cool in pan for 25 minutes and then turn out on cooling rack. Enjoy!

Sweet Alabama Pecan Bread

This is not my recipe. I discovered it on Facebook when I was watching some Reels. It is a simple and delicious recipe. I don't understand calling it a bread because it more like a bar cookie or brownie. But, whatever you call it, it is good. I hope you will try it and let me know what you think.

1 cup white sugar

1 cup light brown sugar

4 eggs, beaten

1 cup vegetable oil

1 1/2 cup self-rising flour

1 tsp. vanilla

2 cups finally chopped pecans

Preheat oven to 350 degrees. Butter a 9x13 baking pan, making sure to get up the sides.

Using a wooden spoon, blend white and brown sugars until thoroughly mixed. Pour in beaten eggs and oil; stir until well blended. Add flour and continue to mix with spoon. Add vanilla and pecans and stir until incorporated. Pour into baking pan and bake 30-35 minutes. Let cool for at least 20 minutes and cut into 2 inch bars. SO GOOD!

Note: Feel free to add in a dash of nutmeg and/or cinnamon for a different flavor.

Chicken Cordon Bleu Crescent Rolls

There are numerous recipes online similar to this and I am sure all are delicious, but here is mine.

1 8-ounce can crescent roll dough sheet *

1 cup shredded cooked chicken (I used leftover chicken breasts)

8 slices of Swiss cheese

8 slices of deli ham

1 Tablespoon Italian Seasoning Blend

4 Tablespoons dijon mustard (Divide in two)

4 Tablespoons honey (Divide in two)

Preheat oven to 375 degrees. Roll out your dough sheet. Mix 2 tablespoons of dijon mustard with 2 tablespoons of honey. Spread on dough. Cover with Swiss cheese slices, then ham slices. Sprinkle shredded cooked chicken on top and then sprinkle with Italian Seasoning blend. Begin at one end and roll like a jelly roll or cinnamon roll. Slice into 8-10 slices. Place slices in a pie pan that you have sprayed with cooking spray or greased lightly with butter. Bake 18-20 minutes or until golden brown. Remove from oven and then mix remaining mustary and honey and drizzle over the top.

*If you don't have the dough sheet, use a can of crescent rolls and pinch the seams together to make a sheet.

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.