Cooking with KP

Microwave Fudge

I found this recipe many years ago in a VFW Ladies Auxiliary cookbook. I have made it many times and my family and friends have always enjoyed. It is quick, it is easy, and it is very good. It is great when you need to make something for a work party or a child's party at school. It stores very well and makes 32 one inch square fudge bites.

Ingredients:
2 cups miniature marshmallows

14 oz. can condensed milk
1 dash Salt
12 oz. semi-sweet chocolate chips
1 cup milk chocolate chips
1/2 to 1 cup nuts--I prefer pecans
1 1/2 tsp. vanilla

Directions:
1. In 2 qt. glass bowl, combine chocolate chips, milk, and salt. Microcook on HIGH 3-4 minutes. Stir until chips melt and mixture is smooth.
2. Add marshmallows and nuts and vanilla.
3. Line 8 or 9 inch square pan with wax paper. Spread fudge evenly in pan. Chill 2 hours, until firm.
4. Turn on to cutting board, peel off paper and cut into one inch squares. Place squares in paper/foil candy or cupcake holders. Serves 32. Keep in an air-tight container. If holding over 4 hours, return to refrigerator.

Olive Cheese Balls

This is the recipe that won the last poll. It is easy and so very good. Try it and let me know if you like it. I got it from Betty Crocker.

2 cups shredded sharp natural Cheddar cheese (8 ounces)
1 1/4 cups Gold Medal® all-purpose flour
1/2 cup butter or margarine, melted
24 large pimiento-stuffed olives, drained and patted dry

Stir together cheese and flour in large bowl. Stir in butter thoroughly. (If dough seems dry, work with hands.)
Mold 1 teaspoon dough around each olive; shape into ball. Place 2 inches apart on ungreased cookie sheet. Cover and refrigerate at least 1 hour but no longer than 24 hours.
Heat oven to 400ºF. Bake 15 to 20 minutes or until light brown.

Stuffed Mushrooms

As the holidays approach, there will be lots of parties. And, parties mean appetizers. Here is an easy one for stuffed mushrooms. Enjoy!
INGREDIENTS:
16 ounces medium mushrooms, about 20 mushrooms
4 green onions, tops included, finely chopped
1 small clove garlic, crushed and finely chopped
2 tablespoons butter
1 tablespoon olive oil
1/2 cup dry plain bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon Italian herb blend or dried leaf basil
2 tablespoons chopped fresh parsley or 1 tablespoon dried parsley flakes
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
2-3 tablespoons beef broth

Wipe mushrooms with clean cloth (never wash a mushroom) and remove stems. Chop the stems finely.
Heat oven to 350°. Grease a baking dish large enough to hold the mushroom caps in a single layer.
In a skillet over medium heat, melt the butter with olive oil. Add the chopped stems and cook, stirring, for 3 minutes. Add green onions and garlic and continue cooking, stirring, for 2 minutes longer.
Combine the stem mixture with the bread crumbs, cheese, Italian herbs or basil, parsley, salt, and pepper. Slowly add tablespoons of beef broth to make the mixture moist so that you can stuff the mixtures into the mushrooms. Fill the mushroom caps with the stuffing mixture and arrange in the prepared baking dish. Bake for 15 minutes. You can also add 1/2 cup of crab meat to this mixture for a different taste. If you add the crab meat, you will yield about 24 stuffed mushrooms.
Makes about 20 stuffed mushrooms, depending on size of the mushroom caps.

NOTE: IF THE STUFFING LOOKS A BIT TOO DRY WHEN YOU MIX TOGETHER, ADD A SMALL AMOUNT OF WORCESTERSHIRE SAUCE AND/OR A DRIZZLE OF OLIVE OIL.

Chocolate Cream Cheese Ball

My Mikey P. does not like cream cheese, but a friend at work brought this for our Thanksgiving feast and Mikey tried and liked it. It is wonderful. Try it.

1 package (8 ounces) cream cheese, softened

1/2 cup butter, softened

1/4 pure vanilla extract

3/4 cup confectioners' sugar

2 tablespoons light brown sugar

3/4 cup miniature semisweet chocolate chips

3/4 cup finely chopped pecans

Graham crackers, vanilla wafers, and/or apple slices

Directions:

In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours.

Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour.

Just before serving, roll cheese ball in pecans. Serve with graham crackers, vanilla wafers, and/or apple slices.

Green Chile Casserole

Looking for something different but easy for dinner. This casserole is just right served with baked chicken or pork chops.

3 cups cooked white rice
1 1/2 cup sour cream
1/2 cup milk
2 eggs, beaten
2- 4 oz. cans chopped green chilies, undrained
2 cups shredded Monterry Jack cheese
Salt and pepper to taste

Preheat oven to 350 degrees F. Mix rice, sour cream, milk, eggs, chilies, 1-1/2 cups cheese, and salt and pepper to taste in large bowl. Pour into greased 2 quart glass casserole dish and sprinkle with remaining cheese. Bake at 350 degrees F for 40-45 minutes until set.

Quick and Easy but So Yummy Sweet Potato Bread

Here is a quick and easy but delicious recipe for sweet potato bread:

1 cup canned yams/sweet potatoes, drained (reserve 1/3 cup of the juice) and mashed
1 1/2 cup white sugar
1/2 cup vegetable oil
2 eggs
1 3/4 cup self-rising flour
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 cup chopped pecans or walnuts
1/3 cup juice from canned yams/sweet potatoes

In a large mixing bowl, mash or use handmixer to puree sweet potatoes until most lumps are out. Add all other ingredients except nuts and mix until blended well. Fold in nuts. Pour batter into loaf pan that has been buttered and floured. Bake for one hour at 350 degrees. This is very good served with honey butter or Philadelphia Cream Cheese Softspread Plain or Pineapple flavored.

Unstuffed Pepper Casserole

Here is an quick, easy, and delicious casserole for a perfect in a hurry meal. I got the basic recipe from Taste of Home magazine and spiced it up a bit. It is very tasty. Serve with a salad and garlic bread and you have a wonderful meal. This is also good to take for pot luck suppers.

1 cup uncooked instant rice

1 pound ground beef

2 medium green peppers, cut into 1-inch pieces ( I often use the red/yellow/orange peppers because they are so pretty)

1/2 cup chopped onion
1 Tablespoon parsley flakes
1/2 Tablespoon minced garlic

1 jar (26 ounces) marinara sauce

1/2 tsp. seasoned salt

1 Tablespoon garlic powder

1/2 tsp. black pepper

1 1/2 cup shredded Italian cheese blend (or 1/2 cup of each: cheddar, fresh Parmesan, and Mozzarella)

1/2 cup Italian seasoned bread crumbs

3 T grated Parmesan cheese

2 T olive oil

Cook rice according to package directions. Meanwhile, in a large skillet, cook the beef, green peppers, minced garlic, parsley and onion over medium-high heat for 10-12 minutes or until meat is no longer pink; drain any fat/grease. Reduce temperature to low and let cook about 8-10 more minutes to continue to soften bell pepper chucks. Stir in the cooked rice, marinara sauce and seasonings. Stir in Italian cheese blend.

Transfer to a greased 2-qt. baking dish. Toss bread crumbs, Parmesan cheese, and oil; sprinkle over the top. Bake at 350° for 15-20 minutes or until heated through and topping is golden brown. Yield: 6 servings.

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.