THE ROOST

I Know This Is Corny

But it is really, really good and easy too.

                       Baked Corn on the Cob

Place cleaned ears of corn on a sheet of tin-foil.

Drizzle with olive oil & or butter.  Salt & pepper to taste.

  

Wrap corn and place in a 350 degree oven for 20 minutes or on the grill for about 20 minutes.

And then gobble it up!   I love summer food :)

                       

Weekend Food

During the week I sorta kinda watch what I eat.  But on the weekends I indulge here and there.  I mean after all it is the weekend.  

I thought I might share with you one of my favorite indulgences.....

                             Bubble Bread

24 frozen dinner rolls                    1/4 c. white sugar

1 c. brown sugar                             1 tsp. cinnamon

1 (3 1/2 oz.) box butterscotch       1/2 to 1 c. chopped pecans

pudding mix (not instant)           1 stick (1/2c.) melted butter

Grease and flour a bundt cake pan.  Place 24 frozen dinner rolls evenly in pan.  Sprinkle brown sugar mixed with butterscotch pudding (dry), then sprinkle white sugar mixed with cinnamon over the rolls.  Top with pecans and melted butter.  Leave on cabinet overnight (do not cover).  Bake the next morning for 30 minutes at 350.  Let set in pan 10 to 15 minutes, then turn out onto plate.  

You may slice or just pull it apart.

I know you are all grown ups and I don't have to put a warning on this but just a reminder it is highly addictive & hard to stop eating once you take a bite........

The ole apron really doesn't like this dish either......what's new?  I love it!

Enjoy your weekend!

Food & Family

Last week when all my wonderful company was here I tried out a new dip that was a BIG hit....So I thought you might enjoy it too.  The great thing about it is that you can put it in the CROCK-POT.

Easy Taco Dip

1 pound of lean ground beef

2 cups corn (frozen is better, drain can if you use it)

1 cup chopped onion ( I buy the frozen in a bag)

1 cup salsa

1 can mild enchilada sauce

2 small cans (4oz) mild chopped green chili's

1 8oz can chopped black olives ( you may have to buy two 4oz)

2 cups shredded Mexican cheese blend

Brown ground beef, drain & put in Crock-Pot.  Add all but cheese.......Cover cook on LOW 2 to 3 hours.

Before serving , stir in cheese...Serve with chips......You can leave in Crock-pot on low or warm throughout the party!

When everyone came in starving this held them off until I could get supper on the stove!  

I hope you have a really nice weekend spending time with those you love!

You won't forget this recipe!

When I tell you this meal is good I'm NOT kidding!  I fixed it a few weeks ago for company and they all thought it was DELICIOUS!   Soooooo I am fixing it for Mr. Perfect and his mom this weekend.......I thought you might enjoy it too!

Don't let the fancy name scare you!

Hot Beef Sandwiches Au Jus

4 pds beef rump roast

2 envelopes dried onion soup mix

2 teaspoon sugar

1 teaspoon dried oregano

1 Tablespoon minced garlic

2 cans (10 1/2 ounces each)beef broth

1 bottle (12 ounces) beer

Crusty French rolls, sliced in half

1. Trim excess fat from beef and discard.  Place beef in Crock-pot slow cooker.
2. Combine soup mix, sugar, oregano, garlic, broth and beer in large mixing bowl.  Pour mixture over beef.  Cover; cook on High 6 to 8 hours.
3. Remove beef and shred beef with 2 forks.  Return to cooking liquid.  Serve on crusty rolls with extra cooking liquid ('jus") for dipping.                                                                                            

 Half of this recipe serves about 6 to 8.    We had coleslaw and potato chips on the side.  You could always make a big pan of browines to top it off!

Did I say it was easy too! :)

Enjoy your weekend!

Cooking with an Elf

Even though Santa and I have been on shaky ground lately.  I am still in good standing with the elves.  

One little elf has really been helpful to me in the kitchen.....

We have been cooking up some really good bars.  

I thought I would pass the recipe on to you so you could see for yourself.

Keebler Elf Bars

1/2 cup butter

1 cup of brown sugar

1 cup graham cracker crumbs

1 tsp. vanilla

1/2 cup milk

Keebler Club crackers

Chocolate chips (mini semi-sweet)

Chopped pecans

Mix brown sugar, butter, crumbs, vanilla and milk, & bring to a boil over medium heat.  Boil for 7 minutes.

Meanwhile, line the bottom of an 8x8-inch pan with rows of Keebler crackers.  Spread half the boiled graham cracker mixture over the crackers.  Place another layer of crackers over the mixture, then the remaining cooked mixture.  While it's still hot sprinkle generously with chocolate chips and then sprinkle with finely-chopped pecans.  Chill bars until icing and filing are firm.  Cut bars into squares for serving.

For a double recipe use a 9x13-inch pan  This bar cookie is unusual and delicious, crisp and a bit salty because of the crackers.  It gets lots of raves.

Grab an elf and whip up these tasty bars!

They are really yummy!

Thanksgiving Confessions

For years at Thanksgiving I would volunteer to bring anything but dressing or pecan pie.  They both really scared me.  Dressing was complicated and pecan pie was either not done in the middle or the crust would be burned to get the filling cooked throughly.

That was until I found these two NO fail recipes........  The dressing recipe was a family secret given to me my an older man whose wife had passed away and he felt like it was time to share it.  The pecan pie is from a girl that was in one of my bible studies and she said it is a huge hit wherever she goes.  

I tried them both out a couple of years ago and guess what I am now in charge of at our Thanksgiving gatherings?  Yep!  Dressing and Pecan Pie!  

So if any of you are afraid of either one of these dishes you no longer need to be. They are easy and SO good!  

Let's start with The Best Cornbread Dressing.

3/4 to 1 cup celery, chopped

1/4 to 1/2 cup green pepper, chopped

1 cup yellow onion, chopped

1/4 cup vegetable oil

8 cups cornbread crumbs (2 boxes of Jiffy Corn bread mix is 8 cups)

2 (14 1/2 ounce) can ready to serve chicken broth

2 (10 1/2 ounce) cans cream of chicken soup, undiluted

3 Large eggs, beaten

1 tsp garlic powder

2 tsp rubbed sage

1/4 tsp pepper

3 tsp poultry or sausage seasoning

Cook first 4 ingredients in oil in a large skillet over medium-high heat, stirring constantly, until tender (about 5 minutes).  Combine cooked vegetables, cornbread crumbs, and next 6 ingredients in a large bowl; spoon into a lightly greased 13x19x2 inch baking dish.  Bake at 325 for 1 hour and 10 minutes or until a knife inserted in center comes out clean.  yield: 12 servings

Now for the Pecan Pie.  Did I say it is the BEST I have ever eaten?

1 cup brown sugar

1 & 1/2  Tbsp.  butter

1/4 tsp. salt

1 tsp. vanilla

1 cup light karo syrup

3 eggs

1 cup chopped pecans

Mix together and pour into unbaked pie shell.  Bake at 425 for 15 minutes, then reduce to 350 for 30 more minutes.

 

Too bad I was almost 50 before I learned to make these great dishes just right......since they are two of my favorite things about the Thanksgiving meal.  

What is one dish you can't go without on Thanksgiving?

Election Day Supper

I know you are planning on being glued to the TV tomorrow night after rushing out to the polls.  

Why not have a tasty dinner planned to help get you through the evening.

Landslide French Dip

3-lb. rump roast

1 cube beef bouillon

3 to 4 peppercorns

1/2 cup soy sauce

1 bay leaf

1 t. garlic powder

Place roast in a low cooker; add remaining ingredients.  Pour in enough water to cover the roast; heat on low setting for 10 hours.  serves 6

Use french or sour dough bread to make sandwiches and add your favorite toppings...(swiss cheese is mine)  Put warm juice in individual bowls for dipping.

Uncle Sam's Scalloped Potatoes

8 cups potatoes, peeled, sliced and divided

4 cups onions sliced 

1/2 t pepper

1 T. garlic salt

3 cups. milk

2 T. butter, cut into 4 or 6 pieces

1-1/4 c. shredded Cheddar cheese

Layer 4 cups potatoes in a buttered 13"x 9" baking pan; top with onions and remaining potatoes.  Sprinkle with pepper and garlic salt; pour milk over the top. Dot with butter;  bake at 425 degrees for one hour, sprinkling with cheese during last 15 minutes of baking.  Serves 8

 

Red, White & Blueberry Pie

9-inch deep-dish pie crust

1 qt. strawberries, hulled & divided

4 1-oz. sqs. white baking chocolate, melted

8-oz pkg. cream cheese, softened

3/4 c. cold milk

3.3-oz. pkg. instant white chocolate pudding mix

1-1/2 c. blueberries

1 c. frozen whipped topping, thawed

Press crust into the bottom & up the sides of an ungreased 9" deep-dish pie pan; prick the bottom with a fork.  Bake at 425 degrees for 10 to 12 minutes; cool completely.  Select 8, whole strawberries; set aside.  Slice remaining strawberries in half; set aside.  Spread chocolate into pie crust, coating bottom and sides; layer sliced strawberries on top.  Blend cream cheese until smooth; gradually whisk in milk. Blend in pudding mix until thickened; spread over strawberries.  Arrange blueberries on top; pipe whipped topping along the edge of the pie crust.  Decorate with whole strawberries; refrigerate until firm.  Makes 8 servings.

Serve on red, white or blue dinnerware or even on heavy duty paper plates.  A simple arrangement of red & white carnations or sunflowers with little American flags tucked in makes a festive center-piece.  Napkins in solid red & blue will add color to the table.  

An event as important as this election deserves a little extra touch at dinner & an extra prayer or two!

Scary Dishes

These recipe's are a little on the frightening side but your family will so enjoy them.

Try and make at least one meal time fun and festive next week as October is quickly becoming a memory.

Put a little extra time into setting the table ......maybe carve a small pumpkin and place a tea light candle in it and eat by candle light with seasonal napkins & fun dinnerware.

Any extra effort you make will be a great memory for all of you.  

Slow-Cooker Monster Stew

1-1/2 lbs. ground beef

1 onion, chopped 

2  10- oz. cans pizza sauce

9.9-oz jar sliced mushrooms, drained

8-oz. pkg. rotini, cooked

4 c. shredded mozzarella cheese

10-oz kg. sliced pepperoni

Brown ground beef and onion together; add pizza sauce and mushrooms, heating thoroughly.  Layer sauce mixture, rotini, cheese and pepperoni in a slow cooker; heat on low setting for 8 hours.  Serves 6 to 8

Ghostly Biscuit Bites

2 c. biscuit baking mix

1 t. baking powder

1 t. pepper

1/4 t. garlic powder

1 t. sugar

3/4 c. shredded Cheddar cheese 

1 c. milk

Combine biscuit baking mix, baking powder, pepper, garlic powder and sugar together; mix well. Stir in cheese and milk; drop by rounded tablespoonfuls onto ungreased baking sheets.  Bake at 350 degrees until golden, about 12 to 15 minutes.  Makes 8 to 12.

Howl-at-the-Moon Casserole

2 c. chicken, cooked and cubed

10-3/4 oz. can cream of chicken soup

14-1/2 oz. can green beans, drained

4-oz. can mushrooms, drained

1 c. shredded American Cheese

1/2 c. mayonnaise

8-oz. tube refrigerated biscuits

2 T. butter melted

1/4 c. seasoned bread crumbs

Combine chicken, soup, beans, mushrooms, cheese and mayonnaise in a saucepan; heat just to boiling.  Pour into an ungreased 2-quart casserole dish; set aside.  Arrange biscuits on top of chicken mixture.  Brush with butter, sprinkle with bread crumbs.  Bake at 375 degrees until golden.  about 30 minutes.  Serves4- 6

Halloween Taters

8 to 10 redskin potatoes, boiled and cubed

1/4 c. butter

1 t. salt 

1/2 t. pepper

8-oz bottle ranch salad dressing

1 c. shredded mozzarella cheese

Place potatoes in a greased 13"X19" baking pan; dot with butter.  Season with salt and pepper; spread ranch dressing on top.  Sprinkle with cheeses; bake at 375 degrees until bubbly, about 45 minutes.  Serves 6

Swampwater Punch

12-oz. can frozen orange juice concentrate, partially thawed

1 qt. white grape juice

5 drops green food coloring

2-liter bottle lemon-lime soda

2- trays or equivalent of ice cubes

Garnish: plastic spiders or  Frozen Gummy worms

Combine juices, one orange juice canful water and food coloring together in a large punch bowl.  When ready to serve, add soda, ice cubes and spiders; ladle carefully into cups making sure spiders stay in the punch bowl.  15 to 20 servings

Midnight Chocolate Cake

3-1/2 oz. pkg. cook & serve chocolate pudding mix

chocolate cake mix

12-0z pkg. chocolate chips

Prepare pudding according to package directions.  blend in cake mix. Spread into a lightly greased and floured 13"X9" baking pan; sprinkle with chocolate chips.  Bake at 350 degrees for 20 to 25 minutes. 

How Sweet It Was

First I have to say that while I am working on this post a Jenny Craig commercial is on TV.

Do you believe in signs???.....Me neither so I am going to start your week out with a wonderful little dish that will....Make your eyes light up and your tummy say howdy! However that goes....My mother knows it completely and will call when she reads this and sing it to me I am sure.....Can't wait mom.

Anyway I served this dessert to our couples bible study group last night and they.......... well, I will let the dish speak for itself.

First of all you will need some of these.

My sweet dad brought me a whole bag full from a local grower.

You will actually need 5 cups, cored & diced
1 tsp. ground cinnamon
1/2 cup water
1 cup all-purpose flour
1 cup sugar
1/2 cup butter

Vanilla ice cream

Place apples in a lightly greased 8-inch square baking pan. Sprinkle apples with cinnamon. Pour water over apples. Combine flour and sugar. Cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle over apple mixture. Bake at 350 for 1 hour. Spoon into individual serving bowls and serve hot with ice cream.

Just make sure your TV is off when you enjoy this treat because the Jenny Craig commercial ruins the whole thing.

Football Food

Chicks it is tail-gate time and I have the perfect little hot sandwiches to make your tail-gate complete. Even if you don't tale-gate you will love having this recipe for weekend guest as well as your family. They are great for large crowds too.

They have become a favorite at our house & I fixed them a week or so ago on a Friday night when we had guest & they loved them.

The Perfect Tail-Gate Sandwich

1/2 c butter
4 T. horseradish mustard or spicy mustard
1 T. poppy seeds
4 T. chopped onion
1 lb shaved ham
1/2 lb Swiss cheese, sliced
8 hamburger buns (I use wheat)

Combine butter, mustard, poppy seeds and onion. Spread on hamburger buns. Layer ham and cheese on buns. Wrap in aluminum foil and bake at 350 for 20 minutes. Yield 8 servings.

Have fun cheering on your favorite team this weekend & munching on your favorite foods!