Italian Creme Cake

Preheat oven to 350°

1 Cup Butter softened
2 Cups Sugar
5 Eggs separated
1 TBS Vanilla
2 Cups Flour
1 tsp. Baking Soda
Dash of Salt
1 Cup Buttermilk
1 1/2 Cup Coconut
1 Cup chopped English Walnuts

Cream shortening, butter, and sugar.  Add egg yolks, one at a time.  Blend Buttermilk, Coconut, and Chopped Nuts.  Combine dry ingredients.  Alternate adding dry ingredients and buttermilk blend to creamed mixture. Beat egg whites until stiff and gently fold into batter.  Pour into 3 greased layer pans.

Icing
1 Stick of Butter softened
1 box Powdered Sugar
1 TBS Vanilla
8 oz. Cream Cheese

Ice when cake is cooled
Sprinkle Coconut and chopped nuts (optional)

Cherokee Kimchee (Kimchi)

I must give credit for the name of this to my late friend, Sherri Alder.  This "relish" became a classic toward the end of a very eventful summer and I was just finishing up the garden, not wanting anything to go to waste.  The recipe makes about 6 pints, but I always sterilize an extra jar, just in case.

4 ears of corn
1 small red cabbage
6 or 7 Tabasco peppers
Equal amounts of water and apple cider vinegar 3-4 cups of each.
1 TBS sea salt.

Sterilize 6 or 7 jars and lids
Blanch corn and cut off cobs when cooled enough to handle.  Shred cabbage.  Combine and gently blend corn and cabbage in large bowl.
Split Tabasco peppers and place one in each sterile jar.  Fill each jar with corn and cabbage mixture, up to about an inch from top.
Add 1/2 tsp. salt to each jar.
Bring water and vinegar to a boil together in kettle.
Fill jars with hot liquid up to 1/4 inch.  Place lids and rings.
Hot water bath for 20 minutes.
Allow sealed jars to sit at least 3 weeks before opening.

Honey Buttermilk Bread

by Jenn Gabriel

Ingredients
1 envelope yeast
1 teaspoon sugar
1/4 cup warm water
pinch of ginger (helps activate the yeast)
2 cups warm buttermilk
1/3 cup honey
1/4 cup butter, melted and cooled so that it is warm to the touch but not hot.
1 teaspoon salt
3/4 teaspoon baking soda
6 cups white bread flour

Instructions
Mix the ginger, sugar, yeast, and water and set aside for five minutes.
Mix buttermilk, honey, salt, baking soda in with the yeast mixture.
Add three cups of flour and mix until smooth. On an electric mixer it is about 5 minutes on low speed.
Mix in butter until it is totally incorporated into batter.
Now, begin to add the rest of the flour, one cup at a time, keeping mixer on low speed.
When dough pulls from the sides of the bowl remove it from the mixer to a floured surface and knead until elastic and smooth.
Place in greased bowl, turn to grease the top, cover and allow to rise for 1 1/2 hours.
Punch down and form into two loaves. Place in greased loaf pans and grease tops.
Cover, and allow to rise for 45 minutes.
Preheat oven to 400F. Bake for 30 minutes, covering tops with foil if they brown too fast.
Remove loaves from oven and brush with melted butter.
Allow to cool in pans for 10 minutes.
Turn out and cool completely on a rack. Cover the loaves if you want soft crusts.

Note** I love using a brown sugar glaze when they are still hot for some added sweetness 

Homemade Kentucky Blackberry Cobbler

by Jane Jennings Graves

2 1/2 C Fresh blackberries, washed
1 C Sugar
1 C Flour
2 t Baking powder
1/2 t Salt
1 C Milk
1 Stick of unsalted butter, melted

First you should take care of the blackberry and sugar mixture because it needs to sit for a while. Stir together just the berries and sugar in a large bowl and let it sit out for 25-30 minutes. This will coax out the juices of the blackberries so that they can be sweetened up by the sugar, and we can taste the full spectrum of the fruit–this process is called macerating.

After about 20 minutes, you should turn on the oven to about 375º and start preparing your batter.

Stir together the flour, baking powder, salt, and milk with a wooden spoon. Next, stir in the melted butter and hand-mix it until the ingredients are well incorporated and you have few clumps.

Pick out a clean baking dish– a smaller one will do– pour in the batter and smooth it out. You can choose to line it with parchment paper or not, but don’t grease the pan (there is enough butter in there already!). Finally, pour the macerated blackberries on top with all the sugar included and evenly distribute it over the batter.

Bake this promising pan of happiness in the oven for 45 minutes to an hour, depending on how golden you prefer it to be. Let it set up for a good 15 minutes so it will hold its shape. It will be bubbling like crazy and quite hot, so be careful!

This hour goes a little like this: you can hear it bubbling through the vent behind the stove, you can smell the buttery dough caramelizing with the sugar, and you can see the dotted crown of blackberries creating that quintessential golden cobbler crust. It is a marvel to have in your oven, let me tell you!

Serve warm or room temperature with warmed cream or fresh whipped cream. You can store this at room temperature with foil over it for 2-3 days, probably longer in the fridge…but it never lasts that long for me!

CHICKEN CABBAGE STIR FRY

Shared by Kathy Quinn Manning

Ingredients
~ 3 chicken breast halves
~1 teaspoon oil of your liking
~3 cups green cabbage, shredded
~1/2 cup diced red bell peppers
~ 1 tablespoon cornstarch
~1⁄2 teaspoon ground ginger
~1 teaspoon garlic powder
~1⁄2 cup water
~Soy sauce to taste
Directions
1. Cut chicken breasts into strips.
2. Heat oil in a frying pan.
3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
4. Add cabbage and red peppers and sauté 2 minutes until cabbage is crisp-tender.
5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
6. Stir sauce into chicken/cabbage mixture.
7. Cook until sauce has thickened and chicken is coated, about 1 minute.
8. Refrigerate leftovers within 2 hours. If you have any left over that is . . . wink emoticon
(You can add onions and red peppers to taste)

Louisiana Hot Chicken Dip

Ingredients:
2-3 cooked chopped well chicken breast
1 (8 ounce) package cream cheese
1/2 cup mayonnaise
1/4 cup grated Parmesan
3 tablespoons minced green onions (white and green parts)
2 large garlic cloves, minced
2 teaspoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 teaspoon hot sauce
1/2 teaspoon Old Bay seasoning
Salt and pepper to taste

Directions:
Preheat oven to 325 degrees F.

Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. Serve hot.

Serve hot, with hot sauce on the side for those who like it spicy. Great with crusty French bread or crackers.

Strawberry Creamcheese Cobbler

1 stick (1/2 cup) butter

1 egg, lightly beaten
1 cup milk
1 cup of all Purpose flour
1 cup sugar
2 Teaspoons baking powder
1/2 teaspoon salt
2 quarts whole strawberries, washed and tops off
4 oz cream cheese, cut into small pieces.

Preheat oven 350 degrees.
melt butter and pour into 9 x 13 inch glass baking dish.
in a small bowl mix together the egg,milk,flour,sugar,baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries,arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes or until top is golden brown and edges are bubbling. ( crust rises up and around the fruit, but fruit will still pop a little out of top)

Chocolate Cake with Orange Icing

Preheat oven to 350°  Grease 3 8" or 9" round cake pans


3 Cups Sugar
2 2/3 Cups Flour
2- 4 oz. Bars Unsweetened Baking Chocolate (melted/cooled slightly)
1/4 Cup Cocoa powder
3 tsp Baking soda
1 tsp Cream of Tartar
1 tsp sea salt
3 Eggs
1 1/2 Cups clabbered milk (add 1 TBS vinegar to fresh milk) or use buttermilk
1 1/2 Cups strong black coffee (cooled)
3/4 Cup Oil
1 TBS Vanilla Extract

Mix dry ingredients in bowl and set aside
Cream sugar, eggs and oil. Add melted chocolate, cocoa powder, coffee, and vanilla.  Blend well.  Add portion of dry ingredients and 1/2 cup milk alternating until blended and smooth.  Pour into pans and bake 30-35 minutes.

Allow cake to cool thoroughly before removing from pans.
Use your favorite buttercream icing recipe and add a splash of orange extract to taste.  I use about a tsp.

 

ITALIAN BAKELESS CAKE

This is not Diet but would be great for your next potluck supper!

Ingredients:
1 Box of Vanilla Wafers
1 Can of Crushed Pineapples with Juice
1/4 cup Lemon Juice
1 can sweetened condensed milk
1 package of coconut
1 (8oz) Container Cool Whip
1 small jar of cherries
1 cup of pecans (optional)

Directions:
Layer the bottom of dish with Vanilla Wafers. Mix in a bowl the lemon juice and condensed milk, then add the pineapples and mix all together. Pour this over the vanilla wafers in the dish. Add another layer of the Vanilla Wafers on top of the pineapple mix. Then top with cool whip, and coconut and cherries. Refrigerate overnight. Serve and Enjoy!

7 Layer Salad

Seven Layer Salad with Creamy Salsa Vinaigrette :)) !! Might as well share this one too! It's amazing. YUMSource: SoupAddict (link below).
Ingredients (organic and non-GMO whenever possible):
- For the Dressing
1/2 cup Greek yogurt or coconut milk
1/2 cup your favorite mild or medium Salsa
2 tablespoons mayonnaise or Earth Balance vegannaise <-- I would use "Just Mayo" by Hampton Creek. It's ‪#‎vegan‬. :))
2 tablespoons chopped fresh cilantro leaves
1 tablespoon olive oil (unrefined, cold-pressed, extra-virgin)
1 tablespoon apple cider vinegar
1 heaping tablespoon chopped green onions
1/2 teaspoon chili powder
1/4 teaspoon salt

- For the Salad
1 to 2 heads romaine lettuce, roughly chopped
1 can black beans, drained and rinsed <--avoid canned food if at all possible; most canned foods are a source of the endocrine disrupting chemical BPA.
1 medium red onion, sliced or chopped, your choice
1/2 cup green olives, sliced
3/4 cup corn kernels (thawed from frozen or fresh from the cob - no need to cook) <-- you can purchase frozen non-GMO verified sweet corn in the freezer section of most grocery stores. If you're scared, you could always sub fresh mango.
1 avocado, pit removed, peeled and chopped
1 orange bell pepper, chopped
3 cups cherry tomatoes, halved or quartered (about 2 cups after slicing)
1 tablespoon fresh cilantro, dill, and/or basil, chopped

Split Pea Soup

This time of year I just want a pot of something simmering.  I really don't need new flavors regularly, just something warm and split peas have a flavor all their own, that I don't think requires any enhancement.

This is not something that simmers for days, though, but it is so simple

Soak 1 pound of split peas in 2 quarts of water, with salt in stock pot over night.

I don't use any meat flavoring for this, but some people prefer adding some stock.  I add two Tbs of butter and simmer until thick.  About 2 hours.

Simple and economical!

Delicious with a crisp veggie tray and corn bread, fry bread, or falafel.

Stroganoff Stew

I had a hankering for stroganoff, but as the snow was falling, I also wanted a pot of something on the stove, so there is now Stroganoff Stew.

4 Tbs Butter
1 1/2 pounds thinly sliced Sirloin Steak
1 large Onion sliced
8 oz. Mushrooms sliced
2 cloves of Garlic minced
1/3 cup Worcestershire Sauce
1/4 cup grated Horseradish
1 quart Beef stock
1 quart canned Green Beans
1 1/2 cups Rice
1 quart Water
Salt & Pepper
Sour Cream

In 8 quart stock pot saute onion slices in 2 Tbs. butter.  When onions are translucent, remove, add garlic, the rest of the butter and steak slices.  When steak slices are just browned add worcestershire sauce and horseradish.  Simmer 10 minutes, stir to prevent sticking.  Add onions, mushrooms and beef stock.  Simmer 30-45 minutes.  Add rice and water with salt.  May need more water as the rice cooks, but maintain a thick broth.  When rice is just about done.  20-30 minutes, add green beans and salt and pepper to taste.  Simmer 5-10 minutes.  Serve hot with a dollop of sour cream or stir sour cream into each bowl before serving.        

Game Day Dip

There's still time!

2 lb. ground beef, browned and drained
1 1/2 lb cream cheese (in pieces)
1/2 lb block of colby or mild cheddar (grated)
1 green pepper, diced
1 small onion, diced
1 jalapeno diced (more or less according to taste)
1 can diced tomatoes

Mix all ingredients together in crock pot, stir until cheese is melted.  Set on low, serve with favorite tortilla chips.

Chicken Lombardy

                        This is not my recipe . . . and I cannot find a name to give proper credit

This is the Chicken Lombardy I baked last night. Here's the original recipe. This recipe is now YOUR recipe. Make any type of changes you like. Remember, YOU are the one that has to eat it. You can omit butter and use the oil you prefer. You can also use low-fat or fat-free cheeses. You can remove the wine and use low-sodium organic broth.

  Ingredients:

8 oz package(s) sliced fresh mushrooms
2 tablespoon(s) butter melted
6 skinned and boned chicken breasts
1/2 cup(s) all-purpose flour
1/3 cup(s) butter
3/4 cup(s) marsala
1/2 cup(s) chicken broth
1/2 teaspoon(s) salt
1/8 teaspoon(s) pepper
1/2 cup(s) shredded mozarella cheese
1/2 cup(s) parmesan cheese
2 green onions chopped

Preparation:
Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.

Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.

Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.

Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.

Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts.

Chocolate Peanutbutter Bars

I found myself needing a dessert, but unsure, so when in doubt  . . . get experimental!  This is basically 1 of every ingredient, so it's easy to remember.
Preheat oven to 350°


1 stick of butter softened
1 cup peanut butter
1 egg
1 cup brown sugar

Cream above ingredients

1 cup flour
1 tsp. baking soda
1 tsp. cream of tartar

Mix dry ingredients into creamed ingredients

1 package milk chocolate morsels.

Stir half package into dough.
Spread dough on cookie sheet, covering standard cookie sheet completely.  Spread thinly, as it will rise . . .

Once dough is spread and covers cookie sheet, sprinkle remaining half package of chocolate morsels on dough.

Bake for 15-20 minutes.  Allow to cool then cut into squares.

Rice Pudding

Sometimes rice pudding just hits the spot!

1/2 cup rice

1 and 1/2 cups whole milk

1/2 cup heavy cream

1 teaspoon pure vanilla extract

1/2 cup sugar

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

pinch of ground cloves

Place all ingredients in a small saucepan over medium heat. Bring to simmer and cook, stirring occasionally, just until rice is tender, about 25 to 35 minutes.
Garnish with a dash of nutmeg

Lazy Girl Cheesecake

My parents brought me several bags of frozen cherries.  The other night, when I opened the freezer door, things began hitting the floor . . . In trying to get the bags back in, the avalanche began again, so, I closed the door and walked away for just a moment to gain perspective.  Clearly the freezer doesn't need to be so full, but I hit overload with deer, etc. and now that I've sent some meat home with my daughter and granddaughter it's time to rearrange again, but . . . I got an idea.

Since a bag of cherries had crashed to the floor as well as two packages of cream cheese, it was time for an experiment.  I used to make wonderful New York Style Cheesecake.  I didn't want a project so involved, so . . . Here is what I did.

I set out the cherries and cream cheese to thaw.  Already two problems solved.  The freezer door was closed and the products on the counter couldn't be worked with until morning.

The recipe is short.
1 cup graham cracker crumbs
1 1/2 cups cherries (not sweet, but not too tart)
1/3 cup sugar
2 8 oz. packages of cream cheese
2 eggs
2/3 cup sugar

Preheat oven to 325°
In medium mixing bowl, blend together cream cheese, eggs, and 2/3 cup sugar, stir until creamy and set aside.

In a 9 X 9 baking pan sprinkle 1/2 cup crumbs.  Spread the cherries out on the crumbs and sprinkle the 1/3 cup sugar over the cherries.  Scatter the rest of the crumbs over the cherries and sugar.  Pour cream cheese mixture over that.  Bake @ 325° for 40 minutes.  Allow to cool, then refrigerate.

Cabbage Stew

                                          Contributed by Terrie Carpenter

BROWN:
*2 Pounds thinly sliced or ground turkey sausage with 

*1 Green pepper, diced large.
*1 Large onion
*Cloves of garlic to taste (I use 3)
*2 TBS Coconut oil.
Brown until sausage is done.


ADD:
*1 pound carrots, sliced like you like them
*Small head of cabbage, chopped in bite-sized pieces
*Handful of fresh parsley, torn small
*Cook about 20 more minutes, stirring frequently

ADD:
*4 cups diced tomato ( if using canned, also add juice)
*Beef stock to desired juiciness of broth

CONTINUE to cook until carrots don't crunch. On med-low, this takes about two hours. Add broth as desired or needed. Then...
ADD:
*6 medium potatoes, diced bite-sized
*Optional:
*2 cups corn
The longer this cooks, the better it tastes! I often transfer it to a crock-pot for an all-day cooking. It's wonderful served shredded cheddar on top and with a hot crusty bread on the side!

Potato Soup

This is the perfect time of year to enjoy those "one pot wonders" that bring an atmosphere of cozy warmth to the home while stretching the dollar at the store.
Potatoes and celery tend to be "on sale" through this season and potato soup is just warm comfort!

8-10 small to med. Potatoes                             1 Onion
3 Tbsp. Butter                                                   4 stalks Celery        
1 Qt. Milk                                                         Salt & Pepper

Peel and cut potatoes into 1 inch pieces.  Dice onion and chop celery. Place vegetables into Stainless steel kettle or Dutch oven and add just enough water to cover.  Add salt and cover. Cook until potatoes are tender.   Add Butter, Milk, and Salt & Pepper. Simmer until Butter is thoroughly melted.  Serve hot or cold.

     This is a wintertime favorite, so I prefer potato soup to be hot.
The best potato soup I have ever made has been through the ice storms. I am sitting here, fireside, writing this recipe by candle light. This is our second ice storm of 2007, the first being in January, and now here it is December. Through power outages, I have resorted to cooking on the grill and keeping the soup warm in front of the fire, and I‘m developing a method. With just a bit of ingenuity, it’s actually quite doable. When the electricity goes off and stays off for more than six hours; we, in this area, prepare for “the duration.” That usually entails something going in one of my steel kettles, since they are so versatile from grill to hearth, and easily preserved for reheating. With the absence of electricity, the next thing that must be considered is the refrigerator inventory. There is an “eating order.“ Canned goods, of course, will last, and the deep freeze will maintain for many days if the door is not opened, so emptying the refrigerator becomes the primary source of food supply. I wouldn’t dare think of opening a can if there is anything besides ketchup in the refrigerator. The first order of business is to consume the contents of the refrigerator that will not last a significantly lengthy power outage, and raw milk has the shortest life expectancy, so it's a matter of “use it or lose it.” After making potato soup with home grown potatoes, real butter, and fresh goat’s milk, I can honestly say, nothing compares.  Farm fresh ingredients are unsurpassed.

Although there is just something quite special about potato soup, fireside, by candle light, this recipe is quite delightful in a fully illuminated kitchen and simmered on the stove, as well.

Hot Fudge Pie

HOT FUDGE PIE
If you love chocolate, then this is for you. It is oh so gooey and delicious.... 
Ingredients:
1 stick butter, softened
1 c sugar
2 eggs
1 tsp vanilla
3 Tbsp cocoa powder
1 tsp salt
1/2 c all purpose flour
Instructions;
Preheat oven to 350 degrees.
Cream together butter and sugar with electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and mix well. Add cocoa powder, salt and flour and stir until well combined. Grease 8 inch pie pan with butter or cooking spray, pour mixture into pie pan. Bake 30 to 35 minutes until center is set.