Mom's Sirloin Souffle

Joe reminded me of this recipe that Mom used to make. It is kind of a deluxe meat loaf. I couldn't find my recipe so Aunt Bonnie mailed me a copy. It says to bake it for 2 1/2  hours and that would probably be fine, but I baked it a little bit less, about 2 hours and 10 minutes.  It will be a little burnt on top. And that is fine. It will still taste delicious.

Sirloin Souffle

Pour 2 cups of scalded milk over 6 slices of bread. Mix. Then add 1 1/2 to 2 1/2 lbs hamburger. (I used ground sirloin.) Add salt and pepper to taste. Take half  of above and put in casserole dish. Put 1/2 can green chilie pepper (seeds removed) on top of beef. Put 1/2 lb. sliced cheese on top. Then add rest of beef. Repeat with another 1/2 can of chilie peppers and 1/4 lb of cheese. Pour 1 can mushroom soup and 1 can tomato sauce over top of all. Bake at 360 degrees for 2 1/2 hours.

If you prefer you can use regular green peppers instead of chili peppers.

Red Neck Chicken?

Uncle John gave me this recipe for Quick Roasted Chicken with Mustard and Garlic. Of course, I didn't have all the ingredients on hand when I decided to make it, so I improvised.  :)  Hence my renaming it Red Neck Chicken.    It turned out rather well for all of my replacement ingredients~  If you don't have the Herbes de Provence, you should buy it as it gave it a good flavor. (about $6 in the spice aisle) I imagine it would be good in a roast too.

1 four pound chicken  (I used chicken breast)

4 large garlic cloves, minced

2 T. Dijon Mustard  (I used French's mustard)

2 T. dry white wine (I used beer)

2 T. olive oil (I used Canola oil)

1 tsp. soy sauce

1 tsp. Tabasco

1 tsp. Herbes de Provence (made from Lavender and spices)

1/2 tsp salt

Preheat oven to 450 degrees

Mix ingredients, turn breast side down and spread 1/2 of mixture, turn over chicken and repeat.

Set in large skillet and cook over high heat for 5 to 7 minutes until it starts to brown. Then place in oven for 30 minutes. Roast until browned. Let rest for 5 minutes, then cut into pieces. Enjoy~

Pecan Chewy Chocolate Cookies

Maurine found this recipe on line.  I have tried these before at different bakeries but I have never made them before. Of course, mine don't look as perfect as the ones from the blog, but they taste every bit as good as the ones that I have tried previously. You can find the recipe at this blog,  Not as Good as Pork Cracklins . She has several good recipes, so enjoy exploring her blog.

Bacon Pecan Toffee

I discovered this recipe on a blog that I frequent and decided it sounded interesting so I made it. It is really good and addicting! If you think about it, bacon and pancake syrup are really a great combination. This just stretches that out somewhat. Try it for yourself and see what you think.  As the blog noted, it would be a great Father's Day treat.  Check out Tater Tots and Jello for lots of spring recipes. You should find the link there to this recipe, but if you want to go straight to the recipe, check here at Lilliedale.

Yummy treat

Whipping Cream Cake

I had leftover whipping cream from the Blueberry Lime Tiramasu so I made this cake. It was pretty good. After we shared it with the neighbors and kids there wasn't much left, thankfully. This is another great recipe from the Meaning of Pie. (Click here for link to recipe.)

Blueberry Lime Tiramisu

Market Street was sampling this recipe when I was shopping there Friday. It was yummy, so I started loading the ingredients into my cart. I may be a little slow, but I have finally figured it out. Market Street makes recipes that have expen$ive ingredient$ ! What a great marketing idea! (for them.) This was probably between 16 to 20 dollars to make. (I didn't save my ticket or I could be more accurate) But I made it for Mother's Day, so for a special occasion it is worth it.

Paula Deen's Blueberry Lime Tiramisu

1 pint heavy whipping cream

1 package Whip-It Stabilizer

1/4 cup powdered sugar

2- 8 oz pkgs cream cheese

1- 7 oz pkg Alessi Ladyfingers, split

1 -6 oz frozen limeade concentrate, thawed

1-21 oz can Lucky Leaf Blueberry Pie Filling

1/4 cup powdered sugar (to sprinkle on top)

In a large bowl, beat whipping cream with mixer until thickened. Gradually add powdered sugar and Whip-It, beating until soft peaks start to form. Gently fold in cream cheese until combined; set aside.

Line 9x13x2 baking dish with ladyfingers, cut side up, brush them with limeade concentrate; spoon half of cheese mixture over ladyfingers. Tip with half of blueberry pie filling; repeat process for next layer with remaining ladyfingers, cheese mixture and pie filling. Garnish top with remaining powdered sugar and fresh blueberries if desired.

Cover, chill 5 hours or overnight to soften cookies and absorb moisture. Cut into squares and serve. Serves 8-10 Enjoy~

I see that Paula Deen's version is a little different than Market Streets. You can view her version here.

OPCM Cookies = Yummy

I found this recipe on Facebook. If you are on Facebook and not a "friend" of "The Meaning of Pie", you should check them out. These cookies are soft and delicious! They are Oatmeal Pecan Coconut Maple cookies, hence the shortcut name of OPCM~ :) The first time I made them, I did not have maple sugar, so I tried dipping them in maple syrup and they were good. This time, however, I bought some maple sugar. It is expensive- I paid $11.99 for a 8.8 oz jar at Market Street but you don't need much per batch, so in the long run it should last a while. Here is the link to the website with a great picture and the recipe.

Sugar Sugar

One of the blogs that I frequent, posted this recipe for Sugar Cookies. I tried it out and it is delicious. Instead of rolling the dough in flour, this recipe uses powdered sugar. It also suggests that you refrigerate the cookies after you bake them to make them more moist. Check out Brooke's blog at All Things Thrifty. There are many more recipes linked up there but I haven't tried any of the other ones yet. I had never made icing for sugar cookies out of cream cheese either, but it was yummy. I took these to work and they were devoured!

Spicy soup to warm you on a cold winter's day

This recipe was a compilation of several taco soup recipes and it turned out so good that I had to write down the ingredients. This version was pretty spicy, but you could tone yours down by using regular taco mix and beans.

Spicy Taco Soup

1 lb hamburger meat
1/2 red onion
1 envelope of Hot and Spicy Taco mix
1 envelope of Ranch dip mix
1 pkg frozen corn
1 can Rotel
1 small can chopped green chilies
1 can mushroom soup
2 small cans tomato sauce
1 can Ranch Style beans with jalapeno
1/2 cup salsa
1 cup water
1/2 cup Mexican Velveeta Cheese

Brown hamburger meat and onion. Add the rest of ingredients to this except cheese. After simmering for a while, add about 1/2 cup or more of Velveeta cheese. Allow to melt into soup prior to serving over tortilla chips in your soup bowl. Enjoy!

Red Velvet Cookies

One of my friends gave me this recipe.
She told me it was delicious and she was right.












1 box Red Velvet Cake Mix
2 eggs
1/2 cup oil
1 tsp water
3/4 cup coconut
3/4 cup pecans
3/4 pkg chocolate chips
Mix all together. Lightly spray cookie sheet. Bake at 350 degrees for 12 minutes. Sometimes they may need an extra 1/2 tsp more water if the mix is too thick. Enjoy.

Cold weather calls for hot soup~

Market Street was sampling this soup so I bought the ingredients and this is what we had for dinner.

Black Bean Jalapeno Sausage Soup

1 pound Windthorst Jalapeno Sausage, chopped coarsely (I removed the casing first)

1 medium onion, chopped
1 T minced garlic
1/2 cup sweet roasted red pepper, chopped
1/4 tsp red pepper flakes, optional
1 tsp ground cumin
2 T olive oil
2 1/2 to 3 cups of chicken broth
2-15 oz cans black beans, rinsed and drained. (I only used one can)
Salt and pepper to taste

In a large stock pot: Saute onions, garlic, peppers, pepper flakes, cumin and salt in oil for 10 minutes. Add broth. Simmer over medium heat for 15 minutes. Lightly mash beans with potato masher or hand blender to thicken. (I didn't do this)
Enjoy~ Mike said this recipe was a keeper. Very tasty!

Yeohweee~

I made a roast this week (my version of Paula Deen's recipe) and I decided to add a few chipotle peppers to the recipe. If you like a little bite to your food try adding these to your next recipe. The original idea came from the Liberty Bar in San Antonio. I couldn't find their recipe, so I just added these to my old faithful one. Oh, and if you are in the San Antonio area, stop by the Liberty Bar. They have moved down the road and are now in an old building that was formerly a convent. Tell Dwight, the owner that I said Hi...(I used to work with his sister). I imagine these peppers would be a great addition to any recipe to spice it up. I may try it this fall in a pot of chili. My roast was quite hot. Next time I will only add 2 or 3 peppers instead of the 4 or 5 that I put in it this time. I froze the rest of the peppers to use at a later date. Kara and Joey loved the extra hot roast. No Tabasco needed. I ate the roast, it was delicious, but I consumed a great amount of water to get it all down....

Cinnamon Heaven

I made the best cinnamon rolls this week, (if I do say so myself)!~ I used Evelyn's recipe for Refrigerator Rolls that has been a family favorite for decades. Mom made these all the time and now Maurine usually carries on that tradition. I just added butter, brown sugar, granulated sugar, cinnamon and pecans... and made a cream chesse icing, adding powdered sugar and butter to the cream cheese. They tasted like Cinnabons.

Here is the recipe for the rolls. Then just doctor them up to become Yummy Cinnamon rolls.

1 1/2 cup boiling water
1/2 cup sugar
1 tsp. salt
1/4 cup Crisco
1 pkg. yeast
1/2 cup lukewarm water
1 egg, lightly beaten
5 cups flour

Pour boiling water over sugar, salt and Crisco. Stir until Crisco is dissolved and cool mixture to lukewarm. Add yeast which has been dissolved in lukewam water and the egg. Mix well. Stir in flour to make a soft dough. Cover tighly and store in refrigerator until ready to use. When ready to use: punch down and roll out on floured board until 1/2 inch thick. Cut with a biscuit cutter or shape for rolls as desired. (Mom always made triangles and then rolled them up to form cresent rolls.) Allow to rise in a warm place until double in bulk, about 2 hours. Bake in a 425 oven for about 20 minutes. Makes 25 Parker house rolls.

If making cinnamon rolls, don't do like I did. I was about to put them in the oven, when I realized that I forgot to add .... the cinnamon... I dumped the pan in a plate, added a mixture of brown sugar and cinnamon on the bottom and then I and added more to the top and they turned out great!

My Chicken Salad

Roasted Chicken (I get mine from Sam's, they are bigger and taste better) cut into small pieces
Miracle Whip (several big spoonfuls)
8 oz. sharp cheddar cheese, shredded
Celery seed ( I pretty much cover the top of the mix and blend into the bowl.
Nature's Blend Seasoning (a few good shakes)
Lots of black pepper
Diced jalapenos (Albertsons is the only place around here that I have found diced jalapenos in the jar) to taste, but I use about 2 teaspoons
Plus 1 tsp or so of jalapeno juice from jar
Sweet relish (quite a lot)

Sorry, no exact measurements! This is how I make it. The recipe also works well with leftover turkey or ham.

I made this for a party that Kara had and it was a hit! Served on croissants~ Yummy~

Carmel Banana Muffins

I found this recipe at one of my blogger friends, Diana's blog. They are really good. Try them out for yourself!


Carmel/Banana Muffins

1/2 cup chopped pecans
2 Tbsp. sugar
1 tsp. ground cinnamon
1 3-oz. pkg. cream cheese, softened
1/4 cup butter, softened
2/3 cup sugar
1 egg
1 medium banana, peeled and mashed (1/2 cup)
1 tsp. vanilla
1-1/4 cups all-purpose flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 Tbsp. caramel-flavored ice cream topping
1 medium banana, peeled and thinly sliced (optional)
1 Tbsp. butter, melted
Caramel-flavored ice cream topping (optional)
Directions

1. Line twelve 2-1/2-inch muffin cups or 6 jumbo (3-1/4-inch) muffin cups with paper bake cups. In a small bowl, mix pecans, 2 tablespoons sugar and 1 teaspoon cinnamon.

2. In a large mixing bowl, beat cream cheese, softened butter and 2/3 cup sugar with an electric mixer until well combined. Add egg and beat well. Beat in the mashed banana and vanilla until combined.

3. In another bowl, combine the flour, baking powder, baking soda and salt. Add to the banana mixture, beating on low speed until just combined.

4. Stir 1/4 cup of the pecan mixture. Spoon half the batter into prepared muffin cups (1 rounded tablespoon for each 2 1/2-inch muffin cup or 2 rounded tablespoons for each jumbo muffin cup). Drizzle 1/2 teaspoon caramel topping over batter in each cup. Top with remaining batter. If you like, top each muffin with 2 thin slices additional banana. Drizzle each with a little melted butter and sprinkle with remaining pecan mixture.

5. Bake in a 375 degree F oven for 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove from pan. Serve warm drizzled with more caramel topping. Makes 12 standard or 6 jumbo muffins.

Yum~

Pumpkin cookies with Maple Icing

1 cup Crisco
2 cups sugar
1 can pumpkin
2 tsp vanilla
2 tsp soda
2 tsp baking powder
2 tsp cinnamon
4 cups flour

Cream together first 4 ingredients. Add the rest. Mix well. Drop by spoonful on greased cookie sheet. Bake 15 minutes. Cookies have a cake-like texture. Makes about 8 dozen. Cool cookies and put on icing.
(2 cups raisins and 1 cup pecans optional. I did not use these.)

Maple Icing

1 stick butter
3 or 4 Tbsp. milk
1 box powdered sugar
1 Tbsp maple flavoring.

Pumpkin pie cake

Tried this at work and it was very tasty.

1-29 oz can pumpkin (I used 2-15 oz cans)
1-12 oz can evaporated milk
3 eggs
1 cup sugar
4 tsp pumpkin pie spice (I doubled the cinnamon, cloves, and ginger on pumpkin pie recipe)
yellow cake mix
1/2 cup melted butter

Preheat oven to 350 degrees. Mix the first five ingredients until smooth. Pour into greased 9x13 pan. Sprinkle cake mix evenly over the top. Drizzle butter on top of cake mix. Bake for 45-50 minutes, until knife comes out clean. Drizzle with cream cheese icing. Enjoy!

Butterscotch Pie

At our church reunion, Janice was talking to Berna Dean and Berna Dean told her that she had just made Mom's Butterscotch Pie. When Janice told me, I went to Berna Dean to get the recipe as Maurine had recently told me that she wished she had that recipe.

Here it is:

Butterscotch Pie

1 cup water
1 cup milk
2 small cans milk
1 cup brown sugar, packed
4 T. cornstarch
1/2 stick butter
3 egg yolks
Cook till thick. Add 2 tsp vanilla.

Berna Dean adds 1 tsp of maple flavor to make the butterscotch flavor stronger, but Mom's was yummy without that.

Trudy's vanilla muffins

Our little neighbor lady, Trudy, makes these sometimes for Mike when he is out working in the yard. They are simple~ great hot, uniced, with butter or try with honey butter. Yum Yum~

1/2 cup shortening
1 cup sugar
1 egg
1 1/2 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1 cup milk

Batter will be lumpy. (They almost taste like a sweet cornbread.)

Bake at 350 for about 15 minutes.

Side note. If you are always throwing out milk that has gone blinky... then try organic milk. It is a little more expensive, but the shelf life is longer. I bought some at Walmart for $3.98 for a half gallon but it is good until 10/10. It will save us money in the long run.

Marinade

Try with chicken, pork or beef.

6 cloves of garlic, unpeeled
4 Serrano or 2 jalapeno peppers
1/4 cup fresh lime juice
2 T. olive oil

Roast garlic and peppers for about 10 minutes Cook thoroughly. Cool. Squeeze garlic. Put all in blender or food processor. Pulse till smooth. Salt to taste. Enjoy.

Recipe from Uncle John.