Wednesday, December 26, 2007

Spicy Cheese Fondue

1 lg onion, chopped
2 cubes butter
8 oz. diced green chilies
12 oz. stewed tomatoes, with juice
2 lbs. Velveeta Cheese, cubed
1/2 lb. cheddar cheese, cubed
Tabasco to taste

Saute' onion in butter. Add chilies & tomatoes. Add cheese gradually to sauce to melt, and then add Tabasco. Cook over low heat or in a double boiler so as not to burn. Goes nicely with French bread cubes, apple wedges, celery chunks and cubed ham.

Sunday, December 23, 2007

Egg Nog French Toast

Slices of Texas toast (I use regular bread)
Egg Nog
Vanilla (optional)

Mix egg nog, eggs, nutmeg & vanilla. Dredge slices of bread in mixture & brown on both sides. Serve with butter & syrup. This is really yummy on Christmas morning. It also is great for dinner with bacon or sausage. Our family gobbled it up a few nights ago!!


Wednesday, December 19, 2007

Almond Rocha

I made a bunch of Almond Rocha this week. I'm giving it away as Christmas treats so if you like it and want the recipe here ya go:

1 pound salted butter ( I used the unsalted one time and um, use the salted stuff)

2 cups sugar

1 1/2 cups almonds coarsely chopped

1/2 cup almonds for topping

2 bags of milk chocolate

I use a cast iron pot because of the high temperature, there will be less burning. ( mine is enameled coated, but you can use an old fashion one)

turn stove top on to medium a 4 or 5 no need to rush.

Melt the Butter

add the sugar

beat with wire whisk. This is the most important step. Make sure you butter and sugar don't separate.

After you start to see boil, use a high temperature spatula and occasionally sir.

bring to 300 degrees. It will be a dark amber color, and will smell like its burning.

Take of burner.

Add coarse almonds, stir

pour into a jelly roll pan ( smaller than a cookie sheet, you can use a cookie sheet but it will be thinner) you might want help with this step. Someone holding the pan while the other uses the spatula to help pour.

Spread out the mixture

Sprinkle milk chocolate over the mixture

wait until the chocolate is melted and spread with a knife or spoon.

dust with finely chopped Almonds

let cool. ( I cover it and set it in the snow outside sometimes you really wanna cover it so you don't get extra protein)

If you want you can carefully pop out the cool Rocha and spread melted chocolate on the other side.

Monday, December 17, 2007

Pulled Pork Sandwiches

1 pork loin roast
Sweet Baby Ray's BBQ sauce
Liquid Smoke (optional)

Put roast in crock pot with about 1/2 c. of water. Let simmer on low for 8-10 hours or high for 4-6 hours. Just before serving, drain excess liquid, and shred pork with a fork. Don't over can get mushy and just get really stringy. Then add BBQ sauce. This is great for a crowd. But I like it because you can make any amount. Serve on crusty rolls or super soft ones. We love both.

(NOTE: the butcher at Costco suggested the liquid smoke. He says that he uses it all the time. I've never tried it, only because I don't own any. But it sounds good)


Saturday, December 15, 2007

Pulled Pork...

We didn't make it to PJ's at all during the summer
and now I've found myself craving a yummy
Pulled Pork Sandwich!
Does anyone have a good recipe -
perhaps one that I can use regular pork chops
(only because I have some frozen...)

Friday, December 14, 2007

Try this...

MORTAL SINS or Almond Rocha

40 saltine crackers
1 c. brown sugar
1 c. butter (must use butter)
1 c. chopped nuts
1 (6 oz.) pkg. chocolate morsels

Place saltines on cookie sheet WITH SIDES. Melt butter and brown sugar and boil gently for 3 minutes. Pour over saltines. Bake 350 degrees for 5 minutes. Remove from oven, sprinkle with 6 ounce chocolate morsels and 1 cup chopped nuts which have been mixed together; return to oven and bake 5 more minutes. Cool on rack.

Thursday, December 13, 2007

Does anyone happen to have Camille's recipe for the YUMMY treat made with saltine crackers, chocolate & nuts? I've got a serious craving!! Thanks

Tuesday, December 11, 2007

Melena's Pot Roast Recipe

I got this pot roast recipe from my daughter. It is made in the crockpot and makes its own gravy which is a plus! You can use either a beef or pork roast. I personally like the pork roast. You can even use the cheaper butt roast cut. Take about a 6-7 lb. roast and brown the outside in a pan. This seals in the juices. Place the roast in a crockpot and add two cans- cream of mushroom soup, one envelope of dried onion soup mix along with a can of water. [I like to mix the soups and water in a bowl and whisk first but it isn't necessary.] The recipe says to cook on low 9-10 hours but I find you may have to alter the times to suit your own cooker. The longer you cook it the more tender it gets. If you want you can also add a can of mushrooms and a cut up onion to the recipe. People usually "ooh" and "ahh" over this recipe. Enjoy!

Sunday, December 9, 2007

Suckers or lollipops?

When I was little my mom used to make suckers
with us! My older sister has continued the tradition
with her girls, helping them earn a little bit of cash for Disneyland, new clothes, and the expensive things that teens think they need! For a while it was hard for them to find the different types of flavors that they wanted. My mom found where she could buy the flavors and has started her own little internet business. I think I might try to make a batch of suckers...
Here is the link to... My mom's candy making website!

Thursday, December 6, 2007

pot roast--in a pot.

i mentioned in the comments on chellae's post that a friend had made a delicious pot roast for me last summer. i emailed him to request his recipe. i'm posting his email below:

Dr. Rob's Pot Roast:
Use a chuck roast or a 7-bone roast no smaller than 3 pounds...bigger if you can. Salt and pepper the meat well...I sometimes use seasoning salt as well.

In a heavy Dutch oven or pot just a little bigger than the meat heat some oil (2-3 Tbs any kind) and brown the meat on all sides...this will help develop a rich flavor...add 1-2 cups of red wine (there is no alcohol in it at the end) which is needed for the acid component for tenderizing and a can or two of beef broth (homemade is better...and chicken broth will work too!) until there is liquid covering half way up the meat...add a couple of quartered onions on top and bring to a simmer...

cook covered on low (also can be done in the oven at 320F) for 3-5 hours turning the roast after 2 hours...the meat will be almost falling apart when it is done...remove meat from pot and wrap in foil and keep warm...

in the pot with the remaining liquid, add quartered waxy potatoes and baby carrots (one medium potato per person and about 1/8-1/4 pound of carrots per person) as well as 2-3 quartered onions (the ones you used before are almost mush by now) and a little salt and pepper and cook until just done (sometimes you need to add some more broth)...Remove vegetables and keep warm...

Thicken gravy/jus if you like (Burre blanc or a little flour and water slurry) and return meat and vegetables to pot to warm...

Serve with a salad and crusty bread...

i can attest to this roast's tastiness. it was absolutely delicious.

Wednesday, December 5, 2007

Holiday Help!

I have to make a desert for the ward Christmas dinner, any ideas? And I have a reunion with the side of family that I haven't seen in forever on Christmas day; I have to bring a dish, any ideas?
Thanks Ladies!

Sunday, December 2, 2007

A decent pot roast recipe

I need a good pot roast recipe. Ingredients, brands of those ingredients (if it's important), anything that will make my pot roast less dry and more flavorful. If you know of a good cut of meat that makes a good pot roast that isn't too greasy that would be great, too! My husband complaines that pot roast is too dry and too greasy (weird combo, I know).