Molasses Crinkle Cookies

Sometimes when I get a craving for baking something sweet, I make a batch of cookies to take to the library when I volunteer.  I bought some molasses over the Christmas break, and decided to make some cookies using it as an ingredient.  I looked through my mom's old Betty Crocker Cooky Book, and found a recipe for Molasses Crinkles.

These were popular cookies in the 1930's, and molasses was the chief sweetener in American homes in the 1700's-1800's.  

I followed the recipe, except for putting drops of water on the cookies.  I read online reviews that it really wasn't necessary.  These would make the perfect cookie to go with a cup of coffee or tea.

I think that is my childhood writing on the recipe!

3/4 cup shortening

1 cup brown sugar

1 egg

1/4 cup molasses

2 1/4 cup flour

2 tsp. soda

1/4 tsp salt

1/2 tsp. cloves

1 tsp. cinnamon

1 tsp. ginger

sugar

1.  Mix shortening, sugar, egg and molasses.  Blend in dry ingredients.  Chill.

2.  Heat oven to 375.  Roll dough into 1 1/4" balls.  (I used a cookie scoop and then rolled just a little bit.) Roll cookie in sugar to coat.  Place on parchment paper on baking sheet.  Bake 10-12 minutes.

Makes 2 dozen cookies

 

Chicken and Wild Rice Casserole

via Southern Living

This chicken and rice casserole is a tried-and-true favorite.  It is perfect for a freezer meal or a dinner to take to someone.  It is also easy to keep these ingredients on hand to make this in a pinch.  It is a wonderful comfort food!  You can find the original recipe here.

• 1 packages sliced almonds

• 2 boxes fast-cooking long-grain and wild rice mix (Uncle Ben's)

• 1/4 cup butter

• 4 celery ribs, chopped

• 2 medium onions, chopped

• 5 cups chopped cooked chicken

• 2 cans cream of mushroom soup

• 2 cans chopped water chestnuts, drained (I omit this)

• 1  8 oz sour cream

• 1 cup milk

• 1/2 tsp. table salt

• 1/2 tsp. freshly ground pepper

• 4 cups (16 oz.) shredded Cheddar cheese, divided

• 2 cups breadcrumbs

1.  Preheat oven to 350.  Bake almonds in a single layer for 4-6 minutes until toasted.

2.  Prepare rice mixes according to directions.

3.  Meanwhile, melt butter in a large skillet over medium heat.  Add celery and onions.  Saute til tender.  Stir in chicken, soup, sour cream, milk, salt, pepper, rice, and 3 cups of cheese.  

4.  Spoon mixture into a lightly greased 10"x15" pan or 2 11x7" pans.  Top with breadcrumbs.

5.  Bake at 350 for 35 minutes.  Sprinnkle with remaining 1 cup cheese and toasted almonds and bake an additional 5 minutes.

Euna Mae's Cheese Grits and Chili

This chili is delicious and easy.  Serving it on top of cheese grits just takes it over the top!  It is from one of my favorite cookbooks - Love Welcome Serve by Amy Hannon.

1 small yellow onion, chopped

2 cloves garlic, chopped

2 lbs ground beef 

1 14oz can light red kidney beans, partially drained

1 14oz can pinto beans, partially drained

1 14oz can black beans, partially drained

2 cans diced tomatoes with green chiles

1 4oz can tomato paste

1 4oz can chopped green chiles

1 packet chili seasoning

1 packet dry ranch dressing mix

2-3 Tablespoons brown sugar

Salt and pepper to taste

-for the cheese grits-

1lb velveeta, cubed (I only used 8-10 oz.  You can also use shredded Velveeta.)

1 cup uncooked 5-minute quick-cook grits

2 cups of water

2 cups of milk

1 stick butter

1 teaspoon garlic powder

3 Tablespoons jarred chopped jalapenos and juice, optional (I did not add this)

In a large pot, saute onion olive oil. Stir in garlic and ground beef.  Cook until browned.

Partially drain  beans and pour into pot. Pour the tomatoes and chiles into the pot with the juice. Add in the remaining ingredients. Stir well. Bring just to a boil, reduce to a simmer and cook for at least 30 minutes. Add a can of water if you prefer.  (I added this.)

Meanwhile prepare cheese grits. In a large saucepan, bring water, milk, butter and salt just to a boil and stir in grits, whisking constantly so they do not clump.  Reduce the heat to a simmer and cook grits until they've expanded and gotten creamy, about 7-8 minutes. Over low heat, stir in cheese and garlic powder. Stir until cheese is melted and grits are smooth. Stir in optional jalapenos.  Add milk if needed.

Serve in shallow bowls ladled with grits to cover the bottom of the bowl, then filled with chili.

Neiman Marcus Dip

 

Southern Living

I'm going through my recipe binder and putting some favorites on the Tanya's Table blog.  I don't always have an original photo, but want to get these online for my future reference.  So let's get started with appetizers.

Neiman Marcus dip is like a modified pimento cheese spread.  How can you go wrong with cheese, bacon and nuts?  You can find the recipe with a video on the Southern Living website.

2 cups shredded cheddar cheese 

6 slices cooked bacon, crumbled

4 green onions, chopped

3/4 cup chopped pecans

8 oz softened cream cheese

1 cup mayonnaise

optional dash of hot sauce

Mix and refrigerate overnight.

Note: for the best flavor and texture, grate your own cheese.

Blondies

This recipe from my favorite basic cookbook - Better Homes and Garden - is a great way to pull together a sweet treat with items you have on hand.  Basic ingredients like brown sugar, eggs, and butter make it an easy option.  The photo above is from the cookbook, and the one at the end of the post is my less-than-perfect blondie.  We loved these, and I can't wait to make them again sometime soon!

4 cups packed brown sugar

1 1/3 cups butter

4 cups flour

2 tsp baking powder

1/2 tsp baking soda

4 eggs

1 Tbsp vanilla

1.  Preheat oven to 350.  Line a 13x9 pan with greased foil or parchment paper.

2.  In a large saucepan, cook and stir brown sugar and butter over medium heat about 6 minutes or until melted and smooth.  Cool 10 minutes.

3.  In a medium bowl, stir together flour, baking powder, and baking soda.  Stir eggs and vanilla into cooled brown sugar mixture.  Stir in flour mixture.  Spread in prepared pan.

4.  Bake 45 minutes.  Cool completely.  Use foil or parchment paper to lift blondies out of pan. Cut into bars.

- I cut the recipe in half and made in a 8"x8" square pan.

- Optional toppings before baking: 

• 3/4 cup chopped nuts
• 3/4 cup white chocolate chips
• 3/4 cup chocolate chips

Pumpkin Bread Five Ways

 

Pumpkin bread is such a perfect thing to bake in the fall.  Your kitchen will smell like all the cozy spices, and it is the perfect snack, breakfast item or dessert.  I recently baked some pumpkin bread using this delicious recipe from Kroll's Korner.  I have also made a variation straight from the Libby's pumpkin website.  Today I'm posting these recipes, as well as several variations you may want to try.  These recipes

Here is the Kroll's Korner recipe, which makes 2 loaves.  The secret ingredient is vanilla pudding.

5 eggs

1 15 oz can pumpkin

1/2 cup oil

1/4 cup melted butter

1/2 cup brown sugar

1 tsp vanilla

---

2 cups flour

1 cup sugar 

1 5.1 oz pkg. instant vanilla pudding

1 tsp baking soda

1 tsp cinnamon

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp ground nutmeg

1.  Preheat oven to 325.

2.  Beat eggs with mixer.  Add ingredients through vanilla and mix.

3.  Mix dry ingredients in a separate bowl.  Add more spice if you want to.  Then slowly add dry ingredients to the wet mixture.  Mix.

4.  Spray bread pans or use parchment paper.  Add batter to the two loaf pans.

5.  Bake for 60-70 minutes.  Let cool before removing from pans.

Here is the Libby's recipe.  Double this in order to make 2 loaves and use the whole can of pumpkin. 

1 3/4 cups flour

1 1/2 tsp pumpkin pie spice

1/3 tsp nutmeg

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 cup oil

2 large eggs

1 1/2 cups sugar

1 cup canned pumpkin

1/3 cup water

1.  Preheat oven to 350.

2.  In a medium bowl, stir together flour, spices, baking soda, baking powder and salt; set aside. In a large bowl, combine vegetable oil, eggs and sugar. Stir in pumpkin. Then add flour mixture alternating with the water in two installments.

3. Spray loaf pan or use parchment paper. Add batter to pan and bake for 60-70 minutes. Let cool before removing from pans.

Variations

- Additions: chocolate chips, pecans, walnuts, craisins, or raisins

- Add a streusel topping. 

  From Paula Deen

2 1/2 T brown sugar

2 1/2 T flour

1/2 tsp cinnamon

pinch of salt

2 T cold butter

Chopped pecans or walnuts to taste (optional)

Cut butter into dry ingredients to make a crumble.

Add to top of batter in loaf pan before baking.

-Add a cream cheese swirl.

From Magnolia Table

4 oz cream cheese (room temperature)

4 T sugar

1 egg yolk

1/2 tsp vanilla

Beat ingredients.  Add a third of the batter to pan.  Then add half of the swirl.  Then another third of batter and the rest of the swirl.  Top with dollops of remaining batter then swirl slightly with a knife.

-Add a cream cheese icing.

From Sally's Baking Addiction

4 oz cream cheese (room temperature)

1/4 cup softened butter

1 1/2 cups powdered sugar

1/2 tsp vanilla

Beef Enchiladas

This is a quick and simple recipe for Beef Enchiladas that I cooked up using some ingredients I had on hand.  It's nothing fancy, but I thought it rivaled restaurant enchiladas so I'm sharing here for future reference.  I didn't even take a picture.  Hence the stock photo at the top of this post.  Give this easy recipe a try sometime!

1 lb ground beef

about 1/2 an onion, chopped

4 oz can of diced green chiles

1 t chili powder

1/2 t ground cumin

1/4 t garlic powder

1/2 t salt

10-12 corn tortillas

1 can Old El Paso red enchilada sauce

shredded cheese - monterrey jack, pepper jack, colby jack or cheddar

1.  Brown the ground beef and onions.  Add green chiles, chili powder, cumin, garlic powder and salt.

2.  Put corn tortillas in a damp paper towel and microwave to soften them, about 30 seconds.

3.  On each tortilla, spoon some ground beef mixture and a sprinkle of cheese.  Roll up and place in a greased pan.  

4.  Pour sauce over the enchiladas and then cover with desired amount of shredded cheese.  

5.  Bake at 375 for approximately 20 minutes, until warmed with cheese melted.

Hamburger Steaks {Pioneer Woman}

I have made this retro comfort food dinner from the Come and Get It Pioneer Woman cookbook a few times now, and it's always a winner.  I couldn't find a copy of the recipe online, so I decided to post it here for my future reference.  

I generally make the recipe with 1 lb of ground beef, making 3 patties.  The recipe calls for 1.5 lbs to make 4 patties, and you could size up to 2 lbs to feed a larger group.  The amount of sauce is generous so you probably wouldn't need to double that.

1.5 lbs ground beef

Salt and pepper

Olive oil

12 oz mushrooms, sliced

2 T flour

1/2 cup red wine or beef broth (I used broth)

2 cups beef broth

2 thyme sprigs (I used a sprinkling of dried thyme)

Several dashes of Worcestershire sauce

1. Form ground beef into oval shaped patties.  Sprinkle with salt and pepper.

2.  In a large skillet, heat a little oil over medium heat.  Cook the patties for about 3 minutes on each side, until no longer pink in the middle.

3.  Remove them to paper towels.

4.  Increase the heat a little, and add the mushrooms.  (I had to add a little more oil.)

5.  Stir them around, and then sprinkle with flour.  Continue stirring.  

6.  Pour in the broth and simmer while stirring.

7.  Add the thyme.  Reduce heat and stir until thickened.  Add the Worcestershire sauce.

8.  Add the patties to the sauce, putting sauce over the top and simmering for a few minutes.

Magnolia Silo Cookies

This is a winning cookie recipe from the second Magnolia cookbook - oatmeal, chocolate chips, peanut butter chips and nuts make this cookie outstanding. It is the signature cookie sold at the Magnolia Silos in Waco. 

These remind me a little of the chocolate chip cookie from Chick Fil A.  I think they would also be good with butterscotch chips replacing the peanut butter chips.  Give these a try next time you need a crowd-pleasing cookie.

Homemade Granola

My favorite "basic" cookbook is the Better Homes and Garden Cookbook, and one of its best features is the Mix and Match recipes.  A few years ago I wrote a recipe post about the Mix and Match Egg Casserole.  

I love granola in my yogurt, but wanted to be able to control the ingredients.  I decided to give the Mix and Match granola recipe in the BHG cookbook a try.  It's SO good!