Showing posts from November, 2008

Southwestern Turkey Soup

Southwestern Turkey Soup
3-4 c. chicken broth 2 c. chopped cooked turkey 1 carrot, diced 1 celery stalk, diced 1 can pinto beans, drained and rinsed 1 tsp. hot sauce 1 tsp. sage 1-3 cloves garlic, depending on taste 1 c. medium shell pasta or macaroni
Combine broth and turkey, carrot, celery, beans, and pasta. Let simmer for 15 to 20 minutes, or until carrots are cooked. Add seasonings and black pepper. Serves 4-6.

Chocolate Mousse Pie

Chocolate Mousse Pie
Chocolate Crust (bought or homemade, recipe follows) 8 oz. cream cheese, softened 1/2 c. cocoa powder 1 c. powdered sugar 1 1/2 tsp. vanilla 2 c. whipping cream
Beat cream cheese and cocoa together in large mixing bowl until fluffy and well blended. Gradually add powdered sugar and vanilla. Blend well. Set aside. Whip cream until stiff peaks form. Fold cream into chocolate mixture. Pour into prepared crust; chill until firm. Garnish with chocolate curls. Makes 1 pie.
Chocolate Crust
1 1/2 c. chocolate cookie crumbs (I used chocolategraham crackers from Albertson's) 1/3 c. melted butter 3 Tb. sugar (if you use the graham crackers, do not add sugar; they have sugar on the outside)
Combine ingredients together. Press mixture onto bottom and sides of a 9 inch pie pan. Bake at 350 for 10 minutes; cool.
This is a very rich pie with only a little sweetness. Great for dark chocolate lovers.


From my Aunt Viola
1 lb. ground beef 7 oz. can corn 4 oz. can tomato sauce 1/2 c. water 1 onion, chopped 1 green pepper, chopped 16 oz. noodles 1/2 c. sliced olives Cheddar Cheese
Brown meat with onion and pepper. Add corn, tomato sauce, and salt and pepper. Mix in noodles and olives. Pour onto greased casserole dish and top with cheese. Bake at 45 at 350 degrees until heated through and cheese is melted.

Taco Soup

From my neighbor, Nadine
Taco Soup
1 lb. ground beef
1 onion, diced 1 pkg. taco seasoning 8 oz. can tomato sauce 16 oz. can stewed tomatoes 15 oz. can corn, drained 15 oz. can kidney or black beans, rinsed 2 c. grated cheese Hot sauce
Cook ground beef and onion together in large stock pot until browned. Add seasoning and stir until well blended. Add tomato sauce, stewed tomatoes, corn, and beans. Cook over medium heat until heated through. Stir occasionally. Taste and season with hot sauce. Spoon into bowls and top with cheese. Serve with corn chips.

True Love Coffee Cake

From the book "101 More Things to do with a Cake Mix."
True Love Coffee Cake
1 c. milk 1 envelope or 2 1/4 tsp. yeast 1 yellow or white cake mix 3 eggs 1/2 c. oil 1/2 c. applesauce
Preheat oven to 350. Warm milk in microwave for 35-45 seconds. Mix yeast with warm milk. Stir in cake mix. Mix in eggs, oil, and applesauce. Let stand 5-10 minutes. Pour into greased 13 x 9 pan and set aside.
For topping, combine 3/4 c. brown sugar, 1/2 c. flour, and 1/4 c. butter, softened. Mix together until crumbly. Sprinkle topping over batter. Bake 25-35 minutes. Serve warm.

German Sweet Chocolate Pie

Since Thanksgiving is just around the corner, I thought I would share this pie recipe. I love a good chocolate pie. (All right, I love chocolate everything.)
German Sweet Chocolate Pie
4 oz. bar German Sweet Chocolate 1/4 c. butter 1 2/3 c. evaporated milk (14 oz.) 1 1/2 c. sugar 3 Tb. cornstarch 1/8 tsp. salt 2 eggs 1 tsp. vanilla 1 unbaked deep dish pie crust or 2 8" pie crusts 1 1/3 c. coconut 1/2 c. chopped pecans
Melt chocolate and butter over low heat, stirring until blended. Remove from heat and gradually blend in milk. In a separate bowl, mix sugar, cornstarch, and salt thoroughly. Beat in eggs and vanilla. Gradually blend in chocolate mixture. Pour into pie shell. Combine coconut and pecans and sprinkle over filling. Bake at 375 for 45 minutes. Filling will be soft, but will set during cooking. Cool at least 4 hours before cutting.

Lemon Chess Pie

This recipe comes from my mom, as does the German Chocolate Pie above. Chess Pie is a traditional Southern favorite, and I love this version.
Evelyn's Lemon Chess Pie
2 c. sugar 1 Tb. flour 1 Tb. cornmeal 2-4 Tb. lemon peel 4 eggs 1/4 c. melted butter 1/4 c. milk 1/4 c. lemon juice
Whisk together sugar, flour, and cornmeal in large bowl. Add remaining ingredients. Beat with mixer until smooth. Pour filling into unbaked 9" pie shell and bake 35 to 40 minutes at 350 or until the top is a golden brown.
Tip: for best results, use freshly grated lemon peel and fresh squeezed lemon juice. You'll need about 2 for enough juice.

Rocky Road Candy

My grandma made this every Christmas, so I thought I'd include it here.
Rocky Road Candy
12 oz. chocolate chips 2 Tb. butter 14 oz. can Eagle Brand Melt in a double boiler over hot water until chocolate is completely melted. Remove from heat.
Combine: 10 oz. mini marshmallows 2 c. nuts - pecans are what Grandma used Fold into the chocolate mixture. Pour onto wax paper lined 13 x 9 pan. Cool 2 hours. Turn pan over and peel wax paper off candy. Cut into squares and serve.