Saturday, October 24, 2009

Grandmother's Peanut Butter Cookies by Terri

On Thursday I subbed at Medlin Middle School.  Down the hall one of the classes was baking peanut butter cookies.  All day I smelled the delicious smell of cookies baking. So I couldn't resist pulling out my Grandmother's peanut butter cookie recipe and baking a  batch for next week's Crop.  This is a fun recipe to make with kids.  They love squishing down the balls with a fork.  I hope your family enjoys this very old family favorite as much as mine does.

Peanut Butter Cookies
From the kitchen of: Edith Boatright
Makes approximately 9 dozen cookies

5 eggs
4 cups sugar
2 cups Crisco
2 cups smooth Peanut Putter
5 teaspoons vanilla
5 1/2 cups flour
2 teaspoons soda
3 1/2 teaspoons salt

Cream together sugar and Crisco.

Add eggs and mix well.  Add peanut butter and mix well.

 Add remaining ingredients and mix well.

Scoop cookie dough with a cookie scoop.

Roll into a ball and place on cookie sheet.

Smash balls using fork or cookie press.

Bake at 375 degrees for 10-12 minutes or until golden brown. Allow to cool on cookie rack.

Note: I doubled and tweaked this recipe.  The original recipe makes only about 4 1/2 dozen cookies. The photo of the ingredients is a single batch - for the crop I baked a double batch.

Walk with God!

Thursday, October 22, 2009

Love to Cook Thursdays - Beef Enchiladas

Sunday we celebrated Dad's 78th Birthday so for our family gathering I decided to make a huge batch of Beef Enchiladas.  This recipe came to me from the mom of a fellow teacher at Shady Brook Elementary. It is a delicious Tex Mex Recipe that you can make as spicy as you choose.

Beef Enchiladas
From the kitchen of Kristi Verrett Mueller's Mom

2 lbs. lean ground beef
1 finely chopped onion
1 tsp. garlic
1 tsp. chilli powder
1 tsp. lime pepper
1 (10 oz.) can green enchilada sauce
1 (10 oz.) can low fat cream of mushroom soup
1 (4 oz.) can chopped green chilies
6 oz. Picante sauce (choose the heat you desire mild or hot)
8 oz. carton fat free sour cream
1 lb. grated low fat cheddar cheese
1 lb. grated low fat Monterey Jack cheese
2-3 dozen corn tortillas

Brown ground beef, onion, garlic, chili powder & lime pepper.  Drain off excess fat.  Add green enchilada sauce, mushroom soup (do not add water), green chilies, Picante sauce & sour cream. Simmer for 10 minutes.

Pam the bottom of large casserole dish.

Put aside 2 cups meat mixture and 1/2 cup of each cheese for topping.

Place 1/4 cup of meat mixture in center of each tortilla. Sprinkle with cheese.  Roll up and place in bottom of casserole dish. (If you are in a hurry - just layer tortillas, meat sauce and cheese. This works just as well.)

After pan is full, pour remaining 2 cups of meat mixture over the top. Sprinkle with 1/2 cup of each cheese.

Bake at 325 degrees for 35 minutes until cheese has melted and sauce is bubbly. Serve with Spanish Rice and your favorite chips and salsa.

This is a great recipe for a crisp fall day.  Enjoy!

Walk with God!

Friday, October 16, 2009

Love to Cook Thursdays - Mississippi Mud Cake by Terri

This week's challenge is for my favorite category - Chocolate. I really think it needs it's own food group! Since I have already blogged my Ultimate Chocolate Chip Cookie Recipe, my irresistible Butterthumbs Recipe, my yummy Milk Chocolate Pie Recipe, and my low calorie Chocolate Eclaire Recipe this week I decided to prepare Mississippi Mud Cake - a recipe that I only recently came across in an old family cookbook. I haven't made it in years so a couple weeks ago I made it for Life Groups and it was a huge success so I thought I'd prepare it again. As luck would have it - I took a flu shot on Friday - and started feeling the first symptoms of the flu at Give Away Day on Saturday. So I will have to share the photos from the Mississippi Mud Cake I made a couple weeks ago. They aren't quite as good as I would like but I better not cook for anyone until I'm over this junk. I hope you will try this incredible ooey, gooey, chocolate cake. It is so decadent! If you are a true chocoholic like I am you will add it to your collection of favorite recipes.

From the kitchen of: Terri Fonville

4 eggs
2 cups sugar
1 1/2 cups flour
1 cup coconut
1/4 cup chopped walnuts (opt.)
2 sticks butter (melted)
2 teaspoons vanilla
1/2 teaspoon salt
1/2 cup cocoa
7 oz. jar Marshmallow Cream
Memaw's Fudge Frosting

Combine eggs and sugar in mixing bowl. Mix at high speed for 5 minutes. Add butter, flour, cocoa, vanilla and coconut to mixture and mix well. Pour into 13"x9" floured pan. Bake at 350 degrees for 30-35 minutes.

Remove from oven and spread 7 oz. jar marshmallow cream over top of hot cake. Let set a couple of minutes and frost while still warm.

Memaw's Fudge Frosting:
1 stick butter (melted)
1 teaspoon vanilla
6 T. milk
4 cups confectioners sugar (sifted)
1/2 cup cocoa
1/4 cup coarsely chopped walnuts

Mix all ingredients in a microwaveable bowl. Original recipe calls for heating on stove top until bubbly. This time I cooked in microwave for about 3 minutes on high. Stir. Spoon over cake and swirl with marshmallow cream.


Walk with God!

Thursday, October 8, 2009

Love to Cook Thursdays - Taco Soup by Terri

This week our challenge was to share a favorite soup recipe.  When I asked Jerry what he would like me to fix he immediately chose Taco Soup.  I decided to make enough to share with Mom and Dad.  I waited until Wednesday to fix the soup and luck would have it, Wednesday was perfect cold, rainy soup weather.  I am sharing my basic recipe but feel free to use your favorite tomatoes and beans.  This is the first time I have added hominy to this recipe and it really added a nice touch. I hope several of you will join us each Thursday and share your favorite recipes.  Just click on the Love to Cook Thursday button and follow Kipi's directions.  This is a great way to share your recipes with your friends.  

Taco Soup
From the Kitchen of: Terri Fonville
Serves: 8

1 1/2 - 2 lbs. lean ground beef, browned
1 large chopped onion
1 Tablespoon Chili powder
1 pkg. taco seasoning (mild or hot - your choice)
1 pkg. Hidden Valley Ranch Dressing Mix (I prefer the low sodium recipe)
2 cans Ranch Style Chili Beans
1 can Ranch Style Pinto Beans with JalapeƱos
1 can Fire Roasted Tomatoes
1 can Fire Roasted Tomatoes with garlic
1 can Fire Roasted Tomatoes with chili peppers
1 can Mexicorn
1 can Hominy
2 cups Beef Broth
1 banana pepper, chopped
3-4 small yellow & or orange chili peppers, chopped

Chop onions, set aside.

Brown lean ground beef.  Add chopped onions. Cook until tender.

Add chopped peppers. Cook until tender. Dump into bottom of 6 Qt. Crock Pot.

Add tomatoes, corn & hominy. Add beef broth, chili & Hidden Valley Ranch Dressing mix. Stir gently.

Cook on low 6-8 hours or on high about 3 hours.

Place a scoop of freetos in bottom of bowl and pour soup on top.

Top with grated cheese, sour cream and chives.
Walk with God!

Thursday, October 1, 2009

Love to Cook Thursdays - Angel Biscuits

This week we celebrated Dave's 30th birthday. As a special treat I decided to bake another old family favorite - Angel Biscuits. This is another recipe that I have not made in years. I was reminded of it when we attended a family shower for Casey Hall. They served Sister Schubert's Dinner rolls with our barbecue. This recipe is a homemade version of these rolls. They truly melt in your mouth. No one can eat just one!

Angel Biscuits
From the kitchen of: Loriece Roberts
5 1/2 cups flour - reserve 1 cup flour for rolling out
3 tsp. baking powder
1 tsp. soda
1 tsp. salt
1 cup Crisco
1 pkg. dry yeast, dissolved in 1/4 cup warm water & 1/4 cup sugar
2 cups buttermilk

Dissolve 1 pkg. dry yeast in 1/4 cup very warm water.
Stir in 1/4 cup sugar. Set aside.

Sift together flour, baking powder, soda & salt. 

Cut in Crisco until mixture looks like small pellots.
Add buttermilk & dissolved yeast to dry ingredients. Mix well.  

Sprinkle flour onto board. Knead dough 10 times. 
Roll out to 1/4 inch thick. Cut with biscuit cutter.  

Melt 1 stick of butter. Spread melted butter over biscuits and fold in half.  

Place on cookie sheet and bake in 400 degree oven for 15 minutes. 
Recipe makes about 2 dozen nice sized rolls.

Note: Dough can be stored in the refrigerator for several days or place uncooked rolls on cookie sheet and freeze. When frozen remove rolls from cookie sheet and store in air tight plastic container placing parchment paper on bottom of container and between rows of rolls. Store in freezer.
Note 2: Because I was expecting 11 for lunch, I doubled the recipe this time so all the photos show double the amount of the above recipe. I made this on Saturday night and stored in the refrigerator over night. When I put the rest of lunch in the oven I checked on the refrigerated rolls and noticed how they had spread out in the container and looked like they might be difficult to remove from the container, so I popped the containers in the freezer for about one hour before getting them out and onto the cookie sheets.  
Note 3: Next time I make them ahead I will just go ahead and freeze the rolls and get out what I need when I am ready to bake them. I will probably lightly brush the tops with melted butter since these rolls don't brown much on top. When cooked from frozen you will need to cook an additional 5 minutes. Done when brown on bottom.
Walk with God!