Wednesday, December 30, 2009
The Best Buttermilk Waffles
1 3/4 . flour
1 t baking powder
1 t baking soda
1/2 t salt
2 c buttermilk
1/3 c oil
Beat all ingredients together and
drop batter on hot waffle griddle.
Cook until grill indicator is ready.
Posted by Kathy Lowe at Wednesday, December 30, 2009
Saturday, December 19, 2009
You will need:
* 20 oz. can of crushed pineapple
* 1 can of cranberry jelly with berries
* 1/4 cup of sugar
* 2 green peppers
* 1 jalapeno pepper
* 1 bunch of green onions
* 1 bunch of fresh cilantro
Chop green peppers, jalapenos, green onions, and cilantro very finely. In a serving bowl mix cranberry jelly, crushed pineapple, green peppers, jalapeno, green onions, cilantro and sugar. Once well mixed refrigerate for at least 1-3 hours before serving. Serve with chips or in a warm crockpot on top of "lil smokies"
Posted by Kathy Lowe at Saturday, December 19, 2009
Friday, December 18, 2009
1 package cream cheese, softened
1 bottle Cross and Blackwell cocktail sauce (tastes the best)
1-2 cans baby shrimp
Soften cream cheese and spread out onto plate or pie plate. Pour cocktail sauce over cream cheese and top with shrimp. Cover with plastic wrap and refrigerate till ready to serve. Tastes best with Ritz, Wheat Thins or Triscuits.
Posted by Kathy Lowe at Friday, December 18, 2009
Thursday, December 17, 2009
This recipe is DEADLY and DELICIOUS! It's a Paula Deen dish... so eaters beware! I've tried making this with 1/2 the eggs, milk, and half-n-half. It's good that way, too -- a little less bread pudding, a little more french toast. I also HIGHLY recommend adding a huge dollop of fresh whipped cream on top with maple syrup. Delicious!
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Praline Topping, recipe follows
Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the casserole and bake for 40-60 minutes (it turns out differently every time for me -- just watch it), until puffed and lightly golden. Serve with maple syrup.
Praline Topping: 1/2 pound (2 sticks) butter 1 cup packed light brown sugar 1 cup chopped pecans 2 tablespoons light corn syrup 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Use entire mixture to cover french toast casserole.
Posted by Kathy Lowe at Thursday, December 17, 2009
Monday, December 7, 2009
I have to say this is my very favorite cookie ever! We only make it at Christmas time just to keep it "Special!" Enjoy ;)
Christmas Wafer Cookie
1 cup butter
½ cup margarine
½ cup cream
2 cups flour
¼ cup butter, softened
¾ cup powdered sugar
1 egg yolk
1 tsp vanilla
red and green food coloring (optional)
Mix well butter, margarine, cream and flour and chill for 30 minutes. Roll out dough on floured board until thin. Cut out into circles. Place on ungreased cookie sheet and sprinkle lightly with sugar. Bake 7-9 minutes at 350 degrees. Take cookies out of oven and cool. Put two cookies together with filling in the middle. For filling, combine butter, powdered sugar, egg yolk, vanilla and a little food coloring (if desired) in a medium bowl and mix well. These are a perfect Christmas Time cookie!
Posted by Kathy Lowe at Monday, December 07, 2009