Posts Tagged ‘recipe’

DIY Coffee Creamer

Thursday, June 25th, 2015

Guess WHO forgot to buy coffee creamer at the store yesterday? Yep, me. I remembered it late last night as I was falling asleep. Don’t ya hate that?

I woke up to the garbage trucks growling through the neighborhood and rain trickling down, so I nixed making a store run in order to have my one cup of coffee.

coffee2

Old habits die hard, ya know. I headed straight to the coffee pot and clicked it on….knowing I had nothing to put in it. I may be a “coffee” drinker but I’m a total fake coffee drinker. I like my coffee to taste like a treat or dessert. None of that black gold for me. Matter of fact, I’m such a coffee wimp that I only use light roasts such as breakfast blends or blonde….veranda. I’m a total lightweight.

However, I do still drink a cup EVERY SINGLE MORNING and when that doesn’t happen….I get a pounding headache around 1:30 in the afternoon. Just in time to remind myself that I didn’t have any coffee and it’s 4 hours way too late to sip one down now.

I wouldn’t be able to sleep until at least 3am if I tried an afternoon cup of joe!

So, my dilemma. No creamer. I remembered seeing DIY creamer recipes all over the Inet. In my desperation and the fact that I’m still in my nightgown, I decided to give it a try. What could it hurt? Plus, I’d at least get my one little cup of coffee in this morning.

wpid-20150625_090655.jpg

Success! I love it! It’s easy, made with stuff I had in my pantry and even tastes a little less processed (if that’s possible).

Vanilla Creamer (copy cat)

1 can low fat sweetened condensed milk (I didn’t have low fat)
1 1/2 C. whole milk (you can probably use your fave 2% or whatever)
1 T. Vanilla

Mix in the blender (condensed milk is thick) and store in a mason jar or whatever you have that’s shakeable and perfect in your eyes. Be ready to get your mind blown!

So good! Happy Friday eve, friends.

coffee 1

Starbucks Lemon Loaf (copycat)

Tuesday, July 29th, 2014

2014-07-28 22.40.49

 

Let me be clear.  I DO NOT HAVE THE ACTUAL STARBUCKS RECIPE!  I have in my little arsenal, a copy of a copy of probably many other copies of a wanna be Lemon Loaf recipe.  Since I'm not too proud to brag it up and claim it – JUST AS GOOD as theirs….I will share what other's have so kindly shared with me.

It's the least I can do, right?

2014-07-28 21.36.47

Lemon Loaf

1 box yellow cake mix  (I know, I frowned when I first read that too)

1 large box lemon pudding mix (I used the cook kind)

1/2 C vegatable oil

4 eggs

1/2 C milk

8 oz. sour cream

1 lemon squeezed to death (separate all the seeds & pulp out)

Directions:

In a bowl, combine cake mix & jello pudding.  Set to the side.  In another bowl, mix all the wet ingredients until creamy.  I used a whisk because this recipe is FRAGILE!  Too much mixing seems to be the cause of major falling when baking.  So, just mix with caution.  Add the dry ingredients and SERIOULY, just mix them through.  I used my mixer but I was ever so quick.  Once it is mixed through to a creamy batter consistency (less than 30 seconds of beating), pour into two prepared loaf pans.

Bake at 350 for 45-50 min.  (Don't open the oven.  Peek through the glass to see if it is browning up)

Mine was ready in around 46 min in one pan (metal) and about 48 in another pan (glass).  Take them out of the oven and let them sit for 10 minutes to cool IN THE PAN!

Icing:

1/2 stick butter (room temp)

2 C powdered sugar

1 lemon (sqeezed & separated)

1 t lemon extract or emulsion (I used extract)

Mix all ingredients together until a beautiful white consistency.  This stuff is kryptonite!  Lick those beaters!  You deserve it!  Lemon loaf is hard work!  Spread onto the tops of your completely cooled loaves.  Allow them to sit before you cut into them.  The icing will harden a bit and be a perfect topping to your FAKE CAKES!!

2014-07-28 21.39.56

Uhh, yea!  I can't believe it turned out so lovely.  No falling, no weird taste, very lemony & fresh and I used a cake mix to make it!  Wow, right?

Next time I'm tempted to pay $2+ for a single piece of lemon loaf cake at Starbucks….I will MAKE MY OWN!

You can thank me later.

 

Where I Come From

Tuesday, January 31st, 2012

…It’s cornbread & collard greens! I hear your groans from here. These are not your average boiled up greens! I mean it! These are special! Like knock your socks off good!

Here’s a peek–>

20120130-222723.jpg

This is before they cooked down and turned dark green. I can’t even describe the yummy smell. It’s like going to Grandma’s! Okay, a southern Grannie! No lie.

Before you write me off here…let me convince you to at least give them a try. Someday, mm’k?

It will be life changing. You might even want to become full-time southern bumpkin! WE WEAR SHOES! 😉

C O L L A R D G R E E N S & H A M H O C K S
Ingredients

1/2 cup vegetable oil
1/2 cup bleached all-purpose flour
2 cups thinly sliced yellow onions (I used less)
1/2 cup chopped celery
1/2 teaspoon salt
1/4 teaspoon cayenne (I left this out)
4 bay leaves
2 tablespoons chopped garlic
8 cups chicken stock
3 pounds ham hocks (about 4 medium-sized hocks)
2 bunches (about 2 1/4 pounds) each of collards and mustard greens, thoroughly washed, picked over for blemished leaves, and tough stems removed
1 cup water

Directions

STOCKING TIP: A roux is a mixture of oil and flour that, after being slowly cooked, is used to thicken mixtures such as soups and sauces. A blond roux is cooked until it is a pale golden color.

1. Combine the oil and flour in an 8-quart pot over medium heat and stir with a wooden spoon until smooth. Cook the mixture, stirring constantly, to make a blond roux, about 8 minutes.

2. Add the onions, celery, salt, cayenne, bay leaves, garlic, stock and ham hocks. Bring the mixture to a boil, reduce the heat to medium-low and simmer, uncovered, until the hocks are very tender, about 2 hours.

3. Add the greens, by the handful, until all of them are combined in the mixture. They will wilt. Add the water. Simmer until the greens are very tender and the mixture is thick, about 45 minutes.

4. Remove the bay leaves and serve warm. (I left mine in)

Makes 8 to 10 servings.
Recipe kuddos to [Emeril Legasse]

Do not be intimidated by making the roux. I’m not kidding when I say, these are so easy to prepare (first I typed “fix” because that’s what we call it when we cook something). We fix it! See, I told you….bumpkin.

My Sunday night meal was one of the best I’ve fed my family in a long time. If you make this recipe be sure to bake up a pan of cornbread. They clearly go hand-n-hand.

Let me know if you decide to make a pot. I’ll be out on the porch fannin’ flies. Teehee!

Veggie Soup

Monday, November 7th, 2011

What does it take to make the best Veggie Soup this side of the Indiana line? I’ll tell ya. Pretty much whatever you have in the fridge. It’s that easy. Since I had some “extra” time Sunday morning and a sick-in-bed hubby, I decided to fill my house up with the aroma’s that make my family love home.

Veggie Soup

1 lb. ground turkey (cooked & drained)
6-8 peeled cut-up potatoes
1 C. chopped carrots
1-2 cans diced tomatoes (I blend mine up)
1 bag frozen green beans
1 bag frozen corn
Heinz Catsup

I peel & cut my potatoes while the turkey is browning. If you want, add some minced onion to the meat. Sometimes I do or don’t. Drain meat and set aside. After my fresh veggies are cut up and washed, I bring them to a boil in a large stock pot 1/2 full of water. Turn them down & let them cook about 10 min on medium high (just enough to take the hardness away–you don’t want mushy veg’s). Then add in meat, tomatoes, beans & corn. Stir . Salt & pepper as needed. Put a lid on it and turn it down to medium low. Walk away. 😉

I let it simmer for a bit, stirring just to make sure nothing is sticking. It’s usually ready to eat within an hour. The last 10-15 minutes of cooking…I squeeze ketchup in to thicken it up the way my family likes it. You can do this to your liking. I never measure this, just add until it seems right. We’re from the south–we eat most everything with ketchup.

PS-Do not be fooled by the addition of ketchup. You won’t taste it. I simply use it to thicken the soup broth. It’s fantastic! I promise!

The only thing that will make this any better? Bake up a loaf of fresh bread & a pumpkin pie. Mmm, so good! Your family will definitely call you MOM OF THE DAY!!

What are you waiting for? Get cookin, ya’ll!