Tuesday, March 4, 2014










Macaroni and Cheese 

So easy and super delicious!

I bag large elbow macaroni (i used skinner 24oz bag) cooked and drained. In a saucepan over medium heat, whisk 4 cups whole milk and one stick butter until butter is melted.  Do not bring to a boil, and be careful not to burn milk.  Add 3 heaping tablespoons of flour and continue to whisk, sauce will thicken.  Add one tablespoon dry mustard and salt and pepper to taste.  Next add 10oz Velveeta (cut into cubes).  Stir until cheese is melted.  Pour cooked macaroni into greased 13x9 glass dish, pour sauce over macaroni and stir until all macaroni is covered.  Sprinkle with one cup grated sharp cheddar.  Bake at 350 for 20-30 minutes.
That's it! Family favorite!


Monday, February 3, 2014

Mutti's Coffee Cake



Mutti's Coffee Cake

2 sticks butter, softened
2 C sugar
2 eggs
1 t vanilla
1 C sour cream or plain yogurt*

Cream together the above ingredients and then add the following combination:

2 C flour
1 t baking powder
½  t salt
Grease and flour Bundt cake pan.
Pour ½ batter into pan and then sprinkle with ½ of the following mixture:
½ C finely chopped toasted pecans
2 T cinnamon
6 T powdered sugar

Pour second half of batter into pan and top with remaining nut mixture.
Bake at 350 for 50 minutes.

*I think it tastes better and is more moist when made with yogurt.

Love,
Mutti








Monday, November 18, 2013

The Perfect Thanksgiving Turkey



No need to stress about cooking the turkey this year! I used this recipe last Sunday as a "practice run" and it was delicious! Thanks to Carol Vig for sharing.

Perfect Thanksgiving Turkey

Rub the bird all over with butter (inside and out) - 1 big stick

Salt and pepper all over (inside and out)

400 for 15 minutes uncovered

325 for rest of time. 

Baste with butter every 15-30 minutes. (I melt 2 additional sticks to have at the ready)

I also have some chicken broth to baste with too to keep it super moist

Cover with foil if too brown

Tips: Buy a turkey roast foil pan at grocery. So much better that the roaster and then you can throw the thing away. I don’t think the turkey is as good with it is lifted out of pan. 

Here’s the code:
15 minutes per pound i.e. 3 hours = 12 pounds. 
170 degrees in breast and thigh is perfect ready temp









 

Wednesday, November 13, 2013

My Mama Made That!

We are so excited about this cookbook called My Mama Made That from the Hampton Roads Virginia Junior League. Beautiful pictures and fabulous recipes fill the pages of this old fashioned cookbook. Step back in time and get inspired about entertaining the way Mama did! Available at Jenrosiedesigns.com for only $30!

Monday, October 14, 2013

Creamy Chicken Enchiladas

Several of you have asked for this recipe. It is originally from Southern Living and and i have tweaked it over the years. It is GREAT for a crowd! Serve with rice and beans.



Creamy Chicken Enchiladas

1 rotisserie chicken cooked and cut up
1 onion, finely chopped
1pkg cream cheese
1 small can green chilies (chopped)
Flour tortillas (fresh made are the best….HEB has them)
1 can green enchilada sauce (hot or mild)
1 can red enchilada sauce (hot or mild)
2 cups Monterrey Jack cheese grated
1 cup heavy cream

Salt and pepper to taste, can top with Jalapeno’s

Sauté chopped onion in a small amount of butter, add shredded chicken, cream cheese and green chilies and stir until well mixed.

Put small amount (2 spoonfuls) into a flour tortilla and roll. Place rolled tortillas into a 9x13 baking dish (might want to drizzle some of the enchilada sauce along the bottom of the pan before placing the rolled tortillas in, so they won’t stick)

Once pan is full, cover rolled tortillas with sauces, then top with cheese. Pour cream evenly over the top of cheese.

Bake at 350 for 30 min.

Sunday, June 30, 2013



F O R  I M M E D I A T E  R E L E A S E

Dallas Gourmet Gold Awards Winners Announced

DALLAS – June 23, 2013 – Dallas Market Center recently announced the winners of the 4th annual Dallas Gourmet Gold Awards at an awards ceremony and cocktail reception held at The Culinary Stage, World Trade Center 1st floor during the Dallas Total Housewares & Gourmet Market.
The Dallas Gourmet Gold Awards celebrates exceptional manufacturers in the gourmet products industry who exhibit in Dallas. The winners are:
• Best Beverage: Peach Bellini, Wine-A-Rita
• Best Condiment: Le'Popcorn Marinade, Le' Popcorn and Candy
• Best Cookware or Bakeware: The "Original" Pasta Pot, Bradshaw Bialetti
• Best Fruit Confit: Sweet Onion Farmstyle Chutney, Columbia Empire Farms
• Best Kitchen Gadget: Collapsible KlipScoop, Dexas
Best Kitchen Textile: Hot Mama Apron, Jen Rosie Designs
• Best Small Appliance: Chef Pro Tortilla Maker, Mercantile International NA
• Best Snack: Marathon Endurance Mix Granola, Nate & Sassy's Gourmet Granola
• Best Soup/Chili: Dinner Tonight White Bean Chili, Backyard Safari Company
• Best Sweet: Fleur De Sel Toffee, Lambrecht Gourmet
• Best Tabletop: Going Stemless™ Magnetic Cocktail Charms, Going Stemless LLC

Food entries were judged on originality, taste and packaging; housewares were judged on innovation, visual appeal and practicality. This year’s judges were: Bill McLoughlin, editor of Gourmet Insider Magazine, and executive editor of HomeWorld Business; Amy Pinkerton, buyer for kitchen & dining décor and entertainment for Pier 1 Imports; and Anastacia Quiñones, the executive chef at Komali Restaurant in Dallas.
Winners received a promotional package and are prominently featured during the Dallas Total Housewares & Gourmet Market (June 19-25).

About Dallas Market Center
Founded in 1957, Dallas Market Center is the world’s most complete wholesale marketplace. Within its marketplace of more than five million square feet, retailers from around the globe source products ranging from home furnishings, gifts, decorative accessories and lighting to textiles, fashion accessories and men's, western, women's and children's apparel. With more than 50 markets each year attended by more than 200,000 retail buyers from all 50 states and 78 countries, Dallas Market Center offers hundreds of events and seminars geared toward helping retailers expand business and increase profits. As a result, more than $8 billion in estimated wholesale transactions are conducted annually within the Dallas Market Center complex. 

Friday, June 21, 2013

Picnic in a Glass Recipe 
For you gardeners out there, this is a delicious recipe that includes fresh paesley, mint, tomatoes, and radishes! Really good!

Ingredients

  • 1 (19-oz.) can chickpeas, drained and rinsed
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons fresh lemon juice
  • 5 tablespoons olive oil, divided
  • 1 (2 1/2- to 3-lb.) deli-roasted chicken, skinned, boned, and shredded
  • 3/4 cup chopped radishes
  • 1/4 cup finely chopped red onion
  • 1 pt. grape tomatoes, halved
  • 1 1/2 cups chopped English cucumbers
  • Yogurt Dressing
  • 3 cups coarsely crushed pita chips
  • Lemon wedges

Preparation

  1. 1. Stir together first 4 ingredients and 2 Tbsp. olive oil; stir in shredded chicken. Add table salt and black pepper to taste; let stand 15 minutes.
  2. 2. Meanwhile, stir together radishes, onion, and 1 Tbsp. olive oil. Stir together tomatoes and 1 Tbsp. olive oil. Stir together cucumbers and remaining 1 Tbsp. olive oil. Season each mixture with salt and pepper to taste.
  3. 3. Layer chickpea mixture, radish mixture, 3/4 cup Yogurt Dressing, tomato mixture, pita chips, and cucumber mixture in a 4-qt. bowl; top with remaining Yogurt Dressing. Cover and chill 2 to 4 hours. Serve with lemon wedges and additional pita chips.
Note: Total time includes dressing.

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