Snacks and Appetizers

Today is the LAST day of August and I am off of work for a few days after having a stent put in my right femoral artery that had a 98% block! A shock to me as I had not warning signs!

Today I am sharing 4 good recipes, the 1st is a snack and the other 3 are appetizers. Enjoy!

Ants on a log
celery, peanut butter (or cream cheese or pimento cheese) and raisins (cranberries, chocolate chips - use your imagination. See the photo for how it's done:

 Bacon Roll Ups
1 can whole water chestnuts, drained
1/2 pound of bacon, halved 
1/4 cup brown sugar
Wrap each water chestnut with 1/2 slice of bacon and secure with a toothpick. Lay on a greased cookie sheet and sprinkle brown sugar over tops and bake at 400*, 8 - 10 minutes.

Glazed Ham Balls or Loaf
2 1/2 pound ground pork
3/4 pound ground smoked ham (may have to ask butcher to grind this one)
2 eggs
1 cup cracker crumbs
2 Tablespoons chopped onion
1 1/2 cup flaked cereal (Spec. K, corn flakes, Bran flakes...)
1 can Tomato Soup, divided
1/2 cup brown sugar
1 - 3 Tablespoons cider vinegar
Mix meats, crackers, onion, cereal and 1/2 can of soup together. Make large meat balls and place in a greased baking dish, or form a loaf and place in greased pan. Combine remaining soup, brown sugar and JUST ENOUGH vinegar for a sweet and sour taste. Pour over meat and bake at 350* for 1 hour or for loaf, 1 1/2 hours.  
This is a very old family recipe from my Grandma Singrey's sis-in-law, Bessie Zolman.

Hot Crab Dip
2 packages crab meat (imitation is fine), chopped
2 packages of 8 ounce cream cheese
1 teaspoon - 2 Tablespoons horseradish
3 dashes hot sauce
a little salt
1/4 cup minced onion
Stir all together and heat through in a crock pot, or open cream cheese and place in a bowl, cover and microwave a few minutes until soft, stir in remaining and microwave until heated through. Great with Ritz or Club crackers. Leftovers?, Just reheat the next time. I always make this crab dip for parties and always when I catered parties.

 I think now I have this figured out. Some days you can teach this old broad something. All 4 of these recipes are easy to make. I often make the ham balls, cooking only enough for Chris and I and freeze the rest into small batches with the sauce in a small zippered bag. Bon Apetit.

Beef Roast for 2, Autumn Beef Roast and Chicken Pot Pie

I have had trouble getting the last 2 blogs to post. Here is another try from Aug. 23
I've been slacking off on my computer fun. My girlfriend from work, Joyce, told me on Monday that she was having beef roast with potatoes and carrots for dinner. It sure got my taste buds flowing! I use bases when I make meat dishes as I don't think the aromas are the same as I remember growing up! So on the market (Sam's Club...) are various forms of bases. I always have beef and chicken on hand, ALWAYS! These are NOTHING like bouillon cubes or sprinkles. These are more of a paste that wield the rich flavor of the meats of today that have little flavor. I am including my Beef Roast for 2, Autumn Beef Roast and the always heart warming Chicken Pot Pie recipes for you today.

Beef Roast for 2
1 pound beef roast  (Look for cuts of beef that come from the rib, short loin or sirloin section of the steer.  Cuts of roast from these areas are more tender and flavorful than other cuts and tend to roast well. Rib, top sirloin and the tenderloin all make excellent roast choices.)

1 tablespoon olive oil 
1/4 teaspoon garlic powder or 1 clove, mashed and minced
salt and pepper
Rub oil all over the roast. Mix seasonings and sprinkle all over the roast. (I like to do this the previous night.) Preheat oven to 325*. Line Baking dish with foil, add meat and roast for 15 minutes, reduce heat to 225°, and continue roasting for about 20-40 minutes longer, or until done as desired. For medium rare, the beef should register from 150° to 155°. on a meat thermometer or oven probe in the thickest part of the roast.
Let the roast rest for 10 minutes before slicing.

Autumn Roast Beef,  serves 6 - 8 

1/2 pound thick-cut bacon, diced

 -Cook to crisp, remove bacon to paper towel.

1 piece 3-4 pound beef chuck roast

Coarse salt and fresh ground pepper, to taste

-Pat beef dry and season all over. Increase bacon grease heat and add roast, turning to -brown all sides. Remove meat to plate and add the following to the bacon grease:

2 tablespoons butter

1 large yellow onion, diced

-Cook over medium until onions are translucent (5 or 6 minutes), then add:

4 cloves garlic, minced

1 tablespoon dried rosemary or 3 sprigs of rosemary that has been chopped well. 

-Cook for about 3 minutes and add:

1/2 cup  red wine

1 cup water

3 tablespoons of Tone’s Beef Base 

-Stir over heat until beef base is dissolved, scraping sides and bottom for the browned bits....yummy!

-Return the roast to the pan, cover and bake 1 hour.

-Add:

1 pound small white potatoes, halved

1 bunch carrots, peeled and cut into 2-inch pieces

4 stalks of celery cut into 2-inch pieces

1 large onions, peeled and cut into 2-inch pieces

½ pound whole white mushrooms 

1 can (14 ounces) diced tomatoes

Bacon that you set aside

-Cover and continue baking until vegetables are tender. Let rest 15 minutes on a platter -before serving. Add vegetables around roast and drizzle braising liquid over to serve.

Chicken Pot Pie or Stew with Biscuits
This makes one 9-inch deep dish pie or comparable baking dish

1 1/2 pound chicken, roasted, baked...(cooked in liquid? save liquid), cooled to touch. Remove 
skin, fat and de-bone. Set semi-shredded meat aside. You could use flavorless skinless 
boneless chicken or even (gasp!!!) canned chicken. SET LIQUID aside!
1 1/4 cups carrots, peeled and cut to bite size pieces
1 1/4 cup frozen peas
1 cup frozen corn
1/2 cup chopped celery
1/4 cup chopped onion 
Seasoning salt, pepper and a little thyme and sage
Water with 1 tablespoon of Tone's Chicken Base added for flavor
AND any other vegetable you like. If you make too much of the veggies, make a 2nd pie to freeze for later. 
Bring to a boil all the vegetables (cook in chicken juices) adding enough water to 
JUST cover the vegetables. Boil for 15 minutes, drain and reserve liquid! Add chicken to vegetables and stir!
3/4 stick of butter (3/4 cup)
3/4 cup flour
In a sauce pan, melt butter and stir in flour until really thick. You just made a ROUX. SLOWLY add reserved broth. Cook until thickened and thin with milk if needed. 

*If you are baking as a pie, pour veg-chick mix in bottom and spread around, Gently pour THICKENED sauce over. Cover with top crust, seal, vent and bake at 425* for 30 - 35 minutes. Let stand 10 minutes before serving.

*Bisquick topping: Mix 1 cup Bisquick, 1/2 cup milk and 1 egg together well, Pour over veg-chick-sauce in crust and bake at 400* for 30 minutes.

*If doing as a stew: Keep vegetables and chicken warm while making the ROUX (butter-flour mix) and add veg-chick to heated sauce and allow everything to get to temp while baking biscuits or cornbread! OR pour into casserole and top with homemade or canned biscuits and bake until biscuits are done (12-20 minutes.) 

If nothing else, these should get your taste-buds going thinking about the upcoming colder months! I love hearty home-cooked food! I thank my Mom, JoAnn; Mom-in-law, Doris; Arkansas neighbor we had when we lived in Indiana, Mrs. Adams; my south Florida school cook, Gussie; the many great cookbooks with my tweaked changes and all else who's inspirations and love taught me in this wonderful fine art of cooking! From the bottom of my heart, thanks, with love!
Bon Apetit!


 
 

Sour Cream White Cakes and 3 Frosting Recipes

Another Hump Day! This being August 14, I want to wish my dear work-mate, Joyce, Happy Birthday! I am sharing my favorite white cake and frosting recipes today. The 1st frosting recipe is one I make for my best friend, Kevin. He eats it with a spoon... yep, he's a bit strange, but I love him dearly! We've been together since 1966 when we met in 7th grade.

Scratch Sour Cream White Cake
3 egg whites
1 cup sour cream
1 1/2  cup sugar
2 cups cake flour (Make your own: 2 scant cups all purpose flour with 4 Tablespoons of corn starch added, sift together to incorporate well. Cake flour provides a light and airy cake, not dense.)
1/4 teaspoon of baking soda
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup cold water
**1 teaspoon vanilla
Grease and flour a 9 inch cake pan, line with parchment or wax paper if you plan to make a 2 layer cake. Preheat oven to 350*, bake time about 35 minutes.
Sift all dry ingredients 3 times! Add vanilla to cold water
Beat egg whites until stiff. Whip sour cream and fold it into the egg whites. Alternately add dry ingredients with the vanilla cold water. Pour int prepared pan and bake. Cool and remove from pan.
** If you want the almond flavor, add 1 teaspoon almond flavoring

Box Mix White Sour Cream Cake
1 Duncan Hines White Cake Mix
1 cup all purpose flour
1 cup sugar
3/4 teaspoon salt
Sift all dry together in large bowl.
1 1/3 cups water
1 cup sour cream
2 Tablespoons oil (I use canola oil)
**1 - 2 teaspoons vanilla
4 egg whites
Oven 325* grease and flour pans (add parchment or wax paper for layered cakes) 
11"x13" pan or 2 - 8" or 9" pans
Add the wet ingredient to the dry and mix on low for 4 minutes (will be a little lumpy) and pour into cake pan(s). Bake for about 25 minutes. Cool and remove from pans for layered cake.      ** If you want the almond flavor, add 1 teaspoon almond flavoring and 1 teaspoon vanilla.

I use these two recipes for wedding cakes. The box mix cake will remain fresh longer than the scratch cake.

 Wedding Cake Frosting

Yummy Homemade Ketchup, BBQ Sauce, Sweet Relish and Apple Butter

Hey,do you know what day is????? It's HUMP DAY! Thought I would add my favorite canning recipes... Ketchup, BBQ Sauce and Sweet Relish! I have been making my own condiments for years! The ketchup is sweet like Heinz, the BBQ is similar to Sweet Baby Ray's, the relish is just plain, darn good and yummy Apple Butter.  All 4 are simple to make and preserve.

Karen's Ketchup
To make:                          2 pints         4 pints         8 pints
6 oz. Tomato Paste          2 cans          4 cans           8 cans
Brown Sugar                    1/4 cup         1/2 cup          1 cup
Garlic Powder                  1 Tbsp.         2 Tbsp.         1/4 cup
Onion Powder                  1 Tbsp          2 Tbsp.         1/4 cup  

Allspice                             1/4 tsp.         1/2 tsp.          1 tsp.
Salt                                    1 tsp.             2 tsp.             4 tsp.
Water                                 2 1/2 cups    5 cups           10 cups
Bring to a boil while stirring with a whisk. Reduce heat to a simmer and cook about 15 - minutes or thickened to your desire. Pour into hot jars, wipe jar tops, lid and ring it. Hot water bath for 10 minutes to seal.

Karen's BBQ Sauce
To make:                              2 pints           4 pints           8 pints
Ketchup recipe above         1x                    4x                    8x   
Do not cook this, just use approprate size pan. You can use cheap ketchup from the grocery store. 
Brown Sugar                        1 1/2 cup        3 cups             6 cups
Worcestershire Sauce        1 Tbsp.          2 Tbsp.            1/4 cup                   
Mustard                                 1 Tbsp.          2 Tbsp.            1/4 cup
Allspice                                 2 tsp.             4 tsp.                8 tsp.
Salt                                        2 tsp.             4 tsp.                8 tsp.
Pepper                                  1 tsp.             2 tsp.                1 tsp.
Cider Vinegar                       to taste         to taste              to taste
Stir well, taste and add vinegar, 1 tsp. at a time until you reach the tangy flavor you like. If you like smokey flavor, add liquid smoke to taste...be careful as it is potent! Cook over medium to a boil and then reduce and stir once in a while and cook down to your desired thickness. Pour into hot jars, wipe jar tops, lid and ring it. Hot water bath for 10 minutes to seal.

Karen's Sweet Relish
I use my food processor to chop everything fine, a hand mill will produce the same effect with more work!
8 cups onion (I prefer sweet onions), processed
8 cups cabbage, processed
8 cups green tomatoes cored and then processed
12 green peppers, seeds removed and then processed
6 red peppers, seeds removed and then processed
Pour into a large plastic container and ass 1 cup Salt (I use Sea Salt). Cover and set out overnight. Drain and rinse well and drain again. In a very LARGE pan or stock pan, pour in relish and add:
2 Tbsp. celery seed
1/2 tsp. Turmeric (very YELLOW, so do not get it on your clothes!)
4 Tbsp. Mustard Seeds
4 cups Water
8 cups Cider Vinegar, distilled or white vinegar will not produce the flavor!
12 cups Sugar (5 pounds)
Stir well and bring to a boil and cook for 3 minutes. Remove from heat and pour into HOT  
1/2 pint or pint jars, wipe jar tops, lid and ring it. Hot water bath for 15 minutes to seal.
My family loves this relish. I use pints for us and some 1/2 pints to give as gifts.

Easy Apple Butter 
I make this in a crock pot. Depending on what size crock you use, double or quadruple recipe. I also use 1/2 pint jars.  
Unsweetened         SINGLE  (2 1/2 cups)      DOUBLE  (5 cups)      QUADRUPLE (10 cups)
Applesauce                2 cups                                     4 cups                              8 cups
Sugar                          1/2 cup                                    1 cup                                2 cups
Cinnamon                  1 tsp.                                        2 tsp.                               4 tsp. 
Allspice                      1/4 tsp.                                    1/2 tsp.                             1 tsp.
Ginger                         pinch                                       1/4 tsp.                            1/2 tsp.       
Cloves                         pinch                                       1/4 tsp.                            1/2 tsp. 
Combine and bring to a boil for 1 minute while stirring. Reduce heat and simmer uncovered for 1 - 2  hours or to the desired thickness. Remove from heat and pour into HOT 1/2 pint or pint jars, wipe jar tops, lid and ring it. Hot water bath for 10 minutes to seal.


There you go, 4 great tried and true recipes for you to try. I have been giving home canned goods as Christmas Basket Gifts for many years. I also added homemade dry gifts like pancakes, deep dark hot chocolate, soups and dessert mixes. Plan ahead for Christmas gifts. I'll start the dry mixes in October and will have the baskets finished up, covered and ready to go, so no rushing around looking for last minute gifts. Most folks love the homemade items! For a couple, I add green beans in pints and other pint jar-ed items. Salsa is another great item! Got a secret sister to get for, try the deep dark hot chocolate mix with a couple of nice Christmas mugs from Dollar Tree. I'm full of great gifting ideas. If you need ideas or want recipes, just note on my blog page or send me an email to: ksingrey@columbus.rr.com. 

I think sharing recipes is the best thing. I claim the recipe to be MINE, if I make ANY changes to it. Imagine... a shared recipe from your girlfriend... you make it and then make a couple of changes... Don't tell everyone it's so and so's recipe. Tell them the original came from so and so, but with your added changes, it now is my recipe! Ever happen to you???? I had it happen at a church dinner when a friend made "my recipe" and made changes to it and claimed it was Karen's recipe. Uh Oh... it tasted very different from what I had given to her.

Have a great Wednesday and Bon Apetit!

 
 
 
 

Baked Crab Rangoon & PayDay Cupcakes

Hoping you all have had a great Sunday so far. I am in the process of making ketchup. I took a few spins on my scooter and hope to ride it to work tomorrow if no rain appears! Am excited to ride! Today, I am adding 2 of my favorite recipes, Baked Crab Rangoon and PayDay Cupcakes. I love the Rangoon because it is baked rather than fried and the cupcakes have my sweet & salty taste!

Baked Crab Rangoon
1/8 tsp garlic salt  
1/8 tsp Worcestershire sauce  
1 small green onion  
4 oz imitation crab  
3 oz cream cheese  
14 wonton wrappers
Cut up the crab and mix it in with garlic salt, Worcestershire sauce, green onion and cream cheese (I would microwave the cream cheese for about 40 seconds to soften) Spoon into wontons. Bake at 425 °F for 8-10 minutes or until golden brown. These are so tasty.

 

 

PayDay Cupcakes
For Cupcakes:  
1 box yellow cake mix 3 eggs  
1/2 cup butter, melted  
3/4 cup water  
1 tsp butter extract (can substitute vanilla)  
1 box vanilla pudding mix
For Caramel Frosting:  
2 sticks butter, room temperature  
1/2 cup caramel syrup (the coffee-syrup kind, NOT the sundae kind)  
1 tsp vanilla extract  
About 5 cups powdered sugar  
For Garnish:  
1-2 PayDay candy bars, roughly chopped  
About 1 & 1/2 cups honey roasted peanuts  
Caramel sundae sauce (for drizzling)  
Sea salt  
1. Preheat oven to 350 degrees F. Line 2 muffin tins with about 18 paper liners.
2. In a large bowl, combine the cupcake ingredients with an electric mixer until smooth. Portion the batter evenly among muffin cups, filling about 3/4 cup full. Bake for approx. 14-16 minutes or until a toothpick inserted near the center comes out clean. Cool completely.  
3. For the frosting, in the bowl of a stand mixer, combine the butter, caramel syrup and vanilla until creamed, about a minute. Gradually add powdered sugar, about a cup at a time, until frosting is light and fluffy. Spoon into a piping bag attached with a large open circle tip. Pipe icing onto cooled cupcakes... or just ice it on similar to the photo, leaving the edges open.  
4. Gently press the honey roasted peanuts along the perimeter of the frosted cupcakes. Top each frosted cupcake with a couple pieces of chopped PayDay bars, then drizzle with the caramel sundae syrup. Finish with a light sprinkling of sea salt.
5. These cupcakes are best served the same day. Store leftovers at room temperature, up to 1 additional day.

         

You all have a great upcoming week and Bon Apetit!