Thursday, August 27, 2009

Restaurant-style Taco Salad

1 head iceberg lettuce, chopped
3 roma tomatoes, diced
1/2 small onion, diced
1 cup corn
1 cup black beans, drained
2 cups shredded cheddar or jack cheese
ranch dressing
1 pkg taco seasoning
* grilled chicken/taco meat optional

Combine all ingredients in a giant bowl. Serve with tortilla chips. This. Was. Heaven. The key: the taco seasoning. Ranch + salsa makes for a GREAT dressing.

Should serve 4-6 for a meal; 6-8 as a side salad.

Hershey's Fudge

3 cups Hershey's semi-sweet chips
1 can sweetened condensed milk
1 cup whole roasted almonds

Melt chips and milk over very low heat until smooth. This will be THICK. Stir in almonds -- they won't want to stick, this is normal. Line a 9x9 glass dish with wax paper. Pour into wax paper and smooth out the top with the back of spoon. Refrigerate for 3 hours. Pull entire brick of fudge out, using the edges of the wax paper. Cut into squares on a cutting board. ENJOY!

* Keep refrigerated
* If you can handle ultra sweet milk chocolate, you could use milk chocolate chips instead. :D

Squash Casserole

4-5 yellow squash
1 small onion
1 can cream of chicken soup
1 bag croutons
2 cups grated moterrey jack cheese

Peel the squash, then cut into 1/2 inch rings. Cut onion into 1/2 inch half rings. Stir in soup. Pour into 13x9 glass baking dish. Top with cheese, then croutons. Bake at 350*, covered for 25 minutes. Uncover and bake additional 10 minutes.

* You be the judge on the baking time. Some like their squash soggy ... me, not-so-much.

Wednesday, August 19, 2009

How to fix runny jam

Since it's the jam making time of year, I though this was appropriate. It's happened to me before.... runny Jam! I found the fix on this blog Chez Beeper Bebe .

Runny Jam Fix
I ngredients:
½ cup sugar
½ cup water
4 Tbsp lemon juice
8 tsp of no-sugar

8 canning jar lids

Empty out your runny jam from the jars into a bowl.
Wash and sterilize your jars and jar rings again, discarding the lid tops.
Sterilize your new jar lid tops. Drain and set aside on clean dish towels.
Fill your canning pot with water and bring to a gentle boil. Keep it at a
gentle boil throughout so it will be ready when needed.
Mix pectin with sugar in a large pot. Add water and lemon juice and mix.
Place over high heat and bring to a boil, while stirring continuously.
Add the jam and bring to a vigorous boil over high heat, continuing to stir
throughout. Boil for 1 minute (and no longer) while keeping that stirring
Remove from heat, stir and ladle hot jam into sterilized jars, securing lids
tightly. Place jam jars in your canning pot with gently boiling water and
boil for 5 minutes (again, keep your time on this—too long may make
your jam runny all over again and how sad would that be?). Remove jam
and allow to cool. Check lid seals once cooled—any tops that pop back
when pressed should be refrigerated.
Fixes 7-8 jars of jam (8 oz or 1 cup each)

Thursday, August 6, 2009

Sour Cream Apple Pie

I can not take credit for this recipe, I found it on a blog, and here it is in all it's glory.

Sour Cream Apple Pie


3 tablespoons unsalted butter, softened
1/4 c. plus 2 tablespoons sugar
1 t. cinnamon
2 tablespoons flour


1 1/3 c. sour cream
2/3 c. sugar
1/4 teaspoon salt
2 teaspoons vanilla
2 large eggs
3 tablespoons all-purpose flour
4 or 5 large Granny Smith apples, peeled, cored, and thinly sliced

Pie crust (you can make your own, or use a pre-made one from the refrigerator section of the grocery store — I always do) fitted into a deep-dish 9" or 10" pie plate and chilled

To make the topping, in a bowl blend the butter, sugar, cinnamon, and flour until the mixture is combined well. Cover and chill the topping.

To make the filling, whisk together the sour cream, sugar, salt, vanilla, eggs, and flour until the mixture is smooth. Add the peeled, cored, and thinly sliced apples and stir the filling and apples together.

Spoon the filling into the chilled shell and crumble the topping evenly over it. Bake the pie on a baking sheet in the middle of a pre-heated 350-degree oven, 1 to 1 1/4 hours. (You might need to put a bit of tinfoil on top of the pie during the last 15 minutes to prevent the top from burning.) Transfer it to a rack and let it cool completely.