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Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Tag: milk (Page 7 of 8)

Mississippi Mud Cake

March 13, 2006 / / 0 Comments

Recipe Source: Down Home Soul Food Cooking Blog

Ingredients:

½ cup butter or margarine
½ cup oil
4 tbsp cocoa
1 cup water
2 cups flour
2 cups sugar
2 eggs
½ cup buttermilk
1 tsp soda
1 tsp vanilla

½ cup margarine
4 tbsp cocoa
½ cup buttermilk
1 lb. powdered sugar
½ tsp salt
1 tsp vanilla
1 cup walnuts, chopped In a saucepan, combine butter, oil, cocoa, and water. Bring to a boil.

In a bowl, sift together flour and sugar. Pour cocoa sauce over dry ingredients. Mix well.

Combine remaining ingredients for batter. Add to mixture. Mix well. Place in a greased 11×17-inch pan. Bake at 400 degrees for 20 minutes. Frost while still hot.

Frosting:

Combine margarine, cocoa, and buttermilk in a saucepan. Bring to a boil. Remove from heat and add remaining ingredients. Blend.

Directions:

Apple Puff Pancake

March 13, 2006 / / 0 Comments

Recipe Source: Michele / allrecipes.com

Prep/Cooking Time: Prep Time: 15 Minutes / Cook Time: 30 Minutes

Ingredients:

6 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 tablespoons butter
2 apples – peeled, cored and sliced
3 tablespoons brown sugar

Directions:

Preheat the oven to 425 degrees F (220 degrees C).

In a large bowl, use an electric mixer to blend eggs, milk and vanilla. Add flour, sugar, salt and cinnamon; mix just until blended. Set aside.

Melt butter in a 9×9 inch square pan. Arrange apple slices in the bottom of the pan, and pour the batter over them. Sprinkle brown sugar over the top.

Bake for 20 minutes in the preheated oven, or until puffed and lightly browned.

Sweet Potato Casserole

March 8, 2006 / / 0 Comments

Recipe Source: bhg.com

Prep/Cooking Time: Prep: 45 minutes / Bake: 25 minutes

Ingredients:

1-1/2 pounds sweet potatoes
1/2 cup granulated sugar
1/2 cup milk
1 beaten egg
3 tablespoons butter, cubed
1 teaspoon vanilla
1/2 cup packed brown sugar
1/3 cup all-purpose flour
2 tablespoons butter
1/2 cup pecan pieces
Pecan halves (optional)

Directions:

Scrub and peel sweet potatoes. Cut off and discard woody portions and ends. Cut potatoes into cubes. Cook, covered, in a small amount of boiling water for 25 to 35 minutes or until tender. Drain.

Combine hot sweet potatoes, granulated sugar, milk, egg, the 3 tablespoons butter, and vanilla. With a wooden spoon, stir to break up potatoes but not completely mash them. Put mixture into a greased 2-quart square baking dish.

Combine brown sugar and flour; cut in the 2 tablespoons butter until mixture resembles coarse crumbs. Stir in pecan pieces and sprinkle crumb mixture on top of potatoes. Bake, uncovered, in a 350 degree F oven about 25 minutes or until set. Garnish with pecan halves, if desired.

Makes 8 side-dish servings.

Cookie Pancakes

March 8, 2006 / / 0 Comments

Recipe Source: recipesrecipe.com

Ingredients:

1 cup old fashioned oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 ounces, 1/4 cup, chopped walnuts
3/4 cup sour cream
3/4 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 really ripe bananas, mashed up
3/4 cup raisins
1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet
Maple syrup or honey, for drizzling

Directions:

Here’s a great tip: if you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing.

Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.

Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot.

Serve with drizzled honey.

Ain’t Yo Momma’s Chocolate Milk

March 2, 2006 / / 0 Comments

Recipe Source: EGrivner / allrecipes.com

Prep/Cooking Time: 2 Minutes

Ingredients:

1 fluid ounce vodka
1 fluid ounce hazelnut liqueur
1 fluid ounce Irish cream liqueur
1 fluid ounce coffee flavored liqueur
Ice cubes

Directions:

In a cocktail shaker, shake together vodka, hazelnut liqueur, Irish cream liqueur, and coffee flavored liqueur with several cubes of ice. Strain into a glass filled with ice cubes.

Creamy Au Gratin Potatoes

February 27, 2006 / / 1 Comment

Recipe Source: allrecipes.com

Prep/Cooking Time: Prep: 30 Minutes / Cooking: 1 Hour 30 Minutes

Ingredients:

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese

Directions:

Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.

Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.

Bake 1 1/2 hours in the preheated oven.

Mexican Cornbread

February 24, 2006 / / 0 Comments

Recipe Source: Down Home Soul Food Cooking Blog

Ingredients:

1 lb. lean ground beef
1 small onion, chopped
3 Tablespoons green pepper, chopped
1 teaspoon salt
1 tablespoon chili powder
1 tablespoon catsup
8 oz. cream style corn

Directions:

Saute onion and green pepper in small amount of oil. Add ground beef and brown. Season with chili powder, salt and catsup. Stir in canned corn.

Cornbread: Sift together 3/4 cup cornmeal, 1/4 cup plain flour, 1 teaspoon baking powder and 1 teaspoon salt. Add 1 egg and 1-1/2 cups milk. Mix well.

Pour half of cornbread mixture into a well greased 10 inch iron skillet. Spread meat mixture over this. Add remaining cornbread mixture. Bake in a 400 F. oven until bread is done, about 30-40 minutes. Cut into wedges.

Serves 6-8.

Willie’s Notes:

Serve with a green salad for a complete meal. I like to serve this with sour cream on the side for those that like it.

Southern Dressing

February 20, 2006 / / 0 Comments

Recipe Source: Down Home Soul Food Cooking Blog

Ingredients:

2 large onions, diced
6-8 c. cornbread, crumbled
6 large biscuits, crumbled
1 c. sweet milk
6 eggs, beaten
1 stick butter, melted
1 T. sage, or to taste
1 T. poultry seasoning, or to taste
4 cans chicken broth
salt and pepper to taste

Directions:

Preheat oven to 400 degrees. Mix crumbled cornbread and biscuits with sage, poultry seasoning, salt, pepper and onions. This can be done several hours before cooking to allow to dry out and let flavors meld together (you can even do this the day before for even better results). Beat eggs and mix with milk, melted butter and chicken broth.

Pour liquid mixture over bread mixture and mix well. Dressing batter should be very moist, almost soupy. Add more chicken broth as needed to achieve the right consistency.

Spray baking pans with non-stick cooking spray. Pour raw dressing into baking pans and bake until golden brown.

Spicy Cheddar Soup

February 18, 2006 / / 0 Comments

Recipe Source: recipesrecipe.com

Ingredients:

2 Tbs (30 ml) butter
1 medium onion, finely chopped
1 medium potato, peeled and grated
2 cups (500 ml) chicken or vegetable stock
2 cups (500 ml) milk
1 cup (250 ml) grated sharp Cheddar cheese
Salt and freshly ground pepper to taste
Cayenne pepper to taste

Directions:

Melt the butter in a saucepan over moderate heat and saute the onion until tender but not brown, about 5 minutes. Add the grated potato, stock, and milk and bring to a boil, stirring occasionally. Simmer until the potato has cooked and dissolved into the mixture, 5 to 10 minutes. Add the cheese, salt, pepper, and cayenne. Stir until the cheese is melted.

Serves 4 to 6.

Chicken Potato Casserole

February 9, 2006 / / 0 Comments

Recipe Source: Linda Larsen

Prep/Cooking Time: Prep Time: 20min / Cook Time: 60min

Ingredients:

10 oz. can condensed reduced fat and sodium cream of chicken soup
1 cup sour cream
1/4 cup milk
2 cups cubed cooked chicken
1-1/4 cups shredded Cheddar cheese
3-1/2 cups frozen hash brown potatoes, thawed
1-1/2 cups frozen peppers and onions, thawed
1-1/4 cups shredded Cheddar cheese
1-1/2 cups crushed potato chips

Directions:

Preheat oven to 350 degrees. In a medium bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish.

Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese and potato chips.

Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving. 8 servings

To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips. Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve potato chips in pantry. To thaw and bake, let thaw overnight in refrigerator. Uncover and bake at 350 degrees F for 60-70 minutes until bubbly. Then top with crushed potato chips and bake 5-10 minutes longer.

Linda’s Notes:

This super simple and delicious recipe is perfect to freeze ahead of time, then thaw and bake on nights when you just can’t face the kitchen.

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