Author Archives: dixieskitchen

Jan3

Steak and Potato Stir-Fry

Posted on by
Standard

steakandpotatostirfrySteak and Potato Stir-Fry

America’s favorite, in under 25 minutes – and just one pot to clean.  Good with a mixed green salad.

Flank steak is an economical choice of meat, but I will try something more tender next time.  Even so, my husband and I loved this meal.

Before you begin to cook, mix in bowl:

  • 12 ounces well-trimmed flank steak, halved lengthwise and cut on an angle into 1/4-inch-wide slices (2 cups)  (I cut mine too big)
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon minced garlic
  • 1/4 teaspoon pepper

Have ready:

  • Vegetable oil
  • 6 medium-size green onions, cut in 1 1/2-inch pieces
  • 1 cup frozen whole-kernel corn
  • 3 cups frozen potatoes O’Brien (from a 24-ounce bag), thawed
  • 1/2 teaspoon salt

Place a Wok or a Dutch oven over high heat about 3 minutes until very hot.  Add 1 tablespoon oil; tilt pot to coat bottom.  Add beef mixture; stir-fry 1 1/2 to 2 minutes until no longer pink.  (Do not overcook)  Spoon beef and juices into a large bowl.

Heat 1 teaspoon more oil in wok.  Add green onions and frozen corn; stir-fry 1 to 1 1/2 minutes until vegetables are crisp-tender.  Add to bowl with beef.

Heat 2 more tablespoons oil in wok.  Add potatoes; stir-fry 3 to 3 1/2 minutes until tender.  Pour in juices from bowl holding beef and vegetables; stir-fry potatoes 1 minute longer, scraping up brown bits from bottom of pot.  Return meat and vegetables to pot.  Sprinkle with salt and stir 1 minute until well blended and heated through.

Makes 4 servings.

“The good news of the gospel is too good to keep to ourselves.”

Filed under Beef, Stir-Fry | Comments Off on Steak and Potato Stir-Fry
Jan3

Fast Fudge

Posted on by
Standard

fastfudgeFast Fudge

My grandson, Josh, loves fudge, so I made this for him for his birthday.

  • 2 cups sugar
  • 2/3 cup evaporated skim milk
  • 1/2 cup butter
  • 12 large marshmallows
  • Few grains of salt
  • 1 (6-oz.) pkg. semisweet chocolate morsels
  • 1 cup chopped pecans, optional
  • 1 teaspoon vanilla extract

Combine first 5 ingredients in a large saucepan.  Cook over medium heat until mixture comes to a boil, stirring gently; boil 5 minutes, stirring constantly.  Remove from heat.

Add chocolate morsels to marshmallow mixture, stirring until melted.  Add pecans, if using, and vanilla, stirring well.  Spread evenly in a buttered 8-inch square pan.  Cool and cut into squares.  Yield: 2 pounds.

Mocha Fudge:  Add 1 tablespoon instant coffee granules with the salt.

“He who has the Holy Spirit as his resource has already won the victory.”

 

 

Filed under Candy | Comments Off on Fast Fudge
Jan3

Ina’s Pecan Squares

Posted on by
Standard

inaspecansquares

Ina’s Pecan Squares

I made these for Thanksgiving this year and they were a big hit.  I must say though, they are sooooo delicious because they are sooooo rich.

It makes a huge pan of bars and will bubble over the edge of the pan, so be sure and put a piece of foil on the bottom rack of your oven.  I’m thinking next time I make them, I will divide the recipe between two 9 x 13″ baking pans.  That should keep them from bubbling over.  Or just make a half recipe and put in one pan.  Line your pan with foil so it is easier to take out of the pan and cut.

CRUST

  • 1 1/4 pounds unsalted butter at room temperature
  • 3/4 cup sugar
  • 3 extra-large eggs
  • 3/4 teaspoon pure vanilla extract
  • 4 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

TOPPING

  • 1 pound unsalted butter
  • 1 cup good honey
  • 3 cups light brown sugar, packed
  • 1 teaspoon grated lemon zest (I didn’t use)
  • 1 teaspoon grated orange zest (I didn’t use)
  • 1/4 cup heavy cream
  • 2 pounds pecans, coarsely chopped

Preheat oven to 350 degrees.

For the crust, beat butter and sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.  Add eggs and vanilla and mix well.  Sift together flour, baking powder and salt.  Mix dry ingredients into the batter with the mixer on low speed until just combined.  Press the dough evenly into an ungreased 18 x 12 x 1-inch baking sheet, making an edge around the outside.  It will be very sticky; sprinkle the dough and your hands lightly with flour.  Bake for 15 minutes, until the crust is set but not browned.  Allow to cool.

For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan.  Cook over low heat until the butter is melted, using a wooden spoon to stir.  Raise the heat and boil for 3 minutes.  Remove from the heat.  Stir in the heavy cream and pecans.  Pour over the crust, trying not to get the filling between the crust and the pan.  Bake for 25 to 30 minutes, until the filling is set.  Remove from the oven and allow to cool.  Wrap in plastic wrap and refrigerate until cold.  Cut into bars and serve.

Makes 20 large squares.  (I made mine half that size and then cut some into bite size pieces.)

“He who has the Holy Spirit as his resource has already won the victory.”

Dec31

White Chocolate and Lime Mousse Cake

Posted on by
Standard

whitechocolateandlimemousseWhite Chocolate and Lime Mousse Cake

This is so good and light . . . a refreshing cloud in your mouth.  My birthday cake this year.

CRUST

  • 2 cups ground gingersnap cookies (about 38 cookies)
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, melted

Combine cookie crumbs and sugar in food processor.  Add butter, and pulse until moist clumps form.  Press mixture into bottom and 1 inch up sides of a 10-inch springform pan.

FILLING

  • 1/2 cup lime juice (about 4 limes)
  • 1 (1/4-oz.) envelope unflavored gelatin
  • 1/2 cup heavy cream
  • 9 oz. white chocolate, chopped
  • 1 (8-oz.) pkg. cream cheese, softened
  • 2 (8-oz.) pkgs. reduced-fat cream cheese, softened
  • 1 cup sugar
  • 3 tablespoons lime zest
  • 2 cups heavy cream, chilled and whipped

Place lime juice in a glass bowl.  Sprinkle gelatin over top to soften.  Bring 1/2 cup cream to a simmer in a heavy medium-size saucepan.  Remove from heat, and add white chocolate.  Stir until melted and smooth.  Stir in gelatin mixture.  Cool slightly.

In a large bowl, beat all 3 cream cheeses, sugar, and lime zest with an electric mixer until blended.  Slowly beat in white chocolate mixture.  Fold in whipped cream.  Pour filling over crust in pan.  Cover, and refrigerate overnight or up to 2 days.  Release sides of pan from cake. Transfer to a cake platter, and serve.  Yields 12 – 14 servings.

“The One who saved us is the One who keeps us.”

 

 

 

Dec20

Chocolate Vanilla Swirl Cheesecake

Posted on by
Standard

chocolatevanillaswirlcheese

Chocolate Vanilla Swirl Cheesecake

My friend, Sandy, made this for bridge the other day and all I can say is “Yum”!!

  • 20 chocolate sandwich cookies, crushed (about 2 cups)
  • 3 tablespoons butter, melted
  • 4 pkg. (8-oz. each) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 4 eggs
  • 6 squares semi-sweet baking chocolate, melted & cooled

Preheat oven to 325 degrees.  Line a 9 x 13 baking pan with foil, with ends of foil extending over sides of pan.  Mix cookie crumbs and butter; press firmly onto bottom of prepared pan.  Bake 10 minutes.

Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.  Add sour cream; mix well.  Add eggs, one at a time, beating on low speed after each addition just until blended.  Remove 1 cup of the batter; set aside.  Stir melted chocolate into remaining batter in large bowl; pour over crust.  Top with spoonfuls of the remaining 1 cup plain batter; cut through batters with knife several times for swirling effect.

Bake 40 minutes or until center is almost set.   Cool.  Refrigerate at least 4 hours or overnight.  Use foil handles to lift cheesecake from the pan before cutting to serve.  Store any leftover cheesecake in refrigerator.

Makes 16 servings.

“There’s joy in the journey as we walk alongside each other.”

 

Dec5

All-American Pancakes

Posted on by
Standard

allamericanpancakes

All-American Pancakes

This recipe will serve 4 to 6 people.  So if you have hungry boys,  I would double it.  It is medium thick and very filling to the tummy.  If you like a thinner pancake, just add a little milk to get your desired thickness.

  • 2 cups buttermilk (or mix 1 tbsp. lemon juice in 2 cups milk and let thicken)
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • 1/4 cup milk or more, optional and if desired
  • Vegetable oil

Whisk flour, sugar, baking powder, baking soda and salt in a medium bowl to combine.

Whisk egg and butter into buttermilk until combined.  Make a well in center of dry ingredients and pour in the milk mixture.  Whisk very gently until just combined (a few lumps should remain).  Do not overmix.

Heat a large nonstick skillet over medium heat until hot, brush a little oil on skillet to coat bottom evenly.  Pour in 1/4 to 1/2 cup of batter (whatever your desired size) and cook until large bubbles appear.  Using a thin, wide spatula, flip pancakes and cook until golden brown.  Repeat with remaining oil and batter.

Serve immediately or keep warm in a 200 degree oven on a baking sheet.

Makes about 16 4-inch pancakes.

Note:  Try adding a few blueberries to pancakes before you flip it.  Or maybe some chopped pecans, or maybe some diced banana.

“The first step in getting help is humility.”

Filed under Breakfast | Comments Off on All-American Pancakes
Nov18

Chocolate Hazelnut Swirls

Posted on by
Standard

chocolatehazelnutswirls

Chocolate Hazelnut Swirls

Two ingredient cookie!!  How easy is that?  I didn’t measure my Nutella and I think I got it a little thick in spots, but all I can say is “Yum”.

  • 16.5-oz. pkg. Refrigerated Sugar Cookie Dough
  • 1/3 cup Nutella

Roll sugar cookie dough into a 11 by 8-inch rectangle between 2 sheets of parchment paper.  Remove top parchment and spread with Nutella, leaving 1/4-inch border at edges.

Working from short side, roll dough tightly into a log and pinch seam; wrap in plastic wrap and freeze for 20 minutes.  Slice into 1/2-inch-thick cookies.

Place cookies 1 inch apart on parchment-lined baking sheets.  Bake in 350 degree oven until lightly golden, about 12 minutes.

Makes 16 cookies.

“God’s arms of welcome are always open.”

Nov16

My Cookbook Collection

Posted on by
Standard

One of the things that I read as often as the Bible are cookbooks.  Here is a sampling of a few of them.  (I also have a collection of Bibles.)  I have many more cookbooks that won’t fit on these shelves so I need to go to the basement for them.

cookbooks3

I seem to add to my collection quite often.  I’m such a sucker for a new cookbook, or a vintage cookbook, or a cookbook that tells a story.  I love them all and try to cook something out of each one of them.

cookbooks1

The latest one is The Pioneer Woman’s new cookbook.  Last wednesday night my daughter and I went to her book signing in Naperville.

pioneerwomanbooksigning2

We had numbers 220 and 221 out of 650.  We happened to get out of Anderson’s Bookstore at 9:00 P.M. with a signed book, but I feel so sorry for the people that had the higher numbers.  I heard they were still there at midnight.

But as you can see, Ree Drummond is a very popular and loved TV chef on the Food Network.  She is just as nice in person as she seems on her show.

My husband and I had such a fun day with our daughter.  We did some shopping and had dinner before going to the book signing.  And spent a lot of time in Starbuck’s waiting for our number to be called.  The waiting wasn’t boring though, we met so many nice people and talked to them the whole time.

Nov8

Red Velvet White Chocolate Chip Brownies

Posted on by
Standard

redvelvetbrownies

Red Velvet White Chocolate Chip Brownies

Very quick and easy!  Yum!

  • 18 1/2-oz. pkg. red velvet cake mix
  • 2 tablespoons packed brown sugar
  • 1 teaspoon cocoa
  • 2 eggs, beaten
  • 1/2 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 2 tablespoon water
  • 1 cup white chocolate chips
  • 1 small container whipped topping, optional

In a large bowl, combine dry cake mix, brown sugar and cocoa.  Stir in eggs, oil, vanilla and water.  Mix in chocolate chips.  Spray a 9″ x 13″ baking pan with non-stick cooking spray; spread in batter.

Bake at 350 degrees for 20 to 25 minutes.  Cool completely and spread with whipped topping, if desired.

Makes 16 to 20 bars.

“We disarm the power of money by giving it away.”

Nov8

Chicken Tortilla Soup

Posted on by
Standard

chickentortillasoup

Chicken Tortilla Soup

This is a very quick and easy slow cooker recipe.

  • 1 lb. shredded, cooked chicken
  • 1 (15-oz.) can crushed tomatoes
  • 1 (10-oz.) can enchilada sauce
  • 1 medium onion, chopped
  • 1 (4-oz.) can chopped green chile peppers
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 (14.5-oz.) can low-sodium chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (10-oz.) package frozen corn
  • 1 tablespoon chopped cilantro

Place all ingredients in a slow cooker.  Give it a stir and cover.  Cook on low setting 6 to 8 hours or on high setting 3 to 4 hours.

Serve with tortilla chips or corn chips.

Makes 8 servings.

“We disarm the power of money by giving it away.”