Author Archives: dixieskitchen

Jan13

Grilled Turkey Burgers

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Grilled Turkey Burgers

Deliciously healthy burger.  Add some light mayo, tomato and lettuce.  Sooo good!

  • 1 1/4 lbs. 93% lean ground turkey
  • 1/2 cup part-skim ricotta cheese
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon vegetable or canola oil
  • 4 whole-wheat deli flats or hamburger buns

Break the ground turkey into small pieces in a bowl and add the ricotta, Worcestershire, mustard, salt, and pepper.  Using your hands, mix until combined.

Divide the meat into 4 equal portions, then form each into a loose ball and gently flatten into a 1-inch-thick patty.

Heat oil in a large heavy skillet (preferably cast iron or stainless steel with an aluminum core) (I used a large grill pan) over medium heat.  Grill the burgers for 7 to 9 minutes on each side.  Insert instant-read thermometer into the side of the burger until it registers 160 degrees.  (Mine took exactly 7 minutes on each side.)

Remove from grill and serve immediately.

Makes 4 large burgers.

“I will build My church, and the gates of Hades shall not prevail against it.”

Jan13

Classic Beef Macaroni Soup

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Classic Beef Macaroni Soup

This soup is very easy and quick to make.  I make a double batch so if there are any leftovers, I can freeze it in individual containers and then take it out and heat it up in the microwave.  Delicious!!

  • 1 lb. ground beef
  • 2 cups frozen mixed vegetables
  • 1 (14 1/2-oz.) can diced tomatoes, undrained
  • 1 1/2 – 2 (14 1/2-oz.) cans beef broth
  • 1/4 teaspoon salt, opt.
  • 1/4 teaspoon pepper, opt.
  • 1/2 cup uncooked elbow macaroni

In a large saucepan, cook beef over medium heat until no longer pink; drain.  Stir in the mixed vegetables, tomatoes, broth, salt and pepper.  Bring to a boil; add macaroni.  Reduce heat; cover and simmer for 8-10 minutes or until macaroni and vegetables are tender.

Makes 5 servings.

“Jesus died in our place to give us His peace.”

Jan7

Cinnamon Chip Scones

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Cinnamon Chip Scones

These scones will melt in your mouth.  They’re delicious hot, warm or even cold!

  • 3 1/4 cups all-purpose flour
  • 1/3 cup plus 2 tablespoons sugar, divided
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup cold butter, cubed
  • 1 cup buttermilk
  • 1 (10-oz.) pkg. cinnamon baking chips
  • 2 tablespoons butter, melted

In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt.  Cut in butter until mixture resembles coarse crumbs.  Stir in buttermilk just until moistened.  Fold in chips.

Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky.  Divide in half; gently pat or roll each portion into a 7-in. circle.  Brush with melted butter and sprinkle with remaining sugar.

Cut each circle into six wedges.  Separate wedges and place on an ungreased baking sheet.  Bake at 425 degrees for 10-13 minutes or until lightly browned.  Serve warm.

Makes 1 dozen scones.

“Those who wait upon the Lord shall renew their strength.”

Jan7

Cowboy Burritos

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Cowboy Burritos

This is the quickest lunch that I have ever fixed.  My grandson was here today and we made these for the three of us (husband included).  They were delicious!

  • 1 (15-oz.) can chili with beans
  • 8 medium flour tortillas
  • 8 Co-Jack cheese sticks

For each burrito, spread 1/4 cup chili down center of tortilla.  Place 1 Co-Jack cheese stick on top of chili.  Fold sides toward center over cheese stick; roll up from bottom.  Place seam-side down on microwave-safe plate.  Microwave at HIGH 1 minute for one burrito.  2 to 3 minutes for 4 on the plate, rotating after 1 1/2 minutes.  Let stand 2 minutes before devouring.  Serve with salsa, sour cream, guacamole, if desired.

“Kind words smooth, and quiet, and comfort the hearer.”

Jan6

Skillet Chicken Pot Pie

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Skillet Chicken Pot Pie

A delicious healthy meal!  Less than 30 minutes and you have a meal on the table.

  • 1 (10 3/4-oz.) can Healthy Request cream of chicken soup
  • 1 1/4 cups skim milk, divided
  • 1 (10-oz.) pkg. frozen mixed vegetables
  • 2 cups diced cooked chicken
  • 1/2 teaspoon pepper, opt.
  • 1 cup buttermilk biscuit baking mix
  • 1/4 teaspoon dried parsley

Heat soup, 1 cup milk, vegetables, chicken and pepper in medium skillet over medium heat until mixture comes to a boil.

Combine biscuit mix and parsley in small bowl.  Stir in remaining 1/4 cup milk until soft batter is formed.  Drop batter by tablespoonfuls onto chicken mixture to make 6 dumplings.  Partially cover and simmer 12 minutes or until dumplings are cooked through, spooning liquid from pot pie over dumplings once or twice during cooking.

Makes 6 servings.

Calories – 241, Total Fat – 5 g, Saturated Fat – 1 g, Cholesterol – 33 mg, Sodium – 422 mg, Carbohydrate – 25 g, Dietary Fiber – <1 g, Protein – 17 g.

“Teamwork divides the effort and multiplies the effect.”

Jan5

Toffee Poke Cake

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Toffee Poke Cake

I had to make my own birthday cake this year.  That’s ok.  I love baking anyway and I wanted to try this recipe.  Oh my goodness it was so good!!  I got raves reviews from my family.  So very simple to make also.  The caramel oozes when you cut it.

  • 1 (18 1/4-oz.) pkg. chocolate cake mix
  • 1 (17-oz.) jar butterscotch-caramel ice cream topping
  • 1 (12-0z.) carton frozen whipped topping, thawed
  • 3 (1.4-oz. each) Heath candy bars, chopped

Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan.  Cool on a wire rack.

Using the handle of a wooden spoon, poke holes in cake.  Pour 3/4 cup caramel topping into holes.  Spoon remaining caramel over cake.  Top with whipped topping.  Sprinkle with candy.  Refrigerate for at least 2 hours before seving.

“When God works a change in us He can change others through us.”

Dec28

Peanut Butter Globs (a.k.a. Buckeye’s)

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Peanut Butter Blobs (a.k.a. Buckeye’s)

I did not put the eye in these addicting little balls of peanut butter and chocolate.  It was much easier to completly cover it in chocolate.

  • 1 1/2 oz. white chocolate chips
  • 2 3/4 cup creamy peanut butter (do not use natural peanut butter)
  • 4 tablespoons unsalted butter, softened
  • 3 cups (12 oz.) powdered sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 cups (12 oz.) semisweet chocolate chips

Line rimmed baking sheet with parchment paper.  Microwave white chocolate chips in bowl on 50 percent power, stirring occasionally, until melted, about 1 minute.  Let cool for 5 minutes.  Using stand mixer fitted with paddle, beat peanut butter, melted white chocolate, butter, sugar, vanilla, and salt on medum high speed until just combined, about 1 minute.  Roll dough into 1 1/4-inch balls and place on prepared sheet.  Freeze until firm, about 30 minutes.

Microwave semisweet chocolate chips in bowl on 50 percent power, stirring occasionally, until melted, 1 1/2 to 2 minutes.  Using toothpick, dip chilled balls into melted chocolate, leaving top quarter of balls uncovered, or cover completely with chocolate.  Return balls to prepared sheet and refrigerate until chocolate is set, about 1 hour.

Makes 4 dozen.

“Jesus takes us as we are and makes us what we should be.”

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Dec21

Mexicali Cheese Ball

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mexicalicheeseballMexicali Cheese Ball

With all the parties this time of year, this is the perfect holiday hors d’oeuvre.  So easy to make and way better than any store bought cheese ball.

  • 2 cups shredded pepper Jack cheese
  • 8 oz. cream cheese, softened
  • 3 tablespoons salsa
  • 2 tablespoons minced fresh cilantro
  • 1 garlic clove, minced
  • 1/2 cup blue corn tortilla chips, crushed

Process all of the ingredients (except tortilla chips) in a food processor until smooth, scraping down the sides as necessary, about 1 minute.  Transfer the cheese mixture to the center of a large sheet of plastic wrap.

Holding the corners of the wrap in one hand, twist the cheese with our other hand to seal the wrap and shape the cheese into a rough ball (mixture will be somewhat loose).  Refrigerate until firm, about 3 hours.  (The cheese ball can be refrigerated for up to 2 days.)  Once the cheese ball is firm, reshape it as necessary into a smooth sphere.  Unwrap the cheese ball and roll it in crushed tortilla corn chips.  Let it sit at room temperature for 15 minutes before serving.

Serves 15 to 20.

“When I’m thinking about an answer while others are talking – I’m not listening.”

Dec15

Eggnog Bread

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eggnogbreadeggnogbread2Eggnog Bread

After making 6 to 8 quarts of eggnog this year, I decided to use some of it up making this bread.  You don’t need to make your own eggnog for this recipe, just buy some ready made.  It was so good I think I made 6 batches to give to my friends and family.  Try it, you’ll love it.

  • 1 stick unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup eggnog
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg

Preheat oven to 350 degrees.  Spray one 9 x 5-inch loaf pan, or three 3 x 5-inch loaf pans with no-stick cooking spray.

Mix butter and sugar until well blended.  Add eggs and mix.  Add eggnog and vanilla extract and mix.

Add remaining ingredients and mix until just moistened.  You may have lumps.  Pour into your prepared pans.

Bake large loaf for 50 to 60 minutes, smaller loaves for 35 to 40 minutes, or until a tester inserted in center comes out clean.  Cool for 10 minutes, and remove from pan.  Cool completely, wrap tightly in plastic wrap or foil, and store in refrigerator.

“If God never does anything more than redeem us, He has already done far more than we deserve.”

 

Dec10

Holiday Eggnog

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Holiday Eggnog

If you are willing to stand at the stove and stir this for a half hour, it is well worth it.  It has a relatively thick and creamy texture and not too sweet.

  • 6 large eggs
  • 2 egg yolks
  • 1/2 cup plus 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 4 cups whole milk
  • 1 cup heavy cream
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon nutmeg

Off heat, whisk eggs, yolks, sugar and salt in heavy large saucepan.  Stir in milk, one-half cup at a time, blending well after each addition.  Heat slowly over lowest possible flame, stirring constantly, until custard registers 160 degrees on instant read thermometer, thickens, and coats the back of a spoon, 25 to 30 minutes.  Strain, if you like, but I didn’t.  Stir in heavy cream, vanilla and nutmeg.  Cover with plastic wrap and refrigerate until well chilled, at least three hours and up to three days.

To spike eggnog, add 1 to 2 tablespoons of brandy to glass before adding eggnog.  Sprinkle additional nutmeg on top, if desired.

Serves 12 to 16.

“No gift is greater than the gift of Christ Himself.”

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