Author Archives: dixieskitchen

Aug23

Crab Meat or Lobster Spread

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Crab Meat or Lobster Spread

A 5-minute quickie, this is a good spread on any kind of crackers, and great for stuffing celery.   Delicious!

  • 1 (8-oz) pkg. cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 (12-oz) pkg. imitation crab meat or lobster, cut up (or use fresh)
  • 1/2 teaspoon dill weed
  • Dash of garlic salt
  • Dash of Worcestershire sauce
  • 1 cup sour cream

Mix cream cheese and mayonnaise well; add crab meat or lobster and seasonings; fold in sour cream.  May be made the day before serving.  Serve in round bread, on crackers or buns.

“We might look good on the outside without really being good on the inside.”

Aug23

Marbled Boston Creme Cupcakes

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Marbled Boston Creme Cupcakes

So good!!!

  • 1 Fudge Marble Cake Mix (I used Duncan Hines)
  • 1 1/4 cups milk
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 (3.4-oz) box instant vanilla pudding mix
  • Chocolate Glaze (recipe follows)

Preheat oven to 350 degrees.  Line 24 muffin cups with cupcake liners.

Mix cake mix, milk, oil and eggs in mixing bowl for 2 minutes.

Measure 1 cup of batter into small bowl and set aside.  Divide rest of batter between the 24 cups.

Blend cocoa (from envelope) into small bowl of batter and mix well.  Divide the batter into the 24 cups.  Swirl with knife.

Bake for 20 minutes.

Make pudding as directed on package and set aside.

Fill piping bag with pudding and fill each cupcake in the center.

Make chocolate glaze and then dip cupcake upside down into the glaze and return right side up onto your cooling rack.  Refrigerate.  If glaze starts to get to thick, reheat it a little which makes it easier to dip.  (I did everything in the microwave)

Chocolate Glaze

  • 4 oz. bittersweet chocolate, melted (dark chocolate)
  • 1/3 cup heavy cream, hot
  • 2 tablespoons light corn syrup
  • 1/4 teaspoon vanilla extract
  • Pinch salt

Whisk all of the glaze ingredients together in a medium bowl until smooth and let sit until thickened, about 25 minutes (I didn’t do this for the cupcakes).  Pour the glaze over the top of the cake after it has cooled completely, letting the glaze drip down the sides.  Let the glaze set before serving, about 25 minutes.

“Focusing on Christ puts everything in perspective.”

Aug22

Warm Brownie Pudding Cake

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Warm Brownie Pudding Cake

What makes this dessert so irresistible?  As it bakes, a pudding sauce forms beneath the cake layer.  Cocoa-based and made without eggs, it’s an old-fashioned treat that should be served with a dollop of whipped cream or vanilla ice cream and a big spoon.

  • 3/4 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup plus 1/4 cup unsweetened cocoa
  • 1/2 cup milk
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup firmly packed brown sugar
  • 1 3/4 cups boiling water

Preheat oven to 350 degrees.  Grease 9-inch square baking dish.

Combine flour, sugar, baking powder, baking soda, salt and 1/3 cup cocoa in medium bowl.  Combine milk, butter and vanilla in measuring cup; stir into dry ingredients just until blended.  Spoon batter evenly into prepared dish.

Combine brown sugar and remaining 1/4 cup cocoa in small bowl.  Sprinkle evenly over batter.  Pour boiling water over entire mixture; do not stir.

Bake 35 to 38 minutes, until toothpick inserted in center comes out clean.  Cool 10 minutes.  Serve with whipped cream or vanilla ice cream, if desired.

Makes 8 servings.

“Where God guides, He provides.”

 

 

Aug21

Skillet-Braised Brussel Sprouts with Bacon and Shallots

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brusselsproutsbaconandshall

Skillet-Braised Brussel Sprouts with Bacon and Shallots

These are delicious!  Buy small brussel sprouts that are bright green and have firm, tightly packed leaves.

  • 4 oz. bacon (4 slices), chopped fine
  • 2 shallots, sliced thin
  • 1 lb. Brussel sprouts, stem ends trimmed, discolored leaves removed, and halved through the stem
  • 1/2 cup water
  • Salt
  • 1 tablespoon unsalted butter
  • 1 tablespoon red wine vinegar
  • Pepper

Cook bacon and shallots together in a 12-inch skillet over medium heat until the bacon is crisp and the shallots are browned, about 10 minutes.  Transfer the mixture to a paper-towel-lined plate to drain.

Add the Brussel sprouts, water, and 1/2 teaspoon salt to the skillet and increase the heat to medium-high.  Cover and simmer until the Brussels sprouts are bright green, about 9 minutes.  Uncover the pan and cook until the liquid has evaporated and the sprouts are tender, about 5 minutes longer.

Off the heat, stir in the bacon mixture, butter, and vinegar.  Season with salt and pepper to taste before serving.

Serves 4.

“When we come to Christ in our brokenness, He makes us whole.”

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Aug21

Best Apple Pie

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Best Apple Pie

Apple pie is my very favorite pie.  I love to try new recipes, but when it comes to apple pie, this is by far the best, so this is the one I make over and over.  I like to mix several different kinds of apples for this pie, but I particularly like Rome Beauties.

  • 2 1/2 lbs. cooking apples, pared, quartered, cored and thinly sliced (8 cups)
  • 1/3 cup firmly packed light brown sugar
  • 1/3 cup granulated sugar
  • 2 tablespoons flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • Pastry for a 9-inch double crust pie

Heat oven to 425 degrees.

Place apples in large bowl; mix sugars, flour, cinnamon, nutmeg and salt in a small bowl; sprinkle over apples; toss gently to mix.  Let stand until a little juice forms, about 10 minutes.

Meanwhile, roll out 1/2 of dough to 12-inch round on lightly floured surface; fit into 9-inch pie plate.  Trim overhang to 1/2 inch.

Roll out remaining pastry for top to 12-inch round; fold into quarters, make 3 slits near center in each of folded edges for steam to escape.  Pile apple mixture in pastry; dot with butter.  Moisten edge of bottom pastry with water.  Place folded pastry on apples so point is on center; unfold.  Trim overhang to 1 inch; turn edges under and press together to seal.  Pinch to make stand-up edge; flute or make your favorite edging.

If you like a crispy-sugary top, brush top of pastry with a little water or milk and sprinkle lightly with sugar.  (I don’t)

Bake pie in hot oven (425 degrees) for 40 minutes, or until juices bubble through slits and apples are tender.  If edge is browning too fast, cover with a narrow strip of foil.  Serve warm with scoops of vanilla ice cream or chunks of Cheddar cheese.

“We can walk through the darkest trials when we walk with God in the light.”

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Aug21

Cheese Potatoes

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Cheese Potatoes

I put this recipe together years ago and is always requested at family gatherings.  I have tried other potato flakes and I always come back to Hungry Jack.

  • 3 3/4 cups water
  • 1 1/2 teaspoon salt
  • 4 cups Hungry Jack potato flakes
  • 6 tablespoons butter
  • 1/2 cup milk
  • 1 1/2 cups sour cream
  • 12 oz. shredded cheddar cheese, divided

Heat water, salt, butter and milk in large pan until very hot.  Take off heat and add potato flakes.  Blend well.  Add sour cream and 8 oz. cheddar cheese.  Put in a casserole dish and top with remaining cheese.  Put in oven (350 degrees) or microwave until hot and cheese is melted.

About 10 servings.

“If you seek wise counsel, you multiply your chances for sound decisions.”

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Aug21

Barbecued Pork Chops with Rosemary/Lemon Marinade

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Barbecued Pork Chops with Rosemary/Lemon Marinade

This is a wonderfully delicious, healthy meal.

  • 2 garlic cloves, minced
  • 1/2 cup lemon juice
  • Grated rind of 1 lemon
  • 2 tablespoons olive oil
  • 1 tablespoon fresh, chopped or 1 teaspoon dried Rosemary
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon lemon pepper seasoning
  • 4 pork chops, cut 1-inch thick

Whisk together first seven ingredients.  Place pork chops in a large plastic bag; pour in marinade, seal and refrigerate at least 2 hours or overnight, turning occasionally.  Drain and discard marinade.  Grill chops over medium coals about 6 minutes per side or until juices run clear.

Yield:  4 chops

Each serving:  171 calories, 43 mg. sodium, 99 mg. cholesterol, 3 gm. carbohydrates, 17 gm. protein, 10 gm. fat

“God is always in control behind the scenes.”

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Aug20

Chicken Salad with Grapes

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Chicken Salad with Grapes

I love grapes in chicken salad.  Serve this as a sandwich or serve it on a bed of lettuce.  It’s so good!!

  • 5 cups diced cooked chicken
  • 1 teaspoon salt
  • 3 tablespoons lemon juice
  • 1 cup mayonnaise
  • 1 1/2 cups diced celery
  • 1 cup seedless grapes, halved
  • 1/2 cup toasted slivered almonds, optional

Combine chicken, celery, and grapes.  Add lemon juice and salt to mayonnaise; mix well.  Add the mayonnaise mixture and toss lightly,  Chill until ready to serve.  Sprinkle with almonds, if desired.

254 calories – 1/2 cup

“God’s throne is always accessible to His children.”

Aug17

Cream Scones

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Cream Scones

Very quick and easy recipe to make.  Serve these with strawberry preserves and whipped cream.  Peach preserves would be good too.

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup cold butter, cut up
  • 1 cup whipping cream

Combine first 4 ingredients; cut in butter with a pastry blender until crumbly.

Add whipping cream to flour mixture, stirring just until moistened.

Turn dough out onto a lightly floured surface; knead 5 or 6 times.  Roll to 1/2-inch thickness; cut with a 2-inch biscuit cutter, and place in lightly greased muffin pans or 2 inches apart on greased baking sheets.

Bake at 375 degrees for 15 minutes or until golden.  Serve with preserves and whipped cream.

Yield:  1 to 1 1/2 dozen.

“Spending quiet time with God can bring quiet rest from God.”

Aug17

Delicate Lemon Cookies

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Delicate Lemon Cookies

These cookies are so quick and easy to make.  Years ago my daughter had a little cookie business and sold cookies and bars to my friends for the holidays or a special party.  These cookies were a big hit.  We sure did make a lot of them.

  • 1 2/3 cups all-purpose flour
  • 1/4 cup plus 2 tablespoons sifted powdered sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 3/4 cup finely chopped pecans
  • Grated rind of 1 whole lemon
  • 2/3 cup butter
  • 1/2 teaspoon lemon extract
  • Additional powdered sugar

Combine first 6 ingredients in a large bowl; stir well.

Place butter in a 2-cup glass measure.  Microwave, uncovered, at LOW (10% power) for 1 to 2 minutes or until softened.  Add butter and extract to flour mixture.  Knead until mixture is well blended and forms a soft dough.

Shape dough into 30 (1-inch) balls.  Arrange 10 balls on a wax paper-lined 12-inch round glass platter.  Microwave, uncovered, at MEDIUM (50% power) for 5 to 7 minutes or until cookies are firm, rotating a quarter-turn every minute.  Let cookies cool on platter 2 minutes.

Transfer cookies to wire racks.  Sift powdered sugar over warm cookies, and let cool completely.  Repeat procedure twice with remaining cookie dough and powdered sugar.  Store cookies in an airtight container.

Yield:  2 1/2 dozen.

“Spending quiet time with God can bring quiet rest from God.”