Chocolate Delight

This recipe has been in the family for a very long time. I think I initially got the recipe from my sister-in-law, Linda. I suppose the trick when serving this is to make sure it's at the right temperature. A good idea is to pull it out of the freezer when you sit down at the table for the meal. That way, it won't be too hard when dessert time comes!

Crust: 1 1/2 sticks softened butter
1 1/2 C flour
1 1/2 C chopped pecans

Mix pastry, then pad into bottom of pan. Bake at 325F for 45 minutes, then cool completely.

Blend 8 oz cream cheese, 1 C sugar and 1/2 large tub of Cool Whip. Spread mixture on cool crust and freeze for at least 30 minutes.

Mix 2 packages of instant chocolate pudding (per box instructions.) Spread on top of cream cheese mixture. Freeze. Spread the remaining Cool Whip on top of pudding and garnish with chopped pecans on top.

Freeze.

(Picture to come...)

Squash Casserole

This is one of the favorite vegetable casseroles recipes in our family. Like several of my recipes, to make more (or less) feel free to change the amounts of the ingredients. Don't worry, you really can't mess this up. (If you like squash, that is!)

fresh yellow squash (for a decent amount, use at least 6)
4 T butter
1/2 diced onion
1 t salt
1/2 pepper
1 beaten egg
1/2 sleeve saltine crackers - crushed
8 oz shredded cheddar cheese

Slice and boil squash for about 10 minutes. Drain. Add the butter. Mash the squash and butter with a potato masher. Add onion, salt, pepper, beaten egg and 1/2 cracker crumbs and 1/2 of the shredded cheddar. Stir together. Pour into casserole dish and top with the remaining cracker crumbs and cheese. Bake approx 45 minutes at 350F until golden and bubbly!

This picture is an uncooked casserole. I'll add a picture of the finished product next week.

Thanksgiving Cooking Has Begun!

The next several entries will be on the menu for Thanksgiving Dinner. I have started to make several things and I'm putting them in the freezer. Last Thanksgiving, Robb and I took the little boys and visited our parents. That left the older 3 to fend for themselves. Kellen did a great job for her first attempt - even cooking in the middle of the night. After Thanksgiving, I got sick and Christmas was a big let-down. So, in order to make up for last year, I made a promise to make the holidays extra special.

As for the actual menu, I have over 20 things on it... so let's get this party started!

Cajun Chicken Pasta

For the most part, this recipe was developed by Ryan. Sonora Chicken pasta was one of his favorite meals at Ruby Tuesday. It is no longer on their menu, so Ryan decided to recreate it.

1 jar Con Queso Dip
1 jar salsa
1 can black beans (drained)
1 can diced tomatoes
1/2 bag frozen corn

Mix the above ingredients in a pot on the stove. Heat thoroughly.



Cook pasta per box instructions. The traditional recipe calls for penne - but obviously, any kind will work fine.

Blackened grilled chicken (recipe for the dry rub below). Dredge raw chicken in dry rub and grill.



Serve chicken and sauce over pasta.




Cajun Dry Rub Recipe:

This is a great dry rub recipe that Ryan found online. We use it often. You can decrease or increase the amount of "heat." (cayenne pepper)

2 T onion powder
2 T garlic powder
2 T dried oregano
1 T dried thyme
1 T black pepper
1 T white pepper
1 T cayenne pepper
5 T paprika
3 T salt

Mix well and store in an airtight container.

French Bread

This is a pretty easy recipe for homemade bread. It makes 2 large loaves.

2 packages yeast
1 T plus 2 t sugar
2 C warm water
1 T salt
5 C flour
2 T cornmeal
1 egg yolk mixed with 1 T water (optional)

Combine the yeast, sugar and warm water. Mix well to dissolve yeast. Add the salt and flour. (I use a wooden spoon for this - but I'm sure some of you have dough hooks with your mixers - I'm sure that would work great!) Thoroughly mix together and turn out onto floured surface. Knead until dough becomes pliable and spongy. Return to greased bowl, cover and let rise until doubled.

Remove dough from bowl and divide into 2 portions. Roll into a large rectangle approx. 3/4" thick. Roll up the dough. Tuck and roll so that any seams disappear into the dough.

Sprinkle the baking sheet with cornmeal. Place the loaves on the baking sheet about 3" apart. Sprinkle with the remaining cornmeal (optional). Cover the loaves with a cloth and let rise again for about an hour.




Preheat oven to 375F.

With a sharp knife, make diagonal slashes, about 1" apart, on the top of each loaf. With a pastry brush, brush the egg wash evenly over each loaf. Place a cup of hot water in an oven-proof container on the baking sheet with the loaves.

Bake for 45 minutes, or until bread is golden brown. Cool...slice... and serve!

Beef Stroganoff

For the meat in this dish, you can use whatever you prefer. I usually use leftover roast beef. For this recipe, I used "eye of round." It tends to hold together better after it's been cooked.

Roast Beef
1/4 chopped onion
Salt and Pepper
1/4 flour
3 T butter
1 package mushrooms
1 1/2 C beef broth
2 C heavy cream (if you use milk, you made need a little more flour to thicken sauce)
1 C sour cream
Egg noodles


Dust the meat with some flour and pan fry along with the onion in butter. Add salt and pepper. Set aside and use the same pan to saute the mushrooms (chopped) in butter. Add together and simmer with beef broth and heavy cream. Reduce for approx. 30 minutes. In the last 5 minutes of cooking, stir in the sour cream. Serve over egg noodles (cooked per package instructions.)