Wednesday, February 27, 2013

Brown Sugar Glazed Carrots

"Brown sugar and butter combine to make a sweet, syrupy glaze that coats these tender carrots.   They are a yummy addition to any meal!"

 "These carrots look like little orange jewels on your plate!"
3-4 carrots, peeled and cut into chunks or slices
1/4 cup butter
1/4 cup brown sugar
In a saute pan, heat carrots with 1/2 cup of water.  Cover and simmer on medium heat for 10-15 minutes or until carrots are tender.  (TIP:  The larger you cut the carrots, the longer it will take for them to become tender, so adjust the cooking time as needed.)  Stir in butter and brown sugar and heat until butter is melted and glaze is thickened slightly.

Sunday, February 24, 2013

Recipe featured on Gooseberry Patch Blog

I am so excited!  One of the recipes on my blog has been featured on Gooseberry Patch's weekly Recipe Roundup.  Davy Crockett Pockets is one of ten recipes featured in the Beef Recipe Roundup.  You can check it out, along with the other featured recipes. 

Wednesday, February 20, 2013

Pumpkin Bread w/Caramel Icing

"As if the pumpkin bread wasn't delicious enough, my Mom took it a step further and added caramel icing on top.  I love to eat it with coffee in the morning or for a mid-day snack."
3-1/3 cups flour
3 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
4 eggs, beaten
2/3 cup water
1/2 cup pecans, chopped (optional)
Combine the dry ingredients.  In a separate bowl, combine the pumpkin, oil, eggs and water.  Stir into dry ingredients.  Add pecans, if desired.  Pour into 2 loaf pans that have been sprayed with non-stick cooking spray.  Bake at 350 degrees for 1 hour.  Remove from the oven and allow to cool on a wire rack for about 10 minutes before removing from pans.  Allow to cool completely and frost with caramel icing (recipe follows).

Caramel Icing:
1/2 cup or 1 stick of butter
1/2 cup brown sugar
1/4 cup evaporated or canned milk
2 cups powdered sugar
1 teaspoon vanilla
In a saucepan, bring butter, brown sugar and canned milk to a boil. Remove from the heat and allow to cool. *Mix in powdered sugar and vanilla. Ice loaves. 

*Mom's Tip:  To keep Icing from being lumpy, you can use a hand mixer to mix in powdered sugar and vanilla.   

Saturday, February 9, 2013

Red Velvet Cupcakettes w/Cream Cheese Frosting

"These cute mini cupcakes will make a sweet treat for your Valentine this year!  They combine an easy red velvet cake mix and homemade cream cheese butter cream frosting into a one-bite delight."

"LOVE at first bite!!!"

Red Velvet Cupcakettes
1 Red Velvet cake mix (eggs, oil and water called for on the box)

Prepare batter by following the directions on the cake mix.  (TIP:  Remember to follow High Altitude directions, if applicable.)  Place cupcake liners in mini muffin tins or spray with non-stick cooking spray.  Spoon batter into tins, filling each 2/3 full.  Bake for 10-11 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.  Allow cupcakes to cool completely.  Ice with Cream Cheese Butter Cream Frosting (Recipe follows) and decorate, if desired. 

Cream Cheese Butter Cream Frosting:
1-8 ounce package of cream cheese, softened
1 stick or 1/2 cup of butter, softened
2 Tablespoons shortening
2 pound bag of powdered sugar
1 teaspoon vanilla
1 teaspoon almond extract
candy for decoration, if desired

Cream together cream cheese, butter and shortening.  Add powdered sugar a little at a time until combined.  Add vanilla and almond extracts.  Using a piping bag, swirl frosting on top of each cupcake and decorate.  Store in refrigerator until needed.

TIP:  If frosting is too stiff, you can thin it out with milk.  I have also used light corn syrup, which not only thins the frosting, but it also gives it a nice sheen.  Just add one Tablespoon at a time until you reach desired consistency.

"Don't you just LOVE Valentine's Day!"

To view more yummy cupcakes, please visit my Kandy's Kupcakes page:

Wednesday, February 6, 2013

Egg Bake with Tomato Olive Relish

"This is a perfect dish for breakfast, brunch or even dinner.  It's simple to make, but fancy enough to serve to guests!"

6-8 slices of bacon
1/4 of a bag of frozen Ore Ida Potatoes O'Brien
3 green onions, sliced
6 eggs
1/4 cup milk
Tomato Olive Relish (Recipe follows)
2 cups shredded cheddar cheese
1 cup shredded smoked Swiss cheese

Using kitchen shears or a sharp knife, cut bacon into about 1-inch pieces.  Cook bacon in a saute pan until crisp.  Remove bacon from pan and allow to drain on paper towels.  In same saute pan, cook Potatoes O'Brien with green onions until tender. (You can cook potatoes in bacon fat or use oil of your choice.)  In a large bowl, whisk together eggs and milk and set aside.  Prepare Tomato Olive Relish (Recipe follows).

Tomato Olive Relish:
1 Tablespoon fresh chives, minced
1 Tablespoon fresh parsley, minced
1/2 pint red grape tomatoes, halved
1/2 pint yellow grape tomatoes, halved
small jar of green olives, drained and chopped
olive oil, to taste
red wine vinegar, to taste
salt and pepper, to taste

Combine all ingredients.  Divide relish in half.  (Half of the relish will be stirred into the egg bake before baking and the other half will be used to top the egg bake when serving.)

To Assemble Egg Bake: 
Combine bacon, potatoes with green onions, egg mixture, half of the Tomato Olive Relish, half of the cheddar cheese and half of the smoked Swiss cheese.  Pour egg bake mixture into a large casserole dish that has been sprayed with non-stick cooking spray.  Bake at 375 degrees for 20 minutes.  Top with remaining half of cheddar and smoked Swiss cheeses and return to the oven for 5-10 minutes or until eggs are completely set and cheese is melted.  Serve with remaining half of Tomato Olive Relish.     

"Hot out of the oven.  Just top with Tomato Olive Relish and Enjoy!"