Kickin' Turkey  Dressing Muffins

Thanksgiving is in two days!!!! Here is my family's traditional Turkey Dressing. We don't do stuffing...we don't stuff anything in our turkeys...we from the great state of Texas eat dressing. At least, that's the way it has been in our family for the past 100+ years.
 
My grandmother made some of the best dressing; moist, large pieces of biscuits and cornbread. You could see the pieces. It resembled a cobblestone walkway. She put 8 eggs in her dressing...E-I-G-H-T of them. She also made enough dressing to cover a small municipal airport runway about 1 inch thick. However, to her credit, she always prepared for a small mob of people. Usually, around 30 or more. So the dressing had to be plentiful as everyone always had three helpings, at least.

Now, on my husband's side of the family, my father-in-law was the major cook for Thanksgiving in that family. His cornbread dressing was completely different than what I was used too growing up, but, WOW-WEE, it was delicious. Ray, would chop, and chop, and chop. He chopped, for what seemed like several hours, until all the ingredients were a even and ultra-fine consistency. Next, he used his hands and crumbled the cornbread and biscuits into a even and coarse sand-like texture. His secret was using a sweet cornbread mix and added just a hint of jalapenos to his recipe, which added a really nice kick to the taste. My husband's family hailed from Tennessee and with them came a different twist on flavors and ingredients. I'm not admitting to anything here, but they might or might not have made moonshine~~~'nuff said!

So, over the years I have taken the best of both of our family's traditional cornbread dressings and combined the recipes. After 30 some-odd years, I have honed this to an art form and made a new tradition that is well loved by our family.
I hope you will agree. Enjoy!

Sweet & Kick'in Cornbread Dressing

• 2 boxes of Jiffy Cornbread mix - Prepare mix using the ingredients on the box>>> PLUS 1/2 cup of chopped hot jalapenos, chopped finely. Bake this in a cast iron skillet. Prepare the skillet by adding 2 Tablespoons of butter and place in the oven at it preheats.When the oven is ready, remove the HOT skillet and pour the prepared cornbread batter. Place it in the oven and bake at 350 degrees until the center of the cornbread is done. The top will be golden and the edges will be a dark caramelized brown! Remove from the oven and cut it into large squares >>>but leave it in the pan to cool and get stale at room temperature. 24-48 hours prior to making the dressing.

• 1 package of giant sized biscuits - bake according to package directions. Remove and leave them in the pan to cool and set in room temperature get stale for 24-48 hours.

• 1 cup carrots

• 2 stalks of celery

• 1 medium yellow onion

• 1 cup baby portebella mushrooms (or traditional button mushrooms)

• 1 can of cream of chicken soup

• 2 cups of chicken broth

• 1 tablespoon ground sage

• 2 teaspoons of sea salt

• 2 teaspoons pepper

• 2 tablespoons butter

• 1 teaspoon olive oil

• 1 teaspoon poultry seasoning

• Plus all the baked cornbread and biscuits.

>>>NO EGGS<<<, Yes that's right...NO EGGS. My recipe is delicious without all the eggs and no one will ever know...except those the read my recipe! Also, because I don't use eggs, those people with egg allergies are safe. AND my cornbread dressing can be stored at room temperature and not have to be refrigerated!

Ready to Prepare Cornbread and Biscuits:

1. Two (2) days before Thanksgiving make the cornbread and biscuits. Let them set at room temperature and get stale...uncovered, if possible.
2. In a food processor, peel the onion and carrots. Now chop the onion, celery, carrots and mushrooms in a food processor. (I use the food processor to finely chop all the veggies to a an even consistency!) Set aside.
3. In the same processor, process the biscuit and cornbread into a consistency of coarse sand. (we don't like big chunks in our family). Set aside in a HUGE bowl or extra large roasting pan.
4. IN a large non-stick skillet. Saute the veggies in the butter and olive oil. Saute over medium heat until they are semi-soft and the onions are slightly translucent and the carrots are just barely tender....do not over cook and let them get mushy. Set aside.
5. Open the can of cream of chicken soup. Add in the two cups of chicken broth and mix well. Set aside.
6. Get out the seasonings.

Day Before Thanksgiving: READY TO ASSEMBLE and BAKE

This takes about 15-20 minutes to assemble:

1. IN a very HUGE roasting pan with tall sides. Combine all the seasonings, sauteed veggies, crumbled cornbread and biscuits. Stir like you are playing in a HUGE Zen garden until it is all well combined.
2. Now, BE GENTLE and LIGHT handed at this point. Over mixing will make this dressing more like play-dough and that is not a good thing! Believe me!
3. Gently pour the soup mixture over the entire cornbread veggie mix. Using a large slotted spoon or flat spatula, gently fold and turn the dressing until it is well distributed.
4. Take a fork and rake and lift the dressing to make it light and airy...DO NOT PACK IT DOWN!!!!

Ready to Bake:

Bake in the oven for about 20 minutes at 350 degrees. Remove and place on a serving dish. Ready to pick up and place on your dinner plate!
 

HINT: 

 I like to use a large ice cream scoop and measure the pre-cooked dressing into several muffin pans and bake it this way. It makes a super easy way to serve a large mob of people and even better way to store any leftovers! Bake at the same temperature but only about 12 - 15 minutes if using the muffin pan method.

 

Pumpkin Cheesecake

Autumn is my favorite season of all, and not only because it is the beautiful cool breezes, the refreshing fall rains, or the changing, vibrant colors of the leaves, but its because the holiday seasons soon approach. With those seasons come the smells of autumn cooking; those aromatic spices that draw our minds to this time of the year. Spices like: cloves, nutmeg, cinnamon, allspice, sage, rosemary, and thyme...can you smell them, now?

The autumn season also has my memories flooded with my mom, grandmothers, and great grandmothers in their kitchens concocting lavish desserts and amazing holiday meals. I am instantly transported back in time to when I'm standing, with anticipation, beside the dining table -- my mouth watering as I wait for the delicious food to be served.

Yesterday, I could not wait for Thanksgiving to arrive so I dashed out to the store for the ingredients for my pumpkin cheesecake. Usually, the cost for these ingredients are pricey, but with the Thanksgiving holiday approaching the stores are offering bargains on Thanksgiving meal ingredients. I was able to secure a great deal on cream cheese, 3 for $1. Ye-haw! I doubled up on those. The rest of the ingredients were on special, but not nearly as cheap. 

Here is my recipe. Let me warn you...this cheesecake is amazing and will become one of your favorites, too! Baking this is not for the casual or quick-fix persons. When you make this cheesecake you will have to give yourself ALOT OF TIME! It is very labor intensive and time consuming. As well as, it will take an additional 12 to 24 hours before you can even have a slice. This is the very reason why cheesecake, when purchased while dining out, is so pricey; time consuming and labor intensive.

So, without further delay...

Pumpkin Cheesecake:

Ingredients for Crust:

• 2 bricks cinnamon flavored graham crackers (these are the rectangles of packaged graham crackers in the box. use two of them, about 16 in total)
• 2 tablespoons butter, melted
• *Optional if they are not holding together and very crumbly in the pan...add about 2 tablespoons of corn syrup or honey)

Ingredients for the Pumpkin Cheesecake:

• 4, 8 ounces packages of cream cheese, room temperature
• 4  whole eggs (discard the shells)
• 1/4 cup granulated table sugar
• 1, 14 oz. can Nestles La Lechera (sweetened condensed milk) Here is a great savings here: Nestle's La Lechera sweetened condensed milk is nearly 75 cents to $1 cheaper than Eagle Brand or Carnation brand (Carnation is also made by the Nestle company) And the La Lechera product is absolutely top-notch quality.
• 1 can pure pumpkin (Libby's,15 oz., pure pumpkin)
• 1, 8 oz. container real sour cream (Do NOT use low fat or fat free!)
• 2 teaspoons vanilla extract
• 2 Tablespoons Pumpkin Pie spice (This is an all-in-one product that has all the seasonings mixed and may included: cinnamon, clove, nutmeg, allspice and sometimes ginger.)
• 2 Tablespoons all-purpose flour

READY, SET, GO!

First let's make the crust:

1. Open the two brick packages of cinnamon graham crackers and place them in a gallon sized, zipper style, plastic bag,  Zip close the bag and using a rolling pin, roll over the bag to crush the graham crackers into a fine sand-like consistency.
2. Add in the melted butter into the plastic bag... and sometimes if the butter will not hold the graham crackers together in the springform pan, I will add about 2 Tablespoons of light corn syrup. Now, with your hands knead the butter (and corn syrup) together. It should look like wet sand and clump together.
3. Cut a circle out of parchment paper. With some non-stick cooking spray...generously spray a large spring-form pan and place the circle of parchment on the bottom and then lightly spray the top of the parchment, too. See my instructions on how to cut a circle out of parchment, below.
4. Now, dump out the prepared graham cracker crumbs into the bottom of the springform pan and press, with your hands, to tightly pack down the crumbs, pressing them all the way up the sides of the pan, too! BE PATIENT as it will take a bit of time to get the graham cracker crumbs to cooperate, but it will happen!
5. Preheat the oven to 335F degrees (if you have a digital selector...if not then set the temperature to 350F...but this is a bit hotter than I like to bake my cheesecake and sometimes will cause the cheesecake to over-bake and crack the surface...which is not bad, but it does happen. Adding the pan of water to the oven helps to prevent the cheesecake from cracking...but sometimes it just cracks. anyway.)

Now We may begin making the Pumpkin Cheesecake filling:

1. Using a large mixing bowl and a stand mixer (or heavy duty hand mixer), with the paddle attachment, beat all the bricks of cream cheese until light and fluffy. Stop occasionally to scrape the sides and bottom of the mixing bowl.
2. 
   
3. Next, add in the sour cream and mix again stopping to scrape the bowl one time, at least.
4. Now, add in the 4 whole eggs (egg yolk and whites...discard the shells). Mix at a low speed to incorporate the eggs and then turn up the speed to mix them in well.
5. Finally, add in the pumpkin, spices, sugar, flour and vanilla extract. Mix slowly at first and then speed it up to incorporate it all well. Stop one time to scrape the bowl sides and bottom.
6. Pour this filling into the prepared springform pan with the graham cracker crust.
7. Place this in the center-most part of the oven. Additionally, add a cake pan filled 3/4 full of hot water and place it on the bottom rack of the oven to add moisture in the oven during the baking process.
8. Bake at 335F degrees for 65-70 minutes (if baking at 350, reduce the time to 50 minutes). You will know it is done when the sides look firm and the center jiggles like gelatin.
9. Remove it from the oven and place it on a cooling rack and let the cheesecake cool, in the pan, for 1 hour.
10. After cooling for one hour, remove the sides of the springform pan and let the cheesecake set on the counter and continue to cool for an additional 2 hours.
11. Place the cheesecake in a pie container and refrigerate for at least 12 to 24 hours before slicing.
12. Serve with a dollop of fresh cinnamon and vanilla flavored whipped cream!
13. Pre-slice the entire pie, Place strips of parchment between each slice, reassemble into a pie shape, wrap in plastic wrap and then freeze for up to 1 month. Pull out a slice at a time and let it thaw for about 30 minutes before serving.

ENJOY!

How to cut a circle:

Tear out a large piece of parchment paper.

Fold this piece in half, matching up the edges evenly.

Now, fold in half, again, matching up the edges.

Next, grab the bottom folded corner and have the open edges are facing the top and side. Fold this into a cone shape.

Place the cone on your circular pan, Have the pointed part of the cone at the centermost part of your round pan with the edges overhanging the outer edge of the pan. Make a crease at the outer edge where the paper is hanging off. This is where you will make your cut.

Cut, with scissors along the crease in a semi-circular shape, along the crease you made.

Open up the cone shape and "voila" you have a perfectly sized circle for your pan!

Mac-n-Cheese Balls

I always have leftover macaroni and cheese after making a batch of my Quick Mac. Sometimes we eat the leftovers and sometimes I end up throwing them away. To me, mac & cheese doesn't reheat well. So, I saw a Facebook post, recently, and they had made some fried cheese on a stick from leftover mac & cheese. They somewhat resembled lollipops on a stick. Fortunately, I had the mac & cheese leftovers, but I didn't have the fancy white sticks.

I rummaged around in my pantry and fridge to discover I had all the other ingredients. Yee-haw, it was time to give this recipe a try. I had made the mac & cheese the day before from my quick mac recipe; the leftovers had been covered and stored in our fridge. 

Next, I had to make the round mac balls, dip in egg wash, roll in flour, dip in egg wash again, and finally, roll in bread crumbs.

I heated the oil, in my trusty cast iron skillet after putting the prepared cheese balls in the freezer to keep them cold. I was ready to fry. My oil was at the right temperature and I got four of the cheese balls to fry. I carefully lowered one ball in the oil and it sizzled gently, so my oil wasn't too hot.
The first four cheese balls fried up beautiful. I removed them to the draining rack and went to get the next four to fry. I walked back over and, just for grins, decided to give one of the freshly fried mac & cheese balls a quick small bite.

I put the piping hot bite into my mouth and after a few chews there was a strange taste and it came to me, what I thought was Panko bread crumbs were, in fact, unsweetened coconut flakes. OH NO! "Is this bad?", I thought and kept chewing..."No, it is actually very delicious!".  I began to wonder if anyone else would think they were tasty, too. It was too late to worry and the damage was already done. They were beautiful golden nuggets sitting on the draining rack and ready to serve. Oh well, it's a done deal; like'em or leave'em. 

I finished up the next two batches of four, opened up a can of marinara sauce and plated the food.

Let me say, they were scarfed down with nary a crumb left on any plate. They all recognized the hint of coconut flavor but said that it was more than yummy! So, I will keep this accidental recipe and share my mistake with you to enjoy too.

Enjoy!

Equipment and supplies for this recipe:
Stove top
Large, high sided, frying skillet
Timer
Digital cooking thermometer for measuring hot oil/liquid
Tongs or slotted spoon
Cookie sheet
Cooling/draining wire rack
Paper towels
Cookie scoop (disher # 40 - 1 1/2 teaspoons size)
Three cereal size bowls
Fork
Cookie sheet lined with paper towels and a cooling rack placed on top.

Fried Cheese Balls Recipe:

2 cups of left over, prepared macaroni & cheese (from homemade, store bought, or prepared from a box).
2 large eggs
2 teaspoons water
2 cups of Bisquick Mix (or substitute all-purpose flour)
2 cups of dried unsweetened coconut flakes (or substitute with seasoned bread crumbs)
Frying oil (I used vegetable oil)
1 teaspoon Lawry's seasoned salt
Additional and optional
Marinara sauce or Alfredo dipping sauce 

Directions:

 Before you begin, get out all the ingredients and get everything ready. This will prevent accidents, mistakes and help make this recipe easy and efficient to prepare!

#1
Using the #40 size scoop (or two spoons), scoop the cold, already prepared  and chilled macaroni and cheese into balls (about 1 1/2 teaspoons-full each). Set them aside on a separate plate.

#2
Crack open the two eggs and place in one of the bowls; discarding the shells. Add in the two teaspoons of water and scramble it all together.


#3
Place the flour and seasoned salt in the second bowl. Stir with the fork to mix them together.

#4
Place the unsweetened, dried coconut flakes (or seasoned bread crumbs) into the last unused bowl.

Ready to dip and roll. Prepared ahead of time!

#5
Take one of the freshly made cheese balls....THIS GETS MESSY...I just thought you should be forewarned...

Dip and roll the cold cheese ball in the egg bath. Next, roll the same cheese ball in the biscuit mix.

Ready to fry. Coated twice.

 #6
Now, using the same cheese ball, RE-dip the cheese ball in the egg bath again. Finally, roll it in the coconut flakes and set it back on the paper plate. Do this for all the cheese balls.




#7
You'll want to wash your hands at this point. Place the paper plates into the freezer or refrigerator until the oil has time to heat up to temperature. This will keep the coated cheese balls firm until ready to fry. 

#8

Just enough oil to fill about 3/4 full.

Place the frying skillet over medium-high heat. This point you will have to eyeball this and add in the oil until the skillet is three-fourths full. Do not over fill or the oil will spill over when the cheese balls are added. Heat the oil to 350F degrees. Use the digital thermometer to get the right temp.


# 9 
Now is the time to retrieve about four cheese balls from the freezer. Leave the others there to chill until needed. 
CAREFUL...HOT OIL!
Using the tongs or a slotted spoon, gently lower a single cheese ball into the hot oil. Repeat with three additional cheese balls.  Fry only four cheese balls at a time to keep the oil at the proper temp and allow plenty of space in the skillet.

#10
Fry the four cheese balls for 90 seconds and then turn each one over for an additional 90 seconds. The outer crust should be a dark brown color. When done you will lift out the cooked cheese ball and set it on the draining rack that you got ready at the start



#11
Finish off the remaining cheese balls, frying four at a time until all of them are fried.


#12 
Serve with marinara or Alfredo dipping sauce.

Look out! These are addicting!

These are beautiful. So flaky. Who knew coconut flakes would work?

Ooey, gooey, cheesy goodness...dripping with marinara sauce.

Enjoy!

Lime Pound Cake with Tequila Lime Glaze

Adapted from Southern Living Recipe 2011

Today, I baked a delicious Lime pound cake with tequila lime glaze!!!! OH, Sweet Grandma! It is delicious.

Summer time is one of my favorite seasons for citrus foods, desserts, ice creams, and drinks. One of my favorite citrus is limes. I so enjoy the aroma and sweet-n-sour taste; there is nothing like it, to me.

I saw a post on my facebook of a pound cake. My recipe calls for lemon or orange, but as I was browsing through my recipes...the ones that are cut out of magazines and put in a notebook for future menus...I swept across this one for Key Lime Pound Cake cut from the pages of an older Southern Living Magazine.  

I grab these magazines from garage sales or get them as hand-me-downs from my mom...who is a loyal subscriber to that fair magazine company. I think she had over 200 of them boxed in her attic, dating back to the 1980's. My Grandmother loved to clip recipes from her SL magazines and the Fort Worth Star Telegram. She was always baking and cooking from a recipe she had saved.

Anyway, my mouth began to water just thinking of the lime pound cake with lime glaze...but I took this a bit further by adding a dash of tequila to my glaze...just a touch. OH SO DELICIOUS!

I know you will enjoy this.

OH, the photos that I took of my finished product are not magazine worthy. I had forgotten to dust my cake pan with flour. I had greased it up nicely but for some reason I just skipped the flour dusting. My cake looks a bit tattered....but let me just confide that it did not effect, at all, the delicious, scrumptious flavors and ultra moistness of the pound cake. 

Prep time 30 minutes

Cook time 1 hour 15 minutes

Total time 1 hour 45 minutes, plus about 20 minute to clean up my kitchen, too!

Serves: 12 (Mine serves more than 12)

Pound Cake Ingredients

1 cup butter, softened

½ cup shortening

3 cups sugar

6 large eggs

3 cups all-purpose flour

½ teaspoon baking powder

⅛ teaspoon salt

1 cup buttermilk*

1 teaspoon vanilla extract

1 teaspoon lime* zest

¼ cup fresh lime juice (I buy a bag of lime...usually cheaper that way and I make other lime things with the rest)

Tequila-Lime Glaze

1 cup powdered sugar

2 Tablespoons fresh lime juice

2 Tablespoons of Tequila (Gold)*

Instructions

1. Preheat oven to 325°. 
2. Grease and Flour your baking pan (don't skip this step...or you'll be sorry, like me and like the photos show.)
3. In a stand mixer, whip the butter and shortening at medium speed until light and creamy. DO NOT RUSH or SKIP this step...it is vital to this recipe!!!!
4. Gradually add sugar, beating at medium speed until light and fluffy. 
5. Now, one at a time, add in the eggs. BEAT after each one. I leave my
   mixer going on low as I do this stage. I also enjoy watching the batter morph into a waxy looking concoction when doing this.
6. In a separate bowl, whisk together flour, baking powder, and salt. 
7. Now, turn the mixer to the lowest setting and spoon in a small amount of flour and let it mix into the buttery goo. Wait about 10 seconds and then, add in a small amount of buttermilk and let it mix another 10 seconds. REPEAT until all the flour and buttermilk are incorporated.
8. Last of all add in the vanilla extract, lime zest, and lime juice and mix well on low speed.
9. Pour batter into a greased and floured, 10-inch (12-cup) bundt pan.
   
10. Bake at 325° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. 
11. Cool in pan on a wire rack 10 to 15 minutes
12. Use a knife and gently score between the wall of the pan and the warm cake.
13. Invert, carefully, to remove from pan onto a wire rack.
14. 
    
15. While the pound cake is still piping hot, prepare Tequila-Lime Glaze by whisking together powdered sugar, lime juice, tequila, stir until smooth.
16. Immediately brush over top and sides of cake. 
17. Now, let the pound cake cool completely (about 1 hour).
18. Store in a covered cake holder.
19. Serve with a bit of whipped cream and a lime wedge sprinkled with salt

*Differs from the original recipe in the Southern Living Magazine, 2011

Baked Churros

We went to the hockey game last night. As always the concession stands are full of yummy and tempting snacks. One of my favorites are the Churros. Crunchy, light, and dusted with delicious cinnamon and sugar. So good! Soooo really, really good.

I really dislike deep frying. I know I said this before, but I just don't like the way the house smells after frying...no matter what I've fried. Also, the clean up is a process which is laborious...at least for me. I am a neatness queen and therefore my kitchen kingdom must be impeccable.

An alternative to frying is baking. These churros are not as crunchy as their counterparts, but they do not lack any flavor and are slightly crunchy with the added bonus of the ooey-gooey, cheesy centers. Oh! Captain Crunch, they are good!

These are easy to make, just a little bit time consuming on the preparation side of the steps involved.
I think these will be a family and party favorite. I know that when I make these, they are eaten up quick and usually I don't have any leftovers.

If you do happen to have any remaining, just store them in a sealed container. To warm them up is a quick turn in the microwave for about 15 seconds on high power. Careful the filling will heat up quickly and could burn your tongue.

Spanakopita (Greek Spinach Pie)

Easter. Resurrection Day! 

Today, our family celebrated Christ Jesus. He is our Lord and Savior;The risen King of Kings! Glory! Hallelujah!

Friday night: We attended church service to celebrate the coming Easter Sunday. Our church is very, very large; therefore they have many services to provide ample room for worshiping the Lord Jesus Christ. Afterwards we gathered with a few friends over dinner. It was a joyous occasion.

Saturday Night: We met with my parents, my youngest sister and her two children. They attended the Saturday night Easter service. Afterwards we all met for pizza and enjoyed celebrating together.

Easter Sunday:
Even though not all of our children could be with us, our daughter, my husband and I gathered for breakfast. I served "Hot Cross Buns" as we drank coffee and sat around our table discussing our blessings. We are very grateful to live in a country where we can worship God, Jesus, and the Holy Spirit, freely and in the manner or our choosing. We are truly blessed. Thank you Jesus for your ultimate sacrifice! We believe!

After a leisurely breakfast, I began the laborious process of preparing "Spanakopita", a Greek spinach pie casserole. Actually, I made two different kinds: triangle pies and a large casserole. Not everyone will be so ambitious, but I wanted to have a few quick pies for later on in the week. This is an easy to save for leftovers. Simple and quick to warm up.

This recipe, as I mentioned, is labor intensive. So, be patient and take your time. Your efforts will be rewarded.

The Spanakopita is very flaky because of the buttery olive oil that is layered in-between each super-fine sheet of the phyllo dough. The spinach filling is scrumptious, dreamy, and creamy! So flavorful and delicious. Enjoy!

Spanakopita (Greek Spinach Pie)

Makes one, 13” x 9” x 2” casserole dish

Serves 8


Ingredients

• 5 slices of bacon – sliced into small slicles
• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup button mushrooms – fresh, chopped finely
• 2 pounds baby spinach, rinsed and chopped
• ½ cup chopped fresh parsley
• 2 eggs, lightly beaten
• 1/2 cup ricotta cheese
• 1 cup crumbled feta cheese
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 14 sheets phyllo dough – This must be thawed prior to making this recipe.
• ½ cup olive oil plus 2 Tablespoons of melted butter – mix together

Directions

1. Lightly oil a 13”x 9” x 2” casserole baking dish.
2. In a large skillet, fry the bacon until dark and crisp and keep the grease.
3. Add in the 3 tablespoons olive oil, over medium heat, sauté onion, and garlic, until soft and lightly browned. 
4. Stir in spinach, parsley, and mushrooms. Season with the salt and pepper, cover with a lid and continue to sauté until spinach is limp, about 3 – 4 minutes. While the spinach is wilting, prepare the cheese and egg mixture.
5. In a medium bowl, mix together eggs, ricotta, and feta. 
6. Pour this mixture over the warm spinach. Place the pot over a medium heat for about 3 minutes and stir well. Turn off heat, set aside and let it set and cool slightly as you prepare the crust.
7. Heat the ¼ cup of olive oil enough to melt in the butter. Turn off heat and let it set.

Assembly of the bottom crust layers:

1. Your phyllo dough should be thawed. The phyllo dough sheets are extremely thin and fragile, if they tear, no worries, just continue to gently pull them apart and reassemble them into a sheet in the casserole dish.
2. Lay 1 sheet of phyllo dough in the prepared baking dish, using a pastry brush, lightly coat the phyllo sheet with the olive oil/butter mixture. 
3. Lay another sheet of phyllo dough on top and again brush with olive oil/butter mixture, and repeat process with 5 more sheets of phyllo. The sheets will be slightly larger than your dish, but let the phyllo go up the sides of the dish.
4. Next, Spoon in the prepared spinach and cheese mixture into pan and fold the overhanging dough over filling. 
5. Preheat the oven to 350 F degrees.

Assembly of the top crust layer:

1. Lay 1 sheet of phyllo dough over the top of the spinach mixture. Brush with oil.
2. Repeat as before with the remaining 8 sheets of phyllo dough, brushing each additional layer with the olive oil/butter. After the last sheet has been laid on top, brush with the oil/butter.
3. Tuck all the phyllo edges down into the dish by pushing it down with a spatula or your fingers to seal filling.
4. Using a sharp knife, slice the dough completely, all the way across the center of the casserole, left to right, at the widest edges.
5. Bake in preheated oven for 30 to 40 minutes, until a beautiful dark golden brown. 
6. Remove from the oven and let it cool about 10 minutes before slicing.
7. Cut into even squares and serve while very warm.

How to make Triangle Pies

1. Working with the long side of the phyllo sheet, take 1 sheet from the stack, lay it on the counter that has been covered with a large piece of parchment paper. 
2. Lightly brush the entire surface with the olive oil/butter mixture. Repeat this two more times.
3. Using a pizza wheel cutter, cut down the middle the widest middle; edge to edge. 
4. Place 2 tablespoons of the spinach filling in the corner of each strip.
5. Now, as if you would fold a flag or a paper football, fold the corner of phyllo over to enclose the filling, forming a triangle. Continue folding the entire strip until you reach the end. With the edge seam-side down, place the triangles on a large baking sheet and brush the tops with the olive oil/butter. 
6. Repeat with the remaining spinach filling. I usually make about 8 pies and then will make a small 8’ x 8” mini casserole. 
7. Space the triangle pies a cookie sheet tray; space evenly apart so that they are not touching and then bake until golden brown in a 350 F degrees oven for about 25 minutes. 
8. Remove from the oven and transfer to a wire rack to cool slightly.
9. Serve warm.
10. Cool completely before storing in baggies.
11. Freeze for a month or refrigerate for 1 week.
12. Thaw before reheating.

Reheat on a covered microwave safe dish for 1 minute on high power. Be careful the filling will be very hot!

Pecan Pralines - pronounced in Texas like PEH'-khan PRAY-leen

Pecan Praline (pronounced in Texas like PEH'-khan, PRAY-leen) If your say PEE'can, emphasis on the P and a short "A" sound,   PRAAH-leen...you are NOT from Texas!!!!

Okay, enough said. Today, we ate lunch at our favorite Tex-Mex restaurant. And this restaurant has been around for a very, very, very long time!

As always, as you check out at the register a large wicker basket sits on the counter, loaded like sardines are the golden sweet gems: pecan pralines. You absolutely must have one for dessert. It's tradition, just like pastel colored dinner mints are served at weddings, it is simply a tradition to eat a praline after a full Tex-Mex meal.

This time, I had acted like a hog and was stuffed; I just could not eat another bite, even if it meant missing out on dessert. I resisted the urge to get my usual sweet amber, nutty cookie. BUT, about an hour later I was craving that darn praline and wishing I had gotten one and brought it home for later....nuts!!!

I decided to make a batch instead. I have made these many years ago, but they didn't turn out well...I didn't have a candy thermometer and just relied on time cooking. Well, it was just a gooey mess. I ended up throwing them away. I haven't tried this since my grandmother was alive and I helped her make a batch...I think that was in 1988.

The batch I made turned out just lovely! Most delicious! Excellent. and super yummy.
Enjoy!

Pecan Pralines - TEXAS STYLE

NECESSARY EQUIPMENT!

• Non stick 6 quart or larger pot
• Non-stick frying skillet
• Candy Thermometer
• Wooden spoon
• Two tablespoons for scooping out the cookies
• Rubber spatula
• Parchment paper

INGREDIENTS:

• 2 cups pecan halves and pieces
• 3 cups firmly packed dark brown sugar (my grandmother used light brown sugar, but I like the richness and darker colors!)
• 1 cup PET milk (not sweetened condensed)
• 1/4 cup butter
• 2 tablespoons light corn syrup
• 1 teaspoon vanilla extract

#1 Get out all the equipment! Do not skip this step.
#2 Measure out ALL the ingredients, and open the can of milk. Do not skip this step.
#3 Get out the parchment paper and place it on a large area of the kitchen counter...VITAL to have this all prepped before cooking this candy!!!!

• Now, Get ready. 
• YOU MUST have patience here. No rushing the cooking process. 
• FOLLOW these steps carefully or you will end up with a gooey mess!

1. Using a frying skillet, toast the pecans over med-high heat until you just begin to smell the aroma of the pecans. Careful not to burn them! Remove from the heat, set them aside and let them cool.
2. Now, You had better have all the ingredients premeasured and ready at this point!
3. Next, attach the candy thermometer by attaching it to the side of the pot.
4. Place all the brown sugar, milk, and butter into the large pot. Turn on the heat to medium-high and it will slowly cup up to a boil. STIR CONSTANTLY.
5. Now, here is where the patience comes in. WAIT...WAIT...WAIT until the candy thermometer reaches 236 F degrees (soft ball stage).  Stir occasionally...THIS will take about 15-30 minutes depending on the level of the heat and your stove.
   BE PATIENT! Do not stop until the thermometer reaches the desired temperature. I usually go one degree above...silly me.
6. Turn off the heat. REMOVE the pot from the heat and set it on a cold burner and allow the temperature to start cooling off. AGAIN...WAIT...WAIT...WAIT...just until the thermometer reaches around 180 - 175 F degrees.
7. When it reaches the cooler temperature, dump in the pecans and and vanilla extract.
    
8. Using a wooden spoon, stir for 2 minutes.  As you do the glossy finish will dull  and the mixture will start to thicken.
9. READY, SET, GO! WORK FAST!!!!!! As quick as you can, using two tablespoons, spoon out the pralines onto the parchment paper...Use one spoon to scoop and the other to scrape it off onto the parchment paper.Remember that I said to have your parchment paper already out, lying on the counter? You are going to quickly fill up this parchment paper.
10. I gently press them down to form them, somewhat.
11. These will set up and be ready to eat in 10 minutes. They are a semi-soft, crumbly, and slightly grainy texture. They should not be gooey and sticky.

ENJOY!

Re-Purpose Jeans into a Handy Apron

Has this ever happened to you? I was out pulling some weeds and ripped my jeans...ahhh! I knew my ol' friend (the jeans) were thread bear but they were still wearable and useful. As well as, extremely comfortable. These jeans had been well broken in; all stretched in just the right places, and my favorite jeans to wear when working in the yard. I was so disappointed that they had ripped because that meant I would have to throw these jeans away. They were like a part of the family...they'd been around so long. *boo-hoo*

I'm not a huge re-purposing person. You know the Martha Stewart type.  I just don't usually have the time to think up some cleaver way to turn my old shoes into a flower vase. Anyway, I don't have an issue with re-purposing, if I have the time and supplies.

I am, however, a huge advocate of donating gently used and in good condition, clothes. Not the ones that are not worn out, but some that are of quality and still look very nice. The kind of clothes that are still fashion stylish for the current times. It is a pet peeve of mine to see the way some people donate torn, tattered, or even paint laden clothes to charity...that is not charitable. It's just rude to donate worn out clothes that you wouldn't wear because they are too old and beat up. Why would a less fortunate person what to wear that either? (Sorry, I'm off my soapbox now.)

Usually, I donate gently worn clothes or shoes to my local resale or thrift shop. I have even put them in the bins for the local women's shelter.  Now, this particular pair of jeans...they are not worthy candidates for charity; they are entirely too old and worn for resale or donations.

I was about to toss these out when I remembered that I had seen, on Pinterest, where someone had cut up a pair of jeans, turned them backward, and made an apron. Genius.

I dug around in my closet for my dust covered sewing kit and shoe box of scrap material. I got out a pair of pinking shears and cut off the sides and front of the jeans; careful not to cut off the waist band or seams. I cut just below the back pockets, sort of a slight rounded edge, like the bottom of an apron.  I took some thread and needle, and then hand sewed on a ruffle; that I had extra in my scrap box. The results are pretty impressive.
I have enjoyed wearing this salvaged and re-purposed apron around the house cleaning...stuffing rags and such in the pockets. So handy those pockets!!!!

I think my old blue jeans have re-purposed themselves, nicely! Let me know what you think?

 Pict-o-gram of steps.

FRONT, after cutting. Cut just below the waistband seam.

View of the back looking to the front of the cut front of jeans.

The right side edge cut on the front side of the seam. Do NOT cut off the seams. This holds the jeans intact.

Here is the left side of the jeans, cut the front off just on the other side of the seam.

Here you can see where I sewed on the ruffle around the bottom (no pun intended) edge.

Although I was wearing my sweat pants (for comfort) I posed for a picture wearing the new apron!

Basic Homemade Picante Salsa

Basic Homemade Picante Salsa - Forget the store bought!

I have to admit, I have purchased....and forgive me, served store bought picante salsa. *boo-hiss*

What is the difference between salsa and Picante? 

1. Salsa is the Spanish term for sauce, and in English-speaking countries usually refers to the sauces typical of Mexican cuisine known as salsa picante, particularly those used as dips. They are often tomato-based, although many are not, and they are typically piquant (piquant: having a pleasantly sharp taste or appetizing flavor; pleasantly stimulating or exciting to the mind; ranging from mild to extremely hot.) - Wikipedia
   
   According to The Free Dictionary Picante: Having a sauce typically containing tomatoes, onions, peppers, and vinegar.

Why would anyone purchase, on purpose, store bought picante salsa? Because they don't know how EASY it is to make it at home. They also are missing out on the superb tastes and flavors that are 100 times better than store bought. However, homemade is not really cost saving though, but the trade-off is that homemade is superior in tastes and the homemade ingredients are controlled. Have you ever read the back of a store bought jar of picante salsa??? Some of the ingredients I cannot even pronounce like the preservatives. Then there are the artificial sweeteners or HIGH FRUCTOSE corn syrup...eek!!!!

Also, I buy canned organic, fire roasted, tomatoes...a bit pricier but I like the idea of it being a better quality and no pesticides in the growing process. I do not use fresh tomatoes just because they can sometimes be mealy or not ripened enough. Tomatoes purchased from your grocery store have been picked in the fields when they are still green so that they won't over ripen before they can be distributed to the local grocer. Now, another option is to support your local farmer's market and get fresh ripe tomatoes, but then again, you have to decide what kind of tomatoes to use. Next, there is the blanching and peeling of the skins which is another lengthy process. So, I'm a bit practical in my thinking and I've decided that, to me, it is not worth all the drama and effort just for this recipe.

Most of the powdered ingredients I have in my pantry. I usually keep fire roasted tomatoes and green chilies in my pantry The fresh lime I purchase when I know I'm going to make this recipe. I almost always have onions on hand, though. Now, my husband really, really really dislike cilantro, so because I'm his biggest fan, I omit cilantro and use fresh parsley as the fresh green elements to this recipe. 

Let me tell you that when I make the homemade picante salsa, it hardly ever lasts more than two days. And at parities...gone!!! I usually have to make a double batch because it goes so fast!!!! Fresh is best!

Here is my QUICK recipe:

Basic Homemade Picante Salsa

NOTE: According to your preferences you may add additional ingredients or substitute or even add ingredients. It is fun to experiment with the picante salsa. Try adding in cilantro for a rich kick. Maybe add in some mango or pineapple to make a fruity flavor. You are only limited to your taste buds and imagination. 

• The contents from 2 average size cans of Fire Roasted Tomatoes (regular or organic).
• Half of a peeled medium/large yellow onion - cut the half in half.
• Half of a very small can of green chilies (whole or chopped)
• 1/4 cup of pickled jalapenos (I use hot, but most people prefer mild)
• 3 or 4 pickled cherry peppers (optional)
• The juice from a half of a medium lime. (You may substitute 2 teaspoons of bottled lime juice)
• about a 1/4 cup from the tops of fresh parsley (substitute cilantro if desired)
• 1 tablespoon ground chilies powder
• 1 teaspoon salt
• 2 teaspoons sugar (optional)
• 1/2 teaspoon cayenne powder
• 1 whole clove of garlic, peeled (substitute 1 teaspoon garlic powder)
• 1 teaspoon chili pepper seeds
• 3-4 dashes of Tabasco Sauce (Hot chili pepper sauce)
• 1 teaspoon ground cumin (this adds a unique smokey flavor to the salsa!)

Place all the ingredients into a tall blender. Cover the blender with the lid and pulse until you have the desired consistency. I like me less chunky but not like baby food, either!

Serve with toasted or warmed corn chips.

ENJOY!!!!