Paula Deen's Potato Casserole

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, February 06, 2010
Picture of Potato Casserole Recipe

    •    2 cups mashed potatoes
    •    1/2 cup sour cream
    •    House Seasoning, recipe follows
    •    1 small onion, sliced thin
    •    1 small bell pepper, sliced thin
    •    8 tablespoons (1 stick) butter
    •    1 1/2 cups grated Cheddar
    •    4 medium potatoes, cooked
    •    6 slices bacon, cooked crisp
Directions
Preheat oven to 350 degrees F.
Spread mashed potatoes evenly on bottom of casserole dish. Layer sour cream evenly over top. Sprinkle House Seasoning, to taste. Saute onion and bell pepper in butter; evenly layer over top of sour cream. Slice potatoes and layer over onions and bell peppers. Add butter. Sprinkle House seasoning. Finally top with cheese. Bake for 25 to 30 minutes. Remove from oven and crumble bacon over top.
Cook's Note: Leftover mashed potatoes work wonderfully in this recipe.

House Seasoning:
    •    1 cup salt
    •    1/4 cup black pepper
    •    1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Source:  Food Network

DARK CHERRY BALSAMIC VINAIGRETTE

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, February 05, 2010
1/2 cup balsamic vinegar
1/4 cup granulated sugar
1 clove garlic, minced
1/2 cup cherry preserves
1/4 cup red wine vinegar
1 cup canola oil
kosher salt
freshly ground black pepper

PREPARE VINAIGRETTE:
In a small saucepan over medium heat, combine the balsamic vinegar, sugar and garlic and bring to a simmer, stirring frequently to dissolve the sugar. Simmer the mixture, uncovered, until reduced by half, about 10 minutes. Add the cherry preserves and cook for 1 minute longer. Remove from heat and let cool to room temperature, then whisk in the red wine vinegar followed by the canola oil. Season to taste with salt and pepper. Set aside.

COOKING TIPS
*The vinaigrette recipe yields about 2 1/2 cups of dressing. Place extra dressing in a sealed jar and refrigerate for up to 2 weeks. Use on other salads, or drizzle over grilled shrimp or lobster.

Source: Nordstrom Entertaining at Home Cookbook

Velveeta Beef Enchilada Bake

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, February 01, 2010


1 lb. lean ground beef
1 can (14.75 oz.) cream-style corn
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
6 corn tortillas (6 inch), cut in half
1 can (10 oz.) ROTEL Diced Tomatoes & Green Chilies, undrained
(If your not into spicy get the Milk Rotel)

Pre heat oven to 350°F. Brown ground beef in large skillet; drain. Stir in corn and VELVEETA. Mix together until the velveeta is melted. Spoon 1/3 of the meat mixture into 8-inch square baking dish; cover with 6 tortilla halves and 1/4 cup tomatoes (rotel) . Repeat layers. Top with remaining meat mixture and rotel; cover with foil and bake for 25 min. or until heated through and bubbly. Garnish with cilantro (optional, but pretty)

Prep Time: 20 min
Total Time: 45 min
Makes: 6 servings, 3/4 cup each



Cracker Barrel Old Country Store Cherry Chocolate Cobbler

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, January 29, 2010
Cracker Barrel Old Country Store Cherry Chocolate Cobbler

This is a seasonal favorite from the Cracker Barrel, but you can enjoy this rich chocolate goodness anytime.  Be sure to serve this with premium vanilla bean ice cream.

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup butter

1 (6 ounce) package nestle semisweet chocolate morsels

1/4 cup milk

1 egg, slightly beaten

1 (21 ounce) can cherry pie filling

1/2 cup finely chopped nuts

Preheat oven to 350 degrees.  In a large mixing bowl, combine flour, sugar, baking powder, salt and butter.  Cut with a pastry blender until the crumbs are the size of small peas.  Over hot (not boiling) water, melt the chocolate morsels.  Allow to cool 5 minutes at room temperature.
Add milk and egg to the chocolate mixture; mix well.  Blend into flour mixture; mix well.  Spread pie filling in the bottom of a 2 quart casserole.
Drop chocolate batter randomly over cherries.  Sprinkle nuts all over top.  Bake 40-45 minutes.

Source:  Copykat Recipes

Layered Lemon Pies from Taste of Home

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, January 25, 2010

image

Warm Chocolate Pudding Cake from Kraft Kitchens

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, January 25, 2010

coca cola cake

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, January 23, 2010
Coca-Cola Cake
This recipe is located at Baking Bites

Barefoot Contessa Banana Sour Cream Pancakes

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, January 22, 2010


Makes 12 pancakes

Ingredients

  • 1  1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1  1/2 teaspoons salt
  • 1/2 cup sour cream
  • 3/4 cup plus 1 tablespoon milk
  • 2 extra-large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon grated lemon zest
  • unsalted butter
  • 2 ripe bananas diced, plus extra for serving
  • pure maple syrup

Directions

In a medium bowl, sift together the flour, sugar, baking powder and salt.  Whisk together the sour cream, milk, eggs, vanilla and lemon zest.  Add the wet ingredients to the dry ones, mixing only until combined.

Melt 1/2 tablespoon of butter in a large skillet over medium-low heat until it bubbles.  Ladle the pancake batter into the pan (I use a 1/4 cup measure per pancake).  Distribute a rounded tablespoon of bananas on each pancake.  Cook for 3-4 minutes or until bubbles appear on top and the underside is nicely browned.  Flip the pancakes and then cook for another 1-2 minutes, until browned.  Wipe the pan with a paper towel, add more butter and continue cooking the pancakes until all of the batter is used.  Serve with sliced bananas, butter and maple syrup.

original recipe found here




Ricotta Muffins

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, January 22, 2010


Adapted just barely from Pastries from La Brea Bakery

The book says it yields 12 standard-size muffins, but I could have gotten 14 (if I hadn’t insisted upon overfilling and then overflowing the tins)

1/2 cup (2 ounces) walnuts or pecans
2 teaspoons fennel seeds
3 cups unbleached pastry flour or unbleached all-purpose flour
3/4 cup granulated sugar
1 tablespoon plus 1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 cups plain yogurt
3/4 cup vegetable oil (though I imagine that olive oil would be a delicious swap)
1/2 cup (4 ounces) ricotta cheese
6 tablespoons crème fraîche or sour cream
Kosher salt, to taste

Adjust the oven rack to the center position and preheat oven to 325°F. Lightly butter a 1/2-cup capacity muffin tin.

Spread the nuts on a baking sheet and toast in the oven until lightly browned (though I like my pecans a darker brown, for better flavor), about 8 to 10 minutes. Shake the pan halfway through to ensure that the nuts toast evenly. Cool, chop finely and set aside.

Turn the oven up to 350°F.

In a small sauté pan over medium heat, toast the fennel seeds, stirring occasionally until they become aromatic and turn slightly brown, about 2 to 3 minutes. Allow to cool and finely chop, crush or grind in a spice grinder, clean coffee grinder or mortar and pestle.

In a large bowl, sift the flour, sugar, baking powder and baking soda together to combine. Sprinkle in the fennel seeds. Make a large well in the center and pour in the yogurt and oil. Whisk together the liquids and gradually draw in the the dry ingredients, mixing until incorperated.

To prepare the filling: Place the ricotta in a mixing bowl and, if stiff, break it up wtih a rubber spatula to loosen. Stire in the crème fraîche and a pinch of salt.

Using a pastry bag fitted with a wide tip, a plastic bag with the corner snipped off or a spoon, fill each muffin tin one-third of the way with batter. Place one tablespoon of the filling into the center of each muffin.

(I suspect at this point that Silverton believes that your filling will be thick, and perhaps with a stiff ricotta and crème fraîche, it might have been, but my mixture, with store brand ricotta and sour cream, was more of a puddle that spilled out into a flat layer. While it didn’t matter in the end, it did make it harder to put the remaining muffin batter — which was stiffer than the filling — over the ricotta mixture with just a spoon and I ended up having to go the plastic bag/piping bag route to easily cover it. Grumble-gripe.)

Pipe or spoon the remaining batter into the cups, filling them to just below the rim. (Unlike you see in my pictures, as I overfilled the tins.) Sprinkle about 1 teaspoon of the nuts over the top of each. (I had extra.)

Bake for 25 to 30 minutes, until lightly brown and firm to the touch.

Do ahead: I’m going to put a big question mark in this space until smarter people than me weigh in on whether a ricotta-filled muffin can be stored at room temperature. (We left them out and lived to tell you about them, but perhaps this was still a no-no?) Muffins always freeze well, however if you’re looking to a get a head start.



Food & Wine’s Best Recipe of 2009 – Butterscotch Sticky Buns

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, January 20, 2010

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Ingredients:

3/4 cup whole milk Tablespoon plus 1/2 teaspoon active dry yeast

1/2 cup granulated sugar

1 stick unsalted butter (6 Tablespoons softened, 2 Tablespoons melted)

2 large eggs

4 cups flour, plus more for dusting

1 teaspoon Kosher salt

1 cup light brown sugar

2 teaspoons cinnamon

1 cup pecan halves

Glaze:

1/2 cup packed dark brown sugar

6 Tablespoons unsalted butter

3 Tablespoons Scotch whiskey

2 1/2 teaspoons condensed milk

2 Tablespoons water

2 Tablespoons creme fraiche

1 1/2 teaspoons corn syrup

1/4 teaspoon salt

1/8 teaspoon vanilla extract

1/8 teaspoon baking powder

***

Directions:

1. Make the dough: In a glass measuring cup, heat the milk in a microwave until warm, 1 minute. In the bowl of a standing electric mixer fitted with a paddle, combine the warm milk with the yeast. Add the granulated sugar and the 6 Tablespoons softened butter and mix at medium speed until the butter is broken up, 1 minute. Beat in the eggs one at a time, Add the flour and salt and mix at low speed until incorporated, about 2 minutes longer. Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let stand at room temperature

for 30 minutes.

***

Preheat the oven to 325. Spray a standard 12 cup muffin tin with non-stick cooking spray.

***

On a lightly floured work surface, roll the dough out to a 9 by 24 inch rectangle. In a small bowl, mix the light brown sugar with the cinnamon. Brush the 2 Tablespoons melted butter over the dough and sprinkle with the cinnamon sugar. Beginning at a long edge, roll up the dough as tightly as possible and pinch the seam. Cut the log into twelve 2-inch pieces and set them in the muffin cups, cut side up. Cover and let stand in a warm place for 30 minutes.

***

Set the muffin pan on a baking sheet and bake 25 to 30 minutes, until the buns are golden brown. Spread the pecans in a pie plate and toast 10 minutes until fragrant. Let cool and coarsely chop the nuts.

***

MEANWHILE MAKE THE GLAZE: In a small saucepan, bring the brown sugar, butter, Scotch, condensed milk, water, creme fraiche and corn syrup to a boil. Simmer over moderate heat until thickened slightly, about 2 minutes. remove from the heat and stir in the salt, vanilla, and baking powder.

***

Unmold the buns. Pour the glaze over the hot buns and sprinkle with the pecans. Let stand until the buns have soaked up some of the glaze and are cool enough to eat, about twenty minutes. Serve warm.

Yield 12 Buns.

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