Cooking is like love. It should be entered into with abandon or not at all.
Harriet Van Horne
Grannies Kitchen ~~ Cooking memories and good things to eat. Bringing generations of recipes,frugal tips organization tips,diets, cleaning and humor.
Sunday, July 20, 2008
Saturday, July 19, 2008
Caramel Pecan Pumpkin Pie
Caramel Pecan Pumpkin Pie
1 single crust pie shell
2 slightly beaten eggs
1 (15 ounce) can pumpkin
1/4 cup half-and-half or milk
3/4 cup sugar
1 Tablespoon all-purpose flour
1 teaspoon finely shredded lemon peel
1/2 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Topping:
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 Tablespoons butter, room temperature
Prepare pastry and line pie plate. Preheat oven to 375
degrees F. In a large bowl, stir together eggs, pumpkin
and half-and-half or milk. Stir in sugar, flour, lemon
peel, vanilla, salt, cinnamon, nutmeg and allspice.
Pour mixture into pastry-lined pie plate. To prevent
overbrowning, cover edge of pie with foil. Bake for 25
minutes. Meanwhile, in a medium bowl, stir together
brown sugar, pecans and butter until combined. After
25 minutes, remove foil. Sprinkle brown sugar mixture
over top of pie. Bake for 20 minutes more or until a
knife inserted near the center comes out clean and
topping is golden and bubbly. Cool on a wire rack.
Cover and refrigerate within 2 hours. Makes about 8
servings.
1 single crust pie shell
2 slightly beaten eggs
1 (15 ounce) can pumpkin
1/4 cup half-and-half or milk
3/4 cup sugar
1 Tablespoon all-purpose flour
1 teaspoon finely shredded lemon peel
1/2 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Topping:
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 Tablespoons butter, room temperature
Prepare pastry and line pie plate. Preheat oven to 375
degrees F. In a large bowl, stir together eggs, pumpkin
and half-and-half or milk. Stir in sugar, flour, lemon
peel, vanilla, salt, cinnamon, nutmeg and allspice.
Pour mixture into pastry-lined pie plate. To prevent
overbrowning, cover edge of pie with foil. Bake for 25
minutes. Meanwhile, in a medium bowl, stir together
brown sugar, pecans and butter until combined. After
25 minutes, remove foil. Sprinkle brown sugar mixture
over top of pie. Bake for 20 minutes more or until a
knife inserted near the center comes out clean and
topping is golden and bubbly. Cool on a wire rack.
Cover and refrigerate within 2 hours. Makes about 8
servings.
Friday, July 18, 2008
Wednesday, July 16, 2008
Thursday, July 10, 2008
Lazy Man's Pie (Key Lime)
Lazy Man's Pie (Key Lime)
1 regular size tub cool whip
1 6oz. can frozen limeaid
1tsp. vanilla extract
1 can sweetened condensed milk
1 graham cracker pie shell
mix all ingredients in a bowl, pour into shell, refrigerate over night. Garnish with limes sliced it you wish.
1 regular size tub cool whip
1 6oz. can frozen limeaid
1tsp. vanilla extract
1 can sweetened condensed milk
1 graham cracker pie shell
mix all ingredients in a bowl, pour into shell, refrigerate over night. Garnish with limes sliced it you wish.
Wednesday, July 9, 2008
Peanut Butter Cornflake Candy
Peanut Butter Cornflake Candy
List of Ingredients
1 c. sugar
1 c. corn syrup
1 1/2 c. peanut butter
5 c. cornflakes
RecipeBring sugar and corn syrup to a boil. Remove from heat immediately and stir in peanut butter. Stir until peanut butter has melted. Add cornflakes and stir. Mixture will be stiff. Drop on waxed paper to cool.
List of Ingredients
1 c. sugar
1 c. corn syrup
1 1/2 c. peanut butter
5 c. cornflakes
RecipeBring sugar and corn syrup to a boil. Remove from heat immediately and stir in peanut butter. Stir until peanut butter has melted. Add cornflakes and stir. Mixture will be stiff. Drop on waxed paper to cool.
Sunday, July 6, 2008
How to Get Rid of Fruit Flies in Your Kitchen the Frugal Way
Get Rid of Fruit Flies in Your Kitchen the Frugal Way
By Bailey Landon,
Those pesky little fruit flies arrive in your home, unnoticed as they grab a free ride in on the bananas or other fresh fruit. Within a couple of days, a couple have multiplied into a tiny swarm. Soon you have your own village of fruit flies. But how do you get rid of them without spending a load of money on pesticides that will only smell up your house?
Some homeowners pour vinegar or bleach down their kitchen sink drains. Unfortunately this tactic doesn't get rid of the fruit flies. It might drown a few, bleach a few, or make a few smell like a pickled fruit fly. Otherwise, the fruit flies are still in your home.
There is an easy and very inexpensive way to rid of your home of fruit flies. Simply build a fruit fly trap and trap the fruit flies in the traps. All you need to build a fruit fly trap is a banana or two, a knife, some cling wrap or similar plastic wrap, a few rubber bands, and old plastic jars or bowls that can be thrown away after use. Using an empty mayonnaise jar, plastic butter bowl, or plastic lunch meat container will work. Don't use any container that you want to keep. Be sure the container is deep enough to hold a few slices of banana.
After you have your necessary supplies together, simply slice up the bananas and divide the slices into several containers. Place the cling wrap or other plastic wrapping tightly over the opening of the jar or bowl, and place a rubber band around it to hold it snuggly in place. Using the knife's point, poke a few tiny holes into the plastic wrap. Make them very tiny. The fruit flies can get in, but once in, they can't get out. You now have fruit fly traps that will trap the fruit flies and remove them from your home.
The more fruit flies you have, the more fruit fly trap containers you might wish to make. If the fruit flies have journeyed to other parts of the house, you will want to place a container in each room they are in. Don't remove the plastic covering from the trapping containers! Allow the fruit fly traps to sit for about three days or so, then simply toss the trapping containers into the trash. Remove the trash the same day.
By Bailey Landon,
Those pesky little fruit flies arrive in your home, unnoticed as they grab a free ride in on the bananas or other fresh fruit. Within a couple of days, a couple have multiplied into a tiny swarm. Soon you have your own village of fruit flies. But how do you get rid of them without spending a load of money on pesticides that will only smell up your house?
Some homeowners pour vinegar or bleach down their kitchen sink drains. Unfortunately this tactic doesn't get rid of the fruit flies. It might drown a few, bleach a few, or make a few smell like a pickled fruit fly. Otherwise, the fruit flies are still in your home.
There is an easy and very inexpensive way to rid of your home of fruit flies. Simply build a fruit fly trap and trap the fruit flies in the traps. All you need to build a fruit fly trap is a banana or two, a knife, some cling wrap or similar plastic wrap, a few rubber bands, and old plastic jars or bowls that can be thrown away after use. Using an empty mayonnaise jar, plastic butter bowl, or plastic lunch meat container will work. Don't use any container that you want to keep. Be sure the container is deep enough to hold a few slices of banana.
After you have your necessary supplies together, simply slice up the bananas and divide the slices into several containers. Place the cling wrap or other plastic wrapping tightly over the opening of the jar or bowl, and place a rubber band around it to hold it snuggly in place. Using the knife's point, poke a few tiny holes into the plastic wrap. Make them very tiny. The fruit flies can get in, but once in, they can't get out. You now have fruit fly traps that will trap the fruit flies and remove them from your home.
The more fruit flies you have, the more fruit fly trap containers you might wish to make. If the fruit flies have journeyed to other parts of the house, you will want to place a container in each room they are in. Don't remove the plastic covering from the trapping containers! Allow the fruit fly traps to sit for about three days or so, then simply toss the trapping containers into the trash. Remove the trash the same day.
Friday, July 4, 2008
Chuck Wagon Casserole
Chuck Wagon Casserole
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 lb lean ground beef
1 can (15 1/2 oz) mild chili beans in sauce
3/4 cup barbecue sauce
1/2 tsp salt
1 pkg (8 1/2 oz) corn muffin mix
1 can (11 oz) Mexican style corn, drained
Preheat oven to 400.
In skillet cook and stir ground beef, onion and bell pepper over medium heat 8 - 10 min or until beef is no longer pink, drain. Stir in chili beans, barbecue sauce and salt. Bring to a boil, spoon into 8 or 9" baking dish. In bowl, prepare corn muffin mix according to package directions, stir in corn. Spoon over meat mixture. Bake 30 min or until golden brown.
Leni - Mother to Anthony & Liliana, Wife to David
Thursday, July 3, 2008
Celebrate July 4th with Blueberry Cupcakes
Celebrate July 4th with Blueberry Cupcakes
Top off your Independence Day celebration this year with Wave the Flag Cupcakes for everyone.
These cupcakes look adorable and will be a hit with your family and guests. With their patriotic colors, they’re perfect for a Fourth of July picnic, or anytime you feel like “waving the flag.” The secret in these sweet delights is that there are more blueberries baked inside -- and thanks to a quick trick or two, they’re lower in fat and calories than cupcakes made the traditional way.
Need another reason to celebrate? July is National Blueberry Month! Blueberries are most abundant and least expensive in mid-summer, making it an ideal time to get your fill of these little blue gems. Stock the fridge and freezer with blueberries to make meals, snacks and desserts that are easy on the cook. Blueberries never need to be peeled, pitted, stemmed or chopped -- just a quick rinse and they’re ready to eat or add to recipes.
Try these ideas for making quick, delicious desserts and snacks that are enjoyable any time:
* Layer fresh blueberries with yogurt and crushed cereal in tall glasses for tasty breakfast parfaits.
* Toss fresh blueberries, chopped pineapple, melon and mint in a bowl; drizzle with thawed apple juice concentrate to serve as a fruit salad or a light dessert.
* Whirl frozen blueberries, cranberry juice, yogurt and ice cubes in a blender; pour into cold glasses and serve for breakfast or snack.
Recipe for “Wave the Flag” Cupcakes
Ingredients:
1 package (18- to 19-ounces) yellow cake mix
1/3 cup applesauce
3 egg whites
3 cups fresh blueberries, divided
1 package (8 ounces) reduced-fat cream cheese, softened
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
1 red fruit-roll snack (from a 4.5 ounce box)
Directions:
Preheat oven to 350 degrees F. In a large mixing bowl, beat cake mix with applesauce, egg whites and 1 1/4 cups water for 30 seconds on low speed, then 2 minutes on medium speed. Spoon batter into 24 (2 ½-inch) aluminum or paper lined muffin cups. Evenly divide 1 cup of blueberries onto tops of batter; do not stir. Bake cupcakes following package directions; remove to a wire rack and cool completely. In a small bowl, beat cream cheese, confectioners’ sugar and vanilla until smooth. Spoon onto cooled cupcakes; spread to the edges. Unroll fruit snack and, with a sharp knife, cut into strips 1/8-inch wide by 2-inches long. On half of each cupcake, arrange strips, trimming each to fit. Arrange remaining 2 cups blueberries on the frosting on other halves of the cupcakes, about 10 blueberries per cupcake.
Makes 24 cupcakes
Per cupcake, including frosting and toppings: 135 calories; 3 g protein; 24 g carbohydrate; 3 g total fat (1.8 g saturated fat).
Blueberries are not only convenient, they provide nutrients our bodies need every day. You can find more blueberry recipes and information at
Thursday, June 12, 2008
Chicken Quesedilas
I usually have boneless skinless chicken breasts and / or tenderloins in the freezer, and quesedilas are my "go to" meal for something easy!
You can put anything you want in them, this is my "kicked up" version, you could add any veggies you want, and take out those that you don't. I like to add chopped spinach when I have it. Chop the chicken into bite size pieces.
Chop 1 medium white or yellow onion
Chop 1 red pepper, 1 yellow pepper, and 1 green pepper
Drizzle a large skillet with some olive oil, and add a pad of margarine or butter
Add the chicken, onion, and peppers(Add sliced jalepenos if you like them...I serve them as a garnish, because I don't like them, but Bryan does)
Sprinkle with some taco seasoning, and/or, 1/2 t cumin, 1 T chili powder, seasoned salt, and garlic pepperAdd 1 small can of green chiles (can be mild or hot)
When chicken is done and veggies are soft, remove from heat
Put a flour tortilla on the George Foreman Grill
Spread chicken mixture over tortilla
Top with a handful of shredded cheese
Add another tortilla
Close lid, and cook 2 or 3 minutes
Serve with Spanish Rice, Refried Beans topped with shredded monterrey jack cheese, chips, salsa and garnishes. (Same garnishes as tacos: chopped tomatoes, black olives, sour cream, etc.).
You can put anything you want in them, this is my "kicked up" version, you could add any veggies you want, and take out those that you don't. I like to add chopped spinach when I have it. Chop the chicken into bite size pieces.
Chop 1 medium white or yellow onion
Chop 1 red pepper, 1 yellow pepper, and 1 green pepper
Drizzle a large skillet with some olive oil, and add a pad of margarine or butter
Add the chicken, onion, and peppers(Add sliced jalepenos if you like them...I serve them as a garnish, because I don't like them, but Bryan does)
Sprinkle with some taco seasoning, and/or, 1/2 t cumin, 1 T chili powder, seasoned salt, and garlic pepperAdd 1 small can of green chiles (can be mild or hot)
When chicken is done and veggies are soft, remove from heat
Put a flour tortilla on the George Foreman Grill
Spread chicken mixture over tortilla
Top with a handful of shredded cheese
Add another tortilla
Close lid, and cook 2 or 3 minutes
Serve with Spanish Rice, Refried Beans topped with shredded monterrey jack cheese, chips, salsa and garnishes. (Same garnishes as tacos: chopped tomatoes, black olives, sour cream, etc.).
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