Corned Beef 'n' Cabbage Recipe

Have a St. Paddy's Day celebration for two with this traditional combo from Connie Lou Blommers of Pella, Iowa. You'll savor the flavor whether you're Irish or not. —Connie Lou Blommers, Pella, Iowa



Prep: 35 min.
Cook: 1-3/4 hours
Yield: 2 Servings


This is one of my all time favorite recipes.


St Patrick's Day Recipe




Ingredients
•1 corned beef brisket with spice packet (1 pound)
•1 medium onion, sliced
•4 cups water
•1/2 cup unsweetened apple juice
•2 tablespoons brown sugar
•1 teaspoon finely grated orange peel
•1 teaspoon prepared mustard
•1/8 teaspoon ground cloves
•1/2 small head cabbage
•4 medium carrots, cut into 3-inch pieces

Directions
•Place brisket and contents of spice packet in a large saucepan. Add onion, water and apple juice. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender.
• Transfer brisket to an 11-in. x 7-in. baking dish coated with cooking spray; reserve cooking liquid. Combine the brown sugar, orange peel, mustard and cloves; rub over meat. Bake, uncovered, at 350° for 15 minutes.
• Meanwhile, cut cabbage into four wedges, leaving a portion of the core attached to each wedge. Add cabbage and carrots to cooking liquid. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Thinly slice corned beef; serve with vegetables. Yield: 2 servings.

Grannies Kitchen St Patrick's Day Recipe.

Candy Cereal Treats Recipe

Prep: 25 min. Bake: 15 min. + cooling Yield: 24 Servings

Fun rice cereal trest for kids of all ages or a kid a heart.











Ingredients
•1/2 cup butter, softened
•2/3 cup packed brown sugar
•2 egg yolks
•1 teaspoon vanilla extract
•1-1/2 cups all-purpose flour
•1/2 teaspoon baking powder
•1/2 teaspoon salt
•1/4 teaspoon baking soda
•3 cups miniature marshmallows

•TOPPING:
•2/3 cup corn syrup
•1/4 cup butter, softened
•1 package (10 ounces) peanut butter chips
•2 teaspoons vanilla extract
•2 cups crisp rice cereal
•1 cup salted peanuts
•1 cup milk chocolate M&M's

Directions

•In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture until mixture resembles coarse crumbs (do not overmix).
• Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12-14 minutes or until golden brown. Immediately sprinkle with marshmallows; bake 2-3 minutes longer or until marshmallows are puffed. Cool on a wire rack.
• For topping, in a large saucepan, combine the corn syrup, butter and peanut butter chips. Cook and stir over medium heat until chips are melted and mixture is smooth. Remove from the heat; stir in the vanilla, cereal, nuts and M&M's. Spread over crust. Cool before cutting. Yield: 2 dozen.


Nutritional Facts 1 serving (1 each) equals 298 calories, 15 g fat (7 g saturated fat), 34 mg cholesterol, 228 mg sodium, 39 g carbohydrate, 2 g fiber, 5 g protein.

Grannies Kitchen

Cupcakes- Puppy

What a cute idea puppycakes. Take a large marshmellow and work the frosting around it to create these cute cupcakes.



Grannies Kitchen

Rubber Duckey Cake

My girlfrind made this cake for her daughters baby shower. So simple bathtub is made with kitskats candy bars and bubbles are mini marshmellows.

Oatmeal Mini Loaves Recipe

I first came across this recipe in an old cookbook. As I became more brave with bread baking, I decided to redo this recipe, changing and adding ingredients to enhance flavor and nutrition. I love homemade bread.



Prep: 25 min. + rising Bake: 30 min. Yield: 25 Servings



Ingredients

•1-1/2 cups old-fashioned oats
•3/4 cup whole wheat flour
•1/2 cup packed brown sugar
•1/4 cup toasted wheat germ
•3 teaspoons salt
•1 package (1/4 ounce) active dry yeast
•2-1/2 cups water
•2 tablespoons butter
•5-1/2 to 6 cups all-purpose flour
•Melted butter, optional
•Additional old-fashioned oats, optional

Directions

•In a large bowl, combine the oats, whole wheat flour, brown sugar, wheat germ, salt and yeast. In a small saucepan, heat water and butter to 120°-130°. Add to dry ingredients just until moistened. Add 3 cups all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down. Turn onto a lightly floured surface; divide into five portions. Shape each into a loaf. Place in five greased 5-in. x 3-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
• Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter; sprinkle with additional oats if desired. Cool. Yield: 5 mini loaves (5 slices each).

Two greased 9-in. x 5-in. x 3-in. loaf pans may be used; bake for 35-40 minutes.

Nutritional Facts 1 serving (1 slice) equals 159 calories, 2 g fat (1 g saturated fat), 2 mg cholesterol, 295 mg sodium, 32 g carbohydrate, 2 g fiber, 5 g protein.

Grannies Kitchen Home Made Bread

Food For Thought

Grannies Kitchen Words.

Never interrupt your enemy when he is making a mistake.

Vanilla Chai Tea Recipe

This warm chai is comfort in a cup. It’s extra special with a dollop of fresh whipped cream and a sprinkling of ground allspice on top.—

This recipe is: Quick

Prep/Total Time: 25 min.
Yield: 6 Servings



Ingredients
•8 whole peppercorns
•1/2 teaspoon whole allspice
•2 cardamom pods
•1 cinnamon stick (3 inches)
•4 whole cloves
•8 individual tea bags
•1 tablespoon honey
•4 cups boiling water
•2 cups 2% milk
•1 tablespoon vanilla extract
•1/2 cup heavy whipping cream
•1-1/2 teaspoons confectioners' sugar
•Ground allspice

Directions
•Place the first five ingredients in a large bowl; with the end of a wooden spoon handle, crush spices until aroma is released. Add the tea bags, honey and boiling water. Cover and steep for 6 minutes.
• Meanwhile, in a small saucepan, heat milk. Strain tea into a heatproof pitcher; stir in milk and vanilla.
• In a small bowl, beat whipping cream and confectioners' sugar until soft peaks form. Serve individual servings of tea with whipped cream; garnish with ground allspice. Yield: 6 servings.

To Make Ahead: Whipped cream can be made a couple of hours in advance; cover and refrigerate.


Nutritional Facts 1 cup with 2 tablespoons topping equals 131 calories, 9 g fat (6 g saturated fat), 33 mg cholesterol, 48 mg sodium, 9 g carbohydrate, trace fiber, 3 g protein.

Food For Thought

Grannies Kitchen Words

There is nothing wrong with making mistakes. Just don’t respond with encores.

Shrimp Gumbo Recipe

It's not Mardi Gras if you don't have gumbo! Enjoy this well-seasoned authentic gumbo, even if you're not from the bayou. Jo Ann Graham, Ovilla, TX


This recipe is: Diabetic Friendly

Prep: 30 min. Cook: 1 hour Yield: 11 Servings



Ingredients
•1/4 cup all-purpose flour
•1/4 cup canola oil
•3 celery ribs, chopped
•1 medium green pepper, chopped
•1 medium onion, chopped
•1 carton (32 ounces) chicken broth
•3 garlic cloves, minced
•1 teaspoon salt
•1 teaspoon pepper
•1/2 teaspoon cayenne pepper
•2 pounds uncooked large shrimp, peeled and deveined
•1 package (16 ounces) frozen sliced okra
•4 green onions, sliced
•1 medium tomato, chopped
•1-1/2 teaspoons gumbo file powder
•Hot cooked rice

Directions
•In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, about 12 minutes (do not burn). Add the celery, green pepper and onion; cook and stir for 5-6 minutes or until tender. Stir in the broth, garlic, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
• Stir in the shrimp, okra, green onions and tomato. Return to a boil. Reduce heat; cover and simmer for 10 minutes or until shrimp turn pink. Stir in file powder. Serve with rice. Yield: 11 servings.

Editor's Note: Gumbo file powder, used to thicken and flavor Creole recipes, is available in spice shops. If you don't want to use gumbo file powder, combine 2 tablespoons each cornstarch and water until smooth. Gradually stir into gumbo. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutritional Facts 1 cup gumbo (calculated without rice) equals 159 calories, 7 g fat (1 g saturated fat), 102 mg cholesterol, 681 mg sodium, 9 g carbohydrate, 2 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat.

Cupcakes - Turkey

Had to share a simple way to decorate cupakes in the shape of Thanksgiving Turkeys.