December 2009
2 posts
Daddy's Peanut Butter Fudge
3 cups sugar
1/8 tsp salt
1/2 cup hershey’s cocoa
1 1/2 cup milk
Mix together until lump free
Bring to boil then reduce to medium heat.
Stir continuously until it forms a ball when dropped into cold water
Remove from heat and add the following:
1 tsp vanilla
1/2 stick butter
1 (heaping huge) tbsp peanut butter (may be piled as high as 2” on the spoon)
Stir until it...
Coming soon!
Daddy’s peanut butter fudge
let’s hope I can figure out how to make it properly at this altitude!
November 2009
9 posts
Carol's Cajun Seafood Stuffed Pistalottas
Carol was my mom, self taught cook, self taught pianist and organist for her church from the age of 7, and sorely missed. Love you Mama!
1 can tiny shrimp
1 can lump crab meat
shredded cheese (any kind you like)
mayonaise
mustard (I like spicy brown, but any kind works)
black pepper
salt
smoked paprika (the sweet kind will work, but I just don’t think its as tasty)
cayenne pepper
...
well, the soup wasn't quite a total disaster...
but it wasn’t so good either. oh well, there’s always next time. I did manage to salvage it by topping it off with some feta cheese.
there's a new pot of soup on the stove, if it...
I Don't Want Earl's Baby Pie
basilbrain:
Just in case you haven’t been keeping up:
DON’T FREAK OUT. I DO NOT KNOW ANYONE NAMED EARL, NOR AM I HAVING A BABY. Rather, I am making yet another pie from Waitress! This one looks super delicious. I am so disappointed, though; neither of my housemates are going to partake because one is a vegetarian and the other doesn’t eat pork. I’m going to take it to work (and further...
Welcome new followers
this is a really new project of mine, so only a couple posts yet, but with the holidays just around the corner there will be more :)
Coming soon:
Mama’s Cajun cornbread dressing
How to turn baked beans out of a can into something yummy
what to do with the 10 metric tons of leftover turkey
Enjoy!
Laura and Carson
My Cooking Philosophy (by Laura) take 2 :)
ok, here goes!
Simple, flavorful, but never boring.
Cooking is an adventure, and while I may start with a recipe that appeals to me, I’ll almost never follow it to the letter.
any questions?
My Cooking Philosophy (by Laura)
So I’ve been cooking since I was old enough to sit next to the stove and stir a pot for my mom. She taught me everything I know about cooking really. It wasn’t until I was much older that I learned to really enjoy cooking. It started when my son showed interested and real talent for it. He could taste a dish and tell you exactly what was missing before he was 10. No formal training...
Pumpkin crab soup
2 tsp butter
2 pounds roasted, peeled and diced pumpkin (or two cans pumpkin puree)
2 tsp. diced Chile pepper (or cayenne)
1 tsp cumin
1 tsp tumeric
5 cups chicken stock
salt and freshly ground pepper
1 cup heavy cream
2 cans lump crab meat
In a large stock pot combine all ingredients except cream and crab. Bring to a boil. Take heat down to medium and let cook for about 30 minutes. Using...
Make your own stock
Leftover chicken bones/skin/fat (you can also do just veg if you like)
3-4 celery stalks
3-4 carrots
1-2 bell peppers (any color will do)
2 onions (I like to use several kinds including yellow, green, and leeks)
garlic - fresh is best but nothing wrong with powdered
1/4 cup of vinegar
salt
pepper
add herbs that you enjoy, its all about what flavors you like. some typical might be:
...