Wednesday, February 27, 2013

Parmesean Chicken / Fried Corn and Lemon Loaf

I have been in the kitchen all day cooking up a storm.

  I get in moods where I cook just enough to get by and then there are time I never leave the kitchen.  
Well can you guess what mood I am in lately?

So, for Dinner this evening we had:

Parmesan Chicken Tenders
Fried Corn - recipe is below - So delish
Mashed Potatoes
Butter Beans 
my secret for the best Butter Beans - 
I use a spice named "Green Tea Peppercorns" by
Tastefully Simple
and I purchase it from
Beverly Pedigo at:

They have the best spices I have ever used and check out there other products (I am not being paid to post this)

Fried Corn

4 tablespoons butter
1 can corn, drained
1 tablespoon sugar
1/4 cup heavy cream
Black Pepper

In a large skillet over medium high heat, melt the butter, when the butter is foamy add the corn stirring to coat.  Cook stirring constantly for 1 minute.  Add the sugar and cook for an additional 2 minutes.  Increase heat and add heavy cream - continue to stir so corn won't stick.  Add salt and pepper.  Cook until most of the cream has absorbed, about 3 - 5 minutes.  Serve hot!!!!!!


For Dessert.................

Lemon Loaf

1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs, room temp.
3 tablespoons butter, softened
1 teaspoon vanilla extract
2 teaspoon lemon extract
1/3 cup lemon juice
1/2 cup oil
zest of one lemon


1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon lemon extract

Preheat oven to 350.  Grease and flour a loaf pan.

In a large bowl combine flour, baking soda, baking powder, and salt.

In a medium mixing bowl, combine butter, eggs, sugar, vanilla extract, lemon extract and lemon juice with an electric mixer.

Pour wet ingredients into dry ingre. and blend until smooth.  Add oil and lemon zest and mix well.

Pour into a prepared loaf pan and bake for 45 minutes or until toothpick comes out clean. 

Pour glaze over and cool on wire rack..

Monday, February 25, 2013

Monogrammed Napkins

I love the blog "Feeding Big".  

She has some of the most delicious recipes.  

Her party "In and Out of the Kitchen" is so fun and has some of the most exciting posts.

A couple of weeks ago she had a give away. 

"Monogrammed Napkins"

 Low and behold I was the winner. 
The first thing I have ever won!!!!
 I received them last week and they are beautiful.  
I have a set of white china with a silver ring that these will be fabulous with.  Can't wait to use them.

Here is a picture of them...

Don't you just love them!!!!!

Friday, February 22, 2013

Carolina Chili Dogs / Oatmeal Raisin Cookies!

Hubby has been bugging me to make him some homemade Hot dog Chili!!!!  Well, I broke down and did it. The Chili was really so good and so very easy to prepare.  Make a big batch and freeze for future use...

Carolina Chili Dogs

1 1/4 lbs extra lean ground beef
1 cup chopped onions
1 (6oz) tomato paste
1/2 cup ketchup
1 tablespoon chili powder
2 teaspoons Worcestershire sauce
1 teaspoon cider vinegar
1 teaspoon salt
1/4 teaspoon black pepper

Place the beef and 2 cups water in a dutch oven over high heat.  Bring the water to a boil.

Add the chopped onion to the beef.  When the water boils again, reduce the heat to medium.  Stir to begin breaking up the meat.

Add the tomato paste, ketchup, chili powder, Worcestershire sauce, vinegar, salt and pepper.  Stir well until the tomato pasted has dissolved and the meat is mostly broken up.

Continue to cook the chili at a slow boil, stirring about every 5 minutes or so for about 15 minutes.  As the mixture thickens, you may need to reduce the heat to low to prevent sticking.


And for Dessert - 

Oatmeal Raisin Cookies

Monday, February 4, 2013

Lemon Bars

I made these Luscious Lemon Bars last night for one of the many desserts for Super Bowl Sunday!!!!

Easy and oh so tasty!!!!

Mimi's Luscious Lemon Bars

2 1/4 cups all purpose flour, divided
1/2 cup powdered sugar
1 cup cold butter, cut into pieces
4 large eggs
2 cups granulated sugar
1 teaspoon lemon zest
1/3 cup fresh lemon juice - (I used 1/2 cup)
1/2 teaspoon baking powder
Powdered Sugar

Preheat oven to 350.  Line bottom and sides of a 13 x 9 inch pan with heavy-duty aluminum foil.

Stir together 2 cups flour and 1/2 cup powdered sugar.  Cut in butter using a pastry blender until crumbly.  Press mixture onto bottom of prepared pan.

Bake at 350 for 20 - 25 minutes or until lightly browned.

Meanwhile, whisk eggs in a large bowl until smooth; whisk in granulated sugar, lemon zest, and lemon juice.  Stir together baking powder and remaining 1/4 cup flour, whisk into egg mixture.  Pour mixture over hot baked crust.

Bake at 350 for 25 minutes or until filling is set.  Let cool in pan on a wire rack for 30 minutes.  Lift from pan, using foil sides as handles.  Cool completely on a wire rack.  Sprinkle with powdered sugar.

The crust was crispy and the filling was warm and lemony....  

Oh so GOOD!!!!!

That was dessert.

This was dinner!!!!

Potato Soup and Cornbread