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I'm Angel. I am a wife and Mom. I love photography. I love to read. I love cooking and collecting recipes. I love traveling. I love classic country music. I love to laugh. I love Emerald Isle, North Carolina. I love hot baths. I love the smell of fresh cut hay. I love chocolate. And most importantly I love my husband and daughter.

Sunday, July 6, 2014

Buttery Caramel Sauce

My best friend Jennifer came over for dinner and I made a pineapple upside down cake for her birthday.  Originally her hubby was supposed to come over too but he had to work.  But he was giving me a hard time because I didn't know how to make caramel sauce for the cake.  Jennifer shared the recipe with me, it's from a family friend.

Buttery Caramel Sauce
Source: Jennifer Hoofnagle

3/4 cup finely packed brown sugar
3/4 cup sugar
1/2 cup light corn syrup
1/3 cup butter
2/3 cup heavy whipping cream

In a 2 quart saucepan combine all ingredients, except the whipping cream.  Cook over medium heat, stirring occasionally until mixture comes to a full boil, about 5-8 minutes.  Cool 5 minutes then stir in whipping cream. Serve warm over pineapple upside down cake.

Salt and Pepper Pork Chops

I grilled pork chops yesterday, we had them for supper and will have the leftovers for lunch later this week.  I love pork chops but sometimes they turn into shoe leather.  I found this recipe on Pinterest and the results were very good, very tender pork chops.

Salt and Pepper Pork Chops
Source: One Perfect Bite Blog

Ingredients:
3 tablespoons soy sauce (I used low sodium soy sauce)
2 tablespoons cornstarch
1 teaspoon fresh cracked pepper
1 tablespoon granulated sugar
1/4 teaspoon salt
1-1/4 pounds boneless thin-cut pork loin chops
2 tablespoons vegetable oil

Directions:
1) Combine soy sauce, cornstarch, pepper, sugar and salt in a small bowl. Stir with a fork until all ingredients are combined and marinade is smooth. Add chops to a large Ziploc bag, pour in marinade,  turning the bag to coat both sides. Refrigerate, turning occasionally, for 1 to 24 hours.

I grilled my pork chops - but the below is the directions for the oven:

 2) Heat oil in a large frying pan set over medium high heat. Add pork, working in batches if necessary. Cook 1 to 2 minutes per side, until golden brown and cooked through.

Peanut Butter Blossom Cookies

Peanut Butter Blossom cookies are my "go-to" cookie recipe if I need to make cookies for something.  They are easy and always a favorite.  I usually make an extra batch so I have some for us and one batch to take!

Peanut Butter Blossom Cookie
Source: recipe from the Hershey Kisses bag

48 Hershey Kisses
1/2 cup shortening
3/4 cup peanut butter
1/3 cup sugar
1/3 cup packed light brown sugar
1 egg
2 tbsp. milk
1 tsp. vanilla
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
Additional sugar

Heat oven to 375.  Remove wrappers from chocolate. 

Beat shortening and peanut butter in a large bowl until well blended.  Add the sugar and brown sugar; beat until fluffy.  Add egg, milk, and vanilla.  Beat well.  Stir in flour, baking soda, and salt.  Shape dough into 1 inch balls.  Roll in sugar; place on ungreased cookie sheet. (I always use a silpat baking mat so it doesn't stick and makes clean up easier.)  Bake 8-10 minutes or until lightly browned.  Immediately press a chocolate into center of each cookie; cookie will crack around the edges.  Remove from cookie sheet to wire rack.  Cool completely.  Makes about 4 dozen cookies (I usually end up with larger cookies and only 2 dozen cookies.)

Saturday, July 5, 2014

Peach Blueberry Pie

I recently watched the movie, Labor Day, which I loved.  I then read the book over vacation and then stalked the author's webpage to find out her recipe for the famous peach pie made in the movie.  You can go to her website if you would like, she has a link to watch her make a pie.   http://www.joycemaynard.com/Joyce_Maynard/ABOUT.html

Her recipe is for an apple pie, peach pie, berry pie or combination. (you will need about 7-8 cups of fresh fruit) Today I tried out her recipe and made a Peach Blueberry Pie - which was very good!  And the crust was the best I've ever made.

Peach Blueberry Pie
Source: Joyce Maynard

6 cups peaches (peeled and sliced)
2 cups blueberries
Sprinkle fruit with a little cinnamon and 1/2 - 3/4 cup sugar. 
(if using berries, add 1 tbsp. Minute Tapioca)

Crust - Mix in large bowl
3 cups flour
1 tsp salt
1/4 - 1/2 cup Crisco
1 1/2 sticks butter (cold) cut into pieces

Mix dry ingredients.  Cut butter & Crisco into flour using pastry blender.  When combined, make a well in center of the bowl and splash in 7-8 tbsp. of ice water.  Mix with hands.  Take about half and make a ball. Put on wax paper and roll out.  Put this in your pie pan.  You will need to add some Minute Tapioca in the bottom, she says to put enough that it looks like salt on an icy road.  If you don't put enough your pie will be runny which can make the bottom crust too soggy.  Add the fruit.  Put 3-4 tbsp. of butter, cut  into chunks on top of the fruit.  Roll out the top crust (you may need to sprinkle a little more water into the flour) and put on top of the pie.  Crimp the edges of the crust.  Give the crust a bath with egg and milk. Sprinkle with sugar.  Pierce the top crust in  5-6 places with a fork to allow t he steam to escape.

Cook in a preheated oven for about 40 minutes and it must be served with ice cream!


**Don't handle the dough too much or you will end up with tough crust.
**Where the dough doesn't hold together, use the heel of your hand to gently press it together. 
**You can also freeze the pie - then take out of the oven and cook, but add an additional 10 minutes to the baking time.

Sunday, May 11, 2014

Grilled Loaded Potatoes

For Mother's Day we grilled and I made some awesome taters!


Grilled Loaded Potatoes
Large Baking Potatoes  (washed, and sliced into 1/4 inch slices)
Butter, melted
Salt
Pepper
Chives
Bacon (cooked and crumbled)
Parmesan Cheese
Sharp Cheddar Cheese
Mozzarella Cheese

I semi-melted the butter in a large bowl then dipped each piece of potato in the butter.  On a large piece of heavy duty foil but some potato slices. Then sprinkle as much as you like of each of the above ingredients.  Fold up the foil and place on the grill.  I cooked it on fairly high heat for about 20-30 minutes.

Pineapple Upside Down Cake

Today is Mother's Day and I made one of my mom's favorite desserts for her.  I've been wanting to make a pineapple upside down cake in my cast iron skillet for awhile and finally did.  It was super good. I don't know if it's because of the skillet or because I tried a new recipe that was on the side of the cake box.  Below is the recipe I used, from the Duncan  Hines Pineapple Supreme Cake Mix box.  It was so good, and we know this because we all sampled it before I could even turn it upside down!

The only change I'll make next time, is that I think I will use 1-2 cans of pineapple chunks so that there will be lots of pineapple in each bite.

Pineapple Upside Down Cake

Topping:
1 stick butter
1 cup brown sugar
1 (20 oz) can pineapple slices
maraschino cherries

Cake:
1 pkg Duncan Hines Pineapple Supreme Cake Mix
1 pkg vanilla instant pudding/pie filling
4 large eggs
1 cup water
1/2 cup oil

Preheat oven to 350*

For topping, melt butter over low heat in a 12 inch cast iron skillet.  Remove from heat and stir in brown sugar.  Spread to cover bottom of skillet.  Arrange pineapple slices and cherries.  Set aside.

Combine cake mix and other cake ingredients.  Beat at medium speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet.

Bake at 350 for 1 hour or until toothpick inserted in center comes out clean. (my oven  only took  40 minutes)  Invert onto serving plate.

Tuesday, April 15, 2014

Flip's Cheese Stuffed Burgers

Marcia was telling me that I needed to get Phillip's (aka Flip) recipe for cheese stuffed burgers that he cooks on the grill.  So I texted and got the scoop. 

So here is my sister-in-law's brother in-law's recipe.  (are you confused yet?)

Flip's Cheese Stuffed Burgers
Source: Phillip Courter

2 pounds hamburger
Lawry's Season Salt
Worcestershire Sauce
Maull's BBQ Sauce  (I used the Sweet & Mild)
Mozzarella Cheese (shredded)
Colby Jack Cheese slices

In a large bowl, mix the Lawry's season salt, Worcestershire sauce, Maull's BBQ Sauce, and beef. (just eyeball it and use what looks good.)  Mix well.  Make 1/3 cup patties.  Then put a generous helping of shredded mozzarella in the middle of half and put another patty on top and pinch the edges all together. Grill slowly on lower heat since there is so much meat.  Top with Colby Jack slices.

Sunday, March 30, 2014

Beef and Chicken Fajitas

We had dinner with our best-est friends today.  Deana made fajitas that were so good.   We had a fajita bar, guacamole, cheese dip, and fruit salsa with cinnamon crisps. 


Beef & Chicken Fajitas
Source: Deana Magnuson - who found the recipe on Pinterest

1/2 cup bottled Italian dressing
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp brown sugar
1/2 tsp pepper
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp chipotle seasoning
3 skinned and boned chicken breasts (about 2 lb.)
1 (2-lb.) flank steak

Whisk together first 8 ingredients. Pour half of marinade into a large zip-top plastic freezer bag, and add chicken breasts; seal bag. Repeat procedure with remaining marinade and flank steak. Chill 2 hours. (or overnight)

Grill chicken and steak at the same time. Grill steak, covered with grill lid, 10 minutes on each side or to desired degree of doneness; grill chicken, covered with grill lid, 5 to 6 minutes on each side or until done.

Remove from grill, and let stand 10 minutes. Cut steak and chicken diagonally into 1/4-inch-thick strips.