Lemon Pepper Turkey Dip Sandwiches

When I (Daughter) lived in Santa Barbara, one of my favorite comfort foods was the Turkey Dip Sandwich (add pepper jack cheese) from the Brewhouse.  The Brewhouse Turkey Dip inspired this creation.  The lemon pepper makes a really tasty au jus!  A slow cooker makes this recipe easy, and clean up is even easier when you use a crock pot liner (you can usually find these with the aluminum foil in the grocery store.)

Ingredients:
1 (3 pound) pre-cooked turkey breast, cut in half
2 cups chicken broth
1/4 cup lemon pepper
6-inch whole wheat sandwich rolls
Swiss cheese slices

Directions:
1.  Pour the chicken broth into a slow cooker, then place the turkey breast halves flat side down in the slow cooker.  Sprinkle lemon pepper generously over turkey breast halves.  Cover with lid, cook on high setting for 1 hour.  Reduce to low heat setting and cook for 2-3 more hours.  Remove turkey to platter, reserving cooking liquid (au jus) in slow cooker. 

2.  Preheat oven to 400 degrees F.  Thinly slice turkey, and place on sandwich rolls, topping with cheese.  Leave sandwiches open faced, and place on a baking sheet.  Place top buns top down on baking sheet.  Bake for 5 minutes, or until cheese is bubbly and top buns are toasted.  Meanwhile, ladle au jus into ramekins.

3.  Remove sandwiches from oven, slice diagonally, and serve with the au jus.

You'll have plenty of turkey leftover!

Oreo Balls

My (Mama's) friend, Megan, turned me on to Oreo Balls. They are one of the tastiest treats I have made. They took me awhile to prepare. However, I am a perfectionist and I like to change things up from original recipes sometimes. For instance, when it says in #1 to use a blender or hand held mixer-I would rather beat the Oreos to death and mash them up in a zip lock back with a rolling pin. Very therapeutic! Also, I enjoyed wearing baker's gloves and smushing up the cream cheese in the Oreos with my hands. I think it made a better filling. Just FYI. Be careful not to make the hole in the zippy for the drizzle too big. The smaller you can get the hole, the prettier the drizzle turns outs. Have fun making these little, rich bites. They are good for any season. You could decorate them any way you please for any occasion!

Ingredients:

1 pkg regular size Oreo cookies, crushed

1 (8 ounce) package cream cheese, softened

1 pkg white almond bark

1 pkg chocolate almond bark

Directions:

1.  Using a blender or hand held mixer, mix Oreos and cream cheese together.

2.  Roll into walnut size balls.

3.  Chill for an hour.

4.  Melt approximately 3/4 package of white almond bark.

5.  Stick a toothpick in an Oreo ball and dip it in the melted white bark.  (I used Wilton's candy dipping tools for this step instead of a toothpick.)

6.  Allow to harden on wax paper, for about 15 minutes.

7.  While waiting, melt about 1/4 pkg of chocolate almond bark.

8.  When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark.  Use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark.  

*I dipped some balls in the chocolate bark and drizzled with white bark to change it up a bit.  Enjoy!

Triple Chocolate Cheesecake Lightened Up

Another Thanksgiving dessert, this was my (Daughter) first time to make a cheesecake the real way.  Sure, I've done Jell-O No Bake, but the whole concept of using a springform pan and baking the cheesecake was new to me.  Because we had three desserts at Thanksgiving, one had to be lightened up at least a little.  So here is a lightened version of one of my favorite indulgences.  All the richness and texture of a traditional cheesecake, with only a fraction of the waist expansion.  This recipe is based on the Triple Chocolate Cheesecake recipe found in the Weight Watchers cookbook, "All Things Sweet."

For the crust:
1/4 cup sugar
1 tbsp stick margarine
1 tbsp egg white
1 1/3 cup chocolate graham cracker crumbs (about 16 whole crackers)
Cooking spray

For the filling:
3 tbsp dark rum
3 (1 oz) squares semisweet chocolate
1/4 cup chocolate-flavored syrup (see step 3)
1 (8 oz) block fat-free cream cheese, softened
1 (8 oz) package Neufchatel cheese or light cream cheese, softened
1 cup sugar
2 tbsp unsweetened cocoa
1 tsp vanilla extract
1/4 tsp salt
2 large eggs

For the topping:
1/2 cup low-fat sour cream
1 tbsp sugar
2 tsp unsweetened cocoa

1.  Preheat oven to 350 degrees F.

2.  Place first 3 ingredients in a bowl; beat at a medium speed of a mixer until blended.  Stir in crumbs.  Spray 9-inch springform pan with nonstick cooking spray.  Press mixture into bottom and 1 inch up sides.  Bake at 350 for 10 minutes.  Let cool on a wire rack.  Reduce oven temperature to 300 degrees.

3.  At this point I realized I had no chocolate syrup, and it was 25 degrees outside on Thanksgiving morning, and I wasn't going out on the hunt for chocolate syrup.  So I made my own.  I can't remember where I found the recipe, but it is listed below.  SO much better than store-bought.  Once you've made the chocolate syrup, set aside in refrigerator, and proceed with making the cheesecake.

4.  Combine rum and chocolate squares in the top of a double boiler.  Cook over simmering water 2 minutes or until chocolate melts, stirring frequently.  Remove from heat; add chocolate syrup, stirring until smooth.

5.  Place cheeses in a large bowl; beat at medium speed of a mixer until smooth.  Add 1 cup sugar, 2 tbsp cocoa, vanilla, and salt; beat until smooth.  Add rum mixture; beat at low speed until well blended.  Add eggs, 1 at a time, beating just until blended after each addition (do not overmix or cake will crack!)

6.  Pour cheese mixture into prepared pan; bake at 300 degrees for 40 minutes or until almost set (cake will still jiggle in center but will firm up as it cools.)  Combine sour cream, 1 tbsp sugar, and 2 tsp cocoa; stir well.  Turn oven off; remove cheesecake from oven.  Spread sour cream mixture over cheesecake; return cheesecake to oven.  Let stand for 45 minutes in oven with the door closed.

7.  Remove cheesecake from oven; run a knife around edge of cake to loosen cake from pan.  Let cool to room temperature.  Cover and chill at least 8 hours.  You can cut into it sooner, but something happens during the 8 hour chilling time that transforms this cheesecake from average to Holy COW!!!  Garnish w/ chocolate curls, if desired.  Also note:  I covered the cheesecake w/ Saran Wrap while it was chilling in the fridge.  Condensation formed on the Saran Wrap, and dripped down onto the cake, causing a little discoloration.  If you are concerned about aesthetics, don't cover while chilling. 

Chocolate Syrup Recipe
Ingredients:
1/2 cup cocoa powder
1 cup water
2 cups sugar
1/8 tsp salt
1/4 tsp vanilla

Instructions:
Mix the cocoa powder and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar, and stir to dissolve. Boil for 3 minutes over medium heat. Be careful not to let it get too hot and boil over! Add the salt and the vanilla. Let cool. Pour into a clean container, and store in the refrigerator.  Should keep for several months.  Yields two cups.

Apple Butter Spice Cake with Caramel Frosting

It's embarrassing that we haven't even posted our Thanksgiving menu yet!  Oh well, better late than never.  Here is one of the desserts I (daughter) made for Thanksgiving.  The apple butter and caramel are very autumn-like flavors, however, I liked this cake so much, it may become one of my year-round favorites!  The recipe comes from "The Cake Mix Doctor Returns" by Anne Byrn.



For the cake:
1 pkg (18.25 oz) plain spice cake mix
1 cup sour cream (I used light sour cream and it worked perfectly...with all the butter in this recipe, ya gotta cut calories where ya can!)
3/4 cup water
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract

For the filling:
1 large egg
1 large orange
2 cups apple butter
2 tbsp (1/4 stick) butter
1/2 cup finely chopped toasted pecans (I left these out since we have a non-nut eater in the family)

For the frosting:
8 tbsp (1 stick) butter
1/2 cup packed light brown sugar
1/2 cup packed dark brown sugar
1/4 cup milk
2 cups confectioners' sugar, sifted
1 tsp pure vanilla extract

Directions:
1.  Make the cake:  Place a rack in the center of the oven and preheat the oven to 350 degrees F.  Spray 3 9-inch round cake pans with non-stick baking spray, such as Baker's Joy.

2.  Place the cake mix, sour cream, water, oil, 3 eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds.  Stop the machine and scrape down the side of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side of the bowl again if needed.  The batter should look well blended.  Divide the cake batter evenly among the 3 prepared cake pans, about 1 1/2 cups of batter per pan, smoothing the tops with the rubber spatula.  Place the pans in the oven.  If your oven is not large enough to hold 3 pans on the center rack, place 2 pans on that rack and one in the center of the rack above.

3.  Bake the cake layers until they are light brown and the tops spring back when lightly pressed with a finger, 16 to 18 minutes.  The cake layer on the higher rack may bake faster so test it for doneness first.  Transfer the cake pans to wire racks and let the cake layers cool for 10 minutes.  Run a dinner knife around the edge of each cake layer and give the pans a good shake to loosen the cakes.  Invert each layer onto a wire rack, then invert it again onto another rack so that the cakes are right side up.  Let the layers cool completely, 20 minutes longer.

4.  Meanwhile, make the filling:  Place the egg in a metal bowl and beat until the egg is lemon colored.  Rinse the orange and pat it dry with paper towels.  Grate enough zest to measure 1/2 teaspoon.  Cut the orange in half and squeeze the juice into a small bowl.  You will need 1/3 cup of juice (if the orange doesn't yield 1/3 cup of juice, you can use oj from a carton to make up the difference).  And the orange zest and juice to the beaten egg and set this mixture aside.

5.  Place the apple butter in a heavy saucepan over medium heat and stir it with a whisk until it is steaming and bubbly.  Pour half of the hot apple butter into the egg mixture and whisk briskly to combine.  Pour this egg mixture back into the saucepan with the remaining apple butter and whisk briskly over low heat until the mixture bubbles and thickens, 3-4 minutes.  Remove the pan from the heat, add the butter, stir until it melts, then let cool.

6.  To assemble the cake, transfer one layer, right side up, to a serving plate or cake stand, spread half of the filling on top, and sprinkle 1/4 cup of the pecans over the filling (pecans optional).  Place the second cake layer, right side up, on top of the first, and spread the remaining filling over it, topping it with the remaining 1/4 cup pecans (again, pecans optional).  Place the third layer of cake on top of the second.  Cover the cake with plastic wrap and set it aside.

7.  Make the caramel frosting.  Place the butter and brown sugars in a heavy medium-size saucepan over medium heat.  Cook, stirring, until the mixture comes to a boil, about 2 minutes.  Add the milk, stir, and let the mixture return to a boil, then remove the pan from the heat.  Add about 1 1/4 cups of the confectioners' sugar and the vanilla.  Beat with a wooden spoon or whisk until the frosting is smooth.  Add 1/2 to 3/4 cup confectioners' sugar, but not so much that it thickens and hardens.

8.  While the frosting is warm, spoon or pour two thirds of the frosting over the top of the cake, letting it flow down the side.  If you wish, using a long metal icing spatula, spread out the frosting on top and spread it around the side, working with smooth, clean strokes.  I skipped this step, because I liked the way the cake looked with the frosting flowing down the side. I poured all of the frosting over the top instead of two thirds like the recipe directs.  As the frosting cools, it will harden.

Store the cake in a cake saver or loosely covered with plastic wrap at room temperature for up to 3 days.  The cake can also be frozen, wrapped in aluminum foil, for up to 6 months.  Let the cake thaw on the counter overnight before serving.

Serves 12 to 16

Red Velvet Cookies

Every year we are invited to a cookie exchange.  The dilemma:  go with a signature recipe or come up with something new.  This year, we put a new twist on one of our favorites.  Earlier I (daughter) posted a recipe for Lemon Cookies.  As much as I love all things lemon, I love all things red velvet, also.  I modified the Lemon Cookie recipe, and here's the result.

Ingredients

• 1 (18.25 ounce) package German chocolate cake mix
• 2 eggs
• 1/3 cup vegetable oil
• 1 bottle (1 oz) red food coloring
• 1/3 cup confectioners' sugar for decoration

Directions

1. Preheat oven to 375 degrees F.
2. Pour cake mix into a large bowl. Stir in eggs, oil, and food coloring until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet, or a cookie sheet covered with a Silpat.
3. Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

Tip: To form the dough without making a mess, use latex gloves (or nitrile, if you're allergic to latex). Put gloves on both hands, spray one hand with non-stick baking spray (like “Baker’s Joy”) and then rub hands together. I learned this lesson the hard way!

Makes about 4 dozen.

Creamy Ham Croissants

Finally!  We're back online!  The last few weeks have been insane with finishing semesters and an awesome trip to Las Vegas.  We've got a lot of updating to do, just in time for Christmas.

I (daughter) love to make this very easy recipe to take as a hostess gift to holiday parties.  Instead of taking the traditional bottle of wine or bouquet of flowers, why not take these for a light breakfast for the morning after?

Ingredients:
1 1/2 cups cooked ham, diced (today I used Canadian bacon...still very yummy)
1 8 oz package cream cheese, softened
1 12 oz tube refrigerated crescent rolls

Directions:
1.  Preheat oven to 375 degrees.
2.  Mix ham & cream cheese in a bowl; set aside.
3.  Unroll and separate crescent rolls.  Place a spoonful of ham mixture on each.  Roll up, place on an ungreased baking sheet (or a baking sheet lined with a Silpat).
4.  Bake for 11-13 minutes or until golden brown.

Makes 8 servings.

Recipe taken from the Gooseberry Patch Cookbook:  Almost Homemade, p. 33.

Three Bean Chili with Shredded Pork

We had our first snow last week.  Snow = chili.  I (Daughter) had some leftover pork tenderloin and some leftover Dutch oven pinto beans (both made by Papa Kidd), so I threw together this chili that was a big hit...Mama & Papa Kidd both went back for seconds!  Here's how you can make it if you don't have leftovers on hand.  Serve with fresh baked cornbread for a dinner that'll warm you right up!

Three Bean Chili with Shredded Pork

Ingredients:

2 (1 lb) pork tenderloins

2 pkg Lipton onion soup mix

Water

1 tsp olive oil

1 onion, diced

2 Anaheim peppers, diced

2 cloves garlic, diced

3 cans chopped green chiles

1 can RoTel

2 cans white beans, do not drain

1 can black beans, do not drain

2 cans pinto beans with jalapenos, do not drain*

1 tsp cumin

1 tsp oregano

Fresh ground black pepper to taste

Directions:

1.       Combine first 3 ingredients in the slow-cooker, cook on low heat for 6-8 hours, or until pork is cooked and tender.

2.       Heat olive oil in stock pot or Dutch oven on medium-high heat.  Saute onions, peppers, and garlic until onions are opaque.  Add green chiles & RoTel and heat through.

3.       Add beans, and bring to a boil.  Boil for one minute, and reduce to low heat.  Cover and let simmer.

4.       Shred pork, and add to stock pot or Dutch oven.  Add cumin, oregano, and black pepper.  Simmer on low heat until chili is desired consistency, stirring occasionally.  I like my chili thick, so I simmered for about 1 hour.

Hot Fudge Sundae Cake

Back when I (Daughter) was in college (the first time), I lived in Missouri where a wonderful family welcomed me into their home as sort of an "adopted" daughter.  I spent most Sunday afternoons in their home, gathered around the kitchen table, socializing, and of course enjoying some good ol' home cooked meals...a welcome change from dorm "food" for sure!  A main staple of Sunday dinners at their house was this Hot Fudge Sundae Cake.  Super easy to make, and similar in concept to a molten lava cake...maybe not as pretty, but twice as tasty! This oldie but goodie recipe comes from Betty Crocker's New Cookbook, the 1996 version.

Hot Fudge Sundae Cake

1 cup all-purpose flour*

¾ cup granulated sugar

2 tbsp baking cocoa

2 tsp baking powder

¼ tsp salt

½ cup milk

2 tbsp vegetable oil

1 tsp vanilla

1 cup chopped nuts, if desired

1 cup packed brown sugar

¼ cup baking cocoa

1 ¾ cups very hot water

Ice cream or whipped cream, if desired

1.        Heat oven to 350°

2.       Mix flour, granulated sugar, 2 tbsp cocoa, the baking powder and salt in ungreased square pan, 9x9x2 inches.  Mix in milk, oil and vanilla with fork until smooth.  Stir in nuts (I don't normally include nuts).  Spread in pan. 

3.       Sprinkle brown sugar and ¼ cup cocoa over batter.  Pour water over batter. 

4.       Bake 40 minutes or until top is dry.

5.       Spoon  warm cake into dessert dishes.  Top with ice cream or whipped cream.  Spoon sauce from pan onto each serving.  

*If using self-rising flour, omit baking powder and soda

Pumpkin Scones

I (Daughter) love pumpkin anything, and I especially love fall because it gives me a good excuse to add pumpkin to everything!  Yesterday, I bought some pumpkin butter at the store, and needed something besides a traditional biscuit or English muffin to spread it on (although either option sounds pretty darn good...).  I looked for a pumpkin scone recipe online when I got home, and of course, didn't like any of what I found.  So I took inspiration from several different recipes.  They turned out a little more moist and dense than a traditional scone, and I attribute that to the moistness of the pumpkin.  Here goes!

Pumpkin Scones

Ingredients:

¼ cup butter

¼ cup sugar

1 egg

1 can unsweetened pumpkin puree

¼ cup milk

2 ½ cups all-purpose flour

1 tbsp baking powder

1 ½ tsp salt

2 tbsp pumpkin pie spice

Topping:

2 tbsp milk

¼ cup brown sugar

¼ cup cinnamon

Directions:

1.       Preheat oven to 400° F.  Prepare a baking sheet…I like to use a Silpat silicone mat on a cookie sheet, but if you don’t have a Silpat, spray a baking sheet with nonstick spray.

2.       Cream together butter and sugar, then add egg, pumpkin puree, and ¼ cup milk.  Beat until smooth. 

3.       In a separate mixing bowl, combine dry ingredients.  Add pumpkin mixture, and knead together with a pastry blender until all ingredients are incorporated.  The dough will be sticky and somewhat gooey.

4.       Drop by spoonfuls onto cookie sheet.  Combine brown sugar and cinnamon.  Brush the tops of the scones with milk, and sprinkle brown sugar and cinnamon over the top.

5.       Bake until golden brown, about 10-12 minutes.  Allow to cool before serving.

Makes about 18 scones.

Green Chile Mac & Cheese

A few weeks ago, I (Daughter) started thinking about green chile mac & cheese.  Comfort food with a touch of New Mexico flavor.  It became a little bit of an obsession, and here's what I came up with.  In my humble (HA!) opinion, this one's a keeper!

Ingredients:

2 c whole wheat rotini pasta

1 onion, diced

1 clove garlic, minced

2 cans peeled chopped green chiles

Olive oil

Cheese sauce:

2 tbsp butter

¼ c all-purpose flour

1 can green enchilada sauce

1 can evaporated fat free milk

1 tsp ground mustard

Fresh ground black pepper to taste

1/2 brick Neufchatel, (or reduced-fat cream cheese) cut into small cubes

1 ½ c pepper jack cheese, shredded

1 ½ c Mexican blend cheese, shredded (I used reduced-fat, and it worked well)

Topping:

½ c bread crumbs

¼ tsp ground cayenne pepper

¼ tsp cumin

¼ tsp ground mace

2 tbsp butter, melted

1.        Preheat oven to 375° F

2.       Bring a large pot of water to a boil.  Add pasta and cook 10 minutes or until al dente.  Drain pasta.

3.       While pasta cooks, sauté onion and garlic together until onion is crisp-tender and opaque in color.  Add cooked onion & garlic and green chiles to cooked, drained pasta.  Spritz with olive oil to keep from sticking.  Set aside. 

4.       In a large saucepan over low heat, melt 2 tbsp butter.  Whisk in a little flour (about 1/4 of the total amount) and cook, stirring 1 minute.  A little at a time, whisk in green enchilada sauce, milk, the rest of the flour, ground mustard, and fresh ground black pepper.  Stir constantly.  Whisk in cheeses little by little until smooth.  Remove from heat.  Stir in cooked pasta and pour into shallow 2 quart baking dish.  I sprayed the baking dish with nonstick cooking spray first for easier clean-up.

5.       Melt remaining 2 tablespoons butter.  Stir in bread crumbs, cayenne pepper, cumin, and mace.   Sprinkle over pasta mixture.

6.       Bake, covered in preheated oven 10 minutes.  Remove cover, and cook for an additional 10 minutes.  Let stand 10 minutes before serving.

I was FAR too eager to taste the final product, so I didn't get any good pics!

Serves: 8

Dutch Oven Monkey Bread

We've fallen down on the blog job the last few days!  Daughter Kidd went to visit friends in Seattle this past weekend, and leftovers of this masterpiece by Papa Kidd were waiting for Daughter when she arrived home.  Such a sweet surprise, because usually NO leftovers exist when this monkey bread is made!

Ingredients:

4 cans (10/pkg) plain buttermilk biscuits

1 cup white sugar

1 cup brown sugar

4 T cinnamon

1 stick butter

Directions:

1.  Cut biscuits into quarters.  Mix both the white and brown sugar and the cinnamon in a reclosable plastic bag.  Drop some of the quartered biscuit pieces into the bag and coat them by shaking the bag. 

2.  Loosely place the coated pieces in the bottom of a foil-lined #14 Dutch oven.  Melt the butter and pour over the biscuit quarters.  

 3.  Bake at 375° for 25-30 minutes, or until done. 

Cooking time may be a little longer for this recipe, because of the thickness of the entire mass in the Dutch oven.  Note that the baking time for regular biscuits is shorter, because the mass is not as thick.

Jack O' Lantern Mini Cakes

Happy Halloween!!!  I (Daughter) wasn't going to make anything today as I have a big exam tomorrow that I should be studying for, but I just couldn't resist!  I decided to compromise, and make something simple during my study breaks.  I cheated and used a pumpkin spice cake mix, stirred in some chocolate chips (in my book, chocolate chips are a pre-requisite when it comes to anything pumpkin), and baked using Wilton Mini-Pumpkin Silicon Baking Molds. 

Once the cakes were baked and cooled, I topped them with melted white chocolate (dyed orange), and then decorated with a basic decorator's frosting.  Hope we get some trick or treaters tonight!!

Bread Pudding to Die For

Several weeks ago, Papa Kidd went to an outdoor school called Wonders of the Outdoor World (W.O.W.) in Missouri.  He learned this Dutch oven recipe there, came home to Texas and made some for Mama & Daughter.  The name of the recipe does not mislead - this is some seriously amazing bread pudding!

Ingredients:
4 large eggs
2 c milk
8 slices sandwich bread (Potato bread is the best, but any bread will work)
1 stick butter
2 c applesauce
Cinnamon to taste
2 c brown sugar
1 cup raisins
1-2 cups miniature marshmallows

Utensils:
#12 Dutch oven
Aluminum foil
About 26 charcoal briquettes

Directions:
1.  Beat eggs and milk together, set aside. 
2.  Butter 4 slices bread on one side, cut each one diagonally, and lay buttered-side down in the bottom of a foil lined, #12 Dutch oven.
3.  Spread half of the applesauce over the bread layer.  Sprinkle with cinnamon.  Put half of the brown sugar over the cinnamon and applesauce.  Spread the raisins over the brown sugar.
4.  Butter the other 4 slices of bread on one side, cut each one diagonally, and place them buttered-side down over the raisins.

5.  Spread the remainder of the applesauce over the bread.  Put the rest of the brown sugar over the applesauce and sprinkle with cinnamon.  Pour the egg and milk mixture over and down between the slices of bread.
6.  Put the lid on the Dutch oven and let the bread soak up the egg and milk mixture for 25 minutes.  Bake covered for 40 minutes at 350 degrees (6 briquettes under the oven and 20 on top).

7.  When done, spread 1-2 cups of miniature marshmallows on top and replace the lid.  Let sit for 5 minutes.
8.  Remove lid and allow to cool before serving.  Can be served with ice cream or whipped cream, but it is pretty darn amazing on its own!

Dutch Oven Chicken Pot Pie

After Daughter Kidd begged and pleaded for some chicken pot pie, Papa Kidd developed this Dutch oven recipe from several different recipes found online.  The secret ingredient is the green chiles...they don't add spice, but they add an indescribably incredible flavor when mixed with the other ingredients.

Ingredients:
3 large cans of pre-cooked chicken (or breast meat from pre-cooked rotisserie chicken)
1 can corn, drained
1 can sliced carrots, drained
2 cans mild chopped green chiles

1 bag Simply Potatoes diced with onions (or 2-3 medium potatoes, cut into cubes)
2 medium onions, chopped
2 cups sliced mushrooms
2 cans cream of chicken soup
1 can of large refrigerator biscuits (such as Pillsbury Grands)

Directions:
1. Line a 12 inch deep Dutch oven with aluminum foil.  Prepare about 25-28 charcoals.  (If you need help with this step, comment below!)  Warm Dutch oven.
2.  Add chicken with juice to oven, then add canned ingredients, onions, potatoes, and mushrooms.  Cover with lid, and add 12 charcoals below Dutch oven, and 10 charcoals on top.  Allow to simmer until vegetables are tender.
3.  Stir in cream of chicken soup.  Cover, and cook for 10 minutes.
4.  Place biscuits on top of mixture.  Cover, add 5-8 charcoals on lid, and cook until biscuits are golden and cooked through. 
5.  Remove from heat, let stand for a few minutes, serve, and enjoy!

Boo! Brownie Ghosts

This is my (Daughter) first experiment with fondant.  I actually didn't use a traditional fondant that is rolled out, but a poured fondant, that ended up being more like a thick glaze.  I first started with brownies made in the Wilton Brownie Pop mold, then covered with cream cheese frosting, followed by the poured fondant.  I used a black decorating gel from the grocery store, which I wouldn't recommend, because it remained a soft gel consistency making it prone to smudging.  Next time I'll make my own.  The end product was super sweet, but oh so yummy!

The Mama Baked a Lemon Cake!

Hi everyone!!!! This is my (Mama) first entry on the blog. I hope you have enjoyed everything the daughter has posted so far. I plan to be a regular contributor as well.

This cake is called "Marsha's Lively Lemon Cake." The recipe came from The Cake Mix Doctor Returns by Ann Byrn (p 165-166.) I prepared this yummy cake to take to a little family gathering in Oklahoma City. Our main purpose for this visit was to tour and spend lots of money at "Affair of the Heart," which is the mother of all craft shows. We enjoyed the cake when we came home for snacks.

Ingredients that I used:

Baking spray mist for the pan (such as "Baker's Joy")

1 package (18.25 ounces) plain lemon cake mix
1 package (3.4 ounces) lemon instant pudding mix
3/4 cup orange juice
3/4 cup lemon yogurt
1/2 cup vegetable oil
4 large eggs

1 teaspoon grated lemon zest (optional)

1 tablespoon confectioner's sugar

Serves: 12-16

Prep: 15 minutes

Bake: 43-47 minutes

Cool: 35-45 minutes

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 12-cup Bundt pan with no-stick spray. Directions say to dust the pan with flour and shake out excess but I never do and have no trouble getting the cake out easily.

2. Place the cake mix, pudding mix, orange juice, yogurt, oil, eggs, and lemon zest, if using, in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until it is smooth, 2 minutes longer, scraping down the side of the bowl again if needed. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven.

3. Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 43-47 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10-15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool completely, 25-30 minutes longer. Sift the confectioner's sugar over the top, then slice and serve the cake. (I didn't put the sugar on top for this cake. I thought it looked pretty the way it was).

This really is an easy cake to bake and one for lemon lovers for sure!

Pumpkin Chocolate Chip Whoopie Pies with Cream Cheese Filling

Mama & Papa Kidd went to The Affair of the Heart arts & crafts show in Oklahoma City this weekend, leaving Daughter Kidd to experiment in the kitchen!  Tried to make fondant for the first time.  Let's just say that's still a work in progress!  However, I did make these fantastic whoopie pies today. I got this idea from a vegan recipe that I had, however, I didn't like most of the things they suggested, so here's my take!

For the cakes:

½ cup non hydrogenated vegetable shortening

2 cups sugar

2 tsp molasses

2 tsp vanilla extract

1 can pumpkin puree

2 eggs

4 ½ cups all purpose flour

1 tsp baking soda

1 tsp baking soda

1 tsp baking powder

1 tsp salt

¼ tsp nutmeg

¼ tsp allspice

¼ tsp cinnamon

1-12 ounce bag mini chocolate chips

Cream Cheese Filling:

1 - 8 oz brick cream cheese

2 cups powdered sugar

2 tbsp butter

Utensils: 

Williams-Sonoma Whoopie Pie Pan

Stand Mixer

2 mixing bowls

Directions:

1.        Preheat oven to 375°.  Spray with non-stick baking spray, such as “Baker’s Joy.”

2.       Cream shortening and sugar together using a stand mixer.  You can also do it by hand.  Add molasses and vanilla and beat well.  Add pumpkin puree and whip until incorporated (don’t worry if the fat doesn’t mix in completely – the non hydrogenated stuff doesn’t look like it’s mixed in, but it still bakes well).  Stir in eggs. 

3.       In a separate bowl, combine all the remaining ingredients and mix well.  Add the dry mix to the wet mix until all is incorporated.  It will make a stiff batter.  Fold in chocolate chips.

4.       Drop by spoonfuls into cavities on whoopie pie pan.  (Or, you can use a cookie sheet if you do not have a whoopie pie pan.  The only difference is that the whoopie pie pan makes the cakes more uniform).

5.       Flatten the dough balls.  My preferred method is to wear a latex glove, spray the fingers with “Baker’s Joy,” and  gently press the dough balls into the pie pan cavities.  Or, you can wet your fingers and gently flatten. 

6.       Bake for 9-12 minutes or until a toothpick inserted comes out clean and the tops spring back when pressed in the center.

7.       Remove cakes from the whoopie pie pan as soon as they come out of the oven to prevent over-baking.  Cover them with a towel or plastic wrap to keep moisture/steam in, as this will prevent a hard crust from forming.  Prepare the filling while the cakes are cooling.

8.       Cream Cheese Filling:  Whip ingredients together until smooth.  Set aside or refrigerate until use. 

9.       I put my filling in a pastry bag and used a # 12 Wilton tip to pipe the filling into the center.  Make sure the sides of the cakes that were touching the whoopie pie pan  are the sides that touch the filling.

 10.   Store them wrapped in plastic wrap or in an air-tight container to keep them soft.

Makes about 2 dozen.