Old School Porky Top Casserole

by Divine Domesticity on August 25th, 2009

If you are an adventurous eater with a taste for old school, retro recipes, try out this delish little dish I found from Delectable Dining. I made a few changes to the recipe in the preparation to streamline things. I also added in quite a bit more of the veggies to the dish, but only because I had a ton of leftover bell peppers and onions sitting in the fridge ready to be eaten.

The original recipe didn't specify what size dish to use, and I'm having some trouble remembering if I used an 8x8 or a 9x13. Use your best judgment and if you do make this, let me know what size casserole dish worked for you.

Old School Porky Top Casserole

Makes several servings

2 cans tomato soup
3/4 cup water
1/4 cup up to 1 cup green, red and yellow bell peppers and half an onion, cut up and sauteed until very soft
Velveeta cheese
Brown and Serve Sausage, cut into chunks (It comes already cooked)
2 cups uncooked macaroni

1. Cook the macaroni noodles according to the directions on the box. Add the tomato soup and water. Mix in the green peppers, some of the cheese, and the sausage. The amount of cheese you choose to add varies, depending on taste.

2. Smooth the top of the casserole mixture. Bake in a oven preheated to 350 degrees for 45 minutes to 1 hour. (You can save half of the sausage and make a pinwheel design, but I just mixed it all up and called it a day)

Recipe from Delectable Dining

Fried Corn

by Divine Domesticity on August 21st, 2009

Another woah-my-God-good recipe coming at ya! We made this twice in one week. So delicious!

The original recipe called for frozen corn (16 oz.), but many reviewers remarked that the frozen corn turned out tough and to try using canned corn instead. I did use canned corn, and it was so good, I won't even worry about buying frozen corn for this.

Fried Corn
Makes 2 servings

4 tablespoons butter
1 can of corn,drained
2 tablespoons white sugar or honey (I used honey)
1/3 cup heavy cream (I used Whole Milk)
Salt
1/2 teaspoon black pepper

1. In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot.

Recipe from Food Network

Angel Food Recipes: Sylvia's Ribs

by Divine Domesticity on August 13th, 2009

First up in my Angel Food Recipes series is a recipe utilizing two pounds of country style pork ribs from a meat box I bought in July. I have never made ribs before, even though I love them. This is partially due to the cost, which was always high when I saw them at Costco, and partially because I was intimidated.

Well, I'm not intimidated anymore! They were so easy to make and very tasty. I have scaled down the original recipe to better match the amount of meat you receive from the Angel Food package.

Note: I made a mistake while jotting down my recipe before I went to make these. I completely left off step number 4! They still turned out delicious, but next time around I will definitely be sure to cook for a bit longer to make the sauce thicker and the meat even more tender.

Sylvia's Ribs
Makes 2 servings

2 pounds country style pork ribs
3/4 cup ketchup
1/4 cup barbeque sauce
1/4 cup brown sugar
1-3/4 teaspoons lemon juice
1/2 teaspoon Worcestershire sauce
1/4 dash hot pepper sauce, or to taste
2-1/4 teaspoons steak sauce, (e.g. Heinz 57)
1/2 clove garlic, minced
  
1.   Place the ribs in a large stock pot with enough water to cover. Bring the water to a boil and cook over medium-high heat for 1 hour.
  
2. Preheat oven to 350 degrees F (175 degrees C).
  
3. In medium saucepan, combine ketchup, barbeque sauce, brown sugar, lemon juice, Worcestershire sauce, hot pepper sauce, steak sauce and garlic; blend well. Cook the sauce over medium heat for approximately 20 minutes. (Original recipe author notes: Please note that the above ingredients are all to taste. Use more or less of anything you like.)
  
4. Cut the ribs between the bones and place in a baking pan. Pour sauce over ribs, cover and cook for 30 minutes. Remove foil and continue cooking for an additional 30 minutes.

Recipe from Allrecipes.com

New Blog Series: Angel Food Ministries Recipes

by Divine Domesticity on August 10th, 2009

Have you heard of Angel Food Ministries? It is something I just tried recently. You order a package of food from their monthly menu and it is cheaper than buying it retail. A few weeks later you pick it up at a local church or community organization and you are good to go.

I LOVE not having to spend as much time shopping in a grocery store. It also introduces me to all sorts of ingredients I wouldn't normally buy, as I view them as 'expensive', like ribs, roasts, etc.

I plan on compiling a list of recipes that can be made using ingredients from the Angel Food Ministries food packages. Hopefully this will make it easier for you (and me) to make a weekly menu plan. 

At this time, I will be posting the recipes as I make them. I've found that often enough certain food items are repeated in the food packages that you should be able to save the recipe for a later time. Look for the Angel Food Recipes button on the posts, or click on the Angel Food Recipes category to view all recipes. Enjoy!

Full Disclosure: This post is not sponsored by Angel Food Ministries. They have no idea who I am, nor do they care. I am simply creating a recipe resource because I was pleased with their food program.

Soft and Chewy Ginger Cookies

by Divine Domesticity on August 8th, 2009

Soft and chewy, with a rich spicy flavor.

Bookmark this one for the holidays. Trust me. These are in my top 3 favorite cookie recipes of all time category. 





Soft and Chewy Ginger Cookies
Makes about two dozen

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Not sure where this recipe came from. I will update the source if I can track it down.

PB and J Cookies

by Divine Domesticity on August 7th, 2009

I went nuts over these cookies. They are a perfect balance of soft peanut butter cookie, a dab of jam and an amazing but simple peanut butter frosting. They are YUM-O and I don't care who knows it.

PB and J Cookies
Makes 20-25 cookies

1/2 c. AP flour
1/2 tsp. baking powder
1 c. creamy peanut butter
1/4 c. unsalted butter, room temp.
3/4 c. granulated sugar
1/4 c. brown sugar
1 egg
Strawberry Jam
1/4 cup plus 2 Tbsp. confectioners' sugar
1 1/2 Tbsp. milk

1. Preheat oven to 350 f degrees. In a small bowl, stir together flour and baking powder. Set aside.

2. In the bowl of your mixer, blend 3/4 of the peanut butter with the room temperature butter on medium speed. Add the granulated sugar and brown sugar and beat till smooth, approx. 5 minutes. Beat in the egg until incorporated. Stir in the flour mixture until just combined.

3. Using a small ice cream scoop or a tablespoon, drop the dough 2 inches apart onto ungreased cookies sheets. Using your thumb, gently dent the center of the cookies. Spoon 1/2 tsp. of the strawberry jelly into each center. Bake until lightly golden, about 12 minutes. Remove to a cookie rack and cool.

4. In a small bowl, beat together the remaining 1/4 cup of peanut butter and the confectioners' sugar. With a fork or whisk, stir mixture while adding the milk, a little at a time, until the frosting reaches a good consistency for piping. Using a resealable bag with a tiny corner cut off, pipe the frosting over the cookies.

Recipe courtesy of Everyday With Rachel Ray magazine.

World's Easiest Peanut Butter Cookies

by Divine Domesticity on August 4th, 2009

Three ingredient Peanut Butter Cookies. They are yummy, they are quick, and they satisfy a peanut butter cookie urge in a pinch. The texture is of course different than traditional peanut butter cookies, since there is no flour.  All in all they were great!




World's Easiest Peanut Butter Cookies
Makes 15 cookies

1 cup creamy peanut butter
1 cup sugar
1 egg

1. Stir all ingredients together. Form into balls. Place on baking sheet. Dip a fork in sugar and use it to make the criss cross marks.

2. Bake at 350-f degrees for 8-10 minutes.

Recipe from Bakespace

Blog Love {Inspiring}

by Divine Domesticity on August 2nd, 2009

I feel like I have been on an emotional/spiritual journey lately, inspired by a wonderful blog, Walk Slowly, Live Wildly. Here are a few of my favorite posts for you to enjoy and ponder.
Photo from Divine Domesticity