Tuesday, April 22, 2014

German Chocolate Mini Cakes

(The recipe for this cake is inside the Baker’s German Chocolate bars. I add my own touch to this recipe by baking the cake on flat cookie sheets and using a cookie cutter to cut the cake once it cools so that I can make 2 layer mini cakes.)

1 pkg.  (4 oz.) BAKER'S GERMAN'S Sweet Chocolate

1/2 cup  water

4  eggs, separated

cups  flour

1 tsp.  baking soda

1/4 tsp.  salt

cup  butter, softened

cups  sugar

1 tsp.  vanilla

cup  buttermilk



HEAT oven to 350°F.


COVER bottoms of 2 cookies sheets with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.


BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

ADD egg whites; stir gently until well blended. Pour into prepared pans.

BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.


Coconut-Pecan Filling and Frosting

4  egg yolks

can  (12 oz.) evaporated milk

1-1/2 tsp.  vanilla

1-1/2 cups  sugar

3/4 cup  butter or margarine

1 pkg.  (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)

1-1/2 cups  chopped PLANTERS Pecans


BEAT egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

ADD coconut and nuts; mix well. Cool to desired spreading consistency.


Smoked Brisket Deviled Eggs

6 Hard boiled eggs

¼ cup miracle whip

tbls spicy Dijon mustard

1 tsp smoked paprika

1 tsp liquid smoke

1 tsp of seasoning all

Slices of smoked brisket to top eggs

Fresh chives to garnish

Slice eggs in half, remove the yolk and place it in a separate bowl. Add miracle whip, mustard, seasonings and liquid smoke to the egg yolks and beat with a hand mixer until it’s smooth. Place the yolk filling in a piping bag then add it to the halved egg whites. Top the mixture with the brisket, chives and an extra dusting of paprika.

Sunday, March 16, 2014

Jiffy's Hush Puppy Recipe, You're going to love these.

These are the best hush puppies ever! Try it with your next fish fry.

1 pkg. "JIFFY" Corn Muffin Mix
1 egg
1/3 cup milk
1/4 cup flour
1/2 cup onion, finley chopped
2 tsp garlic powder
2 tbs parsley flakes
frying oil

Preheat oil in deep fryer to 375°F.

Combine muffin mix, egg, milk, flour, garlic powder, parsley flakes and onion. Mix well. Drop by teaspoon into oil. Fry 4 minutes (2 minutes on each side) or until golden brown. Drain and serve.

Tuesday, December 3, 2013

Thanksgiving leftover recipe 4; Creamed Collard Greens and Turkey PotPie

You will need ;
1 pack of puff pasty
1 breast of leftover turkey meat
2 cups of leftover collard greens
3 tbs butter
3 tbs flour
1/2 cup heavy cream
1 pack of cream cheese
1 cup broth


Cube the breast meat

Rinse and drain the collards

Melt butter in a large skillet on medium heat, then add the flour. Cook until flour turns slightly brown.

Stir in collards and cook for 3 minutes then add cream cheese.

Add cream and broth and cook down a little.

Mix in breast meat and remove from heat (I also added 1 cup of frozen corn to the mixture)

I used individual baking dishes. Spray them with no stick spray, fill with filling and top with enough pasty to completely wrap around the top of the dish.

Bake at 375 until puff pastry is brown and crispy.

Monday, December 2, 2013

Cabbage Rolls

1 pack ground turkey
2 rolls of turkey breakfast sausage
2 cup uncooked white rice
2 heads of cabbage leaves
1 cup chopped onion
1/2 cup chopped bell pepper
1/4 cup chopped parsley
4 fresh basil leaves cut
1/4 cup green onion
2 egg, slightly beaten
3 tbs tomato paste
1 can large can of tomato soup
1 can large can of seasoned diced tomato
1 can large can of stewed tomato
3tbs brown sugar
Salt and pepper to taste

1. Cook the rice according to package directions
2. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
3.     Combine the tomato products and brown sugar in a large saucepan. Mix thoroughly, then remove 1/2 cup. Simmer the remaining.
4. In a medium mixing bowl, combine the ground meat, cooked rice, onion, bell pepper, basil, parsley egg, salt and pepper, along with 1/2 cup of tomato mixture. Mix thoroughly.
5. Divide the meat mixture evenly among the cabbage leaves. Roll and secure them with toothpicks.
6. Add the cabbage rolls to a large baking dish, pour the remaining sauce over the rolls, cover with foil then bake at 350 for 45 minutes or until the meat is completely cooked.

***Optional twist**** Add fresh mozzarella to the center of each cabbage roll for a cheese surprise.

Tuesday, October 29, 2013

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole for Dinner. 

I read several different recipe for this, they all looked good, but I wanted to do mine a little differently. What is different you ask.... 1)I am using crackers and panko for the crust 2)My crust is on the bottom as well as the top 3) the addition of cream of onion and celery.

4 chicken breast (ribbed meat best)
1 pack of ham
1 pack of sliced swiss
1 can cream of onion
1 can cream of celery
1 cup milk
1 cup chopped onion and pepper blend (frozen section)
1/4 cup parsley
2 cups chopped spinach
2 tbls sour cream
1 tbls Dijon
2 packs crackers
2 cups panko
1 stick melted butter 
seasoning- salt, pepper, smoked paprika

Place the chicken in a pan, season it then sprinkle chopped veggie blend on top. Bake at 350 until completely cooked. Remove the bones from the cooked breast and cube the meat. RESERVE THE LIQUID FROM THE PAN

Slice cheese and ham into shreds and set aside.

Crush crackers and add the butter and panko, combine well.

In a large bowl combine, cream of celery, cream of onion, sour cream, dijon, milk, liquid from chicken, parsley, spinach and chicken.

Spray your baking dish with a nonstick spray. Add about 1/2 of the cracker mixture to the bottom of the dish and press firmly. Put 1/2 the chicken mixture on top of the cracker crust, then add 1/2 of the ham. Now add all the cheese evenly over the ham. Next add the remaining ham, then the remaining chicken mixture and lastly top the casserole with the remaining cracker crust.

Bake in the oven at 350 for about 30 min or until crust browns evenly. Let the casserole cool slightly before serving.

MiMi J

Wednesday, October 2, 2013

Blue Ribbon Winning Stuffed Shrimp and Grits

Stuffed Grits and Shrimp

2 c water
3/4 c quick 5 min grits
1 c milk
1/2 cup cheese
3 tlb butter
season to taste (garlic powder, onion powder, salt, pepper)(I also add a dash of liquid smoke to the water)

1/2 c chopped shrimp (cooked)
1/4 c crab meat (cooked)
1 tsp sriracha or hot sauce
1 tsp mayo
1 c cheese

Shrimp Gravy;
3 tbls butter
1 tbls veg oil
3 tbls flour
1 c chicken broth
1/4 c each chopped celery & onion
1 lb med to large shrimp
1 c sausage diced
season to taste (garlic powder, onion powder, salt, pepper)
green onion and lemon garnish

To fry you will need egg and water mixture, seasoned flour to dredge and oil to fry

  1. Place water and seasoning in a pot to boil. Once it's boiling add the grits. When grits get thick add the milk and butter, mix well then add the cheese. Once the grits a nice and cream pour them into a long Pyrex dish and allow them to solidify. I suggest making the grits a day ahead.
  2. Combine the stuffing ingredients. Scoop 1/2 cup of the solid grits then smash into a flat round. (I use plastic wrap to keep things neat). Put 2 to 3 tbls of the stuffing in the middle of the round and then form into a grit cake. Dip the grit cake into the egg mixture, then into the flour for a good coat.
  3. Saute sausage, celery and onions in veg oil then add shrimp. In a separate pan, melt the butter and add the flour cooking low until it forms a smooth paste. Whisk in broth and seasonings then add the mixture to the sauteed shrimp mixture. Season and simmer on low heat until the grit cakes are fried.
  4. Place enough oil in a large frying pan to submerge the formed grit cakes. Fry each grit cake until gold brown, then top with a few soup fulls of the shrimp gravy. Garish and serve hot.