Thursday, October 31, 2013

Black Bean and Corn Salsa

Black Bean and Corn Salsa

1 can of black beans
1 can of whole kennel corn
1 can of Ro-Tel diced tomatoes with green chilies
1/4 cup of chopped onions
1/4 cup of sliced green onions

Saute onions until tender.  Rinse the beans under running water.  Drain the corn. 
Add beans, corn, and tomatoes with chilies with onions.  Toss together.
Garnish with green onions.
Can be served hot or at room temperature.

Printable Recipe

What you will need:

Black Beans, Whole Kennel Corn, Ro-Tel Diced Tomatoes with Green Chilies, Onion, and Green Onions

Rinse Beans under running water.

Toss all ingredients together and garnish with green onions.

Monday, October 28, 2013

Fresh Apple Cake

Fresh Apple Cake with Buttermilk Glaze

  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups firmly packed brown sugar
  • 1 1/2 cups of vegetable oil
  • 3 large eggs, beaten
  • 4 cups grated apples, about 4 large apples
  • 1 cup chopped pecans
  • 2 teaspoons vanilla extract
Preheat oven to 350*.
Combine flour, cinnamon, baking powder, and salt in bowl.
Beat together eggs, brown sugar, and oil.
Gradually add flour.  Stir in apples, pecans, and vanilla.
Pour into a greased and floured fluted 10 inch pan.
Bake in preheated 350* oven for 50 to 60 minutes or until toothpick comes out clean.
Pour all but 1/2 cup of buttermilk glaze over cake and let cool in pan 30 minutes.
Invert cake on serving plate and pour on reserved glaze.

Printable Recipe

What you will need:

flour, cinnamon, baking powder, salt, eggs, brown sugar, oil, apples, pecans, and vanilla
Beat eggs, oil, and brown sugar together.
Mix flour, cinnamon, baking soda, and salt.
Gradually add flour mixture on slow speed of mixer.
Stir in grated apples, chopped pecans, and vanilla.
Pour into fluted 10 inch pan and bake in preheated 350* oven 50 to 60 minutes, or until toothpick comes out clean.
Buttermilk Glaze
  • 1 cup of sugar
  • 1/2 cup of butter
  • 1/2 cup buttermilk
  • 1/4 teaspoon baking soda
  • 1 teaspoon of vanilla extract
Just before cake is done bring to boil sugar, butter, and buttermilk in medium saucepot.  Remove from heat and stir in baking soda and vanilla.  Pour all but 1/2 cup of glaze over cake when it comes out of oven and cool 30 minutes.  Invert onto serving plate and pour 1/2 cup reserved glaze over top of cake.
Cake can also be make without the glaze.  Just cool 10 minutes and invert onto serving plate.


Friday, October 25, 2013

Chicken with Chive Cream Cheese

  • 6 boneless chicken breast halves
  • 8 ounces cream cheese
  • 1/4 cup chives, chopped
  • 1 tablespoon butter
  • 6 slices bacon
  • salt and pepper, to taste
  • 2 tablespoons whipping cream
Place chicken breast on plastic wrap.   Mist with a small amount of water.  Cover with another sheet of plastic wrap. Pound flat, repeat with other chicken breast.
Salt and pepper chicken to taste.
Chop chives.
In small bowl mix cream cheese and chives.
Partially cook bacon.
Spread filling on chicken breast, roll-up.
Wrap with bacon.
Place in baking dish, dot with butter
Bake in 400* oven 40 minutes or until chicken reaches internal temperature of 160*.
Broil 5 minutes or until bacon is crisp.
Sauce in pan will have bits of cream cheese in it.
Blend sauce with 2 tablespoons of whipping cream to smooth it.
An immersion blender works wonders.
Sauce will be smooth and frothy

Printable Recipe


Wednesday, October 23, 2013

Jezebel Sauce


Jezebel Sauce is a classic Southern sauce that is versatile enough to serve as an appetizer when poured over cream cheese or as an accompaniment to ham, pork tenderloin, or fried shrimp.  It is a sweet sauce that has a zippy, spicy heat. 



  • 1 16 ounce jar of apple jelly
  • 1 16 ounce jar of pineapple preserves
  • 1/3 cup of mustard
  • 1 5 ounce jar of prepared horseradish
  • 1/4 teaspoon black pepper

  1. Beat apple jelly at medium speed with electric mixer until smooth;
  2. Add remaining ingredients; Beat until blended; Chill
Makes 4 1/2  cups

Printable Recipe

What you will need:

Apple Jelly, Pineapple Preserves, Mustard, Prepared Horseradish, and Black Pepper

Beat Apple Jelly at medium speed until smooth

Add Pineapple Preserves, Horseradish, Mustard, and Black Pepper; Mix until blended

Store in refrigerator.