Showing posts with label My Kind of Cooking. Show all posts
Fast Food Friday with Linda
in Bread, Butterscotch, Chocolate, Coconut, Desserts, Macadamias, My Kind of Cooking, Pecans, Pineapple on Friday, March 2, 2012
A fun thing is happening this morning! I will be joining Linda (“My Kind of Cooking”) on the radio, via telephone this morning during her cooking segment, “Fast Food Friday.”
You can listen over the internet by clicking this link: Passion Radio. Click on the Listen Live button in the upper left hand corner of the website to connect. We will be on around 8:20 a.m. mountain time, 9:20 central time.
As you may have seen on my June 25th post, I won her cookbook in a drawing. It is a marvelous cookbook that I am thrilled to have! Linda mentioned my winning the cookbook on the radio program as I was listening. And then to my amazement, she emailed asking if I would like to join her on the air. Oh my gosh! No doubt as to what my answer would be, YES!
With that, I made two recipes and shipped the “goodies” to Linda in New Mexico
The first recipe I made for Linda was Chocolate Chunk Butterscotch Blondies. It is a recipe that Mom made and I did some substituting. It originally called for walnuts, shredded coconut and milk chocolate chips. I bake it with pecans, butterscotch chips and semi-sweet chocolate chunks.
These blondies are about the brown sugar though. They are similar to a brownie but have a brown sugar base instead of cocoa like brownies. Blondies are a sweet thing!
Chocolate Chunk Butterscotch Blondies
Ingredients:
1 cup flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1/3 cup butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup packed light brown sugar
1 egg
2 tablespoons vanilla
½ cup butterscotch morsels
½ cup semi-sweet dark chocolate chunks
½ cup pecans, chopped
Method:
Preheat oven to 350 degrees.
Grease or spray an 8” baking dish with cooking spray.
In a small bowl, combine the flour, baking soda, baking powder and salt.
Beat butter and cream cheese in a large bowl with a mixer at medium speed until light and fluffy.
Add the brown sugar and beat 3-4 minutes longer.
Beat in the egg and vanilla.
Add the flour mixture and mix until just combined.
Fold in the butterscotch morsels, chocolate chunks and pecans.
Spread the batter in the baking dish and bake for about 35 minutes or until a toothpick comes out clean.
Let cool about 15-20 minutes in the pan before slicing.
Makes about 16 bars
Yum!!!
Now, for the second goodie I shipped to Linda ~ Hawaiian Pineapple Bread is a great sweet bread that a friend at our church in Louisville
Here’s the bread recipe:
Hawaiian Pineapple Bread
Ingredients:
2 cups flower
½ cup sugar
¼ teaspoon salt
1½ teaspoons baking powder
½ teaspoon baking soda
1 beaten egg
½ cup milk
1¼ (8¼-ounce can) cups crushed pineapple, undrained
¼ cup butter, melted
¾ cup macadamia nuts, chopped
1-1/3 cups flaked coconut
Method:
Grease a 9x5x3-inch loaf pan or two 7½ x3½ x2-inch loaf pans; set aside.
In a bowl, stir together flour, sugar, salt, baking powder and baking soda.
Make a well in center of dry mixture.
In another bowl combine the egg, milk, undrained pineapple and melted butter.
Stir just until moistened, batter should be lumpy.
Fold in nuts and coconut.
Pour batter into prepared loaf pan.
Bake in 350 degree oven for 55-60 minutes for the 9 inch loaf pan or 45-50 minutes for the 7½ inch loaf pans; until a toothpick comes out clean.
Cool bread in pan on a wire rack for 10 minutes.
Remove bread from pan and completely cool on the wire rack.
Wrap and store overnight before slicing.
Makes 1 large or 2 small loaves.
I would have never dreamed in a million years that Linda and her friends at KPCL would be eating my homemade treats in New Mexico
I Won Linda’s Cookbook ~ My Kind of Cooking!
in Beef, Cottage cheese, Entree, Fish/Seafood, Ground beef, My Kind of Cooking, Olives, Sour cream, Tuna on Saturday, February 25, 2012
Woo hoo!!! I won, I won!
I am thrilled to say that I won Linda’s excellent cookbook, My Kind of Cooking!!! The great thing with Linda’s cookbook is that ALL of the recipes are made with either 3-4-or 5 ingredients ~ they are hassle-free recipes. It’s a wonderful thing! She has a drawing for it every month and you must check it all out at her interesting blog, My Kind of Cooking.
See that delectable dessert on the cover of her cookbook? It’s Butterscotch-Pecan Tart. You will be drooling at all the fantastic food photos, believe me!
The recipes are so easy, making it great for a no fuss home-cooked meal. Just to name a few of her recipes: On Vacation Dip (yum!), Better than Baked Potatoes (this is a must try ~ I’m wondering how it works), Cabbage Casserole with Alfredo sauce, Tam-Tam Chicken (can’t wait to try this), Southwest Crescents (black beans!) and Doughnut Sundaes (sounds sinful to me and is another one I can’t wait to try!)
You know how aggravating it is to read a recipe out of a cookbook while trying to assemble it and the page suddenly flips over? Well, that is not the case with My Kind of Cooking. Its spiral bound and lays flat for easy recipe reading!
I made her tuna salad. The mix of ingredients intrigued me and I was flat out amazed! Oh my gosh! I will be making it this way from now on! The olives give it zing, the cottage cheese makes it creamy and the Italian dressing ties it all together. It is good and I mean, REALLY GOOD!
Here it is:
Italian Tuna Salad
3 tablespoons mayonnaise
3 teaspoons Italian dressing
2 (3 ounce) cans tuna in water, drained
¼ cup cottage cheese
8 green olives, sliced
In medium bowl, combine mayonnaise and dressing. Mix well. Add remaining ingredients. Mix well.
Makes 2 servings.
Bill looked at My Kind of Cooking also and “After Work Stroganoff” caught his attention. It’s filled with browned ground beef, cream of mushroom soup, sour cream and ketchup. It is easy ~ and fast also when you need a meal ready quickly. It smelled so good when cooking and it was delicious. Bill fell for it hook, line and sinker and so did I. It will be on our dinner table again before too long!
After Work Stroganoff
1 pound ground beef, browned
1 (10-3/4 ounce) can cream of mushroom soup
½ cup milk
½ cup sour cream
¼ cup ketchup
In medium saucepan, combine all ingredients. Mix well. Cook over low heat 15 minutes, stirring occasionally. Serve over noodles.
Makes 4 servings.
By the way, when you visit her blog, you will notice that Linda has a segment called “Fast Food Friday” on Passion Radio 95.7 FM every Friday between 8:15-8:30 a.m. MDT. Click on “radio” and you will hear via the internet. She has a terrific radio voice and a great sense of humor also.
My Kind of Cooking is now my “go-to” cookbook for delicious easy unique dishes.
Linda thanks again for the cookbook! I am honored to have it and will enjoy it immensely!
Now, all of you hop on over to Linda’s website and check out her cookbook!
Green Chile Chicken Pasta
in Alfredo, Casseroles, Chicken, Chiles, Entree, Mozzarella, My Kind of Cooking, Pasta, Rigatoni on Tuesday, January 17, 2012
This recipe was posted by Linda at My Kind of Cooking on May 14th.
I thought the list of ingredients sounded delicious and knew I had to try it. I broke the chicken into bite-size pieces and added about three-fourths of a pound of mushrooms to it along with a few twists of freshly ground pepper. The green chiles are a perfect complement to the dish and it baked quickly to a golden brown. I divided it into 2 casserole baking dishes and froze one for later usage. You must try this dish to see just how mouth-watering delicious it is! It will make a perfect entrée for guests! Thanks for the recipe, Linda!
Here is Linda’s recipe:
1 (16 ounce) package rigatoni noodles, cooked, drained
2 (16 ounce) jars Alfredo sauce
1 pound chicken breasts, cooked, shredded
2 (4 ounce) cans diced green chiles
2 (8 ounce) packages shredded mozzarella cheese
Preheat oven to 400 degrees. In 4 quart baking dish, arrange rigatoni noodles. Pour 1 jar Alfredo sauce over top. Arrange chicken over sauce. Pour remaining Alfredo sauce over chicken. Sprinkle chiles over Alfredo sauce. Sprinkle cheese over top. Bake 35 to 40 minutes or until cheese is melted and lightly golden brown. Makes 8 servings.
The green chiles give this recipe a unique flavor. You get all the chile flavor without any of the chile heat. If you are serving this to company and are in doubt about whether they like green chiles or not, just sprinkle them on half of the dish.
Do give it a try and enjoy!
My New Slow Cooker was Christened with Linda’s Mexi Dinner Recipe
in Beef, Cheese, Corn, Entree, Ground beef, My Kind of Cooking, Slow cooker on Wednesday, October 5, 2011
I am now in a steamy love affair with my slow cooker!
When I was working, I cooked my way through two slow cookers and really didn’t think about buying another one as we are retired now. Bubba mentioned that he uses a slow cooker now and then and it reminded me of how easy and convenient it is to utilize one. So, I was seriously considering buying a new one when Linda at My Kind of Cooking posted “slow cooker tips.” That sealed the deal and I knew I had to buy a new slow cooker!
On days when I am out and about or days like yesterday when I was organizing the utility room and a couple of closets, a slow cooker has it advantages for getting a meal on the table. Just fill it, plug it in and let it do the cooking for you! And then there are those days when maybe I just want an easy meal without a lot of cooking and pots and pans to clean. Yes, I have those days once in a while; don’t we all? A slow cooker is the perfect solution!
Then a cookbook that is filled with delicious-sounding slow cooker recipes came to mind ~ Linda’s “My Kind of Cooking.” I christened my new slow cooker with “Mexi Dinner.” It was easy, easy with just a few ingredients and thanks to the slow cooker Linda recommended.
Mexi Dinner
2 (15 ounce) cans Mexican style corn
1 (14½ ounce) can enchilada sauce
1 (6 ounce) can tomato sauce
1 cup shredded Colby jack cheese
In slow cooker, combine beef, corn, enchilada sauce, tomato sauce and ½ cup cheese.
Mix well. Cover.
Cook on low for 2 hours.
Top with remaining cheese. Serve with corn chips, shredded lettuce and sour cream, if desired.
Makes 6 servings
It’s delicious!
If you haven’t entered the realm of using a slow cooker, you should absolutely give it a try! I bet you’ll love it like I do!
Do you have a slow cooker?
By the way, Linda is having a great giveaway now, so check out her blog!
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