Month: October 2021

Categories
Side Dishes

ButterBeans

It’s time for an awesome, pot of butterbeans.

It’s a beautiful morning! I send all of you, my very best wishes for this day!

Yesterday, I had a hankering for some butterbeans and cornbread.

So the cornbread was not possible for me as I am out of meal and I also could have used my Dent corn and soaked it overnight with some Lime powder and water and finished by washing off the lime water 5-times and, then by grinding me up some beautiful cornmeal.

We, have the Mexican Cultured People to thank for this wonderful idea or you could go out and purchase a $500.00 grinding machine to make your cornmeal and grits if you so choose.

I, for one am very thankful. Well, forget about the cornbread, it didn’t happen!

As for the butterbeans, I had a 32-oz or less bag of frozen beans from Save A Lot. I, love my small chain, grocery store!

I used 6 slices of bacon from the freezer and started frying it up, in a large pot. I needed some more seasoning so back to the freezer, I went and pulled out a small bag of ham chunks.

It happened to be from my spiral brown sugar ham from Walmart, when they happened to have it on sale! But It still, made an awesome pot of beans. And it was also pre-cooked, when purchased.

So I added in two large chunks of ham, with the frying bacon.

Next, I opened up the bag of beans and added them to the pot. I also put in 1 tsp of Accent and 1 tsp of Cavender’s Greek Seasoning into the pot.

I filled the pot 3/4th full of water and set the timer for 1 hour and 20 minutes, on the #6 stove-burner setting so it could cook low and slow with a lid on the pot.

I, headed off to enjoy my mango butter, bubble bath soak with lots of rose petals floating in the hot water of the tub.

When I had had enough of this spa treatment, I very carefully got out of my very slippery tub!

I turned the stove burner up to #8 for the last 15 minutes of cooking.

And, I had a very enjoyable bowl of butterbeans, all by their selves for supper!

I, so hope that you try this! Thanks for stopping by. I, will post again, one of these days.

Categories
Casseroles

Tuna Casserole

Tuna is better, this way!

Hello to Everyone on this beautiful cool, North Florida morning.

The birds are all happy and singing this morning. I hope that you are, too.

Just a little recipe for you, today. This will feed a crowd!

Ingredients that you will need are.

1 extra large can of tuna and 1 regular size can of tuna.

I like the ones, in oil if you can find those.

16-oz box of pasta or mix and match egg noodles and pastas.

1 can of cream of mushroom soup and 1 can of cream of chicken soup.

1 can of green English peas.

Box cheese Cut off a 2 1/2 inch size block and cube up

1 tsp Accent 1 tsp Greek Seasoning (Cavender’s)

1 tsp smoked paprika 1 tsp ground black peppercorns

3 tsp Garlic powder 1 tsp Basil 1 TBSP Salt

1 cup of milk

Boil pasta for 7 minutes and drain. Use a 13×9 casserole dish or a roaster pan as I did.

Place drained noodles in pan. Add the tuna (undrained and stir in.

Drain the peas and add them in. Add in the can soups. Add in 1 cup of milk and all the seasonings.

Stir some of the cheese in and put some on top.

Bake at 350 degrees for 40-45 minutes.

I hope that you try this! Thanks for stopping by!

Categories
Dessert

Peach Strudel

Peach Strudel

Morning, Everyone!

It’s a very nice day in North Florida, today. I hope that your day is well!

I just wanted to stop by and share a little recipe with you that I put together yesterday.

Peach Strudel is what I call it.

The ingredients should all be in your cabinets at home, pretty much!

Turn on the oven to 350 degrees.

1 can of crescent rolls (although you might want to double this recipe).

1 can of peaches, drained and mashed up.

Cinnamon 1/4 tsp white sugar 1 1/2 TBSP (mix together)

Melted butter 2-tsp

Cream (use by tsp) with 1/8th c of powdered sugar (for the glaze on the top of cooked strudel).

Place some wax paper on your counter with a dusting of flour on it (have more flour on stand-by).

Open the can of cresent rolls and use a rolling pin and the sprinkled flour to roll out dough to the longest and fattest rectangle that you can manage. After each roll out then flip the dough over and use a little flour to roll out that side. Keep repeating until it is a good size rectangle!

Use some kitchen shears to cut slits in the dough on the horizontical sides to match up for both sides. LEAVE the middle of the dough, around 2-inches UNCUT! This is for the peaches to sit on. And then you can cross the strips over to one another and try to pinch the ends of the strips closed.

As you can see with mine, I did not pinch my ends together so they came open in the baking stage! You will use the melted butter along with the cinnamon sugar to spread down the middle of the uncut part of the dough. Then you will be spreading the thickened peach mixture over this. Save a tad of the melted butter to put over the top before baking this strudel.

This step needs to be done FIRST in this recipe so it can cook and cool to be ready to use for the strudel. Drain the peaches and mash them up or better yet just use a fresh peach!

Put the mashed peaches into a small pan and add 1/4 cup of the juice.

Take a cup of cold water from the sink and stir in 2 TBSP of corn-starch, very well. When the peaches are hot then start adding in some of this mixture and stirring into the peaches and wait a minute to see if it is thick enough for you. If not, then add a little more and stir it in and see.

When it will drop off a spoon it is ready. I added no sugar to this! With a fresh peach, you will need 1 TBSP or less sugar added to it.

When this is cooled down, then you are ready to use it to swipe down the middle of the UN-CUT strudel dough. You will only be using this filling by the tablespoons. Maybe 4-5 or less.

Bake at 350 degrees for 25 minutes, but keep checking to see that it does not over brown and get burnt up!

For the glaze, you could add 1/2 tsp of vanilla extract or any other extract to the sifted powdered sugar and add a little cream by the tsp to make your glaze pour over the top of the warm strudel.

Sorry, this recipe is so long, it just has a lot of steps for something that looks just like it came from a pastry shop! This cut into 6 pieces for 3 people and they like it! I know that mine was UGLY! But, when you taste this, you will forget that!

Thanks for your visit, today. I will always try to keep posting on this blog of mine, but it will be here and there as I have many other things to accomplish also. So when you see me, you will and when you don’t, you won’t.

But always feel free to spend a little time on this blog of mine and feel free to keep or share any of these recipes as this is what this blog was made for. Thanks from Connie B.

Categories
Homemade

Delicious Jalapeño Poppers — In Dianes Kitchen

Delicious Jalapeño Poppers for dinner! The jalapeño peppers were fresh from our garden and filled with a great combination of cream cheese and cheddar cheese along with bacon!  Every year I like to make huge batches of Jalapeño Poppers. We eat some hot out of the oven and the rest I refrigerate and we […]

Delicious Jalapeño Poppers — In Dianes Kitchen

Good afternoon on this glorious North Florida day!

It is such a pretty day and I wish the same for you!

Just sharing one of my friend’s recipes with you today so here goes. Thanks for stopping by. Connie B.

Categories
Meats

Venison Meatloaf

Meatloaf, what else can I say?

Good morning, All.

I am wishing for you the best of days. Here in North Florida it is a mighty cloudy and rainy looking day. But, I love rainy days, so it will be a nice one.

I promised to get back to you on the venison recipe that I would choose and I decided on meatloaf. I happened to be out of some ingredients so I just used what I did have to put into this recipe and it turned out to be real good.

Here is what I used in my recipe.

1-lb of venison in a bowl

1 c dry oatmeal

2 large eggs were added to the meat.

1 1/2 c of crushed-up pretzels

1-tsp Accent 1-tsp Cavendar’s Greek seasoning

1/2 sweet Vidella a onion chopped.

1/4 c milk

Have oven on 350 degrees.

Mix up all of the ingredients together in the bowl and put into a bread loaf pan and pat down. Bake for 1 hour.

Normally I would use bread or bread crumbs instead of the pretzels.

But the milk softened up the pretzels so it turned out the same.

It is so very nice to have venison in the house! I am doing the happy dance as I have always liked, wild foods.

Thanks for returning to visit. Connie B.

Categories
Meats

This Will Be Good!

Wild game for supper, aka venison.

Good morning All, on this cloudy and drizzly, North Florida day!

It is still a beautiful day and I am wishing the same for your day!

This is just a tantalizing post for you and for me as well! I am up in the air on which way that I will be cooking this awesome venison as it has been years since I have had some. So, here’s to my dreaming up a recipe, which I will share with you if you wish.

If you are upset about the deer meat, then I am sorry. I just have always loved the taste of the wild foods. My Gracious Thanks To Brady for this awesome treat!

Thanks for stopping by! Connie B.

Categories
Seasoning

Spice

A little bit of my spices.
A little bit more spice.
And some more spices with the makings of lime extract in the middle of progress.

I will stop here as I am not going to my cabinet spices.

Good evening all on this rainy North Florida night.

I am wishing the best for every one of you.

Just wanted to pop in and show off some of my recipe ingredients that I use and most of my spices!

I will leave you a tip in this post of mine tonight, that is if you like lime extract.

Take 4 limes and wash them and finely peel of the skin (green part). Leave off as much of the white pith as you possibly can. Tear the skins into smaller pieces.

Put the skins on a saucer and in your kitchen window to dry out.

When all are dry then add to a jar and fill with vodka, over the top of the lime peels. Top the jar with a lid and keep on the counter so that you remember to shake the jar a few times a day for 2 weeks.

Then leave the lid off the jar so that some of the vodka fumes can evaporate for about 6 hours. Now you have made lime extract and you could do this with some nice oranges as well. Use by the tsp for your recipes.

For a smaller amount of extract, use half of the amount of fruit peels and smaller jar. Like 2 limes or 2 oranges and do the same thing.

Thanks for stopping by and have a great day for tomorrow!

Connie B.