I decided to create this blog, to replace my old one I had and was losing interest in and thinking and having things to post. Looking at my stats, I saw there was a lot of interest in my recipes I had posted. I do love to cook and have lots of recipes to talk about and post, and so decided to create this blog specifically for those of us that love to create in the kitchen! I hope you will follow this blog and be sure to tell your friends and family if you like what you see here. If you have a recipe you wish to submit, email me at jcdec63@msn.com and I will post it. Thanks for visiting! Granny J :D

Thursday, June 16, 2011

Saucy Meatloaf

I tweaked this recipe from one my son-in-law had and my family loves it!  Never dry and extremely tasty.
1 lb. ground beef or ground turkey
1/2-1 cup seasoned bread crumbs(or you could use stuffing mix...I like to use that too.)
1 tsp sage
1 tsp garlic powder
1 tsp seasoned salt
1 T. Worcestershire sauce
2 tsp. brown sugar
1tsp onion powder
1 egg
1 tsp prepared mustard
1/2 c. ketchup or 1 8oz can tomato sauce
Mix all ingredients and put in greased loaf pan.  Cook at 350 degrees for 35 minutes.  Add saucy topping for last 15 minutes.
Saucy Topping
1/4 c. brown sugar
1/4 c. ketchup
3 T. Worcestershire sauce
Stir in pan thoroughly, heat through a few minutes.  Add to top of meatloaf at 35 minutes in.

Menu Idea

Saucy Meatloaf
Mashed Potatoes and Gravy
okra and tomatoes
fried apples

Wednesday, June 15, 2011

New Orleans Cajun Justin Wilson - Dirty Rice

I loved watching Justin Wilson years ago on PBS, he was so entertaining in his stories, jokes and his on screen charisma (probably off screen too) was wonderful!  Authentic Cajun recipe for dirty rice that I'll have to try one day, thought y'all would like this too!  I gawruntee.....:D

Tuesday, June 14, 2011

Ramen Noodle Salad

2 pkgs. Ramen Oriental beef noodles
1 c. sunflower seeds
1 bunch green onions, sliced
1 pkg. cabbage slaw mix
2 oz. almonds
3/4 c. oil
1/3 c. vinegar
1/2 c. sugar
2 beef flavor pkgs. from noodles
Dressing:  Make dressing first.  Heat dressing ingredients and bring to a boil.  Let cool.  Pour over dry ingredients.  Let set overnight in refrigerator.  Stir several times before serving.  Makes 14 servings.

Monday, June 13, 2011

Bavarian Sauerkraut Supper

2 strips bacon
1 T. flour
2 lg. cans sauerkraut
1 potato, peeled
1 apple, unpeeled
2 T. brown sugar
1 tsp. caraway seed(optional)  I don't usually use it because my husband doesn't like caraway...::P
2lbs. Polish sausage
I drain my sauerkraut and rinse, I think it makes a better taste to the meal, but you don't have to if you like that flavor.  Cut bacon into cubes and fry until crisp.  Blend flour into bacon drippings.  Add the drained sauerkraut and barely cover with water.  Cube the potato and the apple and add to the sauerkraut along with the caraway seed.  Sprinkle with brown sugar.  Add Polish sausage.  Cover and cook 1 hour at simmer.  Makes 6 servings.  For smaller servings, you can use 2 small cans of sauerkraut and 1 lb sausage.

Sunday, June 12, 2011

A nice and cool treat for summer!
Apricot Salad
1 small pkg. apricot jello
8 oz can crushed pineapple
1/2 c. sugar
1 lg. jar apricot baby food
8 oz pkg. cream cheese
1 8oz. ctn. Cool Whip
Mix Jello, pineapple and sugar in saucepan and heat until mixed and jello is dissolved.  Take off stove and add baby food and mix well.  Stir in softened cream cheese and Cool Whip until all ingredients are well mixed.  

Saturday, June 11, 2011

Something Summery!

Here is a recipe that my son-in-law, W.C. Bentley made for my husband and I when we lived in AR....I call it,
Grilled Chicken Breasts ala W.C.B.
6 boneless, skinless chicken breasts
1 16 oz. carton of sour cream
1 cup Italian salad dressing
6 slices of  cheddar cheese
Mix sour cream and dressing together thoroughly; place chicken breasts in mixture, turning and covering with mixture.  Marinate in refrigerator for about 2 or 3 hours.  After grill is ready place each breast on grill turning periodically and when breasts are just about done, place slices of cheddar cheese over top; melt, then take chicken off the grill.  Serve whatever veggie you would like with this, a fruit salad for dessert would be great!

Friday, June 10, 2011

Beef and Noodle Casserole

1 lb. ground beef
1/2 onion, chopped
1 can cream of chicken soup
3/4 cup milk
1/4 t. black pepper
1/8 c. soy sauce
1 T. Worcestershire sauce
chow mein noodles
8 oz. pkg. dry noodles
4 oz. sharp cheddar cheese, shredded
4 oz can mushrooms(or can use 5 or 6 fresh)
Fry together beef and onion.  Cook noodles; drain and combine with other ingredients already mixed.  Stir and put in large casserole.  Cover with chow mein noodles.  Bake for 35 minutes at 350 degrees.

Menu Idea

Beef and Noodle Casserole (under main dishes)
Green Beans
peaches with whipped topping

Thursday, June 9, 2011

A South of the Border Appetizer!

Jalapeno Poppers
12-24 medium sized jalapeno peppers
1 8oz package mix of shredded  Mexican cheese(Kraft usually has)
1-1 1/2lbs bacon
latex gloves
cooking oil(I like using canola, or coconut or sunflower for this)
Put on gloves...I wouldn't try this without unless you want to thoroughly wash and scrub, and wash and scrub over and over about 5 or 6 times after handling these peppers!  Easier to wear gloves...
keeping stem on, carefully slice a section in the pepper and take out all the seeds, rinsing afterward.  Don't do too much of a slice or it will not hold together.  Just enough so you can put your cheese in.  Next, put just enough cheese to fill pepper.  Take one slice of bacon,(or if you prefer 1/2 slice), and wrap snugly around pepper.  Attach a toothpick to hold onto pepper.  Do the same procedure to all your peppers.  Next, having heated your oil up in your skillet or fryer, slowly add about 5 or 6 peppers to oil; cook until bacon is browned.  This is my husbands recipe, and most popper recipes use cream cheese, but this is a really good flavor too, and I think I like this one better!  Make sure you have some bread lying around to soak up the heat in your mouth from these! :)

Wednesday, June 8, 2011


Here is some general information you might find useful in everyday cooking:

One ounce (1 square) unsweetened chocolate equals 1/4 cup cocoa.  In substituting cocoa for chocolate in a cake, increase shortening by 1 1/2 teaspoons.
If substituting chocolate for cocoa in a cake, deduct 1 1/2 teaspoons of shortening.
One extra tablespoon of milk should be added for every square of chocolate if using one of your favorite yellow or white cake recipes, as well as adding or subtracting shortening as directed above.
One cup of cake or pastry flour equals 7/8 cup of all-purpose flour.  If substituting all-purpose flour for cake flour, deduct 2 tablespoons from each cup of flour.
One tablespoon cornstarch (for thickening) is equal to 2 tablespoons flour (approximately).
One cup milk equals 1/2 evaporated milk plus 1/2 water.(I think I've used this one quite a bit in my cooking!)
Four tablespoons dried milk and one cup water equals 1 cup milk.
One cup skimmed milk and 2 tablespoons fat equal 1 cup fresh milk.
To sour milk, add 2 tablespoons of lemon juice or vinegar to each cup of sweet milk.  Keep in warm place or stir over very low heat a minute or two until milk curdles.
One cup honey is equal to 3/4 cup sugar plus 1/4 cup liquid.
One cup brown sugar, firmly packed is equal to 1 cup white sugar.
One medium egg yolk is equal to 2 tablespoons shortening (approximately).
One medium egg white is equal to 3 tablespoons of water (approximately).

Tuesday, June 7, 2011

Menu Idea

Steak Fingers
Onion rings
Three Bean Salad
Jello w/fruit

Monday, June 6, 2011

Not Edible...But Fun!!

Children's Play Dough
2 c. flour
1 c. salt
1 c. warm water 
Food coloring
Combine flour and salt.  Mix the food coloring in the water, then add to the flour mixture.  Mix well.  Add more flour or water if needed to make the dough pliable and easy to handle.  Store in empty butter tub or Ziploc bag.

Helpful cartoon figures!

I was going through some of my mom's old cookbooks and recipes and found this cute, helpful card that gives possible causes of cake failures.  I wish I knew what year this was from, but I'm going to guess late 40's to early 50's.  Cute, isn't it? :)

Sunday, June 5, 2011

A Lesson in Lemons

Look for lemons that are firm, feel heavy for their size and have a bright yellow color.  Avoid any with bruises or wrinkles.  Store at room temperature for about 3 days.  For longer storage, place in your refrigerator's crisper drawer for 2 to 3 weeks.  Juice or grated peel can be frozen for up to 1 year.  One medium lemon yields 3 tablespoons juice and 2 teaspoons grated peel.

Menu Idea

Hamburger Stroganoff (recipe found under main dishes)
Tangy Green Beans " "
Fresh sliced peaches

Saturday, June 4, 2011

Cooking Tip

If your out of milk, or just want a different taste to your French toast, try some flavored creamer!  Makes for a creamier batter and it tastes good!

Friday, June 3, 2011

Cooking Tip

When making French toast, add about a teaspoon of sugar to the batter mix to add a crispy outside to your toast.

Thursday, June 2, 2011

Cooking Tip

When making home fries, I have found that if you cut up your potatoes and soak them in water for a few minutes before putting them in the hot pan will prevent them from sticking!  I had so much trouble before making nice evenly browned potatoes and actually, to tell the truth...my husband was the one that gave me that little tip!