Jalapeno Popper Dip

When I take this dish to a gathering I always get several requests for the recipe. Surprisingly enough despite the number of jalopenos the dip is not hot.  I borrowed this recipe from http://www.simply-gourmet.com/2012/08/183-jalapeno-popper-dip.html

6-8 slices of bacon, diced and cooked crispy

2 8-oz packages of cream cheese, soft

1 cup of mayonnaise

4-6 jalapeno's, chopped and deseeded*

1 cup of cheddar cheese, shredded

1/2 cup of mozzarella cheese, shredded

1/4 cup diced green onion

Topping:

1 cup of crushed crackers ( I used Ritz.)

1/2 cup parmesan cheese

1/2 stick of butter, melted

Preheat oven to 350.

Combine all of the ingredients into a medium bowl.  Stir well.

Transfer to an oven proof dish. The size of the dish depends on how thick the dip is.  The thicker the dip the longer it may need to warm up.  I used this stoneware dish that is round and measures 12 inches across.  My dip is usually about an inch thick.

Note:  The seeds and white placenta will make it very hot, so cut out as much of the white placenta as possible. I also rinse the slices well in cold water.

Ruth Chris' Sweet Potato Casserole

Another recent favorite. Below is the original recipe. I alter it by using only half the amount of sugar in the sweet potato mixture. 


Ingredients 
Crust:
1 cup brown sugar
1⁄3 cup flour
1 cup chopped pecans 1⁄3 cup butter, melted
Sweet Potato Mixture:
3 cups cooked and mashed sweet potatoes (see Note) 
1 cup sugar [I only use 1/2 cup]
1⁄2 teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1⁄2 cup (1 stick) butter, melted (splash of milk if needed)

Instructions

1. Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray.
   
2. For the crust: Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
   
3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed.
   Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato
   mixture. Add a splash of milk if needed and mix.
   
4. Pour mixture into the baking dish. Bake for 25 minutes. At this point, dish can be covered and refrigerated
   for a couple of days.
   
5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10-
   20 minutes or until crumble is browned. If you refrigerated ahead of time make sure to add additional
   baking time around 10-20 more minutes. Allow to set at least 30 minutes before serving.
   
6. The brown sugar and pecan crust should be slightly browned and crunchy. Makes 12 servings.
   

Notes
Note: 3 cups sweet potatoes is about 3-4 large sweet potatoes. To cook sweet potatoes first wash and dry them carefully then you can either: 1) Bake them at 400 degrees for 50-60 minutes 2) Boil them for 30 minutes or 3) Pierce them with a fork and microwave them for about 15-20 minutes.
Source: my SIL Kimi
Recipe by The Girl Who Ate Everything at http://www.the-girl-who-ate-everything.com/2010/11/sweet-potatoes-ruths-chris- style.html 

Mrs. Myers’ Banana Bread

This is my favorite banana bread. I found it at Alexandra's Kitchen: http://www.alexandracooks.com/2012/03/08/mrs-myers-banana-bread/

I follow the suggestions except I do use chopped pecans. 

Yield=2 large loaves

*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only 1/2 cup of the prepared mixture for the recipe. You could try making a half recipe, of course, so you don’t have 1/2 cup leftover buttermilk. 

2 cups sugar
1 cup butter, softened
3 cups sifted flour (I never sift)
1 tsp. baking soda
1 tsp. table salt
5 eggs (I use 4)
2 tsp. vanilla extract
1 cup nuts (I never add nuts)
1/2 cup buttermilk
1 quart mashed bananas*, about 8 (ripe to overripe)

Note: I’m probably stating the obvious, but in case you don’t know, overripe bananas freeze beautifully — just peel them and place them in a ziplock back in the freezer. When you’re ready to use them, place them in a colander in the sink to drain — they’ll give up a lot of liquid and look totally repulsive, but they work beautifully. 

1. Preheat the oven to 350ºF. Butter two loaf pans. (I butter generously.)

2. In a stand mixer, cream butter and sugar until light and fluffy. 

3. Meanwhile, in a separate bowl, whisk together flour, baking soda and salt. 

4. With the mixer on low, add the eggs one at a time, beating after each addition. Add the vanilla, buttermilk and bananas. 

5. Add the flour mixture and mix until just combined. Divide batter between the two prepared pans. Bake for approximately 1 hour.

6. Remove from oven and turn loaves out onto cooling rack immediately. Let cool.

Favorite Egg Rolls

One package of egg roll wrappers ( found in produce section at most stores)

Filling ingredients:

• Bag of Shredded cabbage or one small head, cut into fine shreds
• 4 green onions chopped
• 3/4 cups celery chopped
• 1/2 cup shredded carrots ( super fine I use a veggie peeler, to shred them)
• 1 -2 cup cooked sausage (or finely chopped cooked chicken)
• 2 Tablespoon soy sauce
• 1 large egg (raw)
• 1/4 cup peanut butter, heated until thin and runny

1. Mix the ingredients in a large bowl.

2. Add the filling to the egg roll wrappers. Follow directions on the wrapper package to fold.

3. Fry in oil, turning until all sides are golden brown. Place on paper towels to drain.

Bar-B-Q Sauce

1 gallon catsup
2 cups Worcestershire sauce
1/2 cup onion flakes
1 T. Garlic powder
1T. Dry mustard
1/4 cup lemon juice
1 cup vinegar
1 pound dark brown sugar
Cayenne pepper to taste
3/4 cup chili powder
1 to 2 cups white sugar--optional; use of sauce is bitter
2 sticks butter
2 T. Liquid smoke, added last
Corn starch, add as needed if too thin; I never need it.

Mix all together in large pot, heating until butter is melted.  Simmer on low for 3-5 minutes.

Can be canned in hot water bath.

Delicious on beef, chicken, and pork. Great as a dipping sauce for smoked salmon.

Handed down by Rev. Rex Sheilds.

Chocolate Chip Cookies

This recipe also came from Betty Crocker's Cooky Book, but I made one or two minor alterations.
Love the cover of this book!

Cream:
2/3 cup butter
2/3 cup coconut oil--or Crisco, but I'm trying not to use hydrogenated goop
1 cup white sugar
1 cup dark brown sugar
2 eggs
2 teaspoon vanilla

Add, mixing well:
3 cups flour
1 teaspoon each: baking soda and salt

Stir in:
1 cup coarsely chopped pecans
12 oz. bag Nestle semi-sweet chocolate chips

Chill--if using coconut oil--since the dough will be a bit thinner than if using shortening. Preheat oven to 375 degrees. Drop by rounded spoonfuls--or cookie scoop--onto ungreased baking sheet. Bake 8-10 minutes or until lightly browned. Allow to cool slightly before removing to cookie rack.

Russian Teacakes from Betty Crocker's Cooky Book

Another favorite cookie. I first remember Mom making these when we lived on the Gettis Canyon ranch. Sometimes called Mexican Wedding Cookies, and some people in our part of West Texas do make them for weddings. I have no idea where the Russian Teacake name came from!

Cream:
1 cup butter
1/2 cup powdered sugar--you'll need extra powdered sugar for rolling the baked cookies
1 teaspoon vanilla

Add:
2-1/4 cup flour
1/4 teaspoon salt
3/4 cup finely chopped pecans

The recipe says to chill the dough, but I've never done that. Preheat oven to 400 degrees. Roll dough into 1-inch balls and place on ungreased baking sheet. The cookies don't spread much, so you can place them closer together than other cookies. Bake about 10-12 minutes, or until set bet not brown. While still warm roll the cookies in the extra powdered sugar. Cool. Roll in the powdered sugar one more time.

Be careful. These are very addictive.

Photos and origin of name from Baker Girl.