Wednesday, August 28, 2013

Heavenly Hash

If your extended family is anything like mine, when you have a family reunion there are always certain dishes you look forward to. In my husband's family, his mom's Sweet Potato Souffle is highly anticipated at every gathering. My mom's side of the family has several good cooks, with delicious "signature dishes". This dessert is one of those recipes. We traditionally refer to it as "Aunt Cindy's" but she is quick to point out that the recipe came from her mother-in-law, my Granny.

Heavenly Hash

Cake
1 cup butter, melted
2 cups sugar
4 eggs
1-1/2 cups self-rising flour
2 cups chopped pecans
1 tablespoon vanilla
1-1/2 cups mini marshmallows

In a mixing bowl, combine butter, sugar and eggs. Beat slightly. Add flour and pecans; mix well. Stir in vanilla. Spread mixture into a greased 9x13 pan. Bake at 350° for 30 minutes. Sprinkle marshmallows over the hot cake. Melt slightly in oven. Pour chocolate topping over cake. Let cool.

Chocolate Topping
1 box powdered sugar
4 tablespoons cocoa
1/2 cup evaporated milk
2 tablespoons butter, melted

In a medium saucepan, combine butter and milk. Mix well and bring to a boil. Sift together cocoa and sugar. Stir into milk mixture. Remove from heat and stir until smooth.

Tuesday, August 27, 2013

Cookbooks!

I'm so excited that two local stores are carrying my cookbook now! I'm making deliveries to them this afternoon.

Jaemore Farms will have my book available at their new market in Commerce, and The Bookstand of Northeast Georgia also carries copies.


Friday, August 23, 2013

Chicken Fajita Burritos

For some reason, one thing I can always get my whole family to eat is Mexican food. As with most meals I cook, I try to hide as many veggies as possible in these burritos. Maybe you're blessed with a family that just loves their vegetables, but I'm not! If your family is like mine, then adjust the recipe by cooking the vegetables first, then giving them a whir in the blender. Cook the chicken in the skillet, then stir in the vegetable puree. Another way I bump up the nutrition level is by using thinly sliced cabbage instead of regular iceberg lettuce.

Chicken Fajita Burritos

1 pound ground chicken
1 cup diced peppers - mix of yellow, orange, red, green, whatever you have
1/4 cup diced onion
2 cloves garlic, chopped
1/2 jalapeƱo, diced
1 tablespoon canola oil
1 can diced tomatoes with green chilies
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup black beans
1 cup whole kernel corn
Flour tortillas


In a large skillet, saute the ground chicken, peppers, onions, garlic and jalapeƱo in the canola oil until the chicken is browned and the veggies are tender. Stir in the tomatoes, seasonings, beans and corn. Simmer for 10-15 minutes, until heated through. Adjust seasonings to taste. Serve with flour tortillas and your favorite garnishes - sour cream, shredded cheese, lettuce, cilantro, etc.