First blog post

Hello there! I am new to blogging but am very excited about this new adventure (planning on starting one for about 6 years now, even bought multiple domain names). I have a full time job outside of the home and sometimes some extra in. I love my family, friends, music, dancing and cooking! Cooking, cooking, cooking, cooking. If I had all the time in the world that is what I would be doing, cooking. Sometimes I am cooking for 3 loves of my life, 1 big one and 2 little ones and sometimes just 1 big one (hubby).

What you can look forward to seeing on my blog are these:

  • Recipes that have been tried and possibly modified in all types of categories
    • Find my additional tips after the instructions
  • Information on Weight Watchers- cause it works
  • Occasional information on organization- cause I believe a clean home relieves stress
  • Products I love- cause sharing is caring

Thank you so much for taking the time to visit this corky ladies site. I hope you find it delicious and that it encourages you to fall in love with your kitchen. Now let’s dish!

 

 

Bacon Cheddar Crackers

To quote my nephew (8) after his first bite on Christmas Eve, “It’s a miracle!” These delicious appetizers were loved by all from 2-97. The “cherry on top” or dare I say the “bacon on top”, is that they can be made ahead and frozen. The perfect appetizer for a busy day with guests.

Special Tools: Food Processor, Small Cookie Scoop & Parchment Paper

WWSPoints: Approximately 4 per cracker

Makes/Serves: 4 dozen

Time:

Prep: 25 mins (this does not include bacon cook time)

Bake: 12-15 mins

Lender of the recipe: http://www.plainchicken.com/2015/12/cheddar-bacon-crackers-football-friday.html

  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp cayenne pepper
  • 1 cup butter, cold and cubed
  • 2 cups shredded cheddar cheese
  • 1 cup cooked, chopped bacon pieces (make sure the grease is patted off)
  • 1/4 cup milk

Instructions

Preheat oven to 375 degrees. Line baking sheet with parchment paper.

In the food processor, pulse together flour, baking powder, cayenne, and butter until a crumbly dough forms.

Add cheese, bacon and milk. Pulse just until dough forms. If you have 2 different sized food processors like I do, use the larger one.

Using a small cookie scoop (1 Tbsp) or a rounded Tbsp measuring spoon, scoop dough onto parchment lined baking sheets. Flatten in a criss-cross pattern with a floured fork (keep the flour nearby).

Bake for 12-15 minutes. I cooled them on racks and froze them in ziplocks.

Now Let’s Dish: Holy cow these are buttery, bacony, cheese uh cheesy. I was so happy that it yielded so many and that I could freeze them. I made them at the same time that I made my Sausage Bites (to post later). These can be served warm or cold. They are slightly dry but heck, they are crackers. If they were moist they would be a cookie.

Served with: Sausage Bites, Artichoke Parmesan Tarte’s, Chili’s Queso

*Lesson Learned-How to have a stress-free holiday! I made all of the appetizers ahead except the queso. I did blend the spices for the queso ahead. This made for a no mess, no stress Christmas Eve for me.

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Bacon Cheddar Crackers

To quote my nephew (8) after his first bite on Christmas Eve, “It’s a miracle!” These delicious appetizers were loved by all from 2-97. The “cherry on top” or dare I say the “bacon on top”, is that they can be made ahead and frozen. The perfect appetizer for a busy day with guests.

Special Tools: Food Processor, Small Cookie Scoop & Parchment Paper

WWSPoints: Approximately 4 per cracker

Makes/Serves: 4 dozen

Time:

Prep: 25 mins (this does not include bacon cook time)

Bake: 12-15 mins

Lender of the recipe: http://www.plainchicken.com/2015/12/cheddar-bacon-crackers-football-friday.html

  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp cayenne pepper
  • 1 cup butter, cold and cubed
  • 2 cups shredded cheddar cheese
  • 1 cup cooked, chopped bacon pieces (make sure the grease is patted off)
  • 1/4 cup milk

Instructions

Preheat oven to 375 degrees. Line baking sheet with parchment paper.

In the food processor, pulse together flour, baking powder, cayenne, and butter until a crumbly dough forms. Add cheese, bacon and milk. Pulse just until dough forms. If you have 2 different sized food processors like I do, use the larger one.

Using a small cookie scoop (1 Tbsp) or a rounded Tbsp measuring spoon, scoop dough onto parchment lined baking sheets. Flatten in a criss-cross pattern with a floured fork (keep the flour nearby).

Bake for 12-15 minutes. I cooled them on racks and froze them in ziplocks.

Now Let’s Dish: Holy cow these are buttery, bacony, cheese uh cheesy. I was so happy that it yielded so many and that I could freeze them. I made them at the same time that I made my Sausage Bites (to post later). These can be served warm or cold. They are slightly dry but heck, they are crackers. If they were moist they would be a cookie.

Served with: Sausage Bites, Artichoke Parmesan Tarte’s, Chili’s Queso

*Lesson Learned-How to have a stress-free holiday! I made all of the appetizers ahead except the queso. I did blend the spices for the queso ahead. This made for a no mess, no stress Christmas Eve for me.

Biscuits & Gravy Casserole

Biscuits & Gravy Casserole

This was a huge hit for the whole family. I am constantly looking for options for meals that I can prepare ahead. In fact, prepping breakfast is my new Saturday night tradition, oh how times have changed. Luckily this will provide breakfast for at least one more day.

Special Tools: Just the usual pots and pans.

WWSPoints: 15 Points (This is per serving. 1/8th is really a lot. I would recommend ¼ serving and some fruit.)

Makes/Serves: 8 large slices

Time:

Prep: 20 mins

Sit: Overnight (not necessary)

Bake: 1 hour 5 mins (if from fridge) 40 mins if baked fresh

Lender of the recipe: https://www.scatteredthoughtsofacraftymom.com/sausage-and-gravy-breakfast-casserole/

  • 16 ounces of buttermilk biscuit dough (cut into 1’ cubes, precision not necessary)
  • 6 eggs
  • 1 (2 3/4 ounce) package peppered gravy mix (makes 2 cups)
  • 1 lb sausage, any flavor
  • 1 cup cheese, shredded
  • 1/2 cup milk
  • salt and pepper to taste
  • Instructions
  1. Preheat oven to 350. Grease a 13×9 pan.
  2. Brown the sausage in skillet and drain thoroughly.
  3. Cut biscuit dough into 1″ cubes, and place on the bottom of the pan.
  4. Layer cooked sausage over the biscuit pieces.
  5. Layer shredded cheese over sausage.
  6. Whisk eggs and milk, add salt and pepper and pour over biscuit/layers.
  7. Make gravy according to instructions, and pour over everything.
  8. Bake for 1 hour 5 minutes or until eggs and biscuits are cooked through. I recommend letting it brown for a little bit of crisp.
  9. Serve with some fresh fruit &/or juice.

Now Let’s Dish: I usually make my gravy from scratch so I was hesitant on using the packet kind. Although it was a different flavor, it was still really delicious. Since I prepared it the night before I cooked for an additional 20 minutes. They recommended tenting with foil but I thought it would be better a little crispy and it was. Perfect Sunday morning care-free breakfast.

Served with: Sumo Oranges

*Lesson Learned- You can tell if an egg is still fresh but placing in a bowl of water. Fresh- Sinks to the bottom on its side. Not as fresh- Sinks to the bottom on one of the egg ends. Time to toss- Floats.

Jalapeno-Bacon Skillet Cornbread

This bread is soooo very good. My hubby and I just kept going back for more and more. If you got a bite of jalapeno it had some kick, but otherwise it was definitely not spicy. This is a very big serving of cornbread so I would freeze half or make sure you are going to have a lot guests in the next few days. Do not pass this recipe up.

Special Tools: Cast Iron Skillet

WWSPoints: 22 points

Make/Serves: 6

Active: 20 min

Total: 40 min (plus cooling)

1 cup yellow cornmeal
½ cup all-purpose flour
½ cup cake flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
6 slices bacon, finely chopped
½ sweet onion, diced
2 cloves garlic, minced
2 large eggs
1 ½ cups buttermilk
6 tablespoons unsalted butter, melted and cooled slightly, plus more for the skillet if needed
¼ cup honey
2 to 3 jalapeno peppers, seeded and diced
  1. Preheat the oven to 400 degrees F. Whisk the cornmeal, all-purpose flour, cake flour, baking powder, baking soda and salt in a large bowl; set aside.
  2. Put the bacon in a 12-inch cast-iron skillet; set over medium heat and cook, stirring occasionally, until the bacon is browned and crisp, 7 to 8 minutes. Transfer to a paper towel-lined plate, leaving the fat in the skillet.
  3. Add the diced onion to the hot skillet and cook, stirring, until translucent, about 4 minutes. Add the garlic and cook 1 more minute. Transfer the onion and garlic to a separate plate and set aside. Keep the skillet over low heat.
  4. Whisk the eggs, buttermilk, melted butter, honey and jalapenos in another large bowl; add the onion and garlic and whisk to combine. Add the wet ingredients to the flour mixture and mix with a wooden spoon until combined (do not overmix).
  5. Brush the bottom and side of the skillet with the fat left in it (add a pat or two of butter if there’s not enough). Carefully add the batter (it should sizzle) and sprinkle the bacon evenly on top. Transfer the skillet to the oven and bake until the top is deep golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool 15 minutes before serving.

Now Let’s Dish: OMG! This is so good. Not too dense and not to crumbly. Overall so delicious. Feel free to drizzle with some honey for some sweetness but it is in no way necessary. I do have to admit, I need some help when the pan is full. It is incredibly heavy. Since the recipe called for 6 pieces of bacon I cooked the other half to use for the Brussels Sprouts I was making for dinner. I always recommend cooking a whole batch of bacon, even if a recipe calls or less. Opened bacon turns too fast. I highly recommend trying this recipe!! Worth every minute.

From: Food Network Magazine, November 2014

http://www.foodnetwork.com/recipes/jalapeno-bacon-skillet-cornbread-3363747

Buttermilk Pancakes

These pancakes were really easy to make and really yummy. It is a more savory pancake which was good because that pure maple syrup you see was no joke.

Special Tools: Large Skillet

WWSPoints: 16 Points

Serves: 4 (about 12 pancakes)

Active: 25 min

Total: 25 min.

1 1/2 cups all-purpose flour

1/2 cup whole-wheat flour

1 teaspoon cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 3/4 cups buttermilk

1 1/2 teaspoons sugar

4 tablespoons unsalted butter, melted, plus more for topping

Vegetable oil, for the skillet

Maple syrup, for topping

  1. Whisk the all-purpose flour, whole-wheat flour, cream of tartar, baking soda and salt in a medium bowl.
  2. Whisk the eggs, buttermilk and sugar in a large bowl until foamy, then stir in the melted butter. Add the flour mixture and stir until just combined. (The batter will be thick; it’s OK if there are a few lumps.)
  3. Heat a large skillet over medium-low heat until hot. Lightly brush with vegetable oil. Drop a heaping 1/4 cupful of batter into the skillet for each pancake and spread into a 4-to-5-inch round with the back of a spoon. Cook until the bubbles on top burst and the edges begin browning, about 4 minutes. Flip and cook until golden brown, 2 to 3 more minutes. Repeat with the remaining batter, brushing the skillet with more vegetable oil between batches. Serve with butter and syrup.

Now Let’s Dish: A pancake is a pancake that is a pancake? Well kind of. These were a little grainier and savory as opposed to super fluffy and sweet. I do prefer a buttery savory pancake as opposed to a super sweet one but our household is split 50/50 in that way. These are also pretty dense so I do not feel that 3 is necessary so if the point value is throwing you off, 1 or 2 pancakes should be enough.

I served them with breakfast sausage, eggs and a very, very rich pure maple syrup.

Reference: Food Network Magazine, April 2014

http://www.foodnetwork.com/recipes/food-network-kitchen/buttermilk-pancakes-3362784

 

Slow Cooker Steak Stroganoff

This was a nice change from our normal beef stroganoff. The sauce was a little juicier than the ground beef version which made me feel a little better about eating it. This was a nice easy Monday night dinner which I always appreciate on a Monday night.

Special Tools: Slow Cooker

WWSPoints: 10 points*

Makes/Serves: 8

Prep. Time: 15 minutes

Cooking Time: 6-7 hours

 

2 Tbsp. flour

½ tsp. black pepper

1 tsp. paprika

½ tsp. garlic salt, or seasoning salt

2 lbs. chuck roast, cut into 1 ½” cubes

10 3/4 -oz. can cream of mushroom soup

½ cup water

1 ½ Tbsp. Worcestershire Sauce

2 cups chopped onions

1 garlic clove, minced

1 cup quartered fresh, small button mushrooms

1 cup sour cream

1 Tbsp. minced fresh parsley

 

  1. Combine flour, pepper, paprika, and garlic salt in slow cooker.
  2. Place beef cubes in flour mixture and toss until meat is well coated.
  3. In a bowl, combine soup, water, Worcestershire sauce, onions, and garlic until well mixed.
  4. Pour soupy mixture into slow cooker. Gently stir into beef cubes.
  5. Cover. Cook on Low 6-7 hours.
  6. Ten minutes before end of cooking time, stir in mushrooms and sour cream. Cover and continue cooking.
  7. Serve over hot buttered noodles or cooked rice. Garnish with fresh parsley, and bacon bits, if you wish.

Now Let’s Dish: This was so easy and delicious that I would definitely recommend it for an easy weeknight dinner. Egg noodles cook up pretty dang fast so we were even able to go for a walk once I got home from work and still had dinner on the table before 6:30. Pat on the back and a little rump shake for me.

The beef stroganoff I usually make is much thicker and made with ground beef but it is not something I can really enjoy on a Weight Watchers weeknight.

Served with egg noodles & Salad.

Reference: Fix-It and Forget-It New Cookbook

Garlic Butta Hot Wings

Garlic Butta Hot Wings

Wowzah! These are super hot. I mean, they taste delicious but I couldn’t eat more than two and my hubby ate about 4 and I have no idea how. There were no shirts being offered and my pic wasn’t going on a wall so 2 was enough for me. If you love spicy food, these have a great flavor!

WWSPoints: 11 points*

Makes: 4-6 servings

Total: 1 hr 40 min

1 tablespoon granulated garlic

1 tablespoon cayenne pepper

1 tablespoon mustard powder

1 tablespoon freshly cracked black pepper

1/2 teaspoon ground white pepper

2 teaspoons ground cumin

4 pounds chicken wings, tips removed

For the sauce:

2 tablespoons extra-virgin olive oil

1 tablespoon minced garlic (about 2 cloves)

1 jalapeno pepper, minced (remove seeds for less heat)

1 12 -ounce bottle hot pepper sauce

4 tablespoons unsalted butter

1 tablespoon white vinegar

1 tablespoon fresh lime juice

 

Directions

Prepare the wings: In a large bowl, combine the granulated garlic, cayenne pepper, mustard powder, black pepper, white pepper and cumin. Remove and reserve 2 tablespoons of the spice mixture for the sauce.

Rinse the wings and pat dry. Add to the bowl with the remaining spice mixture and toss to coat well. Lay the wings on a baking sheet, loosely cover and refrigerate 1 to 2 hours.

Preheat a grill to medium high with direct and indirect heat (on a gas grill, turn off the burners on one side; on a charcoal grill, bank the coals to one side). Cook the wings over direct heat, turning, until they are good and crispy on both sides, 20 to 25 minutes. Transfer to the cooler side of the grill and cook, turning frequently, until cooked through, 8 to 10 more minutes.

Meanwhile, make the sauce: In a medium saucepan over medium-high heat, combine the olive oil, garlic and jalapeno. Saute 1 minute, stirring constantly. Add the reserved 2 tablespoons spice mixture and the hot sauce. Bring to a simmer, then add the butter, vinegar and lime juice and stir until the butter melts. Keep warm until ready to serve. Put the wings in a large bowl, pour in the sauce and toss.

Now Let’s Dish– As I said before, this is HOT! I liked that this recipe uses a grill. Usually when I think of wings I do not think of grilling but it worked and worked well. I would not mind trying this method again with a milder sauce. I think I may try the same recipe but find ways to greatly decrease the spice without decreasing the flavor.

Recipe from Food Network Magazine

*Points based on adding ingredient points and dividing by servings.