About Me

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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a country gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Thursday, June 17, 2010

Cappuccino on Ice

Cappuccino on Ice

Prep Time: 5 minutes

Chilling Time: 1 hour

1-1/2 cups cold water
2 tablespoons instant coffee granules
1/2 cup half-and-half cream
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla extract
ice cubes

Add water and coffee to 1 (16-ounce) coffee cup.

Place cup in microwave, and microwave until coffee is heated through.

Place heated coffee in refrigerator, to chill the coffee.
(I found the coffee was chilled within 1 hour.)

Once coffee is chilled, add the cream, sweetened condensed milk, and the vanilla extract; stir until well blended.

In a tall beverage glass, add the ice cubes.

Pour coffee over ice in the glass and serve.

Yields: 20-ounces

Beef or Pork Liver, with Bacon and Onions (For 2)

This is a delicious way to eat beef or pork liver, along with bacon and onions. Cook more bacon, liver, and onions if serving to more people. If you do, just be sure to simmer everything (covered) for exactly 15 minutes. Prep time also includes cooking the bacon, the onions, and the liver, before simmering it in the skillet for 15 minutes.

Beef or Pork Liver, with Bacon and Onions (For 2)

Prep Time: 45 minutes
Cook Time: 15 minutes

6 slices bacon (use thin sliced bacon)
3 large onions, sliced thin (*See note)
salt & pepper, to season the onions and liver
1/2 lb. beef or pork liver, sliced thin
1/2 cup flour
Crisco, Butter Flavor All-Vegetable Shortening

In a 12-inch skillet, cook the bacon slices. (This should take about 20 minutes.)

Remove bacon slices from skillet, and set aside, but DO NOT drain off the bacon grease.

To the bacon grease in skillet, add the sliced onions; season with salt and pepper. Cook onion slices over medium to medium-high heat, for about 15 minutes; stirring often.

Remove onions from the skillet, and set aside, but DO NOT drain off any of the bacon grease.

To the skillet, add a couple tablespoons of Buttered Flavored Crisco.

In a shallow bowl, add the flour; sprinkle in a bit of salt and pepper. Lightly dust liver in the flour, add to the skillet, and cook liver over medium heat; until liver is lightly browned on both sides. This doesn't take very long, (just a few seconds) so watch and turn liver quickly, so it doesn't burn in the skillet. Remove cooked liver from the skillet, and set aside on a plate.

Add the sliced onions back to the skillet. Place liver on top of the cooked onions, then top the liver with the bacon slices.

Cover skillet with a lid; cook the liver, bacon and onions over low heat (simmer) for exactly 15 minutes.

Turn off heat; remove the liver, bacon, and onions, and place on a serving platter or plate to serve.

Yields: 2 servings

*Note: You may think the 3 large onions is a bit too much for this recipe, but it's not. The onions do cook down quite a bit.

Liver, Bacon 'N Onions served with Baked Potato' N Butter

Saturday, June 5, 2010

Jenny's Soft Molasses Cookies

My daughter Jenny had made these cookies, and shared them with me. I enjoyed these cookies, and think they'd make for a nice cookie to share with others, even at Christmas; especially once frosted and decorated with colored sugars or sprinkles. As for the cow cookie jar, I thought I'd add my favorite cookie jar to the picture.

To make these cookies, my daughter used a Kitchen-Aid Mixer, a medium size Pampered Chef Scoop, and baked the cookies on Pampered Chef Stoneware.

Jenny's Soft Molasses Cookies

1 cup Crisco All-Vegetable Shortening
1-1/2 cups granulated sugar
2 eggs
1 cup unsulphured molasses
1 teaspoon ground cloves
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt (my daughter omitted this)
1 cup 2% milk
5-1/2 cups unbleached flour
Additional granulated sugar (used to dip bottom of a buttered glass into it)

Cream together, the shortening and sugar.

Add the eggs; beating them well.

Mix in the molasses and the spices.

Add the milk, mixing it into the creamed mixture.

Now add the flour, mixing it well into the creamed mixture.

To make the cookies, use a medium size Pampered Chef Scoop. (The medium scoop is equal to 2 tablespoons.) Scoop cookie dough onto Pampered Chef Baking Stoneware. Drop 8 scoops of cookie dough onto each rectangular stoneware.

Butter the bottom of a beverage glass, then dip it into the sugar. (Jen used the bottom of a wine glass to flatten the cookie dough.) Flatten cookie dough with the bottom of the glass, to 1/4-inch thick. Each cookie should end up being about 3-inches in size.

Bake cookies in a 350 degree oven for 12 minutes.

After removing stoneware from the oven, let cookies set 2-3 minutes on the stoneware, before removing them to a wire rack to cool completely.

Yields: About 5-1/2 dozen (3-inch) cookies

Friday, June 4, 2010

Pasta & Imitation Crab Salad

Pasta & Imitation Crab Salad

8 ounces pasta (I used Creamette Radiatore Nuggets)
About 1-1/2 teaspoons vegetable oil
2 teaspoons salt
1 cup chopped broccoli
1/2 cup thinly sliced baby carrots
2 tablespoons diced red onion
6 oz. Colby-Jack cheese, cut into small chunks
5 oz. imitation crab meat, cut into chunks (about 1 c.)
1 cup Hellmann's Mayonnaise
1 cup light Italian salad dressing
2 tablespoons Kraft Grated Parmesan Cheese
28 grape tomatoes
freshly cracked black pepper, add according to taste

In a large pot of boiling water, add the vegetable oil and salt. Add the pasta, and cook pasta for 8 minutes and 30 seconds.

During the last 30 seconds of cooking time, add the broccoli. After the 30 seconds, immediately drain and rinse the pasta and broccoli under cold water in a colander.

While the pasta and broccoli is draining in the colander, add the carrots, onion, cheese, and imitation crab meat to a large bowl.

In another bowl mix together, the mayonnaise and Italian dressing. Use 1-cup of the dressing to mix into the salad, and reserve the other cup for later.

Incorporate the 1-cup of dressing into the large bowl of vegetables, cheese, and meat. Add the pasta and broccoli to the bowl; stir gently to mix the salad.

Season the salad with a bit of the freshly cracked black pepper. Sprinkle the parmesan cheese over the salad, and gently fold in the grape tomatoes. Cover the salad, and place it in the refrigerator to chill.

After 2-3 hours of refrigeration, and before serving the salad; stir in a 3/4 cup to 1-cup of the mayonnaise/Italian dressing. The extra dressing will keep the salad creamy and moist, even up to a day or two later.

Servings: 8-10

Potato Chip Sandwich

This is one of my favorite sandwiches to make and eat!
I cannot take credit for creating this sandwich though,
as mydesigirl had posted this recipe at food.com
I did however, modify the recipe somewhat.

Potato Chip Sandwich

2 slices bread, or 1 hoagie roll, or 1 hamburger bun
mayonnaise or salad dressing (add desired amount)
leafy green lettuce, optional
4 slices of deli-style lunch meat, any kind (*See note)
2 thinly sliced tomatoes
5-6 slices of pickles
1-2 thin slices of cheese, (I used Colby-Jack)
rippled potato chips (as many as you can stack on)

Spread mayonnaise or salad dressing, on both slices of bread, hoagie roll, or hamburger bun(s).

Add a bit of leafy green lettuce, to one side of the bread, the hoagie roll, or the hamburger bun.

Top with slices of cheese, deli meat, tomatoes, pickles, rippled potato chips, and top it off with the second slice of bread, or the bun. (If using a hamburger bun, you'll only need to add one tomato slice to the bun.)

This makes: 1 sandwich (1 serving)

*Note: When making this sandwich, you can use either smoked turkey breast meat, or perhaps a honey-smoked turkey breast, or even the deli-style (shaved) mesquite turkey breast meat. And when I use the shaved meat, I'll add 6 slices to my hoagie roll, since the meat is sliced very thin. One other thing, you can add thin slices of red onion to your sandwich, if desired.

Four Kinds of Beans Salad

Four Kinds of Beans Salad

Salad Ingredients:
2 (14.5 oz.) cans cut green beans, drained
2 (14-1/2 oz.) cans cut wax beans, drained
1 (15.5 oz.) can dark red kidney beans, rinsed & drained
1 (15 oz.) can organic soy beans, rinsed & drained
3/4 cup diced green bell peppers
1 medium to large size red onion, thinly sliced and separated into rings

Salad Dressing:
1-1/2 cups sugar
1-1/2 cups 5% white vinegar
3/4 cup vegetable oil
3 teaspoons celery seed
1 teaspoon salt
3/4 teaspoon black pepper
3 tablespoons less sodium soy sauce, optional ingredient

To make salad dressing: In a bowl mix together thoroughly with a spoon, the sugar, vinegar, celery seed, salt, pepper, and soy sauce.

To make the salad: In a large size bowl, layer the beans, green peppers, and onions, but in between each layer, pour a bit of the salad dressing over each layer of beans and the vegetables.

Pour any remaining salad dressing over the top of the salad.

Cover the bowl, and refrigerate the bean salad for several hours, before serving.

Yields: 16-18 servings