~*~ Cream of Wheat Cornbread ~*~

 Ingredients:

1 1/2 c. all-purpose flour

1 c. sugar

3/4 c. Cream of Wheat

1 Tbsp. baking powder

1/2 teaspoon salt

2 eggs

1/2 c. butter

1 c. milk

Directions: Preheat the oven to 400 F degrees. Lightly grease a 9" round pie or cake pan. In a large bowl, combine the flour, Cream of Wheat, sugar, salt and baking powder. Stir in the eggs, milk and vegetable oil until well combined. Pour batter into prepared pan and bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. Optional:  add a few chopped Jalepeno peppers to the batter for a little kick.  ~ Chef ~

~ Cream Cheese Bacon Mushrooms ~

Ingredients:

1 c. bacon

1/2 c. finely minced sweet onion

1 clove garlic, minced

2 c. white button mushrooms

4 oz. cream cheese

1/4 c. grated parmesan cheese

salt and pepper

Directions: Preheat the oven to 350 F degrees. Using scissors or a sharp knife, cut raw bacon into small pieces. In a large saute pan, over medium heat, cook bacon until nice and crispy. While bacon is cooking, remove mushroom stems from caps and chop stems into small pieces. When bacon is done, remove from pan and set aside; reserve 2 tablespoons of bacon grease and pour the rest from pan. Saute onion until soft about 5 minutes, scraping up any brown bits on bottom of pan. Add chopped mushrooms stems and garlic and cook a few minutes longer. Reduce heat to low. Add cream cheese and parmesan cheese and stir until cheeses are completely melted. Add the reserved chopped bacon and season to taste with salt and pepper. (Mixture can be made ahead of time and kept in the refrigerature in an airtight container for two days.) Remove mixture from heat and stuff each mushroom cap generously with mixture. Bake at 350 F for about 20 minutes or until mushrooms are soft and filling is nice and hot. ~ Chef ~

~ Stuffed Jalapenos ~

Ingredients:

12 fresh Jalapenos

4 oz. cream cheese, softened

1 T. dry Ranch dressing mix

1/2 cup shredded Colby Jack cheese

6 slices of bacon

Directions: Slice the tops off of the Jalapenos. Slice them in half and dig the seeds and membrane out. Wear plastic gloves for this and keep your hands away from your face! Mix the cream cheese, Ranch dressing and shredded cheese. Stuff into each jalapeno. Wrap each bacon strip around a stuffed Jalapeno and secure with a toothpick. Bake at 400° for 30 minutes or until bacon is crispy. Serve warm. Makes 2 dozen. ~ Chef ~

~*~ Crockpot Gingerbread ~*~

Ingredients:

1/2 c. butter, softened

1/2 c. sugar

1 egg

1 c. light molasses

2 1/2 c. flour

1 1/2 tsp. baking soda

1 tsp. ground cinnamon

2 tsp. ground ginger

1/2 tsp. ground cloves

1/2 tsp. salt

1 c. hot water

warm applesauce (optional)

whipping cream (optional)

nutmeg (optional)

Directions: Cream together the butter and sugar. Add the egg and molasses. Mix well. Stir in the flour, baking soda, cinnamon, ginger, cloves and salt. Mix well. Add the hot water. Beat well. Pour batter into a greased and floured 2 lb. coffee can. Place in the crock pot. Cover top of can with 8 paper towels. Cover crock pot and bake on high 2 1/2 – 3 hours. Serve with applesauce. Top with whipped cream and sprinkle with nutmeg.  Yummy!  ~ Chef ~

~ Jiffy Pecan Pumpkin Cake ~

Ingredients:

(Cake)

2 pkgs. "Jiffy" Golden Yellow Cake Mix

1 pkg. (3.4 oz) instant Butterscotch Pudding Mix

4 eggs

1/4 cup water

1/4 cup oil

1 can (15 oz.) pumpkin

2 tsp. pumpkin pie spice

(Filling)

1 pkg. "Jiffy" White Frosting Mix

1 pkg. (8 oz.) cream cheese, softened

1 egg

(Topping)

1 Tbsp. "Jiffy" Baking Mix

1/2 cup brown sugar

2 tsp. cinnamon

4 Tbsp. butter, softened

1 cup chopped pecans

Directions: Preheat oven 350°. Grease a 13"x9" pan. Mix all cake ingredients together and beat 4 minutes on medium speed. In a separate bowl, combine filling ingredients. Pour half of cake mixture in bottom of prepared pan and cover with cream cheese filling mixture. Pour remainder of the cake mixture over the filling. Blend the topping ingredients together until mixture is crumbly and sprinkle over top of the cake batter. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Serve warm or cold. ~ Chef ~

~ Black Friday Special ~

Ingredients:

2 c. of cubed leftover turkey

1 c. of Hellmann's mayonnaise

1/4 c. of chopped celery

1/2 c. of chopped onions

3 minced pickles

1 Tbsp.  mustard (Dijon preferred)

salt & pepper

Directions: Take your leftover turkey and shred it, then combine it with all the other ingredients in a large bowl. Mix thoroughly. This turkey salad is good enough to eat by itself or serve it cold on your favorite bread. It is also great served hot on a cheesy garlic bread. This will be a great meal for your family this Black Friday weekend after you have shopped till you dropped. ~ Chef ~

~*~ Happy Thanksgiving ~*~

Hope you & your family have a Happy Thanksgiving!

~ Chef ~

~ Pumpkin Bourbon Bread Pudding ~

Give yourself plenty of time to prepare.

Ingredients:

1 1/2 cups whole milk (or 1 cup heavy cream + 1/2 cup whole milk)
3/4 cup canned solid-pack pumpkin
1/2 cup sugar
2 large eggs
1 egg yolk
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground allspice
pinch of ground cloves
2 tbsps bourbon
5 cups day-old baguette or crusty bread, cubed 1-inch
6 tbsps (3 oz.) unsalted butter, melted

Directions: Preheat oven to 350°F with rack in middle. Toss the bread together with the butter in a large bowl. Set aside. Whisk the pumpkin, milk (and cream if using), sugar, eggs, egg yolk, salt, spices and bourbon in another large bowl. Pour the pumpkin custard over the bread cubes and toss to coat. Pour into an 8-inch square baking dish and bake 25 to 30 minutes until custard sets. Serve the pumpkin bread pudding with or without the bourbon vanilla custard sauce (recipe below). Serves 6-8.

Vanilla Bourbon Sauce
1 cup milk
1 cup cream
1 vanilla bean, split lengthwise
6 tbsps sugar
6 egg yolks
2 tbsps bourbon (or more)

Directions: Heat the milk and cream in a medium saucepan until boiling. Remove from heat. Scrape the vanilla bean seeds into the hot cream. Add the vanilla pod. Cover and steep for an hour. Remove the vanilla pod and reheat the cream until just boiling. Remove from heat. Whisk the sugar and egg yolks together in a medium bowl. Temper the yolks by whisking in a few tablespoons of the hot cream at a time until you’ve incorporated about half of the cream. Pour the egg yolk mixture into the saucepan with the remaining hot cream/milk and stir over medium heat until the custard thickens. Remove from heat. Let cool. Stir in the bourbon. Makes 2 cups.  Let me know when you have this prepared and I will be over to taste test!  ~ Chef ~

~*~ Sweet Potato Bread ~*~

Ingredients

1 cup unbleached white flour

1 cup whole wheat flour

2 teaspoons cinnamon

1/2 teaspoon freshly grated nutmeg

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

12 tablespoons of unsalted butter, softened

1 cup brown sugar

1/2 cup maple syrup

2 large eggs

1 teaspoon vanilla extract

3 cups grated sweet potato

Directions: Preheat the oven to 350 degrees. Butter and flour a 9"x5" loaf pan. In a medium-sized bowl, combine flours, cinnamon, nutmeg, baking soda, baking powder and salt, set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and brown sugar. Mix in maple syrup. It's okay if the batter looks a little curdled at this point, it will smooth out. Add the eggs one at a time, mixing for about 30 seconds with each addition. Add the vanilla. Stir in the grated sweet potato. Add dry ingredients and mix until just combined. Pour into prepared loaf pan and bake for about 1 hour and 20 minutes, or until a tester inserted in the center of the loaf comes out clean. If the loaf looks like it is browning too quickly, place a foil tent over it. Cool for 10 minutes in the pan, then remove from pan and cool completely on rack before slicing. Great for Thanksgiving!  ~ Chef ~

~ Simple Homemade Cranberry Sauce ~

Yep, it's that time of year!

 Ingredients:

1 cup sugar

1 cup water

4 cups fresh or frozen cranberries
~~~

Directions:  Wash and inspect your cranberries. In a saucepan bring to a boil the water and sugar.  Boil until sugar is completely dissolved.  Add the cranberries and return to a boil. Reduce the heat and simmer for 10 minutes or until the cranberries burst.  Now remove from the heat and cool completely at room temperature.  Once completely cooled place in the refrigerator to chill.  Don't worry it will thicken as it chills.  Simple enough? 

Tomorrow ... Sweet Potato Bread 

~ Chef ~

~ Cadbury Mug Cake ~

I know this doesn't fit the theme of, "Goo Goos"

but it was worthy of a post.

Ingredients:

1/4 cup flour
3 Tbsp packed brown sugar
2 Tbsp unsweetened cocoa powder
Pinch salt
2 Tbsp canola oil
3 Tbsp milk or coffee
1 full-size Cadbury Creme Egg

Directions: In a heatproof mug or ramekin, stir together the dry ingredients until no lumps remain. Stir in the oil and milk (or coffee) until you have a thick paste. If you mixed it all in a bowl, spoon it into a ramekin or mug. Unwrap the Cadbury Creme Egg and press it into the middle, pushing it down so that only about the top third is exposed. Microwave on high for a minute, checking it after 30 seconds (microwaves vary) – it will be done when it’s springy on top but still a bit gooey – like the very best brownie. Eat warm. ~ Chef ~

~ Goo Goo Brownie Bites ~

This recipe does not use actual Goo Goo Clusters ... 

but it is still Oh So Yummy!

Ingredients:

1 package (snack size) brownie mix ...

plus the ingredients required on the back of the box
16 Rolos, unwrapped
3 Tbsp butter
1 cup miniature marshmallows
1/2 cup peanuts
3 squares milk chocolate almond bark

Directions: Preheat oven to 350 degrees F. Liberally grease 16 cavities in a mini muffin tin with cooking spray and set aside. In a large bowl, prepare brownie mix per instructions. Portion the batter evenly among the greased cavities. Bake for approximately 10-12 minutes or until a toothpick inserted near the center comes out mostly clean. Cool for about 5 minutes, then gently push a Rolo candy into the top of each brownie cup. Allow the cups to cool 15 minutes in the pan before carefully removing to a wire rack to finish cooling. Now in a medium saucepan, melt together the butter and marshmallows over medium-low heat, stirring constantly, for about 1-2 minutes. The marshmallows should not be completely melted. Immediately stir in the peanuts. Working quickly, top each brownie cup with a heaping Tablespoon of marshmallow topping. Repeat process until all brownie bites are topped. Place the covered bites in the freezer for 10 minutes. Melt the candy bark according to package directions. Dip each coated brownie bite into the chocolate mixture, allowing excess to drip off. Repeat with remaining brownie bites until all have been dipped. These will keep stored airtight at room temperature for 2-3 days. Great treat for anytime! ~ Chef ~

~ Frozen Goo Goo Ice Cream Dessert ~

Ingredients:

1 deep-dish rectangular, throw-away foil pan (9x13)
24 store-bought frozen ice cream sandwiches
2 regular-sized tubs of Cool Whip
caramel sauce
chocolate sauce
8 Goo Goo clusters, chopped

Directions:

Spray pan with cooking spray. Layer 12 ice cream sandwiches side-by-side in bottom of pan. Spread one tub of Cool Whip over the top of the sandwiches. Drizzle caramel and chocolate syrups over the top of the Cool Whip and then sprinkle with Goo Goo bits. Place in the freezer for about an hour. Layer 2nd level of 12 ice cream sandwiches on top of the Goo Goo bits. Spread with 2nd tub of Cool Whip. Drizzle caramel and chocolate syrup over the Cool Whip. Sprinkle Goo Goo bits on the top. Place in freezer for several hours until firm. When ready to serve, remove from freezer and use sharp knife to cut into squares.  ~ Chef ~

~ Goo Goo Pie (version 2) ~

Ingredients:

1/2 cup butter

2 oz. semisweet chocolate

1 cup sugar

1/2 cup all-purpose flour

2 large eggs, slightly beaten

1 teaspoon vanilla extract

1/4 teaspoon salt

2 Goo Goo Clusters, chopped

Optional garnishes:

whipped cream, vanilla ice cream, caramel

Directions: Preheat oven to 325 degrees F. Grease a 9-inch pie pan and set aside. Place the butter and chocolate in a large glass measuring cup or microwave-safe bowl. Heat on high for 1 minute, stir, and heat for another 30 seconds. Let it sit for about 1 minute, and stir until the chocolate melts completely. Add the sugar and flour, and mix well. Remove from the heat, and add the eggs, vanilla and salt. Pour into the prepared pie pan, and bake for 15 minutes. Sprinkle with the chopped Goo Goo Clusters, and return to the oven. Bake for 10 minutes. Let the pie cool for at least 20 minutes before slicing. Choose which ever recipes tempts your taste buds and give it a try.  Or try both then let me know which one you enjoyed the most.  ~ Chef ~

~ ~ ~ Goo Goo Pie ~ ~ ~

Ingredients:

1 baked pie shell

3/4 c. + 2 Tbsp. caramel ice cream topping

2 (8-oz.) packages cream cheese

16-oz. container marshmallow fluff

1 c. redskin peanuts

1 c. + 2 Tbsp. chopped milk chocolate
 

Directions: Spread 3/4 cup caramel ice cream topping on bottom of baked pie shell. In bowl of electric mixer beat cream cheese until fluffy. Add marshmallow fluff and blend on low speed until thoroughly combined. By hand fold in nuts and 1 cup chopped chocolate. Spread mixture in pie shell on top of caramel layer. Scatter remaining 2 tablespoons chopped chocolate over top and drizzle with remaining 2 tablespoons of caramel topping. Chill and serve. My oh My!  ~ Chef ~

All Things

GOO GOO

~ Chef ~