Coconut Pecan Delight

This recipe was sent to me by my friend Lillian. She found the recipe in a small local paper called The Suncoast News back in 1981. She knows how much I love coconut and she hit it perfect with this one. And with the holidays coming up, it's the perfect cake that not only tastes good but it's quick and simple to make.

You can view the full recipe by going to Martha's Recipes And while there. Check the change suggestions to make this cake fit any holiday.

Stuffed Zucchini

I've noticed that when you pick up a cookbook you will find more dessert and meat recipes than you will ever use but very few veggie recipes. So, I'll will try to do help correct that by posting more veggie dishes. The one below is really good, even if you don't like squash.

2 med Zucchini (about 1 lb)
1/2 cup chopped onions
1/2 cup chopped mushrooms
3/4 cup shredded cheese
1/8 tsp. salt
1/8 tsp. pepper

Preheat oven to 400 degrees. Slice zucchini in half lengthwise. Scoop out center and dice the pump. Spray a square baking dish with non stick spray. Place zucchini shells in pan. Spray a frying pan with non-stick spray. Add onion, mushroom and diced zucchini. Sauté over medium heat until vegetables are tender. Stir in cheese, salt & pepper. Fill zucchini shells with mixture. Spray top of vegetables with non-stick spray. Bake about 20 minutes. Makes 4

Changes - add some flavor. Try garlic or poultry seasoning to taste. Change up the cheese by using different blends. Add some celery and sauté along with the other veggies.

Broccoli & Bacon Quiche

I've had several people ask that I post some recipes that feed one or two. The Broccoli & Bacon Quiche that I've posted on Martha's Kitchen Korner is a great one . Now of course, if you double the recipe you can easily make 4 individual quiches or use a full size pie pan. This quiche is different due to it not having a crust. If you want yours with a crust, simply add the ingredients listed in order and increase the cooking time to 30-35 minutes. I've found that mine comes out better if I bake the crust for about 10 minutes before adding the ingredients. This is a simple and quick to make dish and if you don't want to cook up the bacon, you can use the pre-cooked to save time or you can even use real bacon bits which will save you even more time.

To view the full recipe click on Martha's Kitchen Korner in the right sidebar. For my Facebook friends, go to Martha's Kitchen Korner

Herbed Bread

I love a good slice of toasted French bread with my spaghetti, bbq, actually just about anything. The recipe I've just posted on Martha's Kitchen Korner makes one of the best I've ever made. It's made with Parmesan cheese, garlic and chives with a touch of Dijon mustard. Give this one a try the next time you find yourself in need of a good toast, give this one a try.

To view the full recipe click on Martha's Kitchen Korner in the right sidebar.

Ingredient Reductions

This chart is in response for those who have asked how do I decrease a recipe. The numbers in each list corresponds with each other. Example - If the recipe calls for 1 cup (#1 in Original Amount) go to #1 in the Half of Recipe column. If you want to make 1/3 of the recipe go to #1 under One-Third of Recipe to convert 1 cup. Hope this helps.

Original Amount

1. 1 cup
2. 3/4 cup
3. 2/3 cup
4. 1/2 cup
5. 1/3 cup
6. 1/4 cup
7. 1 Tablespoon
8. 1 teaspoon
9. 1/2 teaspoon
10. 1/4 teaspoon

Half of Recipe

1. 1/2 cup
2. 6 Tablespoons
3. 1/3 cup
4. 1/4 cup
5. 2 Tablespoons plus 2 teaspoons
6. 2 Tablespoons
7. 1 1/2 teaspoons
8. 1/2 teaspoon
9. 1/4 teaspoon
10. 1/8 teaspoon

One-Third of Recipe

1. 1/3 cup
2. 1/4 cup
3. 3 Tablespoons plus 1 1/2 teaspoons*
4. 2 Tablespoons plus 2 teaspoons
5. 1 Tablespoon plus 2 1/4 teaspoons*
6. 1 Tablespoon plus 1 teaspoon
7. 1 teaspoon
8. 1/4 teaspoon*
9. 1/8 teaspoon*
10. Dash (small pinch)

*The amounts are rounded down

Lentil and Ham Soup

This is a simple soup that has a touch of heat. You can change this by using Polish sausage instead of ham. Add carrots and/or celery to veggie mix. Add chopped potatoes to beans about 20 minutes into their cooking time.

To view the full recipe click on Martha's Recipes in the right sidebar.

Biscuit Cups

This one is just in time for the Holidays.

To make Biscuit Cups you will need a can of Pillsbury Grands tube type refrigerated biscuits (size depends on how many cups you are making) and foil.

Preheat oven to 350 degrees. Pull out 1 sheet of foil about 25" long for each cup. Crumple the foil to form 3 1/2" balls. Slightly flatten one side so it won't roll around. Place foil balls on a cookie sheet. Separate your biscuits. Roll each biscuit until it becomes about a 5 1/2" circle. Place one biscuit circle over each foil ball, shaping it gently to fit but don't let the dough touch the cookie sheet. Bake 15-18 minutes or until golden brown. Carefully remove from foil ball, cool and fill.

Filling suggestions - pie filling, chili, thick soups, cooked eggs & breakfast meats, topped with cheese. You can use just about any kind of canned biscuits to make these but the Pillsbury Grands make the 5 1/2" circles best. Smaller biscuits will work but the crust will be thinner. You can also make smaller foil balls, cut the biscuits in half making smaller cups for appetizers.

Getting Ready for Thanksgiving #14

Several people have asked how long do I cook my turkey. Here is an estimated cooking time in a 325 Degree oven.

Tip #14

12-14lbs. 4 - 4 1/2 hours
14-16lbs. 4 1/2 - 5 hours
16-18lbs. 5 - 5 1/2 hours
18-20lbs. 5 1/2 - 6 hours
20-22lbs. 6 - 6 1/4 hours
22-24lbs. 6 1/4 - 6 1/2 hours

Hope this helps

Pancake/Waffle Syrups

These are good!!!

Butter Pecan Syrup (makes about 2 cups)

1 1/2 cups maple syrup
2 Tbl. butter
1/2 cups pecans, toasted and chopped
1 tsp. vanilla
pinch of salt

Simmer all ingredients in a small saucepan over medium-low heat until slightly thickened, about 5 minutes.

Blueberry Syrup (makes about 1 3/4 cups)

1/2 cup frozen blueberries
1 1/2 cup maple syrup
1/4 tsp. grated lemon zest
pinch of salt

Mash blueberries in a small saucepan over medium heat until moisture has evaporated, about 5 minutes. Whisk in remaining ingredients and cook over medium-low heat until slightly thickened, 5 - 7 minutes. You can also make this with other berries such as strawberries but make sure they are flash frozen and not frozen in liquid.

Apple-Cinnamon Syrup (makes about 1 3/4 cups)

1 1/2 cups maple syrup
1/3 cup apple jelly
1/4 tsp. cinnamon
pinch of salt

Simmer all ingredients in a small saucepan over medium-low heat until slightly thickened, 5-7 minutes

Canned Food Storage

A quick tip.

Did you know that if you stored your canned goods upside down the tops stay cleaner, plus the contents will come out a lot easier.

Ginger Anytime

Now and then I run across a recipe idea that requires ginger and not the powdered kind. A lot of times I would reject a recipe that required ginger because I really didn't want to buy and have to throw away the unused portion. Then I ran across this tip.

Buy fresh ginger, chop in a food processor and place in a jar with a tight fitting lid. Pour enough sherry over your ginger to cover, screw on the lid and put into the refrigerator. If you run low on ginger or sherry, just add more. The ginger keeps indefinitely! Now I can always have ginger on hand and stop rejecting those recipes that sound so good.

This also makes a nice gift for the cook on your Christmas list.

Oil Dispenser

If you have a bottle of Worcestershire sauce in your house you have a potential oil dispenser. When the bottle is empty give it a good, through washing. When the bottle is completely dry, it's ready to add your oil. The Worcestershire bottle is the perfect size and shape and you won't have the problem of oil dripping down the side. So don't throw that Worcestershire bottle away. Recycle it!

Soy Sauce Mist

It never fails that when I use soy sauce I have a tendency of adding too much. I've found a solution for this. Place your soy sauce in a mister bottle. Then when you're stir frying, grilling or just seasoning your food with soy sauce you can apply the perfect amount.

Getting Ready for Thanksgiving #13

A tradition around my house for Thanksgiving is to have either a pumpkin or sweet potato pie... or both. But have you ever baked a pie and had the edge of the crust brown too quickly? There is a simple solution for that problem.

Tip #13
Cut out the center of a disposable aluminum pie tin and save the ring. Lay this ring on top of your rust during cooking if the edges are becoming too brown.

Bath Salts

Lounging in a hot tub can be so relaxing and when you add a little Bath Salts scented with your favorite perfume it's even better. But getting that perfect scent can be expensive, unless you make your own. Here is a simple recipe for making your own Bath Salts.

This also makes a great Christmas gift.

1 cup Epson Salt
1 Tsp. Glycerin
1 drop of your favorite perfume

Mix well and enjoy.

Rosemary Turkey Leftover Bake

I always have left over turkey and dressing and try to come up with new ways use my leftovers but also change the flavor. My Rosemary Turkey Leftover Bake is great and so simple. Here is what you need.

Left over dressing, about 3 - 4 cups (the amount is up to you)
1 egg, lightly beaten
1/2 cup chopped pecans
Left over turkey
3 Tbl. olive oil + 1 Tbl. olive oil
1 Tbl. chopped fresh rosemary (1 tsp. of dried)
1/4 cup grated Parmesan cheese
1 cup sliced mushrooms
4 green onions, sliced
1 can cream of chicken soup
1 cup chicken broth

Preheat oven to 400 degrees. Crumble your dressing and add in egg and nuts. Spoon the dressing into the bottom of a baking dish sprayed with non-stick spray. Evenly place a thick layer of turkey over dressing. Stir together olive oil and rosemary. Brush over turkey. Sprinkle with Parmesan cheese. Bake 20 minutes. While this is baking, sauté mushrooms and onions in 1 Tbl. of oil over medium-high heat for about 5 minutes or until tender. Stir in soup and broth. Reduce heat and simmer for about 5 minutes. Serve spooned over turkey and dressing.

Shrimp & Wild Rice

If you don't like shrimp this can be made with chicken, pork or beef. If I change the meat, I still use the seafood seasoning in this dish. It gives a flavor to the rice that is simply wonderful. This dish has almonds which give it a little crunch but they can be omitted. This shrimp dish is easy to make and served with a salad and bread gives you a quick, delicious meal.

Apple Sticky Buns

The only thing I would change in this would be to add a glaze made from powdered sugar and milk. The amount will depend on how much glaze you want or if you want to actually ice completely. If you decide to ice and want a quick method, use a container of pre-packaged cream cheese icing or make your own. I haven't tried it yet but I really think pineapple in place of the apples would be great!

To view this recipe click on Martha's Recipes in the right sidebar.

Cereal Cookies

All of my recipes are tested by some of my "food testers" before they make it to the cookbook stage. These people are always so great in rating the dishes from 1-10. They have eaten great dishes and some not so great dishes. For all of their "hard work" I award them with a goodie bag for Christmas. And since there are about 25 of them, I'm always working on goodies that will make a lot. This recipe is a favorite of mine. This is great for parties and also to just have on hand for the kids.

1/2 cup sugar
1/2 cup corn syrup, light
3/4 cup peanut butter
1 tsp. vanilla
4 cups flake type cereal

In a medium size saucepan, combine sugar and corn syrup. Bring to a boil over med. high heat, stirring constantly, until sugar dissolves completely. Remove from heat. Stir in peanut butter and vanilla until blended and smooth. In a large bowl mix cereal and peanut butter mix stirring until well coated. Work quickly and drop the mixture by heaping teaspoonfuls onto wax paper. Let stand in cool place to harden. Store tightly covered between layers of wax paper.

These end up like a cookie but also a chewy candy with a crunch. You can adjust the flavor by using different cereals but this works best with flake cereal such as corn flakes, special K, or any of the flake blends. I like using the blends with nuts and/or cranberries.

Bacon & Rye Cheese Ball

Just in time for the Holidays. Due to the green from the parsley, this is not only a pretty cheese ball but the taste is great! It makes one large cheese ball or two small and only needs 2 hrs. of refrigeration to firm up. I've also included ingredient changes so you can make this delicious appetizer fit your own taste.

To view the full recipe click on Martha's Kitchen Korner in the right sidebar.

Spring Form Pans

I love fresh cheese cakes but when using a spring form pan I have the problem with the butter in the graham cracker crust leaking out into the oven. I've tried putting a cookie sheet under the my spring form but after a while the leaking butter tends to start burning on the cookie sheet causing smoke. Plus you have the job of cleaning burnt butter from your cookie sheet. The solution is simple. Wrap the bottom of your spring form with heavy duty foil. That way excess butter will be caught in the foil and clean up is a breeze.

Getting Ready for Thanksgiving #12

We all know that cooking Thanksgiving dinner creates a mess. Here is a tip that will help with the clean-up or lack of clean-up if you are cooking anything that requires dredging.

Tip #12

Use a rimmed baking dish for dredging. On the baking dish set your bowl of egg wash. Put your flour or breadcrumbs directly onto the baking dish and proceed as normal. Dip whatever you're cooking into the egg wash, into the flour or bread crumbs and then into the pan. The baking dish keeps the crumbs from getting all over the counter and clean-up a breeze.

Roasted Herb Potatoes

These potatoes are a perfect addition to your Thanksgiving dinner. You can use just one herb such as rosemary or chives or add your favorite blend. Add onion wedges for more flavor. I also like to make them adding bell peppers. Not only are they easy to make they also reheat very well. Plus, you can make them with red potatoes.

To view the full recipe click on Martha's Kitchen Korner in the right sidebar.

Cabbage Tip

Did you know that you can chop or shred your cabbage the day before, cover it with water and refrigerate. The water and cold helps keep the cabbage crisp. This trick will work for finely grated cabbage but the finer the grate the more water it will hold so I don't use this method when using grated cabbage.

More Hot Chocolate!

It's that time of the year so I thought I would share these hot chocolate recipes with you.

Mayan Hot Chocolate

Puree 2/3 cup mashed butternut squash and 1/2 cup milk in a food processor. Place in a saucepan with 2 cups of milk and 6 ounces of chocolate morsels. Heat until chocolate melts. Serves 2

Hot Malted Chocolate

Combine 2 cups milk, 1/2 cup chocolate morsels, 2 heaping Tbl. malted milk powder and 1 tsp. vanilla. Cook over low heat until chocolate melts. Serves 2

Hot Mocha

Combine 1/2 cup strong brewed coffee, 1/2 cup milk, 1 Tbl. sweetened cocoa mix and 1 Tbl. coffee flavored liqueur. Microwave 1-2 minutes. Serves 1

Hot Milk Punch

Combine 1 oz. brandy, 1 oz. rum, 2 tsp. honey, 1 1/2 cups milk and a pinch of nutmeg. Microwave 1-2 minutes. Serves 2

Indian Chai Punch

Heat 3 cups hot brewed tea, 2 cinnamon sticks, 4 whole cloves and 2 cardamom pods in a saucepan. Let steep 30 minutes. Add 2 cups milk and 3 Tbl. honey. Reheat until hot. Remove spices. Serves 3

Getting Ready for Thanksgiving #11

I can't have Thanksgiving dinner without deviled eggs and either I make them or give that dish to one of my daughters to make. When I asked my youngest daughter to bring them one year she said she had problems shelling her eggs. So, I have a few tricks for that problem.

Tip #11
First, don't use "fresh" eggs. They need to be bought at least 3-4 days in advance. Fresh eggs will always tear when you remove the shells. Next, when your eggs are done, pour off the water, add cold water and shell your eggs while still hot, putting them back into cold water to cool. An easy way to shell a boiled egg is to lay a paper towel on the counter, lightly tap the egg to crack and then roll it around on the paper towel creating as many cracks in the shell as possible. This helps to make the shell come off in large pieces.

I hope this helps with your making those delicious deviled eggs for your Thanksgiving dinner.

Caramel Apple Cake

If you like caramel apples and apple cake, you can't help but love this recipe. It's simple and oh so good. This is one that worked perfect on my 1st attempt and the only changes I would suggest would be to change the nuts. You could change the spice to cinnamon or apple pie spice and you might even add some raisins but I don't think I would make too many other changes. It's too good as it is.

To view the recipe click on Martha's Recipes in the right sidebar.

Add Butter Flavor when Sauteing

When I saute vegetables like mushrooms or veggies such as zucchini over high heat, I do this using just a little olive oil. But I like the buttery flavor and sauteing with butter usually burns before my dish is done and I really don't usually have time to clarify my butter so here is the perfect solution. Saute with oil and add butter at the end of the cooking. This will give you the flavor you want without the hassle.

Orange Cycle Salad

As a kid I couldn't get enough of those ice creams on a stick called Dream Cycles/Orange Cycles. The vanilla ice cream inside with the orange on the outside were so refreshing. This salad reminds me of those ice cream truck treats. The only thing I would change might be the nuts but even a change that small will can change this salad's flavor. To view the full recipe click on Martha's Kitchen Korner in the sidebar.

Cooking Forum

Got cooking questions or remarks? Do you have a favorite dish? Ever eaten something really bad? Do you have a favorite chef? Do you like or dislike the food shows offered on TV?

Go to the Think with Your Taste Buds Forum and ask your questions, answer a few or just voice your own opinion.

Dirt Cake & Kids

On my last visit to see and cook with my grandkids I decided that we would make a "Dirt Cake." I've heard of these kiddie cakes but have never made one nor actually even seen one. So I decided to guess. I bought a chocolate cake, a container of chocolate icing and some gummy worms. The kids gathered around the counter. To the cake mix one kid added the water, one the water and one the oil. They took turns mixing and we had our cake ready to go into the oven. After baking I put it into the refrigerator to cool. This decision was made after being asked 50 times if it was ready yet. When the cake had cooled I broke it in half and placed it in a large bowl and told the kids to come on in and make some "dirt." You should have seen the 3 of them standing around the table with their little hands in the bowl making dirt. Next I poured the "dirt" into a dish and put globs of icing over the top. This made our "mud." All that was left was to insert the worms.

This little adventure spent with my grandkids was wonderful! I don't know what we'll make next but not that I've sparked their interest in cooking I fully intend to keep it going. And guess what they are getting for Christmas? Aprons!

Parmesan Crusted Pork Chops

These chops are so tender, moist and tasty. Changes can be made with the seasoning. You might want to use Italian blends or even Mexican blends of seasonings. This dish can also be made with chicken instead of chops.

Chuck Roast with Mashed Potatoes

Saturday night I made a chuck roast with mashed potatoes but I cooked my potatoes in with my roast so they could soak up the flavors from the roast and seasonings. They were wonderful and simple. I cut them into chunks and put them in for about the last hour of cooking the roast. I take them out, add my usual butter, cream and mash them. Give this a try. It's so good and you also end up with one less pan to wash.

Getting Ready for Thanksgiving #10

My favorite part of the Thanksgiving meal is not the turkey but the dressing and gravy and I make plenty of both. One year my kids asked that I bring the dressing and gravy but they would provide the turkey. Well... I can't make "real" gravy without the drippings from the turkey so I actually bought a turkey and cooked it just so I could make my gravy.

When I make Thanksgiving gravy I don't use the little packet of hidden inside the neck. I don't like liver and don't want it in anything that I eat. So if you are like me, here is a tip for making a great gravy without adding those "spare parts."

Tip #10
After cooking my turkey I pull meat from the legs to go in my gravy. This gives you meat that not only tastes good but also looks good when poured over your dressing or potatoes. One other think I do is strain my broth. I do this by placing a white paper towel in my strainer. This not only gives you a clear broth but the paper towel absorbs most of the grease that cooks out. And here in the south, we add sliced boiled eggs to our Thanksgiving gravy. It's oh so good. And don't forget to add a pinch of sage.

Mistakes While Cooking

At some point in time, if you cook enough, you will make mistakes. I want to share one of my most recent mistakes with you.

I was in Walmart a few weeks ago and spotted some pretzels that had been dipped in caramel and rolled in nuts. Great idea! I bought my pretzels, not the really large ones that they had used but not the really small ones either. Sort of in-between. I picked up a bag of caramel chips, which I didn't know were even on the market, and knew that I had chopped pecans and almonds in my freezer. While thinking about this I decided to pick up a couple of apples and work them into my recipe. So... I cut the apples into chunks, melted my chips, inserted a pretzel into each apple wedge, coated it with my caramel and rolled it in nuts. I also made some like I had seen at Walmart that were just pretzel rolled about halfway up with caramel and then rolling them in nuts.

Of course, all cooks have to sample their food. I have to tell you that the apple wedges with their pretzel sticks were wonderful. And the pretzel sticks were just as good.

Here comes the problem. Pretzels get soggy when wet.... duh! I had hoped the caramel would seal the pretzel and harden enough to prevent this but the moisture from the apple made sure that all of my pretzel sticks fell over and eventually out of the apple wedges. Plus, the ones that didn't have apples attached to them still became soggy and sticky.

So, we all make mistakes and we all learn from our mistakes. Share some of your mistakes and so we can all learn from them.

For recipes that do work go to http://marthasrecipecabinet.blogspot.com and don't forget to visit my cookbook site http://stirlaughrepeatcookbook.blogspot.com