a little of each

A family's cookbook

MaMa’s Mini Cinnis March 29, 2013

Filed under: Breads — alittlemoreofeach @ 10:36 am
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Makes two dozen, from Southern Living magazine

 

 

Ingredients

2 (8 oz) cans refrigerated crescent rolls

6 Tbl butter or margarine, softened

1/3 cup firmly packed brown sugar

¼ cup chopped pecans

1Tbl sugar

1 tsp ground cinnamon

2/3 cup powdered sugar

1 Tbl milk or half and half

¼ tsp almond or vanilla extract

1/8 tsp salt

 

Directions

Unroll crescent rolls, and separate each dough portion along center perforation to form four rectangles; press diagonal perforations to seal. Stir together butter and next 4 ingredients; spread evenly over one side of each rectangle. Roll up jellyroll fashion, starting at long end. Gently cut each log into 6 (one-inch thick) slices using a serrated knife. Place rolls, ¼-inch apart, into 2 (8-inch) greased cake pans. Bake at 375 degrees for 15 to 18 minutes or until golden. Cool 5 to 10 minutes. Stir together remaining ingredients. Drizzle over warm rolls.

 

Monkey Bread

Filed under: Breads — alittlemoreofeach @ 10:34 am
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Ingredients

4 tubes buttermilk biscuits

1 1/3 cups sugar

2 Tbl. cinnamon

1 stick butter

1 tsp. vanilla

 

Directions

Cut each biscuit into quarters. Mix 2/3 cup sugar and one tsp. cinnamon. Roll biscuit parts in mixture and put in a greased bread pan. Melt butter and the remaining sugar and cinnamon until bubbly. Add vanilla. Pour over rolls. Bake at 350 degrees for 40 minutes.

 

Sun Butter

Filed under: Breads — alittlemoreofeach @ 10:33 am
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“Spreads nicely and is so good for you!” said Nana Hazel. From “Let’s Get Well” by Adele Davis.

Ingredients

1 lb unsalted butter, softened

1 cup sunflower oil

 

Directions

Mix together. Put in container and refrigerate. 

 

Grilled Feta March 28, 2013

Filed under: Sandwiches — alittlemoreofeach @ 9:33 pm
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This is truly one of the best things you’ll ever eat.

It’s made at a small diner-style restaurant in St Petersburg, Florida, called The Kopper Kitchen.  My family has been going there for decades.  And we’ve been ordering this pita sandwich that entire time.  Some people (yours truly) omit the onions, others remove the tomatoes and grill the onions, everyone makes a mess while eating it.  And don’t tell Owner Fred, but I’ve made it in a frying pan, and it worked.

Ingredients

1 pita bread

3 Tbl feta cheese

2 tomato slices

bean sprouts

onion, sliced and grilled

Thousand Island salad dressing

 

Directions

The grilled feta is prepared on a griddle at low heat. Do not use a frying pan. Cut pita bread in half to form two pockets. Spread dressing inside bread. Place cheese inside bread. Layer tomato, sprouts and onions on cheese. Place sandwich on griddle and heat both sides until cheese is melted and bread is toasted.

 

For the Thousand Island Dressing:

2 cups mayonnaise

½ medium onion

½ green pepper, pureed

1 ½ tsp. garlic, pureed

¾ cup sweet relish

½ cup catsup

 

Combine all ingredients. Mix well with a wire whisk. Makes three cups.

 

Poopoo on Toast

Filed under: Sandwiches — alittlemoreofeach @ 9:28 pm
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Don’t judge.  This is really and truly what we called this broiled ground sirloin sandwich when we were growing up.  And we loved it.

 

Spread some fresh ground sirloin on a slice of wheat bread. Sprinkle garlic salt on top of the meat. Place under the broiler for a few minutes, until meat is brown.

 

 

Lara’s Smoked Salmon Quesadillas

Filed under: Sandwiches — alittlemoreofeach @ 9:25 pm
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Ingredients 

1 package flour tortillas

1 ½ cups smoked salmon, flaked

1 ½ cups asadero cheese, grated

2 Tbl green onions, chopped

chili powder to taste

 

Directions

Mix together salmon, cheese and green onions in a bowl. Place one corn tortilla in a greased pre-heated skillet, spread filling over it evenly, and top with a second tortilla. Heat, turning once, until tortilla begins to crisp and turn golden, and cheese is melted. Place on a plate lined with a paper towel. Sprinkle with chili powder. Repeat.

 

Free Range Quesadillas

Filed under: Sandwiches — alittlemoreofeach @ 9:23 pm
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Jen says these go great with Mexican Tomato Lime Soup. “It’s a great combination to make for a guest at lunch. I know because Papa John had me make it two days in a row!”

 

Ingredients

2 avocados, diced

2 tomatoes, diced

1 (14 oz) can artichoke hearts, chopped

1 package 10” flour tortillas

1 cup sharp white cheddar cheese, shredded

¼ cup chopped green chile

Lettuce, diced tomato and sour cream for toppings.

 

Directions

In a small bowl, mix the tomatoes, artichoke hearts and avocados. Set aside. On a tortilla, create layers of cheese, green chile and approximately ¼ cup of the avocado mixture followed by more cheese. Top with another tortilla. Cook in a frying pan with no-stick spray. Brown the first side, then carefully flip and brown the other side. Cut into wedges and serve.

Variations:  Add shredded crabmeat or shredded chicken.

 

Waldorf Salad

Filed under: Soups and Salads — alittlemoreofeach @ 9:18 pm
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Mary Kay grew up with this side dish as a Thanksgiving staple made by her mother, Josephine. She continued the tradition by bringing it to Thanksgiving at Debbie and Ken’s in 2004. The amounts can be altered depending on personal tastes.

 

Ingredients

2 apples, cored and diced

1 cup seedless red grapes, can be sliced in half

½ cup celery, sliced thin

½ cup walnuts

¼ – ½ cup Hellmann’s mayonnaise

A little milk

1 tsp sugar

 

Directions

Combine the first four ingredients in a bowl. Mix the mayonnaise, a little milk to thin in and the sugar together and toss over the salad.

 

Bean Salad

Filed under: Soups and Salads — alittlemoreofeach @ 9:14 pm
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Ingredients

1 cup wax beans

1 can green beans

1 can red kidney beans

1 can garbanzo beans

1 medium onion, thinly sliced

½ cup oil

½ cup wine vinegar

½ cup sugar

1 tsp basil

1 tsp tarragon

1 tsp parsley

½ tsp dry mustard

salt and pepper, to taste

 

Directions

Drain and rinse all beans. Put beans in a bowl and add onions. Mix oil, vinegar, sugar, basil, tarragon, parsley, dry mustard and salt and pepper. Pour over beans and onion and refrigerate for 24 to 48 hours.

 

Broccoli Salad

Filed under: Soups and Salads — alittlemoreofeach @ 9:13 pm
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The ingredient amounts in this salad are completely flexible, as are the ingredients themselves. Dried cranberries instead of raisins, or almonds instead of sunflower seeds make interesting variations. The dressing is the same as the dressing for the Waldorf Salad, but it should be a bit sweeter and not as thin, according to Mary Kay.

 

Ingredients

Broccoli florets, raw and cut small

Raisins

Sunflower seeds

Cheddar cheese, shredded

Bacon, crumbled

¼ – ½ cup Hellmann’s mayonnaise

A little milk

2 tsp sugar