a little of each

A family's cookbook

Cream Cheese Pound Cake June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 12:51 pm
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1 cup (2 sticks) unsalted butter, room temperature

1 (8 oz) package cream cheese, room temperature

3 cups sugar

1 tsp salt

6 large eggs, room temperature

4 tsp vanilla extract

3 cups all-purpose flour, sifted


Butter and flour a 12-cup Bundt pan. Using electric mixer, beat butter and cream cheese in large bowl until fluffy, about 4 minutes. Add sugar and salt; beat 10 minutes, occasionally scraping down sides of bowl. Add eggs one at a time, beating until blended after each addition. Beat in vanilla. Beat in flour at low speed, until batter is smooth (do not overbeat). Transfer batter to pan. Place pan in cold oven. Set temperature at 200; bake 20 minutes. Increase to 275; bake 10 minutes. Increase to 300; bake cake about one hour longer or until tester inserted near center comes out clean. Cool cake in pan on rack 15 minutes. Turn cake out onto rack; cool completely.


Barbecue Shrimp April 8, 2013

Filed under: Main Dishes — alittlemoreofeach @ 8:45 pm
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4 lbs shrimp

½ cup butter, melted

¼ cup Worcestershire sauce

¼ cup lemon juice

1 tsp OldBay seasoning

1 tsp pepper, coarsely ground

2 cloves garlic, minced

1 tsp Cajun seasoning

1 tsp hot sauce



Peel and devein shrimp. Combine shrimp and other ingredients in a large, shallow roasting dish. Toss to coat. Arrange in a single layer. Bake at 350 degree for 15 to 20 minutes stirring occasionally.


Shrimp de Jonghe

Filed under: Main Dishes — alittlemoreofeach @ 8:41 pm
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1 ½ sticks butter, softened

1 tsp salt

2 cloves garlic, minced

1 cup breadcrumbs

1/3 cup minced parsley

½ cup dry sherry

dash of cayenne pepper

dash of paprika

2 lbs large shrimp



Cream together butter, salt and garlic. Mix in breadcrumbs, parsley, sherry, pepper and paprika. Peel and devein shrimp. Toss into simmering water and cook just a few minutes, only until they turn pink. Rinse with cold water and drain. Preheat oven to 375 degrees. Butter four to six individual ovenproof casserole dishes, or one wide dish. Divide shrimp among casserole dishes. Mound crumb mixture on top. Bake for 20 minutes, or until crumbs are golden brown and sizzling.


Bernetta’s Baked Grouper

Filed under: Main Dishes — alittlemoreofeach @ 8:39 pm
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From the Kopper Kitchen.



1 ½ lb grouper

salt and pepper

2 eggs

juice of 1 lemon

1 tsp water

1 tsp garlic, minced

1 ½ – 2 cups fresh bread crumbs, fine

¾ cup Romano cheese, grated

2 tsp butter, melted

2 tsp olive oil

½ – ¾ cup unbleached flour



Season fish with salt and pepper; set aside. Beat eggs in a shallow pan. Add lemon juice and water; set aside. In another shallow pan, combine garlic, crumbs and cheese; set aside. Place butter and oil in a 13 x 9 baking pan. Dip fish in flour and shake off excess. Dip in egg mixture and then dip in breadcrumbs and cheese. Place fish in pan. Cover with foil and poke holes in foil. Bake at 350 degrees for 20 minutes or until golden.


Mustard Glazed Corned Beef

Filed under: Main Dishes — alittlemoreofeach @ 8:13 pm
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1 (6 lb) corn beef brisket

1 medium onion, halved

1 celery stalk, chopped

1 large carrot, chopped

2 garlic cloves, halved

½ tsp peppercorns


For the sauce, combine:

2/3 cup brown sugar, packed

2 tsp prepared mustard

2 tsp ketchup



In a large Dutch oven four hours before serving, place all ingredients with enough water to cover the meat. Bring to a boil; cover and simmer for three hours or until meat is fork tender. Preheat oven to 350 degrees. Slice meat and arrange in an oven-safe dish. Spread sauce on meat and bake for 20 minutes.




Tropical Chicken Boats

Filed under: Main Dishes — alittlemoreofeach @ 8:06 pm
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1 (8 oz) can pineapple chunks

1 cup cooked chicken, chopped

½ cup almonds or pecans, sliced

½ cup celery, chopped

¼ cup sour cream

½ tsp honey

1 large ripe avocado, halved


Drain pineapple, saving ¼ cup of the juice. Combine pineapple, chicken, nuts and celery. Add sour cream, reserved pineapple juice and honey; stir well. Fill avocado halves and serve. May top with French or Catalina dressing.


Sherry Chicken with Rice

Filed under: Main Dishes — alittlemoreofeach @ 7:56 pm
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6 chicken breasts

paprika, salt and pepper to taste

½ cup butter

1 can cream of mushroom soup

½ lb mushrooms, sliced

½ cup onion, chopped

¼ cup sherry

¼ tsp dried basil

¼ tsp dried rosemary



Rinse chicken breasts and pat dry. Place in a baking dish. Sprinkle with paprika, salt and pepper. Melt butter in pan and stir in remaining ingredients. Pour over chicken. Bake at 350 degrees for one hour. Serve chicken and sauce over cooked rice.



Sesame Chicken April 3, 2013

Filed under: Main Dishes — alittlemoreofeach @ 10:21 pm
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2 large eggs

1 cup milk

1 cup flour

1 tsp baking powder

2 tsp salt

¼ tsp pepper

½ tsp paprika

½ cup sesame seeds

6 chicken breasts, skinned

3 tsp butter, melted



Whisk together the eggs and milk in a shallow dish; set aside. Stir together flour and next five ingredients in a shallow dish. Dip chicken in egg mixture and dredge in flour mixture. Place in lightly greased 13 x 9 baking dish and drizzle with butter. Bake covered at 400 degrees for 20 minutes. Uncover and bake for 20 to 25 minutes more or until done


Oriental Cole Slaw March 29, 2013

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:34 pm
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Mix together:

2 lbs slaw mix

5 sliced scallions



½ cup sunflower kernels

½ cup slivered almonds

2 packages Ramen noodles



½ cup vegetable oil

¼ cup vinegar

½ cup sugar

2 Tbl soy sauce


Mix together just before serving.


Aunt Annie’s Cole Slaw

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:31 pm
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½ head cabbage, chopped

¼ cup cream, whipped

3 Tbl sugar

3 Tbl vinegar

salt and pepper



Add sugar, vinegar, salt and pepper to the whipped cream just before the cream stiffens. Fold the mixture into the chopped cabbage. The sauce is good also on sliced cucumbers and onions.