a little of each

A family's cookbook

Peanut Butter Fudge June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 3:33 pm
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Before we realized chocolate was bad for dogs, this was a favorite of Kippy’s, our malamute. When you opened the refrigerator to get a slice of fudge, she would sit next to the fridge at full attention until we gave her a little sliver.



1 large Hershey’s chocolate bar

2/3 cup chunky peanut butter

1 stick salted butter



Mix all ingredients in a saucepan over medium-low heat. Heat until all ingredients have melted and the mixture just starts to bubble. Pour into an ungreased pie pan and refrigerate to harden.


Jen’s variations:

Dice up some caramel squares and add them to the still-warm mixture in the pie pan.

Add some miniature marshmallows to the still-warm mixture in the pie pan.

Line bottom of pan with diced nuts and pour fudge on top.




Filed under: Desserts — alittlemoreofeach @ 2:41 pm
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½ cup sugar

3 eggs, slightly beaten

1/3 cup sugar

2 tsp vanilla

1/8 tsp salt

1 (12 oz) can evaporated milk



Heat oven to 350. Heat ½ cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until melted and golden brown. Divide sugar syrup among four 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 5 minutes.  Mix remaining ingredients; pour into custard cups. Place cups in square pan, 9x9x2 inches, on oven rack. Pour very hot water into pan to within ½ inch of tops of cups.  Bake 40 to 50 minutes or until knife inserted halfway between center and edge comes out clean. Immediately remove from water. Unmold and serve warm, or refrigerate up to 8 hours and unmold at serving time.


Mexican Wedding Cake

Filed under: Desserts — alittlemoreofeach @ 1:14 pm
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When Jen wanted a house to pass an inspection while working as a homebuilder’s superintendent in New Mexico, she baked this cake for Willie, the city inspector. He eventually didn’t even look at the houses anymore, just signed the permit and ate his cake.



2 cups of flour

2 cups of sugar

2 eggs

2 Tbl baking soda

2 tsp vanilla

1 (20 oz) can crushed pineapple in its own juice

1 (8 oz) bag of pecans



Throw all the ingredients in a large bowl and mix by hand. Batter will appear too runny but it’s not. Heavily grease and lightly flour a 9 x 13 pan; add batter and bake at 350 degrees for 35 to 45 minutes. While the cake is baking put frosting ingredients out to soften.



1 stick of butter, softened

1 cup of granulated sugar, softened

1 bar of cream cheese

1 tsp vanilla


Blend frosting ingredients until smooth and creamy. Let the cake cool before applying the frosting, but leave the frosting at room temperature for an easier application.


Cilantro-Lime Vinaigrette May 15, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 3:32 pm
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1/4 cup fresh lime juice
2 Tbl sugar
3 Tbl rice wine vinegar
2 Tbl olive oil
2 tsp finely chopped fresh cilantro
1 garlic clove, minced
1 shallot, minced
1/4 tsp salt
1/4 tsp coarsely ground pepper


Whisk together all ingredients until blended.


Fish Tacos with Lime-Cilantro Crema

Filed under: Main Dishes — alittlemoreofeach @ 3:25 pm
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Jen first made this 2006 Cooking Light recipe with fish as called for, but then she tried it with shrimp and fell in love.  For a healthier variation, she uses Bibb lettuce leaves, doubled up, in lieu of the taco shell and add carrot and avocado as toppings.

She really wanted to share this delicious and refreshing meal with everyone in the family so I figured out a way to make it into an appetizer: Shrimp Bites.


1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 Tbl mayonnaise
3 Tbl sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced

1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds red snapper fillets
Cooking spray
8 (6-inch) corn tortillas
2 cups shredded cabbage


To prepare crema, combine the first 8 ingredients in a small bowl; set aside.

To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.


Shrimp Bites

Filed under: Appetizers — alittlemoreofeach @ 3:11 pm
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These tasty treats will fly off the plate as quickly as you can make them.

1.5 pounds of shrimp, peeled and deveined
2 cucumbers
2 avocados
2 cloves of garlic
1/2 a lemon
salt and pepper


To do ahead of time:
Cook shrimp according to the Fish Taco recipe. Allow to cool.

To do just before serving:
Peel and slice the cucumbers to 1/8″ pieces. Peel and mash the avocados. Add 2 crushed garlic cloves, a little salt and pepper and the juice of half a lemon. Stir. Line a serving dish with the cucumber slices. Using two spoons, scoop and apply 1/2 tsp of avocado mixture to each cucumber slice.  Place 1 shrimp (a whole shrimp if medium sized and half a shrimp if large) on top of the avocado mixture.  Place a small dollop of Crema sauce recipe on top of the shrimp.


Triloty’s Chicken April 3, 2013

Filed under: Main Dishes — alittlemoreofeach @ 10:23 pm
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This recipe came from a widowed gentleman that Rosalie used to look after. Now and then he would make this for her. This dish is good the next day right out the fridge,



Chicken parts

1 loaf of French bread dried out

½ cup parsley

½ shaker (2 oz) of Jane’s Mixed Up salt (found at Italian stores)

1 cup milk

½ stick butter, melted



Dry out the loaf of bread and crush it in a bag until it’s quite fine. Add the parsley and the salt and mix thoroughly. Remove the skin of the chicken and wash and dry the meat. Dip the meat into the milk and then into the bread crumb mixture and place in a 9×13 pan. Drizzle the melted butter over all the pieces. Bake for 25-35 minutes at 350 degrees.


Artichokes with 10-Second Hollandaise March 29, 2013

Filed under: Fruits and Vegetables — alittlemoreofeach @ 9:47 pm
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4 artichokes, stems trimmed and lower leaves removed

1 Tbl hot water

3 egg yolks

¾ cup melted butter

4 Tbl. lemon juice

1 Tbl prepared mustard (optional – Jen does not use)



Bring water to a boil and gently place in artichokes. Artichokes are done when a fork can be inserted easily into the base of the choke. To prepare sauce, heat a blender by pouring hot water in it. Remove all but one tablespoon of the water. Add yolks and turn on blender. While blending, slowly add melted butter. Toss in remaining ingredients and fully blend. Serve immediately with artichokes.


Sweet Corn Pudding

Filed under: Fruits and Vegetables — alittlemoreofeach @ 3:12 pm
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From Bon Appetit, December 1999


Everyone Jennifer has made this for absolutely loves it.  It’s so quick and delicious and even compliments Mexican dishes.



6 cups frozen corn kernels (thawed)

4 large eggs

1 cup whipping cream

½ cup whole milk

6 Tbl sugar

2 Tbl flour

2 tsp baking powder

1 tsp salt



Preheat oven to 350 degrees.  Hold 4 cups of corn to the side.  Put the rest of the ingredients in a blender and blend until smooth.  Mix in the last 4 cups by hand.  Pour batter into two buttered pie plates and bake for 35-45 minutes or until the center is set.  Cool 10 minutes before serving.  Enjoy.


Chile Rellenos

Filed under: Fruits and Vegetables — alittlemoreofeach @ 3:05 pm
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8 green chile pods (may used canned)

8 pieces of string cheese, mozzarella or cheddar twist

1 cup fresh or frozen corn

2 eggs, beaten

½ cup flour



Cut the chiles ½” from the top and remove the seeds. Be careful not to tear the pod. Fill with 1 string cheese and then add corn to the cavity until full. Roll chile pod in beaten eggs and dredge in flour. Cook in a hot skillet with an 1/8” layer of oil. Fry each side until brown. Try to flip only once. Blot with paper towels to remove excess oil. Best served with mashed potatoes.