Mushroom Rice Casserole

You do not have to be a mushroom lover to like this dish.  I speak from experience... I loathe mushrooms.  But in this dish you can hardly taste them.  I guess that actually defeats the purpose of putting them in?  I have no idea.  Maybe it's that they add just the right amount of flavoring to make this dish special.  I'm not going to lie.... this dish is rich... and it uses a whole stick of butter.  But it's sooo yummy and it's one of those dishes that is better as leftovers or even the next day.  Something about it "sitting" seems to make it even better.

This is super quick to make and perfect as a side dish.  Enjoy!  ; )

Ingredients:

1 can french onion soup
1 can beef consume
1 small can of mushrooms (4 oz, pieces and stems)
1 cup of rice
1 stick of butter - melted

Pour all ingredients into a baking dish and stir them together slightly.  Bake at 350 degrees for 30-40 minutes or until top browns.   

 This is linked to:  Hearth & Soul Hop vol. 29  

No Bakes

Hank came home a few weeks ago and said that a man at work had some "No Bakes".  Hank asked if he could get the recipe and the man said he'd ask his wife.  Well, she won't tell the recipe, so we had to find one as close as possible and do taste tests.

If you hate taste tests, raise your hands....

Hello?  Anyone raising your hands? 

I didn't think so...

I think we got the recipe right, but Hank said they needed more peanut butter.  I'm sure it's up to you and your preference. You can use creamy or crunchy peanut butter depending on the texture you like.  These are super easy, so good and last for quite a while when kept air tight... if you can keep your fingers off them!

Ingredients:

1/2 cup butter
2 cups sugar
1/2 cup milk
3 tbsp cocoa
2/3 cups peanut butter
1 tsp vanilla
3 cups of oats

In a saucepan bring butter, sugar, milk and cocoa to a boil.  Let it boil for one minute so the temperature will be hot enough so the cookies will "set up" correctly.  Some people even say to boil up to two minutes.  One minute worked well for me.  Take saucepan off heat and add peanut butter, vanilla and oats.  Stir together completely and drop spoonfuls onto waxed paper.  Let them set up and cool. 

He's a Typical Man

Sweet Pickles

This is my Great Grandmother's recipe for nine day sweet pickles.  I remember being a small girl and always seeing them on the table for family holidays at her house in Bainbridge, GA.... there was no way I was touching them.... I hate pickles.  It wasn't until I was older and "fixin'" my own plate that I started eating them and never thought a thing about it.  They were the "sweet to my salty" and I liked them... along with everyone else.  I still hate pickles, regular pickles that is, but these are no regular pickles.  Many people want to confuse them with "bread and butter" pickles, but they are nothing of the sort.  They are a perfect addition to most meals and can also be used as a substitute for sweet relish when chopped up.... or simply eat them out of the jar... all by themselves.  Just you and the pickle.  ;)

These are great for family gatherings, holidays, Christmas gifts.... or for your own guilty pleasure.... without TOO much guilt.  :)  If you are interested in buying/ordering some of the 8 oz jars, you can email me at:  Browniessweetpickles@yahoo.com.  There are also jars for sale at Harvest Moon Market right outside of Bainbridge, GA on Hwy 84.

Lemon Meringue Pie

This lemon meringue pie is great!  I have used this recipe for a few years now and it's super easy to make.  My aunts gave me the recipe that they said my great grandmother used.... so I'll have to try that one and see which one we like better.  This year I made my own crust, which is Pioneer Woman's recipe.  I made it and froze it ahead of time and I think it worked perfectly!

Ingredients:

1 whole 9 Inch Pie Crust
6 whole Lemons
1-¾ cup Sugar
¼ teaspoons Salt
¾ cups Cornstarch
6 whole Egg Yolks
2 Tablespoons Unsalted Butter
6 whole Egg Whites
½ teaspoons Cream Of Tartar
½ cups Sugar
Preheat oven to 425 degrees (F).

Roll out your pie crust in a pie plate. Repeatedly poke crust with a fork, line crust with foil and top with pie weights. Bake for 12 minutes, then remove foil and weights and continue to bake for 8 more minutes. Remove from oven and let cool while you prepare the lemon filling.

Grate 2 tablespoons of lemon rind and squeeze 3/4 cup of lemon juice from lemons… set these both aside for now.

Mix sugar, salt and cornstarch in saucepan. Add 2 1/4 cups water and the lemon juice to saucepan. Cook over medium heat, stirring as needed, for 15 minutes or until thick and bubbly. Remove from heat.
Beat egg yolks in a bowl and stir half of the hot lemon mixture into the yolks. Next, stir the lemon/yolk mixture back into the remaining lemon mixture in the saucepan. Put back on a medium heat burner for one minute, then turn off heat, add butter and grated lemon rind. Pour lemon mixture into baked pie crust and set aside while you make the meringue.

Reduce oven temperature to 325 degrees (F).

Meringue: Beat egg whites and cream of tarter in mixing bowl on high speed until foamy. Continuing on high speed, beat in sugar, a small amount at a time. Continue on high speed until stiff peaks form.
Spread as much meringue as you like over the pie and swirl into peaks.

Bake pie on the lower rack at 325 degrees (F) until meringue temperature registers at 140 degrees. I usually just keep my eye one the meringue and and remove the pie when peaks are browning. This takes about 25 minutes.

Cool for at least two hours before serving. Enjoy!

This is linked to:

Hearth & Soul Vol. 28