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Sunday, December 21, 2008

WINE JELLY

Finances in a jam? Here's a great gift idea, gifts from the kitchen are a great way to stretch holiday budgets. And your family and friends will love the special touch of getting a gift from the heart.
WINE JELLY
3 1/2 cups wine
1/2 cup fresh lemon juice
2 ounce package dry pectin
4 1/2 cups white sugar
combine wine,lemon juice and pectin in a large pot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. tighten 2 piece lids. process for 5 minutes in boiling water bath.
Enjoy
allison
Allisons Kitchen

Tuesday, December 16, 2008

PECAN DAINTIES (SNOWBALLS)


It just would not be Christmas without my moms snowball cookies, My son asked for the recipe so his family could make them this year, so here it is Jay, Bubba Irenes snowball cookies.
PECAN DAINTIES:
2 Sticks butter(the real thing) softened
4 Tbl powdered sugar1 cup chopped pecans
2 cups flour
2 Tbl vanilla
2 Tab water
Cream butter and sugar, add water vanilla, flour and pecans. roll into small balls. place on ungreased cookie sheet Bake 1 hour at 275 when done roll in powdered sugar while still warm
then after they cool roll in powdered sugar again. makes 4 doz.
Enjoy!!
MOM
Allisons Kitchen

Monday, December 8, 2008

STUFFING

Have you ever noticed how many variations to Stuffing are in cook books? My mom always made the same stuffing every year she used crackers and it was wonderful ( I'll post it later) but this year I wanted to experiment,My Husbands family always made Oyster dressing, he does not like it and neither do I ( I just can't see putting oysters inside my turkey) Don't get me wrong I love oysters just not in my turkey!
So I kept seeing all the Bob Evans commercials on TV and the sage sausage stuffing sounded really good so I thought I would give it a try. It was very good I only used 1/2 of the sausage it called for when I made it and I used 1/2 seasoned bread cubes and 1/2 corn bread cubes. Safe to say I can use this again we enjoyed it but something was missing so I guess I'll go back to Moms cracker stuffing again just didn't seem like thanksgiving without it.

INGREDIENTS

  • 1 (1 pound) package Bob Evans® Sage Sausage Roll( I used 1/2 of the sausage roll)
  • 1/2 cup butter
  • 6 celery stalks, finely diced
  • 2 medium onions, finely diced
  • 1 (12 ounce) package herb flavor stuffing mix (I used 1/2 herb flavor and 1/2 corn bread)
  • 1 cup dried cranberries
  • 1 teaspoon salt
  • 2 (14.5 ounce) cans chicken broth( I used the broth from cooking my neck and giblets)

DIRECTIONS

  1. In large skillet, crumble and cook sausage until browned. Remove from pan. In same skillet melt butter over medium heat. Saute celery and onions until softened, about 5 minutes. In a large bowl, combine celery, onions, sausage, stuffing mix, cranberries and salt. Add the broth and stir until well combined. If desired, loosely stuff some of the mixture into a turkey just before roasting. Place the rest of stuffing mix into a casserole dish. Cover and bake in a 325 F. oven for 1 hour or until hot.
Enjoy!!
Allison
Allisons Kitchen

CHRISTMAS AT DISNEY




It's that time of year again, I wait all year for the day I walk through the doors at work and my resort is transformed into a winter wonderland. Each resort has its own unique decorations, We like to hop on the monorail and stop at all the resorts and look at the decorations, It's hard to beat the Grand Floridian Resort with the Giant Gingerbread House. The cast members work inside to sell gingerbread treats and smaller houses to take home. enjoy the pictures and in case you feel the urge to bake a life size gingerbread house I've included the recipe.
ENJOY!!!
Allison
Allisons Kitchen

Tuesday, December 2, 2008

BETTY CROCKER FIBER ONE


Well every one can use a little Fiber in there diet, and I like Betty Crocker Fiber One apple and cinnamon muffin mix, of course I have to doctor it up a bit( I do that a lot) not that its not good on its own, but thats just me. So I add 1 apple chopped and 4 Tab apple sauce, and 1/4 cup bisquick.
just follow the directions on the box and add these few ingredients and you will have moist muffins every time. Just be sure to set your timer on the oven, and don't get involved on the computer I set off the smoke alarm( hey, I told my husband that I was just checking the smoke alarm Ha Ha.)
No one is Perfect
Enjoy!
Allison
Allisons Kitchen.
Here's a tip I use a ice cream scoop to put my batter in my muffin cups that way you get the perfect amount in each cup every time!!!

Monday, December 1, 2008

ROASTED BANANAS


We grilled some beautiful pork chops the other night and I made some roasted bananas as a side dish, These are soooo easy and they go great with pork.
Melt some butter and put into a bowl, add a little curry powder. Peel your bananas and dip them into butter mixture, then roll in crushed corn flakes to coat. put on cookie sheet and bake in oven at 350 for about 15 minutes you don't want the bananas to get to soft, serve with pork. I've also done this with cinnamon and ginger instead of curry.
Enjoy!!
allison
Allisons Kitchen.






Thursday, November 20, 2008

SWEET BANANA MASH

Hi, It's still cold down here, in the 40's at night (well that"s cold for us at least) So I'm thinking about my side dishes for Thanksgiving. One will be Sweet Banana Mash, This recipe was given to me from one of my friends who is a chef at one of Orlando's top restaurants. I made it for the first time last year and it was a big hit the children liked it also. So I think this is a keeper for this year.

SWEET BANANA MASH
10 to 12 servings.
5 pounds sweet potatoes
4 bananas
1 cup sugar
1 stick butter
1 pint heavy cream
salt and pepper to taste
Peel and dice sweet potatoes. Place in Pot. cover with water and simmer until tender. While potatoes are cooking preheat oven to 350F Place unpeeled bananas on cookie sheet. Bake for 12 minutes. (Hint: Put foil on baking sheet first for easy clean up) .
Drain cooked potatoes Place in large
mixing bowl. Remove peel from baked bananas. Add to bowl along with sugar, butter and heavy cream. Blend until smooth. Season with salt and pepper.
Enjoy!
Allisons Kitchen

Monday, November 17, 2008

CRANBERRY ORANGE CHUTNEY


Well it's getting cold down here in Fl again tonight, so I have my fireplace lit and I can't believe it but my favorite radio station is playing Christmas Carols already, Did I miss Thanksgiving? Ha Ha
oh well I guess I'll go with the flow and start posting some Holiday Recipes. My mom would make Cranberry Orange Chutney this smells so good and she used to do it on top of the stove but it works great in the Microwave as well. This tart and tangy chutney goes well with turkey,chicken,or ham and is quick and easy.

CRANBERRY ORANGE CHUTNEY:

1 1/2 cups fresh or frozen cranberries
1 large orange, sectioned
1 cup firmly packed brown sugar
1/3 cup golden raisins
2 Tablespoons chopped onion
1 teaspoon finely chopped crystallized ginger
1/4 teaspoon cinnamon
MICROWAVE DIRECTIONS:
In 1 1/2 quart microwave-safe bowl, combine all ingredients, cover with waxed paper. Microwave on HIGH for 6 1/2 to 9 minutes or until cranberries pop open, stirring twice during cooking. Let stand until thickened and cool. Store in refrigerator. makes 2 cups.
This also makes a pretty hostess gift. just pack into a pretty glass jar.
Well I think I'll put on a pot of chicken soup it's still going to be cold tomorrow
Enjoy the Cranberry Orange Chutney
Allison
Allisons Kitchen

Monday, November 10, 2008

THE DOCKSIDE LOUNGE










The Dockside Lounge located at 35 Sombrero Blvd Marathon Fl. 305-743-0000.
Is another one of our favorite hangouts. You just can't beat the view and the fantastic sunsets
this is a popular hangouts for the locals. So you see some pretty colorful characters hanging out here.
They have to have the worlds smallest kitchen but they really put the food out fast. Good happy hour specials and they have live music every night.
Although one of the nights we we're visiting they had some youth bands playing and we could not hear ourselves think!
So we had to leave but we enjoyed a drink as we walked along the boat slips looking out into Boot Key.
If you ever get a chance to go to the Fl Keys stop in Marathon and check it out.

Monday, November 3, 2008

BOILED DINNER

It's fall and are weather in Fl. has gotten a bit cooler so I've started to think about soups and stews, it actually got down to the 40's last week. So I put on a pot of Cabbage and Kielbasa. My mother and Grandmother made this a lot when I was growing up and the smell of the onions and cabbage took me back to visiting my grandparents and walking in from a cold day of playing outside. You will find that a lot of my recipes don't have exact measurements most of my family recipes are like this, a pinch of this and a dash of that. I try to be exact as possible, and when your cooking you may like to add a bit more or less for your taste. This is one of those recipes. you really can't screw it up who cares if you add 3 carrots instead of 4 no one! So just enjoy and never apologize if you mess something up, I can't tell you how many times I've turned a pie into a cobbler and scooped it into a pretty glass and topped it with whip cream!

Boiled Dinner:

1 Head of Cabbage cut in wedges
4 or 5 Carrots cleaned and cut into large chunks or in half.
2 or 3 onions cut into quarters
About 5 med potatoes cut in half
1 clove of garlic
1 package of Kielbasa cut in large chunks
1 Tab chicken base ( I like to use the paste but bouillon cubes or grains are okay)

In a large pot with a lid put your potatoes in first then carrots and onions garlic then add your sausage and put the cabbage on top take your soup base and add it to 1 cup hot water to mix.
add this to your pot then add enough water to come up half way. and some salt and pepper(watch the salt because the chicken base has salt in it) cover and simmer for about a hour.Test the potatoes to see if they are done, taste the broth to adjust your seasoning.
Serve in large bowls with crusty fresh bread and butter to mop up every bit of the broth!
Enjoy
Allison
Allisons kitchen

Tuesday, October 28, 2008

BEER 101

I was looking through some photos and it always seems I have a beer in my hand when I'm eating. I really don't drink that much but I do enjoy a good beer! So I was thinking that I would give a short lesson in Beer.
Don't know the difference between and ale and a lager? Still wondering if a lighter color means a lighter buzz?
There are two types of beer- Ales and Lagers. Ales have top-fermenting yeast and are brewed at about 54 degrees, while lagers have bottom-fermenting yeast and are brewed at 36 degrees. So what does all this mean? Ales tend to have a softer,fuller taste and more alcohol content, while lagers are crisp and sharp and contain a little less alcoholic punch.
Porters,stouts and wheats fall under the ale category; pilsners, bocks and double bocks are lagers.
While beer connoisseurs can tell brews apart by their tastes, it's a lot tougher to decipher a a beer by its color. There are both dark and light ales and dark and light lagers the colors run the gamut. The color difference has to do with the malt, not the fermentation.
And, contrary to popular opinion, just because a beer is darker doesn't necessarily mean it has more alcohol.
Well there you have it beer in a nut shell, The Food and Wine Festival at Epcot is in full swing right now so if your in the Orlando area stop in at try all the wonderful beers we have from all over the world.
Cheers!!
allison
Allisons Kitchen

Tuesday, October 14, 2008

MAGIC COCKTAIL MIX


Just the right blend of salt and sweet to go with your favorite witches brew!!!

.
6
cups unbuttered popped popcorn, lightly salted

1
cup pretzel nuggets

1
cup slivered almonds, toasted and lightly salted

1/4
cup (1/2 stick) butter

1/4
cup light corn syrup

3/4
cup firmly packed light brown sugar

1/3
cup red cinnamon candies

1
cup mini candy-coated chocolate pieces

3/4
cup sweetened dried cranberries



Preparation:
1.
Preheat oven to 250°F. Place popped popcorn in large bowl. Add pretzel nuggets and almonds; set aside. Lightly grease 2 large baking pans; set aside. In medium saucepan over low heat combine butter and corn syrup until melted; stir in brown sugar. Cook, stirring constantly, until sugar is melted and mixture comes to a boil. Boil mixture 5 minutes, stirring often. Remove from heat and add cinnamon candies, stirring until melted in. With lightly greased spatula, stir sugar mixture into popcorn mixture until evenly coated. Spread popcorn mixture in even layer in prepared pans. Bake 10 to 15 minutes, stirring every 5 minutes with lightly greased spoon to separate popcorn. Cool completely in pans on wire racks. In large bowl combine popcorn mixture, candy pieces and cranberries. Store in tightly covered container.
enjoy!
allisons kitchen

Monday, October 13, 2008

PINEAPPLE TIRAMISU


½ cup pasteurized egg yolks
1 lb Mascarpone cheese
6 tbsp sugar
1 pineapple
1 box of lady fingers
4 strawberries, cut half
¼ pint wild berries

  1. WHISK egg yolks and 4 tbsp sugar together in a mixing bowl. When the color turns clear, add mascarpone cheese and stir until consistency is smooth.
  2. REMOVE skin from pineapple with a large knife. Cut in half and remove core. Cut a 1 inch slice from the bottom. Place in a food processor with 2 tbsp sugar. Pulse until fruit is finely chopped and has released juice.
  3. DRAIN contents into a strainer and preserve juice. Discard chopped pineapple in strainer.
  4. CUT remaining pineapple into 1 inch slices.
  1. SOAK 10 lady fingers in pineapple juice until liquid is absorbed. Do not allow them to sit too long.
  2. PLACE a layer of lady fingers in a round mold. Cover lady fingers with slices of pineapple.
  3. ADD a thick layer of mascarpone cream. Repeat process.
  4. GARNISH by alternating lady finders, remaining pineapple slices, sliced strawberries and wild berries.
  5. REFRIGERATE for a minimum of 1 hour before serving.

Sunday, October 12, 2008

STEAK au POIVRE










1-oz. Olive Oil
1-oz. Butter
1 8-oz. Center-cut Beef Tenderloin (filet mignon)
Kosher Salt
Cracked Black Pepper
15-20 Dry Green Peppercorns
1-oz. Brandy
4-oz. Heavy Cream
1 tsp Whole Grain Mustard
1 tsp Shallots (chopped)
1 tsp Garlic (chopped)

Over medium heat, melt butter with olive oil in a frying pan. Season beef with salt and push one side (now the top) of the filet into the cracked black pepper until coated. Cook approximately five minutes on the peppered side, turn and repeat. Remove steak from pan, pour out excess fat and sweat the shallot and garlic with the heat on very low for three to four minutes. Turn heat to high, add brandy and green peppercorns followed by the heavy cream. Reduce by one-half, or until thickened, turn off heat and stir in mustard. Season with salt and pool in center of dinner plate. Top with the filet.

This is one of the first steaks I learned how to cook. It's easy and it makes a wonderful presentation when entertaining. Just remember when cooking with alcohol REMOVE THE PAN FROM THE FLAME BEFORE YOU ADD YOUR BRANDY!!!

Enjoy.

allisons kitchen

Tuesday, October 7, 2008

TRES LECHES: THREE MILK CAKE

Tres Leches: Three Milk Cake
This is one of the best cakes I've ever had, my daughter in law is from Ecuador and she turned us on to this light,airy and not to sweet cake. This recipe is an easy version made with boxed cake mix.
1 yellow cake mix(with pudding)baked as directed in 13X9 inch pan

For topping mixture:
1 can evaporated milk
1 can sweetened condensed milk
1 pint heavy whipping cream
1/2 cup rum(or to taste)

To Finish:
Whipped cream,to cover cake
5 ounces sweetened coconut
Poke holes in the cake with a fork all over. Pour topping mixture over cake. Let mixture absorb completely in refrigerator.

Cover cake with whipped cream or cool whip and sprinkle sweetened coconut over top of cake.
OPTIONAL: add macadamia nuts,cherries and /or pineapple. or garnish with fresh fruit.

enjoy
allisons kitchen

Saturday, October 4, 2008

CARAMELIZED PEACHES & CREAM


Divine is the only way to describe this down-home Southern delight. A satisfying finale to any holiday feast. This recipe was sent to me to try and it passed with flying colors, very easy yet elegant










Ingredients:
2
pounds sliced peeled unsweetened peaches or thawed and well-drained frozen peaches

2
tablespoons bourbon

3/4
cup reduced-fat sour cream

1/2
teaspoon ground cinnamon

1/4
teaspoon ground nutmeg

3/4
cup packed light brown sugar

8
slices (1-1/2 ounces each) angel food cake



Preparation:
1.
Toss peaches with bourbon in shallow ovenproof 1-1/2-quart casserole or 11X7-inch glass baking dish. Press down into even layer.

2.
Combine sour cream, cinnamon and nutmeg in small bowl; mix well. Spoon mixture evenly over peaches. (May be covered and refrigerated up to 2 hours before cooking time.)

3.
Preheat broiler. Sprinkle brown sugar evenly over sour cream mixture to cover. Broil 4 to 5 inches from heat, 3 to 5 minutes or until brown sugar is melted and bubbly. (Watch closely after 3 minutes so that sugar does not burn.)

4.
Spoon immediately over angel food cake.
I hope you enjoy this as much as our family did, Thanks to chris for sending this in.

Saturday, September 27, 2008

WITCHES HATS


Halloween is one of my favorite holidays, I love to see the kids in the costumes walking in the leaves My husband and I would always take our son out to Trick or Treat and my mom and dad would come over and pass out the candy we would always dress up along with our son and now he takes his kids out and he still dresses up along with the kids and we stay home and pass out the candy.It's not the same living in Fl I miss the Fall up north. so enjoy the recipe as I think about decorating for Halloween in my hot Fl weather, but I saw on the weather today that on Wed we may go down into the high 60's at night.

Ingredients:
1package crescent dinner rolls (8 rolls)
1/2teaspoon dried basil (optional)
16turkey pepperoni slices
3to 4 salami sticks, cut into 2-inch pieces
2cups pizza or marinara sauce

Preparation:
1.Preheat oven to 375°F.
2.Separate dough and place individual pieces on work surface. Gently shape each piece into long triangle. Sprinkle triangles evenly with basil, if desired.

3.Cut pepperoni pieces into crescent shapes using small cookie cutter or knife. (Each slice will make 2 crescents). Place 1 salami stick piece along base of each dough triangle. Partially roll up dough to cover salami and create brim of hat. Place 2 pepperoni crescents on top part of each hat; place on ungreased nonstick baking sheet. Bake 12 minutes or until golden brown at edges.

4.Meanwhile, warm sauce in small saucepan over low heat. Serve hats with warm sauce for dipping.

enjoy
allison
DON'T FORGET TO VISIT MY OTHER SITE momskitchen

Tuesday, September 23, 2008

EPCOT FOOD AND WINE FESTIVAL


The 13th Epcot international Food and Wine Festival Sept26 to Nov. 9
I'm so excited the food and wine festival is back I love to go to this you can just eat your way around the world! then take in one of the concerts at the Eat To The Beat This year some of the entertainers are Sister Hazel, Spyro Gyra
BoyzIImen , David Cassidy, just to name a few.
you can also get a copy of the Festival Cookbook
The book will be sold at the Wonders pavilion and throughout the World Showcase. Here is a sample to tempt your taste buds.

AUSTRALIA
Macadamia nut and chocolate Bars
1/4 cup plus1 Tab firmly packed light brown sugar, divided
2 T water
4 T light corn syrup
2 cups all purpose flour
2/3 cup granulated sugar
1/4 tsp salt
1 cup (2sticks) butter, soft
2 eggs beaten
2 egg yolks beaten
1 1/2 cups semisweet chocolate morsels
1 1//2 cups coarsely chopped roasted salted macadamia nuts, divided

Prehaeat oven to 350 Lightly grease an 8 inch square baking pan.

Stir together 1 T of brown sugar,water and corn syrup in a small saucepan over low heat for 2 or 3 min. til sugar is dissolved. Let cool for 15 minutes in saucepan.

Combine flour,granulated sugar,remaining 1/4 cup brown sugar and salt in a large mixing bowl.

Use a pastry cutter to cut in butter Or fork till it resembles coarse meal.

In a separate bowl,combine the eggs and egg yolks. Blend into flour mixture to form a soft dough.

Pour the cooled syrup into the dough and stir until batter is smooth Fold in Chocolate morsels and 1 cup of macadamia nuts.

Spread batter in a prepared pan and sprinkle with the remaining 1/2 cup macadamia nuts.

Bake 30 to 35 minutes,or until golden brown and firm to the touch.

Cool in pan Cut into 9 equal squares.

WHAT TO DRINK
Australian tawny port. The refined nutty character of this wine should play nicely with the chocolate flavor and the macadamia nuts.
Enjoy
Allisons kitchen.

Tuesday, September 16, 2008

COTTAGE PIE THE ROSE & CROWN PUB DISNEYS UNITED KINGDOM EPCOT


COTTAGE PIE

1/4 cup butter
1 cup diced onion
1 1/2 pounds lean ground beef
Salt and freshly ground pepper to taste
1/4 teaspoon ground savory
1 cup brown gravy
2 cups mashed potatoes
Additional butter



1. Heat 1/4 cup butter in a 9-inch skillet. Add onion and cook until lightly browned, stirring.

2. Add beef, salt, pepper and savory and continue cooking 5 minutes longer. Stir in gravy and heat until bubbling.

3. Spoon into a buttered 8-cup flat casserole dish. Top meat mixture with mashed potatoes. Dot with pieces of butter.

4. Bake at 400°F for 15 to 20 minutes or until potatoes are lightly browned.

Serves 4
enjoy!
Allisons Kitchen

LOW COUNTRY BOIL



Low country Boil. The first time I heard of this was when we went to Savannah Ga. We couldn't get enough of it! We found this little restaurant and bar called Bernie's right on historic river street.
Hope you enjoy this as much as I did.

few stalks of celery cut up
2 large onions cut in large chunks
5 whole cloves of garlic
4 pounds small red potatoes
5 quarts water
1 (3-ounce) bag of crab boil seasoning
4 tablespoons Old Bay seasoning
2 pounds kielbasa or hot smoked link sausage, cut into 1 1/2-inch pieces
6 ears of corn, halved
4 pounds large fresh shrimp, unpeeled
Cocktail sauce

Add potatoes to large pot, then add 5 quarts water and seasonings. Cover pot and heat to a rolling boil; cook 5 minutes. Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender.

Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Drain. Serve with cocktail sauce. Serves 12.

Bernies also serves this with crawfish or you can get half and half crawfish and shrimp that's how we like it and we like melted butter to dip stuff in also.

ENJOY!

Allison Kitchen.


Monday, September 8, 2008

MAI TAI BAR ON BEAUTIFUL DAYTONA BEACH

The Mai Tai Bar on Beautiful Daytona beach Fl.
250 N. Atlantic Ave
Daytona Beach Fl 32118
386-947-2493
http://www.maitaibar.com/

Well this is another one of our hang outs when we're at the beach! They are located in the Ocean Walk Shops on A1A and next to the Band Shell. We always sit outside, they have big overstuffed rattan couch's to sit and relax on and you can watch the waves roll onto the shore.
The drinks are great and they have a yummy appetizer menu and I think its from 5 till7 they have 5.oo pitchers of ice cold beer and 5.oo apps. I really like the COCONUT SHRIMP
Lightly coated with sweet coconut, deep-fried and served with cajun style marmalade sauce.
yum! and they don't skimp on the portions. A pitcher of beer two appetizers a nice light dinner for two people.
So if you ever get to Daytona check it out.
Allison
allisons kitchen
Mai Tai Bar on Urbanspoon
Oh My Gosh!! just saw this recipe on the web at Taste of Home. it looks sooooo good. gonna try this one this weekend.

Berry Cheesecake Pie

Taste of Home - try a FREE ISSUE today!

"Since I don't care for traditional pie crust, I usually eat only the filling of pie," writes Deanne Causey of Midland, Texas. "That changed when I discovered this recipe." Boasting a luscious cheesecake flavor, this pretty pie gets creative with phyllo dough.

SERVINGS: 6-8

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 20 min. Bake: 35 min. + chilling

Ingredients:

  • 8 sheets phyllo dough (14 inches x 9 inches)
  • 6 tablespoons butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 2 cups fresh or frozen blueberries
  • 1/2 cup strawberry jelly
  • 1 cup whipped topping
  • Sliced fresh strawberries and additional blueberries, optional

Directions:

Place one phyllo sheet in a greased 9-in. pie plate; brush with butter. Repeat seven times; trim edges. Bake at 425° for 6-8 minutes or until edges are lightly browned (center will puff up). Cool on a wire rack.
For filling, in a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in blueberries. Spoon into crust.
Bake at 350° for 10 minutes; cover edges with foil to prevent overbrowning. Bake 23-27 minutes longer or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate until chilled.
In a small mixing bowl, beat jelly until smooth; spread over filling. Spread with whipped topping. Garnish with strawberries and additional blueberries if desired. Yield: 6-8 servings.

Sunday, September 7, 2008

GARLIC CHICPEA SPREAD

This is a easy appetizer i like to use toasted pita chips for dipping!
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1/2 cup olive oil
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon lemon juice
  • 1 green onion, cut into three pieces
  • 1 to 2 garlic cloves, peeled
  • 1/4 teaspoon salt
  • Assorted fresh vegetables and baked pita chips In a food processor, combine the first seven ingredients; cover and process until blended. Transfer to a bowl. Refrigerate until serving. Serve with vegetables and pita chips. Yield: 1-1/2 cups.

Tuesday, August 19, 2008

POTATO DUMPLINGS

POTATO DUMPLINGS BIERGARTEN RESTAURANT GERMANY EPCOT

Another great place to eat at EPCOT this is one of my husbands favorite places to eat, the food is fantastic and the band is alot of fun to watch. hope you enjoy this!


3 pounds peeled potatoes
1 ¼ cup all purpose flour
2 eggs
1 teaspoon salt
¼ teaspoon ground nutmeg
2 tablespoons butter
½ cup white bread crumbs

Cook potatoes in water until tender. Cover and refrigerate 4-6 hours, then mash thoroughly. In a bowl, combine remaining ingredients with the mashed potatoes and mix well. Mixture should form a firm but light paste. Scoop out mixture to desired size and roll into a ball. Cook in simmering salted water for about 15 minutes. Remove with slotted spoon and drain well. Serve hot with roasted meat and gravy.

Tuesday, August 12, 2008

OHANAS BREAKFAST BREAD DISNEYS POLYNESIAN RESORT

A wonderful coconut pineapple bread served at Disneys Ohanas restaurant in the polynesian resort
if you get a chance after dinner grab a drink and sit in front of the huge windows on the 2nd floor just around from the entrance of the restaurant and you can watch the fireworks,what a view and no crowds


Yield 1 - 9" x 13" cake pan


Ingredients

1 3/4 C. Water
1 Egg Yolk
2 T. Shortening
4 1/2 C. High Gluten Flour
1/2 tsp. Salt
1/3 C Sugar
1 T. Instant Yeast


Coconut Mixture

1 C. Crushed pineapple drained
1 C. Unsweetened coconut
1 C. Sugar
2 T. Cornstarch


Pinapple/Coconut Method

1. Combine pineapple and coconut in bowl.

2. Combine sugar and cornstarch in separate bowl and mix well.

3. Add sugar and cornstarch mixture into pineapple and coconut mixture and mix well.

4. Refrigerate for 1 hour.


Bread Method

1. Combine all ingredients in order of recipe in mixing bowl, and mix with dough hook until
dough picks up on hook and the sides of the mixing bowl is clean.

2. Let dough rise until it doubles in size.

3. Roll out dough onto a floured surface until it is 2 inches thick.

4. Next spread pineapple/coconut mixture over the top of the dough.

5. Fold dough into itself and place in a greased 9" x 13" cake pan.

6. Cut dough into pieces with a pizza cutter and spread out cut pieces evenly in cake pan.

7. Let dough rise in warm oven (110 degrees F) - about half way up the pan.

8. Bake at 325 degrees F for 20-25 minutes or until golden brown.

9. Let bread cool, cut and serve.

hope you enjoy this one I do!
Allisons kitchen

Saturday, August 2, 2008

MALTED WAFFLES Disneys Fort Wilderness Campground

The Trails End Restaurant at Disneys Fort Wilderness Campground serves the most amazing waffles hope you enjoy this recipe!

Yield: 6 waffles
Ingredients:
2 Cups All-purpose Flour
1/4 Cup Malt
2 Tablespoons Corn Meal
2 Tablespoons Sugar
1 1/4 Tablespoons Baking Powder
1/2 Teaspoon Salt
2 Eggs, beaten
1/4 Cup Butter, melted
2 Cups Milk
1 Tbsp Vanilla

Method:

• Preheat a waffle iron, grease lightly.
• Sift together the Flour, Sugar, Baking Powder, and Salt into a large bowl. Set aside.
• Combine the Eggs, melted Butter, and Milk in a medium bowl.
• Slowly stir the liquid ingredients into the dry ingredients until moistened.
• For each waffle, pour about 3/4 cup of batter into a waffle iron, close the lid and bake until the steaming stops.
Allisons kitchen
enjoy!

Monday, July 28, 2008

OLIVE TAPENADE BREAD DIP SPOODLES RESTAURANT DISNEYS BOARDWALK

Allisons Kitchen
I'd like to share some of my Disney Recipes with you hope you enjoy them!!!

Olive tapenade bread dip

Ingredients
14 ounces Green Olives Stuffed with Pimiento
7 ounces Kalamata Olives
2 ounces Pickled Onions
4 ounces Pepperocini
6 ounces Carrots
5 ounces Celery
1 Tablespoon Minced Garlic
¾ Teaspoon Celery Salt
1 Teaspoon Dried Oregano
1 Teaspoon Dried Basil
½ Teaspoon Ground Black Pepper
1 cup Olive Oil
2 ounces Red Wine Vinegar

Method of Preparation
Place Olives, Onions, Peppers, Carrots and Celery in a food processor. Pulse until all ingredients are finely chopped, but not pureed.
Fold in remaining ingredients and season with Kosher Salt and Black Pepper For bread dip, mix 2 tablespoons of the Tapenade with ¼ cup of Olive Oil.

enjoy!
allisons kitchen

Wednesday, July 23, 2008

Fall off the Bone Ribs

This Recipe is for the best ribs you'll ever have we used to make these in our Restaurant on Thursdays and we sold out every time:

Step 1. Marinate your Baby back Ribs in apple juice over night

Step 2. Drain ribs and put them on foil thats been topped with saran rap sprinkle with brown sugar garlic powder then wrap first in plastic wrap then in foil seal well place on cookie sheet and bake in 300 oven for about an hour turn oven off and let ribs stay in oven while you get your grill fired up.

Step 3. Cook ribs on grill and brush with your favorite bbq sauce. the ribs are already done you just want a nice glaze on them. we used Cattlemans bbq sauce in our restaurant but another great sauce is from:

Bomas at the Disney Animal Kingdom Lodge

NOTE: This BBQ sauce has a sweet and spicy flavor. It goes well with pork, beef, and chicken.

Yield: 10 servings (1 quart)

Ingredients:

1 each Spanish onion, diced fine
1 ounce garlic, minced fine
2 each jalapeno chile peppers, minced fine and seeded
4 ounces brown sugar, packed
2, 12 ounce cans Coca-Cola
2 ounces white vinegar
4 cups ketchup
1 ounce olive oil

Method:

In a heavy-bottom saucepot over medium high heat, add the olive oil and onions and cook for three minutes until onions are brown. Add the garlic, jalapeno peppers, brown sugar, and cook for one minute. Deglaze with the Coca-Cola and cook until a syrup consistency. Add the ketchup and white vinegar. Lower the heat and simmer for 20 minutes.

enjoy!
allison
Allisons Kitchen

Tuesday, July 15, 2008

Crock Pot Recipe Pulled Pork

Crock Pot Recipe:
Pulled Pork
This is soooo easy you have to try this.
1 fresh ham or large pork shoulder
put in crockpot add 1 can of beer sprinkle with garlic salt and powder a good amount! then add about 1/2 cup soy sauce cook on low 6 to 8 hours the smell will drive you crazy! and its so easy.
serve on rolls with your favorite BBQ sauce this just falls apart. I like to eat mine with just the juice from the crock pot. great for summer add slaw, baked beans, and a cold drink for a no fuss meal on a hot summer day.
Enjoy! allison

Monday, June 23, 2008

Happy 4th of July




Hope you all have a wonderful Holiday Our home in Indiana was damaged by some storms and we will be leaving soon to check on it. we won't be back till July 10th I may try my hand at mobile blogging , since I don't have a laptop yet ,Be safe
Allison

Wednesday, June 18, 2008

MOIST BANANA BREAD RECIPE


MOIST BANANA BREAD RECIPE!
Well its hotter than heck down here and I get hungry for my moms banana bread, so 90 some degrees and I have got the oven on. and the AC I may add. Hope its a little cooler in your neck of the woods!
by the way this works great for zucchini also.
Moist Banana Bread Recipe

3 cups sifted flour
2 cups sugar
1 tsp salt
1 tsp cinnamon
1 1/2 cups nuts and coconut( mixed to make 1 1/1 cups)
2 tsp vanilla
1 tsp soda
1 tsp baking powder
3 eggs
1 cup oil
3 cups mashed banana or zucchini( if you use zucchini grate it)
Sift all dry ingredients Put in a large bowl and make a well in center and add:
oil
eggs
banana or zucchini
MIX WELL
then add:
vanilla
nuts and coconut
Pour into 2 greased and floured loaf pans( I like to grease mine then use sugar instead of flour)
Bake at 325 1 hour or till done. decorate with powdered sugar mixed with a few drops of milk to make a glaze drizzle on cake after its cool.
enjoy!
Allisons Kitchen

Tuesday, June 17, 2008

THE CALIFORNIA PATIO GRILL


OKAY here's another one of our favorite places!!!!!



















THE CALIFORNIA PATIO GRILL
Daytona Beach Fl.
This place ROCKS!!!

I don't know how many times we walked past this place and did not stop.

It's right on the beach, and we saw it all the time but never stopped till our last visit.
"G" and Val are the owners and these ladies rock. They make you feel right at home like your at a friends house for a party!

You can't beat the view or the food, we we're hooked on "G's" homemade Crab Rangoons.

But we also enjoyed the burgers, made fresh every day and the Shrimp basket, the BEER is in a huge tub of ice behind the bar so its ice cold....
If you ever get to Daytona Beach stop in say hi, make some new friends, and tell "G" and VAL
Allison said hi.
The california patio grill
831 e international speedway
daytona beach fl.32118

allisons kitchen
California Patio Grill on Urbanspoon

Tuesday, June 10, 2008

HALUPKI ! (STUFFED CABBAGE ROLLS)

ALLISONS KITCHEN

HALUPKI When I was little I thought this was such a funny word, we ate alot of these I like to make mine with extra tomato sauce and make mashed potatoes and use the tomato sauce like a gravy. my mom would serve these with cucumber salad and mashed pot. and green beans.
this recipe was another request from my son!
enjoy "J"

HALUPKI! (STUFFED CABBAGE ROLLS)

3 lbs. ground meat
1/2 c. rice ( parboiled), rinsed, not instant
1 onion, chopped and sauteed with 2 cloves of garlic( don't brown just cook till tender)
1 can tomato soup use the large family size!
Salt and pepper
1 head of cabbage, washed

Mix ground meat, rice, onion, salt and pepper. Place cabbage into a kettle of boiling water and remove leaves as they loosen. When cool, fill leaves with a heaping spoonful (or more) of ground meat mixture. Fold side ends in and roll up. Place bottom- side down in roaster. Cover with tomato soup and some water.Almost a full can of water. put in oven, cook covered for 1 to 1-1/2 hour at 350 degrees.

enjoy!
allison

ALLISONS KITCHEN

Monday, June 9, 2008

EGG CLOUD CASSEROLE !!!

Not to sure how my dad found this recipe,
our family has been collecting recipes for years!
Dad would make this the night before and bake it the next day after church. I also remember it being on the buffet at one of the restaurants that they owned when I was growing up. I some times add some chopped ham to it as well.

Hope you enjoy it!!!






1/2 cup diced onions
1/2 cup diced red bell peppers
1/2 cup diced green bell peppers
1/2 cup sliced mushrooms
3 tablespoons unsalted butter
7 eggs
2 cups shredded monterey jack cheese or colby cheese
1 cup cottage cheese
1/4 cup flour
1/2 teaspoon baking powder

salt & pepper
  1. Saute the vegetables in the butter over medium heat until softened, but not browned.
  2. Set aside to cool thoroughly.
  3. Whisk together the eggs, then add the cheese.
  4. Combine the flour, baking powder and salt and pepper and whisk into the egg mixture.
  5. Add the vegetables, then pour into a greased 1 1/2 qt baking dish.
  6. Bake at 350 degrees F for 40-45 minutes.
  7. Let stand for 5 minutes before cutting.

Sunday, June 8, 2008

PEACH REFRIGERATOR CAKE

Allisons Kitchen

Peach Refrigerator Cake

1/2 cup butter or margarine

1 cup confectioners sugar

2 egg yolks

3 1/2 cups sliced canned peaches

1/2 tsp. almond extract

2 egg whites

12 Lady fingers

1 cup whipping cream

Cream butter or margarine: add sugar, creaming constantly. Add egg yolks; mix well. Drain peaches; measure 1 cup chop fine. Add with almond extract. Beat egg whites stiff; fold in. Separate lady fingers. Place 1/2 on bottom of oblong pan. Cover with peach mixture; top with remaining lady fingers. Chill until firm. Unmold. Whip cream or use cool whip. use as a garnish with remaining peaches Serves 8

Allisons Kitchen.

Wednesday, June 4, 2008

Quiet Evening


Nice Quiet Evening I'm sitting outside on my porch,

watching the stars my palm trees are swaying in the lite

breeze
what a perfect evening!! Except my husband is

working on his day off and I'm home alone.
Didn't cook

today, my neighbor made Pot Roast ,mashed potatoes and homemade rolls.
I

brought the dessert, Chocolate Chip Cookie Mousse' I'll post the recipe on that

later,
right now I think I'll have a Corona enjoy the warm Fl evening and listen to

some Bob Marley!!!!
Enjoy Your Evening Allison

Tuesday, June 3, 2008

MY MOMS STRAWBERRY RHUBARB PIE

Well I talked to our son today and he wanted the recipe for Rhubarb Pie I remember my mom

making this pie in the summer and i hated rhubarb never did like the taste but for my son and

anyone else out there who likes it here's the recipe:

STRAWBERRY RHUBARB PIE



1 1/2 c. sugar
3 tbsp. quick-cooking tapioca
1/4 tsp. salt
1/4 tsp. nutmeg
1 lb. rhubarb, cut in 1/2 inch pieces (3 c.)
1 c. sliced strawberries
1 tbsp. butter
Pastry for 9-inch lattice-top pie

Combine first 4 ingredients. Add rhubarb and strawberries; mix to coat fruit. Let stand about 20 minutes. Turn into pastry-lined 9-inch pie plate. Dot with butter. Adjust lattice top; seal. Bake at 400 degrees for 35 to 40 minutes.

Monday, June 2, 2008

DAYTONA BEACH FL


One of our favorite places in Daytona is Crabby Joes Deck and Grill We can eat a ton of these wonderful Shrimp. enjoy.
GARLIC STEAMED SHRIMP IN BEER

2 lb. med. shrimp in shell
1 (12 oz.) bottle beer or ale
2 cloves garlic smashed
melted butter for dipping
garlic salt and sea salt

Wash shrimp and place in a colander that fits into a sauce pan but will not reach bottom of pan. Place beer and garlic cloves in pan. Place colander in pan and cover. Bring beer to a slow boil and reduce heat to simmer. When shrimp turn pink remove to a serving dish and discard beer. Drain. Sprinkle with garlic salt and sea salt peel and dip into melted butter.

Enjoy,
allison

Friday, May 30, 2008

GOOF-PROOF CARMEL ROLLS


My Mom and Dad used to go to this bed and breakfast in Ohio and she got this recipe from them:

9 Rhodes frozen dinner rolls
1/2 cup chopped pecans
1 3oz box of butterscotch pudding (not instant)
1 teas. cinnamon
1/4 cup melted butter or margarine
Non stick cooking spray

The night before,generously coat a 9x9 pan with cooking spray. Place frozen rolls 1/2 inch apart in pan. Mix together in a small bowl the pudding,cinnamon and pecans then sprinkle over the rolls and drizzle the butter over top. Place pan in oven on lower rack and let rolls rise overnight.

In the morning,do not open oven door,turn on oven at 350
Bake for 25 minutes. Take out of oven,let set for 5 minutes and then invert on to a serving plate.
Serve immediately and enjoy.

I hope you enjoy as much as we do
Well have to get ready for work now see you next time.

I know the Dolphin has nothing to do with carmel Rolls but living in Fl just thought I'd share.

Tuesday, February 26, 2008

My First Blog!

Hello Everyone:

I hope you like to eat because I have some great recipes to share with you.
Lets start with a easy one, Hope you enjoy it.

Three Bean Salad:
1 can French Green Beans
1 can Wax Beans
1 can Kidney Beans
1/4 cup celery chop
14 cup onion chop
1/2 Garlic Clove crushed
2/3 cup sugar
1/2 cup Vinegar
1/2 cup oil

Drain Beans mix all together let stand overnight in fridge, add salt and pepper to taste.

Well that was easy, hope you enjoy
Have a great day
Too Blessed to be Stressed
Allison