Not Quite The Farmers Daughter

Not Quite The Farmers Daughter

Friday, December 21, 2012

Cherries and Cream Rice Pudding

Happy Friday Everyone!!! Four more days until Christmas! I have no doubt that most of you reading this are in go-go mode getting last minute shopping and baking done.  Me, well, this is my first day of vacation and I am off and running this morning with a full schedule.    I don't know what the weather is where you are, but it's a bit cold here today.  We are a balmy 32 degrees with 30 to 40 mile per hour winds and snow coming down. Wishing right now that my cupboards were a little better stocked so I wouldn't have to go to the store.  But believe me, I am going to get it done and in the kitchen I will be until tonight.

So I have something for you that will warm you to your toes today!  This creamy dessert is so amazing you won't want to put your bowl down.  I made this for my work Christmas Party yesterday and the bowl was quite clean by the time it was over.  Many asked for the recipe, so I figured this made this recipe Blog Worthy for today!  This is definitely a "make ahead" recipe.  I suggest that you start it the evening or day before you will need it.

Cherries and Cream Rice Pudding

6 cups whole milk
3/4 cup Arborio rice
3/4 cup sugar
1/2 cup dried cherries (you can use more if you like a lot of fruit)
1/3 cup brandy
1 tsp vanilla
1/4 tsp salt
2 cups heavy cream

In a bowl, put cherries and brandy together and sit aside to let fruit macerate.  In a 6 quart sauce pan, heat milk and sugar over medium heat stirring until sugar is completely dissolved.  Stir in rice and heat until boiling. Reduce heat to a simmer and cover for an hour.  Stir occasionally until creamy and slightly thickened.  Pour finished pudding into a bowl, add vanilla, salt and cherries in brandy. No need to drain the brandy off the cherries.  Cool for about 15 minutes then cover and refrigerate for at least 6 hours.  This will allow flavors to incorporate. 

Two hours before serving, whip heavy cream until stiff peaks form.  Fold into pudding and return to the refrigerator until ready to serve.

Some options: top with chopped toasted pecans or pistachios to give this pudding a little crunch.


Thursday, December 20, 2012

Sausage Gravy and Biscuits

Merry Christmas everyone!!! The holidays are here and now we are all in a mad rush to do last minute shopping, cooking, baking and entertaining.  I don't know about anyone out there, but I think I have gained at least a pound or two in the last two weeks dining and sampling so many amazing creations at different work parties!

Now here we are the weekend before Santa's big debut and it's full cooking throttle for us food enthusiasts!  I feel blessed that I love to be in the kitchen creating during this time of year.  I have friends that dread the whole cooking for the masses frenzy.  This is my comfort zone and love a good cooking challenge!  This post is dedicated to a co-worker and friend, Sue.  She has been a huge supporter of mine both professionally and personally.  She asked for my recipe for Sausage Gravy and Biscuits.  This is one of my favorites because it is simple and feeds quite a few hungry bellies on a cold winter morning.  So here you go Sue! This one's for you :)

Sausage Gravy and Biscuits

1lb rolled sausage hot or mild, your preference (I like Jimmy Dean the best)
2Tbsp self rising flour
1Tbsp self rising corn meal
4-6 cups of whole milk (6 cups if you are having more than 3 people)
Fresh ground pepper

In a skillet crumble your sausage and brown until you have pork renderings.  Cook over medium heat.  Once browned, remove the sausage from the skillet with a slotted spoon into a bowel and set aside.  Add the flour and corn meal to the pork renderings and mix well this is what we call a rue.  If you find you don't have enough sausage renderings you can use bacon renderings as a good substitute which also adds awesome flavor to the gravy.  Should become pasty.  Add milk one cup at a time mixing well with the rue.  Use a whisk to work out any lumps.  Once you have added all your milk, add the sausage you set aside.  Stir into gravy mixture and let simmer until gravy thickens to desired thickness.  Add ground pepper at the end to season to your liking.

Serve hot over biscuits of your choosing.  I typically will use Grands Biscuits if I don't have time to make homemade.


Tuesday, December 11, 2012

Easy Gingerbread Brownies

So the holidays are upon us and I can simply say one thing.....I am soooo not ready!! WOW! Time has just flown by this year.  This year has proven to be a year of personal challenges for my family, but as the year ends the sun shines down on us and we are thankful for wonderful outcomes! 

With that said, I am hustling to catch up with the rest of the world getting ready as Christmas approaches.  I have been searching for easy recipes that pack a big punch of flavor.  It seems like parties are abound and holiday delights are on the menu even when we are all short on time.  I came upon this recipe from one of my favorite Gooseberry Cookbooks from about five years ago.  Such a simple recipe that is easy to edit and make it your own.  For me, I absolutely love gingerbread! Mix it with chocolate and that makes me even happier!  So mix up a creative batch of brownies that fits you and yours and have a very Merry Christmas from me to you!

Easy Gingerbread Brownies

1 box Dark Chocolate Cake mix (I used Duncan Heinz)
1 3.4oz box Gingerbread Pudding mix from Jello (I found this at Kroger's)
2 cups milk
Powdered Sugar

Preheat your oven to 350 degrees.  Prepare a 13x9 baking pan with baking spray or shortening and flour.  Mix together pudding and milk then add cake mix until well incorporated.  Spread into prepared pan and bake for 20 minutes or until toothpick comes out clean.  Once brownies cool sprinkle with powdered sugar or frost.

**The original recipe called for 3.4 oz box of chocolate pudding and 1 cup of chocolate chips, top with chocolate frosting.  I can only imagine the chocolate heaven one would experience.  I chose gingerbread for the holiday season. 


Monday, November 12, 2012

Cowboy Steak and Bean Stew

Oh my heavens!!! Two posts in one day!  I had a heavenly day off today and have been able to cook up a small storm in the Worley House.  We started with Bomb Diggity Donuts, some yummy blueberry pancakes and now we are making some amazing stew for dinner.  Creative juices flowing I was too excited not to share.  I dedicate this post to a dear friend out in Sodak whose heart is on the mountains and prairies of Montana.  Kelly Girl, this one's for you!  One of these days we are going to make this and share a beer or two...or three...or you know, LOL!

Cowboy Steak and Bean Stew

3lbs steak of choice cubed
2 bell pepper chopped
1 large onion chopped
1 29oz can chili beans (heat of choice, I used mild)
2 14 oz cans kidney beans (drained and rinsed)
1 12oz can pinto beans (drained and rinsed)
1 12 oz can diced tomatoes (no seasoning)
1 30oz can tomato sauce
1 12oz jar Heinz Au Jus Beef Gravy
1/4 cup Chili Garlic paste (I get this in the Asian food aisle)
2 Tbsp garlic powder
2 Tbsp Ancho Chili powder
2 Tbsp Chili Con Carne powder
2 Tbsp Worcestershire Sauce
salt and pepper to taste
oil for cooking

Heat pot to medium heat, coat bottom of pot with vegetable oil.  Heat for about 5 minutes and add spices to the oil including chili garlic paste.  Stir around to warm the spices then add the meat.  Brown meat for about 10 minutes.  Once the meat is browned, add green peppers and onions and cook with meat until softened.  Add the rest of the ingredients and let simmer for an hour or longer until the meat is tender.  Taste before serving and adjust seasoning as needed.  Serve with biscuits or cornbread. 


Bomb Diggity Donuts

Wow! I can't believe Thanksgiving is just a week away!  It seems like once we get past Halloween time just spins forward racing to the end of the Year.  Halloween wasn't even over and stores were putting out Christmas displays.  I almost have an anxiety attack at the anticipation over everything I need to get done in just a few short weeks.  Now I am at the point of looking for shortcuts to getting little tasks done so I can spend more time on bigger, more detail oriented needs.

Today is just one of those days where I need to just get things done.  Happy Veteran's Day out there to any military bloggers who might join us today!  We love you and are proud of the job you are doing!  So this sweet treat is dedicated to all those serving our country and their families that await their return.

This donut treat is something my mom made for us when we were little kids.  We all have a sweet tooth and when you are on a budget, you get creative.  All you need is some refrigerator biscuits and a little creativity!

Bomb Diggity Donuts

1 Tube refrigerator biscuits/rolls (I used Grands)
oil for frying
Toppings of your choice

For Cinnamon Sugar I used 1/4 cup sugar, 1/4 cup powdered sugar and 1 tsp cinnamon.  Mixed together in a pie plate for dipping once the donuts are cooked.

Heat your oil on medium heat until water makes it crackle.  Take your biscuits/rolls out of the tube packaging, poke a hole in the middle of your dough, stretch it some because it will close some during the cooking process.  Cook on both sides until a golden brown.  About 3-5 minutes per side. 

Take your hot donuts and drop them in your plate of cinnamon sugar mix, shake off excess and place on a paper towel lined plate.  Serve warm.

Other toppings to consider would be frosting, chopped nuts, melted jam....let your imagination go wild on this one!  Great for the holidays for breakfast when you have a full house and don't want to be in the kitchen all morning.

Sunday, October 21, 2012

Cinnamon Praline Scones

Happy Sunday morning everyone! It is a beautiful chilly Fall day here in Central Ohio.  I got up this morning to fog gently drifting off the pond behind the house and the glitter of frost on the grass.  Tranquil quiet is just the remedy before the hectic rat race of Monday hits and a full week of craziness.  This morning I decided that now is a great time to start baking and indulge in more of the Fall flavors that are beckoning from everywhere you can dream of and more.  I actually saw a Christmas commercial on the Family Channel last night and I think my mouth started watering over the infinite possibilities of the spicier and sweeter foods that are yet to come!

This morning calls for coffee and Scottish scones.  I invite you to join me on a my mission of comfort and peace this morning.  I have a base scone recipe that I have used for years and decided to spice it up today.  A little cinnamon and sugar never hurt anyone!  What will your little piece of heaven consist of today?

Cinnamon Praline Scones                                                   

2 c flour
1 Tbsp baking powder
1/4 tsp salt
4 Tbsp sugar
6 Tbsp butter, cubed (no substitutes)
2 eggs beaten
1/3 c heavy cream
1 tsp vanilla extract
1/2 tsp cinnamon extract
1 tsp cinnamon

Preheat your oven to 400 degrees. 

Combine flour, baking powder, salt, sugar and butter with a pastry cutter/blender or two knives until mixture is course and crumbly.  In separate bowl blend together cream, eggs, vanilla extract, cinnamon extract and cinnamon with a whisk.  Add the wet the dry and stir.  You need to use your hands to finish blending together.  Don't overwork your dough or your scones will be tough. 

On your baking sheet mold your dough into a disk and cut into 8 wedges.  Brush the tops with cream and set aside.

4 Tbsp butter
3 Tbsp brown sugar
1 cupped chopped pecans

In a pan melt butter and sugar together over medium heat.  Add pecans and stir until mixture starts to bubble.  Remove from heat and spoon over scones.  Place your baking sheet in your preheated over and bake for 12-15 minutes.  I have a gas stove and usually take them out at 13 minutes.

Ohhh sooo good!

Sunday, October 14, 2012

Comfort in the Fall apple

Fall is finally here!  It has been quite some time since I have posted.  I apologize to my Followers for that.  The Worley household has experienced some life changing events that has had us focusing on family.  So today is the day I return to my Blog.  I forgot how cathartic it can be as I sat outside today on the back deck and melted into my chair absorbing the warm rays of the sun.  Here in Ohio it hit about 75 degrees around lunch time.  It was beautiful, the sun shining and leaves in various colors danced across my deck as the wind blew.  Ahhhh my favorite time of year!  I looked over at my apple tree.  Leaves about gone, a couple of lone apples that didn't make it leaving me a little forlorn for the summer now gone.  So into the house to make a sweet concoction to savor that wonderfully spicy season we all love so well!  Here we go everyone!  Bring on the forks and's time for some pancakes!

Apple Fritter Pancakes

3 eggs
1 cup flour
3 teaspoons baking powder
pinch of salt
2 tsp sugar
1 tsp brown sugar
2tsp vanilla extract
2 tbsp melted butter
1tbsp wheat germ (optional)
cooking oil for frying pan

2 medium size apples ( I used one Honey Crisp and one Granny Smith)
  (skin and slice thinly)
2 tsp cinnamon
1/2 tsp ground nutmeg
1 tbsp sugar
1 tbsp flour

Core, skin and slice your apples into a separate bowl.  Sprinkle with spices and flour.  Lightly toss and set aside.

For your pancakes: In a bowl beat eggs adding in other wet ingredients except cooking oil.  Add sugar, flour, baking powder, salt and wheat germ mixing well to ensure no lumps.  Add in your apple mixture.  Heat your frying pan on medium heat coating bottom of pan with cooking oil.  Just coat the bottom.  Spoon in batter to the size of pancake you want turning over when you see the edges turning crispy golden.  Serve hot with syrup or powdered sugar.


Friday, June 22, 2012

Dreamy French Vanilla Coffee Creamer

So have you ever got up on a Friday morning before work or sending your significant other out the door to work and discovered...ALL the milk and creamer in the house is gone?!  In our house my husband and I struggle on a daily basis to help our teenage son recognize he really isn't the only person living in this house.  When it comes to food, I think he thinks we are simply here to fill it up just for him!  So it becomes my job to pull out all creativity from the heavens above and, well, Pinterest!  Oh yes, although creative on my own, even I need the boost of creativity that others leave online.  And today, yes today, it pulled me through! YAY!!!!  The downer, the recipe I found of course called for what else...MILK!  Which of course, my son finished off without letting anyone know.  Four gallons of milk a week and by Friday none.  *SIGH* , back to the drawing board.  So off to the Mother Hubbard's Cupboard...will I find it empty with not even a crumb of creative motivation or will I find a creativity smorgasbord?  Ahhh creative smorgasbord it has been!  Throw it all in any available Mason Jar and you are off and running....just in time to keep a hard working hubby in French Vanilla coffee all day long to finish off a long stressful work week.  Yes, I am one of a few women in this world that caters to her husband every morning by making him coffee and packing him a lunch.  I even write him little notes on his napkins to make him smile.  Old fashioned, yes, but I am an old fashioned kind of lady and love it!  So for all of you out there that love quick and easy do I have a recipe for you!  This would be great with any flavor you would want to experiment with for your morning java.  Homemade coffee creamer would also make a great gift for any coffee lover and I would say, it's probably better for you since it has less preservatives and additives than what you buy at the grocery store.  Not a bad deal!  Happy Coffee Day All!  Let me know what you think.

Dreamy French Vanilla Coffee Creamer

12oz can Evaporated Milk
14 oz can of Sweetened Condensed Milk (you will use 7oz)
1/2 cup French Vanilla Torani Coffee Syrup or flavor of your choice
1 tbsp vanilla extract

Pour it all in a pint size Mason jar, put the lid on, and shake until mixed.  Take a taste and you can add more syrup as needed depending on how sweet you want your creamer to turn out. Keep refrigerated after making, should keep for a week....if it lasts that long!


Wednesday, May 23, 2012

Dilly Bacon Pasta Salad

Happy Hump Day!!!!  Well here we are on the brink of summer fun with the Memorial Day Weekend coming upon us in just a few days.  To me, nothing says summer weekends like a good pasta salad.  I don't think there has ever been a pasta salad that I haven't liked.....ever!  So last week I had a hankering for some of that wonderful summer spread and was running little light on ingredients and really didn't feel like running back to the store....well let's just say.....for the third time.  I thought, well, why can't I just make up my own recipe, so I did!  I hope you enjoy as much as we did, we had an empty bowl by the end of dinner, what more can a mom ask for to show that a recipe was a home success!

Dilly Bacon Pasta Salad

1/2 lb cooked macaroni, drained
6 slices of of chopped fried bacon
1/2 chopped vidalia onion
5 celery stalks chopped
1 cup cherry tomatoes cut in half
3-4 cups mayo
1 tbsp dried dill
salt and pepper to taste

Throw it all in a bowl and gently mix together.  Start with 3 cups of mayo and add to however "wet" you like your salad.  Refrigerate for at least an hour before serving to let flavors mix. 

Now how is this for fast and easy!  My husband is not a nut fan, but I would say this would be great with some chopped walnuts or pecans mixed in for some extra crunch and texture.


Monday, May 7, 2012

A Big Thank You!

Wow!  That just made my day!  Thank you to everyone who has visited my Blog through the Gooseberry Patch Shortcut Recipe Round-Up!  It's been a lot of fun coming up with original recipes that I can share with everyone.  Please continue the feedback and let me know if there are any creations you would like to see.  Or better yet, feel free to share!  I am always happy to share my space and have a guest blogger any day!


Tuesday, May 1, 2012

Fake It Until You Make It Taco Dip

So have you ever been in that quandary of taking something to work for a potluck?  Not to mention, forgetting until you have to leave for work in the next 20 minutes???  Well that happened to me today! 
Many of associate potluck lunches with work or school. However, according to Wikipedia, the potluck has been around for quite some time.

The word pot-luck appears in 16th century England, in the work of Thomas Nashe, and was there used to mean "food provided for an unexpected or uninvited guest, the luck of the pot". The sense "communal meal, where guests bring their own food", appears to have originated in the late 19th century or early 20th century US, particularly in the Western United States, either by influence from potlatch or possibly by extension of traditional sense of "luck of the pot".

To the Irish, a potluck was a meal with no particular menu. Everyone participating brought a dish for all to share. The term comes from a time when groups of Irish women would gather together and cook dinner. They only had one pot so they cooked the meal together with whatever ingredients they happened to have that day.

So today was my day to scour the pantry and the refrigerator and come up with something appetizing in 20 minutes or less!  And I did it!!!  You can never fail with anything that has Mexican flavor and it happens to be one of my favorite flavors.  A little bit of this and a little bit of that and you can come up with a quick and tasty dip that everyone will enjoy.

Fake Until You Make It Taco Dip

16oz can refried beans
15oz can Hormel Turkey Chili, No Beans
11oz can Del Monte Summer Corn drained
14oz can diced tomatoes drained
1/2 of a 15oz jar of Tostito's Queso Cheese Dip
1/2 cup crushed tortilla chips or left over taco shells
1/2 cup shredded taco cheese
1/2 cup sliced black olives
1/4 cup chopped green onion

Layer in a deep pie plate.  Start in order from the top down, mix the diced tomatoes and queso together as one layer then continue down the list. Refrigerate until ready to serve.  You can serve this with crackers, cut up flour tortillas or tortilla/corn chips.  Fast and easy!  Tastes awesome!!!

Monday, March 5, 2012

Easy Cheesy Mac and Cheese

As we move from the winter months and head for Spring I am anxious for my menu to start changing over to grilled foods.  Me being impatient, imagine that for those who know me, decided it was time to hit the grill over the weekend.  I bought some wonderful Italian Sausages and my husband was completely ready for picnic type food.  Well then, the wind picked up, the sky turned gray, it got colder than it had been and the snow started falling and blowing.  Ughhhhhh! Since I have had my trials and tribulations with being sick the majority of the winter and now am on the upswing, I decided to cook indoors.  Well I decided I still wanted a picnic, even if it was to be done indoors.  And nothing screams picnic or winter comfort food like a good, creamy, steamy hot, macaroni and cheese!  Well to the fridge I went, and of course, I was short on my usual ingredients for my regular baked mac and cheese.  So improvise it was and OMGoodnessssss did it come out good!  This is perfect for someone that doesn't cook on a regular basis or if you just need that quick and easy dish for a last minute dinner or potluck.

Quick and Easy Cheesy Macaroni and Cheese

1/4 cup butter
4oz softened cream cheese (I used Light Philadelphia Cream Cheese)
1 can evaporated milk
2 10oz cans Campbells Cheddar Cheese Soup
Salt and Pepper to taste
8-10oz macaroni noodles (cook to package instructions and drain)

Cook your macaroni and set aside.  On stove in a pot on medium heat, melt butter and cream cheese together.  Add evaporated milk and stir together then add soup.  Mix until creamy, will thicken on its own then add noodles and seasoning.  Serve hot!

**If you want it cheesier, you can add another can or add some shredded cheddar cheese.  A nice twist would be some diced ham and scallions.


Friday, February 3, 2012

Baked Bacon Mushroom Cheese Burgers

Hi everyone!  Well I am back after a little winter hiatus.  Seems like our family has been through every sickness that you can possibly get exposed too over the holidays and last month.  But this definitely gave me the time to come up with some quick and easy recipes to share with all of you.  As we all know when your household gets sick or you are the one that gets sick, time is not necessarily on your side when it comes to preparing meals for the rest of your family that is still healthy.

So everyone, keep washing those hands and cover your mouth when you cough! We can survive the cold and flu season together!

Baked Bacon Mushroom Cheese Burgers

8 pre-made Angus or 90/10 ground sirloin beef patties
2 10oz Cans of Campbell's Cheddar Soup
8 strips of bacon cut in half
1-2 8oz cans mushrooms drained (we like a lot of mushrooms so I use 2 cans)
salt/pepper/garlic powder for seasoning to taste
**optional fried onions that you normally use on green bean casserole.

Preheat your oven to 425 degrees.  I have a large cast iron paella pan that is big enough that I can brown and then put in the oven.  If you have to do this in two steps, season your patties then brown on top of the stove then add to your baking pan.  Once in your baking pan layer your burgers starting with the cheddar soup, then mushrooms, then criss cross your bacon on top.  If using the fried onion, that is the topping put on last.  Place in the oven and cook for 30-45mins.  These are absolutely wonderful!  My husband and son ate them up!