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Confessions of a Mediocre Cook

I will be posting quick, easy, “home cooked”recipes here. Keep track of how often the word Rotel appears. We do love spicy food. Don’t judge me. I do not love to cook.
Peach Cobbler
4 -5 cups fresh or canned peaches, sliced( we love fresh Hempstead peaches here in Texas!)
1/2 teaspoon ground cinnamon
3 tablespoons sugar- just plain sugar
1 cup plus 3 tablespoons flour, divided
1 cup old fashioned oats- I make it is a heaping cup
1 cup brown sugar, packed
1 cup butter, cold
Optional: Whipped or ice cream- or ice cream- we love Bluebell!!
Preheat oven to 350 degrees F. Lightly grease 9 x 13 glass pan. Mix peaches, cinnamon, sugar and 3 tablespoons flour. Add to pan.

Mix rest of flour, oats and brown sugar. Cut in butter. Sprinkle butter mixture over peaches. Bake uncovered for 45 minutes.

Best served warm with whipped or ice cream.

Easy Salsa
This is absolutely the easiest salsa ever. It gets rave reviews every time I take it someplace new.

2 cans stewed Mexican style tomatoes (Del Monte brand or the store brand will work)
1 can petite diced tomatoes or two fresh tomatoes chopped
1/4 cup chopped green onions
2 to 3 jalapeño peppers- depending on how hot they are and how hot you like it
1/4 to 1/2 cup chopped cilantro
the juice from one lime
1/4 teaspoon cumin
salt to taste

I chop everything in a food processor and refrigerate for at least an hour before serving. I usually make this the day before eating.

Yummy Fudge Pecan Pie

I found this recipe in the Houston Chronicle November 14, 2012 and made it for Thanksgiving dinner and one for Sweet Amanda’s parents. It was delicious and it looks so fancy! I am adding this to my short list of favorites.

1 cup sugar
1 cup dark corn syrup
3 eggs, lightly beaten
Dash of salt
2 tablespoons butter- melted
1 1/2 teaspoons vanilla extract
2 cups chopped pecans
1 9 inch unbanked pie crust

Preheat oven to 375
Mix the sugar, syrup,eggs, salt, butter, vanilla, and cocoa with a mixer. After the ingredients are mixed, add pecans. Gently pour the filling into the pie shell. Bake for 10 minutes; reduce the heat to 325 degrees, and bake for an additional 40 to 45 minutes, or until the filling no longer jiggles. I covered the edges of the crust with foil to keep them from getting too brown toward the end.

Two Can Soup
If you are ever in a hurry on a winter night, this soup is the ticket to getting everyone fed.
Two small cans Ranch Style beans
Two cans of Mexicali corn
1 can petite diced tomatoes
1 can Rotel- mild, original, or spicy.. Depending on your taste
1 can beef broth- low sodium
2 lbs browned ground meat
1 onion chopped- I use frozen chopped onions if I am in a hurry
1 package taco seasoning
1 package ranch style dressing dry mix
Water

Just dump everything into a soup pot and let simmer for 30 minutes. Add water if needed to make the right consistency.

Savory Bread Pudding Muffins

This is such an easy way to have a scrambled egg with sausage type breakfast in a hurry.

Two cups of dried cubed bread. I used hamburger buns but any dry cubed bread will work
1/2 pound of crumbled, browned sausage
6 eggs, scrambled in a bowl with 1/4 cup milk
1/2 cup shredded cheese
1/2 cup salsa
Pour all wet ingredients into a bowl and mix well
Add bread, sausage and cheese to the wet ingredient mix and fold together- don’t turn the bread to mush

Spoon into a sprayed muffin pan and bake At 3:50 until browned and set

These can be frozen for later. They taste great.

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Shrimp Étouffée

If you are making this ahead, do everything except add the shrimp. Don’t add the shrimp until 20 minutes before serving. I have made this two weeks in advance and froze it. It is a great meal that serves a ton of people.

2 cans golden mushroom soup
1 stick butter
1 onion chopped
1 bell pepper chopped
2 cans cream of mushroom soup
1 can Rotel
1 can petite diced tomatoes
1 box ( four cups) chicken broth
Cajun seasoning to taste
2 lbs medium shrimp

Cook onions and bell pepper in butter until translucent in large soup pot then add soups and broth simmer 10 minutes. Season with Cajun seasoning to taste. Add Rotel and tomatoes and heat back up. Cook on low another 10 minutes. Thin with water if too thick. Add shelled and devained shrimp then simmer 20 minutes. Serve with rice, Tabasco and crackers.

Chili Rellenos Casserole
6 large eggs
1 cup(s) (2%) reduced-fat milk
2 tablespoon(s) all-purpose flour
1/4 teaspoon(s) sweet paprika
Salt
Pepper
2 can(s) (5.75 ounces each) whole green chile’s, drained and thinly sliced
1 medium (8 to 10 ounces) red pepper, cut into 1/4-inch pieces ( I only had green on hand)
4 ounce(s) extra-sharp Cheddar cheese, shredded
1/2 cup(s) packed fresh cilantro leaves, finely chopped
Directions
Preheat oven to 350°F. Grease shallow 2-quart ceramic or glass baking dish.
2. In large bowl, with wire whisk, mix eggs, milk, flour, paprika, 1/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until well blended. Stir in chile’s, pepper, Cheddar, and half of cilantro; pour into prepared dish.
3. Bake casserole 35 to 40 minutes or until puffed and golden brown and center still jiggles slightly.

Mexican Fiesta
This recipie comes from my husband. He made this in college when we were having a crowd over and by crowd I mean 20+. Yes we did have parties that big back in the day… all the time.
4lbs ground beef
2 medium onions- chopped
2 medium sized tomatoes- chopped
1 large can tomatoe sauce
2 small cans tomato puree
4 tablespoons chili powder
2-3 tablespoons garlic salt
1 large can ranch style beans
Brown meat and onions then mix in the rest of the ingredients and simmer for 1-2 hours on low heat.

Assemble the following in seperate containers- they will be added as desired by the party goers in the following order.
4 cups cooked rice
(chili made from recipe above)
1 cup or more of grated cheddar cheese
lettuce- 1 bag shredded
tomatoes- 2 chopped
onion- 1 chopped
1 can sliced ripe olives
1 7oz package chopped pecans
1 7oz package coconut
1 large jar picante sauce
The pecans and coconut sound crazy but they really do add a different flavor.

Pinacolada Cake

Bake a yellow cake mix according to directions in a 9x 11 pan. Cool completely. Use a toothpick to poke holes all over the cake. Pour a can of Eagle Brand milk all over the cake then one can cream of coconut. Spread one can of crushed pineapple over the cake. Over the pineapple, spread a container of cool whip. Sprinkle shredded coconut over the cool whip then refrigerate.

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3 Comments (+add yours?)

  1. Jenny Morris
    Oct 15, 2014 @ 17:28:57

    Hello! I had been reading along in your blog and I noticed Confessions of a Mediocre Cook. Well, actually I was drawn to the recipes. I have a question about Yummy Fudge Pecan Pie. How much cocoa do you use for the recipe? I have a feeling this is going to be so good, but, that one ingredient is missing from the recipe and I have to know!!! My sweet tooth is as big as Dallas!!!

    Reply

    • Karen
      Oct 15, 2014 @ 17:33:25

      It is yummy. It is also very easy to make. the cocoa is 1/4 cup. Sorry for the oversight.

      Reply

  2. Karen
    Oct 15, 2014 @ 17:32:28

    oops. add in 1/4 cup cocoa.

    Reply

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