Recipe from Grandma

Today I am missing my grandma terribly. I can't think of a reason to miss her more today, but I just do. I decided I would share a recipe of hers that I love to make this time of year. It is her Benedictine Spread recipe. My grandmother was a wedding caterer for many, many years. She made what we called "fancy" sandwiches, which consisted of benedictine, pimento cheese, and chicken salad along with some others. Her benedictine is still my favorite!
 Here is Wikipedia's definition of Benedictine spread: Benedictine or Benedictine Spread is a condiment made with cucumbers and cream cheese.[1] It is used to make cucumber sandwiches and was invented around the turn of the 20th century by Jennie Carter Benedict, a caterer and restaurateur in Louisville, Kentucky.[2] Benedict opened her restaurant in 1893.[2] It was there that she invented and originally served benedictine. Originally used for sandwiches, benedictine has in recent years been used as a dip for chips and filling for potatoes.  I hope you enjoy this recipe.

Alice's Benedictine Spread:
1 Large Cucumber
2 Pkgs Cream Cheese (softened)
2 Tbsp yellow onion (finally chopped)
Salt to taste
Green Food Coloring
 Cut the ends off of cucumber and peel off all skin with a peeler. Cut down the middle and cut out all of the seeds. In a food processor or chopper, mix the cucumber until fine. Strain juice from cucumber and reserve a couple of tablespoons of the juice. In a medium mixing bowl mix cream cheese, finely chopped onion, cucumber, reserved juice and salt until blended well. Add drops of food coloring until light green color and blend again. Serve on bread or with crackers. White bread with benedictine is my favorite! It is the one time I will buy a loaf of plain white bread. Oh how this makes me miss my sweet grandma Alice.

Oh, Where Are You Recipe?

Have you ever been in a big hurry to cook, and then you realize you can't find your recipe? I know this has happened to me more times than I could count. It's because I've never had time to sit and write down every recipe I come across. I mean, who really has time??

Verde Chicken Sandwiches

Yesterday I was in a car accident. I was rear ended and then thrown into a concrete barrier. Needless to say I am extremely sore today. My husband took a vacation day to help me out. He decided to make a very easy crock pot chicken recipe we found on www.allrecipes.com. I cannot emphasize enough the word EASY! Here is the recipe.

1.5-2 lbs Frozen Chicken
1 Jar of Pizza Sauce
1/2 Jar of Verde Salsa (Green Colored)
1/4 Cup Sour Cream
Hoagie Rolls
Optional- Peppers, cheese

Take FROZEN chicken and place in crock pot. Add pizza sauce and salsa. Cook on low 6-8 hours. Before serving stir in sour cream. Serve on hoagie buns. We also cook some mixed bell peppers in a small skillet with cooking spray and dump in at the end. You could also top with pepperoncini peppers and some kind of shredded italian cheese. These are optional. We think it tastes great so give it a try and let me know what you think!

My Little Masterpieces

Today I am posting a recipe for mini pineapple upside down cakes. Boy are they yummy! I guess I should be posting something healthier for this time of year, but I actually made these to cheer up a sick friend. They turned out too cute not to post! Here is the recipe:

Mini Pineapple Upside Down Cakes
1 can 20 oz crushed pineapple
1 box yellow cake mix
12 maraschino cherries, cut in half
1/3 cup melted butter
2/3 cup packed brown sugar

Preheat oven to 350 degrees. Spray 12 muffin cups with cooking spray and set aside. Melt butter in a small bowl and then stir in the brown sugar. Drain pineapple, but RESERVE the juice and add enough water to juice to equal what the cake mix calls for. Divide sugar mixture evenly among muffin cups. Then top each with the drained crushed pineapple. Cut the 12 cherries in half and place one on each cup with the slice side up. Next make cake mix according to package directions and use juice/water mixture when it calls for the water. Pour this evenly over muffin cups. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 5 minutes, loosen edges and invert onto cookie sheet. If there is brown sugar mixture still in the pan you can use a fork to scoop up and place around the top of the cakes. Also, I had enough extra cake batter to make a one layer cake, or you could make more cupcakes and add any kind of flavoring to the cake mix.  I hope you enjoy!

Pumpkin Roll

I have been told I make a great pumpkin roll so I thought I would share the recipe. There is a real trick to making a pumpkin roll turn out, and I am going to share mine!

3 Eggs                                                      1 tsp. baking powder
1 cup sugar                                               1/2 tsp. salt
2/3 cup mashed pumpkin                         3/4 cup flour
 1 tsp. lemon juice                                  1 1/4 cup powdered sugar (divided)
1 tsp. nutmeg                                          1 8 oz cream cheese block softened                                  
2 tsp. cinnamon                                        1/4 cup melted butter (no margarine)
1 tsp. ginger                                              1 tsp. vanilla                                          
  saran wrap                                              wax paper              

Heat oven to 350 degrees. Here is the key to a "held together" pumpkin roll. Spray jelly roll pan GENEROUSLY with cooking spray. Then dust pan ALL OVER with powdered sugar. In large mixing bowl beat eggs high speed for 5 minutes(important so it will be light and fluffy and easier to turn out of pan). Gradually add in sugar beating well. Stir in pumpkin and lemon juice. In another bowl mix together nutmeg, cinnamon, ginger, baking powder, salt and flour. Add dry mixture to pumpkin mixture and beat until blended. Pour batter onto prepared pan and bake for 10 minutes or until toothpick comes out clean. While baking take large sheet of wax paper and sprinkle with 1/4 cup powdered sugar( you can use more if needed to cover). When roll is baked, remove from oven. Gently take knife and run all around the edged to loosen. While holding your breath ha ha, quickly flip over onto wax paper. Immediately roll up and place in refrigerator until COMPLETELY cool. When ready to fill roll,  mix together with mixer 1 cup powdered sugar, cream cheese, butter and vanilla until smooth and creamy. Unroll cake and spread filling evenly over it. Roll up again and slice, or you can place roll on powder sugar coated saran wrap, roll up and refrigerate until ready to eat and then slice it. It actually slices better when refrigerated after filling. Now just eat and enjoy!!!!

Yummy Goose Feathers

You might be saying, "Goose feathers, how and why would you eat those?" Actually it is a guilty pleasure breakfast or dessert! My cousin fixed this for me several years ago when I was over for coffee. I had forgot all about the recipe until I made my recipe binder and came across it. We made it recently and I wonder how I could have ever forgot about it! This recipe is easy. It is great to fix on a weekend morning when it is hot out of the oven. You can save the leftovers to eat cool as a dessert. I actually like it best cold.

Goose Feathers
2 rolls of crescent rolls
1 8oz block of cream cheese
1 stick of butter (melted)
1 1/4 cup sugar divided
1 tsp. vanilla
1 tsp. cinnamon

Preheat oven to 350 degrees. Lay out one roll of the crescent rolls in a 13x9 dish (preferably glass). In a mixing bowl beat together 1 cup sugar, cream cheese and vanilla until smooth. Spread over the crescent rolls. Gently lay another layer of crescent rolls on top. Pour melted butter all over the top of the rolls. Mix together the remaining 1/4 cup of sugar in small bowl with the cinnamon. Sprinkle that over the top of the dish. Bake at 350 for 25-30 minutes or until light to medium brown on top. The cream cheese mixture will still be runny. This is OK. It will set up as it cools. Now you just need to eat and enjoy!