Search

Point of Comfort

A little bit of comfort in this crazy world….

Category

Cooking

Corned Beef Cabbage

Sharing an awesome recipe for Corned Beef Cabbage.  My husband loves this meal…and when I first started trying recipes I went through quite a few methods of preparing it.  I first tried boiling it and simmering all day, after many failed attempts my next method was the crock pot.  Again, I tried several different methods.  I think one recipe called for water, one called for beer and so on…for us it was way to salty.

Then along came this recipe (I took a picture right from my cookbook!):

Corned Beef Cabbage RecipeThis recipe is from Chef Andrew who I believe co-owned a restaurant here in Green Bay some years ago.  I’ve now been making this recipe for about 10 years and haven’t had a bad batch of corned beef since.  Tender, juicy, perfect every time!

And you have to make the colcannon potatoes as no St. Patrick’s Day dinner is complete without them.  I serve them with melted butter and a little sour cream on the side!

I hope you try this and enjoy it as much as we do!

Advertisements

Impossible Ham and Swiss Pie

This is a new recipe I just tried tonight and it’s a keeper!  Easy to make and can be used for breakfast, brunch, lunch or dinner.  Great flavor and texture.  Served with fresh fruit and a muffin – it’s a great presentation!

 

Impossible Ham and Swiss Pie

  • 2 Cups diced ham
  • 1/2 Cup chopped broccoli
  • 1/2 Cup shredded swiss cheese
  • 1 Cup shredded cheddar cheese
  • 1/3 Cup chopped onion
  • 4 eggs
  • 1/4 tsp each salt and pepper
  • 1 Cup Bisquick mix
  • 1 1/2 Cup milk

Pre-heat oven to 350 degrees.  Spray Pam into a 9″ or 10″ pie tin or glass.  Sprinke with ham, cheeses, onion and broccoli in the pan.  Blend the remaining ingredients in a blender.  Pour over ham/cheese mixture.  Bake until golden brown and knife inserted comes out clean (about 25-40 minutes).  Cool a few minutes before cutting into wedges.

Enjoy!

Amish Pork Chops

This is a great recipe to stick in the oven on a Sunday afternoon.  The sauce on this also works great for pork tenderloin in the crock pot of low for 8 hours.   Enjoy!

Amish Pork Chops

4-6 Pork Chops (or 2 large, thick cut pork chops)

1 can Cream of Mushroom Soup

1 cup ketchup

1/2 cup water

1 TBSP Worcestershire sauce

1/2 Cup chopped onion

Brown pork chops and put in a shallow casserole dish.  Combine above ingredients and pour over pork chops.  Bake at 350 degrees for 2 hours.  Serve with rice or mashed potatoes.

White Chicken Chili in the Crock-pot

This is one of my favorite soups to make!  Super Easy and I put it in the crock pot and let it cook all day!  My hubby loves it.  I usually serve it with a hearty artisan bread and butter or tortilla chips.  On a cold, snowy night this soup hits the spot.

Whitechixchilibowl
Yum!
Recipe for White Chicken Chili in the Crock-pot
1 rotisserie chicken, picked apart into bite size pieces
1 large onion, chopped (1 cup)
1 yellow pepper
2 cloves garlic, finely chopped or 2-6 teaspoons of jarred chopped garlic3 cups chicken broth
2 small cans dice green chili’s
1 teaspoon ground cumin (I add more – I love cumin)
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon red pepper sauce or spicy chili mix
2 cans (15 to 16 oz each) great northern beans, drained, rinsed
1 can (15-16 oz) white navy beans
2 can (11 oz) Green Giant® SteamCrisp® Niblets® white shoepeg corn, drained
2 tablespoons chopped fresh cilantro or 1 tsp dried
1/2 to 1 cup sour cream
Saute onion and yellow pepper in a little olive oil slight browned.  Put into slower cooker with the rest of the ingredients and cook on low for 8 hours.    
Crock pot White Chicken Chili
Crock pot White Chicken Chili
About an hour prior to serving, increase crock pot setting to high and add sour cream.   Cook with the cover off and stir every so often until the soup thickens to desired consistency.   
Add Sour Cream an hour prior to serving.
Add Sour Cream an hour prior to serving.

This is a hearty soup, has a great taste and can be spiced up if that’s your thing.  Enjoy!

Warm Chicken Salad Casserole

This is one of my favorite recipes!

We have a local (live) TV show here in Green Bay called Living with Amy (kind of like Green Bay’s own Martha Stewart).  Amy has published a couple of recipe books that I love and use all the time.  Her recipes are easy with ingredients you would normally have in the pantry.  Working full-time I look for crock pot and casserole recipes that are a bit different and tasty.  This is one of my all time favorites and my husband loves it.  I made this for my niece Leah after she came home with her newborn baby boy and she is a fan now too.  She’s having another little guy in April…so I’ll treat her again!

Note:  I cut this in 1/2 and put it in an 8″ or 9″ casserole dish or pan for just my husband and I.  (The picture below is a half recipe).

This is great served with a salad on the side.

Warm Chicken Salad Casserole
Warm Chicken Salad Casserole

Here’s the recipe for Warm Chicken Salad Casserole:

3 to 4 cups cooked chicken, shredded or finely diced – I use rotisserie chicken
1 cup almonds, silvered
1 (8 ounce) can sliced water chestnuts, drained
1 (4 ounce) can sliced pimentos, drained
2 cups celery, chopped
1 (10 ounce) can cream of chicken soup
1 1/2 cups mayonnaise
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon pepper
3 cups shredded cheddar cheese
3 cups crushed potato chips

Directions:

Combine first 9 ingredients in a large bowl; mix well. Spoon into a greased 9 x 13-inch baking dish. Bake covered with foil in a preheated 350 degree oven for 25 to 30 minutes. Uncover and sprinkle cheese and crushed chips on top.  Bake another 10 to 20 minutes or until bubbly and golden. Let stand 10 minutes before serving.

This also makes a great ladies luncheon recipe or to bring to a church potluck!

Stuffed French Toast with a Twist!

Finshed stuffed French Toast

Yum! Someone gave me a recipe for this French Toast and thought I’d give it a try. I’ll most likely make a few adjustments but thought I’d try the recipe as it is before I go changing it (usually I’m changing it up right away). Here’s the recipe:
Ingredients:
16 slice white bread (remove all crusts)
8 oz soft cream cheese
3/4 c powdered sugar
1 cup sugar
2 teaspoons cinnamon
3/4 c melted butter
Directions:
Use a rolling pin to flatten each slice of bread.
In a mixer, beat cream cheese and confectioners’ sugar.
Combine sugar and cinnamon in a bowl.
Spread 1-2 tablespoons of sweetened cream cheese on each slice of bread.
Roll it up…jelly roll style.
Dip the roll in the melted butter and then into the cinnamon/sugar.
Bake on a cookie sheet lined with nonstick foil at 350° for 20 minutes or until golden.
Serve with maple syrup and whipped cream.
Yum! Try it and enjoy a little twist on an old favorite.

Grandma’s Apple Pie Moonshine

Weather here in Wisconsin the past few weeks has been cold…like below zero cold but today and tomorrow our temps and wind chill take us to 40-50 below zero!  That’s cold!

Tonight I put a little heater under the sink to keep the pipes from freezing.  I also changed the furnace filter.  Trying to do all the things your suppose to do.  At work today, I went out and started my car to let it run for about 10 minutes each time.  Just to keep the motor warm, keep the oil moving…all those things my dad always told me to do.  See Dad, I was listening!  :o)

I worry about all the critters outside, hoping they stay warm somehow and even though I can’t do anything about this I also worry about any animals (cats/dogs) that are outside dogs…hoping their owners take them in, keep them warm and safe.

These cold winter nights, I’ve been warming up some of my homemade Grandma’s Apple Pie Moonshine.  I made this a couple of weeks prior to  Christmas and boy oh boy, does it warm you up prior to going to bed at night…I do actually warm it up too.  Here’s the recipe I used:

  • 1 Gallon Spiced Apple Cider
  • 1 Gallon Apple Juice
  • 1 1/2 Cup Granulated Sugar
  • 1 1/2 Cup Light Brown Sugar
  • 8 Whole Cinnamon Sticks (and extra for the jars)
  • 1 Bottle (750 ml) Vanilla Vodka
  • 1 Bottle (750 ml) Everclear

Combine all ingredients except alcohol in a large stockpot and bring to a boil, remove from heat and cool at room temperature. Once cooled, add alcohol.  Transfer to sterile mason jars.  Add a couple of cinnamon sticks (using one from the boiled mixture and a new one) to each mason jar.  Store in a dark, cool room for a weeks before consumption.  Serve warm or cold.   Oh yeah!  So good, warms you up from the inside out!  Enjoy!

Little bit of Heaven~
Little bit of Heaven

Create a free website or blog at WordPress.com.

Up ↑

%d bloggers like this: