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Froggie’s White Chili

 

4 12 oz cans white beans, drained
2 small cans green chile, fire roasted (mild or medium heat) – don’t drain
1 14 oz can white or yellow corn, drained
1/2 each of yellow, orange and red bell pepper, chopped
2 pounds chicken breast cooked and chunked
3 Tbsp of McCormicks Fajitas seasoning mix (approx half of a 1.12 oz pkg)
2 c chicken broth
3 c half and half
1 Tbsp cracked pepper
1 tsp cumin

Mix everything but the chopped bell pepper into a crockpot.  Fry the bell pepper in a tsp of vegetable or olive oil until slightly cooked (2 minutes, stirring).  Throw in the crockpot with the rest.

Cook on high heat for approximately two hours.

You may add some corn starch thickener if you prefer a thicker soup.  Add it the last twenty minutes of cooking.

Serve with any of the following:  dollop of sour cream, grated cheese, tomatoes, avocado chunks.

Serve with sweet cornbread.

Froggie’s Liquid Gold

I am bowing to peer pressure to share this recipe.  It is simply the best.  The consistency is velvety smooth and it pours like a dream.

  • 1 stick unsalted butter
  • ¾ cup dark brown sugar (you can use light brown sugar too, but the sauce will be a bit lighter in color)
  • ½ cup whipping or heavy cream
  • 1 teaspoon pure vanilla
  • pinch of sea salt

Brown the butter. Here are instructions if you’ve never done it before. It adds a nutty flavor/aroma. Watch it carefully!  When it starts browning you can basically remove it from the heat. You don’t want to scorch it.

 

http://www.simplyrecipes.com/recipes/how_to_brown_butter/

Coat the sides of the saucepan with butter so your sugar won’t crystallize. Add brown sugar and whisk vigorously to combine. Add cream. Bring to a boil, then reduce to a low simmer and cook for 5 minutes, stirring frequently. Add vanilla and a pinch of sea salt. Stir until combined. Serve warm or allow to cool. Stir vigorously, then store in refrigerator. Mixture will thicken as it cools. After refrigeration, warm slightly in the microwave or on the stovetop.

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Froggie’s Liquid Gold Caramel Sauce

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INGREDIENTS:

1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened (use cream cheese in a block or spreadable, don’t use fat-free, light or whipped)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon baking soda
1/4 teaspoon salt, optional and to taste
2 1/4 cups semi-sweet chocolate chips or chunks (I used 1 cup chips and 1 1/4 cups chunks)

Directions:

Preheat oven to 360.

Cream together butter, cream cheese, sugars. Add egg and vanilla.

Mix dry ingredients together. Add to Sugars. Add chips/chunks.

Chill dough in freezer for up to an hour.  Scoop into tablespoon size scoop, and then flatten slightly. Bake 8-10 minutes. Remove and Eat. Stays soft due to the cream cheese, keep in covered container for up to a week, or freeze and it will stay long enough for you to nibble until you get fat)

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I cannot believe I haven’t added this recipe to my blog!  I have been making it for years and thought it was here.  But it’s not.  And it’s worth it.  This pistachioed version of the traditional frog eye salad recipe is far more superior.  Plus it’s  green.  Who could ask for more.  This salad is a super duper easy and popular dish to bring to parties/potlucks, etc.

Ingredients

1 1⁄3 cups acini di pepe pasta (uncooked)
1 (20 ounce) can pineapple chunks, drained (reserving all juice)
1 3⁄4 cups half and half
2 (3 1/2 ounce) boxes instant pistachio pudding (you can use sugar free if you’d like)
16 oz cool whip, thawed
1 (8 ounce) can crushed pineapple, drained
2 (12 ounce) cans mandarin orange sections, drained
3 cups mini colored marshmallows
1 cup flaked coconut

Cook pasta in boiling water for 11 minutes.
Drain well, rinsing with cold water to cool pasta.

While cooking pasta, in large bowl whisk reserved pineapple juice, half and half and pudding mix for 2 minutes.

Gently stir in cooled pasta, cool whip and remaining ingredients.

Cover and refrigerate at least 5 hours.

garnish suggestion:  toasted coconut or maraschino cherries

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Source: Take me back to my boat on the river

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Key Lime with lemon meringue pie

1 (9 inch) prepared graham cracker crust
3 cups sweetened condensed milk (2 cans)
1/2 cup sour cream
3/4 cup key lime juice
2 tablespoon grated lime zest
1/4 cup lemon curd (I use Dickinson’s Lemon Curd)

Directions
Preheat oven to 350 degrees. Combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust. Swirl in slightly heated curde6a4ea3c-7836-4676-ac35-c148fa12a32d_1.5d5c4fe2d6f18e99828cd1ad45ed6d60

 

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Bake in preheated oven for 8-10 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Remove from oven when complete.

While your pie is baking, mix the following meringue:

4 egg whites
4 tablespoons granulated sugar
1/2 teaspoon cornstarch
pinch salt

Beat egg whites until soft peaks form. In separate bowl mix sugar, cornstarch and salt. Add sugar mixture a little at a time to the egg whites, beating between additions.

Spoon the meringue over pie. Bake for Spoon into pie you’ve just removed from oven and lightly sprinkle another tablespoon of sugar because that will give you that caramelized look when you broil it.

Place back in oven and cook for another 5 minutes. Then put it on low broil for last 3-4 minutes for the browning effect.

May be eaten hot, or chilled. I prefer it chilled, especially in the summer.

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