Pennsylvania Dutch Green Beans

Hope y'all had a nice three day weekend. As many of you know, I recently acquired my great-grandmother's recipe box. It has been so much fun going through all the cool recipes for "pickled this-and-that" and "ice box cookies." I have been trying to scan each recipe into my computer so that I can put together a cookbook for our next family reunion. This baby is loaded with recipes, so I know it's going to take me awhile.

Found this little gem this morning as I was perusing the box. It's in my great-grandmother's handwriting, and as you can see on the top of the recipe card she has marked it as "good." So it must have been one that she liked. Always a good sign.

So try it out and let me know what you think.

Pennsylvania Dutch Green Beans

3 Strips of bacon (fried and crumbled)

1 small onion sliced (use whatever type you have: white, yellow or red)

2 teaspoons of corn starch
1/4teaspoon salt
1/4 teaspoon dry mustard

1 lb. can of green beans (fresh is always better, but you need to substitute the bean liquid for water when it gets to that point)

1 tablespoon of brown sugar

1 tablespoon of vinegar

1 hard cooked egg sliced (hard-boiled)

Fry up the bacon.

Take one tablespoon of drippings from bacon. Add onion and fry to light brown.

Stir in cornstarch, salt and dry mustard.

Drain beans and reserve 1/2 cup of liquid. Stir (liquid) into mixture in frying pan. Cook and stir until it boils.

Blend in brown sugar and vinegar.

Add beans and heat thoroughly.

Put into serving dish and garnish with egg and crumbled bacon

Suddenly Sangria Time

I thought I had already posted this recipe but realized it was saved as a draft instead.

My good friend Tracy sent me this recipe, and it is a winner! We need a little sunshine right now with all these dreary days that we have been having in Sacramento. Sangria reminds me of sunshine, summertime and having fun. So make yourselves a pitcher and enjoy the feeling!

Suddenly Sangria Time

1 bottle of red wine (whatever you have sitting around in the kitchen or buy a special bottle of your fav)

1 lemon cut into wedges

1 orange cut into wedges

2 tbsp. sugar

1 shot brandy

2 cups of ginger ale or club soda

Pour wine into pitcher and squeeze juice from lemon and orange into the wine. Toss in the fruit wedges. Add sugar and brandy. Chill overnight. Add ginger ale just before serving. Yum!

Southwest Sweet Potatoes

O.k., I had to make up for the last sinfully delicious post. Got this great little recipe off of Shine on Yahoo. Sweet potatoes are a great "superfood" mixed in with olive oil and tomatoes and black beans. Dr. Oz would be a proud man! Try this and tell me what you think. I think it needs more sour cream.



Southwest Sweet Potatoes



2 medium sweet potatoes

1-15 oz. can of black beans, drained

1 medium tomato, diced

2 teaspoons of extra-virgin olive oil

1/2 teaspoon of ground cumin

1/2 teaspoon of ground coriander

1/4 teaspoon of salt

2 tablespoons of sour cream (you could even use vegan or soy sour cream)

2 tablespoons of chopped fresh cilantro (a constant staple at our house)



Prick sweet potatoes with a fork in several places. Microwave on high until tender all the way to center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees until tender all the way to the center, about 1 hour) They come out better when you bake them. Trust me on this.

Meanwhile, combine beans, tomato, oil, cumin, coriander and salt in a medium microwave-safe bowl; microwave on high until just heated through, 2 to three minutes. (Alternatively, heat in a small saucepan over medium heat.)

When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and sprinkle with cilantro

5 Minute Chocolate Mug Cake

This is just wrong on so many levels! I really wish my mom wouldn't have emailed this recipe to me, especially after New Years when I am supposed to be watching what I'm eating. But it's here, and now I must...make...cake! Wouldn't you if it only took five minutes? Who can resist anything that comes in a cool looking mug, you can use your microwave to make it, and is chocolate to boot. Hope you and your cow rustlers had a great holiday! Gotta go pop mine in the microwave!



5 Minute Chocolate Mug Cake



4 tablespoons of flour

4 tablespoons of sugar

2 tablespoons of cocoa

1 egg

3 tablespoons of milk (I think that soy milk would be totally acceptable)

3 tablespoons of oil

3 tablespoons chocolate chips

A small splash of vanilla extract

1 large coffee mug (microwave safe)



Add ingredients to mug and mix well

Add the egg and mix thoroughly

Pour in the milk and oil and mix well

Add the chocolate chips and vanilla extract, and mix again.

Put your mug in the microwave and cook for three minutes on high. (I put a plate underneath mine just in case.)

The cake will rise over the top of the mug, but don't be alarmed!

Allow to cool a little and tip out onto plate if desired. (I think it would be way more fun to eat out of the mug with a hug dollop of vanilla ice cream, but that's just me)

Happy New Year

Happy New Year From Cowgirls and Cupcakes!

Crock Pot Pulled Pork Sandwiches

With Fall upon us, I love busting out my crock pot. It just feels like the season of comfort food and the crock pot is a great way to make those hearty dishes without too much effort. Dump the ingredients, turn it on and walk away.

Crock Pot Pulled Pork Sandwiches

1 - three to four pound boneless pork roast

1 - white onion

garlic powder (I never measure this, just sprinkle it on until the whole roast is covered well)

water

20 oz. or so of the best barbeque sauce you can find. (I use Sweet Baby Ray's - Honey Barbeque)

large hamburger buns or rolls

Place the pork roast into the crock pot. Cover entire roast with garlic powder (however much you prefer). Cut up onion and place in crock pot. Next, pour water over the entire roast, just enough to cover it. Put the lid on and turn the crock pot on low. Cook for eight hours. Yes, EIGHT HOURS! So be sure to start early! After eight hours remove the crock and dump all the water out. I use a colander to do this so I don't lose any of the onioney goodness. Place the onions and the roast back into the crock pot. Cover the roast with barbeque sauce. You can use a little or a lot depending on how you like your pulled pork. Place the lid back on the crock pot and let it cook for another hour on low. When it's done, grab a bun and serve it up sandwich style!

A Little Bit of Editing and a Touch of Martha

Hey Cowgirls (and Cowboys),

O.k., so back to my previous post of Great Grandma's recipe box. I stand corrected, that recipe was actually written by my Great Grandpa, not my Great Grandma. I guess I should have figured that by the printing, but it didn't dawn on me until I placed an informative phone call to my Grandma. His writing is distinct, and i am sure that we will get to see more recipes written in his hand in the future.

So on to today's post.....

My youngest daughter has been suffering from a miserable virus for the past few days and won't let her mama out of her site. I have been expected to couch surf right along with her. Today while she was sleeping on my lap, I got the rare opportunity to change the channel from SpongeBob to catch the Martha Stewart Show. The menu said it was called Martha Stewart Good. The whole show had a specific theme, and the one I was watching was all about cookies. I should never underestimate the power of Martha, she made about five or six different cookies during the show and I am feeling as if I might have missed out by not buying Martha Stewart's Cookie Book. The recipes were awesome and I didn't have access to pen and paper (hence sleeping, drooling, feverish child on lap) so I had to go to her website to check out some of the cookies she mentioned. This is the one that I am currently obsessed with and am really jonesing for as I write:

Alexis's Chocolate Chip Cookies - Super chewy and crispy all at the same time!!!!
3 1/2 cups all-purpose flour
1 1/2 teaspoons table salt
2 teaspoons baking soda
1 pound (4 sticks) unsalted butter, room temperature (I think salted would be better, personally)

3 cups packed light-brown sugar
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups semisweet chocolate chips

Preheat oven to 375 degrees. Line two baking sheets with parchment paper, and set aside. In a large bowl, sift together the flour, salt, and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Add the sugars, and beat until combined and fluffy. Beat in the eggs and vanilla until well blended.
Add flour mixture, and beat on low speed until combined. Add the chocolate chips, and beat until combined.
Drop 2 to 3 tablespoons of batter at a time onto baking sheets, about 2 inches apart. Bake until golden brown, about 8 minutes (the show said 12 - 15 minutes so just keep your eye on them), rotating halfway through. Remove the cookies and the parchment paper from the baking sheets, and let cool on a rack.

Let me know how they turn out!