• About

    Charmed Life
    Thank you for visiting this blog. I have recently transferred all my post in my new blog. I will not be blogging here anymore. I hope to see you there.
    Life’s a Charm!
    www.lifesacharm.net

  • Disclaimer

    All photos and information contained within https://charmedlife.wordpress.com and its subdirectories and sub-sites, unless otherwise referenced, are the property of Charlotte from https://charmedlife.wordpress.com. No use, including reproduction, retransmission, or editing, may be made without prior permission from the owner.

Macaroni Salad

20130110-070451.jpg

Ingredients:
2 cups macaroni, cooked and drained, cooled off
2 bulbs celery, chopped
1 medium sized onion, chopped
1 pack radish, chopped
12 oz green olives, chopped
1 quart mayonnaise
8 oz cheese, cubed
Salt and pepper to taste

Optional:
Tuna
Chicken.

Advertisement

Pumpkin-Pecan Cheesecake

MAKES: 12 Servings

HANDS-ON TIME: 25 mins

TOTAL TIME: 11 hours, 32 mins., includidng toppin and pecans

Test Kitchen Professional Pam Lolley combined flavors of three holiday favorites to create this luscious dessert.

Ingredients:

  • 2 cups graham cracker crumbs
  • 1/3 cup finely chopped pecans
  • 5 Tbsp. butter, melted
  • 3 Tbsp. light brown sugar
  • 4 (8-oz) packages cream chease, softened
  • 1 cup granulated sugar
  • 1 tsp. vanilla extract
  • 4 large eggs
  • 1-1/2 cups canned pumpkin
  • 1-1/2 Tbsp lemon juice
  • Praline Toppin
  • Garnishes: coarsely chopped Pecan Pie-glazed pecans, fresh sage leaves

Procedure:

  • Preheat oven to 325*.
  • Stir together first 4 ingedients in a bowl until well blended. Press mixture on bottom and 1-1/2 inches up sides of a 9-inch springform pan. Bake 8 to 10 minutes or until lightly browned
  • Beat cream chease and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, one at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. (Pan will be very full.)
  • Bake at 325* for 1 hour to 1 hour and 10-minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheese-cake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack about 1 hour.
  • Remove sides and bottom of pan, and transfer cheesecake to a serving plate. Prepare Praline Topping; immediately pour slowly over top of cheesecake, spreading to within 1/4 inch of edge. Garnish if desired.

TRY THIS TWIST: Sweet Potato-Pecan Cheesecake

  • Substitute 1-1/2 cups mashed, cooked sweet potatoes for canned pmpkin. Proceed with recipe as directed, baking 1 hour or until almost set.

PRALINE TOPPING

MAKES: 1 1/3 cups

HANDS-ON TIME: 15 minutes

TOTAL TIME: 20 minutes

Ingredients:

  • 1 cip firmly packed brown sugar
  • 1/3 cup whipping cream
  • 1/4 cup butter
  • 1 cup powdered sugar, sifted
  • 1 tsp vanilla extract

Procedure:

Bring first ingredients to a boil in a 1-qt saucepan over medium heat, stirring often. Boil, stirring occasionally, 1 minute; remove from heat. Gradually whisk in powdered sugar and vanilla until smooth. let stand 5 minutes, whisking occasionally. Use immediately.

Triple Layer Eggnog Pie

Ingredients:

  • 10 Kraft Caramels
  • 1 cup cold milk, divided
  • 1 (6 oz) HONEY MAID graham pie crust
  • 1/2 cup chopped PLANTERS pecans, toasted
  • 2 pkg. (3.4 oz each) JELL-O Vanilla Flavor Instant Pudding
  • 1 cup cold eggnog
  • 1 tub (8 oz) COOL WHIP whipped Topping, tawed, divided

Procedure:

  • MICROWAVE caramels and 1 Tbsp milk in microwavable bowl on MEDIUM (50%) 30 secs. or until caramels are completely melted when stirred. Pour into crust; sprinkle with nuts.
  • BEAT dry pudding mixes, eggnog and remaining milk with whisk 2 min.; spoon 1-1/2 cups over nuts. Stir half the COOL WHIP into the remaining pudding; spread over pudding layer in crust. Top with remaining COOL WHIP.
  • REFRIGERATE 3 hours

Rosie’s Coconut Cream Pie

Ingredients:

  • 3/4 cups coconut
  • 2-1/2 cups milk
  • 2 boxes 3.4 oz instant coconut cream pudding
  • graham cracker crust
  • 1 8oz container extra cream coolwhip

Procedure

Preheat over at 325*.

Spread coconut on a baking sheet. Heat coconut until lightly browned.

In medium bowl, prepare coconut cream pudding according to package direction. Mix pudding with 1/2 lightly browned coconut. Immediately pour into the graham cracker crust. Spread evenly in the crust. Top with 1/4 coconut, and then coolwhip. Finally, top cool whip with the rest of the coconut.

Chilis

Ingredients:

  • ground beef
  • onions
  • 2 chili beans (mild or spicy)
  • 1 pack chilis seasoning
  • 1 bottle of chilis sauce
  • 1 can diced tomatoes
  • 1 32 oz bottle tomato juice or V8 brand tomato juice

Procedure

  1. Saute ground beef with onion until brown. remove fats.
  2. Mix browned beef with beans, seasoing, suace and tomatoes. Add tomato juice.
  3. Cook in slow cooker for 4-hours on high.

Honey Cornbread Muffins

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey

Special equipment: paper muffin cups and a 12-cup muffin tin

Directions

Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Total Time: 25 min.Prep10 min. Cook15 min.
Yield:12 muffins .Level:Easy

Source and reviews: http://www.foodnetwork.com/recipes/down-home-with-the-neelys/honey-cornbread-muffins-recipe/index.html

Slow Cooker Chili II

Ingredients
1 pound ground beef
3/4 cup diced onion
3/4 cup diced celery
3/4 cup diced green bell pepper
2 cloves garlic, minced
2 (10.75 ounce) cans tomato puree
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans with liquid
1/2 tablespoon chili powder
1/2 teaspoon dried parsley
1 teaspoon salt
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon hot pepper sauce

Directions
1. Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease.
2. Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce.
3. Cover, and cook 8 hours on Low or 4 hours on High

Prep Time:
15 Min

Cook Time:
8 Hrs

Ready In:
8 Hrs 15 Min

Source and Reviews: http://allrecipes.com/recipe/slow-cooker-chili-ii/Detail.aspx

Paula Dean’s Dressing

Ingredients:

  • 1 reg onion
  • 7 cups chicken broth
  • 6 corn bread muffin pr 8″ round crumbled
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tsp dried sage
  • 1 Tbs poultry seasoning
  • 7 slices cubed ovendried bread
  • 1 sleeve saltine cracker crumbled
  • 1 stick butter or 1 cup butter
  • 2 cups chopped celery
  • 5 eggs beaten

Bake 350* F

melt butter

sute on butter onion and celery

bake on lasagna pan

 

Paula Deen’s Corn Casserole

Ingredients

  • 1 (15 1/4-ounce) can whole kernel corn, drained
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
  • 1 cup sour cream
  • 1/2 cup (1 stick) butter, melted
  • 1 to 1 1/2 cups shredded Cheddar

Directions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
  3.  Pour into a greased 9 by 13-inch casserole dish.
  4.  Bake for 45 minutes, or until golden brown.
  5. Remove from oven and top with Cheddar.
  6.  Return to oven for 5 to 10 minutes, or until cheese is melted.
  7.  Let stand for at least 5 minutes and then serve warm.

Yield: 6 to 8 servings
Prep: 8 min; Cook: 55 min
Source: Food Network

FRENCH’S Green Bean Casserole

Prep Time : 5 min.;  Cook Times: 35 min.; Makes 6 Servings

Ingredients:

  • 1 (10-¾ oz) can Cream of Mushroom Soup
  • ¾ cup milk
  • 1/8 black pepper
  • 1-1/3 cups FRENCH’s French Fried Onion
  • 2 (14-½ oz) cans green beans, drained OR 2 (9 oz) packs frozen cut green beans thawed

Procedure:

  1. Preheat oven 350*F.
  2. Mix soup and milk. then add pepper, beans and 2/3 cups onion in 1-½ qt casserole.
  3. Bake at 350*F for 30 min or until hot.
  4. Stir.
  5. Top with remaining onions.
  6. Bake 5 more minutes.

Daigaku Imo (Japanese Caramelized Sweet Potatoes)

Ingredients

  • 400 grams sweet potatoes
  • 2 Tbsp white sugar
  • 2 Tbsp cooking oil
  • dash of black sesame seeds

Instructions

  1. Wash the potatoes (I lightly pare them with steel sponge to remove dirt but retain most of the skin) and cut sweet potatoes in desired bite sizes and soak them in water.
  2. Drain water and pat the sweet potatoes with paper towel.
  3. Arrange the sweet potatoes in a medium sized frying pan.
  4. Turn on the heat to medium and add oil and sugar. Cover the pan to steam cook the sweet potatoes.
  5. The sugar will melt with the heated oil and start to stick to the sweet potatoes, just keep on stirring and turning the potatoes on all its sides.
  6. It is done when the sweet potatoes turn golden brown or a toothpick goes through it when inserted.
  7. Transfer to plate (draining the excess oil) and sprinkle with black sesame seeds before serving.

Preparation time: 10 minutes

Cooking time: 10-12 minutes

Number of servings (yield): 2 (depending on appetite!)

Source:  Sandier Pastures

Pancit Guisado, Asian Stick Noodles

Ingredients:

  • 1 pack 6.75 oz. rice sticks noodles
  • 2 large sized chicken breast
  • 2 gloves garlic, crushed or chopped
  • 1 medium-sized onion, sliced
  • 1 Tbsp vegetable oil
  • 1/2 lb fresh green beans, sliced thinly julienne-style
  • 2 medium sized carrots, sliced thinly julienne-style
  • Soy Sauce
  • Salt and Pepper
  • Optional. Lemon

Procedure:

  1. Rinse rice sticks noodles with warm tap water for 10-monutes. Drain. Set aside. OR follow package direction.
  2. Boil chicken breast in salted and peppered water on small pot with salt and pepper. Drain chicken. Set aside until cool enough to shred into long thin pieces. Set aside chicken-broth for later.
  3. On large pan, saute garlic and pepper on hot vegetable oil.
  4. Add shredded chicken, carrots and green beans.
  5. Add 2 Tbsp soy sauce and pepper. Add 1/2-cup chicken-broth.
  6. Let it boil. Add drained rice sticks noodles.
  7. Reduce to low-medium heat. Stir to loosen the noodles (separate noodles by using a fork) and to mix them well.
  8. Optional. Add a little more chicken broth if noodles dry up when noodles are not yet cooked well. Noodles are cooked when tender.
  9. Optional. Add a little bit more soy sauce if it looks pale and tastes bland.
  10. Optional. Serve with lemon wedges, squeezed into the dish.