Edna’s Kitchen Presents: Pie v.s. Cake

Welcome to Edna’s Kitchen Presents: Pie v.s Cake. Edna has chosen some special pie and cake recipes to showcase for this battle. So let’s get to it, first up PIE. 

Round 1 

Pie

No-Bake Triple Berry Pie

Ingredients:

1 cup water

¾ cup sugar

2 Tablespoons cornstarch

½ package (4-serving size) Jell-O™ raspberry-flavored gelatin (3 Tablespoons)

3 cups sliced strawberries

1 cup blueberries 

1 cup raspberries

1 package (6 ounces) ready-to-use shortbread pie crust 

Whipped cream, if desired

Steps:

Mix water, sugar and cornstarch in 2-quart saucepan. Heat just to boiling over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in gelatin until dissolved. Refrigerate for about 30 minutes, stirring occasionally, until mixture thickens.

Fold berries into gelatin mixture. Pour into crust. Refrigerate for about 2 hours or until set. Serve with whipped cream. Store covered in refrigerator.

Cake

Strawberry Poke Cake

Ingredients:

1 box white cake mix

Water, oil and egg whites called for on cake mix box

1 cup boiling water 

1 box (4-serving size) Jell-O™ strawberry-flavored gelatin

1 container (12 oz) Whipped fluffy white frosting

1 tube (0.68 oz) red decorating gel

12 fresh strawberries, cut in half

Steps:

Heat oven to 350°F. Spray bottom of 13×9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil and egg whites with an electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 20 minutes.

Meanwhile, in a medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Poke cake every inch with handle of wooden spoon or tines of meat fork halfway into cake. Carefully pour strawberry gelatin evenly over top of cake. Cool completely, about 1 hour.

Spread frosting over top of cake. Drizzle red decorating gel over frosting. Cut into 4 rows by 3 rows. Garnish each piece of cake with strawberries.

Round 2

Pie

Mile-High Ice Cream Pie

Ingredients:

Homemade Caramel Sauce

1 ¼ cups sugar 

⅓ cup water 

¾ cup whipping cream

⅓ cup butter, cut into pieces

½ teaspoon vanilla

Pie

2 cups chocolate wafer cookie crumbs (about 40 cookies)

¼ cup butter or margarine, melted, cooled

2 pints (4 cups) dulce de leche ice cream, softened 

1 ½ cups chopped pecans, toasted

1 pint (2 cups) chocolate ice cream, softened

1 can (7 oz) whipped cream topping

Steps:

In 3-quart heavy saucepan, cook sugar and water over medium-low heat, stirring often, until sugar is dissolved. Increase heat to medium-high; boil gently, without stirring, about 8 minutes, until syrup turns a deep amber color, occasionally brushing down sides of pan with a wet pastry brush and swirling pan. (Swirling the pan, instead of stirring, promotes more even cooking.) Gradually add whipping cream (sauce will bubble vigorously). Add ⅓ cup butter; stir gently until smooth. Remove from heat; stir in vanilla. Set aside.

Heat oven to 325°F. In small bowl, mix cookie crumbs and ¼ cup butter. Press crumbs in bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely.

Spoon 1 pint dulce de leche ice cream into cooled crust; spread evenly. Drizzle ⅓ cup of the Caramel Sauce over ice cream; sprinkle with ¾ cup of the pecans. Freeze 15 minutes or until ice cream is almost firm. Repeat layers with chocolate ice cream, another ⅓ cup Caramel Sauce and remaining ¾ cup pecans. Freeze until almost firm. Top with remaining dulce de leche ice cream and another ⅓ cup Caramel Sauce. Cover; freeze 6 hours or up to 2 weeks. Refrigerate remaining ¾ cup Caramel Sauce until serving time.

Before serving, remove side and bottom of pan; place pie on serving plate. Top with whipped cream topping. In a small microwavable bowl, microwave remaining Caramel Sauce uncovered on High 1 minute or until warm. Drizzle sauce over each serving.

Cake

German Chocolate Sheet Cake

Ingredients:

Cake

1 box German chocolate cake mix

Water, vegetable oil and eggs called for on cake mix box 

1 can (14 oz) sweetened condensed milk (not evaporated)

½ cup flaked coconut

½ cup chopped pecans

Frosting

½ cup butter or margarine, softened

1 box (1 lb) powdered sugar (4 cups)

⅓ cup unsweetened baking cocoa

1 teaspoon vanilla

⅓ cup milk

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Spray 15x10x1-inch pan with cooking spray.

Make cake mix as directed on box, using water, oil and eggs. Pour into pan. Bake 15 minutes.

Set oven control to broil. In a medium bowl, mix condensed milk, coconut and pecans; spread over warm cake. Broil on lowest oven rack about 2 minutes or until golden. Cool completely in pan on cooling rack, about 1 hour.

In large bowl, beat butter, powdered sugar, cocoa and vanilla with an electric mixer on medium speed until blended. Gradually add milk, beating until frosting is smooth and spreadable. Frost cake. Store covered in refrigerator.

Round 3

Pie

Dutch Apple Pie

Ingredients:

Crust

1 cup all-purpose flour

½ teaspoon salt

⅓ cup plus 1 Tablespoon shortening

2 to 3 Tablespoons cold water

Filling

8 cups sliced cored peeled apples

½ cup granulated sugar

¼ cup all-purpose flour

¼ teaspoon ground cinnamon

1 Tablespoon lemon juice

Topping

½ cup unsalted butter, softened

1 cup all-purpose flour

⅔ cup packed brown sugar

1 Tablespoon granulated sugar

Steps:

In a medium bowl, mix 1 cup flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate for about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.

In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.

In a medium bowl, use a pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.

Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.

Tips: Choose crisp and tart-sweet apples—consider Empire, Granny Smith, Honey Crisp, Braeburn, Cortland—as they hold their shape and aren’t too juicy. What makes a “Dutch” pie? The streusel topping, a nearly irresistible, crunchy sweet mixture of sugar, butter, flour, and nuts, probably comes from other Germanic-styles of baking.

Cake

Lemon Velvet Cream Cake

Ingredients:

1 box lemon cake mix

Water, vegetable oil and eggs called for on cake mix box 

1 package (3 oz) cream cheese, softened

1 Tablespoon milk 

1 Tablespoon grated lemon peel

2 cups whipping cream

⅔ cup powdered sugar

Lemon twist, if desired

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray).

Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Refrigerate layers 45 minutes for easier handling.

Meanwhile, in a large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.

Slice each cake layer in half horizontally to make a total of 4 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store covered in refrigerator.

Round 4

Pie

Peanut Butter-Banana Slab Pie

Ingredients:

1 pouch (17.5 oz) peanut butter cookie mix

½ cup butter, softened

1 package (8 oz) cream cheese, softened

1 cup creamy peanut butter

1 cup powdered sugar

1 container (12 oz) frozen whipped topping, thawed

3 firm medium bananas, cut into ¼ -inch slices (about 2 ½ cups)

¼ cup creamy peanut butter

1 firm medium banana, cut into ¼ -inch slices (about 1 cup)

Steps:

Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.

In large bowl, place cookie mix. Add softened butter; mix with pastry blender or fork until mixture is crumbly and butter is blended (do not overmix). Press in bottom and up sides of pan.

Bake 12 to 15 minutes or until golden brown and set in center. Cool 30 minutes.

In large bowl, beat cream cheese, 1 cup peanut butter and the powdered sugar with an electric mixer on medium speed until well blended, scraping down sides of bowl frequently. Beat in 2 cups of the whipped topping.

Place 2 ½ cups banana slices in single layer over baked crust. Drop cream cheese mixture by spoonfuls over banana layer; spread evenly over top. Drop remaining whipped topping by spoonfuls over cream cheese layer; spread evenly. Refrigerate at least 2 hours until set.

When ready to serve, in small microwavable bowl, microwave ¼ cup peanut butter uncovered on High in 15-second increments until thin enough to drizzle. Drizzle warm peanut butter on pie; top with 1 cup banana slices. Loosely cover and refrigerate any remaining pieces.

Cake

Applesauce Spice Cake

Ingredients:

Cake

2 ¼ cups all-purpose flour

1 ½ cups granulated sugar

2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 ⅓ cups applesauce

⅓ cup oil

2 eggs 

¾ cup chopped peeled apple (1 medium)

½ cup raisins, if desired

Frosting

¼ cup butter (do not substitute margarine)

4 cups powdered sugar

¼ teaspoon ground cinnamon

1 teaspoon vanilla

6 to 8 tablespoons apple juice or milk

Steps:

Heat oven to 350°F. Grease and flour 13×9-inch pan. In large bowl, mix flour, granulated sugar, 2 teaspoons cinnamon, the baking powder, baking soda and salt. Add applesauce, oil and eggs; beat on low speed of electric mixer until moistened. Beat 2 minutes on high speed. With spoon, fold in apple and raisins; pour into pan.

Bake 28 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

Heat butter in a medium saucepan over medium heat until light golden brown, stirring frequently. Remove from heat; cool 2 to 3 minutes. Beat in powdered sugar, ¼ teaspoon cinnamon, the vanilla and enough apple juice for desired spreading consistency. Immediately spread over top of cooled cake. (Frosting sets up quickly).

Tips: Be sure to use butter for the frosting. Browning the butter gives the frosting a toasty flavor. Margarine does not brown like butter does.

Once the butter begins to brown, it quickly progresses to burned. As soon as the butter begins to turn a golden color, remove the pan from the heat. The heat of the metal pan will continue to brown the butter.

Round 5

Pie

Grasshopper Pie

Ingredients:

Chocolate Cookie Crumb Crust

1 ½ cups finely crushed thin chocolate wafer cookies (24 cookies)

¼ cup butter, melted

Filling

½ cup milk 

32 large marshmallows (from 10-oz bag)

¼ cup green or white crème de menthe

3 Tablespoons white crème de cacao

1 ½ cups whipping cream

Few drops green food color, if desired

Garnish

2 Tablespoons reserved crumbs

Grated semisweet baking chocolate, if desired

Steps:

Heat oven to 350°F. In a medium bowl, stir crust ingredients until well mixed. Reserve 2 tablespoons crumbs for garnish. Press remaining crumb mixture firmly and evenly against bottom and side of 9-inch glass pie plate. Bake 10 minutes. Cool on cooling rack 15 minutes.

Meanwhile, in 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate for about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water and stir mixture until proper consistency.) Gradually stir in crème de menthe and crème de cacao.

In chilled large bowl, beat whipping cream with an electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Fold marshmallow mixture into whipped cream. Fold in food color.

Spread filling in cooled baked crust. Sprinkle with reserved crumbs and grated chocolate. Refrigerate for about 4 hours or until set. Store covered in refrigerator.

Cake

Peppermint Chiffon Cake

Ingredients:

2 ½ cups cake flour 

1 ½ cups white sugar 

3 teaspoons baking powder 

1 teaspoon salt 

½ cup vegetable oil 

7 eggs

½ cup water 

½ teaspoon cream of tartar 

1 ½ teaspoons peppermint extract 

½ teaspoon vanilla extract 

15 drops red food coloring

Steps:

Preheat oven to 325 degrees F.

Separate the eggs.

Sift the cake flour, sugar, baking powder and salt into a large bowl. 

Make a well in the center and add the oil, egg yolks, water, peppermint extract and vanilla extract. Beat with mixer on low for 1 minute.

Beat egg whites with cream of tartar until stiff peaks form. Gently fold the whites into the yolk mixture. 

Pour ⅓ of the batter into a separate bowl and tint with the food coloring.

Alternate large spoonfuls of red and plain batter into an ungreased tube or bundt pan. Run a knife or spatula through the batter to make a swirled effect.

Bake at 325 degrees F for 55 minutes. Increase heat to 350 degrees F and bake for an additional 15 minutes or until done. 

Let cake cool in pan on rack. 

Once cool remove from pan and frost, if desired.

 

We shall call it a tie, Pies and Cakes of every shape, size and flavor should be celebrated and eaten. Also as always get in the kitchen and have fun. -Edna 

 

The Light of Day

A faint light has begun off to the east, creeping its way slowly across the dark fields of wheat and corn. The light reaches the side of a single level ranch style home. There is a small tear in the screen of the kitchen window that has been left open. A lazy, fat horse fly makes his way through the tear and into the kitchen, gliding over the yellow formica countertops, and landing on one of the dark stained cupboard doors with worn brass handles. The morning sun streams through the kitchen window illuminating the clean but worn area. Upon entering the kitchen John rolls up the morning paper and smacks the lazy horsefly, it falls to the countertop and John sweeps it into the trash bin. 

He opens one of the cupboards doors, pulling out a tin of Folgers coffee and goes about filling and starting the Mr. Coffee 12 cup coffee pot that he and Ann received last year form Lucy as an anniversary present. Lucy being Ann’s much younger sister by a full sixteen years, had just received her first paycheck from her after school job, and wanted to get John and Ann something that they could use everyday. John poured himself a cup, tossed some sugar and half & half in and took a seat at the kitchen table to skim the morning paper before heading out to the Henderson’s Ranch to get started for the day. Ann entered the kitchen wearing her faded pale blue bathrobe. “Morning.” She said before coughing and clearing her throat. “How are you feeling?” John asked. “OK, just have this nagging cough that doesn’t seem to want to go away.” Ann said pouring herself a cup of coffee. “You can always give Dr. Baker a call, I’m sure he would do a house call for you.” He said rinsing out his coffee cup and grabbing his keys from the hook on the wooden plaque that says ‘KEYS’ that is hung on the wall next to the backdoor. Ann shrugged. “We’ll see how the day goes.” John kissed her on the cheek and walked out to his 67’ Chevy pickup that Clive Henderson had sold to him for a decent price. It wasn’t much to look at but it was reliable, and being out in farmland away from town that’s what mattered.

Ann made her way into the living room, with her coffee, shuffling her bare feet over the shaggy green carpet and taking a seat in the brown easy chair, with worn arms. She sat back pulling on the wooden handle to extend the foot rest. When she was comfortable she found herself a copy of Redbook and thumbed through the magazine, as she sipped her coffee. 

Ann awoke to a violent coughing fit. She managed to get herself up, out of the easy chair, making her way down the hallway leaning against the dark wood paneling, and into the bathroom. Her coughs shook her body, causing her eyes to water, and her nose to run. She spit into the bathroom sink, the phlegm was a dark yellow. Ann gagged, dropped to her knees and leaned over the toilet, she held her long dark hair back as she expelled her morning coffee. She sat on the bathroom floor taking slow deep breaths.

Dr. Baker knocked on the door at a quarter past one. Ann had showered, dressed and straightened up the house, in anticipation of his arrival. “Ann, how are we doing today?” Dr. Baker said stepping inside as Ann held the door open. “I’d be better if this cough would go away.” She said showing him into the living room. He took a seat on the faded burgundy couch, putting his doctors bag down on the oak coffee table. “Have a seat, I’ll take a listen.” Ann sat beside him, as he took out his stethoscope. Dr. Baker held the stethoscope to Ann’s chest. “Deep breath. And again.” He said. “OK, now your back.” Ann turned her back towards him. “Deep breath.” He said listening as she exhaled. “And again. And once more.” He said listening to each side of her lungs. He put the stethoscope down and took her wrist, he watched the second hand of his watch as he took her pulse. He then looked into her eyes, as he ran his fingers down the side of her neck and over her collarbone. He retrieved a small flashlight from his bag. “Say ahh.” Ann cleared her throat and said “Ahh.” Dr. Baker shined the light into her mouth. “OK, good.” 

He put his stethoscope and flashlight away and took out a small notebook and pen. “Just a few questions. How long have you had this cough?” He asked. Ann thought about it for a second. “Hum…Let’s see. It was after Easter. So maybe three months now.” She said. He made a few notes and then asked. “Do you smoke?” Ann shrugged her shoulders. “I do have one or two of John’s Winston’s, once in a while.” He nodded his head making another note. “On a scale of one to ten, how bad do you feel today? Ten being the worst.” “I would say maybe an eight for the last few days.” She said. “I think you have a case of acute bronchitis, drink plenty of water, rest and eat soups. I’ll leave you some cough syrup with a pain reliever.” Dr. Baker said gathering his things. Ann walked him to the door. “Thank you for coming out.” She said. “No, problem. Give me a call if you need anything else, and give this to John when he gets home.” He said handing her a folded note.

Ann put the note for John on the kitchen table and opened the pantry doors. She glanced over the assortment of canned goods, grabbing herself a can of Campbell’s chicken noodles. She warmed up the soup and made some toast. After eating she looked at the bottle of cough syrup, poured a spoon full and swallowed. “Eww..” Ann said twisting her face at the bitter taste.

The house was dark and quiet when John got back from the Henderson’s Ranch, he read over the note Dr. Baker had left him while sipping on a bottle of Coke. 

John,

Ann has a bad case of bronchitis, see that she gets plenty of water, and rest. I left her some cough syrup that should help her when resting. Let me know if her condition changes. 

Sincerely,

Dr. Baker           

John finished off his drink and went to check on Ann.

~ ~ ~ ~ 

Three Weeks Later 

John sat at the kitchen table fidgeting with the pen in his hand. Ann wasn’t getting any better, Dr. Baker had been back out to see her, he examined her, took more notes and was going to discuss it with a colleague of his in Topeka. That was ten days ago. Ann was no longer able to leave her bed for more than an hour or two, before she would become winded and over come with a deep, harsh coughing fit. 

John straightened the blank piece of notepaper in front of him. “How do I even start this letter?” He mumbled to the empty room. He got up and walked into the living room, he stood staring at the framed piece of artwork. The ‘Singing Cowboy’ by Gary Patterson, he found it strangely calming with it’s faint yellow undertone. John went out onto the porch, it was late and the moon was full. He lit a cigarette and took a long deep drag, exhaling slowly. It was just him and Ann, out here among the corn and wheat.

Dear Lucy,

I don’t even know where to begin in making this request to you.

Ann isn’t getting any better, and I fear she is not going to be with us much longer.

It pains me to have to write this to you. 

Can you please come, for Ann.

Always, 

John  

~ ~ ~ ~

Lucy stood at the front door to the single level ranch home. There was a note on the door addressed to her. Lucy let yourself in, Ann is in her bedroom. We’ll talk when I get back. John  

Lucy let herself in, taking her bag to the spare bedroom. The house was stuffy and in need of a good once over. Lucy tapped on Ann’s bedroom door before opening it. “Ann?” She said entering the room. “Lucy? Is that you?” Ann asked clearing her throat and trying to sit up. “Yes, dear.” Lucy said taking her sisters hand in hers. Ann let out a sigh, before engaging in a coughing fit. “Let’s get some light and fresh air in here.” Lucy said heading over to the window. She pulled back the heavy gold colored drapes and opened the window. “That’s better. Now I’m going to make you some food, then straighten up.” Lucy said heading towards the bedroom door. “Lucy.” Ann said in a hushed voice as not to cough. “Yes?” “Thank you for coming.” Lucy gave her a smile and headed to the kitchen.

John opened the backdoor entering into the kitchen, as he hung up his keys the best smell hit him. “Damn, that smells good.” He said taking a seat at the kitchen table. “Thanks, it’s beef stew with lots of veggies.” Lucy said pouring a ladle of stew into a bowl for him. She set the bowl down in front of him and returned to the oven, pulling out hot fresh rolls. She poured two tall glasses of ice tea, tossed the rolls into a dish and took a seat at the table.

John ate like he hadn’t eaten in days. “Thanks for this, and that.” He said nodding towards the now clean living room. “You’re welcome, and that’s what I’m here for.” She said giving John’s hand a quick squeeze.

John and Lucy spent their days attending to Ann, spending time talking with her when she was able and reading to her while she rested. Lucy would sit with her during the day while John was out working on the Henderson’s Ranch, and John would sit with her in the evening, telling her about his day out on the ranch.

During one of their evening chats, as the three of them were in Ann’s bedroom reminiscing about school days past, laughing and enjoying each others company. Ann said. “I want the two of you to promise me something.” “What would that be?” Lucy said still giggling from the previous conversations. Ann cleared her throat. “I want the two of you to take care of each other, when I’m gone.” She said. Lucy looked at her sister, it felt as if all the air had been sucked out of the room. It was the first time Ann had said anything about it being the time after. Lucy swallowed hard trying to regain her voice. John got up and leaned over Ann, kissing her on the forehead, and left the room. “Do you want to add to that?” Lucy said. “Not really, I think the two of you will need each other. You know after.” Ann said.

~ ~ ~ ~

Lucy found John out on the porch. “Would you like one?” She asked holding a bottle of Whisky. “Yeah.” He said wiping the back of his hand across his cheek. Lucy opened the bottle and took a drink. She then handed it to John, he took a long pull from the bottle. “That was…ugh…out of left field.” Lucy said taking the bottle back from John. “Yeah, I wasn’t expecting her to say that.” He said. “Have you thought about after?” She asked, taking another hit off the bottle. John looked at her and lit a cigarette. “Have you?” He asked. Lucy took the cigarette from in between John’s fingers, and took a drag. “Not really.” She answered handing back the cigarette.

Lucy went back inside. When John came back in she was standing in front of the ‘Singing Cowboy’ “What is it about this picture? It’s strangely comforting.” She said. John scoffed as he headed to bed.

The following days bleed into each other, cooking, cleaning, attending to Ann’s needs. The end was coming quickly. It was a Saturday morning in early September, the summer heat had let up and the rains had begun. Lucy went into Ann’s bedroom to open the drapes, like she had done every morning for the last three weeks. She opened the drapes and window, looking out at the steady morning downpour. “Morning Ann.” She said as she turned to face the bed. She looked at Ann laying there on the bed, tears started to run down her cheeks as the realization set in. “John!” She screamed. John came rushing into the bedroom. “What?” He looked at Ann’s bed and then at Lucy. He walked over to the bed, closing Ann’s eyes and covering her with the bed sheet. He then walked over to Lucy, pulling her into a hug and taking her out of the room.

“Drink this.” He said handing Lucy a glass of Brandy. John downed a glass, cleared his throat and picked up the phone.

~ ~ ~ ~

One Week Later

“It’s a nice headstone. Ann would have approved.” Lucy said. John nodded as they stood in the rain looking down at Ann’s resting place. Lucy placed a bouquet of white lilies next to the single red rose that John had left. “So are you staying?” John asked, not looking up. Lucy took his hand, interlacing her fingers with his. “As long as you want me to.” She answered. 

Edna’s Kitchen Presents: Recipes By Request II

Welcome to our second installment of Recipes By Request where we have gathered our top readers recipe requests. As it is Edna’s Kitchen we have made them easy and fun, so get in the kitchen and have fun.

Table of Contents:

Strawberry Caipirinha

Frozen Cranberry Margaritas

Asian Pork and Noodle Soup

Easy Mediterranean Chicken

Jagerschnitzel (breaded pork chops with mushroom gravy)

French Onion Egg Skillet

Soft Pretzels with Bacon Cheese Dip

Mexican Chocolate-Raspberry Parfaits

Tennessee Peach Pudding

Zucchini Bread Cookie Whoopie Pies

Our first request comes from our friend Sandra in Newport, Road Island. Kicking us off with a refreshing cocktail.

Strawberry Caipirinha

Cachaça is a Brazilian liquor made from fermented sugarcane juice.

Ingredients:

½ cup chopped fresh strawberries

2 ½ teaspoons superfine sugar

¼ cup cachaça

1 cup ice cubes

1 whole strawberry

Steps:

In lowball glass, muddle chopped strawberries and sugar until juices are released from berries, leaving some pieces of fruit intact.

Add cachaça; stir to combine. Fill glass with ice; stir again. Garnish with whole strawberry. Serve immediately.

 

Cool and tart drink from our friend William in Dayton, Ohio.

Frozen Cranberry Margaritas

Ingredients:

1 can (11 ½ ounces) frozen cranberry juice cocktail concentrate, thawed

2 cans (12 ounces each) lemon-lime soda pop

5 cups water 

1 cup tequila

¼ cup lime juice

Steps:

In 3-quart plastic container, beat all ingredients with a wire whisk or spoon until well blended.

Cover and freeze at least 24 hours until slushy. Serve in margarita or cocktail glasses.

Tips: For fun, rub the cut side of a lime or lemon on the rims of the glasses, then dip rims into shallow dish of coarse red sugar. Garnish with fresh cranberries on a beverage pick.

 

Up next is a request from our friend Henry in San Francisco, California, with a comforting soup.

Asian Pork and Noodle Soup

Ingredients:

1 pound pork boneless sirloin or loin, cut into ½ inch pieces

2 cloves garlic, finely chopped

2 teaspoons finely chopped ginger root

3 ½ cups chicken broth (from 32-oz carton)

2 cups water 

2 Tablespoons soy sauce

2 cups uncooked fine egg noodles (4 ounces)

1 medium carrot, sliced (½ cup)

1 small red bell pepper, chopped (½ cup)

2 cups fresh spinach leaves

Steps:

Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Add pork, garlic and ginger root; stir-fry 3 to 5 minutes or until pork is brown.

Stir in broth, water and soy sauce. Heat to boiling; reduce heat. Simmer uncovered 5 minutes. Stir in noodles, carrot and bell pepper. Simmer uncovered about 10 minutes or until noodles are tender.

Stir in spinach; cook until heated through.

 

A tasty chicken dish requested by our friend George in Olympia, Washington. 

Easy Mediterranean Chicken

Ingredients

4 boneless skinless chicken breasts (5 oz each) 

¼ teaspoon salt

¼ cup plus 2 Tablespoons chopped fresh basil leaves

1 Tablespoon olive oil

1 ½ cups cherry tomatoes, halved (about 10 oz)

¼ cup olive tapenade

Steps

Place chicken breasts on a sheet of waxed paper. Sprinkle ⅛ teaspoon of salt evenly over chicken breasts; sprinkle with 2 tablespoons of the basil; press lightly. Turn chicken breasts over. Sprinkle remaining ⅛ teaspoon salt over chicken; sprinkle with 2 tablespoons basil. Cover with another sheet of waxed paper. Pound chicken with rolling pin or meat mallet to ½ -inch thickness.

In 12-inch skillet, heat olive oil over medium-high heat. Add chicken breasts. Cook 5 to 6 minutes on each side or until golden brown on the outside and no longer pink in center. Remove chicken to plate; cover to keep warm.

Return skillet to medium-high heat. Add tomatoes and tapenade to skillet. Cook and stir 2 to 3 minutes or until tomatoes just begin to soften and mixture is heated through. Serve tomato mixture over chicken; top with remaining 2 tablespoons basil.

Tips: Look for olive tapenade near the olives, roasted peppers and other condiments in your supermarket.

 

Something authentic from our friend Joseph in Arlinton, Texas. 

Jagerschnitzel (breaded pork chops with mushroom gravy)

Ingredients:

1 cup bread crumbs

1 Tablespoon all-purpose flour 

salt and pepper to taste

2 Tablespoons vegetable oil

4 pork steaks or cutlets, pounded thin

1 egg, beaten

1 medium onion, diced

1 (8 ounce) can sliced mushrooms

1 ½ cups water

1 cube beef bouillon

1 Tablespoon cornstarch

½  cup sour cream

Steps:

In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat the oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in hot oil until browned on both sides and cooked through, about 5 minutes per side.

Remove the pork to a platter and keep warm. Add onion and mushrooms to skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.

Tips: Best served with french fries and a simple green salad.

 

A savory dish from our friend Tracy in Lake Charles, Louisiana.

French Onion Egg Skillet

Ingredients:

4 Tablespoons butter

2 medium onions, cut into ¼ -inch slices (2 cups)

1 cup beef flavored broth (from 32-oz carton)

8 eggs

½ cup milk

½ teaspoon salt

¼ teaspoon pepper

3 cups cubed (½ -inch) French baguette or other firm-textured bread

1 cup shredded Swiss cheese (4 oz)

Steps:

In 12-inch cast-iron skillet, heat 2 tablespoons of the butter over medium-high heat. Add onions; cook 5 to 7 minutes, stirring occasionally, until onions begin to brown. Reduce heat to medium; cook 10 to 12 minutes, stirring frequently, until onions are browned. Increase heat to high. Add broth; cook and stir 5 to 7 minutes or until onions are dark brown and liquid has evaporated. Transfer onions to bowl.

Meanwhile, in a medium bowl, beat eggs, milk, salt and pepper with whisk until well mixed. Set oven control to broil.

Wipe out skillet with paper towels. Heat remaining 2 tablespoons butter in skillet over medium heat. Add bread cubes; stir to coat. Cook 3 to 4 minutes, stirring frequently, until cubes are lightly browned. Reduce heat to low; pour egg mixture into skillet over bread cubes. Cook 5 to 8 minutes, without stirring, until eggs are set on bottom, but still jiggly on top. Arrange onions over top. Sprinkle with cheese.

Broil with top of skillet 6 inches from heat for 3 to 5 minutes or until set and cheese is melted.

Tips: Cooking the caramelized onions with beef flavored broth infuses them with the flavor of French onion soup. Make sure to cook onions until broth is almost completely evaporated; otherwise, this dish may be mushy after it’s cooked.

Gruyère cheese can be substituted for the Swiss cheese in this recipe.

 

A warm, salty, gooey appetizer from our friend Ryan in Myrtle Beach, South Carolina.

Soft Pretzels with Bacon Cheese Dip

Soft Pretzels

Ingredients:

For the Dough:

2.25 teaspoons instant quick rise yeast

1 cup warm water 110 degrees F

1 teaspoon sugar

2 ½ cups  all purpose flour

½  teaspoon sea salt

For the Topping:

½ cup warm water

1 Tablespoon baking soda

vegetable oil for greasing the sheet pan

coarse sea salt for sprinkling

3 Tablespoons unsalted butter melted

Steps:

Combine the yeast, warm water, and sugar in the bowl of a stand mixer, and let sit for 10 minutes until foamy. This indicates the yeast is alive and working. Add the flour and salt. Mix with the dough hook by hand for a few seconds to roughly combine, then fit the hook and bowl on the mixer and knead on medium low for 5 minutes. The dough should feel soft and smooth, not sticky to the touch.

Cover the dough and let rise for 30 minutes.

Preheat the oven to 450 degrees F, and lightly grease a baking sheet with vegetable oil. You could use parchment paper or a silicone mat.

Place the dough onto a lightly oiled countertop. Divide the dough into 8 pieces with a knife.

Whisk to combine the warm water and baking soda and cook in the microwave for 1 minute. FYI it’s not going to dissolve completely, and that’s okay.

Roll each of the eight pieces into a long rope, and shape each one into a pretzel. Dip each pretzel into the soda wash and place onto the greased baking sheet. Sprinkle with coarse sea salt, then let them rest for 10 minutes.

Bake for 9 to 10 minutes until the pretzels are golden brown. Brush the pretzels with melted butter while they are hot out of the oven. Enjoy while they are hot.

 

Bacon Cheese Dip

Ingredients:

2 packages (8 ounces each) cream cheese, cubed

4 cups shredded cheddar cheese

1 cup half-and-half cream

2 teaspoons Worcestershire sauce

1 teaspoon dried minced onion

1 teaspoon prepared mustard

16 bacon strips, cooked and crumbled

Steps:

In a 1-½ -qt. slow cooker, combine the first 6 ingredients. Cover and cook on low for 2-3 hours or until cheeses are melted, stirring occasionally.

Just before serving, stir in bacon. If desired, top with crumbled bacon. Serve warm.

 

A sweet and simple dessert from our friend Mimie in Saint Cloud, Minnesota.

Mexican Chocolate-Raspberry Parfaits 

Ingredients:

1 ¼ cups light chocolate soymilk

1 box (4-serving size) chocolate instant pudding and pie filling mix

¼ teaspoon ground cinnamon

1 slice (4×1 inch) angel food cake, torn into pieces

½ cup frozen whipped topping, thawed

½ cup fresh or frozen (thawed and drained) raspberries

Grated semisweet chocolate, if desired

Steps:

In a medium bowl, beat soymilk, pudding mix and cinnamon with wire whisk until mixture is blended and thickened.

To assemble, spoon ¼ cup pudding into each of 2 small parfait glasses or clear drinking glasses. Layer each with half of the cake, 2 tablespoons whipped topping and half of the raspberries. Top each with remaining pudding and whipped topping. Garnish with grated chocolate.

 

Now for something sweet from our friend Jodi in Maryville, Tennessee.  

Tennessee Peach Pudding

Ingredients:

1 cup all-purpose flour

½ cup sugar

2 teaspoons baking powder

½ teaspoon salt

½ teaspoon ground cinnamon, optional

½ cup whole milk

3 cups sliced peeled fresh or frozen peaches

Topping:

1-½ cups water

½ cup sugar

½ cup packed brown sugar

1 Tablespoon butter

¼ teaspoon ground nutmeg

Half-and-half cream

Steps:

Preheat oven to 400°. Combine flour, sugar, baking powder, salt and, if desired, cinnamon. Stir in milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish.

For topping, combine water, sugars, butter and nutmeg in a large saucepan. Bring to a boil, stirring until sugars are dissolved. Pour over peach mixture. Bake until the filling is bubbly and a toothpick inserted in topping comes out clean, 40-50 minutes. Serve warm or cold with cream.

 

Getting some summer veggies into our next sweet treat from our friend Laura in Olathe, Kansas.

Zucchini Bread Cookie Whoopie Pies

Ingredients:

¼ cup (½ stick) butter, softened to room temperature

½ cup (4oz) unsweetened applesauce

⅓ cup sugar

⅓ cup brown sugar

1 egg

½  teaspoon vanilla

1 cup finely grated zucchini (squeezed of excess moisture then measured)

1 cup old fashioned oats

1 cup flour

1-¼  teaspoons cinnamon

½  teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

For the icing:

2 Tablespoons butter, softened to room temperature

4oz cream cheese, softened to room temperature

½ cup powdered sugar

½ teaspoon vanilla

Steps:

Combine butter, applesauce, and sugars in a large mixing bowl and beat for 2 minutes (mixture won’t be light and fluffy – it’s ok.) Add egg then beat to combine. Add vanilla then beat to combine.

In a separate bowl, sift together flour, cinnamon, baking soda, baking powder, and salt. Add to the wet ingredients in two batches, mixing well between each batch. Add zucchini and mix to combine then add oatmeal and mix to combine. Cover bowl and place in the refrigerator for one hour, or until dough holds its shape when scooped.

Preheat oven to 350 degrees. Drop 1 Tablespoon dough onto parchment paper lined baking sheets then bake for 10 minutes, or until set on top. Let sit on baking sheet for 2 minutes before removing to a cooling rack to cool completely.

For the icing: While the cookies are cooling, combine butter, cream cheese, powdered sugar, and vanilla in a large mixing bowl. Beat until light and fluffy, about 2 minutes. Scoop into a piping or ziplock bag, snip off the corner, then pipe onto half the cooled cookies and top with the other half. Store whoopie pies in an airtight container in the fridge.

 

Thank you for joining Edna’s Kitchen for recipes by request, feel free to suggest your recipe ideas for future Edna’s Kitchen Presents events. 

Book Covers and FREE Ebooks

**Edited Note there will be FREE ebooks August 12th and 13th on Amazon. and as always Thank You All -Megan**

*A huge THANK YOU to all of you that let me do this, I enjoy the creative passion that is writing. – Megan*

‘Don’t judge a book by it’s cover’

but yet

‘A picture is worth a thousand words’

Conflicting advice there. When I make a cover for my ebook cookbooks or my fictional short stories I try to keep the theme or season relevant. At least to the best of my ability. I like my book covers I have eighteen of them now and I feel that each of them relates in some way, to the content of the book. I also appreciate nature and simplicity.

 

Five of Edna’s Kitchen ebook cookbooks are FREE August 1st to August 3rd, snag a copy, check them out, leave a rating or review if you feel moved to do so. (I do appreciate them)

Also let me know if there are any food theme’s you would like Edna’s Kitchen to cover.

 

Now on to fiction, as some of you may or may not know I write short stories, usually in the erotic, mystery, thriller genera. Some are more mystery, thriller, noir featuring Detective James Andrews and crew, in Detective Stories. Some are straight up fiction like After the Glory. I think that my book covers for the short story collections are relevant to their content, all be it in a subtle way.

Four of my short story collections are FREE August 4th to August 6th, please grab a copy enjoy a story and leave a rating or review. (Please and Thank You I do appreciate all of you that continue to read and enjoy my rambling words of fiction)

 

And of course I get to mention A Land Without Mirrors: A Collection of Fantasy and Surrealism which is an anthology that my short story Walter is featured.

It’s a thing…

Cch217

‘Walter’ a short story that I wrote is included in this wonderful anthology with some other outstanding authors.

If you would be so kind as to check it out, it would be most appreciated. Megan 💙

‘Acid trips and ominous emails. Jumbled job interviews. Tiny alcoholics and teacups. Dead flowers and times of war. Befriended objects and reversed horrors. These are just a few of the surreal tales found within these pages. Collected from the most obscure authors, A Land Without Mirrors is an anthology worthy of any short story lover’s shelf.’

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Edna’s Kitchen Presents: Sweet and Savory

*recipes featuring wings, pizzas and desserts*

Table of Contents:

Wings:
Bacon-Wrapped Chicken Wings with Bourbon Barbecue Sauce
Beer-Brined Buffalo Wings
Sticky Ginger Garlic Chicken Wings
Baked Chicken Wings
Hot and Spicy Chicken Wings
Slow-Cooker Mole Chicken Wings

Pizzas:
Mexican Chicken Pizza with Cornmeal Crust
Garlic Butter Crusted Margherita Pizza
Mediterranean Pizza
Buffalo Chicken Beer Bread Pizza
The Cheesy ‘Shroom Pizza
Roasted-Vegetable Pizza

Desserts:
Strawberry Shortcake Poke Bundt Cake
Easy Triple Berry Cake
Layered Fruit Flag Salad
S’mores Brownies
Raspberry Lemonade Cheesecake Bars
Coffee Swirl Yogurt Cake

 

Wings:

Bacon-Wrapped Chicken Wings with Bourbon Barbecue Sauce

Ingredients:
Chicken
¼ teaspoon freshly cracked pepper
3 lb chicken wingettes and drummettes
12 slices bacon, cut in half crosswise

Bourbon Sauce
½ cup ketchup
½ cup bourbon
¼ cup packed brown sugar
2 Tablespoons soy sauce
3 cloves garlic, finely chopped
1 teaspoon Dijon mustard
½ teaspoon red pepper flakes

Steps:
Heat oven to 425°F. Line 2 cookie sheets with sides with heavy-duty foil; spray with cooking spray.
Sprinkle pepper over chicken. Wrap each chicken piece with a half slice of bacon.
Place bacon-wrapped chicken pieces on cookie sheets, bacon end down. Bake uncovered 30 minutes; turn chicken; rotate cookie sheets in oven. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to the bone (at least 165°F).
Meanwhile, in 1-quart saucepan, mix Bourbon Sauce ingredients; heat to simmering over medium heat, stirring frequently, until sugar is dissolved, about 5 minutes. Remove from heat; set aside.
In large bowl, toss chicken with half of the sauce. Serve warm with remaining sauce on the side for dipping.

Beer-Brined Buffalo Wings

Ingredients:
1 Tablespoon packed brown sugar
1 Tablespoon coarse salt
1 bottle (12 oz) beer
2 lb chicken wings (12)
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
1 ½ teaspoons paprika
¼ cup butter
¼ cup red pepper sauce

Steps:
Heat oven to 350°F. Line cookie sheet with foil.
In large bowl, beat brown sugar, salt and beer with whisk. Add chicken wings; toss gently to coat. Refrigerate 30 minutes to brine.
In large resealable food-storage plastic bag, mix onion powder, garlic powder and paprika. Drain chicken; pat dry with paper towels. Discard brine. Add chicken to bag; toss until evenly coated. Place chicken on cookie sheet.
In 1-quart saucepan, melt butter. Stir in pepper sauce. Heat to a simmer. Pour mixture over wings.
Bake 30 to 35 minutes or until juice of chicken is clear when thickest part is cut (165°F). If desired, shake extra pepper sauce over wings after baking. Serve with Blue Cheese or Ranch Dressing for dipping.

Sticky Ginger Garlic Chicken Wings

Ingredients:
Glaze
½ cup packed brown sugar
½ cup rice vinegar
2 Tablespoons grated ginger root
1 Tablespoon Sriracha hot chili sauce, or ½ teaspoon crushed red pepper flakes
3 cloves garlic, finely chopped
1 Teaspoon soy sauce

Chicken
3 Tablespoons red pepper sauce
2 Tablespoons vegetable oil
½ teaspoon salt
½ teaspoon pepper
5 lb chicken wing drummettes
1 cup all-purpose flour

Steps:
In 1-quart saucepan, combine all glaze ingredients; bring to a simmer, stirring frequently over medium heat until sugar is dissolved, about 5 minutes. Remove from heat; set aside.
In 2-gallon resealable food-storage plastic bag mix pepper sauce, oil, salt, pepper and chicken. Seal bag; shake to coat. Add flour, seal bag and shake until chicken is coated with flour.
Heat oven to 375°F. Line two baking sheets with heavy-duty foil; spray with cooking spray.
Place chicken on cookie sheets. Bake uncovered 30 minutes, turn chicken over and rotate pans. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is no longer pink when centers of thickest pieces are cut.
In large bowl, toss chicken with glaze.

Baked Chicken Wings

Ingredients:
2 pounds chicken drummettes (24)
2 Tablespoons honey
2 Tablespoons ketchup
1 Tablespoon red pepper sauce
1 Tablespoon Worcestershire sauce
Paprika
⅔ cup ranch dressing

Steps:
Heat oven to 350°F. Line a jelly roll pan, 15 1/2×10 1/2×1 inch, with aluminum foil. Remove skin from chicken.
Mix honey, ketchup, pepper sauce and Worcestershire sauce in resealable plastic bag. Add chicken. Seal bag and refrigerate, turning occasionally, at least 15 minutes but no longer than 24 hours.
Place chicken in pan; sprinkle with paprika. Bake uncovered about 30 minutes or until crisp and juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with dressing.

Hot and Spicy Chicken Wings

Ingredients:
1 cup cayenne pepper sauce
1 teaspoon garlic salt
24 chicken drummettes
2 Tablespoons butter or margarine
1 cup baking mix
¾ teaspoon onion salt
½ teaspoon pepper
¼ teaspoon cayenne pepper
Blue cheese dressing

Steps:
Stir together hot sauce and garlic salt until blended. Pour over drummettes; cover and refrigerate at least 4 hours but no longer than 24 hours.
Heat oven to 450°F. Melt butter in jelly roll pan, 15 1/2×10 1/2×1 inch, in oven. Stir together baking mix, onion salt and peppers. Remove chicken from sauce; discard sauce. Coat chicken with baking mix, mixture. Place in single layer in pan.
Bake 25 minutes; turn and bake an additional 20 to 25 minutes or until chicken is golden brown and juice is no longer pink when centers of pieces are cut. Serve with dressing.

Slow-Cooker Mole Chicken Wings

Ingredients:
Chicken
3 lb chicken wingettes and drummettes
½ teaspoon kosher (coarse) salt
¼ teaspoon pepper

Glaze
2 canned chipotle chiles in adobo sauce, finely chopped
1 can (14.5 oz) fire roasted diced tomatoes, well drained
½ small onion, chopped (about ½ cup)
3 Tablespoons honey
1 oz chopped bittersweet chocolate (about 2 Tablespoons)
1 Tablespoon tomato paste
½ teaspoon ground cinnamon
½ teaspoon ground cumin
½ teaspoon kosher (coarse) salt
2 cloves garlic, finely chopped

Toppings
3 Tablespoons roasted salted pepitas (pumpkin seeds)
1 lime, cut into wedges

Steps:
Set oven control to broil. Spray 3 ½ – to 4-quart slow cooker with cooking spray. Spray broiler pan rack with cooking spray. Sprinkle chicken with salt and pepper. Place on rack in pan.
Broil 3 inches from heat 10 to 12 minutes or until browned, turning halfway through broiling time. Place chicken in slow cooker. In a medium bowl, place Glaze ingredients in bowl of food processor. Puree until smooth; about 30 seconds; pour over chicken. Stir to coat.
Cover; cook on Low heat setting 3 hours. Serve with glaze for dipping. Garnish with pepitas and lime wedges.

 

Pizzas:

Mexican Chicken Pizza with Cornmeal Crust

Ingredients:
1 ½ cups all-purpose flour
1 Tablespoon sugar
1 ¼ teaspoons regular active dry yeast
¼ teaspoon coarse (kosher or sea) salt
¾ cup warm water
1 Tablespoon olive oil
⅓ cup yellow cornmeal
Additional cornmeal
2 cups shredded Mexican cheese blend (8 oz)
1 ½ cups shredded cooked chicken
1 can (14.5 oz) fire roasted diced tomatoes or plain diced tomatoes, drained
½ medium yellow bell pepper, chopped (½ cup)
¼ cup sliced green onions (4 medium)
¼ cup chopped fresh cilantro

Steps:
Heat oven to 450°F. In a medium bowl, mix ¾ cup of the flour, sugar, yeast, and salt. Stir in warm water and oil. Beat with an electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in ⅓ cup cornmeal and remaining ¾ cup flour to make a soft dough.
On a lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.
Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. On cookie sheet, press dough into 14×10-inch rectangle; prick with fork. Bake 8 to 10 minutes or until edges just begin to turn brown.
Sprinkle with 1 cup of the cheese blend. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes longer or until cheese is melted and edges are golden brown. Sprinkle with onions and cilantro.
Tips:
Use a rotisserie chicken, shredded for easy topping.

Garlic Butter Crusted Margherita Pizza

Ingredients:
2 teaspoons olive oil
3 cups cherry tomatoes, halved
½ teaspoon chopped roasted garlic or chopped garlic
½ teaspoon salt
1 can refrigerated classic pizza crust
2 Tablespoons butter, softened
1 Tablespoon chopped roasted garlic or chopped garlic
8 oz fresh mozzarella cheese, thinly sliced
¼ cup fresh basil strips

Steps:
Heat oven to 400°F. Grease large dark or nonstick cookie sheet with shortening or cooking spray; set aside.
In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Add tomatoes, ½ teaspoon roasted garlic and salt. Reduce heat to medium; cook 10 to 15 minutes or until tomatoes are thickened, stirring frequently. Set aside; cool slightly.
Unroll dough on cookie sheet. Press out dough to 15×10-inch rectangle. In small bowl, mix butter and 1 tablespoon roasted garlic. Spread over dough. Bake 7 minutes; remove from oven.
Evenly distribute tomato mixture over partially baked crust. Top with mozzarella cheese.
Bake 7 to 9 minutes or until cheese is melted and crust is golden brown. Sprinkle basil strips over pizza before serving.

Mediterranean Pizza

Ingredients:
Crust
2 Tablespoons cornmeal
2 ½ cups baking mix
1 package fast-acting dry yeast
½ cup plus 3 Tablespoons warm water (105°F to 115°F)
Topping
½ cup basil pesto
½ cup sun-dried tomatoes in oil, drained, cut into ½ -inch pieces
1 can (14 oz) artichoke hearts, drained, chopped
1 cup shredded mozzarella cheese (4 oz)
1 package (4 oz) crumbled feta cheese (1 cup)

Steps:
Heat oven to 425°F. Lightly grease 15x10x1-inch pan with shortening or cooking spray. Sprinkle with cornmeal, tapping off any excess.
In large bowl, stir baking mix and yeast. Add water; stir until dough leaves side of bowl. On work surface dusted with additional baking mix, lightly knead dough 1 minute. Roll out to 15×10-inch rectangle. Place dough in pan; crimp edges, forming a rim.
Spread pesto over dough. Sprinkle tomatoes, artichokes, mozzarella cheese and feta cheese evenly over top.
Bake 12 to 15 minutes or until cheese is melted and crust is golden brown.

Tips:
Look for basil pesto in glass jars in the pasta aisle or in the refrigerated pasta section in plastic containers.
If you’re an olive fan, top the pizza with sliced ripe olives or Greek olives to continue the Mediterranean theme.
Garnish with chopped fresh basil after baking to add more color to this pizza.

Buffalo Chicken Beer Bread Pizza

Ingredients:
Crust
2 cups all-purpose flour
1 Tablespoon sugar
1 package regular active dry yeast
1 teaspoon baking powder
1 teaspoon coarse (kosher or sea) salt
¾ cup lager beer, such as a Boston lager, warmed to 105°F
2 Tablespoons olive oil

Buffalo Chicken Topping
¼ cup Buffalo Wings Sauce
2 Tablespoons lager beer, such as a Boston lager
1 Tablespoon butter, melted
1 ½ cups chopped cooked chicken
1 cup shredded mozzarella cheese (4 oz)
1 cup shredded provolone cheese (4 oz)
⅓ cup crumbled blue cheese
2 Tablespoons sliced green onions (2 medium)

Steps:
Heat oven to 450°F. In a medium bowl, mix 1 cup of the flour, sugar, yeast, baking powder and salt. Stir in ¾ cup beer and the oil. Beat with an electric mixer on low speed 30 seconds, then on High speed 1 minute. Stir in remaining 1 cup flour to make a soft dough.
On a lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover; let rest 30 minutes.
Spray large cookie sheet with cooking spray. On cookie sheet, press dough into 14×10-inch rectangle; prick with fork. Bake for about 10 minutes or until edges just begin to turn brown.
While crust is baking, in a medium bowl, mix wing sauce, 2 tablespoons beer and the melted butter. Add chicken, and toss to coat.
Remove crust from oven. In a small bowl, mix shredded mozzarella and provolone cheese. Sprinkle crust with 1 cup of the cheese mixture. Top with chicken mixture; sprinkle with remaining 1 cup cheese mixture and the blue cheese. Return to oven; bake 8 to 10 minutes or until cheese is melted and crust is deep golden brown. Sprinkle with green onions.

The Cheesy ‘Shroom Pizza

Ingredients:
1 can (13.8 oz) refrigerated classic pizza crust
1 Tablespoon olive oil
½ clove garlic, finely chopped
1 ½ cups shredded Gruyère cheese (6 oz)
½ cup whole milk ricotta cheese
1 cup sliced fresh shiitake mushrooms
1 cup sliced fresh baby portabella mushrooms
½ cup freshly grated Parmesan cheese
Fresh basil leaves, if desired

Steps:
Heat oven to 425°F. Spray 12-inch pizza pan with cooking spray. Unroll dough; place in pan. Starting at center, press out dough to edge of pan.
Bake 8 to 10 minutes or until light golden brown.
Meanwhile, in a small bowl, beat oil and garlic with whisk. Brush oil mixture on top of partially baked crust. Top with Gruyère cheese. Drop dollops of ricotta cheese by teaspoonfuls on top. Top with mushrooms; sprinkle with Parmesan cheese.
Bake 10 to 12 minutes longer or until cheese is melted and lightly golden brown. Garnish with fresh basil.

Roasted-Vegetable Pizza

Ingredients:
1 medium bell pepper, cut lengthwise into eighths
1 medium yellow summer squash, cut into ¼ -inch slices
½ small eggplant, cut into ¼ -inch slices
1 package (8 ounces) whole fresh mushrooms, cut in half
2 Tablespoons roasted garlic-flavored or regular vegetable oil
½ teaspoon salt
¼ teaspoon pepper
1 package (10 ounces) ready-to-serve thin pizza crust
1 cup shredded provolone cheese (4 ounces)
1 tablespoon fresh basil leaves

Steps:
Heat oven to 425°F. Spray jelly roll pan, 15 1/2×10 1/2×1 inch, with cooking spray.
Spread bell pepper, squash, eggplant and mushrooms in single layer in pan. Brush with oil. Sprinkle with salt and pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until vegetables are tender.
Place pizza crust on ungreased cookie sheet. Sprinkle with ½ cup of the cheese. Top with vegetables. Sprinkle with remaining ½ cup cheese.
Bake 8 to 10 minutes or until cheese is melted. Sprinkle with basil.

Tips:
Roast the vegetables for this recipe ahead of time and refrigerate until needed.

 

Desserts:

Strawberry Shortcake Poke Bundt Cake

Ingredients:

Cake
1 box yellow cake mix
1 cup milk
4 oz cream cheese, softened
3 eggs

Strawberry Poke Mixture
1 ½ cups sliced fresh strawberries
¼ cup granulated sugar
2 teaspoons lemon juice

Cream Cheese Glaze
¾ cups powdered sugar
2 Tablespoons butter, softened
1 oz cream cheese, softened
1 to 2 Tablespoons milk
¼ teaspoon vanilla

Garnish
1 cup sliced fresh strawberries

Steps:

Heat oven to 325°F. Generously spray 10- or 12-cup bundt cake pan with cooking spray with flour.
In large bowl, beat Cake ingredients with an electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes, and pour batter into pan.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
Meanwhile, in a food processor or blender, puree Strawberry Poke Mixture ingredients until smooth; transfer to 4-cup glass measuring cup, and set aside. While still in pan, poke holes in cake with end of wooden spoon at ½ -inch intervals going almost to bottom. Use a wet paper towel to wipe ends of spoon after each poke. Carefully pour poke mixture over holes in cake, using spoon to direct mixture into holes. If necessary, poke existing holes to make room for more mixture.
Cool 40 minutes; refrigerate in pan 2 hours. Remove from refrigerator, and run metal spatula around outer and inside edges of pan to loosen cake; turn upside down onto serving platter.
In a medium bowl, mix Cream Cheese Glaze ingredients with an electric mixer on low speed until smooth. If too thick, add additional milk, 1 teaspoon at a time, until desired consistency. Glaze cake as desired; garnish with strawberries.

Tips:
Slice and refrigerate strawberries ahead of time, and your cake will be ready to garnish when it’s time to serve your guests.
Keep cake refrigerated until ready to serve.

 
Easy Triple Berry Cake

Ingredients:

1 ⅓ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
¾ cup plus 1 teaspoon sugar
⅓ cup butter, melted
⅓ cup sour cream
1 egg, slightly beaten
1 teaspoon vanilla
1 ½ cups fresh mixed berries, such as blueberries, raspberries and coarsely chopped strawberries
Sweetened whipped cream, if desired

Steps:

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
In large bowl, beat ¾ cup sugar, the melted butter and sour cream with whisk until well blended. Beat in egg and vanilla. Stir in flour mixture until smooth. Stir in 1 cup of the berries. Spread batter in pie plate. Sprinkle remaining ½ cup berries and 1 teaspoon sugar over top.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Cut into wedges; serve with whipped cream.

Tips:
To make 1 ½ cups whipped cream, place medium deep bowl and beaters in freezer or refrigerator to chill. Place ¾ cup heavy whipping cream and 1 tablespoon powdered sugar in bowl. Beat on low speed until mixture begins to thicken. Add ½ teaspoon vanilla; beat on high speed until soft peaks form.
To ensure success in baking, measure ingredients accurately using the right measuring equipment for the ingredient being measured. For best results, add ingredients in the order they are called for.

 
Layered Fruit Flag Salad

Ingredients:

2 cans (8 oz each ) pineapple tidbits in juice
2 medium bananas, sliced
3 pints (6 cups) fresh strawberries
3 containers (6 oz each) yogurt lemon burst
1 ½ cups frozen whipped topping, thawed
3 Tablespoons powdered sugar
4 cups cubed (½ to ¾ inch) cantaloupe, well drained
1 ½ pints (3 cups) fresh blueberries
2 cups miniature marshmallows

Steps:

Drain pineapple, reserving juice in small bowl. Pat pineapple dry with paper towels to remove any excess liquid. Toss banana slices in pineapple liquid; drain well, discarding liquid. Reserve 18 to 20 strawberries for flag stripes; cut remaining strawberries into quarters.
In a medium bowl, mix yogurt, whipped topping and powdered sugar until well blended and smooth.
In ungreased 13×9-inch (3-quart) glass baking dish, layer cantaloupe and quartered strawberries. Reserve 50 blueberries for flag stars. Layer remaining blueberries over strawberries. Top with bananas, pineapple and marshmallows. With pancake turner, press fruit lightly to even out top. Spread yogurt mixture evenly over fruit. If desired, at this point, salad can be covered and refrigerated up to 4 hours.
If serving salad immediately, add toppings; if salad is refrigerated, add toppings up to 1 hour before serving. Sprinkle reserved blueberries in corner to resemble stars of flag. Cut reserved strawberries into quarters. Arrange strawberries in rows to resemble stripes of flag.

Tips:
You could vary this salad to suit your taste. Why not add or substitute red or green grapes, raspberries or honeydew melon? Chopped pecans, walnuts or pitted dates are also delicious in the salad.

 
S’mores Brownies

Ingredients:

1 box (16 oz) original brownie mix
Water, vegetable oil and egg called for on brownie mix box
2 cups miniature marshmallows
8 graham cracker squares, broken into small pieces
2 bars (1.55 oz each) milk chocolate candy, broken into 1-inch squares

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make and bake brownies as directed on box. After removing the pan from oven, set oven control to broil.
Immediately sprinkle marshmallows and graham crackers over warm brownies. Broil with top 4 to 5 inches from heat 30 to 60 seconds or until marshmallows are golden brown. (Watch carefully; marshmallows and graham crackers will brown quickly.) Sprinkle with candy. Cool on a cooling rack, about 3 hours until chocolate is set. Cut into 4 rows by 4 rows.

 
Raspberry Lemonade Cheesecake Bars

Ingredients:

Crust
1 pouch sugar cookie mix
½ cup butter, softened
1 egg
1 teaspoon finely grated lemon peel

Filling
2 packages (8 oz each) cream cheese, softened
½ cup sugar
1 Tablespoon finely grated lemon peel
2 eggs
⅓ cup fresh lemon juice
1 cup fresh raspberries

Steps:

Heat oven to 325°F. Spray bottom only of 13 x 9-inch pan with cooking spray.
In large bowl, mix Crust ingredients with spoon until soft dough forms. Press dough in bottom of pan. Bake 15 minutes. Remove from oven to cooling rack; cool 10 minutes.
In a medium bowl, beat cream cheese, sugar and 1 tablespoon lemon peel with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Add eggs, 1 at a time, beating until just blended. Beat in lemon juice. Reserve ¼ cup filling; set aside. Spread remaining filling evenly over cooled crust.
In a small bowl, mash raspberries with fork. Push mixture through small strainer with back of spoon to make ¼ cup raspberry puree. Stir puree into reserved filling. Drop tablespoonfuls raspberry mixture on cream cheese layer. With knife, carefully swirl into top of cream cheese layer.
Bake 30 to 35 minutes or until filling is set. Cool 30 minutes on cooling rack. Refrigerate for about 2 hours or until cooled completely. Cut in 6 rows by 4 rows.

 
Coffee Swirl Yogurt Cake

Ingredients:

2 cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon baking powder
½ cup butter or margarine, softened
1 ¼ cups sugar
1 teaspoon vanilla
3 eggs
1 cup plain yogurt
¼ cup international instant coffee mix (any flavor)

Steps:

Heat oven to 350°F. Grease and flour bottom only of loaf pan, 9x5x3 inches.
Mix flour, salt, baking soda and baking powder; set aside. Beat butter, sugar and vanilla in large bowl with an electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour mixture alternately with yogurt, beating until smooth after each addition.
Remove 1 cup of the batter; stir in dry coffee. Pour half of the plain batter into pan. Drop coffee batter by spoonfuls onto batter in pan. Add remaining plain batter. Swirl batters deeply with handle of wooden spoon for marbled design.
Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 1 hour, before slicing.

 

More of Edna’s Kitchen on Amazon:

Edna’s Kitchen Presents: Taco Party

Table of Contents:

Drinks

Mexican Margaritas

Michelada

Beergaritas

Margarita Slush

Salads

Crunchy Potluck Taco Salad

Southwestern BLT Taco Salad

Southwestern Chicken Taco Salad

Mini Taco Salad Bowls

Nachos/Tacos/Fajitas

Skillet Chicken Nachos  

Friday Night Nacho Bake

Grilled Chicken Soft Tacos

Grilled Fish Tacos with Creamy Avocado Topping

Garlic-Lime Flank Steak Fajitas

Easy Sheet-Pan Beef Fajitas

Enchiladas/Burritos

Tex-Mex Chicken Enchiladas

Easy Beef Enchiladas

Baked Steak Burritos

Tex-Mex Burritos

Extras on the Side

Slow-Cooker Cheesy Chicken Enchilada Pasta

Chicken Enchilada Stuffed Crescent Bread

Seven-Layer Bean Dip

Tex-Mex Lasagna

Desserts

Churros

Mexican Chocolate Cheesecake

Flan

Premium Tres Leches Cake

 

Drinks

Mexican Margaritas

Ingredients:

1 ⅓ cups orange-flavored liqueur

1 cup lime juice

2 to 3 Tablespoons powdered sugar, if desired

8 cups ice cubes, crushed

2 limes, cut into wedges, if desired

½ cup coarse salt, if desired

⅔ cup tequila

Steps:

In blender or food processor, place orange liqueur, lime juice, powdered sugar and ice. Cover; blend until smooth. Spoon into nonmetal freezer container. Cover; freeze until almost firm, 2 to 2 ½ hours.

To serve, if mixture freezes completely, let stand at room temperature about 30 minutes. Rub rims of glasses with lime wedges; dip in salt to coat.

Into blender or food processor, spoon orange liqueur mixture; blend until slushy. Place ½ cup slush in each salt-rimmed glass; add 1 to 2 tablespoons tequila. Garnish with lime wedges.

Tips:

There are several types of orange-flavored liqueurs available, including Triple Sec, Cointreau and curacao. All will work well in this recipe.

 

Michelada

Ingredients:

1 large beer mug

1 Tablespoon fresh lime juice

1 teaspoon Worcestershire sauce

¼ to ½ teaspoon Buffalo wing sauce or hot sauce

¼ teaspoon seasoning sauce

Lime wedge

Coarse salt

1 bottle (12 oz) pale ale or lager beer

Ice, if desired

Steps:

Place beer mug in freezer. In small bowl, mix lime juice and sauces.

Remove mug from freezer. Rub rim of mug with lime wedge; dip rim into salt. Pour lime juice mixture into mug; add ale. Add ice. Serve immediately.

Tip:

Increase the level of spiciness by adding more hot sauce. Serve with your favorite appetizer.

 

Beergaritas

Ingredients:

1 can (12 oz) frozen limeade concentrate, thawed

1 cup tequila

¼ cup orange-flavored liqueur

2 bottles (12 oz each) light-colored beer

Crushed ice

8 lime slices

Steps:

In pitcher, mix limeade concentrate, tequila and liqueur until well blended. Pour beer into pitcher; stir.

Fill 8 lowball or margarita glasses with crushed ice. Pour beer mixture over ice. Garnish each with lime slice.

Tips:

For an authentic touch, salt the rims of the glasses. Pour ½ cup coarse salt onto small, flat plate. Rub a lime wedge around edge of each glass and then dip into salt.

 

Margarita Slush

Ingredients:

2 cans (10-oz.) frozen margarita concentrate

1 cup tequila

⅓ cup fresh lime juice (2 to 3 medium limes)

1 medium lime, cut into 6 slices

Margarita salt for glass rims, if desired

1 can (12-oz.) lemon-lime carbonated beverage

Steps:

In medium bowl, combine margarita concentrate, tequila and lime juice; mix well. Spread mixture in 8-inch square (2-quart) glass baking dish. Freeze at least 5 hours or until set.

To serve, run lime wedge around rim of each glass; dip in margarita salt. For each drink, spoon ⅔ cup frozen mixture into glass; pour ¼ cup carbonated beverage over top. Garnish with lime wedges.

Tips:

Make this refreshing drink several days ahead. Keep it covered in the freezer and add the lemon-lime carbonated beverage just before serving.

Look for flavored, colored salts in the beverage aisle of the grocery store. Garnish with lime slices, if desired.

 

Salads

Crunchy Potluck Taco Salad

Ingredients:

1 lb lean (at least 80%) ground beef

1 package taco seasoning mix

1 head iceberg lettuce, broken into small pieces

2 medium tomatoes, chopped

½ cup sliced ripe olives

4 medium green onions, sliced (¼ cup)

2 cups shredded Cheddar cheese (8 oz)

½ cup Italian dressing

1 bag nacho-flavored tortilla chips, coarsely crushed

Steps:

In 10-inch skillet, cook beef and taco seasoning mix as directed on seasoning mix package.

In large bowl, gently mix lettuce, tomatoes, olives, onions and cheese. Add beef mixture; stir gently to mix.

Just before serving, add dressing and chips; toss.

Tips:

This salad does not keep in the refrigerator. Make sure to toss immediately before serving.

 

Southwestern BLT Taco Salad

Ingredients:

1 lb lean (at least 80%) ground beef

1 package (1 oz) taco seasoning mix

⅔ cup water

½ cup southwest ranch sour cream dip

½ cup Thick ‘n Chunky salsa

½ cup chopped precooked bacon

1 can (2 ¼ oz) sliced ripe olives, drained

4 plum (Roma) tomatoes, each cut into 8 pieces

1 bag (10 oz) ready-to-eat romaine lettuce

1 cup shredded Cheddar cheese (4 oz)

1 cup chili cheese-flavored corn chips

Steps:

In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat to medium. Cook uncovered 2 to 4 minutes, stirring occasionally, until most of liquid is absorbed.

In large bowl, mix sour cream dip and salsa. Stir in beef mixture, bacon and olives. Gently fold in tomatoes and lettuce.

Divide salad among 4 individual plates. Sprinkle with cheese and chips. Serve immediately.

Tips:

In place of the southwest ranch sour cream dip, use ½ cup of sour cream mixed with 1 to 2 teaspoons of taco seasoning mix.

 

Southwestern Chicken Taco Salad

Ingredients:

Dressing

½ cup Thick ‘n Chunky salsa

½ cup sour cream

Salad

1 bag (10 oz) romaine and leaf lettuce blend

1 cup shredded Mexican cheese blend (4 oz)

1 ½ packages (9 oz each) frozen cooked southwestern-seasoned chicken breast strips, thawed

1 can (2 ¼ oz) sliced ripe olives, drained

4 plum (Roma) tomatoes, cut into quarters

1 cup chili-flavored corn chips, slightly crushed

2 teaspoons taco seasoning mix (from 1-oz package)

Steps:

In small bowl, beat dressing ingredients with wire whisk until well blended.

In large bowl, mix salad ingredients except corn chips. Add dressing; toss until coated. Sprinkle with corn chips.

Tips:

Cheddar, Colby or Monterey Jack cheese can be used instead of the Mexican cheese blend, a combination of Colby and Monterey Jack cheeses.

Cherry tomatoes, cut in half, can be used instead of the quartered plum tomatoes.

 

Mini Taco Salad Bowls

Ingredients:

12 Tortilla Bowls Mini Soft Flour Tortillas

1 Tablespoon vegetable oil

1 lb lean (at least 80%) ground beef

1 package (1 oz) taco seasoning mix

1 cup finely shredded lettuce

Steps:

Heat oven to 400°F. Lightly brush boats with oil to coat entirely, and place on ungreased cookie sheet; bake 4 to 5 minutes or until browned on rim–boats will get crisp as cooled. Set aside.

In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Sprinkle with taco seasoning mix. Cook until beef is coated with seasoning, stirring occasionally.

To serve, divide lettuce and taco meat evenly among crisped boats.

Tips:

Toppings: shredded Cheddar cheese, cooked fresh corn kernels, sliced green onions, sliced olives, sour cream, salsa, sliced avocados.

Substitute ground chicken for ground beef.

 

Nachos

Skillet Chicken Nachos

Ingredients:

1 Tablespoon olive or vegetable oil

1 ¼ lb boneless skinless chicken breasts, cut into ¼ -inch pieces

1 package (1 oz) taco seasoning mix

1 can (8 oz) tomato sauce

1 medium red bell pepper, chopped (1 cup)

1 can (15 oz) black beans, drained, rinsed

1 can (7 oz) whole kernel sweet corn, drained

2 cups shredded Mexican cheese blend (8 oz)

6 oz tortilla chips (about 42 chips)

¼ cup chopped fresh cilantro

Steps:

In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 5 minutes, stirring occasionally, until no longer pink in center.

Stir in taco seasoning mix, tomato sauce, bell pepper, beans, corn and 1 cup of the cheese. Reduce heat to medium; cook 3 to 5 minutes, stirring occasionally, until heated through and cheese is melted.

Divide tortilla chips between 6 plates. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and the cilantro.

Tips:

For Skillet Beef Nachos, substitute 1 ¼ lb ground beef for the chicken. In step 1, cook beef 5 to 7 minutes or until thoroughly cooked. Drain and proceed as directed.

 

Friday Night Nacho Bake

Ingredients:

1 lb ground beef sirloin

1 package (8 oz) refrigerated prechopped onion

1 package (8 oz) refrigerated prechopped tricolor bell pepper mix

1 jar (16 oz) Thick ‘n Chunky mild salsa

1 can (2 ¼ oz) sliced ripe olives, drained

3 cups shredded pepper Jack cheese (12 oz)

1 bag (11 oz) tortilla chips

½ cup unsalted butter, melted, cooled

2 cups shredded iceberg lettuce

1 cup diced tomatoes

¼ cup sliced green onions (4 medium)

Sour cream, if desired

Steps:

Heat oven to 375°F. In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Add onion and bell peppers; cook about 5 minutes, stirring occasionally, until tender.

Add salsa, olives and 1 ½ cups of the cheese to beef mixture; stir gently to combine. Spoon into ungreased 13×9-inch (3-quart) glass baking dish.

Place tortilla chips in resealable food-storage plastic bag; seal bag and crush with rolling pin or flat side of meat mallet until coarse crumbs form. Add melted butter; seal bag and shake until combined. Sprinkle over beef mixture. Top with remaining 1 ½ cups cheese.

Bake uncovered 25 to 30 minutes or until thoroughly heated. Let stand 5 minutes. Top with lettuce, tomatoes and green onions. Serve with sour cream.

 

Tacos

Grilled Chicken Soft Tacos

Ingredients:

¼ cup lime juice

¼ cup vegetable oil

2 cloves garlic, finely chopped

1 teaspoon ground cumin

½ teaspoon salt

1 lb boneless skinless chicken breasts, cut into 1-inch cubes

½ red onion, cut into 1-inch wedges, separated into layers

1 large red or green bell pepper, cut into 1-inch squares

8 flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package), heated as directed on package

½ cup Thick ‘n Chunky salsa

Steps:

In small bowl, mix lime juice, oil, garlic, cumin and salt. In large resealable food-storage plastic bag, place chicken and ¼ cup of the lime juice mixture. Seal bag; shake to coat chicken evenly. Refrigerate 30 minutes to marinate. Set remaining lime juice mixture aside until serving time.

Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. On 8 (12-inch) skewers, alternately thread chicken, onion and bell pepper. Place skewers on grill over medium heat. Cover grill; cook 10 to 11 minutes, turning occasionally, until chicken is no longer pink in center and vegetables are done as desired.

Place kabobs on large plate; drizzle with reserved lime juice mixture and turn to coat evenly. Slide chicken and vegetables off each skewer onto 1 tortilla; serve with salsa.

Tips:

Top each tortilla with about ¼ cup shredded iceberg lettuce, then top with chicken and vegetables. Serve with a dollop of guacamole or sour cream and sprinkle with chopped fresh cilantro.

 

Grilled Fish Tacos with Creamy Avocado Topping

Ingredients:

1 avocado, pitted, peeled and diced

2 Tablespoons chopped fresh cilantro

⅓ cup ranch dressing

1 package (4.6 oz) taco shells (12 shells)

1 Tablespoon vegetable oil

1 ½ teaspoons lemon-pepper seasoning

1 teaspoon chili powder

¼ teaspoon salt

1 ½ lb halibut, skin removed, cut into 1-inch pieces

1 cup shredded lettuce or mixed salad greens

1 small tomato, diced

Steps:

Heat gas or charcoal grill. In medium bowl, mix avocado, cilantro and dressing. Set aside. Heat taco shells as directed on package.

In large bowl, mix oil, lemon-pepper seasoning, chili powder and salt. Add halibut; toss gently to coat. Place halibut in grill basket. Place basket on grill over medium heat. Cover grill; cook 5 to 10 minutes or until fish flakes easily with fork, rearranging twice. Fill taco shells with fish, lettuce, avocado mixture and tomato.

 

Fajitas

Garlic-Lime Flank Steak Fajitas

Ingredients:

1 ⅓ lb beef flank steak, trimmed of visible fat

1 package (1 oz) original taco seasoning mix

1 Tablespoon packed brown sugar

1 Tablespoon finely chopped garlic

¼ teaspoon ground red pepper (cayenne)

¼ cup lime juice

2 large red or yellow bell peppers, cut into ¼ -inch strips (about 3 cups)

1 cup sliced onions

1 Tablespoon vegetable oil

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon salt

6 (8-inch) flour tortillas for burritos (from 11.5-oz package), heated as directed on package

Chopped fresh cilantro leaves, sliced green onions, avocado slices, sour cream and lime slices, as desired

Steps:

Place beef in large, resealable food-storage plastic bag. In small bowl, mix taco seasoning mix, brown sugar, garlic, ground red pepper and lime juice. Pour marinade over beef. Seal bag; refrigerate, and marinate 8 to 10 hours.

In medium bowl, mix bell peppers, onions, oil, cumin, coriander and salt; set aside.

Spray 12- to 13-inch round grill pan with cooking spray; heat over medium-high heat. Remove beef from marinade, and place in pan; discard any remaining marinade. Cook 10 to 20 minutes, turning once, until instant-read thermometer inserted in thickest part of steak reads 135°F (for medium). Transfer steak to cutting board; tent with foil, and let stand 5 minutes.

Meanwhile, in grill pan, cook pepper and onion mixture 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender and browned.

Cut steak across grain at angle into thin slices. To serve, place beef and vegetables down center of warmed tortillas. Top with remaining ingredients.

Tips:

Flank steak is usually purchased as a long, thin, boneless cut. Look for a piece that’s of an even thickness for best doneness results. Flank steak is not a particularly tender piece of beef, which is why it’s usually so well priced. However, it turns out delicious when prepared properly, i.e. marinated for an extended time, as in this recipe. Cutting flank steak across the grain also contributes to tenderness.

Either red or yellow onions may be used in this recipe.

 

Easy Sheet-Pan Beef Fajitas

Ingredients:

2 cups sliced onion (¼ -inch slices)

1 medium red or yellow bell pepper, cut into ¼ -inch strips

2 Tablespoons vegetable oil

1 package (1 oz) original taco seasoning mix

1 lb boneless sirloin steak

8 (6-inch) flour tortillas for soft tacos & fajitas (from 8.2-oz package)

Sour cream, Thick ‘n Chunky salsa, chopped fresh cilantro, if desired

Lime wedges, if desired

Steps:

Heat oven to 400°F. Spray 18×13-inch rimmed sheet pan with cooking spray. Add onion and bell pepper to sheet pan. Add 1 tablespoon of the oil and 2 tablespoons of the taco seasoning mix; stir to coat, spreading mixture evenly in pan. Bake 15 minutes; stir.

Meanwhile, cut steak into ¼ -inch strips; place in small bowl. Stir in remaining 1 tablespoon oil and remaining seasoning mix until combined and coated. Place on pan with vegetables. Bake 7 to 9 minutes longer or until beef is no longer pink and vegetables are tender.

Heat tortillas as directed on package. Using tongs, transfer steak mixture to serving platter or, if serving on sheet pan, carefully drain excess liquid from pan before serving.

Spoon steak and veggies onto each tortilla. Serve with remaining ingredients.

 

Enchiladas

Tex-Mex Chicken Enchiladas

Ingredients:

1 can (18.5 oz) chicken cheese enchilada soup

1 can (10 oz) hot or mild enchilada sauce

2 cups shredded cooked chicken

1 cup frozen corn, thawed

2 cups shredded pepper Jack cheese (8 oz)

12 corn tortillas (6 inch)

2 medium tomatoes, diced

¼ cup chopped fresh cilantro

Lime wedges, if desired

Steps:

Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce.

In large bowl, mix 1 cup soup mixture with the chicken, corn and 1 cup of the cheese. In small bowl, set aside ¾ cup soup mixture. Spread remaining 1 ½ cups soup mixture in ungreased 13×9-inch baking dish.On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place about ¼ cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.

Pour ¾ cup soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges.

Meanwhile, in small bowl, stir together tomatoes and cilantro. Spoon tomato mixture over each serving. Garnish with lime wedge, if desired.

Tips:

Offer chopped lettuce or avocado slices for extra toppers.

A quick way to get to shredded chicken is with a deli rotisserie chicken.

 

Easy Beef Enchiladas

Ingredients:

1 lb lean (at least 80%) ground beef

2 cans (10 oz each) red enchilada sauce

1 can (4.5 oz) chopped green chiles

1 package (8.2 oz) flour tortillas for soft tacos & fajitas (6 inch)

1 ½ cups shredded Cheddar cheese (6 oz)

Steps:

Heat oven to 375°F. Spray 13×9-inch (3-quart) baking dish or pan with cooking spray.

In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in ½ cup of the enchilada sauce and the chiles.

Spread ½ cup of the enchilada sauce evenly in baking dish. Spread ¼ cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.

Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

Tips:

Create a toppings buffet with a bowl of spicy green salsa verde and a smoky tomato salsa, lots of torn fresh cilantro, chopped tomatoes, green onions, and chopped avocado.

Using ground chicken or turkey instead of ground beef would make a good variation for saucy enchiladas. Turkey in particular is a favorite in the southwest.

 

Burritos

Baked Steak Burritos

Ingredients:

½ cup butter or margarine

1 package (1 oz) taco seasoning mix

1 ½ lb beef boneless sirloin tip steak, cut into thin bite-size strips

1 can (16 oz) refried beans

12 flour tortillas for soft tacos & fajitas (6 inch; from two 8.2-oz packages)

2 cups shredded Cheddar cheese (8 oz)

3 medium green onions, thinly sliced (3 Tablespoons)

1 can (10 oz) enchilada sauce

1 cup shredded Mexican cheese blend (4 oz)

Steps:

Heat oven to 400°F. In 10-inch skillet, melt butter over medium heat. Stir in taco seasoning mix. Add beef strips; cook 5 to 6 minutes, stirring occasionally, until desired doneness; drain.

Meanwhile, place refried beans in microwavable dish. Microwave uncovered on High 2 minutes, stirring once or twice.

Spread each tortilla with refried beans to within ¼ inch of edge. Top each with beef, Cheddar cheese and onions. Roll up, folding in sides. In ungreased 13×9-inch (3-quart) glass baking dish, place burritos with seam side down. Pour enchilada sauce over burritos. Sprinkle with Mexican cheese blend.

Bake uncovered 7 to 12 minutes or until burritos are thoroughly heated and cheese is melted.

 

Tex-Mex Burritos

Ingredients:

1 lb. lean ground beef

1 ¼ cups finely chopped peeled potatoes

½ cup chopped onion (1 medium)

2 fresh or canned jalapeño chiles, seeded, chopped

1 (15-oz.) can spicy chili beans, undrained

¼ teaspoon salt

⅛ teaspoon pepper

10 (10-inch) spinach or flour tortillas

6 oz. (1 ½  cups) shredded Monterey Jack or Cheddar cheese

Thick ‘n Chunky salsa, if desired

Sour cream, if desired

Steps:

Heat oven to 350°F. Lightly grease 13x-9-inch pan. In large skillet, cook ground beef, potatoes, onions and chiles over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked and vegetables are tender, stirring frequently. Drain.

Add beans, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently.

Spoon ½ cup beef mixture in center of each tortilla. Sprinkle each with heaping 2 tablespoons cheese. Roll up each tortilla, enclosing filling; fold ends under. Place seam side down in greased pan; cover with foil.

Bake at 350°F. for 10 to 12 minutes or until thoroughly heated. Serve burritos with salsa and sour cream.

 

Extras on the Side

Slow-Cooker Cheesy Chicken Enchilada Pasta

Ingredients:

1 can (10 oz) mild enchilada sauce

1 package (0.85 oz) chicken taco seasoning mix

1 package (20 oz) boneless skinless chicken thighs

½ cup chopped onion

3 cloves garlic, finely chopped

1 can (14.5 oz) fire roasted diced tomatoes

1 can (4.5 oz) chopped green chiles

1 package (8 oz) cream cheese, cubed, softened

2 cups shredded sharp Cheddar cheese (8 oz)

8 oz cavatappi pasta, cooked and drained as directed on package (about 3 cups)

Chopped fresh cilantro leaves, if desired

Steps:

Spray 5-quart slow cooker with cooking spray. In slow cooker, mix enchilada sauce, taco seasoning mix and chicken until chicken is coated.

Add onion, garlic, tomatoes and green chiles to slow cooker; mix well. Cover; cook on Low heat setting 3 to 3 ½ hours or until juice of chicken is clear when thickest part is cut (at least 165°F).

Remove chicken from slow cooker, and transfer to cutting board; let stand about 5 minutes or until cool enough to handle. Meanwhile, stir cream cheese and Cheddar cheese into slow cooker. Cover; cook on High heat setting 5 to 10 minutes or until cheese melts. Stir thoroughly to incorporate.

Meanwhile, shred chicken with 2 forks; return to slow cooker, and stir in cooked pasta. Cover; cook on High heat setting 5 to 10 minutes or until heated through. Garnish with cilantro before serving.

 

Chicken Enchilada Stuffed Crescent Bread

Ingredients:

2 cups finely shredded Mexican cheese blend (8 oz)

1 cup shredded cooked chicken

1 can (10 oz) mild enchilada sauce

2 teaspoons chili powder

1 can (8 oz) refrigerated crescent dough sheet

Chopped fresh cilantro leaves, sliced green onions, sour cream, if desired

Steps:

Heat oven to 375°F. Line 15x10x1-inch pan with cooking parchment paper. In medium bowl, mix 1 ½ cups of the cheese, the chicken, ¾  cup of the enchilada sauce and the chili powder; mix well.

Unroll dough in pan; press to 13×8-inch rectangle. Spread chicken mixture in 3 ½-inch wide strip lengthwise down center of dough all the way to ends.

Make cuts 1 inch apart on each side of rectangle just to edge of filling. Alternating from side to side, fold cut strips of dough at an angle halfway across filling, slightly overlapping ends.

Bake 23 to 25 minutes or until deep golden brown; spoon remaining enchilada sauce on top of bread, and sprinkle with remaining ½ cup cheese. Bake 2 to 4 minutes or until cheese is melted. Garnish with remaining ingredients.

 

Seven-Layer Bean Dip

Ingredients:

1 can (16 oz) refried beans

1 package (1 oz) taco seasoning mix

1 package (8 oz) cream cheese, softened

1 can (4.5 oz) chopped green chiles

1 cup Thick ‘n Chunky salsa (any variety)

2 cups shredded lettuce

2 cups shredded Cheddar or Mexican cheese blend (8 oz)

1 can (2.25 oz) sliced ripe olives, drained (½  cup)

1 medium tomato, diced (¾  cup)

Blue corn tortilla chips, as desired

Steps:

In medium bowl, mix refried beans and taco seasoning mix. Spread mixture on large platter.

In another medium bowl, mix cream cheese and chiles. Carefully spread over bean mixture.

Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips.

Tips:

For an eighth layer to this dip, and extra creamy goodness, sprinkle chopped ripe avocado on top of bean mixture.

Sprinkle fresh cilantro sprigs on top for a finishing touch.

 

Tex-Mex Lasagna

Ingredients:

1 ½ lb ground beef round

1 teaspoon finely chopped garlic

1 can (15 oz) black beans, drained, rinsed

2 cups shredded sharp Cheddar cheese (8 oz)

2 Tablespoons chili powder

½ teaspoon ground cumin

1 jar (16 oz) Thick ‘n Chunky salsa

1 can (10 oz) diced tomatoes with green chiles, drained

1 container (8 oz) sour cream

6 flour tortillas for burritos (8 inch)

Steps:

Heat oven to 425°F. Spray 3-quart casserole with cooking spray.

In 12-inch nonstick skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

In large bowl, stir together beef, beans, 1 cup of the cheese, the chili powder, cumin, salsa, tomatoes and sour cream. In casserole, place 2 tortillas. Spoon one-third of beef mixture over tortillas. Repeat layers twice. Sprinkle with remaining 1 cup cheese.

Bake uncovered 15 minutes or until bubbly and cheese is melted. Garnish with fresh cilantro leaves, if desired.

 

Desserts

Churros

Ingredients:

Vegetable oil for deep frying

¾ cup water

⅓ cup butter or margarine

2 Tablespoons sugar

⅛ teaspoon salt

¾ cup all-purpose flour

¼ cup cornmeal

1 teaspoon ground cinnamon

3 eggs

¼ cup sugar

¼ teaspoon ground cinnamon

Steps:

In deep fryer or heavy skillet, heat 2 to 3 inches oil to 375°F. In 2-quart saucepan, mix water, butter, 2 tablespoons sugar and the salt. Heat to boiling. Add flour and cornmeal; cook until mixture leaves sides of pan in smooth ball, stirring constantly. Remove from heat. Add 1 teaspoon cinnamon. Add eggs 1 at a time, beating vigorously by hand after each addition until mixture is smooth.

Spoon mixture into decorating bag fitted with large star tip. Pipe 4-inch strips of dough directly into hot oil. Fry 2 to 3 minutes or until golden brown, turning several times. Remove carefully from oil with tongs. (Do not prick surface of churros.) Drain on paper towels.

In pie pan or shallow dish, mix ¼ cup sugar and ¼ teaspoon cinnamon. Roll warm churros in sugar-cinnamon mixture. Serve warm.

 

Mexican Chocolate Cheesecake

Ingredients:

Crust

1 ½ cups crushed vanilla wafer cookies (about 35 cookies)

¾ teaspoon ground cinnamon

3 Tablespoons butter or margarine, melted

Filling

1 ½ cups semisweet chocolate chips (9 oz)

½ cup whipping cream

3 packages (8 oz each) cream cheese, softened

½ cup sugar

½ teaspoon chili powder, if desired

½ teaspoon ground cinnamon

1 teaspoon vanilla

3 eggs

Topping and Garnish

2 cups sweetened whipped cream

½ teaspoon ground cinnamon

Chocolate shavings, if desired

Steps:

Heat oven to 350°F. Wrap outside bottom and side of 8-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.

Meanwhile, in 2-quart saucepan, melt chocolate chips and whipping cream over medium-low heat; stir until smooth. Remove from heat. In large bowl, beat cream cheese, sugar, chili powder, ½ teaspoon cinnamon and the vanilla with electric mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Stir in chocolate mixture. Pour filling over crust.

Bake at 300°F 1 hour or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open oven door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.

To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cut cheesecake into slices. Top slices with whipped cream; sprinkle with ½ teaspoon cinnamon. Garnish with chocolate shavings. Cover; refrigerate any remaining cheesecake.

Tips:

The chili powder complements the chocolate flavor in this cheesecake, rather than making it spicy, but you can leave it out, if you prefer.

 

Flan

Ingredients:

½ cup sugar

3 eggs, slightly beaten

⅓ cup sugar

2 teaspoons vanilla

⅛ teaspoon salt

1 (12 ounces) evaporated milk

Steps:

Heat oven to 350°F. Heat ½ cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until melted and golden brown. Divide sugar syrup among four 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 5 minutes.

Mix remaining ingredients; pour into custard cups. Place cups in square pan, 9x9x2 inches, on oven rack. Pour very hot water into pan to within ½ inch of tops of cups.

Bake 40 to 50 minutes or until knife inserted halfway between center and edge comes out clean. Immediately remove from water. Unmold and serve warm, or refrigerate up to 8 hours and unmold at serving time.

Tips:

Custard mixtures like this one are always cooked with water surrounding them because they need gentle heat to keep from curdling.

 

Premium Tres Leches Cake

Ingredients:

1 box yellow cake mix

1 ¼ cups water

1 Tablespoon vegetable oil

2 teaspoons vanilla

4 eggs

1 can (14 oz) sweetened condensed milk (not evaporated)

1 cup whole milk or evaporated milk

1 cup heavy whipping cream

1 container white frosting

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13×9-inch pan with cooking spray.

In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake as directed on box for 13×9-inch pan. Let stand 5 minutes. Poke top of hot cake every ½ inch with long-tined fork, wiping fork occasionally to reduce sticking.

In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. Store covered in refrigerator.

Tips:

Tres leches or “three milks” in Spanish is just a very moist cake that’s enriched with two forms of concentrated milk and rich cream. The full dairy and vanilla flavors are a favorite in the southern U.S.

Try serving this cake topped with a fresh berry or tropical fruit compote.

Be sure to wipe the fork occasionally to reduce sticking as you poke even rows in the cake.

More from Edna’s Kitchen on Amazon.

Welcome to Edna’s Kitchen

I suppose it’s a good time for a formal introduction: Hello all my name is Megan and I came up with Edna’s Kitchen as a tribute to my Great Grandma Audrey and my Grandma Patricia. I started with a handful of recipes that I remembered from growing up and then expanded into new ones that I came across. The idea of this came from a short story that I wrote called ‘After the Glory’ which is loosely based on my Grandparents life after World War II.

A little something from ‘After the Glory’:

Mrs. Rachel Darling sat in front of her typewriter working on her next column for The Daily Star, the local newspaper for the area. Her column Ask Edna had recipes, gardening advice and household tips and tricks. Rachel also covered the upcoming community event section.
She enjoyed her job as a freelance writer. She still used the Underwood Standard Portable Typewriter her parents had given her when she decided to take up writing as a career.
Now that the war was over and food rationing had laxed a bit she could use some of her favorite recipes. She pulled out a handmade book that had a picture of a girl running through a field of wildflowers. It was a recipe book she had put together with her mom a lifetime ago. Rachel thumbed through it, soups & salads, main dishes and desserts.
This week’s recipes from Edna’s kitchen, Three Bean Salad, Stuffed Green Bell Peppers and Oatmeal Raisin Cookies. Rachel typed away.
Rachel had thought about putting together her own cookbook, she entitled it Recipes from Edna’s Kitchen. She thought it was cute.
With the beginning of fall just around the corner your Victory Garden needs tending to. She typed writing up the gardening advice for this week.
Rachel Darling had been married to Jim Darling for sixteen years until his untimely death three years ago. Jim was a banker a nine to five guy, everyday in a suit and tie, Monday through Friday at the office, he had passed away of a heart attack. Their daughter Susan was away attending nursing school.

Onto the recipes.

Table of Contents:

Appetizers
Spinach Dip
Hot Artichoke Dip
Roasted Garlic
Deviled Eggs

Beverages
Blackberry Mint Juleps
Cranberry-Mint Iced Tea
Lemonade Iced Tea
Sangria
Hot Chocolate
Hot Spiced Cider
Hot Buttered Rum
Cranberry Zombie
Hot Toddies
Christmosas
Candy Cane Kahlua Hot Chocolate
Snuggler Peppermint Hot Cocoa
Traditional Eggnog
Wassail

Salads
Classic Coleslaw
Strawberry Spinach Salad
Bow-Tie Pasta Salad
Cucumber Salad
Grilled Garlic Steak Salad
Gyro Salad
Artichoke-Pepper Pasta Salad
Sour Cream-Honey Fruit Salad
Poppy Seed Fruit Salad
Raspberry-Banana Yogurt Salad
Three Bean Salad
Cucumber Salad
Creamy Cranberry Salad
Waldorf Salad

Soups
Italian Meatball Minestrone Soup with White Beans
Bacon Beer Cheese Soup
Creamy Chicken and Rice Soup
Bean with Bacon Soup
Vegetable Soup
Butternut Squash Soup
French Onion Soup
Split Pea Soup
Chili​

Stews
Chicken Stew
Guinness Beef Stew with Cheddar Herb Dumplings

Quick Breads
Pepper Jack Cheese Quick Bread
Apple-Bacon Mini Loaves
Sweet Potato Spice Bread

Breads
Cranberry Nut Bread
Zucchini Apple Bread
Pumpkin Bread
Banana Bread
Corn Bread
Zucchini Bread

Muffins
Apple-Cheddar Muffins
Streusel-Topped Cranberry Coffee Cake Muffins
Banana-Blueberry Muffins

Breakfast
Easy Bacon Pie
Easy Mini Breakfast Sausage Pies
Easy Breakfast Bake
Hash Brown Breakfast Casserole
Breakfast Skillet
Potato and Bacon Hash with Fried Eggs
Potato, Bacon and Egg Scramble

Quiches
Mini Quiches
Ham and Tomato Quiche
Italian Pepperoni-Vegetable Quiche
Three Cheese-Vegetable Quiche

Side Dishes
Honey Ginger Carrots
Green beans and Bacon
Roasted Root Vegetables
Mediterranean Stuffed Peppers
Roasted Cauliflower with Shallots, Orange and Thyme
Simple Roasted Vegetables
Broccoli with Sweet Red Pepper and Garlic
Sugar Snap Peas and Rice

Casseroles
Sausage, Dried Cranberry and Apple Stuffing
Sweet Potato Casserole
Tomato and Zucchini Casserole
Beef and Bean Taco Casserole
Italian Sausage Lasagna
Green Bean Casserole
Macaroni and Cheese
Frito Pie Casserole
White Bean, Sausage and Spinach Casserole

Main Dishes
Oven Roasted Chicken and Vegetables
Chicken Pot Pie
Sesame-Peanut Chicken Lo Mein
Sheet-Pan Honey-Balsamic Pork Chop Dinner
Chicken-Bacon-Ranch Pasta Bake
Stromboli Squares
Grilled Inside-Out Southwestern Cheeseburgers
Meatloaf
Beef Stroganoff
Stuffed Bell Peppers
Spaghetti and Meatballs

Slow Cooker Meals
Slow Cooker Chicken Tortilla Soup
Slow Cooker Baked Ziti
Slow Cooker Parmesan Honey Pork Roast
Slow Cooker Pulled Pork
Slow Cooker Pot Roast

Sweet Treats
“Berry Good” French Toast Bake
French Toast Roll-Ups
Monkey Bread Minis
Everything Bagel Mini Monkey Bread

Cookies
Old Fashioned Sugar Cookies
Snickerdoodles
White Chocolate Cranberry Cookies
Chocolate Chip Cookies
Oatmeal Raisin Cookies
Russian Tea Cakes/ Snowball cookies
Cinnamon Sugar Cookies
Ginger Crinkle Cookies
Cranberry Honey Walnut Drops
Lemon Glazed Caraway
Candy Cane Kiss Cookies
Chocolate Mint Cookies
Thumbprint jam cookies

Bars
Lemon Bars
Snickerdoodle Blondies
Shortbread Bites
Toffee Bars
Reindeer Bait
Chocolate Peppermint Fudge
Gingerbread Fudge
Seven Layer Bars
Pumpkin Spice Bars

Desserts
Peppermint Chiffon Cake
Strawberry Rhubarb Cobbler
Pumpkin Pie
Summer Citrus Fruit
Yogurt and Banana Frozen Dessert
Fruit-Topped Almond Cake
No-Bake Lemon Icebox Pie
Apple Crisp
Pineapple Upside-down​ Cake
Sour Cream Coffee Cake

Edna’s Kitchen e-book cookbooks available on Amazon:

Also a handful of short stories by me in e-book form on Amazon:

All priced at $.99 cents or free with Kindle Unlimited

 

Edna’s Kitchen Presents: The Best of Bacon

Table of Contents:

Bacon-Wrapped Asparagus

Bacon and Tomato Cream Cheese Tarts

Bacon-Cheddar Pinwheels

Bacon-Wrapped Chicken Wings with Bourbon Barbecue Sauce

Bacon and Hash Brown Egg Bake

Sheet-Pan Bacon and Egg Hash

Double Bacon Bagel Egg Casserole

Apple, Bacon and Cheddar Waffles

Chicken-Bacon-Ranch Enchiladas

Bacon-Ranch Potato Salad

Tortellini, Broccoli and Bacon Salad

Bacon-Broccoli Mac and Cheese

Bacon and Basil Pasta Salad

Bacon Cheeseburger Meatloaf

Bacon-Wrapped Barbecue Pork Tenderloin

 

Bacon-Wrapped Asparagus

Ingredients:

2 Tablespoons butter, melted

¼ teaspoon crushed red pepper flakes

1 lb fresh asparagus spears, trimmed

8 slices bacon

1 lemon, cut in wedges

Steps:

Heat oven to 425°F. Line 18×13-inch rimmed pan with foil. Place large rack in pan; spray rack and foil with cooking spray.

In large shallow bowl or pie plate, mix melted butter and pepper flakes. Add asparagus; toss thoroughly to coat. Divide asparagus evenly into 8 bundles. Wrap each bundle in one slice of bacon. Do not overlap the bacon. If desired, secure each bundle with 2 toothpicks; place toothpick-side down on rack. Drizzle with any remaining butter mixture.

Bake 30 to 36 minutes, turning once, until asparagus is tender and bacon is cooked through. Serve with lemon wedges.

To prepare asparagus, break off the woody end of the vegetable as far down the stalk as is easy to snap.

Tips:

Asparagus varies in thickness. For this recipe, thicker spears work better. When shopping for asparagus, choose firm, bright-colored stalks with tight tips. Store in a plastic bag in the refrigerator for up to three days.

The butter mixture will cling to the asparagus better if the asparagus is cold.

Use regular-cut bacon for this recipe. Thick-cut will not cook through by the time the asparagus is done.

Using toothpicks makes it slightly easier to turn the asparagus during roasting, but they aren’t necessary if you are careful not to pull the bacon away from the bundles at each end.

Choose a large, rectangular flat rack that fits inside of the pan. Using the rack helps the bacon cook evenly, but don’t skip the step of spraying it! Thoroughly spraying the rack prevents the bacon from sticking.

Lining the pan with foil makes cleanup a breeze and protects your pan from bacon drippings that might burn and discolor the pan.

When asparagus starts flooding the supermarket, you know it’s spring! We love loading up on this vegetable while it’s in season, because it’s a whole lot more affordable than other times of the year.

 

Bacon and Tomato Cream Cheese Tarts

Ingredients:

1 can (8 oz) refrigerated crescent dough sheet or 1 can (8 oz) refrigerated crescent dinner rolls

1 package (8 oz) cream cheese, softened

⅓ cup thinly sliced green onions

1 Tablespoon chopped fresh thyme leaves

2 teaspoons heavy whipping cream or milk

½ cup chopped cooked applewood smoked bacon

6 grape tomatoes, quartered (24 pieces)

Steps:

Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.

Unroll crescent dough into 12×7-inch rectangle. If using crescent rolls, press seams to seal. Cut into 6 rows by 4 rows. Place dough pieces on cookie sheet, spacing slightly apart. Bake 10 to 13 minutes or until golden brown; cool 10 minutes.

In medium bowl, mix cream cheese, 3 tablespoons of the green onions, 2 teaspoons of the thyme and the cream; beat with electric mixer on medium until well mixed. Spread 2 teaspoons cream cheese mixture on top of each baked crescent square.

Top with bacon, tomatoes and remaining green onions and thyme. Serve immediately, or loosely cover and refrigerate up to 2 hours before serving.

Tips:

Crescent appetizers are best served right away, but they can also be made ahead and refrigerated up to 2 hours before serving.

Applewood bacon has a nice smoky flavor, but regular bacon also works in this recipe.

 

Bacon-Cheddar Pinwheels

Ingredients:

1 can (8 oz) refrigerated crescent dinner rolls or 1 can (8 oz) refrigerated Crescent Dough Sheet

2 Tablespoons ranch dressing

¼ cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled

½ cup finely shredded Cheddar cheese (2 oz)

¼ cup chopped green onions (4 medium)

Steps:

Heat oven to 350°F.

If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12×4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12×4-inch rectangle.

Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions.

Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.

Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.

 

Bacon-Wrapped Chicken Wings with Bourbon Barbecue Sauce

Ingredients:

Chicken

¼ teaspoon freshly cracked pepper

3 lb chicken wingettes and drummettes

12 slices bacon, cut in half crosswise

Bourbon Sauce

½ cup ketchup

½ cup bourbon

¼ cup packed brown sugar

2 Tablespoons soy sauce

3 cloves garlic, finely chopped

1 teaspoon Dijon mustard

½ teaspoon red pepper flakes

Steps:

Heat oven to 425°F. Line 2 cookie sheets with sides with heavy-duty foil; spray with cooking spray.

Sprinkle pepper over chicken. Wrap each chicken piece with a half slice of bacon.

Place bacon-wrapped chicken pieces on cookie sheets, bacon end down. Bake uncovered 30 minutes; turn chicken; rotate cookie sheets in oven. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F).

Meanwhile, in 1-quart saucepan, mix Bourbon Sauce ingredients; heat to simmering over medium heat, stirring frequently, until sugar is dissolved, about 5 minutes. Remove from heat; set aside.

In large bowl, toss chicken with half of the sauce. Serve warm with remaining sauce on the side for dipping.

 

Bacon and Hash Brown Egg Bake

Ingredients:

1 lb bacon, cut into 1-inch pieces

1 medium onion, chopped (½ cup)

1 medium red bell pepper, chopped (¾ cup)

1 package (8 oz) sliced fresh mushrooms

2 Tablespoons Dijon mustard

½ teaspoon salt

½ teaspoon pepper

¾ cup milk

12 eggs

1 package (2 lb) frozen hash browns, thawed

2 cups shredded Cheddar cheese (8 oz)

Steps:

In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.

Spray 13×9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.

Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.

 

Sheet-Pan Bacon and Egg Hash

Ingredients:

2 medium sweet potatoes (1 ½ lb total), peeled, cut into ¼ -inch dice (about 4 cups)

4 medium red potatoes (1 lb total), cut into ¼ -inch dice (about 3 cups)

1 large red onion, chopped (about 2 cups)

8 slices bacon, chopped

2 Tablespoons olive oil

4 cloves garlic, finely chopped

2 ½ teaspoons finely chopped fresh thyme leaves

1 ¼ teaspoons salt

¾ teaspoon pepper

6 eggs

2 Tablespoons chopped fresh Italian (flat-leaf) parsley

Steps:

Heat oven to 450°F. Spray 18×13-inch rimmed pan with cooking spray.

In large bowl, mix sweet potatoes, red potatoes, onion, bacon, oil, garlic, thyme, 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Spread in pan in even layer.

Bake 1 hour 5 minutes to 1 hour 15 minutes, stirring every 20 minutes, until bacon is crisp and potatoes are browned.

Remove pan from oven; create 6 wells in potato mixture. Gently crack an egg into each well; season eggs with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake 6 to 8 minutes or until egg yolk and whites are firm. Sprinkle with parsley.

Tips:

Yukon potatoes can be substituted for red potatoes in this recipe.

Make sure to get the red-skinned, orange-fleshed sweet potatoes for this dish.

 

Double Bacon Bagel Egg Casserole

Ingredients:

6 cups cubed (1-inch) everything bagels

1 cup shredded Italian cheese blend (4 oz)

¾ cup sliced green onions

1 cup chopped seeded plum (Roma) tomatoes (about 3 tomatoes)

½ cup chopped Canadian bacon

1 cup chopped cooked bacon

8 oz cream cheese, cut into 1/4-inch chunks

10 eggs

2 cups milk

½ teaspoon salt

½ teaspoon pepper

Steps:

Heat oven to 350°F. Spray 13×9-inch (3-quart) baking dish with cooking spray. Layer with half of the bagels, 1/2 cup of the shredded cheese, 1/2 cup of the green onions, the tomatoes, Canadian bacon, 3/4 cup of the bacon and remaining bagels. Add chunks of cream cheese on top of bagels.

In large bowl, beat eggs and milk with whisk; beat in salt and pepper. Pour over bagel mixture, pressing down slightly. Sprinkle with remaining 1/2 cup shredded cheese.

Bake 45 minutes; top with remaining bacon. Bake about 10 minutes or until golden brown and center is just set. Let stand 15 minutes; top with remaining sliced green onions before serving.

 

Apple, Bacon and Cheddar Waffles

Ingredients:

2 cups pancake and baking mix

1 ⅓ cups milk

2 Tablespoons vegetable oil

1 egg

¾ cup shredded sharp Cheddar cheese (3 oz)

1 cup crisply cooked and crumbled bacon (14 to 15 slices)

½ cup chopped apple

Warm maple syrup

Sliced green onions, if desired

Steps:

Heat waffle maker; lightly brush with vegetable oil, if necessary. In medium bowl, stir Bisquick™ mix, milk, oil and egg until mixed well. Mix in shredded cheese, 1/2 cup of the crumbled bacon and the chopped apple.

Pour 1/2 cup batter onto center of hot waffle maker. (Waffle makers vary in size; check manufacturer’s directions for recommended amount of batter). Close lid of waffle maker. Bake according to manufacturer’s directions or until steaming stops and waffle is golden brown; carefully remove waffle. Repeat with remaining batter.

Top each waffle with heaping tablespoonful bacon; serve warm with maple syrup. Garnish with sliced green onions.

 

Chicken-Bacon-Ranch Enchiladas

Ingredients:

Enchiladas

6 slices bacon, chopped into ½ -inch pieces

5 cups shredded cooked chicken

1 can (10 oz) green chile enchilada sauce

2 cups shredded Mexican cheese blend (8 oz)

1 Tablespoon ranch dressing & seasoning mix

12 flour or corn tortillas (6 inch)

Sauce

2 Tablespoons vegetable oil

½ cup diced onion

1 can (4.5 oz) chopped green chiles

2 Tablespoons all-purpose flour

2 Tablespoons ranch dressing & seasoning mix

2 cups chicken broth (from 32-oz carton)

1 cup sour cream

Toppings, as desired

Cilantro, onions, tomatoes, avocado, olives, shredded lettuce

Steps:

Heat oven to 375°F.

In deep 10-inch skillet, cook chopped bacon over medium heat until crisp. Remove to paper towel-lined plate; discard drippings.

In large bowl, stir together half of the bacon, the chicken, enchilada sauce, 1 cup of the cheese, and 1 tablespoon ranch dressing & seasoning mix.

In same skillet, heat vegetable oil until hot. Cook onion and a pinch of salt in oil until soft and translucent, about 5 minutes. Add chiles; cook until any liquid is mostly evaporated. Quickly stir in flour, making sure of no dry lumps. Cook 1 minute; add 2 tablespoons ranch dressing & seasoning mix.

Slowly beat in chicken broth with whisk. Simmer about 8 minutes or until slightly thickened. Beat in sour cream; simmer 1 to 2 minutes. Spread some of the sauce in ungreased 13×9-inch (3-quart) glass baking dish, just to coat bottom.

Fill tortillas with chicken mixture, rolling up to make enchiladas. Arrange enchiladas in baking dish in two rows of six; top with rest of sauce, remaining cheese and bacon.

Bake about 30 minutes or until edges of enchiladas begin to brown and sauce is bubbling. Let stand 10 minutes before serving with whatever toppings you like.

 

Bacon-Ranch Potato Salad

Ingredients:

1 ½ lb small red potatoes (about 10), quartered

½ teaspoon salt

1 cup grape tomatoes, cut in half

½ cup chopped celery

¼ cup chopped fresh chives or green onions

¼ cup cooked crumbled bacon or 6 slices packaged precooked bacon (from 2.2-oz package), chopped

½ cup ranch dressing

Steps:

In Dutch oven or 5-quart saucepan, place potatoes and salt. Add water just to cover. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until tender. Drain; rinse with cold water to cool. Drain well. Cool slightly.

Place potatoes in large bowl. Add tomatoes, celery, chives and bacon.

Stir in ranch dressing. Serve warm, or cover and refrigerate until ready to serve.

Tip:

If refrigerating this salad to serve later, save the bacon to stir in just before serving.

 

Tortellini, Broccoli and Bacon Salad

Ingredients:

2 bags (19 oz each) frozen cheese-filled tortellini

4 cups broccoli florets

2 cups cherry tomatoes, each cut in half

2 tablespoons chopped fresh chives

1 cup reduced-fat coleslaw dressing

1 lb bacon, crisply cooked, crumbled

¼ cup sunflower nuts

Steps:

Cook and drain tortellini as directed on package. Rinse with cold water; drain.

In very large (4-quart) bowl, mix tortellini, broccoli, tomatoes, chives and dressing. Cover and refrigerate at least 1 hour to blend flavors.

Just before serving, stir in bacon. Sprinkle with nuts.

 

Bacon-Broccoli Mac and Cheese

Ingredients:

1 box (1 lb) elbow macaroni (about 6 cups)

1 bag (12 oz) frozen broccoli cuts

8 slices bacon

½ cup sliced shallots

6 Tablespoons all-purpose flour

½ teaspoon salt

½ teaspoon freshly ground pepper

4 cups milk

12 oz white Cheddar cheese, shredded (3 cups)

8 oz Gouda cheese, shredded (2 cups)

20 round buttery crackers, coarsely crushed

Steps:

Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time. Meanwhile, cook broccoli as directed on package.

In 4-quart Dutch oven, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings. Cook shallots in bacon drippings over medium heat, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook and stir until mixture is smooth and bubbly. Gradually add milk, stirring constantly until mixture boils and thickens.

Remove from heat. Add 2 cups of the Cheddar cheese and the Gouda cheese; stir until melted. Stir in cooked macaroni and broccoli and crumbled bacon. Spoon mixture into baking dish. Sprinkle with crushed crackers and remaining 1 cup Cheddar cheese.

Bake uncovered 15 minutes or until bubbly and cheese is melted.

 

Bacon and Basil Pasta Salad

Ingredients:

1 package (16 oz) penne pasta

½ lb sliced bacon

1 pint grape tomatoes, cut in half

2 medium red or green bell peppers or 1 of each, chopped (2 cups)

4 medium green onions, sliced (¼ cup)

⅓ cup red wine vinegar

1 Tablespoon Dijon mustard

½ cup olive oil

½ cup chopped fresh basil leaves

1 teaspoon salt

½ teaspoon freshly ground pepper

Steps:

Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.

Meanwhile, in 10-inch nonstick skillet, cook bacon over medium heat 5 to 8 minutes until crisp; drain on paper towels. Crumble bacon; refrigerate until serving time.

In large bowl, mix pasta, tomatoes, bell peppers and onions.

In small bowl, beat vinegar and mustard with whisk. Add oil; beat with whisk until blended. Stir in basil, salt and pepper. Pour over pasta mixture and toss to combine. Cover; refrigerate 2 hours or until chilled.

Just before serving, sprinkle bacon over salad and toss to combine.

 

Bacon Cheeseburger Meatloaf

Ingredients:

Meatloaf

3 slices bread, torn into small pieces

½ cup milk

1 ½ lb lean (at least 80%) ground beef

8 slices bacon, crisply cooked and crumbled

1 cup finely shredded sharp Cheddar cheese (4 oz)

¼ cup dill pickle relish

½ cup finely chopped onion

1 clove garlic, finely chopped

1 egg, slightly beaten

Topping

⅓ cup ketchup

1 Tablespoon packed brown sugar

Steps:

Heat oven to 350°F. Line 9×5-inch loaf pan with foil; spray foil with cooking spray.

In large bowl, mix bread and milk. Let stand 5 minutes to absorb milk. Add beef, all but 2 tablespoons of the bacon, the shredded cheese, relish, onion, garlic and egg. Mix until well combined. Shape mixture into 8×4-inch loaf. Place in pan.

In small bowl, stir together Topping ingredients. Spread on top and sides of loaf. Top with reserved 2 tablespoons crumbled bacon.

Bake uncovered 1 hour to 1 hour 15 minutes or until meat thermometer inserted in center of loaf reads 160°F. Cool 10 minutes.

Cut meatloaf into slices to serve. Top with desired burger toppings, such as pickle relish, ketchup and mustard.

 

Bacon-Wrapped Barbecue Pork Tenderloin

Ingredients:

8 slices bacon

2 pork tenderloins (about 1 lb each)

½ teaspoon salt

¼ teaspoon pepper

⅓ cup sweet & spicy BBQ sauce

1 Tablespoon finely chopped chipotle chile in adobo sauce

¼ teaspoon ground cumin

Steps:

Heat oven to 425°F. Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.

Microwave bacon between layers of microwavable paper towels on microwavable plate 3 to 4 minutes or just until edges begin to brown but are still soft and pliable. Cut each piece in half crosswise.

Season tenderloins with salt and pepper; place in pan. Arrange bacon pieces diagonally over top of pork, pressing bacon over sides.

In small bowl, mix barbecue sauce, chipotle chile and cumin. Brush tops of each tenderloin with glaze. Bake tenderloins 30 to 35 minutes or until meat thermometer inserted in center of pork reads 145°F. Let stand 10 minutes before slicing.

Tip:

Precooking bacon in microwave ensures bacon gets nice and crispy in the time it takes for tenderloin to cook.

 

More from Edna’s Kitchen:

 

 

A Rambling Blog About Books

I am by no means a constant or avid reader, if a book holds my attention then I will read it. However this doesn’t occur often. That being said, what follows is a brief list of authors and books that I have read recently.    

Richard Chizmar

https://richardchizmar.com

A Long December

Gwendy’s Button Box

I stumbled upon Richard Chizmar’s work because of his collaboration with Stephen King. I am glad that I did he has a raw talent for twisting the narrative of a short story. I devoured A Long December and am looking forward to getting my hands on The Long Way Home.  

 

Cori Lynn Arnold

https://www.goodreads.com/author/show/5807555.Cori_Lynn_Arnold

Northern Deceit

Scalding Deceit

I know Cori Lynn Arnold from college, I know her in passing, one of those friend of a friend acquaintances. It took me awhile to get around to reading her work. But when I finally did I was not disappointed, I started with Northern Deceit and it sucked me in, the environment, characters and the fact that she wrote about where we had grown up was strangely nostalgic for me. I then read Scalding Deceit which was also entertaining and gave more backstory for the characters.          

 

Ken Bruen

https://www.goodreads.com/series/50920-jack-taylor

Jack Taylor Series

Ken Bruen’s Jack Taylor Series is also something that I stumbled upon while hanging out at libraries and thumbing through the mystery/thriller section. There are now fifteen Jack Taylor books the last one set to be released in November of 2019. I have read eight of them, so far, enjoyable, immersive stories that you can get lost in.   

 

Chad A. Clark

https://twitter.com/ChadClarkWrites

Tracing The Trails: A Constant Reader’s Reflections on the Work of Stephen King

Then there is this, I consider myself a ‘Constant Reader’ of Stephen King’s works, so I figured I would check this interesting take on King’s works by Chad A. Clark. I consider it an indepth look at all of King’s works. Personally I don’t dissect fiction on such a level, writing, especially fiction, is a form of artistic expression, in my opinion. Open for interpretation, so what you get out of it, isn’t what I get out of it. All Art is Subjective. That being said, Chad A. Clark’s take on King’s work is interesting enough to read, (honestly one of those things I read when I couldn’t sleep.) I just don’t agree with some of his conclusions.

 

Flight or Fright: 17 Turbulent Tales

Edited by Bev Vincent

http://www.bevvincent.com/

This was an outstanding collection of short stories all with the running theme of  ‘while on a plane’ I enjoyed all seventeen stories. I highly recommend this collection, just may not want to read it while flying.

 

To close this rambling post about books and authors I am going to list some of the other wonderful storytellers I have discovered over the last few years,  I recommend checking them out.

Marc Watson

https://twitter.com/writewatson  

Death Dresses Poorly

Catching Hell

A Land Without Mirrors: A Collection of Fantasy and Surrealism by Fluky Fiction

 

J.M. Sullivan

https://twitter.com/jmsullivanbooks

Alice (The Wanderland Chronicles #1)

Second Star (Neverland Transmissions #1)

 

Scott Thompson

https://twitter.com/sthompsonauthor

Eight Days

The Confederate  

 

Paige Lavoie

https://twitter.com/MrsPaigeLavoie

A Girl Called Monster

Confidence: The Diary of an Invisible Girl

 

Mark Lumby

https://twitter.com/marklumby1

Most of Me

Bag of Buttons

Rats in the Loft

 

Neil Christiansen

https://twitter.com/WriteGavinGayle

http://www.gavingayle.com/

Murder Ballad

Bishop Church

 

Alex K. Logan

https://twitter.com/AlexKLogan

Thor’s War

 

Some of my other blog posts about reading and writing.

https://cch217.wordpress.com/2019/03/01/special-guest-jm-sullivan/

https://cch217.wordpress.com/2018/11/05/question-of-the-hour-why-do-you-write/

https://cch217549678581.wordpress.com/2018/04/24/history-of-a-constant-reader/

Megan Hinde