Mom's Old Fashioned Hot Cocoa Recipe

  photo: Linda Watts I have good memories drinking this cocoa with my Dad, after a hard morning of clearing snow off our steep driveway & many steps. Once in a while, I still enjoy a mug of Hot Cocoa, keep in mind, the taste is not the same as Hot Chocolate! See below for my Mom's recipe.   I remember how shocked I was when I saw her grab the salt shaker...  

Mom's Old Fashioned Hot Cocoa Recipe

Ky Cook's Mom

1/2 cup regular sugar
1/4 cup Cocoa
dash of table salt
1/3 cup of hot water
4 cups milk
3/4 tsp vanilla extract

In medium saucepan, stir together sugar, cocoa and the salt.
Add the hot water & stir.
Cook on medium heat, stirring constantly, until chocolate mixture starts to boil.
Boil and stir for 2 minutes. Lower temperature a bit.
Add milk, stirring constantly, heat up to serving temperature.
Do not let the cocoa mixture boil.
Remove pan from the heat, add your vanilla.
Stir up real good.
Serve with a dollup of whipped cream or a few marshmellows on top.       Diary of a Kentucky Cook

Strawberries in Winter - Salsa

Strawberries offer a taste of spring    This time of the year we are usually foraging around looking for fresh fruits to add a touch of summer to our meals. Winter strawberries are bred differently and are not as sweet tasting & in my opinion aren't good for dipping in chocolate or for popping in your mouth as a treat. I have included a recipe for Mexican salsa that uses mashed strawberries with jalapenos. I have tasted others that also included garlic.  

photo: Linda Watts

If you are going to make winter jam, the under ripe strawberries, like I have in the photo above, will make a tastier jam due to having an abundance of natural pectin. Frozen strawberries can be good for smoothies or other recipes but nothing beats a ripe, plump strawberry. Come on Spring!


Strawberry Salsa Recipe
unknown 
16 or so strawberries, hulled & diced
1/2 small red onion, finely minced
cilantro, finely chopped
1 Jalapeño, finely minced
if you like your salsa warm leave the seeds in when chopping
2 Tablespoons lime juice
black pepper

Add all ingredients in a medium bowl.
Mix together, be sure and taste the salsa, adding more cilantro or pepper if you like.
Chill.
Grab the chips and go...       Diary of a Kentucky Cook

Spicy Baked Potato Recipe

   LINDA'S SPICY BAKED POTATO RECIPE
ky cook
unpeeled potatoes, cleaned and cut in wedges or chunks
8 T olive oil
3 t garlic powder
3 t onion powder
1 t sea salt
1 t seven pepper medley

Place quartered potatoes in a sprayed 13 x 9 pan
lightly salt potatoes.

Mix all ingredients in small bowl
pour over potatoes and mix well or
drizzle mixture evenly over potatoes.

Bake in a preheated 400 degree oven for 1 hour.
Be sure and stir them half way through cooking time.

Diary of a Kentucky Cook

Old Fashioned Chicken Pot Pie Recipe

 

 Old Fashioned Chicken Pot Pie Recipe

Ky cook

3-4 boneless skinless chicken breasts, cubed
Zesty Italian Dressing for marinating chicken
splash of olive oil for cooking chicken
2 to 4 oz. cream cheese, cubed
2 Tbsp flour
1 can cream of chicken soup
1/2 soup can of milk
1 large can of veg all, drained
1/2 cup + or - water
1 - 2 pats of butter
1 box ready-to-use refrigerated pie crust, room temperature

Pre-heat oven to 375
brown bottom layer of pie crust in oven.
Cook marinated chicken in large skillet on medium heat with a little olive oil.
Add cream cheese, butter stir until melted
Stir in flour until blended.
Add soup and vegetables; stir, add a little water as needed to thin gravy.
Simmer 5 minutes.

Pour into 2 qt round casserole dish
cover with pie crust.
Cut slits in crust to permit steam to escape.
Bake 30 min. or until golden brown.         Diary of a Kentucky Cook

Old Fashioned Ice Box Coconut Pie Recipe

 

 

 

 photo: L watts

 

 

Old Fashioned Ice Box Coconut Pie 

Ky Cook - original recipe Aunt Lillie Ray

       
2 packages instant vanilla pudding mix (3.4 oz)
2 and 3/4 cups Cold milk  
1 tsp coconut extract
8 oz container frozen whipped topping, thawed      
1/2 cup+ flaked coconut     
1 graham cracker crust (one 9” or 2 small    
Toasted coconut

In a large bowl, whisk together:
pudding mixes, milk and coconut extract for 2 minutes

Fold in whipped topping and coconut
Pour into the graham cracker crust
Sprinkle the top with toasted coconut
Chill until serving

How to toast coconut:
Pre-heat oven to 350°
Spread coconut evenly on a cookie sheet
Bake for 7 to 8 minutes or until light golden brown,
Be sure and stir occasionally

  Diary of a Kentucky Cook

Ice Cold Watermelon- healthy summer snack

       Ice Cold Watermelon one of my favorite summer snacks

photo: L watts

        Diary of a Kentucky Cook

Almost Sliced Baked Potato Recipe

  Ky Cook's Almost Sliced Baked Potato Recipe   

photo: LWatts

4 Medium potatoes, cleaned - don't peel

1 tsp garlic powder
1 tsp onion powder

4 tsp minced garlic
3 Tbsp of olive or canola oil
pinch of smokey paprika
1/2 tsp + or - seasalt
2 Tbsp grated Parmesan cheese

preheat oven at 425

Slice each potato crosswise at 1/8 inch intervals, cutting down to within 1/4 inch of the bottom.
Don't slice all the way through the potato.
The potato will fan out a little during baking =o)

In a small bowl mix together:
oil, garlic, paprika, salt and cheese.

Lay the potatoes on an ungreased baking sheet.
Carefully spoon on seasoning mixture in between the slits of the potatoes. Rub the outside of the potatoes with any leftover mixture.

Bake for about 40-45 minutes.
The inside will be cooked through and the outside of the will be crispy.

Garnish ideas:
parmesan cheese
your favorite shredded cheese
chives
cooked, crumbled bacon
sour cream
      Diary of a Kentucky Cook

No Bake Italian Cake Recipe

       

  photo: L watts

 No Bake Italian Cake

1 box of vanilla wafers
1 can of crushed pineapples with juice
1/4 cup lemon juice
1 can sweetened condensed milk
1 package of coconut
1 (8oz) container whip topping
1 small jar of cherries
1 cup of pecans

I use a glass 9x13 dish.

Layer the bottom of dish with vanilla wafers.
In a bowl, mix the lemon juice, condensed milk, and pineapples, stir well.
Pour mixture over the vanilla wafers.
Add another layer of vanilla wafers on top of the pineapple mix.
Top with cool whip, coconut and then cherries.
Refrigerate several hours or overnight.
That's it!!

*You can leave out the coconut or pecans or you can add more.
I like this recipe because you can use whatever you like.           Diary of a Kentucky Cook

Simple Leftover Turkey Recipe

photo: Lwatts

Thanksgiving Leftover turkey Casserole Recipe

preheat oven 350 degrees

4 cups + Cooked turkey, cut in bite size pieces
1 can cream of mushroom soup
8 oz sour cream (1 cup)
1 8 oz package / box stuffing mix or your leftover dressing
if you use a new box of stuffing you will
need 1 can of chicken broth to add to packaged stuffing.

layer one:
1. Place cooked turkey in lightly greased 8x8 baking dish.

layer two:
2. In a mixing bowl combine soup and sour cream.
pour sour cream mixture over turkey.

If you are using leftover dressing /stuffing jump to *3.
In another bowl,
Combine stuffing mix and chicken broth.
mix well, let the dressing soak up the broth.

*3. Spread stuffing mixture over sour cream mixture.

Bake for 45 minutes or until brown.

variations:
-depending on how much turkey you have leftover, this recipe
can be doubled for 13x9 pan, extend baking time 10-15 minutes.
-use cooked boneless chicken instead of turkey
-use cream of chicken soup instead of cream of mushroom




Diary of a Kentucky Cook

Blueberry Crumble French Toast Recipe

Blueberry Crumble French Toast

photo:L watts



Blueberry Crumble French Toast Recipe
ky cook

3 eggs
1/3 cup + Tbsp milk
2 teaspoons of cinnamon
4 slices of blueberry crumble bread, slightly stale
Butter for cooking
Maple syrup

Beat eggs, milk, and cinnamon together.
Pour the egg mixture in a 13x9 pan;
place all 4 slices of bread into the egg mixture,
flip, allowing bread to soak up the mixture.


Melt some butter over a large skillet on medium high heat.

Add slices of bread into the skillet,
fry until brown on both sides, flipping the bread when necessary.

Best served hot with butter, maple syrup, and if available, fresh berries

and or
link sausages.
oh and don't forget a big cold glass of milk !

Serves 2







Diary of a Kentucky Cook

Mamaws Baked Corn Pudding Recipe

 

  Mamaws Baked Corn Pudding Recipe Ky cook

1 can creamed corn
1 can whole kernel corn, drained
8 ozs sour cream
2 eggs, beaten
1 box Jiffy corn bread mix
1 TBSP sugar
1 stick melted butter

Mix all ingredients together in large bowl
Pour into greased 9x13 dish
Bake at 350 degrees 45 minutes.

variations:
can be doubled
can add freshly fried bacon pieces
leftovers can be frozen
        Diary of a Kentucky Cook

CAJUN ROASTED POTATOES RECIPE

CAJUN ROASTED POTATOES RECIPE
ky cook

12 or so unpeeled small red or yellow potatoes*,
cleaned and cubed
4 Tablespoons virgin olive oil
1 1/2 Tablespoon garlic powder
1 1/2 Tablespoon onion powder
1 1/2 Tablespoon cajun seasoning
1/2 tsp sea salt
sprinkle of creole seasoning

Place cubed Potatoes in a lightly sprayed 13x9 pan.
Sprinkle potatoes with sea salt & creole seasoning.

Mix olive oil, garlic powder, onion powder and cajun
seasoning in a small bowl or glass mixing cup.
stir well.

Drizzle mixture evenly over potatoes.
Bake in a preheated 400 degree oven for 1 hour.
Be sure and stir, half way through cooking time.




* You may also use regular potatoes.





Diary of a Kentucky Cook

Old fashioned blackberry cobbler recipe

Fresh picked blackberries

~ old fashioned Blackberry cobbler recipe





old fashioned blackberry cobbler recipe
kycook

2 1/2 cups fresh blackberries, washed and picked over
1 C white sugar
1 C all purpose flour
2 tsp baking powder
1/2 tsp salt
1 C milk
1 stick of butter, melted

pre heat oven to 350/375
In medium bowl, stir together blackberries and sugar.
Let stand about 25 minutes, stir well.
In a large bowl:
By hand, stir together:
flour, baking powder, salt and milk
lastly, stir in melted butter.
stir until butter is well blended

Pour batter in ungreased dish.
Spoon blackberry mixture over batter.

Bake 45 to 55 minutes or until dough rises
and the top is golden brown.

Serve warm with cream, whipped cream or vanilla ice cream.









Diary of a Kentucky Cook

Cheddar & jalapeno Corn muffins - Cornbread recipe

Cheddar & jalapeno corn muffins w/ butter
photos by Lwatts


Cheddar & jalapeno Corn muffins recipe

2 boxes of corn muffin mix
1 egg
1 can creamed corn
1 - 2 Tblsp jalapenos, diced
1 cup + shredded cheddar cheese

preheat oven to 400 degrees
lightly spray 12 muffin tin or use paper liners

In medium bowl:
Add corn muffin mix, egg, corn, jalapenos and cheese.
Stir well.
spoon mixture into muffin tins.
right before placing in oven, sprinkle with additional shredded cheese.

Bake 18-22 minutes until golden brown.

*OR*
~place the batter into a cast iron skillet or square pan and make cornbread.
~sprinkle a little cooked, crumbled bacon into batter before cooking.
~use mexican blend cheese instead of cheddar
~sprinkle a dash of ceyenne pepper seasoning on top right before baking.
~use fresh jalapenos or i like to use the nacho -ready sliced ones in the jar.

Menu

Cottage cheese
Jambalaya
Cheddar jalapeno corn muffins w/ butter
Strawberry shortcake
Sweet tea

Diary of a Kentucky Cook