Welcome to Street Prophets Sunday Coffee Hour. This is an open thread so grab something to drink and sit a spell and let us know what is new with you. I am hard at work on my next cookbook. Here is a sneak peek at some of my recipes.
Slow Cooker Cheddar Corn with Bacon
4 cup frozen corn kernels - defrosted
1 cup cheddar cheese - shredded
8 strips bacon - cooked and crumbled
1/2 cup heavy cream
1/4 cup unsalted butter - softened
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
Cook the bacon until crisp and drain on paper towels. Crumble.
Add everything to the crockpot and mix well.
Cook on Low for 4 hours or High for 2 hours.
Makes 6 servings
Hawaiian Banana Bread
8 ounces crushed pineapple - drained
1/2 cup coconut flakes - shredded
2 large bananas - sliced
2 cup light brown sugar - packed
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
2 large eggs
1/4 cup butter - melted
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 1/2 cups all-purpose flour
1 cup walnuts diced
Vegetable oil spray
Heat oven to 350°F. Spray a 9x5 inch loaf pan with vegetable oil spray.
In a medium bowl add the pineapple, bananas, eggs, coconut, brown sugar, butter, applesauce and vanilla extract together and mix well.
Add the baking soda, cinnamon, nutmeg, allspice, ginger and salt and mix well.
Add the flour and nuts and mix well.
Add the batter to the prepared pan.
Bake for 60 minutes or until a toothpick inserted in the middle comes out clean.
Makes 20 servings
Shrimp and Peppers Stir Fry
2 tablespoons vegetable oil
1 pound shrimp - shelled and deveined
1 large red bell pepper - seeded and cut into 1 inch squares
1 large orange bell pepper - seeded and cut into 1 inch squares
1 large yellow bell pepper - seeded and cut into 1 inch squares
8 large green onions - cut into 1/2 inch slices
8 ounces fresh snow peas
1 teaspoon ginger root - minced
Sauce:
3 tablespoons low sodium soy sauce
1 teaspoon sesame oil
1 tablespoon sherry or rice wine
1 tablespoon plum sauce or duck sauce
1/2 teaspoon sesame seeds
Mix the sauce ingredients together.
Heat 2 tablespoons of oil in a wok or large skillet on medium high heat until shimmering.
Add the ginger and garlic and cook for 30 seconds.
Add the peppers and snow peas and cook for 3 to 4 minutes until softened.
Add the shrimp and green onions and cook for 3 to 4 minutes until cooked through.
Stir the sauce and add to the center of the pan. Heat to boiling and stir frequently until the sauce thickens. Stir to coat the shrimp and peppers. Cook for 2 minutes.
Makes 4 servings
Cheddar Cheeseburger Meatloaf
1 1/2 cups cheddar cheese - shredded and divided
1 1/2 pounds lean ground beef
6 slices bacon - diced
1 small onion - minced
1 clove garlic - minced
1/4 cup panko bread crumbs
1/4 cup red wine
1/2 teaspoon basil
1/2 teaspoon marjoram
1/2 teaspoon thyme
1 tablespoon Worcestershire sauce
1/2 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
Sauce:
8 ounces no salt added tomato sauce
1/2 teaspoon garlic salt
1 tablespoon light brown sugar - packed
1 tablespoon low sodium soy sauce
1 tablespoon no salt added tomato paste
Heat the oven to 350°F. Cover a rack with foil and poke several holes in the foil. Place on a baking sheet covered with foil.
In a medium bowl add the wine and the panko. Soak for 10 minutes.
In a small bowl mix the sauce ingredients together.
Add 1 cup of cheese and the remaining ingredients except the beef and sauce to the panko. Mix well.
Add the meatloaf to the prepared pan shaping into a loaf. Spread the sauce over the top and sides. Sprinkle with the remaining cheese.
Bake for 1 to 1 1/4 hours or until cooked through to 160°F.
Makes 8 servings
Shepherd's Pie Soup
1 pound lean ground beef
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon ground allspice
1 large shallot - minced
2 cloves garlic - minced
1/2 cup celery - diced
1/2 cup carrots - diced
1 large Yukon gold potato - peeled and diced
28 ounces low sodium beef broth
12 ounces evaporated milk
2 cups cheddar cheese - shredded
8 ounces sour cream
1/8 cup chives - minced
2 tablespoons butter
For the beef:
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon paprika
In a large saucepan heat enough water to cover the potatoes and heat to boiling. Cook for 20 to 25 minutes or until tender. Drain and remove from the pan.
Melt the butter in the saucepan. Add the shallots, celery and carrots. Cook until softened about 10 to 15 minutes. Add the garlic and cook for 30 seconds.
Add the broth and bring to a boil. Add the potatoes and turn the heat to low.
Mix the beef with salt, pepper and allspice. In a skillet on medium heat cook the beef until no pink remains. Drain.
Add the beef, salt, pepper and paprika to the broth and mix well.
Add the cheese to the soup a little at a time and cook until melted.
Remove the soup from the heat and add the sour cream and chives. Mix well.
Makes 8 servings
Apple Cranberry Coleslaw
1 large apple - peeled, seeded and diced
1/2 cup cranberries
1 head cabbage - shredded
1 small red bell pepper - seeded and diced
2 tablespoons red onion - minced
Dressing:
1/2 cup mayonnaise
2 tablespoon buttermilk
1 tablespoon apple cider vinegar
1 tablespoon granulated sugar
1 teaspoon Dijon mustard
1 teaspoon celery seeds
Mix the apples, cranberries, cabbage, bell pepper and onions together in a medium bowl.
In a small bowl mix the dressing ingredients together. Pour over the salad and mix well.
Refrigerate.
Makes 6 servings
German Chocolate Brownies
1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup cocoa powder
1/2 cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
4 ounces unsweetened chocolate squares - chopped
Baking spray with flour
Frosting:
2 egg yolks
1 cup evaporated milk
1 cup light brown sugar - packed
1 teaspoon pure vanilla extract
1 1/3 cups coconut flakes
1 cup pecans diced
Heat oven to 350°F. Spray an 8 inch square pan with vegetable oil spray.
To make the frosting beat the eggs and milk in a 2 quart saucepan over medium heat. Cook for about 12 minutes until thickened.
Stir in the coconut and pecans. Beat until spreading consistency.
To make the brownies in a medium saucepan over medium heat melt the butter and chocolate together.
Remove from the heat and stir in the sugar, eggs, vanilla extract, cocoa powder, flour, salt and baking powder. Mix well.
Spread the batter into the prepared pan.
Bake for 25 to 30 minutes.
Cool and spread with the frosting.
Makes 16 servings
