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Sunday, June 3, 2012

Black Bean Lasagna

I've become a big fan of Trisha Yearwood's new Food Network show...Trisha's Southern Kitchen.  I've owned her two cookbooks for several years and prepared many of her recipes.  I love how she incorporates stories about family and friends in her cookbooks and Food Network show.  I can relate to her upbringing, where home-cooking was supreme and how meals brought the family together around the table for everyday and on special occasions.  On this post, I share an adaptation to Trisha's Black Bean Lasagna she shares in her cookbook, Georgia Cooking in an Oklahoma Kitchen.  

Black Bean Lasagna 


    1 16 oz can of diced tomatoes
    1 12 oz can tomato paste
    2 tsp salt
    1/2 tsp garlic powder
    1 tbsp dried oregano leaves
    1 small onion, finely chopped
    2 cups water
    8 oz lasagna noodles
    2 15 oz cans black beans, rinsed and drained
    1 16 oz container ricotta cheese 
    1 pound Italian sausage, cooked and drained
    16 oz shredded Cheddar
    16 oz shredded mozzarella


Bring the first six ingredients to a boil in a large pot, over medium-high heat. Reduce heat and simmer uncovered for 30 min. Prepare lasagna noodles as directed on pkg. lay on a cookie sheet to prevent sticking. Spread 1 cup of sauce on the bottom of a 9x13 x2 baking dish. Add 3 layers each of noodles, sauce, beans, ricotta, cheddar, and mozzarella, ending with the mozzarella. On the last layer, spread Italian sausage before putting top layer of cheeses. Bake for 40 min uncovered. Allow dish to stand 15 min before cutting into 12 squares and serving.

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Saturday, May 19, 2012

Salad Social

This Missouri Farm Chick is doing something a little different today.  I'm sending you an invite to join "The Salad Social" at TidyMom, sponsored by The International Olive Council's Add Some Life campaign.  So join us as we celebrate salads.  

Salad Social


I posted one of my favorite salads, Winter Fruit Salad with Lemon Poppy Seed Dressing, about a year ago.  Yes, it's Spring, but what could be better than cooling off with a winter salad.  You will love it!  

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Classic Strawberry Freezer Jam

There are no surprises here!  My family, especially my grandchildren, love my Strawberry Jam. I've made jams and jellies for years.  My mom taught me how to make the cooked version of strawberry and blackberry jams, but over the years I have changed over to making the freezer jam recipes. Unfortunately, we lost our strawberry patch of three years to frost and deer.  We had to rely on getting our strawberries from local Amish and a berry patch down the road this year.  We have replanted our berries and put a fence around it to keep the deer out.  Now, we pray we don't have a late frost ever again.  Wishing that in Missouri is pretty bold!  

I make my Strawberry Freezer Jam the CERTO® WAY!  Get the recipe here!
Start with fresh strawberries.  I can't stress the word FRESH enough.  This jam is best when you use ripe, fresh off the vine strawberries.  Check your local farmer's market, Amish, neighbors, local farms.  I obtained the strawberries for this batch of jam at a local berry patch... Wilsdorf Berry Patch.  You can pick your own or have the owner, Debbie pick for you. Check out their website here.  I already have my order in for blackberries.  

what you need

cups prepared fruit (buy about 1 qt. fully ripe strawberries)

cups sugar, measured into separate bowl

pouch CERTO Fruit Pectin

Tbsp. fresh lemon juice

make it

RINSE clean plastic (I use jars) containers and lids with boiling water. Dry thoroughly.
STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
MIX pectin and lemon juice in small bowl. Add to strawberry mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw in refrigerator.

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Tuesday, May 15, 2012

Grilled Chicken, Corn and Jack Quesadillas

My husband just got a new, shiny gas grill and hasn't stopped grilling since.  That's fine with me, because that means healthier eating and less clean-up in the kitchen.  I was tired of the hamburgers and hot dogs so I told Steve I was going to venture outside the box and do something a little different. After looking through several of my cookbooks and putting some ideas I saw together...this is what I came up with!  These grilled quesadillas will make a fun and simple lunch or appetizer for a Mexican themed dinner

Grilled Chicken, Corn and Jack Quesadillas
2 boneless chicken breasts
1 1/2 tablespoons fajita seasoning
3 large ears of corn, husks and silk removed
4 (large) flour tortillas
1 cup shredded pepper jack cheese
1/2 cup mild or medium salsa
2 green onions, thinly sliced
sour cream, optional

1.  Prepare outdoor grill at medium-high heat.
2.  Season both sides of each chicken breast with a generous amount of fajita seasoning (see note below).
3.  Grill chicken on both sides until tender and juicy.  Move to plate to cool.  Slice in small strips.
4.  Place corn on hot grill rack.  Cover grill and cook corn, turning frequently, until brown in spots, 10-15 minutes.
5.  Transfer corn to plate and set aside until cool enough to handle.  When cool, with sharp knife, cut kernels from cobs.

6.  Place tortillas on work surface.  Evenly divide chicken, pepper jack cheese, salsa, green onions and corn on half of each tortilla.  Fold tortilla over filling to make 4 quesadillas. 

7.  Place quesadillas on hot grill rack. Grill, turning once, until browned on both sides, 1 to 2 minutes.  Cut in halves or fourths.

Missouri Farm Chick Notes:  You can get fajita seasoning mix in envelopes, where the gravy mixes are found in a grocery store.  What I use is a fajita mix I found in a jar at World Market.  It's their brand.  If you can get your hands on'll love it!  

Optional:  Top quesadillas with sour cream.  

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Saturday, May 5, 2012

Celebrate Cinco de Mayo With a Cupcake

My husband and I dined at our favorite, local Mexican restaurant last night....Santa Fe.  We enjoyed all the Mexican flavors and visited with one of our favorite waiters about how he celebrates Cinco de Mayo and about our upcoming trip to Mexico.  We learned that our waiter lived near Riviera Maya before coming to Missouri.  Since this is where we are going, our conversation quickly turned to getting his advice for our upcoming trip.  He gave us some pointers about what to see (and not to see) when in Mexico and suggested, like so many, that we bring home some vanilla.  I told him that was already on my list.  So, I came home after all that wonderful conversation to revisit one of my favorite Margarita's....and it's a cupcake.  Happy Cinco de Mayo day!  

Click her to revisit ........ MARGARITA CUPCAKES  

Thursday, May 3, 2012

Chocolate S'mores Cupcakes

Recently, I was asked to make some cupcakes for a school event and I did what I often do and that is to look at my Pinterest boards, traditional recipes tucked away and then at my old-fashioned bookmarks on my computer for some new ideas.  For the first batch, I decided to stick with a successful tried-and-tested cupcake recipe and design.  For the second choice, I decided to branch out and try something new.  That's pretty typical of it safe and then take a risk.  For my 'take a risk and make something new" cupcakes... I made these Glorious Treats's Chocolate S'mores Cupcakes.  One change....I had to use my favorite marshmallow creme frosting.  Both cupcake recipes were a huge success!  
Chocolate S'mores Cupcakes
(makes 24-27 standard sized cupcakes)

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3 whole eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
3/4 cup boiling water
...Heat oven to 350 degrees F.
...Line muffin tins with paper liners. 
...In a large mixing bowl, stir together sugar, flour,cocoa, baking powder, baking soda and salt.
...Add milk eggs, oil and vanilla. 
...Beat on medium speed for one minute.
...Stir in boiling water.  
...The batter will be very thin.
...Fill liners 2/3 full with batter.
...Bake cupcakes for approximately 22-24 minutes.  
...Cool completely on a wire rack before frosting.

Marshmallow Frosting
Follow this link to my Pinterest Recipe Board.  This is the best frosting I have found to date.  Source:  Please Pass the Pie

Tip Junkie handmade projects

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Saturday, April 28, 2012

Madam French

The Pear Tree Restaurant, in the little town of Bevier, Missouri, is a great place to eat. Not only are their onion rings delectable, but their salad is beyond delish! The presentation includes your salad being served on a chilled salad bowl, accompanied by a salad dressing server with three different homemade dressings to choose from. It's hard to decide which salad dressing to choose, so many people do as I do...mix them.  Also brought to your table for salads are bowls with blue cheese crumbles in one and the other homemade (amazing) croutons.  Oh, and they also bring you a drinking glass, but not with a drink inside...but stuffed full of crispy bread crackers. They are yummy too!  Are you full after the salad is served and state you don't think you can eat any of the main entree you just ordered?  Yes is the answer!  The salad dressings are known by their names around the area. You can buy them by the jar before you leave or purchase them locally.  You can also try to figure out the top-secret recipe...which I'm almost absolutely certain is under lock and key.  My sister, Debbie, shared this recipe for Madam French with me. The word is that it comes from her mother-in-law, Iva.  It is pretty darn close to the Madam French that The Pear Tree Restaurant (and now AJ's) serves to their customers.  

Madam French Salad Dressing
(Printable Copy)

1 cup vegetable oil
1/2 cup ketchup
1/2 cup granulated sugar
1/4 cup white vinegar
1 teaspoon Worcestershire
1 small onion, chopped

In a small mixing bowl, combine all ingredients.  Emulsify or whisk until combined .  Chill and serve.
I love my new Cuisinart Quick Prep Emulsifier!  My homemade salad dressings don't separate when stored and I'm getting creamier mixtures.  

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Thursday, April 19, 2012

Steve's Breakfast Skillet

If you are are regular at My Kitchen Addictions you have probably figured out that my husband, Steve, is the breakfast guy!  My husband and I have a pretty regular routine on Saturday mornings and what I love most is that we are both in the kitchen together.  Steve is a creator of everything breakfast so you won't normally find him referring to a cookbook or recipe card.  If I have one complaint, and I shouldn't since he is treating me to breakfast, it is that he makes a mess and doesn't clean it up.  Here is Steve's Breakfast Skillet.  I can't promise you I got all the ingredients in the list, but I kept a pretty close eye on him this time by taking pictures so I could include this recipe on my blog.
Peel and cut potatoes into an oven-proof skillet after spraying with cooking oil. 
Chop onions.
Chop green peppers. 
Add onions and green peppers to pan with potatoes.  

Drizzle with olive oil.  
Add salt,pepper and pepper flakes.  

Cook until vegetables are cooked and slightly brown.  
Chop ham and add to pan.  

Cook mixture a little longer to warm ham.
Whisk eggs in separate bowl.
 Shred cheese.
Pour eggs over mixture in skillet. 

Don't stir. 
Top with cheese.  

Don't stir.

Printable Copy 

Thursday, April 12, 2012

Three Layer Vanilla Cake with Strawberry Filling

When driving through Amish country this past Saturday, I noticed the strawberry plants are growing and blooming. Unfortunately, we lost our two-year old strawberry garden to a combination of two different intruders, deer and weeds.  I'll be counting on the Amish to supply me the strawberries I will need to make my jam and to preserve for the upcoming off-season months.  I need jam for my grandchildren (they love it) and for this cake!!

Recently, I made this Vanilla Cake w/Strawberry Frosting for our staff at school.  It was the beginning of testing season and our teachers deserved something sweet for all their efforts in preparing their students for the state assessments.  This is yet another recipe I've had tucked away on a piece of paper in my recipe box that I'm unaware who to give credit to.  If I would have known I would be a food blogger twenty-five years ago, I would have put the source on all my written recipe cards and papers.  Well, whoever created or shared this recipe with me...thank you!  It's amazing and a favorite of ours during strawberry season!
Vanilla Cake with Strawberry Filling
Cake batter...
3 cups flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 cups sugar
1 cup unsalted butter, room temperature
7 large eggs
2 tablespoon vanilla extract
1 cup sour cream
2/3 cup seedless strawberry jam, divided
1 1/2 cups strawberries (hulled, thinly sliced, divided)

2 - 8 oz packages cream cheese, room temperature
1 cup unsalted butter, room temperature
4 cups powdered sugar
1/2 cup seedless strawberry jam
3/4 cup heavy whipping cream, chilled 

1/2 cup strawberries (hulled, thinly sliced, divided)
1/3 cup seedless strawberry jam
2 oz semi-sweet chocolate, melted

Prepare frosting first by beating cream cheese and butter in a large bowl.  Beat in sugar, then jam. Beat whipping cream in a separate bowl, until firm. Add strawberry jam and beat for 30 seconds.  Fold whipped cream into cream cheese mixture. Cover and chill in refrigerator for at least one hour.   

For cake batter, preheat oven to 325 degrees F.  Butter and flour three 8-inch cake pans.  In bowl, mix flour, salt, baking powder and baking soda.  In another bowl, cream butter and sugar together until fluffy.  Add eggs, one at a time, beating after each addition.  Add vanilla and beat well.  Add sour cream and beat for 1 minute.  Add flour mixture, in small amounts, blending after each addition.  Divide cake batter evenly into prepared pans. Bake each cake layer for 55-60 minutes, until cake tester comes out clean.  Remove from oven and cool 15 minutes.  Remove cakes from pans and let cool completely.  

For assembly, divide strawberry jam into two portions (1/3 cup each) and spoon one portion on top of each of two layers.  Spread jam to cover the top of each layer.  Then spread a generous amount of frosting over each layer covered with jam.  Add sliced strawberries, in a single layer to cover frosting on each cake.  Stack the two layers and top with final, untouched cake layer.  Frost sides and top of cake.  

For topping, arrange sliced strawberries on top of cake.  Slightly warm strawberry jam and drizzle on top and sides of frosted cake.  End with drizzles of melted chocolate.  Refrigerate cake until ready to serve.  Let set out at least 30 minutes before serving.  

Jackie's Notes:  
Remember to prepare the frosting first, as it needs to chill for a least an hour before frosting cake.  
I have made this cake with all-purpose flour and cake flour.  I prefer cake flour because it creates a more tender texture.  Both work fine though.  

There are so many steps in making this cake, so I took lots (and I mean lots) of pictures.  Here are some of my favorites....

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Monday, April 9, 2012

Pineapple Sheet Cake

Easter has come and gone and what a glorious day it was!  The day started with church and breakfast at our favorite local place... The Brick.  Then onward home to prepare some dishes for our family gathering at the farm lake for some fun, fellowship, great food by lots of good cooks and fishing.  I must not forget to mention the biggest event - The Annual Easter Egg Hunt.  One of the dishes I prepared to share was dessert.  My grandmother made this cake almost every Easter.  I will always remember the jelly beans on the top of her cake, so those were not left off of mine!  My daughter and I also made some sugar cookies to take for the kids.  They were not very pretty (see pictures at the end of this post.) ...we just were not into decorating on this particular day.  That was okay, though, because once I placed the container of cookies on the picnic table...they quickly disappeared.
Pineapple Sheet Cake
(Printable Copy)
2 cups sugar
1 teaspoon baking soda
2 cups flour, sifted 3 times
2 eggs
pinch salt
1/2 cup oil
1 large can crushed pineapple, drained
Spray a large cookie sheet (w/sides) generously with cooking spray.  Mix dry ingredients.  Add remaining ingredients and mix well.  Pour into prepared cookie sheet.  Bake at 350 degrees for 25 minutes. Begin preparing icing. Pour icing over hot cake when it comes out of oven.
Coconut Frosting
2/3 cup evaporated milk
1 stick margarine
1 cup sugar
1 cup pecans, chopped
2 cups coconut
jelly beans, optional
Mix evaporated milk, margarine and sugar in medium saucepan.  Heat, on low heat, to boiling.  Continue to boil, stirring constantly, for 8 minutes.  Beat, with an electric mixer, until thickened.  Add chopped nuts and 1 cup coconut.  Spread onto hot cake.  Let cool.  Sprinkle remaining 1 cup coconut on top.  Optional:  add jelly beans to top of cake.
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