Mamie Eisenhower’s Fudge

 

First Lady Mamie Eisenhower is most famous to me as the woman who brought pink to American homes. She championed this feminine color and used it in a new era of pink bathrooms, powder rooms, boudoirs, and clothing. But, for all her femininity, she wasn’t much on cooking. In a newspaper article from 1955, the author recalls how she pointedly referred to her husband Dwight as the cook in the family and that she could only make 2 things when they first married: mayonnaise and fudge.

Today we’re making her fudge recipe, first published in a Women’s Press Corp cookbook entitled Who Says We Can’t Cook! From there, it was printed in newspapers across the country.

Because it was widely published, many home cooks had this fudge in their recipe cards for generations, and it’s about time it made a comeback if you ask me.

I will preface this recipe by saying three things. The first is that Mamie’s recipe was reprinted in newspapers all around the country and sometimes changed. Therefore, what I started with was sort of a copy of a copy. I’m not mad about it because the original didn’t have as much butter, and I do love my fudge to be richer rather than sweeter.

Been making this for years and always

 

Green Chile Cheese Squares

Changing things up a little bit around family meals every once in a while is fantastic. Look no further; I have the perfect item to spruce up your table: Indulge in the wholesome combination of green chile heat and gooey cheese in these Green Chile Cheese Squares, a recipe with its origins in the reassuring harmony of Southwest cuisine. When you have guests around, this casserole is sure to be a hit since it is both comforting and tasty. It will add flavor to your meals, is easy to create, and will fulfill your cravings.

Some sweet cornbread or a simple side salad dressed with a tangy vinaigrette are my go-to accompaniments when I serve these delicious Green Chile Cheese Squares. If you’re looking to bulk up your supper, try serving these squares over some Spanish rice or refried beans, or with a bowl of hot, hearty soup.

Servings:

Serves 8–10 squares of Green Chile Cheese.

Ingredients:

• 4 large eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 2 cups shredded cheddar cheese
• 2 cups shredded Monterey Jack cheese
• 1/2 teaspoon sugar
• 1/2 cup butter, melted
• 1/3 cup milk
• Two 4-oz cans chopped green chilies, drained

Instructions:

1. Preheat and Prepare:

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish.

2. Whisk the Eggs:

In a large bowl, whisk the eggs until foamy. The eggs will provide a stable base for the squares.

3. Add the Cheeses:

Stir in the shredded cheddar and Monterey Jack cheeses into the egg mixture.

4. Combine Dry Ingredients:

In a separate bowl, sift together the flour, baking powder, and salt. Gently fold this into the egg and cheese mixture to maintain the lightness.

5. Add Butter and Milk:

While whisking, slowly incorporate the melted butter and milk into the batter until well combined.

6. Fold in Green Chiles:

Carefully fold in the drained green chilies, ensuring even distribution throughout the mixture.

7. Prepare for Baking:

Spread the batter evenly in the prepared casserole dish, smoothing the top with a spatula.

8. Bake:

Bake for 35 to 45 minutes, or until the squares are golden brown and set. The top should be firm, like a setting sun over the Southwest.

9. Cool and Slice:

Let the squares cool slightly before slicing. Serve warm and watch them disappear quickly!

Optional Additions & Suggestions:

• For added heat, stir in crushed red pepper flakes or chopped jalapeño.
• Add crumbled bacon or diced ham for a meatier variation.
• To make a milder version, reduce the amount of green chiles or serve alongside a chile-free option.
• These squares freeze wonderfully! Slice and freeze for a quick snack or side dish later.
• Be sure to drain the canned chiles well to prevent extra moisture in the squares.

Sharing a homemade dish with loved ones is the best way to brighten up a family meal. Serving these Green Chile Cheese Squares is like presenting a work of art rather than just a meal. Tasty is the word!

Enjoy!

cheesy potato balls

 

Cheesy Potato Balls

Ingredients:

• 2 cups mashed potatoes (about 2-3 large potatoes)
• 1 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1/4 cup grated Parmesan cheese
• 1/4 cup green onions or chives, chopped (optional)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 cup breadcrumbs (panko or regular)
• 1-2 eggs, beaten (for binding)
• Oil for frying (vegetable or canola)

Instructions:

1. Prepare the Mashed Potatoes:

• If you don’t have leftover mashed potatoes, boil and mash your potatoes, adding salt, pepper, and any desired seasoning. Let the mashed potatoes cool slightly.

2. Mix the Filling:

• In a large bowl, combine the mashed potatoes, shredded cheese, Parmesan cheese, green onions (if using), garlic powder, onion powder, salt, and pepper. Mix until well combined.

3. Form the Balls:

• Take a small portion of the mixture and roll it into a ball (about 1-1.5 inches in diameter). Repeat until all the mixture is used.

4. Coat the Balls:

• Set up a breading station: one bowl with the beaten eggs and another with breadcrumbs. Dip each potato ball into the egg, allowing excess to drip off, then roll it in the breadcrumbs to coat.

5. Fry the Potato Balls:

• In a deep skillet or pot, heat oil over medium heat (about 350°F or 175°C). Carefully add the potato balls in batches, frying until golden brown and crispy on all sides (about 3-4 minutes).
• Remove them with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

6. Serve:

• Serve warm with your favorite dipping sauce, such as ranch, marinara, or sour cream.

Tips:

• For added flavor, consider mixing in cooked bacon or ham with the potato mixture.
• You can also bake them at 400°F (200°C) for about 20-25 minutes if you prefer a healthier option. Just spray them lightly with oil before baking.

Enjoy your delicious Cheesy Potato Balls!

Cheesy Beef and Macaroni Casserole Recipe

 

Ingredients:

• 1 pound ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups marinara sauce
• 2 cups uncooked elbow macaroni
• 2 cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 cups heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Macaroni:

• Bring a large pot of salted water to a boil.
• Add the elbow macaroni and cook according to the package instructions until al dente.
• Drain and set aside.

2. Cook the Beef:

• In a large skillet, cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks.
• Add the finely chopped onion and minced garlic, and cook until the onion is translucent.
• Stir in the Italian seasoning, salt, and black pepper.
• Add the marinara sauce and let it simmer for about 5 minutes.

3. Prepare the Cheese Sauce:

• In a medium saucepan, melt the butter over medium heat.
• Stir in the flour and cook for about 1 minute, stirring constantly.
• Gradually whisk in the heavy cream, continuing to whisk until the mixture thickens and is smooth.
• Stir in the grated Parmesan cheese until melted and well combined.

4. Assemble the Casserole:

• Preheat your oven to 375°F (190°C).
• In a large mixing bowl, combine the cooked macaroni with the cheese sauce, mixing well to coat the pasta evenly.
• In a greased 9×13 inch baking dish, spread half of the macaroni and cheese mixture.
• Top with the beef and marinara sauce mixture.
• Spread the remaining macaroni and cheese mixture over the beef layer.
• Sprinkle the shredded mozzarella cheese and shredded cheddar cheese evenly over the top.

5. Bake:

• Bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly, and the top is lightly golden.

6. Garnish and Serve:

• Remove from the oven and let it cool for a few minutes.
• Garnish with freshly chopped parsley before serving.

Enjoy your delicious Cheesy Beef and Macaroni Casserole!

I learned this at a restaurant

 

Ingredients:

For the Chicken:

Whole chicken (1.5-2 kg)	1
Olive oil	2 tbsp
Salt and pepper	To taste
Garlic cloves, smashed	4
Dried thyme or fresh thyme sprigs	1 tsp
Orange, sliced	1

For the Orange Glaze:

Fresh orange juice	1/2 cup
Honey	1/4 cup
Soy sauce	2 tbsp
Butter	2 tbsp
Grated orange zest	1 tsp
Ground ginger (optional)	1/4 tsp

Preparation:

1. Prepare the Chicken: Preheat your oven to 200°C (400°F). Rinse the chicken and pat it dry. Rub with olive oil and season with salt and pepper. Place garlic and orange slices inside the cavity.
2. Make the Orange Glaze: In a small saucepan, combine orange juice, honey, soy sauce, butter, orange zest, and ginger (if using). Heat until the butter melts and the ingredients are combined. Simmer for 3-5 minutes.
3. Apply the Glaze: Place the chicken in a roasting pan and pour half of the glaze over it.
4. Roast the Chicken: Roast in the preheated oven for 60-90 minutes, basting with the remaining glaze halfway through.
5. Let the Chicken Rest: Remove from the oven and let it rest for 10-15 minutes before carving.
6. Serve: Carve and serve with roasted orange slices.

Raspberry White Chocolate Tarts Recipe

 

Ingredients:

For the Tart Shells:

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 1-2 tablespoons ice water

For the Raspberry Filling:

• 2 cups fresh raspberries
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

For the White Chocolate Ganache:

• 1 cup white chocolate chips or chopped white chocolate
• 1/2 cup heavy cream

For Garnish:

• Fresh raspberries
• Pumpkin seeds (optional)
• Powdered sugar (optional)

Preparation:

1. Prepare the Tart Shells:

1. In a food processor, combine the flour, powdered sugar, and salt. Pulse a few times to mix.
2. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and pulse until the dough begins to come together. If needed, add ice water 1 tablespoon at a time until the dough holds together when pinched.
4. Turn the dough out onto a lightly floured surface and knead a few times to bring it together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about 1/4 inch thickness. Cut out circles and press them into tart pans or a muffin tin.
6. Prick the bottoms of the tart shells with a fork. Bake for 12-15 minutes, or until golden brown. Let them cool completely.

2. Prepare the Raspberry Filling:

1. In a saucepan, combine the raspberries, granulated sugar, lemon juice, and cornstarch.
2. Cook over medium heat, stirring frequently, until the mixture thickens and the raspberries break down, about 5-7 minutes.
3. Remove from heat and let the filling cool completely.

3. Prepare the White Chocolate Ganache:

1. In a heatproof bowl, combine the white chocolate chips and heavy cream.
2. Microwave in 20-second intervals, stirring after each, until the chocolate is completely melted and the mixture is smooth.
3. Let the ganache cool slightly before using.

4. Assemble the Tarts:

1. Spoon the raspberry filling into the cooled tart shells, spreading it evenly.
2. Pour the white chocolate ganache over the raspberry filling, smoothing the top.
3. Refrigerate the tarts for at least 1 hour to set the ganache.

5. Garnish and Serve:

1. Garnish each tart with fresh raspberries and a sprinkle of pumpkin seeds if desired.
2. Dust with powdered sugar before serving for an elegant touch.

Enjoy your beautiful and delicious Raspberry White Chocolate Tarts! These tarts are perfect for any special occasion and are sure to impress your guests.

Make Bread Without Kneading

 

Ingredients:

• Time to prepare: 20 minutes (not including resting time)
• Time to relax: 1 hour and 25 minutes
• Cooking time: 25-30 minutes
• Total Time: Approximately 2 hours and 15 minutes

List of ingredients:

• 200 milliliters water (0.85 cups)
• 25 grams sugar (2 tablespoons)
• 3 grams yeast (1 teaspoon)
• 300 grams bread flour (2 cups)
• 3 grams salt (1/2 teaspoon)
• 20 grams olive oil (2 tablespoons)

Size of the Mold:

For a 450g loaf, use a mold that is 20.8 cm long, 11.8 cm wide, and 11 cm tall.

Baking Temperature and Time:

Cook in the oven at 170°C (340°F) for around 25-30 minutes.

Instructions:

Step 1: Make the Liquid Mixture

In a big bowl, mix together 200 ml (0.85 cup) of water, 25 grams (2 tablespoons) of sugar, and 3 grams (1 teaspoon) of yeast. Stir thoroughly to dissolve the sugar and yeast.

Step 2: Combine the Dry Ingredients and Form the Dough

Slowly mix in 300 grams (2 cups) of bread flour and 3 grams (1/2 teaspoon) of salt into the wet mixture. Stir until you have a dough.

Step 3: Mix in the Olive Oil

Add 20 grams (2 tablespoons) of olive oil to the dough. Use a spatula to mix the oil into the dough until well combined.

Step 4: First Rest

Cover the bowl with a clean kitchen towel or plastic wrap and allow the dough to rest for around 20 minutes.

Step 5: Knead the Dough

After 20 minutes, stir the dough once more until smooth to help it rise without kneading.

Step 6: First Proofing

Cover the dough and leave it in a warm spot for around 1 hour, or until it doubles in size.

Step 7: Prepare the Dough for Shaping

Flour a clean surface to avoid sticking. Transfer the dough to the floured surface, press down to remove air and flatten.

Step 8: Fold the Dough

Fold the dough in half four times, then shape it into a round ball.

Step 9: Divide and Shape

Separate the dough into 3 equal parts. Shape each piece into a tight ball by cupping your hands around it and rotating it on the surface.

Step 10: Rest the Dough Again

Cover the dough balls with a towel and let them rest for around 15 minutes.

Step 11: Shape to Fit the Mold

Take each portion of dough, press it down softly, and shape it into a long strip. Flip the dough, fold the sides in, and roll it up from the thicker end. Seal tightly.

Step 12: Prepare for the Second Proofing

Place the dough pieces into a 20.8×11.8×11 cm mold for 450g loaves. Repeat with the remaining dough.

Step 13: Second Proofing

Cover the dough and let it rise for around 50 minutes, or until it fills 80% to 90% of the mold.

Step 14: Bake the Bread

Preheat the oven to 170°C (340°F). Bake the dough for about 25-30 minutes, or until the surface turns golden brown.