My very own Adobo Dry Seasoning

While researching Mexican recipes, I happened up on the word Adobo Seasoning. So I searched out some in the ethnic section and purchased it. Dave and I really liked it so I decided to try and make my own blend. It is usually better and always cheaper. The store bought kind is loaded with salt. so I am making mine salt free.

So I did some research and here is my first recipe.

3 T Garlic Powder (Granulated Garlic)
3 T Onion Powder
3 T Crushed Black Pepper
1 1/2 t Oregano

Optional
3 T Salt
1 t Cumin
1 t Citrus Zest (lemon, lime or orange)

Place all ingredients in a jar with a tight lid and mix. Store in a cool dry place.
Good for 2 months.

It's A Cool Yule

Here is the last set of holiday pages. Inspired by a cookie tin.

Holiday Sneak Peak

Hope you like it.

Baked Macaroni and Cheese

Another holiday staple at my house is Macaroni and Cheese. I guess for home made mac and cheese I really do this the hard way, but in the end it makes the best mac and cheese.

Baked Macaroni and Cheese

2 T unsalted butter
1/4 cup flour
1 t salt
1/2 t dry mustard
1/4 t pepper
2 1/2 cups of milk
2 cups of sharp cheddar cheese, shredded
8 oz of elbow macaroni cooked 6 minutes and drained
1/4 cup fresh bread crumbs

In a two quart sauce pan, melt the butter over low heat. Stir in flour, salt, mustard, and pepper until smooth. Remove pan from heat. Gradually stir in Milk until smooth. Stirring constantly over medium heat, cook milk mixture for 10 minutes or until extremely thick. Remove from heat and stir in 1 1/2 cups of the shredded cheese. Turn your elbows in to a greased 13 x 9 pan and pour cheese sauce over elbows. Mix well. In a small bowl mix the bread crumbs and cheese. Sprinkle on top. Bake at 375 degrees F for 25 minutes.

Serves 6

Pie Recipes

Thanksgiving 2009 I decided to make a pecan pie and a pumpkin pie. Normally I would make pumpkin and apple. Each year I pick something new to try and cook. 2009's new things were Pecan Pie and Baked Sweet Potatoes.

Jill's Pumpkin Pie
I copied this recipe from my Mom when I moved away from home. I am sure it is simular to many other recipes but alas, I credit my Mom.

2 eggs, slightly beaten
1 can solid pack pumpkin
3/4 c granulated sugar
1/2 t salt
1 t cinnamon
1/2 t ground ginger
1/4 t ground cloves
1 1/2 cup Evaporated Milk
1 pie crust of your choice

Combine filling ingredients in order given. Pour into pie crust. Bake in preheated oven at 425 degrees F for 15 minutes. Reduce temp to 350 degrees F and bake 40-45 minutes. Cool.

Jill's Pecan Pie
When I look for a new recipe to try and I do not have a recipe from my mom or my Aunt, I go directly to The Joy of Cooking by Irma S. Rombauer. My mom stopped at Lane's Packing Plant and purchased some wonderful pecans for me.

I used the filling recipe from The Joy of Cooking with a few changes.

2 cups of pecans coarsely chopped
3 large eggs
1 cup of brown sugar (instead of granulated sugar)
1 cup light corn syrup (Kayro Syrup)
3 tablespoons unsalted butter melted
1 teaspoon vanilla
1/2 teaspoon salt
1 pie crust of your choice

I chopped two cups of pecans w/ my Pampered Chef Chopper (nice). I saved some pecan halves to put on top.

Place your pie crust in your pie plate and warm in the oven until it is hot to the touch (very important). Whisk the eggs, brown sugar, corn syrup, butter, vanilla and salt together. Stir in the chopped pecans. Pour into crust. Sit the saved pecan halves on top. Bake in a pre-heated 375 degree oven 35 to 45 minutes. Make sure the pie is set in the middle. Cool for at least 1 and a half hours before cutting.

Thanksgiving Cooking

I love to cook for Thanksgiving. I enjoy the planning and the actual cooking. The shopping kind of sucks but you can't do one with out the other. This year, I took some photos of my cooking. I will share some recipes in following posts.