Welcome

Hello and Welcome to Country Comfort Recipes. Would you like to be able to make great tasting meals, desserts and goodies and save money doing it? Well look no further! Our recipes are down to earth, good home-cooking that won’t cost you a fortune to make. These recipes and tips come from the kitchen of a “Country Chef”, who knows how to make fancy looking, great tasting meals, desserts and goodies with a bakery flare and still use an everyday budget. So let’s get cooking!!

Connect with Us!

A Thanksgiving Treat

This is truly my favorite time of year.  Not only the colors, but the food is fantastic!!!  I came accross this recipe and thought it looked fun for a treat at Thanksgiving.  I hope you enjoy the whole experience of making these delightful treats.  Happy Thanksgiving everyone!!!

 

 

Turkey Cookies

 

1 bag candy corn
1 package Double Stuffed Oreo Cookies
1 box regular size Whoppers
1 bag peanut butter cups ( I use Reese’s)
1 tube of black piping gel
1 can of white vanilla icing
Yellow food coloring

 Red food coloring

2 plastic zip lock bags

Put your peanut butter cups in the fridge to cool. If you have cold hard chocolate to work with it makes it a lot easier.

 

Put some of the white vanilla icing into a bowl. This will be your orange. Mix red and yellow food coloring with the icing to create your desired orange. Then put that into a plastic bag and set it aside for later. Do the same for a thing of red.

First you will be creating the tail using 1 Oreo cookie and 6 candy corns. Gently, with one candy corn pull apart just one side of the Oreo. Be careful not to break the cookie. Put a good amount of icing in between the two sides. This will help the candy corn stay. Place 6 candy corn (white side down) in between the cookie. Use picture as a guide.

 

Take your white icing and squeeze a generous amount onto the top back of an Oreo cookie. Take the other Oreo and put the bottom into the icing to have it stand up. If it doesn’t stand, add more icing! Once you have it standing up put  against something so it doesn’t fall until the icing is dry.

 

Remove your peanut butter cups from the fridge. Take your knife and cut off the very bottom so you have a flat surface. Put icing on the bottom of it the bigger flat. Bump it up against the bottom and back of your Oreo cookies. Use picture as a guide.

 

Next take your Whopper and squeeze more icing on it on one side. Place the whopper on top of the peanut butter cup to make your head.

 

Find a piece of Candy Corn that has a nice big white end. Using your sharp knife cut the color off leaving you with the white end. Place some icing on it and stick it on your whopper as the beak to your Oreo Turkey. Hold for a moment.

 

Put some frosting on the back of a candy corn and place it on the side of the peanut butter cup with the small end pointing up. Do this on each side for the wings. Make sure to hold for a moment to get them to stick!

 

Take your icing and place two white dots as eyes. Get your tube of black piping gel and place a black dot on each eye to make them come alive.

 

Using your bag of already created orange icing, cut a very small hole in the corner of the bag. Making small lines of icing, pipe the feet.

 

Using your bag of already created red icing, cut a very small hole in the corner of the bag. Pipe a strip under the nose for a gobble. It’s okay if it looks messy. Those things are silly looking anyways!

 

Repeat with the rest of your supplies and make a whole flock of turkey cookies!!

A Berry Good Dessert!!

 

 

 

Triple Berry Crisp

 

1 1/2 cups fresh blackberries

1 1/2 cups fresh raspberries

1 1/2 cups fresh blueberries

4 Tbsp. sugar

2 cups all purpose flour

2 cups rolled oats

1 1/2 cups brown sugar, packed

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 1/2 cups butter

 

Preheat oven to 350 degrees

In a large bowl, gently toss together blackberries, raspberries, blueberries, and sugar; set aside.

In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9×13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.

Bake for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.  Cool slightly.

Serve with whipped cream or ice cream!!  YUMMY!!!

Spicing Up the Cupcakes

 

 

 

 

Pumpkin Spice Cupcakes

 2 1/4 cups all-purpose flour

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground ginger

1/2 tsp. ground cloves

1/2 tsp. ground allspice

1/2 tsp. salt

1 Tbsp. baking powder

1/2 tsp. baking soda

1/2 cup butter, softened

1 cup sugar

1/3 cup brown sugar

2 eggs, room temperature

3/4 cup milk

1 cup pumpkin puree

 

Cinnamon Cream Cheese Frosting

 

1 (8 oz.) package cream cheese, softened

1/4 cup butter, softened

3 cups powdered sugar

1 tsp. vanilla extract

1 tsp. ground cinnamon

 

Preheat an oven to 375 degrees. Grease 24 muffin cups, or line with paper muffin liners.

 Sift together the flour, cinnamon, nutmeg, ginger, cloves, allspice, salt, baking powder, and baking soda; set aside.

 Beat 1/2 cup of butter, the sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.

Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.

While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the powdered sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.

 

 

 

Bringing a Little Italy to Your Kitchen

 

 

 

 

 

Grandma’s Homemade Spaghetti Sauce

 

1 lb. lean ground beef

1 lb. pork sausage

2 oz. sliced pepperoni sausage

1 green bell pepper, chopped

1/2 red bell pepper, chopped

1 Tbsp. minced garlic

2 onions, chopped

2 carrots, diced

2 stalks celery, chopped

1 (8 oz.) can sliced mushrooms

1 (15 oz.) can tomato sauce

2 (14.5 oz.) cans diced tomatoes

2 (6 oz.) cans tomato paste

3 cubes beef bouillon cube

3 bay leaves

1 Tbsp. dried thyme

1 1/2 Tbsp. dried oregano

1 1/2 tsp. dried basil

1/2 tsp. crushed red pepper flakes

1 tsp. ground black pepper

1 Tbsp. sugar

1 cup beef broth

 

In a large stockpot cook the ground beef, sausage, pepperoni, green bell pepper, red bell pepper, garlic, onion, carrots and celery. Cook until beef is no longer pink. Drain into a large colander to drain grease

 

To the large saucepot, add the mushrooms, tomato sauce, tomatoes, tomato paste, bouillon cubes, bay leaves, thyme, oregano, basil, crushed red pepper, black pepper, sugar, and beef broth and stir well. Pour the meat mixture into the pot. Bring to a boil, reduce heat and cover. Simmer for 2 hours.

 

Serve over hot spaghetti noodles or your favorite pasta.  And dont forget the warm bread or bread stix.  YUMMY!!!

 

 

 

 

A Pumpkin Twist

 

Pumpkin-Pecan Braid

 

3/4 cup canned pumpkin

1/3 cup brown sugar, packed

1 tsp. ground cinnamon

1/8 tsp. ground ginger

1/8 tsp. ground nutmeg

1 egg, separated

1/2 cup pecans, chopped

1 (8 oz.) can Crescent dinner rolls

 

Glaze:

 

1/2 cup powdered sugar

2 teaspoons milk

1 tablespoon chopped pecans

 

Heat oven to 350 degrees. Spray cookie sheet with cooking spray.

In medium bowl, mix pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk. Stir in 1/2 cup pecans.

 

Unroll dough onto cookie sheet; firmly press edges and perforations to seal. Press to form 13×7-inch rectangle. If using dough sheet: Unroll dough onto cookie sheet. Press to form 13×7-inch rectangle. Spread filling in 3 1/2-inch-wide strip lengthwise down center of dough rectangle to within 1 inch of ends.

 

With scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle just to edge of filling. Fold strips at an angle across filling, overlapping ends and alternating from side to side. Beat egg white in small bowl until foamy; brush over dough.

 

Bake 20 to 30 minutes or until deep golden brown. Immediately remove from cookie sheet; place on serving platter.

 

In small bowl, mix powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm coffee cake. Sprinkle with 1 tablespoon pecans.

The Apples Have it!!!

 

Apple Turnovers  

 

2 medium apples, peeled, cored and diced

1 Tbsp. all purpose flour

2 Tbsp. unsalted butter

1/4 cup golden raisins

2 Tbsp. sugar

1 Tbsp. fresh lemon juice

1/8 tsp. gr. ginger

1 egg, separated

1 pkg. (17.3 oz.) frozen puff pastry sheets, thawed

1 cup powdered sugar

1/4 tsp. vanilla

2 Tbsp. milk

 

Preheat oven to 400 degrees.

Toss diced apples with flour.  Melt butter in a large nonstick skillet over medium heat.  Add apples, golden raisins, sugar, lemon juice and ginger.  Cook, stirring, 4 to 5 minutes or until apples are tender.  Remove from heat and let cool.  Stir in egg yolk.

Unfold pastry sheets pm a lightly floured surface.  Roll out slightly to measure about 11 inches square.  With a pizza cutter pr sharp knife, cut pastry in to 4 equal squares. 

Spoon 1/4 cup of apple mixture into center of 1 square.  Brush edges with egg white.  Fold in half diagonally to form a triangle.  Pinch edges to seal, and transfer to an ungreased baking sheet.  Repeat with remaining squares.

Bake in the preheated oven for 14 to 15 minutes, until puffed and nicely browned on top.  Remove turnovers from pan to wire rack to cool  10 minutes.  Mix powdered sugar, vanilla and milk in small bowl.  Drizzle turnovers with icing.

Warming Up!!

No this is not exercise!!  It is much better.  With the cold weather coming upon us I thought it was a good idea to put a soup out here that will warm up your family.  Thanks for checking us out and enjoy!!!

 

 

White Bean & Chicken Chili

 

1/4 cup corn oil

1 large onion, chopped

4 large cloves garlic, chopped

1 Tbsp. ground cumin

1 tsp. dried oregano

1/4 teaspoon dried crushed red pepper

1 lb. boneless skinless chicken breast

3 cans (15-oz.) white beans, drain and reserve 1/2 cup liquid

1 cup chicken broth

2 cans (4.5 oz.) diced green chilies

1/2 cup whipping cream

Cheddar cheese, grated

Fresh cilantro, chopped

 

Heat oil in Dutch oven over medium heat. Add onion, garlic, cumin, oregano, and dried red pepper. Sauté for 5 minutes. Remove from pan. Season chicken with salt and pepper, add oil to pan and sauté chicken approximately 5 minutes.

 

Add onion mixture, beans, reserved liquid, broth, chilies and cream to chicken. Simmer until chicken is tender and cooked through, about 15 minutes. Season to taste with salt and pepper.

 

Garnish

 

 

A DREAM COME TRUE!!!

 

 

WOW!!!  IT IS ALMOST HERE!!!

 

What is almost here you ask?  Well it is my first ever in print cookbook, called Blessings From A Country Cook.

It will be available the first week of September and I giving everyone the opportunity to pre order the cookbook. I have only ordered a limited amount for the first run and they are going fast.

 

Don’t delay!! All the details can be found here on my website, and you can CLICK HERE to read about it and pre-order.

Thank you for all your support and I look forward to hearing all you comments on my new cookbook.  May God Bless!!

Pumpkin Harvest Dessert

Harvest Dessert

2- 15 oz. pumpkin, solid & packed

1- 12 oz. evaporated milk

1 tsp. pumpkin pie spice

1 tsp. cinnamon

1 cup sugar

3 large eggs

1 tsp. vanilla extract

1 box butter yellow cake mix

1 cup butter, melted

1 1/2 cups pecans, coarsely chopped

1- 8 ounce cream cheese

1 1/2 cups powdered sugar

12 oz. frozen whipped topping

1 tsp. vanilla extract

 

Preheat oven to 350 degrees.  Line 13 X 9 pan with wax paper and spray with nonstick cooking spray. Set aside.

 

In medium bowl combine pumpkin, evaporated milk, pumpkin pie spice, and cinnamon. Stir to combine. Whisk in eggs and vanilla. Set aside. Melt butter in a small bowl. Set aside. Place chopped pecans on a baking sheet and toast in the 350 degree oven until fragrant. Set aside. Pour pumpkin mixture into the prepared pan. Sprinkle cake mix on top of pumpkin mixture. Next, drizzle butter over cake mix layer. Sprinkle with chopped, toasted pecans. Bake for 1 hour until golden brown. Cool completely and refrigerate overnight.

In mixer combine cream cheese, powdered sugar and vanilla extract. Combine until smooth. Fold in cool whip. Flip the cooled pumpkin dessert onto a serving platter. Frost with creamy topping and refrigerate until cold. Freeze 5 minutes before serving if desired. Cut into squares or slices & serve.

What a Peachy Idea

 

  

Spinach Salad with Peaches and Pecans

 

3/4 cup pecans

2 ripe peaches

4 cups baby spinach, rinsed and dried

1/4 cup poppy seed salad dressing

 

Preheat oven to 350 degrees.

 

Arrange pecans on a single layer on a baking sheet and roast in preheated oven for 7-10 minutes, until they just begin to darken. Remove from oven and set aside.

Peel peaches (if desired) and slice into bite-sized segments. Combine peaches, spinach and pecans in a large bowl. Toss with dressing until evenly coated, adding a little additional dressing, if necessary.