Pumpkin Pie Custard

Here’s a special pumpkin custard recipe that i’m making for the holiday! Hope you all enjoy! 🙂

Prep Time 10 Minutes
Cook Time 1 Hour
Servings 3    Difficulty Easy

Ingredients:

  • 3 Tablespoons Pure Maple Syrup
  • 1 whole Egg
  • 1-½ whole Egg Whites
  • 2-½ Tablespoons Granulated Sugar
  • ½ cups Pureed Canned Pumpkin
  • 1 teaspoon Vanilla Extract
  • ⅛ teaspoons Salt
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoons Ground Nutmeg
  • ¼ teaspoons Ground Ginger
  • ½ cups Skim Milk

Directions: Preheat oven to 325ºF. Pour 1 tablespoon of maple syrup into each ramekin, swirl to cover the bottom. Whisk together egg, egg whites, and sugar. Add pumpkin, vanilla, salt and spices. Gently whisk in milk. Pour equally into ramekins. Place ramekins into a baking dish and fill with boiling hot water until 1/4 of the side of the ramekins is covered. Bake for 60-70 minutes. They are done when the middle of the custard is set and does not wiggle when lightly tapped. Let cool completely, cover and store in the refrigerator.

These are delicious little treats, perfect for serving cold or heated slightly in the microwave!

Bon Appètit!

Photo & Recipe Credit
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“Deathly Dark” Chocolate Pudding

... Good Morning Everybody!

I was in a very creative mood about two weeks ago (sorry it’s taken me so long to blog about it! lol)….but anyways! – I wanted to try making something super easy, so i went looking for a recipe that fit my mood…i guess that was pudding!? (random huh? lol) Anyways! I compared around 8 different recipes and finally decided to take an element from each recipe and combined/mix ingredients till i got the right constancy and taste. So i’ve made this pudding literally like 5 times with-in the past  2 weeks! 😉 …..every time i make a new batch i find out the next morning that it’s all gone! The kids just devourer it! So here is the resulting recipe of my crazy experiment! Hope ya’ll like it!

Ingredients:

  • 2 cups Milk
  • 3/4 cup Sugar
  • 1/3 cup Hershey’s Cocoa Powder
  • Pinch of Salt
  • 2-3 Tbs. Cornstarch (the amount sometimes varies depending on the day idk why! lol)
  • 1 teaspoon Vanilla

Directions: In a medium size sauce pan, whisk in the Sugar, Cocoa Powder, Salt, & 1 cup Milk; Heat over a medium flame & stir mixture often so as not to burn it. Once the temperature is just under boiling, sift in the cornstarch and then add the other 1 cup of milk then the Vanilla. Stir to get rid of any lumps. Let the mixture almost reach boiling point – this is when it really starts to thicken, so make sure you stir it consistently. Once the mixture reaches your preferred thickness, pour into a glass dish and place into the fridge to cool. (unless you like to serve it right away! 😉 ) Then just serve when your ready!

(Hint #1: Vanilla Ice Cream is awesome scooped on top for when served warm…but you didn’t hear me say that! lol)

(Hint #2: For an extra chocolate kick i like melting about 1/2 cup of chocolate chips into the mixture by pouring them in after the cornstarch has been fully dissolved!)

~ I’m sure you’ll all hate me now because you want to make this 😉 … so i’m going to sign off now (Mawhahahahaha! lol) ~

Bon Appétit!

Cheesy Carrot Lasagna

..

Happy Monday!  This is one of my favorite (comfort-food) type of meals. It’s super easy to throw together, and you can really change things up depending on how you like it…I’ve added things like horse-radish before, but again it just depends on how you prefer you meal to taste : )

Ingredients:

  • 1 box No-Bake Lasagna Noodles
  • 1 large jar Alfredo Sauce
  • 2 cups diced Carrots
  • 2 cups diced Zucchini
  • 1 medium size onion, chopped
  • 1 cup finely chopped Kale
  • 16 ounces Ricotta Cheese
  • 1 bag /3 cups Mozzarella Cheese
  • Salt & Pepper

Directions: Starting with the noodles, Layer everything on-top of each other. Cover with Mozzarella, then Bake @ 350 degrees for approximately 45 minuets.

Crock-Pot Directions:  Just do the same layering thing with all the ingredients that you would normally do, but instead just put it in your crock-pot and then set it on high for 3-4 hours (or until completely heated and bubbling)

Tip: Times in cooking may vary depending on the brand of crock-pot you own, so just adjust your cooking time if you know from experience that it will take more or less time. 🙂

Bon Appètit!

Pot Roast

This has been a recipe that has been our family favorite. It is a hearty meal and is quick to pull together and easy to make. Great for one of those days you don’t have much time, just throw everything in the crock-pot in the morning and it simmers and awaits all ready to go by dinner time. Enjoy!

This is a song by, Kari Jobe, that has encouraged me many times, especially when going through rough times. I thought I would share it with you in hopes that it will bless you as well. Its called, “Steady My Heart” http://www.youtube.com/watch?v=BJi_7f1cpbk

Melt-in-Your-Mouth Pot Roast Recipe

Pot Roast

  • 1 pound red potatoes, quartered
  • 1 cup carrots
  • 1 boneless beef chuck roast (3-4 lbs.)
  • 1/4 cup Dijon mustard
  • 2 tsp. dried rosemary
  • 1 tsp. garlic salt
  • 1/2 tsp. dried thyme
  • 1/2 tsp. pepper
  • 1/3 cup chopped onion
  • 2 cups beef broth

Place potatoes and carrots in a 5 qt. slow cooker. Cut roast in half. In a small bowl, combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. Place in slow cooker; top with onion and broth. Cover and cook on low for 6-8 hours or until meat and vegetables are tender.

Yield: 6-8 servings

*picture and recipe from: http://www.tasteofhome.com/recipes/melt-in-your-mouth-pot-roast

Ranch Flavored Oyster Crackers

http://ts4.mm.bing.net/th?id=H.4622296299668939&pid=15.1

These crackers are always in high demand at my house, so whenever we make them they are always gone as soon as they are cool enough to eat! 

Ingredients:

  • 1 package of Oyster Crackers
  • 1/2 cup Oil (Vegetable or Olive)
  • 1 Powdered Ranch salad dressing, original flavor
  • 1 tsp. Garlic Power/Salt
  • 1 Tsp. Dill Weed

Directions:

  1. In a large bowl, combine ranch, dill, garlic powder, Dill weed and oil. Stir until well combined.
  2. Add oyster crackers and toss gently until crackers are evenly covered with seasoning.
  3. Spread crackers evenly on a cookie sheet and bake 15-20 minutes or until golden brown. Gently stir about half way through baking.

Bon Appètit!

Crispy Smashed Potatoes

I made these last night and the best part is truly smashing them down! 😉  Crispy smashed potatoes are the best of both worlds, giving a mashed potato creaminess with the crackling crisp crust of roasted potatoes. They are super fun to make, so hopefully you will enjoy them too! 🙂 

“…no one is born a great cook, one learns by doing.”
― Julia Child, My Life in France

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.”
― Laurie Colwin

Ingredients:

2 pounds small red Potatoes (1 1/2 – 2″ diameter)

6 tablespoons extra virgin Olive Oil (more if needed)

1 teaspoon Thyme leaves ( or other spice if you prefer)

fresh ground Salt and Pepper to taste

Directions:Preheat oven to 500 degrees.  Place one oven rack at the lowest position and one at the top position.

Scrub the red potatoes and lay on a baking sheet.  Add 3/4 cup of water the to the potatoes and cover with foil.  Bake in hot oven for 30 minutes.

When the potatoes are done, removed foil, drain, and let cool for 10 minutes.  Toss potatoes with 3 tablespoons olive oil making sure each is coated with oil.  Take a cup and “smash” each potato to about 1/3 – 1/2 in thick {this is the fun part}.

Drizzle another 3 tablespoons olive oil on the potatoes, sprinkle with thyme leaves and salt and pepper.  Place the potatoes in your 500 degree oven on the top rack and bake  for 15 minutes.   Move potatoes to the lower oven rack and continue to bake for another 25-30 minutes (until nice & golden brown).

Crispy brown on the bottom, creamy moist and tender in the center.  These potatoes are so perfect!

Bon Appètit!

Recipe from America’s Test Kitchen.

Liebster Award

Liebster-Award

Hey Everybody!

Hopefully you are all having a lovely day! ~ I know i am because it is gorgeous & sunny outside at the moment and it’s starting to feel more like spring should! Also, I’m super excited because Sweet 16′s Country Kitchen has been nominated for a second award! (Now how cool is that!?)

About the Award:
The Liebster Award is an award given to rising bloggers who have less than 200 followers. Liebster is German and means sweetest, kindest, nicest, dearest, beloved, lovely, kind, pleasant, valued, cute, endearing, and welcome.  (Isn’t that awfully sweet?! ~ we think so!)

Our Nominator: Charlotte from over at Bake With Me!  so kindly nominated us for this valued award! She has a lovely blog that is always so enjoyable to visit- plus she often blogs about CAKE! – and i mean who doesn’t like cake?! lol  So Thank You sooo much Charlotte! for the nomination ~ We are so very honored! ♥   Please visit her awesome blog – Bake With Me! – Here

The RULES:

1. You must thank the person who nominated you.

2. Answer the 11 questions posed by your nominator

3. Pass on the award to 11 new recipients

4. Pose 11 new questions to your bloggers

 So in keeping with the rules for the award, below are the  Answers to the questions that Charlotte has asked  us to answer. :)

QUESTIONS by Charlotte:

1. What do you like most about blogging? –  It’s so much fun hearing from & sharing with others- We have people visit our blog from all around the world & that is just so cool!

2. Describe your blog in three words. – Sweet, Country, (Random?)

3. What is your profession or what are you studying? – We are both studying forms to several different Colleges!  lol

4. What has been your all time favorite post to write or favorite topic to blog about? – The post about the Perfect Brownie recipe was so much fun to write… basically writing about anything pertaining to the culinary arts is a favorite right now! :)

5. If you could go back in time and relive any memory – what would it be and why? To hard to decide = not sure!

6. Favorite film of all time? –We can’t decide! Anything Jane Austin (i.e Emma, Pride & Prejudice, Sense & Sensibility) Julie & Julia or Ratatouille! ...

7. Do you have any hidden talents? –  Um, Not sure – they might still be hidden! lol

8. If you could travel anywhere in the world, where would it be and why? – On a tour through Europe because there must be great and inspiring restaurants to visit, and because i want to go to ancient castle. ;)

9. What are your three worst foods? – Brussels Sprouts, Susi, & Anchovies

10. What advice would you give to new bloggers? – Keep a regular posting schedule because people are drawn to blogs that are updated regularly! 

11. What can we expect to find on your blog in the near-future? – Recipes and little everyday snap-shots from our lives! :)

Passing along the blog love – Our  Nominations:

  1. Jessica’s Baking Blog
  2. Vagabond Baking
  3. The Misfit Baker
  4. Home Schooled Baking
  5. Add More Butter
  6. Sweet Cravings
  7. Paint Chips & Frosting
  8. Brahms & Cupcakes
  9. Playing With Flour
  10. The Bubbly Baker
  11. The Hunger Pangs

11 Questions to those Nominated:

  1. What made you decide to start Blogging?
  2. What’s the meaning behind your blog name?
  3. Which do you prefer most – Cooking or Baking?
  4. What is your go-to comfort food?
  5. What is your favorite style (i.e Italian, Chinese, Mexican) of food?
  6. What is your favorite restaurant/café where you live?
  7. If you could meet any famous cook/baker either past or present, Who would that be?
  8. Do you listen to music while you’re in the kitchen, or do you prefer silence while you work?
  9. How many Cook-Books do you own?
  10. Coffee or Tea?
  11. What is your favorite recipe?

Thanks for popping by today & make sure to stop by the blogs of those who were nominated! Cheers! :)

Hasselback Potatoes

So i was browsing Pinterest the other evening and saw a recipe for these potatoes and just thought that they looked so good i had to make them ASAP! So anyway, i trotted off to the kitchen to gather all my supply’s (had some fun learning how to make evenly sliced potatoes) and ended up with the most amazing little potatoes on the planet!   Seriously you guys, Go Make Them! 😉

Ingredients:

  • 6 Medium Size Potatoes
  • 2 – 3 Cloves Garlic, thinly sliced
  • 1/3 cup Olive Oil
  • 2 Tlbs. Butter
  •  Sea Salt
  • Freshly Ground Black Pepper

Directions:
Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray – (a glass baking dish is the best) and insert the garlic in between the slits of the potatoes. Scatter some butter on top of each one. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper over top.

Bake the potatoes (covered with foil for 1/2 the time) for 40 minutes until the potatoes turn lightly crispy and the flesh is soft. – or 1 hour for a more crunchy almost chip like potato.

Bon Appétit!

Original Source

Italian Chicken Soup recipe by The Pioneer Woman

TPW_9662Hey Y’all!

I just wanted to let you in on a favorite soup of mine!  I first tried this recipe last fall, and it is a true crowd pleaser! 🙂

On side note: the reason why I’m not posting the recipe right here & now on Sweet 16’s Country Kitchen, is because The Pioneer Woman has a full length version (with pictures and everything!) already posted on her website….and also, i am working on a crock-pot/slow-cooker version of the recipe!  So anyways!  Head on over there for her fabulous –Recipe for Italian Chicken Soup – and enjoy her amazing recipe! 🙂

Three- Chocolate Fudge

Christmas season is upon us! Time to bring out all the delicious true and tried recipes to share with family and friends. One day, I was feeling quite in the mood to bake, especially after seeing  some pictures in a Martha Stewart cookbook  of all sorts of  creative, and yummy goodies. I was feeling very inspired, and quickly, decided to get to baking! I was especially delighted when I found this fudge recipe, not only was it super easy, it is also superbly delicious.  I hope you enjoy it too!

“Let us always meet each other with a smile, for the smile is the beginning of love.” ~Mother Teresa

Three- Chocolate Fudge

  • 3 1/2 cups sugar
  • 1 cup butter
  • 1 cup dark brown sugar
  • 1 can (12 oz.) evaporated milk
  • 32 large marshmallows, halved
  • 2 cups semisweet chocolate chips
  • 2 milk chocolate candy bars (7 oz. each), broken up
  • 2 squares (1 oz. each) semisweet chocolate, chopped
  • 1 tsp. vanilla extract
  • 2 cups chopped pecans, walnuts or almonds

Line a 15x10x1″ baking pan with foil and butter the foil lightly; set aside. In a large saucepan, combine the first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from the heat; stir in marshmallows until melted. Stir in chocolate chips until melted. Add chocolate bars and baking chocolate; stir until melted. Fold in vanilla and pecans; mix well. Pour into prepared pan. Chill until firm. remove from the pan and cut into 1-inch squares.

Yield: about 12 dozen pieces

*recipe from the cookbook: “Country Cooking”

Creamy Corn & Cheese Chowder

Morning Everybody!

This particular chowder has become our family’s “go-to” recipe for a good hearty lunch or supper. – It is pretty easy to whip-up, and it is a total people pleaser!  🙂

If you’d like to see the step-by-step tutorial for this recipe, go to the original post by Ree Drummond found >Here<

Prep Time: 15 Minutes  |  Cook Time: 20 Minutes |  Servings: 12

Ingredients:

  • 4 Tablespoons 1/2 Stick Butter
  • 1 whole Onion, Chopped
  • 3 slices Bacon, Cut Into Pieces
  • 3 whole Bell Peppers, Finely Diced (red, Yellow, Orange)
  • 5 ears Corn, Kernels Sliced Off
  • 1/4 cup All-purpose Flour
  • 3 cups Chicken Stock Or Broth
  • 2 cups Half-and-half
  • 1 cup (heaping) Grated Monterey Jack
  • 1 cup (heaping) Pepper Jack
  • 1/3 cup Sliced Green Onions
  • Bread Bowls

Directions:  In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute.

Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.

Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed.  Ladle into hollowed out (bread) boules and serve immediately.

 Bon Appétit!

-Oh, One last thing! I  will be posting the recipe that i used for the bread boules, and also a crock-pot (revised) version of this recipe in the near future – so keep an eye out! 😉

Photo & Recipe Shared from: The Pioneer Woman.com

Chunky Applesauce

Hi Everybody,

Today i’m sharing one of my favorite ways to make applesauce! ~ And hopefully my directions aren’t too hard to follow or understand! 😉

Ingredients:

  • Apples (works best with those that have been around a while, and just need to be used for cooking)
  •  1/2 -1 teaspoons Cinnamon
  • 1/4 teaspoon Cloves
  • Sugar (i used much less with this recipe because the apples were so sweet, but i’d say use 1/2 -1 cup  – depending on how large your batch is)

Directions:  Peal and core your apples, then chop into about four big pieces.  In a large pot heat water to a constant boil, then add the apples. About halfway through the cooking time add a 1/2 teaspoon of Cinnamon on-top of the whole mixture.  • Because the cooking times vary with different variates of apples, all i can tell you about the cooking time is to boil until the apples are very soft and squishy.  -I found that to be around-about 1/2 an hour, but again that depends on what kind of apples you use.•  Once done, drain your apples into another pot (or large bowl) and mash until desired consistency is reached, Add your Sugar(to taste) and more Cloves and Cinnamon(if desired) at this point, and then enjoy!

And that’s it! – Pretty easy right?  Let me know how you like this recipe, and if you find anyway to improve upon it! 🙂

 Bon Appetit! 

 
(Picture via Google Image)

Cheeseburger Soup

Good afternoon everyone!
 
“In ordinary life we hardly realize that we receive a great deal more than we give, and that it is only with gratitude that life becomes rich.” ~ Dietrich Bonhoeffer
 
Fall is here, my how time truly fly’s… A time where one can get inspired and encouraged by just looking about them to see the beauty that surrounds. The cool, brisk, Autumn air dancing the blanket of cheery, bright colored leaves all around. What a lovely season in the year, this is a time that seems quite fitting to bring out warm, steaming, delicious, soups for dinner. This is a recipe that I got from my Aunt. It’s a creamy, cheesy, hamburger soup!
Enjoy!
 
Cheeseburger Soup
  • 1 lb. ground beef
  • 1 onion, chopped
  • 2 carrots, shredded
  • 1 stalk celery, diced thin
  • 1 tsp. basil
  • 1 TBSP. dried parsley
  • 4 TBSP. butter
  • 3+ cups chicken broth
  • 3 cups hash brown potatoes
  • 1/4 cup flour
  • 8 oz. cheese (American, Cheddar, ect. a little Pepper Jack  too)
  • 1 1/2 cups milk
  • salt and pepper to taste
  • 1/4 cup sour cream

Brown beef, drain and set aside. Saute’ onion, carrots, celery, basil and parsley in 1 TBSP butter until vegetables are tender, about 5 minutes. Add broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer for about 10 minutes. Meanwhile, in a small skillet, melt remaining butter. Add flour and cook and stir until bubbly. Add to soup. Cook and stir soup for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper and cook and stir until cheese melts. Remove from heat. Add sour cream, stir well and serve immediately. Enjoy!!!

 

Crock-Pot RO*TEL Chicken

Good-Morning Everyone! 

Thought i would share with you all a recipe that came from mom’s expertise experimenting in the kitchen a few weeks ago.  – Leave a comment for me if you find or think of any “perfections” that could be made to it!  😉

Ingredients:

  • 2 lbs. Boneless-Skinless Chicken Breasts
  • 1/2 cup Water (you don’t have to add this, but if you use only one can of RO*TEL’s you will probably need it.)
  • 2 cans Original RO*TEL Diced Tomatoes & Green Chiles
  • 2 cups (shredded/sliced) Colby Jack Cheese (you can use more or less depending on how you like it)

Directions: Now, there are  really two ways of making this recipe…Either way is fine, just your own preference which way you like best. -We do it both ways. 😉

#1.  Spread a can of the RO*TEL into the bottom of the crock-pot first, and THEN place your chicken in on top and cover with the water and second can of RO*TEL.

#2.  Put your chicken in the crock-pot, cover with water, and both cans of RO*TEL.

After you’ve assembled your chicken and toppings, Let cook in Crock-Pot on low/med. for about 6hrs.  Or if you need it done sooner, cook on High for about 3hrs.) – After the chicken is fully cooked, sprinkle the cheese right on top and let it melt there for a bit.   Serve over Rice or with Tortilla Chips and Sour Cream.    Serves approx. 6

Happy Cooking & Bon Appètit!

Disclaimer: This not a paid advertisement. I can assure you that the RO*TEL company has never heard of me before. – i just love their products and want to share!  Over and Out! 😉

Chicken Taco Soup

https://sweetsixteenscountrykitchen.files.wordpress.com/2012/06/chicken-taco-soup.jpg?w=300Chicken Taco Soup is possibly the most used recipe of them  all at my house.  -So no worry’s! – it’s a super quick meal to throw together and is guaranteed to make your day! 🙂

Ingredients:

  • 2 cans Black Beans
  • 1 package Taco Seasoning
  • 1 can corn  [i prefer the frozen kind, but you can use the canned if you like it better]
  • 1 can diced Tomato’s (size is your preference, we normally use a big can of  med. chunky tomato’s)
  •  10 oz. can of Chicken, or 2 Chicken Breasts[(you’ll shred the chicken) you can cook 2 chicken breasts in water in the crock-pot before-hand and use the broth to base your soup]  Otherwise-
  • 2 cups Chicken Broth
  • Water  (I’ll let you decide how much broth you want)
  • Tortilla Chips
  • Cheese
  • Sour Cream

Now, i use both ways, so there really is no wrong….one is just easier! lol

Crock-pot: Combined everything in crock-pot and cook on high until hot and boiling…aprox. 4-6 hours.

Stove-top: Again combined everything together in a large cooking pot, and cook on high for about an hour[it may need more time] (make sure to stir it often so it doesn’t boil-over or burn)

Serve over Tortillas, sprinkled with cheese, and a dollop of sour cream!  🙂

 Happy Cooking & Bon Appètit!