1950's Chex Party Mix

Suzy Bee’s Kitchen

1950’s Original Chex Party Mix

Ingredients:

Preheat oven @ 275 degrees. Prepare a baking sheet set aside.

 

1/2 Cup Melted Butter

2 TBSP. Worcestershire Sauce

1 1/4 tsp. Seasonal Salt

1/4 tsp. Garlic Salt

2 Cups Rice Chex Cereal

3 Cups Wheat Chex Cereal

1 1/2 Cups Cocktail Peanuts

1 1/2 Cups Pretzel Rods

Melt Butter, stir in Worcestershire Sauce, Season Salt & Garlic Salt to melted 

mixture. Pour cereal, Nuts & Pretzels into an XLG mixing bowl. Coat well with butter mixture, spread on baking sheet. Bake for 40 minutes stirring every ten minutes.

Let cool down before storing into an airtight container.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014

Scones

Suzy Bee’s Kitchen

Sun Dried Tomato, Goat Cheese & Herb Scones

Preheat oven to 450 degrees. Prepare baking sheet set aside.

Ingredients:

2 1/4 Cups Heaping Baking Mix

1 Healthy Handful of Sun Dried Tomatoes, Julienned

2~4 Shakes of the following: Garlic Powder, Rosemary, Pepper & Italian Seasonings

1/2 Cup Creamy Goat Cheese

1 Cup Buttermilk, use sparingly

In a large bowl whisk together baking mix, seasonings & sun dried tomatoes. Add in goat cheese & stir in milk slowly. Batter should be moist. Shape with hands turn out onto floured cutting board knead dough 5~8 times. Pat or roll out dough to 1/2" thick. Either cut out with 3” round cookie cutter or make the rustic cut with your knife.

Place scones/biscuits on parchment paper covered baking sheet, brush with garlic herb butter.

Bake @ 450 degrees for 8~10 minutes until golden brown, serve with butter or a nice Plum & Port Chutney.

This scone is a nice accompaniment with soups or a mixed green salad…  

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014

Winter Cream Veggie Soup...

Suzy Bee’s Kitchen

Winter Cream Vegetable Soup

Ingredients:

1~2 Cups Leftover Mashers

1 Leek Sliced

4~6 Cups Cauliflower, Broccoli & Carrots, Fresh Frozen

1~2 TBSP. Garlic Minced

4~6 Cups Chicken or Veggie Broth

Sea Salt & Pepper to Taste

1 Honey Crisp, Slice & Rough Chop (Optional)

Place all the ingredients into a large stock pot, cover with broth bring to a boil the reduce heat to a simmer for 20~25 minutes until veggies are fork tender. Turn off heat & use your hand held emulsifier so cream soup to the desired thickness.

Top with grated cheese, chives & crumbled peppered bacon

Serve with your favorite bread & salad... 
Don't forget the red wine.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014

Breakfast Pizza...

Suzy Bee’s Kitchen

Holiday Breakfast Pizza

Preheat oven to 350 degrees. Prepare baking sheet with parchment paper or use a baking stone. Set aside.

Ingredients:

4~6 XLg Eggs, a soft scramble

1 Small Leek, Washed, Rinsed & Sliced

6~8 Pepper Bacon, Cooked& Crumbled

1~2 Slices of Honey Baked Ham, Cubed

1/4 ~1/2 Bell Peppers in Assorted Colors, Sliced Thinly

1~2 Cups Grated White Cheddar Cheese

1~2 Cups Shaved Parmesan Cheese

Infused Tomato Sea Salt, Smoked Black Pepper & Garlic Powder to Taste

1 Bag of Simply O’Brien Hash Brown Potatoes

2~4 TBSP Melted Garlic Herb Butter

In a large mixing bowl toss together hash brown potatoes with 2 TBSP. melted butter and seasoning to taste.  Spoon out hash browns on to prepared baking sheet. Spread hash browns out to a nice thin layer. Place in to preheated 350 degree oven and bake for 25~30 minutes. The edges will be lightly browned.

While the hash browns are baking you can cook up the bacon and crumble it, Cube ham, Cook eggs to a soft scramble. Slice leeks & assorted bell peppers thinly. In a large mixing bowl toss breakfast meats, bell peppers, leeks and grated cheeses add some seasonings to taste set aside bowl until hash browns are done baking.

Take hash browns out oven add the soft scrambled eggs first. Next add meat, veggie & cheese mixture spread evenly on top of eggs. Any extra cheese leftover sprinkle over entire mixture then put back into the oven bake for additional 20~25 minutes until cheese is melted & golden brown.

Let stand for 5~10 minutes before cutting. Serve with your favorite Christmas beverage.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014

Earthy Corn Muffins

Suzy Bee’s Kitchen

Earthy Corn Muffins

Preheat oven @ 425 degrees. 

Prepare muffin tin set aside.

Bake for 15 ~ 18 minutes or until pick comes out clean.

Ingredients:

1 1/2 Cups of Self Rising Flour

1/2 Cup Corn Meal

1 1/2 Cups Sweet Frozen Corn

2 XL Eggs

3/4 Cup Buttermilk

1 Stick of Butter Melted

6 ~ 8 Strips of Bacon Cooked and Crumbled

1/2 Green Bell Pepper Chopped

1 Cup Grated Sharp Cheddar Cheese

1/2 Vidalia Onion Chopped

In a large bowl whisk together dry ingredients. Set aside.

Pour Buttermilk into measuring cup. Add eggs and slightly mix together. Set aside. Melt Butter Slowly.

Add all the chopped veggies to the dry ingredients. Next add buttermilk mixture, grated cheese and crumbled bacon. Gently fold in melted butter.

Scoop out batter into prepared muffin tin about 3/4 full.

Bake @ 425 degrees. For 15 ~ 18 minutes or until golden brown.  

Cool for 5 minutes, place muffins on cooling rack

Serve with you favorite salad or soup…

Enjoy!

©SuzyBeeWolf 2014

Suzy's Mashers

Suzy Bee’s Kitchen

Suzy’s Mashers…

Ingredients:

6~9 Lg. Yukon Potatoes, Washed & Cubed Largely

4~8 Cups Veggie Stock

Sea Salt, Pepper, Garlic Powder & Dry Salad Dressing Mix

1/2 ~1 Cup Butter Milk

1/2~1 Sour Cream

1 Stick of Butter, Softened

1~2 Leeks, Sliced & Rinsed

1~2 Cups Grated White Cheddar Cheese

In a large pot bring veggie stock, potatoes & salt to a boil. Boil until potatoes are fork tender. Drain potatoes over leeks put potatoes & leeks back into pot add butter, milk, sour cream, dry salad dressing mix, pepper and salt to taste. Hand mash to desire consistency. 

This is one of my dishes I do by feel & taste. I usually leave the peel on the potatoes & there are usually a few lumps of potatoes for an interesting texture.

I serve these potatoes with my Meatloaf, Pork Tender Loin, Chicken or Turkey.

If there are left over potatoes I use them in my Corn Chowder or Potato Leek Soup or Potato Pancakes.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014

Bacon Wrapped Meatloaf...

Suzy Bee’s Kitchen

Bacon Wrapped Meatloaf…

Ingredients:

1 LB. Ground Turkey

1 LB. Ground Beef

1 Small Sweet Onion, Chopped

1 Cup Fresh Rosemary Bread Crumbs

1~2 Cups Grated Cheese

1/2 Orange Bell Pepper

1 Cup Barbecue Sauce

5~6 Shakes Worcestershire Sauce

1~2 Lg. Eggs, Slightly Beaten

Sea Salt, Pepper, Garlic Powder & Italian Seasonings to Taste

18 Pieces of Apple wood Bacon or Pepper Bacon

In a large mixing bowl add ground meats, chopped onion, eggs, seasonings, bell pepper, bread crumbs, grated cheese, barbecue sauce & Worcestershire to taste. Mix with your hands gently.

On a prepared baking sheet lined with parchment paper shape the loaf to your desired liking. Take the bacon and lay it width~wise next weave the leftover bacon to make a nice basket weave.

Slide baking sheet into a preheated 375 oven, bake for 30~ 40 minutes. I like my meatloaf with pink in the middle. 

Let stand for 10~15 minutes before slicing. 

I serve this comfort food with my ultimate mashers…

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014