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Jan 18, 2011

200-Watt Immersion Hand Blender | Country Cooking Recipes

Cuisinart CSB-76BC SmartStick 200-Watt Immersion Hand Blender, Brushed Chrome

Cuisinart CSB-76BC SmartStick 200-Watt Immersion Hand Blender, Brushed Chrome

Easy to use, easy to clean, and it does a great job pureeing soups or veggies in the pot.

A solid hands-free, yet very easy to operate with its convenient switch. Cleanup is a snap, literally, as the blade easily detaches for washing. The body is easy to clean as well.

It doesn't splatter, you don't have to wash up several different dishes/pots in order to smooth out a soup or sauce, and it's easy to do the whole pot at once. No more dragging out the big blender, transferring small amounts of hot soup into it and back to the pot. Just plug in the handheld, immerse the stick in your pan and blend away.

This is a very reasonable price for such a handy appliance and prime shipping makes it even better.

WandaSue Rawlins
Country Cooking Recipes

Jan 16, 2011

Special Seasoning Blends From DownHome with the Neelys


BBQ Seasoning


a.. 4 ounces paprika
b.. 2 ounces white sugar
c.. 1 teaspoon onion powder
Mix ingredients together and store in an airtight container for up to 6

BBQ Baked Beans

. 2-16 oz. canned baked beans
. 8 oz. brown sugar
. 4 oz. molasses
. 2-bottles (16 oz) Neelys BBQ Sauce
. 3 oz.  Neelys BBQ Seasoning
. 1 tsp. black pepper
. 1/2 lb. pork or beef, chopped fine
Pour into a metal or glass baking dish. Mix all ingredients and stir. Cook
the beans in oven at 250 degrees for 1 hour or until cooked thoroughly.



Apple Crisp

5 Granny Smith apples, peeled, cored, chopped small
1/4 cup finely chopped pecans
3 tablespoons all-purpose flour
1/2 cup brown sugar
2 tablespoons maple syrup
1 tablespoon lemon juice
3/4 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled butter, cut into pieces
1/4 cup coarsely chopped pecans
Preheat oven to 350 degrees F.

For the Filling:
Mix all the ingredients together. Place into 7 to 8-ounce ramekins.
For topping:
Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the
butter into the mixture until it forms pea size lumps. Stir in pecans and
sprinkle over filling.
Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.


Whipping up a Pancake with sauce to cover

3 large eggs, separated
Pinch cream of tartar
1 cup buttermilk
1/2 teaspoon vanilla extract
2 sticks butter plus 1 tablespoons, melted
1 cup unbleached all-purpose flour
3 tablespoons brown sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
Strawberry Sauce:
1 quart strawberries, hulled and sliced
1/4 cup sugar
1/4 cup water
1 lemon, zested and juiced
1 tablespoon cornstarch
Powdered sugar, for topping

Beat the egg whites and cream of tartar with a hand mixer until stiff
peaks appear.
In a bowl, whisk together the egg yolks, buttermilk, vanilla and 2
sticks of melted butter.
Into a large bowl stir together the flour, brown sugar, salt, baking
soda, baking powder and cinnamon.
Combine with the wet ingredients and mix until incorporated. Fold the
whites into the batter, gently.
Grease the waffle iron with a small amount of melted butter and heat
the waffle iron according to the manufacturer's instructions.
Ladle batter onto the waffle iron and cook until golden brown, about 3
1/2 to 5 minutes. Repeat with the remaining batter.
For the strawberry sauce:
In a small pot over medium heat, combine the strawberries, sugar,
water, lemon zest, lemon juice and cornstarch. Bring to a simmer and whisk
gently until mixture thickens slightly.
Serve waffles with powdered sugar and strawberry sauce.

WandaSue Rawlins

Country Cooking Recipes

Jan 15, 2011

Email change: Hello friends I had to do a recent email change, so you might want to bookmark this one.
It is sorry for any inconvenience but had to make it so folks could shorten the learning curve on remembering it.