Mary Troutman, 4083 Fleming Street, Montgomery, IL (2026)

03/05/2025

🥐🧀 Sausage Cream Cheese Crescents 🧀🥐
Full recipe 👇💬
https://mastersofkitchen.com/?s=Sausage+Cream+Cheese+Crescents+Recipe

02/20/2024

Dark Chocolate Cake with Chocolate Buttercream Frosting

Ingredients:

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
Chocolate Buttercream Frosting:
1 cup unsalted butter, softened
2 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup whole milk
1 teaspoon pure vanilla extract
A pinch of salt

Directions:

Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla extract to the dry ingredients. Mix on medium speed until well combined.
Stir in boiling water. The batter will be thin, but that's okay.
Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick inserted comes out clean.
While the cake is cooling, prepare the Chocolate Buttercream Frosting by beating together butter, powdered sugar, cocoa powder, milk, vanilla extract, and a pinch of salt until smooth and fluffy.
Once the cakes are completely cool, frost the top of one cake layer, place the second layer on top, and frost the entire cake.

Prep Time: 15 minutes | Baking Time: 30-35 minutes | Total Time: 1 hour | Servings: 12-16

05/29/2023

🌟 Calling all food enthusiasts and recipe lovers! 🍳🥗

Introducing Mary's Culinary Corner, your go-to destination for mouthwatering recipes, culinary inspiration, and all things cooking! 🔥🍽️

Are you tired of the same old recipes and looking to spice up your culinary adventures? Look no further! Join me on this exciting gastronomic journey as we explore a world of flavors, techniques, and delicious creations. 🌍🍲

05/29/2023

Chicken Pot Pie Recipe

A delicious chicken pie made from scratch with carrots, peas, and celery in a pre-made crust. Add thyme and poultry seasoning for more flavor.

Ingredients:

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
2 (9 inch) unbaked pie crusts

Directions:

Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C.)
Combine chicken, carrots, peas, and celery in a saucepan; add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain.
While the chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed
Slowly stir in chicken broth and milk.
Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside.
Place chicken and vegetables in the bottom pie crust. Pour hot liquid mixture over top.
Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.
Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
Serve immediately and enjoy!

05/28/2023

Mississippi Chicken Recipe

Mississippi chicken is simple to make with just four ingredients for juicy, tangy shredded chicken that's delicious in buns or served over mashed potatoes or rice. You can make this in a slow cooker if you prefer.

Ingredients:

2 pounds skinless, boneless chicken breasts
1 (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch)
1 cup sliced and drained pepperoncini peppers
1/4 cup pepper juice (from jar of pepperoncini peppers)
4 tablespoons unsalted butter, sliced
1/2 cup water

Directions:

Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C).
Season chicken with ranch seasoning mix; place in bottom of a medium Dutch oven.
Add pepperoncini peppers and 1/4 cup reserved pepper juice; top with sliced butter and pour in 1/2 cup water. Cover with a tight fitting lid, and bake in preheated oven until chicken is fork tender, 1 hour to 1 hour 15 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
Let stand 5 minutes. Shred chicken using two forks.

05/25/2023

Salisbury Steak Recipe
Salisbury steaks with a savory onion sauce. This yummy recipe has been in my family for years. It's easy to cook but tastes like it took hours to make! I usually make enough extra sauce to pour over mashed potatoes.
Ingredients:
1 ½ pounds ground beef
1 (10.5 ounce) can condensed French onion soup
½ cup dry bread crumbs
1 egg
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon all-purpose flour
¼ cup ketchup
¼ cup water
1 tablespoon Worcestershire sauce
½ teaspoon mustard powder
Directions:
Combine ground beef, 1/3 cup condensed soup, bread crumbs, egg, salt, and black pepper in a large bowl. Shape into 6 oval patties.
Heat a large skillet over medium-high heat; add patties and brown on both sides. Drain excess fat.
Blend remaining soup and flour together in a small bowl until smooth; mix in ketchup, water, Worcestershire sauce, and mustard. Pour soup mixture over patties in the skillet. Cover, and cook for 20 minutes, stirring occasionally.

05/23/2023

Grandma's Carrot Salad
My grandma used to make this carrot salad all the time and I loved it. Now I make it to honor her and it's almost as good as hers.
INGREDIENTS:
1 pound shredded carrots
1 ¼ cups raisins
2 tablespoons mayonnaise, or to taste
1 teaspoon lemon juice
¼ teaspoon salt
DIRECTIONS:
Step 1Mix carrots and raisins together in a large bowl. Whisk mayonnaise, lemon juice, and salt together in a small bowl until smooth. Pour lemon juice mixture over carrot mixture and stir until carrots are completely coated. Refrigerate until chilled, at least 30 minutes.

05/19/2023

Slow-Cooker Pepper Steak
This crockpot pepper steak recipe is very tender and flavorful and is one of our family's favorites. It's great to make ahead of time in the slow cooker and then serve over rice, egg noodles, or chow mein.

Ingredients:

2 pounds beef sirloin, cut into 2 inch strips
¾ teaspoon garlic powder, or to taste
3 tablespoons vegetable oil
1 cube beef bouillon
¼ cup hot water
1 tablespoon cornstarch
½ cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

Directions:

Sprinkle beef sirloin strips with garlic powder. Heat vegetable oil in a large skillet over medium heat and sear beef strips, about 5 minutes per side. Transfer to a slow cooker.
Mix bouillon cube with hot water in a separate container until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with beef strips. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

05/19/2023

Homemade Pancake Mix
INGREDIENTS
For the pancake mix (makes 7 cups):
6 cups (940 g) all-purpose flour
1/3 cup (77 g) granulated sugar
3 tablespoons baking powder
2 teaspoons baking soda
2 teaspoons kosher salt
To make the pancakes (makes 6 pancakes):
1 cup pancake mix
3/4 cup milk, or 1 cup buttermilk
1 large egg
1 teaspoon vanilla extract
1 tablespoon melted butter, plus more for the pan
METHOD
Make the mix:In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk together. Transfer mix to an airtight container. Write "batter recipe" on a note card, and tape it to the canister. Store for up to 6 months.Best Pancake Mix - mixing dry ingredients in a jade bowlInstant Pancake Mix Recipe - scooping pancakemix into a bowl.
To make the pancakes:Put 1 cup of mix into a medium mixing bowl. In a separate small mixing bowl, combine milk, egg, and vanilla extract. Beat the egg with a fork or whisk until it’s well incorporated with the milk and extract. Continue whisking the milk while you pour in the melted butter.Pour the egg mixture into the bowl with the pancake mix. Use a spatula to stir to combine. Don’t worry about getting all the lumps out.Easy Pancake Mix Recipe - a bowl of milk, eggs, and vanilla waiting to be whisked togetherPancake Mix from Scratch - wet ingredients being added to dry ingredients.How to Make Pancake Mix - mixing pancake batter.Best Pancake Mix - mixing pancake batter in green bowl
Cook the pancakes:Set a large skillet or griddle over medium heat. Once it’s hot enough for a few droplets of water to dance on the top, add a tablespoon of butter. Once the butter melts, pour 1/3 cup of pancake batter onto the skillet to form a pancake. Repeat until the pan is filled, but not too crowded.Once bubbles form on the top and the edges of the pancake look slightly drier than the middle, flip the pancake. You should cook the pancake for about 3 minutes on the first side and 1 to 2 minutes after flipping. The pancakes should be lightly golden on both sides, with crispy edges.Instant Pancake Mix Recipe - cooking pancake on skillet
To serve:Serve with maple syrup or powdered sugar and fruit. If feeding a crowd, keep warm on a plate in a low oven until ready to serve.Best Pancake Mix - stack of pancakes drenched in syrup with berries on top
NOTE:
If using milk rather than buttermilk to make the pancake batter, add either a 1/4 teaspoon of cream of tarter or a 1/2 teaspoon of lemon juice to help the baking soda react. Buttermilk will neutralize the metallic taste of baking soda. If using milk, you want to add something acidic like cream of tarter or lemon juice to mimic the role of buttermilk in the batter.

05/18/2023

Asparagus and Mozzarella Stuffed Chicken Breasts

Ingredients:

2 large skinless, boneless chicken breast halves
salt and black pepper to taste
8 asparagus spears, trimmed - divided
½ cup shredded mozzarella cheese, divided
¼ cup Italian seasoned bread crumbs

Directions:

Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.
Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.
Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

05/17/2023

Stuffed Peppers Recipe
Stuffed peppers with ground beef and rice are topped with a seasoned tomato sauce.

Ingredients:

1 cup cold water
½ cup uncooked long grain white rice
1 tablespoon vegetable oil
1 pound ground beef
6 medium green bell peppers
16 ounces tomato sauce, divided
1 tablespoon Worcestershire sauce
¼ teaspoon garlic powder
¼ teaspoon onion powder
salt and ground black pepper to taste
1 teaspoon Italian seasoning

Directions:

Gather all ingredients, and preheat the oven to 350 degrees F (175 degrees C).
Bring water and rice to a boil in a covered saucepan. Reduce heat to low and simmer until rice is tender, about 20 minutes.
Meanwhile, heat oil in a skillet over medium heat. Add ground beef and cook until evenly browned and crumbly, 7 to 9 minutes.
Hollow out bell peppers by removing and discarding the tops, seeds, and membranes. Slice the bottoms of the peppers if necessary to make sure they stand up straight.
Arrange peppers in a baking dish with the hollowed sides facing upward.
Prepare filling by mixing cooked beef, cooked rice, 1/2 of the tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of filling into each hollowed pepper.
Mix remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour.
Serve hot and enjoy!

05/16/2023

Magnificent Macaroni Salad Recipe

This recipe for macaroni salad with egg is a slightly sweet, classic macaroni salad.

Ingredients:

3 cups elbow macaroni
1 ½ cups mayonnaise
⅓ large onion, minced
¼ cup chopped fresh parsley
2 tablespoons prepared yellow mustard
2 teaspoons rice vinegar
1 teaspoon white sugar, or more to taste
¾ teaspoon celery seed
½ teaspoon salt
3 hard-cooked eggs, chopped

Directions:

1 - Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
2 - Rinse macaroni in cold water until cool; drain.
3 - Stir mayonnaise, onion, parsley, mustard, rice vinegar, sugar, celery seed, and salt together in a bowl. Add macaroni and eggs and stir to coat.
4 - Chill in the refrigerator for 30 minutes before serving.

Mary Troutman

03/05/2025

02/20/2024

05/29/2023

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05/28/2023

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