If you have not already please go and "Like" my New Cooking Blog over on Facebook, I've worked very hard on it and more postings, tips and what not are coming very soon, just gotta get them fine tuned! And if any of you have tried any of the recipes I've posted there I wanna hear from you, your input is extremely important to me! And please share this with your family and friends if you wish too! Thank you so much in advance! Hope you all have a good day! https://www.facebook.com/pages/Sassy-Southern-Belles-Kitchen-Delights/173578589399703

Just A Little FYI!

Just an FYI, If you happen to reside in the Mooresville, NC and surrounding areas I will be moving to the area in a couple months to start my Personal Chef/Catering Business, Sassy Southern Belle Personal Chef and Catering. So if you or anyone else you know would like to hire me, I am available for hire part-time or full-time, my rates are very reasonable and my hours of availability are flexible. I have pictures of my work, personal references, resume, list of accomplishments and awards received throughout my cooking career and a business information packet available upon request. E-Mail me if interested at sassybellechefashley@hotmail.com

Thanks so much!!

Check This Out!

I was asked to mention this again to all my friends out there, please pass this along to your friends and family as well! Please check this website out, this sweet and smart young lady is one of my very dear friends and her jewelry pieces are first class, the prices are reasonable and I don't think you'll be disappointed should you decide to purchase a piece or 2 for yourself or for a family member or friend for Christmas or a Birthday! She also does custom pieces so if you want a one of a kind piece she'll gladly create it for you and She also does jewelry repair so if you have any broken jewelry contact her and she'll take care of you! Thanks soooooo much!!

http://www.etsy.com/people/TheIlluminatedLife

Oooey, Gooey, Yummy in Your Tummy Cookies!!!

Here are some awesome cookie recipes I want to share with you all, these are perfect for your next get together whether it be for a sporting event or a holiday party!! Hope you all enjoy!

Ooohhhh Sooooo Good Heath Bar Cookies!!



2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups chopped Heath Bar pieces (Eight 1.4oz bars)
1/2 cup chopped walnuts or pecans



Preparation:

1. Sift together the flour, salt, and baking soda. Set aside. In a separate bowl, combine Heath Bar pieces and chopped walnuts. Set aside.

2. Beat together the butter and sugar. Beat in eggs one at a time, and vanilla.

3. Alternatively mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended. Chill cookie dough for at least 30 minutes (better an hour).

4. Preheat oven to 350°F. On cookie sheets lined with parchment paper or Silpat, spoon out the cookie dough in small 1-inch diameter balls (size of a large marble). Place dough balls 3 inches away from each other on the cookie sheets. (Make sure there is plenty of room between the cookie balls, and that the cookie balls aren't too big. These cookies spread!)

5. Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely.

Makes 6 dozen cookies

Milky Way Cookies(From my dear friend Leah)

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed light brown sugar
1/2 cup white sugar
1 tablespoon pure vanilla extract
1 large egg
1 egg yolk
10 caramels, unwrapped
1 tbsp milk
3/4 cup chopped pecans(optional)
6 Milky Way Simply Caramel Bars, chilled & chopped
1/2 cup semisweet chocolate chips.



1.Preheat the oven to 325°F. Line baking sheets with parchment or wax paper.

2.Sift the flour, baking soda and salt together and set aside. In a large bowl, beat melted butter, brown sugar, white sugar and vanilla extract, then beat in the egg and egg yolk until the mixture is well blended..

3.In a small, microwave-safe bowl, heat unwrapped caramels & milk until smooth and creamy, starting with 1-1/2 to 2 minutes, stirring once. If necessary, continue microwaving the caramel in 30 second intervals, stirring each time, until completely smooth. Allow the melted caramel to cool for about 10 minutes, then pour it into the wet ingredients..

4.Fold in the chopped pecans, followed by the dry ingredients. Add chopped candy bars and chocolate chips and stir until combined..

5.Drop cookie dough by rounded tablespoon onto the prepared cookie sheets. Bake for 10 to 13 minutes, or until the edges are a light golden brown. Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.



Oatmeal Raisin Cookies

1 cup Crisco shortening
1 cup light brown sugar
1 cup white sugar
2 large eggs well beaten
1 tablespoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon ground cinnamon
3 cups oats (use Quaker Quick or Old Fashioned. Do NOT use instant.)
3/4 cup chopped walnuts or pecans
1 cup raisins

Preparation:

1. Cream shortening and sugars, add eggs and vanilla and beat well.

2. Sift flour, salt, baking soda and cinnamon. Add to first mixture and mix well. Add raisins (if using) and nuts. Add oats last.

3. Spoon out by rounded tablespoonfuls on to greased cookie sheets. Bake at 350°F. Bake for 10 minutes. Remove to wire rack. Cool completely.

Makes about 2 dozen cookies.

Some Comforting and Satisfying Soup Recipes!

These soup recipes are favorites of mine, especially now that its Fall and will soon be Winter and I hope they will become your family and friends favorites as well!! Enjoy!! And I apologize for the lack of postings here lately, things have been very busy here and I have had some health issues to cause me some real problems again but everything is okay now!

Comforting Corn Chowder!



1 Tbsp unsalted butter
2 strips of thick-sliced bacon or 1 teaspoon of bacon fat (substitute 1/2 Tbsp of butter for vegetarian option)
1/2 large yellow onion, chopped (about 1/2 cup)
1/2 large carrot, chopped (about 1/3 cup)
1/2 celery stalk, chopped (about 1/3 cup)
3 ears of sweet corn, kernels removed from the cobs (about 2 cups), cobs reserved (see steps for taking corn off the cob)
1 bay leaf
3 1/2 cups milk, whole or low fat
1 medium Yukon Gold potato, or Russet, peeled and diced
1/4 red bell pepper, chopped (about 1/4 cup)
Kosher salt and fresh ground pepper
1/2 teaspoon fresh thyme leaves
If desired you can add chicken, lobster or crab to this

Preparation:

1. In a large saucepan, melt the butter over medium heat. Add the bacon strip (skip this step for vegetarian option, just add more butter) and fry until the bacon renders its fat, but doesn't begin to brown, 3 or 4 minutes. Add the onion and sauté for 4 to 5 minutes, until soft. Add the carrot and celery and cook for 4 or 5 more minutes.

2. Break the corn cobs in half and add them to the saucepan. Add the milk and bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 30 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer to prevent scalding the milk on the bottom of the pan.

3. Discard the cobs, the bacon strip, and the bay leaf. Raise the heat, add the potatoes, red pepper, 1 teaspoon of salt, fresh ground pepper to taste, bring to a simmer and reduce the heat to maintain a simmer for 15 minutes, or until the potatoes are almost fork tender.

4. Raise the heat, add the corn kernels and the thyme. Bring to a boil, reduce the heat, and simmer for 5 minutes.


White Bean Vegetable Soup



2 15-oz cans cannellini or white kidney beans (or 1/2 lb dried beans, soaked overnight in water), drained
1 Tbsp olive oil
1/2 large yellow onion, chopped
1 Tbsp chopped fresh thyme
2 garlic cloves, minced
1/8 head of green cabbage, cut into 1/2 inch pieces
1 cups chopped fresh tomatoes
2 celery stalks, cut into 1/2 inch pieces
1 1/2 carrots, cut into 1/2 inch pieces
5 cups (or more)homemade vegetable stock or canned low-sodium vegetable broth
1 medium russet potato, cut into 1/2 inch pieces
1/4 cup chopped fresh basil
1/4 head of purple cabbage, cut into 1/2 inch pieces
2 zucchini or summer squash, cut into 1/2 inch pieces
2 teaspoons salt, 1/2 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
Tabasco sauce (optional)

Preparation:

1. Heat olive oil in a large pot over medium heat. Add onion, thyme, and garlic. Sauté 5 minutes. Add green cabbage, tomatoes, celery, and carrots. Sauté 10 minutes.

2. Add beans, 5 cups of stock, potatoes, and basil. Bring to a boil. Reduce heat, cover and simmer for one hour.

3. Add purple cabbage and zucchini. Add salt. Cover and simmer until vegetables are tender, about 20 minutes longer. Stir in cheese. Sprinkle in a a dash of Tabasco hot sauce if you want to give the soup a little zip.

Serve with ground pepper and bread.


Ashley's AWESOME Irish Beef Stew!



1/4 cup olive oil
1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
6 large garlic cloves, minced
6 cups homemade beef stock or canned low-sodium beef broth
I cup of Guinness beer
1 cup of good quality red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
Salt and Pepper
2 tablespoons chopped fresh parsley

Preparation:

1. Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

2. While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.

3. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve.

Bakery Treats, Part 2!

Here are some more delightful treats!!

Bacon Cheddar Chive Scones

2-¼ cups all-purpose flour
½ cup sugar
1 tablespoon baking Powder
½ teaspoons salt
½ cup cold unsalted butter, cut into cubes
1 whole large egg
2 tablespoons sour cream
¼ cup heavy cream
4 slices bacon, cooked and crumbled
2 teaspoons chopped fresh chives
1 1/2 cups shredded sharp cheddar cheese

Preparation:

1.Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.

2.In a large bowl combine flour, sugar, baking powder, and salt. Cut in butter using a pastry cutter or your fingers until the mixture resembles small peas.

3.Add egg, sour cream, and heavy cream and blend just until combined. Be careful not to over mix the dough or you’ll end up with tough scones.

4.Gently fold in the cooked crumbled bacon, cheese and the chopped chives.

5.Turn dough out onto a lightly floured surface and form into a 12” x 6” rectangle about ¾” thick. Cut into quarters the short way, and thirds the long way to create 12 squares that are 3” x 2.” Cut each square into two triangles. Place on prepared sheets.

6.Bake 12-15 minutes until edges are set. The tops should look dry, but not golden brown.


Cinnamon Roll Scones

For the Scones:
1 cup whole wheat pastry flour
1 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¼ cup light brown sugar,packed
¼ cup granulated sugar
4 teaspoons ground cinnamon,divided
¼ cup butter, cold
⅓ cup whole milk

For the Icing:
½ cups powdered sugar
1 teaspoon pure vanilla extract
1 tablespoon whole milk

Preparation:


1.Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

2.Combine the flours, baking soda, baking powder, salt, sugars, and 2 teaspoons of cinnamon in a large bowl and stir well with a whisk. Add in the butter and continue to mix until the mixture begins to crumble. Pour the milk in. Stir the dough just until combined (a cohesive dough will form — it will be sticky!) Gently knead the mixture and transfer to the prepared baking sheet and form a large circle, about 8-9 inches in diameter and about 1 inch thick. Sprinkle 1 teaspoon of cinnamon over the dough. Cut into 8 wedges and bake for 15-18 minutes and remove from the oven when done.

To make frosting:
1.In a bowl, mix powdered sugar, remaining 1 teaspoon cinnamon, vanilla and milk until well combined. Drizzle on top of warm scones.

Bakery Treats!

Here are some of my Personal Chef Client's All-Time Favorite "Bakery Treats by Ashley"!! I hope you all enjoy these!!

Pepperoni Pizza Monkey Bread Delights!

½ cup butter
1 cup italian blend cheese, Shredded
½ cup pepperoni slices, cut into small pieces(can also use cooked sausage)
1 teaspoon dried oregano
1 teaspoon salt
2 cloves garlic, minced
1 package (8 Oz. Size) Buttermilk Biscuits, Cut Into 1-inch Cubes, or you can make your biscuits homemade
1 cup your favorite marinara Sauce Or pizza sauce, for dipping

Preparation:

1.Spray a large bundt pan with PAM or cooking spray.

2.Melt the butter in a small bowl.

3.Combine the cheese, pepperoni, oregano, salt and garlic in a large bowl. Add the melted butter and mix together with a spoon. Toss in the cut dough and make sure it all gets a coat of the butter mixture. Start layering the cubes into the bundt pan until it is 3/4 full.

4.Let sit for 30 minutes for the dough to rise a little more.

5.Place bundt pan into the oven and bake at 400ºF for 25-30 minutes until the bread and cheese is golden brown.

6.Serve with warmed marinara sauce or pizza sauce.


Chocolate Pumpkin Cinnamon Rolls

For the Dough:
1 tablespoon yeast
¼ cup lukewarm Water
½ cup 2% milk
¼ cup granulated sugar
¼ cup unsalted butter
1 teaspoon salt
¼ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¾ cup canned pumpkin puree
1 Tablespoon all-purpose flour
4 cups all-purpose flour
_____
For the Filling:
¼ cups unsalted butter
1 cup brown sugar
2 Tablespoons ground cinnamon
½ teaspoons ground nutmeg
½ cup semisweet chocolate chips
_____
For the Glaze:
2 cups powdered sugar
4 Tablespoons whole milk
1 teaspoon pure vanilla extract

Preparation:

1.For the dough: In bowl of stand mixer, combine water and yeast.

2.In a 2 cup measuring cup, scald milk in microwave. Once milk has scalded, remove from microwave and then add sugar, butter, salt, cinnamon and nutmeg. Stir.

3.Pour milk mixture in with yeast mixture. Add soy flour and pumpkin. Using dough hook, turn on your mixer and add flour gradually. Mix until dough all comes together. Remove dough from bowl and grease the bowl. Place dough back into the greased bowl and cover. Let rise for 1 hour.

4.On a floured surface, roll dough out into a rectangle. Spread with ¼ cup unsalted butter, room temperature.

5.Combine filling ingredients and then sprinkle this mixture onto the rolled dough. You can also sprinkle with ½ cup semisweet chocolate chips if you like.

6.Roll up like a bug in a rug. Pinch seam together.

7.Cut in 1 ½ inch intervals. Place in prepared pan, 9x13

8.Bake at 350 degrees for 20 minutes.

9.Remove from oven and let sit for a few minutes. While they are sitting, combine the glaze ingredients. While the rolls are still warm, drizzle with glaze.
Serve warm!


Caramel Apple Sticky Buns

For the Rolls:
2 cups whole milk
1-¼ cup granulated sugar
½ cup canola oil
1 package (2 1/4 Teaspoons) active dry yeast
4-½ cups all-purpose flour, divided
2 teaspoons salt
½ teaspoon baking Soda
½ teaspoon (heaping) baking powder
¾ cups Melted Butter
4 Tablespoons Ground Cinnamon
_____
For the Caramel Topping:
1 stick butter
1-½ cup packed light brown sugar
1 Tablespoon dark corn syrup
2 Tablespoons heavy cream
2 Tablespoons apple juice (optional)
1 whole granny smith apple, peeled and finely diced

Preparation:

To make the dough:
Heat milk, oil, and 1/2 cup sugar until warm (do not boil.) Allow to cool to lukewarm. Sprinkle in yeast and 4 cups flour. Stir gently and cover with a tea towel, allowing it to rise for 1 hour. After 1 hour, add remaining flour, baking soda, baking powder, and salt. Set aside.

To make the caramel topping:
Add 1 stick butter, brown sugar, corn syrup, cream, and optional apple brandy or apple juice. Allow to melt over low heat until totally combined. Allow to boil for a few seconds, then remove from heat. Set aside.

To make the rolls:
Roll out half the dough into a large rectangle. Pour on half the melted butter, half the remaining 3/4 cup sugar, and half the cinnamon. Roll into a long roll, then slice into rolls.

To assemble:
Spray 9-inch cake pan with cooking spray. Pour in half the caramel topping. Sprinkle diced apple over the top, then arrange sliced rolls all over the pan. Allow to rise for 20 to 30 minutes.

Bake at 375 degrees for 30 to 35 minutes, covered in foil for the first 25 minutes.

(Repeat above with the other half of dough if desired, or save the dough in the fridge for another use.)

Invert on a cake pedestal or serving plate. Rolls will be very hot at first; allow to cool slightly before serving.