Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Thursday, June 16, 2016

Key Lime Eclair Dessert

Whoever invented Cool Whip, cream cheese and sweetened condensed milk were a bunch of geniuses because whenever you mix those three things together you’re guaranteed a winning dessert. Am I right or am I right? And this one is no different. It screams summertime AND it’s no-bake, you guys! I mean, c’mon!! How much better can it get? Well, except it’s super good. So there’s that. Try it!

Key Lime Eclair Dessert
1 box graham crackers (3 sleeves)
1 8-ounce container Cool Whip
1 8-ounce package cream cheese ~ room temp
1 14-ounce can sweetened condensed milk
3/4 cup Key Lime juice
1/2 cup shredded coconut ~ toasted
Zest of one small lime
In a large mixing bowl, combine the Cool Whip and sweetened condensed milk until smooth. About 2 - 3 minutes.
Add the Key Lime juice a 1/4 cup at a time until well blended.
Fold in the Cool Whip.
In the bottom of a 9x13 inch pan, place a layer of graham crackers. (You make have to break/cut them to fit in all the corners.)
Add 1/3 of the filling mixture.
Add another layer of graham crackers.
Add another layer of filling then the last layer of graham crackers then the last layer of filling.
Sprinkle with the toasted coconut and lime zest. If you have any graham crackers left over, crush them up and sprinkle over the top.
Chill for several hours until set.

Okay....here we go with 
a yummy dessert!

Combine the cream cheese and sweetened condensed milk until smooth.

Then add the key lime juice.

Next fold in the Cool Whip.

Now start layering. Some graham crackers, then some filling.

And so on until all is used. You should end with the creamy filling on top. You may have to trim or cut the graham crackers to fit in the pan. And you may have a few pieces left over. Save them! You can crush them up and sprinkle them over the top of the dessert!

Sprinkle the top of the dessert with 
the toasted coconut, the key lime zest 
and any graham crackers crumbs you've saved. Chill for several hours.

Slice and eat!

Tuesday, June 14, 2016

Amish Chicken

An easy dinner is one thing we all love, right? Well this dish really couldn’t get much easier. Plus it makes its own sauce while it’s baking so all you need is some rice or pasta to go along with it. I’m not sure where the name of this recipe came from but if it is from the Amish, then those people know what they’re doing because this is good! The chicken is crispy and the sauce is flavorful and you can use any chicken pieces you want. I used thighs. Seriously guys, super yummy!

Amish Chicken
4 - 6 chicken thighs ~ skin on
1 cup heavy cream
1 cup chicken stock
1 cup flour
2 teaspoons garlic powder
1 tablespoon salt
1 teaspoon pepper
2 teaspoons paprika
Preheat oven to 375 degrees. Spray a 9x11 inch baking dish with cooking spray.
Stir together the chicken stock and heavy cream.
In a shallow bowl or pie plate, combine the flour and seasonings until mixed.
Dredge the chicken in the flour mixture and place in the prepared pan.
Pour the broth/cream mixture over the chicken and allow to bake for 1 - 1 1/2 hours or until skin is golden brown.
Serve over noodles or rice.

Okay...let's cook the easiest dinner ever!

Combine the flour and the seasonings.

Then dredge the chicken in the flour. Don't be stingy here...really coat it on!

Next mix together the chicken 
broth and the cream and pour 
it over the chicken.

Then bake! Now don't let the amount 
of fat scare you. You will have plenty 
of sauce in this dish...probably too much. A little bit goes a long way because it's 
so full of flavor.


Monday, June 13, 2016

Peach ~ Raspberry Jam

Don’t be afraid to make jam, people! It’s so easy and so yummy! I’m a raspberry lover from way back and use them often is desserts. You’ve got to sweeten them up quite a bit for me though so using them in jam is the way to go. I added peaches to this jam because I’m wild like that. I used frozen peaches but you can certainly use fresh....just peel them first. I went the easy route with frozen because ain’t nobody got time to peel peaches!!!! This is extra good jam, folks....just sayin’.

Peach ~ Raspberry Jam
1 12-ounce container raspberries (1 cup mashed berries)
1 16-ounce bag frozen peaches ~ thawed
1 box pectin (I used Sure Jell)
2 tablespoons lemon juice
7 1/2 cups of sugar
1 tablespoon of butter
Place raspberries into your food processor (or mash them by hand) and pulse for a few seconds, leaving some chunks. Pour into a measuring cup. You want 1 cup of mashed raspberries.
Now do the same with the peaches. One 16 ounce bag will yield 3 cups of mashed fruit.
Add the mashed fruit to a large pot, along with the sugar and lemon juice.
Add the butter then cook and stir over medium-high heat until mixture comes to a rolling boil.
Add the pectin and cook and stir 5 - 7 minutes until mixture thickens.
Remove from heat and ladle into 8 8-ounce jars.
Wipe rims and sides of the jars of any jam. Place seals and lids on then immediately turn upside down on your counter-top to cool. This is will help seal the tops down to maintain freshness.
When completely cooled, place in the fridge.

It's jam makin' time!!!

Add the mashed fruit to a large pot, 
along with the sugar and lemon juice.

Stir together and start cooking!

Once the mixture comes to a rolling 
boil (a boil that can't be stirred down), add the pectin and cook and stir 
5 - 7 minutes until mixture thickens.

Remove the heat and fill your jars.

Wipe the rims, add the seals and 
rims then immediately turn the 
jars upside down to seal. Cool 
then put in the fridge.

Break out the biscuits and bread.....
....you're gonna love it!

Thursday, June 9, 2016

Barbacoa Beef Tacos

IT Guy and I love to go to Chipotle and his favorite thing to get there are their barbacoa tacos. He’s love that smoky chipotle pepper taste! I’m more of a chicken burrito kinda gal but the barbacoa tacos are yummy. And we all know how versatile a chuck roast can be so it just made sense to try some barbacoa tacos at home. After doing a little research as to what exactly goes into this dish, besides chipotle peppers, I came up with this method. Really, it can’t be easier to make this. Throw a hunk of meat in your crock pot then mix up a few things and let it go all day then serve. My kinda meal!

Barbacoa Beef Tacos
1 2-3 pound chuck roast
3 tablespoons (or more) diced chipotle peppers (comes in a jar in the Mexican food aisle)
1 4-ounce can diced green chilies
1 onion ~ diced
1/2 cup beef broth
2 tablespoons apple cider vinegar
1/4 cup lime juice
4 cloves garlic
3 bay leaves
1 tablespoon ground cumin
1 tablespoon dried oregano
1/4 teaspoon ground cloves
2 teaspoons salt
1 teaspoon pepper
Place roast in the crock pot.
In a medium bowl, combine the rest of the ingredients.
Pour mixture over roast in the crock pot.
Cover and turn to high for 3-4 hours then turn to low for 2 - 3 more hours or until meat is tender.
Shred into large chunks with two forks.
Serve with flour tortillas, lettuce, tomatoes, cheese, salsa, and guacamole.

Let's cook!

Mix the onions, green chiles, 
chipotle chilies and the rest of 
the seasonings and liquids into a bowl.

Then pour it over the roast that's 
in the bottom of the crock pot.

Cook all day then shred into large chunks. 
Don't forget to fish out the bay leaves!! 

Serve with tomatoes, 
avocados, cheese....whatever! 

Tuesday, June 7, 2016

Frito Corn Salad

Okay...so before you scroll past this recipe...WAIT!! I know you’re thinking...what? Fritos in a salad???? I’m here to tell you, yes...Fritos in a salad. Think about it...taco salads have crispy tortillas. So what’s the difference? Nothing! This little salad is so yummy and laughably easy. Truly. Keep this on hand for a summer cookout because your friends are going to love it. If you leave them any, that is.

Frito Corn Salad
2 15-ounce cans corn ~ drained
1/2 cup diced onion
1/2 cup diced bell pepper ~ green or red
1/2 cup diced celery
1 cup mayonnaise
1 1/2 cups grated cheddar cheese
1 10-ounce bag Chili Cheese Fritos
In a medium bowl, combine everything except the Fritos.
Chill for several hours then add the Fritos right before serving. 
Gently toss to combine the watch it disappear!

The line up!

Mix together everything except the Fritos then pop it in the fridge for a few hours.

Right before serving 
gently toss in the Fritos.

Get ready to make some 
new friends, guys!! Yummy!

Monday, June 6, 2016

No-bake Mini Oreo Cheesecakes

I love mini desserts! And I love cheesecake. So I decided to break this recipe down to fulfill both needs. Because, let’s face it...everyone needs mini cheesecakes in their life. These are so easy and yummy. This recipe only makes a dozen so it was great to have them on hand to throw in IT Guy’s lunch throughout the week and handy for me to grab one when I NEEDED one. Try these for a quick and simple treat!

No-bake Mini Oreo Cheesecakes
1 8-ounce package cream cheese ~ room temperature
3/4 cup powdered sugar
1/4 cup sour cream
1/2 cup whipping cream
1/2 teaspoon vanilla
1 14-ounce package Oreo cookies
Place 12 cupcake liners into a cupcake tin.
Place 1 Oreo cookie into each liner.
In a food processor, pulse the remaining Oreo cookies until crumbly/chunky.
In a large mixing bowl, combine the powdered sugar, cream cheese and vanilla on medium until smooth.
Add the sour cream and whipping cream and beat on high until thick and smooth....about 5 minutes.
Reserving 1 cup of the crumbs, pour remaining Oreo crumbs into the cheesecake batter and stir to combine.
Spoon batter into each of the prepared cupcake liners, filling each liner to the top.
Cover and chill for several hours or until firm.
Serve with whipping cream and sprinkle with reserved Oreo crumbs.

Let's make some cheesecakes!

Place an Oreo into the 
bottom of 12 cupcake liners.

Combine the powdered sugar, 
cream cheese and vanilla on 
medium until smooth.

Add the sour cream and whipping 
cream and beat on high until thick 
and smooth....about 5 minutes.

Reserve one cup of the crushed 
Oreos then stir the rest into the better.

Fill the liners to the top then bake!

Serve with sweetened whipped 
cream then sprinkle with the 
reserved Oreo crumbs.

Thursday, June 2, 2016

Sparkling Raspberry Lemonade

Summer is around the bend so all kinds of good drinks should be too! This lemonade is so easy and so good. I love raspberry anything and this is delicious and refreshing. Break out a pitcher at your next party...maybe two pitchers....you’re gonna need it!

Sparkling Raspberry Lemonade

12 ounces raspberries
1/2 cup water
1/2 cup lemon juice
1 cup sugar
1 liter bottle sparkling water (I used Perrier)

Place raspberries and the 1/2 cup water into a food processor and pulse until mixture is smooth. There will be seeds to strain, though.

Strain mixture through a fine mesh sieve into a bowl, pressing down to extract all the berry mixture. Pour lemon juice over the seeds in the strainer over the bowl and continue pressing any raspberry mixture left into the bowl.

In a large pitcher, add the sugar and strained berry mixture. Stir to combine.

Add the bottle of sparkling water and stir gently to combine.
Serve over ice.

Who's thirsty?

Combine the raspberries and 
the water in a food processor.

Then run the mixture through a 
fine mesh strainer, pressing the 
raspberry mixture down.

After you have most of the raspberry mixture pressed through, pour the 
lemon juice over the seeds in the 
strainer and press down some more.

Add the smooth, seedless 
raspberry mixture into a pitcher 
with the sugar and stir.

Then add the sparkling water and stir.

Serve it up! So refreshing!