Coleen's Recipes

BEST CARROT CAKE IN THE WORLD

2012-01-28T00:00:00.002-09:00

Carrot Cake recipes are a dime a dozen, everyone has one. I have been making the same old recipe (not this one) for as long as I can remember, but today's post is replacing that old recipe card for sure. This recipe is SO good ...full of carrots, pineapple, coconut, pecans and raisins; it is beyond delicious.

DESSERT IDEA - NOT JUST A CUPCAKE

While still warm, slice the cupcakes, vertically into 4-5 slices and

arranged them on a dessert plate and top the slices with a big

dollop of vanilla whipped cream. It made a wonderful dessert!!

The rest of the cupcakes went into the cookie jar.

3/4 cup buttermilk
3 eggs
3/4 cup vegetable oil
1½ cups granulated sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 cups all purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut (do not pack)
1 cup raisins
1 cup chopped pecans (I use walnuts)
8 ounce can of crushed pineapple with juice

Preheat oven to 350 and put paper cupcake liners in cupcake pan (recipe makes 2 dozen cupcakes).

Mix the flour, baking soda, salt, cinnamon and nutmeg in a small bowl and set aside.

In a large bowl, mix eggs, buttermilk, oil, sugar and vanilla, mix well, beat in flour mixture and mix well.

Stir in carrots, coconut, nuts, pineapple and raisins. Let batter sit for about 5 minutes. Fill cupcake liners 3/4 full (an ice cream scoop works well for this).

Bake in preheated 350 oven for 25-30 minutes (my oven took 25 minutes). Cool and frost.

These cupcakes just keep getting more and more moist (if you keep them covered).

CROCKPOT CHICKEN CHILI

2012-01-26T10:58:00.005-09:00

This is a new recipe for us and I must tell you it was delightful. It is one of those rare recipes that is not only good for you, but it's very tasty, very hearty and it rings all the familiar bells of comfort food.

This recipe is also a breeze to make because you put most of the ingredients in the crockpot the night BEFORE you want to serve it (no need to pre-soak the beans) and then in the morning, you just add the chicken and carrots and let it cook all day!! It will make your house smell fantastic!!

1½ cups DRY Great Northern white beans (rinsed)
4 boneless skinless chicken breasts
1 cup chopped onion (sauteed)
4 ounce can mild green chile's
2 cups grated carrots
3 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon dry oregano leaves
1/8 teaspoon cayenne pepper (or to taste)
1 teaspoon salt (see note below)
½ teaspoon black pepper
6 cups chicken stock (see note below)
1 cup Monterrey Jack Cheese shredded

Wash and sort the dry beans (do not pre-soak) and put them in the crockpot. Add the stock, sauteed onion, seasonings and chile's. Cook on LOW setting overnight (or about 8 hours).

In the morning, remove about a cup of the beans and mash them thoroughly. (I put them in the blender) Return the mashed beans to the crockpot; this will thicken up the broth in the chili.

Cut the raw chicken into large pieces and add it to the crockpot along with the shredded carrots. Cook this on high for 6 to 8 hours. If your crockpot runs very hot (as some of them do) cook it on low instead.

About 30 minutes before you want to serve the chicken chili, add the shredded Monterrey Jack cheese and stir.

I hope you like this hearty "good for you" chili as much as we did.

NOTE: If you use salt free chicken broth, go ahead and put the teaspoon of salt into the chili. Taste it again after it is finished cooking (and you've added the cheese) to see if it still needs more salt. If you use chicken broth made from bullion, I wouldn't add any salt to the recipe, as the bullion broth is already quite salty.

NOTE: I hope you don't leave out the grated carrot, it really adds a wonderful taste and texture to the chili.

NOTE: We are fairly timid when it comes to spicy heat in our food. The recipe calls for 1/8 teaspoon of cayenne pepper. I used a scant 1/8 teaspoon and it was absolutely perfect for us. If you like more heat in your food, add more cayenne.

PISTACHIO PUDDING with a twist

2012-01-24T01:23:00.001-09:00

Today's post is more of an idea, rather than a real recipe. Picky-picky husband loves the old Watergate Salad. I never thought of it as a salad, but that's what they called it: instant pistachio pudding, Cool Whip and crushed pineapple...talk about shades of childhood!!

I re-discovered the old recipe recently and remembered that I haven't made it in years because Cool Whip now gives hubby indigestion, part of getting older I guess.

I decided to experiment and see if I could substitute real whipped cream for the Cool Whip. The result was delicious and much fresher tasting than using the non-dairy topping of yester-year.

Beat 1½ cups of whipping cream with a small (4 serving size) box of instant pistachio pudding until you get stiff peaks, then fold in an 8 ounce can of well drained, crushed pineapple and a half cup (loosely packed) sweetened coconut. Chopped maraschino cherries would go well in this, but I didn't have any.

Chill for about an hour or so (it keeps well and doesn't deflate). Makes about 4 cups of pudding.

JAM BARS

2012-01-23T00:00:00.000-09:00

I saw this great recipe on Monica's web site Lick the Bowl Good, the other day and thought picky-picky husband would enjoy them (I was right!!). They are similar to a raspberry shortbread bar that I posted about a year ago, but even easier to make.

This fruit bar gets even more tasty on day two and three. They are heavenly (in spite of my emergency substitution in the almond department). I hope you try them, you will love the crumbly, buttery, sweet, nutty crust (it has just a hint of cinnamon). This recipe is a keeper.

1/2 cup unsalted butter, room temperature
1½ cups all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup light brown sugar packed (I use dark brown sugar)
1/4 cup granulated sugar
1 large egg yolk
3/4 cup sliced almonds (I used walnuts)
1/2 cup of your favorite fruit jam (I used an extra 2 tablespoons)
1 teaspoon vanilla extract (my addition)

Preheat your oven to 350 and butter an 8" square baking dish (I didn't butter the pan, instead I lined it with parchment paper and left the ends long so that I could easily lift out the whole square after it cooled...easier to cut that way).

Whisk together the flour, cinnamon, salt and baking powder, set aside.

Cream the butter and sugars on high speed until they are light and fluffy; beat in the egg yolk and vanilla extract. Reduce mixer speed to low and gradually add the flour mixture.

Stir in the nuts. Note: I used walnuts instead of almonds and I used my food processor to chop them fairly small.

Gently press half of this mixture, evenly, into your prepared baking dish. Stir the jam (I used raspberry) with a spoon to loosen it up and gently spread it onto the bottom half of the bars, leaving a 1/4" jam free border so that the jam doesn't stick to the sides of the pan when baked.

Top the jam layer with the rest of the flour-nut mixture ad spread evenly, pressing lightly to make the layers stick to each other.

Bake for 25 to 35 minutes (my oven took 35 minutes) or until the top is golden.

IMPORTANT: Cool completely before you try to remove these bars from the pan. Cut bars with serrated knife.

QUICK STEAK and GRAVY

2012-01-20T00:00:00.003-09:00

This great week night dinner is fast and satisfying for sure. It is made with cubed beef steak and is versatile enough to feed two or twenty. It's rich brown gravy is flawless and the whole thing is table ready in about 35 minutes (depending on the thickness of your cube steak).

The ingredients listed here are for one pound of cubed beef steak (it makes about 2 cups of gravy). Double or triple the ingredients as you like.

1 pound cubed beef steak (see note)
2 tablespoons vegetable oil
1 tablespoon flour (to add to gravy)
little extra flour to coat the cubed steak
(1) 4 serving size envelope of Lipton's Beefy Mushroom soup mix (see note)
2 cups water
(no salt...there's salt in the soup mix)
pepper to taste

Cut the cubed beef steaks into serving size pieces and dust them with pepper (no salt). Coat them in a little flour (shake off the excess) and brown them in 2 tablespoons of vegetable (or Canola) oil.

Remove the browned meat to a plate. Mix 1 tablespoon flour with the dry soup mix and mix it all into the oil and meat juices in the same pan that you browned the meat in. Whisk in two cups of water and use a wooden spoon or spatula to scrape up any browned bits that might be stuck to the bottom of the pan. Stir till the gravy is thick.

Put the meat back in the gravy and turn it way down to a slow simmer. Simmer (covered) until the meat is tender (see note below).

Serve over rice or mashed potatoes for a quick and easy dinner that even Picky-picky husband loves.

NOTE: Some people have said they can not find Lipton's Beefy Mushroom soup mix. You can also use Lipton's Onion soup mix.

NOTE: How long you let the meat simmer in the sauce depends on how thick (and how tender) your cubed beef steaks are. The ones I buy are fairly thin, so I usually simmer them in the gravy for about 30 minutes. If you have thick cube steak (or if it looks a little tough) it may take more like 45-60 minutes to get fork tender.

PEANUT BUTTER KRISPIE TREATS

2012-01-19T00:14:00.002-09:00

This recipe has been around forever; it is one of those classic sweet treats from our childhood. Picky-picky husband is a big fan of the old fashioned Rice Krispie treats made with melted marshmallows, so he initially resisted this peanut butter version (he resists change). However, this evening, I noticed that the pan of treats, on the kitchen counter, had been seriously noshed upon.

This recipe is SUPER easy and uses all pantry ingredients, which is a good thing. It goes together in just minutes (the longest part of this recipe is the cool down time). They cut beautifully if you let them cool all the way down and they travel well.

1 cup light Karo syrup
1 cup granulated sugar
1 cup peanut butter
6 cups Rice Krispie cereal
1 cup semi-sweet chocolate chips
1 cup peanut butter chips (see note)

Mix the syrup and granulated sugar in a heavy saucepan, over medium heat (stirring). Bring to a boil and immediately remove from heat; stir in peanut butter until smooth and well mixed.

Pour over Rice Krispie cereal and stir to coat evenly. Press into a lightly greased 11" x 7" pan (see note) and press down evenly with slightly damp hands.

Melt the chocolate chips and stir until smooth (I melted mine in my microwave at 60% power for about 1½ minutes). Spread evenly over bars. Cool about an hour before cutting.

NOTE: This recipe calls for half semi-sweet chocolate chips and half peanut butter chips, but any combo would work well. I found a similar recipe that used half semi-sweet chocolate chips and half butterscotch chips for the frosting (they called them Scotcheroo's).

NOTE: The size of the pan is not really important. Just remember that the smaller the pan is, the thicker the treats will be and the bigger the pan is the thinner they will be.

APPLE and HERB PORK CHOPS

2012-01-16T14:15:00.007-09:00

It has been very cold and snowy here, even for Alaska (-16 last night), so we have been "hunkering down" close to home lately. This type of weather inspires me in the kitchen for some strange reason and the result of that "hunkering" is today's Apple and Herb Pork Chops, they are "fall apart tender" and a nice change from traditional fried pork chops.

(4) ¾” thick pork chops (pork sirloins work well too)

1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dired marjoram
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon olive oil + 1 teaspoon butter
½ cup chopped sweet onion
3 granny smith apples (peeled, cored and large diced)
1/4 cup brown sugar packed (I like dark brown sugar)
¼ cup butter melted
pinch of red pepper flakes (more if you like more heat)

Mix the herbs, salt and pepper and rub all over the pork. Cover and chill for 6 to 8 hours. Brown the pork chops in 1 tablespoon olive oil mixed with 1 tablespoon of butter then put them in a 9 x 13 baking pan. In the same frying pan you browned the chops in, saute the chopped onion until it is sweet; add ¼ cup butter, 1/4 cup brown sugar and the large-dice apples. Heat ONLY until sugar has completely dissolved (apples will still be raw).

Put a stack of the apple-onion mixture on each browned pork chop, then drizzle any liquid left in the pan over the apples. Cover tightly and bake at 325° for 45 to 60 minutes or until “fall apart” tender. If the juices are thinner than you like, thicken them with a little cornstarch mixed with water.

BUTTERSCOTCH PUDDING

2012-01-13T11:20:00.002-09:00

Butterscotch is one of picky-picky husbands favorite flavors, so I have tried a LOT of butterscotch pudding recipes, looking for the best one. This recipe, is definitely the best one so far!! It is, easy, rich, sweet and VERY butterscotch-y. We like this served as a pudding, but the consistency would make a great pie as well.

1½ cups packed brown sugar (I use dark)
4 tablespoons cornstarch
3 tablespoons flour
2 cups half & half
3 egg yolks (yolks only)
2 tablespoons butter
1 teaspoon vanilla extract

In a saucepan with a heavy bottom, mix the brown sugar, cornstarch, flour and 1 cup of the half and half (whisk until smooth). Add the egg yolks and the other cup of half and half. Mix until very smooth.

Cook on medium heat (stirring constantly) until this mixture just starts to boil (it should be nice and thick by then). Remove from heat and stir in butter and vanilla.

Pour into dessert dishes and cover it with plastic wrap so a "pudding skin" doesn't form. Lay the plastic directly onto the hot pudding surface.

If you want to use this pudding in a parfait (like my photo) just cool it to room temperature and then layer it with stabilized whipped cream. Chill thoroughly.

STABILIZED WHIPPED CREAM

I use this recipe constantly because it is quick and easy and the whipped cream will not deflate (if kept in the refrigerator) for several days.

4 teaspoons cold water
1 teaspoon unflavored powdered gelatin

Mix these two ingredients and let sit for about 5 minutes.

Mix 1 cup of heavy whipping cream and 1/4 cup of powdered sugar and 1 teaspoon vanilla extract and a pinch of salt. Whip these together until soft peaks form.

Put the cold water/gelatin mixture into the microwave for just a few seconds (my microwave takes about 5 seconds?). Your objective is to re-liquefy the gelatin but NOT get it hot. If you get it hot, let it cool down before adding to the whipping cream.

Once you get the whipping cream to a soft peak stage, SLOWLY drizzle in the liquefied gelatin while the mixer is running. It will stabilize the whipping cream VERY quickly.

BIG SNOW and SPAGHETTI

2012-01-11T00:00:00.004-09:00

On snowy winter days, when it is good to stay close to home, I enjoy making dinner in the slow cooker. One of our favorite's is spaghetti; our kids were raised on this recipe and it is one of picky-picky husbands favorites.

The thick and hearty sauce and tender meatballs really need a solid six hours or more in the slow cooker, so don't be tempted to rush this recipe. I love the way my kitchen smells when I make this sauce.

MEATBALLS

1 pound of lean (90% or better) ground beef

1/2 cup fine dry bread crumbs

1 egg

1 teaspoon salt

1/4 teaspoon black pepper

Mix all of the meatball ingredients and shape into walnut size meatballs. Bake in a 350 oven for 15 minutes then drain well before adding to sauce.

SPAGHETTI SAUCE

(1) 14 ounce can of tomato sauce

(1) 12 ounce can of tomato paste

4 cups water

1/2 cup chopped onion
1 cup finely diced carrot

1 clove of minced garlic
1 tablespoon olive oil

2 teaspoons dried sweet basil

1 teaspoon dried oregano

1/2 teaspoon fennel seed

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon sugar

Saute the onions, garlic and carrots in the olive oil until they are very aromatic (they don't need to be cooked through). Add the rest of the sauce ingredients and bring to a boil. Put EVERYTHING in the slow cooker and add the baked meatballs. Cook on high for 6 hours.

The last couple of hours, leave the slow cooker lid open just a crack so the sauce will reduce and thicken. Serve over spaghetti noodles.

NOTE: If you like mushrooms, add them the last hour of cooking.

NOTE: No matter how hard I try to make a "smaller" batch of spaghetti sauce, it always ends up making too much, so now I plan on it. The sauce that we don't use on night one, goes into a lasagna casserole for the freezer. Some sauces just need to be cooked in big batches I guess.

CHOCOLATE SILK PIE

2012-01-10T00:00:00.000-09:00

Have you ever had a cream pie dessert that, was (not only) outrageously delicious, but the "mouth feel" was absolutely sublime? That perfectly describes this chocolate silk pie; it is the smoothest, creamiest chocolate filling we have ever eaten !!

Sorry about not having a photo of the final decorated pie.

CRUST (see note below)

1¼ cups flour

1/2 cup finely chopped nuts (use food processor)

1/4 cup brown sugar

1/2 cup butter

Combine the flour, finely chopped nuts and brown sugar; cut in the butter until you get a crumb mixture. Make sure you don't press it into a ball = let it stay loose. Spread the crumbs out on a cookie sheet and bake at 375 for about 12 minutes, or until they crisp up (stir them a couple of times while baking). Cool for about 15 minutes, then press them on the bottom and up the sides of a 9" spring form pan. Set aside.

FILLING

2 cups semisweet chocolate chips

2 cups heavy whipping cream (divided)

2 tablespoons powdered sugar

2 teaspoons vanilla

8 ounces cream cheese (room temperature)

In a small microwave bowl, mix the chocolate chips and 1/2 cup of the cream. Heat on 50% power for about 2 minutes, then stir. If they aren't completely melted and smooth, continue microwaving on 50% power (30 seconds at a time), stirring each time. My microwave oven took the initial 2 minutes plus about 20 more seconds. COOL MELTED CHOCOLATE FOR 20 MINUTES BEFORE USING!!

In a different bowl, mix the remaining 1½ cups of whipping cream, powdered sugar and vanilla. Beat on high until stiff peaks form, set aside.

In another large bowl, beat the cream cheese until fluffy, gradually mix in the melted chocolate mixture, beating until very smooth. Gently fold in the whipped cream with a rubber spatula. Do this slowly so you don't deflate the air in the whipped cream..

Fill the pie crust with the filling, smooth the top and chill at least 4 to 6 hours (better overnight).

CRUST NOTE: This crust was very tasty, but I don't think it was worth the extra effort. I believe a graham cracker crust would be even better. The next time I make this for a holiday, I have plans to use some of those tiny pre-made phyllo dough cups and just put the filling in those. I think they would be so festive and my family has really enjoyed the single serving desserts lately.

CHERRY PIE BITES

2012-01-07T02:06:00.002-09:00

My picky-picky husband LOVES cherry pie, but for some reason, he gets overwhelmed with a whole pie, go figure!! I think it is the whole "get out a plate and fork" thing, haha!! So, I decided to take a cue from Shelby, over at Life and Loves of Grumpys Honeybunch . She recently posted some little blueberry tarts (which I made at Christmas and they were fantastic), so I decided to do them this time with cherry.

The result was perfect and hubby was so happy with his "grab and go" treats. It didn't take him long to put a mini-scoop of vanilla ice cream on his mini-pie (he used the melon baller...so funny).

CRUST

1/2 cup butter (room temperature)
3 ounces cream cheese (room temperature)
1 cup flour

Mix with electric mixer (I use my stand mixer with paddle attachment) until you get a smooth dough. Wrap it in plastic and chill for about an hour.

FILLING

(1) 14½ ounce can tart pie cherries packed in water
3/4 cup granulated sugar (divided)
2 tablespoons + 1 teaspoon corn starch
pinch of table salt
1/4 teaspoon almond extract (do not leave out)
1 teaspoon butter

Drain the cherries, reserving the liquid. Put the liquid, 1/2 cup of the sugar, salt and the cornstarch in a heavy saucepan. Bring to a boil (while stirring) and cook until it gets VERY thick.

Remove from heat and stir in the remaining 1/4 cup of sugar, the drained cherries, the almond extract and butter. Stir until the butter is melted, then cool the filling.

Preheat oven to 375 and spray a mini-muffin tin with vegetable cooking spray. Cut the chilled dough into 24 pieces and roll them into a ball and place in the prepared mini-muffin tin.

Now, you have to use your fingers and spread the dough across the bottom and up the sides of each mini-muffin space. Better yet, if you have tart tamper or something similar, this step will go MUCH faster. I use the rounded end of the wooden tool that came with my Kitchen Aid meat grinder, it works absolutely perfectly. Try and get the crust just a little taller than the edges of each muffin space (this helps keep the pie juices from dripping over (see photo).

Fill each of the little dough cups with some cooled cherry pie filling. It usually takes 3-4 cherries and just a "dab" of the "goo?" Don't overfill.

Bake at 375 for 25 to 30 minutes on the TOP RACK of your oven. When the edge of the crust is light golden brown, they are done. Let them sit in the pan for 10 to 15 minutes before removing them to a rack.

Delicious!!

ALMOND TOFFEE GRAHAMS

2012-01-04T00:59:00.003-09:00

If you like Almond Roca candy, you will love this recipe !!

The first time I ate Almond Toffee Grahams was at a cookie exchange about 20+ years ago. With tons of cookies to choose from, I noticed people kept going back to the Almond Toffee Graham plate; one taste and I was "hooked". When I found out how simple and fast they were to make, I was shocked (they taste complicated). I made them for some friends this Christmas and they were a huge hit !!

What do they taste like? Well, the cooked caramel sauce bakes into the graham crackers and produces a thin layer of candy that tastes like almond roca, then, with the melted chocolate and nuts added, what can I say; they are delicious !!

FOR SOME REASON, THIS PHOTO IS MISSING, I AM TRYING TO

LOCATE IT, SORRY ABOUT THE PROBLEM

graham crackers
1 cup unsalted butter (no substitutes)
1 cup brown sugar packed (I like dark, but light is good too)
1 teaspoon vanilla extract
1½ cups sliced almonds (toasted)
1 cup semi-sweet chocolate chips

Preheat oven to 350. Now, a word about the pan: This recipe uses a jelly roll pan (mine is 10½" x 15½" x 1"). The recipe says to grease the pan, but I don't like to do that (it makes for a greasy bottomed cookie). Instead, I use the new non-stick aluminum foil by Reynolds Wrap and I don't grease it at all (if you haven't tried it yet, it is well worth the price). If you use regular foil, make sure you grease it.

Arrange graham crackers in a single layer on the jelly roll pan (should take about 15 graham crackers?). Try to leave as little space between the crackers as possible, but don't overlap them, you may have to break some of the crackers to make it all fit.

In a small saucepan, mix the butter and brown sugar. Bring to a gentle boil, and then set your timer for three minutes (stir constantly).

Remove from heat and stir in vanilla extract. Pour the caramel evenly over the graham crackers and bake in preheated 350 oven for 10 minutes.

Remove from oven and sprinkle evenly with the chocolate chips. Wait a few minutes for the heat of the candied crackers to melt the chocolate chips, then spread the chocolate with a knife.
Sprinkle the toasted sliced almonds over the melted chocolate.

Let the whole pan cool in the fridge for about 20 minutes (to set the chocolate). When the grahams are completely cool, and the chocolate is set, lift out of the pan and peel off the non-stick aluminum foil. Break into pieces and enjoy.

TOP 10 COMFORT FOODS OF 2011

2011-12-31T00:13:00.009-09:00

My mother used to say, the older she got the faster the years went by; now I know she was right !! It seems like, just the other day, I was reminding myself to write 2011 on my checks; where did this year go ???

I noticed that several of my blogging buddies are celebrating the New Year by posting their favorite recipes of 2011. Thinking that was a great idea, I looked back through my 101 posts for this year. Picking out the all time best ones was no easy task, so I decided to narrow it down to OUR TEN FAVORITE COMFORT FOOD RECIPES OF 2011. I hope you enjoy them (click on their titles to see the recipes).

STARTING IN REVERSE:

10. THE ULTIMATE POPOVERS

This is a favorite of our grandchildren. Light as air and full of big air pockets that hold melted butter and jam, these are inexpensive, super easy and sure to please.

9. CROCKPOT LASAGNA

This is one of those busy day recipes that EVERYONE loves. The raw noodles are cooked right in the sauce, so they are loaded with flavor. This one is a real keeper.

8. GLAZED DONUTS

Glazed donuts are fun to make on the weekends. They put grocery store donuts to shame !!

7. PEANUT BUTTER CLOUD PIE

You can make this pie a day or two ahead of time if necessary.
It is a MUST for peanut butter lovers.

6. RED RICE

Some recipes are just for me. Picky-picky husband wouldn't even think of giving this recipe a taste (it has red peppers in it), but it is one of my all time favorites. IF you have any leftovers (which I seldom do with this recipe) it makes a wonderful lunch the next day.

5. CLASSIC JELLY ROLL CAKE

If you want to impress your company, try this easy jelly roll recipe. It gives step by step instructions on how to roll the cake. It is delicious and oh so pretty.

4. BLUEBERRY UPSIDE DOWN CAKE

This photo does not do this cake justice. It is super moist, rich and delicious warm or cold. Personally, we love it on the warm side (not hot) with a big scoop of vanilla ice cream. Your family will love this perfect ending to a family meal.

3. UPSCALE SLOPPY JOES

We have always enjoyed sloppy joes, so I decided to try and make an upscale version that I could serve to company; the result was fantastic. Everyone loves this recipe of lean chuck roast cooked in the crockpot with sloppy joe seasonings. It is comfort food at its best !!!

2. STRAWBERRY SPONGE CAKE

This unassuming little sponge cake is a true winner. It can be used for a zillion different recipes. It is light as air and makes the perfect shortcake.

1. CROCKPOT PULLED PORK AND PINTO BEANS

The NUMBER ONE comfort food recipe of the year HAS to be this Mexican pulled pork and pinto beans (done in the crockpot); I serve it over rice. Not only is it super easy, but it is ultra-flavorful and the leftovers make out of this world burritos !!!

HAPPY NEW YEAR BLOGGING FRIENDS,

MAY 2012 BRING YOU HEALTH AND HAPPINESS !!!

MINI OREO CHEESECAKES

2011-12-28T00:21:00.002-09:00

I served these little gems on Christmas Eve and they were a HUGE hit. Not only do they taste fantastic, but they are nearly fool proof. Not a single crack in any of them and they go together in a snap.

The only "extra" step, is that they really need to sit in the fridge overnight after baking (to soften the cookie crust), but this step is WELL WORTH IT. You can eat them as soon as they are chilled, but the cookie will still be crunchy. If you let them sit in the fridge overnight, the cookie almost becomes part of the cheesecake...scrumptious.

24 Oreo cookies (divided)
1 pound of cream cheese (room temperature)
1/2 cup granulated sugar
1/2 cup sour cream
2 large eggs (lightly beaten)
1 teaspoon vanilla extract

Place 6 (original) Oreo cookies in the food processor and process into fine crumbs (set aside). Preheat your oven to 275 F and put 18 cupcake papers in your cupcake pan. Place a whole Oreo cookie in the base of each cupcake paper and set aside.

With your electric mixer (I used my stand mixer with a paddle attachment), mix the cream cheese on medium speed for three minutes. Add the sugar and vanilla and mix for another 2 minutes on medium speed, or until very smooth. Add the lightly beaten eggs and mix on LOW until well combined. Fold in the sour cream and cookie crumbs with a spatula.

Fill the cupcake papers almost to the top (I used an ice cream scoop and it seemed to be the perfect measurement). Bake in preheated 275 oven for 30 minutes.

Once they are baked, leave them in the cupcake pan and immediately put them in the fridge. Chill overnight. Delicious !!!

BRANDY SNAPS and a GIVEAWAY

2011-12-27T00:00:00.041-09:00

First and foremost, I am excited to tell you that Shelby, at The Life and Loves of Grumpy's Honeybunch is hosting an anniversary blog party to celebrate her 4th year of blogging and we are all invited !! Shelby has some GREAT recipes and I encourage you to pop on over to her web page and say Happy 4th Blogiversary!! You can also enter her generous $50 giveaway while you are there (see her rules at the end of MY post today).

UPDATE: Peggy from Peggy's Pantry is the winner!!

Shelby's blogiversary party theme is "small bites, small plates and appetizers", so I am "bringing" BRANDY SNAPS, to the cyber party. This recipe is a festive little dessert I found on the Mennonite Girls Can Cook web page.

BRANDY SNAPS

This fun recipe is super quick and very impressive!! It is basically a crisp, sweet, lacy, candy shell with whipped cream in it. The shells can be made up several days in advance, then filled with sweetened whipped cream just before serving.

2 tablespoons sugar
2 tablespoons white corn syrup
1/4 cup butter (I used only 3 tablespoons)
2 teaspoons brandy (or) 1 teaspoon vanilla (I used rum extract)
1/4 cup all purpose flour

Since this whole process goes VERY fast, it is best to have everything ready before you start cooking the above ingredients. Preheat your oven to 350 and line a cookie sheet with parchment paper (important). These candy shells REALLY spread as they cook, so only plan on making six of them on each cookie sheet.

Mix the sugar, corn syrup and butter in a small saucepan. STIR over medium heat until the mixture is good and bubbling, then remove from heat and stir in the flour and flavoring.

Drop one (measuring teaspoon per candy shell) of the cooked mixture onto the parchment paper. This will spread out into a circle about 4" in diameter as it bakes for about 6 to 7 minutes, but watch them very carefully, as they go from caramel colored to DARK very fast. It sounds tricky, but it isn't. My candy circles were fairly pale in color until they hit the 6 minute mark in my electric oven, but they were a beautiful light caramel color at 6½ minutes.

When they have turned a nice light caramel color, remove from the oven and let them sit on the cookie sheet for about 30 seconds. If they look a little oily, LIGHTLY dab them with a paper towel.

Use a pointed knife and lift the edge of the candy circle up a little so that you can grab it with your fingers (be careful, this is VERY hot). One at a time, quickly roll the candy circle around the handle of a wooden spoon (they will cool almost immediately and hold their shape). Once you form it around the spoon handle, it will instantly be cool enough to slide the candy tube off of the handle, and it's done!! If the other candies get too "hard" to roll, put them back in the oven for 30 seconds or so (but that shouldn't be a problem, as they stay fairly pliable as long as they are on the hot cookie sheet), they only become solid (or rigid) once they cool off.

I didn't use a spoon handle, I used some metal cannoli tubes I have and they worked perfectly (no need to grease the spoon handle).

Keep the cooled candy tubes in an air tight container until you are ready to serve them. Fill them with sweetened whipped cream (the candy tubes can be filled up to about an hour before serving).

Don't be scared off by any of my "warnings' about this recipe, it may sound complicated, but it really is super simple and I hope you try it.

NOTE: I substituted rum extract for the vanilla, the candy tasted like butterscotch. I think ANY extract would work.

NOTE: You don't have to fill these with whipped cream. Almost any mousse like whipped filling would work wonderfully.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Details for The Life and Love's of Grumpy's Honeybunch giveaway (there are lots of ways to enter).

1. If you leave ME a comment today (telling me what your favorite holiday appetizer is), you will automatically be entered into Shelby's Anniversary giveaway contest.

2. For more ways to enter your name in the contest, visit the other bloggers that are helping Shelby throw this cyber anniversary party (she has a list of them on her web page). When you leave them a comment, your name will be entered again.

3. The giveaway will end January 7th at 5 PM EST.

4. Shelby will announce the winner (on January 8th) on her web page.

5. Winner will be chosen by random drawing (done by Grumpy himself).

6. The prize is a $50 gift card from ONE of the following: Sears, Kohls, Amazon, Target, Wal-mart, Chili's, Uno's, Marshalls/TJMax, Bed Bath and Beyond, Macaroni Grill, Olive Garden, Starbucks or Barnes and Noble.

7. Giveaway is open to U.S. and Canadian residents only.

FOOL PROOF PEANUT BUTTER FUDGE

2011-12-21T13:01:00.002-09:00

I hate using a candy thermometer, although I often do. I tend to gravitate towards classic old recipes that say "gently boil for xxx minutes"; I have the BEST luck with those old recipes.

This peanut butter fudge is a good example of one of the recipes I just described. I've made it many, many, many times and it has NEVER failed me. You can either put it in a 11 x 7 pan or in mini-cupcake papers. The size of the pan doesn't really matter; just remember the smaller the pan the thicker the fudge.

In a large (heavy bottomed) sauce pan, mix:

2 cups granulated sugar
3/4 cup evaporated milk (do not use regular milk)
1/2 cup of good quality butter (do not use margarine)

Constantly stirring, over medium high heat, bring these three ingredients to a full rolling boil. As soon as it reaches a boil that doesn't go away when you stir it, turn the heat DOWN (my stove burners go from 1-10 and I usually bring it to a boil on setting 8, then turn it down to setting 3). My rule of thumb is...once it has come to that full rolling boil, turn the heat down by at least half...(you want to keep that full rolling boil going, but just barely). STIR CONSTANTLY.

Once you get that heat adjusted, set the timer for 6 minutes. After 6 minutes, remove from heat and add:

12 ounces peanut butter chips (2 cups)
1 TABLESPOON of vanilla extract
1 cup dry roasted peanuts (chopped a little)

Stir until smooth and pour into foil lined pan (don't grease the foil). This foil will help you lift the cold fudge out when it is time to cut it up. Chill in refrigerator to "set" the fudge.

If you are putting the fudge into mini-cupcake papers, it makes about 3 dozen.

NOTE: This recipe works well with ANY flavor of chips, I've used chocolate, dark chocolate, half peanut butter-half chocolate, etc. I'm guessing white chocolate would be pretty for the holidays too (any kind of nut will work too).

SPICED OATMEAL-CRAISIN COOKIES

2011-12-20T00:00:00.000-09:00

We have all tried a LOT of oatmeal cookie recipes, some thick and heavy, some thin and crunchy, some bland and doughy. This cookie, however, is everything those "other" cookies weren't; it is tender, chewy, buttery, mildly spiced and they make your kitchen smell heavenly while baking; it is the perfect holiday cookie!!

1/2 cup butter (room temperature)

1/2 cup butter flavored Crisco (important)
1 cup brown sugar (I like to use dark, but light works well also)
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1½ cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups quick cooking oats
1½ cups craisins (or raisins)

Cream together the butter, brown sugar, white sugar, vanilla, eggs and butter flavored Crisco (the combo is MUCH better in texture and taste than if you use all butter).

Combine the flour, baking soda, cinnamon, cloves and salt, then mix into the creamed mixture. Stir in the oats and craisins (I do all of this in my big stand mixer).

Roll into balls about the size of a small walnut and bake on ungreased cookie sheet (do not flatten) for 10 to 12 minutes (my oven takes 11 minutes) don't over cook. Let them cool for about 30 seconds before removing them from the cookie sheet.

Store in airtight container. Makes about 5 dozen.

CHRISTMAS PUPPY TREATS

2011-12-17T00:00:00.004-09:00

Don't forget your dog this Christmas, make a quick batch of these "puppy treats". They bake hard and crunchy and "keep" forever, much like a commercial milk bone, but tastier (they really smell good).

I have been making these treats for our 7 year old dog since she was little. When the treats are baking, she stations herself in the kitchen, waiting for them to come out of the oven. We try to reserve them as a reward for good behavior, but in all honesty, it is so much fun to watch her catch them mid-air, that we usually give in; she dearly loves these!!!

2½ cups whole wheat flour (white flour will work too)
1/3 cup bacon grease (see note below)
1 egg
½ to ¾ cup milk
1 teaspoon garlic powder (not salt)
1 teaspoon onion powder (not salt)
3 heaping teaspoons beef bullion granules

Mix everything ( using the ½ cup of milk) into a STIFF dough (stand mixer works best). Beat until it comes together in a smooth ball. Everyones flour is different, so if the dough seems dry and won‘t hold together in a smooth ball, just start adding the other ¼ cup of milk (one tablespoon at a time) until it holds together in a nice moist (but not sticky) ball (it should feel like freshly kneaded Play Doh).

Roll into ropes about ½” in diameter. Cut the ropes into small pieces and put on an UNgreased cookie sheet (try to spread the pieces out; it's ok if they get sort of close to each other, but just make sure they are in a single layer. Cut small pieces for little dogs and bigger pieces for bigger dogs.

Bake at 350° for 40 minutes; remove from oven and shake the pan a little (the pieces should slide around easily). Cool the treats right on the pan. When the treats cool, they will be as dense and hard as a commercial milk bone treat; your dog will thank you!!!

Chloe patiently being a "good girl" so I will throw a treat.

A batch of these make a great Christmas gift for your dog loving friends!!!

NOTE: This recipe calls for 1/3 cup of bacon fat, sounds like a lot, but the recipe makes a LOT of treats. If you don't have bacon fat, peanut butter works well too.

PEANUT TASSIES

2011-12-15T17:10:00.000-09:00

In my Christmas buying frenzy, I ended up with two big jars of honey roasted peanuts, so when it came time to make picky-picky husbands favorite Christmas cookie (pecan tassies), I decided to "throw him a curve" and made them with honey roasted peanuts.

Guess what?!? He loved them, and gave them two thumbs up!!

PASTRY CRUST

1 cup unsalted butter at room temperature
6 ounces cream cheese at room temperature
2 cups all purpose flour

Cream the butter and cream cheese (with electric mixer) until it is light and fluffy. Add the flour and beat until the dough comes cleanly away from the inside walls of your mixing bowl. Flatten dough into a disk, wrap in plastic and chill for one hour (I NEVER chill this dough, it is a dream to work with).

FILLING

3 large eggs
3 tablespoons melted unsalted butter
1¾ cups light brown sugar
1 teaspoon vanilla
¼ teaspoon salt
1 cup coarsely chopped honey roasted peanuts
Beat the eggs until very well mixed and lemon colored. Stir in everything else, except the nuts.
ASSEMBLY

Roll pastry into 1 inch balls and place them into an ungreased mini-muffin pan. Using your fingers, press the balls of dough into the bottom of each cup and up the sides. Put a rounded teaspoon of chopped peanuts in the bottom of each pastry shell and top with about a
tablespoon of filling (remember that these puff up a little while cooking, so don't over fill them.

Bake in pre-heated 375F oven for 15-19 minutes or until the pastry is golden and the filling is set, yet still a little soft in the center.

When the tassies are fully baked, let them sit in the pans for about 10 to 15 minutes before you try and remove them (important). If you use a very thin bladed knife to help you lift the cookies out of the pan, they will come right out.

Merry Christmas!!!

CHRISTMAS SALAD

2011-12-12T00:00:00.001-09:00

I have plans to serve this red and green salad as a side dish on Christmas eve. Not only is it bright, tasty, creamy and crunchy, but it goes well with almost ANY main course AND it is very festive!!
16 ounce bag of frozen green peas
1/3 cup finely chopped red onion
1/2 cup grated carrot
1/2 cup celery chopped
1 cup thinly sliced mushrooms
1/2 cup red bell pepper chopped
3 slices of crisp bacon cut up (optional)
1/2 cup sharp cheddar cheese shredded (I use more)
cherry tomatoes, cut in half
sunflower seeds

Microwave the frozen peas (covered) with 1 tablespoon of water for about 3 minutes or until slightly cooked (but not soft) then drain and cool.

In a large bowl, mix all of the above ingredients together (except the cherry tomatoes); gently fold in the dressing.

Dressing
3 heaping tablespoons of light mayonnaise
1 tablespoon freshly squeezed lemon juice
2 teaspoons sugar
1/2 teaspoon black pepper
1-2 tablespoons milk
Whisk the ingredients together and gently fold into salad.

Add cherry tomatoes and an extra sprinkle of cheese to the top of the salad for decoration. Cover and chill.
NOTE: Every microwave cooks at a different rate, so keep an eye on your peas when you microwave them. You don't want them to get overcooked and mushy.

CHRISTMAS SPRITZ COOKIES

2011-12-08T02:00:00.000-09:00

Butter Spritz cookies are a classic, sweet, crisp (and light as a feather) cookie. They go together in a snap and when they are decorated with a little piece of candied cherry in the center (or any other holiday decoration you can think of), they are pretty enough for any Christmas cookie tray.

1 ½ cups butter
1 cup granulated sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
½ teaspoon almond extract (see note)
3 ½ cups all purpose flour
1 teaspoon baking powder

PREHEAT OVEN TO 375°. Thoroughly cream butter and sugar; add egg, milk and extracts and beat till smooth. Add flour and baking powder and mix until you have a nice thick, smooth dough. DO NOT CHILL IF YOU ARE GOING TO USE A COOKIE PRESS.

Place dough into cookie press and press cookies onto Ungreased cookie pan. Bake 10-12 minutes or until slightly browned around the edges. Cool cookies on a rack. Makes 7 to 8 dozen cookies (they are small).

NOTE: I sprinkle the cookies with sugar before baking, but you don't have to.

NOTE: I make a variation of these that is Picky-picky Hubbies favorite. I omit the almond flavoring and instead, I add a full teaspoon of coconut extract. The final cookie doesn't taste like coconut, but it DOES have a wonderful sweet holiday taste, a lot like those Danish shortbread cookies that come in the round tin at Christmas (?)....very good.

NOTE: If you don’t have a cookie press, you can roll this dough into a log then roll the log in finely chopped nuts or sprinkles (pressing the nuts (or sprinkles) into the surface a little). Wrap the log in plastic wrap. Chill in fridge then slice and bake cookies until slightly golden.

Butterscotch Bread Pudding for Two

2011-12-05T00:00:00.000-09:00

Bread pudding is one of those comfort food desserts and usually starts with a recipe big enough to feed an army. So, with a little tweaking, I've reduced the size of one of our favorites and it came out great. We enjoy this butterscotch flavored bread pudding at room temperature and it makes an "over the top" late night snack.

5 slices of white sandwich bread (toasted in toaster)
1 cup heavy cream
1/4 cup brown sugar
1 tablespoon butter, melted
1 egg, beaten
1 teaspoon vanilla extract
1/4 cup butterscotch chips (good quality)

Toast the bread in the toaster and set aside to cool. When it is cool, tear in up into pieces about the size of a quarter.

In a medium size bowl, beat one egg; add the cream, sugar, vanilla and melted butter (whisk until well mixed). Pour over the toasted and torn up bread and fold in the butterscotch chips.

Let this mixture sit, at room temperature, for about 20 minutes (to soak up the liquid). At the end of 20 minutes, mix well.

Pour into a buttered 9" x 5" loaf pan and bake in preheated 350 oven for 30 to 35 minutes or until the bread pudding barely jiggles when you tap the pan.

Remove from oven and let it cool to room temperature before serving.

NOTE: After the bread has soaked up all of the cream-egg mixture, give it a good mix with a spatula (don't worry about the bread "breaking down").

NOTE: Use a good quality butterscotch chips. I've tried generic brands before and they were a little waxy tasting.

NOTE: Like any good bread pudding, it will be puffy when it first comes out of the oven, but then it will sort of "collapse" as it cools (this is normal).

CHERRY-ALMOND COFFEE CAKE

2011-12-02T12:48:00.002-09:00

A lot of us have company over the holidays and it is always nice to having something tasty to serve with coffee or tea. This recipe is not only pretty, but would be wonderful for company of all ages. Picky-picky hubby loves cherry, so I made this with cherry pie filling, but ANY pie filling would work well.

This cake is moist, rich and "holiday perfect" !!

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter room temperature
½ cup sliced almonds
1 cup sugar
2 eggs
1 teaspoon vanilla
½ teaspoon almond extract
1 cup sour cream
1 (14 oz) can cherry pie filling (see note)

Grease a 9” spring form bundt pan. Beat butter till creamy, add sugar and beat until fluffy. Add eggs, one at a time, add extracts and sour cream, mix well. Add dry ingredients and beat until smooth. Spread half of batter into prepared pan. Top with half of pie filling (see important note below) and half of the almonds. Spoon remaining batter into pan and spread out. Top with the remaining pie filling and almonds.

Bake at 350° preheated oven for 45-60 minutes (my oven takes 52 minutes). Test with toothpick to make sure its done. Sprinkle with powdered sugar or drizzle with a vanilla glaze.

NOTE: Recipe says to use a whole can of pie filling, but I use the whole cherries in the pie filling and only about ¾ of the “goo”.

PEANUT BUTTER BROWNIES (and a question)

2011-11-30T00:38:00.001-09:00

These quick, easy, moist, fudgy, addictive peanut butter brownies are the perfect accompaniment to a big glass of cold milk.

1/2 cup creamy peanut butter
1/3 cup butter, room temperature
2/3 cup granulated sugar
1/2 cup brown sugar (packed)
2 eggs
1 teaspoon vanilla extract
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup miniature chocolate chips

Cream the peanut butter and butter together; beat in the sugars, eggs and vanilla until well combined. Mix in the flour, baking powder and salt until well mixed, then fold in the miniature chocolate chips. Spread into a 9" x 9" greased baking dish.

Bake in preheated 350 oven for about 30 minutes, but start checking for doneness (toothpick test) at 25 minutes. They will be done when the top springs back a little, don't over bake.

I can't believe that it is time to start thinking about Christmas baking!! It is my favorite time of year, when I can bake with wild abandon and it all goes into the freezer for holiday cookie boxes. Do YOU give cookie boxes as gifts? How do you present the cookies? I usually just put my baked goods in a decorated large foil pan, but I'm looking for something a little different this year...maybe more festive? Any ideas?

STOVE-TOP TO OVEN BABY BACK RIBS

2011-11-28T15:32:00.001-09:00

Shelby, over at The Life & Loves of Grumpy's Honeybunch, posted this "recipe" recently. It is more of a cooking technique than a recipe, but never-the-less, it is fantastic and so much fun to bring the tastes of summer indoors during the winter!!! Shelby has such good recipes over there, I hope you will visit her page.

This isn't the best photograph, but the ribs QUICKLY disappeared before I realized I needed a better photo, so this will have to do for now. Let's just say that the ribs went from the above condition, to the condition in the next picture in record time.

Start with a 2 to 3 pound section of baby back pork ribs and cut them into three sections. I buy the more meaty baby back ribs, so I think next time I'll cut them into even smaller sections.

Put the sections in a large deep pot and cover with water. Shelby said to salt and pepper the ribs, but I added a full tablespoon of salt and a ½ teaspoon of black pepper directly to the water.
Bring everything to a boil and then reduce to a "high simmer" (not a full boil) for an hour, then drain.

While the ribs are simmering, cover a baking sheet (that has a lip) with foil and spray it with vegetable spray. This will be a huge help in cleanup.

Place the boiled ribs bone side up first and cover with a thick layer of your favorite barbecue sauce. Shelby recommends Sweet Baby Rays and I totally agree. Broil in a PREHEATED broiler, on high, for 5 minutes.

Remove from oven and flip the ribs over so the meaty side is up. Apply another thick layer of barbecue sauce and put back under the broiler for another five minutes or until the sauce is bubbly and just starting to crisp up (watch it because it will burn quickly if left under the broiler too long).

Remove and serve immediately....with LOTS of napkins!!! Delicious, thanks Shelby.

COCONUT CREAM PUDDING

2011-11-23T00:11:00.002-09:00

This is a wonderful "last minute dessert" that uses every day pantry items and holds up very well in the fridge for a couple of days, if need be. The wonderfully sweet, rich (but mellow) coconut flavor comes from adding the coconut during the first stages of cooking this pudding. Even Picky-picky hubby loves this dessert !!

4 tablespoons granulated sugar
2 tablespoons corn starch
¼ teaspoon salt
2 cups milk ( 2% is ok)
½ cup sweetened shredded coconut
2 egg YOLKS (just the yolks)
1 tablespoon butter
1 teaspoon vanilla extract

In a heavy saucepan, mix the sugar, cornstarch, salt and milk. Cook and stir over medium heat until the mixture gets THICK and bubbly. Turn heat down a little (to medium simmer) and cook (and stir) for 2 minutes. In the meantime, put the 2 egg yolks (yolks only) in a small bowl and set aside.

Remove pan from heat (but leave the burner on) and temper the egg yolks. To do this, slowly dribble about a cup of the hot mixture (while you whisk like crazy) into 2 beaten egg yolks. Once you've whisked in about a cup of the hot mixture, put it all back into the saucepan, stir well and put back on the heat and cook for one more minute.

Remove from heat, add 1 tablespoon of butter and 1 teaspoon of vanilla and stir well.

Pour into dessert dishes (or serve family style in a larger dessert bowl). Chill for a couple of hours, (I like to eat it warm). Either way, top it with sweetened whipped cream and toasted coconut.

NOTE: Toast the coconut in a dry saute pan, over medium heat until it is golden brown (when it cools it will be a little crunchy and almost taste like coconut candy). Watch it very carefully, the coconut burns easily!!

NOTE: This recipe doubles well.

APPLE SNACK CAKE

2011-11-19T01:22:00.001-09:00

Many years ago, "snack cakes" were all the rage. They were quick to fix, usually rich flavored, moist and dense little cakes and they were almost always baked in an 8" x 8" or 9" x 9" pan. They were perfect for... "snacking!!"

This snack cake is over the top delicious. Three whole apples are packed into this cake, so you can imagine how moist it is. On day two (if there is any left) it is twice as moist!!

½ cup butter (room temperature)
1 cup sugar
1 egg
3 medium apples, chopped
½ cup chopped walnuts
1 cup flour
¼ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon vanilla

Grease a 9" x 9" baking pan and preheat your oven to 350.

Cream butter and sugar, then add egg and vanilla and beat until fluffy, add the flour, salt, baking powder, baking soda, cinnamon and nutmeg and beat until smooth. Fold in apples and walnuts.

Mix (by hand) just until everything is well combined. Bake 35 to 45 minutes or until toothpick tests clean (my oven took 43 minutes). Frost with simple vanilla glaze if you like (but it isn't necessary).

NOTE: Use any good baking apple, I like to use Granny Smiths.

EASY DINNER ROLLS

2011-11-18T01:22:00.000-09:00

This recipe is just in time for Thanksgiving and could not be easier. The dough goes together in the stand mixer and only raises once. The rolls reheat very well, so you can even make them the day before Thanksgiving and just heat them up for the big dinner.

2 cups all purpose flour (divided) (see note)
1 envelope dry active yeast (I use 1 tablespoon)
2 tablespoons sugar
½ teaspoon salt
½ cup milk
¼ cup water
2 tablespoons butter

Mix ¾ cup flour, yeast, sugar and salt in the bowl of your stand mixer. Heat the milk, water and butter in the microwave for about 30 seconds, or just until it is "baby bottle warm". Add it to the flour mixture and beat with mixer for 2 minutes.

Add another ¼ cup of flour and beat on high for another 2 minutes. Stir in enough of the remaining flour to make a soft dough. NOTE: This recipe calls for 2 cups flour (total), but it takes me 2½ cups. Since the moisture content of flour is always different (brand to brand and climate to climate), I suggest that you put in the 2 original cups of flour and then see how the dough looks. If it's still very sticky, add a little more flour.

Knead the dough (with dough hook or by hand) for about 8 minutes; at the end of 8 minutes, the dough should come away from the sides of the bowl cleanly.

Cover with plastic and let it rest for 10 minutes. Divide dough into 12 pieces and shape into balls. Place in greased cupcake pans. Mist the top of the rolls with vegetable spray and cover loosely with plastic. Let rise until double (this dough rises very quickly and it only took them 30 minutes to rise).

Bake at 375 for 16 to 20 minutes or until golden brown. Brush with butter when then come out of the pan. Serve hot.

NOTE: You can partially bake these (for about 10 minutes) just like brown and serve rolls. If you do that, I suggest you freeze them and then pop them into the oven to finish baking, just before dinner.

CLASSIC FRENCH TOAST

2011-11-14T12:41:00.000-09:00

Today is our 41st Wedding Anniversary. My picky-picky hubby and I have actually been together for 46 years (we were high school sweethearts) and we are more in love today than ever!!

~~~~~~~

This is a recipe for basic french toast. Everyone seems to have their own recipe and there are a million variations, but this is a post for the beginning cook, complete with a few tips I've learned over the years.

First of all, a tip about the kind of bread you need. ANY bread will work, but SOME breads make a much better french toast than others. Fresh, soft bread makes the worst french toast; day old (or even week old) bread works better. Thicker bread makes better french toast than thinner bread. Sweet bread like Texas toast works well, as do semi-stale cinnamon rolls (sliced) and of course raisin bread, (so keep an open mind when thinking about bread choices)!!
4 large eggs
2 tablespoons heavy cream
1 teaspoon vanilla
¼ teaspoon cinnamon
dash nutmeg

Whisk all of the above until very well mixed. I like to use my immersion blender to do this. Dip the bread into the mixture and let it sit for 10 or 15 seconds then lift out and cook on preheated (and buttered) frying pan (I get the best results from my electric frying pan). Cook until the french toast is golden brown on both sides.

Serve immediately with butter and HOT maple syrup.

NOTE: You can use milk instead of cream, but the cream gives a richer taste and helps the french toast get that golden "crust".

CLASSIC SPLIT PEA SOUP

2011-11-11T00:00:00.003-09:00

We have lots of snow and it was five below zero a couple nights ago. That can only mean one thing; it is hot soup season!! I love having a pot of soup on the stove (or in the slow cooker) all weekend. This is a great classic recipe for split pea soup; it is quick, easy, packed with flavor and one of our favorite soups.

¾ pound smoked ham, cubed
1 cup onion chopped (I like Vidalia or sweet onions)
1 cup chopped celery
1 cup chopped carrot
1 pound dried split peas (rinsed)
2 quarts chicken stock
2 medium potatoes, peeled and chopped
2 teaspoons salt (see important note below)
¼ teaspoon black pepper
1 cup cream (or half and half)

In a large stock pot, saute onion, celery and carrots together in a tablespoon of vegetable (or canola) oil for a few minutes (they don't have to be cooked all the way through).

Add the split peas, chicken stock, potatoes, ham, salt and pepper. Bring to a boil, reduce heat and simmer slowly (covered) for about an hour or until the peas are very soft (stir occasionally).

Now you have to process the soup in a food processor or blender (stick blenders don't work very well for this), so work in small batches, processing the soup until very smooth and thick.

Return the soup to the stock pot and add the cream (or half and half). Stir well and reheat , but don't boil. When you serve it, top it with some crisp fried bacon (optional). I like to decorate each bowl with a rolled up slice of bacon (looks like a "bacon rose" lol).
NOTE: Don't automatically add the 2 teaspoons of salt before you consider the following. If you are using home made chicken stock that has not been salted, go ahead and use the 2 teaspoons of salt.

If you are using a soup base, like McCormicks soup base (a fantastic product), well it has salt in it (but not as much salt as bullion).

If you use this, I would use only ½ to 1 teaspoon of salt. If you are using regular bullion, leave the salt out all together and taste the soup just before serving to check for salt content.

EASY ENGLISH MUFFINS

2011-11-08T01:06:00.001-09:00

I have always loved English muffins; I love all of the nooks and crannies that hold creamy butter and jam or a dab of melting peanut butter. They are very easy to make and they make wonderful breakfast sandwiches (they freeze well too!!).
2 packets dry active yeast (I use 2 tablespoons)
½ cup warm water
½ cup warm milk
¼ cup canola oil
1 egg
3 tablespoons honey
2 cups all purpose flour
1 whole wheat flour
1 cup raisins
1 teaspoon salt

Mix the flours, salt and raisins together and set aside. Whisk the egg into the cold milk and then add the water, oil and honey. Warm this mixture in the microwave for a few seconds to take the chill off (bring it to the same temperature you would for a babies bottle). Stir in yeast and let it sit for about 5 minutes.

Pour this mixture into a stand mixer (can be done by hand also) and add the dry ingredients. Knead this dough for about 5 minutes or until the dough comes away from the sides of the bowl cleanly. Cover with plastic wrap and let it sit in a warm place for an hour. Dough should double in size.

Turn dough out onto counter (I do not flour the counter) and roll to ½” thickness. Cut muffins with a 4” cutter (or drinking glass). Place each muffin on a square of wax paper to rise. This will help you transfer the muffins to the frying pan. Let the muffins raise for an hour before you cook them.

The muffins are cooked on a DRY electric frying pan (no grease) or a cast iron skillet. The recipe does not say specifically what temperature to cook them at, it just says medium low for 7 minutes each side. I have found that they cook nicely at 300° on my electric griddle. Serve warm right from the frying pan or cool on a wire rack and then slice in half and toast.
NOTE: Since everyone’s frying pan and stove temperatures are different, I suggest you try a single muffin and see how quickly it browns before you cook the whole batch.
NOTE: Hold onto the edges of the wax paper square as you gently lift the raw muffin from the counter. Turn the muffin over and gently peel of the wax paper and gently lay the raw muffin on the griddle.

NOTE: Do not grease the frying pan, they will NOT stick. If you are worried about it, or if you don't have a good non-stick pan, you can use a light sprinkle of corn meal on the cooking surface.

PECAN PIE BARS

2011-11-03T01:20:00.000-08:00

Picky-picky Hubby says these pecan pie bars are totally addictive. They have a buttery shortbread crust and a nutty (and slightly gooey) baked topping with a great pecan pie taste.

I have to admit that my budget doesn't allow pecans right now (they are almost $10 for a 2 cup bag!!), so I use walnuts, but they are ever so tasty just the same!! I am planning on adding these to my Christmas cookie trays (I'll splurge on pecans for Christmas though).

CRUST
2 cups all purpose flour
1/3 cup sugar
¼ teaspoon salt
2/3 cup butter (room temperature)

Mix the above crust ingredients and press into a 9" x 13" baking dish (see note below about greasing pan). This mixture will seem crumbly, but don't worry about that. Just pat it evenly into the pan. Bake in preheated 350 oven for 20 minutes. While the crust is baking, mix up the topping:

TOPPING
3 eggs well beaten
1 cup light corn syrup (like Karo syrup)
½ cup granulated sugar
½ cup brown sugar
2 tablespoons melted butter
1 teaspoon vanilla
1 + 2/3 cup chopped pecans (toasted a little)

Mix well and pour over partially baked crust, making sure the nuts are evenly spread. Return to the 350 degree oven and bake for 25 more minutes.

Cool completely in pan before cutting.

NOTE: The pecan pie bar crust does not stick to the pan, but around the edges of the topping, it does tend to stick. To combat that, I lined my 9" x 13" glass dish with foil. I didn't grease the bottom, but I greased the sides of the foil a little (the new Reynolds Easy Release foil would be good for this).

Also, let the foil ends hand over the edges of the baking dish a little bit so you can grab the foil "tails" and lift the baked (and cooled) bars out of the pan for easier cutting.

When the bars are completely cool, just lift the whole thing out of the pan and onto a cutting board.They are rich, so cut the bars small.

APPLE CRISP FOR TWO

2011-10-31T00:32:00.000-08:00

Click on photo

I call this apple crisp for two, although I guess that is a bit of a misnomer. It actually makes 3 large desserts (like the above photo), so in my warped sense of proportions, it is apple crisp for two (and a little more for later) haha. This can easily be doubled (just bake it a little longer).

I love a good fruit crisp. I like the topping slightly crunchy (but not HARD crunchy) and I like it to have lots of gooey filling. This is one of the best crisps we've tried in years.

2 large Granny Smith apples (see note)
¼ cup granulated sugar
¼ cup brown sugar
1 tablespoon all purpose flour
¼ teaspoon cinnamon
pinch of nutmeg (optional)

Peel, core and thinly slice the apples. Toss with the above ingredients and place in a greased baking dish (I use a 9" x 5" loaf pan). Sprinkle two tablespoons of water over the filling. NOTE: Don't mix the water into the above mixture, just sprinkle it evenly OVER the filling; trust me it works perfectly and makes the BEST sauce.

For the topping, mix
¼ cup quick oats
¼ cup all purpose flour
¼ cup brown sugar
1/8 teaspoon baking soda
1/8 teaspoon baking powder
2 tablespoons melted butter

Use a spoon and mix the topping ingredients until everything seems coated with butter. Evenly sprinkle it over the fruit filling. Bake in pre-heated 350 oven for 30-35 minutes or until apples are tender. Let cool 15 minutes before serving (if you can wait that long).

NOTE: Make sure you use a good baking apple like Granny Smith. Regular eating apples don't work well in this kind of recipe (they get mushy).

NOTE: If you want to make dessert for 6, just double the recipe and cook for 45 minutes in an 8" x 8" pan.

WEEKEND BREAKFAST PIZZA

2011-10-27T00:00:00.007-08:00

I don't buy refrigerator (whomp tube) biscuits very often, but I DO buy them for this recipe. My family absolutely loves this quick and easy breakfast. As a matter of fact, the first time I made this, I was told "this is gold!!" Even Picky-picky Hubby gave double thumbs up which is rare!!

This weekend treat can easily be "tweaked" to suit your family. Here are the basic ingredients:

8 ounce Pillsbury refrigerated crescent rolls
1 pound (total) cooked breakfast meat (see note)
1½ cups frozen shredded hash browns (thawed)
1½ cups shredded cheddar
4 eggs (don't be tempted to add more)
¼ cup milk
¼ teaspoon black pepper
¼ cup Parmesan cheese

Open the refrigerator rolls and press into an ungreased 12" pizza pan, pinching all of the seams shut. Important: make sure you press some of the dough up onto the sides of the pan to create a "lip". DO NOT PRE-BAKE THE CRUST.

Cook (and completely drain) one pound of your favorite breakfast meat (NOTE: I used equal parts of crisp bacon, breakfast sausage and finely diced ham...but ANY combo will work well. Just make sure the total weight is about a pound).

Sprinkle the cooked breakfast meat, evenly, over the unbaked crescent dough. Next, evenly sprinkle the thawed hash browns and cheddar cheese over the cooked meat.

In small bowl, whisk the 4 eggs, black pepper and milk together. Drizzle evenly over everything. NOTE: Don't be tempted to add more eggs. It is going to SEEM like it isn't enough, but trust me...it is perfect.

Lastly, sprinkle the Parmesan cheese over all. Bake in a 375 pre-heated oven for 30 minutes (my oven took 28 minutes). Remove from oven and let sit for 5 minutes before you cut it.

Sauteed mushrooms, peppers, etc. would be wonderful in this breakfast pizza. Just add them the same time as the thawed hash browns. You might have to add a couple extra minutes to the total baking time if you add a LOT of extra veggies.

NOTE: You can also use one of those small boxes of JIFFY pizza crust mix instead of the crescent roll dough.

STRAWBERRY FROSTING

2011-10-25T00:00:00.001-08:00

This quick and easy strawberry frosting is just delightful. I used fresh strawberries, but I see no reason why frozen (thawed) strawberries wouldn't work. It has a light, fresh, fruity flavor and was a big hit at my house.

1 cup UNSALTED butter at room temperature
4 cups powdered sugar (see note)
1 teaspoon vanilla
dash salt
5 tablespoons strawberry puree (see note)

Whip the butter, with electric mixer, until light and fluffy. Beat in powdered sugar, one cup at a time, scraping the sides of the bowl occasionally.

Add the strawberry puree (I just pureed fresh strawberries in my food processor), vanilla and salt. Beat till smooth.

NOTE: The liquid of the strawberries will vary for everyone. If your frosting seems too soft, just add extra powdered sugar (a little at a time) until you get the consistency you want. If you are going to use this for piping trim, you'll have to add at least another cup to a cup and a half of powdered sugar.
NOTE: This recipe will easily frost 2½ dozen cupcakes if you are just frosting them with a knife.

CLASSIC BUTTER CAKE

2011-10-18T00:00:00.002-08:00

A few days ago, my cooking buddy Katy, at Food For a Hungry Soul, posted a great classic cake recipe. It immediately caught my eye, not only because it looked so moist and delicious, but it looked quick, easy and used all standard pantry ingredients (my idea of a great recipe).

The recipe is all I hoped it would be. We had company for the weekend and the cake was a big hit. As a matter of fact, it was gone in about a day and a half (and it makes a nice big cake!!). I hope you try it, it is delicious, thank you Katy!!

OLD FASHIONED BUTTER CAKE
2 cups all-purpose flour, sifted
1¼ cup sugar
1 tablespoon baking powder
1 teaspoon salt
½ cup butter, softened
1 cup milk
1 teaspoon vanilla extract (I used 2)
2 eggs

Preheat oven to 350*F. Grease and flour two 8" x 2" baking pans and set aside. (see note)

In a large mixing bowl sift together the flour, sugar, baking powder and salt. Add butter, milk, and vanilla. Beat on high speed of an electric mixer for 2 minutes (scrape down the sides of the bowl once in a while). Add the eggs and beat two more minutes.

Pour batter into prepared pans, dividing equally between the pans. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven.

Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely.

Katy frosted her butter cake with a delicious looking chocolate frosting, which I planned on repeating until I discovered I didn’t have enough powdered sugar, so I opted for a cooked frosting that uses granulated sugar, you can find my recipe here.

NOTE: The first time, I made this cake, I made the mistake of not measuring the depth of my 8” cake pans. Katy’s directions said 8” x 2” and I found out (all too late) that my pans were 8” by 1½”. The cake baked beautifully, but got so tall that it came over the top and flowed over the edges (and down the sides) of the pan (thank goodness I had them on a cookie sheet!!) The next time I made the cake, I used a 9” x 2” pan and it worked beautifully (baked in 30 minutes).

RANCH SALAD DRESSING

2011-10-15T00:00:00.000-08:00

Last year, I tried a lot of salad dressing recipes. I like knowing what is in my dressing, not to mention the big $$ savings. Even though some of the recipes that I tried were "very close", there were no "BINGO!!" moments when it came to my favorite ranch dressing.

I'm pleased to report that I put two recipes together, and came up with a clone recipe for Hidden Valley original ranch dressing (the one from the dry seasoning packet, not the bottled kind).

To prove to you how "identical" the taste is, I served it to our 11 year old grandson who is the mirror image of his Picky-Picky Grandpa, when it comes to picky-ness. As a matter of fact, I think he is even MORE "picky-picky". Grandson gave two thumbs up, went for seconds and described it as "delicious"....Case closed!!

1 cup mayonnaise
1 cup buttermilk
2 tablespoons chopped parsley (or 2 tsp. dried)
¾ teaspoon black pepper
¾ teaspoon salt
½ teaspoon garlic powder (not garlic salt)
½ teaspoon onion powder (not onion salt)
2 large pinches dried thyme

Whisk together and chill overnight before using.

NOTE: Don't use this dressing right after you make it; it will NOT taste like ranch dressing. Something magical happens to it after it sits overnight...trust me.

RASBERRY SHORTBREAD BARS

2011-10-12T00:02:00.003-08:00

Everyone loves these raspberry bars, they have an ultra-buttery shortbread crust topped with cooked raspberries and a streusel topping.They are very sweet, buttery, tender AND they cut nicely...perfect for gift giving (these will definitely be in my cookie gift boxes this Christmas). Yes, you heard me correctly...it is never too early to start planning your holiday baking!!.

Raspberries grow well in Alaska, so if you are lucky enough to have some in the freezer, this is a wonderful recipe for them; I'm not so lucky, so I used a 12 ounce bag of frozen raspberries.

Put the berries (no need to thaw) in a heavy saucepan with ¼ cup of water and one cup of white sugar. Bring to a boil over high heat, then reduce the heat to medium high and simmer the berries until they thick (I turned mine down to a medium low heat and simmered them for about 15 minutes). Set aside to cool (they will thicken even more as they cool).

SHORTBREAD CRUST

21 tablespoons of butter, melted and cooled to room temp.

This seems like a lot of butter, but it makes an upper and lower crust

¾ cup of white sugar

2 large egg yolks

3 cups + 3 tablespoons all purpose flour

No need to use an electric mixer, I did it all with a wooden spoon. Mix the sugar into the melted butter and whisk in the egg yolks. Stir in the flour to make a very stiff dough. Remove two cups of this dough and pat evenly into a foil lined 9 x 13 pan. Prick the dough all over with a fork and refrigerate for 30 minutes (or put in freezer for 7 minutes). Set the rest of the dough aside.

Bake the 9 x 13 chilled pan of dough, on the middle rack of your oven, for 20 minutes at 325.

After 20 minutes, the dough will still be very pale in color and will not have any golden color on the edges. Remove it from the oven and spread the cooled raspberry filling evenly over it.

To the reserved shortbread dough that you set aside, add ¼ cup of granulated sugar and use a fork to break up the dough into crumbs (I use my pastry cutter).

Sprinkle the crumbs evenly over the raspberry layer. Bake on the TOP rack of a 350 oven for 25 minutes (mine took 32 minutes). Watch the crumbles towards the end of the baking time so they don't get dark.

Cool baked bars on a wire rack for at least an hour or until completely firm. You can speed set them in the fridge. When the bottom of the pan is completely cool, lift the bars out of the pan by pulling on the flap ends of the foil. Cut into 2" bars. These will keep at room temperature for a week.

NOTE: The butter measurement of 21 tablespoons is not a typing error

NOTE: Line your 9" x 13" baking pan with foil and leave the ends of the foil a little long, so you can use them as handles to lift the cooled bars out of the pan. You don't have to grease the bottom of the pan because there's so much butter in the shortbread, but DO spray the sides of the pan/foil with cooking spray so the jam doesn't stick to the sides.

NOTE: Pay attention to baking temperatures. The first crust pre-bake is on the middle rack at 325. The final bake is on the TOP rack at 350. The recipe says it is baked on the top rack so that the bottom of the crust doesn't get too dark.

NOTE: If you want to take a shortcut, I am fairly certain you can just use raspberry jam instead of cooking the berries. I have not tried it this way, but I don't know why it wouldn't work (although I'm fairly certain that the cooked berries taste "brighter".

MAPLE PEANUT BUTTER FUDGE (MICROWAVE)

2011-10-06T00:00:00.001-08:00

I found this recipe on one of my favorite recipe pages: The Domestic Mama & The Village Cook. I have found some great recipes over there, and I highly recommend their recipe blog.

This quick and easy microwave fudge is totally addicting. I made it the other day and our company went nuts for it (I have to admit that Picky-Picky Hubby and I ate our share as well). The unlikely maple-peanut butter combo is fantastic; not quite peanut butter, not quite maple, hint of butterscotch maybe?

8 ounces salted butter
1 cup creamy peanut butter
1 pound of powdered sugar
¼ teaspoon salt
1½ teaspoons maple extract
1 teaspoon vanilla extract

Line an 8" x 8" buttered pan with parchment paper so that the parchment overhangs enough to fold over, once the pan is filled (I didn't butter the pan).

Place the butter and peanut butter in a large (microwave safe) bowl; cover with plastic wrap. Microwave on high for 2 minutes (cut the butter into cubes and mix it into the peanut butter so that it all melts evenly).

Remove the bowl from the microwave (carefully, it is hot), and stir. Re-cover and microwave for (an additional) 2 minutes. Remove from microwave (careful, it is really hot) (watch for hot steam when you remove plastic).

Add the extracts and powdered sugar and stir with wooden spoon (I used my stand mixer). Press into prepared pan and press down until flat and compact. Cover the top of the fudge with extra parchment paper. Place in fridge for 2 to 4 hours. Bring to room temperature before you try to slice this fudge. I didn't butter the pan, so I had to run a thin knife around the edges before I lifted the fudge out of the pan by using the parchment paper "handles".

Store in air tight container at room temperature. I didn't put mine in an air tight container, I just left it in a bowl with loose fitting lid.

NOTE: If the fudge seems "crumbly" while it is still hot, don't worry about it. Just press it tightly into the prepared pan and when it chills, it will look just like the photo. Eight ounces of butter seems like a lot, but I can guarantee you the fudge does NOT taste greasy at all, it is excellent.

APPLE CAKE with CARAMEL SAUCE

2011-10-01T00:00:00.001-08:00

My Facebook friends are "torturing" me with tales of inexpensive produce this time of year...bushels of tomatoes equalling 14 quarts of fresh salsa...bushels of apples and peaches (I am so envious). The other day (here in Alaska) I paid $2.29 a pound for apples!! Whew!!!

I found this recipe for apple cake on Recipe Shoebox, it is the ultimate as far as flavor and moistness. It is one of those gem-recipes that is even more moist on the second day. Served alone it is sensational, but served slightly warm with ice cream, it is ridiculously delicious.

5 large Granny Smith apples
½ cup butter (room temperature)
2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 teaspoon baking soda

Peel, core and dice the apples (about pea size...I use the food processor), set aside. With an electric mixer, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each egg; beat in vanilla.

Add flour, spices, salt and baking soda to the butter mixture. The batter will be very thick (almost like a cookie batter). Stir in the apples (the moisture from the apples will loosen up the batter).

Spread the batter into a greased 9" x 13" baking dish (I like to use glass) and bake at 350 for 40 to 45 minutes or until the top is golden brown and springs back when lightly touched (my electric oven takes 45 minutes).

Lara's original recipe just said to serve the sauce (recipe below) with the cake, however, I decided to do it a little differently: I removed the cake from oven and let it cool for 15 minutes, then I poked small holes, about every 2", over the entire cake (make sure the holes go deep enough to touch the bottom of the cake pan). NOTE: I used my skinniest meat thermometer to make the small holes. Pour the hot caramel topping over the surface of the cake (it will disappear down into the holes).

EASY CARAMEL TOPPING (Lara called it butterscotch, but it is more of a caramel taste).
In a sauce pan with a heavy bottom, mix ¼ cup butter and ½ cup brown sugar. Cook over medium heat until the butter is melted completely. Slowly add ½ cup heavy cream (careful it will splatter at first) whisking while you add it. Bring this mixture to a LOW boil. Boil and stir for 3 minutes. Pour hot topping over warm cake. Let cake cool before serving.

BEST APPLE PIE EVER !!!

2011-09-27T00:00:00.000-08:00

I've made a zillion apple pies in my life that I thought were pretty good. However, the following recipe is new to me, and I have to tell you it is the absolute BEST apple pie I've EVER tasted.

Sorry about this photo, I cut the pie when it was still too hot

When I served this pie to Picky-Picky husband and guests, no one spoke. All I heard were forks clicking on the plates, and the muffled sounds of "oooohhhh man!!" and "Mmmmmmm" (a good sign). The first servings of pie were followed quickly by second servings and comments like "wow, that's good". I totally agree!!!
Double 9" pie crust
6 large Granny Smith apples
½ cup butter
3 tablespoons flour
1 tablespoon corn starch
¾ cup brown sugar
¾ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon vanilla extract + enough water to = ¼ cup

Peel and thinly slice the apples. Place them in the bottom half of the pie crust. NOTE: It is important that you use a DEEP dish pie plate or you will get spill over.

In a heavy bottomed sauce pan, melt the butter. Add the flour and corn starch and stir until smooth. Measure 1 tablespoon of vanilla extract into a quarter cup measure, and then fill the rest up with water (total liquid ¼ cup). Add the liquid, brown sugar, granulated sugar, cinnamon and nutmeg to the melted butter. Bring to a low boil (actually not a boil...just let it start to boil around the edges of the pan for about 30 seconds.

Take off the heat and pour over the apples. Put on the top crust. Pinch the edges shut and cut some vent holes in the top crust. Brush the top pie crust with beaten egg whites and sprinkle with granulated sugar.

Place pie on a baking sheet (in case it spills over), and bake in PREHEATED 400 degree oven for 1 hour or until apples are tender. Let cool until you can hold your hand (comfortably) on the bottom of the pie plate before cutting.

The pie tastes almost like a mellow caramel apple, it is beyond good!!

CROISSANT PEACH BREAD PUDDING and BUTTER RUM SAUCE

2011-09-23T00:00:00.001-08:00

OK, this dessert is SERIOUSLY delicious and definitely not for the calorie shy. It makes a nice big bread pudding and yet it lasted only one evening (thank goodness we had company). It is a creamy, custard-y (but not heavy) bread pudding made with croissants and fresh peaches. As if that weren't good enough, it is topped with the most delicious butter rum sauce you can imagine.

4 large (day old) croissants
3 large (ripe) peaches, peeled and diced
(1) 14 ounce can sweetened condensed milk (not evaporated)
3 large whole eggs + 3 egg yolks (well beaten)
1¼ cups hot milk
¼ cup butter melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Whisk everything together except the croissants and peaches. Once mixed well, stir in the peaches. Tear the croissants into 1" pieces and add them to the mixture (stir ever so gently, just to moisten...be careful you don't turn the croissants into "mush").

Pour the mixture into a greased 8" x 11" baking dish. Bake in a preheated 325 oven for 50 to 60 minutes (my oven took 55 minutes). A knife inserted in the center of the bread pudding will come out clean when the bread pudding is done. Let bead pudding cool for about half hour before serving (or serve it chilled). Top with warm butter rum sauce. Refrigerate any leftovers.

BUTTER RUM SAUCE

½ cup brown sugar
½ cup butter
2 tablespoons light corn syrup
1 tablespoon rum (I use 1 teaspoon rum extract)

While bread pudding is baking, Mix the brown sugar, butter and corn syrup in a heavy bottomed sauce pan and bring to a boil. Immediately turn heat down so that the sauce just simmers around the edges and simmer for 1 or 2 minutes (mine was done in 1 minute) or until it is just slightly thickened. Remove from heat and mix in the rum (or rum extract). Let the sauce cool a little before you use it.

NOTE: As the butter rum sauce cools to room temperature (which takes quite a while), the butter may separate from the sauce. If it does, just heat it up a little and whisk it again (it will go back together).

CRUSTLESS CRANBERRY-WALNUT PIE

2011-09-19T00:00:00.000-08:00

This is a very old (and wonderful) recipe. It is called a pie, although I would say it is a cross between a pie and a cake...(a little more like pie than cake, if that makes sense). It goes together in just a couple of minutes with a bowl and spoon. I serve it while still warm with a scoop of vanilla ice cream and company gobbles it up....it is the perfect balance of flavors, not too sweet and not too tart. Our son is NOT a cranberry fan, but he loves this dessert.

1 cup all purpose flour
1 cup granulated sugar
¼ teaspoon table salt
2 cups fresh cranberries (I use frozen)
½ cup chopped walnuts
½ cup butter, melted
2 large eggs
1 teaspoon almond extract (don't leave out)
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

Preheat your oven to 350 and spray a 9" pie plate with vegetable spray, set aside.

In a large bowl, mix the flour, sugar and salt. Add the walnuts and gently toss to coat the fruit and nuts (this will keep them from sinking in the batter as it bakes).

Whisk the eggs, melted butter, cinnamon, almond extract and vanilla extract together until smooth. Pour over the dry ingredients and mix with a spoon. NOTE: The batter is almost as thick as cookie dough, so I use my hands to mix gently.

Spread into prepared pie plate and bake at 350 for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. NOTE: I used frozen cranberries (no need to thaw), so it took about 48 minutes to bake in my oven. It slices beautifully like a pie.

Serve warm with whipped cream or better yet, vanilla ice cream.

BUTTERFINGER TAPIOCA

2011-09-15T00:00:00.000-08:00

This fun (and tasty) recipe is quick and easy. I've only tried using a Butterfinger candy bar, but I'm guessing you could use just about any kind. Let me know if you try any other candy.

2 cups whole milk

½ cup heavy cream
1/8 teaspoon salt
1/3 cup granulated sugar
3 tablespoons quick cook tapioca
1 large egg, well beaten
1 teaspoon vanilla extract
1 small Butterfinger candy bar

In a heavy bottomed sauce pan, mix the milk, cream, salt, sugar, beaten egg and tapioca. Let this mixture rest for ten full minutes before you turn on the heat (the tapioca box says 5 minutes, but ignore that).

Cook over medium heat, stirring slowly and constantly until the mixture comes to a full rolling boil. Remove the pan from the heat and add vanilla. Cool in the sauce pan (without stirring) for 20 minutes. I'm not sure what this step is for, but it really makes a difference in the creaminess of the tapioca.

While the tapioca is resting, crumble the Butterfinger candy bar into your food processor and pulse until you have small crumbs; you should have about 2/3 cup of crumbs.

Gently stir in HALF of the candy bar crumbs, stirring as little as possible. The chocolate and candy crumbs will "melt" in the warm pudding; don't mix too much.

Pour into dessert dishes and sprinkle the top with the other half of the candy crumbs. Serve slightly warm (or) chill for several hours; this makes 4 large desserts. YUM!!

CLASSIC APPLESAUCE CUPCAKES

2011-09-12T00:00:00.001-08:00

I have been making these cupcakes for my kids since they were little. They all have teenagers of their own now, so, lets just say the recipe has been in our family a while. It is a simple, one bowl recipe, that produces a moist and flavorful cupcake in short order.

NOTE: Baking times for using this recipe in a 9" x 13" pan, a 9" square pan, or (2) 8" or 9" layers and cupcakes are at the bottom of this post.

2½ cups all purpose flour
2 cups sugar
1½ teaspoons baking soda
¼ teaspoon baking powder
1½ teaspoons salt
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon allspice
1½ cups applesauce
½ cup water (I use apple juice)
½ cup shortening (I use butter flavored)
2 eggs
1 cup raisins (I use golden)
½ cup chopped walnuts

Beat all ingredients (except raisins and nuts) in a large bowl with an electric mixer (on low) for 30 seconds, scraping sides of bowl. Then beat on high for 3 minutes. Stir in raisins and nuts and pour into greased and floured pans. It is just that quick and easy!!

NOTE: If you want to make half of this recipe (my mother used to call them "snack cakes"), just cut the recipe in half and bake it in a 9" square pan.

BAKING TIMES
9" x 13" pan = bake for 60 to 65 minutes
(2) 8" or 9" layers = bake for 50 to 55 minutes
9" x 9" snack cake = 50 to 55 minutes
cupcakes = 20 minutes (makes 3 dozen)

A toothpick, inserted in baked cake should come out clean when the cakes are done.

UPSCALE SLOPPY JOES

2011-09-08T00:00:00.001-08:00

Upscale Sloppy Joes sort of sounds like a contradiction, doesn't it? I am here to tell you that this recipe is definitely good enough for company (at least MY kind of company, lol). It is made with a chuck roast in the slow cooker, so what could be simpler?

The beef chuck roast juices combine with the Sloppy Joe seasonings while it cooks and the result is fork tender beef and an absolutely delicious gravy/sauce. I only had bargain hamburger buns for this photo, but I can see this same recipe served on crusty sourdough rolls along with some potato salad that would please any guest.

UPSCALE SLOPPY JOES
2 pounds lean beef chuck roast (trim any large fatty areas)
1 cup chopped onion
2/3 cup chopped celery
2/3 cup green pepper
2/3 cup ketchup
½ cup water
2 tablespoons Worcestershire sauce
¼ teaspoon red pepper sauce
1½ teaspoons salt
½ teaspoon black pepper
1 teaspoon mustard powder

Brown the beef chuck roast in a frying pan, then place in a slow cooker. In the same frying pan, saute the vegetables until the onions are almost transparent. Put the vegetables in the slow cooker.

In a bowl, mix the rest of the ingredients and pour over the meat and veggies. Cook on high for 4 to 5 hours or on low for 8 hours. It isn't necessary, but I turn the meat over a couple of times during cooking and spoon the sauce over the meat.

Thirty minutes (or so) before serving, thicken the sauce with a slurry of 1 tablespoon cornstarch and 1 tablespoon of water. Cut the beef into sandwich slices (or just pull it apart) and top with some of the
sauce. OH SO GOOD!!

NOTE: This would even be delicious over rice.
NOTE: My slow cooker took only 4 hours on high to make the meat extremely tender, but still slice-able. If you like your beef more like pulled pork, cook it on high for 5 hours.

CHERRY COFFEE CAKE

2011-09-05T00:03:00.004-08:00

This coffee cake goes together in just a few minutes and it is tasty enough for company (especially served warm with a scoop of vanilla ice cream). We couldn't leave it alone!!

2 cups all purpose flour ½ teaspoon salt
2 teaspoons baking powder
1 cup granulated sugar
½ cup butter (room temperature)
1 cup of milk
2 teaspoons of vanilla extract
(nope!! no eggs)

Put all of the above ingredients into an electric mixer and beat on high for two minutes. Spread evenly in a greased 9" x 13" baking pan and set aside.

(2) 14 ounce cans pitted tart pie cherries (save the juice)
½ cup of granulated sugar
1¼ cups reserved juice from the pie cherries
½ teaspoon almond extract

Drain the cherries, saving the juice. Arrange the cherries on top of the cake batter. Sprinkle ½ cup of granulated sugar over the cherries. Set aside. NOTE: Do NOT use cherry pie filling!!!

Heat 1¼ cups of the reserved cherry juice until it comes to a simmer and then VERY GENTLY spoon the hot juice over the cherries and batter. Bake at 375 for 35-45 minutes or until a toothpick inserted in the center comes out clean. Do not remove the cake from the pan (so use a nice looking pan).

Serve warm with ice cream or whipped cream.

PIZZA PUFFS with PIZZA SAUCE

2011-09-02T01:12:00.004-08:00

In these rocky financial times, I've been trying to save on the grocery budget by staying away from pre-prepared foods. Not only has it saved us some money, but we really enjoy knowing what ingredients are going into our favorite (junk) comfort foods.

PEPPERONI PIZZA PUFFS

PIZZA PUFFS

3/4 cup flour
3/4 teaspoon baking powder
3/4 cup whole milk
¼ teaspoon salt
1 egg, lightly beaten
4 ounces mozzarella cheese, shredded (about 1 cup)
4 ounces pepperoni, cut into small cubes (about 1 cup)

1 cup pizza sauce for dipping (recipe below)

Preheat the oven to 375°. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.

Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping. (sauce recipe below)

MY PIZZA SAUCE

I've been working on this pizza sauce recipe (literally) for decades and it is finally exactly where we want it. I wouldn't even think of buying pizza sauce again (sale or no sale)!!! This sauce goes together in just a few minutes and it is VERY good.

1/3 cup chopped onion
1/3 cup chopped celery
1 clove garlic minced
2 tablespoons olive oil
(1) 6 oz. can of tomato paste
(1½) 6 oz. can of water
1 teaspoon dry oregano
1 teaspoon dry basil
½ teaspoon fennel seeds (do not leave out)
½ teaspoon salt
¼ teaspoon black pepper
1/8 teaspoon dry red pepper flakes
1 teaspoon sugar (do not leave out)
2 tablespoons Parmesan cheese (added after simmer)

Saute onion, celery and garlic in olive oil until tender. Add everything else (except the Parmesan cheese) and simmer slowly for about 5 minutes. Remove from heat and stir in Parmesan cheese.

NOTE: If the sauce seems a little thick (we like it that way), jut add a little more water.

PINEAPPLE COCONUT CREAM PIE

2011-08-29T00:00:00.002-08:00

I found this quick and easy pie recipe over at Sweet as Sugar Cookies the other day. Lisa hosts a Saturday blog that is FULL of great dessert recipes. If you haven't checked it out, please do so, it is lots of fun.

Lisa posted this as a pineapple cream pie, but I added half cup of coconut to the pudding and topped it with stabilized whipped cream. It was quick, easy and delicious!!!

The pudding is nearly fool proof!!

½ cup white sugar

½ teaspoon salt

3 tablespoons cornstarch

1 tablespoon all purpose flour

2½ whole milk

3 egg yolks

Put all of the above ingredients into a heavy bottomed pan and whisk it until any lumps are gone. Bring to a boil over medium heat, stirring constantly with rubber spatula. Once the pudding starts to thicken, switch to a whisk and whisk, while it boils, for one minute (it will get very thick).

Remove from heat and stir in:

1 tablespoon butter

1 teaspoon vanilla (I used 2 teaspoons)

1 cup canned crushed pineapple (I drained it and squeezed it dry)

½ cup flaked coconut (my addition)

Pour into 9" graham cracker pie shell and place plastic wrap on the surface of the hot pudding. Chill for several hours, then remove plastic and top with stabilized whipped cream.

Stabilized Whipped Cream (won't deflate) Makes 2 cups
1 cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon unflavored gelatin powder
4 teaspoons cold water

Put unflavored gelatin powder in a small dish and add 4 teaspoons of cold water and stir. Let this sit until it looks semi-solid, then put this in the microwave for just a couple seconds (my microwave takes about 3 or 4 seconds) and it will turn back to a liquid. Let this liquid cool, but not so cool that it turns back into a solid.
Whip the cream, sugar and vanilla until it gets thick, but not totally whipped. While the beaters are still going on high, dribble in the cooled liquid gelatin. Continue beating until stiff peaks form.

NOTE: A 20 ounce can of crushed pineapple (drained and squeezed dry) gives you about 1½ cups of fruit.
NOTE: This pie slices beautifully.

EASY ZUCCHINI RELISH

2011-08-26T00:00:00.004-08:00

This recipe comes from a friend (Diana) who has been making this relish for 20 years. It not only tastes great, but it is an excellent way to use all of those zucchini's that friends "share" this time of year. The relish has a delicious bread and butter pickle flavor that goes well in tuna salad, potato salad, hot dogs of course, salad dressing, on top of hamburgers and a million other uses. It is MUCH better than any commercial relish we've tried.

I did all my chopping in small size batches with the food processor. I rough chopped with a knife and then put 3 cups chopped veggies into the food processor and gave it 8 to 10 short pulse bumps to get the perfect dice, quick and easy!!

10 cups chopped zucchini (medium fine chop...maybe half the size of a pea?)
5 cups chopped onion (I used sweet Vidalia onions)
1 cup chopped celery
5 chopped sweet bell peppers (red/orange/yellow)
1 cup pickling salt (see note)

Mix the above ingredients, cover with plastic and let this sit overnight. Diane says it doesn't have to be refrigerated, but I did.

The next step is most important: RINSING off the salt!!! I triple rinsed my chopped veggies in small batches (using a fine mesh strainer) so I could really make sure the salt was gone, then squeeze them dry and set aside.

In a large non-aluminum pot, mix:
5 cups white vinegar
2 teaspoons turmeric
1 tablespoon DRY mustard powder
3 tablespoons celery seed
6 cups sugar
3 tablespoons cornstarch

Bring this mixture to a boil and stir until the sugar is dissolved. Add the chopped veggies and bring back up to a boil. Once it is at a boil, turn down the heat to a very low simmer and simmer for 20 minutes, stirring every few minutes. This relish might seem a little "loose" while it is still hot, but it will "tighten up" once chilled in the fridge.

Pour relish into sterilized jars, leaving about ½" head space. Wipe rim of jar with hot wet towel and put on the lids and rings. Process in boiling water bath: 10 minutes for half pints and 15 minutes for pints.

My Picky-Picky Husband gave this a thumbs up!!

NOTE: This recipe makes ABOUT 6 pints of relish.

NOTE: Don't use regular table salt in this recipe because the anti-caking agents cause a less than desirable color change. If you don't have pickling salt, the next best thing is Kosher salt.

BREAKFAST SAUSAGE

2011-08-22T00:19:00.001-08:00

We enjoyed the Italian sausage recipe (that I recently posted) so much, that I went searching for a breakfast sausage recipe and I found an EXCELLENT one. It tastes a little like Jimmy Dean breakfast sausage, although we think it is much better.

This new recipe received an enthusiastic thumbs up from my "picky-picky husband" and recent breakfast guests. It is super easy to make; just mix the spices into the pork the night before you plan to use it and you are good to go!!

Since this recipe makes two pounds of sausage (more than we can use at one time), I let the mixture chill in the fridge overnight, then I package it up in single meal size packages and freeze it. I will not be buying commercial breakfast sausage ever again and we can't wait to use this for biscuits and gravy!!

This sausage is mild, but full of flavor!!

2 pounds of ground pork

2 teaspoons dry rubbed sage

¼ teaspoon summer savory

¼ teaspoon dry marjoram

1 tablespoon brown sugar

1/8 teaspoon red pepper flakes (see note)

pinch ground cloves (you can't taste it, but it really adds something)

1¾ teaspoons salt (see note)

1 teaspoon black pepper

Mix everything (except the pork) together first, then use your (washed) hands to work it all into the pork. Cover and chill several hours or overnight.

NOTE: Hubby is very shy of anything with "heat" and he couldn't even tell that the red pepper flakes were in the recipe, although they definitely add a GREAT background flavor. If you like a little more spice in your breakfast sausage, just add more red pepper flakes.

NOTE: This recipe calls for 1¾ teaspoons of salt, which was just right for us, however, if you are hyper-sensitive to salt, you might cut this amount down to 1½ teaspoons.

ITALIAN SAUSAGE

2011-08-18T21:42:00.001-08:00

Oh my goodness, this sausage tastes SO good and goes together in a flash. The recipe says you can use it right away, but I let mine sit in the fridge for a few hours to blend the flavors, then fried it all up and froze it in small packages so it will be instantly ready for pizzas (or a million other things). This is going to be a regular at our house from now on!!

ITALIAN SAUSAGE
2 pounds of ground pork
1 teaspoon black pepper
1 teaspoon dry parsley
1 teaspoon Italian seasoning
½ teaspoon garlic powder
1/8 teaspoon red pepper flakes
¾ teaspoon fennel seeds
½ teaspoon paprika (not the hot kind)
½ teaspoon dry minced onion flakes
1½ teaspoon salt

Mix the spices together before you add to the meat. A note about the fennel, onion flakes, red pepper flakes and Italian seasoning: I measured the ingredients first, THEN I ground them with my mortar and pestle so that they would distribute evenly throughout the sausage. Knead the spices into the meat with your hands and chill completely.

After the sausage has "mellowed" in the fridge for a few hours, or overnight, either fry (for about 10 minutes for until browned and crumbly), or package and freeze.

This was SO good, I'll NEVER buy pre-made Italian sausage again!! It is also delicious in a meat sauce

NOTE: I make my own Italian seasoning with equal parts of: dried basil, dried marjoram, dried oregano, dried thyme, dried rosemary and dried sage (measure the rosemary...THEN crush it a little before you add it to the blend.

CHEWY SUGAR COOKIES

2011-08-16T00:07:00.000-08:00

It is lunch box time again!! Can it be time for kids to go back to school already? These quick and easy sugar cookies are sweet, buttery and chewy. Frosting them definitely is not necessary, but Hubby loves them that way, so...

1 cup butter (room temperature)
1¼ cups granulated sugar
3 egg YOLKS
2 teaspoons vanilla extract
2½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon cream of tartar
extra sugar to roll cookies in before baking

Cream 1 cup of butter with 1¼ cups of granulated sugar; add the egg yolks and vanilla and beat until smooth.
Add the flour, baking soda and cream of tartar, beat until smooth.

Form dough into balls (about the size of a small walnut) and roll in granulated sugar. Place on parchment lined cookie sheet (or sheet sprayed with cooking spray). DO NOT FLATTEN.

Bake at 350F for 10-11 minutes, or until tops are cracked and just starting to turn golden. Carefully remove to cooling rack. Makes 3 dozen.

NOTE: Due to egg yolk size differences (and therefore amount of liquid differences), if your cookie dough seems a little dry, mix in a tablespoon of water.

EASY BANANA CUPCAKES

2011-08-11T17:39:00.001-08:00

This quick recipe makes 24 moist and fluffy cupcakes; as a matter of fact, they are even more moist the second day!! Great banana flavor and super easy to make.

¾ cup butter (room temperature)
1½ cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 teaspoon rum extract (optional)
¾ cup buttermilk
1 cup OVER-RIPE mashed bananas (about 2 large or 3 small)
2½ cups all purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder

With an electric mixer beat the butter, sugar and extracts until its light and fluffy (2 to 3 minutes). Add the eggs, one at a time, beating well after each egg, scraping the sides down once in a while.

In a different bowl, mix the flour, salt, baking soda and baking powder. Add these dry ingredients to the butter mixture (in thirds) and in between each flour addition, add a little of the buttermilk (starting and ending with dry ingredients).

Fill cupcake paper lined cupcakes pans about 2/3 full and bake in preheated 350F oven for 18-22 minutes (my oven took 20 minutes exactly). Cool on rack and frost. Store covered.

NOTE: Make sure you use very ripe bananas (the more brown speckles the better). There's tons of flavor in those brown bananas.

NOTE: If you don't have buttermilk, put 2 teaspoons white vinegar in a cup and then add enough regular milk to measure 3/4 cup. Let it sit for 10 minutes...works the same as buttermilk.

"Peanutella" Chocolate Peanut Butter Spread

2011-08-06T19:29:00.004-08:00

I found this fabulous recipe over at Smitten Kitchen, and it was so much fun to make and even more fun to eat. If you like Nutella, you will LOVE peanutella, just think of the possibilities!!

Lets see, let me count the ways to enjoy peanutella: on waffles, on pound cake, on warm scones, in a sandwich, with s'mores, on waffles, as a fruit dip and...oh yes...right out of the jar!!!

2 cups shelled, skinned raw peanuts (see note)
½ cup unsweetened cocoa powder (best quality you can find)
1¼ cups powdered sugar
¼ teaspoon salt (plus a pinch?)
2 to 3 tablespoons peanut oil

Spread the nuts on a cookie sheet and roast in a 400F oven for 10 minutes, stirring half way through for even roasting. NOTE: I couldn't find raw peanuts, so I used dry roasted UNSALTED peanuts and roasted them for only 5 minutes in the oven (to bring out more flavor).

Put the nuts in a food processor and process for five minutes. At first they will get mushy or pasty, but keep processing and the nuts will start to liquefy. Scrape down the sides of the food processor every once in a while.

Once the nuts begin to liquefy, add the cocoa powder, powdered sugar, salt and 2 tablespoons of peanut oil. Process for another minute or so. If the mixture seems too thick (it will thicken more in the fridge) add the other tablespoon of peanut oil. Taste the mixture, add another pinch of salt if you think it needs it.

That's it!! Store in the fridge (tightly covered) for up to a week. This mixture might seem a bit thin at first, but it will thicken as it "sets" in the fridge.

CRISP BACON and GUACAMOLE SANDWICH

2011-08-02T18:06:00.001-08:00

I first posted this idea a couple of years ago and then promptly forgot about it. However, summer is often too busy (or hot) to cook, so recently I dug into my files for a good sandwich idea and re-discovered this treat.

You will not find this delight on any health food menu and you won't find it on your weight watchers plan, but man oh man, is it tasty. Crisp fried bacon, on top of a thick layer of guacamole and topped with lettuce and tomatoes. You just have to say yes to a good sandwich some times!

The guacamole for these sandwiches is excellent:
3 avocados
juice of 1 lime
1 teaspoon salt
½ cup sweet (or red) onion diced small
3 tablespoons chopped fresh cilantro
2 Roma tomatoes diced small
1 teaspoon minced garlic
pinch of ground cayenne pepper (optional)

Mash the avocado with the lime and salt and then stir in the rest of the ingredients. You can use this right away, but the flavors blend better if it sits in the fridge for an hour or so.

Spread a nice thick layer of guacamole on your toasted bread, then top with crisp bacon, tomato slices and favorite lettuce. Eat your sandwich in the shade with a tall glass of sweet ice tea !!

CRAN-RASPBERRY JAM (FOOL PROOF !!)

2011-07-29T23:00:00.004-08:00

I LOVE this (super easy) jam recipe. Not only is the ruby red color gorgeous enough for gift giving, but this jam makes the ultimate peanut butter and jelly sandwich and it is going to be perfect for thumb print cookies this Christmas!!

You can't goof this recipe up!!!

THIS RECIPE MAKES 8 CUPS OF JAM

(2) 10 ounce bags of frozen sweetened raspberries (thawed and drained)

4 cups fresh or frozen cranberries (I used a 12 ounce bag)
5 cups granulated sugar
(1) 1¾ ounce box powdered pectin

Thaw and drain the raspberries, saving the juice (after thawing the berries, I ended up with about ¾ cup of juice). Add enough water to the juice to make 1½ cups of liquid.

Put the juice+water in a large heavy bottomed pot and add the raspberries and cranberries and the box of pectin, stir well. Bring to a full rolling boil and boil for 1 minute, stirring constantly.

After boiling one minute, add all of the sugar and bring back to a full rolling boil. Boil for one more minute, stirring constantly.

Remove from heat and skim off the pink foam with a spoon (throw foam away). Pour the jam into clean hot jars, leaving ¼" head space. Wipe the rims of the jars with a clean-wet towel and put on the lids. Process the jars for 15 minutes in boiling water bath .

NOTE: If you are lucky enough to have fresh raspberries, by all means, use them!!

NOTE: The recipe does not suggest it, but I chopped the cranberries up in the food processor (while they were still frozen) because we don't care for big chunks in our jam...but that is up to you. No need to thaw.

NOTE: Have the 5 cups of sugar already measured and waiting before you start the jam so it will be ready to dump in at the right time.

NOTE: A "full rolling boil" is a boil that continues to boil while you stir.

NOTE: If you have never done a hot water bath, check out this link: http://www.dummies.com/how-to/content/waterbath-canning-highacid-foods.html

NOTE: Before I start my jams, I run my jars through the dishwasher and just leave them in there so they stay hot until it is time to put the hot jam in them.

BLUEBERRY UPSIDE-DOWN CAKE

2011-07-27T01:45:00.004-08:00

This cake brings rave reviews and is a nice change from the predictable pineapple upside-down cake. The cake is sweet, very light and tender and the berries keep it deliciously moist. We ate it warm, with ice cream after dinner tonight and our neighbor took home several pieces (guarding the dish on his lap as he left on his tractor...ha ha ha).

Preheat your oven to 350F and spray a round 9" x 2" cake pan with vegetable spray. Line the bottom of the pan with parchment paper and then spray it again.

BOILED SYRUP TOPPING
1 cup white sugar
¼ teaspoon lemon juice
¼ cup cold water
~~~~~~~~~~~~~~~~~~~~~~~~
3 cups blueberries (thaw and drain if frozen)

Arrange the blueberries in the bottom of the parchment lined cake pan, set aside. In a heavy bottomed 2 quart sauce pan, stir the sugar, lemon juice and cold water together. Bring to a boil over medium high heat (occasionally brush the walls of the pan with a wet pastry brush to wash down any sugar crystals). Boil on medium heat, stirring once in a while, until it starts to turn amber. Watch carefully, because once it starts to turn color, because it will darken quickly. Pour evenly over the blueberries and set aside.

CAKE
1½ cups all purpose flour
1¾ teaspoons baking powder
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ cup whole milk
2 teaspoons vanilla extract
½ cup butter (room temperature)
1 cup packed brown sugar
2 large eggs
.
In a small bowl, mix flour, baking powder, ginger and cinnamon together, set aside. In another small bowl, mix milk and vanilla extract, set aside.
.
With electric mixer, beat the room temperature butter for one minute, or until it is light and fluffy; add brown sugar and beat on high for 3 minutes. Reduce speed and add eggs, one at a time, beating well after each. Make sure you scrape down the sides of the bowl once in a while.
.
Now you need to mix in the milk mixture and the flour mixture, but make sure you alternate (dry...milk...dry...milk etc.). Scrape down the bowl and give it one final mix but don't mix too long. Pour the batter over the blueberries.

Bake at 350F for 35 to 45 minutes, or until a toothpick inserted in center of cake comes out clean (it takes 45 minutes in my oven). Remove from oven and let the cake cool in the pan for 15 minutes. Run a thin knife around the edge to loosen, then invert on a serving plate and peel off the parchment paper. Cool, this is excellent with ice cream.

NOTE: Do not make this in a springform pan because the sauce might leak out.

NOTE: The berries appear quite wet when you first invert the cake, but as it cools off, the sauce thickens considerably.

BARBECUE SAUCE

2011-07-25T00:48:00.002-08:00

We love this barbecue sauce; I can't remember exactly where I found it, but it is a keeper. I usually double this recipe then store it in mason jars in the fridge. It lasts for weeks. It is a thinner sauce than some of the ultra-thick commercial sauces, but we like that. It is light, smokey, sweet and delicious. It is awesome for pulled pork too.

2 cups ketchup
1 cup water
½ cup apple cider vinegar
5 tablespoons white sugar
5 tablespoons brown sugar (I use dark brown sugar)
1½ teaspoons black pepper
1½ teaspoons dry mustard powder
1½ teaspoons dry onion powder (not onion salt)
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke

Mix well and simmer (uncovered) for 1½ hours, cool before using. This sauce smells a little vinegar-y while cooking, but the final product is on the sweet side. I like making it a day ahead and storing it in the fridge to let the flavors blend, but that isn't totally necessary.

NOTE: If you like "heat" in your barbecue sauce, just add a little red pepper flakes to the recipe.

NOTE: I often cook this in the crockpot, on high for about 3 hours with the lid propped open a little, with a spoon.

This recipe makes 3 cups of sauce.

EASY CHOCOLATE PUDDING

2011-07-21T01:22:00.006-08:00

I have been trying chocolate pudding recipes for several months now. While the "task" of taste tasting a variety of pudding recipes has been entertaining, I am happy to say my search is over. Today's chocolate pudding post is deliciously smooth and creamy, it is perfect. Even picky-picky husband gave it a thumbs up!!

½ cup brown sugar (I used dark)
3 rounded tablespoons unsweetened cocoa powder
¼ cup cornstarch
pinch salt
(2) 12 ounce cans evaporated milk (not low fat) (see note below)
1 tablespoons strong coffee
2 tablespoons butter
1 teaspoon vanilla

In a bowl, whisk all of the dry ingredients together until there are no lumps (this will also help incorporate it into the liquids). Whisk in the evaporated milk and coffee, until smooth.

Bring to a boil over medium heat, stirring constantly with rubber spatula. When the mixture starts to thicken, turn the heat down to medium low. Once it starts to bubble, continue cooking, stirring constantly (in figure 8 motion), for one minute.

Remove from heat and stir in butter and vanilla. Pour into dessert dishes and place plastic wrap or waxed paper directly on the surface of the hot pudding so it doesn't form a "pudding skin" while it is cooling. Chill completely and serve with whipped cream.

NOTE: This recipe can be made using whole milk, but the evaporated milk gives it a much creamier taste and texture, I was very surprised at the difference it makes.

NOTE: As a child, my mother used evaporated milk a lot (even in our cereal!!), so I don't have many fond memories of that taste. However, there is NO evaporated milk "taste" in this final pudding, instead, the creaminess really comes through (so much more so than with regular milk).

NOTE: The chocolate intensity of this pudding is what I would call "medium". If you like a pronounced chocolate flavor, I suggest you use HEAPING tablespoons of cocoa powder instead of rounded tablespoons.

INDIVIDUAL POTATOES AU GRATIN

2011-07-16T00:11:00.005-08:00

Whether you are "empty nesters", newly weds or single, this scaled down recipe is easy, tasty and reheats well too!! The ingredients listed below make six individual au gratins. We found that two of these were perfect for each adult, but the recipe can easily be doubled or tripled.

2 large russet potatoes
1/2 cup grated Colby Jack cheese
1/2 tsp. salt
1/4 tsp. pepper
2 tablespoons heavy cream (per portion)
1/2 cup finely chopped ham or crisp bacon

Peel the potatoes and put them in the food processor along with the ham (or bacon). Pulse the potatoes and ham just until you get pieces about the same size as medium hashbrown chunks. Remove from the food processor and stir in the cheese and salt and pepper.

Spray your cupcake pan with cooking spray and fill each section to the top (patting down VERY lightly). Pour 2 full tablespoons heavy cream over each portion. Cover with foil and bake at 375 for 40 minutes (take the foil off the last two or three minutes and put under the broiler to give them some color).

Remove from oven and let them sit for about 5 minutes before lifting them out of the pan with a large spoon.

These are deliciously creamy, cheesy and "ham-y"; they will go with almost anything. Recipe makes six portions. One portion is perfect for children, but adults can easily eat two portions.

IMPORTANT: If you are using a standard cupcake tin, put a baking sheet under the pan because the cream tends to bubble up a little during cooking.

SUPER QUICK BBQ SAUCE

2011-07-15T01:25:00.000-08:00

I have an admission to make and, in a round about way, it has something to do with today's recipe. The last few years I have suffered from agoraphobia. I panic at the thought of going out in public. I used to love shopping for groceries every two or three days, now I have to force myself out of the house every 7 to 10 days (and then it ends up being a speed trip out and back). There is no reason for this (late in life) development; it is what it is, I guess; I try not to worry about it.

Because of this "disorder", I find myself running out of key recipe ingredients more than I care to. That's where today's recipe comes in. We planned on cooking outdoors yesterday and I was out of BBQ sauce, so I tried this recipe. It is made out of common, everyday ingredients,(a good thing for ME) and it is delicious!! I highly recommend it.

1 cup ketchup
2 to 3 tablespoons brown sugar (I used dark brown)
2 tablespoons cider vinegar (I used red wine vinegar)
2 teaspoons chili powder
1 teaspoon ground cumin powder
½ teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon DRY mustard powder
¼ teaspoon salt

Simmer all of the ingredients for a couple of minutes, then cool. It couldn't be easier!!!

NOTE: Recipe calls for 2 to 3 tablespoons brown sugar. Hubby likes a sweeter BBQ sauce, so I used 3 tablespoons.

THE EASIEST JAM FILLING IN THE WORLD

2011-07-13T01:32:00.004-08:00

I enjoy using good quality jam between cake layers or in jelly roll cakes. It is sweet, fruity, holds up well in the heat and always goes over well with guests. It DOES have two minor problems though. The first one is that jam sometimes "bleeds" into the cake and the second one is that the layers tend to slip-slide on each other a little. This recipe eliminates both of those problems!!

TWO SIMPLE INGREDIENTS!!

(1) jar of Polaner all fruit jam
(1) small box of same flavor jello

The recipe called for Polaner all fruit jam, which I couldn't find. I used a 12 ounce jar of strawberry jam and a small box of strawberry jello (any flavor jam with complimentary jello flavor will work).

Heat the jam in the microwave for about a minute, or until it is warm and soft. Stir in the DRY JELLO and mix well. Cool to room temperature then spread between cake layers.

As unlikely as it sounds, the jello gives the jam a brighter flavor. It isn't overly sweet (as you would suspect) but it has a pronounced fruit flavor.

There are tons of possibilities with all of the new Jello flavors that are available now. I can see using blueberry, grape, raspberry, peach and pineapple, etc. Why not peanut butter cake with a jam filling?

I found this great idea on a wonderful recipe site called What's America Cooking

SWISS MERINGUE BUTTERCREAM FROSTING

2011-07-09T01:32:00.012-08:00

Everyone is familiar with commercial bakery "buttercream" which is commonly made with shortening and it leaves a greasy or waxy film in your mouth, yuck!! Todays recipe is for a light and fluffy frosting (almost the consistency of whipped cream) called Swiss meringue buttercream. It is the creme de la creme of all frostings and it is slightly sweet and extremely stable.

The recipe has a few steps, but it is well worth the effort and as long as you follow a few tips, it is NOT hard to make.

5 egg whites (from large eggs)
1 ¼ cups granulated sugar
1 pound of UNSALTED sweet cream butter (room temperature)
Small pinch of salt
2 teaspoons vanilla extract
1 teaspoon almond extract

Place the egg whites and sugar in a glass or metal bowl (whisk together until well mixed) and place the bowl over a gently simmering pan of water (don't let the bottom of the bowl touch the water).

Now here is a tip; right after you mix the sugar into the egg whites, press some of the mixture between your fingers and you will feel a grainy texture (remember that feeling). Heat the egg white-sugar mixture (whisking every 30 seconds or so) for about 3 to 5 minutes or until it reaches 140 degrees on an instant read thermometer. NOTE: If you do not have an instant read thermometer, just heat the mixture until it feels nice and warm (not hot) and you can no longer feel that grainy texture when you press some of it between your fingers. Remove from heat.

Pour the warmed egg white - sugar mixture into the bowl of your stand mixer and attach the wire whisk. Beat the mixture on medium high for 5 to 7 minutes or until the mixture forms a thick and fluffy meringue that is cool to the touch. It is VERY IMPORTANT that the mixture AND the outside of the bowl have cooled down to room temperature.

Stop the mixer and change to the paddle attachment. With your stand mixer at medium speed, start adding the ROOM TEMPERATURE butter, two tablespoons at a time, beating 20 to 30 seconds after each addition. Stop the mixer occasionally and scrape down the sides to make sure everything is mixing well.

After you have added all of the butter, add the extracts and beat on medium high until light and fluffy (another minute or two). Use immediately.

TIP: You want the butter to be at room temperature but not super soft/melty(very important). I cubed the butter when it was COLD and then let it sit on the counter for an hour to insure it would be at room temperature (of course that depends on how warm your house is). Do NOT warm up your butter in the microwave.

This frosting is a dream to work with!!! It is EXCELLENT for borders and trim work (it is VERY stable) and it is very forgiving when doing flat work (smooths easily with a knife).

NOTE: If you start adding your butter too early (while the meringue is still too warm), the frosting will separate or look curdled. Don't panic, just keep beating on medium high and it will eventually come back together and whip up correctly, I promise!!

NOTE: Do not use SALTED butter, I tried that once and I was amazed how salty the frosting tasted!!!

Happy Birthday Hubby !!

OLD FASHIONED BANANA SPLIT

2011-07-04T00:03:00.000-08:00

Summer is in full swing with weekend barbecues and family reunions. So what could be better, after a hot afternoon of grilling, than good old fashioned banana splits for dessert? These FAST and EASY home made toppings will take your ice cream desserts to a whole new level of yummy-ness !!

FUDGE TOPPING

2/3 cup unsweetened cocoa powder
1 and 2/3 cups white sugar
1 and ¼ cups milk
1 teaspoon vanilla extract
2 tablespoons light corn syrup

In a large sauce pan, over medium heat, combine the cocoa, sugar and milk. Bring it to a boil (stirring) and let it boil for one minute. Remove from heat and stir in the vanilla. Tastes good warm or cold.

FRESH STRAWBERRY TOPPING
1 pound ripe strawberries (washed and hulled)
½ cup white sugar
¼ cup water
1 teaspoon vanilla extract

Chop the strawberries into medium size pieces (I use the food processor) and cook them in a heavy bottomed sauce pan with the water and sugar until it gets nice and thick. Remove from heat, stir in the vanilla and chill.

PRALINE TOPPING (this is sinfully delicious!!)
¼ cup butter
1¼ cups brown sugar (packed)
16 large marshmallows
2 tablespoons light corn syrup
dash of salt
1 cup of evaporated (canned) milk
½ cup toasted pecans
1 teaspoon vanilla extract

Melt the butter in a saucepan over low heat. Stir in the sugar, marshmallows, syrup and salt. Bring to a boil over low heat, stirring constantly. Simmer gently for one minute. Remove from heat and cool for five minutes. Stir in evaporated milk, nuts and vanilla, mix well. This is good warm or cold.

SUPER EASY CHERRY STRUDEL

2011-06-23T01:09:00.005-08:00

This strudel is made with Pepperidge Farm Puff Pasty (from the freezer section) and it couldn't be easier. It slices beautifully and it is delicious served warm with a big scoop of vanilla ice cream, but it is also excellent at room temperature. It is a huge hit at our house!!

1 sheet of frozen puff pastry (thawed)
(1) 14½ oz. can red tart pie cherries packed in water
¾ cup granulated sugar (divided)
2 tablespoons + 1 teaspoon corn starch
pinch of salt
¼ teaspoon almond extract
2 drops red food coloring (optional)

Drain the cherries (but save the juice). Mix ½ cup of the juice from the cherries, with half of the sugar and all of the cornstarch and a pinch of salt.

Cook (constantly stirring) the juice mixture on medium heat for 3 or 4 minutes or until it gets ULTRA thick. Remove from heat and stir in the rest of the sugar, the drained cherries and almond extract. Mix well and lay some plastic wrap on the surface of the hot mixture and chill for an hour (or until really cold).

CRUST
You can either let one sheet of puff pastry (a box comes with 2 sheets) thaw in the refrigerator overnight (thats the best) or you can speed thaw on the kitchen counter (I wrap it in plastic wrap) for about an hour. The box says 40 minutes, but it really is a lot easier to work with if you let it sit for an hour.

Dust your counter with a little flour and roll out the dough to a 12" x 16" rectangle. Spread the cherry filling on one half (keep it about an inch away from the sides) like this:

Starting with the fruit end, just roll it up and crimp the ends. Lay it on a parchment paper lined baking sheet (or spray with vegetable spray). and brush it all over with egg wash (1 egg beaten with a teaspoon of water). Sprinkle generously with granulated sugar and then cut a few slash marks across the top of the strudel (for venting) but don't cut too deep.

Bake in preheated 375 oven for 35 minutes, or until golden brown. Makes one 12" strudel. Enjoy!!

NOTE: For those who aren't familiar with it, Pepperidge Farm Puff Pastry is found in the freezer section of your grocery store, near the Cool Whip etc., it comes in a 17.3 ounce package that contains 2 sheets.

CROCKPOT LASAGNA

2011-06-21T00:00:00.006-08:00

SERIOUS COMFORT FOOD

I guess this isn't technically lasagna, since it is cooked in the crock pot and uses rigatoni noodles, but it qualifies as serious comfort food and has all of the rich, familiar lasagna flavors.

1½ pounds lean ground beef (browned & drained well)
4 cups of beef broth (not bullion)
(1) 15 ounce can of tomato sauce
(1) 12 ounce can of tomato paste
1 tablespoon dehydrated onion flakes
1 teaspoon dry oregano
2 teaspoons dry basil
½ teaspoon fennel seed (don't leave out)
2 teaspoons salt
1 tablespoons sugar (don't leave out)
½ teaspoon black pepper
small pinch of red chili flakes (optional)
¾ pound of rigatoni noodles
½ pound of mushrooms (thick sliced)
2 to 3 cups Colby jack cheese shredded
1 cup of ricotta cheese

Brown the ground beef and drain it very well. In a large crock pot (see note below), Mix the beef broth, tomato sauce, tomato paste, onion and spices. Use a whisk to mix the sauce together well, then stir in the meat and mushrooms. Cook on high for 4 hours (see note). Stir once in a while during the 4 hours if possible (but not absolutely necessary.

After 4 hours, Stir in the DRY unboiled rigatoni, make sure you push them under the sauce (add a little extra hot water if necessary). Add the ricotta to the crock pot by spooning tablespoons of it in random spots and gently push down on the ricotta to submerge it as well (don't stir).

Continue to cook on low for 30 more minutes. Sprinkle the surface with shredded Colby jack cheese and put the lid back on for about 5 minutes or until cheese is nicely melted. Serve.

NOTE: My crock pot is a large oval and wide slow cooker, which works well for this recipe, as opposed to a small/tall one. The main cooking time is 4 hours on high, but if you are going to be away from the house all day, just turn it down to LOW and cook for 8 hours before you add the noodles. If you are using one of those smaller/taller slow cookers, you may have to adjust the cooking time a little.

NOTE: My crock pot has a "low" setting, a "high" setting and a "warm" setting. Once this recipe is completely done (and ready to eat) you can leave it on "warm" for quite a while. Warning, "low" is not the same as "warm".

NOTE: Noodles tends to fall apart if you leave them in the crock pot for much more than 30 minutes, so don't be tempted to add them early. Thirty minutes is perfect.

NOTE: This recipe uses rigatoni noodles, which are large diameter tubular noodles that have ridges on them. However, any kind of thick walled (sturdy) noodle will work for this recipe. Just make sure you do NOT BOIL THEM before you add them to the sauce. They cook in the sauce and soak up all of that extra liquid. Regular elbow noodles work well if you are serving this to a crowd of kids.

NOTE: I like dehydrated onion in this recipe, but if you don't have that, just saute a small chopped onion along with the ground beef.

NOTE: You can use your favorite cheese. We happen to like Colby jack cheese, but mozzarella works well too.

NOTE: This reheats very well.

BUTTERSCOTCH CHEESECAKE FOR TWO

2011-06-19T00:00:00.002-08:00

This recipe makes the perfect amount for two perfect size desserts. It is smooth, creamy, rich and it has a serious butterscotch flavor. I will definitely be making this one often.

PREPARE PAN: Preheat your oven to 325F. Line a mini-loaf pan (6" x 3" x2") with foil and spray with cooking spray. Leave the ends of the foil long enough that you can grab onto them. You will be using these "foil handles" to lift the chilled cheesecake out of the pan for easier serving.

CRUST
½ cup graham cracker crumbs
1 tablespoon brown sugar
1 tablespoons butter (melted)

Mix all and pat into the bottom of a prepared mini-loaf pan.

CHEESECAKE
½ cup butterscotch chips
4 ounces of cream cheese (room temperature)
2 tablespoons dark brown sugar
1 teaspoon vanilla extract
½ teaspoon rum extract
1 egg (room temperature)

Melt the butterscotch chips and (using an electric mixer) beat them into the room temperature cream cheese until well mixed and smooth. Beat in the brown sugar and extracts until well mixed.
Beat in the room temperature egg.

Pour over crumb crust. Set the mini-loaf pan inside of a larger baking dish (I use a 9" cake pan). Put boiling hot water in the BIGGER pan (water should come about half way up the side of the mini-loaf pan).

Place in preheated 325F oven and bake for 30 to 35 minutes (my oven took 35 minutes). You will know the cheesecake is done when you tap the loaf pan and the cheesecake just jiggles a little bit.

Remove from oven and let cook for about 20 minutes, then put it in the fridge for a few hours.

To serve, grab the ends of the foil and lift it out of the loaf pan. Peel the foil back and cut in half.

ZIPPY CHEESE CRACKERS

2011-06-14T00:00:00.000-08:00

These crackers are super easy to make and are a very nice addition to any snack tray or buffet table. I used sharp cheddar cheese in this photo, but pepper jack cheese makes an excellent cracker as well.

8 ounces shredded SHARP cheddar cheese (or pepper jack)

½ cup butter at room temperature
1 ½ cups flour
½ teaspoon salt
¼ teaspoon black pepper
pinch of cayenne pepper (leave out if you use pepper jack)
2 tablespoons water

Preheat oven to 350°. Mix above ingredients with electric mixer for 1 minute. This will look dry and crumbly, but thats ok. Pour out onto counter and squeeze ingredients together; form into a nice smooth 12” log.

Wrap in plastic wrap and chill at least a couple hours. Cut thin slices and place on parchment paper lined cookie sheet. Poke a few holes in each cracker with fork tines and sprinkle with a little kosher style salt. Bake for 20 minutes. Cool completely before eating.

NOTE: I usually chill my dough overnight.

NOTE: You can bake part of these and keep the rest of the dough in the fridge for up to a week (covered well).

NOTE: Original recipe said to slice these ¼” thick, but we didn’t like them at all. I sliced them a lot thinner and it was a huge improvement!!!

STRAWBERRY SPONGE CAKE

2011-06-09T01:35:00.000-08:00

We love strawberry shortcake made with angel food cake or a sponge cake, rather than the biscuit type shortcake. This sponge cake recipe is excellent and if covered well, stays soft and moist for several days. I've served it with berries, mandarin oranges, pudding...you name it. It is light as air and is the PERFECT base for a million different desserts.

7 egg whites
7 egg yolks
1¼ cups granulated sugar
1/3 cup whole milk, heated
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup cake flour (not all purpose)

Preheat your oven to 350F. Spray TWO large (9" x 5" x 3") loaf pans with cooking spray. Line the bottom of each loaf pan with parchment paper (wax paper will work in a pinch) and then spray lightly again. Set aside.

In a medium sized mixing bowl, beat the egg yolks, with an electric mixer, for about 2 minutes. Add sugar to the yolks and beat well for another minute or two. Set aside.

Heat milk, vanilla, and lemon juice until very warm, but not hot (I used my microwave). Add to beaten eggs (whisk while you add the warm milk to the eggs. Fold in the cake flour. Set aside.

In a glass or stainless steel bowl (don't use plastic) beat the egg whites until stiff peaks form. Fold the beaten egg whites into the batter (by hand) until you can't see any white streaks. Be gentle so that you do not deflate the batter (do NOT use a mixer or whisk for this step).

Bake at 350 for 30-40 minutes (my oven takes 35 minutes). You will know the cake is done when a toothpick inserted into the center of the cake comes out clean. The top of the cake will be nice and golden brown. Let the cake rest in the pans for about 10 minutes then turn out onto rack.

This cake has a light fluffy crumb and cuts beautifully:

Anything you can imagine would be delicious between layers of this cake. Here I just added a little sugar to a can of mandarine oranges, brought it to a boil and thickened it with a little cornstarch slurry then chilled it.

I haven't tried this in cupcake papers, but I don't see why it wouldn't work. I hope you give it a try.

BEST PANCAKES EVER !!!

2011-06-07T00:11:00.001-08:00

First I want to apologize for the poor quality of this photograph. By the time I realized it was out of focus, the pancakes were long gone. That being said, these are the absolutely best home made pancakes I've ever made. They are super tall, light and fluffy and yet they don't get all mushy when syrup is added, they are excellent.

3/4 cup milk
2 tablespoons white vinegar (see note)
1 cup all purpose flour
2 tablespoons white sugar (I used 3)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg
2 tablespoons melted butter
1 teaspoon vanilla

Combine the milk and vinegar in a small bowl for 10 minutes to "sour". This is an important step and it is called "soured milk" which is much different that sour milk. I guarantee you will NOT taste the vinegar in the final product. Set aside.

Combine the dry ingredients in a bowl. In a smaller bowl, whisk the soured milk, egg and melted butter together. Pour into the dry ingredients and whisk until most of the lumps are gone, but don't over beat.

NOTE: The batter will be thick, don't add any more liquid. Let the batter sit, undisturbed for about 10 minutes. After 10 minutes, you will see bubbles in the batter, DON'T STIR. Gently dip out a ¼ cup of batter and place it on a buttered grill or frying pan. Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side.

NOTE: This recipe only feeds about 3 or 4 people, but doubles or even triples nicely.

NOTE: Don't skip the soured milk part of this recipe, you will not taste the vinegar in the pancakes. The vinegar super-activates the baking soda.

STRAWBERRY CHEESECAKE FOR TWO

2011-06-04T01:02:00.000-08:00

I put three recipes together, to come up with this dessert for two. It has a shortbread cookie crust, a creamy cheesecake layer and it is topped with a jelled strawberry topping. The contrast between the smooth vanilla cheesecake and the juicy strawberries was excellent!!!

COOKIE CRUST
¼ cup all purpose flour
1 tablespoon powdered sugar
2 tablespoons butter
a pinch of baking powder

Mix the dry ingredients and cut in the butter. Press, evenly, onto the bottom of a greased foil lined mini-loaf (6" x 3" x 2"). See important note below.

Bake the cookie crust in preheated 375 oven for 10-12 minutes or just until it starts to turn golden. Set aside to cool.

CHEESECAKE FILLING
4 ounces of cream cheese (room temperature)
3 tablespoons sugar
2 teaspoons all purpose flour
½ teaspoon vanilla
1 egg white (room temperature)

Beat the cream cheese, sugar, flour and vanilla until smooth. Beat in the egg white until well mixed. Pour over the baked (and cooled) cookie crust.

Set the mini-loaf pan inside of a larger pan (I use a 9" cake pan) and put enough HOT water in the larger pan, so that it comes about half way up on the mini-loaf pan.

Bake in preheated 325 oven for 28 to 33 minutes (my oven takes exactly 33 minutes). You'll know it is done when it barely jiggles when you tap the pan. This little cheesecake has NEVER cracked on me.

Cool about 20 minutes before putting it into the fridge to chill for several hours.

STRAWBERRY TOPPING

2 cups sliced fresh strawberries
¼ cup granulated sugar

Cook strawberries and sugar in a heavy saucepan. When the strawberries start cooking, they will release lots of liquid. Let this cook for about 3-4 minutes, or until strawberries are soft. Thicken
the mixture with a slurry of cornstarch and water (1 tablespoons cornstarch + 1 tablespoon water). Cook until this mixture thickens. Remove from heat and stir in ½ teaspoon vanilla. Cool to room temperature and pour over the cooled cheesecake. Put the whole thing in the refrigerator to chill
for several hours. To serve, gently lift the dessert out of the pan by holding onto the foil ends. Peel back the foil and cut in half.

IMPORTANT NOTE: Make sure you line the mini-loaf pan with foil and then spray it with vegetable spray. Leave the ends of the foil long enough so that you can grab onto them and lift the chilled cheesecake out of the pan.

PERFECT CHEESECAKE TRICK

2011-05-30T00:00:00.000-08:00

I love any kind of cheesecake. It doesn't make much difference, to me, whether it is perfectly baked or if it has a big old crack in the middle of it ... I will enjoy it just as much.

HOWEVER, there ARE those special occasions where you want your cheesecake to impress company, so here is a trick that has not failed me yet: bake your cheesecake at a super low temperature for a longer time. It will come out ultra-creamy and will NOT crack.

CRUST
2 cups graham cracker crumbs
¼ cup granulated sugar
1/3 cup melted butter

Spray the bottom and sides of your springform pan with a little cooking spray. Mix everything well and press into the bottom of a 9" springform pan. Bake at 300 for 8 minutes. Set aside to cool.

(4) 8 ounce packages of cream cheese (room temperature)
1 cup sugar
5 eggs (room temperature)
1 tablespoon vanilla extract

Preheat oven to 350. Beat the cream cheese in a large bowl until it is light and smooth. Gradually beat in the sugar. Add the eggs, one at a time, beating well after each egg. Mix in vanilla.

Pour over graham cracker crust and smooth the top. Set the pan on a heavy cookie sheet and bake at 350 for fifteen minutes, then TURN YOUR OVEN DOWN TO 200 and bake for 75 more minutes. DON'T FORGET TO TURN THE OVEN DOWN!!!!!!!!!!! After 75 minutes, the center of the cheesecake will be almost set. Take it out of the oven and loosen the sides of the cheesecake by running a VERY thin blade around the edge. Leave it in the pan and let it cool to room temperature before putting in the fridge. Chill for several hours, or better yet, overnight.FILLING

PINEAPPLE CHEESECAKE

2011-05-26T00:00:00.001-08:00

Last week, Julie over at Better than Hamburgers, posted a great recipe for pineapple cheesecake bars. Hubby loves anything pineapple, so I knew I had to try them. I'm here to tell you they were a big hit!! The only problem with them is that they are so darn good, we ate way too many!!!

Julie's recipe is baked in a sheet pan, but I opted for mini-cheesecakes which Hubby likes better.
The recipe has a sweet shortbread type crust (partially baked before filling is added) and a pineapple - coconut filling, yum!!!

CRUST
3 cups all purpose flour
1½ cups sugar
1½ cups butter, softened
½ cup chopped walnuts
Mix all ingredients together and press into a large 12" x 17" sheet cake pan. Poke holes in the crust with a fork and bake at 350 for 15 to 20 minutes or until light brown. While crust is baking, mix together filling.

NOTE: Instead of making this in a sheet pan, I put 2 heaping spoons of this crust mixture into each cupcake wrapper and pressed it down and baked it for about 12 minutes.

COCONUT TOPPING
2 tablespoons melted butter
3 cups sweetened coconut, shredded
Mix butter and coconut together and set aside.

CHEESECAKE FILLING
(2) 8 ounce packages cream cheese softened
2 eggs
4 tablespoons sugar
4 tablespoons milk
2 teaspoons almond extract
2 teaspoons vanilla extract
20 ounce can crushed pineapple (drained)

Beat cream cheese until smooth, beat in eggs, sugar, milk vanilla and extracts. Beat well with electric mixer until smooth. Drain the pineapple and squeeze it dry, then fold it into the cream cheese mixture.

Pour filling over baked crust. Sprinkle with coconut topping and bake at 350 for 18-20 minutes or until coconut has browned and the middle is set. Chill at least an hour before serving.

NOTE: Hubby likes the taste of coconut, but not the texture, so I left out the coconut and added coconut extract instead of almond extract.

NOTE: I filled up the cupcake papers about 2/3 full and baked them at 350 for 20 minutes, then chilled them for 2 hours.

NOTE: If you opt for the mini-cheesecakes, cut the crust recipe in half. You will have plenty of crust for two dozen little cheesecakes.

SWEDISH PANCAKES

2011-05-21T00:40:00.001-08:00

Monica, over at Lick the Bowl Good, recently posted a recipe for Swedish pancakes that caught my eye for a couple of reasons. Not only did they look tasty, but the recipe made a modest amount of batter... just the right amount for two or three hungry people (most pancake recipes feed an army).

Monica's pancakes were petite little beauties, but I knew that wouldn't go over too well with Hubby, so I made "macho man" size pancakes. They were absolutely delicious and very quick to make.

1 cup all purpose flour
1 teaspoon granulated sugar
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg
1 cup buttermilk
1 tablespoon melted butter
I added ½ teaspoon vanilla that wasn't on the original recipe.

I put the dry ingredients in a bowl and mixed them with my whisk. I then put the wet ingredients in a different bowl and gave them a whisk. I then gently stirred (with wooden spoon) the dry ingredients into the wet ingredients, just until blended. Monica cautions not to over mix or the pancakes will be tough (small lumps in the batter are OK).

Cook on preheated (medium) griddle that has been lightly buttered (I used cooking spray then wiped it off with a paper towel).

Monica suggests cooking 2 tablespoons of batter for each pancake, but I used about half a cup to make larger pancakes. Once the edges of the pancakes are slightly dry, flip them over and cook the other side until golden.

This is a beautiful batter and fluffs up very nicely, giving you a nice light pancake, we loved them.

Thank you Monica!!

PECAN PIE MINI-MUFFINS

2011-05-19T00:00:00.000-08:00

These little gems taste just like a Pecan Tassie. They are made out of 6 every day ingredients and are great with a morning cup of tea, or the lunch box or a long car ride (not at all messy). These are Hubby's "new" favorite snack. Store covered.

1 cup light brown sugar

½ cup flour
2 eggs
2/3 cup soft butter
½ teaspoon vanilla
1 cup chopped pecans

Preheat oven to 350°. Grease and flour a mini muffin pan (or spray with a cooking spray that has flour in it, like Bakers Joy). Mix the wet ingredients in a medium size bowl and then stir in the dry ingredients, its just that simple!!

Mix long enough to just get the batter smooth. Make sure you use the MINI muffin pans (not cupcake size). Fill cups with one tablespoon batter each (makes 24). Bake for 17 minutes.

NOTE: Dusting pan with flour is important.

NOTE: My oven cooked these in 16 minutes.

NOTE: Taking these out of the pan is the only (mildly) tricky part of this recipe. Letting the muffins cool for 2 or 3 minutes before you try to remove them from the pan will help a lot, but don't leave them in the pan longer than than that, since they will get harder to remove from the pan as they cool.

NOTE: Slide a thin knife gently around the sides of the muffins, then gently lift them out using the knife.

NOTE: If you keep these muffins covered well, they will stay soft for a long time (they tend to get a little crispy around the edges if left out in the air).

SWEET LEMON CURD

2011-05-16T00:33:00.001-08:00

There are a million uses for this sweet lemon curd. You can use it between cake layers, or as a cupcake filling. You can use it on hot scones or even toast. You can fold it into sweetened whipped cream for a delicious mousse, anything your imagination can come up with. Slightly sweet, silky smooth and inexpensive to make, you will love this recipe.

Lemon Mousse Made with Lemon Curd

There are a ton of lemon curd recipes out there and they are all basically made from lemons, sugar, butter and eggs cooked together. The main difference between the recipes is sweetness. We like our lemon curd a little on the sweet side, so I use 1½ cups of sugar in my recipe. I've seen recipes out there that only call for ½ cup of sugar per three lemons...talk about pucker power!!

3 lemons (zested & juiced)
1½ cups granulated sugar
¼ pound of unsalted butter (room temperature)
4 extra large eggs
½ cup fresh squeezed lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt

Don't waste your time, effort and money making lemon curd with anything but good fresh lemons. I use lemon juice in a bottle for some things, but not for this recipe.

Wash and dry your lemons before you zest them. When you zest them, be very careful that you only use the bright yellow part of the peeling. Stay away from the white layer underneath because it is bitter. Zest all three lemons.

Put the granulated sugar and the zest of 3 lemons into a food processor fitted with a steel blade. Pulse until the zest is very finely minced into the sugar.

In a different bowl, cream the room temperature butter until smooth, then beat in the lemon sugar. Beat in the eggs, one at a time, and then the lemon juice and salt. Beat until smooth.

Pour the mixture into a saucepan that has a heavy bottom (this will keep the mixture from scorching easily). Cook over low heat until thickened (about 10 minutes) stirring constantly.

The lemon curd will thicken at about 170 degrees or just below a simmer. Keep a careful eye on it and keep stirring.

Press the cooked curd through a strainer to filter out any cooked zest pieces and/or tiny lumps.

This last step is not absolutely necessary, but it insures a silky smooth curd. Lay some plastic wrap directly onto the surface of the hot curd, and chill in the fridge.

Lemon Curd

NOTE: Zest the lemons before you squeeze them.

NOTE: If you want to make the lemon mousse that is in the first photo, just whip 1 cup of heavy whipping cream with ¼ cup of granulated sugar until you get stiff peaks, then gently fold in 1½ cups of chilled lemon curd, until well mixed (do this step by hand). Chill completely.

SWEET & STICKY WINGS

2011-05-13T12:45:00.005-08:00

This is one of Hubbies all time favorite things to eat. Baked with a soy sauce, brown sugar and pineapple, these are super simple and always a hit at parties.

2 pounds of chicken wings
½ cup soy sauce
½ cup brown sugar
½ teaspoon black pepper
20 ounce can of pineapple chunks (drained well)

Cut the wings into sections, discarding the wing tip (or buy already cut up party wings) and place in a 9" x 13" baking dish. Mix everything else together and spoon over the wings.

Bake in a 350 oven (uncovered) for 2 hours, turning everything over every 30 minutes or so. Now I know that seems like a LONG time for chicken wings, but trust me, it does takes that long for the wings to "break down" and be sweet, tender, juicy and sticky!!

Remove the wings and pineapple from the sauce and serve (discard the sauce).

NOTE: Do not omit the pineapple, the flavor and moisture content of the fruit is important to the cooking process.

NOTE: If you are still in doubt about the two hour cooking time, click on the above photo and you will get a better look at the wings themselves and you will see they are juicy and not overcooked.

CHOCOLATE CREAM CHEESE FROSTING FOR MY BIRTHDAY

2011-05-10T00:28:00.005-08:00

Can it be my birthday again, already? They seem to come every six months lately. I usually treat myself to a baked goody on my birthday; come to think of it, it almost always involves chocolate, big surprise!! This is my favorite chocolate frosting, it is quick, easy, deliciously smooth on the tongue and it pipes beautifully!!!

¼ cup butter (warm but not melted)

½ cup baking cocoa

8 ounces cream cheese (room temperature)

1 teaspoon vanilla

4 cups powdered sugar

Mix the cocoa and vanilla into the warm (but not melted) butter, beat until smooth, set aside. Beat the cream cheese until smooth (scrape the sides of the bowl so that you get it all mixed), then add the butter-chocolate mixture and beat until it is all smooth.

Beat in the powdered sugar, one cup at a time, beating well after each cup until smooth and enjoy.

NOTE: If I'm feeling adventurous, I add a little orange zest to this frosting.

MOCK PECAN PIE

2011-05-08T01:18:00.003-08:00

I know it is hard to imagine a pecan pie without pecans, right? Well, whether you have nut allergies, or you are like me and find it harder and harder to pay nearly $10 a pound for pecans, you might give this fun, quick and easy recipe a try.

This recipe uses plain old rolled oats instead of pecans. Sounds strange, I know, but the oats soak in the butter and sugars and bake into a golden brown and crunchy topping that sits on top of a traditional soft sweet filling. As a test, I gave Picky Picky Hubby a slice after dinner and never mentioned the rolled oats. He ate a few bites, declared the pie a "winner" and then said, "I thought you said you were out of nuts" (he thought he was eating nuts)!! It really is tasty.

¾ cup light corn syrup
¾ cup granulated sugar
3 eggs lightly beaten
1 cup rolled oats (quick cooking is OK if necessary)
¼ cup melted butter
2 teaspoons vanilla
9" unbaked pie crust

This takes about "three seconds" to mix up; just mix everything in a bowl (with a whisk) until smooth and pour into unbaked 9" pie shell. Bake in preheated 350 degree oven for 60 minutes or until knife inserted in middle comes out clean (my oven took 50 minutes). That's it!! Quick and easy.

The baked "nut" topping is nice and crunchy and does not taste like oatmeal at all!! Picky Picky Hubby has told me how much he likes the pie THREE times this evening (that's rare).

CLASSIC JELLY ROLL CAKE

2011-05-05T01:36:00.002-08:00

This is an old classic recipe. I see variations of it online (with a whipped cream filling) however, this recipe holds true to its name JELLY roll, and was filled with jam. It is definitely a crowd pleaser. This one is made with my raspberry preserves and it is one of Picky Picky Hubbies favorites.

3 eggs
1 cup granulated sugar
1 teaspoon butter extract
1 teaspoon vanilla extract
1/3 cup of water (see note)
1 cup of CAKE FLOUR (see note)
1 teaspoon baking powder
¼ teaspoon salt
1 cup jelly or jam
powdered sugar

Preheat oven to 375°. Line a 10” x 15” jelly roll pan with parchment paper and spray the parchment paper with cooking spray, set aside.

Lay out a clean kitchen towel, preferably one with little or no texture type surface (especially not terry cloth). Dust a generous layer of powdered sugar onto the surface of the towel (the same dimensions as the pan or even a couple inches bigger).

Beat the eggs, on high speed, until very thick and lemon colored (5 minutes). Gradually add sugar while the mixer is running. Put butter extract into a 1/3 measuring cup and then fill the rest of the measuring cup with water (water + butter extract should = 1/3 cup). Add vanilla and water/butter extracts to batter and mix well. Add flour, baking powder and salt to the egg mixture and beat just until batter is smooth. Pour into the prepared pan. Bake 12 to 15 minutes or until toothpick inserted in center of cake comes out clean. Slide a knife around the cake edges to loosen it from the pan. While cake is still hot, turn it out onto the powder sugared kitchen towel. Immediately roll up the cake (ALONG WITH THE KITCHEN TOWEL) starting with the narrow end, like this
Set the kitchen towel wrapped cake on a baking rack to cool for 45 minutes. When it has cooled for 45 minutes, unroll the cake/towel (gently peeling the towel away from the cake as you unroll). The surface now facing you will have no powdered sugar on it. Stir the preserves well, to get them all loosened up, then spread it on the cake. Gently roll the cake back up (with NO towel this time). Wrap the whole thing in plastic wrap and let it cool completely. When cooled, take plastic off and top with glaze.

JELLY ROLL CAKE GLAZE

1/3 cup of butter melted
2 cups powdered sugar
1½ teaspoons vanilla extract
½ teaspoon almond extract
2 tablespoons of milk

Whisk everything together. If it seems too thick, add another tablespoon of milk. If it seems to thin, add a few more tablespoons of powdered sugar. Spoon glaze onto jelly roll and let it drip down sides.
NOTE: Any kind of kitchen towel will work, but the more textured it is, the more the cake will want to stick to it. If you only have textured kitchen towels (like me) just be careful and pull the towel off of your cake slowly and it will come away fine.

NOTE: The cake will continue to get more and more moist (the moisture from the jam works its way through the cake). So the jelly roll will be at its prime after it has been covered a few hours.Some cooks feel intimidated by jelly roll cakes, but this recipe is nearly a foolproof. The main trick to rolling cake is that it has to be a special sponge type cake to work (don't just try ANY old cake recipe).

Here are a couple more tips:
Remove the HOT cake from the pan and trim any dry edges (that will keep it from cracking when you roll it).

Roll the cake AND THE TOWEL up immediately, don't let it cool down. Let it sit for a full 45 minutes then unroll and spread jam and roll back up immediately. Lay it on plastic wrap and wrap tightly. This will help also help the cake from mis-shaping while it cools (although I've never had a problem with that).

The biggest trick is to get the cake right in the first place. Whip those eggs a full five minutes. The pan size is another thing. For this recipe it HAS to be a 10x15. A thinner cake rolls easier than a thicker cake.

If you don't have butter extract...just add an extra teaspoon of vanilla OR a teaspoon of rum extract.

NOTE: Recipe calls for 1 cup of cake flour, if you do not have cake flour, you can use 3/4 cup of all purpose flour.

SWEET & SAVORY RICE

2011-05-01T22:53:00.004-08:00

I'm the kind of person who likes lots of "extra stuff" in my rice; Picky-Picky Hubby is not. He likes plain white rice...period!! So, when I created this dish, I designed it for ME...rice, apples, golden raisins, toasted pecans...yum. You can imagine my shock when Hubby (with cheeks packed full) exclaimed "this is excellent!!" I almost fell off of my chair!!
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2 ¼ cups chicken broth
1 tablespoon butter
1 cup raw white rice
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon ground cumin
1 large cooking apple
1/3 cup dark brown sugar
1/3 cup golden raisins
½ cup chopped toasted pecans
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Peel and chop the apple into small bite-size pieces. Place everything (except the pecans) in a medium size saucepan and bring it to a boil. Turn down the heat to a low simmer and put a tight fitting lid on the pan. Simmer for 20 minutes. Remove from heat and quickly stir in the toasted pecans. Put the lid back on and let it sit for another five minutes.
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That's it!! The dark brown sugar and fruit lend a mildly sweet flavor to the rice and the ground cumin gives the flavor a little depth. This is a great side dish for chicken, ham, etc. and it would make an excellent buffet dish since it stays warm and tastes great at room temperature. I hope you will try it.

NOTE: I first posted this about a year ago. Since then it has become one of our favorite side dishes for outdoor grilled meat, it seems to go with just about everything.

NO FAIL HASHBROWNS FOR THIS WEEKEND

2011-04-28T00:00:00.009-08:00

This hash brown recipe is fool proof. It will give you crisp potato patties, just begging for a dash of hot sauce (or ketchup for the kids). The following instructions are for pattys, but you can also spread the mixture out in a big frying pan, then cut into wedges for serving.

3 cups Simply Potatoes (see note below)
¼ cup very thinly sliced green onions (optional)
1/3 cup all purpose flour
1 egg (lightly beaten)
1½ teaspoons salt (or to taste)
¼ teaspoon black pepper (or to taste)

I use (the shredded hash brown style of) a product called Simply Potatoes (in my store they are sold in the refrigerated section above the eggs), but you can use THAWED Ore Ida shredded (loose) hash browns as well. I have tried fresh potatoes for this recipe and they do NOT work as well as Simply Potatoes or thawed Ore Ida shredded potatoes (fresh potatoes get mushy).

Gently toss the potatoes with the flour, salt and pepper (and onion if you are using it), then gently (I use my hands) mix in the lightly beaten egg. NOTE: I mix the salt & pepper into the egg to make sure the spices are distributed evenly throughout the potatoes.

Pre-heat your heavy frying pan to medium high and brush your skillet with a generous coating of vegetable oil (I like to use my electric frying pan).

Place 1/3 (lightly packed) potato mixture onto HOT, greased frying pan and then gently flatten the mound with your spatula, like this: Fry patties for 4 minutes, per side, or until they are golden brown and crispy.
Drain on paper towels, sprinkle with salt and serve immediately.
I love how these hash brown patties hold together, you can even pick them up and eat them like a commercial hash brown patty, but oh so much better tasting.

NOTE: 3 cups of THAWED Simply Potatoes or Ora Ida equal about a pound.

MEAT LOAF FOR TWO

2011-04-25T00:00:00.003-08:00

Whether you are cooking for two because you are empty nesters, or newly weds, there are certain favorite family recipes that simply make more food than we need. Meat loaf is one of those recipes that I've made (for a crowd) for years, but seldom make it these days because I'm left with to much extra. So, with a little tinkering, I've come up with an excellent meat loaf for two recipe and, I'm happy to say, meatloaf is back on the menu.

It's called "meatloaf for two" but, in reality, since it is made from half a pound of ground beef, you can easily serve two and still have enough for a nice meatloaf sandwich the next day (always a good thing).
MEAT LOAF FOR TWO
½ pound of lean ground beef (90% lean)
3 tablespoons chopped onion
1 egg
1/3 cup saltine cracker crumbs (fine)
¼ teaspoon salt
½ teaspoon chili powder
½ teaspoon ground cumin powder
¼ teaspoon black pepper

Mix all ingredients and shape into two oval patties (or loaves). Place them on a flat baking sheet (spritzed with cooking spray), a few inches apart (make sure the baking sheet has a lip, so any meat juices won't end up in your oven. Brush with meatloaf glaze and bake at 350 for 35-40 minutes.

MEATLOAF GLAZE

¼ cup ketchup
2 tablespoons brown sugar
¼ teaspoon worcestershire sauce
½ teaspoon ground mustard powder
few drops of liquid smoke (optional)

Whisk together and completely cover the meatloaves (use all of the sauce).

SWEET DINNER ROLLS FOR EASTER

2011-04-19T15:44:00.009-08:00

This is an "oldie, but a goodie" recipe for a sweet, buttery, dinner roll for your Easter holiday. This recipe can be made ahead of the holidays, partially baked and then just tossed in the oven, to finish baking, just before the big dinner. They are delicious, easy to make and freeze beautifully.
½ cup warm water
1/3 cup white sugar
1 teaspoon salt
½ cup warm milk
1/3 cup soft butter
1 package of dry yeast (see note)
1 egg (room temperature if possible)
3¾ cups all purpose flour

Heat the water and milk until warm (I use the microwave). Put it into the large bowl of a stand mixer and stir in the sugar and yeast. Let it sit for about 10 minutes (it should get foamy). After 10 minutes, add the salt, butter, egg and 1 cup of flour, mix well.

Continue adding the rest of the flour, ½ cup at a time. Stop your stand mixer every once in a while and scrape down the inside of your bowl and turn the entire dough mixture over (this insures that all of the flour gets mixed in completely & evenly).

Remove the dough from the bowl and spray the bowl with cooking spray. Return the dough to the bowl and spritz the top of the dough (a little) with more cooking spray (so the plastic wrap doesn't stick to the dough). Cover the bowl with plastic wrap and place in the warmest part of your kitchen for an hour to raise. Keep in mind that marble counters are not the warmest place to keep your bowl of dough.

After an hour, or after the dough has doubled in size (whichever comes first), push the air out of the dough with your hands. Roll out 12" "ropes" of dough and tie a knot in the middle, like this:

To complete the "knot", tuck one loose end under the roll and bring the other loose end over the top and tuck it inside of the original knot, place in greased muffin tins. They will look like this:
Spritz the top of the rolls with (just a little) cooking spray and cover with plastic wrap again. Let them raise until they are double in size (35-45 minutes).

If you want to partially bake them (they will be like brown & serve rolls), bake in a preheated 325 oven for 10 minutes. Remove from pans and cool completely (then freeze). When it is time to use them, defrost them for about 15 minutes, then bake in a preheated 375 oven for about 8-10 minutes.

If want to bake them right away (after they have risen in the pans), bake in preheated 350 oven for 12-15 minutes (depending on how hot your oven runs, just keep an eye on them after 12 minutes).
NOTE: I buy bulk yeast, so, when a recipe calls for a package of yeast, I just use a tablespoon (that is a little extra, but works well).

CHILI ON CORNBREAD WAFFLES

2011-04-17T19:49:00.008-08:00

I saw a television commercial, recently, for chicken and waffles and that started me thinking (dangerous I know). Chili and cornbread were on the menu for dinner, so... I thought, why not serve the chili over cornbread waffles? It was VERY good and such a fun change!!

CHILI

1 pound lean ground beef
½ cup of chopped onion
1 clove garlic minced
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon dry oregano
¼ teaspoon black pepper
6 ounce can of tomato paste
4 cups beef broth (not bullion)
1 tablespoon sugar
¼ teaspoon dry red pepper flakes (optional heat)
1 15 oz. can red kidney beans
1 15 oz. can white kidney beans

Brown the ground beef and onions and drain well. Add everything else, stir well and cook in crock pot on high for 4 hours.

CORNBREAD WAFFLES

I am not a big fan of commercial "mixes", but there is one that I always keep on hand (because it is tasty and inexpensive) and that is Jiffy Cornbread Muffin Mix (here in Alaska they are 59¢ a box). Here is my version of a cornbread waffle. It is a little soft and cake like when it comes out of the waffle maker, so I let them cool for a minute or two (they retain their heat well) on a baking rack so they hold their shape better, but they are SO tasty.

1 box of Jiffy Cornbread Muffin Mix (8 oz.)
¼ cup melted butter
1 can creamed corn
1 egg

Mix everything and bake in waffle iron.

RED RICE

2011-04-11T00:00:00.004-08:00

I am on a never ending search for good side dishes. This is one of my favorite "go to" recipes for seasoned rice. It is FULL of flavor and goes well with just about any choice of meat dish. It is especially handy for a potluck or buffet since it can easily be doubled/tripled and remains tasty at room temperature. We take this with us (already cooked) when we go camping, since it reheats nicely and really "rounds out" those campfire masterpieces Hubby grills. 1 cup raw white rice (not instant rice)
2 tablespoons canola oil
½ cup chopped onion
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
1 teaspoon salt
¼ teaspoon black pepper
15 oz. can diced tomatoes in juice
1 tomato can of water + ½ cup
1 red bell pepper chopped
1 cup red kidney beans

Heat the canola oil, then add the raw rice, onion and spices. Saute this mixture until the onion is transparent and the rice is opaque. Add the red bell pepper, kidney beans, the whole can of diced tomatoes (plus the juice) plus 1 full can of water and another ½ cup of water. Stir well and bring to a boil.

Put a tight fitting lid on the pan and turn the heat down to a slow simmer. Cook for 20 minutes, then turn off heat and let sit for 5 minutes. Fluff with a fork and serve. NOTE: "Toasting" the spices in the oil/raw rice mixture at the beginning of this recipe really "wakes up" the spices and helps the flavor get deep into the rice.

CHOCOLATE MAGIC SHELL

2011-04-06T15:44:00.007-08:00

This fast and fun recipe is a delicious chocolate sauce and when you put it on something cold, it turns hard like commercial "Magic Shell" (except a lot more budget friendly). Don't restrict it to ice cream though, how about frozen bananas?

1 cup semi-sweet chocolate chips
¼ cup butter
¼ cup canola oil
¼ teaspoon vanilla extract

Heat the chocolate, butter and oil until the chocolate melts. I do this in the microwave, starting at 30 seconds on high, then stir, then 15 more seconds and stir and a final 15 seconds and stir. At first, it will seem like the ingredients don't want to blend, but whisk it for 10-15 seconds and it will go together beautifully. Once it is smooth, whisk in the vanilla extract.

Cool to room temperature, (you can use it right away, but while it is still hot it will take a few seconds for it to harden on ice cream).
NOTE: If you use your microwave to melt the chocolate, watch it carefully, since your microwave might cook faster or slower than mine and chocolate scorches easily.

NOTE: With the addition of butter & oil, I thought this might have a greasy taste, but it does NOT. While warm (which is my favorite) this has a velvety texture, almost like the best hot fudge sundae taste.

MEXICAN PULLED PORK & PINTO BEANS

2011-03-31T00:20:00.011-08:00

I love this versatile recipe. First of all it is all done in the crock pot in just a few hours with no need to pre-soak the beans and leftover possibilities are endless.

I make this with a 2 pound pork tenderloin, because it is nice a lean, but any pork roast will work. I have a large oval crock pot that tends to run a little hot, and this recipe is fall apart tender for me in 6 hours on low heat. Depending on your crock pot and the size of pork you use, it could take as many as 8 hours, but that is unlikely (just start checking for tenderness at 6 hours).

2 pounds (roughly) pork tenderloin
1 cup dry pinto beans (no need to soak)
(1) 4 ounce can of mild green chilies
3 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon dry oregano
1 clove garlic minced
1 cup chopped sweet onion
healthy pinch of dry red pepper flakes (optional , see note)

Brown the pork well and put it in the crock pot. Saute the onions & garlic in the same pan and then mix them with the dry beans, spices, canned chilies then pour over the meat. Add just enough water to mostly cover the beans & meat, it should look like this:
Make sure the liquid gets under the meat as well. After cooking on low for 4 or 5 hours, check the liquid level in the crock pot and add a little more water if necessary, but not too much. This liquid makes the best red gravy!!

Take the meat out of the crock pot when it gets fork tender (remove any fatty pieces and bones) and pull it apart. Thicken the liquid in the crock pot with a cornstarch and water slurry, then put meat back in with the beans and gravy.

On the first night, I like to serve this over rice or corn chips, cheese avocado & sour cream. On the second night, it makes killer burritos like this:NOTE: A word about the heat or spice in this recipe. My hubby doesn't like much "heat" in his food. He likes strong flavors, he just doesn't like "fire" as he calls it. I use a very small pinch of dry red pepper flakes when I make this for him. If you like a little more "fire", just up the dry red pepper flake ingredient.

STRAWBERRY CHANTILLY

2011-03-27T17:58:00.012-08:00

Sweet, light as air, packed with strawberry puree and waiting in the freezer for that special occasion!!

CRUST
1 cup all purpose flour
¼ cup brown sugar
½ cup butter
½ cup chopped pecans

Cut the butter into the flour & sugar until crumbly, then stir in the chopped pecans. Press into a 9" x 13" baking dish and bake at 300 for 20 minutes. Set aside to cool completely. NOTE: I make this dessert with a spring form pan (it looks prettier). I just bake the crust a few extra minutes.

FILLING
2 egg whites
1 cup granulated sugar
2 cups sliced strawberries
1 cup heavy whipping cream
1 teaspoon lemon juice

Pulse the strawberries a couple of times in a food processor to chop them finely. Add the egg whites, sugar and lemon juice to the strawberries. Beat with electric mixer on high for ten minutes. This will really expand, so use a BIG bowl (it fills my kitchen aid bowl). In a different bowl, beat the heavy whipping cream until you get stiff peaks. Gently fold it into the strawberry meringue mixture. Pour into baked-cooled crust and cover well. Freeze for at least 6 hours, preferably overnight. This is OH SO GOOD!!!

I made mine in a 9" x 3" spring form pan and it filled it to the top. Make sure you freeze it overnight. The person I got this recipe from said that she had to take it out of the freezer 15 minutes early for easy slicing, but mine sliced PERFECTLY directly out of the freezer (and it had been in the freezer for 24 hours!).

ULTIMATE SHORTBREAD COOKIES

2011-03-24T00:00:00.002-08:00

These shortbread cookies melt in your mouth, they are super easy to make (with few ingredients) and they are foolproof!!

I have been trying different shortbread cookie recipes for years and they have always been a pain. Either the dough is crumbly and hard to roll out, or the "easier" ones that you pat into a pan look ugly to me (lol) and then there are the ones that handle beautifully, but you don't get that melt in your mouth shortbread taste. Well, I'm happy to report that I have found a winner... todays recipe it is absolutely perfect!!

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2 cups of butter (room temperature)
1 cup of granulated sugar
4 cups all purpose flour
2 teaspoons vanilla extract
1 teaspoon coconut extract (see note)
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In a stand mixer, beat the room temperature butter, sugar and extracts until the mixture is light and fluffy (2-3 minutes on high).
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Add the flour, one cup at a time, beating well between each addition.
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Roll the dough into two logs and wrap in plastic wrap, then chill until very firm.
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After "logs" are very firm, roll them in sprinkles nor nuts (optional) and slice into ¼" slices. Bake on ungreased baking sheet in a 350 degree oven for 18 to 20 minutes (mine were lightly golden in 18 minutes). Cool on baking rack.
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NOTE: The coconut extract isn't absolutely necessary, but its such a nice addition. The funny thing is, is that you do NOT taste coconut, but you do taste a richness and sweetness that is slightly reminiscent of those Danish cookies that come in a tin at Christmas (but even better). If you don't use coconut extract, just use all vanilla extract.