Sunday, December 26, 2010
I wasn't aware that besides chronicling Julia Child's life, it also told the true story of Julie Powell, who in 365 days prepared every recipe in Julia Child's cookbook, Mastering the Art of French Cooking. While doing this, she wrote on her blog each day about her cooking experiences. Due to the blog, she earned notoriety and became a published author.
I felt a connection with Ms. Powell since I have a food blog. Wow, don't I wish I could have her success with this blog? I also think that Meryl Streep did a pretty good job portraying Julia Child. She known for her ability to do different accents and she hit Julia's perfect. The movie also told the story of Julia's love for her husband. I had always heard that she and her husband had a very deep love for each other and it came through in this movie.
I think my husband did a pretty good job getting this movie for me. I'll have to cook him a special dinner to thank him, maybe even something from Julia Child's cookbook.
Wednesday, December 22, 2010
I'll be baking a ham for us this year. We've already had three turkey dinners in November and, as much as we love turkey, we wanted something else. I haven't decided what to fix with it yet, but it will come to me. It better come to me because I will be doing the grocery shopping tonight.
Anyway, enjoy your holiday, hug your family, and stay warm. For my southern California followers, stay dry.
Thursday, December 16, 2010
Anyway, you can find the recipe for Chocolate Lava Cake here. This is one of my favorite sites to find new recipes.
Sunday, December 12, 2010
What I would suggest, if you cannot find it, is to substitute Peach Nectar or Juice, if you can find it. When I thought I wasn't going to be able to find the Apricot Nectar, I bought V-8 Fusion Mango-Peach flavor. I think it would worked fine, but luckily I found the original ingredient. As I said in the original post, this drink is so good, it's addicting. If you need to supply a holiday beverage, I highly recommend making this one.
Friday, November 26, 2010
I hope everyone had a great Thanksgiving. I did, but was exhausted after cooking yesterday morning. I did have it a little easier, but as a result I have a new story if I ever write a sequel to my Masters & Disasters of Cooking Cookbook. To help me out, my husband baked the turkey on Tuesday afternoon for me to carve that evening and then refrigerate until Thursday. He baked it in a Reynolds Oven Bag and it came out wonderfully. This was the first time we had used them for a turkey and I highly recommend them. He did not add any water to the bag, but when the baking was done, I got almost a liter of broth to use for my dressing. That's where the disaster began.
As I said, we baked the turkey on Tuesday, but I planned on using the broth to make the dressing on Thursday morning at my mom's. I needed something to put the broth in until then. I ended up using a 2 liter jug that had originally held tomato juice. My husband also boiled the turkey neck to get even more broth. All in all, it practically filled the jug. What I had forgotten was that when the broth gets cold, it coagulates into a solid. So, Thursday morning I had a solid bottle of turkey fat.
Hmmm, the bottle was too tall to fit into the microwave to heat it in there. I tried several ideas which I am too embarrassed to even mention here. Then, it dawned on me to run it under some hot water. Duh, why didn't I think of that first? That worked, but still not well. Eventually, I was able to get the jello-like broth out of the bottle and into a microwavable bowl and heated it up that way. Even with all the trouble, I think the dressing was the best I've ever made.
A Belated Happy Thanksgiving to all and I hope you got all of the Black Friday deals you wanted. I got one, but not the one I wanted the most.
Sunday, November 14, 2010
I like to call this recipe my one-oven meal because you fix everyone in the oven at the same time. It's Oven-fried Chicken with baked potato. I like to fix this often on Sunday because I can start it at half-time of the football game and it will usually be done around the end of the game. By baking the potatoes right along with the chicken, you have everything you need in one oven. When I prepare the chicken, sometimes I take the skin off and sometimes I don't. It depends on my mood. Either way is terrific.
1 chicken, cut up into pieces
Baking mix, such as Bisquick
Mrs. Dash original seasoning
salt and pepper, to taste
Preheat oven to 400°f. I use a broiling pan that allows the juices to drain from the chicken. In a shallow pan, combine the baking mix, Mrs. Dash seasoning, salt and pepper. Depending on how healthy you want to make this, sometimes I dip the chicken into a mixture of beaten egg and milk and then roll the pieces in the baking mix. At other times, I rinse the chicken with water and then roll in the the baking mix. Place the coated pieces onto the broiling pan and place into the oven. Roll the potatoes up in aluminum foil and place on oven rack next to the chicken. Bake for one hour, and then serve.
Extra hint: When I use the egg and milk mixture, I give the leftover mixture to our cat. He loves it and it helps make his coat shiny.
Sunday, November 7, 2010
I love heirloom recipes. You can always count on them being good. This was my maternal grandmother's recipe, who gave it to my mother, who gave it to me and I, in turn, have given it to my daughter. Hopefully, it will keep going down each generation for quite a while.
I actually make this recipe two different ways. As you can see in the instructions below, it calls for separating the egg yolks from the white and then whipping the whites to add later. Doing this makes the pie much fuller and thick. If you don't want to go to the trouble of whipping the egg whites, you can add the eggs whole. The pie won't be as thick, but the taste is the same. Also, please note that this recipe calls for deep-dish pie crusts. This makes a lot of batter and two regular pie crusts will not hold it all.
3/4 C. evaporated milk
3 T. flour
1/2 t. nutmeg
1 t. cinnamon
Separate egg yolks from egg white and set whites aside. Mix all of the other ingredients well and set them aside. Beat the eggs whites until fluffy. Add them to the pumpkin batter and mix well by hand. Pour into 2 deep-dish pie crusts. Bake at 350° f. for about an hour.
Tuesday, October 26, 2010
Saturday, October 23, 2010
I usually make this ahead of time and store it in the refrigerator in gallon milk jugs and then pour it into the slow cooker about 30 minutes before I want to serve it. That also makes it convenient if you want to take it to a party.
Autumn Apple Brew
12 oz. apricot nectar
2 c. cranberry juice
1 c. orange juice
1 c. sugar
Mix all of the ingredients together heat in a slow cooker. This can be heated on top of the stove, also.
Now, if you're like my husband and you don't want to wait while I mix up and heat the Autumn Apple Brew, you can purchase instant Spiced Cider and make it in the microwave. It can be purchased in either regular or sugar-free.
Friday, October 15, 2010
Sunday, September 26, 2010
So, today I have an appetizer for you. It's Pumpkin Dip and wonderful for those Fall get togethers. I swear it's so addicting, you won't want to stop eating it. If you love pumpkin pie, you will love this dip.
2 - 8 oz. pkg of cream cheese, room temperature
1 - 15 oz. canned pumpkin
2 t. cinnamon
1/2 t. nutmeg
Combine the powdered sugar and cream cheese until well blended. Add the remaining ingredients and mix well. Store in a covered container in the refrigerator to chill.
To dip, use graham crackers, Teddy Graham cookies, apple slices, and vanilla wafers.
Saturday, September 18, 2010
Well, a chef in Texas has now accomplished that. According to an article on the Field & Stream web site, the beer is placed inside of a ravioli type dough and quickly deep fried. The Texas Alcohol Commission has ruled that you must be 21 years of age to consume the product.
My husband is happy, but why do I have a feeling I will come home one day to find him in the kitchen trying to deep fry beer?
Tuesday, September 14, 2010
Monday, September 13, 2010
Friday, September 10, 2010
To get those wonderful soft homemade cookies, all you have to do is alter your recipe by using 1/4 C less sugar, no salt, and add a box of Jello Instant vanilla pudding to the batter. Yum-Yum.
Also, coming next month, I'm going to hold a contest for my readers. I'm not sure what it will be yet, but one of the prizes will be a copy of my ebook, "Love, Lies & Deceit." Check back in October for more details.
Saturday, August 28, 2010
My short cut and tip of the day for you is the way I prepare my fried potatoes.
After I peel and sliced the potatoes, I put them on a platter and microwave them for about 4 minutes and then place them in a hot skillet for frying. The microwave cooks the potatoes until almost done. Add onions, salt and pepper into the skillet with the potatoes and fry them until they're done. I like them a little crispy on one side. By doing this, it cuts the frying time more than half and you can't tell the difference from potatoes that have been completely fried in a skillet.
Monday, August 23, 2010
Sunday, August 22, 2010
Wednesday, August 18, 2010
Saturday, August 14, 2010
When I searched the internet for a photo to use here, I found you can use other pans for pound cakes. DUH, I feel so stupid. I should have known that.
I'm going to make another search this evening for my Bundt pan, but if I don't find it I think I will use my Angel Food Cake pan instead.
Oh, and when I make a pound cake, I use a regular cake mix, add a package of instant pudding mix, and bake according to directions on the cake mix box. My icing is a simple powdered sugar icing.
Sunday, August 8, 2010
Every time I go to Fazolli's, I order their Spaghetti Pie. It's just the best. When I can't go to Fazolli's, I make it at home. I wish I could say that mine is as good as theirs, but it's not. It's pretty good, but when someone else is doing the cooking, it's always better. Right?
Below is my recipe for Spaghetti Pie. I know we're in the hot month of August and I don't like to heat up the kitchen with the over either. I plan on making this for dinner on the next day we are below 90° f.
1 1/2 t. garlic powder
1 t. salt
1/4 t. pepper
1/2 C. Parmesan cheese, grated
1 lb. spaghetti, cooked
30 oz. jar prepared spaghetti sauce
8 oz. shredded mozzarella cheese
Preheat the oven to 350° f. In a large bowl, beat eggs, garlic powder, salt, pepper, and Parmesan cheese. Add the spaghetti and blend well until the spaghetti is evenly coated. Pour the spaghetti into a greased 9x13 inch baking dish and bake for 15-20 minutes.
Remove from oven and top with the sauce and mozzarella cheese. Return it to the oven and bake for 15-20 more minutes, or until the cheese is melted.
Saturday, July 31, 2010
Today, I have a favorite at our house a different version of the BLT sandwich. The only cooking you need to do is frying the bacon. I know bacon isn't the healthiest meat in the world, but it's one that we can't do without. At least you're getting a good serving with veggies with it. I like to serve this with Cole Slaw or some corn on the cob.
Spread the mayonnaise onto the tortilla to about an inch of the side. Layer lettuce, tomato, and bacon on top. Season with salt and pepper, optional. Roll up the tortillas and slice in half diagonally. Secure each wrap with a toothpick and serve.
(I didn't put any amounts for the ingredients because that's something that is up to the preparer to decide. )
Sunday, July 25, 2010
Okay, so what does that have to do with Chocolate Peanut Butter Pudding Cake? When it's this hot, neither my husband or I want to cook anything because it heats up the kitchen and the whole house. We actually skipped supper last night for that very reason. One solution to that problem is to use the microwave or your slow cooker to keep the heat down in the kitchen. Since I have been craving something sweet lately, I thought I would give everyone a dessert to prepare in your slow cooker. I wish I had an actual picture of this dish, because the one I found online isn't from this recipe, but it's the closest I could find. Believe me, it does not do it justice.
1 C. all-purpose flour
1/3 C. sugar
2 T. unsweetened cocoa powder
1 1/2 t. baking powder
1/2 C. chocolate or white milk
2 T. cooking oil
2 t. vanilla
1/2 C. peanut butter chips
1/2 C. semi-sweet chocolate chips
1/2 C. chopped peanuts (optional)
3/4 C. sugar
2 T. unsweetened cocoa powder
1 1/2 C. boiling water
Place a slow cooker liner into your crock, or spray the inside with non-stick cooking spray. In a bowl, stir together the flour, 1/3 C. sugar, 2 T. cocoa powder, and baking powder. Add the milk, oil, and vanilla. Mix well until the batter is smooth. Stir in the peanut butter chips, chocolate chips, and optional peanuts. Spread the batter evenly over the bottom of the crock.
For the pudding mix, in another bowl combine 3/4 C. sugar and the remain cocoa powder. Gradually add the boiling water and stir. Pour evenly over the batter in the crock. Cover, and cook on high for 2 to 2 1/2 hours, or until an inserted wooden toothpick comes out clean. Turn off cooker and let it stand for about 30 minutes before serving.
To serve, spoon the warm cake into dessert dishes and top with vanilla ice cream. Spoon the pudding mixture over the cake and ice cream.
**The next time I make this, I think I am going to try and use a chocolate cake mix instead of the other dry ingredients. If anyone tries this, let me know how it comes out.
Monday, July 19, 2010
2 C. biscuit baking mix
2 t. Oregano
1 C. milk
1/2 C. shredded mozzarella cheese
1/2 C. pepperoni, chopped
1/4 C. green pepper, chopped
1/8 C. onion, chopped
1 - 8 oz can pizza sauce, warmed
In a large bowl, mix together the biscuit mix and oregano. Combine the eggs and milk and stir it into the dry ingredients until just moistened. Add the cheese, pepperoni, green pepper, and onion. Pour about a 1/4 C. of batter onto a lightly greased hot skillet or griddle. Flip over when bubbles form on top. Cook on second side until golden brown. Serve with warm pizza sauce. Makes about 14 pancakes.
Optional ingredients can be any pizza topping. I love mushrooms on mine.
Saturday, July 10, 2010
I'm going to be searching my recipe box for other Fair food recipes. The County Fair season is among us and if you don't want to venture out in the hot weather, why not make your favorites at home. Check back each week for a new recipe.
1 C. all-purpose flour
1 1/2 t. baking powder
1 t. salt
2 T. sugar
3/4 C. milk
2 T. vegetable oil
1 egg, slightly beaten
1 lb. pkg hot dogs
Mix all the dry ingredients together, add milk, oil, and egg. Mix well. Dry the hot dogs and insert stick. Dip into the batter. Cook the corndogs in hot oil (365° f.) until golden brown. Drain on a paper towel. Serve with mustard or and sauce of your choosing.
Wednesday, July 7, 2010
It's been so hot here recently that when I can, I try to cook with my microwave in order to keep the heat down in the kitchen. Today, I have a Microwave Apple Pie recipe for you. Obviously, it is not going to be a luscious as the one you would bake in an oven, but it's well worth the saving of energy and heat in the kitchen.
Microwave Apple Pie
1 1/4 c. wheat flour
1/2 t. salt
2 T. butter
1/2 c. shortening
3-4 T. cold water
(You can use white flour, but it will not brown in the microwave, if you do.) Cut the butter and shortening into the flour and salt. Sprinkle with water and mix with a fork until it is moistened. Form into a ball and then it out into a 12-inch circle. Place crust into a microwave-safe dish and flute the edge. Prick the bottom and sides of the crust with a fork about every 1/2 inch. Microwave on high for 5 minutes and then set aside.
1/2 c. sugar
3 T. all-purpose flour
1 t. cinnamon
dash of salt
4-6 thinly sliced and peeled apples
In a large microwave-safe bowl, mix all of the filling ingredients until the apples are evenly coated. Microwave on high for 5 minutes, stirring once. When done, place the apple mixture into the pie crust.
1 c. packed brown sugar
1/2 c. all-purpose flour
1/2 c. quick oats
1/2 c. butter
Mix dry ingredients together and cut in the butter. Sprinkle on top of the apples. Microwave on high for 5 minutes.
Drizzle 1/4 c. caramel ice cream topping over the top while it is hot, or serve with vanilla ice creams.
Saturday, June 26, 2010
Saturday, June 19, 2010
My husband also likes Angel Food Cake, but one of his top favorites is Boston Cream Pie. One an Internet email list I am on, someone mention Boston Cream Angel Cake this week. I had never heard of such a thing, but wanted to know more. I did a Google search and found this recipe on the Taste of Home web site. With the pudding and hot fudge sauce, there is no way this is a diet food. So I went about revising it to meet my diet requirement. If you change the whole milk to fat free or even skim, the pudding mix to fat-free sugar-free, and the fudge sauce to sugar-free, you will have a delicious dessert for both the dieter and non-dieter. If you prefer the regular recipe, click on the link above, but if you opt for the lower calorie cake, use my recipe below.
2 C. plus 1T. fat-free or skim milk
1 package instant sugar-free French vanilla pudding
1 box Angel Food Cake mix
1 C. sugar-free chocolate fudge ice cream topping
Bake Angel Food cake according to directions on the box. Let cool. Make the pudding mix according to directions on the box and set aside. Using a serrated knife, slice the cake in to three horizontal layers, placing the bottom layer onto a cake dish. Spread half of the pudding on top of that layer. Carefully place the next layer on top of the pudding and then put the rest of the pudding on top of that, then placing the last cake layer on top.
In a microwave-safe bowl, heat the chocolate fudge with the remaining milk and stir well. Pour over the top of the cake, letting it run down the sides and serve. Make sure you keep the leftover cake in the refrigerator.
Friday, June 18, 2010
Monday, June 14, 2010
You can use any type of apples for this, but Granny Smith apples are usually the best to use when cooking or baking. I like a lot of apples in mine, so it's not uncommon to see me using a little more than one apple, depending on the size. If you are following the Weight Watchers diet plan and use the Splenda sweetener, one of these is about 3 1/2 points.
1 apple, peeled and grated
splash of low-fat milk
1 egg white
1 t. vanilla
Splenda (or 1/3 c. sugar)
Stir together the flour, egg, vanilla, sweetener, and enough milk until it resembles thick cream. Add the grated apple and mix well. Spray a skillet with non-stick cooking spray and heat to medium heat. Onto the skillet, drop a heaping spoonful of batter, depending on the size of the fritter that you want. When bubbles first start appearing on top of the batter, turn over and cook until golden brown. Makes 6-7 fritters.
Saturday, June 12, 2010
These sandwiches are great to make ahead of time to keep in the freezer and eat on the go. Spray a cupcake tin with non-stick cooking spray and break an egg into each section. You can leave the egg whole or scramble it, your choice. Bake for 12-15 minutes in a 350° f. oven. While the eggs are baking, slice the English Muffins and lay then sliced side up on a baking sheet. Remove the cupcake tin from the oven and set aside. Put the muffins in the over and bake for about 10 minutes or until they look toasted. You can also toast them in the toaster, if you are only making a small amount. Now it's time to assemble the muffins using the egg, some shredded or a slice of cheese, and Canadian Bacon or regular bacon. Season with salt and pepper, if you like.
If you have a big family of hearty eaters, you can eat them right then, or you can store these for later in the freezer. To freeze, place all of the sandwiches on a baking sheet, uncovered and unwrapped, and put them in the freezer. Yes, you heard me right. Leave them there for about an hour. That will give them the opportunity to give off some of their moisture. Now, you can wrap them in freezer wrap or foil and put them in freezer bags. I put two to a bag. These sandwiches will keep for about two weeks in the freezer.
To reheat, I would advise against using the microwave as it tends to make the sandwich soggy. But, if you're in a hurry and don't mind that, wrap it in a paper towel and give it a zap. The best way to reheat the sandwich, is to bake it in a 350° f. oven for about 25 minutes. When I do this, I put it in the oven and then go get ready for work. When I get back in the kitchen, the sandwich is ready. I can eat it while checking my email, or take with me to eat on the way to work.
Writing this has made me so hungry and it is time for breakfast, so I'm off to the kitchen to see if I have any in the freezer.
Thursday, June 10, 2010
English Muffin Breakfast Sandwich
1 reduced-fat English muffin
1 slice Canadian bacon
1 small Italian plum tomato, sliced
1 slice reduced-fat American cheese
Salt and pepper, to taste
Toast the English muffin and top the bottom half of the muffin with the Canadian bacon, some slices of tomato and the cheese. Cover with the top half of the muffin and microwave the whole thing for about 20 seconds, or until the cheese starts to melt. Makes one serving.Enjoy,
Monday, June 7, 2010
I've never let them stay frozen too long, as I'm not sure how long they stay good in the freezer. If anyone knows, please post it in the comments of this article.
Sunday, May 30, 2010
Before posting the recipe, I do want to take the time to wish everyone a safe Memorial Day. Please remember those servicemen and women who have served and are currently serving. They keep us safe by protecting our freedom. Thank you.
1/2 C. corn syrup
1 C. sugar
2 C. water
1 T. red food coloring
1/4 C. corn starch
Combine the cornstarch and 1/2 C. water to dissolve. Add that, along with the rest of the ingredients to a sauce pan and bring to boil. As it thickens, it will turn clearer. Cool and add the berries. Place mixture in a baked, but cooled pie shell. Cool in a refrigerator for at least an hour. Add whipped topping, if desired and serve.
Sunday, May 23, 2010
I was hoping to plant the rest of our garden this weekend, but it rained all week and even with the warm temps we had yesterday, it's still too wet to plant. Hopefully, the hot sunny weather we are supposed to have today will help dry it out and I can get the plants and seeds in the ground before the next round of rain hits.
Today's recipe is for Homemade Dumplings. Now I know what you are all thinking, it's easier to use a can of biscuits or even buy a can of Chicken and Dumplings rather than make them from scratch. I agree completely. Many times I do just that and opt to go with something canned, frozen or pre-made, but sometimes making something from scratch just makes it taste better and then there's that wonderful self-satisfaction knowing that you took the time to make something special for your family. The recipe that I have included is an heirloom recipe from one of my aunts. She made the best dumplings, usually with chicken, but sometimes with squirrel during hunting season. I was thrilled when she actually shared her recipe with me years ago. She was a wonderful cook.
48 oz. carton of chicken broth
1/2 pint Half & Half
Bring the chicken broth to a boil on top of the stove*. To the Baking Mix, add enough hot broth to make a thick stiff dough. On a floured surface, roll the dough out as thin as possible. Then, cut it into squares and drop them into the boiling broth. Keep separated with fork as much as possible. Cover, and boil slowly for about 10 minutes. Then, pour in the Half & Half stirring well. Turn off the heat and let simmer on it's own for a few more minutes and serve.
*When I make this I add cooked shredded chicken in with the boiling broth.
Can you tell I am a big fan of Chicken and Dumplings, this is my second recipe for them. The first was making them in a slow cooker.
Sunday, May 16, 2010
Today, I want to share two recipes for the same item. I'm addicted to bread. Some of the old prison movies talk about being put on bread and water for punishment. That would definitely not be punishment for me. I could easily live on bread. This evening, to go with our supper, I am making Beer Bread. I usually bake it in the oven, but have found out that it works really well in a bread machine, too. There is one main difference, in the bread machine you need to use yeast instead of baking powder. I have included recipes for both baking options.
This is a great bread to serve with chili or any kind of soup, but it's also great to use with dips, or just plain toasted with butter. You can bake this in a round dish and then hollow out the middle to make a bread bowl. There is a restaurant near me that serves a chicken pot pie in a bread bowl and it is wonderful. Tonight, I am serving it with oven-baked chicken and baked potatoes.
It doesn't matter what kind of beer you use, but it should be room temperature. Last night, when I asked my husband for a can of his favorite beer, I felt like I was being interrogated by him. LOL After I explained what I was going to make, he released control of one can of beer. What is it with men and their beer? If you don't want to use a can of beer (or you can't get one from your husband), you can substitute ginger ale, or any type of lemon-lime soda.
3 t. baking powder*
3 T. sugar
12 oz. beer, room temperature
1 stick butter, melted
By hand, stir together the dry ingredients and add the beer. Mix well, the batter will be lumpy. Pour the mixture into a greased 4x8 inch loaf pan and pour about 1/3 of the butter over the top of the mixture. Bake in a preheated oven to 375° f. for about 40 minutes. After the 40 minutes, pour half of the remaining melted butter on top of the bread and bake for 10 more minutes. Then, pour the rest of the melted butter on top of bread again and bake for the final 10 minutes.
*You can substitute 3 C. of self-rising flour for the all-purpose flour and baking powder, if you prefer.
2 T. olive oil
1 t. salt
2 T. brown sugar
3 C. all-purpose flour
1 packet active dry yeast
Add all of the ingredients into the bread machine in the order listed above. Set the machine on the Basic or White Bread cycle and push Start.
Saturday, May 8, 2010
Saturday, May 1, 2010
If you go to the Derby, you have to drink a Mint Julep in one of the Derby's collector glasses. Each year they have a new glass and many people collect those glasses. The recipe calls for Kentucky whiskey, but any will do. At Churchill Downs, I believe they make theirs with Early Times® whiskey, but really any bourbon will work.
So, while watching the Derby today at 6:25 pm EDT, you might want to sit back and enjoy a Mint Julep like the rest of the folks around Louisville. I'll be sitting right there with you cheering for my horse, which I haven't even chosen yet.
1 T. simple syrup (see below)
1 C. water
1 C. sugar
Fresh Mint sprigs
To make the Simple Syrup, Combine the sugar and water and boiling for about 5 minutes without stirring. Pour the syrup over a handfull of mint leaves and gently crush the mint with a spoon. Refrigerate for several hours in a closed jar until cold. Remove the mint leaves and continue to refrigerate. The syrup will be good for several weeks.
To mix the drink, crush a few mint leaves in the bottom of an 8 oz. glass, then fill it to the top with crushed ice. Add 1 t. of the syrup, 1 T. of water, and 2 oz of bourbon. Stir gently and garnish with a fresh sprig of mint.
Please remember to drink responsively.
Sunday, April 25, 2010
1/2 C. chopped onion
1 T. chives, chopped
1 1/2 C chopped celery
1/3 C. chopped parsley
1/4 t. paprika
1/4 t. celery seed
1/2 t. salt
1 C. milk
2 T. flour
2 T. butter
2 1/2 C grated cheddar cheese
bacon, fried & crumbled, optional
extra grated cheddar cheese, optional
In your slow cooker, put potatoes, onions, chives, celery, parsley, celery seed, and salt. Add enough water to cover. Place lid on cooker and set on High for one hour. Then, turn heat to Low and cook for 4-5 hours, or until potatoes are done. Combine the milk and flour and mix thoroughly. On top of the stove, melt the butter in a saucepan over medium heat and add the flour/milk mixture slowly. Stir constantly for about 3 minutes. Add the 2 1/2 C. of grated cheese to the saucepan and stir until completely melted. Add the cheese mixture to the slow cooker and stir well. When the soup is slightly thickened, serve. On top of the individual bowls of soup, add a sprinkle of grated cheese and bacon bits, if desired. Serve with your favorite sandwich for a hearty meal.
Don't forget to use the Reynolds Slow Cooker Liners to save more work.
With the success of my novel, I have started a blog about writing. You can visit it at http://carolpre.blogspot.com
Sunday, April 18, 2010
Now that Easter is over, it's nearly impossible to find Cadbury® Creme Eggs, but I have a recipe where you can enjoy a mock version of these delicious products anytime you want. Normally, I try to only post short, easy recipes, but this time I am going to make an exception. If you want them bad enough, you'll work for it. As with all recipes, please read the complete recipe before starting.
1/4 C. butter, softened
1 t. vanilla
1/4 t. salt
3 C. powdered sugar
yellow food coloring
red food coloring
1 12-oz. bag milk chocolate chips
2 T. vegetable shortening
In a large bowl, combine the corn syrup, butter, vanilla, and salt. Beat with an electric mixer until smooth. Now mixing by hand, add the powdered sugar one cup at a time. Mix well until creamy. Remove about 1/3 of the mixture to a smaller bowl and add 4 drops of yellow food coloring and 2 drops of red food coloring. Stir until the orange color is completely blended throughout the mixture.
Cover both the orange and white mixtures and refrigerate for at least 2 hours. When the mixtures are firm, take a small bit from the orange mixture and roll it between your hands into a marble-size ball. Then, take enough of the white mixture and wrap it around the orange ball into the shape of an egg and roughly twice the size of the orange ball. Place the eggs onto a cookie sheet that has been coated with the vegetable shortening. Repeat this until all of the mixture has been used. Refrigerate the eggs for about 3 or 4 hours, until firm.
Once the eggs are firm, you are ready to prepare the chocolate coating. Place the chocolate chips and the shortening in a small microwave-safe bowl and microwave the mixture on High for about 1 minute, stir and microwave for about another minute, and stir again.
With a fork, dip each egg center into the chocolate, tap on side of bowl to remove excess chocolate, and place eggs onto the a sheet of wax paper to set. Once all of the eggs have been coated, chill in the refrigerator. After about an hour or two of chilling, heat the chocolate and dip the eggs again. Chill for a couple more hours and once they are completely set, they are ready for eating. Use wax paper to wrap the eggs individually.
This recipes should make about two dozen eggs.
Sunday, April 11, 2010
I first must apologize for being absent so much on this blog. I recently transferred to a new job and it involves more traveling, so I have been away for almost a week of both local and out-of-town traveling. I have a really good recipe to share, but it is a long one and I haven't had time to type it up. I will do my best to try and get it done this week, but it could be next weekend. I have not been given my work schedule for the week, so I don't know about my travel plans yet.
Now for today's post. I have to cheat a little. I have a web site for you to check out instead of giving you one of my recipes. I know we are all probably sick of eggs since Easter has just passed, but my local internet provider sends out a weekly e-newsletter and always includes some interesting sites to visit. The IncredibleEgg site was one of them and I thought it would be a great link to share with all of you. I know I am always looking for new ideas for breakfasts I can make to give myself a variety in the mornings.
Check back later this week for a new candy recipe of an Easter favorite.
Sunday, April 4, 2010
Sunday, March 28, 2010
Recently, the Canadian Plastics Industry Association published a report about the dangers of reusing these cloth bags. The report said that bacteria can grow on these bags packed with the fruit, vegetables, and especially any meat that is carried in them. While I agree with what they are saying, you also need to remember who is reporting this, an association of plastics manufacturers. Who loses the most money when we stop using plastic shopping bags and switch to cloth bags? The Plastics Industry.
So, what can we do to prevent the transference of this bacteria to our foods? The main things is to periodically wash the bags, but drying is the key. Laying a bag flat to dry might not allow proper airing out of the bag to prevent bacteria growth. We all know how much bacteria loves warm damp places. After washing the reusable bags, they should be hung up to dry thoroughly. Please don't wash the bag and then throw it in a dark closet to dry.I'm not sure how they would do in a clothes dryer. I haven't tried that. Maybe if a reader has done this, they can post something in the comments section.
A few weeks ago, my eye doctor gave me a cloth bag (with his logo on it) that was insulated. The same that you can buy at the store to bring home cold meat or frozen foods. For these bags, you can wipe them out with a damp soapy cloth and then use a clean cloth to wipe dry.
Remember that food safety for us and our families has to start before we even go to the supermarket.
Saturday, March 27, 2010
Saturday, March 20, 2010
Sugar-free Banana Cream Pie
1 box instant sugar-free Banana flavored Jello pudding
Fat free Cool Whip topping
Place sliced banana on the bottom of the crust. Prepare pudding according to directions on box and pour over bananas. Let pudding set for a few minutes. Spread Cool Whip on top of pudding. Refrigerate for a couple hours to let it set.
Tuesday, March 9, 2010
I also like to watch the Slap Chopper commercial. More for the commercial than the product itself. I was at Walmart the other day and the girl at the checkout counter told me not to waste my money on one. She had bought one and it didn't work well at all.
I have to admit that I have bought a few As-seen-on-tv items. I have a Snuggie and I love it. It was a birthday gift. I have the can toppers that turn a soda can into a bottle. I like them too, but they are hard to get on and off.
Most recently, I bought the Perfect Brownie Pan Set. My husband and I had seen the commercial a few weeks ago and wondered if it was a good as it looked. Then, the lady who writes the recipe column in my local newspaper said she bought the set and really liked it. So, when I was at Walmart over the weekend, I saw they had it and I bought it. It was a little pricey at $19.95, but if it worked, I knew I would use it often and get my money's worth out of it. [Addendum 3/14/10, I saw a flyer from Big Lots yesterday that had this set for $7.00. If you have a Big Lots store close by, check there first before buying the pan elsewhere.}
I had already planned on making cornbread that night for supper and knew the commercial mentioned making cornbread in it. I am happy to report that the cornbread came out perfect. I didn't have to bake it as long as I would a normal pan of cornbread either. Of course, there was one thing I didn't like. The sectioned areas produce very small portions. A bit or two and it's gone, but I can live with that and the smaller portions are a great size for freezing.. The pan is smaller than it looks, but you should still use a recipe that calls for a 9 x 11 inch pan. I haven't tried brownies yet, I'm still on my diet. However, I do have a recipe for low fat chocolate scones that I'm hoping to try this weekend. I'll report later who they turn out.
I would recommend to anyone to buy this set. It works great. Have you purchased something from an infomercial or a product from tv? If so, leave me a comment and tell me about it.
Sunday, March 7, 2010
Check back here later this week for a review that I will have on the Perfect Brownie Baking Pan. I just bought one yesterday and used it last night.
Monday, March 1, 2010
Saturday, February 27, 2010
On Friday, February 26, 2010, the Girl Scout organization announced a voluntary recall of their Lemon Chalet Cremes™ Cookies made by Little Brownie Bakers. You can read their press release here. The cookies reportedly have a bad taste and odor. While the cookies are safe to eat, some apparently are not very appetizing.
We often hear about food recalls on the news, but I have found that there are many more food recalls that we never hear about. Today, I went to the United State Department of Agricultural web page which handles all the food recalls and found some that I had never heard anything about. That is scary. Click out the link I have provided to the USDA site to see the recall list. You can even sign up for email updates so not to miss any food recall notices.
Saturday, February 20, 2010
I've also tried something new that I have never fixed before, Smoothies. I've been looking for something that will take care of my cravings for sweets and drinking a smoothie does help a little. Normally, you wouldn't want to put sweetener in this drink because it is supposed to be healthy, but the ones that I have made need a little boost to help me with my craving.
A Smoothie can be made with just about any fruit and I have put a basic recipe below with three other recipes I have tried.
1/4 C. liquid
1/2 C. thickener
The liquid can be regular or low-fat milk, fruit juices, or flavored water. Start with 1/4 C. and add more to desired consistency. For the thickener, you can choose from low-fat yogurt, low-fat frozen yogurt, frozen fruit concentrate, frozen fruit, or a cup of ice. Optional ingredients can include any flavor inhancer, such as sweentener, sugar, cinnamon, vanilla extract, or instant coffee.
1 T. chocolate syrup
1 C. low-fat milk
1 C. of crushed ice
Chop banana into four pieces and put into a blender. Add the chocolate syrup, milk, and crushed ice. Blend until smooth and pour into glasses. Makes two servings.
1 C. low-fat milk
1 C. low-fat vanilla yogurt
5 strawberries, cut into halves
Put all of the ingredients into a blender and blend until smooth. Makes two servings.
1 mango, peeled and cubed
8 oz. pineapple juice
4 oz. low-fat peach yogurt
1/2 t. lemon zest, finely grated
1/2 C. crushed ice
Combine all the ingredients in a blender and blend until smooth. Garnish the glasses with orange or lime wedges. This makes at least two servings.
Wednesday, February 17, 2010
Saturday, February 13, 2010
Today, I have a recipe from my cookbook, Masters & Disasters of Cooking, sold on the right side of this page. The first time I made this, I used the first recipe I found in a cookbook and it turned out terrible. Everything needed to be done quickly and I wasn't quick enough. I ended up with little balls of chocolate in my mousse instead of having a smooth and creamy dessert. I have since figured out a much easier way to make chocolate mousse and hope you will like it, too.
Have a great Valentine's Day.
7 egg yolks, beaten
2 T. sugar
1 pinch of salt
7 egg whites
1 1/4 C. heavy cream
Place chocolate in a double-boiler on the stove to melt. Stir occasionally until melted. Remove from heat and continue stirring until smooth. Set aside to let it cool slightly.
In a separate bowl, whip the heavy cream until medium stiff peaks form, but don't allow it to become grainy. Set that aside.
In another bowl, whip the egg whites with the pinch of salt until soft peaks form. Sprinkle in the sugar and continue whipping until medium peaks form. Fold in the eggs yolks. Then add the melted chocolate until completely mixed. Add the whipped cream until evenly blended. Spoon into dessert cups and chill until firm, about an hour. Serve. This makes about 10 servings.
Saturday, February 6, 2010
No matter who you are cheering for, enjoy the game,
Mozzarella cheese, shredded
Parmesan cheese, grated
1 jar Pizza Sauce
Preheat oven to 350° f. Separate the bread sticks and lay out flat on wax paper. Place pepperoni slices on the top half of the bread stick. Sprinkle a little Mozzarella cheese on the pepperoni. Fold the bottom half of the bread stick on the top half and pinch the sides to seal as best you can. Sprinkle with seasoning and Parmesan cheese and place on a baking sheet. Bake for 15-18 minutes. Serve with pizza sauce for dipping.
16 oz. Mozzarella cheese, shredded
1 chopped onion
1 pkg sliced pepperoni
2/3 box rigatoni noodles, cooked
1 can cream of mushroom soup
1 can sliced mushrooms
2 jars pizza sauce
Place the following in layers in the slow cooker in this order: hamburger, noodles, cheese, soup, mushrooms, onions, pizza sauce, and pepperoni. Cook on low for about 4 hours and serve.