We had a lovely month at the beach with record highs for that time of year. When we arrived home the house was perfect, thanks to the guys and Beth. It was our Christmas present for them to stay here to protect the house and pamper the pets, so we had no worries for a great length of time. I am always happy to get home, however, even though the piles of mail and papers are daunting. Everyone was hungry, so Matt and I made a fast trip to Kroger because Glenda Lechler had introduced the home version of Skyline Chile or Cincinnati Chili to us on the trip. The restaurant chain Skyline Chili originated in Cincinnati and for years they have sold their chili mix in pouches for the home cooks who have a little more time to let the brew simmer and then the made up versions in the freezer department for a quick dinner. We bought all the packs on the shelf because it seems they sell out fast. Because we were in a hurry and the mix takes forty or more minutes (depending on how thick you like it) on the stove with a pound of ground chuck, we bought the frozen concoction for the evening meal. Collective sighs emerged as the men had a full meal after a month of catch as catch can meals.
Skyline Chili
I hope your new year has started out in good form. (More later.)
Doris
Hint: I was just wrapping the celery in foil and remembered this was a hint from Martha Stewart which really works. The celery keeps well and ready to use in a snug wrapping of Reynolds.
Beach house pictures with the Lechlers:
Glenda, my sister-in-law and her daughter, Kathy.
David, JD and Joe Lechler
As soon as I can stand to cook again after the trip, I will try this double peanut butter cake from Cook's Corner:
This recipe is originally from Taste of Home magazine.
Cake:
1/2 cup creamy peanut butter
1/4 cup butter, softened
3/4 cup sugar
2 eggs
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
Frosting:
1/3 cup chunky peanut butter
3 tablespoons butter, softened
3 cups confectioners’ sugar
1/4 cup milk
1 1/2 teaspoons vanilla
To make cake: Preheat oven to 350 degrees. Grease a 9-inch square baking pan.
In a bowl, beat the peanut butter, butter and sugar until light and fluffy. Add eggs. Mix well.
Combine flour, baking powder and salt in another bowl. Add to batter alternately with milk.
Pour batter into prepared pan. Bake until a toothpick inserted near the center comes out clean, about 30 to 35 minutes. Cool cake in pan on wire rack.
To make frosting: Beat peanut butter and butter until fluffy. Add sugar, milk and vanilla. Mix until smooth. Frost cake.
From the site of recipegirl.com, tidymom's recipe for homemade pizza rolls:
On our trip everytime someone ask for suggestions about what to eat, Glenda always wanted pizza. I sent her this recipe so she can have her fill. Easy and delicious, good for a crowd or for a few and even tasty the next day if there are any left over.
Ingredients
- 2 cans refrigerated pizza crust
- garlic salt
- Italian Seasoning
- 1 cup sliced and chopped pepperoni
- 1 cup shredded cheese (we used Provolone and Pepper Jack)
- 1/2 cup Parmesan Cheese
- Ragu® Sweet Tomato Basil Pasta Sauce for dipping
Instructions
- Preheat oven to 425
- Dust a large cutting board or piece of wax paper with flour and roll out each pizza crust.
- Season each crust with garlic salt and Italian seasoning.
- Top with cheese and meat
- Starting with a short end, roll crust into a tight log
- Slice into 1" sections
- Place on lightly greased pan and bake for 10-12 mins.
- Serve with Ragu® Sweet Tomato Basil Pasta Sauce for dipping (We use Carfagna's)
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