If I ever cook again ~

After each big party I swear I am off cooking for a long time.  Then, along comes Cook's Corner, on time, every Wednesday morning and it presents me with some tasty recipes, in case I decide to enter the kitchen.  It's like some cookbooks hit a person just right and others stay on the shelf with nary a second  glance, well, Cook's Corner is the same way.  I always look at the recipes, but select only a few to try.  An interesting feature of this section of the paper is something called Classic Corner which features, once a week, recipes from ten years ago.  Today the crazy crust pizza recipe intrigued me. Also, the open-face cheese and onion canapes and the easy peach cobbler caught my eye. Sadly, the outdoor market peaches are finished for the year, so I will have to wait for the peach one.  The recipe is from the famous local fruit market and I bet it is good, although my Bisquick recipe (with sour cream) is still a favorite to fall back on in case this one is not up to snuff.

                                                        

I have no (cooking) pictures to show you because my new camera has not arrived.  Cooke Road is closed for 40 days for all kinds of goings-on in the way of updates and new lines and  repairs and inserts, so it is hard to tell when the mail or packages can get to my door.  Anyway, the camera has been ordered and should arrive soon. A note about the work on Cook Road.  It is certainly easy to tell when a big contract has been given to a private company.  Their workers start early each day and finish late and even work in the rain. They do not stand around or lean on a shovel to chat.  They are very accommodating to the local traffic but they keep out any other traffic that tries to get through.  This is unlike the state and county workers who tend to stand around and find excuses  not do this or that for the property owners who pay property taxes at inflated rates which in turn pays their salaries.  BIG DIFFERENCE. (We pay either way, private or not, but at least we see progress and workers in action in this case.)

Sometimes the Cook's Corner shines and today was one of them. Here are three recipes that appeal to me, in case I ever want to cook again--which is likely, but not soon.

Makes 6 servings

Crazy Crust Pizza

1 pound ground beef
1 cup flour
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon ground pepper
2/3 cup milk
2 eggs
1/4 cup chopped onion
1 can (4 ounces) mushroom pieces and stems, drained
1 can (8 ounces) pizza sauce
1 cup shredded mozzarella

Arrange rack at lowest part of oven. Preheat oven to 425 degrees. Grease a 12-by-18-inch pan with a rim.

In a large skillet, cook beef until thoroughly cooked, crumbling with a spoon. Drain.

In a small bowl, combine flour, Italian seasoning, salt, pepper, milk and eggs. Stir until smooth. Pour batter into prepared pan, tilting pan so it covers the bottom. Sprinkle beef over. Top with onion and mushrooms.

Bake 25 to 30 minutes or until crust is deep golden brown. Spoon sauce over pizza. Top with cheese. Bake 7 to 12 minutes longer or until cheese melts.



This is the easiest peach cobbler recipe I have ever found. It is originally from Lynd’s Fruit Farm in Pataskala.

1 stick butter or margarine
1 cup self-rising flour
1 cup sugar
1 cup milk
4 cups pitted, peeled, sliced peaches

Preheat oven to 375 degrees. Put butter in a 11/2- to 2-quart baking dish. Place in oven until melted.

Stir together flour and sugar. Add milk. Stir just to blend.

Spread melted butter evenly in bottom of baking dish. Pour half of the batter into the dish. Arrange peaches over batter. Pour remaining batter over, spreading evenly over peaches. Bake until lightly browned, about 45 minutes.



Open-Face cheese and onion canapes



1 cup grated sharp cheddar cheese
1 cup grated Monterey Jack cheese
1/4 cup grated Parmesan cheese
1/8 teaspoon Beau Monde seasoning (see Note)
1/8 teaspoon garlic salt
1 small Vidalia onion, diced
1/2 cup mayonnaise

Thin sliced white bread

Combine all ingredients except bread.

Preheat broiler.

Cut crusts off bread. Cut 2 circles out of each slice using a cookie cutter or glass. Arrange on baking sheet. Lightly toast 1 side of each slice under broiler.

Turn bread over. Spread cheese mixture on un toasted side. Place under broiler briefly until just lightly toasted.

Serve immediately.

Note: Beau Monde is a seasoning salt available in the spice section of some supermarkets.

I have been neglecting Mennonite Girls Can Cook (blog), so when I checked it today, wouldn't you know, a recipe and picture for a peach loaf that looks scrumptious.  I think I will make it for the guys on the crew doing Cooke Rd.  They are the best team of workers I have ever seen--here before dawn and still here after 8:00 pm. I am sure the project will be finished on or before time and it will be well done.  It looks choreographed--this dance of large equipment.  It is fun to watch and Bella and Andy and I do a lot of watching. 9/7/2012
                                                        

                                  

Peach Loaf

Ingredients:

• 2 cups peaches, peeled and finely chopped
• 1 tablespoon lemon juice
• 2 cups white flour
• 1/2 cup whole wheat flour
• 3/4 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 eggs
• 1/4 cup oil
• 1/4 cup milk
• 1 teaspoon vanilla
• 1 teaspoon almond extract
• 1/4 cup pecans, toasted and chopped
• 1/3 cup coconut

Method:

1. Peel and chop peaches, stir in lemon juice and set aside.
2. In a large bowl combine dry ingredients.
3. In another bowl, combine eggs, milk, oil and flavorings.
4. Add wet ingredients to the dry ingredients just until combined. The batter will be thick.
5. Fold in the peaches, pecans and coconut.
6. Pour into a greased loaf pan and bake at 350º for 1 hour or until inserted toothpick comes out clean.
7. Allow to cool in pan for a few minutes before turning out on a rack to cool completely before slicing.

Recipe and picture from the blog Mennonitegirlscancook
Thank you.
 

Labor Day 2012

I am posting before having a drink so that I can get the festivities recorded.  Happy Labor (less) Day.

                                                 

 

Our beautiful dinner roast.  George is our carver. Ten pounds of prime rib served over twenty people with all the trimmings and beef and noodles with the left overs on Tuesday.




Day after: Hovering between rain and no rain we were able to have a normal holiday with swimming, games and, as you can see, plenty of food.  Not a rain drop fell after weeks of forecasting that the tropical storm was coming to visit. It was HOT and humid, however. The only other snag was now my camera has decided after taking only three pictures at a time then its memory is full.  Time for a new camera.

 

BJ Lechler in from California with Pam.

 Everyone left with a big bag of Andy's tomatoes and containers of various soups to get them through the work week ahead.

 

 

Nate's morning glories after a good rain.

The last  hurrah until Thanksgiving.

                                              

The Great British Bake Off (cookbook)

     

                                                 

A beautiful presentation, right?  This is from The Great British Bake Off   cookbook which, as I understand it goes along with a BBC television program a bit like the ones on our cooking channels.  I am a little skittish about cookbook suggestions unless I hold them in my hands and see what they are about, but this picture is so intriguing.  I'd like to know the base of this dessert--probably a sponge cake.  It's a beauty.  Here is the cover of the new book and you can read its review on My English Kitchen (blog) if you are interested.  I am going to Amazon to see if I can "look inside this book" to ascertain if it is worth buying.  No more pig in the poke for me.

                                                  

Plans for the week end are expanding.  We will have company from Friday through to Sunday evening.  The OSU game is highly anticipated and the events start early Saturday, so some of the Isforts are arriving Friday night.  Andy is soooo waiting for this!  We may be getting thunder storms both days, which the Goddess of Weather will have to see what she can do about that unfortunate situation. Wish her luck.
Note: I think her (my) tenure as Goddess of Weather is over, so Kathy is planning a Euchre tournament for after brunch on Sunday. We have four card tables and 16 players and we are playing for money, or so she says. I have so much food ready so I hope everyone comes hungry. George is a great guest and we are pleased to have him here for two nights. I am spoiling him.

Make Them Stop !

Remember when I whined about the lack of tomatoes? Now I am whining about my tongue being sore from eating too many tomatoes.  They keep rolling in and I have a big crock pot of tomatoes and all that goes with them simmering away all day, every day. The freezers are getting full, but the Cincinnati Lechlers are coming to relieve me of some of that in less than two weeks.  They will all have to promise to carry away the soups that Andy's garden has garnered. The neighbors are hiding from us because we insist they carry away tomatoes before they leave, so we are not getting too many visitors--even the workers are skittish about coming to work for fear of tomato fever. I cannot believe the summer is over and all that it lacked was sufficient corn on the cob to keep me happy. Any way, I am busy with the holiday plans for the end of the warm months.  Labor day is the last party before the pool is closed the first week of October.  We always start off with a variety of soups, salads and casseroles because everyone is the hungriest when they first arrive after the drive up here.  Then around 6:00 we will have a nice surprise. (But count on tomatoes being a large part of it.)  I hope they are in the card playing, swimming, and tennis moods as the days of fall greet us with hopefully cooler weather...but not too cool, please.

                                                   

Every Saturday Andy goes to stand in line at the outdoor market for peaches. The peach lady is getting suspicious about what he is doing with so much of that particular fruit. We have a lot of fruit eaters in this family and they like peaches in every single form that I have tried on them. However, that will be ending ,too, before long. I hope I can get them right before the party to make a big peach cobbler and also to put fresh peaches in the trifle as well.

              Ham and bean soup--party soup.                           

George and Daniel will be coming up the day before the party because Andy has given them the first football tickets of the season. (He has found and approved of the seats and has declared them excellent.) I think this is Andy's favorite time of year although the beach house vacations are right up there too.

Matt with be graduating from The Ohio State University early in December and plans are afoot for a job in Japan.  With two degrees under his belt we will be eager to send him on his way to a bright, professional future.

Recipe Girl is worth looking into~ RecipeGirl.com

I try to search the web for good recipes for you all to try because I know many of you are very busy and now I am not so busy.  I have several to cook for and am happy to do it, but I don't want to cook the same thing over and over. Hence the search and seize. ( I try to make sure I give the courtesy source and the photo credits.) I ran onto RecipeGirl.com today and have just started plumbing this rich resource.  I have two recipes to try from just a brief visit to this site.  The brownies were named Basement Brownies but I have changed that to something that makes more sense instead of going into the story of how it got its name.  They look easy and luscious and if you don't want to make your own carmel sauce, the jarred kind works too and is much easier.

Note: TV's Food Truck Race starts Sunday night at 10:00. Nate and I'll be watching. Three local guys from Westerville will be selling pizza from their truck.  They had been in business for years in Westerville until their building burned down and they have been hoping to meet the public and share their pizza pies since that unfortunate experience.  So we wish these older guys luck in a race that is arduous for them, but fun for us to watch.  If they win they get to keep the new truck AND they get $50,000.  The race starts in California, but I think the closest they get to Columbus is Cleveland. The race ends at a light house in Maine.

Carmel Brownies

Yield: 16 to 20 brownies

Prep Time: 20 min

Cook Time: 28 min

Ingredients:

50 to 60 caramels, unwrapped (or a jar of carmel sauce)
One box German Chocolate Cake Mix (I used 15.25 ounce box)
1 cup evaporated milk, divided
3/4 cup (1 1/2 sticks) salted butter, melted
One 12 ounce package semi-sweet chocolate chips

Directions:

1. Preheat the oven to 350 degrees F. Grease and flour a 9x9-inch pan.
2. Melt caramels and 1/3 cup evaporated milk in a medium saucepan over medium-low heat. Stir until caramels have completely melted and the mixture is smooth.
3. In a large bowl, combine the dry cake mix, remaining 2/3 cup evaporated milk and butter. Mix by hand until batter is smooth and combined.
4. Pour a little over 1/2 of the batter into the prepared pan. Bake for 8 minutes only and then remove from the oven. Sprinkle chocolate chips evenly on top of the partially cooked brownie. Drizzle caramel on top of the chocolate chips. Drop spoonfuls of the remaining batter on top. You probably won't have enough to cover the caramel completely.
5. Return the pan to the oven and bake for an additional 18 to 20 minutes until the brownies feel fairly set on top and the edges are lightly browned and crisp. Let the brownies cool completely before cutting. The longer they have time to cool, the more they will firm up. (From recipe girl)

Double Berry Puff Pancake

Yield: 4 servings

Prep Time: 10 min

Cook Time: 20 min

Ingredients:

4 large eggs
1 cup whole milk
1 cup Gold Medal® All-Purpose Flour
1/4 cup granulated white sugar
1/2 teaspoon freshly grated lemon zest
1/4 teaspoon salt
2 tablespoons unsalted butter
1/2 cup blueberries
1/2 cup halved raspberries
powdered sugar, syrup and/or freshly whipped cream for topping

Directions:

1. Preheat the oven to 400 degrees F.
2. Use a blender or hand mixer to combine the eggs, milk, flour, sugar, lemon zest and salt.
3. Heat a 12-inch cast iron skillet over high heat on the stove. Add the butter and melt. Pour the batter into the skillet, then scatter the berries on top. Put the pan in the oven, and bake until puffed and cooked through, about 20 minutes. Slice and serve, topped with powdered sugar, syrup and/or freshly whipped cream, as desired.

Source: RecipeGirl.com (Adapted from Martha Stewart's Blueberry Dutch Pancakes) Must give Martha a plug--don't want to make he mad!

                Ahhh, Leon's in Paris, how I miss your moules-frites.

                              After a full day of antique shopping in Paris I would fall out the bus door right into Leon's for this wonderful dish that they perfected every day, followed by a small rum baba.

In the case of corn ~

Note: In case there is no corn, look what is also splendid--cucumber salad.


If corn comes back from where it has been hiding, I want to try this recipe from Cook's Corner.  Today, Wednesday, this was the one recipe that caught my eye.  I know how much the family likes corn, so I think this recipe would be a good one to try on a crowd--say Labor Day...if there is corn. Here it is and it is straight from the newspaper called The Columbus Dispatch:

Enlarge Image

Neal C. Lauron | DISPATCH; food styling by Robin Davis

Baked Corn Pudding Souffle

Recipe tested by Dispatch staff
Vegetarian recipe
Makes 6
This is a luscious way to use fresh local sweet corn, a cross between a pudding and a souffle, based on a recipe from Fine Cooking magazine. They’re excellent to make ahead. Just unmold onto a baking sheet with a rim. Refrigerate up to a day. Drizzle with heavy cream. Heat in a 400-degree oven until heated through and slightly repuffed, about 10 minutes.
1 cup milk
2 cups fresh corn kernels (from about 3 ears)
1/4 cup unsalted butter plus more for ramekins
1/4 cup flour
3 large eggs, separated
1 teaspoon salt
Freshly ground black pepper to taste
1 tablespoon chopped fresh chives
Combine milk and 1 1/4 cups corn kernels in a blender. Puree. Strain through a medium sieve, pushing through as much pulp as possible.
In a heavy saucepan, melt 1/4 cup butter over low heat. Add flour. Cook, stirring constantly. Slowly whisk in corn puree. Cook, stirring, until thickened, about 3 to 5 minutes. Pour into a large bowl. Cool to room temperature.
Preheat oven to 400 degrees. Generously butter six 6-ounce ramekins.
Stir egg yolks into cooled corn mixture. Stir in remaining 3/4 cup corn kernels, salt, pepper and chives.
Using a mixer with clean, dry beaters, beat the egg whites to soft peaks. Stir half of the whites into the corn mixture to lighten. Gently fold in remaining beaten whites. Divide batter among ramekins.
Arrange ramekins in a baking dish. Add enough water to baking dish to come halfway up the sides of ramekins. Bake until puffed and golden brown, about 30 minutes.
Serve.

Not much has happened this week except I have blood poisoning from an injury. My right hand and arm are swollen with red streaks and I tell you it takes a toll on the body. I am on the proper medication, so I guess I will live, but if I don't, you'll know why. LOL

I can't believe it is the 8th of August.  Where has this hot summer gone?  The grass is a dull thing to see, but the other foliage is lush thanks to Andy and Nate's daily watering. I am inundated with tomatoes and make a 'batch' of something- something every day.  Truth be told, it is wearing on me.  I love them but stop, stop. Also, each Saturday Andy (and now Nate) bring home a big basket of peaches and they disappear and the bowl and oven wait for the next siege and bounty. They are eaten as is or in cobbler.    We are lucky to have it all and I am thankful, actually.

David Lebovitz does the peach short cake, but I do the cobbler. This is his rendition of the way to enjoy peaches.

It's Just Wrong.

                                            I've been busy this morning with summer's bounty from the outdoor markets today.

Note: Nate got 7 stitches at Riverside Hospital and they charged $3500. and he didn't even see a doctor! That's just WRONG !  
       
There are recipes that set my teeth on edge and one appeared in Cook's Corner this morning
called watermelon gazpacho. UGH! Every year Nate looks forward to traditional gazpacho as Andy's tomatoes pour into the kitchen along with his (Nate's) peppers. This year Nate has been pepper and morning glory man. His peppers have been prolific and his morning glories are now covering the pergola with foliage and will provide beauty and shade for our Labor Day party. But, getting back to the watermelon gazpacho...can you imagine pairing red bell peppers, watermelon, mint, cucumber, vinegar, onion, olive oil and salt? I don't know, it just seems wrong to me...kind of like the combination of chicken and waffles.
                                                           

Grilled-Vegetable Gazpacho

Gazpacho with Grilled Seafood

We have made traditional gazpacho and since I don't use a recipe and it is different every year, that is adventure enough for our family.  I have discovered this season that our gazpacho makes wonderful bloody Mary's and other drinks that feature tomatoes.  So prepare yourselves, Cincinnati, it's gazpacho in many forms this Labor Day.

This year the gazpacho is really beautiful but alas my camera is gone.  I took it to Cincinnati and never took it out of my purse, so it is here some place, but I can't find it. So you will just have to imagine its haughty loveliness. (These pictures are from Food and Wine.)

Here is something so right--Murray's cheese is coming to Columbus.  It is opening in three Kroger stores.  One thing I miss about Paris are the cheese shops and now in three locations (so far) we will get to buy and to learn about hundreds of fine cheeses in these antipasti bars which will feature not only cheese but crackers, olives, vinegars, prosciutto, salami...a full antipasti bar. Murray, a well-respected cheese shop in Greenwich Village of New York, with another location at Grand Central Terminal will set up Aug. 12 in the Kroger Marketplace at 7625 Sawmill Rd. and 7100 Hospital Dr. in Dublin on Sept. 2, and, 150 W. Sycamore St. in the Brewery District on Sept. 23. None near us, but we can drive.

Another positive is On August 19th the Food Truck Race returns to TV. Yea!  In our minds we are popping popcorn as I write in preparation for this family-watching event! The prize this year is the winner gets to keep the brand new $100,000 food truck.

It's August 1st--where has the summer gone? I hope it was a good one for all of you.


                               

Iced Banana Bread

                                                               

I've changed this simple recipe so much that I can't remember where I got it in the first place.  On the Internet for sure...but where?  The day I gazed at the over ripe bananas and they looked back with an accusatory stare, I figured I had to find a way to use this weekly occurrence of bananas going bad. I found this simple recipe that could be done without getting the mixer involved and I tried it.  It was, of course, very easy and it was as good as most banana breads that I had tried, but yesterday I did some things to the recipe that rendered it special.  You know how you can slice into a bread or a cake and it kind of ripples in a silken ribbon and you bring it to your mouth and awareness of exactness dances on your tongue?? That's what happened.  (The same is true of Solo's poppy seed cake recipe from the can--perfection.)  Maybe it was just the exact ripeness of the bananas, maybe it was the Pecans from Sam's that Pam gave me, I don't know.  It was just right.

The recipe as it appeared on the Internet first and my additions next.

3or 4 ripe bananas, smashed
I had six bananas and I put all six in the mixer bowl along with a cup of whole pecans and turned on the mixer and let these two items go until the result was as smooth as it could get. (About as long as it takes to feed three dogs rice and chicken for breakfast.)
1/3 cup of melted butter, cooled
Just add it right in
1 cup sugar (can easily do with only 3/4 cup)
just add it in
1 egg, beaten
just add it right in along with
 l teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
Mix then add
1 1/2 cups of all-purpose flour
add it in and mix just a little and then take the bowl and finish it with a spatula, mixing just enough to blend.
Butter a loaf pan and pour in this goodness.  Bake in a 350 oven for an hour--but that is too long for my ovens, one of which is a convection--so about 50 minutes in a convection.  You just have to test it and keep an eye on it the first time to judge the amount of time.  An hour seems like too much time to me.
Take it out when done and cool completely.
While it is cooling make a cream cheese icing.  This recipe did not call for any icing at all, but I remember a banana bread that one of my student's parents brought to school for a bake sale and everyone wanted that loaf.  It had icing, so that is what I did. A little powered sugar, a little soft butter, a little milk and 4 ounces of cream cheese, mix and slather on top of the loaf that has cooled. The end!

This is Wednesday, so Cook's Corner came today. My former cooking teacher Betty Rosbottom's new book came out and some of her recipes were featured today.  She seems to be doing a Sunday series: Sunday Soups then Sunday Roasts  and now Sunday Brunch has appeared. Sunday Casseroles is next which should be out fairly soon because she has wanted to do that one for years and now seems to be the right time. I am not good at breakfasts, I can't seem to get everything out at the same time. So I may pass on this one and take a look at the casserole book.  Anyway, she is a good qualified cook and a good writer, so you may want to scan the publication. Betty also has a blog (www.bettyrosbottom.blogspot.com) and a website (www.bettyrosbottom.com)

Magazines ~ No wonder they are folding.

I collect magazines from my hairdresser and nail person to give to my sister-in-law who reads them cover to cover and then she passes them on..  Now I've discovered that reading them cover to cover takes about 10 minutes.  I glanced at an old copy of Ladies' Home Journal which is very small now days and totally useless since 84 pages out of the 124 total are ADS ! Now who buys subscriptions for ads? I also discovered that these service people are sent these magazines free of charge and they don't even have to ask for them.  Every week or every month they pour into the hair salons, barber shops, and nail concerns for people to thumb and seek--seeking an actual article with some meat in it, good luck with that?  Honestly, what is this world coming to? Oh, and another thing, I pick up a magazines, any magazine (so far) and stuff drifts out like dandruff.  I'm covered with ads, I stand and I am in a puddle of inserts that don't stay in--is there nothing about magazines that one can depend on now days--and why am I just finding this out?

Okay, I'm over my snit.  Here is something to make us all feel better.  Twice baked potatoes without the 'jackets'.

Twice Baked Potato Casserole

(Recipe from Sippity Sup)

Ingredients:

• 5 lb russet potatoes
• 10 slices bacon
• 8 oz cream cheese
• 0.5 c unsalted butter, melted
• 1 c sour cream
• 0.25 c chives, minced
• 2.5 c cheddar cheese, grated
• 2 t kosher salt
• 0.5 t pepper

---

Directions

1. Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.

2. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.

3. Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.

4. Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

Comfort me with potatoes.

Ingredients

• 6 small potatoes, scrubbed and cut in half
• 1/4 cup butter
• grated Parmesan cheese
• garlic powder
• other seasonings (to personal preference)

Instructions

• Preheat oven to 400 degrees. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom. Generously sprinkle Parmesan cheese and lightly sprinkle other seasonings all over the butter. Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes. Cool for 5 minutes before removing from pan. Serve on a plate with a side of sour cream for dipping.

I am making these right this minute.

Ingredients

• For the sauce:
• 1/3 c. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)
• 1 1/2 c. brown sugar
• 1 Tbsp. water
• For the Sticky Fingers:
• 1 c. oil
• 1 pkg. frozen breaded chicken tenders (We like to use the Tyson brand)

Instructions

• Heat up hot sauce, brown sugar and water in a sauce pot until all the sugar dissolves. Remove from heat and allow to cool to room temp before adding to wings OR prepare ahead of time and refrigerate. The wings turn out best if you don't pour warm sauce over them. You want it nice and thick.
• That's IT for the sauce! Isn't that easy?? We like to dip popcorn in it :) Mix it with a little bit of ranch to make their creamy amazing dressing.The possibilities are ENDLESS with this sauce!
• In a frying pan, heat oil and cook chicken tenders until crispy and warm. Dip each piece of chicken in the sauce so it is completely covered and move to serving plate, pour any remaining sauce over the chicken.
• Serve with ranch (we like to make the Hidden Valley Packet Ranch prepared with buttermilk instead of milk) or blue cheese dressing.
• *If you want to go a little lighter you can also bake the chicken tenders instead of frying, they still taste really good.

The site below has some really good recipes.  It's a family thing, which is what I like.

http://www.favfamilyrecipes.com/2009/01/just-like-wingers-sticky-fingers-and-2.html

The comfort of family~

Saturday we were invited to Cincinnati for a last graduation party of the season. That particular branch of the family had attended fifteen graduation parties already and they decided to have their party late in the season. Daniel was the graduate who will attend college in a few weeks and he was blessed with many family and friends wishing him well. Pam and George did a bang up job with the food and decorations. Pam's sisters busied themselves making sure everyone was comfortable and having a good time. When getting together with the Lechlers it is always an easy time. It could never evolve into a reality show for TV because everyone behaves and has the family's interest at heart. We are too dull for TV, thank God. Andy and I went down a little early and Glenda and Joe and Andy and I played cards and had drinks on their deck. Humming birds flitted over head and butterflies drifted in and out of sight and it was a peaceful beginning to a lovely afternoon and early evening. It was a amazing weather too, sunny but cool enough to be just right. The pool area was busy but not as busy as it would have been in had it been in the 90s as it has been all summer. We were back in Columbus by 9:00 and the dogs thought that was way too late for us to be out.

As always we planned together other get- together events starting with Labor Day here on Cooke Road, January at the beach house for Joe and Glenda, Andy and me, and then next June at a different beach house with most of the family . Family...it's a good thing.

Somebody Stop Me

I don't know what got into me today, I can't stop cooking. So far we started out with a mushroom bacon frittata with extra mushrooms and bacon on the side. Andy skipped that because of the mushrooms and went for a BLT with our first tomato of the season. I made ham and bean soup because I want to take some to my sister-in-law and brother-in-law next week end and it is a long slow process. It is wonderful with that Rose's ham; wouldn't make it any other way. Now I am into the sweet peaches Andy brought home from the outdoor market today, making a cobbler with those peaches and blueberries and strawberries from yesterday. The guys are in heaven.
                                                        At It Again!
Sunday morning I am greeted with this bounty of broccoli from Andy's garden. Right away I espy the rice pilaf in the frig and think rice and broccoli casserole.  And while I am at it broccoli and cheese soup for sometime this week...maybe when it rains, if it EVER rains again.

Ready for the oven.

Some of you haven't seen Johnna (our daughter-in-law) and JD Lechler for awhile. JD, our grandson, will be a freshman this year.  He is the youngest grandson. I want to be sure to get this picture of them in the next blog book.  If you have not had your blog turned into a book, you might think about doing it. It is a nice record of family history .

I need to chill out during these dog days of summer.

No more cooking!

today

Well maybe one more--

Oven roasted Chick peas

I have tried these two ways and dry roasting them first is the best way because then they do not turn soft again.  Also I used dried (then boiled a few minutes then drained and dried again) chick peas. So, from scratch so to speak.

• 2 (15-ounce) cans chickpeas, also known as garbanzo beans, thoroughly drained and rinsed (about 3 cups) I used raw from the package, soaked, then cooked briefly, then dried, then roasted dry with spices but no oils.  Put olive oil on after roasting.
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon sea salt

INSTRUCTIONS

1. Heat the oven to 400°F and arrange a rack in the middle.
2. Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes. (My family was not wild about these chickpeas, so I won't make tis again.)

I need to be stopped. Remind me not to buy a cookbook before I hold it in my hands to look through it. I am usually disappointed with these cookbooks bought on line.  I need to see them first. I just received Teashop Treats. Marie of the English Kitchen (blog) had a free copy sent to her to review and I guess she had to say something nice about it.  She raved about the recipe that she did try and I like teashops and their offerings, so I bought it sight unseen on line.  No actual pictures, line drawings of this and that and the measurements are not charted for American use. (A single page at the back is too much to ask?)  I know, I know, I can look them up, but if people are going to sell to Americans then make it less trouble to convert the recipes. I will be less likely to use the book or recommend the book if it is not pleasing to see and easy to use. I have not tried any of the recipes, so don't take my word for it.  If you want it, buy it...or better yet, buy my copy.

Columbus Food Trucks

Mike and Nate went down to the food truck (and cart) festival.  Mike took some good pictures.  I've been encouraging this enterprise, but Mike was not into it--Nate is now riding the fence, so I guess that dream is a goner.  There were long lines and lively looking trucks. I wish the TV Food Truck Race would come to town, but this was pretty interesting, very busy and less intense compared to the TV show.

Here's Food Truck Festival Columbus style: There were 35 food trucks and I don't know how many carts. They all have web sites too.( Like Sweet Carrot Cusine.)

Taste of Tyme.