Baking today :cheesecake and coconut zucchini bread

The pool is ready for the week end party.

The place is hopping this week; Andy is back in classes at OSU and company is coming starting Friday.  I have baked a cheesecake with a new rece\ipe from the cream cheese label and coconut zucchini bread from a recipe on carlsbadcravings' Facebook and blog. Pam is bringing pies so there will be a dessert station as usual, but with some different items.  The cheesecake recipe that I have used for forty years has been over taken with the new one, but it has not been tasted.  How can you go wrong with a recipe from the cream cheese box with twice the cream cheese? I've left the pull papers under the bread to show you that those papers help lift the bread from the pan and are quite useful.  I get them on Amazon kitchen and baking supplies.

I am currently mad at Amazon.  We recieved a bill for nearly $150. for membership and late fees.  I have never used my Amazon credit card, never received a bill until the one with $106. membership dues (like that is ever going to happen) and $50. in late fees???????????? Why on earth would I use Amazon's credit card when I use the one I've had for many years and the one I always use for my purchases.  They want $106. to carry their card? NO THANKS. So watch out.  I have been loving Amazon, but now, not so much.

The new cheesecake recipe cracked just as all my cheesecake recipes do.  I don't mind because I always cover them with goodness, however, a guy friend who always brings cheesecakes to my parties told me to cover the pan with foil and set it on a tray of water (bain marie) to bake.  I did that and even left it in the oven with the door open for an hour after it was baked and it split anyway  I never have left over cheesecake, so I think this will be all right too.

By the way, this springform pan is 57 years old.  I bought it for $8. at May & Co. in LA when Andy and I were first married and he was sent to California to work on a rocket project.  $8. for a pan was unheard of back then, but it has made many people happy with what has been baked within its walls. I will pass this pan down to my successor on the kitchen front, hopefully, many years from now...maybe we can both make it to 100; who knows?

                                                                              

Fall is afoot

I couldn't make this special jam without some homemade Hawaiian rolls.

Recipe from carlsbadcravings. Picture too.  You should really take a look at Jen's site.

I don't want to let summer go.  I haven't had enough of it, but there you are, fall is on its way.  Acorns are falling and a few leaves have started to scatter across the lawn.  Two mornings in a row it has been cooler than normal, a sure sign of what is to come.  As the day proceeds, the warmth returns and we are spared for a few more days. It is time to plan for Labor Day week end.  Alyssa and Brooks are coming home and Joe and Glenda are coming a week from Friday ahead of the rest of the Cincy gang so we will have drinks, play cards, and have a nice meal or three.

I had to use the rest of the Saturday peaches before they were lost and I made an amazing peach concoction that would do well on vanilla ice cream or warm toast or home made bread.
                                                                                   

                         

Matt has been doing amazing work around here this summer.  He is now painting an antique bird cage and a Victorian metal gazebo that is back near the secret garden.  He has also cut down four dead fruit trees and worked hard on getting things in order for the party week end. (This is not the bird cage, ours is white metal that matches the gazebo.)  This bird house made me miss summer ahead of its leaving.

French tarragon chicken salad

I find French tarragon does it for me when it comes to chicken salad.  I have made chicken salad many ways as I am sure you have as well.  You look in the frig and you see all of these vegetables begging to be used, then you look outside and see all the fresh herbs and you're inspired to put them together making something delicious and usable in many ways.  Even hot chicken salad is wonderful with cheese.  I had a friend who made this hot chicken casserole and topped it with potato chips and it was so good.  She put the shredded cheese in with everything else except the chips and put it in the oven to bubble and it was a very tasty treat. I was afraid at first.  I had been warned about warm mayo causing trouble in potato salad and now I'm asked to put it in the oven?  I lived to enjoy hot chicken salad for many years. But, today I am serving this dish cold.

Writing about chicken, I saw chef in training's Facebook chicken cordon bleu lasagna and I want to make that next with a rotisserie chicken. It's her picture and recipe found on carlsbadcravings.

Note:  I made this recipe today and it was well received by the family.  It's a keeper.

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This Chicken Cordon Bleu Lasagna is a creamy and delicious meal that will become an instant family favorite! It is loaded with chicken, ham, bacon and a tasty cream cheese sauce that will blow your mind!

Ingredients

• 9 lasagna noodles, cooked according to package directions
• 4½ cups cooked and chopped chicken chicken, grilled or rotisserie chopped
• 1½ cups cooked and diced ham
• 1½ - 2 cups cooked and chopped bacon
• 3 cups Swiss cheese, grated

SAUCE

• ½ cup butter
• ½ cup flour
• 4 cups milk
• 1 teaspoon garlic powder
• 1 teaspoon garlic salt
• ½ teaspoon salt
• ¼ teaspoon white pepper
• 16 ounces cream cheese, softened

Instructions

1. In a large saucepan melt butter and add flour. Cook for 1 minute and then slowly add milk. Add garlic powder, garlic salt, salt and pepper. Stir with a whisk and bring to a boil over medium high heat. Stir in cream cheese and continue to stir until smooth. Remove from heat.
2. Preheat oven to 350 degrees F.
3. Spray a 9x13 inch baking dish with cooking spray.

TO ASSEMBLE

1. Place 3 lasagna noodles on the bottom of the pan.
2. Layer ⅓ of the chicken over the noodles.
3. Next layer ⅓ of the ham.
4. Pour ⅓ of the sauce over the ham.
5. Next sprinkle ⅓ of the cheese over the sauce
6. Finally sprinkle ⅓ of the bacon over the cheese.
7. Repeat 2 more times.
8. Bake at 350 degrees F for 45 to 60 minutes.

Count on seeing this over the Labor Day holiday.

FRENCH BREAD PIZZA (Count on seeing this over Labor Day week end)

COOK TIME

12 mins

TOTAL TIME

12 mins

Author: Jen@CarlsbadCravings.com (She has so many great ideas and recipes.  Check it out.)

INGREDIENTS

• 1 loaf French bread, sliced in half lengthwise
• 2 medium uncooked chicken breasts, diced
• 6 slices bacon, cooked and crumbled
• 1 1/2 cups THINLY sliced mushrooms (about 4 mushrooms)
• 12 oz. cream cheese
• 3/4 cup Monterey Jack cheese
• 3/4 cup cheddar cheese
• 3/4 cup mozzarella cheese
• Cilantro garnish (optional)
• 
  Honey Dijon Marinade/Sauce
• 1 tablespoon brown sugar
• 2 tablespoons honey
• 1 1/2 tablespoons Dijon mustard
• 1 1/2 tablespoons yellow mustard
• 1/2 tablespoon soy sauce
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1/2 teaspoon Cajun spice
• 1/4 teaspoon salt

INSTRUCTIONS

1. Whisk Honey Dijon Marinade/Sauce ingredients together in a medium bowl. Add two tablespoons Marinade to a freezer bag along with chicken. Marinate 30 minutes – 8 hours. (optional)* Refrigerate unused Honey Dijon Sauce separately.
2. Preheat oven to 375F degrees.
3. Heat 1 tablespoon olive oil over medium high heat. Add chicken and cook until cooked through. Stir in one tablespoon reserved Honey Dijon Sauce. Set aside.
4. Microwave cream cheese in a microwave safe bowl at 30 second intervals, stirring in between until completely smooth. Whisk in 2 tablespoons Honey Dijon Sauce. Spread this Honey Dijon Cream Cheese evenly over each half of French Bread. Evenly top with mushrooms, followed by chicken, then cheeses and finally top with bacon.
5. Bake at 375F degrees for 12-15 minutes or until cheese is melted and slightly golden.
6. Drizzle each French Bread with any remaining Honey Dijon Sauce. Garnish with cilantro if desired.

If that is not enough, Jen has this one for you. Another French loaf delight.  Thanks, Jen.

INGREDIENTS

• 1 large loaf French bread or 2 smaller loafs
• 8 oz. cream cheese, softened
• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1/4 - 1/2 cup Frank’s Original Hot Sauce (1/2 for quite spicy)
• 1 ½ tablespoons dry ranch dressing seasoning mix
• 1 teaspoon salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 cup blue cheese crumbles (up to 1/2 cup if you LOVE blue cheese)
• 1 cup freshly grated sharp cheddar cheese, separated
• 1 cup mozzarella cheese, separated
• 3 packed cups (about 1 ½ pounds) shredded chicken*

Garnish (optional)

• 6-8 pieces cooked and crumbled bacon
• blue cheese (only if you love it)

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Slice about 2 inches deep through the top of the bread, and continue to cut a large rectangle, being careful not to cut through the bottom of the bread. Remove top of bread and hollow out middle to create a rectangular bread bowl. Set aside.
3. Whisk together cream cheese, sour cream, mayonnaise and hot sauce and all spices/seasonings until well combined.
4. Stir in blue cheese, 3/4 cup cheddar and 3/4 cup mozzarella followed by chicken.
5. Spoon Buffalo Chicken Dip into prepared French bread and top with remaining cheddar and mozzarella cheeses. Bake on a baking tray at 350 degrees F for 25-30 minutes or until cheese is melted and slightly golden.
6. Let bread sit approximately 10 minutes to set and slightly cool then slice. Best served warm.

Jen of carlsbadcravings has quite a story to go along with her wonderful recipes on Facebook and her blog.  Here is her life so far and it is remarkable.

I have been cooking and creating new recipes almost every day of the week for years (and honestly, cooking has gotten me through some tough times), so after being blessed with new-found energy from my kidney transplant in October 2013, I decided I should share my favorite creations with the rest of the world so Carlsbad Cravings was born February 2014.  As I thought about sharing recipes, I decided I also wanted to share more of the blessings and miracles that continue to be part of my life as well –  and being both a lung and kidney transplant recipient (due to cystic fibrosis) – there are many! Jen of carlsbadcravings

                 

Divine chuck

This picture is the base for my pepper bacon fresh corn chowder.  It's a rainy day and I am happily in the kitchen.  

Arrived in time to season the corn chowder. If you haven't tried Crockery Gourmet seasoning you should give it a try. It's available on Amazon and in your local markets. As you can see, I buy it in bulk. On Amazon you order one day and it is nearly always arriving the next day. Love Amazon and its vendors and employees.

 Love beef and today I scored big with this new way of using the crock pot (my now favorite cooking  vessel.)  I read on line one should not put liquid in the slow cooker when cooking meat; simply put in the meat and in my case today chuck roasts (2).  I actually did put in a cup or so of Bordeaux at the bottom not quite trusting what I read, but true to form the meat did do the work and created just enough liquid to compliment the wine and the Crockery Gourmet that I nearly always use in my slow cooker. The chuck was tender and when I put chunks of it in with Amish noodles, the crowd went wild.  (Not really, but they did eat most of the presentation in one meal.) I used the beef packet since I was dealing, today, with chuck. If you have not used the seasoning called Crockery Gourmet, I urge you to give the choices a go.  They have them for pork, chicken, or beef and they are all delicious.  As the day progressed I added more Bordeaux, nearly half a bottle and the sauce turned that delectable deep brown like the gravy in New Orleans kitchens. Perfection. Note: you can find the Crockery Gourmet packets in the markets, but I buy mine in bulk on Amazon and I do have to replenish pretty often.  I am a serious abuser of this seasoning. True to the instructions not to add liquid (or not much) the meat was more tender and that's the point.

It has rained two straight days and that makes me want to bake or cook or both.  I love having the kitchen door open with the dogs resting in the doorway and the plants soaking up the rain's goodness.  Today I made chicken salad and blueberry bread.
                                                                                        

Summer suppers

We have odd suppers now days during this hot muggy August.  Last night we had cantaloupe, corn on the cob, sliced tomatoes, and fresh peach cobbler.  There were no complaints. We are thankful for the plethora from our gardens and the outdoor markets.  Andy has started going on Wednesday afternoons and early Saturday mornings. I have started on today's bounty which is a recipe that I have given before with a few more ingredients that are begging to be used.  Couscous garden salad is delicious and you can let your inner creativeness go for it!  (I added dried cranberries after this picture to brighten things up and that was met with approval.)

At our last party I had cut from the box of multi-grain crackers (that you can buy at Sam's) a recipe for baked hummus.  It was well received and I did not get to taste it, it went that fast.  Beth made it in a jiffy and we will use the recipe again for our Labor Day/OSU day here at Many Branches.

Baked Hummus
  
2 7 oz. containers of plain prepared hummus
1  1/4 cup crumbled feta cheese
2/3 cup chopped Kalamata olives
2/3 cup chopped fresh tomatoes
2 tablespoons olive oil
Spread hummus evenly into an 8x inch square baking dish.  Sprinkle with feta cheese, being sure to evenly cover the surface.  In a separate bowl, gently toss the tomatoes and olives together until blended well.  Layer the olive and tomato mixture on top of the feta cheese.  Drizzle with 2 tbsp. olive oil.  Bake 350 for 15 minutes
Serve warm with Crunchmaster Crackers.

Sam's rotisserie chickens are larger and $2. each less than those at Giant Eagle.  They are delicious and useful in many different dishes. 

To Make List

On my to make list:









I like this way of doing fajitas because I do not care for those wrap things.  I like fajitas as a salad, so this tops my to make list with thanks to Jen who runs carlsbadcravings. This is her recipe and picture.

RECIPE: http://www.carlsbadcravings.com/chicken-fajitas-recipe/ (This site is worth keeping an eye on.  She is very creative.)  She has a Facebook page as well.

I am making mine with steak strips from Carfagna's on Saturday, work details all day.  So I feed the workers well.

  The beginning of fresh peach cobbler .

         
                                                             

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Cook's Corner Cookiethon set for Nov. 19th

It is time to submit our cookie recipes to the annual holiday cookie section of the Dispatch which will appear November 19th.  This is an entire section just for cookie recipes which the Dispatch kitchen tests before putting them to print.  For the last two years I have submitted cookie recipes and this is the one I have sent in for the November issue.  There is no promise of having the recipe printed, but it is fun to think about the recipes one sends in with a little story about the memory it has cast.  Here is mine for this year:

Doris Lechler <dorislechler77@gmail.com>	10:58 AM (17 minutes ago)

This raisin filled cookie recipe is well over one hundred years old.  My Grandmother Pearl's specialty was this particular cookie.  As I read this recipe I am horrified at its content, but as I clearly remember enjoying these cookies, and I am 78 years old, I find myself still alive and well.  I got to spend a week each summer at my grandmother Pearl's house and she had a piano and a flapper dress that had belonged to my aunt Grace.  I would get a raisin filled cookie, don the dress, and pound on the piano for hours; I had no talent for the piano, but a lot of imagination.  One day I was so wrapped up in my musical talent and my spiffy outfit, I forgot the cookie laying on the piano.  I went home and quite awhile later visited again and the cookie was still there.  After several visits with the cookie in place, I asked Mother about this and she said that grandmother was losing her sight and she simply missed it when dusting. It must have been the lard that preserved it because it stayed plump and held its shape for longer than I care to think about. Enjoy. LOL

Filled Raisin Cookie

1 cup white sugar

1 cup brown sugar

1 cup lard (I am sure I used butter or Crisco.)

5 cups flour

1 tablespoon sour milk

1 teaspoon baking powder

3 eggs

1 teaspoon baking soda

 pinch nutmeg and a teaspoon of vanilla

Filling

1 cup raisins

1 cup sugar

1 cup water

1 teaspoon corn starch

nutmeg and vanilla again

cook the filling until the raisins are plump and filling has thickened

Chill the dough over night. Roll out thinly. Cut out bottoms and put in a spoonful of the cooled filling.  Cut out tops and place on top of the filling and crimp the edges to seal the puff shut.

Andy has been to the farmer's market today.

Looking ahead

Peaches and cream the essence of summer.

Note:  If you love food, outdoor markets, and Paris read David Lebovitz's blog which is on today.


I don't want to think the summer is shot; I hold on to every day as though it's my last.  However, Labor Day is mine again and plans are afoot.  We are thinking Saturday of Labor Day week end, also the first OSU football game.  Here is the plan so far:  Cincinnati has a bite to eat at home first then gets to Columbus a little before 10:00 and all who want to go with Andy to the band show on campus while Matt and Staci peel off and go on to the game.  Everyone else comes back with Andy where I will have a buffet of finger food so they can watch the game and eat and those who don't want to watch the game can swim, play tennis, basketball, cards...endless activities.  Then much later in the day we will grill. Brooks and Alyssa are flying in to join the festivities for a few days. Let;s just make it loose with everyone doing what they like.

Hence, I have been checking out the Country Cook's blog for ideas and got two appetizers right off the bat.  She is a down-home cook and has tons of poke cake recipes on her site that are deliciously tried and true.  I am not going to have miles and miles of food this time.  I was thinking of having Bert's seafood wagon come and cook for the gang, but I think not this time because they will be busy with the OSU crowd in different settings.

One of the appetizers on Country Cook was sausage rolls which I have made before with Bisquick, cheese, zesty sausage and cream cheese.  I think the gang would enjoy those.  I am trying several wing recipes and if I can't get them right, we will order them from several places. Pizzas would be good too.  Maybe I won't cook, just order.  Good thing this event is a month away so I can settle into something.

1 pound Bob Evans zesty sausage
1 block cream cheese 8 oz. soft
2 cups Bisquick
1 cup shredded cheddar
Combine, make balls, refrigerate until firm, then bake when you are ready at 350.

carlsbad cravings blog and Facebook has some wonderful pictures and lovely recipes.  I am doing two this week.  Andy bought corn on the cob from the outdoor market (and oh, the peaches, more about that later) I briefly steam the corn on the cob in my fish poacher which is one of my Christmas gifts from Johnna and David fifteen or so years ago.  It is perfect for corn.  Strip the corn from the cob and mix it with lime juice Cilantro, mayo, some chili powder Use it with chips as a starter or as a side or stand with a spoon, as I do, and eat it from the bowl if no one is around.  (Not really.  I eat it from a bowl, but not the main serving bowl.  I got carried away telling the truth.

Now the peaches, oh golly, are they good this year.  Go directly to United Dairy and buy their luscious peach ice cream, peel several peaches and sit with a bowl of peaches and cream and watch the Great British Bake Off on youtube or on Saturday night at 6:00 on public Television.
It doesn't take much to entertain me.

RECIPE: http://www.carlsbadcravings.com/taco-pasta-recipe/

Carlsbad cravings also has a taco pasta recipe that looks delicious.  If you can't find it while you are checking out his sites, let me know and I will give you the directions on how to make this. I am trying it tomorrow.

And one more from the same site (I think it is a woman(Jen) cooking for her man, Carl, to satisfy his cravings.)  This one is a great looking tex mex salad and they are so easy and delicious. Jen@CarlsbadCravings.com   She even has a great Hawaiian Sweet Roll recipe which I am going to try.  I made a lot of mini sliders.

this TEX MEX PASTA SALAD is bursting with flavor and easy to make! Recipe from Chelsea's Messy Apron check out the facebook and the blog--this is a good one to watch.

British Bake Off is back tonight at 6:00

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One of my very favorite series is the British Bake Off.  In a big white tent, rain, heat, or shine, these bakers make every wonderful recipe submitted to them by their hosts. Making puff pastry in the heat is nearly impossible, but they are not forgiven if their effort turns out to be bad.  Off they go. It starts tonight (Saturday) on Public Television.  So excited. BUT, I discovered you can watch the entire 6th season on youtube: (several seasons, in fact.)

The Great British Bake Off S02E01 Cake

Thanks to the copyright holder for not making me take this down! Enjoy, everybody :)youtube.com   59:12   29 days ago