Blondies

 

 

Matt Lechler's graduation from the Ohio State University today.

 

 

I made these blondies many times when I was first married many years ago.  I just recently saw Barefoot Contessa bake a tray of these and while I am not a fan of chocolate, I thought I could do a little different combination and it worked! Here is her recipe with my minor changes.

Blond Brownies, Chocolate Chunk Blondies--whatever you call them, they are brownies of a lighter shade... (of color.)

                                                      

Ingredients

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 cup light brown sugar, lightly packed
• 1/2 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 extra-large eggs, at room temperature
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/2 cups chopped walnuts
• 1 1/4 pounds semisweet chocolate chunks, such as Nestle's

Directions

Preheat the oven to 350 degrees. Grease and flour an 8 x 12 x 2 inch baking pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl. In a small bowl, sift together the flour, baking soda and salt and with the mixer still on low, slowly add flour mixture to the butter mixture. Fold the walnuts and chocolate chunks in with a rubber spatula.

Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly. Don't overbake! A toothpick may not come out clean. Cool completely in the pan and cut into squares, the size of your choice. I made these today and they are delicious with a mix of peanut butter and milk chocolate chips along with a package of butterscotch chips and pecans instead of walnuts. Yum! This is a really good recipe--tried and true.

 

                                                                      

 

 

 

I am going to start a household hint (section) with each entry.  This one is the wonders of white vinegar.

 

For years now I have replaced fabric softener with cheap white vinegar. The only reason clothes get “hard” is too much detergent. Vinegar helps to dissolve soap residue leaving clothes naturally soft.
Fabric softener is some petrochemical slime that coats textiles making them feel “soft”. But if you notice it also decreases the absorbency of textiles like towels you really have to rub  to get a plate dry and it's never bone dry.
Fill the fabric softener tray of your washing machine with 1/2 cup of vinegar  and your clothes and machine will last for a long time. Also, use it in every load of your dishwashers.

 

The Beach House

                                           

 

It's count down to the beach house where we will be spending several weeks.  We are leaving home and dogs in capable hands as Joe, Glenda, Andy and I relax in splendor at this five level home right on the beach. Ocean in front with a private beach and inter coastal in the back. Water water everywhere.  If there is a storm.... Really, it looks solid and we can't wait to get there although we are taking several days to drive down to this wonderful retreat. So prepare for pictures, and, packing has officially begun.

Before we leave we have several events. First and best is our Matt graduates from The Ohio State University this Sunday. Then  the family gets dressed up and dines out at some nice restaurant late on Christmas Eve. Usually, we have a nice Christmas dinner together. After that we are gone, leaving behind three sad dogs and a 'honey do list' for the guys left to deal with the winter weather.

Today I shopped for the trip at Old World Market stocking up on good French wines, ginger snap cookies, and dried pastas.  Glenda and I take some things but since Sam's Club is two miles from our house, there is not much point in dragging stuff all the way down there.  I always take a crock pot though, because not all places have them and it is nice to start dinner in the crock pot and then sit on the beach all day coming in to good smells, a nice cocktail and dinner on the terrace.  Ahhhh....

I made another trip to Trader Joe's and treated the guys to Joe's marinated chicken strips in basil and tomato sauce with the hash brown ovals that are beautiful to behold from that market. I also bought the strips in pesto, but we will have those another time. I bought several of their fresh meats to try.  I have not bought their meat before and so to date the array has been declared to be delicious.

I stopped at Hallmark and bought two beautiful puzzles to take on the trip.  Glenda is obsessive when she gets started on a puzzle. She usually gets them done.  Only one wooden one given by the Little Sister of Pain defeated us both simply by opening the box!

Johnna, David's wife, is flying in today for a few days with her sister. So we will have them over for a meal and then on Sunday it's my birthday dinner and a movie.  We may see Life of Pi at the Fork theater, unless another movie pops up to catch our interest.

The car has been readied for the trip with the wireless ear phones checked so that Glenda and Joe can watch movies on the way if they get bored with the scenery. I gather a library for each person...magazines for Glenda and books for Joe, Andy and me. I am into Karen White all of a sudden.  I've read six of her books so far and find them interesting and easy--hardly any hacking of bodies.  I just finished Baldacci's new book, The Innocent and it is as good as Absolute Power.  He goes off track now and then with his writing, like Lee Child who has completely derailed after seventeen books.  Maybe that's all he has in him and they were good, really good, until the latest two.

Don't forget to look at Recipe Girl's blog...here's an example of goodness:

Apple Pie Bars

Yield: 4 dozen bars

Prep Time: 50 min

Cook Time: 60 min

These bars freeze well- try putting them in individual zip bags for impromptu snacks or as an easy addition to your child's lunch box.

Ingredients:

CRUST:
1 1/2 cups unsalted butter, at room temperature
3/4 cup granulated white sugar
3 cups all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon kosher salt
FILLING:
6 Tablespoons unsalted butter, thinly sliced
1/2 cup light brown sugar
6 pounds (about 12) Granny Smith apples , peeled, cored & thinly sliced
1 Tablespoon cinnamon
1/4 teaspoon nutmeg, freshly grated (preferred)
1/2 cup water, as necessary
TOPPING:
3 cups quick cooking oats
2 cups all-purpose flour
1 1/2 cups light brown sugar
1 1/4 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups unsalted butter, cut into 1/2-inch cubes and chilled

Directions:

1. Prepare the crust: Preheat the oven to 375°. Line a 12-by-17-inch rimmed baking sheet or jelly roll pan with parchment paper. With an electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour, spices and salt until a soft dough forms. Press the dough over the bottom of the prepared pan and 1/2 inch up the side in an even layer. Bake in the center of the oven for about 15 minutes, or until the crust is golden and set. Let cool on a rack.
2. Meanwhile, prepare the filling: In a very large, deep skillet melt the butter with the brown sugar. (If you don't have a large skillet, divide between 2 skillets). Add the apples to the skillet and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir in cinnamon and nutmeg. Cook until the apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer; scrape up any bits stuck to the bottom of the skillet and add up to 1/2 cup of water to the pan to prevent scorching. Let cool.
3. Prepare the topping: In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using fingers (wash your hands and take off your rings first!), squeeze the butter into the oats & sugar and crumble together until the mixture resembles coarse meal. Press the mixture into clumps.
4. Assemble the bars: Spread the apple filling over the crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven for 50 to 60 minutes, or until the topping is golden; rotate the pan halfway through baking, and keep an eye on it to make sure the top isn't getting too browned. Let cool completely on a rack before cutting into 2-inch bars.

Cinnamon Roll Pancakes

                                                        
Recipe Girl and the English Kitchen are two of my current favorite blogs. They inspire me even though after Thanksgiving I can hardly gag down food of any sort.  These pictures may cure me although I avoid the kitchen right now like the plague. If, however, you did not cook all that much in the last few days, you might want to treat your man to a breakfast like this while my men must fend for themselves.

Recipe Girl gives a very detail and interesting recipe and hints although a boxed mix and a squirt bottle of cinnamon swirl is all you need.
                  

      





     

Cinnamon Roll Pancakes

Yield: Eight 4-inch pancakes

Prep Time: 25 min

Cook Time: 10 min

An absolutely decadent morning treat...
*NOTE: This recipe has been revised (2/18/12) from its original publication. I've tried the current version many times with great success. Just follow all the tips and you'll get it right!

Ingredients:

CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon
CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

Directions:

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).
Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.
Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

Tips:

*Quick and easy tip: Use a boxed pancake mix as the base for this recipe.
*Tips for the cinnamon filling: Before swirling, open up the baggie again and give it a good stir to re-incorporate any butter that may have separated from the sugar. You want the mixture to thicken a bit- it's best when it's similar to the squeezing texture of a tube of toothpaste, which will happen if you leave it at room temperature for several minutes. Don't try to use the filling for the pancake swirl unless it has thickened as it will be too runny to make a solid swirl.
*Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
*I wrote a very detailed post on how to get the cinnamon filling *just right* on my Gingerbread- Cinnamon Roll Pancakes Post. Check it out before you attempt these!
*If you're trying to justify your intake of decadent cinnamon rolls, you can make this a tad bit healthier by using half whole-wheat flour and low fat cream cheese, or enjoy the pancakes without glaze.

Thanksgiving Party with Family

As you can see from this view, Thanksgiving day was beautiful, so we made like Pilgrims and had two meals outside with the dining room, set for 28, reserved for when the sun went down and candlelight was needed for dinner.

Joe, Glenda, Pam and George came up a day early and spent the night to help me.  They had breakfast outside which was pleasant and a lead in to an over 60s degree day of sun and fun.

Three tables were set for the evening meal with the old majolica turkey tureen from England claiming the center stage year after year.

Car loads of college students arrived in different shifts and we were able to get a group picture with all but Alyssa and Brooks who got here a few minutes short of a picture. Dusk was falling fast, so we had to shoot.

During the day several outdoor card games and basketball games were taking place and another bag toss game of some sort was happening.  No one wanted to stay inside on a day like that--a day we are not likely to enjoy again until spring.

The porch bar was set up and many trips in that direction took place all day and evening.

After the group picture it was time to light the candles and carve the bird(s). What a lovely time we had and we are thankful that so many continue to be able to join us in celebration each year.  Bless them all.
                                                  

Sweet Tooth

Several years ago one of my sisters-in-law came here for a few days and brought these cookies.  Now I don't care for chocolate and I can't stand chocolate chips, but to be nice, I had one of her Mrs. Field's cookies.  Then another and another...I could not stop.  I asked that she leave the other fifty cookies with me and she hesitated.  I offered Sally my first born and she said she'd just leave them on the table and took off in a flash. There is a story to go along with this which I am sure you all have heard before, but here goes: A woman and her daughter were having lunch in a big department store.  They had these cookies for dessert and raved about them until the waitress said the recipe could be bought.  The woman asked how much. The waitress said two fifty.  Well, $2.50 didn't seem unreasonable so she said just add it to my charge and let me have the recipe.  I guess she went home and stirred up a batch, and I mean a batch, I get about five dozen large cookies from this recipe.  Back to the story, the bill came and the recipe cost two-fifty all right, $250. Yes, two hundred fifty dollars.  Now days you can find any recipe you want online at no cost. And, the woman was so mad she circulated the recipe all of the nation and asked everyone who got the recipe to do the same.

Sally's Mrs. Field's Cookies

If you use a mixer it must be a BIG heavy duty one with a large bowl (that will not be large enough, believe me.)

cream together:
2 c. real butter
2 c. sugar
2 c. brown sugar

add:
4 eggs
2 tsp. vanilla

mix together:
4 cup flour
5 c. oatmeal (having ground up one out of cup of oats to a fine grain)
1 tsp. salt (I use less)
2 tsp. baking powder
2 tsp. baking soda

mix all ingredients together
now add: 24 oz. chocolate chips and 3 cups of nuts of your choice.
Bake on ungreased cookie sheet making golf ball sized cookies. Space 2" a part. Bake for 9-12 minutes at 375...depending on your oven.

Homemade Marshmallows ~easy and luscious

Steps to get to these luscious clouds of wonder...as follows.

 

 

Recipe and steps:

3 packages unflavored gelatin

1 1/2 cups granulated sugar

1 cup light corn syrup

1/4 tsp. salt (I use less)

1 tablespoon pure vanilla extract

Confectioners' sugar for dusting

 

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Combine the sugar, corn syrup, salt and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves.  Raise the heat to high  and cook until the syrup reaches 240 degrees on a candy thermometer.  Remove from heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin.  Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes.  Add the vanilla and mix thoroughly. (I didn't set my mixer all the way to high, but just about. I don't want you to burn up your mixer...so watch it.  If it labors after a while turn it down a little.) The picture above shows about mid-point in the 15 minute beating session. It will be VERY thick. Don't worry, it is SO easy.

 

With a sieve, generously dust an 8x11 glass baking dish with confectioners' sugar. Pour the marshmallow mixture into the baking dish, smooth the top, and dust with more confectioners' sugar.  Allow to stand uncovered overnight until it dries out.  Turn the marshmallows onto a board, the next day, and cut them in squares.  Dust with more confectioners' sugar.

 

 

I always use the recipe from Barefoot Contessa's family style cookbook.  She has made them on her TV show too and I saw how easy they are to make.

I think it would be fun to greet guests who traveled far for Thanksgiving with a big cup of hot chocolate topped with a marshmallow square...or with a big gin and tonic. LOL

 

 

 

 

 

 

 

     

We are planning to put some of these homemade beauties on top of our sweet potato casserole Thanksgiving Day.                                                

Old recipes made easier ~

 

Breakfast to me is the most difficult meal.  I can never get everything hot and on the table at the same time.  This ham and egg(s) baked in cupcake pans gave me the answer.  These are my pictures of breakfast for a crowd, in a hurry, or just like today--a Saturday morning when I intend cracking the whip around here.  Cooke Road is now finished after being closed for two months having left a layer of dust over the house and windows.  Today it is to be 60 degrees and there will be no sun bathing--it's a work day.  Windows are weeping dust, and I hate to say it, but the porch light decorations must go up today.  I can't believe it is that time of year AGAIN.  Can't we skip a yearly celebration here and there?

Take a cupcake pan of any size. Line each cup with a slice of thin deli ham and a spot of mustard in the bottom if you like it. Crack an egg into each cup. Salt and pepper to taste with a spot of parsley for prettiness and bake to the desired firmness of the eggs.  They can go in and out of the oven easily for those who want firmer eggs (like me.) Breakfast made easy!

Next I have an easy chicken cordon bleu recipe, but I can't get it printed right, so check back later to view that--I have to get my whip, I hear the boys and they are in for a double shock today.

Nate doing the windows, at last.

Matt doing holiday prep on the sun porch.

 

Result.

 

I made some changes to Marie's (My English Kitchen) recipe.  But this is the easiest recipe for a seemingly difficult effort from long ago.

 

Chicken Cordon Bleu

 

 

Have ready a large baking tray with a lip.  Stir together about 1 tsp. of salt and 1/2 tsp of black pepper in a small bowl.

 

Wash the chicken breasts, pat them dry, and then cut a deep pocket in the thickest part of the breast with a sharp knife, making an opening of about 3 inches. Don't cut through the meat. Smear the inside of each pocket with the mustard of your choice. Lay out slices of deli ham on a board.  Top each with two slices of pepperoni, some grated cheese of your choice and roll each slice of ham into a tight cigar like form.  Tuck each ham roll into its pocket and seal with a toothpick or kitchen string.

 

Beat the 3 eggs.  Assemble 3 bowls in this order: flour, eggs, and then Panko bread crumbs.  Season each chicken breast all over with salt and pepper mix.  Roll each breast in the flour (shake it) then dip into the egg to coat, and finally roll each in Panko bread crumbs.  Press the crumbs into the meat to make them adhere.  At this point you can refrigerate them until you are ready to bake them. Before baking, I dripped olive oil (or butter) over each breast to keep it moist while baking about 40 minutes at 350 or until juice runs clear.

 

I found this wonderful, delicious idea on the blog mennonitegirlscancook.ca/ I hope they don't mind my showing it to you here in case you have missed their site. They got it from another blog, so I guess we are passing it along.  I am making these for Thanksgiving for sure.  I did not know you could buy caramel bits, unwrapped and ready to melt.  Good idea!

 

Ingredients:

• 1 package 11 oz. caramel bits, or make your own caramel
• 2 tablespoons of water
• A large bunch of grapes washed and stems removed
• Strong round toothpicks
• 1 cup pecans finely processed

Process:

1. Stick a toothpick in each individual grape so they are ready to dip.
2. Melt caramel bits with 2 tablespoons water in a heavy bottomed saucepan.
3. Dip the grapes into the caramel.
4. Swirl the dipped grapes in the finely chopped pecans.
5. Place gingerly on a serving platter.

I had forgotten about Taste of Home (Facebook and magazine) until I was in Sam's and noticed this thick wonderful magazine with 100 best desserts from Taste of Home.  This is a beautiful issue and one you will most likely enjoy.  I've found several wonderful recipes to try this holiday season.

 

READY, SET, BAKE

I see I am going to have to find my sifter to spray these delightful shortbread pecan fingers. This is the nicest dough with which to work. I think this recipes comes under many different names like pecan sandies etc. This recipe comes from mennonitegirlscancook.ca and naturally I had to make do because I did not have all the right ingredients.  But, they turned out really well and I might have to use these changes all the time, especially the almond flour part.  I will give you their recipe and my changes at the same time...changes of necessity.  I am not really ready for holiday baking, but I figure if they started, I'm starting. EASY!

I have found if I lay out the baking ingredients for the recipe the night before that I enjoy baking so much more.  This is a busy household and the added steps of seek and find that I have to go through to bake is less fun. So that problem is solved.

1 cup softened butter
1/2 cup icing sugar
2 cups flour (I had to use 1 cup almond flour and 1 cup self-rising flour because that is what I had.)
1/2 tsp. salt (luckily, I left this out.  I don't know where the salt came in, but it was there.) I think it is too much any way.
1 cup pecan pieces
additional icing sugar for sprinkling on cookies--find your sifter. LOL
Cream butter and icing sugar till well mixed.
Combine flour, salt and stir into the creamed mixture (still think that is too much salt.)
Stir in pecans--the dough will be crumbly but will gather nicely into a ball.
Shape 3" finger lengths.
Place on parchment lined cookie sheets.
Bake 350 for 15-18 minutes until lightly browned.
Cool and sprinkle with icing sugar
Yields: 2 1/2 dozen

Coffee ~a yummy jolt

 

 

Coffee is more than a morning pick me up. Even instant coffee has its good uses in ways that may surprise some. As instructed by Ina, the Barefoot Contessa, I started adding coffee to all chocolate desserts with wonderful results.  You can't taste the coffee, but it brings out the chocolate essence in a subtle, interesting way.  It's a mystery, but it works.

Then I tried a bit of coffee in my chili recipes when the depth of flavor was missing.  Cook's Corner suggested a tablespoon or two of instant coffee granules but I usually just used some of my morning brew.

I also use it in a tomato or red wine based beef stew and it plays well.  I've also learned to mix instant coffee  with salt, cumin, ground black pepper and whatever else one normally uses, to grind together and use  as a rub on steaks or beef roast.

Cook's Corner also writes that it makes the best hot cocoa:  "In a saucepan, combine equal parts cocoa powder and instant coffee with milk.  Bring to a gentle simmer and whisk in sugar to taste."  Or be really naughty and use chocolate chips instead of sugar.

Bourbon Java Steak Tips

1 cup bourbon (how bad can this be?)
1 cup packed brown sugar
1/4 cup instant coffee granules
1/4 cup soy sauce
4 garlic cloves
1-inch chunk fresh ginger. sliced
2 pounds sirloin steak tips
3 large yellow onions, chopped

In a blender, combine bourbon, brown sugar, coffee granules, soy sauce, garlic and ginger. Puree until smooth.  Transfer to large zip-lock plastic bag.  Add steak tips, close the bag, then turn to coat meat with the marinade.  Refrigerate at least 1 hour and up to overnight.  Heat the broiler with an oven rack 6 inches from the heat.  Remove steak from bag.  Add onions to the bag, close and turn to coat.  Transfer onions and marinade to large roasting pa.  Set onions under broiler and cook for 5-6 minutes.  Remove pan from heat, set steak tips over onions, then return to the broiler.  Broil for 5-6 minutes.  Turn steak and broil for another 5-6 minutes.  Let the meat rest for several minutes and then serve it with the onions.

I first had tiramisu in Paris and I thought it was the best thing ever.  I came home to find the recipe in Barefoot Contessa's cookbook.  I have made this many times and it if wonderful. AND, it uses espresso for another coffee hit.

Tiramisu (another way to use coffee)

6 extra-large egg yolks, at room temperature
1 1/4 cups sugar

1/2 cup good dark rum, divided

1 1/2 cups brewed espresso, divided

16 to 17 ounces mascarpone cheese

30 Italian ladyfingers, or savoiardi

Bittersweet chocolate, shaved or grated

Confectioners' sugar (optional)

Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth.

Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.
Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.

This next entry has nothing to do with coffee.  I spotted this in the English Kitchen blog and after several minor changes made this for lunch for the guys.  Andy had two servings, so It was a hit.


However, my favorite way to have coffee is when my son or grandson brings it to me in the mornings from Tim Hortons. Love this coffee !

 

Thanksgiving is coming ~ and company too

Kraft's Food &Family arrived today and I must say, I love this little magazine. I've selected
some really good recipes to try before the Thanksgiving crowd arrives.  Joe and Glenda, Pam and George are arriving the day before, spending the night, so we can all cook together...well, the ladies will cook.  I can't say that much for the guys. George is a good help in the kitchen and he is my carver man.  He's the best!

We prepare two of these, one to eat here, and one to cut up so all the guests have turkey and dressing to take home after  turkey day.

This dish I am going to prepare for the over night guests' lunch or dinner or when they arrive.  It is slow-cooker pork cassoulet.  Now the French version is a long slow onerous dish to prepare.  This, however, is easy and tasty without all the fuss.

What you need:
1 lb. boneless pork shoulder cut into chunks
1/2 lb. Italian sausage, crumbled (I'm using zesty Bob Evan)
1 can diced tomatoes, drained
1 large onion, chopped
2 stalks celery, sliced
2 Tbsp. tomato paste
4 cloves of garlic, minced
2 tsp. dried herbs ( fresh herbs of your choice--I use more and I put in stalk and all) Then at the end, just fish out the stems.
2 can Northern beans, rinsed (I may soak dried Northern  beans the night before and cook them with the pork.) Depends if you are in a hurry.
4 slices bacon
1/4 c. grated Parmesan cheese
Make it: combine all ingredients except beans, bacon and cheese in slow cooker; cover with lid. Cook low 7-8 hours or high 3-4 hours
add beans to ingredients (unless you've used soaked dried beans) and cook, covered on high 15 min. Cook the bacon crisp
crumble bacon; sprinkle over ingredients in slow cooker along with the cheese and serve.

You know I have trouble with pies and Pam is the pie baker now.  But, I will try to surprise them with this banana pie for a sweet ending.

 

bourbon caramel-banana cream pie

   what you need:

Bake a ready to use refrigerated pie crust
Melt 1/4 cup butter, add 3/4 cup packed brown sugar, stir 3 min.Remove from heat and stir in 3 tablespoons bourbon--I may slip and add a bit more

Beat 1 package of Jell-O flavored instant vanilla pudding with 1 cup of milk then whisk in 3/4 cup of sour cream

Slice bananas placing a single layer on the bottom of  baked crust; pour Bourbon caramel sauce over bananas; spoon pudding mixture over sauce; top with Cook Whip; refrigerate 1 hour

I think even I can manage this.

Cheesy baked ham roll-ups
This looks like a quick dinner treat or maybe even breakfast, since it has to wait in the frig over night.

                                              
                                               
  what you need

24 slices white bread, crust removed, flattened with a rolling pin
1 pkg. deli honey ham
12 eggs
1 cup milk
1/2 tsp. black pepper
1 pkg Kraft Mexican shredded four cheese with a touch of Philadelphia
2 sliced tomatoes

to make it

Top flattened bread slices with ham; roll up. Place, seam-sides down, in a 13x9 inch baking dish sprayed with cooking spray
Whisk eggs, milk, salt-pepper and fresh herbs; pour over roll-ups. Refrigerate overnight.

Heat oven to 350, top casserole with cheese and tomatoes, bake 45 min. or until center is set.

Remember the plucket bread that I raved about from Marie in My English Kitchen?  Well here it is again only with a twist.

                                          
  cheesy bread pulls
1 round loaf of sourdough bread (1 pound)
1 pkg. Kraft Colby Jack cheese slices with a touch of Philadelphia
6 slices cooked bacon, crumbled
1/4 cup butter, melted
2 tbsp. Kraft Zesty Italian dressing
1 green onion, thinly sliced
2 cloves minced garlic

Heat oven to 350
Use serrated knife to make diamond vertical cuts, 1 inch a part in the top of the bread loaf--don't cut all the way through
Cut each cheese slice into thirds; press into cuts in bread along with the bacon. Place loaf on large sheet of foil.
Mix remaining ingredients and drizzle over bread, then wrap bread in foil and place on a baking sheet. Base 15 minutes or until heated through and bake unwrapped for 15 more minutes.

This bacon-cheddar corn pudding is for Thanksgiving!

   What you need:

2 eggs, beaten
1 can (15ounce) cream-style corn
1 can (11 oz.) corn with red and green bell peppers, drained
1 pkg. corn muffin mix
1/2 cup Kraft classic Ranch Dressing
1 pkg. Kraft shredded cheddar cheese, divided
4 green onions, sliced
4 slices cooked bacon, crumbled

Make it:
Heat oven to 375
Mix first 5 ingredients until well blended; stir in 1/2 cup cheese, pour into 2-qt. casserole sprayed wit cooking spray.
Bake 40 minutes. Meanwhile, combine remaining cheese, onions and bacon.  Top casserole with cheese mixture; bake 15 more minutes or until lightly browned.
I may have to double this because of the crowd. We are expecting around 30 people.                                                                                                             

Okay, It's Tater Tots, Okay?

Ode to the tater tot~



                                                                    






 I have never met a potato I didn't like. I adore tater tots and I make no apologies.  Today, Cook's Corner inspired me to take the help where and when I can get it and I have selected tater tots to save a busy day.

                                               
 I have secretly been stashing bags of frozen tater tots in my freezers and pulling out portions when I am pinched for time.  Gradually I have begun using them in flat form (like McDonald's hash browns) in casserole breakfast dishes. And since rave reviews resulted, I am coming clean with recipes using the wonder of  left over potato products.  It all started with a restaurant making french fries.  Odds and ends were left over once the fry shape was achieved and there were too many scraps left to throw away--too wasteful and so a  tot was born. It seems: the brothers Grigg had just started a frozen-food company to make, among other items, french fries.  But what to do with the spud scraps left behind? The pieces were too small to be turned into proper fries but too numerous to be discarded.  One day in 1953 one of the brothers conceived a delicious idea.  He chopped the potato scraps, shaped them into bite-sized cylinders, fried them golden and crunchy... and now we're talking! There are tons of recipes on how to make your own from scratch, but really, if you are pressed for time why would you go to all the trouble? Take the help where you can get it and go on with your life.

 

Prep time

10 mins

Cook time

45 mins

Total time

55 mins

Author: Crystal @ Simply Being Mommy

Serves: 6

Ingredients

• 1 lb ground turkey
• 1 cup diced onion (I use frozen to make it easier.)
• 1 pkg (32 oz) tater tots
• 1 can (10 oz) cream of mushroom soup
• 1 can (10 oz) cream of chicken soup
• 2 cups grated cheddar cheese
• ½ tsp garlic salt
• fresh ground black pepper, to taste
• paprika, to sprinkle on top
• ¼ cup flat leaf parsley

Instructions

1. Preheat oven to 350°F. While oven is preheating, brown ground turkey and onion; drain.
2. Grease a 9×13 inch-baking dish. Transfer turkey and onion mixture to baking dish.
3. In a large bowl, combine cream soups (undiluted), cheese, garlic salt and black pepper. Once thoroughly combined, toss in tater tots and coat evenly.
4. Transfer coated tater tots to the baking dish and place on top of turkey and onion mixture.
5. Bake for about 45 minutes or until the top begins to brown slightly.
6. Sprinkle with paprika and parsley.
7. Serve and enjoy!

Give it a good sprinkle of Tabasco Sauce

http://www.huffingtonpost.com/2012/10/29/tater-tot-recipes_n_2024417.html

She uses them in everything, because they are so good. Click on the above and enjoy tons of recipes for these little nuggets.

 

The Epic Storm 2012.

Epic storm photo that's hitting the east.