Lunch with Otterbein friends today~

Inside or outside, that was the question.  I set up both with the help of Beth and other family members. Four dogs have left the property for a spa and shot day at the vet. Preparations and flower arrangements were a-foot.
Note: 
Rosie's  potato salad was a big hit.  I've now made it and it is really good.

  

People pictures later today. (Sorority formal 1956)  Can you spot me?)

Ginny's Cauliflower and Pea Salad

Rated: Submitted By: Ginn Photo By: Molly Prep Time: 15 Minutes Ready In: 15 Minutes Servings: 12

"A nice hearty salad, great with any meal or by itself for lunch. Serve immediately or chill and serve later."

INGREDIENTS:

1 large head cauliflower, broken into small florets 1 (10 ounce) package frozen peas, thawed 1 small onion, chopped 2 stalks celery, chopped 1/4 cup bacon bits 1/2 cup grated Parmesan cheese 1 cup shredded reduced -fat Cheddar cheese 1 cup light mayonnaise

1 (8 ounce) container reduced fat sour cream 1 tablespoon prepared mustard 2 tablespoons granular no -calorie sucralose sweetener (such as Splenda®) 2 tablespoons distilled white vinegar 1 teaspoon seasoned salt (such as LAWRY'S®)

DIRECTIONS:

1.	In a large bowl, toss together the cauliflower, peas, onion, and celery. Mix in bacon bits, Parmesan cheese, and Cheddar cheese.
2.	Mix the mayonnaise, sour cream, mustard, sweetener, vinegar, and seasoned salt in a separate bowl. Pour over the vegetables, and mix well.

ALL RIGHTS RESERVED © 2014 Allrecipes.com

Printed from Allrecipes.com 9/25/2014

Fireplace time~

 

                         

Today it is 50 degrees and that calls for the first fire place event of the season.  I got it started today while I was setting a table for the Otterbein ladies who will come on Wednesday.  I have jerked these table arrangements around until I am sick of them.  It is suppose to be nice Wednesday, so I am actually planning an al fresco Tuscan-like setting out in the open as a last tribute to fall.  But I like to be prepared, so I am setting up the dining room too.  The guys are joining us this year, so I have their spot picked out as well.

I have abandoned the fall décor for the center piece and am going to get sunflowers for the center of the indoor table and an arrangement for the hall and kitchen.  Flowers always win out with me. I am ordered not to fuss, but I always do and since I  am not doing the food, I have time to fool around with this and that.

The Otterbein sisters always bring the best salads.  I will try to have my wits about me this year and picture them before they are devoured.

I am going to surprise them with dessert.  An apple tart and a pear tart. NOTE: Well, Booooo.  How the mighty Whole Foods has fallen in the bakery area.  I was very disappointed with the tiny ,so-called, pear tarts and the medium- sized apple tart that I ordered from Whole Foods. They once had fabulous desserts and I did not mind their prices.  Now, not so much. I should have made them myself, but now, time is up. The staff was great, however, but then there were very few customers.  I thought it had a dowdy feel, but Beth didn't see it the same way. So maybe I was looking for trouble. My advice, bake it yourself.


  

 

 

 

And, corn bread. 

 

 This week end we are going to Cincinnati.  Andy is picking up Joe, his brother, to bring him to Columbus for the OSU/Cincinnati game.  I will stay with Glenda who is still coming around after three major operations to one leg. We will go Friday after Andy's class and arrive around 3:00 to play cards and spend the night.  Then Joe and Andy will drive to Columbus, attend the band show and game and spend the night at our house.  Sunday they will come back to Cincy to drop off Joe and to pick me up.  Convoluted, but good. I will get to spend some quality time with my sister-in-law. AND, I will get to North College Hill Bakery and Stehlin's Meat Market.  I am running low on supplies, so this is a good time to get going.

---

We are a family owned and operated butcher shop located in Colerain Township, Ohio. Stehlin's offers a wide selection of the freshest meats around. Our butchers are known for their personal approach to business. They know a lot of our customers on a first name basis. Stehlin's is committed to keeping the traditional butcher shop alive in Cincinnati.

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Stehlin's Meat Market

10134 Colerain Ave

Cincinnati, Ohio  45251

513-385-6164

1-800-352-7396

 

                                     

 

 

It's fall- strap on those aprons

I do love to cook fall and winter food.  One can splash in this and that and let one's free cooking spirit out of the summer garden and into the winter kitchen.  Ahhh, the stews and soups and breads and dense sticky cakes; love it all. My crock pots have been having a burble for days now.  I bought whole chickens, buy one get one free, and the stock pots and crock pots having been working over time. There is so much one can do with a chicken and all of its parts.  Not only to strip off the cooked chicken but to simmer the bones with carrots, celery, onions and left overs from the garden making, I don't know what, but it is a good base for nearly every savory dish, such as this lemon chicken with end of garden vegetables.

Beth and I are making a trip to Whole Foods Tuesday night.  Now I don't do this lightly because their prices make me cuss.  I do love the store and most things in it, but the cost blinds me.  Nevertheless, my Otterbein sisters are coming the next day and I am allowed to have the bread portion of the meal that we will have together.  I am also going to slip in pear and apple tarts. Shhh.  Whole Foods have the best cornbread so I will get that as well.  All the ladies will bring salads, but this time there are men too, so I think there should be more of a selection to eat.  I have to stop myself from having a crock pot going, but that may be one sequin too many.  
Since the day is to be beautiful, I think we will dine al fresco Tuscan style, outdoors in the fall sun with wine, good food, and old friends.

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If I were going to be bad, this is what I would fix.  Hey, maybe I could just so happen to have this on hand for our dinner or if the men looked especially hungry then I could pull this out--just to help, don't you know?

SEAFOOD LASAGNA ROLL UPS

12 lasagna noodles 3 slices bacon 1 (16 oz.) jar Alfredo sauce 1/4 c. white wine or chicken broth 1 (15 oz.) carton ricotta cheese 1 (12 oz.) pkg. frozen cooked, peeled and deveined, medium shrimp, thawed, tails removed 1-1/2 c. imitation crabmeat, coarsely chopped 1-1/2 c. shredded mozzarella cheese, 6 oz. divided 1/2 c. grated Parmesan cheese 1/2 c. frozen peas, thawed 1/4 c. chopped fresh parsley 1/4 tsp. garlic powder Additional chopped fresh parsley, optional Cook noodles according to package directions; drain. Meanwhile, in nonstick skillet over medium-high heat cook bacon until crisp, drain on paper towels. Crumble; reserve.Preheat oven to 375°F. Coat 13 x 9 inch baking dish with cooking spray. Combine Alfredo sauce with wine; reserve. In bowl combine ricotta, shrimp, imitation crabmeat, 1 cup mozzarella, Parmesan, peas, parsley, garlic powder and reserved bacon. Spread 1/2 cup sauce mixture in bottom of pan. Follow steps, below. Step 1: Spread each noodle with heaping 1/3 cup seafood and cheese mixture. Step 2: Beginning at short end, roll up each noodle. Place seam side down in baking dish. Step 3: Spoon remaining sauce mixture over noodles. Cover with foil; bake 50 minutes. Remove foil; sprinkle with remaining mozzarella. Bake until cheese is melted and sauce is bubbly, 5 to 10 minutes. Let stand 10 minutes before serving

Ingredients
3/4 pound kielbasa (turkey or chicken work great if you don't' want to use beef!) I get mine at Carfagna's Italian speciality market. (brown these in an iron skillet.)
2 cups chicken broth (vegetable broth works great in a pinch as well!)
2 cloves of garlic
1 teaspoon dried oregano
1 tablespoon olive oil
2 cups Cannellini beans (you can use canned if needed make sure you rinse them as well)* see my suggestion above if using dry beans
Two medium sized tomatoes diced up really small, it should come to about 1 cup or more
6 cups baby spinach leaves
Freshly cracked pepper to taste

Buffalo chicken: crock pot

What You’ll Need:

• 4 – 5 Boneless Skinless Chicken Breasts, thawed
• 1 bottle Frank’s RedHot Wings Buffalo Sauce {12 oz.}
• 1 packet Hidden Valley Ranch Seasoning Mix {1 oz.}
• Green Onions  {check out this green onion trick to grow them again and again!}
• Crockpot

What You’ll Do:

• Cook chicken in crockpot on high for 3 hours {covered}
• After 3 hours, drain juices from crockpot
• Mix together Buffalo Sauce and Ranch Seasoning Mix
• Pour mixture over chicken, and cook on high for 30 more minutes {covered}, or until done.
• Serve as chicken breasts and garnish with green onions, or shred and serve on buns.

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On the hunt for another tasty Crockpot Meal??

You’re going to love Crockpot Apricot Chicken… it’s so easy, and oh-so-yummy!!

83K+

What You’ll Need:

• 4 – 5 Boneless Skinless Chicken Breasts
• 16 oz. Jar of Smuckers Apricot Preserves
• 8 oz. Kraft Catalina Dressing {Russian Dressing can be substituted}
• 1 packet Lipton Dry Onion Soup Mix
• Crockpot

Lemons...AGAIN?

I can't resist anything with lemons; well maybe lemonade.  I am not crazy about that drink, but lemon in anything else is special to me. (Found on twopeasandtheirpod.com )

 

Meyer Lemon Pudding Cake

Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 50-60 minutes

Light, creamy, and refreshing lemon pudding cake made with Meyer lemons. Serve with a simple dusting of powdered sugar.

Ingredients:

4 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
1 tablespoon lemon zest
3 large eggs, at room temperature, separated
1/3 cup Meyer lemon juice (or 1/4 cup regular lemon juice)
1/3 cup all-purpose flour
1 cup sour cream
1/4 teaspoon salt
Powdered sugar, for dusting

Directions:

1. Preheat the oven to 350 degrees F. Butter a 1-quart soufflé dish. (You can use smaller dishes or ramekins, if you want individual servings).
2. In the bowl of a stand mixer, beat the butter at medium speed until light and fluffy. Add the sugar and lemon zest and beat until combined. Add the egg yolks, one at a time, beating well after each addition. Reduce speed to low and add half the lemon juice, half the flour and half the sour cream and beat until smooth; repeat with remaining lemon juice, flour and sour cream.

3. Beat the egg whites at medium speed until foamy. Increase speed to medium-high, add the salt, and beat to stiff peaks. Add one-quarter of the whites to the lemon mixture and gently fold in. Continue to fold in whites one-quarter at a time. Transfer it to the prepared soufflé dish or dishes. Place the dish or dishes in a larger pan and carefully pour boiling water around it to a depth of 1 inch.
4. Bake for 50-60 minutes or until slightly golden brown and the center is just set. The cake should spring back when gently touched. Do not open the oven door while the cake is baking. Remove from the water bath immediately and cool on a rack for 10-15 minutes.
5. Lightly dust with powdered sugar. Serve warm.
Notes: if you can't find Meyer lemons you can use regular lemons. Just use 1/4 cup of lemon juice. And if you use smaller dishes or ramekins decrease baking time to 40-45 minutes, or until golden brown. Just watch the cakes to be safe. 

Cinnamon Roll Poke Cake

                                           

       
                                                                   

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My husband is 79 today and I am baking him a cinnamon roll cake to celebrate.  Andy and I are lucky, we are both healthy, brain active, and on foot. Andy attends classes at Ohio State along with students decades younger than he and he finds it stimulating and exciting. So tonight we are having Chinese take out and cinnamon roll cake from a new book I received yesterday called Poke Cakes.  Don't rush to buy it, I only found two cakes that interest me, but you may find the entire thing likable.  I could not resist this one because Andy has a sweet tooth...me, not so much.  I am not a sugar freak, but I will taste this one and let you know how it is.  I will give you the recipe in case you want to make this. (Rave reviews from the sweet toothed gang.)

1 box yellow cake mix                               

4 eggs
1 cup sour cream
3/4 cup vegetable oil
1 cup butter, softened
1 cup brown sugar
2 T. flour
1  T. ground cinnamon
2 C. powered sugar
5 T. milk
1 tsp. vanilla extract

Preheat oven 350; spray baking dish with cooking spray.
In a mixing bowl, combine cake mix, eggs, sour cream, and oil; beat as directed on cake mix box. Spread batter in prepared pan and set aside.

In a small bowl, beat together butter, brown sugar, flour and Cinnamon until smooth and creamy.  Drop cinnamon filling onto cake batter by spoonfuls.  Drag a knife through batter and filling until swirled together.  Bake 33-40 minutes or until cake tests done.  Cool 15 minutes.

With a fork or wooden spoon handle poke holes in warm cake.

In a spouted bowl, whisk together powered sugar, milk and vanilla until smooth.  Drizzle over cake allowing holes to fill .  Serve warm or at room temperature.

Yee Haw, Cowboy lasagna is good!

This is a lazy Sunday.  Since I was not time savvy I selected cowboy lasagna which holds nicely for Sunday's meal along with the last of the garden tomatoes, cucumbers, and great green onions from the store tossed with fig basalmic vinegar. I exchanged out nearly everything to suit what I had on hand and it was (and is) delicious. It's strange to call this lasagna because there is not a noodle in sight, but then cowboys were not well acquainted with pasta. I never heard," hey chow boss, how bout pasta marinara around the camp fire tonight."

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Supper's ready!

Cowboy lasagna:
Ingredients
1. 1 lb of ground beef  or (Bob Evans zesty sausage)
2. Minced onions - 4 tbsp. (more, left over from tacos)
3. Worcestershire sauce - generous sprinkling
4. Parsley - roughly 3 tbsp, divided (plus other herbs)
5. One can of tomato soup - 10 3/4 ozs (I used Ro-tel with a little dab of sugar)
6. One can of corn - 15.25 ozs (I used peas.)
7. Dried ground mustard - 3 tsp
8. One package of tater tots - 32 ozs
9. Salt and Pepper to taste
10. Mozzarella cheese - roughly 4 cups

Directions
1. Brown ground beef with spices - drain.  Add can of soup and can of corn, simmer for about 10 minutes.
2. In a greased ( I used butter.) 9x13 baking dish, arrange tater tots in single layer.  Cover with 2 cups of cheese.  Pour ground beef mixture over top and cover with remaining cheese and 1 tbsp of parsley. (I did a layer of potatoes, a layer of cheese, a layer of meat and started over.)
3. Place in a 350F oven for 30 minutes.  Let stand for 5 minutes before serving.

Saturday Beth and I had a girls day out.  We made it to four stores, lunch, and a stop at Lexus to get a manual for our new car, before my leg gave out and screamed Go Home. Trader Joe's on Saturday is a stupid move, but we got there during the OSU game, so we were safe. Next was World Market where I picked up some unusual pastas with plans to enhance them.  Next... FrontGate. I did not like FrontGate as much as I was prepared to like it. Pier One knows what to charge for those glass pumpkins shown on TV.  $18. each and they are not that big. I thought it would be fun to do the table with glass pumpkins for when the Otterbein ladies came to the house, but, I will select something else.
It is always fun with Beth.  She's a blessing.

Recipes worth a go~

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Crispy Baked Portobello Mushroom Fries

Portobello mushroom slices coated in breadcrumbs and baked until golden brown, crispy and delicious!

Servings: makes 2 servings

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Printable Recipe

Ingredients

• 2 medium portobello mushrooms, gills removed and sliced 1/4 inch thick
• 1/2 cup flour
• 2 eggs, lightly beaten
• 3/4 cup panko breadcrumbs
• 1/4 cup parmigiano reggiano (parmesan), grated
• 1/2 teaspoon thyme
• salt and pepper to taste

Directions

1. Dredge the portobello slices in the flour, dip them in the egg and then into a mixture of the panko breadcrumbs, parmesan, thyme salt and pepper.
2. Place the mushroom slices on a wire rack on a baking sheet and bake in a preheated 425F oven until golden.

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Buffalo Chicken Grilled Cheese Sandwich

All of the flavors of buffalo chicken wings rolled up into a golden brown grilled cheese sandwich.

Servings: makes 1 sandwich 

Prep Time: 5 minutes 
Cook Time: 10 minutes 
Total Time: 15 minutes

Printable Recipe 

Ingredients

• 1/4 cup cooked shredded chicken, warm
• 1 tablespoon hot sauce
• 1/2 tablespoon mayo (optional)
• 1 tablespoon carrot, grated
• 1 tablespoon celery, sliced
• 1 tablespoon green or red onion, sliced or diced
• 1 tablespoon blue cheese, room temperature, crumbled
• 1/2 cup cheddar cheese, room temperature, grated
• 2 slices bread
• 1 tablespoon butter, room temperature

Directions

1. Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.
2. Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread.
3. Heat a non-stick pan over medium heat.
4. Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

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Supper's ready!

Cowboy lasagna:
Ingredients
1. 1 lb of ground beef
2. Minced onions - 4 tbsp
3. Worcestershire sauce - generous sprinkling
4. Parsley - roughly 3 tbsp, divided
5. One can of tomato soup - 10 3/4 ozs
6. One can of corn - 15.25 ozs
7. Dried ground mustard - 3 tsp
8. One package of tater tots - 32 ozs
9. Salt and Pepper to taste
10. Mozzarella cheese - roughly 4 cups

Directions
1. Brown ground beef with spices - drain.  Add can of soup and can of corn, simmer for about 10 minutes.
2. In a greased 9x13 baking dish, arrange tator tots in single layer.  Cover with 2 cups of cheese.  Pour ground beef mixture over top and cover with remaining cheese and 1 tbsp of parsley.
3. Place in a 350F oven for 30 minutes.  Let stand for 5 minutes before serving.

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Bacon