Things are looking up~

                                                     

From my valentine of 56 years.

                                                             

I have been such a slug since coming back from a month in Florida.  I can't seem to get inspired to make use of the kitchen.  Everyone seems to be on some kind of weird diet...they can't eat this, they won't eat that. (Can you eat this?  No, too many carbs.) So, cook for yourselves.
Note:  I made this in an 8" spring form cake pan and it was good for two or even three people. Go to countrycook.net for the recipe.

 I look at Pinterest and think that looks good or I should try that and then a book beckons me or a puzzle needs finishing or the dogs need attention. It's limbo time for me, but I will soon snap out of it so my readership might spike again.   I have noticed other blogs seem lacking as well, so maybe it is time to shut this one down.  This will be my fifth year of blogging and it has been fun.  We will see how it goes in the next few months.

I did have an inspiration yesterday for Facebook.  I was going through a drawer and found one of my class albums--the school pictures encased in a small booklet done each year in each school.  I found the one from 1968-69 and put the picture of the class on my Facebook and within five minutes it had 15 hits and the former students were so excited to see their class pictures.  These same children are now in their fifties and have grown children of their own and probably grandchildren.  I remember their sweet faces and some of them visit me on Facebook and we are Friends.

                      

I know nearly everyone here is looking forward to the Home and Garden Show this week end.  I live with a lot of 'planters.'  They have already started seeds in the greenhouse and are looking forward to new ideas at the show to implement here at Many Branches. We will be bursting forth in no time but we have not beaten winter yet.  Though the sun shines today I think it is like 2 degrees here in Ohio.

                                           SOON...PLEASE

How about this?  Can you eat this? Believe so...

Pineapple Sheet Cake Recipe

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Recipe type: Dessert

Serves: 20

Ingredients

• 2 cups sugar
• 2 cups all-purpose flour
• ½ cup vegetable oil
• 2 eggs
• 1 (20-ounce) can crushed pineapple with juice
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Icing

• 1 cup sugar
• ½ cup butter, cut into chunks
• ⅔ cup evaporated milk
• pinch of salt
• ¾ cup sweetened shredded coconut
• ½ cup toasted pecans, chopped

Download an Apple Butter e-Cookbook

Instructions

1. Preheat oven to 350 degrees and grease a 13X9-inch pan or a sheet pan.
2. Combine all cake ingredients in a medium bowl. Stir until evenly combined and then pour into prepared pan. Bake for 30-35 minutes if using a 13X9-inch pan or 20 -25 minutes if using a sheet pan.
3. Make icing while the cake bakes. Combine sugar, butter, evaporated milk, and salt in a medium saucepan. Bring to a boil and then lower heat. Simmer and stir for 10 minutes.
4. Add the coconut to the icing. Pour icing over hot cake.

Married Life~

                            

I'd like this critter to take on Kanye West next...is anyone else sick of this man?  They should ban him from award shows or strap him to his seat.  He is totally out of hand as a human being.

                           

I read today that a couple had been married 81 years and they are still going.  It is difficult to imagine the joy they must feel at having reached that lofty goal. April 4th, the day before Easter this year, Andy and I will have reached the 56 year mark.  We are both healthy and happy and feel fortunate to have made it this far.  Now our goal is to surpass the 81 years (together) mark--if Andy can stand it this long, then he should just suck it up and go for the record don't you think? What's 26 more years?  Writing about age, having spent a month in Florida, I find each year the surprise of so many elderly people.  They converge on Wendy's at noon like ants to a picnic. You better clear the way because they are there for a purpose and they know what is free and what is on the dollar menu.  Then there's Walmart.  You know how some stores have a half dozen of those ride on carts... in the Columbus stores any way.  Well there must be forty per Sam's and Walmart (each) and they are ALL in use with people fighting over them.  Glenda had a set-to with one old gal and guess who won?  Glenda rode off with alert flag flying high in the air and a smug look on her face.  Don't fool with the Cincinnati Lechlers. The Florida elders are having the times of their lives in a care free, I've got enough money to make it, frame of mind.

Nate has invited me to join him on his travels next winter.  Just the two of us.  I figure he thinks he had better do it now while I am still on foot.  We once talked about Peru, but I think we might settle on Viking River cruises in Europe.  He is looking for a good well rounded package and I just have to sit back and enjoy his maturity.  There is goodness in aging and letting someone else steer the ship.  He has traveled Italy, Greece and Turkey this winter.  He thinks the people of Turkey are among the kindest he has ever met.

Beth and I went to Macy's at Lane Avenue yesterday.  That store is shutting down.  I think it is so sad.  That was one of the Lazarus stores and when Lazarus closed down all of its stores, Macy's moved in and now it is going away too.  We bought a lovely area rug for the library at 70% off.  I find it so sad when a business closes.  Over in that same back- up- and- coming neighborhood we went to a Mexican restaurant and I bet you a dollar it is next to close.  It is down right spooky when all you hear is the President saying  the economy is doing well.

I will be getting back to cooking one of these days.  Andy and I went to Carfagna's (an Italian speciality market) today and I bought some delicious possibilities.  I am just sluggish about cooking at the moment.  I have started a puzzle and have it well on its way and am still reading up a storm.  I am waiting by the door for Lisa Gardner's new book Touch and Go to be delivered. Life is good and never boring.

Thinking about Easter April 5th~

                                                  

I don't feel like cooking so it gives me time to find interesting recipes to make later.  You know Easter is around the corner, it's early this year on April 5th.  Never too early to get the menu ready and this recipe for bacon jam sounds about right for the prime rib roast which will be featured this Easter.  I'll have ham as well, but this is a beef crowd.

Bourbon Bacon Jam

Prep time

15 mins

Cook time

45 mins

Total time

1 hour

This recipe is really easy to make and will have you slathering this Bourbon Bacon Jam on everything in sight.

Author: Kim Beaulieu

Recipe type: appetizer

Serves: About 3 cups of Bourbon Bacon Jam

Ingredients

• 1 and ½ pounds of bacon
• 2 cups of shallots, finely chopped
• 1 cup vidalia onion, or any sweet onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ cup bourbon
• ½ cup maple syrup
• ¼ cup balsamic vinegar
• ½ cup brown sugar

Instructions

1. Cook the bacon in two frying pans to allow for room for it to crisp up properly. Cook over medium heat until it browns perfectly. You want the bacon a little crisper with as little visible fat as possible. Transfer to paper towels to drain excess fat off.
2. Pulse your shallots and onions in the food processor or cut them by hand.
3. Leave about 1 to 2 tablespoons of the fat in one of the pan. Add shallot and onion to the pan, cook over medium heat until they start to caramelize. Add the garlic and cook for about one more minute.
4. Add the chili powder and smoked paprika, stir to combine.
5. Increase heat to high and add the bourbon (carefully) and maple syrup. Bring to a boil, stir and scrape the pan so all the little bacon bits comes loose Continue boiling for about 2 to 3 minutes.
6. Add vinegar and brown sugar, continue to boil for about 3 minutes.
7. Using a sharp knife cut the bacon into small pieces. You can also tear it by hand so it looks more rustic, not too perfect. Personal choice.
8. Toss the bacon into the pan, reduce heat to low and simmer for about 10 minutes, the mixture will thicken and look jam like in the process.
9. Turn off the stove top. Drain any excess fat off the bacon jam by pouring it through a sieve or use cheesecloth to drain it through.
10. Now you have two options, you can pop the mixture into a food processor and pulse until it breaks down more. Or you can leave it chunkier (I like the more rustic, chunkier look) and don't bother pulsing it. Your choice.
11. Transfer to jars and store in the fridge.
12. You can heat it up in the microwave whenever you want to top something with the jam. I used it over smoked sausages cooked on the grill. Divine.

This is from Pinterest.

I just started the book Hidden In Paris by Corine Gantz. It is surprisingly good.  Not deep...I am not into deep reading right now.  I need fluff and interest and this book suits me.

Loose ends...

                                            

I am off to see Darla, my hair specialist today.  I am looking like Rod Stewart with my hair going in different directions and the sun having turned me blond.  Yesterday I slept the entire day and night.  I was having an re entry adjustment from being in the sun for a month.  The dogs, too, have finally readjusted and things are back to normal.  It is such a nice break to have a month snow and cold free, but it is always a blessing getting home.  Beth and I flew home and Mike drove the rest of the crew and I must say Southwest is my new best friend.  I think that is the way to go from now on.  They are so accommodating and it is a straight shot down there with no kerfuffle. Beth is a master planner and she makes everything easier.

After the nice Sunday roast, I have not been in the cooking mood.  Actually I do have a soup burbling on the stove, but that is because I had a nice rotisserie chicken carcass that wanted to be stewed. I must encourage you to use Mr. and Mrs. T's spicy bloody Mary mix in your stews and soups.  It takes all of the worry about seasoning out of the picture and you have a luscious result.

I have a new MAC ipad or tablet or what ever it is called.  At the beach we had a ball playing Trivia Crack with friends and random players all from afar.  Joe is hooked and I think he will be getting a tablet soon.  The things you can do with that thing is remarkable.  We played Trivia Crack in the car all the way to Florida and all during the stay.  If you haven't tried it, give it a go. I'll play you. All the games you get on your PC you can play on the tablet--everything you do on the PC you can do it any place even email.  I could not, however, do this blog because I forgot my password and it took hours to reset, so I let it go until I got home. 

We have been enjoying the public television show The Great British Bake Off on Monday nights.  This cake was one the common every day bakers produced during their trials.  This picture is from The English Kitchen and she (Marie) would be a good contestant for that show because her blog is very good (except for all the ads) and her recipes are tried, true, and doable.  I admire her work.
                                 

Crock Pot buffalo chicken tater tot casserole

Crockpot Buffalo Chicken Tater Tot Casserole

 

IngredientsAuthor: Crockpot Gourmet

• 1 pound ground chicken
• 1 tablespoon olive oil
• ¼ cup flour
• 1½ cups chicken broth
• ¼ cup cream, buttermilk, or milk
• 1 teaspoon dried parsley
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried dill
• 1 teaspoon dried chives
• 1 teaspoon salt
• ¼ teaspoon pepper
• 32 oz frozen tater tots
• 2 tablespoons butter
• ½ cup buffalo wing sauce
• ½ cup shredded carrots (optional)
• ¼ cup chopped celery (optional)
• 1½ cups shredded cheddar cheese (I used sharp cheddar)
• ¼ - ½ cup blue cheese (optional, depending on taste)

Instructions

1. Heat olive oil in large skillet over medium high heat
2. Add ground chicken and cook (breaking up with spatula) until no longer pink
3. Sprinkle in flour and stir to coat cooked chicken
4. Slowly stir in chicken broth and bring to a simmer for 2-3 minutes to thicken and reduce sauce
5. Stir in cream (or buttermilk or regular milk)
6. Add dried seasonings and salt and pepper and stir all to combine
7. Let cook an additional 2-3 minutes until sauce is nice and thickened up
8. Melt butter in microwave in large microwave safe mug or cup
9. Add buffalo sauce and stir to combine
10. Spray crock well with nonstick spray
11. Add ½ of the tater tots
12. Drizzle with ½ of the buffalo sauce/butter mixture
13. Cover with the meat mixture
14. Top with carrots, celery and blue cheese if desired
15. Add remaining tater tots and drizzle with remaining buffalo sauce
16. Top with shredded cheddar cheese
17. Cover and cook on low for 5-6 hours or high for 2-3 hours (I can't feature why this would take 5-6 hours. I am going to make it in less time and maybe in the oven first.)

Home at last ! It's Roast Beef Sunday for eight...

                                                 

                              
           

After being away for a month and not able to up date this blog, we are home, safe, sound and happy.  We are looking forward to this roast tomorrow when the crowd comes to welcome us back from the beach.  It was glorious this year in the sun while snow pounded Columbus. Sorry about that.
Note:  Sam's has the best prime rib as you can see from this picture.  I always ask for a big section cut for either two roasts or three.  They will do it for you as you shop and I have never been disappointed.  This roast would serve ten people comfortably, we had only eight with left overs, for $60.  I am getting another for Easter this year which comes early...April 5th, the day after our 56th wedding anniversary.

Nate the wanderer is back with lovely pictures and a new out look on life.  His trip, alone, was inspiring and life changing.  He had the most wonderful time and strangely has asked me to join him on a trip next winter. I will share some of his pictures from his trip to Italy, Greece, and Turkey.  Turkey, I think, was his favorite.  He enjoyed and respected the kind people of that area and made many new and interesting friends.  He was brave to have planned, paid for, and executed it all on his own.  He's a new man.

Florida was wonderful this year, as usual.  The sun was present most every day and we are tanned and rested and happy.  We plan to go next year as well.  It is exciting to go and bliss to come home.  Nate discovered this as well, though I have long known this. He has a new appreciation for family and home which is what everyone finds out when they travel at length.
I want to say that Southwest is my new favorite way to travel.  Beth and Mike flew down for the last week and Mike drove the cast home while Beth and I flew.  It was a straight shot home and one of the easiest and cheapest flights I have ever taken and believe me I have taken many.

                                       

I did a lot of cooking at the beach again this year and strangely the cold penne salad was the all time favorite, but not with me. I've shown it to you before and the only thing different about it is the pasta is cooked to almost done and then the Italian dressing or dressing of your choice is put on while the pasta is hot so that it soaks up the goodness--I use lemon, olive oil, fresh herbs or dried, a bit of sugar, a touch of mustard, salt and pepper--a home made vinaigrette or a bottled one, it is your choice. Then I start looking for things in the frig that need using: any vegetable, squares of salami, cheese, olives....anything goes. Load it up, it can take it. It lasts for days.  If you cook the pasta too much, forget it and use it for something else.

 We ate out much more than usual because we had a lot of company.  One place was Squid Lips.  It was a local seafood place where you went when you were really hungry.  They gave generous portions except in the liquor area...then, not so much.

Before we left for the trip, Alyssa told me of a trilogy by a new author Michelle Hodkin.  This series is going to be a big hit like Twilight or the Hunger Games.  I could not put down these books.  Each book, around 450 pages, was easily read in a day and a half if you had nothing else to do and on  vacation, why not indulge yourself? I told Alex about them when she came and then she was rapt as well.  Written, as were the other two series for adolescents, this is  nonetheless unforgettable.  I can't wait to see what she comes up with next. The first book is The Unbecoming of Mara Dyer.

                                                    

Spaghetti Pie

                                                                                   

Good morning!

Triple Chocolate Rum Cake for Brooks.

The first time I heard about spaghetti pie was from Ruth Smith who wrote the miniature lamp books.  She traveled with us when we were antiquing so we had hours and hours together in the car discussing recipes and other issues. Ruth had served this to her club ladies and she said they carried on about it for days.  There are several recipes and one can even use left over spaghetti from previous dishes.  That is what I do and my recipe is a bit different in that it has eggs to bind and fresh green herbs for color. I also pack it firmly in a souffle dish so I can invert it on a serving board and slice it like a pie. I'll print more than one for you because this is a good go- to recipe that can be eaten at room temperature or any way you like pasta.

Spaghetti Pie has a layer of pasta with a ricotta cheese filling, topped with spaghetti sauce and Italian cheese.

Ingredients

Sauce (I just use sauce in a jar with the ground beef addition.) We like Carfagna's, but Paul Newman's is good too or any of Trader Joe's.) I also use a lot of fresh herbs.
• 1 lb. ground beef
• 1 cup diced onion
• 1 28 oz. can  crushed Tomatoes
• 1 28 oz. can water
• 1 teaspoon Italian seasoning
• 2 teaspoons dried basil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
Pasta
• 10 oz. spaghetti or bucatini
• salt
• 1 16 oz. container ricotta cheese
• 2 eggs
• 1/2 teaspoon basil
• 1/4 cup parmesan cheese
• 2 cups Italian cheese
• 
  

Instructions

1. Brown the ground beef. Add the onions and saute until softened.
2. Add the tomatoes, water and spices. Stir until mixed. Cook over medium heat for about 60 minutes, until sauce thickens.
3. Boil pasta in salted water for about 6 minutes, until it starts to become tender. Rinse in a colander with cold water.
4. Mix the ricotta, eggs, basil, and Parmesan cheese together. Add the pasta. Mix thoroughly.
5. Place pasta in a greased 9 x 13 pan. Top with spaghetti sauce. Cover pan and bake for 30 minutes at 350 degrees. Remove pan from oven and top with Italian cheese. Bake for another 15 - 20 minutes until cheese is melted and browned. Let set for 10 minutes before cutting.

________________________________________________________________________________________________________________

Food Network TV recipe for spaghetti pie:

• 1 pound cooked spaghetti, cooled
• 1/2 cup grated Parmesan
• 1/2 cup grated pecorino
• 1/2 cup grated Swiss
• 4 eggs
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 4 slices American cheese

Directions

Mix the cooled spaghetti, grated cheeses and eggs together in a large bowl. Sprinkle with salt and pepper. Add the oil to a large nonstick saute pan and heat to medium heat. Once hot, add a handful of the spaghetti mixture to the pan and flatten it out to the edges. Lay the American cheese on top and add another layer of the spaghetti mixture. Cook for about 5 minutes and flip, cooking for another 5 minutes on the other side until golden brown.
Turn out onto a cutting board, slice as you would a pizza and serve.

Recipe courtesy Marc Murphy
__________________________________________________________________________

Kate Sears

Yields: 8 main-dish servings

Total Time: 1 hr 10 min

Prep Time: 20 min

Oven Temp: 375

Ingredients

U.S.

• 1 tablespoon(s) olive oil
• 3 large sweet onions, thinly sliced
• 2 clove(s) garlic, finely chopped
• 1 tablespoon(s) fresh thyme leaves
• 1/2 teaspoon(s) sugar
• 1/2 cup(s) dried bread crumbs
• 3 tablespoon(s) butter, melted
• 1 1/2 cup(s) shredded Gruyère cheese
• 4 large eggs
• 2 cup(s) whole milk
• 1/2 cup(s) dry white wine
• 1 pound(s) spaghetti

---

Directions

1. Preheat oven to 375 degrees F. Heat large covered saucepot of salted water to boiling on high.
2. In 12-inch nonstick skillet, heat oil on medium. Add onions, garlic, thyme, sugar, and 1 teaspoon salt. Cook, covered, 10 minutes, stirring often.
3. In medium bowl, combine crumbs, 2 tablespoons butter, and 1/2 cup Gruyère. In large bowl, whisk eggs, milk, 1 cup Gruyère, and 1/2 teaspoon each salt and pepper; set aside.
4. Uncover skillet. Cook 5 to 7 minutes on medium-high., until golden, stirring often. Add wine and 1 tablespoons butter. Cook until wine is reduced by half.
5. Cook pasta for half the time label directs. Drain; return to pot. Stir in onion mixture and egg mixture. Transfer pasta to skillet. Top with crumbs. Bake 30 minutes or until eggs set.

________________________________________________________________________________

Brooks is coming home late tonight and I want to have him greeted with this triple chocolate rum cake for his good grades.

                                 

Cake:

1 18 ounce box chocolate cake mix

1  2 7/8 ounce box instant chocolate pudding mix

1/2 cup rum

4 eggs

1/2 cup low-fat milk (I added some sour cream too.)

1/2 cup oil

Once the batter is in the heavily greased bundt pan sprinkle in 1 cup of chocolate chips and swirl them around.  Bake 350 for 45 minutes and pull cake from oven and set it aside on a wire rack.

Glaze

4 tablespoons butter

1/2 cup rum

1/2 cup sugar

1/4 tsp. vanilla

Bring to a boil until sugar is dissolved

Using a toothpick, poke holes all over the hot cake and slowly pour glaze over the cake letting it soak in and cool a bit before inverting from pan.

This is a tried and true recipe.

The gang's all here salad~

I keep showing this salad in various forms.  It is one you cannot damage in any form.  It is also one that was the hit of Thanksgiving.  People took home left overs from the feast and this is the one they selected to talk about while trying to figure out what was in it exactly and how was it dressed.  The beauty of this rendition is that anything you like goes in it--it is a left-over delight. One can use any substantial pasta  rendition to the al dente level  because if you over cook the pasta it gives up and get rubbery.  If you have reached that stage by mistake, serve it with another dish and start again with the pasta. You should have everything cut up and in the bowl that you want to use up--left over cheese from the cheese board, celery, broccoli, cauliflower, sweet onions or shallots or chives...see anything goes.  After everything is in the pretty bowl, dump in the hot or warm pasta, THEN dress it while it is hot with any of your favorite Italian dressings, your own lemon vinaigrette, Trader Joe's Goddess dressing--that choice is yours.  The warm pasta laps up the dressing and perks to attention--almost a salute to the cook of good choices. The meat too is your choice but odds and ends of salami any kind of hard salami (and a variety) is always good but not necessary.  It is what you like, what is left over and the way you make it your signature salad.  It lasts for days and can be carried to work for lunch and everyone will want to take a look, have a bite, and think you are the very best cook in the office.  Oh, for an office party it would be perfect. Now get up and start cooking, Christmas is two week away and company's coming! Happy day! 

                                        

 Amazing inventions. Andy and I went back to the car dealer for instructions on how to use all of the do-dads connected to these new cars.  It is totally amazing.  I can drive down the road  (sitting on my heated car seat), hands on the heated wheel, and say dial Andy Lechler and this woman, unknown to me, dials the number (my hands are still on the wheel and my eyes are still on the road) and lo and behold Andy answers the phone from his arm chair. This has to be right up there with sliced bread.

This unknown woman will also tell us where the nearest restaurant of our choice is and verbally lead us there.  It is going to be an exciting trip to Florida with all of these features.  Joe and Glenda will be giddy with delight when we show them these smart tricks.

I see a button over head that if you push it help will be available immediately. You are never alone in these new cars.  Andy has been back twice to learn about the new features and I have sat through it one time.  The guide does this every day all day long...it's his job and I can tell you I would have to strangle a few people if I were in his shoes.  We can be soooo dense at times and he is always so patient.