Bird in a Pie

Crust:
5 cups flour
2 teaspoon baking powder
1 teaspoon salt
4 teaspoon thyme
4 teaspoon sage
4 sticks cold unsalted butter, cut into 1 tablespoon pieces
12 to 16 tablespoons cold water

For Filling:
3 tablespoons butter
1 sweet onion, diced
1 medium shallot, diced
5 celery stalks, diced
1/3 cup flour
4 cups hot chicken stock
1 whole roasted chicken, meat removed and chopped
2 cups frozen diced carrots and peas
2 teaspoon sage
salt and pepper
1 egg, whisked for egg wash
4  5" aluminum pot pie pans

Combine 2 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoon thyme, and sage in a food processor, pulsing until combined.  Add in 2 sticks butter, 4 tablespoons at a time, pulsing after each addition until mixture forms coarse texture.  Slowly add in 6 to 8 tablespoons cold water while machine running, 2 tablespoons at a time until dough forms into 2 8" rounds.  Wrap tightly with plastic wrap and place in the refrigerator.  Chill for 30 minutes prior to rolling out.  Repeat to make second batch dough.

To prepare filling:
In a large saute pan, melt butter over medium heat, add onion, shallot and celery.  Saute until just starting to brown.  Stir in flour and saute for 2 minutes.  Slowly whisk in hot stock, stirring well.  When bubbly and thickened about 5 to 6 minutes, stir in chopped chicken, peas, carrots and sage.  Season to taste with salt and pepper.  Remove from heat.  Let cool while rolling out dough.

Preheat oven to 350. On lightly floured board cut the rounds in half.  Roll pieces into 6" rounds, about 1/4 inch thickness.  Place a round of 4 aluminum pie pans and lightly press the sides and bottoms to fit the shape of the pans.  Generously top with filling until full and slightly mounted.  Top with 2nd crust and pinch seams together.  Cut 2 small slits in top.  Brush egg wash.  Place on a baking sheet and bake for 1 hour to 1 hour 15 minutes or until are golden brown and filling is bubbling.

Garden Vegetable Pasta Salad

• 1 pound fusilli or pasta of your choice
• 2 medium eggplant
• 2 medium zucchini
• 2 medium yellow summer squash
• 1 large red onion, cut into 1/2-inch slices
• 1 medium sweet red pepper, cut in half and seeds removed
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 plum tomatoes, chopped
• 1-1/2 cups (6 ounces each) crumbled feta cheese
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• 2 tablespoons minced fresh parsley
• 
  PARMESAN VINAIGRETTE:
• 3/4 cup olive oil
• 1/3 cup grated Parmesan cheese
• 1/3 cup white wine vinegar
• 3 tablespoons lemon juice
• 1 teaspoon sugar
• 1 garlic clove, minced
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon pepper

Directions

• Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl and set aside.
• Meanwhile, cut the eggplant, zucchini and summer squash lengthwise into 3/4-in.-thick slices. Brush the eggplant, zucchini, summer squash, red onion and red pepper with oil; sprinkle with salt and pepper. Grill vegetables, covered, over medium heat for 4-6 minutes on each side or until crisp-tender. When cool enough to handle, cut into cubes.
• Add the tomatoes, feta cheese, olives, parsley and grilled vegetables to the pasta. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving. Yield: 26 servings (3/4 cup each).

Cookie Dough Truffles

1 cup butter, softened
1 1/2 cup firmly packed brown sugar
2 teaspoon vanilla
4 cups flour
2 14oz can sweetened condensed milk
1 cup mini chocolate chips
3 pounds chocolate candy bark, melted

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy.  Add vanilla.  Gradually beat in flour and add milk.  Add chocolate chips mixing well.  Shape into 1" balls.  Place on waxed paper and chill 2 hours.

Melt chocolate candy bark coating in a double boiler.  Using 2 forks, dip cookie balls into candy coating to cover. 

Fruit Dip

3 8oz cream cheese
3 cups powdered sugar
3 cups whipping cream
3/4 cup sugar
3 lemons, zested and juiced
Pineapple juice

Soften cream cheese and then whip with powdered sugar.  Whip cream  and sugar together until it forms soft peaks.  Combine beaten cream cheese, whipped cream, lemon juice and zest continue to beat, adding just enough pineapple to achieve desired consistency.

This makes enough for 30 people.

Individual Cheesecake

8 8oz cream cheese
8 14oz sweetened condensed milk
10 tablespoons lemon juice
5 teaspoon clear vanilla
Butter
Sugar
Graham Cracker

Make crust like it says on box of graham cracker crumbs. I used just regular graham crackers and crushed them myself.  And it is cheaper.
Combine cream cheese, juice, sweetened condensed milk, and vanilla.  Fill with 1/2 cup filling in each cup and add fruit topping.  Then refrigerate for a few hours.

This will make 48 individual cheesecakes.

Fruit Salsa with cinnamon chips

4 kiwis, peeled and diced
4 apples, peeled, cored, and diced
2 pounds strawberries, diced
2 8oz packages frozen raspberries, thawed
4 tablespoon sugar
2 tablespoon brown sugar
6 tablespoon fruit preserves any flavor
20 10" flour tortillas
4 cups cinnamon sugar mixture

In a large bowl, mix kiwis, apples, strawberries, raspberries, sugar, brown sugar, and fruit preserves.  Cover and chill for at least 20 minutes. 

Cinnamon chips:
Cut tortillas into strips or triangles.  Heat oil for frying.  Drop tortillas into hot oils a few at a time.  When golden brown remove and immediately drop into cinnamon sugar mixture. Coat chips with mixture, then place on paper towels.  Allow chips to cool.

This will serve 30 people.

Buttermilk Coleslaw

This is a big recipe.  It will serve 36 people or more.

3 cups mayo
9 tablespoon Dijon mustard
12 tablespoons light brown sugar
12 tablespoons apple cider vinegar
12 tablespoons buttermilk
3 teaspoons celery salt
6 teaspoons kosher salt
6 teaspoons pepper
24 cups finely shredded green cabbage about 4 heads
24 cups finely shredded purple cabbage about 4 heads
12 large carrots, shredded

 Whisk together mayo, mustard, sugar, vinegar, buttermilk, celery salt, kosher salt, and pepper in a large bowl.  Add to cabbage and carrot.

Artichoke Chicken with Roasted Red Potatoes

Ingredients:

Potatoes and Chicken:
3 small red potatoes
1 1/2 cups water
1 teaspoon salt
2 boneless skinless chicken breasts
1 teaspoon rosemary
1/4 teaspoon salt
1/8 teaspoon pepper

Artichoke Topping:

1/2 cup chopped artichoke hearts
2 teaspoon chopped fresh parsley
1oz Parmesan cheese
2 teaspoon mayonnaise

Preheat broiler on high, meanwhile, cut potatoes into quarters.  Place potatoes, water and salt into a pot, cook until tender.  Drain and set aside.

Meanwhile, for artichoke topping, chop artichoke and parsley, place into a small batter.  Grate cheese.  Set aside 2 tablespoons for later.  Add remaining cheese and mayonnaise to artichoke mixture and mix well.

Flatten chicken to 1/2 inch thickness. Sprinkle both sides of chicken with the rosemary,salt and pepper mixture. 

Add 1 teaspoon of the oil to a stainless skillet (do not use nonstick cookware), heat over medium high heat 1-3 minutes or until shimmering.  Meanwhile , add remaining 1 teaspoon of the oil and remaining rosemary mixture to potatoes; stir to coat.

Place chicken and potatoes cut side down, into skillet.  Cook 3-4 minutes or until chicken is golden brown.  Turn chicken and potatoes over; cook an additional 3-4 minutes or until chicken is golden brown and centers are no longer pink. 

Remove potatoes from skillet; set aside and keep warm. To finish chicken, spread artichoke topping evenly over chicken; sprinkle with reserved cheese.  Place skillet as close as possible to heat element; broil 4-6 minutes or until topping is deep golden brown and internal temperature of chicken registers 170 degrees.

Teriyaki Pork Stir Fry

Ingredients:

2/3 cup soy sauce
1/4 cup packed brown sugar
1 tablespoon cornstarch
2 teaspoon peeled, finely chopped fresh ginger root
2 garlic cloves, finely chopped
1/4 teaspoon crushed red pepper flakes
1 pound boneless pork loin chops, cut into 1/8 inch strips
2 cups uncooked instant whole grain brown rice
1 medium red bell pepper, cut into 1/4 inch strips
6oz fresh snow peas, trimmed
1 bunch green onions with tops, cut into 1 inch pieces
1 teaspoon sesame oil, divided
1 8oz can bamboo shoots, drained

In a small bowl, combine soy sauce, brown sugar, and cornstarch; whisk until blended.  Finely chop ginger root and garlic.  (I use a zester to grate the ginger root and garlic) and red pepper flaks to soy sauce mixture.
Cut pork into 1/8 inch thick strips.  Add pork to soy sauce mixture; toss to coat.  Cover; refrigerate 15 minutes to marinate.
Meanwhile, cook rice in a saucepan according to package directions.  Cut bell pepper into 1/4 inch strips; trim snow peas and cut green onions into 1 inch pieces.
Heat 1/2 teaspoon of the oil in a skillet over high heat until hot.  Remove pork from marinade, add to skillet, reserving marinade.  Stir fry 1-2 minutes or until pork is no longer pink.  Remove from skillet. Keep warm.
Heat remaining 1/2 teaspoon oil in same skillet.  Add bell pepper, snow peas and green onions.  Stir fry 2-3 minutes or until vegetables are tender crisp.  Return pork to skillet.  Stir in reserved marinade and bamboo shoots.  Bring to a boil.  Cook and stir 1 minute or until sauce is thickened.  Serve over rice. 


This is a really quick and low fat/calorie meal. 

Chocolate Cake with Kahlua mousse and ganache filling

Chocolate Cake:
1 cup strong coffee, hot
1 cup cold water
1 cup cocoa powder
3oz bittersweet chocolate, chopped
2 1/2 Cups plus 2 tablespoons flour
6 tablespoons corn starch
2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 sticks butter
2 1/2 cups sugar
4 large eggs
1 1/2 teaspoon pure vanilla extract

Preheat oven to 350 and prepare 2 x9 inch round cake pans by spraying with non stick cooking spray and lining the bottom of pan with waxed paper circle.

Dissolve the chopped chocolate and cocoa powder in the hot coffee and stir until completely smooth.  Add the cold water and whisk together until smooth. 
Sift flour, cornstarch, baking soda, baking powder and salt together onto a piece of parchment paper.
Put butter and sugar in the bowl of your electric mixer and using the paddle attachment beat until lighter in color and fluffy.
Add eggs one at a time, mixing on low speed after each addition.  Add vanilla and mix well. Add the dry ingredients alternately with wet ingredients, starting and finishing with dry. Fill one pan 1/3 of the batter and the other 2/3 full.  Making sure pan is not over 2/3 full and bake.  Check after 30 minutes and every 10 minutes after that until a cake tester comes out clean.  Cool in pan for 15 minutes then turn out on rack and cool completely.  When cool completely wrap in cling wrap and refrigerate for at least an hour.  Slice the thicker layer horizontally so you have 3 layers for filling and stacking.

Kahlua Chocolate Mousse
4 Egg yolk
1/2 cup sugar
1 oz Kahlua
8oz Dark chocolate
4 Egg whites
1 1/2 cups cream

In a double boiler, melt chocolate.  Set aside but don't let it cool too much or else it will not mix well.

In a medium bowl, beat eggs, sugar, Kahlua until pale yellow and thickened, set aside.

In a separate bowl beat heavy cream until soft peaks form, set aside and refrigerate until ready to use.

In another bowl beat egg whites until stiff peaks form.

With a rubber spatula, fold melted chocolate into the egg yolk mixture.  Then fold in whipped cream, then gently fold in the egg whites. 

If the mousse seems a bit "loose" you can refrigerate for a few hours to stiffen.

Chocolate Ganache

2oz bittersweet chocolate, chopped fine
1/4 cup heavy cream
1 tablespoon confectioners sugar

Place chocolate,c ream and sugar in a small microwave safe bowl.  Cook on high power until mixture is warm to the touch 20-30 seconds.  Whisk until smooth and transfer to the refrigerator.  Let stand until just chilled, no longer than 30 minutes.

10 Who knew uses for Beer

I was reading a food magazine and found this article about beer.  I thought it would be fun to share with you guys.

1-Banish brown spots on the lawn
Your grass likes to kick back with a cold beer on a hot summer day, too.  Just pour a small amount (less than half of  cup) on the problem areas.  The fermented sugars kill any fungus and feed the grass, allowing it to come back healthy and green.

2-Conquer Cast Iron Cleanup
Cooking food in a cast iron is easy and delicious, but scrubbing those heavy pots and pans afterwards is a total chore.  Make clean up a breeze by pouring a little beer into the still warm pan.  The bubbly liquid keeps the mess from sticking and can even season the pan, enhancing the flavor of food cooked in it.

3-Turn out fluffier pancakes and waffles
If you like your flapjacks on the puffy side, sub your favorite lager for the liquid called for in the recipe.  You'll be amazed at how light and airy they turn out and how the flavor gets kicked up a notch! Also try using beer when making matzo balls or baking bread.

4-Loosen rusty bolts and screws
Stop fighting with stuck in place screws! Pour a few gulps on the frozen hardware, wait a few seconds, then give it a turn.  The carbonation help break down the rust.

5-Cook juicy chicken
Prop a whole chicken over a half full can of beer (the can goes in the cavity) and season with salt, pepper and spices. Then place it vertically on a hot grill or a pan in the oven the beer evaporates into the bird as it cooks, creating a super moist chicken.  Delish!

6-Prevent garden pests
Fill small jars with beer and place them in the garden.  Insects are attracted to the sugars, and when they slip in for a sip, they aren't able to crawl or fly out.  This is a great way to keep wasps and bees away from parties, too. Place a bowl of beer several feet away from the main area, and bugs will buzz away from guest.

7-Make jewelry Sparkle
Using a light ale and a clean towel, polish gold jewelery to remove dirt.  The beer's natural acid help bring back the shine.  Try this on tarnished copper pots, too.

8-Give your hair shine
Put life back into flat hair with flat beer. Mix 1 cup lager with 1 egg yolk and massage into strands.  Leave on for a few minutes and wash with shampoo, says skin care therapist  Julia March, who grew up using beer as a hair rinse in eastern Europe.

9-Get a better night's sleep
Wash your pillowcase in water spiked with a little beer.  Hops are sometimes used as a herbal remedy for insomnia.  They have the chemical compound dimethylvinyl carbinol, which has a calm and slightly sedative effect. Bonus: Hoppy brews like IPA's leave a light nutty scent on fabric.

10- Soothe your soles
The enzymes in beer soften callused feet.  Try this at home soak from march: Make a mixture of room temperature beer and warm peppermint tea (about half and half); dunk your toes for 20 minutes.  Tired feet will feel frisky again.

My Dad's 60th Birthday Cake

I made a cake for my dad's 60th birthday.  He is a big golfer and I haven't ever made a big decorated cake like this before.  It was really fun to make but it didn't turn out like I hoped. I wanted to cover it all in fondant but I haven't ever worked with fondant before. I would roll it out to the thickness I wanted and it would stick to my counter so I just made the trees, fairway, green, and the golf balls around the cake out of fondant.  Then I just used a creamy white frosting colored green for the cake cover.

Here are the recipes I used to make it:

Cake:
1/2 Cup butter
1 Egg
2 Egg yolks
1 Teaspoon pure vanilla extract or 1 vanilla bean, split lengthwise
1 1/2 Cups all purpose flour
1 1/2 Teaspoons baking powder
1/4  Teaspoon salt
3/4 Cup sugar
1/2 Teaspoon pure vanilla extract
1/2 cup whipping cream

Allow butter, egg and egg yolks to stand at room temperature for 30 minutes. Meanwhile spray a 9x13 cake pan with cooking spray.  I used Wilton cake release in my pan so the cake would out nicely. If using vanilla bean use a small sharp knife to scrap the seeds from the vanilla bean; set seeds aside.  In a small bowl stir together flour, baking powder and salt.
Preheat oven to 350.  In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Add sugar, beating on medium to high speed for 1 minute.  Scrape sides of bowl.  Add eggs, egg yolks, vanilla bean seeds (or 1 teaspoon vanilla extract) and 1/2 teaspoon vanilla extract; beat until combined.  Alternately add flour mixture and whipping cream to butter mixture, beating on low speed after addition just until combined (batter will be thick).
Spoon batter into pan. Bake about 30-35 minutes or until wooden toothpick inserted in center comes out clean. 
For this cake I made two 9x13 cakes.

Creamy White Frosting:
1 cup shortening
1 1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 pound powdered sugar
3 to 4 tablespoons milk

In a large mixing bowl beat shortening, vanilla and almond extract with an electric mixer on medium speed for 30 seconds.  Gradually add 2 cups of the powdered sugar, beating well.  Add 2 tablespoons of the milk.  Gradually beat in the remaining powdered sugar.  Gradually add enough milk to make frosting spreading consistency.  Makes about 3 cups.

I made 2 batches of this.  One to crumb coat the cake then the other to tint green and cover the cake.

Fondant:
1 tablespoon unflavored gelatin (One little packet)
1/4 cup water
1/2 cup corn syrup
1 tablespoon vegetable oil
2 tablespoon shortening
8 cups powdered sugar (about a 2 pound bag)
1/4 cup cornstarch

Place gelatin and water in a small saucepan over low heat.  Stir with whisk until gelatin is melted.  Remove from heat.

Combine the corn syrup, vegetable oil, shortening and powdered sugar in the bowl of a stand mixer. I put the powdered sugar in first and then the rest of the ingredients in so they would combine better.  Make sure you use the dough hook to make it.  Turn mixer on low and add the gelatin mixture.  Beat on low speed until a paste is formed.  Refrigerate 15 minutes to let harden slightly.  To use roll fondant to 1/4 inch thickness using corn starch or powdered sugar to coat work surface and rolling pin.  Transfer fondant by rolling it around the rolling pin.  Place fondant over a well cooled cake, stretching it into place as necessary.

I only made one batch of this since I didn't cover the whole cake in fondant.  I pulled enough out to tint green and make the green and fairway.  Then I made the flag with plain white and the golf balls. To get the texture on the golf balls I used a new golf and roll it across the dough and then cut out the circles.

To make the water I just dug some of the cake out  and filled it with blue gel icing to make it look like water.

The sand: I dug out some of the cake and filled it with brown sugar to make it look like sand.

More Kitchen Tips and Tricks

*Too salty?? Add cut raw potatoes to soups or vegetables and then discard once they have cooked and absorbed the salt.  A teaspoon of each of cider vinegar and sugar added to salty soup or vegetables will also remedy the salty situation.

*Two drops of yellow food coloring added to boiling noodles will make them look homemade.

*Vinegar brought to a boil in a new frying will prevent foods from sticking.

*When cooking any kind of strawberry dessert, add a splash of aged balsamic to the recipe to enhance the flavor of the strawberries.

*You can correct greasy gravy by adding a little of baking soda to it.

*Ice cubes will eliminate the fat from soup and stew.  Just drop a few into the pot and stir; the fat will cling to the cubes; discard the cubes before they melt.  Or, wrap ice cubes in a paper towel or cheese cloth and skim over the top.

*If you need only 1/2 onion, save the root half.  It will last longer

*If your cake recipe calls for nuts, heat them first in the oven, then dust with flour before adding to the batter to keep from settling to the bottom of the pan.

*Instead of the water your recipe calls for, try juice, bouillon or water you've cooked vegetables in.  Instead of milk try buttermilk, yogurt or sour cream.  It can add a whole new flavor and improve nutrition.

*Drain deep fried foods on brown paper grocery bags as opposed to a paper towel to retain crispiness.

*Egg whites should always be at room temperature before whipping.  Be certain there is no yolk in the whites and that the bowl and beaters are perfectly clean.  Cream on the other hand, should be well chilled.  For the largest volume, chill bowl and beaters before whipping.

*Freeze tomato paste in the can.  Open both ends and punch out the paste.  Wrap the frozen paste in foil and freeze, then slice off what you need as you need it.

*If a recipe calls for 1 cups sour cream, you may substitute 1 cup cottage cheese blended until smooth with 1 tablespoon lemon juice and 1/3 cup buttermilk.

*Chefs pound meat not to tenderize the meat, but to help even the meat so it cooks evenly.

*Choosing eggs..fresh eggs' shells are rough and chalky;  old eggs are smooth and shiny.

*Cookie will spread if your dough is too pliable by allowing butter to get too soft.  If you cookies are spreading too much, try refrigerating the dough for a couple of hours before baking.

*Cure for headaches...take a lime, cut it in half and rub it on your forehead. The throbbing will go away.

*Don't just keep dental floss in your medicine cabinet.  Keep some in the kitchen, it's a great deal.  Unflavored floss is often better than a knife to cleanly cut all kinds of soft foods, cheese, rolled dough, layered and cheese cakes.

*A few drops of lemon added to simmering rice will keep the grains separate.

*A roast with the bone in it will cook faster than a boneless roast, the bone carries the heat to the inside of the roast quicker.

*A simple way to sharpen kitchen shears....cut a piece of steel wool.

*Add a small amount of lemon juice to the artichoke cooking water to retain the color of the artichoke.

*Bread will stay fresh longer if a celery rib stored with it in the package.

*Cheese won't harden if you butter the exposed edges before storing.

*A dampened paper towel or terry cloth brushed downward on a cob of corn will remove every strand of corn silk.

Kitchen Tips and Tricks

I recently had to teach a food class for church.  So I figured everyone loves to learn fun little tips and tricks around the kitchen.  This is what I came up with....

*If using frozen rhubarb measure rhubarb while still frozen, then thaw completely.  Drain in a colander; but do not press liquid out.

*Try to enjoy corn on the cob the day it's purchased as the sugars begin converting to starch as soon as its picked.  If you need to store it, keep corn in its husks in a plastic bag in the refrigerator.

*Try cooking corn on cob in the microwave.  Pull down the husks of each cob about halfway, remove as much of the silk as you can and rinse the cobs in cool water.  Then pull the husks back up and nuke each cob for 3 to 4 minutes.  Comes out perfectly every time.

*Here's a great way to freeze corn.  Add 1/2 cup sugar and 2 tablespoons salt to a quart of water; bring to a boil.  Add 4 quarts of corn kernels bring to a boil again.  Remove from heat, drain well  Measure into bags; and freeze.

*Silk to corn ratio: The more silk you see hanging out an ear of corn the more kernels you'll find beneath the husk.

*If you have left over cookies without frosting.  Put them in a food processor/chop and make cookie crumb.  Keep in a tightly sealed jar. When you need a pie shell.  Use these crumbs in place of graham crackers. Use 2 cups crumbs, 1/2 stick melted butter for a 9 inch pie plate.  Bake or 10 minutes t 250.  No sugar is needed.  Mixing chocolate cookies in make a nice tasting shell.  It's fast and easy too.

*When a range in a cooking time is provided, this accounts for variables such as thickness of meat, how full the slow cooker is and the temperature of the food going into the cooker.  As you become more familiar with your slow cooker, you'll be better able to judge which end of the range to use.

*It's helpful to freeze honey to keep it from crystallizing.  It will never freeze solid since the moisture content is low.  It will, however become thick and sludgy until thawed to room temperature, when it should return to its original consistency.  When buying a large amount of honey divide it into freezer proof containers and freeze.  When needed, defrost at room temperature for about 30 minutes.

*To get rid of  "fishy" flavors with just about any type of fish, cover it with milk.  Let it soak for 30-90 minutes and cook as directed.  This seems to get rid of some of the "fishy" taste.

*To prevent the edges of a flank steak from curling when broiling or grilling, source the surface with shallow diagonal cuts, making diamond shapes.  This helps tenderize the met as well.

*For fast homemade freezer waffles, bake and cool on a wire rack; freeze in a single layer.

*Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispiness of french fried potatoes.

*Marshmallows won't dry out when frozen.

*Pancakes are lighter and fluffier when you substitute club soda for milk in the batter.

*Poke a hole in the middle of the hamburger patties while shaping them.  The burger will cook faster and the hole will disappear when done.

*Save your butter wrapper in the freezer to use for greasing pans when baking.

*Sunlight doesn't ripen tomatoes, warmth does.  Store tomatoes with stems pointed down and they will stay fresher, longer.

*The best way to store fresh celery is to wrap it in aluminum foil and put it in the refrigerator...it will keep for weeks.

*To determine if an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh; if it rises to the surface, throw it away.

*To keep potatoes from budding, place an apple in the bag with the potatoes.

*To make lighter and fluffier mashed potatoes, add a pinch or two of baking powder to the potatoes before whipping.

Freezing vegetables from your garden

We always plant a garden every year with lots of vegetables but by the time everything is ripe I am trying to give it away because I don't want it to go bad.  So this I did some research on how to freeze the stuff we plant.  This what I have found so far.

Freezing whole ingredients:
It's important to freeze vegetables when they're at their peak of flavor.  Wash the vegetables well and trim or cut into desire size.  Blanch them in a large pot of boiling water until bright green or slightly tender, depending on the vegetable.  Shock the blanched vegetables in a large bowl of ice water to stop the cooking.  Remove from ice water and dry thoroughly.  Freeze in labeled freezer bags or freezer safe containers.  Enjoy your summer harvest all winter long.

Here is some of what we have planted in garden this year and instructions on how to freeze them properly:

Asparagus: wash and cut of any spears and woody parts.  Cut in half and blanch in boiling water for 3 minutes.  Let cool in ice water for 3 minute and then drain.  Put on waxed paper on a cookie sheet, lay the asparagus out on the sheet and freeze for 30 minutes.  Pack in freezer bags for efficient storage.

Beans: Wash and remove ends.  Leave whole or slice 1/2" lengths.  Blanch, cool and drain.

Broccoli: Spilt into pieces about 1 1/2" across.  Blanch, cool and drain. 

Carrots: Scrub and chop any large carrots into smaller pieces, blanch 3 minutes, chill 3 minutes.  Freeze in the same matter as the asparagus and pack into freezer bags. Making sure to remove air.

Onions: Peel and either chop or cut into rings.  Wrap layers of plastic wrap and store in an airtight container or freezer bag. Freeze up to 3 months.

Peas: Shell, wash and blanch for 1 minute and chill for one minute.  Freeze in the same manner as asparagus and store in freezer bags.

Peppers: Wash, remove seeds and slice into strips.  Freeze in the same manner as asparagus and store in freezer bags.

Squash:  Wash, cut into small pieces and remove seeds.  Cook until soft in boiling water.  Remove skin.  Mash cool, package and freeze.

Sweet Corn:  Clean well,. making sure to remove all the silk.  Cut off the top of the cob and wash again.  Blanch for 5 to 7 minutes, depending on size and chill for 5 to 7 minutes.  Wrap each cob individually in plastic wrap after draining and store in a freezer bag.

Tomatoes:  Wash and remove stems.  Cut into halves, quarters or leave whole.  Dry and pack into freezer bags and freeze.

Cooling:
Completely cool casseroles and sauces for at least 2 hours before putting them in the freezer.  Any residual heat will cause condensation and a layer of frost to form on top. The flavor will fall flat after reheating. Also, the temperature will quickly rise if you add anything warm to the freezer causing other foods to thaw and freezer burn to form.

Storing:
Wrap baking dishes tightly with foil and plastic wrap before freezing.  Using airtight, small container leaving very little air between the packaging and the food.  Using small containers guarantee that the food will freeze faster.  Liquids, like thin soups and stocks, will need an inch of room since they expand when they freeze.  Use freezer quality products, which will help your food from absorbing other smells in your freezer.  Wrap baked goods like muffins in aluminum foil and then into freezer bags.  Let pancakes cool completely then stack between layers or parchment and place in a freezer bag.  For the best quality, store poultry for 6-9 months, beef 3-4 months, fish between 3-6 months and fruits and vegetables for 8-12 months.

Know Your Eggs

Know your Eggs

If you aren't able to raise your own chickens, them get the eggs you want from your local local market.

I have always wondered what is the difference between conventional eggs and cage free eggs? I did some research and this is what I found...

Conventional: Hens live in stacked cages, usually four to eight chickens to a cage with at least 67 square inches of floor space per chicken.

Cage Free: Hens live on the flour of a barn rather than the outdoors or in cages.

Free Range: Hens live outdoors or have limited access to the outdoors.

Organic: Hens are fed vegetables grown without any antibiotics, growth hormones or commercial fertilizers.

Omega 3: Hens are fed a diet containing flax seed, which produce eggs slightly more polyunsaturated fatty acids. 

Father's Day Dessert Volcano Cake

Volcano Cake

Cream mixture:
8oz cream cheese, softened
1 stick butter, room temperature
2 cups 4x or 10x sugar

Cake:
1 cup sweetened coconut flakes
1 cup pecan
1 box German chocolate cake mix
10 bite sized almond joy (I used normal size and cut them in half.)

Glaze:
4 tablespoon butter
1/4 cup cocoa powder
1/2 cup milk
1 1/2 cup confectioners sugar
1/2 teaspoon almond extract

For the cream mixture:
Beat ingredients together with an electric mixture.  Set aside until ready to use. 

Cake:
Preheat oven to 350.  Grease 13x9x2 pan.
Line bottom of greased pan with coconut flakes.  Sprinkle with pecans on top of coconut. Set aside.  Follow directions on back of box to prepare cake.  Fold in candy bites. Pour into cake pan.  Evenly space dollops of cream cheese mixture on top of the cake.  When the cake cooks the cream will sink down to the bottom.  This will be your "volcano" of flavor.  Place in oven for 40 to 50 minutes.   While cake is still hot spread the glaze evenly over the cake. 

The glaze:
In a small sauce, melt butter over medium low heat.  Whisk cocoa powder and add milk until you get a thin consistency.  If glaze is too thick add more milk.  While bringing butter and milk mixture to a boil, whisk in confectioners' sugar and almond extract.  Glaze should be thin.  Remove from heat and allow to cool before using.

Fathers Day Dinner 3 Recipes will be in this post.

Homemade Blue cheese  Dressing
(I don't normally like blue cheese dressing but I loved this.  My hubby loves it.)

3/4 Cup mayo
3 Tablespoon sour cream
1/2 lemon, juiced
1 teaspoon garlic powder
pinch of salt
pinch of pepper
pinch of onion powder
8oz Gorgonzola cheese
2 Tablespoon red wine vinegar
1 Tablespoon buttermilk

In a large bowl mix all ingredients together and refrigerate.

Why Gorgonzola cheese instead of blue cheese?
I learned that most blue cheese dressing and restaurants don't use blue cheese because most people complain that is too strong of taste so Gorgonzola cheese is a milder version of blue cheese.

Roasted Fingerling Potatoes

1 pound bacon, cut into 1/2 inch pieces
3 pounds fingerling potatoes, halved lengthwise
2 fennel bulbs, thinly sliced
1 onion, thinly sliced
Kosher salt and freshly ground pepper.

Preheat oven to 450 degrees.  Line a rimmed baking sheet with heavy duty aluminum foil.
In a large skillet, cook bacon over medium high heat until crispy.  Using a slotted spoon, remove bacon from pan, leaving as much grease in the pan as possible. Set aside on paper towel.
In a large bow, combine potatoes, fennel, and onion.  Pour reserved bacon grease over mixture tossing gently to coat.  Add salt and pepper, to taste.  Spoon mixture in an even layer onto prepared baking sheet.  Roast for 40 minutes. Stir occasionally or until potatoes are browned and tender.  Add reserved bacon, tossing gently to combine.

Southern Style Steak

1 stick, plus 2 tablespoon butter room temperature, divided
4 large vidalia onions, thinly sliced
3 tablespoons crumbled Gorgonzola
4 8oz beef steaks (I used boneless ribeyes)
Salt and pepper

Preheat grill to medium high heat.  Spray grill with nonstick nonflammable cooking spray.
In a large saucepan melt 2 tablespoons butter medium low heat.  Add onions and cook stirring frequently for 20 minutes, or until onions are caramelized.  Remove from heat and set aside.
In a small bowl, combine 1 stick of butter and Gorgonzola cheese; cover and refrigerate until ready to use.
Sprinkle steaks evenly with salt and pepper.  Grill steaks, covered with grill lid for 4 to 6 minutes per side, or until desired degree of doneness.  Transfer to serving plate and let sit 5 minutes. Serve steak with caramelized onions and Gorgonzola butter.

Homemade Corndogs

My kids love corn dogs, but I don't buy them very often is because having 3 boys they eat alot and corn dogs are kinda expensive in the store so I found this recipe to make them homemade and it is inexpensive.

1 cup flour
2 tablespoons super fine sugar
2 teaspoon baking powder
Salt and Pepper
2 Teaspoon dry mustard
2 Teaspoon paprika
1 Teaspoon cayenne pepper
1 Teaspoon onion powder
1 Teaspoon garlic powder
3/4 Cup cornmeal
1 Cup milk
1 Egg
8 hot dogs
Wooden skewers

Heat oil to 250.  Sift flour, sugar, baking powder, salt, pepper, mustard, paprika, cayenne pepper, onion and garlic powder into a bowl.  Stir in cornmeal.
In a separate bowl, whisk together egg, milk and 2 tablespoons oil.  Stir wet ingredients into dry ingredients.  Put hot dogs onto wooden skewers and dip in batter.  Fry until golden brown.

***The next time I make these I am going to make mini corn dogs, it will be easier to fit in my fryer and to make.  They are delish and a big hit with my boys.

Fruity Party Punch

I made this for my son's preschool graduation.  The teacher asked me to bring a drink for around 500 people.  All I thought was YIKES that is a lot of punch.  So I racked my brain of a drink that will be cheap and easy to make for that many people.

Here is the original amounts it will make enough punch for 41 servings.

1 12oz can frozen lemonade
1 12oz can frozen orange juice
3 1/2 cups pineapple juice
1 1/3 cups cranberry juice

Prepare lemonade and orange juice as directed on cans.  Combine orange juice, lemonade, pineapple and cranberry juice in a large mixing bowl or pitcher.  Chill well.  Immediately before serving add ice cubes.

**If you want to stretch it out for more people you can add 7-up to it.  I didn't put 7-up in it when I made it.  

**If you don't want your punch to get watered down you can put some of the juice into ice cube trays and freeze them.  Put them in your punch when you are ready to serve,  When they start melting it will just chill your punch instead of watering it down. 

The amounts to make 500 servings:

12 1/2  (12oz) can frozen lemonade
12 1/2  (12oz) can frozen orange juice
43 1/2  cups pineapple juice
16 2/3 Cup cranberry juice

Dinner Tonight, 2 New Recipes!!!

I made steak, vegetable rice medley, and broccoli with cheese.  I made teriyaki steak,  I just use the Kikkoman teriyaki marinade and followed the directions.

Broccoli with Cheese Recipe:

1 medium bunch of broccoli, cut into spears
2 tablespoons water
3 1/2 teaspoons cornstarch
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
dash of pepper
dash of nutmeg
1 Cup milk
1 cup shredded cheddar cheese
1/2 teaspoon Worcestershire sauce

Place the broccoli and water in a microwave safe bowl.  Cover and microwave on high for 3-5 minutes or until tender.
Meanwhile in a small saucepan whisk cornstarch, seasonings and milk until smooth.  Bring to a boil over medium heat; cook and stir 1-2 minutes or until thickened.  Stir in cheese and Worcestershire sauce until cheese is melted.  Drain broccoli, top with cheese sauce.

***I didn't cook my broccoli in the microwave I just put a little water in a pot and cooked it on the stove.

Vegetable Rice Medley

1 Cup uncooked long grain rice
2 1/4 Cups water
2 to 3 Tablespoons onion or vegetable soup mix
1/4 Teaspoon salt
2 Cups frozen corn, peas, or mixed vegetable

In a saucepan, combine the rice, water, soup mix, and salt; bring to a boil.  Add the vegetables; return to a boil.  Reduce heat; cover and simmer for 15 minutes.  Cook until rice and vegetables are tender. 

***The next time I make this recipe I will exchange the water out with chicken stock to give it a little more flavor and I would add a 1/2 teaspoon garlic powder.  

Cookie Dough Truffles

1/2 Cup butter, softened
3/4 Cup firmly packed brown sugar
1 Teaspoon vanilla
2 Cups flour
1 14oz can sweetened condensed milk
1/2 Cup semi sweet mini chocolate chips
1 cup finely chopped pecans
1 1/2 Pounds chocolate candy bark, melted

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy.  Add vanilla.  Gradually beat in flour and add milk.  Add chocolate chips and pecans, mixing well.  Shape into 1 inch balls.  Place on waxed paper.  Chill for 2 hours. 
***Since the dough is sticky roll your fingers into flour.  This will make it easier to roll.

Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover


These are very rich and you don't want to make them any bigger than an inch.

Mango Bread

2 Cups flour
2 Teaspoon cinnamon
2 Teaspoon baking soda
1/2 Teaspoon salt
1 1/4 Cup sugar
2 Eggs
3/4 Cup oil
2 1/2 Cups mango, peeled, seeded and chopped
1 Teaspoon lemon juice
1/4 Cup raisins

Combine all of the dry ingredients.  Beat eggs with oil and add water to flour mixture.  Add mangoes, lemon juice and raisins.  Pour into 8x4 loaf pan.  Bake at 350 for about 60 minutes or until toothpick comes out clean.  I separated mine into two pans.  Next time I won't so the bread is taller.

Italian Minestrone Soup

Not the best picture, I had to make it and leave it on the stove for my family to eat while I was at with Ladies Golf Night.

1/2 Cup EVOO
1 Medium onion, chopped
6 Cloves garlic, chopped
3 Medium carrots, diced
2 Large celery stalks, diced
2 Medium yellow squash, diced
5 Cups chicken stock
1/2 Pound potatoes, peeled and diced
1/2 Pound Swiss chard, cut into narrow strips
1 Pound spinach leaves, cut into strips
1 Cup orzo pasta
1 Cup chunky chopped Italian plum tomatoes
2 Bunches washed julienned  basil leaves
3/4 Cup grated Parmesan cheese
2 Tablespoon kosher salt
Black pepper to taste

Heat the evoo in heavy bottom soup pot.  Add in the onions and garlic and saute for 5 minutes.  Stir in celery, carrots, squash and saute for 5 minutes longer.  Add in the chicken stock, potatoes, chard, spinach, pasta, and tomatoes and bring to a boil.
Lower heat and simmer for 10-12 minutes or until the potatoes are soft and the pasta has cooked.  Stir in basil and Parmesan cheese.  Season to taste.

Been Gone Too Long

Sorry everyone that does read my blog, my hard drive went out in my 3 month old laptop and I lost everything.  I did get a new hard drive for free from HP.  They were really great to work with.  It just took awhile for it to get here.  I will try to get better about posting stuff.  I am sure I will be posting more creative recipes than I normally do.  I am getting bountiful baskets every week.  You never know what you get in your basket and it is kinda like Christmas when you get it. 


Last week I got my first basket and I loved it and so did my family.  In my basket this week I got corn on the cob, carrots, romaine lettuce, Swiss chard, Anaheim peppers, mushrooms, apples, mangoes, bananas, blackberries, cantaloupe tomatoes and I'm sure I am forgetting something.  You can add other things on with it.  I order the tropical pack. It came with mangoes, kiwis, plantains, papaya, pineapple, 2 vanilla beans, key limes and mint. 
This week I ordered the normal basket and a case of Valencia oranges.  I can't wait. 

Sorry for not posting in over a month.

Banana Bread

Ingredients:

1 Cup Sugar

1/4 Cup Butter

1 Teaspoon Salt

4 Large Ripe Bananas, mashed

1 Egg

2 Cups Flour

1 Teaspoon Baking Soda

1 Teaspoon Vanilla

1/2 Teaspoon Cinnamon or Nutmeg

Directions:

Preheat oven to 350. Cream together sugar, eggs, and butter. Add flour, salt, soda, vanilla, and cinnamon. Mix well. Add bananas. Bake for 1 hour or bake in bread maker as directed.

This is my mother in laws recipe. I added the vanilla and cinnamon and/or nutmeg. It gives it alittle more flavor.

This morning I had some extra banana bread that needed to be used up. I decided I would try making French toast with it. It turned out pretty good. I really liked it. My kids are on the fence with it.

Slush Burgers

Slush Burgers

Ingredients:

1 Pound Hamburger

1 Can Chicken Gumbo Soup

1/2 Cup Chili Sauce

1 Onion, finely chopped

1 Can Tomato Sauce

Directions:

Brown meat, add onions and brown. Then add remaining ingredients. Simmer together about 30 minutes. Serve on hamburger buns.

This is one of my husband and brother in laws favorites. I have made this recipe in advance and took it up on the mountain with us camping. I just made it and sent it with my husband bow hunting cuz you can freeze it and just thaw and heat. Great if you are in tents and have to pack light.

Ezra Taft Benson Lemon Meringue Pie

Rind of 2 lemons
3 Cups plus 3 Tablespoons sugar, divided
2 Heaping Tablespoons cornstarch
5 Eggs, separated
4 Cups water
Juice of 2 Lemons
1 9" baked pie crust


In a large saucepan, combine lemon rinds, 3 Cups sugar, and cornstarch. Stir in egg yolks, then water and lemon juice. Cook over medium heat, stirring constantly, until the mixture is thickened. Pour into pie crust. Make meringue by beating and 3 Tablespoons sugar until stiff. Spread on pie. Bake at 425-450 degrees for 3-5 minutes, or until meringue is lightly browned.

Super Yummy Scratch Brownies

Ingredients:

2 Cups sugar
4 Eggs
6 Tablespoons unsweetened cocoa powder
2 Tablespoons butter or margarine, melted
1 Teaspoon vanilla
1 Cup butter or margarine
2 Cups flour

Directions:

Combine sugar and eggs. Mix together cocoa and 2 tablespoons melted butter. Add to sugar mixture and then add vanilla, butter and flour. Mix well. Bake at 325 for 30-35 minutes.




Icing:

1/2 Cup butter
2 1/2 Cups powdered sugar
1 egg
3 Tablespoon unsweetened cocoa powder
1 Teaspoon vanilla

Cream together butter and powdered sugar. Add egg, mix well. Blend in cocoa and vanilla. Beat until spreadable. If too thick add milk, if too thin add powdered sugar.

This is my sister in laws Liz's icing recipe. It is the best icing ever on brownies. Thanks Liz.
One thing to suggest the icing tastes better is use imitation vanilla other than real vanilla. The real vanilla gives it a funny taste for some reason to me. But either one is great.

Mountain Berry Pie

Ingredients:

1 Cup sugar
1/4 Cup cornstarch
1/2 Teaspoon cinnamon, optional
dash of salt
1 Cup blueberries
1 Cup strawberries
3/4 Cup blackberries
3/4 Cup raspberries
1/2 Cup water
2 Tablespoons lemon juice
Pastry for double crust pie (9 inch)
2 Tablespoons butter

Directions:

In a large saucepan, combine the sugar, cornstarch, cinnamon, and salt. Stir in berries. Add water and lemon juice. Cook over medium heat until mixture just comes to a boil.

Line a 9 inch pie plate with bottom crust, trim pastry even with edge of plate. Add filling, dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal, and flute edges.

Bake at 350 degrees for about 45-50 minutes or until crust is golden. Serve warm or chilled. Cool on a wire rack. Store in refrigerator.


This is a super easy pie to make. I don't normally make pies other than pumpkin at Thanksgiving. It turned out great. My dad really liked this pie. It is great with ice cream.

Caramel Apple Pie

6 Cups apples, peeled and thinly sliced (about 8 apples)
1 Tablespoon lime juice
1/4 Cup flour
3/4 Cup sugar
1/4 Teaspoon salt
1/2 Teaspoon cinnamon
1/8 Teaspoon nutmeg
Pastry for a two crust pie
2 Tablespoon butter
1/4 Cup butter
2 Tablespoon heavy cream
1/2 Cup brown sugar
1/2 Cup pecans, chopped optional

Sprinkle apples with lime juice. In a separate bowl, combine flour, sugar, salt, and spices. Sprinkle over apples and lightly toss. Place in a 10-inch deep dish pie plate lined with an unbaked pie pastry crust. Dot with 2 tablespoon butter. Top with pie crust pastry. Seal and crimp the edges. Bake at 400 degrees for 40-45 minutes. In a saucepan, combine 1/4 cup butter, heavy cream, and brown sugar. Stir on medium heat and bring to a boil for 2 minutes. Pour over hot pie and sprinkle with pecans. Place on a baking sheet or foil. Return to oven for an additional 3-4 minutes until caramel bubbles. Serve warm with ice cream.

Note: Rome Beauty or Brae burn apples taste the best in this pie.

BBQ Chicken, grilled veggies, and confetti salad

For the BBQ Chicken,

I just salt and peppered the chicken and put it on the grill. After I turned it once I put Stubb's BBQ sauce.

 

For the roasted veggies.

I cut up potatoes, zucchini and squash out of our garden. Put them on a cookie sheet. Drizzle EVOO (Extra Virgin Olive Oil) over them. I put McCormick's Grill Mates Garlic and Onion. Sprinkle it over the veggies and toss them with your hands to coat all. Put in a 425 to 450 degree oven. Cook until potatoes are tender.

 

 

Confetti Salad

Ingredients:

2 Cans vacuum packed corn

Chop the following veggies small, about the size of the corn kernels:

1/2 Cup cucumber

1/2 Cup cabbage

1/2 Cup green onions

1/2 Cup tomatoes

1/2 Cup bell pepper (I use colored)

1/2 Cup sunflower seeds

Mix and dress with oil and vinegar dressing. I use Good Seasons Italian mix and make it with olive oil and balsamic vinegar according to the mix directions.

Adjust the ingredients and amounts to your taste.

I got this recipe from my recipe exchange group. She is my cute little neighbor down the road.

$250 Cookies

 I don't know if this story is true about these cookies I found it on the Internet;

A friend of a friend of a friend had lunch at Neiman-Marcus in Dallas last November, and for dessert she had a cookie. She thought it was the most wonderful cookie she had ever tasted, and asked if the recipe was available. She was told that it was, but there was a charge of two-fifty. She said that was fine. She got the recipe and told them to charge it to her account. In December, when she received her bill, there was a charge for $250.00. She called Neiman's and told them it was a mistake - that the charge should be $2.50. She was told there was NO mistake that the charge for the recipe was correct. They told her it was not a returnable item and she would have to pay the amount charge to her account or become delinquent.
The bottom line is she paid.
She vowed to get back at Neiman's and wants to give the recipe out to everyone she possibly can. She asks everyone who gets a copy send it to everyone they know. So here it is:

 

 

2 c. butter
2 c. granulated sugar
2 c. brown sugar
4 eggs
2 tsp. vanilla
4 c. flour
5 c. blended oatmeal
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
24 oz. chocolate chips (2 lg. bags)
1 (8 oz.) Hershey bar, grated (yes, this is really 1/2 lb.)
3 c. chopped nuts

Blended oatmeal: Measure and process in blender to a fine powder. Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and baking soda. Add chips, candy and nuts. Roll into balls and place two inches apart on cookie sheet.
Bake for 9 minutes at 375°F.
Makes 9 dozen cookies.

Honey Cornbread Muffins

I double the recipe to make this many.


1 3/4 cups cornmeal
3/4 cup flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/4 cup sugar or 1/2 cup honey
2 cups buttermilk
2 eggs
1/4 cup oil

Preheat oven to 450. Line a muffin tin with liners.  In a large bowl, mix together cornmeal, flour, baking powder, baking soda, salt and sugar or honey.  In a separate bowl combine buttermilk, eggs and oil; beat well. Pour buttermilk mixture into flour mixture; stir until blended.  Pour batter in prepared muffin cups.  Bake in preheated oven for 15 minutes or until toothpick inserted into the center of a muffin comes out clean. 

If you want a sweeter cornbread I would use both the sugar and honey. 

Peek-a-boo Bars

This recipe is my husband's all time favorite.  His mom always made these for him growing up.

1 1/2 cups butter
3 cups sugar
6 eggs
1 1/2 Teaspoon vanilla
4 1/3 cups flour


Cream together butter and sugar.  Add in eggs and vanilla.  Add in flour.  Spread 2/3 of mixture on a large cookie sheet, spread 1 can pie filling and flavor, (he said cherry is the best).  Then dot with remaining batter.  Bake 30 minutes at 350 until golden brown. 

Coca Cola Baked Beans

I haven't ever made these beans so I made theses and my ones that I make all the time.

8 slices bacon, cut into 1/2 inch pieces
1 medium onion, chopped
1 12oz can Coca Cola
1 6oz can tomato paste
1 Tablespoon Dijon mustard
1 Teaspoon hot pepper sauce
1 15oz can kidney beans, drained
1 15oz can pinto beans, drained
2 8oz can crushed pineapple, drained

Cook bacon and onion over, medium high heat in large skillet until bacon is browned and crispy.  Drain fat, set aside.

Preheat oven to 375. Spray baking dish with nonstick cooking spray. 

Combine coca cola, tomato paste, mustard and hot pepper sauce in large bowl; mix well.  Add beans, pineapple and bacon to mixture to coca cola mixture; mix well.  Transfer to prepared dish.  Bake, uncovered 20 to 25 minutes or until beans are hot and bubbly.


So I tried these beans, they aren't my favorite.  I got mixed reviews about them.  Half of them liked them and the other half didn't. 

Baked Beans

½ Pound hamburger
¼  Medium green pepper, chopped
½ Cup brown sugar
½ Teaspoon ginger
2 31oz Cans pork and beans
½ Large onion, chopped
2 Celery ribs, chopped
½ Cup ketchup
Dash of cloves
Brown beef, onions, green peppers and celery until browned and tender.  Stir in rest of ingredients.  Bake uncovered 350 °F for 1 to 1½ hours.

Fiberglass, Marble, Simulated Marble

These type of showers aer difficult to keep clean. They require a lot of extra work or they look terrible all the time.  It is very important to make sure that marble and fiberglass showers are wiped dry after each use.  Dullness, staining, and pitting are caused by water that has been allowed to drip down in the shower walls and air dry.

Go to the dealer that sold you the shower and buy their cleaner.  This will do the best job of cleaning and it will remove many of the stains.  The cleaner is strong, so use rubber gloves and open all the windows while using it.

The pitting is permanent, but it can be partially covered by rubbing the shower with Turtle Wax (white paste car wax) or by using the wax sold by the dealer.  Let the wax dry for about 20 minutes, then buff it with a terrycloth rag.  The wax is a good protection against future staining.  It should be applied about once a week.

Formica, Tile and Cermaic

If the shower is only mildly dirty, then lemon oil will clean it beautifully.  Pour a generous amount of oil on a soft rag and wipe down the shower walls.  It will take several applications to cover the whole shower.  With a clean cloth, rub the shower dry.  Some people like to put lemon oil in the spray bottle and spray it on the shower.  This works well too, but be sure to cover the floor of the shower or bathtub with a towel or other rag, because the oil will make it slippery.
If the shower is really moldy or has bad hard water stains, use Lysol Toiler Bowl Cleaner.  It will not harm the shower.  This is strong medicine, but not nearly as strong as some of the hard water cleaners on the market that really gag you.  Squirt the Lysol cleaner on the shower walls and scrub with an SOS pad or nylon brush.  Don't get the cleaner on the metal fixtures.  It will pit them dark.  Be sure to use rubber gloves to protect your hands. Rinse the shower and wipe it dry.

A sign to be hung on the door

for a mother with lots of children;

BATHROOM-Seating Capacity One!



Shower Cleaning

If water can carve out the Grand Canyon or soak out the worst burned out crud in your pots and pans, then think about what it will do when left dripping on the shower walls and floor. This is what causes hard water stains and mold.  The worst part of your shower headache would be alleviated if you could just teach your children and husband to wipe down the shower or tub after they were finished bathing.  It doesn't  take an extra rag.  They have a giant-sized bath towel that they are going to throw in the dirty clothes anyway.
If you can't get them to do it that way, then buy a squeegee.  Put it in the bathroom and let them squeegee down the shower after each use.  They'll have a ball doing it while they are naked.

"People and clothes have a lot in common.  Both are wash and wear, but only the new ones stay wrinkle free."  Jill C. Major

Shower Floor:

Wet the floor and sprinkle with powered dishwasher soap.  Scrub with a nylon brush or soap filled pad.  If this doesn't work then make a paste out of 1/2 cup turpentine and tablespoons salt.  Using rubber gloves, rub it on the floor, scrub with SOS or nylon brush, rinse, and wipe dry.

Shower doors:

Lemon oil will remove most stains, except deep rooted stains like perfume. Put lemon oil on a rag, scrub the door, and wipe it dry with a clean rag.

If the stains are too stubborn for the lemon oil to handle, then squirt Lysol toilet bowl cleaner on the door.  Scrub, rinse, and wipe dry.

To clean the track, add 1/4 cups Spic and Span, Soilax or Ammonia to 1 quart of hot water.  Use an SOS pan or stainless steel pad to scrub.  Corners can be reached by using a knife or a screwdriver with a rag wound tightly around it and dipped in the cleaning solution.  To make the track easier to clean next time and keep the scum from sticking to the metal, apply some household oil.

Bathtub and Sink Cleaning

Smelly bathroom off my hall,

Toothpaste splattered on the wall,

Germs in toilet, growing wildly,

Scum and mold that sprout more mildly,

Underpants, a sweaty shoe,

Family glass that froths with flu;

Our ancestors no sense did lack-

They kept the "john" way out back!

                                             -Jill C. Major



Bathtub and Sink

To prevent a scummy ring in the tub, squirt in a little liquid dish soap (Joy or Ivory) when running bath water.  The kids love the bubbles.  A few teaspoons of Calgon will also stop a ring, but it doesn't make any fun bubbles to lure the little people into the bathtub.  Caution: Never add these or any other bath aids to the bath water of adults or children who are susceptible to urinary or bladder infections, or who suffer from allergies, without consulting a physician first.

For an occasional scrub, cleanser is still the best cleaner.  I have tried this before,  I've never had problems with it scratching or dulling the porcelain.  Many women make the mistake of leaving the tub or sink wet after rinsing.  Wiping it dry with terrycloth rags protects the finish.

Dark Stains:

If dark coloring is bleeding through the porclein in the tub or sink, it may mean that the finish has been worn off.  This may happen with many years of wear, but usually it is caused by repeated use of harsh chemical cleaners.  (If a cleaner gags or chokes you when you are using it, it probably contains a high concentration of acid or lye.)  If the finish has been worn away, then it has to be refinished by a professional or replaced.

Rust:

Light rust can be removed with fresh lemon cut in half and dipped in salt.  Rub it in and rinse it out. For worse problems, buy Naval Jelly.  This can be purchased in hardware stores or drugstores.  It is a really good cleaner and will take out many types of stains.  Don't get it onto he faucets or other fixtures, though, because it may turn them dark or put them.

Yellow Stains:

Sometimes the whiteness of a tub or sink can be temporarily restored..  Mix 1/2 cup of turpentine and 2 tablespoons of salt in an old dish or can.  Dip a terry cloth in the mixture and scrub.  Then, give the tub or sink a pretty luster, polish it with liquid Johnson's Jubilee Cleaner.  Don't out it on the tub floor, though, because the wax will make it slippery and the next person to use it might have an accident.

Lemon Curd

I forgot to post the Lemon Curd recipe for the Lemon Meringue Cupcakes.

3 eggs

1 cup sugar

1/2 cup fresh lemon juice

1/4 cup butter or margarine, melted

1 tablespoon grated lemon peel

In the top of a double boiler, beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook over simmering water for 15 minutes or until thickened.

If you double the recipe, you can make the actually Lemon Meringue Pie.

Lemon Meringue Pie Cupcakes

4 eggs
1/2 Cup butter
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 Cup salt
2/3 Cup milk
1/4 Cup purchased lemon curd, (I made my own, recipe will be at the bottom)
3/4 Cup sugar
1 1/2 Teaspoons vanilla
2 Tablespoons purchased lemon curd
1/4 Cup cream of tarter
2/3 Cup sugar
Powdered sugar

Separate eggs.  Allow egg yolks, egg whites, and butter to stand at room temperature for 30 minutes.  Meanwhile, line muffin tin with paper liners.  In a small bowl stir together flour, baking powder and salt.  In a small bowl whisk together milk and 1/4 cup lemon curd until nearly smooth.  Set aside.

Preheat oven to 350.  In a large mixing bowl beat butter with a electric mixer on medium to high speed for 30 seconds.  Add the 3/4 cups sugar.  Beat on medium high speed for 1 minute.  Add egg yolks and vanilla; beat until combined.  Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined.

Spoon batter into muffin tin, filling each about two thirds full.  Bake about 15 minutes or until golden brown and tops springs back when lightly touched.

Meanwhile place the 2 tablespoons lemon curd in a heavy resealable plastic bag.  Snip a small piece from the corner; set aside.  Wash beater thoroughly.  For meringue in a clean large mixing bowl combine eggs and cream of tarter.  Beat with a electric mixer on medium speed until sot peaks form.  Gradually add the 2/3 cups sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form.

Remove cupcakes from oven.  Pipe a small amount to the 2 tablespoons lemon curd onto the center of each cupcake.  Pipe or spoon meringue onto tops of cupcakes.

Bake about 7 minutes more until meringue is lightly browned.  Cool cupcakes in muffin tin on a wire rack for 5 minutes.  Remove cupcakes from muffin cups.  Cool for 30 to 45 minutes before serving cover loosely and chill in the refrigerator for up to 4 hours.  Dust with powdered sugar before serving.

Orange Cream Pop Cupcakes

1 3oz package orange flavor gelatin
1 box white cake mix
1 4 serving size cheesecake instant pudding
1 1/4 Cup orange juice
4 Eggs
1/3 Cup vegetable oil
1 Teaspoon vanilla


Preheat oven to 350.  Line muffin tin with liners.  Set aside 2 teaspoons of the gelatin for the cream pop frosting.  In a mixing bowl beat the gelatin, the cake mix, pudding mix, orange juice, eggs, oil and vanilla. 
Spoon batter into prepared muffin cups, filling each about 2/3 fulls.  Use the back of a spoon to smooth out batter in cups. 
Bake for 18 to 20 minutes or until toothpick inserted in centers comes out clean.  Cool cupcakes in muffin cups on wire racks for 5 minutes.  Remove cupcakes from muffin cups.  Cool completely on wire rack. 
If desired insert a craft sticks into top of each cupcake.  Makes 27 cupcakes.

Cream Pop Frosting:

1 8oz package cream cheese
1/2 Cup butter
2 1/4 Teaspoon vanilla
2 Teaspoon Orange gelatin
1 Teaspoon finely shredded orange peel
If desired, add a few drops of orange food coloring. 
5 1/2 to 6 cups powdered sugar

Allow cream cheese and butter to stand at room temperature for 30 minutes. In a large bowl beat butter, cream cheese, vanilla, gelatin, orange peel and food coloring with a electric mixer on medium speed until light and fluffy.  Gradually beat in powdered sugar until frosting reaches spreading consistency. 

Brownie Covered Oreos

I found this great website the other day and this is one of the recipes she had on there I made them and they were super delish.  Her website is http://www.picky-palate.com/

1 Brownie mix (or use your own brownie recipe)
1 package Oreos, I used the Holiday ones
White chocolate, melted for drizzle, or Wilton White frosting pen works great
White nonpariels Sprinkles
1.  Preheat oven to 350 degrees F.  Prepare brownie batter according to package directions.  Leave in mixing bowl.  Dip Oreos in brownie batter then place in bottom of cupcake tins that have been generously sprayed with cooking spray.  Bake for 12-15 minutes, until brownies are cooked through (doesn’t take long).  As soon as you remove, take a plastic knife and run along edges, (this is VERY important so you get the cookie out with brownies not stuck to pan
2.  Let cool for 5 minutes, remove drizzle with melted white chocolate or the Wilton White icing pen, sprinkle with nonpariels and EAT!  Enjoy
Makes entire package of Oreos
**Some are having a hard time getting theirs to look just like mine, so here is the exact muffin pan I used.  Apparently all muffin pans are shaped different!!

5 Seriously Surprising "Insta Clean" Fixes

Sorry everyone I haven't posted in a while, we have been in Vegas playing.

1- That cheesy casserole you love left the inside of the oven greasy.
 Fix:  Mixing drink mix (just scan the ingredients for grease fighting citric acid) with 2 quarts water. Let it sit for 10 minutes, then wipe down the oven.

2- You  burned the rice and now there's a layer of scorched grains covering the bottom of the pot.
Fix: Skip the scouring; fill the pan with hot water, then toss in a fabric softening dryer sheet and let it sit overnight.  The softening agents will loosen up the rice so it pours right out. 

3-  You ground some spices in the coffee grinder, and now your morning brew reeks of last night's dinner. 
Fix:  Grind a handful of odor absorbing Cheerios for 30 seconds. Or place a small charcoal briquette in the grinder and cover the appliance with a paper bag.  The charcoals porous surface will swallow smell causing agents overnight.

4-  No amount of buffing will lift burnt on food off your cast iron pan.
Fix:  Coat the pan with a thick layer of vegetable oil and let it loosen  the food overnight, then mop up the mess and any excess oil with paper towels or a clean cloth.  For quicker cleanup, fill the pan with water, bring it to a boil, simmer for 15 minutes, then drain, coaxing off any stubborn food with a wooden spoon or silicone spatula.  Re season with cooking oil.

5- Your pressure cooker popped open and sloshed strawberry jam all over the ceiling.
Fix:  Soak a towel in hot sudsy water, then drape it over a broom head, rubber banding it at the handle.  Mop the mess.  Once it's off remove soapy residue with a towel soaked in plain water.