It's Still Good

Bubbly Buttermilk

2012-01-04T14:54:00.002-06:00

Don't throw it out. It makes a great dressing or dip.

Buttermilk Dressing
From Betty Crocker

1/3 cup buttermilk

1/2 cup mayonnaise or salad dressing

1 tablespoon chopped fresh parsley or 1 t. dried parsley

1/2 teaspoon instant minced onion

1/4 teaspoon freshly ground pepper

1/8 teaspoon salt

1 garlic clove, crushed or 1/8 t. garlic powder

Shake all ingredients in tightly covered container. Refrigerate at least 2 hours. Shake before serving. About 3/4 cup dressing.

Really Mushy Pears

2012-01-04T13:57:00.001-06:00

The chocolate is perfect for hiding brown pears.

Chocolate-Pear Bread Pudding

Makes one 9x5 inch loaf

From gilttaste.com

8 ounces challah, cut into 1-inch cubes
3 tablespoons unsalted butter
1 cup plus 3 tablespoons light brown sugar
2 Warren pears, peeled, cored, and sliced ¼-inch thick (or whatever you have)
1 ½ teaspoons ground cinnamon
2 tablespoons plus 1 teaspoon juice or juice syrup (my substitution for brandy, also can use 1 3/4 t. brandy extract plus 5 1/4 t. water)
1/3 cup cocoa powder
1/8 teaspoon fine sea salt
4 ounces bittersweet chocolate, chopped
2 cups half-and-half
3 large eggs, at room temperature
3 large egg yolks, at room temperature
1 teaspoon vanilla extract
Whipped crème fraiche or creme, for serving

Preheat the oven to 350°F. Spread the challah on a large baking sheet and toast until golden, about 10 minutes.
In a large skillet over medium-high heat, melt 3 tablespoons butter with 3 tablespoons sugar. Add the pears and ½ teaspoon cinnamon. Cook, tossing occasionally, until the pears are almost tender (but not mushy) and the liquid has reduced to a thick, syrupy glaze, 5 to 7 minutes. Sprinkle the pears with 1 teaspoon brandy.
In a small bowl, whisk together the remaining 1 cup sugar, cocoa, remaining 1 teaspoon cinnamon, and salt. Place the chopped chocolate in a bowl. In a small saucepan, bring the half-and-half to a simmer. Whisk in the cocoa mixture until smooth. Pour the hot liquid over the chopped chocolate and stir until chocolate melts completely. In a medium bowl, lightly beat the eggs and yolks. Slowly beat in the hot chocolate mixture until combined. Whisk in remaining 2 tablespoons brandy and vanilla.
Line a 9 by 5-inch loaf pan with parchment, allowing enough paper to hang over the edges of the pan. Spray with baking spray or coat lightly with butter. Layer half the pears into the bottom of the pan, top with half the bread. Repeat. Pour the chocolate custard over the mixture. Press down lightly with the back of a spoon so that the bread absorbs the custard. Let stand for 1 hour, pressing the bread down occasionally to soak up more of the liquid.
Preheat the oven to 325°F. Place the loaf pan inside a large, deep roasting pan. Fill the roasting pan with enough hot water to come halfway up the sides of the loaf pan. Bake until pudding is firm to the touch and the bread is golden, 45 minutes to 1 hour. Let cool completely in the pan on a wire rack. Chill pudding for at least 4 hours, until very firm. Grasp the parchment by the overhanging edges and lift out the pudding. Slice and serve, topped with whipped crème fraiche or creme.

Dry, Stale Andies Baking Chips

2011-12-21T16:30:00.001-06:00

Just add fat. And pour over fat.

Mint Chocolate Shell Ice Cream Topping (AKA Magic Shell)

Adapted from The New York Times

Makes about 1 cup for about 6 scoops of ice cream

10 oz. Andies Creme de Menthe baking chips

3 T. coconut oil

Melt the chocolate in a small metal bowl set over a pan of simmering water. Stir in the coconut oil and heat until dissolved, about 1 minute. Keep the liquid lukewarm until ready to pour over the ice cream. Chocolate will harden into a shell within a few seconds when spooned over ice cream.

Black Walnut Fudge

2011-12-20T12:53:00.003-06:00

Fudge is the perfect hiding place for biting black walnuts. Or any other nut you are trying to get rid of.

Kraft Fantasy Fudge

About 40 2-inch square servings

3 cups sugar

3/4 cup butter or margarine

1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)

1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Chocolate, chopped ( I used 12 oz Ghirardelli dark chocolate chips)

1 jar (7 oz.) JET-PUFFED Marshmallow Creme

1 cup chopped walnuts

1 tsp. vanilla

LINE 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.

ADD chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.

POUR into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.

Tip: When pouring into prepared pan, don't scrape the sides of the saucepan. Sometimes it may be gritty on the sides. Or scrape the sides just for yourself.

170 calories per serving or 133 calories per ounce

Comice Pears

2011-12-08T08:57:00.001-06:00

Pronounced kuh-MEES. A fragrant juicy tender pear. It's like eating delicious perfume.

Black Walnuts

2011-12-07T21:46:00.001-06:00

Have you ever tried a black walnut? The flavor is very strong. Some words used to describe them are robust, musty, gamey, intense, bitter, the Darth Vader of walnuts. Let them sit around for a few years and they ripen into The Emperor of the Dark Side of Walnuts. Not that I would know or anything.

Black Walnut Ice Cream

Adapted from Cuisinart

Serves 14 1/2 cup servings

1-1/2 cups whole milk
1-1/8 cups granulated sugar
3 cups heavy cream
1-1/2 tablespoons pure vanilla extract

1 t. black walnut ice cream

1/2 to 1 cup black walnuts to taste, chopped

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla.

Using a Cuisinart ice cream maker:

Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.

Tip: Chill the storage container in the freezer before placing the ice cream in.

Found a Bag O'Milk

2011-12-05T13:41:00.001-06:00

Sung to the tune of Found a Peanut

Found a bag o'milk (yes bag),

Found a bag o'milk,

Found a bag o'milk just now.

Just now I found a bag o'milk,

Found a bag o'milk just now.

Cut it open,

Cut it open just now,

Just now I cut it open,

Cut it open just now.

It was rotten,

But just a little,

Just a little just now.

Just now it was rotten,

Just a little just now.

Used it anyway,

Used it anyway just now.

Just now I used it anyway,

Used it anyway just now.

And the rest of the song...Got a stomach ache, called the doctor, operation, and died anyway. Yeah, yeah.

Ham Chowder

From allrecipes.com

Serves 8

2 potatoes, peeled and cubed
3 tablespoons butter
1/2 cup chopped sweet onion (such as Vidalia®)
3 tablespoons all-purpose flour
1 tablespoon chicken bouillon granules
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
3 cups milk
1 (16 ounce) package frozen mixed vegetables
2 cups cubed cooked ham (or turkey or chicken)

Place the potatoes into a large pot; cover with salted water. Bring to a simmer and cook until tender, about 20 minutes. Drain, remove from pan, and reserve.
Melt butter in the saucepan over medium heat. Cook onion in butter until soft, but not brown, about 5 minutes. Stir in the flour, bouillon, pepper, and thyme. Slowly whisk in the milk. Bring to a boil. Cook and stir until thickened to soup consistency.
Stir in the frozen vegetables, cooked potatoes, and ham. Simmer chowder until hot, about 10 minutes.

Amount Per Serving Calories: 230 | Total Fat: 9.5g | Cholesterol: 36mg

Tangy Cottage Cheese

2011-12-01T13:48:00.001-06:00

It's tangy not moldy. Huff. Some people.

Cheese Bake
This is a simple soufflé.
Bon Appetit August 1981
8 servings

¾ pound Monterey Jack cheese, grated (Or whatever you have on hand)
1 cup buttermilk baking mix
½ cup milk
4 eggs, beaten
6 tablespoons (3/4 stick) butter, cut into pieces (optional, but really good with it)
3 tablespoons cottage chesse
1 teaspoon caraway seed (very optional)

Preheat oven to 350. Combine all ingredients in large bowl and mix well. Turn into 2-quart rectangular baking dish. Bake until puffed and golden, about 45 minutes.

Homemade Bisquick Mix

4 c. flour
2 T. baking powder
1 1/2 t. salt
1 c. shortening

Combine flour, baking powder and salt in a large bowl. Add shortening and mix until blended. Use and electric mixer or your hands to do this.

A Still Life

2011-11-29T09:35:00.001-06:00

I call it Crusts of Bread from a Bridal Shower. I shall make more stuffing. Indeed, I shall. For your enjoyment, I have included in the picture the milk for the stuffing.

Freezer Burned Turkey

2011-11-22T19:39:00.001-06:00

Why does it look like you are cooking turkey that looks like its been in a bag in the freezer for a hundred years?

Guess.

And who is going to eat that caveman food?

Guess again.

Make Ahead Gravy

From Good Housekeeping

Makes 3 cups (recipes claims 6 cups)

Ingredients

1 tablespoon vegetable oil
2 (about 1 1/2 pounds) turkey wings, separated at joints (I used old cooked turkey from the freezer, two wings and a leg)
1 large onion, quartered
2 carrots, each cut into 4 pieces
2 stalks celery, each cut into 4 pieces
1 clove garlic
1/2 cup apple cider (my substitution for white wine)
2 cans (14 to 14 1/2 ounces) chicken broth
1/4 teaspoon dried thyme
1/2 cup all-purpose flour

In deep 12-inch skillet, heat oil over medium-high heat until hot. Add turkey wings and cook 10 to 15 minutes or until golden on all sides. Add onion, carrots, celery, and garlic, and cook 8 to 10 minutes or until turkey wings and vegetables are browned, stirring frequently.
Transfer turkey and vegetables to large bowl.
Add cider to skillet and stir until browned bits are loosened. Return turkey and vegetables to skillet. Stir in broth, thyme, and 3 cups water; heat to boiling over high heat. Reduce to medium-low; simmer, uncovered, 45 minutes. Strain into an 8-cup measure or large bowl; discard solids.
Let broth stand a few seconds until fat separates from meat juice. Spoon 1/4 cup fat from broth into 2-quart saucepan; skim and discard any remaining fat. (Because my turkey was already cooked, I had to add fat. I used butter.)
Add flour to fat in saucepan; cook, stirring over medium heat until flour turns golden brown. Gradually whisk in reserved broth and cook until gravy boils and thickens slightly, stirring constantly. Pour gravy into 2-quart container or medium bowl; cover and refrigerate. Adjust seasonings to taste.
At serving time, reheat gravy and add pan drippings from roast turkey if you like. Can thin with milk.

A Thanksgiving Tradition

2011-11-22T14:44:00.001-06:00

Yep, its that time of year again. The season for chasing rainbows, searching for a pot of gold, four leaf clover, and the Fountain of Youth. All on the same day. I'm talking about trying to replicate a squash soup. To no avail. Is it asking the Thanksgiving spirit too much to just let the recipe just fall from the sky, like manna? Will it make that much difference in Thanksgiving karma? Huh, huh? Just think how much more grateful I would be. Think how much more grateful my family would be. Here is this year's attempt. Knowing me I've already made it before. Oh and I am using fermented apple cider.

Roasted Butternut Squash Bisque

Adapted from Southern Living
NOVEMBER 2003

Ingredients

1 large butternut squash (about 3 pounds)
2 Granny Smith apples, peeled and cut into 8 wedges
2 large onions, peeled and cut into 1-inch pieces
2 to 2 1/2 cup chicken broth
1 cup apple cider
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup whipping cream
1/2 cup milk

Preparation

Cut squash in half, and remove seeds. Place squash halves, apple wedges, and onions on a lightly greased foil-lined baking sheet, cut sides down.
Bake at 400° for 45 minutes or until squash is tender. Remove from oven; cool. Scoop out squash pulp, discarding shells.
Combine pulp, roasted apples and onions, broth, and next 3 ingredients in a Dutch oven. Bring to a boil; reduce heat to medium-low, and simmer, stirring often, 5 minutes. Remove mixture from heat; cool.
Process squash mixture, 1 cup at a time, in a food processor or blender until smooth. Return purée to Dutch oven, and chill 8 hours, if desired.
Heat soup in Dutch oven over low heat. Slowly add whipping cream and milk, stirring constantly until thoroughly heated and smooth. Serve immediately.

Spaghetti Squash

2011-11-18T22:33:00.001-06:00

Aged Velveeta

2011-11-17T16:12:00.001-06:00

You know, like aged to perfection. Not like something that has been sitting around for years. Wait, that is aged. Oh yeah, so Velveeta, only better.

Cheesy Dip or Potato Topper
Great served with Fritos

1 stick butter or margarine
1small package Mexican Velveeta (16 oz)
1 box broccoli, cooked according to directions. (10 oz)
1 small can mushrooms (4 oz)
1 can cream of mushroom soup

Melt butter in saucepan. Add cheese and melt. Stir in soup. Stir in broccoli and mushrooms. Serve warm. Crock pot works well.

If I can't find Mexican Velveeta or I am using what I have ~~dug up~~ on hand, I will use regular Velveeta and add one jar of salsa or one can of stewed tomatoes per 2 pounds of cheese used or to taste.

Old Cold Fish

2011-11-15T14:45:00.001-06:00

Leftover fish never gets eaten. Potatoes and bacon can fix that. They can fix just about anything.

Salmon Hash with Poached Eggs

From Food and Wine

Serves 4

1 pound small Yukon Gold potatoes
4 slices of bacon
2 tablespoons unsalted butter
1 small red onion, finely chopped
3/4 pound cooked skinless salmon fillet, flaked
2 tablespoons snipped chives
Salt and freshly ground pepper
4 eggs
Hot sauce, for serving

Put the potatoes in a pot of water and bring to a boil. Cook until tender, about 20 minutes. Drain and peel the potatoes, then cut them into 1-inch chunks.
In a large nonstick skillet, cook the bacon over moderately high heat until browned and crisp, about 6 minutes. Transfer the bacon to paper towels to drain, then crumble.
Melt the butter in the bacon fat in the skillet. Add the onion and potatoes and cook over moderate heat, stirring occasionally and gently mashing the potatoes until browned in spots, about 8 minutes. Add the bacon, salmon and chives; season with salt and pepper. Cook just until the salmon is heated through.
Meanwhile, bring a large, deep skillet of water to a simmer. Crack the eggs into individual bowls and add them to the simmering water. Poach the eggs over moderate heat until the whites are set but the yolks are still slightly runny, about 5 minutes.
Using a slotted spoon, carefully lift the eggs out of the water; blot dry with paper towels. Spoon the hash onto plates, top with the eggs and serve right away. Pass hot sauce at the table.

Easy Poached Eggs

From Bon Appetit

Fill a 1-cup microwaveable bowl or teacup with 1/2 cup water. Gently crack an egg into the water, making sure it's completely submerged. Cover with a saucer and microwave on high for about 1 minute, or until the white is set but the yolk is still runny. Use a slotted spoon to transfer the egg to a plate.

Ooey, Gooey Spinach

2011-11-14T09:38:00.001-06:00

I have decided its not me. Its the fault of the spinach.

Spinach and Scallion Dutch Baby

From Food and Wine

Serves 6-8

1 pound baby spinach
4 large eggs
1 cup milk
1 cup all-purpose flour
Kosher salt and freshly ground pepper
Pinch of freshly grated nutmeg
4 tablespoons unsalted butter
4 large scallions, thickly sliced
2 tablespoons freshly grated Parmesan cheese

Remove the top rack in the oven and preheat to 450°. In a large pot of boiling salted water, cook the spinach until wilted, about 1 minute. Drain and let cool. Squeeze the spinach dry and coarsely chop it.
In a blender, mix the eggs, milk, flour, 1 1/2 teaspoons of salt, 1/8 teaspoon of pepper and the nutmeg until smooth.
In a 12-inch cast-iron skillet, melt the butter. Add the scallions and cook over moderate heat until tender, about 3 minutes. Add the spinach and cook until heated through, about 1 minute; season with salt and pepper. Increase the heat to high and cook for 1 minute without stirring. Pour in the batter, sprinkle with the Parmesan and transfer the skillet to the oven. Bake for 25 minutes or until golden. Cut into wedges and serve hot or warm.

Make AheadThe Dutch baby can be baked up to 4 hours ahead; reheat in the skillet in a 425° oven for 5 minutes.

Chunks O'Chocolate

2011-11-12T11:31:00.001-06:00

I bought some chocolate chunks a few of years ago and saved them for something special. Now they are on special. I put out the open bucket of chocolate on the table. "Is this thirty year old chocolate" was the reaction. I love it when I buy something and never use it because it is too good to use up.

Chocolate Pecan Pie

All You
NOVEMBER 2005

Serves 8

Ingredients

1 unbaked 9-inch pie shell, chilled
1 cup semisweet chocolate chips or chunks
1 1/2 cups pecans
3 large eggs
1 cup sugar
1 cup light corn syrup
2 teaspoons vanilla extract plus 4 teaspoons water (my substitution for 2 tablespoons whiskey)
1 teaspoon pure vanilla extract
Pinch of salt

Preparation

Preheat oven to 425°F. Spread chocolate chips in pie shell; sprinkle pecans on top.
Whisk together eggs, sugar, corn syrup, vanilla and water mixture, vanilla and salt. Pour over nuts. Bake for 15 minutes, then reduce oven temperature to 350°F and bake about 35 minutes more, until pie is set but slightly wobbly in center. Let cool completely before serving.

Other substitutions can be used as well such as 1 teaspoon rum extract or sherry extract or bourbon extract.

Nutritional Information

Amount per serving

Calories: 605
Fat: 31g
Saturated fat: 9g
Protein: 6g
Carbohydrate: 85g
Fiber: 3g
Cholesterol: 86mg
Sodium: 253mg

Laduree

2011-11-11T14:29:00.001-06:00

Now available on this side of The Pond. Worth every penny. Especially since it was someone else's penny. Pass the macarons please.

CEVICHE!

2011-10-28T19:01:00.002-05:00

You can't just say ceviche. It's CEVICHE! It doesn't get much fresher than this.

Ceviche
From simplyrecipes.com
The recipe says it serve 4-8 but depending how you serve it, i.e. salsa style, it will serve more.

Preparation time: 15 minutes to prepare, 3-4 hours to let sit. Always use the freshest fish possible. Make the same day you purchase fresh fish.

Ingredients

2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces or smaller, completely boned
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 red onion, finely diced
1 cup of chopped fresh seeded tomatoes
1 serrano chili, seeded and finely diced
2 teaspoons of salt
Dash of ground oregano
Dash of Tabasco or a light pinch of cayenne pepper

Cilantro
Avocado
Tortillas or tortilla chips

Method

In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours in the refrigerator (3-4 hours), giving time for the flavors to blend.

During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.

Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.

8 loaves in 6 days

2011-10-23T17:37:00.001-05:00

That's what is it going to take. A loaf and a third a day. Plus there are 3 packages of hot dog buns, two packages of rolls, two packages of bagels, two packages of tortillas, some focaccia bread and a partridge in a pear tree. That's what happens when the cooks don't coordinate on a family vacation. Did I mention the 4 pounds of butter? And the toaster is broken! I am not throwing out bread. It goes against my principles. This recipe put a small dent in the situation.

Cinnamon Toast

From thepioneerwoman.com

Serves 8

Ingredients

16 slices bread (whole wheat works great)
2 sticks salted butter, softened
1 cup sugar (more to taste)
3 teaspoons ground cinnamon
2 teaspoons vanilla extract (more to taste)
1/8 teaspoon ground nutmeg (optional)

Preparation Instructions

Preheat oven to 350 degrees.
Smush softened butter with a fork. Dump in sugar, cinnamon, vanilla and nutmeg, if using. Stir to completely combine.

Spread on slices of bread, completely covering the surface all the way to the edges. About 2 T per slice.
Place toast on a cookie sheet. Place cookies sheet into the oven and bake for 10 minutes. Turn on the broiler and broil until golden brown and bubbling. Watch so it won't burn!
Remove from oven and cut slices into halves diagonally.

Hi Ya Folks

2011-10-20T09:45:00.000-05:00

Ya say you got old fruit lying all over the kitchen counter and ya can't even walk into the kitchen cuz of all the fruit flies swarming in the air. And your down in the mouth cuz ya can't get your favorite snack let alone make dinner for fear of being carried off. Is that's what bothering you, Bunky? Lift your head up high and take a walk in the sun with dignity and sticktoitiveness and show those flies, show those flies where to get off! You'll never give up, never give up, never give up!

Fruit Fly Trap

Apple cider vinegar

Dishwashing liquid

Pour vinegar into a small bowl. Add a few drop of dishwashing liquid. Set on counter, possible near ripe fruit.

Next time I am going to use a very small bowl and fill it to the top so there is little room for the little buggers to sit and chat.

Goin' Green

2011-10-19T22:01:00.001-05:00

Garden Bounty

2011-10-16T20:01:00.002-05:00

Cherry Tomatoes with Parsley

Ingredients

2 tablespoons unsalted butter
1/2 cup chopped mild onion
2 pints red cherry or grape tomatoes
salt to taste
pepper to taste
2 tablespoons finely chopped fresh parsley

Preparation

In a large skillet, melt 2 Tbsp. unsalted butter over medium-high heat. Add 1/2 cup chopped mild onion and cook, stirring, for about 3 minutes, until onion begins to soften. Add 2 pints red cherry or grape tomatoes, and salt and pepper to taste and cook, stirring frequently, 3 to 5 minutes, until tomatoes begin to soften. Stir in 2 Tbsp. finely chopped fresh parsley and transfer to a serving dish. Serve hot. Serves 8.

All You
DECEMBER 2006

Grapes from the Garbage

2011-10-13T08:59:00.001-05:00

DS (name not designated son) saw a spot of mold on a grape and ask me what to do with them. Throw it away. Key word being it. Not them. The audacity. The unmitigated gall. Grape, DS?

Easy Chicken Pasta Salad

Makes a lot

4 cups of your favorite chicken salad or diced cooked chicken

1 pound box of shells, I prefer the small

4 cups of grape, or desired amount

Mayonnaise

Salt

Prepare pasta shells according to package directions. Let cool. Can be slightly warm. Add chicken salad. Cut grapes in half. Mix. Add more mayonnaise if desired. Salt to taste. Can add shredded cheese if desired.

It Can Always be Rinsed

2011-10-12T15:03:00.003-05:00

Even if chicken is cooked and has turn dry yet slimy, the slime can still be rinsed off. Then to moisten it add back the slime, like say mayonnaise.

Chicken Salad Sliders

From Paula Deen

Serves 12

2 tablespoons fresh lemon juice
1/2 cup mayonnaise
1 teaspoon salt
1 teaspoon pepper
3 1/2 cups finely diced cooked chicken
1 cup finely diced celery
1/3 cup slivered almonds
12 mini slider rolls

In a small bowl, combine the lemon juice, mayonnaise and salt. Toss with the chicken, celery, and almonds in a medium bowl. Serve on mini slider rolls or any small roll.

Winter Squash

2011-09-23T13:24:00.000-05:00

Winter squash takes up so much room in the garden. To rectify that I sent mine down the garden wall as my garden is in a planter that is raised from 3 to 6 feet off the ground. Another option is to let the squash climb a wall or lattice such as Martha Stewart shows here. Pick winter squash when the stem is dried out and leave the stem on the squash. Pick before frost. The taste will not be as good if frost hits the squash.

The Perfect Match

2011-09-03T07:49:00.005-05:00

Around these parts when milk is going to expire soon gets marked down to $1 a gallon. So I stock up. Sometimes it takes a little chocolate to polish off those 10 gallons I bought.

Big Single Serving Chocolate Milk

2 T. cocoa or to taste
3 T. sugar or to taste (or powdered sugar, honey, or maple syrup)
dash of salt
2 T. water
1 1/2 c. milk

Place cocoa, sugar, and salt in a 12 oz. microwavable glass. Stir in water. It will be lumpy. Microwave for 30 seconds until mixture is dissolved. Stir in milk. Chill if you can wait. See pic.

Salted Chocolate Milk
From the foodnetwork.com
Serves 4

1/2 cup sugar
1/3 cup unsweetened cocoa powder
1/2 teaspoon vanilla extract
6 cups cold milk
Kosher salt

Make the chocolate syrup: (Make more and keep for later)

Combine the sugar and 1/3 cup water in a small saucepan. Bring to a simmer over medium heat, then whisk in the cocoa powder until smooth. Remove from the heat and stir in the vanilla. Let cool completely.

Spoon about 2 1/2 tablespoons of the chocolate syrup into each glass. Add 1 1/2 cups milk and a generous pinch of salt. Stir until the syrup and salt dissolve.

Rich Chocolate Milk
From the foodnetwork.com
Serves 2 (or one :) )

Bring 2 cups whole milk to a simmer, then whisk in 1/2 cup Dutch-process cocoa powder and 1/3 cup superfine sugar (or powder sugar) until smooth. Puree in a blender to fully dissolve (if desired); use right away or chill.

Shoulda, Coulda, Woulda

2011-08-22T22:52:00.003-05:00

I should have taken a picture of my pathetic tomatoes seedlings. I thought I would be throwing them out. After a great start they became too leggy. Think long spindly worm plants. Everyone laughed at them claiming they were worthless and would produce nothing. I looked around at all the stores and could not find one cherry tomato plant. They all said they weren't getting them in. So I planted my sick looking cherry tomato plants in the hopes of getting something. I'm glad I did. And everyone else is too.

Fresh Corn-on-the-Cob

2011-08-19T08:59:00.005-05:00

Last year my homegrown corn cost me about $25 a dozen. This year I bought some from a farm. For $2 a dozen. That's like 90% off.

Fresh Salsa for Wimps

2011-08-16T19:45:00.007-05:00

After planting 200 red onion bulbs and listening to the jeers about how all that onion that was going to ruin everyone's lives, I ended up with little or no onion. The poor little things were dug up by woodchucks, trampled by the cable guy, the electric guy, the gas guy and a million other workers. I manage to salvage a few puny ones.
Fresh Salsa for Wimps (i.e. not hot, no peppers)

Tomatoes, seeded and chopped
Red onion, chopped
Garlic, minced
Cilantro, minced
Lime juice
Salt

The amounts really depend on taste.
These are the amounts I used. Oooo, just got the thumbs up from the Arizona guy.

2 pounds tomatoes, seeded and chopped
1 c. red onion, chopped (at least)
1-2 garlic cloves, minced
3 T. fresh cilantro, minced (can use 1 T. dried)
1 T. lime juice
Salt to taste

Combine all the ingredients. Let sit at least for an hour. If the onion flavor is too strong, add less or let the onion sit in boiling water for a minute.

Its Almost Apple Time

2011-08-15T14:20:00.005-05:00

Which means I needed to do something with the bags of apples from last year that filled up the basement fridge. Only one grocery bag currently left after making applesauce and an apple pie. I did throw out the brown mushy moldy ones.

Mrs. Field's Classic Apple Pie
Yield: 8 slices

Crust:

3 cups all-purpose flour
2 tsp grated lemon zest (1 medium lemon)
1 cup salted butter, chilled
6-8 Tbs ice water, more if needed

I add 1 t. salt and leave out the lemon zest. I don't know if the salt would be needed if you added the zest.

Filling:

6 large Granny Smith apples, peeled and thinly sliced (about 4 cups)
1 cup white sugar
1 tsp ground cinnamon
1/4 cup cornstarch
1/4 cup salted butter, chilled and cut into small pieces

Egg Wash:

1 large egg, beaten
1 Tbs white sugar (I use 2 Tbs)

To prepare crust:

Mix flour and lemon zest together with wire whisk in a medium bowl. With pastry cutter or 2 knives, cut in butter with flour until dough resembles coarse meal.

Add ice water and blend until dough can be gathered into a ball. Divide dough in half, flatten into disks, and wrap tightly in plastic wrap or a plastic bag. Refrigerate 1 hour or until firm.

To prepare filling:

Combine sugar, cinnamon and cornstarch with a wire whisk in a large bowl. Add apples to sugar mixture and toss with a wooden spoon until dry ingredients coat the apples completely.

Preheat oven to 400°F.

On a floured surface use a floured rolling pin to roll out one piece of dough into a circle 11 inches in diameter. Fold the crust in half, then in quarters.

Place point of folded crust in center of a 9 inch pie plate and carefully unfold. Trim excess dough, leaving about 3/4 inch hanging over edge of pie plate.

Spoon in apple filling and sprinkle butter pieces on top.

To prepare top crust:

Roll out second piece of dough into a circle 10 inches in diameter. Again, fold in half, then in quarters, and place on top of filling. Fold extra crust of the top layer over the bottom layer. Crimp layers together decoratively.

Cut several slits in pie top, brush with egg wash, and spinkle with 1 Tbs sugar.

Place pie on center rack of oven. Bake for 20 minutes, then reduce oven to 350°F. Bake an additional 30 minutes, or until crust is deep golden brown and filling is bubbling through steam slits.

Remove from oven and cool to room temperature on rack.

And the Beet Goes On

2011-08-12T13:04:00.004-05:00

This is a classic recipe using fresh beets instead of canned.

Havard Beets

yield: Makes 8 servings

When preparing beets, trim off all but 1 inch of the roots and the stems. Cooking time may vary, depending on the size of the beet.

3 pounds fresh beets, trimmed
2/3 cup sugar
4 teaspoons cornstarch
1/2 cup cider vinegar
2 tablespoons unsalted butter
Salt, to taste

1. Simmer the beets, covered in salted water, until tender, about 40 minutes. Drain, reserving 1/2 cup of the liquid.

2. When the beets are cool enough to handle, slip off the skins and cut the beets into a 1/4-inch dice. You should have about 6 cups of diced beets. Set aside.

3. In a medium-sized pot, whisk together the sugar, cornstarch, vinegar, and reserved beet liquid. Bring the mixture to a gentle boil. Whisking constantly, cook for 30 seconds or until thickened. Remove from the heat and whisk in the butter until melted.

4. Stir in the diced beets and cook to heat through. Season with salt. Serve at room temperature.

Heat Hides It

2011-08-10T21:03:00.005-05:00

My shriveled tomatoes that is. They puff up nice and plump when heated. Ok, well more plump than they were.

Rotini with Chicken, Zucchini and Tomatoes

Melt butter in a skillet. Add sliced zucchini. Cook until fork tender. Throw in some left over shredded chicken and grape tomatoes. Season with garlic salt. Dill can be added if desired. Heat through. Serve as is, over cooked rotini or other pasta. Sprinkle with feta cheese.

The Waiting Game

2011-08-09T11:19:00.007-05:00

is not good when it comes to most foods. Like waiting for more raspberries to ripen while the already picked ones turn moldy. The second picking becomes picking out the moldy ones then using them to make jam. I added blueberries to make up the missing raspberries. Which I could have done in the first place. The blueberries actually make it so you don't have to sieve the seeds out of the raspberries. A nice inconsequential consequence.
Raspberry Freezer Jam
From SURE.JELL
Makes About 7 (1-cup) containers or 112 servings, 1 Tbsp. each

3 cups prepared fruit (buy about 6 cups fully ripe red or black raspberries) (I used half black raspberries, half blueberries)

5-1/4 cups sugar, measured into separate bowl

3/4 cup water

1 box SURE.JELL Fruit Pectin

RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
CRUSH raspberries thoroughly, one layer at a time. (Press half of pulp through a sieve to remove seeds, if desired. Not necessary if you use half blueberries.) Measure exactly 3 cups crushed raspberries into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min.or until sugar is almost dissolved and no longer grainy. (A few sugar crystals may remain.)
FILL containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Kraft Kitchens Tips

How to Measure Precisely

To get exact level cup measures of sugar, spoon into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with straight-edged knife.

Substitute

Prepare using blackberries.

Zucchini Brownies

2011-08-05T07:43:00.008-05:00

Whose going to all that zucchini eat it?? Not me! Can I have a brownie?
Double Chocolate Zucchini Brownies
From skinnychef.com
Serves 9

5 ounces bittersweet dark chocolate, chopped
1/4 cup vegetable oil
2 egg whites (I used one egg.)
1 cup granulated sugar
2 teaspoons vanilla extract
1 cups all-purpose flour or oat flour, plus 1 tablespoon for flouring the pan
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon or pumpkin pie spice
1 1/2 cups shredded zucchini, (about 1 large zucchini)
1/2 cup chopped walnuts or almonds (optional)
Non-stick cooking spray

Preheat oven to 350 degrees F. Coat a 8×8-inch baking pan with cooking spray and sprinkle with the one tablespoon of flour. Shake the pan until the flour evenly coats the inside of the pan. Place chocolate in an ovenproof dish and place in the oven, 5-6 minutes until just melted. Or place chocolate in microwave (30 seconds to 1 minute) until melted. Cool slightly.

In a large bowl, mix together the oil, egg white, sugar, vanilla and melted chocolate until well blended. Stir in the flour, cocoa, baking soda, salt, cinnamon or pumpkin pie spice. Fold in the zucchini and nuts. Spread evenly into the prepared pan.

Bake for 25-30 minutes, until toothpick comes out clean when inserted in the center of the pan. Cool completely in the pan and cut into squares. Store in an air-tight container for up to 3 days. (I bake mine for 40 min.)

292 calories each serving without nuts

Dear Hubby,

2011-08-01T10:51:00.008-05:00

I figured out the smell in the refrigerator. I will be serving it tonight at dinner.
Love, Tarnation

Asparagus Casserole
From Southern Living
Serves 12
For the sake of my marriage, I doubled the topping.

Ingredients

3 (10-ounce) packages frozen asparagus, thawed and well drained*
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 1/2 cups milk
3/4 cup refrigerated shredded Parmesan cheese, divided
1/8 teaspoon salt
2/3 cup soft breadcrumbs
1 tablespoon butter, melted
1/4 teaspoon paprika

Preparation

Arrange asparagus in a lightly greased 13- x 9-inch baking dish.
Melt 3 tablespoons butter in a heavy saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add milk; cook, whisking constantly, until thickened and bubbly. Stir in 1/2 cup cheese and salt, and pour over asparagus.
Stir together remaining 1/4 cup cheese, breadcrumbs, 1 tablespoon melted butter, and paprika; sprinkle evenly over casserole.
Bake at 350° for 25 to 30 minutes or until thoroughly heated.
*3 pounds fresh asparagus may be substituted. Snap off tough ends; remove scales with a vegetable peeler, if desired. Cook in boiling water to cover 3 minutes, drain.

Southern Living DECEMBER 1998

Easy Pot Roast

2011-07-29T18:00:00.007-05:00

Some people brown their meat in oil before roasting it to give it a nice brown color. That's too hard. This recipe let's you skip that.
Easy Pot Roast
Serves 8

1 5-pound beef chuck roast
One envelope French onion mix (I use Simply Organic)
1 cup water
4 onions, peeled and quarted
2 pounds carrots, cut into desired size
2 pounds potatoes, peeled
Frozen green beans (optional)

Preheat oven to 325.

In a large roasting pan with a lid, place potatoes and carrots. Add green beans. Dot with onions. Add one cup of water. Place meat on top of vegetables. Sprinkle French onion mix over meat. Cover. Roast for 4 hours. At 350, roast for 3 hours.

Overripe Cantaloupe

2011-07-27T22:05:00.000-05:00

Smoothies are great for undesirables.

Cantaloupe Smoothie
Serve 2

1 cup orange juice
1 cup cubed cantaloupe
1 cup ice

Blend until smooth. Sweeten if desired.

A Work of Art

2011-07-25T09:15:00.014-05:00

This airplane cake is a masterpiece. My contribution? I baked the cake using old stale flour. You're welcome. Great job J. Happy 4th birthday SW.

Airplane Cake
From parenting.com

Ingredients:

4 graham crackers
1 (16 oz) family-size frozen pound cake (Sara Lee) (I made my own. See below.)
1 can (16 oz) vanilla frosting (I made my own.)
1 cup white chocolate chips
1 Tbsp vegetable shortening (Crisco)
½ cup coarse white decorating sugar
8 red Jolly Rancher fruit chews (We used fruit roll ups.)
8 blue Jolly Rancher fruit chews (We used fruit roll ups.)
8 large marshmallows
5 Kids Cones miniature wafer ice cream cones
4 yellow Jelly Belly Mint Cremes (We used yellow Melty Mints from Walmart.)
1 cup blue decorating sugar, optional

What you'll need:

A serving platter
A serrated knife
A baking sheet
Waxed paper
A resealable sandwich-size plastic bag
Small and medium star-shaped cookie cutters
A paring knife

Trimming the cake:

Place the cake on a clean work surface. Trim the cake according to template. Save one large piece as the cockpit of the plane.
Round the sharp edges of the cake sides and ends with a small knife.
Cut the graham crackers following templates for the wings and tail of plane.

Preparing the decorations:

Line a baking sheet with waxed paper.
Microwave the white chocolate chips and shortening, about 30 seconds, and stir until smooth. Spread both sides of the graham crackers with a thin layer of melted white chocolate. Sprinkle both sides with the white decorating sugar to coat. Place on the prepared baking sheet and refrigerate until set, about 5 minutes.
Unwrap the red fruit chews and microwave for no more than 3 seconds. Press 3 red fruit chews together and roll out to a 1 ½-inch by 6-inch rectangle. Roll out and flatten the remaining 5 red fruit chews and cut out the remaining shapes - two trimmings for the tail wings, two small stars for the tail fin, two medium stars for the wings (see photo).
Unwrap the blue fruit chews and microwave for no more than 3 seconds. Press the 8 blue fruit chews together, roll out and flatten them. Cut out eight ovals to use as the airplane's windows. Cut a small rectangle and two small triangles for the airplane's front windows, as pictured. Set aside.

Frosting the cake:

Spoon ½ cup of the vanilla frosting into a resealable bag. Set aside.
Place the airplane cake base on a serving platter large enough for the wings and tail.
Place one of the trimmed pieces on top of the larger end of the airplane body and attach with some of the vanilla frosting.
Spread the remaining vanilla frosting over the cake to cover completely. Make smooth.

To complete the decoration:

Cut 4 marshmallows down to fit into 4 of the Kids Cones. Snip a small corner from the bag of vanilla frosting. Pipe a dot of vanilla frosting onto the marshmallow and attach the yellow Mint Creme to the open end of cone.
Trim 1 inch from the base of the remaining Kids Cone and attach to the back of the cake for the tail exhaust.
Using some of the vanilla frosting, secure 2 of the Kids Cones on each side of the plane to support the wings.
Pipe some of the vanilla frosting on top of the cones and attach the large graham cracker wings. Pipe some decorative frosting around edge of the wing where the wings touch the airplane's body to secure.
Place a marshmallow on either side of the back of the plane to use as a support for the tail wings. Place the tail wings on top and secure by piping on a decorative line of frosting.
Press the top tail fin into the top of the cake as pictured and pipe more frosting around the base to secure.
Add the red and blue fruit chew decorations as pictured, piping frosting on as necessary to secure.
Sprinkle the serving platter with blue decorating sugar to cover. Cut the remaining marshmallows into thirds, crosswise. Overlap the slices slightly to make clouds and place in the blue sugar, as pictured.

Cake Anatomy:

Cake Cutout:

Vanilla Cream Cheese Pound Cake
Adapted from Rosie's Bakery
Makes 2 loaves. One for the airplane and an extra one for those who prefer no frosting. Or just in case you mess up on the first cake. Like I would. Which is why I didn't create it.

Cake
3 cups flour
3 sticks (1 1/2 c.) butter, at room temperature
1 package (8 oz) cream cheese, at room temperature or warmed lightly in a microwave
3 cups sugar
1 T vanilla extract
6 large eggs, at room temperature

Optional Glaze for Extra Cake
1 cup confectioner's sugar
2 1/4 t. vanilla extract
2 T hot water

1. Preheat the oven to 325 degrees. Lightly grease 2 loaf pans with butter or vegetable oil. If you are using the smaller Bundt pan (like pictured), this recipe will make 2 cakes.
2. Sift the flour into a small bowl and set aside.
3. Cream the butter, cream cheese, sugar, and almond extract in a medium-size mixing bowl with the mixer on medium-high speed until light and fluffy, about 2 minutes. Stop the mixer once or twice to scrape the bowl with a rubber spatula.
4. Add eggs one at a time to the butter mixture and mix on medium speed after each addition until blended, about 10 seconds. Scrape the bowl each time. When all the eggs are added, mix 30 seconds more.
5. Stir the flour gently into the batter with a rubber spatula. Then mix on low speed 5 seconds, scrape the bowl, and blend until the batter is smooth and even, 5 to 10 seconds.
6. Pour the batter into the prepared pans. Bake the cakes at the same time on the center oven rack until golden and firm to the touch, and a tester inserted in the center comes out dry, about 1 hour 35 minutes.
7. Allow the cakes to cool completely in the pan before unmolding! Feel free to pick off and eat the crusty tops. But don't mangle it too much.
8. Prepare the glaze: Stir the confectioner's sugar, vanilla extract, and water together in a small bowl with a small whisk until the sugar is completely dissolved. (Add more sugar if thicker glaze is desired.)
9. Remove the cake from the pan. Use one for the airplane cake. Place the extra cake on a cookie sheet. Pour the glaze over the extra cake slowly so that it covers the top and drips down the sides. When the glaze hardens, transfer the cake to a pretty serving plate.

Fresh Zucchini

2011-07-22T06:28:00.005-05:00

Use shredded zucchini like shredded lettuce. Like in tacos or sandwiches. If you pick your zucchini before it grows into Godzilla, you will get more. Is that good?

Is That Applesauce?

2011-07-18T09:24:00.005-05:00

No. It's pineapple.

That's too brown to be pineapple.

That's why I am making this.
Pineapple Upside-Down Biscuits
From thepioneerwoman.com *
Serves 10

Ingredients

Pineapple
3/4 cups packed brown sugar
3 tablespoons Butter
1-1/2 cup chopped fresh pineapple (I used my canned brown crushed pineapple, drained.)
Biscuits (I used some expired canned Simply buttermilk biscuits.)
2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoons salt
3/4 sticks (6 tablespoons) butter, frozen
1 cup buttermilk, plus extra if necessary

Preparation Instructions

*From "Perfect One Dish Dinners" by Pam Anderson.
Adjust oven rack to middle position and heat oven to 450 degrees.
Pineapple: Heat brown sugar and 3 tablespoons butter in a small saucepan over medium heat to a spreadable consistency. Pour into a 9-inch round cake pan, tilting to coat pan bottom; top with pineapple.
Biscuits: Mix flour, baking powder, baking soda, sugar, and salt with a fork in a medium bowl. Using a box grater, coarsely grate frozen butter into dry ingredients, mixing quickly with fingertips to evenly blend. Stir in buttermilk with a fork, adding extra droplets of buttermilk over any dry patches, if necessary and mix until dough just comes together.
Turn dough onto a floured surface. With your fingers, pinch dough into 10 rough rounds and arrange over pineapple. Bake until biscuits are golden brown and pineapple topping is bubbly, about 20 minutes. Invert onto a serving plate and serve immediately with vanilla ice cream or freshly whipped cream. Or creme fraiche. Or quark.
After 20 min of baking my biscuits were still doughy in the middle. It may have been because of all the juice from the crushed pineapple. I covered the biscuits with foil to prevent further browning and baked it for another 10-15 min.

Mr. Wood E. Chuck

2011-07-15T17:47:00.004-05:00

He is a hog. That lives in the ground. And loves bean plants.

Beef, It's What's for Dinner

2011-07-14T10:15:00.013-05:00

OK and some things with it like very stale pasta, old sauce and moldy cheese.
Baked Tri Color Rotini
Adapted from epicurious.com
Serves Many! Like 20-24. Of big pieces. Adjust as needed.

3 pounds ground beef
2 pounds mozzarella cheese
3 pounds tri color rotini
3 1/2 quarts of marinara sauce
Salt
Pepper
Oregano

Brown the ground beef, breaking into crumbles. Season with salt, pepper and oregano. Drain if desired. Add sauce to meat and heat. Cook pasta according to directions.

Preheat oven to 350.

Drain the pasta when done. In a very large bowl or pan mix the meat, sauce and pasta. Spoon into a very large baking pan or casserole dish sprayed with Pam for good luck. I had to use a roasting pan there was so much pasta to get rid of. Big Blue in fact. Yep, it has a name. Anything that large desires a name. Top with cheese and bake at 350 until the cheese is melted and the sauce is bubbly, about 30 minutes. Allow to sit for 5 minutes before serving.

Ah, My Proud Beauty

2011-07-11T19:45:00.007-05:00

This is the ultimate "it's still good." I have made my family save this 465 pound beast from the 1920's for almost 40 years. My grandmother, who cooked on it, would look at it and say, "Ah, my proud beauty." I had it restored and put it in my new kitchen. I hope I like it.

Model A Chamber's Stove in buttercup yellow

Before:

After:

Raspberry Ganache Torte

2011-07-08T16:20:00.004-05:00

From Le Cakery. With coupons it only cost me 5 dollars. Mmmmmm.

My Counter

2011-07-07T12:50:00.005-05:00

This is most of the stuff that I cannot get into my refrigerator at my new location. I wonder how long will the jam and pickle relish will last? I did throw out last Thanksgiving's cranberry sauce. It got moldy sitting on the counter.

My Dream Fridge

2011-07-01T14:52:00.006-05:00

We are in the middle of moving and I had to clean out my refrigerator. Sigh. Due to my procrastination, which provides fodder for this place, I was forced to throw out much food that could have been turned into something delicious. Double sigh.

Tangy Whole Milk

2011-06-20T17:06:00.007-05:00

This is our favorite pancake recipe. It's put to the test using whole milk that expired 2 months ago.

Buttermilk Pancakes
From allrecipes.com
Makes 12 five inch pancakes
219 calories, 7.4 g of fat per pancake

3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk (whole is best)
3 eggs
1/3 cup butter, melted

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Cutie Onions

2011-06-17T20:43:00.003-05:00

Make Your Own Lotion

2011-06-10T20:33:00.014-05:00

My daughter T makes her own hard lotion. Rub it on after bathing or whenever. Your body heat will soften it.
Hard Lotion Bars for Dry Skin
From Made On

Ingredients: beeswax, shea butter, coconut oil
Optional: add drops of favorite essential oil scent

Combine equal amounts of the ingredients in a double boiler. Melt, stir well, and pour into molds. Molds can be plastic or metal. Ice cube trays and cupcake pans both work great. This mold works well.

Lip balms may require extra coconut oil stirred in before pouring. You may want to test some on a plate (drop from dropper, cool, test on lips) before filling tubes.

IMPORTANT: for easy clean up, wipe out the bowl with a paper towel while it's still hot. Then wash with hot, soapy water. For easy removal of lotion from container, place in freezer for 30 minutes and it should pop right out.

How to Save Cheese

2011-05-19T16:17:00.000-05:00

Wait. Wasn't this what my last post was about?

I clean the fridge out today. It took me all afternoon. It may have been the worse ever.

When cheese is moldy, simply cut out/off the mold. It's still good. Bread, not so much. When you see mold on bread, the mold it already distributed throughout even if you can't see it. But don't tell my family. Mold on cheese is only where you see it. But there is the problem of mold getting everywhere when you are cutting off the mold, on the cutting board, knife, your hands just to name a few places. Then that mold gets back on the cheese. Simply rinse off the superficial mold and pat dry. Good as new. Only better because it is even more aged.

Spreadable Turns Shakeable

2011-05-15T19:39:00.008-05:00

What are you grating? Bread?

Cheese.

What is that?? I'm very suspicious. Sniff sniff. Moldy.

So it's not. It's too hard to be moldy. It's just very sharp.

I had some spreadable savory cheese that turned rock hard, which I grated and cleverly disguised.

Hawaiian Haystack

2011-05-13T14:44:00.004-05:00

I updated my Hawaiian Haystack recipe.

Happy Mother's Day

2011-05-08T22:31:00.003-05:00

Sprouting Carrots with Black Tips and Lumpy Onion Powder

2011-05-04T12:58:00.008-05:00

Just 2 of the amazing ingredients I am using up in this recipe.
Poached Chicken Breast and Chicken Broth
From Martha Stewart

With this method of cooking, you get tender and moist chicken as well as a tasty broth, which you can use in a variety of dishes. Like Hawaiian Haystack.

Ingredients

4 1/2 to 5 pounds (about 6) chicken breasts, bone-in, skin-on
1 onion, cut into 8 wedges
2 carrots, quartered crosswise
2 celery, quartered crosswise
2 dried bay leaves
3 garlic cloves
6 sprigs parsley
3 sprigs fresh thyme or 1/4 teaspoon dried

Directions

Combine all ingredients in a 5-quart pot with a tight-fitting lid. Cover with water by 2 inches.
Bring to a boil; reduce to a simmer, and cover. Cook chicken until no longer pink in center and an instant-read thermometer inserted in the thickest part of the meat (avoiding bone) registers 160 degrees, about 15 minutes.
Transfer chicken to a rimmed baking sheet; arrange in a single layer, and let cool. With a slotted spoon, remove and discard vegetables. Strain broth through a fine-mesh sieve lined with a damp paper towel. If broth is more than 8 cups (2 quarts), return to pan; reduce over medium-high heat until you have just 8 cups. Once cooled, refrigerate for up to 2 days, or freeze for up to 3 months.
When chicken is cool enough to handle, remove and discard skin and bones. Shred with forks or chop chicken, as desired. Makes 8 cups (2 pounds) poached chicken and 8 cups broth.

Ripe Yogurt

2011-04-26T07:12:00.006-05:00

Oct 2010:
Ooooo, I'm going to buy some yogurt and use it to make my own. Didn't do it. Still have it.

Nov 2010:
Ooooo, I'm going to buy some yogurt and use it to make my own. Didn't do it. Still have it.

Dec 2010:
Ooooo, I'm going to buy some yogurt and use it to make my own. Didn't do it. Still have it.

Is there a pattern here? Lucky for me the last one I bought I mistakenly picked up vanilla flavored.

Yogurt Parfait
Makes 1

3/4 c. vanilla flavored yogurt, divided
2/3 c. frozen strawberries in sugar, thawed
1 T. blueberries
2 T. granola

Spoon 1/2 cup of yogurt into a parfait or other glass. Top with strawberries. Next add blueberries. Spoon the rest of the yogurt on top of the fruit. Sprinkle with granola.

You can use fresh strawberries. Wash, remove tops and slice. Sprinkle with desired amount of sugar and let sit until juice is made.

Amounts for a McDonald's size yogurt parfait:

In a 6 oz cup layer:

1/4 c. vanilla yogurt (bottom)
1/3 c. frozen strawberries in sugar, thawed
5 blueberries
2 T. vanilla yogurt
1 T Nature Valley granola (top)

Happy Easter

2011-04-24T13:01:00.005-05:00

Get this here.

Perfect Poached Eggs

2011-04-22T11:58:00.008-05:00

Poached Eggs
From Bon Appetit

Fill a 1-cup microwaveable bowl or cup with 1/2 cup water. I tried different bowls and cups and a cereal bowl worked the best for my microwave. Gently crack an egg into the water, making sure it's completely submerged. Add more water if necessary. Cover with a saucer. Microwave on high for about 1 minute, or until the white is set but the yolk is still runny or to desired doneness. The time will depend upon your microwave. Remember it will still cook if you leave it in the hot water. Use a slotted spoon to transfer the egg to a plate.

Stuffed Salmon Becomes Cake

2011-04-19T19:01:00.008-05:00

We had stuffed salmon over a week ago and there was one lonely salmon left. Nobody around here had the nerve to try it and see if it was any good. Tarnation to the rescue. All I did was mash the salmon and seafood stuffing all together, form patties and fry it in butter. Listed below I found two recipe for salmon cakes that I want to try.

Curried Salmon Cakes
From Sunset
Serves 4

2 large eggs
2 pouches (about 7 oz. each) boned, skinned pink salmon, or 1 can (about 15 oz.) red or pink salmon, drained, skin removed
1/2 cup finely chopped apple
1/4 cup fine dried bread crumbs
1/4 cup thinly sliced green onions
2 tablespoons mayonnaise
1 teaspoon curry powder
1/2 teaspoon paprika
1/4 teaspoon pepper
1 tablespoon vegetable oil

1. Beat eggs with a fork. Add salmon and break up. Stir in apple, bread crumbs, onions, mayonnaise, curry powder, paprika, and pepper. Shape into four cakes (3/4 in. thick); place on a piece of plastic wrap.
2. Set a 12-inch nonstick frying pan over medium heat. When hot, add oil, then salmon cakes. Cook until well browned on the bottom, 5 to 7 minutes. Turn cakes over and cook until browned on the other side, 3 to 5 minutes longer.
3. Serve cakes with aioli.

Calories per serving: 463
Lemon-Curry Aioli
Makes 1/2 cup

1/2 cup mayonnaise
2 teaspoons curry powder
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1/2 teaspoon paprika
salt

In a bowl, mix mayonnaise, curry powder, grated lemon peel, lemon juice, paprika, and salt to taste.

Grandma's Famous Salmon Cakes (easy)
From allrecipes.com
Serves 4

1 (14.75 ounce) can salmon, drained and flaked
2 eggs, beaten
1 small onion, diced
1 teaspoon ground black pepper
3 tablespoons vegetable oil

Pick through the salmon and remove any bones. In a mixing bowl, beat the eggs and add the diced onion, salmon and pepper. Mix thoroughly.
Shape into 2 ounce patties; about 7 or 8 patties. In a large skillet over medium heat, heat the oil. Fry each patty for 5 minutes on each side or until crispy and golden brown.

Calories per serving: 307

Leftover Peelings

2011-04-18T13:50:00.004-05:00

"You are not going to get me to eat that" was the battle cry as he passed by the leftover slimy asparagus peelings. Bwahahaha. On another note, what kind of magical creature do you see in the scoop of creme fraiche?

Asparagus Soup
Adapted from Wolfgang Puck

2 cups chicken broth

1 lb. fresh asparagus

1 clove garlic minced

4 - 6 green onions chopped

1 Tbsp. fresh lemon juice

2 Tbsp. butter

2 Tbsp. flour

1/2 cup cream (more if desired)

1/2 cup milk (more if desired)

Salt to taste

Break asparagus at end to remove tough part of stem. Chop into 1 inch pieces. Melt butter in saucepan and saute onions and garlic, stir in flour and chicken broth and lemon juice. Add asparagus pieces and simmer for 20 - 25 minutes until asparagus is tender. Place mixture, except for asparagus tips in a blender or food processor and puree. Return to saucepan and add cream and salt and pepper to taste. Heat thoroughly. Serve in bowls and garnish with asparagus tips.

The Skinny: Use light chicken broth and substitute an equal measure of light half and half or evaporated milk for the cream.

Asparagus Peelings

2011-04-14T14:19:00.009-05:00

Am I suppose to peel asparagus? Does peeling it make it more tender? I have no idea but I thought I'd give it a try. The only thing I ended up with was a pile of asparagus peelings and there was no way I was going to throw them out. I couldn't decide what recipe to use them in: soup, sauce, souffle or pizza? The exploding "fresh" mozzarella cheese cast the deciding vote.

Shaved Asparagus Pizza
From The Tasty Kitchen
For a step-by-step go here

1 whole batch of pizza dough - enough for one 12-16 Inch Pizza
Extra virgin olive oil, for drizzling the dough
8 ounces fresh mozzarella cheese
1 bunch asparagus, place in a glass of water until ready to use
5-¼ ounces, weight Boursin cheese (or similar herb and garlic spreadable cheese)
Fresh cracked black pepper

Preheat oven to 450 F.
If not already shaped, stretch your pizza dough into a large circle 12-16 inches in diameter and place on your pizza pan or stone. Drizzle dough with a thin stream of olive oil.
Slice fresh mozzarella as thinly as possible and arrange in a single layer over dough.
When you’re ready to prep the stalks, bend each one until it breaks. Discard the bottom part that breaks off.
Then take a vegetable peeler and peel off the outer-most edges and leaves. Discard those. Then keep peeling until you have nothing left but the tip.
Use the entire bunch, as you might only get 3 or 4 good ribbons from each spear. Pile asparagus shavings on top of the mozzarella. The asparagus WILL cook down so you want to use more than you think is necessary.
Top asparagus with several cranks of black pepper and dot generously with Boursin cheese. (about 1/4-1/2 a package per pizza or more if desired)
Bake on pizza stone or baking sheet for 15-20 minutes or until crust is golden brown. Let cool for 2-3 minutes before slicing and serving.

The Marinade Queen

2011-04-11T11:37:00.007-05:00

1. Buy lamb chops on sale because they are going to expire soon.

2. Come home and place them in the freezer 'cuz doggone it this time things are going to be different.

3. Thaw with a plan. (Things are still looking good.)

4. Busy, busy, busy. Forget, forget, forget. (The Downfall)

5. Ugh. Let the marination begin. And as always, don't forget to rinse and stinky meat first.

Herb Lamb Chops

1/4 c. oil
1 t. thyme
1 t. rosemary
4 garlic cloves, pressed or equivelant
2 t. kosher salt, optional
6-8 lamb loin chops

Combine the first 5 ingredients in a plastic food bag. Add chops and marinate overnight in the refrigerator or 30 mins. to 1 hour at room temperature.

To grill: Preheat grill on high. Add chops and turn to low. Turn as needed. Grill to a temperature of 140 degrees. Transfer lamb to platter, cover, and let rest 5 minutes.

To roast in oven: Preheat oven to 400°F. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes.

Creme Fraiche

2011-04-08T12:49:00.011-05:00

This tastes amazing. Use it instead of sour cream. Or any other way you would like to get it onto your tongue. Pictured below it is used like butter with a biscuit topped with creme fraiche and jam.

Creme Fraiche
(Kind of pronounced krem, like the krem in Kremlin, fresh)
From foodwishes.blogspot.com

2 cups heavy whipping creme, do not use ultra-pasteurized
2 T. cultured buttermilk, not ultra-pasteurized and relatively fresh

Place ingredients in a jar and mix. Cover with a breathable lid such as a coffee filter or cheese cloth. Secure with rubber band. Place in a warm spot (72-75 degrees). The oven with the light on is a good place. I placed my near a crockpot that was turned on. Let it sit undisturbed for 24 hours. After 24 hours, remove lid and mix. Place a regular lid on the jar and refrigerate for 24 hours. Try not to eat the whole jar. It will keep 7-14 days.

Update: TZ made creme fraiche and then used it as a starter to make a new batch. It worked great. All he did was added a heaping spoonful of creme fraiche to 2 c. of cream and mixed it well then followed the rest of the directions. Thanks TZ!

Diet Tip (see previous post)

2011-04-07T12:41:00.009-05:00

If you have some stale pretzels lying around, smoother them with ketchup. It takes just like a hot dog.
You're welcome.

Two Rolls

2011-04-01T07:45:00.014-05:00

And I don't mean on my stomach. Maybe.

Swedish Cinnamon Twists
Adapted from Make-a-Mix Cookery
Makes 24

Hot Roll Mix
5 lbs. all-purpose flour 1 1/4 cups sugar
4 Teaspoons salt
1 cup instant nonfat dry milk

Combine together and put in large airtight container to store. Use within 6 months.
Bread mixture:
1 tablespoon dry yeast
1 tablespoon sugar
1/4 cup warm water
1 cup buttermilk
1/4 teaspoon baking soda
1/2 cup butter, melted
2 eggs, beaten
4 to 5 cups Hot Roll Mix Cinnamon
Filling, see below
3 tablespoons butter, melted
Powdered Sugar Glaze, see below
Cinnamon Filling:
1/2 cup brown sugar, firmly packed
1/2 teaspoon cinnamon
1/2 cup chopped nuts (if desired)
Combine brown sugar, cinnamon and nuts in a small bowl.
Powdered Sugar Glaze:
1 1/2 cups powdered sugar
1/2 tablespoon butter, melted
2 tablespoon hot water

Combine powdered sugar, melted butter and hot water in a small bowl to make a thin glaze. In a small bowl, dissolve yeast and sugar in warm water. Set aside. Bring buttermilk to a boil in a small saucepan (or in microwave); buttermilk should curdle.

In a large bowl, combine buttermilk, baking soda and 1/2 cup melted butter. Let buttermilk and butter cool then add eggs. When mixture is lukewarm, add dissolved yeast mixture. Gradually stir in 4 cups Hot Roll Mix until the soft dough forms a ball.

On a lightly floured surface, knead dough about 5 minutes until smooth and elastic. Add additional Hot Roll Mix if necessary to make a soft, but not too sticky dough. Lightly butter bowl. Put dough in bowl and turn butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.

Generously grease 2 baking sheets. Prepare Cinnamon Filling. Punch down dough. Roll out to a 12"x 20" rectangle. Brush dough with 3 tablespoons melted butter. Sprinkle Cinnamon Filling lengthwise over half of dough to within 1/2 inch of long edge. Fold rectangle in half lengthwise to cover filling. Seal dough edges with the edge of a plate. With a pizza cutter, cut dough into 24 strips, about 3/4-inch wide. Twist each strip twice and place strips 1 inch apart on prepared baking sheets. Cover and let rise until doubled in bulk, about 30 t0 40 minutes.

Preheat oven to 375 degrees. Bake 10 to 12 minutes, until golden brown. Prepare Powdered Sugar Glaze, and brush on while rolls are still warm.

Here is basically the same recipe without making the hot roll mix first.

Swedish Cinnamon TwistsFrom Taste of Home
Makes 30
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
2 cups warm buttermilk (110 to 115 degrees F-will appear curdled) 1/2 cup butter, softened
6 tablespoons sugar
2 eggs
2 teaspoons salt
1/2 teaspoon baking soda
7 1/2 cups all-purpose flour

Filling:
1/4 cup butter, melted
1 cup packed brown sugar
1 teaspoon ground cinnamon

Glaze:
1 cup confectioners' sugar
1 tablespoon butter, melted
1 tablespoon hot water

In a mixing bowl, dissolve yeast in warm water. Add the buttermilk, butter, sugar, eggs, salt and baking soda; mix well. Stir in flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 16-in. x 9-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough.
Fold in half lengthwise, forming a 16-in. x 4-1/2-in. rectangles; pinch edges to seal. Cut into 4-1/2-in. x 1-in. strips; twist each strip two or three times. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.

Bake at 375 degrees F for 12-14 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; spoon over warm twists.

Whole Wheat Cinnamon Rolls
Adapted from my friend C.F.
Makes 24

1 1/2 cups warm water (110 to 115 degrees)
1 can nonfat evaporated milk
1/2 cup oil
8 cups whole wheat flour (may use half white and half whole wheat)
1 T. lemon juice
1 1/2 T. yeast
3/4 cups honey
1 egg white or 1 egg
1 t. salt
1 1/2 t. baking powder
Raisins (optional)
Nuts (optional)

Glaze: 1 cup powdered sugar
2 T. hot water or milk
Warm the milk (110 to 115 degrees) and add warm water. Dissolve the yeast in the liquid mixture. Mix the remaining ingredients into the liquid and add just enough flour to make a soft dough. For light rolls, make sure the dough is soft and not stiff. The flour is the ingredient that determines the dough texture.

Knead the dough for 10 minutes and let it relax for 15 minutes. Halve the dough. Roll out each half to 1/4 to 1/2 inch thickness forming a 12 x 9 inch rectangle. Brush surface lightly with melted butter and sprinkle with cinnamon and a tine amount of brown sugar. Roll up from long side; seal seam. Cut into 1 inch slices.

Place on well greased pans. Allow to rise until they are double in bulk.

Bake at 350 degrees for 10-14 minutes or until they are lightly brown. Combine glaze ingredients. Remove from oven. Spoon or brush glaze on rolls while still warm. Remove rolls from pans. Place on wire rack to cool.

For a quicker rise time, place in oven set at 150 degrees for 15 minutes, then bake.

Variation: Add diced apples in the filling.

Trouble's a-brewing

2011-03-28T11:46:00.004-05:00

Started zucchini in an 18-count egg carton because you know it doesn't grow fast enough. I probably shouldn't mention I planted 200 onion bulbs. They were only $3. Who can resist that?

Almond Cream Cheese Pound Cake

2011-03-25T09:37:00.010-05:00

Almond Cream Cheese Pound Cake
Adapted from Rosie's Bakery

Cake
3 cups flour
3 sticks (1 1/2 c.) butter, at room temperature
1 package (8 oz) cream cheese, at room temperature or warmed lightly in a microwave
3 cups sugar
1 T almond extract
6 large eggs, at room temperature

Glaze
1 cup confectioner's sugar
2 1/4 t. almond extract
2 T hot water
1/4 cup chopped slivered almonds (optional)

1. Preheat the oven to 325 degrees. Lightly grease a 10-inch tube or Bundt (the large original size) pan with butter or vegetable oil. If you are using the smaller Bundt pan (like pictured), this recipe will make 2 cakes.
2. Sift the flour into a small bowl and set aside.
3. Cream the butter, cream cheese, sugar, and almond extract in a medium-size mixing bowl with the mixer on medium-high speed until light and fluffy, about 2 minutes. Stop the mixer once or twice to scrape the bowl with a rubber spatula.
4. Add eggs one at a time to the butter mixture and mix on medium speed after each addition until blended, about 10 seconds. Scrape the bowl each time. When all the eggs are added, mix 30 seconds more.
5. Stir the flour gently into the batter with a rubber spatula. Then mix on low speed 5 seconds, scrape the bowl, and blend until the batter is smooth and even, 5 to 10 seconds.
6. Pour the batter into the prepared pan. Bake the cake on the center oven rack until golden and firm to the touch, and a tester inserted in the center comes out dry, about 1 hour 35 minutes.
7. Allow the cake to cool completely in the pan before unmolding!
8. Prepare the glaze: Stir the confectioner's sugar, almond extract, and water together in a small bowl with a small whisk until the sugar is completely dissolved. (Add more sugar if thicker glaze is desired.)
9. Remove the cake from the pan and place it on a cookie sheet. Pour the glaze over the cake slowly so that it covers the top and drips down the sides. Sprinkle the almonds over the top immediately. When the glaze hardens, transfer the cake to a pretty serving plate.

The Next Day

2011-03-23T10:13:00.004-05:00

Hide the salvaged salmon under a pile of bacon in a salmon BLT.

Salvaged Salmon

2011-03-22T10:02:00.005-05:00

1. Leave salmon too long in the fridge.
2. Place in freezer and leave until freezer burn starts to set in.
3. Thaw at your own risk.
4. Rinse well.
5. Liberally apply salt and lemon pepper.
6. Marinate a couple of days.
7. When broiling, top with heaps of brown sugar.
8. Serve, pretend nothing is wrong.

Broiled Salmon
Adapted from allrecipes.com
Serves 6

Ingredients

1 1/2 pounds of salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Directions

Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
Preheat broiler.
Lightly oil broiling pan. Place salmon pan and discard marinade. Top with brown sugar. Broil salmon about 6 inches away from heat for 10 to 15 minutes until sugar is melted and starting to bubble and the fish flakes easily with a fork. Do not overcook. You can always put it back in the broiler if it isn't done.

Used Food Containers

2011-03-21T12:10:00.008-05:00

These are great for starting seeds. Make sure they are completely clean and punch enough holes in the bottom for good drainage. The lid makes a perfect bottom dish. Egg cartons work well, too. Punch holes in each cup. Cut off the lid and use it for the bottom dish. Alternatively, seeds can be sprouted in egg shells. Break off just the tops, rinse out well and poke a hole in the bottom. Place in egg carton for drainage. The shell must be removed for planting. Even used food cans can be a pot. Using a nail, hammer holes in the bottom. Place a dish of some kind under it to catch the water that drains. Consider using milk and cream cartons. Just about any food container will work.

Little Baby Tomato Plants

2011-03-18T12:39:00.004-05:00

Happy St. Patrick's Day

2011-03-17T10:08:00.002-05:00

And I Quote

2011-03-02T10:53:00.009-06:00

I think this stuff tastes funny.

You think so?

I do. It tastes like plastic and bad oil. It doesn't taste like raspberry hazelnut dressing that's for sure.

Easy Marinated Chicken
Adapted from Wish-Bone
Serves 6

3/4 cup any vinaigrette style dressing
6 boneless, skinless chicken breast halves (about 1-1/2 lbs.)

Pour 1/2 cup dressing over chicken in large, shallow non-aluminum baking dish or plastic bag. Cover, or close bag, and marinate in refrigerator, turning occasionally, 30 minutes to 3 hours.
Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once and brushing frequently with remaining 1/4 cup Dressing, 12 to 18 minutes or until chicken is thoroughly cooked.

*Variations: 2-1/2 to 3 lbs. chicken pieces OR 2-1/2 lbs. pork chops (about 1-in. thick).

Approximate Nutrition Information per serving
Calories 220, Calories From Fat 90, Saturated Fat 2g, Total Fat 10g, Cholesterol 75mg, Sodium 530mg, Total Carbohydrates 3g, Sugars 2g, Dietary Fiber 0g, Protein 27g

Christmas Gingerbread Men

2011-02-28T22:03:00.008-06:00

I found a tin of gingerbread men from last Christmas. I pulverized them and topped them with dark chocolate. Then I ate them. They didn't stand a chance.

Dark Chocolate Tart with Gingersnap Crust
From Bon Appetit
Serves 10

Crust:

8 ounces gingersnap cookies (about 32 cookies), coarsely broken
1/4 cup (1/2 stick) butter, melted

Filling:

12 ounces bittersweet chocolate, finely chopped
1 cup heavy whipping cream
2 large egg yolks
1 large egg
1/4 cup sugar
1 tablespoon all purpose flour
1/8 teaspoon freshly ground black pepper
Pinch of salt
2 tablespoons coarsely chopped crystallized ginger (optional)

For crust:
Preheat oven to 325°F. Finely grind gingersnap cookies in processor (yielding 1 1/2 to 1 2/3 cups). Add melted butter and salt; process until moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Place pan on rimmed baking sheet.

For filling:
Combine finely chopped bittersweet chocolate and heavy whipping cream in heavy medium saucepan. Whisk over low heat until chocolate is melted and smooth. Remove saucepan from heat. Whisk egg yolks, egg, sugar, flour, ground black pepper, and salt in medium bowl to blend. Very gradually whisk chocolate mixture into egg mixture until smooth and blended. Pour chocolate filling into crust.

Bake chocolate tart until filling puffs slightly at edges and center is softly set, about 30 minutes. Transfer to rack. Sprinkle chopped crystallized ginger over top. Cool tart in pan 20 minutes. Gently remove tart pan sides and cool tart completely. DO AHEAD: Chocolate tart can be made 1 day ahead. Cover tart and refrigerate. Bring to room temperature before serving.

Cut tart into thin wedges and serve. Top with whipped cream if desired.

Crummy Tortilla Chips

2011-02-16T17:58:00.006-06:00

Don't throw out those crumbs from the bottom of the tortilla chip bag. Make something yummy. Of course we excel at crummy around here. The 14-month old sees to it that the chip bag gets flung around enough to make a boatload of crumbs. Thanks to J for the idea and saving the bag of chips. Would it be cheesy to say yummy crummy?

Nacho Bowl

Tortilla chips, broken up
Shredded cheese
Fresh salsa
Guacamole
Sour cream

Place broken chips in a bowl. Top with cheese and microwave until cheese is melted. Top with desired remaining ingredients. Eat with a spoon.

Dry Peppermint Bark

2011-02-14T15:28:00.006-06:00

Nothing says Christmas like peppermint bark and nothing says Valentine's Day like leftover from Christmas peppermint bark cookies. Here are a couple of recipes.
Peppermint Bark Cookies
From simplyrecipes.com

1 cup of butter
3/4 cup of brown sugar
3/4 cup of white granulated sugar
1 large egg
1 teaspoon of vanilla extract
1 3/4 cups of all-purpose flour
3/4 cup of unsweetened cocoa powder
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
Pinch of salt
1 cup of peppermint bark, broken into little chip size pieces

Preheat the oven to 350°F.

Cream the butter and sugars together for about two minutes at medium speed or until well incorporated and light in color.

Add the egg and the vanilla extract until well incorporated, about a minute. Be sure to scrape down the sides and the bottom of the bowl halfway through.

Sift together the flour, baking soda, baking powder, salt, and cocoa powder. Add to the butter mixture slowly, and beating at medium speed, stopping once all of it is incorporated (do not overmix).

Fold in the peppermint bark chips.

Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet lined with parchment paper. Bake for 12 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.

Makes approximately 3 dozen cookies.

Whole Wheat Peppermint Bark Cookies
From 101cookbooks.com

3 cups whole wheat pastry flour (or unbleached all-purpose flour)
1 cup non-alkalized cocoa powder
1 teaspoon baking soda
1 teaspoon aluminum-free baking powder
3/4 teaspoon fine-grain sea salt
1 cup unsalted butter, at room temperature
2 cups sugar
3 large eggs
1 tablespoon vanilla extract
2 cups peppermint bark, roughly chopped
1/2 cup miniature chocolate chips (optional)

Preheat the oven to 375F degrees. Position the racks in the middle of the oven, and line baking sheets with parchment paper or Silpats.

Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a bowl. Set aside.

In a large bowl or stand mixer, beat the butter until light and fluffy, then beat in the sugar until it is the consistency of a thick frosting. beat in the eggs one at a time, incorporating each fully before adding the next and scraping down the sides of the bowl a few times. Stir in the vanilla until evenly incorporated. Add the dry ingredients in 3 increments, stirring between each addition. At this point you should have a moist uniform dough. Stir in the peppermint bark, and optional chocolate chips by hand, mixing only until evenly distributed. Reserve a bit of the bark to sprinkle on top of the cookies after you have dropped them onto the baking sheets.

Drop a heaping tablespoon of dough for each cookie onto the prepared baking sheets 2 inches apart and bake for about 10 minutes. Cool on wire racks.
Makes 2 to 3 dozen medium-large cookies

Happy Valentine's Day

2011-02-14T13:22:00.002-06:00

Fresh Fruits and Veggies

2011-02-11T08:39:00.011-06:00

Which fruits and veggies are safe? When to buy organic? Don't know? The Environmental Working Group (EWG) has analyzed fruits and veggies data thoroughly and has taken the guess work out of it.

From their site:

EWG's computer analysis has found that consumers can reduce their pesticide exposure by 80 percent by avoiding the most contaminated fruits and vegetables and eating only the cleanest.

If consumers get their USDA-recommended 5 daily servings of fruits and vegetables from the 15 most contaminated, they could consume an average of 10 pesticides a day. Those who eat the 15 least contaminated conventionally-grown fruits and vegetables ingest less than 2 pesticides daily.

“The Shopper’s Guide is a must-have for expectant mothers and parents of young children. While the government ponders pesticide risks, parents need to know which fruits or vegetables might expose their child to a handful of toxic pesticides and which will not.”

EWG's Shopper's Guide to Pesticides

The Dirty Dozen

47-67 pesticides per serving

Buy organic to avoid these

1. Celery (worst)

2. Peaches

3. Strawberries

4. Apples

5. Blueberries (domestic)

6. Nectarines

7. Sweet bell peppers

8. Spinach

9. Cherries

10. Kale/collard greens

11. Potatoes

12. Grapes (imported)

The Clean Fifteen

1. Onions (best)

2. Avocado

3. Sweet corn (frozen)

4. Pineapple

5. Mango (subtropical and tropical)

6. Sweet peas (frozen)

7. Asparagus

8. Kiwi fruit (subtropical and tropical)

9. Cabbage

10. Eggplant

11. Cantaloupe (domestic)

12. Watermelon

13. Grapefruit

14. Sweet potatoes

15. Honeydew melon

For the full list go here.

Here is a great substitution list and tips from eartheasy.com

.....Produce with Highest Levels of Pesticide Residue....

Fruit/Vegetable

Strawberries

Bell Peppers
...Green
...Red

Spinach, Lettuce

Cherries (US)

Peaches, Nectarines

Blueberries

Celery

Apples

Apricots

Green Beans

Grapes (Chile)

Cucumbers

Pears

Winter Squash (US)

Potatoes (US)

Nutrients

Vitamin C

Vitamin C
Vitamins A, C

Vitamins A, C, Folic acid

Vitamins A, C

Vitamins A, C, E, Potassium

Carotenoids

Vitamins A, C, Potassium

Vitamins A, C, Potassium

Carotenoids

Vitamin C, Potassium

Vitamin A, Potassium

Vitamins A, C, Folic acid

Vitamins A, C. Folic acid

Potassium

Vitamin C, Folic acid

Substitutions (approx. nutritional equivalent)

Blackberries, raspberries, blueberries, kiwi, orange, cantaloupe

Green peas, broccoli, romaine lettuce
Carrots, broccoli, Brussels sprouts, tomatoes, asparagus

Broccoli, Brussels sprouts, asparagus, romaine lettuce

Grapefruit, blueberries, raspberries, cantaloupe, orange

Canned peaches, cantaloupe (US), tangerine, grapefruit, watermelon

Raspberries, raisins, red currant, huckleberries

Carrots, broccoli, radishes, romaine lettuce

Oranges, banana, kiwi, watermelon, tangerine, mango

Cantaloupe (US), watermelon, tangerines, grapefruit

Green peas, broccoli, cauliflower, Brussels sprouts, asparagus

Grapes (US), in season

Carrots, romaine lettuce, broccoli, radishes

Canned pears, canned peaches, oranges

Winter squash (Honduras, Mexico), sweet potatoes (US)

Sweet potatoes (US), carrots, winter squash (Honduras, Mexico)

.....Produce with Lowest Levels of Pesticide Residue.....

Avocados - vitamins A, C, folic acid

Sweet Corn (frozen)- carotenoids, folic acid

Onions - trace vitamins, carotenoids

Cabbage - vitamin C, potassium

Cauliflower - vitamin C, potassium

Brussels Sprouts - folic acid, vitamins A, C

Eggplant - vitamins A, C, folic acid

Mangoes - beta carotene, vitamin C

Grapefruit - vitamins A, C, calcium

Bananas - potassium, vitamin C

Kiwi Fruit - vitamin C

Asparagrus - folic acid, vitamins A, C

Watermelon - potassium, vitamins A, C

Broccoli - potassium, vitamins A, C

Cantaloupe (US) - vitamin A, C, calcium

Sweet Peas (frozen) - beta carotene, niacin

How to Make Produce Safer

Buy Organic
Produce which is "Certified Organic" will cost more, but is your best assurance of pesticide-free status. Although the chart above is useful, it is not 100% accurate; growing methods can change, and country-of-origin considerations make it more difficult to know exactly what you're buying. For example, the US exports annually 100 - 150 million lbs. of banned (in the US) pesticides, and then imports fruit which may be grown using these pesticides. Buying organic, in-season produce from your local market is the best assurance of pesticide-free produce. If you are on a limited budget, look for organic choices for the produce your family eats the most.

Vegetable and Fruit Washes
Commercial vegetable and fruit washes are available which are formulated to remove chemical residue from produce. Examples are Environné and Vitanet, available online or at your local health food stores and some supermarkets. You can also make your own produce wash using a very diluted solution of mild dishwashing detergent (1 tsp detergent per gallon, or 4 liters, water).
For grapes, strawberries, green beans, and leafy vegetables, swirl the foods in a dilute solution of dish detergent and water at room temperature for 5 to 10 seconds, then rinse with slightly warm water.
For the other fruits and vegetables, use a soft brush to scrub the food with the solution for about 5 to 10 seconds, then rinse again with slightly warm water.

Not all pesticides can be washed off fruits and vegetables. Although some pesticides are found on the surface of foods, other pesticides may be taken up through the roots and into the plant and cannot be removed.

Peel Fruits with Higher Residue Levels
Peeling fruits, especially peaches, pears and apples, will help remove residues. Be sure to keep the peelings out of the compost. Some pesticides permeate the skin of the fruit, so this method does not guarantee residual free produce in all cases.

Tips

~ Although apples rank high in pesticide residue, apple juice ranks low. Apple juice is a good substitute for non-organic apples.

~ The residue levels in canned peaches are drastically lower than for fresh peaches. The processing requires vigorous washing which removes most residues from the skin. Also, different varieties of peaches are grown for canning, which require less pesticide to grow.

~ Sprouts are easy to grow in the home, very inexpensive and highly nutritious. Sprouts may be the simplest source of organic produce for you and your family.

~ Some of the fruits and vegetables which rank low on the pesticide residue scale may have higher rates of pesticide residue if they come from certain countries. Ask the produce manager in your local supermarket for country-of-origin information.

~ Cherries from the US are three times more contaminated than their imported counterparts, which are among the cleanest fruits and vegetables analyzed. Cherries contain a compound known as ellagic acid which counteracts carcinogens, so it's worthwhile to seek out a source of imported cherries if you live in the US or Canada.

~ Are pesticide residues less of a problem in canned and frozen fruits and vegetables? Probably, although most of the research has been done by the food industry. The washing and blanching to prepare fruits and vegetables for canning or freezing removes or destroys approximately 80-90% of pesticide residues, according to the U.S. based National Food Processors Association.

````````````````````````````````````````````
Although one should use caution when buying produce, it is most important to note that the benefits of eating fresh fruits and vegetables far outweigh the risks associated with pesticide residue.

Aren't These Beautiful?

2011-02-09T12:56:00.005-06:00

This is from last fall. They don't look so much like this now. I have bags of apples in my extra refrigerator so I could enjoy fresh crisp apples all year. However recently, I changed my mind. (Does it work any better?-Mae West) I now have bags of apples in my extra refrigerator so I can enjoy fresh applesauce all year. Yeah, that's it.

Fresh Applesauce

Apples, peeled, cored and sliced
Water
Anti-browning agent like Fruit Fresh or lemon juice

Fill a large bowl with water and add 1 T. Fruit Fresh or a couple of tablespoons of lemon juice. As you prepare the apples, place them in the water to keep them from browning.

Add some water to a large saucepan or pot, enough to cover the bottom, about 2 cups. Add prepared and drained apple slices. Bring to boil on high heat, stirring occasionally. Be sure to scrape the bottom. Reduce heat to low and simmer uncovered 20-30 minutes. Stir occasionally, scraping the bottom and breaking up apples. Mash with a potato masher. Firmer apples will result in chunky applesauce while softer ones will yield a more creamy applesauce. Serve warm. Refrigerate or freeze leftovers.

I won an award!

2011-02-06T16:03:00.007-06:00

Someone appreciates my efforts even if my family doesn't. And I thank her. It was so exciting to receive. I think I will celebrate by digging into some freezer burned ice cream. I can probably find some chocolate sauce from the last decade with which to top it.

Key Lime Pie

2011-02-04T05:20:00.010-06:00

Key Lime Pie
This recipe is just like a pie they sell in Florida for 12 bucks or more a pie.
Serves 8
From allrecipes.com

Ingredients

1 (9 inch) prepared graham cracker crust
3 cups sweetened condensed milk (about 2 1/2 cans)
1/2 cup sour cream
3/4 cup key lime juice
1 tablespoon grated lime zest

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
Bake in preheated oven for 12 to 16 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

Nutritional Information

Amount Per Serving Calories: 554 | Total Fat: 20.5g | Cholesterol: 45mg

Nabisco Classic Graham Cracker Crust

Ingredients:

8 whole HONEY MAID Honey Grahams, finely crushed (about 1-1/4 cups crumbs)-use a food processor.

1/4 cup sugar

1/3 cup butter, melted

Preparation:

PREHEAT oven to 375°F. Mix all ingredients until well blended. Mix in food processor.

PRESS firmly onto bottom and up side of 9-inch pie plate.

BAKE 8 to 10 minutes or until lightly browned. Cool completely.

Moutarde de France

2011-02-02T07:22:00.010-06:00

I used a select mustard from my collection for this recipe, a premium stone ground French mustard, 1997. I brought it back from France that year because apparently the USA doesn't have mustard. Good thing I did given the new carry on rules and there would be no way I would put it in my checked luggage. It might get stolen being such a rare priceless item.
Maple Glazed Chicken Tenders
From Tyson Chicken
4 servings

1/2 of a 25.5 oz pkg. breaded chicken breast tenders (I used some grilled chicken tenders I was trying to recycle)
1 T. butter
2 T. onion, finely chopped
1/4 c. pure maple syrup
1 T. coarse ground mustard

Bake chicken according to package directions.

Meanwhile, melt butter in medium skillet. Add onion and cook until soft. Blend in syrup and mustard. Cook to a simmer. Cook 1 minute longer. Remove from heat.

Add chicken tenders to skillet and stir to coat. Spread glazed chicken on baking sheet; bake 5-8 minutes longer until sauce is set.

I added my grilled chicken to the skillet and cooked it in the pan, stirring occasionally until sauce was reduced and thickened. Probably not a good idea if using breaded chicken.

A Giant Crouton

2011-01-31T01:49:00.005-06:00

Here is something easy to do with a loaf of bread that is too hard to eat. There is one stipulation however. You have to be able to slice it with a knife.

Cheesy CroutonAdapted from Chef John
Old bread, sliced or fresh bread sliced and toasted
Butter
Cheese

Lightly butter bread slice on one side. Top with cheese. Place in oven and broil until cheese is melted and bubbly. Use a cookie sheet to catch any melting cheese if desired. Watch carefully as not to burn the cheese or bread.
Place in the middle of a bowl of soup. I used my cheesy crouton with cream of broccoli soup, made without the cheese.

Pumpkin Granola Muffins

2011-01-28T02:18:00.010-06:00

The following conversation may or may not have been between me and myself.

Oh, look! Libby's pumpkin pie mix is on sale for a dollar and it was $2.50!

You don't use the Libby's pumpkin pie recipe.But it's only a dollar!

Who want's to eat pumpkin pie now?

I can save it until next year.

Again, you don't use the Libby's recipe.

It says here on the can there are other recipes on their website like pumpkin muffins! Maybe there will be a chocolate pumpkin muffin recipe.

Fine.Oh sure, mention chocolate and you cave.

You are only getting four.

Meanie.

Pumpkin Granola Muffins
From Libby's

Ingredients

2 cups all-purpose flour
1 1/2 cups whole wheat flour
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups granola with raisins
1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix
1/2 cup egg substitute or 2 eggs beaten
1/2 cup canola oil
1/2 cup crushed granola (use the stuff at the bottom of the bag) or 2 tablespoons sesame seeds or flax seeds

Directions

PREHEAT oven to 400° F. Paper-line 24 muffin cups and spray with non-stick cooking spray or spray 24 muffin cups.

COMBINE all-purpose and whole-wheat flours, sugar, baking powder, pumpkin pie spice, baking soda and salt in large bowl. Stir in granola. Add pumpkin pie mix, egg substitute and oil in another large bowl. Pour pumpkin mixture into flour mixture; stir until just moistened. Spoon batter into prepared muffin cups. Sprinkle each with crushed granola.

BAKE for 15 to 17 minutes or until wooden pick inserted in centers comes out clean. (Mine took 20-22 minutes to bake.) Remove from pans to wire rack; cool slightly. Serve warm or cool to room temperature and place in airtight container.

FOR PUMPKIN GRANOLA LOAVES:
PREHEAT oven to 350° F. Spoon batter into two greased 9 x 5-inch loaf pans. Sprinkle with crushed granola. Bake for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Nutritional Information (using egg substitute)

Serving Size
1/24 muffins (2 dozen) of recipe
Calories 220
Calories from Fat 60

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

Total Fat 7g 11%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 180mg 7%
Carbohydrates 36g 12%
Dietary Fiber 3g 11%
Sugars 13g
Protein 4g

Vitamin A 35%
Vitamin C 0%
Calcium 4%
Iron 6%

What's Under Your Bed?

2011-01-27T11:00:00.009-06:00

You probably have boring stuff like socks and clothes you never wear under your bed. If you were lucky enough to live here you would have food items such as velvety smooth peppermint truffles. They would be a couple of years old but it sure beats smelly socks. I think.

Peppermint Truffle Steamer
Adapted from Hersheys.com

Ingredients

2 to 3 peppermint truffles, or any flavor
1 cup skim or 2% milk
Cocoa for garnish (optional)

Directions

Cut or break truffles into pieces. Place truffles and 2 to 3 teaspoons milk in 8-oz. mug. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until truffles are melted and mixture is smooth when stirred.
Slowly stir in remaining milk. Microwave at HIGH 1 minute; stir. If necessary, microwave an additional 15 seconds at a time until the desired temperature is reached. Garnish with cocoa,if desired. Serve immediately. One 8-oz. serving.

Dry Cookies, Brownies and Cake

2011-01-26T22:33:00.009-06:00

In the space of one month, there are 5 birthdays in this family. All in the month of December. That's a lot of cake. Throw in Christmas cookies and other treats and you've got the makings of putting on enough fat to produce enough energy to make 1.21 gigawatts. 1.21 gigawatts!? Name that movie. But I digress. Of course I wouldn't want to throw any of those calories out. Not even the dry leftovers that have been hanging around for weeks.

Chocolate Trifle

Dry chocolate cookies, brownies and/or cake cut into 1-inch chunks
Chocolate pudding, prepared according to directions
Heavy cream, whipped and sweetened with powdered sugar

The amount of ingredients that you will need will depend on the amount of cookies/brownies/cake you have. You can make this in a large bowl (clear glass trifle bowl is prettiest) or a flat baking dish such as a 9x13. Clear parfait glasses or any glass works great for smaller amounts. I used a very large bowl and used 5 boxes of pudding, prepared, and 1 1/2 quarts of whipping cream. Add anything you like to the layers, such as caramel, toffee bits, strawberries or raspberries.

In a clear trifle bowl, layer half of the chocolate cookies, brownies or cake. Top with a layer of half the pudding. Layer next with half the whipped cream. Repeat layers. Garnish with shaved chocolate on top if desired. Refrigerate 8 hours before serving

For a Limited Time Only

2011-01-21T20:40:00.010-06:00

It's Honeybell season and it only lasts a few weeks. Find them here or try your favorite grocery store. They might be labeled as Florida tangelos. Look for the "bell" shape. I even saw them at Walmart. Be sure to peel or slice them over a bowl. They are that juicy.

Lasagna

2011-01-14T09:02:00.015-06:00

If you have a great meat sauce and a cheese filling using fresh high quality cheeses, you can't go wrong. I used my favorite meat sauce that I had made and froze some for later use. I thinned it out a little with some marinara sauce.

Lasagna
Adapted from foodwishes.com
Serves 9-12

Ingredients (for a deep 15" x 10" lasagna pan):

For the meat sauce:

1 pound Italian sausage

1 1/2 pound lean ground beef

8 oz mushrooms, chopped

1 teaspoon salt

1/2 freshly ground black pepper

1/4 teaspoon red pepper flakes

6 cups marinara sauce

1/2 cup water

Note: depending on the seasoning of your sausage, you can add 1/2 teaspoon of an Italian dried herb blend.

For the cheese filling:

2 egg, beaten

2 lbs whole milk ricotta cheese

8 oz soft fresh mozzarella cheese, cubed

2/3 cup freshly grated Reggiano-Parmigiano

1/4 cup chopped fresh parsley

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

big pinch of cayenne

The rest:

1 lb lasagna noodles

8 oz soft fresh mozzarella cheese, torn in small pieces

1/2 cup fresh grated Parmesan cheese to top

In a large skillet and over medium heat, brown hamburger and sausage together, breaking up into as small of pieces as possible. Stir in chopped mushrooms. Add salt, pepper and red pepper flakes. Turn heat to medium high until meat is brown and all the liquid from the mushrooms evaporates. Add marinara sauce and water. If using jars of marinara, rinse the jars with water and use that for the water. Bring to a simmer. Reduce heat to low and simmer for 2 hours. Add water as needed if sauce gets too thick. Skim fat off the top if desired. After 2 hours, turn off the sauce and set aside.

In a large bowl, beat eggs with a whisk. Add ricotta cheese, cubed mozzarella, and grated Reggiano-Parmigiano . Add parsley, salt, pepper, and cayenne. Mix well.

Boil lasagna noodles according to package in salted water. Drain and rinse noodles. Keep in cold water.

To assemble:

Preheat oven to 375.

Spread 1/4 of meat sauce in bottom of lasagna pan, about 3 cups. ( I used 3 cups of my favorite meat sauce.) Top with 1/3 of the lasagna noodles ( probably 6). Carefully spread 1/2 of the cheese filling. Top with 1/4 of meat sauce. (Again, I used 3 cups of my favorite meat sauce.) Layer 1/3 of the noodles. Spread the rest of the cheese filling on top of the noodles. Top with 1/4 of the meat sauce (about 3 cups).

At this point, shake the pan a little to settle it. Layer the remaining 1/3 of the noodles. Broken noodles are fine. Piece them in It all cooks up right. Top with the remaining meat sauce. Make sure all the noodles are covered. Dot with fresh mozzarella and sprinkle with fresh Parmesan.

Cover loosely with foil. Do not let the foil touch the cheese. Place on cookie sheet in case of spillover. Bake for 30 minutes. Remove foil. Bake for 30-35 minutes more until golden brown and bubbling. Let sit for 20 minutes before cutting into squares.

Choose Your Weapon

2011-01-12T08:43:00.008-06:00

You can either use fermenting apple juice jelly or peach peel jam for this. Or do something normal like buy apple jelly. Serve with caramelized wrinkly old apples.

Roasted Pork Tenderloin with Apple Jelly Glaze

4 lb pork tenderloin roast
1 T. salt 1 garlic clove, minced 1/2 t paprika
Pepper to taste, optional

Preheat oven to 425.
Mix salt, garlic, paprika and pepper well. Rub over entire roast. Roast in 425 oven for 1 hour.

Meanwhile. mix:
1 small onion chopped
1 c. apple jelly
1 T. dry mustard

After pork has roasted for 1 hour, pour apple jelly mixture over roast. Reduce oven to 375 and continue roasting until meat reaches 170 degrees about 1-1.5 hours. Cover with foil let stand 30 min before slicing.

Slimy, Yet Dry

2011-01-10T09:12:00.009-06:00

I found a 5 pound bag of baby carrots in the back of a refrigerator drawer. Under the moldy lemons. And a few other things which I will not mention. Until later.

Back to the carrots. How is it possible that they can be dried out and slimy at the same time? As always, rinsing stinky things helps.

"How are the carrots?"

"Good, despite the fact that they are ancient and exhumed from burial."
"The correct description is they were slimy yet dry."

"How is that different than being exhumed from burial?"
Glazed Carrots
From Betty Crocker
Serves 6

1 1/2	lb ready-to-eat baby-cut carrots
1/3	cup packed brown sugar
2	tablespoons butter
1/2	teaspoon salt
1/2	teaspoon grated orange peel

In 2-quart saucepan, heat 1 inch water to boiling. Add carrots. Heat to boiling; reduce heat. Simmer uncovered 6 to 9 minutes or until crisp-tender; drain and set aside.
In 12-inch skillet, cook remaining ingredients over medium heat, stirring constantly, until bubbly.
Stir in carrots. Reduce heat to low. Cook about 5 minutes, stirring occasionally, until carrots are glazed and hot.

Substitution

Instead of the baby-cut carrots, you can use 1 1/2 bags (1-lb size) frozen sliced carrots, cooked as directed on the bag, or 1 1/2 pounds regular carrots, cut into julienne strips, cooked as directed in step 1.

Success Tip

If some of the baby-cut carrots are large, cut them in half lengthwise so all of the carrots cook in the same amount of time.

Nutrition Information:

1 Serving (1 Serving)

Calories 130

(Calories from Fat 35),

Total Fat 4g

(Saturated Fat 2 1/2g,
Trans Fat 0g),

Cholesterol 10mg;
Sodium 310mg;
Total Carbohydrate 23g

(Dietary Fiber 3g,
Sugars 17g),

Protein 1g