Beef Stew

Now that we have approximately 90lbs. of grass fed, local beef in our freezer, I probably will have quite a few beef recipes coming at you. I cannot tell you enough how much TASTIER and TENDER this beef is. I understand that buying local meat in bulk can be challenging financially & space wise, but find friends or co-workers to go in with you or ask the farm to consider selling you a partial package. If you are my age or older, you will remember how YUMMY food actually tasted when you were a kid. AND really? Less is more when things actually taste like something.

This is one of my all time favorite winter meals. Sometimes I change it up and add barley & mushrooms instead of potatoes. Stews are hearty and when served with some crusty bread make for a very happy tummy. I start this particular stew in the morning on low around 10am to be ready by 5-6pm.

Beef Stew
Makes a 3/4 full 6qt. Slow Cooker (so it probably serves 10/12 depending on portion size)

1 lb. stew beef, cut into bite sized pieces
1/3 c. seasoned flour (flour mixed with some salt, pepper & maybe onion & garlic powder)*
EVOO
Beef stock, water, red wine
2-3 med./lg. potatoes, cut into 1" pieces
2-3 lg. carrots, cut into 1" pieces
1 large onion, diced
2-3 stalks of celery, cut into 1" pieces
Whatever other veggies you like (I usually add a cup of frozen corn and peas about 15 minutes before serving and stew/soup is a great way to use up any leftover veggies that are hanging around in your fridge.)
Salt, pepper & seasonings (I like thyme, rosemary, basil, oregano, garlic)


Coat the stew beef with the seasoned flour. Brown it in a large heated skillet or pan that has been coated with EVOO.
*Flour is what helps to thicken up stews. You can add more flour mixed with hot water towards the end if you are not happy with the stew's thickness...and next time you make it, add less beef stock/water in the beginning.

Once meat is browned, remove from pan and place into the crock of the slow cooker, turn the heat down and de-glaze the pan with about 1/2 c. red wine, water, beef stock or a mixture of these. Pour de-glazing mixture over the beef in the crock once all the bits have lifted from the bottom of the pan.
De-glazing the pan simply means dredging up all the browned bits off the bottom of the pan by stirring it over low heat. Trust me. It's worth the extra step. Also if you use wine, the alcohol will cook off, but it does add another layer of rich flavor.

Add the potatoes, carrots, onion and celery into the crock. Add in equal amounts of beef stock and water to reach about 3/4 of the way up the crock (maybe 8 cups total?). Cook on low all day.

Cook's Notes:
I want to add two things: You can cook the onion, celery & some garlic in with the beef while it is browning or before you add the beef in to brown. Sometimes I do, most times I don't. Also, my recipe measurements are pretty rough since I don't measure anything. Definitely use them as a guide, but do what YOU think. We all have different taste buds and different likes. Recipes are great for guidance, but you should be making them yours by substituting, etc. when you think you might like something a little bit different.

Beef & Spaghetti Pie Ole

This recipe was tucked into one of my books and I think I had every intention of making it years ago, but never got around to it. It is a very easy recipe and one that will likely be moved into the rotation once a month or so. It got thumbs up from everyone, but the eldest.

Beef & Spaghetti Pie Ole

7 ounces spaghetti, uncooked
1 egg
1 teaspoon salt
1 1/4 teaspoon garlic powder
1 1/3 cup Monterey Jack cheese, or cheddar, shredded
1 pound lean ground beef
1/2 teaspoon ground cumin
10 ounces canned chopped tomatoes with chili, undrained
3/4 cup sour cream

Directions:

Preheat oven to 350°F. Cook pasta according to package directions and drain.

Whisk together egg, half the salt, 1/4 tsp. garlic powder and 1/3 cup cheese. Add pasta and toss. Arrange in 9 inch pie dish, pressing to form shell. Heat large skillet over medium heat until hot. Add ground beef and brown 4-5 minutes, breaking up into 3/4 inch crumbles.

Pour off drippings. Season with remaining salt and remaining garlic powder. Add cumin and stir in tomatoes. Bring to a boil and cook 3-5 minutes or until liquid is almost evaporated, stirring occasionally. Reserve 2 Tbs. beef mixture for garnish.

Stir sour cream into remaining beef and spoon into pasta shell. Place remaining cheese in center, leaving 2 inch border around edge. Spoon reserved beef mixture onto center of cheese and bake 15 minutes or until heated through.

**Cook's Notes**

I doubled this recipe to feed all 8 of us and served it with a simple tossed salad. Instead of using 2 9" pie plates, I used my large lasagna pan.

I made the following changes:

ground turkey instead of ground beef, plain organic yogurt for the sour cream, regular diced tomatoes mixed with a little bit of tomato paste and some finely chopped jalapenos instead of tomatoes w/chilis, Mexican blend cheese for the Jack cheese, part onion powder for the garlic powder.

Who knew? Cornstarch Pudding

So typically the eldest likes Angel Food cake with chocolate pudding poured into the middle & whipped cream frosting on top for his birthday. I always use cook 'n' serve pudding for the middle. Yesterday, I didn't buy any and I didn't have any at home so I tried a recipe for a chocolate cornstarch pudding. Um, yeah, good bye to boxed pudding forever. From now on, this will be my "go to" chocolate pudding recipe for this cake & for my chocolate cream pie. I also folded in some leftover chocolate whipped cream to lighten it up....YUMMMY.


Chocolate Cornstarch Pudding

2/3 c. sugar
3 Tbsp. unsweetened cocoa
1/4 c. cornstarch
pinch of salt
2 3/4 c. milk
1 tsp. vanilla
1 Tbsp. unsalted butter

In a medium saucepan, blend together the sugar, cocoa, cornstarch & salt. Add in the milk and heat to boiling over medium heat, stirring constantly. Remove from heat and add in the vanilla & butter. Let cool for 5-10 minutes, stirring occasionally.

You can serve this warm or place in fridge to chill. If chilling, place plastic wrap directly on top of the pudding to prevent a "skin".

Cheese Crackers

Oh my goodness. Let's just say my mouth was salivating while just reading the recipe for these crackers.

Ok, so they're not what I expected. They did not "crisp up" the way the thin wheat crackers do. The taste, however, was fantastic. It was the texture that was a total turn off. I baked them for at least double the time that was suggested and yet they still are "doughy". Perhaps it is the butter? Or the fact that the recipe seems to be a straight pie crust with spices & cheese? My thought is that I will add the spices & cheese in this cracker to the wheat ones and see what I come up with. Stay tuned.

Cheese Crackers

1 c. flour (I used 1/4 c. whole wheat and 3/4 c. all purpose)
2 tsp. dry mustard
1/4 tsp. cayenne pepper
1/2 tsp. thyme
1/2 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. salt
2 c. sharp cheddar cheese (I used a Mexican blend, but think a good Italian blend would work just as well)
1/4 c. unsalted butter
1 c. cold water

Mix the flour, herbs & spices. Cut the butter into pieces and cut into the flour (pulse everything in your food processor). Add in the cheese. Add the cold water and mix until soft dough forms.

Roll out onto greased baking sheets about 1/8" thick. Poke with fork and cut into cracker sized pieces (I made mine about 1/2" square). Bake for 10-20 mins. or until lightly browned.

Once cool, remove from pan and place into an open container overnight.

Homemade thin wheat crackers

These are easy, crunchy and very wheat-y. Do they taste like store bought wheat thins? No. Not even in the least bit. BUT, you can sprinkle them with salt, herbs, spices - whatever you feel like tasting AND making these is way cheaper than buying a box of Wheat Thins (which contain HFCS - you know, in case your were wondering). I did kosher salt and onion powder. Everyone liked them - even the kids. I will definitely keep the recipe in the usual rounds. They are really yummy with some Cabot 50% Less Fat Cheddar and grapes. Oh and Cassidy Hill Malbec. Can't forget that! ;)

Thin Wheat Crackers

1 3/4 c. whole wheat flour
1 1/2 c. all purpose flour
1/3 c. oil
1 c. water
3/4 tsp. salt
Herbs and/or seasonings for sprinkling on the top

Preheat oven to 350.

Combine the flours together in a large bowl.

In a smaller bowl, combine the oil, water & salt.

Mix into the flour just until blended (do not over mix). Roll out 1/8" or thinner onto ungreased sheet pans or cookie sheets. Score the crackers into the size you would like being careful not to cut all the way through the dough. Prick with a fork, dust with salt/seasonings/herbs.

Bake for about 30 minutes or until the crackers are brown and crisp. Cool & break crackers into scored pieces.

Standard Rice

I have been told that I make a the best "Puerto Rican Rice". The only thing is is that I didn't know that it was Puerto Rican! hahaha My eldest daughter often brings leftovers to school to eat and shares with her best friends, who are, you guessed it, Puerto Rican.

I've been making rice like this forever. I have recently stopped buying white rice altogether and only buy brown or Bob's Red Mill brown & wild, but I still make it the same way. This rice has accompanied chicken piccata, cashew chicken, cranberry chicken among other meals. Lots of times I will make it on a Monday and have the boys start it while I'm at dance and it is ready to eat with whatever has been simmering in the crockpot when I get home.

Standard Rice

2 c. brown rice
2-3 Tbsp. dried minced onion
1-2 tsp. dried minced garlic
1 tsp. dried oregano
1 tsp. dried basil
1-2 tsp. salt
freshly cracked black pepper
1/2 tsp. red pepper flakes
4 1/3 c. water
1 Tbsp. EVOO

Add all the ingredients to a large pot. Bring to a boil and then turn to low. Simmer for about 40 minutes on low or until all the water is gone. It is best not to lift the cover of the pan while cooking.

Cook's Notes:

You can use white rice, but cut down the water to just 4 cups.
You can also cut out the salt if you are using chicken broth/stock or a couple of bouillon cubes.
I have used dill on occasion with good results - especially good with fish or Greek style chicken.
If you prefer to use fresh onion & garlic, I would saute it up in the EVOO first before adding the rice, water & other ingredients.

Cranberry Chicken

Pan sauces. So easy and so yummy. After making chicken piccata a dozen times or so, it dawned on me that you could really make pan sauces taste like anything. Orange, cranberry, plain chicken gravy....It's all in what you're looking for.

This recipe came about one night when I had an extra can of cranberry sauce. Since I do not buy canned cranberry anymore because of the HFCS, it has turned into using a bag of fresh cranberries. The wonderful thing about pan sauces is that you can add whatever you'd like to them so while this is a general recipe, play around. Make up your own cranberry chicken. I promise, you won't be disappointed.

Cranberry Chicken

6 boneless chicken breasts, butterflied (or sliced into cutlets if they are super big - you should end up with 9-12 1/4-1/2" slices of chicken breast)
2 c. all purpose flour
unsalted butter and/or EVOO
1 poly bag fresh/frozen cranberries (I think they come in 12 oz.)
1 c. chicken broth/stock
1 c. juice or red wine or combo of both (juices - orange, pomegranate, grape)(wines - merlot, malbec, cabernet - whatever you'd like to drink - heck, pour some white wine in if you'd like)
1/4 - 1/2 c. sweetener (this can be brown sugar, real maple syrup, molasses, honey or a mixture of them - whatever you'd like to taste)
salt & pepper
Dash of cayenne

Coat chicken breasts in seasoned flour (just salt, pepper & all purpose flour).

Pan fry in a mixture of EVOO and unsalted butter until brown (you can just use EVOO or just butter - I usually use both).

Once all chicken is cooked and being kept warm on a sheet pan in the oven, deglaze your pan(s) with the chicken stock.

Add in the juice/wine, sweetener and cranberries. Let that cook down for a few mins. on medium heat and taste the sauce. Add whatever you think it needs (more tartness? add some vinegar or more wine - want some heat? Add some cayenne).

Once the sauce tastes decent to you, add the chicken back into the pan(s) and simmer for 10 minutes or so on low heat. The sauce should thicken up in the pan and coat the chicken.

Once done, remove the chicken to a platter and cover in the yummy sauce.

Pies

I made a total of 5 pies this year. Three of them were brought over to my in laws and two were left here to go with our leftovers from Thanksgiving dinner. I was so excited that despite the awful squash bugs that decimated all my summer & winter squash plants, I was able to salvage a few small sugar pumpkins, cook and freeze them, and I had enough to make a the pie for Thanksgiving and also one more. I also have acorn squash from the garden which will likely end up in a couple of pies as well.

I always make my own crusts. I have never bought them. I do, however, use boxed cook & serve pudding mixes for both the chocolate cream and lemon meringue. If you have a recipe for a chocolate pudding or lemon pudding that tastes as good as boxed stuff, PLEASE share. I would be more than happy to try any recipes that come my way.

I figured while I'm giving recipes for the pies I made, I will add my recipe for baked apples. When my nephew is on leave from the Marines, I always make them for him. They are super yummy and if you want a dessert that isn't too awful for you, they are a good choice. A little scoop of frozen vanilla yogurt on the side is DIVINE.

Pie Dough

2 c. flour
2/3 c. shortening (unsalted butter, veg. shortening or a combo of the two)
Pinch of salt
Approx. 6 Tbsp. ice water

Place flour and shortening cut into pieces into food processor. Process until the butter is cut up into the flour (pea sized mixture). Running the processor, add ice water one Tbsp. at a time until the dough comes together. Turn out onto a piece of plastic wrap and refrigerate for about an hour. This recipe will yield two 9-10" pie crusts.

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To change this pie up, I sometimes use crushed ginger snaps for the crust instead of using a standard pie dough.

Pumpkin Pie

1 1/2 c. pureed pumpkin, unsweetened/unspiced
3/4 c. brown sugar
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/2 tsp. salt
2 eggs, beaten
1 c. evaporated milk
1/2 c. water

Preheat oven to 425.

Combine all ingredients in a med. sized bowl and pour into an unbaked, chilled 9" pie crust. Bake until knife inserted in center comes out clean (about 40 minutes).

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If you like creme brulee or flan, this next pie is for you!

Custard Pie

2 1/2 c. milk, scalded (this is the point before the milk boils - it will start steaming and little bubbles are usually around the outside of the pan)
4 eggs, slightly beaten
1/2 c. sugar
1 tsp. vanilla
Dash of fresh nutmeg

Preheat oven to 475.
Beat eggs, sugar & vanilla together. Slowly add in scalded milk, stirring constantly. Pour into a 9" unbaked pie shell. Bake for 5 minutes at 475 then reduce the temp to 425 and bake until knife inserted between center and edge of pie comes out clean (between 10 & 20 minutes). Do not overbake!

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This banana cream pie is very sweet. While it is the recipe I've used since I started making pies, I think I'll be searching for one less sweet.

Banana Cream

3 Tbsp. cornstarch
1 1/2 c. water
1 can sweetened condensed milk
3 egg yolks
2 Tbsp. butter
1 tsp. vanilla
2 medium bananas, sliced & dipped into lemon juice
1 9" pie crust, pre-baked
Whipped cream

In a med. saucepan, dissolve cornstarch in water; stir in sweetened condensed milk & egg yolks. Cook and stir continually until thickened & bubbly. Remove from heat and add butter & vanilla. Cool slightly.
Arrange sliced bananas in the bottom of crust. Pour filling over bananas and cover. Chill until set (about 4 hours).

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Baked Apples

1/2 c sugar
2 Tbsp flour
1 1/2 tsp cinnamon
6 apples
2 Tbsp butter, melted
1/3 c chopped pecans

Preheat oven to 350 degrees. Combine sugar, flour and cinnamon. Mix well.
Peel and partially core apples, leaving bottoms of apples intact.
Dip apples in melted butter. Roll in sugar mixture. Reserve remaining butter and sugar mixture. Place apples in shallow baking dish.
Combine pecans, remaining butter and remaining sugar mixture; spoon into cavities of apples.
Add water to baking dish to just cover bottom. Bake for 40-45 minutes or until apples are tender.

Our Thanksgiving Table

I make quite a bit of food for our Turkey Day feast. Turkey, cornbread stuffing, rutabaga (turnip), butternut squash, cranberry sauce, party potatoes, sweet potatoes, broccoli casserole, finger jello, black olives & dill pickles, stuffed celery....Did I forget anything?

Starting with the turkey - I ALWAYS brine it. I use Alton Brown's basic brine which works for a 14-16lb bird.

1 gallon vegetable stock mixed with:
1 c. kosher salt
1/2 c. brown sugar
1/2 Tbsp. allspice berries
1/2 Tbsp. candied ginger
1 Tbsp. black peppercorns

Bring to a boil and stir to dissolve salt & sugar. Refrigerate until cool. Add one gallon ice water to brine and place turkey in breast side down for 8-12 hours, switching turkey position 1/2 through. I use my big lobster pot and place it down in the cellar fridge. You can leave it in a cool place if you don't have the fridge space.

This year, I made my own vegetable stock. To a gallon and 1/2 of water I added:
2 onions
ends of a bunch of asparagus
couple of bay leaves
fresh oregano that is still growing in my garden
fresh parsley which is doing the same
couple stalks of celery including the hearts & leaves
3-4 carrots
ends and stems of green beans
a potato
some whole peppercorns and a couple good pinches of salt
some sliced mushrooms

Just simmer this for a while on the stove. You'll know when it is ready. Your house will smell incredible and the stock will taste awesome! Just strain and you're ready to rock and roll.

The cornbread stuffing recipe is one I took from Ina Garten (Barefoot Contessa). It is a recipe "For Two". I usually double it. I also ADD stuff to it. This year I added some green onion and some chopped, fresh mushrooms. I always make my own cornbread. You can find my favorite recipe in the blog before this one.

Cornbread Stuffing for Two

2 1/2 c. cornbread, broken into pieces
1 large onion, diced
4 Tbsp. unsalted butter
1/2 c. chicken stock
1 celery stalk, diced
1/4 c. flat leaf parsley

Saute onion & celery in butter until onions are translucent. Add mixture to cornbread along with chicken stock and either stuff your bird or cook for about 30 minutes on 350.



I always boil the turnip and then mash with salt, pepper and lots of butter. I roast the squash with butter & brown sugar. The sweet potatoes are boiled and then I mix them with a little bit of allspice and butter and toss in a few mini marshmallows and bake them for 20 minutes or so. This is the way I got #5 to eat them at first. He thinks that marshmallows make them yummy.

The cranberry sauce is new this year. You know my aversion to HFCS (or at least you would if you talked to me for any length of time) so after reading the labels on my usual canned cranberry product, I decided to make my own. SO easy and SO much yummier than the canned stuff. No really. Just try it.

Cranberry Sauce
12 oz. cranberries
1/2 c. brown sugar
1/2 c. white sugar (you can cut down a bit on this)
1/2 c. orange juice
1/2 c. water

Bring to a boil over medium heat. Cranberries will burst open. Mash, chill, eat & enjoy.

Be aware that fresh stuff has more flavor. This isn't the super sweet canned stuff - it is very tart, but it will be delicious on your roasted turkey!

Oh the famous Party Potatoes. No holiday would ever be without them in this house. This recipe came from Hubby's grandmother. It has always been a favorite.

Party Potatoes

8-10 potatoes (russets work really well), boiled & drained
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
8 oz. cream cheese
1 c. sour cream (I use plain yogurt)
butter (3/4 of a stick in the potatoes - 1/4 stick in pats for the top)

Mash all the ingredients together and place into a greased baking dish. Place butter on top. Bake at 350 for about an hour.


Broccoli Casserole is another favorite. I make mine a bit differently than most people because I don't used canned soup products. I always make a simple white sauce instead.

10 oz. frozen broccoli, cooked and drained
1 1/2 c. white sauce
1 c. shredded cheddar
2/3 c. mayo (I use mayo & yogurt mixed)
2 eggs
bread crumbs

Mix together the broccoli, white sauce, cheese, mayo and egg. Place in a well greased baking dish and sprinkle crumbs over the top along with a small bit of extra cheddar. Bake at 350 for about 40 minutes or until set.

Finger Jello is something my sister always made. It is the less sweet, more firm and much better tasting version of Jello Jigglers. It is throw-able. We throw it at the Thanksgiving table. It is tradition at my table as it was at my sister's table. What can I say, I may be getting older, but I'll never grow up!

3 boxes jello - flavor of your choice
4 packets Knox unflavored gelatin
3 cups boiling water
1 c. juice (apple or another mild juice works well)
1 tbsp. lemon juice

Mix jello & gelatin together. Add in boiling water and stir until gelatin is dissolved. Add in juice. Stir in lemon juice. Strain into a 13x9 pan and refrigerate until firm. Cut into squares and toss to each other, eat and enjoy.
(For some reason, you have to strain it and use lemon juice if you don't want a yucky film on this stuff)

I love Stuffed Celery. It is simple and just brings me back to my childhood. I also think about my eldest brother who could polish off a whole tray of these when my mother made them. I think it is me that eats the most of them in my house nowadays. My hubby won't even come within 10 feet of them as they are made with two things he hates the most: olives (green) and cream cheese.

1 small jar green olives w/pimento, sliced (they sell them already sliced now - life is so good & easy!)
1 80z. brick cream cheese, softened
Celery, cleaned and large enough to fill

Drain the olives and blend them with the cream cheese. Refrigerate until firm. Fill celery stalks and cut into bite sized pieces. EAT. Yum!

Now this usually would be where I tell you about the potato crescent rolls, but I didn't make them this year. I just plain ran out of time. Perhaps next year....

Stay tuned for the pie recipes.....

I found it, I found it!

YES!
I found the cornbread recipe I've been looking for. I like it sweet, moist in the middle and crunchy on the outside. I was trying a recipe on a package of cornmeal of a brand I've never bought to use for my cornbread stuffing in my turkey. I tasted it after it came out of the oven and OH. EM. GEE. FREAKING AMAZING. This, my friends, calls for a celebration. Yes, that means I am making chili tonight and I made an extra pan of cornbread to go with it! /grin/ Just another thing to be thankful for!

The "I-finally-found-a-recipe-worth-keeping" Cornbread

1 c. cornmeal
1 c. flour
1/2 c. unsalted butter, melted
1/2 c. brown sugar
3 Tbsp. sugar
3 tsp. baking powder
1 large pinch of salt
2 eggs
2/3 c. milk

Blend dry ingredients. Add wet and stir until just mixed. Pour into a greased 9x9 pan and bake at 400 for about 25 minutes (or until top is deep golden brown).

Why, Hello Quick breads! I adore you!

Yes, quick breads. The name used for those breads that do not get their RISE from yeastie beasties. I love quick breads. Pumpkin, apple, lemon and even date. I love to make them. I love to give them away. Mostly, I love to eat them.

The following are my two favorite recipes. They also happen to be my family's favorite two recipes. One I made myself by loosely following a recipe I found online. The other is printed on an old recipe card given to me by a dear friend to which I've "lightened up" a bit over the years.

Tray's Cinnamon Bread

2 1/2 c. all purpose flour
1 1/2 c. sugar
1 heaping tsp. cinnamon
1/2 tsp. salt
1 stick of butter (1/2 c.)
1/2 tsp. baking soda
1 c. buttermilk

Heat oven to 350.

Mix together first 5 ingredients (flour through butter) until it resembles coarse crumbs. Reserve 1 c. for the top. Pour 1/3 c. of mixture into bottom of a greased & floured loaf pan. Add into mixture 1/2 tsp. baking soda and mix well. Pour in buttermilk and place batter into loaf pan. Top batter with reserved crumb mixture. Bake for about an hour or until toothpick comes out clean.

Cool for 15-20 minutes and then turn out onto wire rack to cool completely.

Cook's notes:
Use your food processor to make the crumble part. It takes just seconds!

I've also made the following changes with decent results:
Cut down the sugar to a scant cup full.
Exchange one cup of all purpose flour for one cup whole wheat flour
Use 1/4 c. (1/2 stick) butter and instead add in 1/4 c. oil or apple sauce when you add in buttermilk. This results in a more powdery crumb texture, but it doesn't change the taste.
Use 1/2 c. yogurt (plain or even vanilla works well) and 1/2 c. lowfat/fatfree milk instead of the buttermilk.
Use mini loaf pans (cooks in about half the time - great for gifts). 1 recipe of cinnamon bread yields 3 mini loaves.



Whole Wheat Zucchini Bread

3 c. whole wheat flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 Tbsp. cinnamon
2 eggs
1/2 c. yogurt (plain or vanilla)
1 c. applesauce (I like the granny smith kind)
1 c. brown sugar
1/2 c. sugar
1 Tbsp. vanilla
2 c. grated zucchini
1 c. sliced almonds (or whatever kind of nuts you like)

Preheat oven to 325

In a small bowl combine the flour, salt, soda, powder & cinnamon. Set aside.

In large mixing bowl combine the sugars, yogurt and applesauce. Add in the eggs and vanilla. Carefully add in the dry ingredients followed by the zucchini & nuts. Mix just until blended. Pour into two 8" loaf pans. Bake for 40 minutes to an hour or until toothpick comes out clean. Cool 20 minutes and turn out onto wire rack to cool completely.

Cook's Notes
The recipe I loosely followed for this had over 2 c. of sugar and a cup of oil. While the bread was delicious, you might as well had made a cake! This version is something that I don't mind sticking in my kids' lunchboxes for snack AND it still is sweet enough for a dessert.

**I wanted to add that if you are worried about the whole wheat flour part of this bread or that this bread will be dry, you shouldn't be. I have NEVER made a bread that is this flavorful and moist that didn't call for butter or oil. Seriously, try it. I promise you won't be disappointed.**

I think I just found my new "go to" chili

Um, yeah. BEST I have ever made. LOVED it. The consistency was perfect (thick and the beans were smooth & buttery), the spice was not hot and yet it was a definite chili taste. Did I mention that it was YUMMO? Even the kids ate it. Even number 5 who hates everything. Seriously good chili. Now if I could just find a corn bread recipe that I love the same.....

Di's New Favorite Chili

1/2 large sweet onion, diced
5 jalapeno peppers, chopped (I left membranes & seeds in)
3 cloves garlic, minced
2 Tbsp. EVOO
2.5 lbs ground turkey
4 Tbsp. flour
2 Tbsp. chili powder
1 1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried oregano
1/2 tsp. onion powder
1/2 tsp. granulated garlic
1 small can tomato paste (I actually used a mixture of paste & sauce that I had mixed together & seasoned for homemade pizzas because it was in the fridge and needed to be used up)
1 lb. dried small white beans, soaked & rinsed (I use the quick soak method)
1-2 c. corn (I had this frozen from some leftover this summer)
2 c. grated zucchini (again, frozen from the garden)
6 c. of liquid (I used equal amounts of chicken base and beef base (stock) - 1 1/4 c. each and the rest water)
1-2 Tbsp. honey (this is optional - I did add it, but not sure it would have mattered if I didn't)

In a small bowl, mix together flour through granulated garlic. Set aside.

In a large stock pot, heat EVOO. Add in onions, peppers and garlic. Heat until onions are translucent. Add in ground turkey and cook until there is no pink.

Add in the flour/spice mixture & tomato paste and mix together well (allow to cook for a few minutes - helps bring out the flavors.)

Next add in corn, zucchini and beans along with 6 cups of liquid.

Allow to simmer for 2-3 hours.

Serve with mexican blend cheese & cornbread. Perfect for a cold, blustery night and even better for lunch the next day. /rubs tummy happily/

Crockpot Mexican Chicken, Homemade Applesauce, Bobs Red Mill Organic Brown & Wild Rice and Lemon Coconut bars, OH MY!

So, Mondays are a bit problematic regarding dinner. Number 6 has dance from 5:45 until 6:30 which means our usual dinnertime is interrupted. We are not home until 6:50 or later which means dinner really needs to be ready when we get there.

Yesterday I looked up Slowcooker Mexican Chicken, found a recipe that looked decent and made my own thing. I have an over abundance of jalapeno peppers from my garden. Seriously. Those little buggers are like RABBITS they are multiplying so fast. Oh and a word to the wise: Don't even think of scratching that itch at the corner of your eye near your nose while slicing jalapenos. Dude - I burned my eyelid! hahaha

Along with the crocked meal I made some applesauce from the abundance of apples we have and decided to cook the rest of the Bob's Red Mill rice that I bought for Number 2's birthday dinner. It all went super awesome together. The applesauce was the perfect foil to the Mexican's spice. The Bob's Red Mill brown & wild rice is freakin' awesome. LOVE, LOVE, LOVE it! It takes a bit longer to cook than regular rice, but I cook it the same - Adding in dried onion, garlic, salt, pepper, oregano and basil. Oh and a splash of EVOO, if I remember.

The lemon bars are one of my favorites. They are super easy and super yummy. I just have to stop myself from eating them. That's the difficult part.

Slowcooker Mexican Chicken

3 large boneless, skinless chicken breasts, cut into strips or chunks
1 recipe homemade taco mix. (You can find that HERE. The ingredients are listed within the taco recipe)
3-4 fresh jalapenos, sliced (I take the membrane & seeds out to cut down on the spice)
2 cans diced tomatoes, undrained (I would have preferred fresh, but I only had two ripe from the garden)
green pepper, sliced
onion, diced

Cook on low 5-6 hours or high 3-4 hours. I did a combo of both since my chicken was still partially frozen.


Applesauce

6-8 fresh cooking apples (my blend included Golden Delicious, Empire & Cortland), cored, peeled & sliced
a pinch or two of salt
1/2 c. water

Cook over med. to med. high heat until apples are tender. Fork mash or use food processor if you don't like chunks.

No need to add sugar, but sometimes I do add cinnamon.

Lemon Coconut Bars

BASE:
2 c. flour
1/2 c. unsalted butter, softened
1/4 c. brown sugar

Mix above ingredients in a small bowl. Press into a slightly greased 13x9 and bake at 350 for about 10 minutes.

FILLING:
3 eggs
1 1/2 c. brown sugar (I've reduced this to 1 c. before and it's fine)
1/2 c. chopped pecans (or walnuts)
1 c. coconut
The zest & juice from two medium sized lemons

Mix all ingredients in same small bowl (less mess) and pour into base, making sure filling is evenly spread. Bake another 25-30 minutes on 350.

Cool completely before cutting.

Birthdays & the food that goes with them

We've just had a 10th and 16th birthday in the house. September is such a busy month although not as busy as it used to be when number 1 & 2 played sports.

The 10th birthday for number 4 consisted of numerous pizzas thrown together for a large crowd. Definitely not my best work because I was feeling pressured and irritable. I also have decided that I need to hunt for a better pizza dough recipe. I will say that the $3 pizza pan I bought from Evilmart made an AWESOME pizza. I may have to buy another!

The cake, however, is always the same. Number 4 likes banana layer cake with chocolate pudding between the layers and chocolate whipped cream frosting. The cake is made from scratch, but the pudding I always use from the box. I haven't found a chocolate pudding recipe from scratch that I like. One day, I hope. Chocolate whipped cream is just what it says it is. I just add a couple Tbsp. of unsweetened cocoa to the cream before whipping it.

Banana Cake

2 1/2 c. cake flour (I use 2 1/3 c. all purpose with fine results)
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. unsalted butter, softened
1/4 c. canola oil
1 c. brown sugar
2 eggs
1 tsp. vanilla
1/2 c. plain yogurt or sour cream
2 large well ripened bananas, mashed

Preheat oven to 375.

Whisk together flour, powder, soda & salt in a small bowl. Set aside.

In a large bowl, cream together the butter, oil & sugar. When well blended, add the eggs one at a time beating well after each. Add the vanilla.

Add in the dry ingredients alternately with the yogurt. Pour into greased & floured cake pans and bake at 375 for about 30 mins.

The 16th birthday consisted of just 3 extra guests for dinner (easy peasy). As is customary for number 2's birthday, we had Chicken Piccata. Chicken Piccata is such a simple dish, yet, it is like a little bit of heaven on a plate. The whole family devours this particular dish and there are rarely any leftovers. Even my father in law, who HATES chicken, tells me every time that it is the best chicken he has ever had.

For cake I made, for the first time, an angel food cake from scratch. And then I made a whole wheat angel cake with the 12 leftover yolks which fell out of the pan and broke when I tried to cool it. Cakes shouldn't try and run away. It became a very yummy lemon trifle.

Chicken Piccata

4 whole boneless, skinless chicken breasts (or 8 half)
3-4 c. all purpose flour
6 Tbsp. butter
olive oil
2/3 c. fresh lemon juice
1 c. chicken stock or base
1/2 c. brined capers, rinsed
1/3 c. fresh parsley and basil, chopped
kosher salt & freshly ground black pepper

Butterfly the chicken breasts (lay flat and slice horizontally.) I usually can get 3 thin (approx. 1/4") pieces out of each breast. You can make them thicker, but I like that they cook faster when they are thin.

Heat two large fry pans on med. high heat. Add in a Tbsp. of butter and some olive oil into each.

Salt & pepper the chicken and then dredge through the flour. Place chicken into pans and brown on both sides. Remove chicken to a pan in the oven on warm and continue cooking the rest of the breasts, adding butter & olive oil when needed. Do not let the pans get hot enough to burn the residual flour, etc.

Once the chicken is browned turn down the heat to med. low and add in the chicken stock (1/2 c. in each fry pan), the lemon juice (1/3 c. in each pan) and capers (1/4 c. each pan). Scrape the bits off the bottom of each pan with a spoon and add the chicken back into the pan and let simmer for another 5-10 minutes (the sauce should thicken up).

Remove chicken to a platter, pour the pan sauce over the chicken and top with the freshly chopped herbs.

Traditional Angel Food Cake

1 c. all purpose flour
1 1/2 c. sugar
12 large eggs at room temp
1/2 tsp. salt
1/2 tsp. almond extract
1 tsp. vanilla
1 1/2 tsp. cream of tartar

Preheat the oven to 325.

Whisk together the flour and 3/4 c. of sugar in a small bowl. Set aside.

Separate the eggs being super careful not to get any yolks in the whites. (I used three bowls for this. One for the yolks, one for the whites and the mixer bowl. That way if a yolk breaks into your whites bowl you won't lose all the other whites.)

Add the salt & extracts to the whites and beat until they are just frothy. Sprinkle the cream of tartar over the top and continue beating until they form stiff glossy peaks. Once the egg whites are stiff, add the remaining sugar 1/4 c. at a time and then fold in the dry ingredients a little bit at a time.

Scoop the batter into a 10" tube pan (not a bundt pan) and bake for 40-45 minutes. Cake is done when it springs back when lightly touched and the top is golden brown.

Cool the cake upside down over a bottle or on its feet if it has them for about 1 1/2 hours. A serrated bread knife works well on cutting into this cake.



Whole Wheat Angel Cake

12 egg yolks
3/4 c. boiling water
1 Tbsp. lemon rind (you could use orange too)
1 1/4 c. sugar
1 3/4 c. whole wheat flour
2 tsp. baking powder
3/4 tsp. salt

Preheat oven to 325.

In a small bowl whisk together the flour, baking powder and salt. Set aside.

Beat the egg yolks until they are thick and lemon colored. Slowly add the boiling water while beating and keep beating for another few minutes. Add in the rind, extract and sugar while continuously beating (the stand mixer is great for this recipe).

Slowly add in the dry to the egg mixture still beating continuously.

Pour into a tube pan (not bundt) that has been greased on the bottom only. Bake for about 45 minutes or until the cake springs back when lightly touched. Cool cake in the same manner you would a regular angel food cake.

Simple Lemon Trifle

1 whole wheat angel cake, broken into pieces (you could use regular angel cake too)
2 c. heavy cream, whipped and lightly sweetened
1 1/4 c. sugar
The zest of three lemons
The juice of three med. lemons and enough water to make 2 cups
4 1/2 Tbsp. corn starch
1/2 tsp. lemon extract
3 Tbsp. butter, unsalted

In a med. saucepan over med. high heat, mix together the sugar, zest, cornstarch and lemon/water mixture. Cook until boiling and thick. Remove from heat and add in the butter and extract. Cool.

In a large trifle bowl, take half the cake and place it in the bottom. Add half the lemon curd/pudding over the top. Spread half the whipped cream. Repeat. Chill for a few hours before serving.

Homemade crackers

Whoda thunk?

I tried this recipe this morning from my recently purchased King Arthur Flour 200th anniversary cookbook. While the texture is not very cracker-like, the taste is pretty awesome. I am bringing them to a grown up picnic at a local winery today. Hope the girls like them as much as I do.

Cheddar Cornmeal Crackers

1 c. all purpose flour
2/3 c. cornmeal
1/4 c. whole wheat flour
1/2 tsp. salt (plus a few grains more if you want to dust the tops)
1/4 tsp. baking powder
1/4 tsp. cayenne pepper
1 c. finely grated cheddar
1 egg
1/4 c. oil (I used good EVOO)
1/4 c. water

Preheat oven to 375.

Mix together the flour and other dry ingredients with your hands.

Add in the cheese and mix again.

Make a well in the center and add in the egg, oil & water. Mix together ingredients (your hands work best). It may take some time to incorporate all the dry ingredients, but they will incorporate.

Roll out on lightly floured board to 1/8" - 1/16"(I used my marble and did not have to flour at all). Cut out and place on an un-greased sheet or stoneware.

Bake for 15-20 mins. (depending on thickness) until they are crisp and golden brown. Cool & enjoy!

Yields about 3 dozen 2" round crackers

What to do with hocks?

When you have a pig slaughtered, there are some parts that you just don't want. Fatback, lard, liver, kidneys, heart, etc. all fall into these categories for me. However, hocks I have kept. I've never eaten hocks nor cooked them until last night.

While last evening's dinner was pretty basic, I think it turned out pretty good although a bit fattier than I would have liked. It certainly felt like comfort food for me. I think the beans more than make up for the small amount of meat in the dish. The bread was delicious too and went well with the meal.


Hocks & Beans

4 large hocks
1 lb. dried beans (navy works well)
2 c. chopped Italian green beans (these were the last from my garden)
~1 c. frozen spinach
rosemary
thyme
minced garlic
minced onion
red pepper flakes
oregano
salt
pepper

Place the hocks into a crock pot. Mine were frozen solid so I cooked them on high. Add garlic, onion, rosemary, thyme, oregano, salt & pepper over the top. Add 1/2 c. boiling water. Cover and let cook for about 4-5 hours. I did turn mine over a couple of times during the cooking process.

During the cooking time, prep your beans. Because I don't ever make menus, I am always using the quick soak method for the beans. I don't find the difference from the overnight soak noticeable at all.

When the beans are done soaking, add them into a stockpot with more onion, garlic, salt, pepper, red pepper flakes. Add boiling water and simmer them with the lid partially on until almost cooked. Add in the green beans & spinach. When beans are complete, remove the hocks from the crockpot and add them into the beans. Strain the juices at the bottom of the crock (try and get as much fat out as possible) and add them to the beans. Right before serving, remove the hocks and cut out the meat, dice it and add it back into the beans.

This recipe likely could serve about 8 adults. We had some leftovers, but the 4 youngest kids def. ate kid sized portions and didn't take seconds (they liked the taste - no complaining, but all have issues when foods are all mixed together in one pot).

Harvest Bread

1 1/3 c. milk
2 eggs
3 Tbsp. butter, cut up
3 1/3 c. flour
1 c. whole wheat flour
2/3 c. toasted wheat germ
1/4 c. brown sugar (I used 1/4 c. of molasses & honey instead - ratio about 1/2 & 1/2)
1 tsp. salt
2 tsp. yeast

Heat the milk until warm. Add the eggs & cut up butter. Mix together the flours, wheat germ, salt & yeast. Add in the sugar (or molasses & honey). Slowly add the milk mixture and knead, adding flour if necessary. Place into a well oiled bowl and cover. Let rise for about 45 mins. Punch down and form - cover while preheating the oven to 350. Bake for about 40 mins.

Yields one large loaf.

The New Favorite dinner and new chocolate cupcakes, Oh my.

First, we are swimming in summer squash from the garden, both green & yellow - YAY :))

It has been exceedingly hot here and I've not wanted to cook anything fancy. The best dinner I've made lately has been spaghetti dressed in butter, fresh squash & onions sauteed in EVOO and watermelon with a side of good ol' Parmesan out of the can. No. Seriously. Best.dinner.ever. According to the kids, that is. Me? I didn't find it too shabby either!

Tonight we had chicken thighs & drumsticks. Parboiled and then dressed with a homemade BBQ sauce. Oh and two varieties of fresh sweet corn - Butter & Sugar and Silver Queen. Since the notorious aunt is on her way I have been craving chocolate like a fiend. Hubby and I have found a new love in German Chocolate ice cream made fresh at The Concrete Factory ice cream parlor here in town, but we couldn't go out tonight because of dance. I instead took a devil's food cake recipe and made it better. Let's just say, the cupcakes are gone. I didn't even make frosting for them.

Without further adieu, here are a couple of recipes.

Tangy BBQ Sauce

1 1/2 c. ketchup (I use organic)
1/4 c. maple syrup
1-2 Tbsp. molasses
1/2 c. pomegranate juice
2 Tbsp. apple cider vinegar
5-6 shakes of Worcestershire sauce
onion powder
granulated garlic
red pepper flakes
pinch of cayenne pepper
freshly ground black pepper

Mix all ingredients together. Baste parboiled chicken while grilling. Any leftovers should be thrown out. (You can also boil the sauce if you'd like extra for dipping - 3-5 minutes should do the trick to kill any bacteria transfer from basting the chicken.)

Cook's Notes:
As usual, these are approximate measures. It's best to taste and alter to your liking while making it.

German Chocolate Cupcakes

2 c. cake flour (or two scant cups all purpose flour)
1 tsp. baking powder
1/2 tsp. salt
12 Tbsp. Hershey's cocoa (approx. 3/4 c.)
4 Tbsp. canola oil
1 packet instant coffee (Nescafe)
1/4 c. hot water
1/4 c. unsalted butter, softened
1/2 c. canola oil
1 1/4 c. brown sugar
3 eggs
1 Tbsp. vanilla
1 c. plain yogurt (I use low fat organic)
1+ c. chocolate chips
1 c. coconut

Preheat oven to 375.

In a small bowl mix together flour, baking powder & salt. Set aside.

In another small bowl combine cocoa, 4 Tbsp. oil, coffee powder & water. Mix to form a paste.

In mixer bowl add butter, 1/2 c. oil & brown sugar and beat until well mixed. Add in cocoa mixture and blend. While mixer is running, add in eggs one at a time and beat until well blended. Scrape down mixer bowl.

Add in half of flour and then half of yogurt mixing until just blended. Repeat with other half. Quickly mix in coconut & chocolate chips. Spoon into lined cupcake pans. Bake for approximately 20 mins.

Makes about 24 cupcakes or 12 cupcakes and one loaf pan.

Cook's Notes:
The only thing missing was the pecans. I thought I was going to frost these, but it just didn't happen. VERY chocolately & rich, but not overly sweet. Really doesn't need the frosting, but I think a traditional frosting would be fine. You also could substitute sour cream or buttermilk for the yogurt.

Tuna with Rice & Cheese

I found this recipe in my Woman's Home Companion cookbook when trying to make supper with what little was left in my pantry this past winter. It ended up being well liked by everyone at the table. Even me, which is saying something because beyond tuna salad w/diced apples, I'm not a big tuna fan. In fact, given the choice, I would eat chicken almost every day of the week. I'm almost positive that if cheese was not a factor in this dish, I would not like it as much!

As with most recipes, this isn't exactly what the recipe in the book looked like, but it is how I've made it since finding it.

Tuna Fish with Rice and Cheese

2 sm. cans tuna packed in water, rinsed & drained well & flaked
5-6 c. rice, cooked*
2/3 c. shredded cheese, divided (I like a cheddar blend - usually have Mexican blend on hand)
1 c. frozen peas, divided
1 recipe basic Cheese sauce** (Parmesan is a good choice, but use what you like)
1/2 c. bread crumbs

Preheat oven to 400.

Layer the following into a large pan - foil ones work awesome: 1/3 of the rice, 1/2 of tuna, 1/2 of the cheese and 1/2 of the peas. Repeat, adding last 1/3 of rice on top. Cover with cheese sauce and bread crumbs. Bake for approximately 25-30 minutes.

*When I cook rice, I generally use a very bland homemade chicken broth or 2 bouillon cubes per 4 c. of water. I also add in dried minced onion, dried minced garlic, basil, oregano, salt & pepper. If you have just plain rice, you will want to add herbs/flavorings to it before making this casserole.*

**Basic cheese sauce is as follows: 2 Tbsp. butter melted, 2-3 Tbsp. flour whisked in to make a roux. 2 cups of milk added slowly, whisking to prevent lumps. When mixture starts to thicken up, add cheese and stir until melted. I generally do not measure my cheese.**

Blueberry Cheese French Toast Casserole

Now that we have a green light to eat well cooked eggs for number Six (and must continually keep them in her diet), I have begun to try different french toast & egg casseroles.

My MIL brought me a bunch of blueberries and unfortunately, my children are not all that fond of them plain. They don't mind blueberry muffins, but just don't try to feed them blueberries. Don't even put them in a fruit salad because they will be picked out.

I found this recipe some time ago (probably a good 10 years ago) in a local paper and stashed it away. Since I was making french bread for our supper last evening, I doubled the recipe and made two extra loaves. I left them out to stale last evening and made up the casserole late this morning as the recipe called for it to sit in the fridge overnight.

Blueberry Cheese French Toast Casserole

1-2 loaves of day old french bread, cubed
8 eggs
1 1/2 c. milk
1/2 c. real maple syrup
6 Tbsp. butter, melted
Cinnamon
1 1/2 c. blueberries, mixed with a bit of flour
8 oz. cream cheese

Grease a 9x13 pan. Add half of cubed bread on the bottom. Scatter blueberries over the top. Pinch pieces of cream cheese over the top and sprinkle liberally with cinnamon. Add remaining bread cubes on top.

In a small bowl combine eggs, milk, syrup & butter. Pour over the top of the bread mixture. Using a spatula, press down the bread to help soak up the liquid mixture. Cover with foil & place in refrigerator overnight.

Bake covered in 350 oven for about an hour.

Cook's Notes:
Ok, first off, I used foil pans sprayed with Pam.

I made two casseroles adding a bit of frozen raspberries & a few frozen chopped strawberries to the blueberries in one pan(probably closer to two cups) and straight blueberries in the other. The ones with the added raspberries & strawberries was definitely the better of the two.

I also used low fat cream cheese which probably does not "melt" as well as the full fat stuff. Once stirred around, it mixed in fine after cooking, but the casserole wasn't so pretty looking afterward.

This is NOT a sweet dish despite the addition of maple syrup. We all used a bit more syrup over the top.

It was NOT a big hit with the kids. Hubby loved it. I thought it was so-so. I may make it again for a brunch/breakfast, but I won't make it for dinner again. It was way too rich for an evening meal especially since we eat later as a rule.

Turkey Taco Heaven

I always forget about tacos. I don't know why because when I remember that we all love them and make them, everyone is happy! They are especially good on a hot summer's night when the thought of making a meal is the last thing on your mind. I serve them with some cut up watermelon.

I have to admit that despite my tendency to make everything from scratch, I still buy my hard and soft taco shells. Most everyone in the family prefers soft shells except for me. I LOVE the crispness of the hard shells. The last two times around, I've used Walmart's GV (great value) brand shells with very good results. The ingredients are simple and I know what they all are. While I wonder about whether the corn used in the shells is genetically modified, I try not to think too hard. I have a feeling that whatever I buy pre-made is some how poison. I just try to limit our exposure. For Ha-Ha's, I did look up a recipe for corn tortillas. I think I need to acquire a tortilla press first. The thought of rolling out all those shells in extreme heat does NOT sound fun.

So besides the usual lettuce, tomatoes, turkey taco meat and Mexican style grated cheese, I also provide medium salsa (we always have it and I prefer it over taco sauce) and a small bit of organic plain low fat yogurt instead of sour cream. I do not use the taco seasoning packets. I found a recipe that I adore and the ingredients are listed with the recipe.

So to feed 8-10, here is what you'd need:

Standard Turkey Tacos

2lbs+ lean ground turkey (I buy a two pack at Sam's....it is roughly about 2.5lbs per package)
2 Tbsp. chili powder
1 Tbsp. ground cumin
1/2 tsp. onion powder
1/2 tsp. granulated garlic
1/2 tsp. dried oregano
1/2 tsp. red pepper flakes
1 tsp. paprika
2 tsp. kosher salt
2 tsp. black pepper
approx. 1/4 c. water

lettuce, shredded (about 1/2 med. head of iceberg)
6 tomatoes, diced fine (I use Roma - they hold up the best)
Mexican blend cheese (or whatever you prefer)
20+ taco shells

There are numerous other taco fixings that I can think of. Some are: olives, refried beans, salsa/picante/taco sauce, sour cream, guacamole, avocado.

Brown turkey in large skillet or even a stock pot if that is all you have. Add in the herbs & spices along with the water (I generally put water into whatever I've mixed the spices in to make sure I get all the goodness). Simmer for about 10 minutes on medium, stirring well to coat all the meat.

One of the BEST chocolate cakes ever

Em requested a chocolate cake w/peanut butter frosting for her 4th birthday. I aim to please.

I swiped this chocolate cake recipe from Ina Garten on the FoodNetwork site. The only thing I changed was using low fat plain yogurt instead of buttermilk. Oh and I also used leftover coffee from our morning pot, added two packets of Nescafe instant coffee powder and enough hot water to make a full cup. Instead of using two 8" layer cake pans, I used my 9x13 pyrex. I was looking for simplicity after this weekend's Barbie cake.

Beatty's Chocolate Cake

I tried to make a Peanut Butter Whipped Cream frosting, but unfortunately, I didn't have time to sturdy it up with gelatin (and cream cheese doesn't work with the PB although it does work with heavy cream on its own) so it came out more like a peanut butter cream. VERY yummy, but more soupy than a frosting should be. The two put together were absolutely amazing and the whole family loved it - especially the birthday girl!

If you are hunkering for a rich, dark chocolate cake, try this recipe. You won't be disappointed.

Milk Chocolate cake with Mocha cream cheese frosting

Felt like a cake day. Cookies are time consuming and truth be told, I am not a big chocolate cookie fan unless it's that time of the month or I'm in the mood. Chocolate cake? That's another story.

This recipe came from my Woman's Home Companion cookbook. The cake recipe calls for cake flour as do all the recipes in the cake section, however, I never buy cake flour. I substitute one scant cup (approx. 7/8 c.) of all purpose for the cake flour and have had fine results. Why change something if it's not broken, right?!

The appearance of the cake when it comes out of the oven looks much like a macaroon or a chocolate crinkle cookie (less the powdered sugar).

Milk Chocolate Cake

8 oz. semisweet chocolate, melted & cooled

2 c. cake flour
3 tsp. baking powder
1/4 tsp. salt

2/3 c. shortening
1 1/4 c. sugar
3 eggs
1 tsp. vanilla

1 c. milk




Mocha Cream Cheese Frosting

3 oz. cream cheese, softened
4 Tbsp. strong coffee
3 Tbsp. cocoa powder
pinch of salt
approx. 2 1/2 c. confectioners sugar


Results: The cake was just OK. The frosting? To die for.

Orzo Salad

Made this up yesterday for my FIL's birthday. Tastes even better the 2nd day!


Cold Orzo Salad

1lb orzo, cooked according to package
1 package grape tomatoes, halved or quartered if very large
1 block mozzarella cheese, cubed
2 small jars of marinated artichoke hearts
1/2 red & green bell pepper, finely diced
2 stalks celery, finely diced
EVOO
red wine and/or apple cider vinegar
1 tbsp. honey
oregano
basil
flat leaf parsley
Salt & pepper


Drain cooked orzo and cool by rinsing with cold water.

Cube cheese and place in bowl. Drain artichoke brine into cheese. Dice artichoke and place in with cheese. Cut tomatoes, add to bowl along with peppers and celery. Mix together oil, vinegar & honey.

Place orzo into a large bowl and add bowl of cheese & veggies. Add in herbs, salt, pepper, oil & vinegar mix.

Chill for at least a few hours - even better overnight.

Cook's Notes:

I used both fresh & dried oregano & basil. I also used white pepper along with the freshly cracked black pepper. I think I added a bit of dried thyme too. Basically, I played with it until I thought it tasted good (although because it was being chilled, I over-salted just a little bit). I also used the Good Season's cruet I have to mix the oil & vinegar. The ratio seems to work well. I filled the vinegar to the water line and then added oil.

I really think black olives would be an awesome accompaniment to this salad or even some pepperoni. Great summer time dish and when it is really hot, a great evening meal.

The Ultimate Snack Mix

Still recovering from dance and getting ready for the end of the school year, but I thought I'd share the snack mix that was HUGELY popular at recital this year. I have a feeling that should the big girl make 1st Company, I'll be bringing it to all competitions & recitals. ;)

The original recipe came to me from my sister in law. I am posting it with my own changes, but feel free to fool around and add the things you like!

Snack Mix

1 small box Honey Nut Cheerios
1 box Honey Nut Chex
1 box Teddy Grahams
1 lg. can cashew halves & pieces
1 sm. can honey roasted peanuts
1 lg. can mixed nuts (no peanuts)
1 box raisins


1 C brown sugar
1/2 C light corn syrup
1 tsp salt
2 sticks butter
1 tsp baking soda

1 XL bag Peanut M&Ms




Pre-heat oven to 250 degrees F.

In a large container or lobster pot, mix together cereals, Teddy Grahams, nuts & raisins.

Melt butter in a stock pot. Add sugar and Karo syrup. Bring to boil. Boil uncovered and NO stirring for exactly 2mins. Remove from heat and stir in baking soda, mixture will foam, continue to stir. Pour mixture over cereal/nut mix. Stir till evenly coated.

Spread mix onto 2 greased cookie sheets. Bake for 15 minutes at 250. Let cool.

Separate into a large container and add M&Ms.

Cook's Notes:

The recipe calls for one box of Teddy Grahams. I generally buy both Honey & Chocolate (also have used cinnamon with good results) and use half of each box. The nuts are the part I've played around with the most and this recipe reflects my adoration of cashews.

***** Rotisserie Style Chicken in the Slow Cooker *****

Rotisserie style chicken in the slow cooker is a 5 star meal here. Various herbs & spices rubbed all over the whole chicken and then set on a bed of aluminum foil and cooked on High for 5-6 hours. The meat literally falls off the bones and tastes SO good. Who needs to spend $8-10 on a store bought rotisserie chicken when you can make your own at home?

Slow Cooker Rotisserie Style Chicken

1 whole chicken (4-7lbs)
3 Tbsp. oil
Herbs/spices (dried) of your choice
2-3 pieces of aluminum foil, balled up

Rub chicken with oil. Rub chicken with herbs/spices, inside & out. Place on bed of aluminum foil balls and cook on high for 5-6 hours.


Cook's Notes:

I generally use canola oil, but olive oil would be awesome too. I also lift the skin on the breast side and rub oil & herbs underneath for even better flavor.

I use a mixture of the following herbs/spices - about 2-3 Tbsp total when all mixed together:
salt & pepper
oregano
granulated garlic
onion powder
rosemary
basil
thyme
sage
crushed red pepper flakes


The best part of this dish for me is that it is relatively easy and I end up getting two meals out of it because I cook two chickens at a time (2 slow cookers). I generally use the left over chicken to make a lovely chicken salad for the next night.

Jack Daniels meets Porky the Ham

So we have a ham. I'm not a big ham lover. I am making ham because frankly I need to get to the store and stock up on the stuff I like (primarily poultry...it's my favorite) and well, when you slaughter a pig, you have a lot of meat stored in your freezer that you eventually have to eat even if it isn't your favorite.

I have a small bottle of Jack Daniels in my spice cabinet for the times I make Filet Mignon with a whiskey peppercorn sauce. I like Jack because he is sweet and goes so well with different meats. Tonight I decided that he was going to meet Porky the Ham. I mixed him up with some brown sugar, some pineapple juice, cayenne pepper, just a little bit of honey and some freshly ground black pepper. I baked the ham slowly, glazing every hour or so.

I served the Jack'ed up Ham with some red smashed garlic potatoes, smashed cauliflower and broccoli. I also served the pineapple tidbits from the can that I opened to get the juice from. All in all, a decent meal. I still don't like ham, but the glaze was really good as were the potatoes and veggies.

Jack'ed up Glaze

1/4 c. Jack Daniels
1/4 c. pineapple juice
2/3 c. tightly packed brown sugar
1 Tbsp. honey
Few shakes of the cayenne pepper (probably 1/8 tsp.)
3-4 grinds of the pepper mill

Mix together and baste meat while baking. If grilling meat, I would likely wait until the last few minutes of cooking time so that you don't have charred outsides.


Smashed Garlic Red Potatoes

10 small/med. red potatoes
2-3 cloves of garlic
1/4 c. diced yellow onion
2 Tbsp. butter or margarine
1/2 c. plain yogurt
3 oz. grated cheese (your choice)
salt & pepper

Wash potatoes well, cut in half and place in large pot. Cover with water and add garlic, onion & a good pinch of salt. Boil until fork tender. Drain water. Add in butter, yogurt, grated cheese and pepper. Smash with a potato masher. Add salt and/or pepper according to taste.

Cook's Notes:

I primarily use dried minced garlic for this recipe because I always have it on hand. This last time I used Dubliner imported cheese (a very tangy cheddar type from Ireland). It really works very well because it is strong and you don't have to use so much. Parmesan, Romano or Feta work well too.


I pretty much cooked the cauliflower the same way as the potatoes, less the garlic and yogurt & with a bit less water, and added in a couple grates of the Dubliner cheese while mashing. The kids all tried one small spoonful and LOVED it. I will be adding fresh cauliflower to our shopping list each week. Perhaps I might even serving the cauliflower instead of potatoes.

Dessert was dubbed "Baby Ruth Bars". I found the recipe at AllRecipes.com. I followed it loosely. This is my way of making these bars. Feel free to look up the "right" way.

No Bake Chocolate PB Bars

1 c. smooth peanut butter
1/2 c. crunchy peanut butter
1 c. corn syrup
6 c. corn flakes
1 c. choc. chips (6 oz.)

Melt the peanut butter & corn syrup in a large pan. Remove from heat. Quickly add in the cornflakes & chocolate chips. Spread into a greased 9x13 pan. Allow to cool to room temp and then cut into bars.

Cooks Notes:

We all LOVED these. Seriously. The pan is more than 1/2 gone already. Even Thomas, who can be very picky about textures & tastes, thought these were the bomb. The cornflakes stay relatively crispy while the pb & chocolate mixture is smooth.

Sloppy Joes on potato rolls & Ranger cookies

The Sloppy Joe recipe is originally from Cooking Light and oddly enough, I haven't changed really anything in it except that I don't use ground beef. If you are a sloppy joes fan, I will guarantee you this will be the only recipe you'll ever want to use again. This is definitely a family favorite especially when served on fresh potato rolls.

Most of the time I make it on the stove top, but I've also done it in the slow cooker and that is how it's being made this time. Substitutions for the slow cooker are noted in the Cook's Notes area.

Sloppy Joes

1 lb ground turkey
3/4 minced fresh onion
1/2 c. diced green bell pepper
1/4 c. diced celery
1 garlic clove, minced
1/2 c. water
1/2 c. ketchup
2 Tbsp brown sugar
2 Tbsp. tomato paste
1 Tbsp. vinegar
1/4 tsp. dry mustard
1/4 tsp. chili powder
1/4 tsp. black pepper

1 package of hamburger buns (or 6-8 homemade)

Combine the first 5 ingredients in a large nonstick skillet. Cook over medium heat until turkey is cooked through, stirring to crumble. Drain well.

Combine turkey mixture, water and next 7 ingredients in skillet and bring to a boil. Reduce heat and simmer mixture 15 mins., stirring occasionally.

Serve on buns.

Cook's Notes:
Since I am not using beef and just lean ground turkey, I rarely drain the meat mixture and instead cut down the water I add to 1/4 c. or so and because I always double to feed the whole clan, I use a whole 6oz. can of tomato paste. I don't bother measuring out 4 Tbsp.

When making this recipe in the slow cooker, I generally used dehydrated minced onions (about 2 Tbsp.) and dehydrated minced garlic (about 1 tsp.) I also add in all the water the recipe calls for. Cook on low for approx. 6-8 hours. The texture does change a bit cooking it in the slow cooker, but the taste is basically the same.


Ah lovely dessert! Haven't made cookies in a long while so I tried these today. YUM!

Ranger Cookies

1 c. unsalted butter, softened
1/2 c. sugar
1 c. brown sugar
2 eggs, beaten
2 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
2 c. Rice Krispies type cereal
1 c. quick oats
1 c. coconut
1 c. chocolate chips

Preheat oven to 350.
Cream butter & sugar together. Add eggs, one at a time, beating well after each.
In small bowl mix together flour, baking soda, baking powder & salt.
Add dry mixture into butter mixture a bit at a time.
Stir in rice krispies, oats, coconut & chocolate chips.
Bake for about 10 mins. or until lightly brown

Cook's Notes:
These have a really nice texture. I think next time I may toast the coconut first along with some pecans or slivered almonds. I think these are WAY better than regular chocolate chip cookies.

Slow Cooker Pork Spareribs & Potato salad

This dinner has the house smelling perfectly delicious! An hour into cooking, I was ready to open up the crock and eat the ribs! I think the sweetness from the maple syrup & molasses along with the tangy-ness of the cider vinegar wafting through the house is just to die for. Using the slow cooker does take some preparation, but it is usually well worth any little bit of effort you have to put into the meal.

Slow Cooker Pork Spareribs

3-4 pounds pork ribs
3 Tbsp. tomato paste
1/4 c. ketchup
2 Tbsp. molasses
3 Tbsp. maple syrup (B grade)
2 Tbsp. brown mustard
3 Tbsp. cider vinegar
2-3 garlic cloves, minced
couple shakes of the Worcestershire sauce bottle
About 2 c. sliced onion

Place pork ribs into slow cooker. Mix sauce ingredients pouring over ribs and coating all well. Toss in onions. Cover and cook for 6-8 hours.

Cook's Notes:
I will be making these again exactly the same, but I may try with beef ribs. Unfortunately our pig was a bit on the fatty side this year so it was some work to find the meat in/around the fat. Very nice taste!


This is a stand by favorite. Have I mentioned how happy we are that the little one can eat well cooked eggs?!


Cold Potato Salad w/Egg

5-6 Medium sized potatoes, cooked whole until fork tender
4 eggs, hard boiled & chopped
1 tsp. onion powder
1 tsp. granulated garlic
1-2 tsp. dried dill
2 stalks celery, de-veined & finely diced
1/2 c. Miracle Whip
1/2 c. (or more) of low fat/nonfat plain yogurt
salt & pepper to taste

Peel and chop potatoes while warm. Add in eggs, celery, onions, dressings & seasonings. Mix well and refrigerate until cold.

Cook's Notes:
It is best to mix this salad while warm & serve it cold. It gives the flavors time to meld together. Sometimes I add diced cucumbers to this recipe with yummy results.
Also a good tip to remember is that a dish that will be chilled should be over seasoned just a tad because as it chills, the seasoning will lessen. (Learned this from an old neighbor who graduated from the Culinary Institute of America in NYC and was a seasoned chef/caterer).

Unfortunately, there are no pictures of this evening's meal. It was gone before I could snap a picture. I guess I was really hungry. /blush/

Three Bean Chicken Chili & Cornbread

So dinner yet again was a spur of the moment type thing. I remembered I had 6 chicken thighs frozen and I'm usually well stocked with dried beans so I decided to whip up a chili. It was pretty decent and while it had a little bit of heat, I toned it down for the kids.

As far as the cornbread, I am always in search of "the recipe" that has the flavor I'm looking for. The cornbread I love the very most is made at a local supermarket's bakery and has an astronomical price per small tray. I suppose I could ask if they had a recipe, but I'm terribly afraid it is from a box mix. So even though this recipe was not the one it was very moist and I will likely play around with it some more to see if I can get it right. I should mention that the "general" recipe came from the back of the cornmeal container. The additions and changes I made will be in the Cook's notes.


Three Bean Chicken Chili

6 frozen bone in chicken thighs
1/2 bag of black beans, dried
1/2 bag of red kidney beans, dried
1 can diced tomatoes
1/2 can small tomato paste
1 can cannellini beans
1 c. frozen peas
1 large onion, diced
2 Tbsp. oil
2 Tbsp. honey
2-3 cloves garlic, minced
1 1/2 Tbsp. chili powder
1 1/2 tsp. cumin
1 tsp. oregano
1/4 tsp. white pepper
Salt & black pepper

Soak beans either using overnight method or quick method. Boil chicken thighs in large stock pot until cooked through. Drain, saving cooking liquid. Remove meat from thigh bones and set aside. In same large stock pot, heat oil and add onion cooking for a few minutes until onion is translucent. Add in garlic, chili powder, cumin, oregano, peppers & salt. Add in chicken liquid to bring liquid level up to about half (doing this through a sieve will keep out any chicken scum). Add in thigh meat, beans, peas, diced tomatoes, tomato paste and honey. Simmer for about 2 hours or until beans are tender. Serve with Mexican blend grated cheese.

Cook's notes: So I pretty much whipped this up off the top of my head as I went along. I liked it although truth be told I'd prefer it spicier and thicker. The kids did really well with it although the littlest one hates anything that resembles a soup or stew.

Cornbread

1 1/4 c. flour
3/4 c. yellow corn meal
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. skim milk
1/4 c. oil
1 egg, beaten

Preheat oven to 400. Grease 8 or 9" baking pan. Combine dry ingredients. Stir in wet ingredients until just moistened. Pour batter into prepared pan. Bake 20-25 minutes or until light golden brown & toothpick comes out clean. Serve warm. 9 servings.


Cook's Notes: I doubled this recipe and made the following changes: I added one can of creamed style corn and 1 c. of low fat plain yogurt as a substitute for one cup of the skim milk. I also melted 4 Tbsp. of butter and poured it on top of the batter once it was in the greased 9x13 pan. I did not serve the cornbread with butter/margarine and it didn't need it. Both my hubby and the kids loved the cornbread so I guess this will be the go to recipe - I will play around with the flour to cornmeal ratio as well as the sweetness. If I get it right, I'll re-post my recipe.

Baked Crunchy Spiced Chicken & Spicy Spinach Madeleine

Last evenings meal was a pretty good one considering I didn't have a plan until around 4pm. The kids enjoyed it even with the spiciness of it which I was very happy with. Even the spinach didn't get too many "boos" although they only had to have one small spoonful.

Our meal consisted of boneless chicken breasts, coated with a spice & herb rub, dipped in low fat milk and then breaded in crushed corn flakes, spicy Spinach Madeleine, peas & mini penne mixed with some Tastefully Simple Dried Tomato & Garlic Pesto mix along with a can of diced tomatoes.

For those who have never tried the Tastefully Simple Dried Tomato & Garlic Pesto mix, it is simple and really rather good. The ingredient list is short and there are no chemicals. Very nice thing to have on hand for those nights you aren't quite sure about a side or main dish. You add in water & oil, microwave & let sit. Then you can add in Parmesan cheese and toss it with pasta. Very simple & yummy.

Baked Crunchy Spiced Chicken

3 large chicken breasts, butterflied or filleted
1 c. low fat milk
3 c. crushed corn flakes
1 Tbsp. onion powder
1 Tbsp. paprika
1/2 tsp. granulated garlic
1 tsp. dried oregano
1 tsp. dried basil
1/8 tsp. cayenne pepper
1/2 tsp. kosher salt
1/2 tsp. black pepper

Preheat oven to 350. Mix together herbs & spices. Rub over chicken coating both sides well. Dip chicken into milk and then directly into cornflakes, covering well. Place coated chicken into a well oiled baking dish. Pour remaining milk over chicken and bake in oven uncovered until chicken is done (juices run clear) (about 30-40 mins.)

Cook's Notes:
I used partially frozen chicken breasts. I find them easier to butterfly/fillet that way, but it did add about 20 extra minutes to my cooking time and doing so may have made the top crunchier than it would have been if I had used totally thawed chicken. I also had placed about 3/4 c. tomato sauce on the bottom of the baking dish and while it was OK taste-wise, the bottom of the chicken got mushy while the top stayed nice & crunchy. I think if I were to use totally thawed chicken, I would up the temp of the oven to about 400. Next time I probably will use perhaps 3-4 Tbsp. of sauce or water instead of the 3/4 c. Overall a nicely flavored chicken dish.


Spinach Madeleine

Approx. 2 lbs frozen spinach
4 Tbsp. butter
2 Tbsp. flour
2 Tbsp. chopped onion
1/2 c. evaporated milk
1/2 c. vegetable liquor
1/2 tsp. black pepper
3/4 tsp. celery salt
3/4 tsp. garlic salt
6 oz. jalapeno jack cheese
1 tsp. Worcestershire sauce

Cook spinach according to package. Drain reserving 1/2 c. of the cooking liquid (vegetable liquor). In a med. saucepan melt the butter, add the onion and cook for a couple of minutes. Add the flour & spices to form a roux. Add in the milk & vegetable liquor. Once it thickens, add in the cheese and the Worcestershire sauce. Mix the spinach into the cheese sauce mixture and bake for about 20 minutes in preheated oven.

Cook's notes:
I have played around with this recipe to make it what I like so here are my changes - there are quite a few:

I don't use the chopped onion because I don't like the way it messes with the roux (the lumps). I instead add onion powder (about 2 tsp.). I never use evaporated milk/vegetable liquor and instead use a full cup of regular low fat milk. I drain the spinach of most of the cooking liquid leaving a very tiny amount (maybe a Tbsp) in the bottom of the pan. I don't use celery salt or garlic salt and instead just use granulated garlic and a good pinch of kosher salt. I do use a couple of good shakes of the Worcestershire & a good 9 oz. of grated jalapeno jack cheese. What can I say - cheese and I are best friends!

Breakfast for dinner - Pancakes

So once or twice a month I make breakfast for dinner. Generally we have two or three types of pancakes, sausage, bacon and some kind of oatmeal dish. In the summer months, there is always fresh fruit as well. On rare occasions I will whip up a blueberry or mixed berry sauce for the top of the pancakes.

My go to recipe for pancakes is found in the 1950 Edition of the Woman's Home Companion Cook Book on page 167 and is titled "Griddlecakes". This cook book has been my favorite since I was old enough to follow a recipe and my first ever home baked cookie made by my hands came from this book. It was clearly a tag sale/book sale find for someone as it is marked for 50 cents just inside the front page. The person who owned the book originally lived on Asylum Avenue in Hartford, CT. I know this because her name & address is found in script just inside the front cover. It only seemed fitting that when I should leave my father's house for the very last time that I take this cook book with me. Thankfully he didn't get too upset and I've cherished it ever since.

I could go into volumes about the simple recipes in this book and extol the virtues of cooking from scratch, but that is for a different blog. Without further adieu, here is the recipe:

Griddlecakes (pancakes)

1 1/2 c. flour
2 1/2 tsp. baking powder
3/4 tsp. salt
3 Tbsp. sugar
1 egg, well beaten
approx. 1 1/4 c. milk
3 Tbsp shortening, melted

In a large bowl whisk together the flour, baking powder, salt & sugar. Combine egg, milk & fat and mix into dry mixture until moistened. Do NOT over mix! Pour mixture by 1/4 c. fulls onto preheated cast iron skillet and cook until edges are dry & top is bubbly, turn over and cook a couple of minutes more. Makes approximately 1-2 dozen pancakes.

Cook's Notes:
I usually use at least 1/2 whole wheat flour. I add fresh grated nutmeg to the dry ingredients. For the fat, I generally use a ratio of 2/3 canola oil and 1/3 melted butter. This cuts down on saturated fat, but using some butter leaves the richness in.

I've added cut up bananas, mashed bananas, chocolate chips, blueberries, nuts & pumpkin puree to this recipe with no problems. For things like cut up bananas, blueberries, chocolate chips & nuts, I add them to the top of the batter right after I spread it into the pan. For the puree or mashed fruit, I add them into the batter itself. When I add pumpkin, I add in some ginger, ground cloves and cinnamon as well as the nutmeg.

The following is another recipe that was shared with me by a friend who lives in PA. It was posted on a recipe sharing board on a baby site that I used to frequent often. The kids and I love this recipe as well.

Buttermilk Pancakes

1 c. all purpose flour
2 Tbsp. yellow cornmeal
2 Tbsp. brown sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1 c. plain whole milk yogurt
1 large egg
1 1/2 Tbsp. unsalted butter, melted

Combine first 6 ingredients in large bowl. Whisk to blend. Whisk buttermilk, yogurt & egg in medium bowl. Add to dry ingredients and stir until just blended but still lumpy. Gently mix in melted butter.

Drop batter by 1/3 c. onto preheated, greased griddle or cast iron pan. Cook until pancakes are brown on bottom and bubbles form on top. Turn and cook until bottoms are brown.

Cook's notes:
I have always used non-fat or low fat plain yogurt with fine results. I also use half whole wheat flour and the same ratio of canola oil to butter as in the above recipe.

Wednesday, May 5, 2010

Well, our Wednesday meal was a rather simple one. I hard boiled just over a dozen eggs, peeled them, used my handy dandy egg slicer to mince them, added diced celery, salt, pepper, garlic & onion powder, a bit of Miracle Whip & plain low fat organic yogurt and made egg salad.

I also opened three cans of solid white tuna, drained & rinsed it and then added diced celery, a whole apple, diced along with salt, pepper, garlic & onion powder, a little bit of Miracle Whip, plain low fat organic yogurt and made tuna salad.

I served some lettuce on the side & a mixture of diced cukes & tomatoes.

We ate the tuna/egg salad on homemade potato rolls. Usually I add half whole wheat flour and half white flour, but I probably used 1/4 whole wheat this time because I ran out. I would have taken pictures, but I was so hungry that I just wanted to eat. Who knew sandwiches could make such an awesome meal? These make FANTASTIC hamburger/sloppy joe buns as well. Here is the recipe I use:

Potato Buns

2/3 c. sugar
1 c. mashed potatoes
1/4 unsalted butter, softened
1/4 c. canola oil
3 eggs, beaten
1 1/2 tsp. salt
2 1/2 tsp. yeast (or one packet)
1 c. warm water
approx. 5 c. of flour

Mix together the sugar through the salt in mixer bowl. Dissolve the yeast in the warm water (I usually add a bit of sugar to this) and add to bowl. Add 3 c. of the flour all at once. Add remaining flour gradually until dough comes together and leaves sides of mixer bowl. Turn out onto floured surface and knead until dough is no longer sticky and elastic. Cover and rise in well oiled bowl for about 45 minutes. Remove dough and pat out to about 3/4" to 1" thickness. Cut with a 3" biscuit/cookie cutter. Lay close together (but not touching) on large silpat covered sheet pans. Cover and let rise for about 30 minutes. Bake for 10-15 mins. at 375 F.

This recipe, oddly enough, can also be used as a doughnut dough just by increasing the sugar to a full cup.

Recipes & pictures from 5/3/2010

Whole Wheat French Bread

1 1/4 c. warm water
1 1/2 tsp. yeast
2 tsp. honey
1 tsp. salt
1 Tbsp. oil (I use canola)
approx. 3 c. whole wheat flour

Mix water, yeast & honey in mixer bowl fitted with a dough hook. Add oil. Add two cups flour plus salt. Continue to add remaining flour slowly until dough starts to come together and leaves the side of the mixing bowl. Turn out onto a floured surface and knead until dough is no longer sticky and is elastic. Allow to rise covered in a well oiled bowl for 30-45 mins.

Punch dough down and remove from bowl. Cut into two equal pieces. Roll each piece into an approx. 10"x13" rectangle and roll tightly along the long end. Pinch the ends & seams together and place seam side down on a lightly oiled sheet pan (I use my silpats instead of oil). Cover & let rise for another 30 minutes. After rising make 3 large slits on top of bread with a sharp knife. Bake at 350 for 30-40 mins.

Obviously for my purposes last evening, I doubled the recipe & cut the dough into smaller pieces. Overall, I think the bread is good for grinders, but as you can see from the picture, I will need to make them wider next time.



This is my standard "meatball" recipe. I use it for anything "Italian" themed (sauce, grinders, etc.)
Turkey Meatballs (for grinders)

2 1/4 lbs. of lean ground turkey
1 c. panko soaked in 1/4 c. milk
1 large egg
1/2 tsp. salt*
1/2 tsp. pepper*
1/2 c. grated Parmesan cheese*
2 tsp. dried basil*
2 tsp. dried oregano*
2 Tbsp. minced onion*
1 tsp. minced garlic*
1/4 c. ketchup*
2 Tbsp. regular yellow mustard*
Few shakes of the Worcestershire bottle

Gently mix all ingredients into large bowl. Measure out 2-3 Tbsp.* sized meatballs on lightly sprayed sheet pans. Bake at 400 degrees for about 20 minutes. Immediately add meatballs into your favorite marinara sauce and simmer for 15-20 mins.

* Unfortunately I am in the habit of not measuring. These are approx. measurements.



Chocolate Peanut Butter Cookies (No bake)

In large pan add:

1 stick of butter
1 3/4 c. sugar (you could probably do even less than this)
1/2 c. milk
1/4 c. cocoa

Bring mixture to a boil over medium heat. Boil exactly one minute. Remove from heat and add:

1/2 c. chunky peanut butter
2 tsp. vanilla

Stir until peanut butter is totally melted. Then add in:

3 1/2 c. oats

Stir until oats are fully coated and then drop by teaspoonful onto wax paper and refrigerate.

These ended up being pretty good. The kids each had one after dinner and liked them. I liked them because they were done in less than 15 mins. and chilled while we ate our dinner. Good recipe to use when having your little ones help you in the kitchen, too.