Sunday, April 9, 2017

Tuesday, April 4, 2017

Tomato Aspic........

When I want something a little different, I look through my Gram's recipes. I can always find something I had forgotten about. Like, prune whip, jellied chicken loaf and the list goes on. Today, I saw Tomato Aspic and I decided to make it for my supper.
Tomato Aspic
1 can tomato soup
1 small package lemon jell-o
1 cup hot water
1 tsp vinegar
1 tsp sugar
1/4 cup sliced celery
1/4 cup chopped green pimento olives
Dissolve the jell-o in the hot water. Add the sugar and vinegar. Mix 3/4 cup jell-o with the  tomato soup. Then add rest of jell-o to the mixture. I use the quick chill method with ice cubes to chill the jell-o mixture. Chill until jell-o mixture gets like a thick syrup and add the celery and olives and let sit in refrigerator till set. You want the celery and olives to stay suspended in the jell-o mixture. So you want it thick but not set when you add the celery and olives to it. 
Till next time.........

Monday, April 3, 2017

Pineapple Habanero Jam.......

Habañero peppers are VERY HOT. So if you are not into heat, ignore this recipe or use a pepper with less heat, like a Jalapeño pepper. This is good on crackers w/cream cheese and just a dab of jam. Also good with chip/pretzels.
Pineapple Habañero Jam
Habañero peppers
1 - 20 oz can of pineapple in juice, drained
1/2 yellow bell pepper, seeds and pulp removed
2 1/2 cups sugar
1/2 cup vinegar
2 Tbsp. fruit pectin
4 - 1/2 pint jars

Wash jars, lids, and rims. Place clean jars in boiling water and boil for 10 minutes to sterilize. Wearing throwaway gloves, cut peppers in half and remove the seeds and pulp. Place in a food processor. Add pineapple and bell pepper and process until smooth. In a large pot, combine sugar, vinegar and pepper blend. Stir on medium-high heat until it starts boiling. Turn heat down and simmer for 20 minutes. Add fruit pectin and return to boil and cook for 1 minute. Pour into prepared jars, place lid and rims on tightly and place jars in boiling water for 10 minutes. (If you plan on eating within a week, you can invert the jars for approximately 10 minutes to help create the seal. DO NOT TOUCH YOUR EYES WITH YOUR HANDS WHILE MAKING THIS. Throw away your gloves when you get done with this recipe. Makes 4 -1/2 pint jars. Habanero chilis are VERY HOT rated 100,000–350,000 on the Scoville scale of heat.
Till next time.......

Saturday, April 1, 2017

How Stuff Works - Lifestyle.......

Some people call them "slow cookers," but they're more commonly known by the brand-name Crock Pot. The Crock Pot came out in 1971, and women everywhere immediately embraced it. After all, they could start a meal in the morning, and the Crock Pot would have it ready by dinnertime. Keep in mind, this was during a time when women were entering or re-entering the workforce in record numbers and trying to find a balance between work and home life.
Crock Pot cooking is simple -- just put a bunch of ingredients in the pot, turn on the low heat, and the dish will cook slowly all day. Modern slow cookers come with timers to offer more flexibility with cooking times. This article was taken from the following web sight and I found it interesting. I thought you would, too.

There is also a small crock pot for hot dips or for single servings of meat, soups, etc. I was lucky enough to find this small crock pot several years ago and I have used it so much. Actually more than I originally thought I would. Needless to say, the bigger one is great for a meal, soups and/or chili.
Till next time........

Friday, March 31, 2017

Deer at Park........

It's always a good photo shoot when I go to the park. Sometimes it's even better than other times. On the way home I saw 6 more deer, but I was on a busy road and I could not stop. Best I could do was slow down and look at them.
A fun day at the park.
Till next time.........

Thursday, March 30, 2017

Old Bay Sauce.......

Many of us are going to the delicious fish fries at the Legion and local churches. But at this stage, the tartar sauce and ketchup are getting boring. So here's a sauce to spice up your meal. Give it a try! Best of all, no preservatives!!
Old Bay Sauce
1/2 cup of Mayonnaise  
2 tsp Old Bay Seasoning
2 tsp lemon juice
4 drops hot sauce or to taste
(I used Siracha)
Hot sauce to taste or leave out if you don't like it spicy. Mix all ingredients and let sit for 1 hour to blend the flavors.
Till next time........

Saturday, March 25, 2017

Fruit Leather...........

Do your children like fruit leather? I mean, what child doesn't like it. If you make it at home, look at all the preservatives that won't be in it. It can be any flavor you like. That's the beauty of it.
Fruit Leather
2 cups berries, any variety or mixed
2 tbsp honey
Preheat the oven to 170°F or the lowest temperature possible while still being turned on. Line a large, rimmed baking sheet with parchment paper. Place berries and honey in a blender and blend until liquified. Pour the mixture onto the prepared baking sheet and spread to an even layer about 1/4-inch thick. Place in the oven and dry for 3.5-4 hours or until the edges pull away from the pan and the center is firm. Cut into shapes with cookie cutters or, cut into strips with a kitchen scissors or pizza cutter. Roll strips up on top of a slightly larger sized piece of parchment paper to store. Serves 8-10
Till next time..........

Friday, March 24, 2017

Mac and Cheese - Miller and Paine Style........

If you were ever in Lincoln, NE. and ate at the Tea Room at Miller and Paine; you might have enjoyed this luscious Mac and Cheese individual casserole. I had that pleasure many times, along with their Chicken Pot Pie. If you happen to live alone, you can still enjoy a delicious Mac and Cheese casserole. 
Mac and Cheese Casserole 
1/4 cup Old English Brand cheese (in a jar)

1/2 cup cooked macaroni
2 teaspoons butter
whole milk
buttered bread crumbs
1 cup casserole dish 
Cooking Instructions: Place 1/4 of a cup of macaroni into a buttered, individual-sized, oven tempered casserole dish. Top with 1/4 cup of cheese. Cover with another layer of macaroni. Add a teaspoon of butter. Pour whole milk into the dish until it reaches to top of second layer of macaroni. Add 1 teaspoon of butter. Cover with a layer of buttered bread crumbs. Bake at 350 degrees until done. (It usually takes 25 minutes for approximately 1 cup sized casserole dish). Miller's Tea Room served this most delicious macaroni and cheese. It was the most popular dish for lunch.
Till next time.........

Wednesday, March 22, 2017

Mac n' Cheese.........

Today there are so many mac n' cheese recipes that have that ultra gooey cheese sauce. But how many of you remember your Mom's mac n' cheese from the 40's. Yes, I am talking about the vintage recipe for mac n' cheese. Maybe it had less cheese because it was post depression and dairy was rationed because of the war. I remember a macaroni casserole with a white sauce and dotted with cheddar cheese with buttered bread crumbs on top and it was delicious. I am sure it contained far less calories than today's ooey, gooey, cheesy macaroni. 
Macaroni 'n Cheese Vintage Style
1 cup macaroni
1 1/3 cup white sauce
1/4 cup chopped or grated cheese
Buttered bread crumbs
Boil macaroni according to pkg directions, drain. Stir cheese into hot, well seasoned white sauce and put macaroni and sauce in buttered baking dish in layers. Sprinkle buttered crumbs on top and brown well in hot oven.(400F) Serves 6
Till next time..........

Saturday, March 18, 2017

Jelly Filled Biscuits.......

For something quick and special for breakfast or Sunday brunch, try these little goodies. So yummy and even the children can help make them.

Jelly Filled Biscuits

1 can (16.3 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits 
2 cups powdered sugar
4 tablespoons butter, melted 
1 cup strawberry jam
Heat oven to 350°F. Bake biscuits as directed on can. Meanwhile, place powdered sugar in brown paper lunch bag or large resealable food-storage plastic bag. When doughnuts are hot from the oven, brush with butter. Place in paper bag, and shake until completely coated in powdered sugar. Transfer to cooling rack. Place strawberry jam in decorating bag fitted with tip. Insert tip inside of each biscuit; squeeze small amount of jam into center.
Till next time........

Friday, March 17, 2017

Irish Potato Bread........

Happy St. Patrick's Day everyone! It's a great day for the Irish. Celebrate and enjoy the day. Don't forget a glass of green beer!
Irish Potato Bread
3/4 cup cooked mashed potatoes ( boil potatoes and mash them to a mashed potato consistency)
3/4 cup raw grated potatoes (peel the skins, then grate)
1 egg
1 egg white
1/3 cup vegetable oil
3/4 cup milk
1/2 cup grated parmesan cheese
1/2 Teaspoon garlic powder
3 1/4 cups flour
1 1/2 Tablespoons baking powder
1 Teaspoon salt
Preheat your oven to 375 degrees. Oil an 8 inch cast iron skillet. set aside.
Place the mashed potatoes and raw grated potatoes in a large mixing bowl, whisk together until well combined. Add the egg, egg white, grated parmesan cheese, garlic powder, milk and oil to the bowl, whisk until completely incorporated. In a separate large bowl, combine the flour, baking powder and salt, stir to combine. Stir the dry ingredients, into the wet ingredients until a soft dough is formed. Lightly flour your counter top, place the soft dough on the floured counter top and kneed 6 -7 times. Gather the dough up and form a ball, place it into your prepared 8 inch cast iron pan. Using a serrated knife (a steak knife worked well) cut an x on the top of the dough. Bake at 375 degrees for 45-55 minutes. It should be golden brown on top. Cool on a wire rack about 10 minutes. Run a butter knife around the edges of the pan to release the bread , remove from pan, place on a cooling rack to cool completely before slicing.
Till next time.........

Thursday, March 16, 2017

Slow Cooker Ribs...........

These baby back ribs are so easy and so good. Why are they good? Because you use your own favorite BBQ sauce on them and then let your slow cooker do the work. All you have to do after 6 hours is just sit down at the table and enjoy them. I like to stick them under the broiler for a few minutes to caramelize the BBQ sauce. Yummy!!
Slow Cooker Ribs
5 lbs baby back ribs
2-3 cups of your favorite bbq sauce
2 tablespoons brown sugar
1/2 tablespoon black pepper
1 tablespoon salt
2 tablespoons paprika 
Mix brown sugar, salt, pepper, and paprika in a small bowl. Rub the seasoning on the ribs, and place in the slow cooker with the meaty part of the ribs facing the walls of the slow cooker. Add 2-3 cups of your favorite bbq sauce, making sure to cover all sides of the meat.
Set slow cooker on low for 6-8 hours. 
Optional: Broil ribs in the oven for 5 minutes before serving to caramelize the sauce
Till next time.........

Tuesday, March 7, 2017

Homemade French Dressing.........

If you are a fan of French Dressings, don't buy those bottles of preservative dressings. French dressing is so easy to make. I can make a whole bottle of it in my blender in just a few minutes. There are so many recipes on the Internet; you can just pick one that sounds good to you. My recipe does not use tomato soup or ketchup. The paprika makes it orange. If you like it less sweet, just cut back on the sugar. Simple.
French Dressing
1/3 cup vinegar
1/2 cup sugar
1 tsp salt
1 tsp dry mustard
1 tsp celery seed
2 tsp paprika, not smoked
1 cup of vegetable oil, (I use Crisco)
Beat until thick.This makes approximately  1 pint of dressing.
After it is thick, you can add 2 Tbsp grated onion. But I like to add the onion to my salad and not the dressing. It's just a personal choice.
Till next time.........

Thursday, March 2, 2017

Whiskey Steak Marinade..........

Do you look for steak marinade and never quite find one without a lot of ingredients? Well, this one takes only 3 ingredients. That's right, only 3.
Whiskey Steak Marinade
1 Part Balsamic Vinegar
1 Part Whiskey 
Minced garlic to taste
Stir to mix and marinate your steak.
Till next time........

Monday, February 27, 2017

Angus ...........

As you probably know by now; Angus is a Teddy Bear that accompanies me from time to time on road trips and around the house. Today he was checking to see if I needed to water my plant. He is such a big help. Later on he will be supervising my packing for a St. Pat's party.
Till next time........

Tuesday, February 21, 2017

Compound Butter..........

Compound Butter is nothing more than flavored butter. You can flavor it with something savory for dinner or sweet for a brunch. Either way it is a delightful addition to a meal and very easy to make. So don't be "put-off" by compound. This first butter is a basic savory butter and great sliced on a grilled steak.
Maitre D'hotel
1/4 lb salted butter
1 tsp fresh lemon juice
1 Tbsp fresh parsley, minced
1/2 tsp ground pepper
Soften the butter and mix all ingredients together. I use my mixer for this.
Raspberry Butter
1/2 cup butter, softened, not melted
1/2 cup raspberry jam
1/2 cup clover honey
1 tsp vanilla
Mix all ingredients together and beat for about 8 minutes. Store in air tight container in refrigerator. You can serve it in a cute little dish or ramekin.
Till next time.......

Monday, February 20, 2017

Strawberry Fudge.........

Did you know you can make strawberry fudge with two ingredients. I didn't either. At least not until today. This would be a great craft for the children to make for their parents, grandparents, teachers, etc.. for Valentine's Day. Or just to make on a rainy day with dark chocolate chips and fudge frosting.
Strawberry Fudge
1 (16 oz) can of strawberry frosting
1 12 oz bag of white chocolate chips
Prepare a 9x9 pan by spray lightly with cooking spray. Over a double boiler, or in the microwave, melt your white chocolate chips. When chips are melted, remove from heat and stir in your strawberry frosting, evenly. Spread in your prepared pan and place in fridge to set for 30 minutes. Cut into squares to serve.
Optional: Top each square or heart with a half strawberry to cut the sweetness.
NOTE: Store in refrigerator in an airtight container for up to a week. I found this fabulous recipe shortcut on the following blog. Cookies & Cups 
Till next time.........

Saturday, February 18, 2017

Apricot Sauce for Chicken.........

You can use chicken tenders or pound the half chicken breast a little to make it even thickness. Cook over high heat till inner temp is 165F. Take chicken out of pan and set aside. Put the next three ingredients into the chicken pan and stir. This dish will look fancy but as you can see, it is so simple. If you are not a fan of pistachios, use chopped almonds.
Apricot Sauce
1/2 cup of apricot jam
2 Tbsp Dijon mustard
2 Tbsp Honey
Mix in the chicken pan and get all those yummy chicken brown bits from the bottom of the pan into the sauce. Roll the chicken in the sauce and top with chopped parsley and roasted, chopped and salted pistachios. 
Till next time.........

Friday, February 17, 2017

Avocado Dressing...........

Here is a fresh dressing for just about anything requiring a dressing. It's in season and it has a fresh taste. I prefer the lemon juice, but if you like limes, go for it!
Avocado Dressing
1 whole Avocado
1 clove Fresh Garlic, peeled
1/2 tablespoon fresh lime or lemon juice
3 tablespoons Olive Oil
1/4 teaspoon Kosher Salt
1/4 teaspoon Ground Black Pepper
In a mini food processor add the peeled clove of garlic, avocado, lime or lemon juice, olive oil, salt and pepper.Process until smooth, stopping to scrape down the sides a few times. Thin the salad dressing out with a little bit of water until it reaches a desired consistency of dressing. Keep in an airtight container for at least a week. 
Makes 1 cup.
Till next time...........

Thursday, February 16, 2017

Asian Sauce.........

Have you ever wondered what makes Chinese food taste so good. It's the Asian sauce they use. So good.
Asian Sauce
4 cloves garlic, crushed 
1 rounded Tbsp grated ginger root 
1 rounded Tbsp dark brown sugar
4 oz light soy sauce (less salt)
Dried red pepper flakes to taste, optional
You can use this in your stir-fries and marinate your fish or meat. Make sure you score your meat before putting it in to marinate. Make it each time you want to use it. It does not keep well for long periods of time. Perhaps a few days only. If you use it as a marinade, don't reuse it.
Till next time........

Tuesday, February 14, 2017

Parmesan Tidbits.........

We all like some snacks that are a little different from the ordinary fare. These are so yummy, you will want to make them often.
Parmesan Tidbits
1 pkg. (8 oz.)  Cream Cheese, softened
1 cup Grated Parmesan Cheese, 
divided (3/4 cup & 1/4 cup)
2 cans refrigerated crescent dinner rolls
1 red pepper, chopped
1/4 cup chopped fresh parsley
Heat oven to 350°F. 
Mix cream cheese and 3/4 cup Parmesan until blended. Unroll dough; separate into 8 rectangles. Press seams and perforations together to seal. Spread with cream cheese mixture; top with peppers and parsley. Fold each dough rectangle lengthwise into thirds; cut crosswise into 4 squares. Place, seam sides down, on baking sheet; sprinkle with remaining Parmesan. Bake 13 to 15 min. or until golden brown.
Till next time........

Monday, February 13, 2017

Canned Spiced Peaches ........

Are you looking for a quick condiment/side dish for a dinner and don't know exactly what to have? This is quick and perfect and pretty to look at. In 24 hours, you have a delicious pickled peach. 
Canned Spiced Peaches 
2 large (29 ounce) cans of peach halves, in heavy syrup
1 cup of light brown sugar, packed
1 cup of apple cider vinegar
1 tablespoon of whole cloves
1/4 teaspoon of freshly grated nutmeg
4 whole cinnamon sticks, broken into pieces
1/4 cup of fresh cranberries, optional
Drain the syrup from the peaches into a medium sized saucepan. Add the brown sugar, vinegar, cloves, nutmeg and cinnamon sticks to the syrup; bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Meanwhile, carefully place the peach halves and cranberries, if using, into a covered storage bowl. Pour the hot syrup over the top. Cover and refrigerate for a full 24 hours at least; longer is even better, up to a week. Transfer the peaches and syrup to a serving dish.
Till next time........

Sunday, February 12, 2017

Pizza Dough.........

Why buy Pizza dough when it is so easy to make? Give it a try and you won't buy pizza dough again.
Pizza Dough
1 1/2 cup warm water
2 Tbsp sugar
2 1/4 tsp active dry yeast 
3 3/4 cup flour
1 Tbsp Kosher salt
3 Tbsp extra virgin olive oil
Combine water, sugar and yeast in small bowl. Let sit 5 minutes. Mix flour and salt together in the bowl of a heavy duty mixer fitted with dough hook. Add oil to yeast mixture. Pour yeast mixture into flour mixture and knead on low speed for 10 minutes. Place dough in a lightly oiled bowl, turning to coat. cover with plastic wrap and let rise in a warm place for 1 hour. Punch dough down and divide in half. Shape into 2 balls. lightly brush dough balls with olive oil and cover completely with plastic wrap. Let rise another 45 minutes. Preheat oven to 450 degrees. Lightly grease pizza pan or dust with cornmeal. Take each dough ball and using your fingers, pat it out from the center to the edge, leaving the outer edge a bit thick. Top with favorite toppings. Bake 10-15 minutes until edges are golden brown. 
Till next time.......

Friday, February 10, 2017

Slow Cooker Artichoke Spinach Dip.......

We are all busy these days and looking for a shortcut when we entertain. Here is a Spinach Artichoke dip that is made in the slow cooker. Put the ingredients in the slow cooker, set it and then wait for it to be done. While you are able to go about and do other things.
Slow Cooker Artichoke Spinach Dip
1 (10 oz.) bag fresh baby spinach,  chopped
1 (13.75 oz.) can quartered artichoke hearts, chopped and drained
1 (8 ounce) pkg cream cheese, cut into 1-inch cubes
1 cup light sour cream 
1 cup shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
1/3 cup finely-chopped Vidalia onion
4 cloves garlic, minced
1/2 tsp. black pepper
1/4 tsp. salt
Combine all ingredients in a large mixing bowl and stir until evenly combined. Spray the inside of your slow cooker and put the mixture into the crock part of your slow cooker. Cook on low for 3-4 hours or on high for 2 hours, or until the dip is completely warmed through and the cheese is melted. Stir and put into a serving dish. Serve warm with pita chips, pretzel crackers, etc.
Till next time.........

Thursday, February 9, 2017

Creamy Thai Sweet Chili Sauce...........

This sauce is so good but it is definitely HOT. Not enough to burn your mouth, but leaves the heat lingering for sure. It is good on fried shrimp, roasted cauliflower, chicken and salmon. Just let your imagination go. It is great used as a dipping sauce for Chicken tenders. If you want to drop the heat, leave out the Sriracha and cut back on the Thai sweet chili sauce. Both give heat to the sauce. I store mine in a small jelly jar.
Creamy Thai Sweet Chili Sauce
1/4 cup Thai sweet chili sauce
4 tablespoons mayonnaise
2 1/2 tablespoons honey
1 tablespoon Sriracha
Mix well and put in a small jar and refrigerate.
Till next time........

Thursday, February 2, 2017

Bean Dip...........

Bean Dip was the Hummus of the 60's. Yes, even back then we had hummus, but it tasted better than the chick pea hummus of today. This actually had a good flavor. Okay, so that's just my opinion. But you could add anything you wanted to it, the choice was yours.
Bean Dip
11/2 cups white beans, canned, drained 
2 tablespoons olive oil
2 tablespoons water
1 teaspoon granulated garlic
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
Add ingredients to a blender or food processor and puree until smooth. This is a blank canvas for adding whatever you like. Yield: 2 cups  Add ins: Diced tomatoes, Jalapeños, Scallions, Red sweet pepper.
Till next time..........

Tuesday, January 31, 2017

Pimento Cheese Spread..........

Kraft puts out this yummy Pimento Cheese spread in a little jar for around $2.98. Many times I reach for it and then put it back, as that's a bit much for such a little jar. At least in my budget. But here is a recipe for it that to me is better. It is not as creamy, but has more cheese and more pimento flavor. 
Pimento Cheese Spread
1 7-ounce jars sliced pimientos, drained
1 1/2 10-ounce bricks sharp Cheddar,  grated
1/2 cup mayonnaise
Place the drained pimientos in a blender or food processor and puree until small chunks. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise.
Till next time........

Saturday, January 28, 2017

Friday, January 27, 2017

Snowy Net........

Just something interesting at the field.
Till next time.......

Thursday, January 26, 2017

Philips Crab Cakes.......

If you have ever enjoyed the crab cakes at Philip's Crab House in Ocean City, MD., you will love these.
Crab Cakes
1/2 lb. backfin crab meat
1 lb.jumbo lump crab meat
1/4 c. chopped parsley
3/4 c. Ritz crackers, crushed
3/4 tsp. Worcestershire sauce
3/4 tsp. lemon juice
3/4 tsp.Seafood seasoning
3/4 tsp. Dijon mustard
1/2 cup mayonnaise
1 large egg

Combine the egg, Worcestershire sauce, lemon juice, seafood seasoning, Dijon mustard and mayonnaise in a bowl. Place the crab meat, parsley and Ritz crackers into a separate bowl. Mix very lightly to combine. Add the wet ingredients to the crab mixture and combine lightly. Portion into 5-ounce cakes and broil, bake, or pan fry until browned on both sides. (or mini for appetizers.)
Till next time.......

Wednesday, January 25, 2017

Chicken n' Dumplings..........

One of my favorite comfort foods is Chicken n' Dumplings. They just make everything better. If you let this dough "rest" for 15 minutes after you pull it together, it rolls out real easy.
Chicken n' Dumplings
2 cups flour
1/2 teaspoons baking powder
1 pinch Salt
2 Tablespoons Butter
1 cup buttermilk, (you can use regular milk if needed)
2 quarts chicken broth
3 cups cooked chicken
In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball. Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2x2. Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!
Till next time.......

Sunday, January 22, 2017

Crazy Salt...........

I would imagine you have all heard of Crazy Salt. It's just a flavorful salt with herbs and spices. It is easy to make and keep in your spice cabinet. Don't buy it with all the preservatives in it. This is all stuff you already have in your spice cabinet. Just mix them together and enjoy. If you want a finer salt, put all ingredients in a spice grinder and pulse till you get the degree of finest that you want. I like to pulse the salt and then add the rest of ingredients.

Crazy Salt

1/4 cup kosher salt
4 teaspoons granulated garlic
1 tablespoon fresh ground black pepper
2 teaspoons granulated onion
1/2 teaspoon celery salt
1/2 teaspoon cayenne pepper
Optional: 1/4 teaspoon finely crushed sage
Combine all the spices in a jar and stir or shake to combine. Store in an airtight container until ready to use. Makes approximately 1/2 cup. Enjoy!

Till next time.........

Saturday, January 21, 2017

Carrot Hummus.......

Hummus is a funny thing. You either like it or you don't. To me, it has little flavor, but then I don't like chick peas for the same reason. But Carrot Hummus has some flavor. The sweeter the carrots, the sweeter the hummus. Depending on your carrots, the dip is usually a light orange in color. It all depends on your carrots.

Carrot Hummus
8 ounces carrots, peeled and cut into 1-inch pieces
3 cloves garlic, peeled and left whole
2 tablespoons plus 1/2 cup extra-virgin olive oil
Kosher salt
One 15-ounce can chickpeas, drained and rinsed
2 tablespoons lemon juice
1/8 teaspoon cayenne pepper
Root vegetable chips, for dipping
Preheat the oven to 425 degrees F.
On a small rimmed baking sheet, toss together the carrots, garlic, 2 tablespoons olive oil and 1/2 teaspoon salt. Cover with aluminum foil and roast until the carrots and garlic are both tender and soft, about 15 minutes. Remove from the oven and cool to room temperature. Place the carrots, garlic and chickpeas in a food processor. Pulse to combine and break apart slightly. Add the lemon juice, 1/2 cup olive oil, cayenne and 1/4 teaspoon salt. Puree until smooth and an even pale orange.
Till next time.........

Thursday, January 19, 2017

Boeuf Bourguignon...........

Fancy, Schmancy. Yes, it does sound that way. But Boeuf Bourguignon is nothing more than an elevated French beef stew with burgundy wine. It is head and shoulders above your ordinary beef stew. It is rich and full of flavor from the herbs, veggies, beef, mushrooms and red burgundy wine. It is slow cooked to perfection. You must brown the mushrooms and beef before combining them with the other ingredients. My recipe? Well, there are thousands on the internet and all pretty much the same. So check out the internet and pick the one that sounds the best to you. There are a lot of ingredients to it, but that's what makes the flavor.
Till next time........

Tuesday, January 17, 2017

Corn Dip.........

Corn Dip is a little unusual and something you might want for any gathering. It is a large recipe so is perfect for a crowd. Your guests will love it! This has some kick to it, so if you aren't into a bit spice, pass this up. I love it!!

Corn Dip
3 11-oz. cans sweet corn & diced peppers, drained
2 4.5-oz. cans chopped green chiles
6-oz. can chopped jalapenos, drained and liquid added to taste
1/2 cup green onion, chopped
1 cup mayonnaise
1 cup sour cream
1 tsp. pepper
1/2 t. garlic powder
16-oz. pkg. shredded sharp Cheddar cheese 
Mix together all ingredients and jalapeno and refrigerate. Serve with corn chips for scooping. Makes about 6 cups.
Till next time.......

Monday, January 16, 2017

Ice Storm.........

Nothing like an ice storm to make a person dig out their sleeping bag and kerosene lamp. Just in case power went out and I lost heat, lights, etc. But morning came and all is well. Looks like we dodged the bullet this time with the ice storm. Although the roads are slick, the power stayed on. Grateful for the favor.
Till next time........

Friday, January 13, 2017

Pork and Sauerkraut.........

It’s a dark and dreary day again today.It's getting ready for our ice storm on Sunday. 
I just cleaned up my kitchen from a late breakfast and put some boneless spare ribs and kraut in my small slow cooker. There is no low or high on it, just one heat setting. So will check it in 4 hours and see how much longer it will have to cook. I put some sugar and caraway seeds in the kraut, my Bohemian style kraut. I say "my" style as I don't put potatoes or onion in mine and I know it is not authentic. It will be so good with some nice tender pork for supper. I get really hungry for kraut about twice a year. 
Till next time.....

Friday, January 6, 2017

Cream Cheese Buttermilk Biscuits........

In the South, they have recipes that are pretty much standard to that area. Cream Cheese Buttermilk Biscuits fit that scenario. They are small, moist and fluffy. Yup, that's a Southern biscuit. (I use a smaller cutter and then cut the time by a minute or two until the tops are golden brown.) These are great with butter and jam or with that wonderful Virginia Baked Ham.
Cream Cheese Buttermilk Biscuits
2 cups flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
2 Tbsp sugar
4 Tbsp very cold unsalted butter
4 Tbsp very cold cream cheese
3/4 cup buttermilk
Preheat the oven to 400 F. Line a baking sheet with parchment paper. In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Add the butter and cream cheese, and blend them into the flour mixture with a pastry blender. There should be some uniformity but still with clumps of fat. Add the buttermilk and stir to combine with a rubber spatula or wooden spoon. Flour your hands, then dump the dough out onto a well-floured work surface. Knead just a very few times, until it comes together. Pat out dough to about 1/2 an inch thick. Cut into rounds with a 2 1/2 inch floured biscuit cutter. Transfer the rounds to  parchment paper on a baking sheet. Bake at 400 F for 14 minutes, until the tops are golden brown. (If using salted butter, cut the salt to 3/4 tsp.)
Till next time..........

Wednesday, January 4, 2017

Biscuit Dumplings...........

You are in a hurry for supper, what do you do? Get out the leftover stew or soup and make some biscuit dumplings. So quick and so good.
Biscuit Dumplings
2 cups Original Bisquick™ mix
2/3 cup milk
Stir ingredients until soft dough forms. Drop by spoonfuls onto boiling stew; reduce heat. Cook uncovered 10 minutes. Cover and cook 10 minutes; do not lift the lid.
Till next time.........

Monday, January 2, 2017

Pizza Dough.........

It's so easy to make your own pizza. Give it a try and you won't buy pizza again. Get out your favorite toppings and get at it!!
Pizza Dough
1 teaspoon (scant) Active Dry Yeast
3/4 cups Warm Water
2 cups All-purpose Flour
3/4 teaspoons Kosher Salt
3 Tablespoons Olive Oil
Sprinkle yeast over 3/4 cups warm (not lukewarm) water. Let stand for a few minutes.In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it. Note: it’s best to make the dough at least 24 hours in advance.
Till next time.......

Saturday, December 31, 2016

Mini Popovers.......

Mini Popovers can be used for Hor'd'oeuvres, snacks or just about anything you want a small bite for. Dip them in melted butter and roll them in cinnamon and sugar for a great breakfast treat.
Mini Popovers
3 tablespoons melted butter, divided
2 eggs
1 cup milk, warmed for 30 seconds in the microwave (should be lukewarm to warm)
1 cup all-purpose flour
1 teaspoon kosher salt
Preheat the oven to 400 degrees F.
Using a pastry brush, coat 8 muffin cups with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. Meanwhile, mix the eggs in a blender until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth.Bake, without opening the oven door, for 10 minutes. Reduce the oven temperature to 350°F and bake until the popovers are brown, crusty and fully puffed, 8 to 10 minutes longer. Transfer the popovers to a platter and serve warm. Makes 24 mini popovers.
Till next time.......