Thursday, July 27, 2017

Rosy Peach Jam........

Peaches are in season now and so juicy and good. Now is the time to make that peach jam for the winter. This makes a great Christmas gift for those you just want to remember with a "little something." This recipe is so good and very easy. If you add 1 1/2 tbsp Fruit Fresh  powder to this jam, it will keep the pretty color and not darken.

Rosy Peach Jam
5 cups fresh peaches, diced
1 1/2 cups pineapple, crushed
7 cups sugar
Cook for 20 minutes

Juice of 1/2 lemon
1 small box of strawberry jell-o and 1 small box of peach jell-o. Add the lemon juice and stir well and put into jars and seal with paraffin. Yield:5 pints approximately. 
NOTE 1: You can use 2 small boxes of peach jell-o for a peachier flavor instead of using one strawberry and one peach jell-o. Jam will then be orange and not rosy colored.  
NOTE 2: If you don't like paraffin, seal jars and put in water bath 15 minutes and cool. 
Till next time.........

Wednesday, July 26, 2017

Bleu Cheese Dressing.........

If you like to make your own salad dressings instead of buying them, give this recipe a try.

Bleu Cheese Dressing
1 cup mayonnaise
1/2 cup sour cream
1-1/2 teaspoons minced chives
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon Worcestershire sauce
1/4 to 1/2 cup buttermilk
1/2 cup crumbled blue cheese
Torn mixed salad greens
In a small bowl, combine the first six ingredients. Stir in enough buttermilk to achieve desired consistency. Stir in blue cheese. Cover and store in the refrigerator. Serve with salad greens. Yield: 2 cups.

Till next time........

Friday, July 21, 2017

Beef Au Jus.........

     French Dip sandwiches are a real favorite of mine. So I like having a recipe for the dip. it is easy to make and has ingredients that you most likely have in your pantry.
        Beef Au Jus
2 tablespoons granulated beef bouillon plus 1 teaspoon
(can use crushed bouillon cubes)
2 teaspoons granulated onion bouillon
1 teaspoon dried parsley flakes 
1⁄8 teaspoon black pepper or 1⁄8 teaspoon red pepper
1⁄8 teaspoon garlic powder 
2 tablespoons cornstarch
Combine all ingredients in a blender or food processor; whirl to a fine powder. Pour mix into a jar, label with directions and store at room temperature. To use: Put 2 1/4 teaspoons mix into a small saucepan; stir in 1 cup of cold water. Heat to boiling, stirring constantly; mix in a few drops Kitchen Bouquet and, if you wish, a pat of butter.
Till next time........

Thursday, July 20, 2017

Hot Weather.........

When the weather reaches the high 90F's and you definitely don't want to turn the oven on, here's what I do. I get out my 1 1/2 quart slow cooker and pop in a chicken thigh. This time I put some orange marmalade on top for a little sweetness. By tonight my dinner will be done. I have some potato salad and that will be dinner. By supper time, the feel like temperature is supposed to be 110F - 115F. HOT by any measure.
Till next time.........

Tuesday, July 18, 2017


I am starting to learn the very basics of watercolor painting. Eventually, I would like to be able to paint this picture. Time will tell. Yes, I am starting with simplicity. As they say, baby steps. In the meantime, I am trying to learn the basics and learn them well. Wish me luck.
Till next time.........

Friday, July 14, 2017

Honey Corn Dogs.........

It's summer and honey corn dogs come to mind. You can find them at most any country fair. can also make them at home. They are not that hard to make.
Honey Corn Dogs
3/4 cup yellow cornmeal
3/4 cup all-purpose flour
1 Tbsp. granulated sugar
1/4 tsp. salt
1 1/2 tsp. baking powder
1 egg, lightly beaten
2 Tbsp. honey
3/4 cup buttermilk
2 tsp. vegetable oil
12 hot dogs
12 wooden skewers, candy sticks or thin popsicle sticks
2 quarts vegetable oil, for frying
In a Dutch-oven, heat the 2 quarts of oil to 350 degrees. In a large mixing bowl, whisk together the cornmeal, flour, sugar, salt and baking powder. Add the egg, honey, buttermilk and vegetable oil, stir until combined. Let sit for 10 minutes. Meanwhile, pat the hot dogs dry and insert a skewer into each hot dog. Pour the batter into a quart mason jar and dip one dog at a time into the batter, then place into the hot oil to fry . Make sure the coating touches just  a bit of the stick so that the coating stays on). Cook for about 2-3 minutes (you want to make sure they're fully cooked inside), then transfer to a paper towel lined plate. Repeat with remaining hot dogsYield: 12 corn dogs You can freeze these and to reheat, bake at 400 degrees for about 15 minute.
Note: If you dust the hot dog lightly with flour (shake off any excess), the batter will stick better.
Till next time.........

Wednesday, July 12, 2017

Southwestern Eggrolls........

If you are into Southwestern flavors. Give these yummy eggrolls a try. They are baked and not fried. 
Southwestern Eggrolls
One 15-ounce can black beans, rinsed and drained 
One 10-ounce package frozen chopped spinach, thawed and squeezed dry 
One 4-ounce can diced green chiles, drained 
4 scallions, chopped 
1 teaspoon ground cumin 
1/2 teaspoon chili powder 
1/4 teaspoon cayenne pepper 
1 1/2 teaspoons kosher salt 
One 16-ounce package egg roll wrappers 
1 egg, slightly beaten 
Preheat the oven to 425 degrees F. Spray a rimmed baking sheet generously with cooking spray.
In a large bowl, combine the cheese, corn, beans, spinach, chiles, scallions, cumin, chili powder, cayenne and salt. Stir together, making sure to break up the clumps of spinach. Have a small bowl of water ready for moistening your fingers. Lay one egg roll wrapper out on a work surface and moisten the edges with your finger. Scoop 1/4 cup of the filling into the center of the wrapper; mound into a 1-inch wide log arranged diagonally across the wrapper, with about an inch of space to the corners. Fold the corners over the filling, gently pressing down on either side to secure the fold. Then, starting at one of the unfolded corners, gently but firmly roll up the egg roll. Place on the prepared baking sheet and repeat until all of the filling has been used. Brush the tops and sides of the egg rolls generously with beaten egg. Bake until golden brown all over, 15 to 20 minutes.
For the salsa: 
5 plum tomatoes, quartered
1 small clove garlic, minced 
1/2 jalapeno, seeded and finely chopped 
3 scallions, white and light green parts only, finely chopped 
1 cup loosely packed cilantro leaves and stems, finely chopped 
Juice of 1/2 lime 
2 teaspoons kosher salt
Meanwhile, pulse the tomatoes, garlic and Jalapeno in a food processor until the tomatoes are almost smooth. Add the scallions, cilantro, lime juice and salt; pulse just to combine. Serve the egg rolls with the salsa on the side, for dipping.
Recipe courtesy of Valerie Bertinelli
Till next time........

Thursday, July 6, 2017

Sponge Tree........

Starting off with a sponge technique. Pretty cool. Not sure if it is one I will use often. But nice to know it anyway. Adding a little more to it. It is an interesting technique. But I need a whole LOT more practice with it.
Till next time..........

Tuesday, July 4, 2017

Easy Apple Butter Baked...........

You want apple butter but don't want to peel all those apples. Here is a quick work around for all you busy people.'s good.
Easy Apple Butter
7 cups smooth applesauce (3 ½ cans)
2 lbs brown sugar 
2 tsp cinnamon
1/4 tsp. ground cloves (easy on the cloves, taste and then add more if you like.)
1/2 cup cider vinegar
Combine in large baking dish. Bake approximately 2 hours at 350°. Stir occasionally until desired thickness is obtained. 
Till next time..........

Monday, July 3, 2017

Cheeseburger Pie.......

Here's a quick and easy way to have a party and not have to fuss much.
Cheeseburger Pie
1 can of Crescent Rolls.
1 lb ground beef.
1 small chopped onion.
4 tbsp. of Ketchup.
1 tsp. of Worchester sauce.
Sliced cheese
Pickles, sliced for each roll
Preheat the oven to 350 degrees.
Start with browning the ground beef and draining it from the grease then add onions and cook until tender. Add in ketchup and Worcester sauce. On a cookie sheet sprayed with cooking spray, put the crescent rolls in a star shape with tips pointing out using the last piece for the center. Spread the meat mixture from center out going about 1/2 to the points of the rolls. Add 1/2 piece of sliced cheese and a slice of pickle to every unit. Roll tip of roll towards the center.
Bake for 15 to 20 minutes.
Till next time.........

Thursday, June 22, 2017

Avocado Mayonnaise............

Avocados are so good now; so why not add a little something extra to those summer time burgers or double decker turkey sandwiches?
Avocado Mayonnaise
1 avocado (medium to large)
1⁄2 lemon, juice of
1⁄4 teaspoon salt (or to taste)
1  pinch cayenne pepper (optional)
1⁄4 cup extra virgin olive oil
Wash the avocado and cut it in half. Scoop out the flesh and put it into the blender. Add lemon juice, salt, and cayenne pepper and blend together. With blender running, add olive oil slowly. You many have to stop the machine several times to redistribute ingredients. Puree to a smooth creamy mixture. Makes 3/4 cup.
Till next time..........

Sunday, June 4, 2017

Cherry Sugar Cookie Macaroons........

You are in a hurry but need some nice cookies. What do you do??? Well, buy a roll of Pillsbury Sugar Cookies and follow the recipe below. Your friends will think you worked hard all day to give them this treat. Don't they look delicious? The dough part is ready made, just waiting for you to add the goodies to it.
Cherry Sugar Cookie Macaroons
1 roll Pillsbury sugar cookie dough
3/4 cup chopped macadamia nuts
(or nut of your choice)
3/4 cup coarsely chopped dried cherries
1 bag (7 oz) sweetened flaked coconut 
2 teaspoons vanilla
1 cup red tart cherry preserves 
Heat oven to 350°. Line large cookie sheets with parchment paper. Let cookie dough stand at room temperature for 10 minutes to soften. In medium bowl, break up cookie dough. Add nuts, cherries, coconut and vanilla. Mix with wooden spoon or knead with hands until well blended. Shape rounded tablespoonfuls of dough into balls. Place 2 inches apart on cookie sheets. Bake 15 to 20 minutes or until edges are light golden brown. Cool 3 minutes. With back of teaspoon, make indentation in center of each cookie. Spoon 1 teaspoon preserves in each indentation. Cool completely, about 20 minutes. Store in covered container.
For other ideas just click on the link below.
Till next time.......

Friday, June 2, 2017

Apricot Red Pepper Jam........

This is so good on chicken, pork or as an appetizer over cream cheese served with crackers.
Apricot Red Pepper Jam
1 cup apricot preserves
1 red bell pepper, chopped 
2 teaspoons red pepper flakes
1/4 cup white vinegar 
Kosher salt 
Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smooth. Transfer to a small saucepan and bring to a brisk simmer over medium heat. Cook, stirring often, until thickened and syrupy, about 10 minutes. Transfer to a jar and cool completely. Refrigerate for up to 1 week.
Till next time........

Thursday, June 1, 2017


We'd all like to have a pet in the house. But when you are busy or can't have the furry kind of pet, a fish is always an option. Since I am not allowed a furry friend, I opted for a fish. Something I am responsible for and greets me in the morning. Okay, I know he greets me because he is hungry and I feed him. But none the less, he is excited to see me, for whatever reason. (ha-ha).
He is a Black Moor Goldfish and his name is Mori.
Till next time.......

Thursday, May 25, 2017


Palmiers (palm-yay) is a French word for Palm Trees. Not sure why these cookies are called Palmiers as they do not look like palm trees to me. They are also called Elephant Ears. But they are a very simple and fancy looking cookie. If you are looking to impress, these are a fun cookie on a tray.
The recipe is all over the Internet and is so-so easy. Give them a try and surprise your guests. They will think you spent hours making them when actually, you spent very little time on them.
Till next time..........

Monday, May 22, 2017

Just Something of Interest to Me.........

Till next time........

Saturday, May 20, 2017


Never know what you will see when you have a camera with you.
Till next time.........

Mocha Frappuccino...........

Have you had a  Mocha Frappuccino? Well, sometimes you just can't make it to a coffee shop. So here's what you do. Make your own.

Mocha Frappuccino
2 shots espresso, chilled (1/3 cup strongly brewed coffee will work)
1/3 cup milk 
1 tablespoon granulated sugar 
1 cup ice cubes, large
2 tablespoons chocolate syrup 
Whipped cream, Chocolate syrup.
In a blender, add 1 cup of ice cubes, and add 1/3 cup of chilled espresso. Strongly brewed coffee works as well. Add in 1/3 cup of milk, 1 tablespoon of granulated sugar, and 2 tablespoons of chocolate syrup. Blend for about 30 seconds, or until smooth. Serves: 1
Till next time..........

Thursday, May 18, 2017


Beautiful sunrise as I got up one morning. It was very cloudy but before long the sun was shining brightly for the rest of the day and got very hot.                                                                   
I really enjoyed photographing the sunrise each and every morning.
Till next time.........

Friday, May 12, 2017

Grandma by the Barrel........

Just a little cutie I found in a store on my many travels. Isn't she cute? Got caught with her hand in the barrel, too.
Till next time........

Thursday, May 11, 2017

Being Organized.........

I am a list maker. It doesn't matter if I am going grocery shopping, going on vacation, hosting a party or just doing household chores. Making a list just seems to keep my life organized and stress free. I check off  the things as I get them done. 
How many of you are list makers? If not, why not?  What do you do to keep your life organized? If there is a better way than list making, do share your secret.
Till next time........

Wednesday, May 10, 2017 I have to go?.........

How many of you go to parties that you really don't want to go to? Yes, I see those hands going up!! My question to you is; why are you going? Is it obligation or you just don't know how to say, "No, I can't make it, but thanks for asking me". Practice saying that, it will become easier, the more you say it. Perhaps it is my age, but I don't do anything I don't want to do. Life is short, so fill it with all the things you like to do and people that are important to you. Got it? Okay, summer is approaching and there will be many outings. So pick and choose what you want to attend. It's kind of like funerals, if you aren't close to the deceased, why go to the funeral? Same for parties, If you aren't close friends, why waste your time and theirs? Go have fun doing something you want to do. Okay, I'm off my soap box. Enjoy your life.

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

Tuesday, May 9, 2017

Apricot Mustard Mayonnaise..........

Do your want to spice up a pork or chicken sandwich? This will do the job nicely. When you taste it, you might wonder what that extra something is in it. It's horseradish. it gives just a bit of a "something" to the mayonnaise. 
Apricot Mustard Mayonnaise
1 cup mayonnaise
2 tablespoons whole grain mustard
1 tablespoon apricot preserves
1 teaspoon honey
1 teaspoon horseradish
Kosher salt and freshly ground black pepper
Mix the mayonnaise, mustard, apricot preserves, honey and horseradish in a bowl. Season with salt and pepper.
Till next time..........

Wednesday, May 3, 2017

Sculpture for the Garden.........

Wouldn't you like to have this in your garden this  summer? So cool!
Till next time.........

Tuesday, May 2, 2017

Praline Pecans...........

French settlers brought the recipe for Praline Pecans to Louisiana, where both sugar cane and pecan trees were plentiful. During the 19th century, New Orleans chefs substituted pecans for almonds, added cream to thicken the confection, and thus created what became known throughout the American South as the praline. Why is this important? Well, these Praline Pecans are so good on a fruit salad. They add that little extra something to it. Your friends will wonder what makes their salad so good. You can smile and say it's the love you put in it. 
Praline Pecans
1 1/2 cups coarsely chopped pecans 
1/4 cup firmly packed dark brown sugar 
2 tablespoons whipping cream 
Combine all ingredients; spread into a lightly buttered 9-inch round cake pan. Bake at 350° for 20 minutes, stirring once, or until coating is slightly crystallized. After the first 10 minutes, stir and sprinkle with 1 1/2 Tbsp. dark brown sugar and bake for 10 more minutes. Remove from oven; stir and cool. Store in an airtight container.
Praline Almonds: Substitute 1 1/2 cups chopped sliced blanched almonds. Bake at 350º for 15 minutes, stirring once. Yield: about 1 1/2 cup
Till next time.........

Monday, May 1, 2017

Blueberry Lemonade..........Plain and Sparkling

The blueberries this spring are so big and sweet; it is the perfect time to make blueberry lemonade. You can make it plain or sparkling. So easy and so good. You can make it sparkling by adding club soda to some of the syrup. Or for an adult drink, add Champagne. Ganish with lemon slices and blueberries.
Blueberry Lemonade
Blueberry Syrup:
2 cups fresh blueberries
1/4 cup sugar 
1/2 lemon, juiced 
Put the blueberries, sugar and lemon juice in a saucepan. Bring to a boil, stirring constantly, then reduce the heat and simmer until thick, 20 to 25 minutes. Strain the blueberries through a fine-mesh strainer, pressing to get all the liquid out, then place the liquid in the fridge and chill until cold (or place the pan in a bowl of ice to chill down fast).
3 cups sugar
12 1/2 lemons, juiced 
Mix the sugar with 3 cups of tap water and stir until the sugar is dissolved to make a simple syrup. Pour the lemon juice into a large pitcher. Pour in 1/3 of the simple syrup +1 Tbsp and 4 cups of water (give or take). Add the blueberry syrup, stir it around and then give it a taste. Add more simple syrup if it needs sweetness, or more water if it needs dilution. Pour in a glass with ice and serve.
Sparkling Blueberry Lemonade:
Just add some ice to a glass, pour a bit of the blueberry simple syrup over the ice, add blueberries, then slowly pour in lemonade and top with a splash of club soda. Garnish and enjoy!

Sunday, April 30, 2017


Flatbread is becoming so popular these days. But much of it is looking more like pizza only square. Flatbread is crispy not bready. Okay, so bready is a new word, but it suits me.
2 cups all purpose flour 
1 teaspoon salt
3⁄4 cup beer
Preheat oven (480-490 F). Put the baking tray into the oven. So it will be heated up, too.
Mix olive oil and garlic and set aside.
Sieve flour with salt and add beer. Mix with hands until dough is formed. Knead dough for 5 minutes with slightly floured hands. Let rest dough for about 10 minutes.
On a slightly floured working platform, roll out the dough with a rolling pin. It should be thin (if you like the bread very crispy, roll out the dough very thin). Place the dough on Parchment paper (size of the baking tray). Brush the dough with the olive oil. Sprinkle it with herbs (you could use more or less than 1 tablespoon). Put your chosen toppings on it. Put dough (on parchment paper) on the baking tray in the oven and bake for about 5 - 10 minutes until it is golden brown. During baking the bread will develop several "bubbles". Poke them if you want a more flat bread. Take out of the oven and let cool on a cooling rack. Serve slightly warm or cool. I like mozzarella, chicken, spinach, bacon on mine with sliced spring green onions on top as a garnish. But you can make it any way you like. It's your flat bread.
Till next time.......

Saturday, April 29, 2017

Pepper Apricot Jam........

Took a brief hiatus to do some research and to visit with family. But I am back with some Pepper Jam for you. Hope you enjoy it. Put a bit on some chicken, pork or on a block of cream cheese and serve with crackers.
Pepper Apricot Jam
1 cup apricot preserves
1 red bell pepper, chopped 
2 teaspoons red pepper flakes
1/4 cup white vinegar 
Kosher salt 
Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smooth. Transfer to a small saucepan and bring to a brisk simmer over medium heat. Cook, stirring often, until thickened and syrupy, about 10 minutes. Transfer to a jar and cool completely. Refrigerate for up to 1 week. This is also good with orange marmalade or raspberry jam.
Till next time........

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.........