Friday, November 3, 2017

Sex Offenders............

Yes, I know. This is not something we like to think about. But.......they look normal and they are in our neighborhoods. I am not asking you to be afraid. I am asking you to be aware; so you can protect yourself and your children. The government in each state has a website that will list all registered sex offenders in your area. Of course, those that aren't registered still remain an unknown threat. Crime is everywhere now. It has moved into the suburbs, no area is safe anymore. The states also have a website that will show the crime in your area. Check these websites out. They hold a valuable amount of information. Always be aware of your surroundings. Protect yourself!!
Till next time........

Sunday, October 29, 2017

Waterfowl........

I was privileged to see a Pelican over the weekend. So of course I had to use my camera. The Pelican was just enjoying an afternoon on the water.



Then I saw a Cormorant who decided to pose for as many photos as I wanted to take. While some waterfowl was cooperative, many were skittish.
Till next time........

Monday, October 16, 2017

Peanut Butter Eggs/Or Small Bites.........

I know it isn't time for Easter, but these are just so good, I had to post them. Shape them into little peanut butter balls if it isn't Easter season. Great for Halloween treats as well.
Peanut Butter Eggs
1 lb. (about 3 1/2 cups) powdered sugar
1 1/2 cups peanut butter
4 oz. cream cheese
1/2 cup butter or marg, softened
1/2 tsp. vanilla
Mix together with hands until thoroughly blended. Shape into eggs or small bites. Chill until firm. I like putting them in the freezer to chill. Dip in chocolate coating. Melt chocolate for coating, a crockpot on low heat works well. It keeps the chocolate at a uniform heat.
Till next time........

Friday, October 6, 2017

Apple Pie w/Cheddar Cheese Pie Crust..........

I never understood why my Mom always like cheddar cheese with her apple pie. Not until years later when I tasted cheddar cheese pie crust. The flavor with apple pie is awesome!! This recipe is from Nancy Fuller and she uses a food processor to blend the crust. I prefer using a pastry blender. It's just a matter of choice. Either will work, just be sure not to over process the dough if using the food processor or the pastry blender. Using 2 different types of apples, just adds to the flavor of the pie. Check out other recipes from Nancy Fuller at the link below.
Pie Crust:
2 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon sugar 
1/4 teaspoon kosher salt 
1 cup cold unsalted butter, cut into 1/2-inch pieces 
1 cup (4 ounces) grated extra-sharp white Cheddar 
6 Tbsp cold water
Combine the flour, sugar and salt in the bowl of the food processor and give it a quick pulse to blend the ingredients. Add the butter and pulse until the mixture looks like crumbly sand. Add the cheese and pulse again until combined and cheese is worked into the mixture and cut into small chunks. Turn the mixture out into a bowl, drizzle in 6 tablespoons cold water, and mix in with a rubber spatula until the flour is moistened. Add another tablespoon of water, only if needed. Divide the dough in half, shape each half into a ball and flatten to a disc. Rest the dough to relax the gluten, 30 minutes in the fridge.
Roll out 1 disc of the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch pie dish. Add the apples in an even layer and dot with the butter. Lightly brush the edges with egg wash. Roll out the next dough round, slightly smaller than the first. Cover the top of the apples with the second pie dough, pressing the edges to seal the crust. Trim the crust so you are left with a 1-inch overhang. Tuck the crust underneath itself so it's flush with the edge of the pie plate. Crimp the edges decoratively. Brush the pie with the egg wash and sprinkle with the turbinado sugar. Make 5 air slits in the center of the pie. Preheat the oven to 425F degrees. Adjust the baking racks to the center of the oven. Place the pie on baking sheet and bake for 25 minutes.  Lower the oven temperature to 350F degrees and bake for 45 minutes longer. Cool to room temperature, at least 3 hours, before slicing.
Apple Filling:
2 pounds Granny Smith apples, peeled and sliced into 1/4-inch wedges
1 1/2 pounds Braeburn apples, peeled and sliced into 1/4-inch wedges 
1/2 cup granulated sugar 
1/4 cup all-purpose flour 
1/4 cup packed light brown sugar 
1/2 teaspoon ground cinnamon 
1/4 teaspoon freshly grated nutmeg 
2 tablespoons butter, sliced into pats 
1 egg, beaten with 1 tablespoon water 
1 tablespoon turbinado sugar, for sprinkling 
Combine the Granny Smith apples, Braeburn apples, sugar, flour, light brown sugar, cinnamon and nutmeg in a large bowl and toss to combine.
Till next time.........

Tuesday, October 3, 2017

Sweet Italian Dressing.........

As you all know, Italian dressing is oil and vinegar and herbs. But for a pasta salad, I like a little sweeter Italian dressing. I hope you like it as well. By experimenting, I came up with this recipe and I really like it.
Sweet Italian Dressing
1/4 cup Rice vinegar, scant
1/4 cup granulated sugar, scant
1 Tbsp Dijon mustard
1 tsp dried Basil
1/2 tsp salt
1/4 tsp black pepper
1 tsp minced garlic
1 Tbsp Parmesan cheese, grated
3/4 cup oil
Blend the top 8 ingredients in a blender. Then slowly add the oil with the blender on highest speed. The dressing will be thick. Put in jar and keep in fridge.
Till next time........

Monday, October 2, 2017

Zucchini Apple Bread...........

When fall arrives and the harvest is in, we make Zucchini Apple Bread. It's the perfect time of year to bake and stock up your freezer for the holidays. Save a loaf out to eat now with a little honey butter.
Zucchini Apple Bread
1 apple, shredded
3 eggs
2 cups sugar
2 medium zucchini, shredded
2 teaspoons vanilla
1 cup vegetable oil
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon cinnamon
1/2 cup chopped walnuts 

Preheat oven to 350 degrees.  Grease two 8 1/2 x 4 1/2 inch loaf pans or 4 mini loaf pans.   Whisk eggs in a mixing bowl.  Add sugar, zucchini, apple, vanilla and oil.  Mix well.   Combine dry ingredients,  add to zucchini mixture.  Fold in walnuts.  Pour batter into prepared pans.  Bake for 45 - 50 minutes or until a knife comes out clean.  Cool 10-15 minutes before removing from pan.
Till next time.........

Sunday, October 1, 2017

Italian Dressing.........

I haven't been able to find an Italian Dressing recipe I like; till now. It's always to "vinegarie" or no flavor at all. I don't like store bought dressings because they have too many preservatives and emulsifiers in them. Have you ever looked at Italian dressing in the store. It's THICK!! It's oil and vinegar and herbs, it should NOT be thick. Here is a simple oil and vinegar recipe. The Parmesan cheese gives it that extra good "something".
Italian Dressing
3/4 cup olive oil
1/4 cup red wine vinegar
1 tsp minced garlic
2 tsp dijon mustard
2 Tbsp Parmesan grated cheese
3/4 tsp salt
1/4 tsp black pepper
1 tsp sugar
Put all ingredients in a jar and shake good. Let sit overnight in fridge and shake well before using.
Till next time...........

Saturday, September 30, 2017

Sticky Buns.........

We all like a sticky bun for breakfast. I mean, who wouldn't? But yeast dough can be so  much work and time consuming. This recipe takes the work out of sticky buns and is so good. This will serve 12.
Sticky Buns
1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury™ Grands!™ Flaky Layers biscuits 
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted 
Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. In small bowl, mix brown sugar and butter; pour over biscuit pieces.   Bake 30 to 35 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
Till next time........

Thursday, September 28, 2017

Butter Churning.......

No, we don't churn butter anymore like they did in days gone by. But it is a fun project to do with children. Let them know how butter is made. It is so simple. 

Fill your jar half-way with cream. Pop the lid on, and start shaking. When the sloshing sounds stop, remove the lid, and check for whipped cream. Pop the lid back on, and continue to shake until the mixture separates into buttermilk and butter. Remove lump of butter (save the buttermilk for baking).  You will need to rinse your butter under cold water. Knead it a little as you rinse. This will remove the last of the buttermilk and will prevent your butter from going rancid quickly. It's that simple and your children will be amazed!
And this is what you get in the end. Woohoo, homemade butter!!! How cool is that?
Till next time.......

Wednesday, September 27, 2017

Bread Making........

I've been away for awhile but I will try to make it up to you by having some really nice recipes and photographs for you. I love making my own bread and not having all the preservatives and chemicals in it. Since I have a bread machine, it is quite easy to make bread, cinnamon rolls, etc. This recipe is guaranteed to bring you a nice loaf of plain white bread. It also freezes well. I can take a slice out of the freezer when I need it, so it  always has a fresh baked taste. You don't have to have a bread machine to make this bread. Enjoy.
White Bread
1 cup warm water 
(110 degrees F/45 degrees C) 
3 tablespoons white sugar 
1 1/2 teaspoons salt 
3 tablespoons vegetable oil 
3 cups bread flour 
2 1/4 teaspoons active dry yeast 
Place water, sugar, salt, oil, bread flour and yeast into pan of bread machine. Bake on White Bread setting. Cool completely on a wire rack before slicing.
Till next time........

Friday, August 25, 2017

Doves...........

I have a pair of doves that visit me every afternoon to feed. They eat a bit and then rest for awhile. They visit me for about a hour or two each day.
Here they are being a bit lazy about eating. If it is in front of them, they eat it. Eventually they walked around a bit and looked for addition feed. They are ground feeders so they clean up whatever is dropped by the finches and sparrows. 
Here is one of them just resting. They rested for a bit and then they both flew off, tummies filled to the brim.
Till next time.......

Wednesday, August 23, 2017

Scrapple..........

If you have lived in the Pennsylvania/Delaware area, you have enjoyed RAPA Scrapple for breakfast or supper. What's in it is basically leftovers in my book. But mixed up, molded, cut and fried it is delicious. The brand to buy if you can find it is Rapa made in Bridgeville De. You cut it about 1/4 inch thick and fry it till it is crispy on both sides.




They hold a festival in October for Scrapple. It used to be just the original recipe. Now they have bacon, chipotle chili and original. And for those that think they have to have beef.......there is even one now with a little beef in it. Check out the website for the directions to this recipe as they are lengthy.
Scrapple
1 pork heart
1 pound meaty pork ribs or bones

2 pounds pork liver
4 cups roasted cornmeal
2 1/2 tablespoons salt
2 tablespoons freshly ground black pepper

You also might want to check out the Rapa website to learn more about Scrapple and where it originated.
Till next time.......

Tuesday, August 22, 2017

Kellogg's Bran Muffins.........

®Kellogg's Bran Muffins have been around since I was a small child. They are still good and still full of fiber without adding a huge amount of sugar to your diet. This recipe was on every box of ®Kellogg's All-Bran cereal that you bought. The beauty of it is; it is a basic recipe that you can add up to 1/2 cup of dates, golden raisins, cranberries or nuts that you want. If you want fruit and nuts, just make it 1/4 cup of each fruit and nut.
®Kellog's Bran Muffins
1 1/3 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups Kellogg's® All-Bran® Original cereal
or 1 1/2 cups Kellogg's® All-Bran® Bran Buds® cereal
1 cup milk
1 egg
1/3 cup shortening
Stir together flour, sugar, baking powder and salt. Set aside. In large mixing bowl, combine ®KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and shortening. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray. Bake at 400° F about 25 minutes or until lightly browned. Serve warm. Yield: 12 muffins
Till next time........

Sunday, August 20, 2017

The Baked Bear........

The Baked Bear is a unique ice cream shop. They bake all sorts of cookies and make different flavors of original recipes. Then you can make your own special ice cream cookie sandwich, sundae or cone. If you are ever in California, Utah, Nevada, Arizona or Oklahoma, check out these stores. Who doesn't like ice cream and cookies? They even make a 3 scoop banana split with a whole banana, 3 toppings, whipped cream and maraschino cherries. Yummmmm!!
Check out their many locations at the website below.

Till next time.....


Saturday, August 19, 2017

Marinated and Baked Olives.........


Once in a while I like to serve something that is a bit of a surprise on my buffet table. If you have never eaten baked olives give these a try for a very different taste.

Marinated and Baked Olives  
2 cups green olives, pitted 
1 lemon 
2 sprigs rosemary, chopped 
2 cloves garlic, thinly sliced 
Preheat oven to 350F. Place olives in a baking dish and with a rolling pin, gently push down to skin splits. Onto the olives, grate the zest of a lemon then add rosemary and garlic. Cook for 10 minutes, toss and cook for a further 5 minutes. Serve warm. 
Optional: Add 1 tbsp. olive oil to the mix.

 Marinated and Baked Olives 
1 1/2 cups mixed imported Greek and/or Italian olives
1/2 cup dry white wine
1/4 cup olive oil
2 4 inches sprigs fresh rosemary 
1 tablespoon finely shredded orange peel 
2 tablespoons orange juice
1 tablespoon snipped fresh rosemary 
1 tablespoon snipped fresh parsley 
3 cloves garlic, minced
1/8 teaspoon ground black pepper 
In a 15x10x1-inch baking pan, combine olives, wine, 1 tablespoon of the olive oil, and rosemary sprigs. Bake in a 375 degree F oven for 45 to 60 minutes or until most of the liquid is absorbed, stirring occasionally. Meanwhile, for dressing, in a small bowl, combine remaining 3 tablespoons olive oil, orange peel, orange juice, snipped rosemary, parsley, garlic, and pepper. Pour dressing over olive mixture; toss gently to coat. Transfer olive mixture to a serving bowl. Cover and chill for at least 2 hours. Makes 6 servings. 
Till next time........

Monday, August 14, 2017

Apple Crisp........


When apple season comes each year, it's time for apple crisp or crumble.
Apple Crisp
4 medium tart cooking apples, sliced (4 cups)
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with ice cream.
Till next time........

Sunday, August 13, 2017

Onion Dipping Sauce.........

When you have Fried onions you always need a good sauce to dip them in. Give this a try, you won't be disappointed.
Onion Dipping Sauce
1/2 cup mayonnaise
2 teaspoons ketchup
2 tablespoons cream-style horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
Dash ground black pepper
Dash cayenne pepper 

Mix all the ingredients in a bowl, cover and refrigerate until ready to use. 
Till next time........

Saturday, August 12, 2017

Pumpkin Pie Hummus.........

Pumpkin Pie Hummus
1 15-ounce can pumpkin puree
2 15-ounce cans chickpeas (take skins off, if any)
1/8 cup maple syrup
1/8 cup olive oil or Coconut oil
Dash fresh nutmeg
1/2 teaspoon salt
1/2 teaspoon cinnamon
Puree all ingredients in food processor until smooth. Transfer to serving bowl.
Cut the tortilla into 8 triangles and lay on the prepared cookie sheet. Brush with 1/2 of the melted coconut oil and then sprinkle with cinnamon and sugar. No need to use an exact measurement, just give a good pinch of sugar for each chip. Bake for 8 mins, or until lightly golden. Flip the tortillas, brush with remaining oil and sprinkle with more cinnamon and sugar. Bake for another 7-8 minutes until the tortillas are a deep golden, brown. They will not seem crunchy at first. But, once the chips cool and the sugar hardens, you will nice and crunchy chips! Serve with: Cinnamon tortilla chips or cinnamon graham crackers.
Till next time.........

Wednesday, August 9, 2017

Artichoke Dip.........

One of my favorite dips is artichoke dip. You don't have to bake this and it is so good. How can you not like a tasty dip like this one? 
Artichoke Dip
1 14-ounce can of artichoke hearts, packed in water, drained
1/4 cup chopped fresh parsley
1/4 cup packed, grated Parmesan cheese
1 Tbsp lemon zest
1 clove garlic, minced 
1/2 teaspoon fresh black pepper
1/4 teaspoon salt
8 ounces cream cheese, room temperature
3 to 4 Tbsp lemon juice

Put the drained artichoke hearts, parsley, Parmesan, lemon zest, garlic, and salt and pepper in a food processor.  Pulse a few times until a paste forms. You should still be able to make out bits of parsley and lemon, so don't over-process it. Place the cream cheese in a medium sized bowl.  Add the artichoke parsley mixture and the lemon juice.  Stir until well blended.  Add more salt, pepper and lemon juice to taste.  Garnish with a few fresh leaves of parsley, shredded Parmesan or  lemon zest.
Till next time.........

Monday, August 7, 2017

Acceptance of Self.........

How many times, do you hear young girls or boys in a group complaining about their weight, hair, clothes, etc? It's okay, to be who you are, you are good enough. You don't need to be the popular weight, be in the "in crowd" or wear designer clothes. Boys, you don't have bulging muscles, be taller  or play sports. Be yourself, have fun and know that you are good enough, just the way you are! Take a really good look in the mirror. The person looking back at you is a phenomenal person. Appreciate who you are and just enjoy life, you are good enough, just the way you are.
Till next time........

Saturday, August 5, 2017

Cauliflower Steaks............

Cauliflower steaks are so easy to make and so yummy. Cut 1/2 slices from the head of cauliflower. Usually just 2 slices per head. Just oil, salt and pepper each side and then roast at 425F for 10 minutes till they are brown on one side, flip and bake for another10-15 minutes to brown the other side. What could be easier? Make a butter topping with sliced almonds or pine nuts, golden raisins and butter. Pour over the cauliflower steaks and serve. So pretty and even more delicious.


Topping
1/4 cup almonds/pine nuts
1/4 cup golden raisins
2 Tbsp butter
Toast the nuts in a dry pan. Then add the raisins and butter and heat. Top the cauliflower steaks and enjoy.
Till next time......

Wednesday, August 2, 2017

Beer Bread........

I'm sure you have heard of beer bread. There are so many recipes out there for it and it is not a new fad thing. It was around when I was a teenager, years ago. I remember my Mom making it. It takes very few ingredients.
The beer is what makes it rise and give it that yeast flavor. I added a 1/2 tsp dried dill to my recipe as I wanted that dill flavor to eat with my salads.

Perfect loaf of beer bread. Just waiting to be eaten with my supper. If you want the recipe, search for Honey Beer Bread and it will pop right up.
Till next time.......

Tuesday, August 1, 2017

Stabilize Whip Cream..........

I have always wanted to make those luscious strawberry whip cream cakes you get at the bakery. Now I know how they do it. You have to stabilize the whipped cream. What.............? Yes, I said, stabilize the whipped cream and it isn't hard to do at all.
Stabilize Whip Cream
1 teaspoon Knox unflavored gelatin 
4 teaspoons cold water
1 cup heavy cream
1/2 cup powdered sugar 
1/2 teaspoon vanilla extract
Place cold water in small bowl and sprinkle gelatin over it. Let sit for 5 minutes. While it's sitting, place heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer with the whisk attachment or in a mixing bowl if using an electric beater. Once gelatin is set, place bowl in microwave and heat until gelatin turns to liquid, about 10 seconds. Turn mixer on to start beating cream. Let it run for about 1 minute and then with the mixer on high, very slowly pour the melted gelatin in, in a small steady stream. Continue beating cream until you reach medium-stiff peaks. Spread or pipe whipped cream as desired. At this point, just use the whipped cream for  frosting or piping.  Great on cupcakes and it will set up even more as it sits in the fridge. 
I must give credit to http://ourbestbites.com for this fabulous idea. If you get a chance visit their wonderful website.
Till next time..........





Monday, July 31, 2017

Farm Fresh Veggies........

This is what I like about summer. I guess it is probably one of the only things I like about summer. But you really can't beat fresh picked veggies from the garden/farm. They just taste so much better. I also like fresh flowers.
I took one of the cucumbers and made a sweet vinegar solution and made some fresh pickles. So good on my many salads.
I love the fall, but I will miss my fresh veggies.
Till next time.......

Saturday, July 29, 2017

Bacon Cheddar Dip..........

Something new for your arsenal of recipes. I love a new flavor for a party and football season is starting soon.
Bacon Cheddar Dip
4 green onions, slivered
2 cups shredded cheddar cheese
1 cup sour cream
1 cup mayonnaise
4 dashes hot sauce
1/2 tsp dry mustard powder 
1/2 tsp garlic powder
8 slices of bacon cooked crisp & crumbled
4 tablespoons fresh chopped parsley

Combine all ingredients in a bowl. Refrigerate at least 1 hour before serving. Serve with crackers, veggies or pita chips.
Till next time.........

Friday, July 28, 2017

Fruit Fresh - for Avocado Dip........

The next time you want to serve Guacamole at your party. Add about a teaspoon or two of Fruit Fresh to it. It will keep it nice and green for about 8 hours and not turn brown. It does not add any taste to the Guacamole. The dip will most likely be gone before it can turn even slightly tan.

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

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

Add:
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

Watercolor..........

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. But....you 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........