Fun2Cook

Wild Rice Casserole!

2011-11-23T13:30:00.002-05:00

My mom gave me this recipe, and it's kind of vague.
It calls for a box of wild rice.
Box? I am guessing that the stuff I bought last time was 8 oz.
I will go look and see what a box is
at the grocery store, but now my friend Jane went to Northern
Minnesota and brought me back one pound bags, so we shall see
how this works. I'll fix it when I find out.

Grease a casserole dish.

1 Box wild rice soaked in water overnight.
drain, then mix in the bowl with:
1 cup of whole canned tomatoes, chopped up.
1 cup sliced black olives
1 cup onions, shopped
1 cup sliced mushrooms
1/2 cup oil
1 cup boiling water
1 cup grated cheese

Bake 1 hr @ 350

I'd salt and pepper to taste,
I'm going to use chicken stock,
my mom used American cheese, I think
I'll use a cheddar.

I am a farmer

2011-07-02T20:09:00.005-05:00

Okay..I am not a farmer; but I did grow fresh herbs, tomatoes, red and green peppers this year. If the squirrels don't grab the tomatoes, peppers, and cilantro to make salsa with, we should be good to go in a few weeks.

Oh, BTW..those tomato planters, the Topsy Turvy things..hahahaa..THEY WORK! Photographic proof to follow.

I will be making the marinara sauce on this blog ( some place ) if we don't eat them all or they don't all get stolen. Something small and furry ate my Italian parsley.....

My annual post

2011-06-28T00:07:00.003-05:00

WOW..I really need to be better about this, don't I? :p You think with over 100 cook books and all the online sites I belong to, that I would contribute more.

Huh.

Nutella..chocolate hazelnut crack in a jar..now in cookie form!

2010-08-28T21:14:00.000-05:00

Chocolate Nutella Cookies

INGREDIENTS

1 1/2 sticks of unsalted butter, room temperature
3/4 cup of brown sugar
3/4 cup of white sugar
1 cup of Nutella
1/2 teaspoon of vanilla
2 eggs
2 cups, plus 2 tablespoons of all-purpose flour
1/4 cup of unsweetened cocoa
1/2 tsp baking soda
1/2 tsp salt
1 cup of chocolate chips
1/2 cup of chopped hazelnuts

METHOD

1 Preheat oven to 350F. Cream butter in an electric mixer for 3 minutes until light and fluffy. Add the sugars and Nutella and mix well, scraping down the sides of the bowl to ensure even mixing.

2 Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix for 10 seconds.

3 Sift together the flour, cocoa, salt, and baking soda (do not skip this step as sifting eliminates clumps of cocoa). Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing. Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.

4 Spoon tablespoon-sized drops of dough onto parchment paper lined cookie sheets. Bake at 350F for 10-12 minutes. Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.

Makes 6 dozen.

What I made yesterday and the day before

2010-05-02T10:37:00.003-05:00

I made some cornbread, used real corn, grits, eggs and AP flour, baking soda and salt. the stuff came out of my 9 x 13 pan a bit dense, moist and tasty, but not cornbread. It was an experiment that sort of failed. I saved it til the next day. I cut it into large squares, and ran a knife thru those squares and fried each square in butter. ha.

I had some deli roast beef left in the fridge, I fried up some onions, put mayo on the bottom square, onions, heated up the roast beef just a tad, and Nico had some verde salsa in the fridge, that he'd put avocado in, I thought it was gross, til I put in as the last thing on the sandwich before I put another slice of the cornbread on it, and OMG was it good. It was so good I have to put it here so I don't forget it.

WOW

2010-02-11T20:37:00.001-05:00

Audrey,

Your friend Deb sure is smart...HAHAHAAAA

I have tons to post..I shall return!

Spinach Rice Salad

2010-01-08T20:00:00.003-05:00

I can't find my mom's recipe book, well, I could but don't want to.
Too busy.

So, when I wanted to make my mom's Spinach Rice Salad, I called Deb,
hoping I'd told her what it was, but no. I had forgotten.
Par for my course.

She suggested Googling the ingredients that I remembered, and
There It WAS, oh, man, now Deb's ahead of me in points.

This is as close as I'm going to get until I find the original one
from my mom, I'm not much on sugar in my salad, but you might be.

* 1 tablespoon soy sauce
* 1/2 cup Italian salad dressing
* 5 bacon strips, cooked and crumbled
* 1 celery rib, thinly sliced
* 4 green onions, thinly sliced
* 1/2 teaspoon sugar
* 2 cups baby spinach

In a bowl, combine the salad dressing, soy sauce and sugar.
Stir in rice, celery and onions. Cover and refrigerate for
at least 1 hour. Just before serving, stir in spinach and bacon.
___________________________________

I think my mom did the rice with the sauce soaking in the fridge
the night before, and I think that altho I abhor the thought of
Uncle Ben's, I think it holds up better, the shape, as I had my
son cook some rice for me to use tomarrow, and it got all
split looking. Whats with that?

We worse than suck.

2009-10-26T23:18:00.003-05:00

Ok, so to show up my partner here, I'm going to tell you what I made for dinner.

I took pork tenderloin, cut it into little dollar shapes, thin slices,
and fried it up with garlic that I minced, butter, some Lawry's seasoning salt, and some baby spinach.

I put it on homemade bread, and called it a sammich. yep. It was that easy.

niener niener cookieface, your turn.
I can't believe we haven't looked at this personal treasure trove of ours
since June! You were swimmin, what the HELL was I doin?

Britney Cooks!

2009-06-06T07:56:00.002-05:00

I found this on All Things Hollywood, on a tag from SERIOUS EATS.
Who knew Britney Spears was a cook? Is she?

Artisan Bread Unbelievably Easy.

2009-03-03T21:10:00.005-05:00

Typing it all here would be hard, and seeing we're doing easy, I'll post a link to the best tasting easiest bread on the planet. No kneading, and you have a round loaf of bread with that crackly thin crust. Keeps in the fridge for 2 weeks, and all you have to do is chunk some off of whats in the fridge, pinch it up into a ball, let it rest and then bake it. I don't own a pizza peel, I don't have a baking stone. I put it on a greased flat pan, and had my broiler pan underneath, preheated with the oven, that I threw hot water into when I put the bread in. Incredibly good, and a revolution in how to make bread. Click on the headline for the link!

I salute you, Mother Earth News!

Because basically, I am all about the easy way out...

2009-02-23T13:27:00.002-05:00

YAY!!

Easy, Easy, Bacon, potato,cheesy

2008-12-31T18:49:00.002-05:00

Yeah, the title sucks ... live with it :p

I am making these tonight in honor of New Years.

k..this recipe lacks only one thing: A RECIPE. It is really more of a formula, a suggestion, if you will.... They are spectacularly unhealthy; they are decadent and wonderful..and whenever I make this, even in massive quantities, ( to take to a cookout, potluck thing ) there is never any left.

These are for my hsb. and my son in law..both of whom I adore. :)

My Suggestion is:

Potatoes, in your chosen amount; you may peel them, or leave them w/the skins. ( Just remember to scrub them well )

Bacon, your chosen amount, fried crispy, crumbled ( or buy the bags of the real stuff, already crumbled )

Shredded Cheese, your chosen amount, your chosen variety.

Slice the potatoes as you would do for homefries. Spread 1st layer over bottom of pan ( size varies with amount ), cover with cheese, bacon...repeat until you have desired amount layered. LAST LAYER SHOULD BE CHEESE/BACON.

Bake at 350 until potatoes are tender, cheese has melted thoroughly throughout all layers.
Feel free to add onions, peppers (before baking) etc.; basically, anything that sounds good to you :) Adorn with sour cream.

Cool thing is..you can do these on the grill in nice weather; either in a foil pouch or grill proof pan.

Damn that Food Network is good!

2008-12-04T11:10:00.005-05:00

They don't suck, we do~! (NAH)

Here's the first of the 12 days of Cookies, Alton Brown's Paradise Macaroons, I don't even like coconut, but I'm making these fo shizzle. what the heck did i just say, and more importantly, why? I don't care, I'm making these cookies.

http://www.foodnetwork.com/recipes/paradise-macaroons-recipe/index.html

Onward and Upwards to Paula's Linzer Torte Cookies!!!! Damn, I made Jam this year, I don't suck after all!!!!!! Wait in your response to see if I actually get a chance to make them.

Cause I am so damn behind in everything..

2008-12-01T13:13:00.005-05:00

http://www.christmas-cookies.com/

This will get you started...yes, I suck.

I found this.

2008-11-09T23:56:00.002-05:00

Scribbled on a piece of yellow paper, lines faded out. Must be old.

It looks like a dip, it looks pretty good!!!

1 lb Velveeta cheese
3 oz cream cheese
1/2 cup horseradish
1 T minced onion

Melt all this in a double boiler, then beat it
for 3 minutes.

Thats what it said, 3 mins. Why?
Fluffiness? I don't know. Seems a bit heavy handed
on the horseradish, what kind? I don't know. I've
never actually bought horseradish. I had a friend in
Indiana who would bring down homemade, and it was so
good you could eat it with a spoon. My dad said his
mom used to make it, and if you stuck your head in the
crock, you'd pass out. The stuff from Indiana wasn't
like that.

I don't know what to use this with, any suggestions,
other than making a prime rib dinner more calories than
you ate last week? Deb, what would you dip into this?

(I'd start with a finger, end up with it in a bathtub)

Easy Peasy Rice and Cheesy

2008-11-03T14:19:00.003-05:00

'K, this post has NOTHING to do with rice or cheese...just so ya know that upfront. However, the recipe that will eventually show up in this post is easy.

Many moons ago, I gave a surprise wedding shower....but the bride wasn't the one surprised, it was me. :>0!
My friend, the bride, proudly announced "I'M GETTING MARRIED IN 3 WEEKS!!! and you are giving me a shower in 2 weeks."

I allowed her to live,the shower and the wedding both went off without a hitch. Since time was of the essence..and I really was operating under duress..the menu was appetizers and dessert. There were 30 women at this shower and I got 30 requests for the recipe. I was evil and refused my friend's request for weeks. *evil smile*

Please see cook's notes at end of recipe.

Fruit Filled Cake AKA: TADA!

1 lg. can pie filling of your choice

2 sticks butter/margerine, melted and slightly cooled

4 med.lg eggs slightly beaten

1 tsp. vanilla extract

2 cups of flour

Mix all ingredients in one large bowl. Pour 1/2 batter into UNgreased 13x9 pan; spoon pie filling into imaginary squares across pan..cover with remaining batter.

Bake at 350 degrees for 45-50 min. til done.

You may leave this plain,sprinkle with confectionery sugar, drizzle a glaze and sprinkle with nuts..the choice is all yours.
Cut into squares and serve.
Cover LOOSELY as this cake is moist and will end up soggy if you cover too tightly.

````Cook's notes````

You will have to work quickly as this batter is thick and continues to thicken; do not panic if there are bare spots when you cover the pie filling with remaining batter as it will most likely bake over. ( this does not apply to gaping holes however lol )

Use most any fruit filling you desire. I have made nearly every kind on the market; for the shower I made cherry, strawberry, and blueberry. I topped each dish differently..and there were NO leftovers. There never are when I make this dessert. Except for the time my MIL was over..but that is another story for a different blog..trust me.

( I am most fond of the apple filling..I suck at making pies, I truly do..and this dessert, made with French apple filling, fills that void for me. I serve it with French Vanilla icecream..but prefer it w/Cinnamon icecream when I can find it. )

Fresh Apples, I got 'em..and peaches too!

2008-09-26T18:42:00.002-05:00

Turns out a great friend of mine's dad has a tiny orchard in his back yard..and last night I got a wonderful surprise in the the gift of 2 bags of fresh fruit: one bag of peaches and one bag of apples. I am a happy girl! The 6 year old and I are going to make some slow cooker applesauce and Fresh Apple cookies. I will keep you informed of our success :)

It's getting cool enough to bake! YAY!

2008-09-22T19:02:00.006-05:00

Today is officially the first day of Fall; that means apples, pumpkins, and baking..oh, my!

The 8 year old has taken a rabid interest in cooking and baking...so, last week we made this; it turned out beautifully. I had intended for her to show her masterpiece off at a family get-together, but that was not to be. Her creation wasn't out of the oven 10 minutes and she was pouring milk and cutting herself a piece. lol It is quick, easy, delicious...and best of all, it made her feel like a pastry chef :) I present to you...

BOO BOO'S AMAZING MONKEY BREAD!

GENEROUSLY GREASED 10 INCH FLUTED TUBE/BUNDT PAN

1/2-1 CUP CHOPPED PECANS OR WALNUTS
3/4 CUP SUGAR
4 TSP. OF CINNAMON
2 11 OZ PKGS. ( 12 EACH ) REFRIDGERATED BREADSTICKS
1/3 CUP BUTTER, melted
1/2 CUP CARAMEL ICE CREAM TOPPING
2 TBS. MAPLE SYRUP

Sprinkle 1/2 half the chopped nuts into the bottom of prepared pan, set aside. In a small bowl, stir together sugar and cinnamon; set aside.

Separate each pkg. of breadstick dough on the perforated lines into 6 spiral pieces, making 12 pieces total. DO NOT UNROLL!!! Cut pieces in half crosswise. Dip each piece of dough into melted butter, roll in cinn/sugar mixture to coat. Arrange pieces in prepared pan.

Sprinkle with remaining nuts. In a measuring cup stir together caramel topping and maple syrup, then drizzle over dough pieces in pan.

Bale in a 350 degree oven for 35 minutes or until dough is light brown, covering with foil the last 10 minutes to prevent over browning.

Cook's note:

LET STAND ONE (1) MINUTE ONLY!!!
If left to stand any longer, it will be difficult to remove from pan. Invert onto a serving platter. Spoon any remaining topping in the pan on to the rolls.
Enjoy :)

We have tinkered with this a bit since making the initial bread. Last time we layered half the bread, sprinkled nuts and mini chocolate chips, then finished per recipe.
Next time we are going to use butterscotch chips or a combo of cinnamon and mini chocolate chips. Yum!

You Say Tomato, I say Marinara!

2008-08-25T15:49:00.003-05:00

Summer is over :( But tomatoes are in season, so that's a good thing. I watched my mother can tomatoes...I decided way back then, I would just buy the suckers. But this recipe is too easy..so easy, I actually make it.

NO COOK MARINARA SAUCE

10 cups tomatoes, peeled and quartered
4 cloves garlic, finely chopped
2 med-lg. onions, finely chopped
2/3 cup vegetable or olive oil
2 TBS. dried basil ( or 2/3 cup fresh )

Blend tomatoes in food processor; pour into LARGE bowl. Add rest of ingredients, mix well. Freeze in container size of your choice.

Now, wasn't that easy?? :)

When ready to use :
Add 1 small can of tomato paste per quart to thicken.
Add oregano, brown sugar, salt, etc. to your taste

VIOLA'!!

easiest way to peel tomatoes is to dip them into boiling water for a few seconds; the skin will just slip off. DIP them, do not bathe them or try to bob for them. I have spoken. :p

What's Fresh in My Area Now?

2008-06-22T11:08:00.002-05:00

Click the words above to see what Epicurious put up, what a great site, to see what crops are in season in your area. Have your latest Flash enabled, and cruise the stand!

How does your garden grow?

2008-06-03T08:51:00.003-05:00

I wish I had a garden...but alas, the bunnies and 'Chuck' ( our resident woodchuck ) make it nearly impossible. Sooo, I must rely on the kindness of friends, local produce markets, and Debbie Meyer GreenBags.

I found a couple of easy, quick, and good recipes for some of that bumper crop of zucchini you're going to be staring at soon.... they are low fat AND low cal, go figure. Never fear, I also have some lovely bread recipes I will share so you can hide the beast from non-zucchini lovers and catch them unaware :p

ZUCCHINI LATKES ? servings

4 cups shredded zucchini
1/4 tsp. salt
1 cup snipped fresh parsley
2 slightly beaten eggs
1/3 cup matzo meal
1 tsp lemon-pepper seasoning

cooking oil
low fat sour cream ( optional )

1) In a large bowl, combine zucchini and salt; let stand for 30 minutes. Strain excess liquid from zucchini.

2) return zucchini to bowl..add parsley, eggs, matzo meal, and lemon-pepper seasoning; mix until combined.

3) In a large skillet heat a little cooking oil. Drop zucchini mixture by tablespoons into the hot oil to form 3 inch latkes. cook over medium heat for 2-3 minutes per side or until golden brown, turning once. Remove and keep warm. Repeat with remaining mixture, serve warm w/ sour cream if so desired. I eat mine w/salsa, but I am weird lol

Feel free to tweak seasonings to your own taste if you find these too bland. :)

Make a head directions: Prepare latkes as directed; cool. Place on a baking sheet in a single layer, freeze until firm. Place frozen latkes in a freezer bag/container, seal. Freeze up to 4 weeks. To serve, place on a baking sheet, heat in a 450 degree oven for 7-10 minutes.

18 calories, 1 gram fat (0 sat)

ZUCCHINI A LA ROMANO 6 servings

2 gloves garlic
2 tsp olive oil
4 cups sliced zucchini ( 4-5 small..1 honking )
1 TBS. snipped fresh mint OR basil ( or 1 tsp of either/or of the dried )
1/4 tsp salt
2 TBS. finely shredded Romano cheese ( can substitute parmesan )

1) In a large skillet, cook the whole garlic cloves in hot oil until light brown, then discard garlic. Add zucchini, basil ( or mint ), salt to the oil in the skillet.
2) Cook, uncovered, over meduim heat about 5 minutes or until zucchini is crisp-tender, stirring occasionally. To serve, sprinkle with the cheese.

35 cals, 2 grams fat

Scallops

2008-05-11T16:21:00.006-05:00

This recipe is for my husband...I don't do scallops, crab, mussels,clams, oysters, or squid..EVER. But, alas, he does; he is having these for Mother's Day dinner...I am making margaritas and lounging on the couch in new jammies.

16 medium diver scallops, cleaned

1/8 cup extra-virgin olive oil, plus more for searing

2 teaspoons minced garlic

1 tablespoon finely chopped thyme

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

In a medium bowl, marinate the scallops with olive oil, garlic, thyme, salt, and pepper. Let them marinate for 20 minutes.

ETA..cook time should be adjusted to suit size of scallops; the scallops we bought were med-large and needed more time per side. He said they were excellent, btw.

Recipe compliments of Food Network and Cat Cora..love the network...her, not so much.

EWWWWWW Raccoon Stew

2008-04-30T10:47:00.001-05:00

Holy Mother of God...I actually found recipes..yes, as in more than one..for raccoon stew. I am horrified...who eats this? Never mind, I really do not want to know.

Be forewarned..I will not be testing, tasting, or making this recipe..you're on your own with this one, Skippy.

Raccoon Stew

Ingredients:; 1 Raccoon, cleaned; 4 Carrots, chopped; 3 Potatoes, chopped; 2 Stalks of celery, chopped; 1 Bag of frozen mixed vegetables; 1 16 oz. can stewed tomatoes; Your favorite stew seasonings; Directions:; Remove glands and as much fat as you can from raccoon. Parboil until done, skimming fat off water as it rises to the top. Remove raccoon and let cool. De-bone meat and hold aside.; Add carrots, potatoes, celery, mixed vegetables and canned tomatoes to the pot. Add meat to pot. Add seasonings. Keep at a low simmer until ready to serve. For a thicker stew, add flour mix with cold water before serving, stir until thickened.; Serves 4
recipe comes from wisconsinhunter.com...a place I shall never visit again. lol

Soon..Raccoon Stew for You!

2008-04-28T13:59:00.003-05:00

Soon to be made into a tasty stew...., hat, and antenna thingy.

(trust me when I say he earned it..and that you do not want to know how, when, or why...)

A Dire Warning

2008-04-24T10:00:00.003-05:00

Audrey says:

Never substitute rice flour
for regular, in any proportion
in a chocolate chip cookie.

yuk.

Thats all for today.

An Ode to Tilapia

2008-04-21T15:03:00.004-05:00

Our meat market carries it...not that unusual...but they have it encrusted in various flavors. OMG...it is to die for. The fish is mild..not fishy in the least. The toppings aren't thick or heavy...but they are wonderful. Friday night we had Tortilla encrusted; tonight, Coconut. 15 minutes in the oven, 5 minutes under the broiler. I found some frozen brown rice (by Bird'sEye), threw the fillets on top, baked it...heaven. Tonight, I am using rice pilaf. The fish is low calorie, the toppings add minimal cals and by baking...no added fat is used.

I had all but stopped eating fish when my husband gave up fishing for other, more stupid, hobbies, *rolling my eyes* but I am happy to have found Tilapia..thanks to my brother Jim, and SIL, Becky :)

Try it, you'll like it!

Dip for Fresh Fruit

2008-04-19T12:18:00.001-05:00


Kids are here for the night, this is their snack today. And yes..you can use the light sour cream, light cool whip without any problem...infact, it is how I make it most of the time. 8 oz. sour cream 8 oz. Cool whip 5 tbs. brown sugar 2-3 tbs. Almond flavoring For adults..2-3 tbs. amaretto Add brown sugar to sour cream, mix well. Let sit in fridge for 15 minutes to allow the brown sugar to begin breaking down. Stir well, fold in Cool whip. Add almond/amaretto, stir, refrigerate. Serve with fresh fruit of your choice..and watch it disappear.

The Earth Isn't Flat

2008-04-17T19:30:00.002-05:00

Therefore, I haven't fallen off the edge...but I enjoy living on the edge..does that count??? :p

My family is moving back to this area. YAY!!!!! What does that mean to you? Umm, probably not a whole lot, except I will be cooking regularly again..hence.. new/more recipes! * the crowd snores..I mean roars*

I am making this on Saturday. It is easy, can be kid friendly or strictly adult, depending on your taste buds. Once you have the basics, feel free to improvise, substitiute, and personalize.

7 Layer Dip

16 oz. sour cream ( light okay, fat free works if you are truly brave )
8 oz. cream cheese ( ^^^^^^^)

chopped lettuce
chopped tomatoes

here is where it gets optional...

re fried beans ( black beans, or any bean of choice )

seasoned ground meat ( can use turkey )

salsa

jalapenos, sliced

shredded cheese ( your choice )

chopped cilantro

onions, diced

Mix the sour cream and softened cream cheese together til smooth; spread on dish/platter
layer according to your desire w/ingredients of your choice.

I have made the stripped down version for kids ( base, lettuce, cheese/lettuce, tomato, cheese/lettuce, meat,cheese etc)
and I make the everything but the kitchen sink version...usually on the same night lol

The best thing about this dish is it can be personalized ..and easily split into a couple of dishes to accommodate different tastes.

Helpful hint...
base can be spread on dish/platter and covered w/lettuce, covered and refrigerated. Hold off on the tomatoes,salsa, anything that will add liquid, until just before serving.
I use pita chips, tortilla chips, Scoops, and soft flour tortillas when I serve; 2 of the girls like the flour tortillas cut into quarters so they can make wraps with the dip.

On Ramekins

2008-03-02T08:41:00.006-05:00

I can't find any good pictures of ramekins, then I was watching
®Ratatouille,® and saw a pic of what you woudln't use Ramekins for:

I found some on QVC^^^

Happy Valentines Day!!

2008-02-14T12:49:00.003-05:00

Click to Enlarge:

Baked Eggs for Dinner! Veggie-riffic.

2008-01-15T00:48:00.000-05:00

Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:

* 16 pkg. frozen broccoli, carrots, and cauliflower, (or other kind) thawed
* 2 t butter, and 2 t more, later
* 8 eggs
* 1/4 cup grated Parmesan cheese
* 1/4 tsp. thyme

Get out those ramekins you've been wondering what to do with.

Prep:
Preheat oven to 325 degrees. Drain vegetables. Melt the butter. Use the first half of the butter to brush inside the ramekins. Place the vegetables around outside edges and leave space in the center of four individual 2 cup ramekins and drizzle the rest of the melted butter over vegetables in each dish. Break eggs, one at a time, into a small dish and slide two into the center of each ramekin. Sprinkle each ramekin with the parmesan cheese and the thyme.

Of course, you could nix the butter, and do the nonstick spray. Thats no fun.

Place ramekins on cookie sheet and bake at 325 degrees for 20-25 minutes until eggs are thoroughly cooked. Serves 4

I totally messed up this recipe that I found on about.com
hope they don't mind. Hope vegetarians eat eggs, too.

3 bean meatless chili..ole'!!

2008-01-06T21:08:00.000-05:00

Corn muffins are great with this :)

2 tsp olive oil
1 cup pre-chopped onion
1/2 cup pre chopped green pepper
2 tsp bottled minced garlic
3/4 cup water
2 tsp chili powder
2 tsp ground cumin
1/4 tsp black pepper
1 (15 oz) can garbanzo beans..rinsed and drained
1 (15 oz) can black beans...rinsed and drained
1 15 oz can navy beans..rinsed and drained
1 (14 oz) can vegetable broth
1 (14 oz) can diced tomatoes..do NOT drain
1/4 cup chopped fresh cilantro
1 tbs. yellow corn meal
Sour cream, grated cheese,fresh onions, etc..anything else you would like to garnish your bowl with! At my house, corn muffins and/or nacho chips are a must with chili.

Heat olive oil in lg. saucepan over med-high heat. Add onion, bell pepper, and garlic to pan..saute' 3 minutes. Stir in 3/4 cup of water and next 9 ingredients (through tomatoes) and bring to a boil. reduce heat and simmer about 8 minutes. Stir in cornmeal; cook 2 minutes. Remove from heat and stir in cilantro. Serve with garnish(s) of your choice.

Recipe serves about 6 ...4 at my house. pfft lol

*Feel free to tweak this to suit your or your family's taste for heat.

I soooo sucketh

2008-01-04T22:36:00.000-05:00

Oh, little beloved cooking blog...you have suffered such neglect and abuse. I am sorry. The holidays came and I was overwhelmed with..wait for it....baking. Pfft. I vow to be more responsible and more post more. "muah"

Easiest chocolate cookie in the world

2007-10-29T10:26:00.000-05:00

'k..making this quick cause these cookies are quick..

1 Batty Crackpot Chocolate fudge cake mix
2 eggs
1/2 cup oil
Powdered/confectionery sugar

Mix cake mix w/eggs and oil. Roll into balls, roll balls in powdered sugar.
Place on ungreased cookie sheet. Make light fork indents ala peanut butter cookies
Bake at 350 degrees for 11-12 minutes.
Bask in the light that will surround you when you serve these..act like it took all day. Do NOT share the recipe.
Wait....dammit. HAHAHAHAAA

Apple Cake aka twice on the hips, please

2007-10-26T20:21:00.000-05:00

I have been busy lately. Busy embracing my inner slug to the point I may have squeezed it to death. Pfft. :p The new season of House started and I have a couple of other shows I think I like and AND there have been a ton of horror movies on...but I digress.........

This is not only pumpkin season, but apple season. I recently made a version of this cake..the version being Paula Deen's recipe. Sorry, Paula honey...I just like mine better. I got the original recipe from an old church cookbook years ago and it has always been a hit.

1 3/4 cup white sugar
1 cup oil
3 large eggs
2 cups all purpose flour
2 tsp. cinnamon
1 tsp. vanila
4-5 Granny Smith ( or comparable apple ) peeled and thinly sliced or chopped
1 cup walnuts or pecans, chopped

Place all ingredients, except apples and nuts, in a large mixing bowl. Mix with large spoon til well blended. Add apples and nuts, mix well. Pour into greased ( or use Pam ) 13x9 or bundt pan. Bake at 350 for 45 minutes or til tooth pick comes out clean.
This cake is even better the second day..so, make it a day early! :)

I use a maple glaze on this and sprinkle the top with nuts. But you can just dust the top with confectionery sugar if you are in a hurry.

Posessed with Pumpkins

2007-10-24T08:11:00.000-05:00

I'm originally from Morton, Illinois, (I say)
where the Libby's Pumpkin Canning Plant is,
When a shipment would come in, we would go watch
the pumpkins go up the ramps, sort of like watching
the bears at the dump for people not in Wis.

This time of year, I'm consumed with pumpkinesque
fantasies, and of course, being lactose intolerant
doesn't help that I can't go to the ice cream shop
and glom onto some Pumpkin Ice Cream. So I do
what I can.

ALSO there was mincemeat in this recipe, which I
swiped from the Eagle Brand site. I Photoshopped
it out. Bad! Bad! I don't even know what mincemeat
is comprised of. I had some one time at JennyTurner's house,
my fickle best friend as a child, and it reminds
me of her and I don't wanna look at it. So your
pumpkin bread will come out with less speckles than
in the pic. (Judy was a far better friend) Thanks Judy!

Here's the Way to get My Kid to eat Squash!

2007-10-24T07:53:00.000-05:00

Fritos Squash

NPR.org, October 17, 2007 · This is one of Kaleta Doolin's favorite recipes from the original Fritos brochure. (Her dad invented Fritos)

Ingredients

5 yellow summer squash

1/2 medium-size onion, chopped

4 oz. Fritos

White Sauce

1/2 cup milk

1 tablespoon butter

1 tablespoon white flour

Saute chopped onion in small amount of butter or margarine. Slice and steam squash in small amount of water and season to taste. Spread layer of squash and chopped onion in casserole and cover with a layer of equal mixture of breadcrumbs and crushed Fritos. Repeat this procedure, making four layers.

Make white sauce, using 1/2 cup milk, 1 tablespoon butter, and 1 tablespoon flour. Pour white sauce over the squash mixture and allow to penetrate. Cover top with layer of whole Fritos. Bake in a medium hot oven (375 degrees) for 20-30 minutes.

Serves six.

When the Frost is on the Punkin, I feel the need for Punkin Chunkin.

2007-10-23T17:19:00.000-05:00

Look what I found on the Eagle Brand Site!

The Best Chocolate Chip Cookies Ever

2007-09-18T07:05:00.000-05:00

The shop Ruby et Violette in Manhattan isn't there any more,
but this recipe comes via Shelterrific.com, many thanks..
and Debralee, I'm putting this here so that you don't have to
divulge your secret, but it you do ever want to spill the recipe
for those famous cookies, delete this and put yours in. ! ;-)

*Wendy Gaynor’s ‘Perfect’ Chocolate Chunk Cookies

8 ounces (2 sticks) unsalted butter, at room temperature
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon pure vanilla extract
4 cups semisweet chunks (preferably imported).

1. Place the butter in a large bowl and cream at high speed until
fluffy. Add the sugars and beat until light and fluffy, about 4
minutes, scraping down sides of bowl occasionally. Beat in eggs, one
at a time, until completely mixed.

2. In a separate bowl, mix flour, salt and baking soda. Add to the
butter mixture at low speed until just combined and add vanilla
extract. Beat on medium speed, scraping bowl down, until blended. Do
not overmix.

3. Add chocolate chunks and mix till thoroughly combined. Refrigerate
batter until cold, preferably overnight.

4. Preheat a conventional oven to 350 degrees or a convection oven to
300 degrees, and line several baking sheets with parchment paper. Drop
heaping spoonfuls of batter 2 inches apart on the lined baking sheets
and bake, turning tray once, until golden brown around edges and soft
(but not bubbly), about 9 minutes in a convection oven or 12 in a
conventional one. Cool on a wire rack.

Yield: 36 to 72 cookies, depending on size.

*This recipe appeared in The New York Times on October 27, 2002.

Tastes Just Like Chicken!

2007-09-03T10:59:00.000-05:00

And that would be because it is..muahhhhhhaaaaaa. Oh, sorry. lol
I just spent a little over a week with my daughter and family...alllll we did was eat and play. My kinda visit! :)
I found this very basic roasted chicken recipe; directions look long winded, but don't be a baby..TRY IT, you will love it. My daughter makes a similar dish often, but in my delirium, I forgot to beg for her recipe; so, for all I know, this could be the same as hers..yes, I am that good. *rolls eyes*

1- 4 lb. roasting chicken
11/4 tsp. salt, divided
3/4 tsp. pepper
4 oregano sprigs
1 lemon quartered
1 celery stalk, cut into 2 in. pieces
Cooking spray

2 TBS. butter, melted
2 lbs. medium yellow onions, peeled and cut into 8 wedges ( about 1-inch wedges)
2 lbs. small red potatoes, cut like the onions
1/4 cup all purpose flour ( about an ounce, if you are that industrious)
1 (14 ounce) can fat-free chicken broth, divided

1) Preheat oven to 425 degrees

2) Remove and discard giblets and neck friom chicken..and trim off excess fat while you're at it.
Loosen the skin from the breasts and drumsticks by inserting fingers gently between skin and meat. combine 1/2 tsp. salt and 1/2 tsp pepper..rub under loosened skin on breasts and legs. Place oregano sprigs, quartered lemon, and celery into body cavity of chicken. Tie legs together with kitchen twine. Place chicken, breast side up, on the rack of a broiler sprayed with Non-stick cooking spray.

3) Combine1/2 tsp salt, remaining pepper, melted butter, onions, and potatoes in a large bowl..toss to coat well. Arrange onion mixture around chicken on rack. Place rack into pan; bake at 425 d. for 20 minutes Reduce temperature to 325 and bake an additional 1 hour and 10 minutes or until onions and potatoes are and tender and a meat thermometer inserted into the thickest part of the thigh reads 165 degrees. ( NO one like chicke sushi!)

4) Cool easy clean up tip about to happen!
Place a zip top plastic bag into a 2 cup measuring cup..pour pan drippings into bag and let stand for 10 minutes ( fat will rise to the top) Seal bag. carefully snip off 1 corner of the bag and drain drippings into sauce pan, stopping before you reach the fat layer..:)

Combine remaining 1/4 tsp of salt, the flour, and 1/2 cup of chicken broth in a small bowl, stirring with a whisk; then add flour mixture and remaining broth to saucepan. Bring to a boil over med-high heat; reduce heat for 5 minutes or til gravy thickens stirring frequently.

Carve chicken, serve with the fixin's.
You will have a bone bare chicken in no time, trust me.

Alfajores

2007-08-28T10:20:00.000-05:00

(alpha-whore-eez) sounds like top dog at the cat house, doesnt it.

I have no idea where I found this recipe, but I tried them
in California a couple of years ago, and loved em.

Oven 350

1 can sweetened condensed milk -- (14-ounce)
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup powdered sugar -- plus more to
sprinkle on cookies
1/2 cup margarine or butter -- (1 stick) softened
1/2 cup vegetable shortening
4 egg yolks
1/2 cup milk
1/2 teaspoon grated lemon zest

To make dulce de leche filling: Preheat oven to 350 degrees. Shake can of condensed milk well; pour milk into large pie plate. Bake for 1 hour or until the milk is as caramelized as you prefer. Set aside to let cool.

To prepare cookies: In a large bowl, sift together flour, baking powder, salt and 1/4 cup sugar. Add margarine and shortening; blend with a fork. Add egg yolks, milk and lemon zest. Mix until well blended.

Divide dough into 4 portions. Put one portion between 2 sheets of waxed paper; roll it out until dough is 1/4-inch to 1/2-inch thick, depending on taste. Line a cookie sheet with waxed paper. Cut dough with a 2-inch round cookie or biscuit cutter. Place each circle on lined cookie sheet. Bake at 350 degrees for about 10 minutes, until lightly browned. Repeat with remaining dough.

When the cookies have cooled, spread dulce de leche on one cookie and top it with another cookie, making a sandwich. Sprinkle tops with powdered sugar.

My Mom Called, All Excited.

2007-08-16T15:11:00.000-05:00

Get yer bundt pan out! Spray it with Pam.

She took a package of Grands® refrigerator biscuits, opened it up, and took the rolls apart, cut each biscuit in half. She cubed up a package of cream cheese, and placed a cube of cream cheese on top of each biscuit half, and folded the dough up around it and sealed it. She then brushed each lump of filled balls with butter, then rolled it in sugar, and placed the balls seam up evenly around the bundt pan, and sprinkled any leftover sugar and butter on top, and baked it for 45 minutes at 350 degrees.

When it came out of the oven, she up-ended it onto a large plate, and served it with fresh sugared strawberries on top, and everybody went crazy.

She added that you could also make it with cinnamon sugar, brown sugar and cinnamon or afterwards drizzle powdered sugar mixed with a little milk on top.

OMG Click on this and Look What I Found!

2007-08-06T18:53:00.000-05:00

These Chocolate Espresso Cookies look gooooood.

Look! I can stack a cake to the sky!

2007-08-03T22:51:00.000-05:00

and it's not pricey! $12.99 US

Ohhhh Look!! Chocolate Chip Scones!

2007-08-02T12:13:00.000-05:00

Cooking spray
	•	3 1/2 cups all-purpose flour
	•	1/2 cup sugar
	•	1/4 cup mini chocolate chips
	•	2 teaspoons baking powder
	•	1/2 teaspoon salt
	•	3/4 cup butter or margarine
	•	4 eggs
	•	1/2 cup non-fat milk

Preheat oven to 425ºF. Lightly coat baking sheet with cooking spray.

In a large bowl, stir together flour, sugar, chocolate chips, baking powder, and salt. With pastry blender, cut in butter to resemble coarse crumbs. In medium bowl, beat together eggs and milk. Add egg mixture to the dry ingredients. Stir only until dry ingredients cling together.

On floured surface, with lightly floured hands, pat dough to 3/4-inch thickness. With 3-inch round cookie cutter, cut dough. Reuse scraps. Place scones on prepared cookie sheet. Bake for 10 minutes or until golden brown. Remove to wire rack to cool.

Rasins look like bunny poop.....And they are in these Scones

2007-08-02T11:37:00.000-05:00

'K, my daughter loves scones. And raisins. And Tea. Together. *sigh*
These are for Erica:)

Oh, they are also for all of you who have been biting your nails , pacing, and wondering aloud.."When will they get to the scones???" :p Your wait is over! I am posting 2..yes.. 2!! recipes for scones. Break out the butter and the jam, sistahs!
Let me say that it pains me to post this first one...I detest raisins and oatmeal; that said..here goes. I got this recipe from our newspaper; the heading is 'Desperation Meals'.

Oh and: Parchment paper is readily available and can even be found in the 12 x 16 measure perfect for the standard cookie sheet. I am telling you this because it is recommended for this recipe. Carry on!

Oatmeal-Raisin Spoon 'Scones'
about 22 minutes from start to finish

2 cups old fashioned oats
1 cup skim/whole milk or half and half
1 egg
2 cups biscuit mix ( like Jiffy or good old Bisquick)
1/4 cup sugar
1/4 cup raisins

Preheat the oven to 450 degrees.

Line baking sheet with parchment paper and spread the oats evenly over sheet; while oven is preheating, place the oats on the center rack and toast for 5 minutes or unitl lightly toasted and fragrant. Do not allow them to burn! Remove from oven and set aside.

In a large mixing bowl, combine milk and egg, whisking well; set aside 3 TBS. of milk mixture. Add biscuit mix, sugar, toasted oats, and raisins to remaining milk mixture in the large bowl. Stir together until the dry ingredients are moistened.

Lightly flour parchment paper lined baking sheet and spoon the dough by 1/4 cupfuls onto the sheet. Gently brush the tops of scones with reserved milk/egg mixture..discard any remaining mix.

Bake for 12 minutes or until golden brown.

Chicken and bacon rollups

2007-07-10T17:44:00.000-05:00

You can make this as healthy as you like by simply substituting lite mayo, turkey bacon, and low fat large tortillas or flatbread. Having said that, I must be honest with you..when I make something the first time, I use full fat ingredients; so if you're like my friend Jill, and mess with the ingredients before trying the original recipe, then claim to hate it...don't come crying to me. :P However, you may feel free to add extras to your wraps without incurring my wrath. I SAY.

Oh, and this has a secret, time saving ingredient..

1/2 cup mayo
1 tsp. fresh chopped chives
2 tsp. fresh lemon juice
4 lg. flour tortillas or flatbreads
2 cups shredded romaine lettuce
2 cups ( about 2 medium) chopped tomato
4 slices good grade bacon, cooked crisp and drained
Secret timesaving ingredient alert!
~~~~~~2 cups shredded, boneless,skinless rotisserie chicken~~~~~~

Combine mayo, chives, and lemon juice in small bowl. Spread 2 tbs. of may mixture over each bread/tortilla. Top with 1/2 cup lettuce, 1/2 cup tomato, 1 slice bacon (crumbled), and 1/2 cup chicken. Rollem up!

The recipe warning is for every recipe I post..not just these..just so we understand each other...lol

So now we own one..just so you know...

2007-07-10T17:35:00.000-05:00

My hsb. is an Informercial junkie. Every Sunday morning he has a death grip on the remote..relentlessly scanning the "paid programming" channels..aka Informercials. After a year of lusting over the FlavorWave Oven Deluxe AND the Bonus Gift, The LaPresse..he broke down and ordered . The oven is great..and the best part is: HE will use it and fix dinner. :) Haven't tried the LaPresse yet, but I will report on the results when we do.
Actual customer review. This is not a paid endorsement. HAHAHAHAHAHA

Ketchup to Me

2007-07-03T19:52:00.001-05:00

I saw something on the tv today, it showed a (non-sponsored) taste test, and Hunts was #1 and Heinz #2. I saw it on tv, it must be true.

Ravioli Madness

2007-06-13T12:44:00.000-05:00

I had company for a few days..the main part of our visits are based on or around food. My family is Italian, so I have never known any other way...and now, my girls are being initiated into the life. Carnivores on a grand scale, they are skinny little women who could clean a cow carcass quicker than piranah...you gotta love that. LOL To that end, dinner at home was going to be sort of international: Toasted ravioli, chicken fingers, Chicken Piccata,and Spanakopita ( spinach pie ). Dessert was a free for all and dangerous to by standers.

The ravioli is the only new thing we were trying to make at home. OMG, you have HAVE to do this. It would be perfect anytime; parties, dinner, just because.

Breadcrumbs ( plain or seasoned )
Fresh flatleaf parlsey
Fresh parmesan cheese, grated
2 eggs, beaten
olive oil ( or veg )
Fresh Ravioli..your choice of fillings.
( try to find the large ravioli for your convenience)
Marinara, Alfredo, and meat sauce for dipping

Chop parsley; add parsley, and cheese to bread crumbs. Put on large flat plate or shallow bowl.
Egg wash raviloi, dip in seasoned bread crumbs. Make sure they are well covered.
Brown in oil in flat bottomed skillet til brown on both sides.

Serve with your choice of dipping sauce.

Stand back and prepare to be loved and adored. :)

What I grew up on...

2007-06-07T10:02:00.000-05:00

Click the title of this post to go to this great site
for retro 50's prints.

Cabbage, it's What's for Dinner!

2007-06-02T17:15:00.001-05:00

This is a OneDishDinner! I don't particularly care for cabbage. But this is different.
It serves a whole family.
You need:

1 package of Italian Sausage in the casings, whatever flavor you like
1 green cabbage cut up into wieldy chunx (the purple would make uglyyyyyyyyyyyyy)
2 c +/- chicken boullion (or water with boullion cubes, like I do.)
1 Green Pepper, diced
3 celery stalks, sliced into chunks
1 onion, diced
3 carrots, chunked
3 red potatoes in bite size chunks, optional
1 Can of Cream of (Mushroom, Chicken, or Mushroom and Chicken)

throw the cabbage, carrots, celery and optional potatoes in a big pot, add the chicken flavored boullion, along with the whole sausage, put the lid on and let it simmer til the cabbage wilts and the carrots are al dente.

Pull out the sausage and slice into silver dollars, set aside for a moment.

In a separate frying pan, put a little bit of oil or butter, the onion and green pepper, sautee til onion is transparent, and throw in the sausage rounds. fry a little more, then check your cabbage. Pour out some of the water if it looks like more than a cup or so left. It's partly a steam thing, so you don't want to cover the cabbage with water, just enough to dilute the cream of soup. Gently fold the soup into the cabbage, and add the sausage/onion/green pepper mixture, continuing to fold it in, as to not disintegrate your cabbage. Add salt and pepper to taste, and get out the big soup bowls!

First no eggs..now, NO FLOUR!

2007-05-29T18:25:00.000-05:00

Proof once again that God still loves a poorly prepared cook ;)

I top this cake with Ganache to make it as decadent and sinful as I possibly can..cause that's just the way I roll. HAHAHA

I got the original recipe on line a few years ago, but this Ganache is from Alton Brown, Food Network.

Estimated Times:
Preparation - 20 min | Cooking - 40 min | Cooling Time - 4 hrs refrigerating | Yields - 12

Ingredients:

2 cups (12-oz. Pkg.) good quality semi sweet chocolate chips
1 cup (2 sticks) unsalted butter, cut into pieces
1/4 cup water
1/2 teaspoon instant coffee granules
1/2 cup good quality baking cocoa
1/3 cup granulated sugar
8 large eggs
Powdered sugar
Sweetened whipped cream (optional)

Directions:
PREHEAT oven to 325° F. Grease bottom of 9-inch springform pan. Line bottom with parchment or wax paper. Grease paper.

PLACE morsels, butter, water and coffee granules in medium, heavy-duty saucepan. Heat over medium-low heat, stirring frequently, until melted and smooth. Stir in cocoa and granulated sugar until smooth. Remove from heat.

BEAT eggs in large mixer bowl for 5 minutes or until the volume doubles. Fold 1/3 of beaten eggs into chocolate mixture. Fold in remaining beaten eggs 1/3 at a time until thoroughly incorporated. Scrape batter into prepared pan.

BAKE for 35 to 37 minutes or until cake has risen (center will still move and appear underbaked) and edges start to get firm and shiny. Cool completely in pan on wire rack (center will sink slightly). Cover cake; refrigerate for 4 hours or overnight. (Cake can be prepared up to 4 days in advance.)

TO SERVE: About 30 minutes before serving, remove side of pan by first running knife around edge of cake. Invert cake on sheet of parchment paper, peel off parchment pan liner and turn the cake right-side up on serving platter. Dust with powdered sugar. Serve with dollop of sweetened whipped cream. ( This is the sissy way to top this cake..just so ya know )

Ganache

Courtesy of Alton Brown, Food Network

3 tablespoons corn syrup
6 ounces heavy cream
12 ounces dark chocolate, chopped into small pieces
1/2 teaspoon vanilla extract In a small saucepan combine the corn syrup and heavy cream. Bring to a simmer and add the chocolate. Stir until smooth. Remove from the heat and add the vanilla extract.

Easiest Moistest Cake on the Planet

2007-05-29T09:43:00.000-05:00

I was thinking, hell, those cupcakes down there are almost the same as my recipe, 'cept mine uses no eggs, and I tasted them the day after, and they weren't as moist as I had hoped. THIS recipe is something that stays moist day after day, I would leave it air overnight, as sometimes right off you can still taste a little vinegar, but omg is it good. EZ+++

Wacky Cake
Oven at 350
10 mins to make
35-40 mins to bake

In a large bowl:

3 cups flour
2 cups sugar
1/2 cup cocoa (unsweetened)
2 t baking soda
1 t salt

Pour in:

2 cups water
2/3 cups salad oil
2 t vanilla
2 T vinegar

Mix well, pour in a 9 x 13 greased pan

I found that this gets puffy on top in my oven...
so I don't use it for round pans much, butit would
be a sturdy cake to carve up.

Prize Winning Cupcakes

2007-05-27T14:06:00.001-05:00

From Taste of Home Magazine:

GRAND PRIZE WINNER: Special Mocha Cupcakes
PREP: 25 minutes
BAKE: 20 minutes + cooling

Topped with a fluffy frosting and chocolate sprinkles, these extra-rich, extra-delicious cupcakes smell wonderful while baking and taste even better!
— Mary Bilyeu, Ann Arbor, MI

1 1/2 cups all-purpose flour
1 cup sugar
1/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup cold brewed coffee
1/2 cup vegetable oil
3 teaspoons cider vinegar
3 teaspoons vanilla extract

MOCHA FROSTING:
3 tablespoons milk chocolate chips
3 tablespoons semisweet chocolate chips
1/3 cup butter, softened
2 cups confectioners' sugar
1 to 2 tablespoons brewed coffee
1/2 cup chocolate sprinkles

In a small mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. In a small bowl, whisk the eggs, coffee, oil, vinegar and vanilla. Add to dry ingredients; mix well.

Fill paper-lined muffin cups three-quarters full. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.

For the frosting: In a small, microwave-safe mixing bowl, melt chips and stir until smooth. Add butter and beat until blended. Gradually beat in confectioners' sugar and coffee. Pipe frosting onto cupcakes. Top with sprinkles; gently press down. Yield: 1 dozen.

I also saw something on that site that said if you want to pack a cupcake in somebody's lunch without making a mess, cut the top off and turn it upside down on itself before you put it in the baggie....not bad!

helpful $ stretching hint by accident

2007-05-26T12:27:00.000-05:00

I remembered this hint this morining as I was attempting to frost some cupcakes with tub icing. (eg Pillsbury). Would have been nice had I recalled it 10 cupcakes earlier...
Put the entire tub of icing into a medium to large mixing bowl and mix on medium high speed til the volume has roughly doubled in size. Now you suddenly have enough icing :) Light, fluffy, and enough! YAY!
This not only saves $, but calories as well; the calorie thing is just a fluke, trust me.

The reason I ran short of icing to begin with:

I let the kids use tub icing and animal crackers for homemade "dunk-a-roos". It is less expensive and I can control the portion size per child. I serve them in individual applesauce containers I save and use for everything under the sun. I also use the empty icing tubs for a multitude of things. That's another story for another time..:)

Just don't decide you need the icing for something else before checking the amount in the tub. ( I am rolling my eyes , just incase you're wondering )

I am Whatshername

2007-05-25T10:45:00.000-05:00

And I am everything Aud has said I am..and some that she was kind enough to leave out. She is sweet to me like that. :)

I am here to have fun..hope you are too!

I am going to give my newly purchased Kitchen Aid a work out this afternoon; if I like the results, you'll be the first to know. Wait..that's a lie. Audrey will be the first..but you'll always be the next to know, I promise.

SuperVanilla

2007-05-21T23:30:00.000-05:00

Did you know you can supercharge your vanilla for cookies, cakes, whatever? It's great with anything that needs a boost, I do oatmeal cookies with it, it's easy. You need a sharp knife, exacto knife or a razor blade (ow.) You'll need a really nice vanilla bean or two, maybe the bourbon type. Rinse off the bean and pat dry. Slice the vanilla bean(s) all the way down the length of it, and scrape out the little black seeds. Put those little black seeds, and when you're finished, the husk into a store bought bottle of real vanilla. Shake like crazy. Reshake when you use it, and be careful not to pour out the husks. Too Chewy. As long as there's enough vanilla in the bottle, the alcohol seems to keep the beans pretty well for a long time. I'm not kidding, people will flip out over your baking, and they won't know how you did it.

Oven Crunchy Onion Rings

2007-05-21T07:33:00.000-05:00

Not soggy frozen ones, from http://www.cookingforengineers.com
Man, this site is great, conversions, retentive attn to detail.
Lots of Pics, step by step. Click this title.

Get Yer Squid On!

2007-05-20T13:47:00.001-05:00

I know you'd pick this one first out of the bin, wouldn't you. Get it at Flax! Click the title for the link.

Gimme Fun or Gimme a Restaurant.

2007-05-20T12:48:00.000-05:00

Hi, I'm Audrey, and Whatsername is around here someplace, I started this blog without her permission, and just told her she was going to do it. Why the heck not, we spend stupid amounts of time looking up stuff here on the web, and we both love to cook, we have appreciative audiences, and whats a few more people.

We trade recipes back and forth, and some of those recipes are just plain fun, odd, or incredibly good. I didn't say easy, but its a plus. Things that make my 9 year old's eyes bug out is another plus. Hub doesnt have much of a sweet tooth, but I do. I always had the feeling about pastries in Europe, that if it was a dessert, and it didn't rot your teeth, what good was it.

She hates chili, oatmeal and other stuff I like, so we're a good mix. She's a hummus/grapeleaves type of woman, and i've yet to figure out how the heck she got so good at cookies, as she won't mail me any so I can't tell for sure, but I will take her family's word.

She's up North, I'm in Florida, and between us, we burn up more Yahoo Instant Messenger bandwidth than United airline FF miles. I think she just likes looking at my funny typos, really. Phone calls aren't carrier to carrier, so why take 5 mins to do a conversation on the phone, when we can have that same conversation on the IM and it takes an hour, but its free. Thats how it is.