Well did we think this day would ever come? It always seems to get here faster every year and with a swift mighty stroke of overindulgence and indigestion along with it. But like most of you I just keep piling it in and wonder why after the holidays I feel so crappy, overfed and just plain "large". Gee, I wonder how that happened???
Right now I'm enjoying the sounds of my girls cooking...yes, it's finally happened. One is a teacher and the other in management. They come up with some really good foods lately. Can I hope someday soon they'll fix the holiday meals?? They say..."No, it's not the same". But I can keep dreaming anyway.
This year we're having brunch with my Dad, and we do love our breakfast meals. Don't cook them much at home but once in awhile we really go for the gusto and pay for it later...;0) Oh well, what a way to die. I should also mention that it's good to have a priest in the family to do "last rites" when you need it in a pinch ;0/..(really, really)
I'm gonna put in this amazing French Toast Casserole that we love and it's so easy to do. Fix it the night before and pour the topping over it before you put it in the oven.
To you and yours I wish for you a very Merry holiday.
Baked French Toast Casserole
Bake at 350 degrees for 40 minutes
1 loaf of French Bread (no sourdough)
8 large eggs
2 cups half & half
1 cup milk
2 Tbsp sugar
1 ts vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
Dash salt
Praline Topping (recipe to follow)
Maple Syrup
You can buy bread already sliced or slice it yourself. I usually use Texas Toast...it works great
Arrange slices in a generously buttered 9x13 baking dish in 2 rows, overlapping the slices.
In a large bowl, combine the eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg and salt. Beat until combined well but not too bubbly.
Pour mixture over bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture between the slices. Cover with foil and refrigerate overnight.
Praline Topping
1/2 pound butter (2 sticks)
1 cup packed light brown sugar
1 cup chopped pecans (optional)
2 Tbsp light corn syrup
1/2 tsp cinnamon
1/2 cup nutmeg
Combine all ingredients in a medium bowl and blend well. Spread mixture between each slice and on top if needed. Makes enough for the entire pan.
Bake for 40 minutes at 350.
You won't need much syrup if any...this is so rich but to die for. I sometime sprinkle some powdered sugar over it instead. And it's easy to make this dairy free also. Sub the butter for Nucoa margarine and soy milk for the regular. Enjoy...and Happy Eating!!! and it should work out to be about 18 to 20 slices
Friday, December 24, 2010
Saturday, December 18, 2010
Yes, I'm still alive and well...and cooking again...
It's been quite a while hasn't it?? Using all sorts of excuses and not one makes any sense. I just have to say, being lazy, tired or just plain unorganized, is a good excuse for not keeping this blog up to date. Can I hope this new year will bring a "new life" to this old lady and I'll take better care of myself as well as those around me?? We'll see.
And as to what I've been doing...cooking for the little darlings at the Jr High and various venues (weddings, funeral dinners and such).
But for the past few years I've been wrangled into doing the staff breakfast for the Jr High and HS at Banks. I try and make it easy but when you're feeding 50 men and women who have various diets from the vegetarians, non-dairy, "more meat please"and finally "anything that doesn't bite me back" ;0). There have been a few variations of the same theme but the masses love their eggs, meat, breads and spuds. There are many recipes for most of it because it's a one-ingredient entree...but it's good just the same and easy to do.
I've found the oven to be my best friend in cases like this since school kitchens are now built with the intent of "warming up" instead of cooking. I really am not a fan of it because I love the way the stove tops look with all the pots boiling, skillets steaming and whatevers. And while I like starting from scratch, I'm not a food-snob when it comes to making life easy. And if it tastes great, more power to you...what they don't know won't hurt them ;0)
Right now I'm gonna put in my recipe for the casserole I make and it has many versions that you can use. It's easy, quick and you can do it the night before. How cool is that?? Very cool, in my book. And I'll add some of the extra pointers I figured out along the way.
Hope you try these since the staff is still in the land of the living...meaning they ate and survived...Happy Eating...
Make Ahead Breakfast Casserole
3 cups shredded hashbrowns (you can use the chunky-style too)
3/4 cups shredded cheese
1 cup diced cooked ham or sausage
1/4 cup sliced green onions (peppers are great too!)
4 beaten eggs
1 -12 oz can evaporated milk (I use half & half or regular milk if there's nothing else, it' works!)
salt and pepper
**Note: I usually double this and bake in a 9x13 dish ;0)
When serving the staff I do a about 7 to 8 pans of this. A large quanity (10-12 lbs) of oven potatoes...baby reds, chopped and tossed in olive oil w/seasonings and bake in the oven until toasty brown.
Meats: 12 lbs of sausage links and 8 lbs of good bacon covers the meal.
All of the above goes in the oven. It's an amazing piece of equipment!!
They love plenty of fruit and sometime I serve yogurt and maybe some granola (yes, I buy that!!)
And for a special treat...my Baked French Toast Casserole with Caramel Praline topping...;0)
Recipe to follow on that one!!
Hope you have a great holiday...I'll be back later...
And as to what I've been doing...cooking for the little darlings at the Jr High and various venues (weddings, funeral dinners and such).
But for the past few years I've been wrangled into doing the staff breakfast for the Jr High and HS at Banks. I try and make it easy but when you're feeding 50 men and women who have various diets from the vegetarians, non-dairy, "more meat please"and finally "anything that doesn't bite me back" ;0). There have been a few variations of the same theme but the masses love their eggs, meat, breads and spuds. There are many recipes for most of it because it's a one-ingredient entree...but it's good just the same and easy to do.
I've found the oven to be my best friend in cases like this since school kitchens are now built with the intent of "warming up" instead of cooking. I really am not a fan of it because I love the way the stove tops look with all the pots boiling, skillets steaming and whatevers. And while I like starting from scratch, I'm not a food-snob when it comes to making life easy. And if it tastes great, more power to you...what they don't know won't hurt them ;0)
Right now I'm gonna put in my recipe for the casserole I make and it has many versions that you can use. It's easy, quick and you can do it the night before. How cool is that?? Very cool, in my book. And I'll add some of the extra pointers I figured out along the way.
Hope you try these since the staff is still in the land of the living...meaning they ate and survived...Happy Eating...
Make Ahead Breakfast Casserole
3 cups shredded hashbrowns (you can use the chunky-style too)
3/4 cups shredded cheese
1 cup diced cooked ham or sausage
1/4 cup sliced green onions (peppers are great too!)
4 beaten eggs
1 -12 oz can evaporated milk (I use half & half or regular milk if there's nothing else, it' works!)
salt and pepper
**Note: I usually double this and bake in a 9x13 dish ;0)
- Spray pan or dish of your choice.
- Arrange potatoes evenly in bottom of dish
- Sprinkle with cheese, meats, onions and other items
- In medium bowl, combine eggs, milk, salt and pepper.
- Pour over potato mixture...can be covered and in fridge overnight
- Bake uncovered in 350 degree oven for 40-45 minutes (or 55-60 if chilled overnight)
- When center appears set and top is browned it is ready. Let set for about 5 minutes.
- This can serve about 6 to 8...
When serving the staff I do a about 7 to 8 pans of this. A large quanity (10-12 lbs) of oven potatoes...baby reds, chopped and tossed in olive oil w/seasonings and bake in the oven until toasty brown.
Meats: 12 lbs of sausage links and 8 lbs of good bacon covers the meal.
All of the above goes in the oven. It's an amazing piece of equipment!!
They love plenty of fruit and sometime I serve yogurt and maybe some granola (yes, I buy that!!)
And for a special treat...my Baked French Toast Casserole with Caramel Praline topping...;0)
Recipe to follow on that one!!
Hope you have a great holiday...I'll be back later...
Friday, November 12, 2010
Something to be Thankful for...
As this year is drawing to a close I find myself counting many blessings...last year was a nasty one and I for one am glad it's in the past.
But as always when the holidays roll around we're all wondering what fixings Mom is going to have for Thanksgiving dinner. We keep it simple here because there is shrimp dip, cookies, chocolates and many numerous unhealthy tidbits to devour while waiting for the bird to cook. To say we're miserable afterwards is truly an understatement. We are in pain most of the time. I kind of like to "stretch it out" sometimes and eat some of the more desired portions later. When nobody is watching me. Hey, we all have our weak points...mine are many and I admit to hiding my chocolate in my underwear drawer from time to time. What woman doesn't???
Anyway...one of the faves we love is the Potato Cassarole that I do for the Meeuwsen's when they ask and last year Kellie made them for Christmas since Mom was laid up after neck surgery ( I milked it for all it was worth, let me tell you).
These are super simple and great tasting. I love them. And of course they're great when you don't have lots of gravy...I can't understand that, because a turkey without gravy is just plain...naked...;0). For this note I'll put the tater recipe in so I'll have something to write about later...Happy Eating...
Potato Casserole
5 lbs (or a bit more) of favorite spuds...peeled, boiled and drained.
Add the following and mash all together:
1 - 8 oz pkg cream cheese
1 cup sour cream
1 cube butter
2-3 cloves of minced garlic
1/4 cup chopped chives (optional)
Salt and pepper to taste
Mash all together and place in buttered 9x13 dish. Bake at 350 for 30 minutes or so.
This can be done the day before and it stays nice and hot on the way to wherever you're going. So don't worry about it cooling off. ;0)
If you don't do the garlic, that's fine, add what you like.
Sometimes I put seasoning salt or paprika on top and dot it with butter pats.
The butter will sink into the spuds while baking and leave a crispy top...yum
It goes really well with Prime Rib...we do that for Christmas Day...
Enjoy.
As this year is drawing to a close I find myself counting many blessings...last year was a nasty one and I for one am glad it's in the past.
But as always when the holidays roll around we're all wondering what fixings Mom is going to have for Thanksgiving dinner. We keep it simple here because there is shrimp dip, cookies, chocolates and many numerous unhealthy tidbits to devour while waiting for the bird to cook. To say we're miserable afterwards is truly an understatement. We are in pain most of the time. I kind of like to "stretch it out" sometimes and eat some of the more desired portions later. When nobody is watching me. Hey, we all have our weak points...mine are many and I admit to hiding my chocolate in my underwear drawer from time to time. What woman doesn't???
Anyway...one of the faves we love is the Potato Cassarole that I do for the Meeuwsen's when they ask and last year Kellie made them for Christmas since Mom was laid up after neck surgery ( I milked it for all it was worth, let me tell you).
These are super simple and great tasting. I love them. And of course they're great when you don't have lots of gravy...I can't understand that, because a turkey without gravy is just plain...naked...;0). For this note I'll put the tater recipe in so I'll have something to write about later...Happy Eating...
Potato Casserole
5 lbs (or a bit more) of favorite spuds...peeled, boiled and drained.
Add the following and mash all together:
1 - 8 oz pkg cream cheese
1 cup sour cream
1 cube butter
2-3 cloves of minced garlic
1/4 cup chopped chives (optional)
Salt and pepper to taste
Mash all together and place in buttered 9x13 dish. Bake at 350 for 30 minutes or so.
This can be done the day before and it stays nice and hot on the way to wherever you're going. So don't worry about it cooling off. ;0)
If you don't do the garlic, that's fine, add what you like.
Sometimes I put seasoning salt or paprika on top and dot it with butter pats.
The butter will sink into the spuds while baking and leave a crispy top...yum
It goes really well with Prime Rib...we do that for Christmas Day...
Enjoy.
Tuesday, October 12, 2010
Kellie made me do this....
Well it's the truth...she's been nagging me to put the Pumpkin Roll recipe on the blog and of course most of you have it already I'm sure but hey, it's nice to ready it somewhere else I guess.
When I make these I make about 4 since they take so little time to bake and put together. They freeze like a dream and even partially frozen they are to die for. Mildred Bernards makes a ton of them for the Bazaar every year. Just keeps puttering and putting them in the freezer through out the weeks ahead and them brings them down to the school the morning of. They don't last long. One year I bought one and ate almost the whole thing all by myself. I was sooo sick ;0(. Buy what a way to die...
I haven't stocked up on the ingredients yet so guess that's coming in the next shopping trip. My mother in law used to bake all her pumpkins down and freeze the filling for future use. One year I thought....hell yeah, I can do that. After burning out one blender, taking the tips of all my fingers and knuckles off due to using the grater on the damned stuff I called Kelleen and she said she never did that and wasn't going to either...well, if Kelleen wasn't going to do it then I'm not either. Needless to say all future pumpkin harvests in the garden went to the kids friends and anyone else who wanted them. And after talking to Mom she told me that I had planted the "wrong" pumpkins for filling. ;0\. Now how was I to know there was more than one kind??? Whatever...
One party we had up here my Auntie Marie raved about the pumpkin roll that Kelleen brought. The woman was my second mother and I miss her so much but she sure could sure make you feel inadequate when the moment struck. She told me in not so many words.."it's really too bad you can't bake like this" Luckily the sweet dear was getting into her daughter's car at the moment so I didn't get to kick her swiftly down the driveway all the way home. This is the woman who always brought beautifully baked lemon meringue pies to our family potlucks and then took the last piece home at the end. My Mom would get so mad. Have to say later she raved about my cookies since she never like baking those. Somehow I passed her test over time.
Well I finally after many years of puttering and making messes got into it a couple of years ago and said I was going to do it dammit!! And I did. ;0)
Now there's no excuses and I have to make them every year about this time and the staff at the HS whine when I don't make them at least once for their dinner desserts. Actually I think it's Kellie that does the whining...she likes to get the first piece too I'm sure. For those of you who have never made these...keep at it. It's not really that hard. Just takes time and practice.
Millie Bernards uses a different filling....but it all comes out great.
Like I always say...Happy Eating!!
Pumpkin Roll
1/4 cup pwd sugar
3/4 cup AP flour
1/2 tsp baking pwd
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup 100% pure pie filling
1 cup chopped nuts of any choice (optional)**
Filling
1 pkg (8 oz) cream cheese at room temp
1 cup pwd sugar - sifted
6 Tbsp butter or marg - softened
1 tsp vanilla
Preheat oven to 375
Spray or grease (and flour) 15 x 10 inch pan and line with wax paper
Spray paper and pan
Sprinkle a thin dishtowel with pwd sugar
Combine flour, baking pwd, baking soda, cinnamon, cloves and salt. Beat eggs and granulated sugar in large mixer bowl until thick. beat in pumpkin; stir in flour mixture; spread evenly into prepared pan. Sprinkle with nuts if preferred.
Bake for 13 to 15 minutes or until top springs back when touched. If using a dark colored pan check sooner. immediately loosen and turn cake onto prepared towel (I put it on another sheet pan it's hot!!)
Carefully peel paper off, sprinkle with a bit more pwd sugar and roll into towel. Let set aside for a bit and prepare filling. Being a bit warm is okay since it'll make the filling easier to spread.
Unroll cake when filling is done and spread onto whole cake. Re-roll it and wrap in plastic wrap and store in fridge or freeze if you want to keep it. I double the wrap so it won't get dried out.
Slice into nice servings and eat like a queen...or king if you choose ;0).
** Note: As far as the nuts are concerned...a friend of mine uses filberts finely chopped and rolls the finished roll in them before chilling. You can do whatever you choose.
If it appears to need more pwd sugar that's fine. I sprinkle a bit on top after putting it on a serving plate...wait a minute...mine doesn't always get to the plate.
Enjoy...;0)
When I make these I make about 4 since they take so little time to bake and put together. They freeze like a dream and even partially frozen they are to die for. Mildred Bernards makes a ton of them for the Bazaar every year. Just keeps puttering and putting them in the freezer through out the weeks ahead and them brings them down to the school the morning of. They don't last long. One year I bought one and ate almost the whole thing all by myself. I was sooo sick ;0(. Buy what a way to die...
I haven't stocked up on the ingredients yet so guess that's coming in the next shopping trip. My mother in law used to bake all her pumpkins down and freeze the filling for future use. One year I thought....hell yeah, I can do that. After burning out one blender, taking the tips of all my fingers and knuckles off due to using the grater on the damned stuff I called Kelleen and she said she never did that and wasn't going to either...well, if Kelleen wasn't going to do it then I'm not either. Needless to say all future pumpkin harvests in the garden went to the kids friends and anyone else who wanted them. And after talking to Mom she told me that I had planted the "wrong" pumpkins for filling. ;0\. Now how was I to know there was more than one kind??? Whatever...
One party we had up here my Auntie Marie raved about the pumpkin roll that Kelleen brought. The woman was my second mother and I miss her so much but she sure could sure make you feel inadequate when the moment struck. She told me in not so many words.."it's really too bad you can't bake like this" Luckily the sweet dear was getting into her daughter's car at the moment so I didn't get to kick her swiftly down the driveway all the way home. This is the woman who always brought beautifully baked lemon meringue pies to our family potlucks and then took the last piece home at the end. My Mom would get so mad. Have to say later she raved about my cookies since she never like baking those. Somehow I passed her test over time.
Well I finally after many years of puttering and making messes got into it a couple of years ago and said I was going to do it dammit!! And I did. ;0)
Now there's no excuses and I have to make them every year about this time and the staff at the HS whine when I don't make them at least once for their dinner desserts. Actually I think it's Kellie that does the whining...she likes to get the first piece too I'm sure. For those of you who have never made these...keep at it. It's not really that hard. Just takes time and practice.
Millie Bernards uses a different filling....but it all comes out great.
Like I always say...Happy Eating!!
Pumpkin Roll
1/4 cup pwd sugar
3/4 cup AP flour
1/2 tsp baking pwd
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup 100% pure pie filling
1 cup chopped nuts of any choice (optional)**
Filling
1 pkg (8 oz) cream cheese at room temp
1 cup pwd sugar - sifted
6 Tbsp butter or marg - softened
1 tsp vanilla
Preheat oven to 375
Spray or grease (and flour) 15 x 10 inch pan and line with wax paper
Spray paper and pan
Sprinkle a thin dishtowel with pwd sugar
Combine flour, baking pwd, baking soda, cinnamon, cloves and salt. Beat eggs and granulated sugar in large mixer bowl until thick. beat in pumpkin; stir in flour mixture; spread evenly into prepared pan. Sprinkle with nuts if preferred.
Bake for 13 to 15 minutes or until top springs back when touched. If using a dark colored pan check sooner. immediately loosen and turn cake onto prepared towel (I put it on another sheet pan it's hot!!)
Carefully peel paper off, sprinkle with a bit more pwd sugar and roll into towel. Let set aside for a bit and prepare filling. Being a bit warm is okay since it'll make the filling easier to spread.
Unroll cake when filling is done and spread onto whole cake. Re-roll it and wrap in plastic wrap and store in fridge or freeze if you want to keep it. I double the wrap so it won't get dried out.
Slice into nice servings and eat like a queen...or king if you choose ;0).
** Note: As far as the nuts are concerned...a friend of mine uses filberts finely chopped and rolls the finished roll in them before chilling. You can do whatever you choose.
If it appears to need more pwd sugar that's fine. I sprinkle a bit on top after putting it on a serving plate...wait a minute...mine doesn't always get to the plate.
Enjoy...;0)
Saturday, October 9, 2010
Weren't we here last year at this time???
I can't figure for the love of me why time goes so fast...I mean we were here last fall and now it's a whole new fall all over again. Meaning...the canning and baking are starting up again, Bazaar time, Thanksgiving (turkey...yum) and then of course Christmas break...
I just finished my salsa and tomatoes for the year. No such luck in getting enough to worry about but I managed to do a few quarts...I found plenty of berries to do for jam and syrup (recipe coming later). Hopefully this year nobody ends up in hospital for surgery and stays healthy...(namely me!!)
Kellie fixed us a great dinner last night...Alfredo chicken, asparagus and nice crusty hot garlic bread to go along with all that pasta...it was really good. Today I will fix a nice pork butt and make into a large pot of pulled pork for dinner and whatever else they want to eat it for...
And...today is football day. Tony and the recliner become as one and veg until his butt is molded into the seat and maybe just maybe he get out to grab a few snacks and try not to choke on it while laying back in the "man-chair". Donut the cat like it too ;0). He's our baby who lays anywhere he pleases and covers the entire coffee table. And not unlike his male counter-part...he like his nibbies rubbed >;0) Are males of all species all the same?? Probably. You feed them, let them outside to do their thing and hope they at least clean up after themselves...some of them anyway...well I'm off track abit here...
I was planning on putting the pork on the blog along with something special...;0)
Everyone does it different. I'm one for simple and good tasting. My Mom was great at making something out of nothing. I grew up in a household with very little money from time to time due to my dad being sick with MS but there was always plenty to eat.
Mom worked evenings as to be home with him or us during the day if we needed her. Many days I came home to a note and instructions on how to fix dinner. My grandmother lived with us and between her and Mom I learned from the best. Mom didn't bake a lot but she made a wicked roast that stretched out through the week into many different meals. Grandma taught me how to can and do the baking.
My Dad was easy to please...he always appreciated whatever I tried to master...even the oysters I could never quite cook long enough....or in some cases...cooked a bit too long (sorry Dad!!) . They're still not my favorite...gross.
Well to all of you out there that can't get enough of food and recipes...here's something simple to fix and it takes nothing more than a crock pot and some Sweet Baby Rays and maybe some dessert to eat with it...;0) Pumpkin Rolls anyone????
Happy Eating!!!
BBQ Pulled Pork
1 large Pork Butt roast (3 to 5 lbs or more)
**I have used boneless loins also
1 to 2 cups of water
1 medium onion...sliced
1 green pepper...sliced (your choice)
About 2 cloves of garlic...minced or chopped
lots of salt and pepper to cover roast
I also use Johnny's seasoning salt occasionally
Put into crockpot (on high) early in the am and let cook all day
Part way through the process if there's too much water, drain some off and (at you can use a cup or so of BBQ sauce over top
Let cook until it pulls apart.
Top with more BBQ if you want. I usually keep it light and then they can add it as they want to.
I turn it down after that and let it simmer
Serve with coleslaw or anything you like...right on top of the pork too!!
Sometimes we add a good cheese on ours also...like havarti or provolone ;0). (What can I say??? We like our dairy)
Toast your buns if you like and have a great meal!!
I just finished my salsa and tomatoes for the year. No such luck in getting enough to worry about but I managed to do a few quarts...I found plenty of berries to do for jam and syrup (recipe coming later). Hopefully this year nobody ends up in hospital for surgery and stays healthy...(namely me!!)
Kellie fixed us a great dinner last night...Alfredo chicken, asparagus and nice crusty hot garlic bread to go along with all that pasta...it was really good. Today I will fix a nice pork butt and make into a large pot of pulled pork for dinner and whatever else they want to eat it for...
And...today is football day. Tony and the recliner become as one and veg until his butt is molded into the seat and maybe just maybe he get out to grab a few snacks and try not to choke on it while laying back in the "man-chair". Donut the cat like it too ;0). He's our baby who lays anywhere he pleases and covers the entire coffee table. And not unlike his male counter-part...he like his nibbies rubbed >;0) Are males of all species all the same?? Probably. You feed them, let them outside to do their thing and hope they at least clean up after themselves...some of them anyway...well I'm off track abit here...
I was planning on putting the pork on the blog along with something special...;0)
Everyone does it different. I'm one for simple and good tasting. My Mom was great at making something out of nothing. I grew up in a household with very little money from time to time due to my dad being sick with MS but there was always plenty to eat.
Mom worked evenings as to be home with him or us during the day if we needed her. Many days I came home to a note and instructions on how to fix dinner. My grandmother lived with us and between her and Mom I learned from the best. Mom didn't bake a lot but she made a wicked roast that stretched out through the week into many different meals. Grandma taught me how to can and do the baking.
My Dad was easy to please...he always appreciated whatever I tried to master...even the oysters I could never quite cook long enough....or in some cases...cooked a bit too long (sorry Dad!!) . They're still not my favorite...gross.
Well to all of you out there that can't get enough of food and recipes...here's something simple to fix and it takes nothing more than a crock pot and some Sweet Baby Rays and maybe some dessert to eat with it...;0) Pumpkin Rolls anyone????
Happy Eating!!!
BBQ Pulled Pork
1 large Pork Butt roast (3 to 5 lbs or more)
**I have used boneless loins also
1 to 2 cups of water
1 medium onion...sliced
1 green pepper...sliced (your choice)
About 2 cloves of garlic...minced or chopped
lots of salt and pepper to cover roast
I also use Johnny's seasoning salt occasionally
Put into crockpot (on high) early in the am and let cook all day
Part way through the process if there's too much water, drain some off and (at you can use a cup or so of BBQ sauce over top
Let cook until it pulls apart.
Top with more BBQ if you want. I usually keep it light and then they can add it as they want to.
I turn it down after that and let it simmer
Serve with coleslaw or anything you like...right on top of the pork too!!
Sometimes we add a good cheese on ours also...like havarti or provolone ;0). (What can I say??? We like our dairy)
Toast your buns if you like and have a great meal!!
Sunday, October 3, 2010
I'm really back this time...
Been awhile hasn't it?? I somehow got my blogs on the wrong web and in my normal way of stupid, it got lost but the title is there...oh well, some of us find it easier than most. Not me, I admit it. Computer handicapped is what I am...
Been trying to get some recipes going here and of course Sharon is right on track...guess she has nothing else to do and that makes her leading in the race for the "Ina Garten" award. ;0/. Oh well, if I didn't like her so well I'd make fun of her...;0)
Spent the whole weekend making salsa...thanks to Sue Lewis and her tomatoes. Then got a bug up my rear and started chopping, shoved the stupid things in a jar to process. Hey...they sell chopped tomatoes..why not see if that works in my kitchen!!
Anyway...like every other year before I use this time to stink up the kitchen with the delightful smells of jalepeno's, onions and whatever else goes into the pot. Erin complains her eyes burn (like mine don't??), Kellie keeps coming in and checking on me but never seems to pick up a knife to help chop (Mom you do it so much better than I do!!). But they do eat it all through the year and I end up giving it away. Have to say I didn't get the margarita's out like I'd hoped to but hey, I needed to keep all of my fingers intact and working away so all that produce doesn't rot on the patio...;0(
I did two different recipes this year. My usual (from a cousin) and one from Sister Rosemary Heinick (sp). She used to teach at Roy and always talked food and flowers. I really enjoyed that. Hope all of you are ready for work because this is a busy recipe to do. But once you have it done, it's great!! I'm still searching for my Pumpkin cheesecake recipe so stay tuned..
Happy Eating!!
Babe's Salsa
From: Sister Rosemary
6 Qt tomatoes - chopped and peeled (I didn't peel them)
2 cups white vinegar
6 tsp salt
6 tsp garlic salt ( I used mined..3 TBSP)
3 tsp pepper
1 red pepper - chopped
2 green pepper - chopped
4 onions - chopped
3 stalks of celery - chopped
1 lb hot peppers ( I don't seed my peppers, but if you like it milder then do so)
Stir together in large stock pot and simmer for 4 to 6 hours
Put into jars....1 tsp lemon juice in each....process for 30 minutes in hot water bath.
Yields: 18 pints
MY SALSA
6 Qt tomatoes - quartered**
Cook tomatoes until soupy and drain 2 qt of liquid and toss it. If it is still too soupy, drain more
Then add the following:
4 & 1/2 cups chopped onion
1 cup green onion
1/4 cup minced garlic
3 to 4 Tbsp salt
2 cup jalapeno peppers (I used banana peppers and Anahiems this year)
1/2 cup cilantro
Boil all above for 10 to 15 minutes (I usually leave it on simmer for an hour or so)
Chop fresh tomatoes - fill jars half way - Pour hot mixture on top - 1 tsp lemon juice
Seal and process for 30 minutes.
Yield: 16 pints
** Note....I use any kind of tomato but Roma are great. If you find your salsa too soupy after opening...drain it a bit and if you prefer use a blender or small chopper to smooth it out.
It's great mixed with sour cream or top off a brick of cream cheese, velveeta or whatever you like. Ole' ;0)
Been trying to get some recipes going here and of course Sharon is right on track...guess she has nothing else to do and that makes her leading in the race for the "Ina Garten" award. ;0/. Oh well, if I didn't like her so well I'd make fun of her...;0)
Spent the whole weekend making salsa...thanks to Sue Lewis and her tomatoes. Then got a bug up my rear and started chopping, shoved the stupid things in a jar to process. Hey...they sell chopped tomatoes..why not see if that works in my kitchen!!
Anyway...like every other year before I use this time to stink up the kitchen with the delightful smells of jalepeno's, onions and whatever else goes into the pot. Erin complains her eyes burn (like mine don't??), Kellie keeps coming in and checking on me but never seems to pick up a knife to help chop (Mom you do it so much better than I do!!). But they do eat it all through the year and I end up giving it away. Have to say I didn't get the margarita's out like I'd hoped to but hey, I needed to keep all of my fingers intact and working away so all that produce doesn't rot on the patio...;0(
I did two different recipes this year. My usual (from a cousin) and one from Sister Rosemary Heinick (sp). She used to teach at Roy and always talked food and flowers. I really enjoyed that. Hope all of you are ready for work because this is a busy recipe to do. But once you have it done, it's great!! I'm still searching for my Pumpkin cheesecake recipe so stay tuned..
Happy Eating!!
Babe's Salsa
From: Sister Rosemary
6 Qt tomatoes - chopped and peeled (I didn't peel them)
2 cups white vinegar
6 tsp salt
6 tsp garlic salt ( I used mined..3 TBSP)
3 tsp pepper
1 red pepper - chopped
2 green pepper - chopped
4 onions - chopped
3 stalks of celery - chopped
1 lb hot peppers ( I don't seed my peppers, but if you like it milder then do so)
Stir together in large stock pot and simmer for 4 to 6 hours
Put into jars....1 tsp lemon juice in each....process for 30 minutes in hot water bath.
Yields: 18 pints
MY SALSA
6 Qt tomatoes - quartered**
Cook tomatoes until soupy and drain 2 qt of liquid and toss it. If it is still too soupy, drain more
Then add the following:
4 & 1/2 cups chopped onion
1 cup green onion
1/4 cup minced garlic
3 to 4 Tbsp salt
2 cup jalapeno peppers (I used banana peppers and Anahiems this year)
1/2 cup cilantro
Boil all above for 10 to 15 minutes (I usually leave it on simmer for an hour or so)
Chop fresh tomatoes - fill jars half way - Pour hot mixture on top - 1 tsp lemon juice
Seal and process for 30 minutes.
Yield: 16 pints
** Note....I use any kind of tomato but Roma are great. If you find your salsa too soupy after opening...drain it a bit and if you prefer use a blender or small chopper to smooth it out.
It's great mixed with sour cream or top off a brick of cream cheese, velveeta or whatever you like. Ole' ;0)
Wednesday, August 25, 2010
Oh what a night!!!
For those of you who attended our 3oth last weekend I thank you again for the great wishes and company. It was fun, although I'm not one to be "the center of attention" like that it was great to see all had a good time and got plenty to eat...I think.
Yes, we did the meat ourselves, the kids did the salads and such. But the cupcakes were made by Sarah Crosby. She's my sister's niece and did a beautiful job. And since I was banned from making anything that didn't go into the freezer I was really glad to have her help. Now for the big question of the day...."where's the recipe for those Raz-Ma-Taz Bars???". Just got it straight from the horses mouth...Kellie's in fact ;0). She found this recipe a few years ago and I told her I wanted them for the the party. So the sweet thing just did whatever her Mommy told her to do...She did tweak them a bit since there wasn't any raspberry jam, she used boysenberry. Like it really makes a difference. Either way, they're delicious and fills the empty spot until you get to the next dessert course...as I always say....
Happy Eating!!
Raz-Ma-Taz Bars
1/2 cup butter
2 cups white choc chips
2 lage eggs
1/2 cup gran sugar
1 cup AP flour
1/2 tsp salt
1/2 tsp almond extract
1/2 cup raspberry (or like) jam
1/4 cup toasted sliced almonds
Preheat oven to 350 degrees ...grease and sugar a 9" square pan
MELT butter in medium microwavable bowl on high for 1 minute, stir. Add 1 cup of white choc chips, let stand and do not stir
BEAT eggs in a large mixing bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in white choc chip mixture. Add flour, salt and almond extract; mix at low speed until combine. Spread 2/3 of batter into baking pan.
BAKE for 15 min or until light golden brown around edges. Remove from oven onto wire rack.
HEAT jam in a small microwavable bowl on HIGH for 30 seconds; stir. Spread jam over warm crust. Stir remaining white chips over remaining batter. Drop spoonfuls of batter over jam and sprinkle with almonds.
BAKE for 25 to 30 minutes until edges are browned. Cool completely in pan on wire rack. Cut into pieces.
Makes 16 bars.
Yes, we did the meat ourselves, the kids did the salads and such. But the cupcakes were made by Sarah Crosby. She's my sister's niece and did a beautiful job. And since I was banned from making anything that didn't go into the freezer I was really glad to have her help. Now for the big question of the day...."where's the recipe for those Raz-Ma-Taz Bars???". Just got it straight from the horses mouth...Kellie's in fact ;0). She found this recipe a few years ago and I told her I wanted them for the the party. So the sweet thing just did whatever her Mommy told her to do...She did tweak them a bit since there wasn't any raspberry jam, she used boysenberry. Like it really makes a difference. Either way, they're delicious and fills the empty spot until you get to the next dessert course...as I always say....
Happy Eating!!
Raz-Ma-Taz Bars
1/2 cup butter
2 cups white choc chips
2 lage eggs
1/2 cup gran sugar
1 cup AP flour
1/2 tsp salt
1/2 tsp almond extract
1/2 cup raspberry (or like) jam
1/4 cup toasted sliced almonds
Preheat oven to 350 degrees ...grease and sugar a 9" square pan
MELT butter in medium microwavable bowl on high for 1 minute, stir. Add 1 cup of white choc chips, let stand and do not stir
BEAT eggs in a large mixing bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in white choc chip mixture. Add flour, salt and almond extract; mix at low speed until combine. Spread 2/3 of batter into baking pan.
BAKE for 15 min or until light golden brown around edges. Remove from oven onto wire rack.
HEAT jam in a small microwavable bowl on HIGH for 30 seconds; stir. Spread jam over warm crust. Stir remaining white chips over remaining batter. Drop spoonfuls of batter over jam and sprinkle with almonds.
BAKE for 25 to 30 minutes until edges are browned. Cool completely in pan on wire rack. Cut into pieces.
Makes 16 bars.
Tuesday, August 17, 2010
Just cooling off for a bit....
Ever wonder why you get started on a project and figure out later that if you don't keep it up it gets outta hand and bigger than you expected. Or...just a lotta work! Somewhat like this blog. I've been down to the beach this weekend cooling off and by the time we got done drinking, bitching and just plain complaining, it was time to go home. ;0(.
But it was soooo nice to feel the ocean breezes and lay around and eat, drink and solve all the world's problems. We did do that...in our world anyway. Can't say we solved anyone else's.
I was trying to figure out what to fix for dinner tonight and of course it being "hot as a witches titty"...(my grandpa's words, not mine) I think I'll do the cool simple way and just fix a salad and do some chicken .
We hit the best places to eat in Lincoln City and by the way if you haven't been to the Black Fish Cafe yet....get your butt over there!!! It is soooo good.
After a great pulled pork sandwich topped with Napa Slaw I asked who I had to kill to get the recipes...she said it was online through the Oregonian website...haven't found it yet...But I will give you my recipe for coleslaw. Got it from a long time friend and use it every year for one of the dinners I do...(not telling which one, you have to visit all of my fundraisers to find out!!). Well have to go make lots of brownies and some other delights for the big 30th this weekend...
Happy Eating..;0)
Denice's Cole Slaw
This makes a large bowl....you can cut it down if you want. We just like lots!!
1 head green cabbage..You can use Napa also or mix and match ;0)
Approx 1/2 or less of red cabbage
3 or so large carrots - shredded
I use my food processor because I hate cutting by hand and it does great on the thin slicer disc. If you want it cut smaller you can do that...I don't care what KFC does with theirs..
I have added different things to mine, apples, almonds etc. But we usually just do it the plain jane recipe and it's great with the following dressing. ;0)
Dressing:
2 cups mayo
1/2 cup sugar
1/4 cup vinegar (white preferably, but cider is fine)
2 tsp mustard (if you don't have reg, then any other is fine)
1 tsp Horseradish sauce ( if you don't have it on hand...don't worry, life goes on)
1 tsp salt
I mix this up and let it set in the fridge for awhile. At the dinners we make it by the gallon. I add it just before we serve. If you don't want a lot of slaw sitting around, just do a bit at a time. I really didn't like cole slaw much but I do like it with this dressing.
I'm doing up a large (40 lbs or so) of pulled pork this weekend and if it turns out I'll put the recipe on the blog...if I survive the weekend. Happy Eating!!
But it was soooo nice to feel the ocean breezes and lay around and eat, drink and solve all the world's problems. We did do that...in our world anyway. Can't say we solved anyone else's.
I was trying to figure out what to fix for dinner tonight and of course it being "hot as a witches titty"...(my grandpa's words, not mine) I think I'll do the cool simple way and just fix a salad and do some chicken .
We hit the best places to eat in Lincoln City and by the way if you haven't been to the Black Fish Cafe yet....get your butt over there!!! It is soooo good.
After a great pulled pork sandwich topped with Napa Slaw I asked who I had to kill to get the recipes...she said it was online through the Oregonian website...haven't found it yet...But I will give you my recipe for coleslaw. Got it from a long time friend and use it every year for one of the dinners I do...(not telling which one, you have to visit all of my fundraisers to find out!!). Well have to go make lots of brownies and some other delights for the big 30th this weekend...
Happy Eating..;0)
Denice's Cole Slaw
This makes a large bowl....you can cut it down if you want. We just like lots!!
1 head green cabbage..You can use Napa also or mix and match ;0)
Approx 1/2 or less of red cabbage
3 or so large carrots - shredded
I use my food processor because I hate cutting by hand and it does great on the thin slicer disc. If you want it cut smaller you can do that...I don't care what KFC does with theirs..
I have added different things to mine, apples, almonds etc. But we usually just do it the plain jane recipe and it's great with the following dressing. ;0)
Dressing:
2 cups mayo
1/2 cup sugar
1/4 cup vinegar (white preferably, but cider is fine)
2 tsp mustard (if you don't have reg, then any other is fine)
1 tsp Horseradish sauce ( if you don't have it on hand...don't worry, life goes on)
1 tsp salt
I mix this up and let it set in the fridge for awhile. At the dinners we make it by the gallon. I add it just before we serve. If you don't want a lot of slaw sitting around, just do a bit at a time. I really didn't like cole slaw much but I do like it with this dressing.
I'm doing up a large (40 lbs or so) of pulled pork this weekend and if it turns out I'll put the recipe on the blog...if I survive the weekend. Happy Eating!!
Tuesday, August 10, 2010
The Great Zucchini Race....
My buddy Sharon from Bitchin Vittles got me thinking...I know that's really scary but hell, I never realize until I get my butt in trouble how loud I actually "think". You know in the tiny brain and out the big mouth is my motto...;0). Well anyay....she made the mistake of mentioning Chocolate Zucchini Cake, and that's all that mattered after that!!
I found this recipe in my neighbors church cookbook. You know one of those that had a one time printing and the pages are all crusty, dirty and torn up from overuse. Not unlike the Roy cookbook that everyone keeps talking about "redoing" and never seem to get it done!!!
Okay...okay, back to the recipe. We love this. It's moist, chocolatey and you use real buttermilk in it. I have used the fake sour milk (you know the vinegar and milk) but either way we found this to be a hit for anytime. The HS staff loves it and it makes a great snack cake since it has vegetables in it. Anything that will hide the flavor of that is my favorite!!! And if anyone has some Zuke to get rid of let me know...Tony wouldn't plant any for me ;0).
This can be served warm with ice cream or topping of you choice. And like I say everytime I add to this blog...
....Happy Eating!!!
Chocolate Zucchini Cake Bake at 325 for 45 minutes
1/2 cup butter
1/2 cup oil (canola or veg)
1 & 3/4 cup of sugar
2 eggs
1/2 cup buttermilk
2 cups shredded Zucchini
Add the following dry ingredients:
2 & 1/2 cup flour
4-5 Tbsp Cocoa
1 tsp baking soda
1/2 tsp cloves
1/2 tsp cinnamon
1/2 cup choc chips
Mix all together and pour into a 9 x 13 sprayed pan. I use extra choc chips on top of the cake.
Enjoy!!!
I found this recipe in my neighbors church cookbook. You know one of those that had a one time printing and the pages are all crusty, dirty and torn up from overuse. Not unlike the Roy cookbook that everyone keeps talking about "redoing" and never seem to get it done!!!
Okay...okay, back to the recipe. We love this. It's moist, chocolatey and you use real buttermilk in it. I have used the fake sour milk (you know the vinegar and milk) but either way we found this to be a hit for anytime. The HS staff loves it and it makes a great snack cake since it has vegetables in it. Anything that will hide the flavor of that is my favorite!!! And if anyone has some Zuke to get rid of let me know...Tony wouldn't plant any for me ;0).
This can be served warm with ice cream or topping of you choice. And like I say everytime I add to this blog...
....Happy Eating!!!
Chocolate Zucchini Cake Bake at 325 for 45 minutes
1/2 cup butter
1/2 cup oil (canola or veg)
1 & 3/4 cup of sugar
2 eggs
1/2 cup buttermilk
2 cups shredded Zucchini
Add the following dry ingredients:
2 & 1/2 cup flour
4-5 Tbsp Cocoa
1 tsp baking soda
1/2 tsp cloves
1/2 tsp cinnamon
1/2 cup choc chips
Mix all together and pour into a 9 x 13 sprayed pan. I use extra choc chips on top of the cake.
Enjoy!!!
Wednesday, August 4, 2010
Now for the Mom's of Roy....
It just keeps coming....now all you Mom's want to feed your kids too...oh well, I dug through the file and found the gravy recipe...You can use it for Hamburger Gravy and Turkey Gravy too...I have used it for a soup base too so it's easy to sub in most anything...
We really should all get together and make these recipes and drink our wine and bitch about old times. The parking lot is kinda empty these days so that would be a good place to start ;0)
Well here's to all of you Roy Mom's and kids who can't seem to forget a good thing when we had it. Happy Eating!!!
St Francis School's Gravy Recipe
In large stock pot...about 12 qt at least...the bigger the better I say. Thick bottom so it doesn't burn or scorch....and it will too. Be careful ;0)
1 & 1/3 gallon of water
4 (heaping) Tbsp of Beef or Chicken Base (Costco or Cash & Carry have it)
Add seasonings:
1 1/2 tsp salt
2 tsp soy sauce
1 tsp pepper
1 1/2 tsp sage
Bring all above to a boil....then quickly add the following...there are 2 choices
Whimpy choice: 1 & 1/2 cup corn starch mixed with same amount of water...pour in to pot and let thicken. Turn down temp and it should thicken as it sets. I also use flour and water. Your choice
Original Rue Recipe :0)....with a large whip...(I love whips, they're so kinky!!)
1/2 lb butter - melted...then add 1 & 1/4 cup of flour (AP is fine) Stir quickly (with the whip baby) before it gets too thick and pour quickly into the pot. Keep stirring until it gets nice and thick. Turn down and let cool a bit.
Pour over your choice of meat and bake in oven.
Hamburger Gravy: We used 8 lbs of meat..browned and drained. Put into large pan, cover with foil and let bake in oven until up to temp (150 or higher). Of course we served it with Mashed potatoes...
Turkey Gravy: We usually cooked a turkey the day before. (10 to 12 lbs) Cut up nicely so the kids wouldn't choke while they made pigs of themselves. We did also have chicken chunks from time to time. It was just fine....nobody knew we lied to the little darlings...so sorry, but hey, while we slaved on the cinnamon rolls Mrs Kent just had to make it was a busy day, it was nice once in awhile to NOT cook that stupid bird. Anyway mix together as you did the beef gravy and enjoy it just the same...
Hope this makes everyone happy...I am hot and hungry now. Guess I'll have to get busy and make some of this again...I miss it and I miss all of you guys too.
Happy Eating!!!
We really should all get together and make these recipes and drink our wine and bitch about old times. The parking lot is kinda empty these days so that would be a good place to start ;0)
Well here's to all of you Roy Mom's and kids who can't seem to forget a good thing when we had it. Happy Eating!!!
St Francis School's Gravy Recipe
In large stock pot...about 12 qt at least...the bigger the better I say. Thick bottom so it doesn't burn or scorch....and it will too. Be careful ;0)
1 & 1/3 gallon of water
4 (heaping) Tbsp of Beef or Chicken Base (Costco or Cash & Carry have it)
Add seasonings:
1 1/2 tsp salt
2 tsp soy sauce
1 tsp pepper
1 1/2 tsp sage
Bring all above to a boil....then quickly add the following...there are 2 choices
Whimpy choice: 1 & 1/2 cup corn starch mixed with same amount of water...pour in to pot and let thicken. Turn down temp and it should thicken as it sets. I also use flour and water. Your choice
Original Rue Recipe :0)....with a large whip...(I love whips, they're so kinky!!)
1/2 lb butter - melted...then add 1 & 1/4 cup of flour (AP is fine) Stir quickly (with the whip baby) before it gets too thick and pour quickly into the pot. Keep stirring until it gets nice and thick. Turn down and let cool a bit.
Pour over your choice of meat and bake in oven.
Hamburger Gravy: We used 8 lbs of meat..browned and drained. Put into large pan, cover with foil and let bake in oven until up to temp (150 or higher). Of course we served it with Mashed potatoes...
Turkey Gravy: We usually cooked a turkey the day before. (10 to 12 lbs) Cut up nicely so the kids wouldn't choke while they made pigs of themselves. We did also have chicken chunks from time to time. It was just fine....nobody knew we lied to the little darlings...so sorry, but hey, while we slaved on the cinnamon rolls Mrs Kent just had to make it was a busy day, it was nice once in awhile to NOT cook that stupid bird. Anyway mix together as you did the beef gravy and enjoy it just the same...
Hope this makes everyone happy...I am hot and hungry now. Guess I'll have to get busy and make some of this again...I miss it and I miss all of you guys too.
Happy Eating!!!
For the Roy Kids....
I've had a special request for some of the recipes we used to fix for the lunches at St Francis. And at the top of the list is Joey Moore, Katie Moore Reding and Alicia Ramirez....So if you guys really want them....here they are. I found these two recipes in the file. I didn't bother to divide them down because I know you'll eat all of it!!! You did then, so nothing should change much over time...should it??? Well the only thing I need to mention is that the base for the Turkey rice could stay the same. It needs to be really "rich" in order to get the flavor you want with all that rice.
I have to mention that I made the big mistake of doubling the rice one time and we couldn't figure out why we had some much in the pans. But the kids went nuts that they had unlimited seconds through out lunchtime ;0).
So for all of you Roy kids who remember and appreciated our lunches...Happy Eating!!
Turkey Rice Casserole
Bake in 350 degree oven for almost 90 minutes...but if you do a "normal" batch it should only be a half hour or so...;0)
Of course we used the large pans at school that were 6 inches deep and numerous inches long. This recipe fits into 2 of them
Divide the following between 2 pans (school size ;0)
10 to 12 lbs of turkey...cooked the day before and chopped into bite size chunks
7 lbs of rice (long grain..your choice)
1 lb melted butter (1/2 lb in each pan)
2/3 cups of dried onion (or 1 medium each pan)
Liquid Base:
7 qt of water...bring to a boil and add the following....
Mix well and bake covered with foil for about 90 minutes or until rice is done.
When done we turned the oven off and left it inside to set a bit.
I have tried to do smaller ones and they turn out great. Get your calculators out and have fun!!! Nothing needs to be exact but it's make sure you have plenty of flavoring...it's the base for this casserole.
And...for Joey Moore....
Sloppy Joes
I let you in on a hint Joe...this freezes and if you can figure out how to size it down then you have your dream come true meal ...don't forget the cheese slices..;0)
8 lbs hamburger - browned and drained
1/2 cup butter
1/2 tsp allspice
1 tsp pepper
1 1/2 Tbsp Worchester sauce
1 1/2 tsp dry mustard
1/3 cup dried onion ( or a medium one chopped)
1 can tomato sauce (you know the large ones we always had in the pantry..;0) Cash and Carry sell them.
1/2 cup whole wheat flour
Mix together and bake in 350 oven until done....about 1 hour. Turn off before serving and let set to stay hot or put into warmer and serve on buns with cheese. Great with fries and whatever else you can think of...
Enjoy the memories...
Happy Eating...
I have to mention that I made the big mistake of doubling the rice one time and we couldn't figure out why we had some much in the pans. But the kids went nuts that they had unlimited seconds through out lunchtime ;0).
So for all of you Roy kids who remember and appreciated our lunches...Happy Eating!!
Turkey Rice Casserole
Bake in 350 degree oven for almost 90 minutes...but if you do a "normal" batch it should only be a half hour or so...;0)
Of course we used the large pans at school that were 6 inches deep and numerous inches long. This recipe fits into 2 of them
Divide the following between 2 pans (school size ;0)
10 to 12 lbs of turkey...cooked the day before and chopped into bite size chunks
7 lbs of rice (long grain..your choice)
1 lb melted butter (1/2 lb in each pan)
2/3 cups of dried onion (or 1 medium each pan)
Liquid Base:
7 qt of water...bring to a boil and add the following....
- 4 + Tbsp of chicken base or equal amounts of seasoning of your choice. I like the base since it's richer.
- 2 Tbsp salt
- 2 tsp pepper
- 3 tsp sage
- 1 tsp tumeric
- 6 Tbsp parsley flakes
Mix well and bake covered with foil for about 90 minutes or until rice is done.
When done we turned the oven off and left it inside to set a bit.
I have tried to do smaller ones and they turn out great. Get your calculators out and have fun!!! Nothing needs to be exact but it's make sure you have plenty of flavoring...it's the base for this casserole.
And...for Joey Moore....
Sloppy Joes
I let you in on a hint Joe...this freezes and if you can figure out how to size it down then you have your dream come true meal ...don't forget the cheese slices..;0)
8 lbs hamburger - browned and drained
1/2 cup butter
1/2 tsp allspice
1 tsp pepper
1 1/2 Tbsp Worchester sauce
1 1/2 tsp dry mustard
1/3 cup dried onion ( or a medium one chopped)
1 can tomato sauce (you know the large ones we always had in the pantry..;0) Cash and Carry sell them.
1/2 cup whole wheat flour
Mix together and bake in 350 oven until done....about 1 hour. Turn off before serving and let set to stay hot or put into warmer and serve on buns with cheese. Great with fries and whatever else you can think of...
Enjoy the memories...
Happy Eating...
Saturday, July 24, 2010
Cheesecake....Need I say more???
I have this passion for cheesecakes that rival almost anything else. I can't bake a pie to save my soul but I can make cheesecakes until they're coming out....well we won't go into details here ;0).
This is one of the favorites my family loves, and I do because it has 3 kinds of chocolate in it! Yum, yum, yum...I don't make it very often and the first time you make it, the timeline seems to take forever. Cooking directions are the key to success and it takes quite a while. So whoever makes this, don't call me whining about how you had to stay up all night because the cake needed to be baked...forever!!! It's worth every bite...
Happy Eating!!
Chocolate Zebra Cheesecake
Makes 20 servings
Crust:
1 & 1/2 cups chocolate wafer crumbs (about 30 cookies, and I use choc grahams also)
3 Tbsp butter, melted
1/2 cups semi-sweet chocolate chips
Filling:
4 - 8 oz packages of cream cheese, softened
1 & 1/4 cup granulated sugar
3 Tbsp cornstarch
1/4 tsp salt
5 eggs
1 cup sour cream
1 cup whipping cream
2 tsp vanilla
8 ounces semi-sweet or bitter sweet (my choice) chocolate
8 ounces vanilla flavored or white chocolate
Glaze:
1/2 cup whipping cream
4 ounces chocolate...semi-sweet, bitter or milk...your choice ;0)
To make Crust:
This is one of the favorites my family loves, and I do because it has 3 kinds of chocolate in it! Yum, yum, yum...I don't make it very often and the first time you make it, the timeline seems to take forever. Cooking directions are the key to success and it takes quite a while. So whoever makes this, don't call me whining about how you had to stay up all night because the cake needed to be baked...forever!!! It's worth every bite...
Happy Eating!!
Chocolate Zebra Cheesecake
Makes 20 servings
Crust:
1 & 1/2 cups chocolate wafer crumbs (about 30 cookies, and I use choc grahams also)
3 Tbsp butter, melted
1/2 cups semi-sweet chocolate chips
Filling:
4 - 8 oz packages of cream cheese, softened
1 & 1/4 cup granulated sugar
3 Tbsp cornstarch
1/4 tsp salt
5 eggs
1 cup sour cream
1 cup whipping cream
2 tsp vanilla
8 ounces semi-sweet or bitter sweet (my choice) chocolate
8 ounces vanilla flavored or white chocolate
Glaze:
1/2 cup whipping cream
4 ounces chocolate...semi-sweet, bitter or milk...your choice ;0)
To make Crust:
- Prepare crust early and pre-heat oven to 350. Grease or spray a 9 to 10 inch springform pan.
- In bowl, mix chocolate cookies and butter. (I use my food processor)
- Bake for 10 minutes. remove from oven
- sprinkle with chocolate chips and let stand until melted.
- spread chips over crust and let cool
- In large bowl...(KitchenAid Mixer babe!!) at medium speed, beat cream cheese until light and fluffy
- In small bowl, mix sugar, cornstarch and salt; gradually beat into cream cheese until blended
- With mixer at low speed, gradually beat in eggs, sour cream, whip cream, vanilla until well blended and smooth
- Divide batter evenly into two 4-8 cup bowls with pouring spouts (I usually leave half in the mixer bowl)
- In small saucepan over very low heat, melt 8 squares of chocolate
- in another pan, melt white chocolate. (this is the touchy one, you might use a glass bowl over the hot water and let it melt)
- Stir melted chocolate into one bowl and then stir white chocolate into the other. Mix each well.
- Pour half of dark batter into springform pan.
- Hold white batter about 2 feet above pan, pour about half on top of dark batter directly into center. (poring from this height will push the dark batter towards the edges thus creating the "zebra" effect.
- Then do the same with the dark batter again...decreasing amounts each time for a total of 3 times. (I do the best I can, but it never gets to 3 times) End with white batter on top.
- Bake Cheesecake for 30 minutes at 350 degrees. Turn down to 225 and bake for 1 hour and 45 minutes.
- When cake is done baking, turn off oven and leave inside for another hour.
( I told you it took a long time) - Remove cake from oven. run this-bladed knife or spatula around edge of cake to loosen from side of pan. Cook cake in pan on wire rack.
- Refridgerate cake for at least 6 hours, or until well chilled.
- About 1 hour before serving, in 1 quart saucepan over medium heat, warm whipping cream until small bubbles form around edges...do not boil!!
- Remove pan from burner and and chocolate and let set for a bit. Then stir with whip or spoon until smooth. Cool for about 10 minutes.
- Carefully remove cake from pan and place on plate. I then pour glaze in the center of cake and spread with spatula until it just flows over the sides.
- You can garnish with whip cream or I have used raspberry sauce and with it also. Yum.
I'm not lost yet....
I've been really busy with those stupid picnic tables. Thought after the first on I'd call it a day and forget the other one but then I looked at it and said...why the hell not. Now if I could find something really good to sit on them when they're all done...like a nice cold drink, or a fat BBQ burger, weiners are good too. But after getting this recipe from a friend of Kellie's I thought sitting at my new "bitch red" tables would be a great idea along with some chips and Salsa...or anything else edible. And no Sharon...I don't eat many veggies but I have the rest covered ;0).
Margarita's.....by the gallon ;0)
This will mix well in one of those large beverage containers from Costco ;0)
2 bottles of Margarita Mix
2 containers of frozen limeade mix**
(add 3 to 4 cans of water to this)
1 bottle of Tequila
slice limes to add to it
Add lots of ice...stir it up and serve.
**If you prefer a more fruity drink, add strawberries to your glass or blend them and add to the mix. I would then use the strawberry/guava frozen mix instead of the limeade. Either way you have a winner.
Hint...I'm serving this at my party ;0)
Margarita's.....by the gallon ;0)
This will mix well in one of those large beverage containers from Costco ;0)
2 bottles of Margarita Mix
2 containers of frozen limeade mix**
(add 3 to 4 cans of water to this)
1 bottle of Tequila
slice limes to add to it
Add lots of ice...stir it up and serve.
**If you prefer a more fruity drink, add strawberries to your glass or blend them and add to the mix. I would then use the strawberry/guava frozen mix instead of the limeade. Either way you have a winner.
Hint...I'm serving this at my party ;0)
Monday, July 19, 2010
And...some more cookies from the Roy Kitchen....
Double Chocolate Oatmeal Cookies
Bake at 350 for 10-12 minutes
1 1/2 cup sugar
1 cup butter
1 egg
1/4 cup water
1 tsp vanilla
1 1/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
3 cups Quick oats
1 - 2 cups of choc chips
Peanut Butter Cookies
Bake at 350 for 10 - 12 minutes
3/4 cup butter or marg
1 & 1/2 cup brown sugar
1 & 1/2 cup white sugar
3 eggs
1 tsp vanilla
1 & 1/2 cup Peanut Butter
3 & 3/4 cup flour
3/4 tsp baking soda
1 & 3/4 tsp baking powder
1 & 3/4 tsp salt
Mix in order given and drop by scoop or spoonfuls. Flatten with fork dipped in sugar or flour. Carol Kent and I used this recipe for years until Peanut products were banned from the
school ;0(
Give the cookies a while to cool on the pan and then remove them to a rack or covered counter.
Happy Eating!!
Bake at 350 for 10-12 minutes
1 1/2 cup sugar
1 cup butter
1 egg
1/4 cup water
1 tsp vanilla
1 1/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
3 cups Quick oats
1 - 2 cups of choc chips
- Preheat oven
- Mix sugar, butter egg, water and vanilla
- stir in remaining ingredients
- use cookie scoop or rounded teaspoonfuls (12 to a sheet)
- Bake until almost an indentation remains when touched
- immediately remove from cookie sheet onto rack
Peanut Butter Cookies
Bake at 350 for 10 - 12 minutes
3/4 cup butter or marg
1 & 1/2 cup brown sugar
1 & 1/2 cup white sugar
3 eggs
1 tsp vanilla
1 & 1/2 cup Peanut Butter
3 & 3/4 cup flour
3/4 tsp baking soda
1 & 3/4 tsp baking powder
1 & 3/4 tsp salt
Mix in order given and drop by scoop or spoonfuls. Flatten with fork dipped in sugar or flour. Carol Kent and I used this recipe for years until Peanut products were banned from the
school ;0(
Give the cookies a while to cool on the pan and then remove them to a rack or covered counter.
Happy Eating!!
Friday, July 16, 2010
Roy Cookie Recipes...yum
Been busy the past few days...when aren't I ever busy. Like the comment when someone asks you if you have a "real job" and you answer no...they then ask "what do you do with all your free time??" Hell, I don't know just eat, drink and bake! Acutally I've been known to do that.
I got all my recipes filed and even have the books (kind of) cleaned up. We're having a big 30th Anniversary bash next month and I've been weeding through all my recipes to find something spectacular to impress all the guests who are coming... I always keep going back to the original ones that everyone loves...Yep..and most of them are from the Roy file. So here's some goodies for all of you who ate at St Francis or your children came home from school and said Mrs Kent and Mrs Meeuwsen made the best cookies...actually they were left by the wonderful ladies who worked their butts off for the parish and most are gone now. I miss many of them and these recipes really bring back memories..Hope you enjoy them..this week is dedicated to all of them as I try and keep a daily blog for you...lets hope I can remember. Oh that's right, I'm old now too!!
Oh well, Happy Eating!!!!
Favorite Cookies
Bake at 350 for 10 to 12 minutes
1 cup brown sugar
1 cup white sugar
1 cup marg/butter
3 eggs
1 tsp salt
2 tsp baking soda
1 tsp vanilla
2 tsp cream of tarter (or baking pwd)
3 1/2 cups flour
1/2 cup nuts (optional)
1 12 oz bag chocolate chips (2 cups)
Mix ingredients in order given. (this is a perfect batch size for the KitchenAid mixer). Drop by spoon or scoop onto ungreased cookie sheets.
Let cool on rack and try to put into a container before they all disappear...or hide in freezer if you can.
I have used M&M's, raisins and almost anything you like. This recipe stands the test of time. We quadruple it when we made it for the school. When I do it for the Bazaar I double that batch. The country store gets a bit worried because they think we take away from their baked goods...Hey, everyone woman for herself I say!!!
I got all my recipes filed and even have the books (kind of) cleaned up. We're having a big 30th Anniversary bash next month and I've been weeding through all my recipes to find something spectacular to impress all the guests who are coming... I always keep going back to the original ones that everyone loves...Yep..and most of them are from the Roy file. So here's some goodies for all of you who ate at St Francis or your children came home from school and said Mrs Kent and Mrs Meeuwsen made the best cookies...actually they were left by the wonderful ladies who worked their butts off for the parish and most are gone now. I miss many of them and these recipes really bring back memories..Hope you enjoy them..this week is dedicated to all of them as I try and keep a daily blog for you...lets hope I can remember. Oh that's right, I'm old now too!!
Oh well, Happy Eating!!!!
Favorite Cookies
Bake at 350 for 10 to 12 minutes
1 cup brown sugar
1 cup white sugar
1 cup marg/butter
3 eggs
1 tsp salt
2 tsp baking soda
1 tsp vanilla
2 tsp cream of tarter (or baking pwd)
3 1/2 cups flour
1/2 cup nuts (optional)
1 12 oz bag chocolate chips (2 cups)
Mix ingredients in order given. (this is a perfect batch size for the KitchenAid mixer). Drop by spoon or scoop onto ungreased cookie sheets.
Let cool on rack and try to put into a container before they all disappear...or hide in freezer if you can.
I have used M&M's, raisins and almost anything you like. This recipe stands the test of time. We quadruple it when we made it for the school. When I do it for the Bazaar I double that batch. The country store gets a bit worried because they think we take away from their baked goods...Hey, everyone woman for herself I say!!!
Saturday, July 10, 2010
I'm Baaaccckkk!!!
Yeah, yeah, yeah...I've been absent the past few days haven't I? It's hot and when the hormones get cranky so do I. I wondered if any of you noticed that about "older more experienced women".
I spent the morning out until just 2:30 today running and shopping and buying all the food we think we need for our joint birthday BBQ tomorrow. My grand nephew Luke and I share the same day and it's kinda fun to have a cute little partner like that to celebrate with. But...the kid doesn't like anything except "white cake and white ice cream". Oh!! Don't forget the chips! I remember those days when Kellie would eat only Ham and cheese sandwiches. Half for breakfast and half for lunch. She did eat a bit more for dinner but not much. Now she's one of my best food testers!!
Some of you noticed that I put a photo of my Aunt Ruby's Strawberry Cake on FB. I can't figure out how to get it on my blog but I'm workin' on it. I made it for the 4th and it was so rich I totally forgot that you didn't need to "double" the frosting recipe. But hey, for some of us we like to have plenty of frosting to cover our bloopers. It's a heavy dense cake so instead of two 9 inch pans you could probably cook it in a 9x13 or....a bundt pan for something different. It's up to you. I'm printing this just as she wrote it...I have the original card and will put it in my archives of recipes I have collected from family. So don't worry, I'll have more later for you...
Happy Eating!!!
Aunt Ruby's Strawberry Cake
Bake at 350 until done (30 to 35 minutes)
Combine:
1 package (3 oz) strawberry gelatin with 1/2 cup hot water until dissolved..set aside
Combine and beat until well blended..
1 package white cake mix
3/4 cup oil
4 eggs, beaten
2 Tbsp regular flour
2 tsp Baking powder
Add dissolved gelatin
Also add 1/2 package of frozen strawberries, thawed.
(she used the box from freezer section in store, I used about 1 cup from my freezer mashing them a bit)
Mix well and spoon into two round pans. Bake and let cool or racks.
Frosting:
Mix other half of strawberries, 1/2 cup butter and 1 box pwd sugar.
Frost cake when cool and enjoy. You sure won't need any ice cream with this one but it's up to you. ;0)
I spent the morning out until just 2:30 today running and shopping and buying all the food we think we need for our joint birthday BBQ tomorrow. My grand nephew Luke and I share the same day and it's kinda fun to have a cute little partner like that to celebrate with. But...the kid doesn't like anything except "white cake and white ice cream". Oh!! Don't forget the chips! I remember those days when Kellie would eat only Ham and cheese sandwiches. Half for breakfast and half for lunch. She did eat a bit more for dinner but not much. Now she's one of my best food testers!!
Some of you noticed that I put a photo of my Aunt Ruby's Strawberry Cake on FB. I can't figure out how to get it on my blog but I'm workin' on it. I made it for the 4th and it was so rich I totally forgot that you didn't need to "double" the frosting recipe. But hey, for some of us we like to have plenty of frosting to cover our bloopers. It's a heavy dense cake so instead of two 9 inch pans you could probably cook it in a 9x13 or....a bundt pan for something different. It's up to you. I'm printing this just as she wrote it...I have the original card and will put it in my archives of recipes I have collected from family. So don't worry, I'll have more later for you...
Happy Eating!!!
Aunt Ruby's Strawberry Cake
Bake at 350 until done (30 to 35 minutes)
Combine:
1 package (3 oz) strawberry gelatin with 1/2 cup hot water until dissolved..set aside
Combine and beat until well blended..
1 package white cake mix
3/4 cup oil
4 eggs, beaten
2 Tbsp regular flour
2 tsp Baking powder
Add dissolved gelatin
Also add 1/2 package of frozen strawberries, thawed.
(she used the box from freezer section in store, I used about 1 cup from my freezer mashing them a bit)
Mix well and spoon into two round pans. Bake and let cool or racks.
Frosting:
Mix other half of strawberries, 1/2 cup butter and 1 box pwd sugar.
Frost cake when cool and enjoy. You sure won't need any ice cream with this one but it's up to you. ;0)
Friday, July 2, 2010
Toot-toot!!
Yes, the Baked Bean season is upon us now. Every 4th I volunteer to make them for the Meeuwsen annual BBQ. And so far nobody has turned me down. But then I think the rest of my sisters do quite well with them also but somehow it's kinda my thing now ;0). Oh well.
Note to the wives....when the main course is finished, sit far away from the guys as possible...if you know what I mean.
I got this recipe from my Uncle Bob years ago. We were at his house visiting for some reason. Besides being a great Dad he was a pretty good cook...at least I think so. Anyway he always had his home ready and welcome, and "I love you's" were the norm. We lost him unexpectedly this past March and I think of him all the time. He was one in a million. So to you my friends I give you with great love and affection ....this recipe from my special file...It's been tweaked a bit but nothing worth eating is ever made the same way twice. At least not in my house. ;0)
Happy Eating!!
Uncle Bob's Baked Beans
4 large cans of Van Camps Pork & Beans - drained of most of it's liquid
1 pound + of hamburger ( I do both of the meats together just until pink is gone)
Drain meat and mix into beans
1/2 + cup ketchup, couple good squirts of mustard, salt, pepper and...about 1 cup of brown sugar. Some use molasses. I never have it on hand.
Mix all of above together and put into a 6 qt crockpot and crank it on high, then turn down when it's cooked through. Simmering doesn't hurt a thing baby....it only makes it better ;0)
I put this all together the day before (that's why I don't use raw bacon) and put in fridge.
Nuke it in the Microwave to get the chill off and it'll cook a bit faster
Then you can put it in the crock on high and it'll be ready to serve by noon or so.
Or...you can get that cast iron dutch oven out ( I have my grandmothers) and bake in the oven at 350 for an hour. Turn down on low and let it simmer. Either way they're a hit.
Note...if you bake in shallow pan with foil they will be dryer...so be sure to wrap tightly or if you like them "not so soupy" either way they're great!!!
Note to the wives....when the main course is finished, sit far away from the guys as possible...if you know what I mean.
I got this recipe from my Uncle Bob years ago. We were at his house visiting for some reason. Besides being a great Dad he was a pretty good cook...at least I think so. Anyway he always had his home ready and welcome, and "I love you's" were the norm. We lost him unexpectedly this past March and I think of him all the time. He was one in a million. So to you my friends I give you with great love and affection ....this recipe from my special file...It's been tweaked a bit but nothing worth eating is ever made the same way twice. At least not in my house. ;0)
Happy Eating!!
Uncle Bob's Baked Beans
4 large cans of Van Camps Pork & Beans - drained of most of it's liquid
- I have used B&M beans, Bush's or whatever...just drain them also.
- You can use whatever kind of beans you prefer, this is what I use
1 pound + of hamburger ( I do both of the meats together just until pink is gone)
Drain meat and mix into beans
- Vegetarians??? Leave the meat out. It's still good!!
1/2 + cup ketchup, couple good squirts of mustard, salt, pepper and...about 1 cup of brown sugar. Some use molasses. I never have it on hand.
Mix all of above together and put into a 6 qt crockpot and crank it on high, then turn down when it's cooked through. Simmering doesn't hurt a thing baby....it only makes it better ;0)
I put this all together the day before (that's why I don't use raw bacon) and put in fridge.
Nuke it in the Microwave to get the chill off and it'll cook a bit faster
Then you can put it in the crock on high and it'll be ready to serve by noon or so.
Or...you can get that cast iron dutch oven out ( I have my grandmothers) and bake in the oven at 350 for an hour. Turn down on low and let it simmer. Either way they're a hit.
Note...if you bake in shallow pan with foil they will be dryer...so be sure to wrap tightly or if you like them "not so soupy" either way they're great!!!
Wednesday, June 30, 2010
Pasta, pasta and more pasta....
Tony just calls them noodles. The rest of us are more ed-e-cated call them pasta now. Whatever...my sister Kelleen (there are no in-laws for me) gave me this recipe awhile back and I really loved it. In fact I was too cheap to buy the box so I kinda tweaked it to my own and it turned out great anyway...surprise!!! You'll probably be getting a lot of salads and desserts from me until the fall....then I get into the hot stuff. But with Sharon on my tail I don't think it's going to be any contest...I hate veggies...there I said it!! I hate them. But I cook them and will work with them. Just don't like eating them. Sorry folks but that's who I am...;0)
Well here's something you'll like for this summer and actually anytime.
Happy Eating!!!!
Chicken Pasta Salad
From: Kelleen Meeuwsen
1 box Betty Crocker Suddenly Salad Classic
1/2 cup poppy seed dressing ( I used Newmans)
1 1/2 cup diced chicken
1/2 cup halved red grapes
1/2 cup sliced celery
1/4 cup slivered almonds
Cook pasta, drain and rinse with cold water.
Stir together seasoning mix and dressing
Add pasta and remaining ingredients.
Serve immediately or refrigerate and serve later
This is what I ended up doing....;0)
2 - 12 oz bags veggie pasta
1 pkg good season dry italian mix
1 bottle poppy seed dressing
2-3 cups diced chicken**
1 to 2 cups grape halves...red or green
1 cup diced celery ( I had some peppers and red onions on hand and put them in)
1/2 cup of slivered almonds or other nuts of choice.
(Yes, Sharon you can use pecans if you like!!)
Cook Pasta per directions, drain and rinse with cool water
Add all remaining ingredients except dressing mix (I usually add that last)
**If you have vegetarians, then leave the meat out.
Lots of ways to play with it. If you're not crazy about the dressing then use something else that you like better.
I used this for one of my Staff lunches and they ate it up like a swarm of locusts. But then, what do guys do? Eat...right??
Enjoy and have a safe 4th of July!!!!
Well here's something you'll like for this summer and actually anytime.
Happy Eating!!!!
Chicken Pasta Salad
From: Kelleen Meeuwsen
1 box Betty Crocker Suddenly Salad Classic
1/2 cup poppy seed dressing ( I used Newmans)
1 1/2 cup diced chicken
1/2 cup halved red grapes
1/2 cup sliced celery
1/4 cup slivered almonds
Cook pasta, drain and rinse with cold water.
Stir together seasoning mix and dressing
Add pasta and remaining ingredients.
Serve immediately or refrigerate and serve later
This is what I ended up doing....;0)
2 - 12 oz bags veggie pasta
1 pkg good season dry italian mix
1 bottle poppy seed dressing
2-3 cups diced chicken**
1 to 2 cups grape halves...red or green
1 cup diced celery ( I had some peppers and red onions on hand and put them in)
1/2 cup of slivered almonds or other nuts of choice.
(Yes, Sharon you can use pecans if you like!!)
Cook Pasta per directions, drain and rinse with cool water
Add all remaining ingredients except dressing mix (I usually add that last)
**If you have vegetarians, then leave the meat out.
Lots of ways to play with it. If you're not crazy about the dressing then use something else that you like better.
I used this for one of my Staff lunches and they ate it up like a swarm of locusts. But then, what do guys do? Eat...right??
Enjoy and have a safe 4th of July!!!!
Did you miss me???
Nothing hits an old lady hard like the good old flu and then when it comes to thinking of food I just can't deal. Luckily I'm feeling better and hope to be back to my old nasty self soon. I have so many recipes I've been reeling in for the 4th and such so guess I'll have to get them together and pick a few to share....
My girls are (a little bit) into cooking too. So maybe I can tweak their brains a bit. We love Pioneer Woman and she has an awesome Asian Noodle salad that's a hit at this Meeuwsen family gatherings. Kellie makes it all the time. And of course I love my Martha (so, she's a criminal, at least she's rich and famous too!!). Ina Garten has a Flag Cake I made a few years ago and am tempted to make it for this year if I can get up the energy. It's sooooo good.!!! Now my tummy's actually growling again...I'd better behave for a bit. I'll get back to you guys later...
Happy Eating!!
My girls are (a little bit) into cooking too. So maybe I can tweak their brains a bit. We love Pioneer Woman and she has an awesome Asian Noodle salad that's a hit at this Meeuwsen family gatherings. Kellie makes it all the time. And of course I love my Martha (so, she's a criminal, at least she's rich and famous too!!). Ina Garten has a Flag Cake I made a few years ago and am tempted to make it for this year if I can get up the energy. It's sooooo good.!!! Now my tummy's actually growling again...I'd better behave for a bit. I'll get back to you guys later...
Happy Eating!!
Thursday, June 24, 2010
A few veggies here and there...dessert style
I'm back...I had to come into the office and of course found the dessert pile I try and organize..I never really do. It just keeps getting bigger and bigger. One of these days... Am still waiting for Sue to send me a couple cake recipes and while I do that I'll just put this one down for all of you to enjoy...it's really a great recipe and makes a large cake. But then when do I ever do anything small??? Can't help it...it's in the genes people.
Just a short note...I'm sure some of you have noticed that I never mention sifting or hand mixing. (Forgive me Ina and Martha but I hate both, but when I remember... I do it) But so far I've never had any problems.
I learned to bake from my Grandma who never worried about it. She always told me it slows down the process and she always wanted to get the goodies baked as soon as she could because someone was always screaming to eat them. She had 9 children and hundreds of grandkids so I can understand why that was a priority. Never knew kids who didn't eat the dough or lick the beaters in my day. Now they don't recommend that. But hey, I'm still alive and kicking so guess it didn't hurt any.
And I have electric appliances that cost a lot of money...I believe in using them until they burn up, then I can buy bigger and better ones. Someday ;0)
Happy Eating....
Carrot Cake
Preheat oven to 350, bake for 45 to 50 minutes
3 cups flour
2 1/2 cups sugar
1 Tbsp baking soda
1 Tbsp cinnamon
1 tsp salt
4 eggs
1 1/2 cups oil (veg or canola)
1 tsp vanilla
2 cups packed shredded carrots
2 cups chopped nuts (optional and any kind you prefer)
1 can (20 oz) crushed pineapple w/juice
In large bowl mix flour, sugar, soda, cinnamon and salt. Stir together with whip on spoon.
In smaller bowl mix eggs slightly, then add oil, vanilla, carrots and pineapple
Mix on low until just combined. ( I use my electric mixer for everything)
Scrape to the bottom with spatula to make sure you get all the ingredients mixed together.
Pour into two round 10 inch pans or a 9x13 pan.
Remove cakes from pans if you use rounds and let cook on racks, otherwise leave it in the other and let cool.
Cream Cheese Frosting:
1 - 8 oz brick cream cheese
1 stick butter
1 Tbsp lemon juice (real or bottled)
1 1/2 tsp vanilla
3 to 4 cups powdered sugar (depends on how thick you like your frosting babe!!!
I added a "little bit" of milk to thin it. Not much. Just so it's nice and creamy...yum
Frost when completely cooled and eat fast!!! It's a real winner.
Just a short note...I'm sure some of you have noticed that I never mention sifting or hand mixing. (Forgive me Ina and Martha but I hate both, but when I remember... I do it) But so far I've never had any problems.
I learned to bake from my Grandma who never worried about it. She always told me it slows down the process and she always wanted to get the goodies baked as soon as she could because someone was always screaming to eat them. She had 9 children and hundreds of grandkids so I can understand why that was a priority. Never knew kids who didn't eat the dough or lick the beaters in my day. Now they don't recommend that. But hey, I'm still alive and kicking so guess it didn't hurt any.
And I have electric appliances that cost a lot of money...I believe in using them until they burn up, then I can buy bigger and better ones. Someday ;0)
Happy Eating....
Carrot Cake
Preheat oven to 350, bake for 45 to 50 minutes
3 cups flour
2 1/2 cups sugar
1 Tbsp baking soda
1 Tbsp cinnamon
1 tsp salt
4 eggs
1 1/2 cups oil (veg or canola)
1 tsp vanilla
2 cups packed shredded carrots
2 cups chopped nuts (optional and any kind you prefer)
1 can (20 oz) crushed pineapple w/juice
In large bowl mix flour, sugar, soda, cinnamon and salt. Stir together with whip on spoon.
In smaller bowl mix eggs slightly, then add oil, vanilla, carrots and pineapple
Mix on low until just combined. ( I use my electric mixer for everything)
Scrape to the bottom with spatula to make sure you get all the ingredients mixed together.
Pour into two round 10 inch pans or a 9x13 pan.
Remove cakes from pans if you use rounds and let cook on racks, otherwise leave it in the other and let cool.
Cream Cheese Frosting:
1 - 8 oz brick cream cheese
1 stick butter
1 Tbsp lemon juice (real or bottled)
1 1/2 tsp vanilla
3 to 4 cups powdered sugar (depends on how thick you like your frosting babe!!!
I added a "little bit" of milk to thin it. Not much. Just so it's nice and creamy...yum
Frost when completely cooled and eat fast!!! It's a real winner.
It's a bright new morning....get the hell out of bed!!!!
While I'm wondering why this day is even here I have already cleaned up the kitchen..somewhat. Put in two loads of laundry and folded one. But the rest of the house looks normal. In other words, messy as hell and I don't really care. But after delicious bowl of cheerios I'm still hungry for something sweet. Guess I'll put the Cinnamon Roll recipe up for all of you to make and eat. I love this....it's kind of a tradition on Christmas eve day. When all is winding down and nothing else to do. I deliver to my family so they can wake up early on Christmas morning and have warm rolls (don't forget the butter) for breakfast. But....it also is my therapy when I'm having a really crappy day...that's the bad one because I "double the double" recipe and go crazy. But haven't heard too many complaints either. This is "almost" a Roy recipe. It's similar to Rita VDM's recipe she has in the file. I find life is good when you bake!!!
Happy eating my friends...;0)
Cinnamon Rolls Bake at 350 for 10-12 minutes
I use my large stainless steel bowl and my strongest whip..oh did I tell you I love whips! ;0)
(I usually half this recipe for a normal batch)
4 eggs
2 Tbsp salt
1 cup sugar
1 cup dry milk
1 1/2 cup oil
Separate bowl:
6 Tbsp dry yeast
1 1/2 tsp sugar
6 Warm (almost hot) water
Allow to stand until yeast begins to rise. Blend into egg mixture
Add flour (up to 12 cups or so) until too thick to stir.
Now give up the whip and get your hands dirty girl....
Turn out onto a floured surface and knead until smooth and elastic**
Clean out the bowl a bit and spray with pan spray or oil it well (Spray top of dough also)
If you're in a hurry...turn your oven on low for a couple minutes and then turn it off. Let the dough raise inside...WATCH IT CAREFULLY!! I usually do my filling and icing and by that time it's double the size and ready.
When ready to work, divide into four sections (I don't always follow directions but hey, do what you want ;0)
Flour surface and roll out into rectangles. I like mine thick so they make big rolls. But you be the judge.
Spread softened butter over dough and sprinkle with cinnamon/sugar mixture. I use Brown sugar and cinnamon. Just my preference.
You can add raisins and nuts if you like also.
Roll into logs and cut and put into greased pans. I put 8 to 12 in each 9 x13 pan. But again, it's whatever you like. I've been know to go nuts (yes, I wasn't born this way) and use every pan in the house. If you want to give them away buy some foil pans at the dollar store. They work great and the rolls bake really well in them. No dishwashing afterwards either!!
Let the rolls rise to double and put in oven to bake.
I use a buttercream, cream cheese or just a plain pwd sugar/milk icing on mine. Any of these are great!!!
*Note...If you like sticky buns then you can put butter, brown sugar or nuts in the pan (melt it first in the oven). Then when they're done just turn them over onto a rack and watch the goo flow all over the place.
Hope you like this one...
Happy eating my friends...;0)
Cinnamon Rolls Bake at 350 for 10-12 minutes
I use my large stainless steel bowl and my strongest whip..oh did I tell you I love whips! ;0)
(I usually half this recipe for a normal batch)
4 eggs
2 Tbsp salt
1 cup sugar
1 cup dry milk
1 1/2 cup oil
Separate bowl:
6 Tbsp dry yeast
1 1/2 tsp sugar
6 Warm (almost hot) water
Allow to stand until yeast begins to rise. Blend into egg mixture
Add flour (up to 12 cups or so) until too thick to stir.
Now give up the whip and get your hands dirty girl....
Turn out onto a floured surface and knead until smooth and elastic**
Clean out the bowl a bit and spray with pan spray or oil it well (Spray top of dough also)
If you're in a hurry...turn your oven on low for a couple minutes and then turn it off. Let the dough raise inside...WATCH IT CAREFULLY!! I usually do my filling and icing and by that time it's double the size and ready.
When ready to work, divide into four sections (I don't always follow directions but hey, do what you want ;0)
Flour surface and roll out into rectangles. I like mine thick so they make big rolls. But you be the judge.
Spread softened butter over dough and sprinkle with cinnamon/sugar mixture. I use Brown sugar and cinnamon. Just my preference.
You can add raisins and nuts if you like also.
Roll into logs and cut and put into greased pans. I put 8 to 12 in each 9 x13 pan. But again, it's whatever you like. I've been know to go nuts (yes, I wasn't born this way) and use every pan in the house. If you want to give them away buy some foil pans at the dollar store. They work great and the rolls bake really well in them. No dishwashing afterwards either!!
Let the rolls rise to double and put in oven to bake.
I use a buttercream, cream cheese or just a plain pwd sugar/milk icing on mine. Any of these are great!!!
*Note...If you like sticky buns then you can put butter, brown sugar or nuts in the pan (melt it first in the oven). Then when they're done just turn them over onto a rack and watch the goo flow all over the place.
Hope you like this one...
Wednesday, June 23, 2010
St Francis Recipes...
Someone asked me for the Roy dressing recipe today...I was thinking about that and just love it when Kelleen and I have to make almost 50 batches of the damned stuff every year for the Steak and Ham dinner. But as I chewed a bit on that I remembered I have the whole file of recipes from the lunch program from the beginning.
Darlene used to help Berniece Rowley cook for the kids. Everything was from scratch...the rolls, real butter and maple bars....oh to die for. I'll bring them in one by one. Don't want to overload anyones brain. These recipes aren't for the faint of heart....Enjoy
Vinegrette Dressing (Roy style)
1 can tomato soup **
1 cup sugar
1 cup veg oil
3/4 cup cider vinegar ( I have used the white in a pinch)
1 Tbsp Worchester sauce
1 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
Mix all in blender for a couple minutes or until creamy. Store in closed container. Preferably in fridge.
** Mary Ann Trout told me she used tomato sauce instead of soup because of the gluten content. It really isn't much difference either way. And the sauce is cheaper too.
Darlene used to help Berniece Rowley cook for the kids. Everything was from scratch...the rolls, real butter and maple bars....oh to die for. I'll bring them in one by one. Don't want to overload anyones brain. These recipes aren't for the faint of heart....Enjoy
Vinegrette Dressing (Roy style)
1 can tomato soup **
1 cup sugar
1 cup veg oil
3/4 cup cider vinegar ( I have used the white in a pinch)
1 Tbsp Worchester sauce
1 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
Mix all in blender for a couple minutes or until creamy. Store in closed container. Preferably in fridge.
** Mary Ann Trout told me she used tomato sauce instead of soup because of the gluten content. It really isn't much difference either way. And the sauce is cheaper too.
Tuesday, June 22, 2010
Family favorites
I was trying to think of what the family really liked....my Mom was really good at making up dips and snacks so we could eat like pigs before dinner and then wonder why we felt like crap when we were so full we couldn't even roll out of the dining area to die peacefully...and then it came to me...Shrimp Dip. I'm going to put an official name to it too!!! It's not for those who have a shellfish allergy, you'll just have to watch and whine on the side while the rest of us eat it all up...
Ilene's Shrimp Dip
1 pint sour cream
1 8 oz brick of cream cheese
1 package of ranch dip mix (any brand)
1 small can shrimp (drain half of juice out or use all if you like)
(hint*** you can use "real fresh shrimp if you like also. Or....you can use clams, or any other seafood you like)
This batch is only a tad bit too small for our family so we always double it. ;0)
I mix this up with a hand mixer. Put into the fridge to chill and then eat with crackers, chips or your whatever your heart desires. I only make this on holidays because we really get sick eating it. Like I mean every day for each meal.
Chili Dip
1 can chili w/o beans
1 8 oz cream cheese
chopped jalapeno's (a little for you whimps or a lot for you stud muffins)
chopped onion (your choice)
Put into crock pot and let cook on high until it's all blended together. About 3 hrs or so. I usually start it in the microwave until it get soft and then put it in the pot. Serve with Tortilla chips and enjoy.
**Note....I times the recipes by 4 for a full pot. Really!!!!
Ham and Cheese Roll
1 can Underwood deviled Ham
1 8 ox cream cheese
1 cup shredded cheddar (you can mix and match your tastes as you like)
a couple dashes of tabasco
Mix all together and roll into a log or ball. Then chop nuts of your choice and roll it onto that. Wrap in plastic wrap and let chill.
But I have just put it in a bowl when I'm short on time and mix it late. Makes a great spread.
These are just a few of our favorites. Hope you enjoy them.
Ilene's Shrimp Dip
1 pint sour cream
1 8 oz brick of cream cheese
1 package of ranch dip mix (any brand)
1 small can shrimp (drain half of juice out or use all if you like)
(hint*** you can use "real fresh shrimp if you like also. Or....you can use clams, or any other seafood you like)
This batch is only a tad bit too small for our family so we always double it. ;0)
I mix this up with a hand mixer. Put into the fridge to chill and then eat with crackers, chips or your whatever your heart desires. I only make this on holidays because we really get sick eating it. Like I mean every day for each meal.
Chili Dip
1 can chili w/o beans
1 8 oz cream cheese
chopped jalapeno's (a little for you whimps or a lot for you stud muffins)
chopped onion (your choice)
Put into crock pot and let cook on high until it's all blended together. About 3 hrs or so. I usually start it in the microwave until it get soft and then put it in the pot. Serve with Tortilla chips and enjoy.
**Note....I times the recipes by 4 for a full pot. Really!!!!
Ham and Cheese Roll
1 can Underwood deviled Ham
1 8 ox cream cheese
1 cup shredded cheddar (you can mix and match your tastes as you like)
a couple dashes of tabasco
Mix all together and roll into a log or ball. Then chop nuts of your choice and roll it onto that. Wrap in plastic wrap and let chill.
But I have just put it in a bowl when I'm short on time and mix it late. Makes a great spread.
These are just a few of our favorites. Hope you enjoy them.
One of those days.....
As I'm sitting here eating a disgusting dish of cheese nachos...(it's not what I had hoped it would be) I wonder if somehow I could come up with something good for dinner tomorrow. Alas I have an invite out. Each day I say I'm going to get something done and it never happens. Today was a crappy day with my Dad so it's really hard for me to try and focus on food. Although I seem to eat enough to keep me from dissolving in a natural disaster. All of you "little, petite people" watch out, because in a disaster I have enough meat on my bones to keep me alive for quite sometime. You'll just wither away and wonder why you weren't born like me. :0)
Have to get the crock pot out and have the family do some french dips I guess. They do like that I know. And nothing makes a farm boy happier than beef.
When Kellie was in College I bought her a crockpot and a cookbook "Fix it and Forget it". It actually is a great book. Has some really good recipes and one of her roomies was amazed that "real" chili didn't come from a can. Maybe in a pinch the beans do but the rest is easy as pie. That reminds me Sharon...I'm going to conquer that pie crust yet!!
Now what to fix to go with the beef??? Can't seem to think right now but I'm sure something will come to mind...I'm done rattling for now...Happy eating!!!
Have to get the crock pot out and have the family do some french dips I guess. They do like that I know. And nothing makes a farm boy happier than beef.
When Kellie was in College I bought her a crockpot and a cookbook "Fix it and Forget it". It actually is a great book. Has some really good recipes and one of her roomies was amazed that "real" chili didn't come from a can. Maybe in a pinch the beans do but the rest is easy as pie. That reminds me Sharon...I'm going to conquer that pie crust yet!!
Now what to fix to go with the beef??? Can't seem to think right now but I'm sure something will come to mind...I'm done rattling for now...Happy eating!!!
Monday, June 21, 2010
Texas Sheet Cake
I know many of you must have made this at one time or the other and have different variations to use...this is one I use.
Texas Sheet Cake
In small sauce pan bring to boil:
2 cubes of butter
1 cup water
6 Tbsp cocoa
Add to the following:
2 cups flour
1/2 tsp salt
1/2 cup sour cream
2 cups sugar
2 eggs
1 tsp baking soda
Mix well...I mix the dry ingredients up a bit before adding the hot mix...don't want to cook the eggs.
Pour into and jelly roll pan and bake for 20 to 25 minutes at 350
Frosting: This goes on as soon as the cake is out of the oven..yum!!
1 stick butter
6 Tbsp cocoa
6 Tbsp Milk (I like evaporated but you can use almost any kind*** you prefer)
Bring to a boil and add 1 box (about 4 cups) powdered sugar, 1 tsp vanilla and some chopped pecans or other nuts of choice. We like it without the nuts.
Pour over the cake as soon as you get it out and let set for just a bit. It's great with ice cream or just eating with the girlfriends and wine!!
**Note - I usually add another "half" to the recipe and bake it in one of my bigger pans. It's about 12x18 and works great. Leave the icing the same though or it'll run all over the place. Well that might be a good thing though. ;0)
Texas Sheet Cake
In small sauce pan bring to boil:
2 cubes of butter
1 cup water
6 Tbsp cocoa
Add to the following:
2 cups flour
1/2 tsp salt
1/2 cup sour cream
2 cups sugar
2 eggs
1 tsp baking soda
Mix well...I mix the dry ingredients up a bit before adding the hot mix...don't want to cook the eggs.
Pour into and jelly roll pan and bake for 20 to 25 minutes at 350
Frosting: This goes on as soon as the cake is out of the oven..yum!!
1 stick butter
6 Tbsp cocoa
6 Tbsp Milk (I like evaporated but you can use almost any kind*** you prefer)
Bring to a boil and add 1 box (about 4 cups) powdered sugar, 1 tsp vanilla and some chopped pecans or other nuts of choice. We like it without the nuts.
Pour over the cake as soon as you get it out and let set for just a bit. It's great with ice cream or just eating with the girlfriends and wine!!
**Note - I usually add another "half" to the recipe and bake it in one of my bigger pans. It's about 12x18 and works great. Leave the icing the same though or it'll run all over the place. Well that might be a good thing though. ;0)
Bonding with the family...
I spent Saturday helping Kellie get our invites put together. What happened to just printing and stuffing?? Guess everything looks better with a ribbon around it now. As I sit here writing the cat is watching me and waiting to step in front of the monitor for more attention...story of my life.
I had great plans to go through piles this summer and paint. and then also relax. Not going to happen apparently.
For some reason I am craving something chocolate...oh, by the way, all of you knew I'm a chocoholic...right???
Well I have another recipe for a cake to die for. Guess I'll have to pull it out of the box for all of you. And I'll have to check out the competition at Bitchin Vittles to see what she has on her blog. She's always trying to impress us isn't she??? It runs in the family....;0) Happy eating....
I had great plans to go through piles this summer and paint. and then also relax. Not going to happen apparently.
For some reason I am craving something chocolate...oh, by the way, all of you knew I'm a chocoholic...right???
Well I have another recipe for a cake to die for. Guess I'll have to pull it out of the box for all of you. And I'll have to check out the competition at Bitchin Vittles to see what she has on her blog. She's always trying to impress us isn't she??? It runs in the family....;0) Happy eating....
Saturday, June 19, 2010
Chocolate Crunch Brownies (aka; Panda PoopP
1 cup butter
7 oz jar marshmallow creme
2 cups sugar
1 cup peanut butter
2 cups chocolate chips
4 eggs
3 cups rice krispies
6 Tbsp cocoa
1 cup flour
2 tsp vanilla
1/2 tsp salt
1 cup butter
7 oz jar marshmallow creme
2 cups sugar
1 cup peanut butter
2 cups chocolate chips
4 eggs
3 cups rice krispies
6 Tbsp cocoa
1 cup flour
2 tsp vanilla
1/2 tsp salt
- Cream butter and sugar...add eggs
- Stir in cocoa, flour, vanilla and salt
- spread into a greased 9x13 pan
- Bake at 350 for 25 minutes or until done
- Cool and then spread marshmallow creme over brownies
- In samll pan, melt peanut butter, choc chips over low heat...stirring constantly
- remove from heat and stir in cereal
- spread over marshmallow layer
- Chill until firm and store in fridge
Well since the "Bitchin Vittles" is already up and running I guess I need to get my chubby butt in gear and add something fun and exciting to this blog I've created.
Sharon was talking about Funky Food and I always consider Comfort Foods my lifeline.
I grew up on the very basics...Tony isn't too keen on them but Erin does like my Hamburger Gravy and Tater Tot Casserole. Oh and lets not forget the Hamburger Goo I got from my sister-in-law. When I feel mean and bitter I make all of them and enjoy every bite. The rest of the fam has to fend for themselves. ;0).
And I don't have time to watch TV (but Walter can get me one if he likes) and besides the kitchen is too small...I don't have much counter space...yet. Waiting for my sugar daddy to come along and take care of that. The current one is running out of money and energy. But I have to keep him for a little while longer.
Have a few goodies to pass on to you guys so keep checking in...
Sharon was talking about Funky Food and I always consider Comfort Foods my lifeline.
I grew up on the very basics...Tony isn't too keen on them but Erin does like my Hamburger Gravy and Tater Tot Casserole. Oh and lets not forget the Hamburger Goo I got from my sister-in-law. When I feel mean and bitter I make all of them and enjoy every bite. The rest of the fam has to fend for themselves. ;0).
And I don't have time to watch TV (but Walter can get me one if he likes) and besides the kitchen is too small...I don't have much counter space...yet. Waiting for my sugar daddy to come along and take care of that. The current one is running out of money and energy. But I have to keep him for a little while longer.
Have a few goodies to pass on to you guys so keep checking in...
Broccoli Salad
4 cups raw Broc (chopped into florets)
1 cup green onions-chopped
1 cup toasted sliced almonds
...2 cups chopped green apples
1/2 lb bacon...cooked crispy and chopped (I actually use a whole package)
1 cup chopped celery
Dressing:
1 1/2 cup Mayonnaise
1 1/2 TBSP cider vinegar
1/2 cup sugar
1/2 cup dried cranberries or raisins
Stir in dressing ingredients and let set for at least 30 minutes or until cranberries/raisins plump up. I have made this over night too and it's fine.
In large bowl combine the rest of the salad
Add Dressing last right before serving. Serve this cold...
Hope you enjoy this one!!
Friday, June 18, 2010
It's confusing but I'll manage...
My daughter Kellie got me into this mess so now I have to figure out how to clean it up. Be patient and by the time this weekend is over I hope to have a handle on this.
I love to cook, swap recipes and eat. Not necessarily in that order but am getting pretty hungry reading all the food ideas that are swarming through FB.
Hope all of you have a great summer and keep blogging this way so I don't get cranky!!!
Love ya all...Denice
I love to cook, swap recipes and eat. Not necessarily in that order but am getting pretty hungry reading all the food ideas that are swarming through FB.
Hope all of you have a great summer and keep blogging this way so I don't get cranky!!!
Love ya all...Denice
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