tag:blogger.com,1999:blog-46432098316342246132024-02-18T18:18:07.041-08:00I love cookingDianehttp://www.blogger.com/profile/08675474395548284194noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-4643209831634224613.post-23992007616384642672007-12-01T07:02:00.000-08:002007-12-01T07:31:38.020-08:00Chewy Chocolate Cherry Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZWElU7JOtojos_CjTzFLV9dvSo2cjnrNn-VTz0E_n8YE4xSeLshykH3YruPM2hFqGhr78F8VDl36dOC36u5GCcj_F3MVYmkhvMYsJMeDOM0cSFLYa9iqVDPyLicuHbUkQI34_pMY-uRW9/s1600-r/DSCF2762.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjynE8k_atlrB3CPZ3YLSVpqdjZKkfaEW4srfIjoIqDZqG_ajjoz820QKCXjqtwL5xhs_xpFh1-8Jf_2RjiuKKnb7uv4j1vQZOkD-AdDlPiGBneCJQOYdgXR91celspaoFX6N-kxTQd4s0/s320/DSCF2762.JPG" alt="" id="BLOGGER_PHOTO_ID_5139027528130333922" border="0" /></a><br />After purchasing some processed breakfast/snack bars on a recent trip to Tulsa, I came up with this to satisfy the family's tastes and my sensibilities:<br /><br />2 cups old fashioned oats<br />2 cups rice crispies<br />1 cup semi-sweet chocolate chips<br />1 cup dried cherries<br />1/4 cup coconut oil<br /><br />syrup: 1/2 cup each organic honey, brown sugar and water. Heat on low until brown sugar is disolved. cook for an additional 2-3 minutes to condense slightly.<br /><br />pulse oats and crisp rice cereal in food processor with metal blade briefly, you want some reduced to coarse meal but the rest to be whole. Add chocolate and cherries, pulse briefly. add oil and syrup. tiSr to combine. Spread on a greased cookie sheet to approximately 3/4 inch thickness. Smooth top and edges with spatula. (I used a half-sheet pan and it only filled 1/2 of it). Bake 300 degrees farenheit until just tacky on the surface, will vary with humidity. Possibly 15-20 minutes. cut with pizza cutter 1x2 or to desired size and remove to wire rack to cool. Will be chewy, but should stay in bar shape.Dianehttp://www.blogger.com/profile/08675474395548284194noreply@blogger.com0tag:blogger.com,1999:blog-4643209831634224613.post-7961696529654907042007-12-01T06:55:00.000-08:002007-12-01T07:32:46.954-08:00Oil and Vinegar herb salad dressing<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVZKsO5-UdfFVluLJpYU3MwHSBaJL_Lhs47hwlWuCv5UM2q4WrtsOZyU85jJ-w_b_Vm-VybX9jkV0OOQADCqYfwe1r6i-6V0yIy230FIA5ylsVCmKDQgkCDP2kpuNp7YgRzEexmvCALQ-W/s1600-r/DSCF2764.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhott2l2UXIF0Q8JijqO4RNRWg_lh8BWoiv6S4Z5We8htubp37N1xQYXaDEeALdIzYQ5rc_l9E0LFVuXpWd0zkE9XyENCRgpyPP8NaZrzWfQy1P14HqnF3kpr6Fw0wJXQbNUKsN2-3tLo4/s320/DSCF2764.JPG" alt="" id="BLOGGER_PHOTO_ID_5139027820188110066" border="0" /></a><br />1/2 cup Extra Virgin Olive Oil<br />1/2 cup Soy or other neutral oil like canola<br />1/2 cup organic apple cider vinegar<br />dash soy sauce<br />1/4 teaspoon dry mustard powder<br />1/4 teaspoon black pepper freshly ground<br />1/2 teaspoon dried basil, crushed<br />1/2 teaspoon oregano, crushed<br />1/4 teaspoon onion powder<br />1/4 teaspoon celery seeds or celery salt<br />1/2 teaspoon garlic powder<br />1/2 teaspoon salt (optional, to taste)<br /><br />Add or delete herbs and seasonings according to your tastes. Stores easily in a 16 oz squirt top plastic container from the restaurant supply store.Dianehttp://www.blogger.com/profile/08675474395548284194noreply@blogger.com0tag:blogger.com,1999:blog-4643209831634224613.post-569208095063979082007-11-26T09:37:00.000-08:002007-11-26T09:40:25.375-08:00Chili Powder2 teaspoons paprika<br />1 t cayenne powder<br />1 t crushed red pepper<br />2 t oregano (mexican if you can find it)<br />4 t garlic powder<br />2 t ground cumin seeds<br />2 t toasted ground cumin seeds (in a dry, hot, skillet until they "pop")<br /><br />Combine all in spice grinder, process until fine powder. Store in airtight container. Makes about 4 Tablespoons.Dianehttp://www.blogger.com/profile/08675474395548284194noreply@blogger.com0tag:blogger.com,1999:blog-4643209831634224613.post-10050788502400948232007-09-04T10:17:00.000-07:002007-09-04T10:20:08.218-07:00Kendo Kookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRCHLXutfKIIzKZo9-QRd9A4JA3na30XQP3iOHecaEQ2F386slTTZfidGKV4HTmLd3FImjdb43pworVhiNuBDjymd0IPYH54-PHRubOJIX5byATEf8Bcs-jah54oYVF2XGM8z0AYdZD-f3/s1600-h/William+2.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRCHLXutfKIIzKZo9-QRd9A4JA3na30XQP3iOHecaEQ2F386slTTZfidGKV4HTmLd3FImjdb43pworVhiNuBDjymd0IPYH54-PHRubOJIX5byATEf8Bcs-jah54oYVF2XGM8z0AYdZD-f3/s320/William+2.JPG" alt="" id="BLOGGER_PHOTO_ID_5106399951485215266" border="0" /></a><br /> <p class="MsoNormal" style="text-align: center;" align="center"><span style=";font-family:Gungsuh;font-size:20;" ><!--[if gte vml 1]><v:shapetype id="_x0000_t75" coordsize="21600,21600" spt="75" preferrelative="t" path="m@4@5l@4@11@9@11@9@5xe" filled="f" stroked="f"> <v:stroke joinstyle="miter"> <v:formulas> <v:f eqn="if lineDrawn pixelLineWidth 0"> <v:f eqn="sum @0 1 0"> <v:f eqn="sum 0 0 @1"> <v:f eqn="prod @2 1 2"> <v:f eqn="prod @3 21600 pixelWidth"> <v:f eqn="prod @3 21600 pixelHeight"> <v:f eqn="sum @0 0 1"> <v:f eqn="prod @6 1 2"> <v:f eqn="prod @7 21600 pixelWidth"> <v:f eqn="sum @8 21600 0"> <v:f eqn="prod @7 21600 pixelHeight"> <v:f eqn="sum @10 21600 0"> </v:formulas> <v:path extrusionok="f" gradientshapeok="t" connecttype="rect"> <o:lock ext="edit" aspectratio="t"> </v:shapetype><v:shape id="_x0000_i1025" type="#_x0000_t75" style="'width:79.5pt;"> <v:imagedata src="file:///C:\DOCUME~1\Diane\LOCALS~1\Temp\msohtml1\01\clip_image001.jpg" title="DSCF8247-2"> </v:shape><![endif]--><!--[if !vml]--><!--[endif]-->Kendo Kookies</span><span style="font-family:Gungsuh;"> by William<!--[if gte vml 1]><v:shape id="_x0000_i1026" type="#_x0000_t75" style="'width:1in;height:108pt'"> <v:imagedata src="file:///C:\DOCUME~1\Diane\LOCALS~1\Temp\msohtml1\01\clip_image003.jpg" title="DSCF8777"> </v:shape><![endif]--><!--[if !vml]--><!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><span style="font-family:Gungsuh;">I practice Kendo, a Japanese sword art, and I need to raise money for lessons and tournaments.<span style=""> </span>My goal is $200.<span style=""> </span>Please help me by enjoying homemade cookies made by me.<o:p></o:p></span></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><span style=";font-family:";" >Type of cookie<span style=""> </span><span style=""> </span>price<span style=""> </span>qty<span style=""> </span>total<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >1.<span style=""> </span>no-bake chocolate chip oatmeal (6)<span style=""> </span>$1<span style=""> </span>___<span style=""> </span>___<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >2.<span style=""> </span>chocolate chip<span style=""> </span> (4)<span style=""> </span><span style=""> </span>$1<span style=""> </span>___<span style=""> </span>___<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >3.<span style=""> </span>peanut butter oatmeal<span style=""> </span>(4)<span style=""> </span>$1<span style=""> </span>___<span style=""> </span><b style="">___<o:p></o:p></b></span></p> <p class="MsoNormal"><span style=";font-family:";" ><span style=""> </span>*grand total <span style=""> </span>____<span style=""> </span><span style=""> </span><o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >ingredient list:<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >no-bake; oatmeal, sugar, cocoa, milk, butter, vanilla, salt<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" ><o:p> </o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >chocolate chip; flour, dark, milk and white chocolate chips, butter, <span style=""> </span>sugar, brown sugar, egg, vanilla extract, baking powder, baking soda, salt<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" ><o:p> </o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >peanut butter oatmeal<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >whole wheat and all purpose flour, brown sugar, natural chunky peanut butter, dry milk powder, old fashioned rolled oats, butter, egg, vanilla, baking soda.<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" ><o:p> </o:p></span></p> <span style=";font-family:";font-size:12;" >* I take cash, checks (payable to William Thornton-Leonard) and paypal! </span>Dianehttp://www.blogger.com/profile/08675474395548284194noreply@blogger.com1tag:blogger.com,1999:blog-4643209831634224613.post-17220205298795790052007-08-30T11:18:00.000-07:002008-01-13T08:40:19.338-08:00BBQ sauce #2Today's BBQ sauce starts with a simple syrup. Here in the south so many sauces have HFCS in them that I thought I'd try an alternative.<br /><br />1 C water and 1 C sugar combined on medium heat until dissolved, cook until reaches a syrup consistency. Cool *alternately, use 1 cup honey*<br /><br />To that add<br />1/2 C prepared mustard<br />6 oz can tomato sauce<br />2 T vegetable oil<br />2 t liquid smoke<br />2 T Worcestershire (I use French's, but anyone with anchovies will work well)<br />1T+ 1 t salt<br />1T +1 t garlic powder<br />2 t onion powder<br />2 T paprika<br />1/2 t cayenne<br />pinch celery seed and ground mace<br />1/2 C organic apple cider vinegar<br /><br />Heat over low until desired consistency. I store mine in a squirt plastic container from the restaurant supply. Yields about 24 oz.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4643209831634224613.post-48794265010655442242007-08-19T14:52:00.000-07:002007-08-19T14:55:41.797-07:00ham casserole1 can cream mushroom soup<br />6 oz sharp cheddar cheese<br />1/4 c. frozen peas<br />1 diced onion<br />3 cloves garlic<br />1 can sliced button mushrooms<br />2 Cups chopped smoked ham<br />1/4 cup cream<br />approx 2 soup cans of whole milk<br />3 cups brown rice<br />2 cups water<br />pepper basil<br />2 teaspoons dried celery.<br /><br />grease casserole (11x13) and add all ingredients. bake on 400 for 45 minutes. This is very heavy on the rice and not very cheesy. My family would vote for less rice and more "good stuff"Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4643209831634224613.post-85862183676159516742007-08-19T14:49:00.000-07:002007-08-19T14:52:10.841-07:00playground potluck for passover1 large package frozen spinach<br />8 oz sour cream<br />1 cup finely chopped onion<br />4 eggs<br />1/2 + cup parmesan<br />2 T salt<br />2 t. garlic powder<br />1 t. black pepper<br />10 potatoes, microwaved 8-10 minutes or until tender<br />2-3 T olive oil<br /><br />Combine all, use potato masher to break up potatoes to smaller pieces, pour into greased baking dish (11x9) and bake at 400 20 minutesUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-4643209831634224613.post-15770218581194689732007-08-19T14:46:00.000-07:002007-08-19T14:49:14.147-07:00Sick (cold) soupinvented with i was horribly ill with a viral infection. It has become a family staple. We now call it cold soup and even take it to friends when they are sick.<br /><br />8 cloves garlic, slightly cooked in oil until golden<br />1 T salt<br />1/2 t sage (or more)<br />1 T crushed red pepper flakes<br />2 small white potaotes, diced small<br />2 small sweet potatoes, diced small<br />2-4 Cups turkey stock or vegetable stock<br /><br />Combine all ingredients in a large stock pot and cook until potatoes are tender.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4643209831634224613.post-3483370356609321642007-08-19T14:42:00.000-07:002007-08-19T14:45:10.266-07:00Ratatouille?1 onion, rough chopped<br />2 garlic cloves, rough chopped<br /><br />sweat these two ingredients over low heat and small amount of oil<br />3 zuchinni, sliced<br />4 yellow squash, sliced<br />1/2 eggplant cut in 1" slices<br />2 garrots diced<br />1 can tomato sauce<br />1 bell pepper<br />salt, black pepper, oregano, thyme, basil to taste<br /><br />combine all ingredients over low heat until tender. Serve over noodles or brown rice.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4643209831634224613.post-81568558389651797372007-08-19T14:39:00.000-07:002007-08-19T14:41:57.578-07:00Cauliflower soup #1Rough chop one head of cauliflower and steam or boil until slightly tender<br />combine 1 stick melted butter with 8 T flour and heat over low heat. Add 3+ cups milk. Season with salt, pepper, cayenne pepper, nutmeg, garlic, onion salt. When thickened add 2 cups cheese (swiss and cheddar work well) Add cauliflower. Serves 8Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4643209831634224613.post-77817397825399896132007-08-19T14:34:00.000-07:002007-08-19T14:39:05.203-07:00Roasted vegetable soup8 cloves of garlic<br />1 onion<br />2 potatoes cut into quarters<br />1 cup carrots<br /><br />toss ingredients in 2 T oil, sprinkle liberally with salt and roast on 450-500 45 minutes OR until roasted but not burned. Remove and cool slightly. Pulse in food processor with strained chicken stock (6 cups water and chicken parts, bones boiled then simmered until reduced in volume by 1/2)<br />combine stock and puree on medium high heat. Add 1 T corn starch and 1/4 c. water to chicken if desired. Serve with hearty sliced homemade bread.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4643209831634224613.post-74466129889835148212007-08-19T14:29:00.000-07:002007-08-19T14:33:22.927-07:00pseudo stroganoff1 lb box WW penne, cooked slightly less than package directions and drained<br />add shredded leftover beef<br />1 small can mushrooms pieces<br />1 can cream of mushroom soup<br />2 T paprika<br />1/4 t. crushed red pepper<br />1 soup can of milk, half and half or cream.<br /><br />Combine last 5 ingredients over medium heat. Add pasta and cook an additional 5 minutes. Top with sour cream if desired.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4643209831634224613.post-2044850033382084012007-08-19T14:24:00.000-07:002007-08-19T14:29:14.821-07:00Beach breakfast pieThis recipe is a routine on the last day at the beach house. We clear out the refrigerator and call is breakfast. It has evolved to be a favorite and I routinely make this for breakfast. Alter the ingredients according to what your family likes. This is basically a frittatta and at home I start it on the stove in a skillet and finish in the oven.<br /><br />3 potatoes, microwaved on high for 3 minutes, diced and salted<br />8 pieces of turkey bacon, diced and microwaved to desired crispness<br />4 eggs, beaten with 1 T salad dressing (1000 island or blue cheese) or salsa<br /><br />combine all ingredients in a buttered cake pan, top with slices of cheese. Bake at 350 until eggs are set except for center. (allow carry over heat to finish cooking them)<br />serves 4Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4643209831634224613.post-47188193679403863582007-08-19T14:21:00.000-07:002007-08-19T14:24:05.786-07:00beach potato casserole4 potatoes, cooked in the microwave 8 minutes (do NOT pierce skins)<br />mash the potatoes (skins and all) wit h8 oz cream cheese and add 2 T blue cheese dressing, 1 1/2 c. frozen corn, dried onions, garlic powder, crushed red pepper to taste. Add sliced leftover sausage medallions. Mix thoroughly, pour into buttered casserole dish and bake at 350 until golden.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4643209831634224613.post-91390945101929086222007-08-19T14:18:00.000-07:002007-08-19T14:21:41.482-07:00Quick chicken2 chicken breasts, diced into 1" cubes<br />season packet from chicken ramen<br />1/4 AP flour<br />mini carrots<br />1 red bell pepper<br />dehydrated minced onions<br />garlic powder<br />oil<br /><br />Toss chicken in flour seasoned with ramen packet. Brown in oil over mede. heat. Att remaining ingredients, stir. Cook 5 minutes. Add approx 1 cup water and bring to a boil. Reduce heat, stir, cover and cook 3 additional minutes. Serves 4Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4643209831634224613.post-19808768091326425292007-08-19T14:15:00.000-07:002007-08-19T14:18:15.976-07:00Chicken and Rice #1a quick and easy "beach" dinner, serves 4<br />1 chicken breast sliced into 1" cubes<br />butter<br />red onion<br />salt<br />basil<br />3/4 c. rise<br />1 jar marinated mushrooms<br /><br />Brown chicken in butter. Add sliced red onions, salt and sweat. At 1 teaspoon dried basil and 3/4 c. white rice plus approx 1 1/2 c. water. Bring to a boil, reduce heat to low, cover and cook until rice is tender or about 18 minutes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4643209831634224613.post-77616407798487257192007-07-23T10:38:00.000-07:002007-07-23T10:38:17.629-07:00Healthy Sport Drink<A HREF='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiseA5M_W2ZK4i5Iu2fL6doliSisJoZigambMgcCO8oDfsN_pBZC_GhVGf2q2k7BYDpN_e3EN3P_WlQ_OH_0DTDYsP9tfK0RhvogvkkAyjjs2VrmEXzVvwqfe431hNShLZW_qUE75rx_qji/s1600-h/DSCF0855.JPG'><IMG SRC='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiseA5M_W2ZK4i5Iu2fL6doliSisJoZigambMgcCO8oDfsN_pBZC_GhVGf2q2k7BYDpN_e3EN3P_WlQ_OH_0DTDYsP9tfK0RhvogvkkAyjjs2VrmEXzVvwqfe431hNShLZW_qUE75rx_qji/s400/DSCF0855.JPG' border=0 alt='' id='BLOGGER_PHOTO_ID_' style='clear:both;float:right; margin:0 0 10px 10px;'></A> <br />This recipe came about during a recent Kendo summer camp in Atlanta when our youngest son ran out of Gatorade (TM)and asked me to buy more for the following day. I was at Whole Foods in Atlanta (on Ponce) and could only find electrolyte water and some sport drink called Refresh (TM). The next day he announced he greatly prefered the juice drink (Refresh) and when I read the ingredients I came up with this.<br /><br />1000 ml water<br />1000 ml 100% white grape or other condentrate reconstituted at 1:4 ratio<br />1000 ml hibiscus tea (we use Lemon or Raspberry Zinger 3-4 tea bags steeped in approx 2 liters of water)<br />1 teaspoon sea salt<br /><br />combine and chill. Makes 3 liters of sport drink. *note this is not an electrolyte product, but a tasty was to hydrate*<div style='clear:both; text-align:RIGHT'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4643209831634224613.post-20993592496314213122007-07-16T11:23:00.000-07:002007-07-16T11:29:46.409-07:00Zucchini skillet dinner1 2-5 lb zucchini large diced<br />1 lb spicy sausage (breakfast)<br />1/2 onion chopped<br />2 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">cloves</span> garlic chopped<br />2 potatoes diced<br />salt, pepper, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">marjoram</span> to taste<br /><br />cook sausage in large cast iron skilled. add onions until translucent, add remaining ingredients. serves 4 very hungry people without side dishes.<br /><br /><br />version #2<br />re-hash of zucchini and squash casserole (alternate layers of zucchini, potato and crook-neck squash medallions in a 9x13 baking dish, cover in 3 cup medium white sauce to which has been added 1/2 c. mixed soft white cheese, garlic and onion powder and basil to taste. Top with Parmeson cheese. bake on 350 x 1 hr.)<br />to leftover casserole add 1 lb venison (or frozen ground turkey) 1 t. each sage, marjoram, salt and pepper, red pepper flakes to taste. cook until venison is browned and liquid in casserole has reduced to desired consistency.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4643209831634224613.post-34684571390695544572007-07-16T11:09:00.000-07:002007-07-16T11:14:30.025-07:00Refrigerator bread and butter pickles, attempt #11 gallon container, plastic or glass, sterilized<br /><br />thinly sliced pickling cucumbers to fill that container<br />3 thinly sliced onions layers with cucumbers<br /><br />combine 4 cups vinegar and 4 cups sugar, 1/4 salt. heat until sugar is dissolved. remove from heat add 1T each allspice, mustard seed, celery seed, 1t turmeric and red pepper flakes to taste.<br /> allow to cool and pour over layered cucumbers and onions. cover tightly and refrigerate. wait at least 24 hours before consuming. keeps 2-3 months in refrigerator.<br /><br />I found this recipe to be too salty and not enough of the sweet/spicy combination that i prefer in bread and butter pickles. i would add at least whole cloves next time and cut down the salt slightly (perhaps 2 T instead of 1/4 cup, but I need to check measurements)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4643209831634224613.post-91555920860322774062007-05-28T17:51:00.000-07:002007-05-28T17:58:26.073-07:00Hot wings on the grill<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrDRI-hH5AA0_NCWczKaeRi8x8zVUOfWEEi8nQE4TGYoO3WcY0YfyD0WkUo2meTIbrXl1Q1WkebHXwnfmhGmxfVXB4tGlOlikAPJOT-S_wpJFky7v25POaEhMA3gImoAA2I6sGy39d6r1_/s1600-h/DSCF0257.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrDRI-hH5AA0_NCWczKaeRi8x8zVUOfWEEi8nQE4TGYoO3WcY0YfyD0WkUo2meTIbrXl1Q1WkebHXwnfmhGmxfVXB4tGlOlikAPJOT-S_wpJFky7v25POaEhMA3gImoAA2I6sGy39d6r1_/s320/DSCF0257.JPG" alt="" id="BLOGGER_PHOTO_ID_5069779381709089314" border="0" /></a>we love hot wings, but the heat of the oven is too much in the summer so today I tried a different take on hot wings and put them on the grill. First I marinated 5 pounds of wing sections in<br />1/2 c. Louisianna Hot Sauce<br />2 T olive oil<br />1-2 T soy sauce<br />dash garlic powder, onion powder<br />1 capful smoke seasoning<br />dash kosher salt<br /><br />pre-heated the grill to 350. <br />turn wings 1/2 way through cooking, cook until internal temperature hits 165.<br /><br />Sauce:<br />1/2 c. louisianna hot sauce<br />3 T butter, melted but not broken<br />mix and drizzle over wings<br /><br />serve with salad and a cool creamy dressing (try my creamy caesar dressing)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4643209831634224613.post-23290017814006728082007-05-28T17:44:00.000-07:002007-05-28T17:50:54.895-07:00BBQ Shop Sauce clone #1<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5b0A32dFnTN919sw5AmcLOCanphjf7ZCZyPg72P7gsIqpGnCk5_RUHgH1za8EljPKV3ojeXv7Mb6bdwQcicDPsJQte2_nf17-KviQb1hLsIc-3k1A5N5qOsCPzIBHhT1QahP76pvHQE0b/s1600-h/DSCF0166.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5b0A32dFnTN919sw5AmcLOCanphjf7ZCZyPg72P7gsIqpGnCk5_RUHgH1za8EljPKV3ojeXv7Mb6bdwQcicDPsJQte2_nf17-KviQb1hLsIc-3k1A5N5qOsCPzIBHhT1QahP76pvHQE0b/s320/DSCF0166.JPG" alt="" id="BLOGGER_PHOTO_ID_5069777487628511762" border="0" /></a>Our family's favorite barbeque sauce is local and the first ingredient is high fructose corn syrup! We're cutting HFCS from our diet in all forms. We finally took the step and I am attempting to clone the taste. This is good and close to the original, but next time I'm making the catsup from scratch. This catsup ::sigh:: has HFCS in it.<br /><br />1 C. catsup<br />1 t. brown sugar<br />1/4 C. mustard<br />1 T soy oil<br />1 capful of liquid smoke<br />1 t. salt<br />2 t. paprika,<br />1 t onion powder<br />fresh ground pepper, 20 grinds<br />dash celery salt<br />small dash cayenne powder<br />dash allspice<br />2 T cider<br />1 T or more worchestershire sauce<br /><br />combine and heat on low heat for 15 minutes or until as thick as desired.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4643209831634224613.post-19749087575734333642007-05-27T09:58:00.000-07:002007-05-27T10:03:14.099-07:00buttermilk biscuits<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDhgmS-YJFo1f80h18-lXPoIqplKWFX7aING5FfryE5IxKq-n5ARcubdP80AhgHo377I7vpr6OMUv_1NO2ZXFA_o5QapW4ZbYZzFDOdIvoGRna1rLGmzdF-kZBSxiIkwmbzickAD-EKo3/s1600-h/DSCF0145.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDhgmS-YJFo1f80h18-lXPoIqplKWFX7aING5FfryE5IxKq-n5ARcubdP80AhgHo377I7vpr6OMUv_1NO2ZXFA_o5QapW4ZbYZzFDOdIvoGRna1rLGmzdF-kZBSxiIkwmbzickAD-EKo3/s320/DSCF0145.JPG" alt="" id="BLOGGER_PHOTO_ID_5069286783319976306" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50j3oSAeDH0v0vqECXyL7TPi7UN77GJoe7wJNGnxPcZHUPfVsu9paXWRbKmKlkuyrKDHqu2R8uFndpNrUopW6WlcJCF720sK3KrKn8Kn_AqMhIrVEDDxD0N06cNPKW8_A8Nf28d9M9Ue-/s1600-h/DSCF0147.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50j3oSAeDH0v0vqECXyL7TPi7UN77GJoe7wJNGnxPcZHUPfVsu9paXWRbKmKlkuyrKDHqu2R8uFndpNrUopW6WlcJCF720sK3KrKn8Kn_AqMhIrVEDDxD0N06cNPKW8_A8Nf28d9M9Ue-/s320/DSCF0147.JPG" alt="" id="BLOGGER_PHOTO_ID_5069286744665270626" border="0" /></a><br />These are straight from a 1950's version of Betty Crocker cookbook! This morning I used the buttermilk and shortening recipe. They were yummy, light, flaky. Served with sausage gravy (it's a southern thing)Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4643209831634224613.post-83513858977681312822007-05-27T09:51:00.000-07:002007-05-27T10:11:09.063-07:00caramel turtle mini cheesecakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRRm3koQSyvnpfFqYgJjr7G0Bw8JFrI978ErT3HK1o_Rc3Xke2BERQaB8c-DtGL4YD52JIMdx1yAlMbeCvy3Yp-wFfqapsY8cBSYpAJL2gHvdFWlBMWf3dCl84sSg7VyCx16OUeDEt4m5e/s1600-h/DSCF0157.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRRm3koQSyvnpfFqYgJjr7G0Bw8JFrI978ErT3HK1o_Rc3Xke2BERQaB8c-DtGL4YD52JIMdx1yAlMbeCvy3Yp-wFfqapsY8cBSYpAJL2gHvdFWlBMWf3dCl84sSg7VyCx16OUeDEt4m5e/s320/DSCF0157.JPG" alt="" id="BLOGGER_PHOTO_ID_5069287659493304706" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmcAEI4iR7itt5CX7dlscaUH7jaYyEjEF2FCXMFQ32d0urseILjGhhS_Gl4S6xHMXXy9E_9sl02pPCuKGDQZILx3X7FXOIAlwbYXuS3-MeIa02_6Gi_I-_HWVRkKVZ_dfaWzWKNnpYC52B/s1600-h/DSCF0158.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmcAEI4iR7itt5CX7dlscaUH7jaYyEjEF2FCXMFQ32d0urseILjGhhS_Gl4S6xHMXXy9E_9sl02pPCuKGDQZILx3X7FXOIAlwbYXuS3-MeIa02_6Gi_I-_HWVRkKVZ_dfaWzWKNnpYC52B/s320/DSCF0158.JPG" alt="" id="BLOGGER_PHOTO_ID_5069287693853043090" border="0" /></a><br />These were for Bethany's birthday and a BBQ at Renee and Shelli's<br />Crust:<br />melt 3 T butter,<br />combine with finely crushed graham crackers (I use the metal blade in the Cuisinart)<br />and about 2T sugar.<br /><br />Stir to combine and press FIRMLY into the bottom of 18 greased muffin tins<br /><br />Filling:<br />16 oz softened cream cheese<br />1 T lemon juice (fresh is best)<br />3/4 c. sugar<br />2 eggs (large)<br />1 t. vainlla<br /><br />cream the softened cream cheese in a stand mixer until slightly airy, add remaining ingredients and process until fluffy. Put one scoop from a #30 disher into each tin. Bake at 325-350 degrees for 20 mins or until the filling appears just set <span style="font-style: italic;">not browned</span>.<br /><br />cool completely and top with<br />caramel sauce (6-8 soft caramel candies and 2 t. cream, microwaved on 60% until melted, stir carefully)<br />chocolate sauce/ganache (4-6 squares of your favorite dark/espresso or other semi-sweet chcoclate and 1 T cream, microwaved on 50% for about 30-40 seconds. Stir carefully, adjust to taste)<br />crushed toasted pecans (place 1/2 cup pecans on a sheet pan in a 350 degree oven for approx 20 minutes or until nuts appear browned. Place on firm surface and crush using rolling pin.)<br /><br />probably a zillion calories. We make a full-sized cheese cake of this for Ginger's birthday. I don't think there are any photos of that or of the pecan pie William and I made her. (our first and I loved it!)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4643209831634224613.post-22192353332505900762007-05-08T09:34:00.000-07:002007-10-01T05:52:32.808-07:00Mexcian-style Workout Casserole<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4GmAvZglU1B188wDugXBPdbmmsbhmqY5csL6hxotHPXXnfScs6Bs62h4Fvr1wCUALaVsrK8I4orHHLEdDixZoE9qzjziFus6m94QpAfAGIzKG2SA8glgzosDUXJotX853ivuONVtVtMm1/s1600-h/DSCF9840.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4GmAvZglU1B188wDugXBPdbmmsbhmqY5csL6hxotHPXXnfScs6Bs62h4Fvr1wCUALaVsrK8I4orHHLEdDixZoE9qzjziFus6m94QpAfAGIzKG2SA8glgzosDUXJotX853ivuONVtVtMm1/s320/DSCF9840.JPG" alt="" id="BLOGGER_PHOTO_ID_5062231672319303570" border="0" /></a><span style="font-style: italic;">Edited August 2007</span><br />Why "workout" casserole? Because we workout at 4:30 daily and that seriously cuts into my cooking prep time. Add to that 2-3 nights a week of evening activities and you get a pretty good idea how important it is to have dinner ready when we walk in the door at 5:30-5:45 so we can be out the door again by 6:30. I apologize for the less than beautiful photo, I put the spoon in to serve before I remembered to take a picture. This is my attempt at tidying it up.<br /><br />1 1/2 cups white short or medium grain rice (raw)<br />scant 3 cups water<br />approx 1 cup frozen corn<br />1 14.5 oz can diced tomatoes with lime and cilantro OR "mexican" diced tomatoes (not drained)<br />7.5 oz chorizo uncooked, broken into pieces OR other raw ground meat including sausage<br />1 14.5 oz can black beans, drained OR pinto beans, refried beans etc.<br />dash red pepper flakes to taste<br />fresh ground black pepper to taste<br />1 1/2-2 cups shredded jack, cheddar or other cheese.<br />Optional:<br />add chili powder, salt and other seasonings (cumin comes to mind) after the rice and water<br /><br />Layer ingredients in round casserole in order listed. DO NOT STIR. Bake at 350-400 for 1 hour covered. serve with green salad.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4643209831634224613.post-77611821044927529882007-04-25T07:14:00.000-07:002007-05-08T09:47:35.447-07:00Black-eyed Pea soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWbs4iLiV6Y3P2_c2nHKpTFC6TfrxWnjyXKrsafkWgr0m1WfqEiYUiUg2Z1-KJZnCr3znAD7D12bf3WtWpCYryksFHRarFWoBAj3tjexpjhmHRDQjL2o1ypcW7GKcaSQTXm9a7vxjgOk4M/s1600-h/DSCF9479.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWbs4iLiV6Y3P2_c2nHKpTFC6TfrxWnjyXKrsafkWgr0m1WfqEiYUiUg2Z1-KJZnCr3znAD7D12bf3WtWpCYryksFHRarFWoBAj3tjexpjhmHRDQjL2o1ypcW7GKcaSQTXm9a7vxjgOk4M/s320/DSCF9479.JPG" alt="" id="BLOGGER_PHOTO_ID_5062232307974463394" border="0" /></a><br />This thick and spicy soup is the product of a very frustrated end-of-Pesach cooking. Black-eyed peas had been given to us by a friend. I rarely cook with them. They are, happily, not actually a bean and can be used during Passover. I will try to post a photo later today. The second incarnation of this soup is currently on the stove. Note, the photo was taken of the very last bit of soup. It was devoured by 3 pre-teen/teen boys and 2 adults.<br /><br />2 stalks celery thinly sliced<br />3 cloves garlic either pressed or finely diced<br />1 T coconut oil (can sub any other oil)<br />1 t. kosher salt (or less of the table variety, it's saltier)<br /><br />sweat these ingredients on low heat until the celery is beginning to soften, but not browning at all.<br /><br />add to this<br />1 can black-eyed peas and 4 jalapenos (less to taste) blended to a smooth paste (blender)<br />1 can black-eyed peas, drained<br />1 can tomato and green chili, drained (can sub 1 can diced tomato, drained, add chili peppers to taste)<br />1 t. black pepper, freshly ground<br />2 C. water<br />2 cubes bouillon cubes (I used chicken, you could use vegetable or even beef)<br /><br />Cook in heavy stock pot over medium heat until reduced in volumn by 1/3 or to your preferred thickness.<br />Yields approximately 8 one and a half cup servings. Garnish with sour cream or shredded cheese.<br /><br />Optional: Have a bit of leftover mashed potatoes? They can be used as a thicken if this isn't hearty enough. Too spicy? Cut the heat with 1 T catsup, more to taste. Add roasted carrots and onions, dice before roasting (450 degrees or gas mark 4 for about 15-30 min or until slightly roasted).<br /><br />Serve with corn bread. I can't share that recipe as it is Ginger's uncle Johnny Dobbs' recipe and is available in the probably out of print Memphis Cookbook from the Junior League of Memphis in the late 50's.Unknownnoreply@blogger.com0