tag:blogger.com,1999:blog-87220683638818195412024-03-13T14:27:04.273-07:00Eats and Drinks WellI love food. Cooking or Baking relaxes me. ONE Important note about recipes. If I conjured them up, the measurements are approximates some times. I am a little bit of this and little bit of that type of food maker. Lately though, when in the kitchen I have been measuring.Unknownnoreply@blogger.comBlogger155125tag:blogger.com,1999:blog-8722068363881819541.post-41193946938550763092019-08-04T15:44:00.001-07:002019-08-04T15:44:54.094-07:00Banana BreadI picked my niece up from daycare last Friday. The owner of the day care smiles and says, “I have bananas that would be perfect for banana bread!” Here’s the back story. Months ago I noticed her bananas had turned brown. I mentioned she should make banana bread with them. She says no, but offers them to me and my niece. We take them home and make bread for the the next week. The kids loved the bread! So basically, now we are the keepers of over ripe bananas to turn them into banana bread and proof “no good deed goes unpunished!”<br />
<br />
We had six ripe and very ready to go bananas. I looked in the pantry and realized we were low on canola oil and then when I glanced in the fridge we were low on eggs. I remembered a client saying that they have substituted mayonnaise for egg and oil in cake mixes before. This practice dates back to World War II when baking ingredients were scarce. <br />
<br />
If you know me you know I loathe mayonnaise and eggs. I’m near gagging as I type this. It’s no wonder I hate mayo, it’s made up of oil and eggs!!! So I looked up on the inter webs how to convert the mayonnaise to eggs for recipes. Below is the recipe I used for Banana Bread when you do not have the correct ingredients.<br />
<br />
<u><br /></u>
<u>MAYO BANANA BREAD</u><br />
<u><br /></u>
3 very ripe bananas (mashed)<br />
1/2 cup heaping scoop of real mayonnaise (nothing else will do)<br />
1 egg with the cordy thing removed<br />
1/2 cup firm packed brown sugar<br />
1/2 cup white sugar<br />
1/8 tsp cinnamon<br />
One shake ground ginger<br />
1/2 tsp baking soda<br />
1/4 tsp pink salt<br />
1 1/2 cup flour<br />
<br />
Preheat your oven to 350 degrees F. In a large bowl blend together the mashed bananas, (gag) Mayo and egg. Mix together until combined. Add. The sugars and mix well. Then add dry ingredients and stir by hand until all dry items are incorporated.<br />
<br />
Pour the mixture into two medium loaf pans or Two 12 count lined muffin tins. With his recipe I poured half in a loaf pan and made muffins out of the rest of the batter. The loaf took a little over an hour and the muffins approximately 25-30 minutes. Be sure to test with a tooth pick.<br />
<br />
<br />
<br />
Optional additions:<br />
Diced strawberries<br />
Chocolate chips<br />
Pecans<br />
Walnuts<br />
<br />
<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8722068363881819541.post-13306643820508955112015-02-02T21:48:00.000-08:002015-02-02T21:48:18.475-08:00Gluten Free Peanut Butter Chex Marshmallow TreatsFor the past couple years I have been trying to be gluten free. After many an appointment with doctors of western medicine, I was referred to a doctor of eastern medicine. My fertility Accupuncture doctor told me that I was congested and I needed to cut out gluten and sugar from my diet. Sugar posed to be extremely difficult. But I thought to myself, sugar versus flour? Hmm, if you drop a tablespoon of flour in a small glass of water what will you get? Paste? Cloudy water? The flour never really dissolves. Sugar however, in a small glass of water will dissolve. Cutting out flour and gluten products was a no brainer. Sugar for me however is a harder sell. Cutting out flour and gluten was much easier. I started this blog originally inspired by my sister who is the creator and writer of LifeasMOM.com and GoodCheapEats.com. I will still post in this blog, however I have started another Just Me Trying To Be Gliten Free at JustMEtryingtobeGLUTENfree.blogspot.com.<br />
<br />
I will post most of my gluten free recipes in the new blog. Although most of my recipes on this blog could be made gluten free by substituting a GF flour for regular flour.<br />
<br />
<u><b>Gluten Free Peanut Butter Chex Marshmallow Treats</b></u><br />
<u><b><br /></b></u>
1/4 cup butter<br />
One 10.5 bag mini marshmallows<br />
1/4 cup crunchy or regular peanut butter<br />
6 cups Chex cereal<br />
<br />
In a large pan heat butter until melted. Swish butter around until all of the pan surface is coated with a little butter. Add mini marshmallows and cook on low until all marshmallows are melted ams smooth. Remove from heat and add the peanut butter. Stir peanut butter into marshmallow butter mix until the peanut butter is incorporated and white 'mallow mix turns light peanut buttery brown.<br />
<br />
Slowly add cups of Chex cereal until all Chex squares are lightly covered in 'mallow mix. Spray your casserole dish or aluminum pan with oil spray. Pour ' mallow covered cereal into prepared dish/pan. Spray a ziplock bag with oil and pat the cereal down with oiled side of bag to evenly s<br />
Distribute the mix.<br />
<br />
Allow to cool and cover dish/pan with foil or plastic wrap. Cut into squares when cooled and enjoy!!!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8722068363881819541.post-85254439626502774192015-02-01T09:47:00.002-08:002015-02-01T09:47:54.014-08:00Gluten Free Cranberry Vanilla Chex Marshmallow Cereal BarsEating Gluten free tends to be a bit of challenge sometimes. Like today. It's Super Bowl Sunday. We will be heading off in a bit to a party. Seeing as not all folks have medical conditions requiring a gluten free diet, and not all folks have jumped on the GF Bus... I BYOGF! Yes I do. I bring my own little GF foods, snacks and what have you to most gatherings. I try to never ever ever come to a get together empty handed. Below you will find a simple gluten free sweet that even gluten lovers will enjoy. The recipe can be tweaked many ways to make the perfect marshmallow cereal bar to your liking.<br />
<br />
<b>Gluten Free Cranberry Vanilla Marshmallow Cereal Bars</b><br />
<b><br /></b>
1/4 cup butter<br />
1 jar marshmallow cream<br />
2 cups mini marshmallow<br />
6 cups vanilla Chex cereal or any flavor you like<br />
1 cup dried cranberries or whichever dried fruit you prefer<br />
<br />
On the stovetop I n a non stick pan, melt butter. Coat the bottom of pan with your melted butter. Scoop marshmallow cream into butter and stir. As it melts a bit add your mini marshmallows until all marshmallow products are "happy together" in a soft white syrupy sugary heaven.<br />
<br />
Remove the melted saucy marshmallow mix from the heat and slowly stir in your cereal and cranberries. Pat the mixture in a greased casserole dish or half pan disposable aluminum pan.<br />
<br />
Allow to cool, cut into squares and serve. They are simply amazing,,,<br />
<br />
<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8722068363881819541.post-80895759179561691002014-08-31T23:47:00.000-07:002014-08-31T23:49:10.183-07:00Gluten Free Augratin PotatosOre Ida had a special on their frozen' taters. I walked right up to that freezer and said to myself "I'm not stupid. These things are like gold and if ya can get them on sale. Buy some!" So a bag of Ore Ida frozen GF hash browns went in the cart. Below you will find the gluten free version of Augratin Potatos from the mid west relatives.<br />
<br />
<u>Gluten Free Augrtain Potatos</u><br />
<br />
16 oz sour cream<br />
8 oz Pacific brand Organic Roasted pepper and tomato soup<br />
3 Tbs melted butter<br />
1/4 cup dried chives<br />
Salt and pepper<br />
1 cup cheddar cheese<br />
1 tbs Jamie and Robby's Seasoning<br />
<span style="background-color: rgba(255, 255, 255, 0);">One bag Ore Ida hash brown potatoes</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">In a small oil sprayed crockpot or medium bowl combine sour cream, soup, butter, chives and seasoning. Stir until well combined. Add cheese slowly and stir until we'll mixed. Slowly add hash browns until fully incorporated. If using the crockpot place lid on crock and place crock in the heating unit. Cook on low for 6-8 hours stirring every couple hours. </span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">If you are cooking in the oven, spray a small casserole dish with oil. Pour potato mixture in the dish and place in a 375 degree oven for 45 minutes to one hour or until casserole is bubbly and top slightly browned.</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<br />
<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8722068363881819541.post-58747655415171948332014-08-03T13:14:00.000-07:002014-08-03T13:14:27.719-07:00Spicy Chili Crockpot MeatballsOn a mission to find a new recipe for the crockpot. I searched Pinterest for inspiration. I was limited with ingredients on hand and I already visited the market. Below is the recipe created with what I had.<br />
<br />
<u>Spicy Chili Crockpot Meatballs</u><br />
<u></u><br />
1.5 pounds lean ground beef<br />
2 eggs with white thingies removed<br />
1 cup rolled oats<br />
1/2 cup chopped white onion<br />
a few shakes Lawry's garlic salt<br />
a few twists of fresh black pepper grinder<br />
a few shakes dried parsley<br />
a few shakes dried chives <br />
1 tbs Lea & Perrins Worchestershire sauce<br />
<br />
Mix the above ingredients together until well combined and shape into tablespoon sized meatballs. Brown meatballs in a pan with olive oil until they are lightly browned OR bake on an aluminum foil lined cookie sheet for 25-30 minutes in a 350 degree oven.<br />
<br />
In your lightly oiled crockpot combine the following ingredients<br />
<br />
1 10.1 ounce bottle of Trader Joe's Sweet Chili Sauce<br />
1/2 cup apple cider vinegar<br />
3 tablespoons Lea & Perrins Worcestershire sauce<br />
a few shakes Lawry's Garlic salt<br />
a few twists of fresh black pepper grinder<br />
<br />
Add meatballs and gently stir until all meatballs have a little sauce on them. Set the crockpot on low and cook for 6-8 hours.<br />
<br />
Serve over<br />
<br />
<u>Chive Parsley Calrose Rice</u><br />
<u></u><br />
2 cups Calrose rice<br />
4 cups water<br />
2 tablespoons butter<br />
1 tbs dried chives<br />
1/2 tbs dried parsley<br />
a few shakes Lawry's Garlic salt<br />
<br />
Combine in a rice cooker<br />
Serve your Spicy Chili crockpot Meatballs over rice and enjoy. The husband tasted and approved the recipe. I had it for dinner last night and today for lunch. It is excellent day off and even better the next day as left overs.<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8722068363881819541.post-36522823471136814292013-06-29T10:51:00.002-07:002013-06-29T10:51:56.922-07:00Greenwood Fireball BrowniesGood friends and good food collide at times. This recipe is in honor of our friends Mitch and Jenn. I name brownies after my friends and their likes. This brownie recipe is easy to make with the help of a Betty Crocker brownie mix<br />
<br />
<strong>Greenwood Fireball Brownies</strong><br />
<strong></strong><br />
One 10.25 Betty Crocker Brownie Mix<br />
Following the package directions but making the substitutions below<br />
1/3 cup part canola part olive oil<br />
2 TBS Fireball Whiskey<br />
1 egg (with the white thingies removed)<br />
a shake of ground cinnamon<br />
6 ounces good quality chocolate chips<br />
<br />
Preheat your oven to 350 degrees F. In a small bowl dump the contents of the mix. Add oil and whiskey. Stir. Add the egg and cinnamon. Stir again. Add the chocolate chips and then stir again. Spray the bottom of a small baking dish or line cupcake pan with liners. For this amount I was able to fill a disposable 6 x 8 1/2 inch foil container and six cupcake liners. Bake 20-25 minutes or until toothpick comes out clean.<br />
<br />
Serve hot with ice cream or cooled plain.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8722068363881819541.post-84328321843058425252013-04-29T22:53:00.000-07:002013-04-29T22:53:08.100-07:00Vanilla Bean SnickerdoodlesA twist on an old favorite! As a kid I would read the recipe and wonder how come there are called a Snickerdoodle with no Snicker bars in the list of ingredients. Not exactly sure how the cookie was named, but Snickerdoodles are amazing. Sweet, chewy cinnamon goodness now with vanilla flavors. <br />
<br />
<strong>Vanilla Bean Snickerdoodles</strong><br />
<strong></strong><br />
1 cup softened butter<br />
1 1/2 cups vanilla bean sugar<br />
2 eggs with white thingies removed<br />
1 tsp vanilla<br />
2 2/3 cups unbleached flour<br />
1 tsp cream of tartar<br />
1/2 tsp baking soda<br />
1/2 tsp sea salt<br />
<br />
1/4 cup vanilla bean sugar<br />
2 tsp cinnamon<br />
<br />
Preheat the oven to 400 degrees. Whip butter and vanilla bean sugar together until light and fluffy. Beat in eggs and vanilla until well blended. Mix in flour, cream of tartar, baking soda and sea salt until a soft dough forms. Shape dough balls using a teaspoon. Roll dough balls in sugar mixture and place on a parchment lined cookie sheet and bake 8-10 minutes or until edges are set. You can freeze dough balls for later use if you desire. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8722068363881819541.post-40235096781643530472013-04-29T22:51:00.001-07:002013-04-29T22:54:38.457-07:00Red White and Blue Oatmeal CookiesPatriotic always. I love being an American. My Grandparents came from other countries to this great land seeking the American dream. They embraced the culture of America, but not forgetting their own. These cookies are a blend of patriotic colored dried fruits. Blended together to make a delicously tasty cookie.<br />
<br />
Red White and Blue Oatmeal Cookies<br />
<br />
1 cup dried cranberries<br />
1/2 cup dried coconut flakes<br />
1/2 cup dried wild blueberries<br />
3 eggs with the white thingies removed<br />
1 teaspoon vanilla<br />
1 cup softened butter<br />
1 cup light brown sugar<br />
1 cup vanilla bean sugar<br />
2 1/2 cups unbleached flour<br />
1 tsp sea salt<br />
1 tsp cinnamon<br />
2 tsp baking soda<br />
2 cups oatmeal<br />
<br />
Preheat oven to 375 degrees. Beat the 3 eggs until well blended. Add the dried fruit, vanilla and stir. Set the egg and dried fruit aside. Allow the fruit to soak in the egg mixture for about an hour. In another bowl cream together the butter and sugars. Add the other dry ingredients together and mix well. Dough will be very dry. Add the dried fruit egg mixture and mix together. The dough will still be on the dry side. Add the oatmeal until well combined. Form balls of dough using a teaspoon. Place dough balls on parchment lined cookie sheet. Bake for 10-12 minutes until the edges are set.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8722068363881819541.post-23150062383786413792013-04-14T00:56:00.002-07:002013-04-14T00:59:21.856-07:00Simply Delish Chocolate Chip CookiesWho doesn't love a chocolate chip cookie? There are so many recipes to chose from. This one is my go to recipe for chocolate chip cookies. Crunchy, chocolately, salty, gooey goodness.<br />
<br />
Simply Delish Chocolate Chip Cookies<br />
<br />
3/4 cup softened butter<br />
1 cup light brown sugar<br />
1/4 cup vanilla bean sugar<br />
1 egg with the white thingies removed<br />
1 1/2 tsp vanilla<br />
2 cups unbleached flour<br />
1 tsp baking soda<br />
1/2 tsp sea salt<br />
1 10 ounce bag Ghirardelli 60% Cocao Bittersweet Chocolate chips<br />
1/4 cup mini chocolate chips<br />
<br />
Preheat oven to 375 degrees. Blend butter and sugars together until light and fluffy. Add the egg and vanilla and mix again. Combine flour, baking soda and salt. Add flour in half cup fulls, mixing after each addition. Once well combined add the chocolate chips slowly until well incorporated.<br />
<br />
Using a teaspon measure, scoop teaspoons of dough onto a parchment lined cookie sheet. If you would like to freeze some dough balls for later use now is a great time. Otherwise place doughballs 2 inches apart on the parchement and bake for 10 to 12 minutes or until edges are set.<br />
<br />
Allow cookies to cool and store in sealed container. Enjoy!<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8722068363881819541.post-87984511807693799302013-04-13T20:52:00.001-07:002013-04-14T01:00:19.332-07:00Honey Cinnamon Peanut Butter CookiesI was reading a group text from my siblings regarding food earlier today. After giggling out loud and reminiscing of days long ago. I pulled out the old yellow cookbook and skimmed through it. My sisters and I used this yellow cookbook to make just about everything.<br />
<br />
I made some oatmeal cookies the other day. They were absolutely amazing. Aside from chocolate chip and oatmeal cookies, I wanted something different. So... today I was inspired to make some peanut butter cookies. Below you will find the recipe.
<br />
<br />
<br />
Honey Cinnamon Peanut Butter Cookies<br />
<br />
2/3 cup softened butter<br />
1/2 cup creamy peanut butter<br />
1 cup light brown sugar
<br />
1 egg with the white thingies removed<br />
2 tbs cinnamon honey (mix cinnamon in honey if you don't have prepared cinnamon honey)
<br />
1 1/2 cup unbleached flour<br />
1/2 tsp sea salt<br />
1 tsp baking soda
<br />
<br />
1/2 cup white sugar<br />
<br />
Preheat oven to 375 degrees. In a mixing bowl whip together the butter and peanut butter. Add the light brown sugar until well mixed. Add the egg and mix well. Add the cinnanom honey. Add the flour by 1/2 cupfulls until all flour is incorporated and you are left with a soft dough.
Using a teaspoon measure scoop dough and form round balls. Roll dough balls in the sugar. Place on a parchment lined cookie sheet about 2 inches apart. Press the top of dough the the prongs on a fork to leave a four line imprint. IF you would like to freeze some cookie dough at this point, you can place dough balls on parchment and store in a freezer bag to bake at a later date. Bake 11 minutes or until edges are set. Allow to cool. Serve or store in a sealed container.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8722068363881819541.post-87305072140801127732011-11-19T09:47:00.000-08:002011-11-19T09:48:23.688-08:00Mandarin Pom Cranberry SauceYay! Cranberry time! This years berries are spin on last years. Celebrating tomorrow with part of the family and then work like mad and then off to the desert for Turkey day and dust and cold climates.<br /><br /><strong>Mandarin Pom Cranberry Sauce</strong><br /><br />12 oz bag of cranberries<br />3/4 cup white sugar<br />a shake cinnamon<br />1/2 cup pomegranate juice<br />1/4 cup Cointreu<br />1 28 oz can mandarin oranges drained<br />1 cup dried cranberries<br /><br />In a saucepan combine berries, sugar, juice, and liquer. On medium heat simmer untilthe bearries burst and the sugar dissolves. Approxiamately 20-25 minutes. Add the mandarin oranges and dried cranberries the last 5-10 minutes. Let cool before serving. Best to refrigerate overnight so the flavors can mix perfectly. Serve in a fancy dish along your turkey and other fixins. Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8722068363881819541.post-29559299874013827812010-12-16T00:56:00.000-08:002010-12-16T01:25:42.315-08:00Cookies and Cream FudgeCookies and Cream White Chocolate Fudge<br /><br />Candy making is part of holiday baking too. Don't be afraid to try candy making. There are many recipes and ingredient combinations to explore. Oh sugar, honey honey...<br /><br />1 7 Oz. Jar Marshmallow Creme<br />1 tsp Almond Extract<br />12 oz bag White Chocolate Chips<br /><br />Put these ingrediants in a large mixing bowl.<br /><br />One stick butter<br />2 1/2 cups sugar<br />5 Oz. Lowfat 2% Evaporated milk<br /><br />Chopped Oreo Cookies<br /><br />In a large saucepan, combine 1 tsp butter, sugar and E. milk. Set remaining butter aside. Bring to a boil on medium heat until candy thermometer reads 233 degrees F. Stir continuously. Once the thermometer reads 233 degrees F, add the remaining butter and stir. Bring the mixture back to a boil and stir continuously. Once bubbled up, take off heat and carefully pour mixture into your large bowl of marshmallow, chips and almond extract. Stir until all chips are melted and the mixture becomes a smooth and combined snowy white mixture.<br /><br />Pour half of the white chocolate fudge mixture into a lightly greased 8 x 8 square pan. Level fudge out with a spoon and let sit for a minute or two. Sprinkle Oreo cookies pieces on top of fudge. Using the palm of your hand or finger tip lightly press the cookie pieces into the top surface of the fudge. Pour remaining mixture on the top of the cookie pieces. Level again to make sure cookies pieces are covered. So the cream filled middles of the cookies don't melt put fudge in the freezer for about ten minutes. Remove from freezer and set on counter and allow fudge to set. Once cooled, cut and put in bags for gifting.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8722068363881819541.post-65446215244721795872010-11-20T14:10:00.001-08:002010-11-25T00:35:36.076-08:00Captain-Cranberry Pom-Mandarin CompoteWhere do the days go. Could it possibly be holiday time? As a kid it seemed like an eternity until the holidays. As an adult one day it's May then you blink and it's November. I love the holiday time, I just wish I would take more time out to enjoy it. This time of year is always so crazy trying to figure out scheduling and balancing time between three families. Splitting the holidays makes you nuts!!! First holiday to tackle... THANKSGIVING! It's my first married Thanksgiving! I will be home cooking for a small group and he will be in the desert. I want to have a home cooked meal with the family, and he wants to be out in the desert making folks eat his dust! It works.<br /><br /><strong>Captain-Cranberry Pom-Mandarin Compote</strong><br /><br />1 12 oz bag of Cranberries<br />3/4 cup white sugar<br />1/2 cup POM pure pomegranate juice<br />a shake cinnamon<br />1/4 cup Captain Morgan Rum or Bacardi 'O' Orange rum<br />2 cans Mandarin oranges, with the juice drained<br /><br />In a saucepan, combine the cranberries, sugar, pom juice and the Captain Morgan. On medium heat simmer the berries and liquids, until the cranberries burst and the sauce becomes a bit thick approximately 20-25 minutes. Add the mandarins the last 5-10 minutes. Let cool before serving. Best if made the day ahead so flavors can meld. Refrigerate and serve in a fancy compote dish on your holiday table.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8722068363881819541.post-11431376742300626092010-08-23T14:08:00.000-07:002010-08-23T14:23:05.093-07:00Sloppy JoesSloppy Joes. Stirs up a few memories. My Mom would make them periodically. She'd use a little mustard, ketchup and if she felt fancy a little brown sugar. She'd even squirt the ketchup and mustard in a happy face. (:<br /><br /><strong>Crockpot Sloppy Joes</strong><br /><br />1 1/2 pounds Lean Ground beef browned halfway seasoned with Lawrys Garlic Salt<br />1 can tomato paste<br />1 can Rotel Original<br />1 packet Onion Soup<br />1 can diced tomatos chili ready<br />Hamburger buns<br /><br />Optional...<br />Cheddar, Monterey, Muenster, Pepper Jack Slices<br />Dill pickle slices<br /><br />Combine above ingredients (minus buns, cheese and pickles) in your crockpot. Stir, set the time and do what ya need to do. Serve on hamburger buns with a slice of cheese and some sliced dill pickles. Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8722068363881819541.post-58167731158764541572010-06-22T21:33:00.000-07:002010-06-22T21:43:40.212-07:00A Couple Days Late Posted, But Worth The WaitHappy Father's Day to all the Dads!!! I made this recipe for all the Dad's in the family on Sunday morning. Most of the Dad's I know LOVE peanut butter and chocolate. Below you will find a simple recipe to make something truly delectable!<br /><br /><strong>#1 DAD Peanut Butter Balls</strong><br /><br />1 1/4 cup Skippy Natural Peanut Butter<br />1 cup Graham Cracker Crumbs<br />1/2 cup powdered sugar<br />1 1/2 cups Rice Krispies<br />12 ounces Plymoth Pantry Chocolate Candy Coating<br /><br />In a large bowl combine graham crumbs, powdered sugar and peanut butter. Stir. Add Rice Krispies by 1/2 cup increments and stir until all combined. Refrigerate for one full hour. Shape peanut butter mixture into balls using a level tablespoon. Melt Chocolate Candy Coating as directed on the package. Dip each ball in chocolate until covered. Rest on waxed paper or parchement for about 20 minutes or until chocolate is set. During the summer months I store the PBB's in the 'frige. Store in an airtight container. Gift and watch the smile on your Dad's face. (:Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8722068363881819541.post-29252503227663941702010-04-12T10:59:00.000-07:002010-04-12T11:11:29.514-07:00Quick and Cheap Faux MochasIn a previous post I wrote about Faux Mochas for camping. I write today for the everyday. The affordable tasty Java fix. To be truly honest these Faux Mochas Quick and Cheap are delicious and making this at home saves me about 4 bucks. The ingredients are simple.<br /><br />It's a beautiful thing, no line to wait in and money stays in your pocket.<br /><br /><strong>Quick and Cheap Faux Mochas</strong><br /><br />Trader Joe's 100% Columbian Instant Coffee ($3 to $4 at your Local Trader Joe's)<br />Packets of Nestle or Swiss Miss or whichever brand you prefer of Hot Chocolate (The Manufacturers are getting fancy these days I picked up Caramel Mocha and Dark Chocolate)<br />Hot Water or Hot Low Fat Milk<br />Low Fat Whipped Cream<br /><br />In your coffee cup heat approxiamately 8 ounces water or Milk. Add hot chocolate packet and stir. Then add one tablespoon TJ's Instant Columbian Coffee. Stir again. Top with a little Whip cream if you would like and wha-la Faux Mocha.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8722068363881819541.post-44511998688078162202010-03-15T18:21:00.001-07:002010-03-15T18:39:22.953-07:00Corned Beef aka Mustard Meat 28413Rob grew up with corned beef, I did not. Twelve years ago I was introduced to the ever so salty dark rosy pink meat. My first experience was pretty good. Each time I have had it since I have a greater appreciation for corned beef. With St. Patrick's Day in two days, I decided to post a recipe. My trusty crockpot will yet again supply sustenance for yet another meal. <br /><br /><strong>Crockpot Mustard Meat 28413</strong><br /><br />One 1 1/2 to 2 pound corned beef<br />six-eight red potatoes cleaned<br />One onion sliced in six wedges<br />One twelve ounce Bud Light or beer of your choice<br />A few shakes Lawry's Garlic Salt<br />A few shakes dry ground mustard<br />One head of cabbage quartered<br /><br />Sprinkle seasoning on the bottom of crock. Add meat, if the corned beef had a seasoning packet use it. Line the sides of meat with potatoes and onion wedges. Sprinkle a little more seasoning on that. Pour beer over and around the sides of the meat. Lay the quartered cabbage pieces on top of that and put the lid on the crock. Set the temperature to low and cook for six to eight hours. When ready to serve remove the meat from crock and allow it to cool on the cutting board for 10-15 minutes. Slice the meat and serve with a potato or two and some cabbage. Dip pieces of meat in mustard. Enjoy!<br /><br />If there is leftover meat use it for sandwiches.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8722068363881819541.post-65821373815366015422010-03-13T18:25:00.000-08:002010-03-13T18:44:33.070-08:00Crockpot Chicken Asparagus MacaroniI really wanted to go out to dinner. There is something so nice about, someone else's kitchen getting messed up and someone else getting to do the dishes. However, a home cooked meal is safe and can be healthy. Safe because you control what goes into it and how it is prepared. Healthy because you can can make it lower in fat and you choose the quality of your ingredients.<br /><br /><br /><strong>Crockpot Chicken Asparagus Macaroni</strong><br /><br />2 10 3/4 ounce cans Campbell's 98 percent Fat Free Cream of Chicken Soup<br />8 ounces Light Sour Cream<br />8 ounces low fat milk<br />A few shakes Lawry's Garlic Salt<br />A few shakes ground red pepper<br />1/2 tsp ground mustard seed<br />2 cups cooked and diced chicken (breast or thigh meat)<br />1 cup cooked asparagus<br />1/2 cup diced red, green and yellow bell pepper<br />3 green onions diced<br />1 16 ounce bag of large elbow macaroni <br />1 cup mozzarella<br />2 cups cheddar cheese<br /><br />Spray your crockpot bowl with oil. Combine soup, sour cream and milk in the crockpot bowl. Add seasonings, stir and set aside. Boil the macaroni for six minutes. Drain and set aside. Add chicken and vegetables to the soup mixture. Now add hot macaroni and stir. Add Cheeses and stir. Put the lid on the crockpot and set the temp to high. Cook in the crockpot for tow hours. Serve Crockpot Chicken Asparagus Macaroni with a healthy lettuce salad.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8722068363881819541.post-32668732898183681672010-03-04T08:58:00.000-08:002010-03-04T09:10:50.251-08:00Crock Pot MeatloafI work long days, 4 days a week. There is something so nice about coming home from work to find dinner has been made. The crock pot insures that I can have this luxury. Yesterday morning I ran some errands and picked up some ground beef. Not sure what I was going to put in the crock pot. It was cold outside with a chance of rain and Meatloaf popped in my head. <br /><br /><strong>Crock pot Meatloaf </strong><br /><br />1 1/2 pounds lean ground beef<br />1 egg<br />1/2 cup barbecue sauce<br />a few shakes Lawry's Garlic Salt<br />a couple shakes ground red pepper<br />1 tsp Cajun spice seasoning<br />2 diced green onions<br />1 cup crushed seasoned croutons<br /><br />3 Potatoes cut in thirds<br />1 cup carrot pieces<br /><br />Mix the above ingredients together and shape meat into a loaf. Place in the bottom middle of the crock pot. Add potatoes and carrots to the side of loaf. Cook on low for 6-8 hours.<br /><br />You can glaze the top of meatloaf with a mix of ketchup or barbecue sauce mixed with brown sugar if you would like for 15 minutes with the crock pot set on high.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8722068363881819541.post-53295106927066650422010-02-07T12:30:00.000-08:002010-02-07T12:50:23.928-08:00Meyer Lemon Agave MargaritaOne of my dear friends is Celiac. She is trying to live gluten free and as sugar free as possible. When she indulges in a cocktail it is often hard to find mixers that are low in sugar and ones that contain no gluten. Over the years I have tried different natural sweeteners and combinations of fresh lemon and lime juices to make the perfect Gluten and sugar free Margarita. Today, I think I might have done it!!!<br /><br />And thanks to my Dad, we have fresh off the tree Meyer Lemons!!!<br /><strong><br />Meyer Lemon Agave Margarita</strong><br /><br />2 large Meyer Lemons (one sliced and the other quartered, seeds removed)<br />2 small 16.9 oz bottles of water<br />1/4 cup Agave Syrup<br />1/2 cup Triple Sec<br />1/2 cup White Tequila (I like Sauza)<br /><br />In a pitcher, drop in the slices of lemon. Pour one bottle of water over lemon slices. Pour half of the second bottle of water into the pitcher. Pour agave sryup into the half bottle of water. Shake and then pour that into the pitcher. Add triple sec and tequila. Stir. Squeeze quartered lemons into the mixture.<br /><br />Serve over ice or blend with ice. Either way drink responsibly!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8722068363881819541.post-22463780738109418822010-01-18T20:33:00.000-08:002010-01-18T22:09:07.815-08:00Twisted Overnight CasseroleWhen I started this blog a couple years ago, my first post was in January and it featured casseroles. My Grandma John's Overnight Casserole. Below you will find a twist on GJ's Casserole.<br /><br /><strong>Twisted Overnight Casserole</strong><br /><br />2 cups Rotelle Pasta<br />1 can Cream of Chicken Soup<br />1 can Cream of Celery Soup<br />One and a half soup cans of Low fat milk<br />2 teaspoons pimento<br />1 tablespoon grated parmesan cheese<br />1 tablespoon dried chives<br />1 tablespoon minced onion<br />A few shakes Lawry's Garlic Salt<br />a couple shakes ground red pepper<br />1 cup sharp cheddar cheese<br />2 cooked chicken breasts shredded<br /><br />1 cup sharp cheddar cheese to top casserole and<br />1/2 cup buttered bread crumbs, crushed croutons, buttered cornflakes or smashed up cheese it. Use to top casserole the last 15-20 minutes of cooking time.<br /><br />Combine soups, milk, pimentos, seasoning and cheeses in a medium bowl and stir. Add pasta and stir. Spray the bottom of a medium/large casserole dish with no stick cooking oil spray. Layer some pieces of chicken on the bottom. Spoon some of the soup mixture over chicken. Layer more chicken and then soup until all ingredients are used up.<br /><br />Refrigerate overnight! Take out when ready to cook. Bake at 375 degrees F for an hour or until casserole is bubbly and cheese topping is melted.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8722068363881819541.post-35889013524350832322009-12-10T09:43:00.001-08:002009-12-10T09:58:29.061-08:00Crispy Chewy Chocolate Powdered Sugar CookiesI have been on a mission to find a recipe for these cookies a certain bakery on Ventura Blvd makes. No such luck. When I try to recreate them, they turn out funky. So after many tries... this recipe is not at all like them but an excellent substitute. These turn out similar to the Chocolate Crackle Cookie variety.<br /><br /><strong>Crispy Chewy Chocolate Powdered Sugar Cookies</strong><br /><br />Preheat oven to 375 degrees F.<br /><br />1 box Brownie mix, milk or dark chocolate (whatever you prefer)<br />1 cup flour<br />a few shakes cinnamon<br /> <br />In your mixing bowl combine dry ingredients and mix. Then add the following wet ingredients. Mixing after each addition.<br /><br />1/2 cup water or milk<br />1/4 cup canola oil<br />1/2 bag chocolate chips<br />1/4 cup coconut flakes (optional)<br />1/4 cup chopped pecans (optional)<br /><br />Powdered sugar<br /><br />The dough will be sticky using a teaspoon drop spoonfulls of dough into powdered sugar. Roll until dough ball is covered in powdered sugar. Place cookie on parchment covered cookie sheet and bake for 10 minutes or until edges are set. Edges should be a bit crispy and centers chewy and browine like.<br /><br />I took these to work and no one complained!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8722068363881819541.post-66565596825872273702009-11-30T14:18:00.001-08:002009-11-30T14:32:54.396-08:00What To Do With Hot Dogs and Hot Dog Buns Leftover From CampingRob did the shopping for the Thanksgiving Weekend Camp Trip to California City. He always buys loads of hot dogs in many varieties and loads of Hot dog buns. We always come home with lots of hot dogs and lots of buns. So, below is a list of uses for such leftovers.<br /><br /><strong>Uses for Hot Dogs</strong><br /><br />1. Chop hot dogs and make hot dog soup<br />2. Slice hot dogs and use in place of pepperoni on a pizza (Thanks, Mom!)<br />3. Fry sliced hot dogs or hot links and use as an appetizer served on a tray with mustard<br />4. Freeze them, for later use.<br />5. Using chopped hot dogs and hot dog buns make dressing! (Recipe to follow)<br /><br /><strong>Uses for Hot Dog Buns</strong><br /><br />1. Make garlic cheese buns!<br />2. Use instead or hamburger buns for sloppy joes!<br />3. Use as the bread in bread pudding!<br />4. Chop and use to make croutons!<br />5. Use along with chopped hot dogs and make dressing!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8722068363881819541.post-40041881799606582682009-11-14T12:52:00.001-08:002010-12-16T00:54:58.615-08:00Mint FudgeStarbucks has their Peppermint Mocha. Baskin Robbins has Mint 'n Chip Ice Cream. I have my Mint Chip Fudge. <br /><br /><strong>Mint Chip Fudge</strong><br /><br />1 7 Oz. Jar Marshmallow Creme<br />1 tsp Vanilla<br />12 oz bag Guittard Green Mint Chips<br /><br />Put these ingrediants in a large mixing bowl.<br /><br />One stick butter<br />2 1/2 cups sugar<br />5 Oz. Lowfat 2% Evaporated milk<br /><br />Mini Chocolate chips (frozen)<br /><br />In a large saucepan, combine 1 tsp butter, sugar and E. milk. Set remaining butter aside. Bring to a boil on medium heat until candy thermometer reads 233 degrees F. Stir continuously. Once the thermometer reads 233 degrees F, add the remaining butter and stir. Bring the mixture back to a boil and stir continuously. Once bubbled up, take off heat and carefully pour mixture into your large bowl of marshmallow, chips and vanilla. Stir until all chips are melted and the mixture becomes a lovely light shade of mint green.<br /><br />Pour into a lightly greased 8 x 8 square pan. Level fudge out with a spoon and let sit for a minute or two. Sprinkle frozen chocolate chips on top of fudge. Using the palm of your hand, lightly press the mini chips into the top surface of the fudge. So the mini chocolate chips don't melt put fudge in the freezer for about ten minutes. Remove from freezer and set on counter and allow fudge to set. Once cooled, cut and put in bags for gifting.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8722068363881819541.post-67230497602753604142009-11-01T07:54:00.000-08:002010-11-16T22:50:42.712-08:00Pecan or Walnut BarsAny time is a good time for sweets! I am not so much the fan of walnuts, but as an adult I have acquired the taste for Pecans. Add them to cookies, Great. Make a crust out of them for cheesecake, Delish!<br /><br />For these bars you can use Pecans or Walnuts. Both would be tasty in these bars. You could even do both!<br /><strong><br />Pecan Or Walnut Bars</strong><br /><br />For the Crust<br /><br />2 cups flour<br />1/3 cup white sugar<br />1/8 tsp salt<br />a couple shakes cinnamon<br />2/3 cup salted butter<br /><br />For the Pecan or Walnut Part<br /><br />3/4 cup light brown sugar<br />1/4 cup white sugar<br />2 tbs. melted butter<br />1 tsp vanilla<br />3 eggs, white thingies removed<br />2 cups pecan or walnut pieces<br /><br />Preheat the oven to 350 degrees. Mix the crust ingredients until the mixture resembles fine crumbs. Pat the crust into a greased 13x9" pan or into smaller pans or greased mini muffin tins. Bake for 20-30 minutes until golden brown. While the crust is baking mix sugars, butter, vanilla and eggs. Once well combined, fold in the nuts. Pour over warm crust and bake for 30 minutes.Unknownnoreply@blogger.com0