The absolute original Chex Mix the way I Like it.

3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup salted mixed nuts
1 cup bite-size pretzels
6 tablespoons butter
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

Oven Directions Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container. If you like it darker, just a few minutes more. More tang, more worcestershire sauce. I also add a bit more in the seasonings. It is always according to personal taste.

The infamous Gingerbread boy recipe- A True TNT

1/3 c butter or margarine or coconut oil(just one of them)
1 C brown sugar
1 1/2 C molasses
cold H20
7 cups flour sifted
1 tsp allspice
1 tsp ground ginger
1 tsp ground cloves
1 tsp cinnamon
2 tsps baking soda
1 tsp salt

combine first 3 with a 1/2 cup h20. Blend thorougly.
combine flour and spices and add gradually to molasses mixture.
dissolve Baking soda in 3 TBLs of H20 add to mixture.
Chill
Roll out and cut
350 for 15-18 minutes for 1/2 inch thick gingerbread boys

If you could see the book this recipe came out of...you would absolutely know it is tried and true.

Chocolate Macaroons

2 egg whites
1/4 tsp salt
1/2 c sugar
1/4 tsp Almond Extract
1/4 tsp Mexican Vanilla
1 C unsweetened coconut
6 oz of Semisweet Choc chip- the darker the better for my taste-melted

Preheat oven to 350.

Beat Egg whites and salt till almost stiff, add sugar and continue beating til whites stand in peaks.

Add flavorings.

Fold in Coconut

Add melted chocolate and mix well.

Teaspoonfuls on parchment paper on a cookie sheet.

Bake 15 minutes, cool and remove from paper.

Family Favorite-Fried Okra

Fry it crisp and at the right temp or it may be slimey


Southern Fried Okra
1 pound fresh okra
2 large eggs, beaten
1/4 cup buttermilk
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
Freshly ground pepper to taste
Vegetable oil
Wash and slice okra; pat dry with paper towels.
Combine eggs and buttermilk; add okra, and let stand for 10 minutes.
Combine flour, cornmeal, baking powder, salt and pepper.
Drain okra, small portions at a time, using a slotted spoon.
Dredge okra, small portions at a time, in flour mixture.
Pour oil to depth of 2 to 3-inches in a Dutch oven of deep-fat fryer and heat to 375°F (190°C). Fry okra until golden brown. Drain on paper towels and serve immediately.

King Ranch Chicken

2 lbs chicken
season with onion, garlic, celery, simmer till done, save stock. If
this is whole chicken, debone. (I like boneless skinless)cut into
bite size pieces

1 dozen corn tortillas
1 Can cream of Mushroom soup
1 C Sour Cream
1 small can of sliced black olives
½ C chopped bell pepper
1/8 tsp Tabasco sauce
1 lb of grated cheddar cheese
1 can ROTEL tomatoes

Line bottom of 9x3 with one layer of corn tortillas(3-4) sprinkle ¼ c
of stock over it. Combine in bowl soup, sour cream, peppers, and ½ half
the olives Tabasco. Layer half of the chicken, then half of the
combined sauces, and half of the cheese (like a lasagna). Repeat the
tortillas, stock, chicken, sauce and half the cheese. Top with the
entire can of Rotel tomatoes and the remaining olives. Bake at 350°
until hot and bubbly.

Yummo!

Tamales Oh Yes!

My Grandmother was from Mexico. From what my mom says...she made tamales a lot. My mom wishes that she had taken the time to help/watch/learn how to cook from her mother. She also told me that my tamales would make my abuelita proud.

Tamales
First- Have a lot of time!

Filling

2.5-3 lbs of meat (chicken, pork) for a small batch, increase incrementally with the amount of meat
Chili powder- light and dark
Cumin
Garlic
Onion
Salt
Red chilies

Combine the above. Cook to the smell. The mixture needs to have the most wonderful chili/comino/garlic/onion smell even when combining…Cover with water and cook until tender/falling apart, then grind or shred. The mixture should be moist, not soupy or dry.

Masa-
5 C Masa
5 C Broth( the left over’s from cooking the chicken) with additional cumin onion, garlic, and additional chicken broth
1 lb of Lard, Crisco- I use butter flavor...it really is so good.

Should have a nice consistency- not sticky, not too dry, malleable yet cohesive.

Corn Husks- They should have soaked in warm water for an hour and a half before using.

Preparation. Could use a knife or a spreader, I prefer using the original tool for making them…my hands…they will always be wet, need to be clean and washed often in the process. Steam- approximately 1 hour. More or less…pull one out and and see if it sticks to the husk, if so…the tamales are not done.

Is it a vegetable or a dessert?

I don't know. But we like it. Okay...we devour it!

1 small butternut squash, about 2 pounds
2 apples, cored, peeled, sliced then chunked
about 1/4 cup butter
salt to taste
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
brown sugar sprinkled to your liking on top of it all

Peel squash, scoop out seeds, and cut in small pieces.
Place squash and apple slices in baking dish , one night it was in the oven and the next time it was in a glass corning ware with a lid.
I have a mixture of cinnamon, nutmeg and regular sugar in a shaker for cinnamon toast. I usually use that liberally on top of the squash and apples. Add bits of butter all over the squash/apples/seasonings. Then top with the brown sugar. Be brave you can do it!
Bake butternut squash casserole at 400° for about 25 to 30 minutes or in the microwave cover and cook until cooked to a mashable consistency. (DON"T MASH) Oven results produces a syrup glaze ... Microwave not so, still tastes awesome.

If you don't like taking on a squash to cut and chop- go to Costco and get the butternut squash already chopped ready to use. If you are really short of time they even have apples cored and sliced and all you have to do is chunk those.

I have really been a in a cooking mode this last week. Thank heaven Carrie moved in. We had become fairly stagnant here when it comes to food.

* Last week I made Turkey sandwiches, complete with sprouts, swiss cheese, avocado, lingonberry jam, completed with homemade mayo.

* D got a reuben. His was done with swedish red cabbage and swiss with mustard all heated till melting...

* Last night, I wanted a quick lite dinner. pulled out a half of a full chicken breast. Sauteed it with mushrooms, hatch green chili, fresh green peas, mixed with salt and pepper to taste and finished off with a bit of sour cream. This lovely bright combination was served over extra wide noodles. Just a perfect lite dinner.

I wonder what this week will bring.

Thinking scallops/shrimp crepes.... and Green chicken enchiladas.

It was either going to be Green Chicken enchiladas or Crepes

CREPES WON!!!!

1 and 1/2 chicken breast diced (they were huge)
1 shallot diced
1 cup diced celery
1 cup sliced mushrooms
1 cup chopped broccoli florets
2 Tbls butter
Salt and Pepper to taste
1/2 c White wine(optional)
Start with butter in the skillet, add the chicken saute'. Add the shallots, celery, mushrooms, white wine, salt and pepper to taste. When the chicken is cooked all the way through add the broccoli florets. Let simmer for a few minutes. Add to the juices that are now in the pan
2 Tbls flour
whisk it in quickly as it will thicken quickly...add
1 cup heavy cream or milk
Pull it off the heat and let it sit while you make the crepes


Crepes

1 cup flour
1/2 tsp salt
3 eggs
2 c milk
2 TBLs melted butter

Whisk all together- pour about 1/4 to 1/2 c of batter into a hot lightly greased crepe pan. Cook till browned on one side.

To Serve...spoon Chicken mixture into the crepe and roll like an enchilada! Eat and enjoy

Happy Happy Happy family over here.

It was either going to be Green Chicken enchiladas or Crepes

CREPES WON!!!!

1 and 1/2 chicken breast diced (they were huge)
1 shallot diced
1 cup diced celery
1 cup sliced mushrooms
1 cup chopped broccoli florets
2 Tbls butter
Salt and Pepper to taste
1/2 c White wine(optional)
Start with butter in the skillet, add the chicken saute'. Add the shallots, celery, mushrooms, white wine, salt and pepper to taste. When the chicken is cooked all the way through add the broccoli florets. Let simmer for a few minutes. Add to the juices that are now in the pan
2 Tbls flour
whisk it in quickly as it will thicken quickly...add
1 cup heavy cream or milk
Pull it off the heat and let it sit while you make the crepes


Crepes

1 cup flour
1/2 tsp salt
3 eggs
2 c milk
2 TBLs melted butter

Whisk all together- pour about 1/4 to 1/2 c of batter into a hot lightly greased crepe pan. Cook till browned on one side.

To Serve...spoon Chicken mixture into the crepe and roll like an enchilada! Eat and enjoy

Happy Happy Happy family over here.

The rain changed our plans

for dinner last night. Carrie moved in on Sunday night and I had decided that dinner was going to be steaks on the bar-b with EVOO roasted potatoes and corn on the cob. The rain put a damper on those plans. Instead, I cut up sirloin steak into strips grilling it in the cast iron frying pan with leeks, garlic, and artichokes using EVOO and a parmesan italian seasoning.. It went wonderfully with the Loaf of Olive bread from the Mandola bakery that was dipped in an awesome basalmic dipping sauce that I had been holding onto from Volkers from Utah. I added a salad made with freshly made marinated mozzarella, tomatos, romaine topped with a fresh made caeser salad dressing!

None of us missed having the Steaks on the Bar-b.

Birthday Carrot Cheesecake

Ingredients:
***Cheesecake:***
16 ounces cream cheese, room temperature
3/4 cup sugar
2 1/2 teaspoons vanilla extract
1 tablespoon flour
3 eggs
***Carrot Cake:***
3/4 cup vegetable oil
1 cup sugar
2 eggs
1 1/2 teaspoon vanilla extract
1 cup flour
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
8 1/2 ounces can crushed pineapple, packed in juice, drained well, reserve juice
1 cup grated carrots
1/2 cup coconut
1/2 cup chopped walnuts
***Pineapple Cream Cheese Frosting:***
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon reserved pineapple juice


Directions:

In large bowl of electric mixer, beat cream cheese, sugar and vanilla until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside. Meanwhile prepare Carrot Cake.

Carrot Cake:

In large bowl, combine oil, sugar, eggs and vanilla extract; mix well. Stir in dry ingredients; mixing well. Stir in drained pineapple, carrots, coconut and walnuts.

Spread 1 1/2 c. carrot cake batter over bottom of greased 9- or 9 1/2" springform pan. Drop cream cheese batter over carrot cake batter by spoonfuls; top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife. Bake in preheated 350ºF oven for 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature, then refrigerate. When cake is cold, prepare Pineapple Cream Cheese Frosting.

Pineapple Cream Cheese Frosting:

In a bowl of electric mixer, combine cream cheese, butter, confectioners' sugar, vanilla extract and reserved pineapple juice. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.

This is what kind of Cake I made for D's 54th birthday! mmmmmm

The Dish that won his heart

Well, at least 32 years ago it got a proposal afterwards.

Beef Stroganoff

1 1/2 lb boneless beef sirloin steak
2 Tablespoons of Butter
1 cup chopped onion (1 large)
1 cup chopped or thinly sliced mushrroms.
1 can Cream of Mushroom soup
1 tablespoon ketchup
1 cup sour cream
6 cups hot cooked medium egg noodles
1. Cut the beef with the grain into 2-inch strips, then cut the strips across the grain into 1/8-inch slices. In 12-inch nonstick skillet, heat oil over medium-high heat. Add beef; cook 4 to 6 minutes, stirring occasionally, until brown. Add onion and mushrooms
2. Stir in soup, salt and pepper to taste. Heat to boiling. Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until beef is tender.
3. Stir in ketchup and sour cream until well blended. Serve over noodles.

Now a few notes; I used an all natural beef shoulder roast-no additives or hormones were fed to the blessed cattle that supplied the beef. It Tasted better than the regular beef quite frankly. I also used organic Ketchup. No High fructose corn syrup. I was quite pleased with the outcome. From now on I will be trying to post changes that we are making in our diet to avoid GMF's in our diet.

If you want an interesting video to watch, check out Food Inc. We watched it on Monday night and it has given us a new thought process in our everyday eating habits.

A new Taste of Heaven

1/2 cup butter
1/2 cup molasses
2 (1 ounce) squares unsweetened chocolate(2 Tbls of unsweetened chocolate powder)
2 1/2 cups all-purpose flour
2/3 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup milk
1/3 cup granulated sugar for decoration

roll out, cut, bake, eat.

okay...there is a little more.

Directions

Combine butter or margarine, molasses, and unsweetened chocolate in the top of a double boiler. Heat until chocolate melts. Stir until smooth.
Sift together flour, 2/3 cup sugar, baking powder, baking soda, ginger, and salt. Stir in melted chocolate mixture and milk. Mix well. Chill until firm.
Roll dough into 1 inch balls. Roll balls in sugar. Place on an ungreased cookie sheet.
Bake at 375 degrees F ( 190 degrees C) for about 10 minutes.

PLEASE READ THIS FOR MY SHORTCUTS!!!

What I did, I did not use a double boiler. I melted the butter in the Microwave, added the molasses and the unsweetened chocolate powder(Hershey's Dark) and whisked it. I also did not chill until firm. I just couldn't wait that long

I make a pretty good vegan cook!

I have a son who is vegan. I have learned to adapt recipes that I love to fit his dietary needs. He really wanted a pizza. I figured out that I can adapt my pizza recipe to a vegan happy dish. Instead of adding one egg to the yeast dough, I replace it with Olive oil( about 2 Tablespoons. Let it rise the normal way and it works just as well as my original dough. I use tons of fresh veges including spinach, mushrooms, onions and olives along with a cheese free pasta sauce. I used a meatless sausage. For the " cheese " topping I use the vegan friendly mozzarella type cheese substitute. I have done it twice now with wonderful outcomes. It is nice to know that it can be changed that way.

I have made meatless Pasta Fagioli twice now. I used the original Pasta Fagioli recipe with very few changes. But both times have been very successful. Added no meat, more red pepper, vegetable broth, a couple of splashes of Tobasco, and substituted regular pasta with whole wheat pasta. this last time, I added celery, peppers, sliced leeks(one stalk) and two cans of okra with tomatoes for a little change. To Big D's and mine I added grated cheese when it was time to serve. Very nice outcome both times!

Chicken Rolls with a touch of Green

I am staying with Wonder Womna(my Daughter in law) this week and she told me about her favorite comfort food. Something I had never heard of before. She told me that when her mother wanted the kids to show up at her house she would make these little slices of heaven and then call the kids and tell them what was for dinner. I have heard it was a no fail device!

1 Pkg of Cream Cheese
1 stick of butter
4 cups of diced cooked chicken
1/2 cup to 1 Cup chopped Green onion
salt pepper to taste
4 Tbl milk

Cream butter and cream cheese together till smooth. Add everything else to the cream cheese and butter. Stir it up.

open up a Crescent Roll package, roll it out as if for cinnamon rolls. Use half the mixture for one can of Crescents. Roll up, slice with white thread about an inch thick, and then place on a baking sheet. We sprayed the pan with baking spray first. Bake at 3:50 for 20 minutes.

The customary gravy is 1/2 C milk with 1 C Cream of celery. Mix, and heat!

Now this was absolutely wonderful. Little slices of Heaven!

I was thinking that chopped cashews would be more icing on the cake on this. But then I think cashews could be added to almost anything. IMHO.

Kristine and Jeni...THANK YOU FOR sharing. it was so amazing

necessity is the mother of invention

I really wanted pie or a cobbler today. It wasn't happening. Sad. Then I discovered that Jeni(where I am staying this week!) had canned peaches, canned apricots, and craisins. I made an upside down fruit bowl cake. It turned out really good.(Well that is what they told me!) Added Madagascar vanilla, brown sugar and cinnamon to the fruit combo. Drained the fruit and then added it to the box of butter cake mix. TASTY! Serve warm with Blue Bell Homemade vanilla Ice cream and you have the most delightful twist on a pineapple upside down cake.

New England Boiled Dinner

One of my favorite comfort foods in March is a Boiled Dinner, why it is called New England has to do with the foods that are boiled together. It is the basis of a traditional New England meal, consisting of corned beef or a smoked "picnic ham" shoulder, with cabbage and added vegetable items, often including potato, carrot, and onion. The Other vegetables that are thrown in by different folks were the veges that would survive long term storage during New England winters prior to indoor refrigeration. Those other veges were parsnips, turnips, and rutabagas. When using a beef roast, this meal is often known simply as corned beef and cabbage even with the addition of other vegetables. Corned Beef and Cabbage has also become known as an Irish meal and has always been an important part to my celebration of St Patrick's Day.

I start out at the Top o' the mornin' prepping cutting onions, potatoes and carrots. Throwing them all in the Crockpot to simmer with the corned beef. Fill it with water and leave it alone while it simmers the day away.

Note: Lately the producers of Corned beef are lightening up on the salt they put in the beef. I have actually had to add salt to get the veges flavorful enough to our liking.

Cooking on Valentines Day weekend!

Doing a Pork Tenderloin today...baking it with bacon strips and raspberry chipolte sauce. Been busy cooking this weekend. Shrimp linquini side dish.

Did Apple Slices, Pineapple chunks, and Banana Slices in Melted dark chocolate. The Twist is they were then dipped in crushed almonds, crushed chocolate cookies, or valentine sprinkles.

the ultimate Stir Fry pasta. This was done some time ago when M was staying with us.

Cook the angel hair pasta first-al dente. In a small fry pan(like the pannekokean pan) add olive oil and butter...put in semi frozen pieces of chicken with pesto and garlic. This is an individual serving. Each one is done seperately. Add about a Tablespoon of pesto and a pinch of minced garlic...once the meat is almost done, add fresh tomatos, canned artichoke hearts, and the vege of your choice...D wanted brocoli, M and I had spinach. The Brocoli was semi frozen brocoli pieces and the spinach for M and I was fresh. The next ingredient is adding the pasta. I have a spaghetti ladle so to D's I added two helpings, to M's I added one and to mine I added 1 1/2 servings of angel hair pasta. Stir this around like a stir fry. Add Feta to your liking and another Tablespoon of pesto. M added more olive oil and green onions and who all knows what...D's and mine were the original.

To say it was good would be putting it mildly...D is not a monster fan of pasta...I am. HE devoured it and said it was better than anything he had ever had in a restaurant. The key is to have the individual decide exactly how much they want of all of the core ingredients. I just wanted a few pieces of the bite sized chicken tender meat, D's had more. M wanted more veges. But I have to say...It was unbelievably good. We got the idea from Drive-ins, diners and dives off of The Foodnetwork!

Quick enchiladas for two.

I just made two kinds of enchiladas...yummo

Green Sour Cream Chicken ones...yummm
Okay...recipe request...

easy way...cook the boneless skinless chicken in the Hatch Green Enchilada sauce. Then use the meat to fill the lightly fried corn tortilla(1-2 TBl) and finish filling with a handful of cheese. Roll up. Smother in the green enchilada sauce that has had 2 Tbls sour cream added to it. Cover with Cheese-NUKE.(the chicken had been cooked yesterday)

and Chili Cheese ones...YMMMMMMMMMM

Lightly fried corn tortilla- big ole handful of cheese rolled up in the tortilla. Smother with favorite chili(yes from a can for quick enchiladas-Cattle Drive is an excellent brand with wonderful flavor) and then cover with cheese to your happiness-NUKE

Yes that is how I made dinner tonight and D and I couldn't have been happier if we had gone to a restaurant...This way we could eat in our flannels and stay warm-no tip!!! We both had two of each...oh it was so good and wonderful. NO WAITING FOR A TABLE. Start to finish without cooking the chicken which was cooked yesterday= 10 minutes.

Note: originally posted LJ 1-25-08

Beef Barley Soup

2 leeks(thinly sliced)
1 cup sliced fresh mushrooms
1 shoot or stem of celery thinly sliced
1/4 of a white onion
2 Tsp of minced garlic
1 cup of baby carrots or thinly sliced carrots
1.5 to 2 lbs of stew meat...small pieces
3/4 c of barley pearls
1 quart box of beef broth
salt and pepper to taste
1 can of diced tomatoes
dash of Uncle Chris Steak seasoning, or Tony Cacheres if you have it...

in large soup pot put in about 2-3 TBL EVOO. heat up. add 1 Leek's worth, the mushrooms, celery, carrots, onion garlic and let it saute in the dish. Salt and pepper and season to taste. Add the beef let it brown up with the veges. add the beef broth and then the barley pearls. Last thing to add is the diced tomatoes and the second leek. let them simmer together until the barley is to a biting stage-in other words you won't break your teeth on them. Serve with rolls or crackers...

Edit:...I made this a 2nd time...except I used meat from my freezer that had been seasoned with TEX MEX Seasoning...it was really good-TexMex seasoning has cumin, chili powder, garlic...Big D loved it!...Oh I also didn't have beef broth and I used chicken broth...and I had stewed tomatoes...Still was very very good.

Shrimp Salad ala Florentine

Half package of frozen Shrimp(2 lb bag)
half package salad macaroni-cooked with chicken boullion
Mayo
dried onions about 2 tblsp
peas- frozen kind/not can kind-about two handfuls
1 small can of sliced black olives
cheese(mix) shredded- about 1/2 cup or more
tzatziki-about 1/4 cup
and two or three handfuls of fresh spinach...

I really liked it. I love the spinach freshness! The way I cook is everything to taste...

Turkey Soup con rice

I made a Turkey dinner on Sunday. Decided to keep the carcass for a Turkey soup. Tonight was the night.

I put the entire turkey carcass in my biggest pot. Chopped up a 1/2 onion, 1 c of celery, 1 cup baby carrots, didn't have garlic so I added a Tbl of granulated garlic instead. I poured in the stock from the turkey pan which was rich with all that I had added to the turkey(including stuffing). Added two more containers of boullion and with warm water. Simmered the whole mess over medium heat for a couple of hours. Added about 3/4 C of barley, 3/4 C of Wild/brown rice and 3/4 cup of red rice. Let it stew for another hour.

It is so tasty.

Pasta Fagioli ala Mento - revisited

I love making Pasta Fagioli. I love making it for soup day at our school. I added a few variations this year. I used a commercial pasta sauce and thinned it with water and a red wine. I also added dried red pepper, a ton of cumin, garlic, basil, celery and onion. I was not happy with the penne pasta and would have felt better with the regular salad macs. I used a 1 lb Jimmy Dean sausage and a half lb of hamburger. Dan loves it. says it is the best and not to lose the recipe. I hardly ever cook anything exactly the same way twice. Sad really. Hope I can re-create this one.

Gosh....I haven't been cooking much

it's time to start again. Today was the day to start. Big D and I bought a Turkey yesterday and I got it thawed and cooked with the help of pre-made cornbread dressing. Thanks Chloe. I had it in the Freezer. Made rolls and fresh brussel sprouts. One thing to be careful of when using a baking bag, which I used today, is to not let it touch the elements when you put it in the oven. So for a cooking tip today...that would be mine to you.