Recipe Report - April 11

Turnip Slaw
The coop provided us with turnips awhile ago. Since I can't name another time I have eaten turnips, I had to find a recipe for how to serve these. A lot of the recipes were for au gratin style (cheese, cream, etc.). Not that there is anything wrong with that but I wanted a healthier alternative. I settled on this turnip slaw recipe. It was delicious. This was a great way to start out with turnips. Considering PE and I do not generally like cole slaw it was surprising that we both enjoyed it. My Auntie C. REALLY enjoyed it as well.

Sour Cream Noodle Bake
I don't think I need to mention again how much I love the Pioneer Woman but I will anyway. I LOVE Ree! She makes me laugh and she always provides good recipes. This was a big hit. I made it one weekend for lunch. I added a little garlic powder and garlic salt (we love garlic in our house) but other than that I followed her recipe.

Teriyaki Honey Chicken
Oh my goodness was this delicious! I really loved the flavor of this. We cooked it on the indoor grill and I CANNOT wait to grill them outside. My mouth is watering just thinking about it. Oh the deliciousness. We served it with coconut rice. Yummy.

Lentil and Wild Rice Soup
I have heard from several coworkers how delicious lentils are. I had also read about how nutritious they are. So I purchased some then set to work finding recipes. As soon as I saw this one I had to try it. . . .I love wild rice. As it was cooking it smelled so amazing. Even with the fantastic aroma I was a little concerned that PE and Moo might not enjoy it, but they both devoured it.

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Click links below for printable recipes:

Turnip Slaw
Sour Cream Noodle Bake
Teriyaki Honey Chicken
Lentil and Wild Rice Soup

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KLB and I Spice it Up

Last Monday as I was ordering my co-op share KLB messaged me to see if I would pick up a basket for her at my site. Since I was going to be there, I said yes. KLB said she would come out to pick up her basket and since she would be coming out I had her get a Mexican ingredient pack too figuring we could make some Pico de Gallo, Mango Salsa, and Tomatillo Ranch using ingredients from our baskets. There was only minimal pressuring involved. Strange how that one worked out. She asks me to pick up her basket because she doesn't want to get up that early and I readily agree because I like her but mainly because that means she would have to hang out with me in order to get it. However, when I ask if she wants to make delicious yum yums together, I had to apply a little pressure. You would think I had asked her to wake up early or something. Oh well. . . I like her anyway.

Forward to Saturday . . . She arrived early in the afternoon and after we ate lunch (Dutch oven potatoes a la PE and Nathan's hot dogs) we set to work. It started out that she was going to make the Mango Salsa I made last week and I was going to make this Pineapple Mango Salsa; however, I just decided we could combine the two recipes. So we had pineapple, mango, cucumber, & red pepper mixed with the remaining identical ingredients in both recipes (lime, cilantro, jalapeno). It turned out great.

Thinking back, I guess the fun began a little before lunch with KLB and I grilling chili peppers and jalapenos on the grill so we could get them in the freezer for use at a late time. After that experience I have decided that hanging out tending to chilies over a hot grill in the middle of the hot afternoon on the hot concrete with no shade is not a good time. . . no matter how much I enjoy KLB's company. (For anyone interested I have included directions on freezing chilies below.) Two pointers - wear gloves--stinging fingers are not fun and well ventilated area--caughing up a lung is not fun either.

Next up was Pico de Gallo. KLB so kindly chopped everything while I finished prepping the chilies/jalapenos for the freezer. While the recipe I had did not include them, since we received five or so green peppers from the co-op I decided one of those would be a good addition. She made half with and half without the green pepper as her mother doesn't enjoy it. I am glad we added it as I thought it added a delightful crunch to pico de gallo.

To finish up we made Cilantro Lime Tomatillo Ranch. For this recipe I gave in and purchased Hidden Valley Buttermilk Ranch seasoning packets instead of making it completely homemade. Well after tasting the finished product KLB decided she really liked it and wanted more. So for the second batch, Tomatillo Ranch Dressing, we sort of had to wing it as I had only purchased enough for the recipe. The results? Wonderful. I won't have to buy the packet anymore. TANGENT--Why don't I purchase the packets you might ask. The number one reason--I am cheap frugal. The number two reason--I sort of like being able to pronounce all the ingredients in the food I eat. Reason number two is not something I adhere to strictly, as in I am not fanatical about it, but if I can make something and we enjoy it as much as the purchased product then I will go the extra bit to make homemade.

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Freezing Green Chilies/Jalapenos
from Sparky via various Internet sites
Print Recipe

green chilies and/or jalapenos
quart or gallon zip top freezer bags
plastic gloves

Preheat grill to medium heat. Wash and pat dry green chilies. Place green chilies on grill. Grill on each side until skin is blistered and black--about four minutes per side. As the chilies are black and blistered on each side place in zip top bag. Once all chilies are in the bag, seal the bag and set aside for at least 30 minutes to allow the the chilies to steam. After steaming the chilies are ready to be prepared for the freezer. Put on gloves.. Cut the top off of each chili. Slit each chili down the side--this is easily done with a finger. Run each chili under cold water and remove all seeds. Place on a silicone mat lined baking sheet. Place in freezer until solid then transfer to a zip top bag. Freeze for up to 1 year. Use as you would canned green chilies.

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Pico de Gallo
adapted from The Pioneer Woman Cooks
Print Recipe

5 tomatoes, seeds removed
1/2 whole large (or 1 small) onion
green pepper, diced
1/2 jalapeno pepper or more
cilantro
lime juice
salt to taste

Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.

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Cilantro Lime Tomatillo Ranch Dressing
from The Sisters Dish
Print Recipe

1 buttermilk ranch dressing packet
1/2 cup buttermilk
1/2 cup sour cream
4 tomatillos (husks removed)
1 large clove of garlic
zest and juice of 1 lime
large bunch of cilantro
1/2 jalapeno pepper (more or less depending on the heat level you like)

Put all ingredients into food processor or blender and blend away until smooth and creamy.

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Tomatillo Ranch Dressing
from Sparky
Print Recipe

1 clove (to 2 cloves) garlic
salt to taste
1/8 cup dried parsley
1 Tbsp dried chives
1 cup (real) mayonnaise
1/2 cups sour cream
4 tomatillos (husks removed)
zest and juice of 1 lime
large bunch of cilantro
1/2 jalapeno pepper (more or less depending on the heat level you like)
buttermilk (as needed to desired consistency)

Combine everything except buttermilk in blender. Blend until smooth adding buttermilk as needed to achieve desired consistency. The dressing will THIN as it sits.

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It Makes the Salad

One day when KLB was over and joining us for dinner we were going to have salad so I whipped (blended) up some salad dressings. In addition to the Creamy Italian Dressing I made and sent home with KLB, I also made Chunky Blue Cheese Dressing (recipe below), and ranch dressing from this Ranch Dressing Mix. After making all those different dressings Moo was not satisfied with any of them so I made the Poppy Seed Dressing I I made a couple weeks ago. I modified the preparation of the dressing from the last time I made it. Previously I had the directions stating you could shake to combine; however, I found that it would separate after sitting. This time I used the blender like I did for the Creamy Italian Dressing.

The consistency of the blue cheese dressing was PERFECT. I loved everything about it. The Blue Cheese Dressing I I made last time didn't quite hit the spot. I have to say again. . . this was perfect. While I like the ranch dressing mix the dressing ends up a little runny. Each time I make it I try to make it thicker. . . .I just don't make it often enough to make much progress. Once I get it figured out I will let you know.

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Chunky Blue Cheese Dressing
from Tasty Kitchen
Print Recipe

6 oz, weight blue cheese, crumbled
1/4 cup buttermilk
1/2 cup sour cream
1/2 cups mayonnaise
1/2 whole lemon, juiced
1/4 tsp salt
1/4 tsp pepper

Combine all ingredients in a small bowl. Allow to blend for a few hours before serving.

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Memories. . .

The first recipe I posted on this here blog was Chicken Gyros. I find it extremely sad that I have not made them since that post almost one year ago. We loved them then and we love them now. PE even commented what a great summertime meal it is. We used lettuce fresh from the garden and tomatoes, onions, and cucumbers from the co-op. I did a much better job with the Soft Wrap Bread this time. The first two were sort of small and a little thicker but the other six were perfect. For work the next day PE took the leftover bread and some chicken and other stuff to have gyros for his lunch and I made it into a salad with the tzatziki as dressing. My salad was great! I forgot to ask PE how everything reheated for him.

In addition to the gyros I made a Grape Salad/Dessert. I have received grapes the last three weeks (possibly more) from the co-op so I had an abundance of grapes to get used. For some reason the kids will snarf down the red grapes but the green ones sort of just sat there. I understand they aren't quite as sweet but these grapes also weren't as tart as I have had before. This last week we received black grapes. The week isn't finished so I can't say how those have been going. Anyway, the recipe. Depending on the recipe you use this is either called a salad or a dessert and it can be eaten as either. It is sweet enough to be a dessert but grapey enough to be in the fruit salad category. Whatever you call it I found it to be quite delicious. The sauce/topping combination reminded me and Moo of the Caramel Apple Dip we enjoy.

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Grape Salad/Dessert
adapted from The Cooking Divas and SkinnyTaste
Print Recipe

1 lb black seedless grapes
1 lb green seedless grapes
1/2 cup sour cream
4 oz Neufchatel cheese, softened
1/4 cup granulated sugar
1/2 tsp vanilla extract, to taste
1/2 cup brown sugar
1/2 cup crushed walnuts

Wash and stem grapes. Let grapes dry then cut in half. Spread grapes in casserole dish or other shallow serving dish. Set aside. Mix sour cream, cream cheese, white sugar, and vanilla by hand or with mixer until combined. Stir mixture into grapes. Combine brown sugar walnuts. Sprinkle over top of grapes to completely cover. Chill overnight.

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Fourth of July 2010

Only 20 days later. That works for me. We really didn't do anything for the Fourth of July--that is how we do things. . . we just don't. I did want to have a traditional type dinner for the day that we technically "celebrated" on the fifth. In my mind a good Fourth of July meal is grilled hamburgers/hotdogs, macaroni salad, and ice cream. But before the meal came some fun with KLB.

Since it was a day off KLB and I spent the day making decorative balls. I believe that was the first day of three or so that we spent making those damn things. Truthfully, overall they weren't too bad. There were a few however that decreased the enjoyability of the process. The worst one of all was the braided twine balls. If you have never braided LONG pieces of twine. . . DON'T. By LONG I mean like 10 feet or more and by DON'T I mean never, at no time, not under any condition, forget it. I am not even joking about this. Ask KLB. She is NEVER going to braid twine again either. Sure the balls came out nice looking but not sure if the nice-looking factor outweighs the pain-in-the-butt factor. I will post more about the decorative balls another time.

Our day of decorative ball making had a big, bright, fun middle. The bright spot in the day was dinner. PE grilled hamburgers, Carrots with Thyme & Onions, and green beans. I had made Macaroni Salad and then Vanilla Bean Ice Cream for dessert.

The hamburgers were delicious as usual. The carrots and green beans were crisp tender and perfectly done. The macaroni salad totally fulfilled my craving for a creamy, not sweet, relatively plain macaroni salad. The ice cream was a three day process--not a difficult process but a waiting process. I made the custard on day 1 then put it in the refrigerator. I made the ice cream day 2 then put it in the freezer to harden. On day 3 we enjoyed the creamy goodness with Oreos and M&M's.

It was fun to have KLB over for the delicious meal and sad that her sister and dog couldn't join us. Hopefully they will both be able to join us for dinner another time.

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Macaroni Salad
adapted from Food.com (previously Recipezaar)
Print Recipe

2 cups macaroni
3 hard-boiled eggs
1 cup celery
1/4 cup red onion, chopped
2 tablespoons dried red pepper
1 Tbsp dijon mustard
1 tsp seasoned salt
1 tsp garlic powder
1 tsp onion powder
1 tsp lemon pepper
1 cup mayonnaise

Boil the macaroni and the eggs together in the same pot. Let cool. Dice the eggs. Throw it all in the bowl and mix together. Add chicken, tuna or shrimp to turn it from a side dish to a meal.

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Grilled Carrots with Thyme & Onion
from BigOven
Print Recipe

1 lb small carrots
1/2 cup red onion, chopped
4 tsp butter
2 tsp fresh thyme, chopped (or 1/2 tsp dried thyme)
salt and pepper

Divide carrots between two pieces of foil large enough to fold into packets. Sprinkle evenly with onion, butter and thyme; season with salt and pepper to taste. Loosely wrap foil over vegetables, sealing tightly. Place on grill over medium-high heat; cook, turning once, for 20 to 25 minutes or until tender-crisp. Makes 4 servings

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Vanilla Bean Ice Cream
from The Pioneer Woman Cooks
Print Recipe

1 whole vanilla bean, split and scraped
3 cups half-and-half
2 cups sugar
8 whole (up To 9) large egg yolks
3 cups heavy cream

Heat half-and-half and 2 cups sugar in a saucepan over low heat, adding vanilla “caviar” to the mixture. (You can also drop in the scraped vanilla bean, just to extract all the flavor. Make sure to discard the bean before moving to the next step.) Turn off heat when mixture is totally heated. Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick. Temper the egg yolks by slowly drizzling into the 1 1/2 cups of hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat (depending on how hot your stove gets) until quite thick, stirring constantly. Drain custard using a fine mesh strainer, then pour into a bowl with the heavy cream. Stir to combine. Chill mixture completely, then freeze in an ice cream maker until thick. Place container in freezer to harden for at least eight hours. Serve with something chocolate such as M&M’s or Oreos (chopped).

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Okay, Okay, Quit Your Whining Already!

Most who read this here blog probably don't mind one way or the other when I go MIA; however, the one person I see on a consistent basis, the one person who knows what has been going on in my life, the one person who helped contribute to no post on Friday, is the ONE person who has been dishing out the most crap AND whining the most. So this post is for you my dear KLB (no hiding the "shout out" at the bottom this time).

I apologize for coming back on the 15th and then not posting for several days. I was a busy bee with KLB on Friday and when I told her I should write a post. . . SHE is the one that said I couldn't because we were finishing the decorative balls THAT night. **Side note. . . over the past month we have been making decorative balls and I am pretty sure I don't have to tell you the laughs that have been going around as we have talked about balls. It has been a good time.** Much to KLB's great pleasure we finished all but one of the decorative balls. I will be finishing those this week.

After we had a ball on Friday, I then had a couple couple fun days of completing the data entry for work. I over estimated my data entry skills when I said I would be back on the 15th. So sorry for that. Don't you worry though, KLB has your back and has been making me pay for the delay and I am pretty sure I will keep hearing about it for awhile longer.

The little snarky side of me really wanted to end this post after the first paragraph but I told the little snark to back off and decided to be nice and post this Creamy Italian Dressing that I told KLB I would share. Granted she doesn't need it any longer as I made some for her to take to her house. Oh, and I think I might mention that is the same Friday that I also fed her dinner and sent her home with leftovers. Don't you think all that kindness might have earned me a reprieve from her giving me grief over not posting?! Evidently not.

Anyway, this dressing is wonderful! The first time I made it I marinated the chicken as suggested in the Our Best Bites post linked below. PE then grilled the chicken. I sliced it up and we ate it wrapped in tortilla shells with lettuce and a little dressing. Yummy, yummy! We will be doing that again during this grilling season. Until then this dressing will be taking up permanent residence in my refrigerator which is evident from the glass jar with the "Creamy Italian Dressing" label on it. It will be used as salad dressing, vegetable marinade, vegetable dip, whatever we can think of--it really is that good.

**I was really trying to get this out so KLB could quit whining and giving me crap so if there are typos or poorly formed sentences I apologize.**

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Creamy Italian Dressing
from Our Best Bites
Print Recipe

1/4 cup white vinegar
1/4 cup lemon juice
2 tsp sugar
1 tsp dry mustard
1/2 tsp salt
1/2 tsp seasoning salt
1/2 tsp red pepper flakes
1/4 tsp black pepper
4 cloves garlic
1 cup canola oil
1/3 cup Parmesan cheese (either fresh or from a can)
3/4 tsp Italian seasoning (add more if needed)

In a blender, combine vinegar, lemon juice, sugar, mustard, salt, seasoning salt, black pepper, garlic, and red pepper flakes. Blend. While blender is running, slowly add oil in a steady stream. Turn off blender and add Italian seasoning and Parmesan cheese. Pulse blender 2-3 times to combine herbs and cheese.

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What Accompanies My Favorite Season?

Salads are a perfect accompaniment to grilled meat. The dressings and toppings for the salads are as versatile as the marinades and seasonings for the meat. Salads are also great for a quick and easy meal or side dish. Not to mention the preparation won't add to the heat in the house as the weather warms up. Oh, and it is healthy especially if you eat the darker leafy greens.

Here is an example of one way I incorporated salad into a meal. Moo made some tri-color rigatoni for her and Bob for lunch over the weekend. I wanted something different than just plain pasta so I added some of the romaine and bok choy salad mix I had "made" the previous day, tomatoes, feta cheese and topped it with the balsamic dressing. It was a great combination in place of plain pasta or a traditional salad.

Recently I have eaten a couple salads at restaurants that had delicious blue cheese dressing. I wanted to make some to eat on my salads at home. I had several blue cheese dressing recipes bookmarked and settled on the one below because I had all the ingredients. I used the homemade mayonnaise I whipped up (literally). The dressing was everything I hoped it would be, creamy and blue cheesy.

Since PE does not like blue cheese dressing I made a balsamic dressing and a poppy seed dressing for him to eat (I think Moo will enjoy the poppy seed dressing as well). The balsamic dressing had a spectacular tangy flavor. The poppy seed dressing on the other hand is missing something but had a nice mild flavor.

Prior to making the dressings we were running pretty low so instead of eating what was in the refrigerator (PE and Moo could eat those) I decided to try my hand at some quick and easy vinaigrettes. I looked online and found that a 3 to 1 oil to vinegar ratio was the standard and I went from there. I combined rice wine vinegar and sesame oil one evening, rice wine vinegar and toasted sesame oil the next, and then balsamic vinegar and olive oil another evening. They were all wonderful. I simply measured 1 tsp oil and 3 tsp vinegar into a mini glass measuring cup stirred until combined and then poured on my salad.


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Blue Cheese Dressing I
adapted from Noble Pig
Print Recipe

1/3 cup sour cream
1/4 cup mayonnaise
2 tbsp milk
juice of 1/2 a lemon or 1 Tbsp lemon juice
1/2 - 1 clove of garlic, crushed
1 oz blue cheese, crumbled
kosher or sea salt

Place the sour cream, mayonnaise, 1 Tbsp milk, lemon juice, crushed garlic in a jar with tight fitting lid. Shake until combined. Add blue cheese and shake again. Season with kosher or sea salt. The consistency should be thick but pourable. Add more milk if the dressing is too thick. Refrigerate for one hour or up to three days. Remove 30 minutes before serving.

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Best Balsamic Dressing
adapted from RecipeZaar
Print Recipe

2 Tbsp balsamic vinegar
1 Tbsp red wine vinegar
1 Tbsp sweet and spicy mustard
1 tsp light brown sugar
1 garlic clove, minced (optional)
1/2 tsp salt
1/4 tsp black pepper, ground
1/4 cup extra virgin olive oil

Mix all ingredients EXCEPT oil together in a jar with tight fitting lid. Shake jar until combined. Add oil to mixture and shake well.

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Poppy Seed Dressing I
from RecipeZaar
Print Recipe

1/4 cup sugar
1 tsp salt
1/2 tsp dry mustard
1/3 cup rice vinegar
1 cup extra virgin olive oil
1 tsp poppy seeds

Combine first 4 ingredients in a jar with tight fitting lid. Shake until combined. Add oil and shake again. Add poppy seeds.

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JR Strikes Again

Oh how I love when JR comes to visit! We always have such a great time chatting. We laugh, bitch, and laugh some more. I also enjoy cooking for my single friend. It gives me a chance to try new recipes and hopefully make his tummy happy. For dinner, PE and I decided to make Barbecue Pulled Pork. That is all the help he was because he wasn't going to be home most of the day anyway. PE was playing Hunting W. that day as it was the last week of the season.

Here is how my Saturday went. JR was going to arrive around 12:00 p.m. and I didn't want to spend my time baking/cooking while he was visiting so I got out of bed around 6:30 (our cute little puppy's bladder is such a great alarm). First thing we did was eat breakfast. Then while PE rubbed the pork roast (for the Barbecue Pulled Pork) with Secret Rib Rub I made Honey Barbecue Sauce. After the sauce was complete, I poured it over the roast in the slow cooker and the roast was ready to be forgotten about for the rest of the day. Then Hunting W. left to go hunting.

While I love hanging out with PE on weekend mornings I didn't mind his early departure as I had stuff to do. I started by making Sandwich Roll dough. As the dough was going through three rises (yes, three) I made Banana-Oatmeal Chocolate Chip Cookies (a double batch to take to parenting class on Sunday) and Bacon and Ranch Pasta Salad. Somewhere in the middle of that I separated the dough and made the rolls and let them rise while I finished baking the cookies. Once the cookies were finished I baked the rolls. While the rolls were baking I made Red Velvet Pound Cake batter and straightened the kitchen/dining area. Once the rolls were finished I placed the cake in the oven to bake and left Moo in charge of removing it from the oven while I showered and got ready for the day since it was 11:00 a.m. and JR would be there in about an hour. Moo did a bang up job of makng sure the cake was done before removing it from the oven (she is turning into such a good little (not so little) baker's helper).

Everything turned out great! I finished getting ready just in time for JR's arrival and we wasting no time departing my house to go eat lunch (I did enough for dinner, I didn't need to make lunch too). The rest of the day was relaxing and none pressured other than my no cream cheese moment I had when I went to glaze the cake with a cream cheese glaze. You cannot make cream cheese glaze without cream cheese. Once I remember that I used it all For Super Bowl recipes, I made the decision to make a Brown Butter Glaze. So delicious! Just as good on Red Velvet Pound Cake as it was on the Bananas and Cream Bundt Cake.

The Sandwich Rolls were delicious and reheated well. Even with the three rises they weren't too troublesome to prepare. I will make them again. The Barbecue Pulled Pork was fabulous! The leftovers are great and the meat even tastes quite delicious cold. The Bacon and Ranch Pasta Salad was so good that PE ate the little bit of leftovers the next morning for breakfast.

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Barbecue Pulled Pork
from Sparky
Print Recipe

3-5 lb pork roast
2-3 Tbsp Secret Rib Rub*
1 recipe for Honey Barbecue Sauce*
1/2 cup water

Rub the roast with the Secret Rib Rub. Place roast in slow cooker. Add water. Pour Honey Barbecue Sauce over roast. Cover and cook on low for 8-10 hours. Remove roast from crock and allow to cool for 45-60 minutes. While meat is cooling place crock in the refrigerator to solidify any fat. After 45-60 minutes shred the roast then skim fat from top of barbecue sauce in crock. Combine meat with sauce and heat in crock or in a pan on stove top and heat until warm.

*Any rub and barbecue sauce would work great.

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Secret Rib Rub
from Sparky
Print Recipe

1/4 cup brown sugar
3 Tbsp kosher salt
1 Tbsp black pepper
1 Tbsp garlic powder
1 tsp thyme*
1 tsp chili powder
1 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp coriander

Mix all the ingredients together and store in an air tight container until needed. Before grilling rub the meat (whether it be chicken, ribs, or pork chops) with the rub.

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Honey Barbecue Sauce
from Sparky
Print Recipe

1/3 cup tomato paste
1/4 cup apple cider vinegar
1/4 cup honey
1/2 teaspoon chipotle hot sauce
1 tsp liquid smoke
1 tsp dried mustard
2 Tbsp Secret Rib Rub

Combine all ingredients in a saucepan. Simmer for 10 to 15 minutes. Store in a sealed container in the refrigerator.

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Sandwich Rolls
from The Way the Cookie Crumbles
Print Recipe

4 cups (19.2 ounces) unbleached all-purpose flour, plus
2 tsp instant yeast
2 Tbsp granulated sugar
1 tsp salt
1 1/2 cups water
2 Tbsp olive oil
2 Tbsp milk for brushing the rolls

Stand mixer: Mix the flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with the dough hook. With the mixer on low speed, gradually add the water and oil. Continue mixing on medium-low until the dough is elastic and supple, about 8 minutes. You may need to add a little more flour or water to get the correct consistency – soft but not really sticky. Transfer the dough to an oiled bowl and cover with plastic wrap. Refrigerate overnight. By hand: Mix the flour, yeast, sugar, and salt in a large bowl. Make a well in the middle of the dry ingredients and pour in the water and oil. Stir the mixture until the dough comes together. Transfer it to a floured board or counter top and knead, incorporating as little flour as possible, for about 10 minutes, until the dough is elastic and supple. You may need to add a little more flour or water to get the correct consistency – soft but not really sticky. Transfer the dough to an oiled bowl and cover with plastic wrap. Refrigerate overnight. Remove the dough from the refrigerator and let it warm and rise at room temperature until it’s double the original volume, 2-4 hours (depending on the temperature of the ingredients you started with and the room temperature). Give the dough one turn, by folding it into thirds like a sheet of paper going into an envelope, than in half the other direction (as shown in the photos). Allow the dough to rise again, which should take about an hour. Give it another turn, then let it rise again, which will probably take less than an hour. Once the dough has doubled in size for the third time, cut it into 12 pieces. Very gently pull the edges of each dough ball around to one side and pinch them together, as shown in the photos above. Roll the dough between the palm of your hand and a board, lightly floured if necessary. Place the formed rolls, pinched side down, on 2 baking pans lined with parchment paper or silicone baking mats.

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Banana-Oatmeal Chocolate Chip Cookies
adapted from Noble Pig
Print Recipe

1/2 cup mashed ripe banana (about 1 medium)
1/2 cup packed light brown sugar
1/4 cup butter, room temperature
1/4 cup granulated sugar
1 tsp vanilla extract
1 large egg
5.6 ounces all-purpose flour (about 1-1/4 cups)
1 cup quick oats
1 cup old-fashioned oats
1 tsp baking soda
1/2 tsp salt
1/4 cup milk chocolate chips
1/4 cup white chocolate chips

Combine banana, brown sugar, butter, granulated sugar, and vanilla extract in a large bowl; beat with a mixer at medium speed until smooth. Add one egg; beat well. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl, stirring with a whisk. Add flour mixture to banana mixture in bowl; beat with a mixer at medium speed until well-blended. Stir in milk chocolate and white chocolate chips. Drop batter by heaping tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray or on a silicone baking sheet. Bake at 350 for 15 to 18 minutes or until golden. Cool on pans 2 minutes. Remove cookies from pans; cool completely on wire racks.

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Bacon and Ranch Pasta Salad (Suddenly Salad Copycat)
from The Secret Recipe Blog
Print Recipe

2 cups Rotini pasta
1 cup peas, frozen
2/3 cup mayonnaise (Hellmanns or similar)
1 package ranch dip mix
1/4 cup shredded carrot
1/4 cup bacon — cooked crisp & crumbled (or bacon bits)
1/2 tsp onion powder


Bring water to a boil in a saucepan. Add pasta and carrot shreds, allow them to boil, uncovered, for 10 minutes. Drain into a strainer and rinse under cold water. In a medium sized bowl, mix together the peas, the entire packet of ranch dressing mix, bacon bits, onion powder, and mayonnaise. Add pasta and carrots. Stir together until everything is combined. Chill and serve.

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Red Velvet Pound Cake
from Carrie's Sweet Life
Print Recipe

1 1/2 cups unsalted butter, at room temperature
3 cups granulated sugar
5 large eggs
3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
1/2 cup sour cream
1 (1 oz) bottle red food coloring
1 tsp distilled white vinegar
1 tsp vanilla extract
glaze


Preheat oven to 325. Grease and flour a 12 cup Bundt pan. Cream together the butter and sugar on medium high speed with an electric mixer until fluffy, about 3 minutes. Add eggs, one at at time, scraping down after each addition. In a medium bowl, combine flour, cocoa, salt, and baking soda. In a small bowl, combine buttermilk, sour cream, food coloring, vinegar, and vanilla. Gradually add flour to the butter mixture, alternately with the buttermilk mixture, beginning and ending with flour mixture. Spoon batter into prepared pan(s), and bake for 50-60 minutes(30-40 for the smaller). Bake until a wooden pick inserted in the center comes out clean. Let cool for 10 minutes. Remove from pan(s), and coll completely on a wire rack.

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Brown Butter Glaze
from Amanda's Cookin'
Print Recipe

1/2 cup butter
3 cups powdered sugar, sifted
2 tsp vanilla
4 Tbsp milk

In a medium bowl, add powdered sugar. Place butter in a small saucepan. Melt butter over medium heat until bubbly. Cook, stirring occasionally until golden brown. Remove from heat and pour butter into the bowl of powdered sugar. Add milk and vanilla, stir until smooth. Pour over the top of the cake and let it ooze over the sides. Use a metal spatula to help smooth it out.

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Crafty Crap and Lunch with SS

Last week I was invited over to SS's house to do crafty crap with her and her friend. The conversation was great, lunch was fabulous, and the crafty crap was pretty fun too. For lunch, SS made Easy Fruit Salad, her friend made Frito Pie, and I made Lemon Bars with Lemon Glaze and Candied Lemon Peel.

The Lemon Bars were VERY lemony--not for the faint of heart on the lemon front. Although, one bar was plenty. I will make them again, but I will cut the glaze recipe in half next time. The Easy Fruit Salad was very easy and delicious and the Frito Pie seemed like it was ready in no time as well.

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Lemon Bars with Lemon Glaze & Candied Lemon Peel
from Cooking During Stolen Moments
Print Recipe

2 cups flour
3/4 cup sugar
3/4 cup butter
1/4 cup freshly squeezed lemon juice, about 1 large lemon
1 1/2 tsp lemon zest
2 cups sugar
4 eggs
1/4 cup flour
1 tsp baking powder
1/2 tsp salt

Glaze:
1 1/4 cups powdered sugar
1/2 tsp vanilla
1-2 Tbsp lemon juice

Candied Lemon Peel:
lemon peel cut into thin strips
water to cover peels
1/2 cup sugar
1/4 cup water
powdered sugar

In a large mixing bowl, mix the flour, sugar and butter together on low speed until crumbly. Press into the bottom of a 13×9 dish and bake at 350 degrees for 20 minutes, until golden brown around the edges. While the crust bakes, mix together the lemon juice, lemon zest, 2 c. sugar, eggs, flour, baking powder and salt until fully mixed and frothy. Pour the lemon mixture over the hot crust and bake at 350 degrees for 20-25 minutes, until top is lightly browned.

For glaze: whisk together powdered sugar and vanilla. Slowly add lemon juice until desired consistency. Drizzle glaze over cooled lemon bars.

For candied lemon peel: Peel off all that was left on the lemon after the zest. Cut peel slices into thin strips. Placed a small pan, cover with water and boil for 8 minutes. Drain that water off, add sugar and water. Bring to a boil and simmer for 10 minutes. Remove the peels with a fork and roll in powdered sugar. Spread on a plate to dry. Sprinkle on bars.

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Easy Fruit Salad
from SS
Print Recipe

1 (20 oz) can pineapple chunks with juice
1 (11 oz) can mandarin oranges, drained
1 (17 oz) can fruit cocktail, drained
1 small box instant lemon or vanilla pudding
2 bananas (optional)

Combine canned fruit. Stir in dry pudding, mix well. Refrigerate. Just before serving slice bananas and add to salad.

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Frito Pie
from SS's Friend
Print Recipe

1 Tbsp butter
1/2 cup onion, chopped
1 clove garlic, minced
1 1/2 lb. ground beef
1 (28oz) can diced tomatoes
1 (8oz) can tomato sauce
1 tsp oregano
1 Tbsp sugar
1 tsp salt
1/4 tsp pepper
2 dashes Tabasco Sauce
2/3 cup rice, uncooked
1 large bag Frito Scoop Chips
shredded Lettuce, chopped onions, chopped tomatoes, shredded cheese, sliced olives, sour cream, ranch dressing, and salsa

Sauté chopped onion and minced garlic in butter. Add ground beef to sautéed onion and garlic; allow ground beef to brown. Add diced tomatoes, tomato sauce, oregano, sugar, salt, pepper and Tabasco to browned ground beef. Cook rice separately, as per box directions. Add cooked rice to ground beef mixture just before serving. Serve rice & ground beef mixture over a bed of Fritos. Top with chopped lettuce, chopped onions, chopped tomatoes, grated cheese, sliced olives, sour cream and salsa.

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Christmas Eve Dinner - 2009

Each year we enjoy dinner and a gift exchange with my side of the family. Each year my mother makes Cheesy Potato Soup and a ham, Cooking W. makes rolls, and I make whatever. This year I made Broccoli Salad, Eggnog Fudge, Mom's (Grandma's) Caramels, and Oreo Truffle Balls.

The Broccoli Salad is a family favorite. The Eggnog Fudge was a new recipe and it was divine--creamy and smooth with a luscious eggnog flavor. Mom's Caramels are another family favorite. In addition to making these for Christmas Eve I helped Moo make some for her friend gifts earlier in the week. The Oreo Truffle Balls were a big hit.

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Broccoli Salad
from PE's Family Cookbook
Print Recipe

1/4 cup sugar
1 cup miracle whip
1 Tbsp vinegar
4 – 5 cups broccoli, diced
1 cup raisins (or dried cranberries)
1/4 cup red onion, sliced
6 – 10 strips bacon, crumbled
1 cup roasted sunflower seeds

Mix sugar, salad dressing, and vinegar. Add broccoli, onion, and raisins. Stir together and chill. Just before serving stir in bacon and sunflower seeds.

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Eggnog Fudge
from RecipeGirl.com
Print Recipe

2 cups granulated sugar
1/2 cup butter
3/4 cup dairy eggnog
10.5 oz white chocolate, chopped into small pieces
1/2 tsp freshly grated nutmeg, plus a little more for the top of the fudge
1 (7 oz) jar marshmallow creme
1 tsp rum extract

Line an 8 or 9-inch square pan with foil and let it hang over the sides. Butter the foil. In a heavy, 3-quart saucepan combine sugar, butter and eggnog. Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234, stirring constantly to prevent scorching. Remove from heat. Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. Beat until well blended and then pour into prepared pan. Sprinkle a little freshly ground nutmeg on top. Let stand at room temperature until cooled. Refrigerate if you’d like to speed up the process. When completely cool, cut into squares. Store in a covered container. Yield: 30 to 40 pieces

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Mom’s Carmels
from PE's Family Cookbook
Print Recipe

2 cups sugar
2 or 3 cups cream
1 1/4 cup corn syrup

Boil sugar, corn syrup, and 1 cup cream to soft ball stage. Add 1 to 2 cups cream, boil until medium ball stage. Pour into buttered 9 x 9 pan. Cut and wrap in waxed paper.

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Oreo Truffle Balls
from Everywhere (blogs, friends, cookbooks, etc.)
Print Recipe

1 pkg. Oreo cookies
1 (8 oz) pkg cream cheese, room temperature
2 (8 oz) pkg semi-sweet chocolate chips OR white almond bark
optional toppings (additional chopped Oreo cookies, chopped nuts, cocoa powder, powdered sugar, Heath Bar Crunch bits, colored sugar or sprinkles, etc.)

Line two large baking or cookie sheets with either wax paper or silicone baking mats; set aside. In a food processor or blender, process and crush all of the Oreo cookies into fine crumbs. NOTE: You want a crumb, not a powder so don't over process. If you do not have a food processor or blender, cookies can also be finely crushed in a resealable plastic bag using a rolling pin. In a medium bowl blend cream cheese until smooth. Add Oreo crumbs and mix until thoroughly mixed and you have a creamy dough (there should be no white traces of cream cheese). Using your hands, roll into walnut-size balls, approximately 3/4-inch diameter. If the mixture becomes too soft to work, place the remaining mixture back into the refrigerator to slightly harden. Place Oreo balls on the lined baking sheet and refrigerate for at least 45 to 60 minutes. When ready to coat the truffle balls with the melted chocolate, remove the chilled Oreo balls from the refrigerator. A small fork, toothpicks, wooden skewer, or chopsticks are great to use as dipping tool. Dip each Oreo Ball into the melted chocolate, allowing the excess to drip back into the pot. Place the Oreo Truffle Balls onto the wax paper. If the chocolate gets too hard to dip, reheat it over the double boiler or in the microwave. These truffle balls may also be coated with additional chopped Oreo cookies, chopped nuts, cocoa powder, powdered sugar, Heath Bar Crunch bits, colored sugar or sprinkles, etc. Let Oreo Truffle Balls harden and then store in an airtight container in the refrigerator. Keep truffles refrigerated or frozen prior to serving. Makes 40 to 50 candy balls, depending on the size balls your roll.

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Peach Cobbler Part Deux and Rainy Day Dinner

I made a different peach cobbler last night. I thought it was better than the previous cobbler; however, it was still a little sweet. (PE thought it was good but didn't have a preference of one over the other.)

Peach Cobbler II
from How to Cook Like Your Grandmother
Print Recipe

six peaches, pealed and pitted
3/4 cup sugar
1/4 cup butter
3/4 cup flour
3/4 cup sugar
3/4 cup milk
2 tsp baking powder
pinch of salt

Melt the butter in a 9 x 13 baking dish while the oven pre-heats it to 350°. Slice the peaches into bite-sized pieces into a bowl. Add 3/4 cup of sugar and mix. Combine the flour, sugar, baking powder, salt, and milk and stir it all together. Remove the baking dish with melted butter from the oven. Distribute the peaches evenly over the butter. Pour the batter over the fruit but don't stir it. Bake at 350° for 40-50 minutes, until the batter is golden brown and developing cracks in the surface. Serve with fresh whipped cream or ice cream.

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For dinner we had frozen Cheesy Cream of Broccoli Soup (frozen in March or so), salad, and Beer Bread. Delicious! It was the perfect meal for this rainy day.

Cheesy Cream of Broccoli Soup
from Sparky
Print Recipe

2 – 3 broccoli heads, coarsely chop off the florets OR
frozen broccoli OR frozen broccoli & cauliflower mix
9 cups water
5 – 6 Tbsp bouillon granules
1 cube butter
1 onion, finely chopped in food processor
1 cup flour
2 cups whipping cream
salt and pepper (to taste)
1 1/2 cups shredded cheddar cheese
3/4 (16 oz) pkg. Velveeta

In a large pot over medium heat, bring water to a boil and add bouillon granules and broccoli, reduce heat and simmer broccoli for about 10 minutes. In a separate skillet over medium heat, melt the butter, add the onions and saute for about 5 minutes. Add the flour to the onions and stir well, forming a thick paste. Gradually add the cream and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. Add salt and pepper. Then add the cheese, stirring until melted. (Do NOT let it boil! This will break down the cheese and it will become grainy. Just keep it on a low heat until the cheese is melted.) Serve.

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Salad

lettuce (Romaine, spinach, spring mix, whatever) - 2-3 cups per person
1 clementine per person
roasted sunflower seeds (no salt)
honey roasted peanuts
dressing of choice

I know you can make your own salad, but I always find it helpful to get topping ideas.

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Moo baked the bread by herself. It turned out wonderfully. I find it better for all involved if I have her cook/bake when I am not here or at least not present in the room. On my more patient days I will

Beer Bread
from Sparky
Print Recipe

3 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
3 Tbsp sugar
1 bottle of honey-wheat beer*
3 Tbsp butter, melted (optional)

Preheat oven to 350. Grease a 9 x 5 bread pan. Combine flour, baking soda, baking powder, and sugar in medium bowl. Make a well in the center. Pour beer in the well. Stir until just combined. Spread dough in bread pan. Pour melted butter over dough. Bake for 45-50 minutes until toothpick inserted in center comes out clean.

*Any type of beer can be used. We prefer honey-wheat. Also, for those who may not know. . . the alcohol will bake out.

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There you have it a delicious and easy dinner.

More Recipes

Blackened Chicken Salad with Creamy Honey Mustard Dressing
from Meal Planning 101
Print Recipe

Chicken & Marinade:
3 chicken breasts, boneless and skinless
3 tbsp lime juice
2 tbsp soy sauce
1/2 tsp Worcestershire sauce

Mix together the marinade ingredients. Place the chicken in a large resealable bag or plastic container and pour the marinade over the top. Marinate the chicken at least 4 hours or overnight.

Spice:
1/2 tbsp kosher salt
1 tsp sugar
1 tsp paprika
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1 tsp black pepper
1/2 tsp white pepper

In a small bowl or plastic container, mix together the spice mix. When the chicken has marinated, sprinkle the seasoning liberally on both sides of the chicken.In a frying pan over high heat melt a couple tablespoons of butter and sear the chicken for 2-3 minutes on each side. At this point you can either transfer to a bbq heated to medium-high or place the chicken on a pan under the broiler. It takes at least 10 minutes or so to no longer be pink in the middle.

Salad:
lettuce, chopped
1/2 cup shredded carrots
1 large tomato, diced
1/2 cup cheese

While the chicken is finished cooking, chop all the salad ingredients.

Dressing:
1/4 cup mayonnaise
2 tbsp Dijon mustard (or for a more toned down flavor use regular mustard)
2 tbsp honey
1 tbsp vinegar
1/8 tsp paprika (regular or smoked)

Place the dressing components in a resealable jar and shake to combine. When the chicken has finished cooking, let rest for about 5 minutes and then cut chicken crosswise into strips. Toss the dressing with the salad, dish onto plates and serve chicken over top.

++The best part about this was the dressing. Even my mustard despising Hunting W. like it. . . he really liked it! Amazing!

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Red Velvet Cupcakes
adapted from Apple A Day
Print Recipe

2 1/2 cups cake flour
1 1/2 cups sugar
1 tsp baking soda
1 Tbsp cocoa powder
1 tsp salt
2 eggs
1 1/2 cups vegetable oil
1 cup buttermilk
2 Tbsp (1 oz.) red food coloring
1 tsp vanilla extract
1 tsp white distilled vinegar

Preheat oven to 350. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl. Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes.
Scoop batter into a lined cupcake pan. This scoop works perfectly for scooping muffin or cupcake batter.


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Brown Sugar Cream Cheese Frosting
from Joy the Baker
Print Recipe

1 1/2 cups butter, softened
8 oz cream cheese, softened
1/4 cup light brown sugar, packed
1 tsp vanilla extract
pinch of salt
4-6 cups powdered sugar
2-4 Tbsp milk (depending on desired consistency)

Cream the cream cheese in an electric mixer for 1 minute. Scrape down the bowl and add the butter, beating for 1-2 minutes, or until incorporated. (Be sure that the two are at room temperature. Cold cream cheese or butter can make your frosting lumpy.) Add the brown sugar, pinch of salt and vanilla extract, and beat until incorporated. Turn off mixer and add 2 cups of powdered sugar. Turn the mixer on a low speed so the sugar doesn’t fly out of the bowl. Slowly add more sugar alternately with the milk until you reach your desired consistency.

++I frosted all of the Red Velvet Cupcakes and had plenty of this frosting left so I decided to locate another cupcake recipe and couldn't pass up the one below.

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Vanilla Cream Cheese Cupcakes
from Schweet 'N Savory (blog no longer active)
Print Recipe

1 3/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
8 oz pkg. cream cheese, softened
1 stick unsalted butter
1 1/2 cups sugar
3 egg whites
1/4 cup milk
1/2 tsp vanilla extract

Preheat your oven to 350. Grease and lightly flour 14 muffin cups or use muffin papers. In a small bowl, combine the flour, baking powder, baking soda and salt. Set aside. In a large bowl, on the medium speed of an electric mixer, beat together the cream cheese, butter and sugar until smooth, about 3 minutes. Add the eggs and beat well. Add the dry ingredients in two parts, alternating with the milk and vanilla. Spoon the batter into the muffin cups, filling them about two-thirds full. Place in preheated oven for about 22 minutes. Allow them to cool before icing them.

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Everything turned out great. I had doubts about the Vanilla Cream Cheese Cupcakes but boy are they delicious. I especially like the crispy edge. They both freeze well too!

I will post the birthday meal tomorrow.

Delicousness from the Garden

I used tomatoes, cucumbers, yellow zucchini/squash (planted both not sure which is which), and zucchini from our garden to make a pasta salad for work. It was delicious (if you don't count the salty pepperoni).

To make the salad:
I cooked a bag of Wacky Mac (if you have never tried this you should. I used the Veggie Shapes which has colorful spirals, wheels, shells, tubes, and curls. I put the cooled rinsed pasta in a bowl with cubes of Colby jack, pepperoni I had heated in a pan then blotted it with paper towels to take away some of the grease, and sprinkled it all with Parmesan cheese. In a separate bowl I poured a bottle of Kraft Free Zesty Italian dressing over the chopped veggies. I let the veggies marinate in the dressing for about five hours, next time I will let them marinate over night--then again that does require forethought and oft times I am lacking in that area.

The problem with this salad arose the next day when PE took it to work and after one bite threw it in the garbage because it was disgusting. Not quite sure what I would have to do different to make the disgustingness not occur. Until then I will either make a smaller salad or I will make sure there will be a lot of people to eat it. The BEST part of the salad is all the veggies that came from our garden. Go us!

I made a great Zucchini Spoonbread earlier this week and I will be making Chocolate Zucchini Cupcakes with Chocolate Cream Cheese Frosting. I will share both recipes with you in the near future.