Mini Corndog muffins

These are showing up on the internet in lots places so I decided to make them for a covered dish lunch. They were a big hit! Just use whatever cornbread recipe you usually use but spoon the batter into mini muffin pans. Then cut hotdogs into 4 or 6 pieces and stick a piece in each muffin. Bake at 350 degrees for about 12-15 minutes until the bread is light golden brown.

Summer Supper Treat

One of my favorite things to do is to walk out into my summer garden, pick everything that is ripe and wonderful, and put it on a parchment lined baking sheet. Next, I drizzle olive oil over all of it and sprinkle it with salt. Then, I place it in a 400 degree oven until it is browned and crispy on top. While it cooks, I have enough time for my afternoon swim-45 minutes. Salmon is a great addition to this-my favorite meal. Most of the time, the oil doesn't soak through the parchment so cleanup is as simple as throwing away the parchment paper and putting the baking sheet back into the cabinet.
I love those fresh vegetables and I love parchment paper. So easy!

Sweet/Salty Butterscotch cookies

Well, it seems as if all I am doing lately is baking. That is probably the last thing I need to do, but.....I love it.

These cookies are basic butterscotch chip cookies with a little twist. I made them sweet and salty by rolling them in a mix of 1/3 cup sugar with 1 teaspoon salt before baking. You can do this with peanut butter cookies or chocolate chip-just about any kind would be good, I think. I just used the recipe on the back of the butterscotch chip package and added my little secret topping. They were so good!

Freshly Baked Bread

  

Thank you Kathy for this wonderful bread recipe. I made 2 loaves the day before yesterday and they are almost gone. Here's the link for the original recipe Grandmother Bread 

Nothing is better than the smell and taste of freshly baked bread. Try it!

Pecan Pie Cake

Our local volunteer Fire Department had their annual fundraiser and I made this cake for the auction. It is a Pecan Pie Cake from Southern Living. It is actually easy to make and really good.

Pecan Pie Cake

Three layers of cake and 2 layers of filling

Pasty leaves made from refrigerated pie crust

Packaged and ready for the auction

Mike's power muffins

We are trying to lower our cholesterol. That means an improvement in our diet. Mike has been making these muffins, he calls them "power muffins", and eating 2 every morning for breakfast. I have been eating 1 because I am afraid of what my stomach would feel like after 2. He doesn't use a recipe but some of the ingredients that he incorporates are: bananas, raisins, oat flour, oat bran, flax seed, spelt, wheat germ,  agave or stevia, sweet potatoes or carrots, apple, applesauce and spices. I like to have a spoon of organic, natural peanut butter and a tall glass of skim milk with mine. They are packed with fiber and are very delicious. In a couple of months, maybe we will see some results...lower cholesterol.

Easy, Delicious White Pizza

I made these to go with a spaghetti supper one night for everyone on our beach vacation. They were really delicious, so I made them again for movie night at church. Those were even better because a friend of mine gave me some of his homemade mozzarella to use. If you would like to have a supper quick and delicious meal.....here you go.

White Pizza
1 refrigerated thin pizza crust (I used Pillsbury and it was wonderful)
garlic oil
3 cups grated mozzarella
8 oz. whole milk ricotta cheese
grated parmesan cheese
chopped fresh oregano
chopped fresh basil
salt and pepper

 Make garlic oil by placing 2 chopped cloves of garlic in 1/2 cup olive oil. Heat for 1 minute in the microwave. Let the garlic infuse the oil for at least 15 minutes. Preheat the oven to 350. Place the crust on a parchment lined cookie sheet (oiled with the garlic oil). Spread garlic oil over the crust as well, sprinkle with salt and pepper, and prebake for 5 minutes. Layer the mozzarella cheese and fresh oregano (you could use dried). Dollop the ricotta cheese on top. Sprinkle on the parmesan cheese, then salt and pepper again. Bake until the cheese is bubbly and the crust is browned. Add chopped fresh basil and drizzle with the garlic oil. Cut into squares and serve. The plain cheese ones are our favorite but you can add any additional items you desire. I made one with fresh chopped tomatoes and one with pepperoni, so good!

Helping Out

Peanut Butter Fudge balls.

In Bible School this year, we focused on helping others. We made 50 packages of this peanut butter fudge to give to the local Community Kitchen. We are a small, rural area but the need to feed the hungry is large. This community kitchen feeds 400 people twice a month and also distributes food boxes to them. I wanted the kids to feel like they helped in some way. Rest assured that we only sent the completely "clean" batches-those of you who cook with kids know what I mean. If you would like to try this with a group, here is the recipe I used:

1/2 stick softened butter

3/4 cup creamy peanut butter

1/2 cup corn syrup

1 tsp vanilla

4 cups powdered sugar (you may not need all of it, add it a little at a time).

Mix all ingredients together and knead it with your hands when it becomes too thick to stir. Make into one inch balls or pat into a rectangle and cut into squares. For really little kids, it is fun to make the fudge ahead of time and let them use it for "play dough" before they eat it.

We made 4 batches and divided it into 50 packages of 3 balls. And they had some left to eat of course!

It was nice to focus on making something to give away.

Peggi makes Pickle Chips

My son's girlfriend made us pickle chips on our last visit. Take dill hamburger slices, dip them into a mixture of milk and egg, then in seasoned flour, back into the milk and eggs, coating them finally with seasoned bread crumbs. Deep fry them until golden brown. Yes, they were extremely delicious. Thank you Peggi!

I missed getting a picture of the finished pickle chips. We started eating them right away and I forgot.

Next time, I'll take a picture of them AND the chicken strips she made to go along with them.

Just a little, light meal

I came across this picture of the meal I fixed on Valentine's Day. Bacon wrapped hot dogs.

Self explanatory.

Delicious.

Splurge.

Things to do when it's too cold outside (okay, it is warm outside now) #4

Make chocolate dipped candies for the Valentine's Day Luncheon at Church!

The heart shaped ones are vanilla and the coconut ones have a "C" written on the top.

I used a little buttercream frosting to decorate the tops.

The coconut ones are my favorite....they are all gone now. Want to make some?

Chocolate dipped cremes

Cream together: 1/2 stick softened butter

1 cup of Eagle Brand milk

Gradually add:

1 lb. powdered sugar

1 teaspoon vanilla

When the mixture gets too stiff for a mixer, knead the filling while you add the rest of the powdered sugar.

I divide the filling into halves and make one half coconut and the other vanilla. I added a bit more vanilla to increase the flavor of the vanilla half. Then I kneaded in 1 cup of sweetened coconut to the other half. Make the dough into 1 inch balls or roll out 1/2 inch thick and cut with cookie cutters. Place on parchment lined cookie sheets and freeze until the chocolate is ready for dipping.

Over a double boiler: melt 1 package of chocolate chips with 1/2 block of paraffin. (Look for paraffin by the canning supplies.) The paraffin allows the chocolate to harden more and keep its shape. When the chocolate and paraffin are completely melted, use a fork to set the candy on and dip it in the chocolate to coat. Allow a little excess chocolate to drip off, then set the ball back on the parchment to harden.

This makes a large amount of candy but it keeps forever. I just keep it in a tupperware container on the counter. It might sound complicated, but it is so easy. Try it!

Things to do when its too cold....#3

Make homemade English muffins! Mix up the dough, shape and let rise overnight.

The next morning, cook the muffins on a griddle or an iron skillet. Very nice treat on a cold morning!
Here's the recipe I used:

• 1 cup Milk

• 3 Tablespoons Butter, Separated
• 2 Tablespoons Honey
• 1 cup Warm Water
• ¼ ounces, weight Yeast
• ¼ cups Cornmeal
• 5-½ cups Flour
• 1 teaspoon Salt

Preparation Instructions

Combine milk, butter, and honey in a saucepan over medium heat. Warm until butter starts to melt, then whisk briefly. Remove pan from heat and allow liquid to cool to lukewarm.

Pour water into a mixing bowl and sprinkle with yeast. Stir gently with a fork. Set bowl aside for 10 minutes, or until yeast has dissolved.

Line baking sheets with waxed paper and sprinkle with a generous amount of cornmeal.

Pour cooled milk mixture into yeast mixture and gently stir until well blended. Add 3 cups flour and beat vigorously with a wooden spoon until smooth. Beat in remaining flour and salt until the dough is no longer sticky. Scrape the dough onto a floured surface and dust with flour. Flour hands and knead dough for 3-4 minutes. Let rest 5 minutes.

Roll out dough with rolling pin to about 1/2 inch thick. Cut the dough into circles (a tumbler or mason jar does well). Transfer muffins to prepared baking sheets and sprinkle with cornmeal. Cover with a dry, lightweight towel and let rise until doubled in height, 35-45 minutes. I let mine rise overnight.

When muffins have risen, heat a skillet over medium heat. Carefully lift muffins from the pan and place on the ungreased skillet. Cook about 10 minutes on each side, using a spatula to flip them. Transfer to a wire rack to cool before splitting (with a fork) and toasting them.

Chocolate Crackle Cookies

Anyone who comes to help me sew tomorrow can have some of these:

(Martha Stewart's) Chocolate Crackle Cookies

http://www.marthastewart.com/recipe/favorite-chocolate-crackle-cookies

Don't be fooled by all the white powdered sugar.

Underneath is a rich, extremely dark chocolate cookie.

While the cookies bake, they spread and the sugar cracks, revealing the truth-chocolate and butter.

I used some of my usual shortcuts but followed the recipe fairly closely. I am really pleased with the result.

Tomorrow, we will sew more curtains for Camp For All, http://www.campforall.org/, drink coffee and eat these cookies. Of course, the other helpers will bring treats too. You're welcome to join us.

"Waste not...."

This pretty pumpkin has lasted all through October..November..December..and had no signs of deteriorating. All through December, it even sat out on my porch. I asked my Mom what she thought I should do with it. She told me that's why people always used to grow pumpkins-because they last and store very well for winter. She said that I could eat it or put it in the compost pile in the garden to let nature take its course. I actually did a little of each.

I cut it up and scraped it out. That left the seeds, the top and the bottom to go in the garden.

I roasted the pieces with salt and olive oil. I removed the peeling and cut the flesh into chunks. Then I put one package in the fridge for later and cooked half of the pumpkin with bacon and one clove of garlic.

It tasted really good. I think I'll blend up the other package and use it for muffins.

I was proud of using this pumpkin for its real purpose.

What's for Christmas Dinner?

Here's what we had for Christmas dinner last night. What did you have?

Mexican shrimp cocktail with large chunks of avocado.

 Rib eye steaks that Mike grilled outdoors while it was 35 degrees. Thank you, honey.

A gift to myself: I spent a quiet Christmas morning in the kitchen making authentic Sticky Toffee Pudding while Ky played the piano then drew at the kitchen table. It was one of the best cakes I've ever made. I had always heard of it but had never tasted it. I cooked the toffee sauce until it was a little too thick but of course, it didn't change the taste. I will be making this again. Tell me about your special meal this holiday.

Ky makes Baked Eggs in Phyllo Squares

 My daughter made her own version of a recipe we saw on Martha Stewart. It was really delicious and easy. Our version is much simpler but if you would like Martha's original recipe click here: http://www.marthastewart.com/recipe/phyllo-squares-with-baked-egg-spinach-and-cheese



Baked Eggs in Phyllo Squares
6 sheets of phyllo dough (found in the freezer section)
1 stick melted butter
8 oz. whole milk ricotta
10 oz. box of frozen spinach, thawed (squeeze out all the moisture you can)
1 small clove of peeled garlic
salt to taste
6 eggs

Place the ricotta, garlic and spinach in a food processor and mix until you have a smooth paste. Salt to taste.
Unroll the phyllo sheets and keep covered with plastic wrap while you work so the dough doesn't dry out.
Brush a cookie sheet with butter, place 1 phyllo sheet on the pan, brush with butter.
Make a stack of 3 sheets layered with butter.
Cut the stacked layers into 6 squares with a pizza cutter or sharp knife.
Place 1/3 cup ricotta filling in the middle of each square.
Use a whole egg to press an indention in each mound of filling.
Place an egg yolk into each indention (save the whites for another use).
Make another 3 sheet stack of phyllo brushed with butter. Cut it into 6 squares and place over the egg and cheese. Our mounds were very large and our squares were over stuffed. My daughter folded up the edges to cover the mounds of cheese. We found out that the cheese doesn't melt and run, so you really don't have to worry about enclosing it in dough. Bake at 400 degrees for 5-6 minutes. You can leave the eggs soft or cook them hard.

 Bake until the pastry is golden.

We wanted soft eggs but overcooked them a little because we wanted the pastry to be browned. The eggs were firm and it was really good.

We heated up the left overs the next day and it worked well. I think this dish would be very impressive for a Holiday brunch.

Preview: Thanksgiving menu!

 Cream biscuits

 Pumpkin cake roll

cornbread dressing

Just a few contributions to family meals that I've cooked this week. All of it was extremely rich. All of it was very tasty. I'm likely to make these dishes again. What are you cooking this week?

Aunt Pam's Delicious Pie

Pam is Mike's sister. On our last visit, she had made this apple pie in a cast iron skillet. It was so delicious. That is her pie in the pictures. I didn't get the recipe from her then but I believe that this recipe is the one she used.

Grandma's Iron Skillet Apple Pie

Prep Time: 15 Minutes

Cook Time: 45 Minutes Ready In: 1 Hour 15 Minutes

Servings: 8





"A modern version of an old-time favorite uses premade pie crusts to make this three-layer apple pie, baked in a cast iron skillet."

Ingredients:

1/2 cup butter

1 cup brown sugar

5 Granny Smith apples -- peeled, cored,

quartered, and thinly sliced

3 (9 inch) refrigerated prerolled pie crusts

1 cup white sugar, divided

2 teaspoons ground cinnamon, divided

1/4 cup white sugar

1 tablespoon butter, cut into small chunks



Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Place 1/2 cup butter into a heavy cast iron skillet, and melt butter in the oven. Remove skillet and sprinkle with brown sugar; return to oven to heat while you prepare the apples.

3. Remove skillet, and place 1 refrigerated pie crust on top of the brown sugar. Top the pie crust with half the sliced apples. Sprinkle apples with 1/2 cup of sugar and 1 teaspoon of cinnamon; place a second pie crust over the apples; top the second crust with the remaining apples, and sprinkle with 1/2 cup sugar and 1 teaspoon cinnamon. Top with the third crust; sprinkle the top crust with 1/4 cup sugar, and dot with 1 tablespoon of butter. Cut 4 slits into the top crust for steam.

4. Bake in the preheated oven until the apples are tender and the crust is golden brown, about 45 minutes. Serve warm.

ALL RIGHTS RESERVED © 2010 Allrecipes.com Printed from Allrecipes.com 11/13/2010

My Mama would be proud

I picked some unusual vegetables from the garden yesterday. My mom taught me a lot about harvesting what grows around us, and not just in the "garden".  Here I have sweet potato leaves off the vine, pumpkin and zucchini blossoms and some wild purslane. Oh, and one little cayenne pepper. I cooked a little whole wheat pasta, then sauteed the vegetables with a little oil and soy sauce. It was delicious!

My internet research shows:

Health benefits of Purslane


■This wonderful green leafy vegetable is very low in calories (just 16 kcal/100g) and fats; but is rich in dietary fiber, vitamins and minerals.



■Fresh leaves contain surprisingly more Omega-3 fatty acids (α-linolenic acid) than any other leafy vegetable plant. 100 grams of fresh purslane leaves provides about 350 mg of α-linolenic acid. Research studies shows that consumption of foods rich in ω-3 fatty acids may reduce the risk of coronary heart disease, stroke and also help prevent development of ADHD, autism, and other developmental differences in children.



■It is an excellent source of Vitamin A, (1320 IU/100 g, provides 44% of RDA) one of the highest among green leafy vegetables. Vitamin A is a known powerful natural antioxidant and is essential for vision. This vitamin is also required to maintain healthy mucus membranes and skin. Consumption of natural vegetables and fruits rich in vitamin A known to help to protect from lung and oral cavity cancers.



■Purslane is also a rich source of vitamin C, and some B-complex vitamins like riboflavin, niacin, pyridoxine and carotenoids, as well as dietary minerals, such as iron, magnesium, calcium, potassium and manganese.



■Also present in purslane are two types of betalain alkaloid pigments, the reddish beta-cyanins and the yellow beta-xanthins. Both of these pigment types are potent anti-oxidants and have been found to have anti-mutagenic properties in laboratory studies. [Proc. West. Pharmacol. Soc. 45: 101-103 (2002)]




Sweet Potato Leaves
Cholesterol - This is one of the healthy foods if you're watching your Cholesterol intake. There are 0 mg of Cholesterol
Carbohydrates - Total Carb count for one serving: 2.23 grams. Sugar: Unknown, Fiber: 0.7 grams, and Net Carbs: 1.5 grams (helpful to know if you're counting carbs).
Protein - For Protein, one serving of this food has a total of 1.4 grams.
Minerals - In one serving there are 12.95 mg of Calcium and 0.35 mg of Iron. In addition, there are 3.15 mg of Sodium and 181.3 mg of Potassium in this food.
Vitamins - You'll benefit from both Vitamins C and A with this food. There are 3.85 mg of Vitamin C and 359.8 International Units of Vitamin A in each serving.


Calories in Squash Blossoms
Nutritional AnalysisGood points
Low in sodium
High in calcium
High in iron
Very high in vitamin A
Very high in vitamin C



VERY WORTHWHILE, DON'T YOU THINK?

Harvey Wallbanger cake

I baked this cake for a Fire Department fundraiser auction this weekend. I baked 2. One for the auction and one for us to try at home (I needed to know if it was actually any good!). I thought it was very good. I thought maybe someone would enjoy the recipe.

Harvey Wallbanger Cake
1 yellow cake mix
1 small box of instant vanilla pudding
4 eggs
1 cup oil
1/4 cup of vodka
1/4 cup orange liqueur
3/4 cup orange juice
3/4 cup of chopped pecans


Glaze:
1 cup of powdered sugar
1 tablespoon each of vodka, orange juice and orange liqueur

Prepare a bundt or tube pan with shortening and flour. Preheat oven to 350. Mix all the cake ingredients together for 4 minutes. Pour into prepared pan and bake for 45-50 minutes. Mix the glaze ingredients and pour over the cake while it is still warm.