Archive for November, 2009

Jalapeno Popper Spread

November 30, 2009

This recipe came from  BBF,  BrazenBites.  She hasn’t blogged it yet, so I will.  Of course she has had more than her hands full lately.  Her sis Terri has thyroid cancer and was just in the hospital.  We are all praying they got it all and that will be the end of it.

JALAPENO POPPER SPREAD

2  8 oz pkgs softened cream cheese

1 cup mayo

1  4 oz can drained chopped green chilies

1  4 oz can drained diced jalapenos

1 cup grated Parmesan cheese

combine and bake at 350 or nukes it until hot.

I like it better heated in the oven.  But anyway, I took it out to the shop and the first thing my Hone said was….”Isn’t that a little fancy for the shop?’  I told him no, just try it.  He declared it a keeper.  And so much for that.

It makes a wonderful sandwich spread too.

????Request????

November 29, 2009

Never had a request before, but had a request to make another pecan pie to send with Rex’s brother, Dean, back to Oregon.  The recipe was from the infamous 1950’s vintage Betty Crocker cookbook.  The info says its a “traditional recipe from Tidewater, Virginia.  The choice among all desserts served a world renowned Williamsburg Inn in restored colonial Williamsburg.”  Ok, Williamsburg is a fun place  (If you even get there, check out the glass blowing.), so I will try this one.

PECAN PIE

3 eggs

2/3 cup sugar

1/2 tsp salt

1/3 cup melted butter

1 cup dark corn syrup

1 cup pecan halves

Pour into pastry lined pie pan.  Bake at 375 until set and pastry is brown…about 40 to 50 minutes.I couldn’t figure out what was so different…..then I remembered.  I didn’t have any dark corn syrup, so I used light.  And I didn’t have quite enough light corn syrup, so I used honey from Humboldt County (about 1/8 a cup).  That had to be the difference.  If its from Humboldt County it has to be the best.  Gee, I need an Humboldt Count fix.

The Day After

November 27, 2009

And the dishwasher is full of a clean load an one more partial load that will fit in the dishwasher.  Whew!!!!  After whining because my dinner list was doubled (from me and my Honey plus MIL and FIL to brother-in-law a his three kids), holy cow and who shows up but DeeJaye and Rx, his brother and their 5 combined kids.  Good thing I had cooked for an army.

The menu included the typical fare…..turkey, ham, mashed taters, gravy stuffing, a fresh veggies tray, cranberry sauce and various little munchies.  The kids got out of school 2 hours early on Wednesday.  Rado and I were here alone for 2 hours before Chevelle got home, so I had her mix ip the dip for the veggies and make “green stuff” (the pistachio pudding, cool whip, pineapple thing).  I made sure everybody knew she had made it and everybody said what a good job she had done (even her sister).  She was one proud little girl.

I only added one different thing to dinner…Pumpkin Soup.  And I don’t think I will do that again.  It was blah.  I used the Simmons guy recipe from the Food Network.  I kept adding spices to it but not much seemed to help.  If anybody out there had a good recipe, please pass it along.  I might be enticed to try it again.

The desserts were something else.  I was so tired of the regular soggy pumpkin pie that when the family said they liked the pumpkin cheesecake, I said hooray.  So made that, pecan pie for MIL, buttermilk pie for my Honey and a pumpkin roll for my new step-grandson-in-law (boy, there’s a mouthful).  And that was just for practice because he wasn’t even here.

TY’S PUMPKIN ROLL

For the cake:

nocoupons

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 4 eggs
  • 1 cup granulated sugar
  • 3/4 cup canned pumpkin

Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.

In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched.

While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of confectioners’ sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don’t press!) starting at the short end of the cake. Allow to cool completely on a wire rack.

For the filling:

  • 1 teaspoon unflavored gelatin
  • 2 tablespoons Jack Daniels Single Barrel
  • 1 cup whipping cream
  • 3 tablespoons powdered sugar

Soften the gelatin in the rum. Stir over low heat until the gelatin dissolves. Cool. Beat the chilled whipping cream and powdered sugar in a large bowl until peaks form. Fold in the gelatin.

To assemble:

Unroll the cake.  Spread the filling over the toffee. Start at 1 short side of the cake roll and, using the towel as an aid, roll up the cake to encase the filling. Place the cake, seam-side down, on a platter and dust with powdered sugar.

This is a combination of Ina and Paula’s recipes with my own twist.  Very yummy.  Enjoy Ty.

Well. think I will find my kitchen, go get my Honey’s Christmas present and then take Cap’n Phil’s advice…….put on my strechy pants and watch Deadliest Catch.  Hope y’all had a good holiday.

NEWS FLASH:

Another great grand baby  born at 9:58 this AM.  9.35 pounds 20 inches long.  Welcome to the world Maxwell Dylan Woodward.

Leaky Tater Soup

November 24, 2009

Suddenly finding out that my Thanksgiving dinner has changed from 4 adults to 8 people, I decided on a simple supper tonite.  I have to go grocery shopping tomorrow and get as much made ahead of time that I can.  I tried this soup and we decided that we have a new favorite soup.

POTATO LEEK SOUP

2 thinly sliced leeks

1/2 stick butter

4 potatoes

32 oz carton of chicken broth

1 can evaporated milk

buttermilk

cream, or half and half or milk

salt and peeper to taste

Saute leeks in butter.  Add potatoes and chicken broth and cook until spuds are tender.  Puree with immersion blender, then add milk.  Add can of butter milk and cream, milk or half and half.  Salt and pepper to taste.

This is a good hearty soup to enjoy on a cold evening.  Add some heartly bread and it makes a wonderful meal.  I have used milk, half and half and cream and any combination there of….just don’t skip on the buttermilk.  Enjoy!!!!!

Almond Butter Cookies

November 23, 2009

I have been eyeing this almost everytime I went to COSTCO and low and behold, the last trip there it just jumped in my cart and came home with me.Now….what to do with it.  Peanut butter cookies are good….why not almond butter???  I used the cookie recipe from my Mom’s Betty Crocker’s Picture Cook Book.  I never did find a date, but you know the one.  It has drawings of happy women in dresses doing everything just right.

PEANUT BUTTER COOKIES

“Crunchy rounds. Perfect for the Children’s Hour”

Mix thoroughly……………1/2 cup soft shortening (half butter)

1/2 cup peanut butter

1/2 cup sugar

1/2 cup brown sugar (packed)

1 egg

Sift together and stir in…..1 1/4 cups sifted GOLD MEDAL flour

1/2 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

Chill dough.  Roll into balls size of large walnuts.  Place 3″ apart on lightly greased baking sheet.  Flatten with fork dipped in flour…….crisscross.  Bake until set…but not hard.

Temperature:  375

Time:  Bake 10 t0 12 min.

Amount:  About 3 doz. 2 1/2″ cookies

Had to copy that word for word.  Still makes me laugh.  I substituted the same amount of almond butter for the peanut butter.  Not sure what kind of flour I used.  And walnuts must be bigger these days….I only got 2 dozen and 4 cookies.  The cookies are very yummy.

I shall leave you with this gem……

If you’re tired from overwork,

Household chores you’re bound to shirk.

Read these pointers tried and true

And discover what to do.

Kahlua Brownies

November 22, 2009

I have a houseful of rug rats today.  And the guys are in the shop.  Guess its a good day to bury my self in the kitchen.  Been along time since I did that……way toooooo long.

KAHLUA BROWNIES

1 1/2 cups flour

1 cup cocoa powder  (I use Penzeys)

1 tsp baking powder

1 tsp salt

2 cups sugar

1 cup melted butter

4 eggs

4 Tbsp kahlua

1 1/2 chocolate chips

I mix it all together and throw it into a sprayed 9X14 pan.  Bake for 35 to 40 minutes or until it starts to pull away from the sides of the pan.  Let cool before you cut them.  You can add nuts if you like, but I’m not much of a nut in my brownie type person.

I have made a saddening discovery though.  I am just about out of kahlua. What a shame.  Guess is will include the recipe and go make some.  This recipe was my Mom’s.

KAHLUA

2 cups sugar

2 cups water

1/2 cup instant coffee

Combine in saucepan and bring to simmer to melt sugar.  Do not boil.  Let syrup cool to room temperature.  Add:

2 cups vodka

3 Tbsp vanilla

I must admit that I use Everclear in place of the vodka.  Shhhhhh.  I have to bring it across the state line.  Can’t buy it here.

Mid-morning Snack

November 21, 2009

My Honey has been working his arse off re-vamping the shop.  He is making it more user friendly and we are getting ready to host a Christmas party.  I have been trying to fix a snack for him along with a fresh cup of coffee.  Today it was:

APPLE STRUDEL

1 puff pastry sheet
1 egg
1 tablespoon water
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon

1/4 teaspoon fresh ground nutmeg

fresh lemon zest from 1 lemon
2 large Granny Smith apples, peeled, cored and thinly sliced
1/2 cup chopped pecans

Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the sugar, flour and spices in a medium bowl. Add the apples and nuts and toss to coat.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge.  Roll up like a jelly roll.  Place seam-side down onto a baking sheet.  Tuck the ends under to seal.  Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.

Bake for 35 minutes or until the strudel is golden brown.

May not be the prettiest picture ever, but sure did taste good.

And she brought the snow

November 20, 2009

Wyonella came over this weekend and not only did she bring the boys, but she brought Sarah and her new baby Brenna.  That was a very nice surprise. Of course that makes me a great grandmother of sorts.And this time of year, Wyonella is famous for bringing the snow with her and of course she did not disappoint.   Not much on Saturday morning but enough to have to clear the walk.  And I was amazed.  My Honey hasn’t forgotten how to shovel snow after 5 years in the Sand.

The family has decided that they have a new favorite dessert for Thanksgiving.  Hooray…..that means I can forgo the soggy pumpkin pies.

Pumpkin Cheesecake

Ingredients

Crust:

  • 1 3/4 cups ginger cookie crumbs
  • 3 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1 stick melted salted butter

Filling:

  • 3 (8-ounce) packages cream cheese, at room temperature
  • 1 (15-ounce) can pureed pumpkin
  • 3 eggs plus 1 egg yolk
  • 1/4 cup sour cream
  • 1 1/2 cups sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fresh ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours

The original recipe was Paula’s, but I changed the crust and added some more spices.  Next time I think I will add a bit of fresh grown ginger.

Change of Opinion

November 11, 2009

I have never been much of a lamb eater.  Mr grandmother used to roast lamb shanks and I wasn’t too impressed.  When my Honey came home from the Middle East one time I did make him kebabs and they were really good.  Through a multitude of horse trading (too complicated for me to keep up with), we ended up with some home raised lamb.  Cooked chops last night and wow, were they ever good.

IMG_1679I just marinated them in Penzey’s Turkish Seasoning and threw them on the Traeger.  Of course, it is hard to screw up much of anything on the Traeger.

Made couscous to go along.  Sauteed some onions, garlic and red sweet pepper in butter and cooked it all in chicken stock.  Easy and yummy.

Health Department here tomorrow.  Will be glad when that’s over.  WyoNella and boys on their way on Friday.  Along with supposed snow.  Of course she can’t make a trip over here this time of year without bringing the snow.

Not Lost

November 10, 2009

The weather was absolutely beautiful last week.  Hard to believe it is the first part of November.   Anyway…..the shelves got built in my van and I am starting to move in.  My Honey got our mailbox stand built and the box moved (how long have we lived here???).  Doesn’t it look great.

IMG_1673I am going through every nook and cranny of the house, along with drawers, cupboards and closets.  Getting ready for an inspection by the Health Department.  Going to have the State help pay me for daycare instead of on in town (who cheats etc.  Don’t get me started).  Just stop and think about your house and find things that are sharp or dangerous for kids.  Of course they have more or less grown up here and know what they can get into and what they can’t.  Does that matter to the State.  Oh hell no.  Even had to move the booze and put it under lock and key.  PIMA

We had the SLEDS ride on Saturday and of course the weather took a turn to the older.  SLEDS is where all the bike organizations in town get together and do a ride through town and donate toys, food and money to the less fortunate.  As you can see by the absence of me on the back of my Honey’s bike, I took the car.  Yes, I am a wuss.

sleds 1Gee, don’t know what happened to that pic.  At any rate I promised the recipe to a really scrumptious chocolate cheese cake.  It is long gone of course.  Thanks again to Ina Garten.

CHOCOLATE ESPRESSO CHEESECAKE

Ingredients

For the crust:

  • 1 1/2 cups graham cracker crumbs (10 crackers)
  • 5 tablespoons unsalted butter, melted
  • 1 teaspoon ground cinnamon

For the filling:

  • 5 ounces bittersweet chocolate
  • 1 tablespoon instant espresso coffee
  • 1 3/4 pounds cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon kosher salt
  • 3 extra-large eggs, at room temperature
  • 1/2 cup sour cream, at room temperature

For the ganache:

  • 1/4 pound semi-sweet chocolate
  • 1/4 cup heavy cream

Directions

Preheat the oven to 350 degrees F.

To make the crust:

Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.

Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.

To make the filling:

Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.

Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.

For the ganache:

Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.

Of course mine cracked even though I followed the directions.  Good thing the ganache makes enough to cover the cake.

IMG_1665