Archive for January, 2010

Black Bottom Pie

January 15, 2010

I remember a story that my Honey told about his ex MIL asking him to do something and in return she would make him a black bottom pie.  I don’t remember now what it was, but decided to try one.  Found a recipe on Allrecipes.  It calls for rum.  Oh no….still no rum.  I have got to go to the liquor store.  So……Jack to the rescue.

JACK BLACK BOTTOM PIE

1 9 inch pie shell, baked

1 pkg unflavored gelatin

1/4 cup cold water

1 Tbsp cornstarch

1 1/4 sugar

1 3/4 cup milk

4 eggs, separated…don’t throw any out

1 tsp vanilla

1 1/3 cup semi sweet chocolate chips

1/2 cup Jack or rum

Dissolve gelatin in cold water and set aside.  In sauce pan combine corn starch, 3/4 cup sugar, egg yolks and milk.  Cook over medium/low heat until thick and bubbly.  Add vanilla.  Divide in half.  Add chocolate chips to half and stir until melted and smooth.  Place in pie crust and chill.  To other half of egg mixture add gelatin and Jack, stir until smooth and then chill until slightly thickened.  Meanwhile whip egg whites with remaining sugar (1/2 cup) until they form stiff peaks.  When Jack mixture is thickened a bit fold with egg whites.  Place over chocolate layer in pie crust and chill.  The original recipe says overnite…yeah right…only till dessert time around here.

I’ve never had this before, but the stuff I had to lick off my fingers sure was good.  Hope my Honey likes it….rum or Jack.

Hmmmmmmm.  He must have liked it.

Birdie Biscuits

January 13, 2010

I found a recipe in our local Sunday paper for making homemade birdseed biscuits.  I thought it might be a fun thing to do with the grandkids and it has been really cold out, so why not a little extra for our outside friends.

BIRDSEED BISCUITS

3/4 cup birdseed

1 tbsp flour

2 tbsp water

Mix together and pack into a sprayed cookie cutter that is sitting on a foil covered cookie sheet.  Insert half a straw into seed mixture to make hanging hole.  Bake at 170 for an hour until the biscuit is hard.  Let cool and then remove straw.  Thread ribbon through hole and hang outside in a sheltered spot.

This recipe makes 2 3-inch or 1 4-inch biscuit.  Ahahahaha.  Not a good idea around here.  I started out with 3 cups of seed and upped the flour and water accordingly.

This is the first batch that Bubba made.

This is a very messy project, but not too much so that we didn’t try it again when the girls got home from school.

But we were all MOST disappointed.  We ended up with 2 birdie biscuits.

And a cookie sheet that looked like this

I thought maybe the first bunch hadn’t been compacted very well, but on the second bunch we were extra careful to get the seed scrunched down.  Soooooo…….we are going to try adding a little lard and hope that helps stick things together.  I will let ya know.

Shrimp Saute

January 12, 2010

Needed a quick meal last night and here it is.  And its easy peasy.

SHRIMP SAUTE

1/2 stick butter

1 pound of raw, deveined and peeled shrimp

1/2 chopped bell pepper

3 chopped green onions tops and all

3 minced garlic cloves

8 oz spaghetti

1/2 cup grated Parmesan cheese

Cook spaghetti noodles. Drain and keep warm.  Melt butter in a skillet.  Add shrimp, bell pepper, onions and garlic.  Cook until shrimp turns pink.  Cover spaghetti with shrimp and all.  Sprinkle with cheese.  Salt and pepper to taste.  Toss together and serve.

The longest thing is getting the water to boil for the spaghetti.  I thought about adding some mushrooms, but alas, none to be had in the fridge.

Butterscotch Brownies

January 8, 2010

I was having alot of fun thumbing through my Mom’s old cookbook before the holidays.  Well used and well worn.

And with such timely tips……not so much

It was time to make cookies around here, so I picked it out of the cupboard and presto….out popped the recipe for butterscotch brownies…some times called blonde brownies.  Here is the recipe….complete with measurement changes written in pencil by my Mom.

I followed her measurements…..after all…mother knows best. (wouldn’t have said that many years ago).  I made a 9X11 pan.  I noticed she didn’t have the nuts doubled…she wasn’t fond of nuts in her cookies either….so I added chocolate chips.

And even the taste of the batter brought back memories.  Hope my grandkids enjoy them.  I know my Honey will.  And they are ooey gooey rich and delicious warm just after you cut them.

And one more thought from the ole cookbook…….

Red Beans and Rice

January 7, 2010

We had blackened fish and red beans and rice the other night for dinner.  I think I have a southern thing going on here, but thats about the only thing new I have been cooking.  My Honey requested red beans and rice after enjoying KBR’s.  Lots of southern boys work in the sand, so guess they had to learn how to make em and serve them.  Nice to hear that mine were better.  I had never had red and rice before…let alone made them….so I adapted a recipe from the Neeley’s.  I was short on time, but next time I will make them from “scratch”.

RED BEANS AND RICE

  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 2 ribs celery, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1/2 pound smoked sausage, cut into 1/4-inch slices
  • 1 tablespoon paprika
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper
  • 2 (12-ounce) cans red beans, drained and rinsed
  • 3 cups chicken stock
  • 2 bay leaves

All the veggies and garlic in a dutch oven with the oil and saute.  Add sausage and spices then beans and stock along with the bay leaves.  Let simmer about 2 hours or less if you are in a hurry.  Make your rice and serve over rice.

Oh yummy!!!!  And here is what was left.  As you can tell everybody enjoyed them.  The kids, MIL and FIL and us.

I have started a couple of new hobbies, so sorry I haven’t kept up.  I shall show you what I have been doing later.

Happy New Year

January 1, 2010

Hope everyone had a safe and sane New Years.  I know we did.  In bed and snoring about 9 PM.  Of course when you have to get up at 4:30 AM, ya gotta do that.  Everybody on radio and TV talks about what a lousy decade it was.  Good things happened along with the really bad, so I guess it really wasn’t any worse than any other.  And it sure could have been alot worse.

Anyway…..jambalaya for dinner last nite.  Southerners eat black eyed peas on New Years for good luck….and I’m from southern Idaho.  That ought to work.  I adapted this from my favorite southerner, Paula Deen.  Some stuff I had and some I didn’t.

JAMBALAYA

1 cup long-grain rice

1/2 of a red onion, chopped

1 tablespoon dried parsley flakes

1/2 teaspoon dried thyme leaves

1/2 teaspoon garlic powder

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1 bay leaf

2 1/2 cups chicken broth

1 qt canned tomatoes

1 8 oz can of tomato sauce

3  smoked hot link sausages

1 lbs shrimp…I left the tails on

Throw everything, but the shrimp, in a big pot and simmer until rice is cooked and sauce is thick.  Add shrimp and cook until barely pink.

Now how easy was that.  And oh my….sooooo yummy….as you can tell by the almost empty pot.

Now for those New Years resolutions:

Eat healthier…yeah right.  Gonna make BrazenBites caramel cake today and cookies for lunch fixings.

Get more exercise….ahahahaha.  About all I exercise is my mouth and fingers.  That ain’t gonna happen.

I know….I know.  Remember to wind the cuckoo clock.  I do forget that some times…like yesterday.  It’s an 8 day clock, but it isn’t hung up far enough on the wall for the weights and chains to hang straight, so its about a 5 3/4 day clock.

Well, here’s to another New Year.  Hope y’all can stand my babbling for another one.