Car clipart

 

 

TRAVELING

Paul and I are hitting the road in a couple of weeks. Lately when we do that, we don’t have any idea of how long we will be away for. After all, we are retired with no kids at home. This will be a much shorter trip than the last one. Money is the reason why. Also, we will be closer to home. We are heading to Cincinnati, Ohio for our niece’s Bat Mitzvah. Then we will stop in North Canton, Ohio, to see our granddaughter who is a freshman at Walsh College there. I cannot wait to get to Canton. There is a wonderful cupcake bakery there. And I love that area of Ohio.

Last time we went I packed in a very weird way. It worked for me until we got home. So I’m not sure if I will repeat this method or not. Last time I pack one day’s worth of clothing for Paul and I in a jumbo storage bag and then placed that bag with a twist tie in a colored bag that we couldn’t see through. There was a bag for every day we were on the road and then 1 suitcase filled with the things we needed for a hotel stay. So instead of having two suitcases, we had a lightweight bag and 1 suitcase. The suitcase held cosmetics, personal hygiene products, bathing suits, night clothes, slippers, etc. Then we pack at least 2 six-packs of diet Pepsi for me, a couple big bottles of seltzer for Paul, a carton on of boost and 2 bags of food…mostly snacks. I have never been accused of packing lightly.

Since it is winter, I will take extra clothing and heavier clothing, so packing will be trickier. I may need to pack the old fashioned way because of this. I have big suitcases and will have room, I hope, in the car to pack them. Problem is shlepping them from place to place. Also, we have my walker and 3 canes to contend with, plus clothes that must be hung as we need fancy clothes as well as normal. Then there are boots to contend with and all kinds of shoes. I will pack at least 3 pairs of shoes plus slippers and pool shoes. Doesn’t everyone pack these things?

 

 

medical bag

Oh, don’t forget, meds…my hubby carries 2 large doctor bags (no, he was never a doctor, but was a sales rep at one time and that’s where he got them from). Last trip I forgot my insulin. It cost us $500 to get me insulin because the insurance company wouldn’t okay an emergency supply. I felt awful about that!!! I pray that doesn’t happen to us again.

Then who can live without their laptops? I will pack two laptops—his and mine—and a tablet—ours. The tablet was crucial to a good trip the last time, so I don’t want to leave home without it. And then I need my camera and lots of batteries. I always mess up somehow with my camera at important family events that involve my sister’s kids. I don’t know why. I love them dearly and try to plan for all contingencies. It just seems to happen. It especially bothered me at my niece’s wedding because my mom wasn’t there. At least this time she will be.

And who can go traveling without a good book and a notebook and pens and maps? Not I. So I have a tote to carry all of those in plus some magazines that I save to read on trips. Oops, mostly importantly, I take a first aid kit along. If I can convince Paul, I’ll take a blanket too, just in case. But by the time he packs the car, he won’t let me take it, I know him! At that point we’ll yell and scream at each other and I’ll go off mad. He’ll threaten to not go anywhere and I’ll steam. Never fails. But, hopefully, we will get to Cincinnati and the Bat Mitzvah and have a grand time and then go on to North Canton to let our granddaughter know how much she is loved. I’ll look back and smile when I get home and remember the great things we did and the memories of the people we got to see. At least I hope so!

 

 

junk-clipart-polls_z_snack_clipart_5048_362734_poll_xlarge

One thing I did that was so fantastic the last trip is I made my own mix up to take as a snack for on-the-road and to munch on in the hotel. Basically I took a few handfuls of Craisins, mixed in a can of Cashews, a couple handfuls of Cheddar-flavored Gold Fish Crackers (Pepperidge Farm) and a few handfuls of M&Ms. Put all in a jumbo bag, sealed it and shook it up. Threw it into my snack tote and it was gone by the time we got home. Paul loved it! I did too!

Besides snacking, the other thing I like to do on trips is play games. I doubt Paul will play this trip as he will want to concentrate on the road more than usual. But, I thought that I would include some games that I found at Mrs. Field’s website, http://www.mrsfields.com/blogs/blog/tag/best-road-trip-games-for-adults/ ,especially for those of you who have kids.

1. Who Are They? Choose another car on the road and imagine the story of the passengers inside. Who are they? What is their relationship? Are they a group of spies, headed to thwart an international villain? Get creative and share your stories.

2. Odd Colored Car. At the beginning of the trip, each passenger chooses an odd or rare-colored car (yellow, purple, orange, pink, etc.). During the drive, passengers get a point for spotting cars of their chosen color. Alternate idea: passengers can steal points from each other if they spot another passenger’s car color first!

3. License Plate Decoder. Pretend that every license plate is a personalized message and decode it. “HDR 732″ might stand for “Hairdresser Diva Rollerderby, 7 days a week, 32 hours a day.”

4. Fortunately, Unfortunately. One passenger shares a statement beginning with the word, “fortunately.” As in, “Fortunately, I remembered to buy snacks at the gas station.” Another passenger must follow up with a statement beginning with the word, “unfortunately.” As in, “Unfortunately, I left them on the counter when I paid.” You can also switch the game around by starting with unfortunate ideas first.

5. “No, it is not a _____.” A game of clues, rhymes, and stumping. One passenger is “it” and must think of a word (the more common and easy to rhyme, the better) and present a clue to the other passengers. If the word was “fly” as in a housefly, he or she might say, “I’m thinking of a word that rhymes with cry, but it isn’t pie.” The other passengers make guesses by giving clues to the “it” person, without revealing their guess word. “Is it something men wear around their neck?” The “it” person must figure out their clue and respond, “No, it is not a tie.” If a passenger guesses the right word, they win and become the next “it” person. Or, if a passenger stumps the “it” person with their clue, they also win and become the “it” person.

15. Would You Rather? Take turns offering various options to other passengers, either wonderful, horrible, painful, embarrassing, or otherwise. Find out who would rather jump in a flaming volcano or sit in a cage of snakes.

Do you have a favorite road trip game? Share your ideas in the comments section!

Here are a few more travel snack ideas:

easy-no-bake-granola-bars-9

Home Cookin Chapter: SNACKS

Easy No-Bake Granola Bars

=========================

PREP TIME: 10 mins

COOK TIME: 15 mins

TOTAL TIME: 25 mins

Simple granola bars with oats, almonds and coconut with a

delicious chocolate & Nutella drizzle on top.

Author: Jen Nikolaus

Recipe type: Snack

INGREDIENTS:

2 cups old fashioned oats

½ cup shredded coconut

½ cup sliced almonds

¼ cup brown sugar

½ cup agave

2 Tbsp. coconut oil

2 tsp. vanilla extract

½ tsp. salt

Dark chocolate chips

Nutella

Make Low-Fat Scrambled Eggs w/ AllWhites®

.

INSTRUCTIONS:

Spray an 8×8″ dish with cooking spray.

Preheat oven to 325º F.

On a baking sheet, spread out oats, coconut and almonds. Place in

the oven and toast for 15-18 minutes or until golden brown (not

burned!).

In the meantime, combine the brown sugar, agave, coconut oil,

vanilla and salt in a medium sized saucepan. Cook over medium heat

until the brown sugar has completely dissolved.

Pour toasted oat mixture into saucepan with brown sugar mixture

and stir together until every morsel is coated and combined. Pour

into prepared baking dish and press down so it’s even on top and

push down to make it stay together.

Let cool completely.

When cooled, cut into bars. Melt some dark chocolate chip in a

small bowl. Stir and then add in some Nutella (I eyeballed the

measurements). Lightly drizzle over granola bars and enjoy!

NUTRITION INFORMATION Serving size: 10 Calories: 270 Fat: 10 g

Saturated fat: 5 g Trans fat: 0 g Carbohydrates: 41 g Sugar: 18 g

Sodium: 120 mg Fiber: 5 g Protein: 7 g Cholesterol: 0 g

source:

http://www.yummyhealthyeasy.com/2014/05/easy-bake-granola-bars.htm

l

Servings: 10

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

Strawberry-Muffins-4

Home Cookin Chapter: MUFFINS AND DOUGHNUTS, ETC. 2014

Strawberry Muffins

==================

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Author: Michele @ Flavor Mosaic

Recipe type: Breakfast, Dessert, Muffins, Strawberries

Ingredients:

1 egg

1 cup white sugar

? cup vegetable oil

? cup buttermilk

½ teaspoon vanilla

1½ cups all-purpose flour

½ teaspoon salt

2 teaspoons baking powder

1 cup fresh strawberries, chopped

2 tablespoons flour

.

Instructions:

Preheat oven to 350 degrees F.

Spray muffin tins with baking spray or line with muffin liners.

In a large bowl, add the egg and sugar and stir. Add vegetable

oil, buttermilk, vanilla and stir. Add 1-1/2 cups flour, salt and

baking powder and stir until combined.

In a small bowl, toss strawberries with 2 tablespoons of flour to

coat. Fold in Strawberries into the batter. Fill muffin cups about

2/3rds full (I use an ice cream scoop to fill). Bake for 18 to 20

minutes in the preheated oven, or until done.

Read more at:

http://flavormosaic.com/strawberry-muffins-2/#VoSVJ5jAsvRX8gqf.99

Servings: 12

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

Nilla-Cinnamon-58765

Home Cookin Chapter: SNACKS

http://www.kraftrecipes.com/recipCookie & Cinnamon Snack Mix 5 (1) Rate It Now!

===============================================================================

Cookie & Cinnamon Snack Mix recipe photo by: kraft

“Here’s a sweet take on the classic savory snack

Mix. This one includes ground cinnamon, vanilla wafer cookies and

yogurt-covered raisins.:

Prep: 10 min

Total: 20 min

Servings:

Total: 6 cups or 24 servings, 1/4 cup each

What you need:

3 cups vanilla wafers

1 cup PLANTERS Pecan Halves

1 cup pretzel sticks

3 Tbsp. butter or margarine, melted

2 Tbsp. sugar

1 tsp. ground cinnamon

1/4 tsp. kosher salt

1/2 cup yogurt-covered raisins

.

make it:

HEAT oven to 375ºF.

COMBINE first 3 ingredients in large bowl. Mix butter, sugar,

cinnamon and salt. Drizzle over wafer mixture; toss to coat.

SPREAD onto bottom of foil-lined 15x10x1-inch pan.

BAKE 10 min. or until lightly toasted, stirring after 5 min. Cool.

Stir in raisins.

kraft kitchens tips:

HOW TO WRAP FOR GIFT-GIVING: Pack cooled snack mix in decorative

tins or canisters; wrap with holiday ribbons. Bring to a holiday

party as a hostess gift or give as a gift to that special teacher

or friend.

SUBSTITUTE: Substitute chocolate-covered raisins for the

yogurt-covered raisins.

HOW TO STORE: Store in airtight container at room temperature.

source:

http://www.kraftrecipes.com/recipes/cookie-cinnamon-snack-mix-1201

31.aspx

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

CREDIT WHERE CREDIT IS DUE:

Snack Clipart – http://www.clipartpanda.com/categories/junk-food-snacks-clipart

ANTI-SUPERBOWL – PART II

Poor deluded Woodstock!

Poor deluded Woodstock!

ANTI-SUPERBOWL FUN – PART II

We’re picking up with details for the Chex Mix Throw Down and Board Game Party

CHEX MIX THROW DOWN AND BOARD GAME PARTY:

Basically it is the same party as the Popcorn Thrown Down and Movie Party that I posted yesterday. See that post at https://atzimmesrevived.wordpress.com/category/anti-superbowl-fun/  .  Use the same ballot that is on that page for choosing the best Chex Mix, but  you will ask guests to bring a large bowl of a Chex Mix concoction to enter in the Throw Down Contest, and everything else is same, except put out a bowl of the Original Chex Mix instead of plain popcorn and a bowl of M&Ms and a bowl of Dried Cherries mixed with Cashews and Bridge Mix or other chocolate like Whoppers. For your entry, choose one of the favorites or find your own:

Chocolate Mint Chex Party Mix (recipe to follow)

Peach Cobbler Chex Party Mix (recipe to follow)

Kansas City BBQ Chex Mix (recipe to follow)

 

STAR WARS-STAR TREK-DR. WHO MARATHON PARTY

Rent, buy, or borrow, enough DVDs of one of the above themes (I think I’d go with the original Star Trek series for it’s Camp value) to last maybe 3-4 hours. By that time the game should be over or it will be dinner time. Have a variety of snacks and beverages. Try using recipes that go with the theme. Basically, enjoy the movies, have lots of laughs, and have good treats on hand. If you run out of watching materials, try to write an episode as a group. That should be good for lots of laughs. Now, for some recipes:

FOR STAR TREK THE ORIGINAL SERIES:

Deviled Crab (recipe follows)

Mushroom Cheese Canapes (recipe follows)

Plomeek Soup (recipe follows)

Nutcake (recipe follows)

Just make things up! Really, nothing sounded too great to me. If anyone has any great recipes for this category let me know! If I have time, I’ll continue researching this tomorrow, but onward…

clip-art-book-297x300

 

SNACKS TO CURL UP IN BED WITH A BOOK AND READ WITH:

Maybe the title of the book you are going to curl up with can be an inspiration to you…I am current reading an e book called Season of the Harvest which is Book I of the Harvest Trilogy by Michael R. Hicks. The book so far (I’m on Chapter 5) talks about corn. So for my snacking, popcorn is a natural, as is corn chips with salsa. I have to have chocolate, and since I’m being indulgent by staying in bed just to curl up and read, I would have to have some good truffles (homemade or purchased, as long a.s they are chocolate and truffles, I don’t care which) and I would have my diet coke so I can stay awake to enjoy the book.

I am also reading Andrew Greeley’s (may the good Father rest in peace), Irish Tiger. Greeley is the other of my two favorite authors (Diana Gabaldon being the other). Since the main character, Nuala, is Irish, I would nosh on green colored goodies and minty treats.

Or, since we are ordering Chinese food for dinner, why not have oriental snacks such as:

Frozen Mini-Egg Rolls

Frozen Pot Stickers

Asian-Flavored Snack Mix

Some nice Chinese Tea or a Chinese Tea or Japanese Sake would be good too, but I’d stick with my diet coke.

CUDDLE AND MAKE DINNER TOGETHER PARTY FOR TWO

Well, the cuddling part should be obvious and you should know how to do it, right, so I’ll go on to the cooking together. Split up the menu and each of you prepares part of it. Make it simple but fun. I would advise making dessert the night before so you can sleep in as late as you wish, although don’t forget the Rose Bowl Parade will be on. I do love watching that parade a nd the Macy’s Thanksgiving Day Parade. Ok, now for some more advice. Try to stay out of each other’s way while preparing. Knives can be dangerous is small crowded places and we don’t want anyone hurt. Have some relaxing, romantic music going while you cook and sing while you work. Sing to one another. One other thing, don’t forget to buy the champagne the night before, or other wine to enjoy during dinner. For our menu I suggest the following:

Appetizer – Shrimp Cocktail – buy the shrimp already cooked. If frozen, defrost as soon as you can. Buy or make your favorite cocktail sauce. Place a bit of lettuce in a Margharita glass, then place 4-6 shimp in it so they make a pleasing design. Serve with cocktail sauce on the side. Garnish with a half a wheel of fresh lemon on the rim of the glass. This is a good dish for the least experienced of you to make.

Soup – Chilled Corn Soup With Fresh Basil (recipe follows)

Salad – Fresh Tomato-Mozzarella Salad (recipe follows)

Entree – Slow Cooker Leg of Lamb with Garlic and Rosemary. (Recipe follows. This recipe makes enough for 6-8 people so you have two choices, freeze the leftovers for nights you don’t want to cook or cut the recipe in half. You need to get up early to make this as it takes 6-8 hours just to cook. I’d add another hour to prep-time. Paul and I are slow cooks, meaning it takes up forever to prep recipes, that is why I’m saying an hour of prep time.) If you want to sleep in late, broil up a couple of good steaks and bake a couple of potatoes to go with them.

Side Dishes – Crispy Asparagus (recipe follows) along with the potatoes from the Slow Cooker Leg of Lamb with Garlic and Rosemary if you make the lamb, or with baked potatoes if you opt to broil some steaks. This recipe is for the person with the most cooking experience to make.

Dessert – Elegant Eggnog Dessert (recipe follows) – To make this dessert, you MUST make this THE NIGHT BEFORE!!! The most difficult part of the recipe looks like it would be the cutting of the cookies for the trim. I would buy double the amount of cookies that the recipe calls for, just in case. If you have leftovers, nibble on them in bed!

 

chocolate milnt chex party mix

The recipes:

Home Cookin Chapter: SNACKS

Chocolate Mint Chex Party Mix

=============================

“Mint lover? You’re only 4 ingredients and 15 minutes away from a

make-your-own minty snack!”

PREP 15 mins

READY IN 15 mins

Original recipe makes 6 cups

Ingredients:

3 cups Chocolate Chex® cereal

3 cups Corn Chex® cereal

1/2 cup mint chocolate chips

1/2 cup peppermint-flavored dark chocolate pieces (MSS NOTE: Like

M&Ms)

.

Directions:

In large microwavable bowl, measure cereal. Set aside.

Line cookie sheet with waxed paper.

In medium microwavable bowl, microwave mint chips uncovered on

Medium (50%) about 1 minute, stir. Microwave an additional 15

seconds at a time, until chocolate is mostly melted and can be

stirred smooth. Pour over cereal, evenly coating pieces.

Microwave uncovered on High 3 minutes, stirring every minute.

Spread on waxed paper; cool 5 minutes. Stir in candies.

Store tightly covered.

Nutrition:

Calories141 kcal

7%Carbohydrates21.2 g

7%Cholesterol0 mg

0%Fat5.3 g

8%Fiber1.2 g

5%Protein1.9 g

4%Sodium147 mg

6%* Percent Daily Values are based on a 2,000 calorie diet.

Source: http://allrecipes.com/Recipe/Chocolate-Mint-Chex-Party-Mix/Detail.

aspx?evt19=1

Servings: 0

 

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

peach cobbler chex party mix

Home Cookin Chapter: SNACKS

Peach Cobbler Chex Party Mix

============================

“Peach cobbler flavors in an easy Chex® party mix.”

PREP: 10 mins

READY IN: 15 mins

Ingredients

Original recipe makes 8 cups

Ingredients:

6 cups Cinnamon Chex® cereal

2 cups pecan halves

1/4 cup butter

1/3 cup packed brown sugar

2 tablespoons light corn syrup

2 (1.2 ounce) packages freeze-dried peach slices

.

Directions:

In large microwavable bowl, place cereal and pecans.

In 2-cup microwavable measuring cup, microwave butter, brown sugar

and corn syrup uncovered on High 1 minute 30 seconds, stirring

after 1 minute, until mixture is boiling; stir. Pour over cereal

mixture, stirring until evenly coated.

Microwave uncovered on High 5 minutes, stirring after every

minute. Toss in peaches. Spread on waxed paper. Cool 5 minutes.

Store loosely covered.

source: Recipe by Chex® Party Mix via

http://allrecipes.com/Recipe/Peach-Cobbler-Chex-Party-Mix/Detail.a

spx?ev

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

Kansas City BBQ Chex Mix

Home Cookin Chapter: SNACKS

Kansas City Bbq Chex Mix®

=========================

Three ingredients and 10 minutes is all you need to have this

great-tasting snack ready. Chex Mix® Barbecue snack mix coupled

with cheese and sausage makes quite a treat.

Kansas City BBQ Chex Mix®

Prep Time 10 min

Total Time 10 min

Ingredients

1 Bag (8.75 oz) Chex Mix® barbecue snack mix

1 Cup cubed pepper Jack cheese (4 oz)

1/2 Cup bite-size pieces summer sausage

.

Directions

1 In medium bowl, mix all ingredients. Serve immediately.

Nutrition Information Serving Size: 1 Serving

Calories110 ( Calories from Fat45), Total Fat5g (Saturated Fat1

1/2g, Trans Fat0g ), Cholesterol5mg Sodium190mg Total

Carbohydrate14g (Dietary Fiber0g Sugars2g ), Protein2g ; % Daily

Value*: Vitamin A0%; Vitamin C0%; Calcium0%; Iron0%;

Exchanges:1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim

Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0

Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:1 *Percent Daily Values are based on a 2,000

calorie diet.

source:

http://www.bettycrocker.com/recipes/kansas-city-bbq-chex-mix/d3021

441-2a3d-4bfa-97a5-dfe4400220c2

Servings: 12

Exchanges:1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim

Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0

Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:1 *Percent Daily Values are based on a 2,000

calorie diet.

source:

http://www.bettycrocker.com/recipes/kansas-city-bbq-chex-mix/d3021

441-2a3d-4bfa-97a5-dfe4400220c2

Servings: 12

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

deviled crab

Home Cookin Chapter: STAR TREK RECIPES

DEVILED CRAB

============

Deviled Crab: One of the many items that the food processor unit can

replicate onboard old Constitution class starships. (“Mr. Scott’s Guide to

the Enterprise”)

Deviled Crab

Ingredients

1 lb. fresh crabmeat

2 ribs celery, finely chopped

2 eggs

1 medium onion, finely chopped

1 bell pepper, finely chopped

3/4 cup corn bread crumbs

3/4 cup white bread crumbs

1/3 cup mayonnaise

2 Tbs. Worcestershire sauce

1 Tbs. Dijon mustard

1 Tbs. lemon juice

1/2 tsp. salt

1/2 tsp. pepper

Dash of Tabasco

Preparation

Combine crabmeat, bread crumbs, onion, pepper, and celery in large bowl. Beat

together remaining ingredients until smooth. Mix well with crab mixture. Pack

into a shallow baking dish-a quiche dish is perfect. Bake at 350F until hot,

about 30 minutes.

You may use all white bread crumbs if you prefer not to use corn bread

crumbs.

Serves 6 to 8.

.

Mushroom With Ladybug. border=
(via CulinarySchools.org credit for clip art only not recipe)

Home Cookin Chapter: STAR TREK RECIPES

MUSHROOM CHEESE CANAPES

=======================

Mushroom Cheese Canapés: Among one of the items that the food processor unit

can replicate aboard old Constitution class starships. (“Mr. Scott’s Guide to

the Enterprise”)

Mushroom Cheese Canapés

Ingredients

3 Tbs. butter

1 shallot, peeled and minced

1/2 lb. mushrooms

1 Tbs. lemon juice

1 1/2 cup Gruyère cheese, grated

1 egg, beaten

1/2 cup heavy cream

Salt and white pepper

12 to 13 slices of thin white bread, cut into 2 1/2-inch rounds

Preparation

Heat butter in medium skillet. Add shallot and cook over low heat for 5

minutes, and add mushrooms. Cook until mushrooms become tender (about 20

minutes), and stir in lemon juice and salt and pepper; set aside. Then,

combine cheese, egg, and cream with salt and pepper.

Preheat oven to 550 degrees. Butter bread on one side and place on slightly

greased baking sheet. Drop a dollop of the mushroom mixture onto each bread

slice, and top with 1 to 2 tablespoons of the cheese mixture. Bake until

cheese mixture browns slightly. Serve warm.

Serves 8

.

Plomeek Soup

Home Cookin Chapter: STAR TREK RECIPES

PLOMEEK SOUP

============

Plomeek Soup – Star Trek: The Original Series

foodreplicator.tumblr.com

startrek.com

Plomeek soup is a traditional morning meal on the Vulcan homeworld. Taking a

page from the mostly vegetarian Vulcans, the Earth version is vegan-friendly.

You’ll Need:

1 onion

2 garlic cloves

5 carrots

2 small-medium sweet potatoes, peeled

3 small-medium beetroots, peeled

3 sticks celery

1 litre vegetable stock

Salt and pepper

Vegetable oil

Parsley for garnish (optional)

Start by peeling the beetroots and then the sweet potatoes. Wear a pair of

gloves when peeling the beetroots if you don’t want to get pink hands! Then

chop up all the vegetables, including the onion and garlic cloves, into

chunks. Don’t worry about making them too exact as they will all get blended

at the end.

Start by sauteeing the garlic and onion in vegetable oil until soft. Then add

the rest of the vegetables and cook for a few minutes. Add 750ml of the

stock, reserving the rest. Bring to the boil, then reduce the heat and simmer

until all vegetables are quite soft, about 45 minutes to 1 hour.

Ladle portions of the vegetables and stock into a blender and blend until

smooth. Alternatively, you could use a hand blender if you have one. When all

the soup is blended, check the flavour and add salt and pepper to taste. At

this point, check the soup’s thickness – if too thick, add the remaining

vegetable stock as needed.

Serve and garnish with parsley if desired – although I’m sure the Vulcans

would consider this highly illogical.

SOURCE: http://foodreplicator.tumblr.com/post/31475290319/plomeek-soup

.

photo-24775701-pecan-nuts

Home Cookin Chapter: STAR TREK RECIPES

NUTCAKE

=======

Nutcake: With Spock’s katra logged in McCoy’s mind, Kirk described him as

fruity as a nutcake. (“Star Trek III: The Search For Spock”)

I suspect Kirk meant, nutty as a fruitcake. Presumeably the fruitcake is a

lost recipe in the 23 century, and slang is slipping.

Nutcake

Ingredients

2 cups all purpose flour

2 cups granulated sugar

2 eggs

2 tsp. soda

2 tsp. vanilla

20 oz. canned crushed pineapple (not drained)

3/4 cup chopped pecans

1 stick oleo

8 oz. cream cheese (room temp)

1-3/4 cup powdered sugar.

Preparation

Mix the flour, granulated sugar, eggs, soda, vanilla, pineapple and juice,

and pecans well. Pour into a 9×13 greased and floured pan. Bake in a

preheated oven at 350F for 40 minutes.

Mix the oleo, cream cheese, and powdered sugar together, then pour over the

hot cake.

.

Asian-Flavored Snack Mix

Home Cookin Chapter: SNACKS

Asian-Flavored Snack Mix

========================

source: Gourmet Live | January 2011

By Gina Marie Miraglia Eriquez

Photo by Chris Gentile, Gourmet Live

via

http://www.epicurious.com/recipes/food/views/Asian-Flavored-Snack-

Mix-365215

Yield: Makes 14 cups

Active time: 15 minutes

Total time: 1 1/2 hours

“The Asian standbys of soy sauce, hoisin, and toasted sesame oil,

along with those crisp and shiny Japanese rice snacks, have become

so much a part of American cuisine that’s there’s nothing ‘ethnic’

about this truly addictive party mix. We guarantee that you won’t

be able to keep from nibbling on it all evening long! In fact, we

predict that you will find yourself making it often because you

won’t want to run out of it.”

Ingredients:

1 stick (1/2 cup) unsalted butter, cut into 8 pieces

2 tablespoons sugar

2 tablespoons soy sauce

2 tablespoons hoisin sauce

1 tablespoon Asian sesame oil

3/4 teaspoon garlic powder

3/4 teaspoon ground ginger

3/4 teaspoon cayenne pepper

8 cups (3 ounces) popped popcorn

6 cups (6 ounces) rice cereal squares

1 (5 ounces) can chow mein noodles

1 (3 oz) package Asian rice cracker snack mix

2 cups salted roasted cashews or dry-roasted peanuts

1 cup wasabi peas or dried peas

.

preparation

Preheat oven to 250°F with racks in upper and lower thirds.

Melt butter in a small saucepan over medium-low heat and whisk in

sugar, soy, hoisin, sesame oil, garlic powder, ginger and cayenne.

Remove from heat.

Combine popcorn, rice cereal, chow mein noodles, Asian snack mix,

cashews and wasabi peas in a very large bowl. Drizzle with butter

mixture and toss well to coat. Spread evenly in 2 large (18- by

13-inch) rimmed sheet pans.

Bake, stirring every 15 minutes, a total of 1 hour.

Cool completely in pans on racks.

cooks’ notes: Snack mix can be made 2 days ahead and kept in an

airtight container at room temperature. If for some reason it

needs to be re-crisped, reheat it in the rimmed sheet pans in a

preheated 250°F oven for 10 to 15 minutes.

nutrition information: per serving (10 servings)

POWERED BY Edamam

Calories484 Carbohydrates52 g (17%) Fat27 g (42%) Protein10 g

(20%) Saturated Fat9 g (47%) Sodium476 mg (20%) Polyunsaturated

Fat5 g Fiber4 g (15%) Monounsaturated Fat12 g Cholesterol36 mg

(12%)

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

ear_of_yellow_corn

Home Cookin Chapter: SOUPS

Chilled Corn Soup With Basil

============================

Time: 15 minutes

Yield: 4 appetizer servings, or 6 to 8 servings as an hors

d’oeuvre

Chilled Corn Soup

“No-cook, chilled blender soups are so quick to make it almost

feels like cheating. This one stars sweet corn that’s been tarted

up with buttermilk and lime juice, spiced with garlic and

scallion, and imbued with fresh herbs. While straining it isn’t

entirely necessary, it will give you a smoother, more elegant

soup. But when it’s too hot to breathe, let alone dig out the

strainer, you have our permission to skip it.

Serve this in espresso cups or shot glasses as an hors d’oeuvre,

or in bowls as a first course.”

INGREDIENTS:

3 ears corn, shucked

1 ½ cups buttermilk

½ cup basil leaves, more for garnish

3 scallions, roughly chopped

1 tablespoon fresh lime juice, more to taste

1 fat garlic clove, roughly chopped

¾ teaspoon fine sea salt

Radish slices, for garnish

Extra-virgin olive oil, for garnish

.

PREPARATION:

Slice kernels off corn cobs (you should have 3 to 3 1/2 cups

kernels). Discard cobs and place kernels in a blender. Add

buttermilk, basil, scallions, lime juice, garlic, salt and 1/3 cup

ice cubes to the blender and purée until very smooth.

Strain mixture through a sieve, pressing down hard on the solids.

Serve soup garnished with radish slices and a drizzle of olive

oil.

source: MELISSA CLARK

http://cooking.nytimes.com/recipes/1016659-chilled-corn-soup-with-

basil

MSS NOTE: The soup is a pale green when completed. I would

strain the soup if you serve as a shooter or in espresso cups,

otherwise I would not strain as I like something to chew in my

soup most of the time. Also consider the person you are making it

for. Do they have digestion problems, swallowing or chewing

problems? If the answer is yes, strain the soup.

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

ROSEMARY LEG OF LAMB

Home Cookin Chapter: LAMB, VEAL AND PORK RECIPES

Leg of Lamb in the Slow Cooker with Garlic and Rosemary

=======================================================

“To add flavour, I like to give meat a quick turn in a hot pan to brown the

outside before tossing it into the slow cooker; sometimes this is difficult

with a long leg of lamb; when I have a bone that makes it impossible to lay

the piece of meat into a skillet, I brown it quickly on the grill. Browning

meat adds flavour; if you like, pour whatever liquid you plan to use in the

slow cooker into the pan to loosen all those flavourful browned bits – give

it a swirl and then pour into the slow cooker. Browning your veg will boost

flavour too.

If you like, toss a couple handfuls of new potatoes or diced thin-skinned

Yukon gold potatoes (don’t peel them) into the bottom of the slow cooker

first; they’ll cook in the lamb juices, winding up dark and sticky. (Add a

squeeze of lemon juice and a pinch of oregano as you scoop them out if you’re

a fan of Greek lemon potatoes.) Lay your lamb leg overtop; add rosemary and

garlic and a few glugs of red wine or stock. (This would be a great way to do

smaller lamb shanks too.) If the bone is sticking out of the slow cooker, lay

foil over the top and crimp it around the open edges, sealing those gaps.

Voila.”

Leg of Lamb in the Slow Cooker with Garlic and Rosemary

olive or canola oil, for cooking

1 bone-in leg of lamb

4-5 medium Yukon Gold potatoes, chopped into chunks, or about the same

quantity of small new potatoes

1 head garlic, peeled

salt

a few sprigs of rosemary

about a wineglass full of red wine (or stock)

Rub the oil all over the lamb and either brown it in a hot pan or throw it on

the grill to get some colour. Meanwhile, toss all the potatoes and about half

the garlic cloves into the bottom of your slow cooker.

Put the lamb on top of the potatoes, squish a few more cloves of garlic and

rub it over the surface, then sprinkle with salt. Toss in a few sprigs of

rosemary and pour some wine in around the potatoes, cover (if the bone sticks

out, cover the lid with foil to seal in the heat) and cook on low for 6-8

hours. Carve the lamb and serve with the potatoes, finished with a squeeze of

lemon, if you like. Serves 6-10.

SOURCE:

http://www.babble.com/best-recipes/leg-of-lamb-in-the-slow-cooker-with-garlic

-and-rosemary/

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

Crispy-Asparagus-OR

Home Cookin Chapter: VEGETABLES

Crispy Asparagus

================

SERVES 4

“Crispy Asparagus is a dish that works just as well alongside a

juicy dinner steak as it does for a brunch or light lunch. This

fresh veggie side dish is sure to become a regular on your menus.

What You’ll Need:

1 pound asparagus, trimmed

1 egg

1 tablespoon milk

1 cup Italian-flavored bread crumbs

1/2 cup olive oil

Parmesan cheese (optional)

.

What To Do:

In a deep skillet, heat 1 inch water over high heat until boiling.

Add the asparagus and cook until crisp-tender; drain.

In a shallow dish, beat the egg and milk until well combined.

Place bread crumbs in another shallow dish.

In a skillet, heat olive oil over medium-high heat until hot. Dip

asparagus in egg mixture then into bread crumbs, coating

completely. Sauté asparagus in hot oil until golden. Drain on a

paper towel-lined plate and serve immediately. Note

Sprinkle with grated Parmesan cheese just before serving, if you’d

like. Share This Recipe

Read more at

http://www.mrfood.com/Vegetables/Crispy-Asparagus#PFW4jQPFswIQm5G3

.99

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

elegant eggnog dessert

Home Cookin Chapter: Desserts

Elegant Eggnog Dessert

======================

“This impressive dessert has become so popular that I have to make

three every year—one for my

Husband to take to work, one for our family on Christmas Eve and

one for his family Christmas Day!

Any flavor of Pirouette cookies can be used, and vanilla can be

substituted for the rum flavoring.” —Lisa Scanio, Tampa, Florida

TOTAL TIME:

Prep: 30 min. + chilling

Ingredients:

1 can (13-1/2 ounces) Pirouette cookies

1/2 cup graham cracker crumbs

1/4 cup butter, melted

2 packages (8 ounces each) cream cheese, softened

2 cups cold eggnog

1-1/3 cups cold whole milk

2 packages (3.4 ounces each) instant vanilla pudding mix

1/2 teaspoon rum extract

1/8 teaspoon ground nutmeg

1 cup heavy whipping cream

.

Directions:

Cut each cookie into two 2-1/2-in. sections; set aside. Crush

remaining 1-inch pieces.

In a small bowl, combine the cookie crumbs, cracker crumbs and

butter; press onto the bottom of a greased 9-in. springform pan.

In a large bowl, beat the cream cheese until smooth. Beat in the

eggnog, milk, dry pudding mixes, extract and nutmeg until smooth.

In another large bowl, whip cream until stiff peaks form. Fold

whipped cream into pudding mixture. Spoon over crust.

Cover and refrigerate for 6 hours or overnight.

Just before serving, remove sides of pan. Arrange reserved cookies

around dessert and press gently into sides.

Refrigerate leftovers.

Editor’s Note: This recipe was tested with commercially prepared

eggnog. Reduced-fat eggnog is not recommended.

Source: Originally published as Elegant Eggnog Dessert in Taste

of Home December/January 2008, p21

Read more:

http://www.tasteofhome.com/recipes/elegant-eggnog-dessert#ixzz3OFY

bEYBp

Publisher Photo

Servings: 12

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

CREDIT WHERE CREDIT IS DUE:

Woodstock Kicking The Ball cartoon – http://www.glitter-graphics.com/users/sunshine65 

Stack of Books clipart – http://fairviewoklibrary.org/?page_id=131

Ear of Corn clipart – http://sweetclipart.com/multisite/sweetclipart/files/ear_of_yellow_corn.png


ANTI-SUPERBOWL FUN

charlie_brown_lucy-5356

I hate football. Thus, I hate Super-bowl Sunday. I know many of you out there feel the same way, so here are some ideas to make the day a better one. At the end of list, I will give you details of the suggestions that have *s after them.

1. Have an Anti-Super Bowl Party. Gather together your friends who have been deserted all football season and have an Anti Super Bowl Party. While the football fans are having beer and pizza, serve your friends more sophisticated fare like pretty drinks and appetizers.*

2. Go through the digital photographs on your computer and rename them something besides DM004102.

3. Play World of Warcraft or other favorite MMORPG for hours of uninterrupted enjoyment and munch on snacks and pizza. Have a soft drink or a beer, whatever is your pleasure.*

4. See a movie or go to a popular restaurant (not a sports’ bar though). Since everyone else will be glued to their TV sets, it will be easier to get in and I bet the service will be better!

5. Invite some friends over for a Popcorn Throw Down Challenge and Movies.*

6. Invite some friends over for a Chex Mix Throw Down Challenge and Board Games Party.*

7. Throw a Star-Trek or Star-Wars Marathon Party or even a Dr. Who Marathon Party.*

8. Take a tour of your City and stop in places that you have never been to before. End your tour with a dinner at a new restaurant.

9. Have a mani/pedi party complete with lotions, nail polish and stick-on decals. Order take-out from your favorite gourmet shop for you and your friends.

10, Take your favorite snacks and a good book to bed with you. Call for Chinese take-out for dinner.*

11. Write that novel you always wanted to begin.

12. Cuddle with that special someone. Make dinner together and make it special.*

Most importantly, put the emphasis on enjoying yourself and doing what you really want to do.

ANTI-SUPER-BOWL PARTY

Relegate the Super-bowlers to the basement or den and choose another room for the Anti-Super-bowlers Set up the dining room for your part of the party and the kitchen for the Super-bowlers Set the Super-bowlers’ table with paper stuff, yours with linens. Also have a comfortable sitting area for your end of the party so you can sit and chat or play games, or watch a movie. Make sure that you discuss all plans with your Super-bowler so that he/she understands the game rules. Make sure you both respect the other’s party and that noise is kept to a minimum unless really necessary like when a touch-down is made. Also make it clear that the food for one party does not get shared with the guests from the opposing party. Fair is fair.

Ok, the important thing is good friends and food. For our Anti-Super-bowl Party we are going to serve wonderful stuff.

Set up a wine bar. Include some of each type of wine: a sweet white, a dry white, a sweet red and a dry red. Of course you must include a bubbly wine too. A blush would also be a nice touch. Set out some seltzer water so people can make spritzers if they wish and a variety of juices such as cranberry, orange and grapefruit juice so guests can get creative. Also, some may not wish to drink alcohol.

Set up a cheese, fruit and cracker platter. I would include the following:

a nice wheel of brie made with fruit or the Parmesan-Coated Brie (recipe follows)

slices of apples and green grapes and fresh raspberries

a good-sized wedge of Jarlsberg cheese

a good-sized wedge of Sharp Cheddar

a nice smoked cheese

a small pile of cocoa-dusted nuts

a small pile of dried apricots

a small pile of Craisins

Place a small basket of crackers (I would use three different kinds of crackers) and some slices of a small Baguette.

I would also set out a bowl of trail mix (recipe follows), a bowl of butter mints and a bowl of cashew nuts. Use silver or crystal bowls, if possible.

After about a half an hour, bring out some fancy bite-site tidbits such as:

Bacon Wrapped Shrimp (recipe follows)

Prosciutto Wrapped Asparagus (recipe follows)

Mini Egg Rolls (cheat and buy the frozen ones!)

Place these appetizers on doilies placed on your fanciest serving platters.

For the dinner menu I would serve something elegant but simple and not too heavy as people are probably full from noshing.

I would begin the meal with a nice fresh fruit cup. Instead of a salad, I would put out a platter of fresh baby vegetables such as carrots, grape tomatoes, bell peppers, cucumbers and whatever else you think you want to add. Serve with a dip instead of dressing. Don’t do a vinaigrette though, do something creamy and rich. For the main course I would Almond Orange Crusted Chicken (recipe to follow) with couscous mixed with sauteed red peppers and peas for color. For desert something ultra decadent like Mint Chocolate Chip Mousse Cake (recipe to follow).

WoW_Box_Art1

WORLD OF WARCRAFT MARATHON

For the pizza, order out! Go ahead and splurge on wings too! But save these goodies for dinner.

Have a good supply of your favorite beverage(s) on hand and nearby. Just remember, you need to see those wee monsters and your reflexes need to be quick enough to kill them before they kill you!

For your snacking pleasure here is a variety to keep you munching away:

Chex Popcorn Pretzel Party Mix (recipe to follow) for your sweet tooth

Smoked Paprika Popcorn (recipe to follow for your savory tooth

Pour yourself a big bowl of M&Ms and go to town! Let’s save Azeroth together!!! “For the Alliance!”

boy-superhero-eating-popcorn

POPCORN THROW DOWN CHALLENGE AND MOVIE

Throw down the gauntlet and challenge your guests to come up with the best tasting unusual popcorn and ask them to bring it to the party or ask everyone to bring their popcorn makers and ingredients to make at your house. Before the party, ask them to come up with a name for their creation so you can make up the voting ballots. The ballot could look something like this:

NAME OF ENTRY

TASTE

AROMA

UNIQUENESS

PRESENTATION

TOTAL POINTS

I would give 1 point for taste, 1 for aroma, 2 for uniqueness and 2 for presentation. So highest point total per entry would be 6 points. In case of a tie, do a second vote on scraps of paper asking people to vote for their favorite of the tied entries.

Have plenty of beverages and choose a good light-hearted movie. Have some plain old fashioned popcorn to serve too! Here are some popcorn ideas for your entry:

Red Hot Popcorn

Pepperoni Popcorn

Hot Chocolate Popcorn

This post is longer than I expected it to be, so I will close it with recipe and continue tomorrow with the rest of the party details and recipes. Without further ado, the recipes:

bag_of_trail_mix_photo_cutouts-re4ef8700929646a99ec25ba8599d5d98_x7saw_8byvr_512

MARILYN’S TRAIL MIX

1 cup Craisins

¼ cup Dried Apricots; snipped into sliver-sized pieces (cut with a scissors)

½ cup M&Ms

½ cup Cashews

1 cup Corn Chex cereal

¼ tsp. Cinnamon

Mix all together.

NOTE: These measurements are a guideline. I never measure when making my trail mix. This is really how I make it:

2 handfuls of Corn Chex, 1 handful Craisins, about 6-8 Dried Apricots (snipped into slivers), 1 handful of M&Ms and a few shakes of Cinnamon. In other words, measure by what you feel. You also have to take how many people you are making this recipe for. I figure 2 cups of mix per person but 1 cup is probably okay too, especially if you are serving with other things. If you have leftovers, store in an airtight container and it should last a while. However, Paul and I find this addicting, so it doesn’t last long in our house.

Bacon-Wrapped-Shrimp-Recipe_s4x3.jpg.rend.sni12col.landscape

Home Cookin Chapter: APPETIZERS 2014

BACON-WRAPPED SHRIMP

====================

ACTIVE: 20 mins.

TOTAL: 40 mins.

SERVES: 4-6

INGREDIENTS:

Juice of 1 Lemon

1 clove Garlic; GRATED

1 tsp. Paprika

1 tsp. FRESH Thyme

3 tbsp. Extra-Virgin Olive Oil

Kosher Salt

1 lb. (about 24) LARGE Shrimp; PEEELD AND DEVEINED, TAILS INTACT

12 slices Bacon; HALVED

.

DIRECTIONS:

POSITION A RACK 3-4″ FROM THE HEAT SOURCE AND PREHEAT THE BROILER.

Whisk the lemon juice, garlic, paprika, thyme, olive oil AND 1/2

tsp. kosher salt in a SHALLOW BAKING DISH. Add the shrimp AND

toss to coat; MARINATE IN THE REFRIGERATOR for 20 mins.

TURN THE SHRIMP IN THE MARINADE TO COAT WELL. ONE AT A TIME,

REMOVE EACH shrimp AND wrap with a piece of bacon; secure with a

TOOTHPICK, if desired.

Place SEAM-SIDE DOWN on a baking sheet. Spoon any remaining

marinade over the shrimp. (MSS NOTE: I would cover the entire

baking sheet with aluminum foil BEFORE I put the shrimp on it.)

BROIL, TURNING THE SHRIMP ONCE, UNTIL the bacon is SLIGHTLY CRISP

AND the shrimp are cooked through, about 5 mins.

source: pg. 65, Food Network Magazine, Nov. 2014 issue, Volume 7,

No. 9.

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

prosciutto-wrapped asparagus

Home Cookin Chapter: APPETIZERS 2014

PROSCIUTTO-WRAPPED ASPARAGUS

============================

24 asparagus speaks (1-1 1/4. lbs.), trimmed to 6-inch lengths

24 VERY THIN slices provolone cheese (12-14 oz.)

12 VERY THINN slices prosciutto (8-10 oz.), halved lengthwise

Cracked Black Pepper

1-2 tbsp. Olive Oil

1-2 tbsp. Balsamic Vinegar

MSS NOTES: I’d use corned beef instead of prosciutto and I’d omit

vinegar.

.

1. Place a steamer basket in a LARGE skillet. Add enough water

to come just below bottom of basket. Bring to boiling. Place

asparagus in basket. Reduce heat to MEDIUM-LOW. Steam, COVERED,

for 4 mins. Remove asparagus from basket; immerse in ICE WATER to

cool quickly. DRAIN asparagus, PAT DRY with paper towels.

2. Wrap a slice of cheese and a half-slice of prosciutto around

each asparagus speak. Arrange wrapped asparagus on a serving

plate.

3. Before serving, sprinkle with cracked pepper. Drizzle with

oil and balsamic vinegar.

MSS NOTES: I’d omit step 3 all together.

MAKE AHEAD: Prepare as directed through Step 2. COVER and chill

up to 24 hrs. Serve as directed. (MSS NOTE: I’d serve as is but

at room temperature.)

NUTRITIONAL INFORMATION: PER SERVING:

268 cal, 20 g fat (8 g sat. fat), 29 mg. cholesterol, 876 mg.

sodium, 4 g carbs, 2 g fiber, 19 g protein.

SOURCE: p. 10, Better Homes and Gardens Special Interest,

“Celebrate the Season 2014” magazine.

Servings: 8

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

Home Cookin Chapter: POULTRY

almond-orange-crusted chicken with fennel-arugula salad

Almond Orange Crusted Chicken With Fennel Arugula Salad

=======================================================

source: Created by: Ellie Krieger, cookbook author, “So Easy:

Luscious Healthy Recipes for Every Meal of the Week.” via The

Almond Board of California via

http://allrecipes.com/Recipe/Almond-Orange-Crusted-Chicken-with-Fe

nnel-Arugula-Salad/Detail.aspx?evt1

“Traditional chicken dinner gets a modern-day makeover with sliced

almonds and orange zest to perk up an old standby. Use the left

over orange slices for a refreshing side salad with arugula,

fennel and lemon juice.”

Ingredients:

1 orange

2 egg whites

3/4 cup sliced almonds, coarsely chopped

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup all-purpose flour

4 (4 ounce) pieces thin-sliced boneless, skinless chicken breast

Cooking spray

1/2 small bulb of fennel, halved, cored and thinly sliced into

half-moons

4 cups arugula, lightly packed, coarsely chopped if leaves are

large

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

.

Directions

Preheat the oven to 450 degrees F.

Ten minutes before you are ready to cook the chicken, put a baking

sheet in the oven to pre-heat.

Finely zest the orange and set the zest aside. Cut the top and

bottom off of the orange, sit the orange on one end on a cutting

board and cut the entire peel and pith off by cutting downward

following the shape of the fruit. Then, using a paring knife,

remove each section of orange from the membrane. Set the orange

sections aside.

In a shallow bowl, whisk the egg whites until slightly frothy. In

a large shallow bowl or on a plate, combine the orange zest,

almonds, and 1/4 teaspoon each of the salt and pepper.

Put the flour on a large plate.

Remove the pre-heated baking sheet from the oven and spray with

cooking spray.

Dip the chicken breasts, one at a time, first into the flour,

shaking off any excess, then into the egg white, and then coat

with the almond mixture and place on the baking sheet. Spray the

top of the chicken with cooking spray. Bake for 6 minutes, turn

and bake for 6 minutes more, until the chicken is cooked through

and the coating is golden.

While the chicken is cooking, combine the fennel, arugula and

orange sections in a large bowl. In a small bowl whisk together

the olive oil, lemon juice, and remaining 1/4 teaspoon each of

salt and pepper. Pour the dressing over the salad and toss to

coat.

To serve, place one large or two small chicken cutlets on each

plate and top with a mound of the salad.

Servings: 4

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

mint-chocolate-chip-mousse-cake-2011

Home Cookin Chapter: CAKES 2013-2014

Mint Chocolate Chip Mousse Cake

===============================

June 7, 2011 in Cooking | Tags: mint, mint chocolate chip, mousse

cake

Chocolate Cake

1 cup plus 2 Tablespoons all-purpose flour

1 cup plus 2 Tablespoons granular sugar

6 Tablespoons cocoa powder, sifted

¾ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon sea salt

½ cup mini chocolate chips

¾ cup coffee

6 Tablespoons safflower oil

¾ teaspoon vanilla extract

3 medium eggs

Mint Chocolate Chip Mousse

4 cups cream

¾ cup granular sugar

2 teaspoons peppermint extract

¼ teaspoon green food color paste

1/3 cup cold water

1 Tablespoon gelatin

½ cup hand chopped chocolate [these are the chips]

Peppermint Spread

1 cup confectioner’s sugar, sifted

1/3 cup unsalted butter, room temperature

2 teaspoons peppermint extract

Chocolate Glaze

2 tablespoons cream

2 tablespoons granular sugar

½ Tablespoon butter

1 teaspoon honey

2 Tablespoons cocoa powder, sifted

½ teaspoon vanilla extract

.

When conceptualizing recipes, I tend to draft up a large list of

ideas that are possible creations. Mousse cakes are one such

recipe with endless possibilities and certainly a mint chocolate

chip is one of those have to make ideas. If you see the photo and

think mint chocolate chip ice cream, that’s exactly where I got

the idea. Growing up this was and still is my favorite flavor, not

to mention this minty green color is at the top of my favorite

paint colors list.

Chocolate Cake

Preheat oven to 350°F

Prepare a 12”x8 ½” sheet pan by coating it with butter and lining

with parchment.

Whisk together flour, sugar, cocoa powder, baking soda, baking

powder and salt.

Make a well in the center of the flour mixture and add the oil,

vanilla extract and eggs. Whisk until a smooth batter forms. Next,

whisk in coffee.

For this recipe I chopped a block of chocolate for the chips

needed, but mini chocolate chips will work just as well.

Pour the batter into the prepared pan, sprinkle with chocolate

chips and bake for twenty minutes. After baking, allow cake to

rest for a few minutes before inverting onto a cooling rack lined

with parchment. Why parchment? This cake is very moist and will

stick to just about anything it can and with a handful of

chocolate chips in this cake, it will be hard to resist eating any

broken cake pieces

As instructed in my Neapolitan mousse cake recipe, the size of

this cake is a little smaller. A cake board frame measuring twelve

inches by four inches was constructed. The left over cake can be

used to make trifles or saved for another mousse cake recipe later

on.

Mint Chocolate Chip Mousse

Sprinkle the gelatin over the cool water and allow to bloom.

Meanwhile, in a bowl combine the cream, sugar, colorant and mint

extract. Beat just before soft peaks form. The consistency will

still have soft peaks but they droop a little more. You want to

stop at this point because the folding in of the gelatin will work

the cream further. Heat the gelatin over simmering water. Remove

from heat and warm the remaining cream. The cream should be

slightly warmer than room temperature. Combine the gelatin and

warmed cream. Pour this mixture over the whipped cream and fold

in. Fold in the chocolate chips and fill the mold. Chill for

several hours to set the mousse.

To make chocolate chips for the mousse, simply fine chop any

quality semi-sweet chocolate.”

Peppermint Spread

To make this high intensity flavor layer for the mousse cake, whip

together all ingredients in a bowl and frost the top of the

chilled mousse cake.

Chocolate Glaze

Melt cream, sugar, butter and honey in a saucepan on low heat just

until combined. Whisk in cocoa powder and vanilla. Once cool,

spread chocolate glaze over the peppermint spread and chill for

the last time.

If you plan on serving this the next day or so leave the cake

board frame on so the mousse does not dry out. When the moment

arrives, use a long knife and slide it down along the cake board

in one direction. This will keep the layers more intact. Mousse

cakes are best carved when they are cold.

This recipe serves ten if cut into slices and less for square

cutouts.

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

chex-popcorn-pretzel-chunks party mix

Home Cookin Chapter: SNACKS

Chex™ Popcorn-Pretzel Chunks Party Mix

======================================

“A favorite among the Chex™ team members, this crunchy super-snack

disappeared in no time. Don’t be surprised if the same thing

happens at your next party!”

GRAB THESE ITEMS…

4cups Vanilla Chex™ cereal

3cups popped popcorn

1cup fish-shaped pretzel crackers

2tablespoons butter or margarine

1jar (7 ounces) marshmallow creme

1/2cup candy-coated milk chocolate pretzels

.

STEPS

1Spray very large microwavable bowl with cooking spray. Mix

cereal, popcorn and pretzel crackers in bowl.

2In medium microwavable bowl, microwave marshmallow crème and

butter uncovered on High about 1 minute, stirring after 30

seconds, until crème and butter are melted and can be stirred

smooth.

3Stir, pour over cereal mixture, stirring until evenly coated.

Microwave uncovered on High 2 to 3 minutes, stirring every minute,

until mixture is glazed.

Cool 5 minutes; stir in candies. Spread on waxed paper to cool.

Break into chunks. Store covered.

TIPS Method Note: This sweet and salty snack is super-yummy and

easy to make, but the marshmallow creme makes the prep a bit

sticky. To minimize stickiness, spray bowls, spoons and spatulas

with cooking spray before using.

NUTRITION Serving Size:

Calories 80 (Calories from Fat 25); Total Fat 3g (Saturated Fat

1g, Trans Fat 0g); Cholesterol 0mg; Sodium 125mg; Total

Carbohydrate 12g (Dietary Fiber 0g, Sugars 6g); Protein 1g % Daily

Value*: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 15%

Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 0 High-Fat Meat; 1

Carbohydrate Choice MyPyramid Servings: 0 tsp Fats & Oils; 0 oz-eq

Grains; 0 oz-eq Meat & Beans *% Daily Values are based on a 2,000

calorie diet.

source:

http://www.chex.com/recipes/chex-popcorn-pretzel-chunks-party-mix/

16c419de-90d4-46d6-bf49-c22c39806004

Servings: 20

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

smoked paprika popcorn

Home Cookin Chapter: SNACKS

Smoked Paprika Popcorn

======================

{ ingredients }

2 teaspoons smoked paprika

1 teaspoon salt

1 teaspoon onion powder

1 tablespoon grapeseed or canola oil

1/3 cup popcorn kernels

2 teaspoons walnut oil or olive oil

.

{ directions }

Mix the smoked paprika, salt and onion in a small bowl and set

aside.

In a medium pot, heat the oil and popcorn, covered, over medium

heat. As the popcorn pops, shake pan occasionally and immediately

remove from heat once the popping slows to 2-3 seconds between

pops. Pour popcorn into a large bowl, removing any unpopped or

partially popped kernels you see. Drizzle with walnut or olive oil

and toss with your hands to coat evenly. Scatter smoked paprika

mixture over popcorn and mix with your hands until kernels are

evenly coated.

Keeps for up to 2 days in an airtight container.

I use two types of oil because I like the subtle flavor the

walnut (or olive) oil adds to the mixture, but feel free to use

grapeseed or canola for both cooking and coating the popcorn.

Instead of cooking the popcorn on the stove, you can start with

unflavored, unsalted air-popped or microwave popcorn. I won’t be

mad.

source: http://www.eatyrgreens.com/smoked-paprika-popcorn/

Servings: 4

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

red hots popcorn

DISCLAIMER:  This photo does not belong to the recipe.  I found photo in a Google search. ~MSS

Home Cookin Chapter: SNACKS

Red Hot Cinnamon Candy Popcorn

==============================

Makes 4 quarts

“A sweet and spicy popcorn treat that can be enjoyed all year

round.”

INGREDIENTS

16 cups popped JOLLY TIME® Butter or Crispy ‘n White Microwave Pop

Corn

1/2 cup butter or margarine

1/2 cup granulated sugar

1/4 cup light corn syrup

3/4 cup red cinnamon candies

1/4 tsp baking soda

.

DIRECTIONS

Place popped popcorn in large bowl. Melt butter in medium

saucepan; stir in sugar, corn syrup and cinnamon candy. Heat to a

boil; continue boiling, stirring constantly, until candy is

dissolved completely. Boil without stirring for 3 minutes. Remove

from heat; stir in baking soda. Gradually pour over popcorn,

mixing well. Allow to cool completely on foil or buttered wax

paper. Break apart and store in tightly-covered container.

source: http://www.jollytime.com/recipe/red-hot-cinnamon-popcorn

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

pepperoni

Home Cookin Chapter: SNACKS

PEPPERONI PIZZA

===============

Pepperoni Pizza

Cook 1 cup chopped pepperoni in 1 tablespoon vegetable oil in a large pot

until crisp; drain on paper towels, reserving the drippings. Pop 3/4 cup

popcorn kernels in the drippings; toss with the pepperoni, 1 cup shredded

mozzarella, 1/2 cup grated Parmesan, 2 tablespoons olive oil and 1 teaspoon

each granulated garlic and dried oregano. Season with salt.

Read more at:

http://www.foodnetwork.com/recipes/articles/50-flavored-popcorn-recipes.page-

2.html?oc=linkback

hot chocolate popcorn

Home Cookin Chapter: SNACKS

Hot Chocolate Popcorn

=====================

Ingredients

1/2 cup un-popped popcorn (about 16 cups popped)

14 oz white candy melting disks or vanilla almond bark

2 cups mini marshmallows

1/2 cup Hot Chocolate (powder) mix

4 oz milk chocolate

Wax paper

.

Instructions

Make your popcorn using an air popper. (If you don’t have an

air-popper and use microwave popcorn, use plain or lightly

buttered/salted.)

In a large bowl combine your popcorn and marshmallows.

Melt you white candy melts according to package directions and

drizzle on top of popcorn/marshmallow mix. Stir to coat evenly.

Spread your popcorn on a wax paper lined counter. Immediately

sprinkle your hot chocolate mix on top of wet popcorn.

Melt your milk chocolate in the double boiler or microwave and

drizzle on top of popcorn. Let chocolate set. Store in an airtight

container for up to 3 days.

Yield: makes approx 18 cups of popcorn

source: http://cookiesandcups.com/hot-chocolate-popcorn/

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

CREDIT WHERE CREDIT IS DUE:

Charlie Brown and Lucy Football cartoon – http://notesfromachair.com/2013/02/03/dickens-the-super-bowl-and-me/

MSS NOTE:  I strongly suggest reading the wonderful blog entry where I found the above mentioned cartoon.  Just click on the link above.

Super Boy Eating Popcorn clipart – http://www.mycutegraphics.com/graphics/superhero/superhero-eating-popcorn.html

Trail Mix clipart – http://imgarcade.com/1/trail-mix-bag/

OF ZOMBIES AND SUCH

Brad Pitt in World War Z

Brad Pitt in World War Z

 

The other night, Paul and I finally got to watch Brad Pitt in World War Z. Now, I am not a huge Brad Pitt fan, but I do admire his work. I go more for the old fashioned male Hollywood movie stars like Cary Grant and Clark Gable, Tab Hunter and David Niven. But, that’s just me. It’s the same when it comes to the women stars. Give me Susan Hayward, Ida Lapino, Debbie Reynolds and Sandra Dee. I think Jane Fonda rocks! Also, I hate scary movies, but World War Z got good reviews and sounded interesting. I loved fictional characters such as orcs, zombies, goblins, elfs fairies, etc. from my days of playing such games as Yserbius, Asheron’s Call and World of Warcraft, just to name a few. I used to be a die-hard gamer. You could not pry me away from my computer. I’d play for 12 hours straight if I didn’t have to work. I even led an online guild for 20+ years. So, I figured a movie with zombies should be cool, wouldn’t you?

I did not find Word War Z to be cool. Not in any way. I did think it was a well-thought out movie, full of too much violence for my taste, but well-done. The acting was good, especially in light of the fact that there seemed to be too few spoken lines. Brad Pitt was good as was the supporting cast. The make-up and effects were great, but I doubt if it this movie will win any Academy Awards. I don’t think I’d like it to.

However, I would rather talk about the story-line. When I asked Paul what he thought about the movie he told me that it was ok because it wasn’t possible. I couldn’t believe he said that. I totally disagree. I think it is not only possible but very likely. His reasoning was that no one could look like the zombie as portrayed in the movie. I disagree. For those of you who don’t know the story, it is about a viral disease outbreak that turns people into zombies. After turned, they in turn bite others, infecting them. Suddenly the entire world is infected, with few exceptions. How do you contain an epidemic of that magnitude? I feel we’ve seen signs this is possible from such diseases as AIDS and now Ebola, Scarlet Fever, Smallpox, etc. I think that we’ve seen people who were as emaciated and pale as the zombies in World War Z in victims of the Holocaust and AIDS victims. So, I say, yes, we can very probably become zombies when Mother Nature decides do inflict the right disease upon us.

I was  fascinated by a scene between Brad Pitt’s character, a UN investigator and family man, and a young genius doctor who specializes in diseases. The young doctor told Brad’s character that Mother Nature was the cruelest demon of any and the most ruthless, that it is within her power to destroy mankind. But, he goes on to say, like all criminals, she is egotistical and likes to play games, thus she likes to leave clues on how to foil her plans. He said to follow the clues and solve them and you can control the spread of the epidemic. Mother Nature…wow….a true Dr. Jekyll and Mr. Hyde in the feminine persona…Mother, the nurturer and healer….also Mother, the demonic mass murderer. What a horrible but interesting picture of her. But given the horrible destruction she’s already shown us in diseases and storms of all kinds, how accurate that picture is.

I was so taken with this movie, I decided to return to the world of zombies and dwarfs and goblins and I reinstalled World of Warcraft’s free download tonight. Being an addictive personality, I am praying that I don’t get hooked again as it would take away my writing time and I’d rather write and be creative than sit and kill monsters all day and night. We shall see. If you keep visiting me and make some comments if will help me fight my addiction. So take pity on me and read and interact with me via comments. That will keep me focused and dedicated.

I am writing this on Sunday night at 11:00 pm because tomorrow I will not get a chance to write a post as I have to go to the doctor’s office. I think my cancer has returned and I need to check it out. Please say some prayers for me. I’m not overly concerned though. I am putting my faith in G-d.

Here are some zombie recipes for your delight:

 

zombie-clipart-optima_zombies1 (1)

 

Home Cookin Chapter: BEVERAGES – ALCOHOLIC

Zombie #5

=========

1 oz light rum

1/2 oz creme de noyaux

1/2 oz triple sec

1 1/2 oz sweet and sour mix

1 1/2 oz orange juice

1/2 oz 151 proof rum

.

Strain ingredients into Collins glass filled with ice. Top with

151 Proof Rum.

19% (38 proof) Serve in: Collins Glass

Read more: Zombie drink recipes

http://www.drinksmixer.com/cat/3236/#ixzz3NuvSjkS3

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

http://www.pillsbury.com/recipes/halloween-zombie-chex-mix/ef2ef34f-03a0-41f9-99e7-9714a2483c28

Home Cookin Chapter: HALLOWEEN 2014

 

 

halloween zombie check mix

 

 

Halloween Zombie Chex Mix®

==========================

This mix is a great way to use whatever Halloween candy you have

on hand.

Prep time 15 min

total time 1 hr 15 min

ingredients 7

servings 20

Ingredients

4 Cups Vanilla Chex™ cereal

4 Cups Cinnamon Chex™ cereal

2 Cups chopped chocolate Halloween candy

1 1/2 Cups candy corn

1 Cup orange or red candy melts

1 Cup chocolate candy melts

2 Tablespoons vegetable or canola oil

.

Steps

1 In very large bowl, mix cereals. Chop chocolate candy into

bite-size pieces. Add to cereal mixture along with candy corn.

Toss to combine.

2 Spread mixture evenly on waxed paper.

3 Melt orange and chocolate candy melts separately as directed on

packages. Stir 1 tablespoon oil into each color; stir until well

combined. Drizzle melted candy coatings over cereal mixture.

4 Let stand about 1 hour or until candy coating is hardened.

Break into pieces to serve. Top mix while chocolate is still soft

with orange, red or brown sprinkles for an extra-festive touch.

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

 

ZOMBIES-RISING

 

 

Home Cookin Chapter: HALLOWEEN 2014

Zombies Rising

==============

Epicurious | October 2011

By Zilly Rosen

Photo by Andrews McMeel Publishing

Yield: Makes 12

Take a close look at the graveyard, and you might see a zombie

rising from the dead—if you see a

Rotting hand reaching out from underground, you can be sure the

rest of the zombie will soon follow. They’re coming to get you…

This delectable mud cupcake gives you a taste of the grave from

the zombie’s perspective. Remember to warn your guests that the

hand is secured using a toothpick.

Ingredients

Mud Cupcakes

10 Oreo cookies

1 3/4 oz semisweet chocolate

1 cup white all-purpose, cake, or pastry flour

1/4 tsp baking soda

1/4 tsp salt

5 tbsp unsalted butter, softened

3/4 cup granulated sugar

2 large eggs, beaten

1/2 tsp pure vanilla extract

6 tsp sour cream

2 tbsp water

1/2 cup mini semisweet chocolate chips

Decorations

12 1/2 oz Half and Half, colored green with 1 drop mint green

paste food coloring

1 quantity Dark Chocolate Ganache

2/3 cup mini semisweet chocolate chips

A little clear piping gel

12 Plastic Flies

Toothpicks

.

preparation

1 The day before, make the hands. Roll the green Half and Half

into 12 balls and then roll and press one end of each ball to thin

it out into a cylinder shape. Flatten the rounded end so that the

piece of frosting vaguely resembles a Ping-Pong paddle.

2 Using a craft knife, make one cut on one side of the flattened

area to make a thumb. Pull it out to the side. Make a second cut

in the middle of the remaining rounded portion, and a third and

fourth cut on either side to create 4 fingers.

3 Pull and mold the tips of the fingers to make them slightly

pointed. Using a toothpick, score 3 lines into each finger to

create joints. This will be the palm side of the hand. On the

reverse side, use the toothpick to indent a fingernail shape at

the end of each finger.

4 Bend the fingers up from the palm to resemble a claw. Prop the

hand against a vertical surface so that it dries in the claw

shape. Make another 11 hands in the same way and let dry

overnight.

5 Preheat the oven to 350°F. Line a 12-hole muffin pan with 12

cupcake liners. Crush the Oreo cookies into 1/4-inch pieces. Spoon

1 tablespoon spoon into each liner, reserving the remaining

pieces.

6 Melt the chocolate in a microwave oven on low, stirring every 15

seconds, or in a heatproof bowl set over a saucepan of gently

simmering water, stirring occasionally. Remove from the heat and

let cool. Sift the flour, baking soda, and salt together and set

aside. Put the butter and sugar in a large bowl and, using an

electric mixer, beat together until pale and fluffy. Blend in the

melted chocolate and then gradually beat in the eggs and mix well

together. Mix in the vanilla extract and sour cream. Add half the

flour mixture and blend in, then mix in the water and remaining

flour mixture until incorporated.

7 Spoon half the batter into the paper liners and spread over the

cookies. Add 1 heaping teaspoon of chocolate chips to each. Add

the remaining batter and sprinkle the remaining chocolate chips

and cookie pieces over the tops. Bake for about 25 minutes,

turning once halfway through baking, until well risen and firm to

the touch. Transfer to a wire rack and let cool.

8 When the cupcakes are cool, spread or pipe the Dark Chocolate

Ganache on top of each cupcake. Mix together most of the chocolate

cookie crumbs and all of the chocolate chips in a dish and dip the

top of each cupcake into the mixture to create graveyard earth.

9 Push a toothpick into the wrist end of each hand and press into

the earth to anchor it. To enhance the effect of the hand rising

from the grave, paint clear piping gel in different places on the

hand and at the base, and sprinkle the remaining chocolate cookie

crumbs on the gel so that it sticks. Finish by adding a Fly.

From Zombie Cupcakes: From the grave to the table with 16 cupcake

corpses by Zilly Rosen, (C) © 2011 Andrews McMeel Publishing, LLC

add notes add to recipe box share print reviewswrite your own

review

COMMENT: Just make sure you realize the half and half they’re

talking about is not the stuff you put in your coffee. Click

through to the recipe.

by karenehart19 on 2013-10-28

SOURCE:

http://www.epicurious.com/recipes/food/views/Zombies-Rising-367230

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

CREDIT WHERE CREDIT IS DUE:

World War Z photo – http://virtualborderland.wordpress.com/2013/07/28/review-world-war-z-2013/

Zombie Family clipart – http://www.clipartpanda.com/clipart_images/original-zombie-clip-art-26268153

50 OF THE MOST IMPORTANT THINGS TO HAVE IN YOUR KITCHEN

graphics-kitchen-388436

I have to admit stealing this idea from the Ranting Chef. My list is different from his. His list had to do with the most important food-related inventions of all-time. My list tells you what I consider to be the most important things to have for a well put together kitchen. To be honest, I have much more than this, but then I am an admitted (should be committed) pack rat. I love everything and anything to do with the kitchen, baking, cooking and entertaining. Also, please note that if you keep kosher, you will need double of most things, if not everything, depending upon your level of orthodoxy. Let me know what you think are the most important things that you need in your kitchen.

  1. Food. My hubby insisted this was the most important thing to have in a kitchen. I couldn’t argue with him on that point.
  2. Enough dishes so that you have 1 per person in your household plus at least 2 extra, in case of breakage of in case it gets thrown accidentally into your garbage can.
  3. Enough forks, knives and spoons so that you have 1 per person in your household plus at least 2 extra, in case they get lost or get accidentally thrown into your garbage can. Hey, it does happen! Just ask me!
  4. 1 mug for each person in your household plus 2 extras as per above.
  5. 1 juice glass and 1 8-oz. Drinking glass per person in your household plus 2 extras each as per above.
  6. 1 multi-purpose wine glass per person in your household over the age of 5. You can always serve milk in them when you set a fancy-smancy table and make the wee ones feel grown-up. They’ll love you for it!
  7. 1 12” fry pan, 1 8” fry pan, a small, medium and large saucepan, a Dutch oven and at least an 8 qt. Soup pot. I suggest a good set with a non-stick coating and glass lids. I like glass so you can see what’s cooking.
  8. 1 good bread knife
  9. 1 good chef’s knife
  10. 1 good paring knife
  11. And to me the most important knife of all, Cutco’s Trimmer. It’s the only knife I use. I am dangerous to myself with knives as I cannot learn how to properly use them. Thus I have never endeavored to become a professional chef…well, except that once…don’t ask…it hurt big time!!! Also, this is the best knife for slicing bagels that was ever made, I swear by it!
  12. 1 set of measuring spoons
  13. 1 set of measuring cups
  14. 1 2-cup or larger glass liquid measuring cup
  15. 1 set of mixing bowls. I like stainless steal. Look for a set that includes tight-fitting covers for storage.
  16. 1 9x13x2” glass baking pan. You will find a thousand uses for this. If you get no other size baking pan, get this one.
  17. 1 9” round OR square baking pan – I don’t suggest silicone or coated or dark pans. Get the shiny old-fashioned kind. They work the best. If you can, get 2 pans of this size to make 2 layer-size cakes. You can always use one of the layers to freeze and eat later. I suggest 2 pans because most cake mixes call for them.
  18. 2 shiny old-fashioned cookie pans (or jelly roll pans) with the sides. You really need 2 so while one is in the oven, you can be filling the second one so you can just pop it into the oven when the first one is finished baking. I like the Wilton cookie pans the best. I have 6 as when I bake, I bake.  Get the 12x18x1″ jelly roll pan.
  19. Depending upon space on your table and/or counter-top, you need 2 wire cooling racks or a 3-tier wire cooling rack. I prefer the single ones. Easier to work with. I suggest getting the biggest your space can handle. I have 1 double rack and 3 singles. It is not enough for me, but I have absolutely no room in my house. I live in a very small townhouse.
  20. You need 1 good plastic spatula to take cookies off the cookie trays and to turn pancakes, French toast, etc. in the frying pan.
  21. 1 2-3” metal round cookie cutter, 1 2-3” square cookie cutter, 1 2-3” heart-shaped cookie cutter, plus 1 2-3” cookie cutter that you just can’t resist. If you want more, wait till you have everything else you need or treat yourself to one a month to begin a collection. There are so many to choose from!
  22. Then you need 1 good rubber spatula, but 2 can’t hurt.
  23. 1 large wooden spoon. Again, this is something you will find many uses for.
  24. 1 fine-mesh strainer. I love my old Tupperware stainer. It’s the perfect size for draining 1-2 lbs. Of ground beef or sifting a cup-full of dry ingredients such as flour. Can from Amazon.com  They only have a few left though.  The link is http://www.amazon.com/Tupperware-Colander-Strainer-Handle-Yellow/dp/B004RGIPFA It works for almost a half of a box of cooked pasta also. It’s also a good idea to have 1 large metal one with legs for bigger meals.
  25. 1 set of medium tongs with silicone tips. Another tool that is a treasure for the variety of tasks you can find for it.
  26. 1 roll of waxed paper
  27. 1 roll of parchment paper – NEVER be without parchment paper! What we ever did without it, I don’t know. It’s one of the best ever inventions in my humble opinion.
  28. 1 roll of non-stick aluminum foil
  29. 1 roll of Press-N-Seal. When this first came out, I hated it. I think they greatly improved it since then and I cannot be without it!
  30. Plastic resealable baggies in EVERY SIZE! Another of one of the best all-time inventions.
  31. A Kitchen-aid Stand Mixer. It will cost you your first born, but is so worth it! One precaution. It is super-heavy, so make sure you have a spot on your counter for it near an electrical outlet. When you have extra money, invest in an extra work bowl. It will come in handy, especially during holiday times.
  32. A good microwave oven of a decent size. Don’t skimp here. Get one that you can really cook a turkey or roast in and learn how to cook in your microwave. You won’t be sorry!!! We have an old JC Penny’s combination microwave-convection-broiler that is 28 years old. It makes the best turkeys in the world! Prime rib comes out fantastic, albeit with no au jus because the juices stay in the roast, making it perfectly juicy. Now a days you will also find many baking ideas for your microwave.
  33. A good toaster oven. You can skimp here if you invest in a good microwave. But I can’t be without either. I often broil in my toaster oven and I toast bagels, etc. everyday. You can bake, you can heat TV dinners up, etc. Some of the newer models even come with pizza stones to make great re-heated or delivery pizza.
  34. You can’t get away without a good refrigerator. Make sure there is plenty of good freezer space!!!
  35. Nor can you get away without a good stove. Don’t skimp on your stove!!! I love my glass-top. It is electric and it cooks, bakes and cleans up beautifully! Or did till my hubby got “smart” and started leaving the racks in while it self-cleaned. They were beautiful until he began doing that. Oh well, we are getting on in age.
  36. You need a decent food processor. Again, this will do a thousand tasks. Mine came with a mini-processing bowl and attachment that fits right inside the regular unit. This is a space saver because you really do need a small one and a large one.
  37. A slow cooker. I suggest an 8-qt. Even for a single person. The reason being, why cook more than once? Freeze leftovers in portion sizes for those days you don’t want to cook!
  38. 3 good cookbooks. I would recommend The Joy of Cooking, Betty Crocker’s Picture Cookbook and any Taste of Home cookbook. If you are really into cooking, invest in your favorite chef’s collection. The internet is full of recipes, but there is nothing like a hard-print book.
  39. If you want to entertain, you need 1 nice tablecloth large enough to hang 2” over the top of your table. Don’t bother with linen napkins. You can always pick up a package of nice paper napkins if you want to get really fancy.
  40. A pretty set of candle stick holders. Keep your eye out at garage sales and estate sales. Otherwise, hit the dollar store. Can you tell the difference between a dollar candle stick and a $20 one? Not if they are tasteful or glass. I know I can’t. Be artistic. This could be your statement piece.
  41. A lovely tall glass vase or hurricane lamp to make your artistic centerpieces in. Again, go to the dollar store. I was lucky, I got three gorgeous vases for my bridal shower and wedding that are classic and that I love to use.
  42. A large stainless steal hands-free garbage pail
  43. A dish strainer
  44. A sink mat
  45. 3 good absorbent dish towels
  46. Dish detergent
  47. Chinese skimmer
  48. Ladle
  49. Large slotted spoon
  50. Ice Cream scoop which is good for baking muffins, cupcakes and pancakes as well as for scooping out ice cream.

For those who really need one, a coffee pot or coffee maker.

 

 

5-minute mug chocolate cake

 

 

The following recipe uses three of the items listed above…measuring spoons, a mug and a microwave!  And I agree, the photo isn’t very appetizing, but I bet if you ate it out of the mug it would look nicer and either way it should taste great!

 

Home Cookin Chapter: CAKES 2013-2014

5-Minute Mug Chocolate Cake

===========================

By lil’chef_3

Added September 19, 2008 | Recipe #325674

Photo by Andi of Longmeadow Farm

Total Time: 5 mins.

Prep Time: 2 mins.

Cook Time: 3 mins.

Lil’chef_3’s Note: Made in a coffee mug that you cook in the

microwave! I got this from my next door neighbor who found It on

an internet forward. its delicious! It can be a little dry, try

topping or swirling with chocolate syrup?

Ingredients:

Serves: 1-2

Yield: 1.0 Cake

Ingredients:

4 tablespoons cake flour (plain flour, not self-rising)

4 tablespoons sugar

2 tablespoons baking cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips (you can add more or less)

1 dash vanilla

.

Directions:

1 Add dry ingredients to a coffee mug and mix well.

2 Add the egg and mix thoroughly.

3 Pour in the milk and oil and mix well.

4 Add the chocolate chips and vanilla essence, mix again.

5 Put your mug in the microwave and cook for 3 minuter at 1000

watts.

6 The cake will rise over the top of the mug, but don’t be

alarmed!

7 Allow to cool a little and you can tip onto a plate if you want.

source:

http://www.food.com/recipe/5-minute-mug-chocolate-cake-325674

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

CREDIT WHERE CREDIT IS DUE:

 

Kitchen graphic – http://www.picgifs.com/graphics/kitchen/graphics-kitchen-388436-808121/

 

DISCLAIMER – I do not get any compensation in any form from the companies that I mention, such as Wilton, Amazon.com and Cutco.  The products I mention I own, have owned for many years and really love. – Marilyn Sultar

CHRISTMAS DAY 2014

ornament_S4

 

I have never thought about how I would celebrate Christmas if I wasn’t Jewish, but as I was searching for a topic to write about today, I thought it would be fun to fantasize. First of all, I would have a huge beautiful pine tree in my front yard, like the ones we had at our house when I was growing up. I would string green flashing lights all around it. I would put Santa Claus window clings on my living room windows and a reindeer window cling on my front door window pane. I would outline my windows in blue lights and outline the door outside in blue lights too. I love water-related colors. I would have a blow-up Christmas Carousel on the front lawn along with Christmas caroler lawn stakes. On my door, I would have a home-made wreath like the one I have pictured above and I would have lights lining the walkway in welcome.

Indoors I would have a medium-sized real pine tree surrounded by a sheer white organza lace tree skirt and the tree would be decorated in shades of pink glass ornaments and a rose velvet ribbon running through it. The tree would have some meaningful family ornaments scattered around it to add meaning to my tree and to the holiday. I would top the tree with an angel.

My mantel would hold a stocking for each of us and would have been knit by me through the years. And it would have one store-bought old-fashioned stocking filling with Christmas candies. It would be the kind that is full of holes, this is for nostalgia. And I would make sure there was a tangerine or an orange in everyone’s stocking along with all the other stocking stuffers I bought. I would probably have a Santa Claus collection on my mantel too.

I would have been baking and making candy for months. There would be Fran Scarmanach’s Christmas Cut-Out Cookies, Carol Wilson’s Italian Spice Balls, Peanut-Butter Blossoms, Snow-Topped Mint Chocolate Cooks, Snickerdoodles, Gingerbread Men and who knows what else!

I would have cards from all of my friends and families taped to the wall in a tree-shaped design. This would be in a special place so I could see it when I came down the stairs each morning.

I would plan my menu. I would serve a nice dip and crudites and pigs in a blanket. Also would serve something like a tree-shaped fruit and cheese platter, something colorful. For cocktails, I’d make festive punch, one alcoholic, one non-alcoholic. We would begin with French Onion soup, a tossed salad, brown and serve rolls, Let’s see, I think a good Christmas dinner would be a standing rib-roast or a prime rib. With the roast I would serve herb roasted carrots, steamed green beans, and baked potatoes or potatoes au gratin. Have to have a Christmasy jello mold….I’ll have to look on the net and post one here…For dessert, something decadent, perhaps a Yule Log cake. Those always look impressive to me. I wouldn’t forget to put out the cookies and candies I have made. I’d serve champagne with dinner and bubbly apple juice to those who don’t want alcohol or are too young. Of course I’d have lots of pop too. A good coffee and a choice of good teas to end the dinner would be in order.

Can you hear the Christmas music playing softly in the background, the voices of the people surrounding the table and the laughter? There would be lots of laughter as we reminisce. I can hear my favorite  Christmas CD put out years ago by Mason Williams of “Classical Gas” fame. Yes, I really do have Christmas CD’s as part of my music collection at home! Mr. Williams’ CD is called “Mason Williams and Friends, a Gift of Song” and is available from Amazon.com. I am a huge Mason Williams fan. His writings are as good as his music! I think he is a genius.

 

Here is a recipe I copied from Pinterest the other day for a dip that I would love to try:

 

 

easy skillet pizza dip

 

 

Home Cookin Chapter: APPETIZERS 2014

Easy Skillet Pizza Dip

======================

Serve this easy pizza dip with Pillsbury™ bread sticks or fresh

veggies for dipping!

Prep time 15 min

total time 30 min

ingredients 3

servings 8

Ingredients:

1 Lb lean (at least 80%) ground beef

1 1/2 Cups Muir Glen™ organic garlic roasted garlic pasta sauce

1 1/2 Cups shredded Italian cheese blend (6 oz)

 

Steps:

Heat oven to 375°F.

In 10- or 12-inch skillet, cook beef over medium-high heat,

stirring frequently, until brown; drain.

Stir in marinara sauce until well combined. Top with cheese.

Bake 10 to 15 minutes or until cheese is melted and filling is

hot. If desired, increase oven setting to broil during last 3 to 4

minutes of baking to brown cheese.

NOTE: Use ground turkey in place of the ground beef, if desired.

Nutrition Facts:

Serving Size: 1 Serving

Calories190Calories from Fat110

Total Fat12g

Saturated Fat6gTrans Fat1/2g

Cholesterol55mgSodium320mgTotal

Carbohydrate5g

Dietary Fiber1g

Sugars0g

Protein15g

% Daily Value*:

Vitamin A6%

Vitamin C4%

Calcium15%

Iron8%

Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0

Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean

Meat; 1 High-Fat Meat; 0 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

COMMENTS:

MelissaPearson:   Just a tip. Don’t cook items with

tomatoes in your cast iron skillet. The acid content of tomatoes

can damage your skillet. That would be terrible considering all

the work you’re gone through to get it perfectly seasoned.

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

 

Here are some punch recipes:

 

punch bowl

 

 

Home Cookin Chapter: BEVERAGES – NON-ALCOHOLIC

POMEGRANATE-LEMONADE PUNCH

==========================

PREP: 10 mins.

SERVINGS: 10 servings, 1 cup each serving

4 1/2 cups COLD Water

1 packet (makes 2 qt. drink) OR 2 packets (makes 1 qt. drink each)

Crystal Light Lemonade Flavor Drink Mix*

2 cans (12 oz. each) Diet Ginger Ale; CHILLED

2 cups COLD Pomegranate Juice

1/2 cup FRESH Lemon Juice

*NOTE: Crystal Light Packets come in two sizes. Please note

packet size before preparing recipe!!!

.

In a large punch bowl, add COLD water to the drink mix; stir UNTIL

mix is dissolved.

Stir in remaining ingredients.

Garnish each glass with FRESH mint, a lemon slice OR a small scoop

of lemon sherbet.

MSS NOTE: Photo shows combination of lemon slices and fresh mint

leaves as their garnish.

SOURCE: pg. 16, Kraft’s “FOOD & FAMILY HOLIDAY 2014” magazine.

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

BEST-Christmas-Punch-Recipe-EVER

 

 

Home Cookin Chapter: BEVERAGES – ALCOHOLIC

BEST Christmas Punch Recipe: Santa’s Little Helper!

===================================================

A delicious blend of juices and a bubbly mixer make this recipe

perfectly adaptable as alcoholic or non-alcoholic, and it’s SURE

to be the hit of your holiday party, festive gathering or baby

shower!

Author: Carrie

Recipe type: Beverage

Prep time: 5 mins Total time: 5 mins

Ingredients

1 bottle of champagne (OR use a lemon-lime soda like Sierra Mist

to make it non-alcoholic)

1 bottle of Cranberry Juice Blend

1 cup of sugar (try to use superfine sugar if you can find it)

1 c. frozen lemonade concentrate (thawed)

1 c. frozen orange juice concentrate (thawed)

ice

water (for amount, see below)

garnishes: lemon slices, cranberries, fresh rosemary sprigs

Instructions

Combine the champagne and the cranberry juice blend. Add the

sugar, and stir vigorously until combined.

Add the thawed concentrates, stir.

If you want a strong punch you can leave as is and just add some

ice. You may wish to dilute with up to three cups of water (add

water to taste) depending on your personal preference. Remember

adding ice will also dilute the punch a bit so don’t go overboard

on both ice and water. 🙂

Add your garnishes– a bag of fresh cranberries, lemon slices (wash

the lemons well if including the peels), perhaps a sprig of fresh

rosemary or two for a fresh kick.

** Note: You can also make this ahead of time– simply add all

ingredients EXCEPT the garnishes and bubbly (either champagne or

soda). Refrigerate for a few hours and add the remaining

ingredients when guests arrive. **

source:

http://makinglemonadeblog.com/best-christmas-punch-recipe-santas-l

ittle-helper/

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

 

Look at what I found for you in my d base of recipes!!! This would be perfect for my fantasy Christmas feast, of course, I would omit the mushrooms!!!  Please note that the prime rib photo below is not part of my recipe.  There was no photo with recipe because I typed it from a magazine.  I found the photo at http://www.caroincarolina.com/2011/01/random-willynillyness-cooking-presents.html.  I strongly advise you check this webpage out before you begin making your prime rib.  It is very informative.

 

 

prime rib

 

 

 

Home Cookin Chapter: Beef

PRIME RIB

=========

ACTIVE: 25 mins.

TOTAL: 2 hr. 40 mins.

SERVES: 12-18

PRIME RIB:

4 tbsp. Tricolor Peppercorns (OR any peppercorns)

3 springs Rosemary

3 sprigs Thyme

1/2 cup Kosher Salt

8 cloves Garlic; MINCED

1 10-14 lb. BONELESS Rib-Eye Roast

1/4 cup Olive Oil

YORKSHIRE PUDDING:

ACTIVE: 25 mins.

TOTAL: 40 mins.

SERVES: 12

5 LARGE Eggs

1 cup Half-and-Half

1 cup All-Purpose Flour

Kosher Salt

Drippings from the Prime Rib

BURGUNDY MUSHROOMS:

START MAKING THE MUSHROOMS IN THE MORNING–THEY TAKE 9 HRS FOR

MAKE! IF YOU CAN’T STAY HOME TO WATCH THE STOVE, MAKE THEM IN A

SLOW COOKER ON LOW.

ACTIVE: 15 mins.

TOTAL: 9 hrs. 15 mins.

SERVES: 12

4 lbs. WHITE BUTTON Mushrooms

1 cup (2 sticks) Butter

4 cubes LOW-SODIUM Chicken Bouillon

4 cubes LOW-SODIUM Beef Bouillon

FRESHLY GROUND BLACK Pepper

1 tsp. Dill Seeds

5 cloves Garlic

1 liter Burgundy Wine (OR any Red Wine, such as Cabernet OR

Merlot)

1 1/2 tsp. Worcestershire sauce

Kosher Salt

“Prime rib is the most impressive, seductive hunk of beef there

is.”

PRIME RIB:

1. MOVE THE OVEN RACK TO THE BOTTOM AND PREHEAT THE OVEN TO 500°

F., then start with the seasoning. Grab the peppercorns and throw

them in a big plastic bag and pound them with a rolling pin to

break them open.

Pull the leaves off of the rosemary and thyme sprigs. Throw the

crushed peppercorns into a bowl with the salt and herb leaves and

add the MINCED garlic. Use your finger to toss it all together,

then set it aside.

2. Place the beef, FAT-SIDE UP, on a rack in the roasting pan.

Drizzle the olive oil all over the surface and rub it in with your

hands. Sprinkle the peppercorn-herb-salt mixture all over the

surface of the beef, pressing it LIGHTLY with your hands.

3. Roast the beef 46 mins. for the first stage. REDUCE THE OVEN

TEMP. TO 300° F. AND INSERT A MEAT THERMOMETER SIDEWAYS INTO THE

ROAST. Roast the beef an additional 1 hr. 15 mins. to 1 hr. 30

mins. OR UNTIL THE THERMOMETER REGISTERS 120° F. TO 135° F. IN THE

CENTER for medium-rare. (The meat will continue to cook for a bit

after you remove it from the oven.)

4. REMOVE the beef from the rack and let it rest about 15 mins.

to allow the juices to redistribute throughout the meat. (This is

a perfect time to get the Yorkshire pudding in the oven). When

you’re ready to serve, carve it into slices of your preferred

width.

 

YORKSHIRE PUDDING:

 

1. MAKE THE BATTER BEFORE REMOVING THE PRIME RIB FROM THE OVEN:

Combine the eggs and half-and-half in a bowl and whisk UNTIL

they’re totally combined. Throw the flour and 2 tsp. salt into a

SIFTER and sift them straight into the bowl. Whisk until it’s

nice and smooth, then refrigerate until the prime rib is ready.

2. After the beef is removed from the pan, INCREASE THE OVEN

TEMPERATURE to 450° F. Use a SLOTTED SPOON to remove the

peppercorns, herbs and excess salt from the drippings. Pour the

remaining drippings into a separate container. They should be

speckled and lovely!

3. Pour a small amount (about 1/2 tsp. or so) of the drippings

into each cup of a standard muffin pan and place the pan in the

HOT OVEN for a couple of mins. OR UNTIL JUST BEFORE THE DRIPPINGS

BEGIN TO SMOKE.

4. CAREFULLY REMOVE THE PAN FROM THE OVEN AND IMMEDIATELY FILL

THE MUFFIN CUPS ABOUT 1/2-2/3 FULL.

Bake 13-14 mins. OR UNTIL THEY’VE “POPPED” about as much as they

can pop. Serve them in a basket with a pretty napkin right next

to the prime rib.

 

BURGUNDY MUSHROOMS:

 

1. Throw the mushrooms in a LARGE POT WITH the butter, bouillon

cubes, 1 tsp. pepper, the drill seeds AND garlic. Add the wine,

Worcestershire sauce AND 2 cups BOILING water. Bring the mixture

to a BOIL OVER MEDIUM-HIGH heat, then REDUCE THE HEAT TO LOW,

COVER THE POLT AND LET IT SIMMER for 6 hrs. (Yes, I said 6

hours!)

2. After 6 hrs., REMOVE THE LID AND CONTINUE SIMMERING for

another 2-3 hrs. (Yes,I said 3 hrs.!)

3. After the 8-9 hrs. cooking time, season with salt to taste.

The mushrooms will be very dark in color and exceedingly luscious.

Ladle them into a serving dish and get ready for the best

mushroom experience of your life.

SOURCE: Ree Drummond, pg. 159-160, food network magazine,

December 2014, Vol.7, Number 10.

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

 

Christmas Ribbon Mold

 

 

 

From Kraft Foods, I found this beautiful jello mold:

Home Cookin Chapter: JELLO

CHRISTMAS RIBBON MOLD

=====================

360 minutes to make

Cook time is chill time.

Ingredients

2 cups boiling water, divided

1 pkg. (4-serving size) JELL-O Cherry Flavor gelatin, or any other

red flavor

1-1/2 cups cold water, divided

1 pkg. (4-serving size) JELL-O lime Flavor gelatin

2 cups JET-PUFFED miniature marshmallows

.

How to make it

Stir 1 cup of the boiling water into dry red gelatin mix in medium

bowl at least 2 min. until completely dissolved.

Stir in 3/4 cup of the cold water.

Pour into 5-cup mold.

Refrigerate 2 hours or until set but not firm (gelatin should

stick to finger when touched and should mound).

Meanwhile, stir remaining 1 cup boiling water into dry lime

gelatin mix in medium bowl at least 2 min. until completely

dissolved.

Stir in remaining 3/4 cup cold water.

Refrigerate 30 min. or until cooled; gently stir in marshmallows.

Spoon over red gelatin.

(Marshmallows will float to the top.)

Refrigerate 4 hours or until firm.

Unmold and garnish with additional marshmallows, if desired.

Store any leftover gelatin in refrigerator.

source: Recipe and picture courtesy of Kraft Food & Family.

Servings: 10

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

 

I found this incredibly gorgeous Yule Log Cake on the internet. It actually doesn’t look as intimidating as some that I have seen!

 

 

yule-log-cake-recipe.jpg.pagespeed.ce.nIvp3P7E8B

 

 

 

Home Cookin Chapter: CHRISTMAS 2013-2014

Buche De Noel

=============

Yule Log Cake Recipe

This yule log cake recipe is one of the simplest ways to make a luscious,

rich bûche de Noël at Christmas time. Fashioned to look like a yule log, a

bûche de Noël is most times just a jelly roll dressed up for the holidays.

If you come to France in December, you will find people eating many different

sorts of this “classic” dessert (which is actually a fairly modern take on

the French yule log tradition).

These days in France you can find a yule log cake recipe in any flavor that

might suit your fancy. There have even been chefs that have dreamed up savory

bûche de Noëls, served as an entree, but a more down to earth yule log cake

recipe might use:

Ice cream. I suspect that this is what a lot of French people will be having

this year if my grocery store freezer section is any indication.

Chestnut Puree. Usually a very rich mixture of chocolate, butter and sweet

chestnut cream.

Genoise Cake. This is a very light airy cake that rolls up nicely without

breaking. It is made with an incredible variety of fillings. The French favor

chocolate, vanilla, praline, orange liqueur, and coffee flavors but the only

limit is your imagination.

My Yule Log Cake Recipe

I made quite a few bûche de Noëls, testing which would be the best yule log

cake recipe to share with you. One I made had French buttercream frosting,

but although this was absolutely delicious, it was just too rich I believe.

So here’s my compromise: an easy (don’t be afraid, you can do it) genoise

cake with very easy chocolate buttercream frosting, which I find more

digestable then the French version. You’ll need a jelly roll pan to

successfully make this yule log cake recipe.

Bûche de Noël

Prep time: 40 minutes with assembly

Bake time: 10 min

INGREDIENTS

4 eggs (these have to be at room temperature)

2/3 cup sugar

1 teaspoon vanilla

1 cup cake flour (sifted before measuring)

DIRECTIONS

Butter a 10 X 15 inch jelly roll pan. Line with parchment paper and butter

that as well. Preheat oven to 400° F.

In a mixer (a hand mixer and sturdy deep bowl work as well), beat the eggs

until they are very thick and light colored (this takes about 7 minutes).

Continue beating and add the sugar in 1 tablespoon at a time, allowing each

spoonful to mix in before continuing with the next. Beat in the vanilla as

well.

Stop the mixer and sift 1/2 cup sifted cake flour on top of the batter. Using

a spatula, gently stir the flour into the batter. Sift the final 1/2 cup

flour on top and then very gently fold this into the batter. You want to stop

as soon as all the flour is integrated into the batter. This will give you a

light and airy cake.

Pour and spread the batter into the prepared pan and bake for just 10

minutes. Do not overbake or the cake will be too stiff to roll without

breaking.

As soon as you take it out of the oven, turn the cake out onto a clean

dishtowel (I’ve seen people recommend that you put powdered sugar on the

dishtowel so that it doesn’t stick, but I don’t find this necessary). Remove

the parchment paper and allow the cake to cool for a couple of minutes. While

it is still warm, roll the cake up from one of its short ends with the

dishtowel inside (this way the cake gets used to being rolled and won’t tear

when you fill it and roll it back up). Allow the cake to cool completely.

Unroll the cake, and spread about 1/2 of the chocolate buttercream (recipe

below) evenly on top. Carefully roll the cake back up and neatly place on

your serving dish, seam side down.

Optional: To enhance the yule log effect, cut off the ends at an angle and

use these to create stubs on the log (they’re supposed to look like cut off

branches), attaching them with some buttercream.

Frost the outside of the log and, using a fork, trace irregular lines in the

frosting to give it a woody effect. Refrigerate the cake for 20 minutes to

set the frosting, then cover loosely with plastic wrap and allow it to “age”

in the refrigerator for several hours or overnight.

Before serving, decorate your cake however you wish. I’m sure you have some

cute little Christmas ornaments that will do the job. In France you might

find Santa Claus, an ax or a saw, mushrooms (made from meringue), or elves

dancing on the cake.

Chocolate Buttercream Frosting

INGREDIENTS

1/2 cup soft unsalted butter

3 1/4 cups powdered sugar

1/2 cup unsweetened cocoa

1/8 teaspoon salt

1 teaspoon vanilla

1/4 cup buttermilk

DIRECTIONS

Whip the butter in your mixer until is is light and creamy. Sift together the

sugar, cocoa and salt and add this to the butter. Beat until well mixed then

add the vanilla and buttermilk. Beat until very smooth. This makes just the

right amount of buttercream for the yule log cake recipe above.

source: http://www.easy-french-food.com/yule-log-cake-recipe.html

I know these recipes are late for your Christmas celebration this year, but perhaps you can print it out and save it for next year, or perhaps for a New Year’s Eve celebration. Let me know what you think!

 

CREDIT WHERE CREDIT IS DUE:

Wreath photo:  http://craftysisters-nc.blogspot.com/2010/12/oh-my.html

Punch Bowl photo:  http://uncorked.winterthur.org/consumption-equipage/punch/:

Prime Rib photo:  http://www.caroincarolina.com/2011/01/random-willynillyness-cooking-presents.html

LAST NIGHT OF CHANUKAH – CHRISTMAS EVE

Merry-Christmas-Animated-image

 

 

Chanukah is coming to an end tonight. I am always sad to see it end. I love holidays. But, Christmas is making it’s entrance tonight. A thought just came into my mind…Jewish holidays always begin the night before it says on the common calendar because our holidays always begin at sundown. Is this why Christians celebrate Christmas Eve? Does anyone know? I’d be interested to learn why. Anyhow, this is not the topic I chose for today. I am choosing the topic of violence and war. I just learned about the execution-style killing of two New York police officers and the Berkeley, Missouri fatal shooting of a black teen. To the family of these people, I offer my sincerest sympathy.

I also read that there is a project of delivering cookies to police precincts in support of our peace keepers. Isn’t that the role of police, after all? To protect the people and keep the peace. Unfortunately, many people don’t see police that way at all. Police, historically, have endured bad reputations, and in many cases they are well deserved. But, on the whole, police are like everyone else. There are good cops and bad cops. They have a hard job to do and their lives are in danger everyday. I wouldn’t want their job, that’s for sure. I have known many police officers as I took a police science course and a course in penology in college and met many there. In my role, many, many years ago as a probation-parole officer, I worked with many police officers. I am glad to say I never met one I didn’t respect. Yes, there is a difference. I was a colleague and I am a white female. But even so, I saw how they related to my caseload. They gave their honest opinions on people. In most cases they were the same opinions that I had and I am a liberal do-gooder type of person, or try to be. I am a bit more conservative these days as I am older and have seen more in my life than I had seen in those days, and, truthfully, those days did color my opinions. I used to be against the death penalty in all cases. Now I am not so sure. I would be for the death penalty if there was no such thing as human error. My fear is that an innocent person would get the death penalty and perish unjustly. That is the only thing that holds me from not going totally pro in the death penalty debate. Anyhow, I would like to come out in support of this cookie project. I think it should be done not just at Christmas-time, but all year round. I think it’s appreciated most when it is not expected. I also think the same thing should be done for our fire-fighters, ambulance crews and postal workers. I know that after 9/11 I took donuts to our town’s ambulance crew and boy were they pleased. I figured that the fire-fighters would be the obvious for everyone to donate goodies to, so I wanted to let the EMTs know that they too were appreciated. It felt great to give to these people. So, maybe once a month or once every few months, do something for people in these essential professions. But, cookies were not my topic, back to the main thread of my thoughts…

There is war around the world in so many places, the Ukraine, Israel, Iraq, South Sudan and Syria, to name just a few. Wouldn’t it be nice if we could begin the Christmas season and New Year 2015 with world peace? I wonder if we start a cookie project as a friendship project world-wide if that would help. I doubt it. First of all, the cookies would probably be crumbled by the time they reach an ordinary person in say South Sudan. Would the recipient see the crumbled cookies as an insult and make things worse or would they see it as what it was meant to be, a token of friendship, but one that went wrong? Better would be to anonymously pay someone’s bill, but how would you get a name of a common person in Syria and know where to send your donation? What would your idea of taking a step towards peace be? Perhaps we need to begin in our own neighborhood. Perhaps there is a new immigrant down the street that you can give a gift of welcome to. Perhaps there is a person who is a different religion or race than you are that you have not offered friendship to. Perhaps you can rectify that situation and now offer that friendship to him/her/them. Send them a holiday card if you know what holiday they celebrate. I know it’s late, but my motto is “better late than never.” If we all decided to take just one step to rid ourselves of our own prejudices (yes, even I have one or two), that would make a difference in our world. It would be like giving the world a Chanukah or Christmas present. I think that would be awesome. I have to think about what I can do and when I have done it, I will let you know. I hope you will do the same. I would be interested in learning if this post has had any affect on you.

On to a different topic, one more in line with the Christmas season. I just read that archaeologists think they have discovered the location where Jesus taught. The discovery was made in the ancient town of Magdala — thought to be the hometown of Mary Magdalene — on the western shore of the sea of Galilee. Jesus is believed to have spent most of his life in the area. The site is an ancient synagogue. Isn’t that exciting! I just find archaeology fascinating. The priest who was interviewed for the article said that he can see the people sitting around studying the Torah. I can feel that somehow and I’m not even nearby. But I’d like to see it. I would have found it fascinating to attend one of Jesus’ study sessions. I do believe Jesus was a good Jew and was just ahead of his time. No, I do not believe he is the Messiah or god-like. But that’s because to believe so would go against my religious beliefs. I do believe he was a scapegoat used by the Romans to be an example. How horrible those leaders were. Death by crucifixion. What kind of monster thought of such a thing? I think that the Jesus we know via Christianity is a good role model for anyone. A man of compassion, a man of wisdom, a man of learning and a man of the people. There have been other great rabbis who also fit this description and many have been made scapegoats. So what is it that made Jesus different? That is the mystery I would like to see solved. I’d also like to know if he and Mary Magdalene were indeed married. I would like to believe so. After all, in the Jewish religion, rabbis are allowed to marry and are encouraged to do so, so why would Jesus not be married? And I’d hate to think of this nice, good man, all alone without a soul mate. I would also like to know what he would think of Christmas as we know it today. I think he would be proud to be celebrated, but at the same time, I’d think he’d be too humble of a man to be comfortable with it. I am sure he would like to see the celebration toned down a bit, but I’d have to disagree with him there. I love the hoopla that is Christmas. I love the decorations and the music, although both begin much too early in the retail world, at least here in the U.S. I love giving wrapped gifts. I love the cookies. I love the idea of what Christmas is supposed to bring, love, joy, hope and peace. I only wish it did. It seems this only happens on a family level, not a world-wide level as it is supposed to. But, like Chanukah, it at least brings families together and it breaks up the winter a bit. It also gives us a brief respite from reality and for many, it brings time off from work and gives one a mini-vacation which is always nice. And it gives me a chance to wish all of you a Merry, Healthy, Happy, Prosperous Christmas and New Year! To help along in your celebration and to help kick off the cookie project I am going to give you not one, but three cookie recipes. Hope you enjoy them. They are among my favorites!

 

 

 

marshmallow brownies

 

 

Home Cookin Chapter: MARILYN’S RECIPES

Gladys Gooding’s  Deluxe Chocolate Marshmallow Bars

==================================================

Gladys Gooding, a friend from the Monroe County Branch of the New York State

Home Bureau, made this for our annual pot-luck picnic in August of 1994.

These bars were the hit of the picnic! I just fell in love with them. I have

not made this recipe yet. Gladys belonged to the Bayview Chapter and I

belonged to the Nosheri Too chapter, which I began. ~ Marilyn Sultar

Ingredients

BARS:

3/4 cup Margarine OR Butter

1 1/2 cup Granulated Sugar

3 large Eggs

1 teaspoon Vanilla Extract

1 1/3 cup All-Purpose Flour

1/2 teaspoon Baking Powder

1/2 teaspoon Salt

3 tablespoons Baking Cocoa

1/2 cup Nuts; chopped

4 cups White Miniature Marshmallows

TOPPING:

1 1/3 cup Chocolate Chips

3 tablespoons Margarine OR Butter

1 cup Peanut Butter

2 cups Crisp Rice Cereal; (i.e. Rice Krispies)

Directions

BARS:

PREHEAT oven to 350° Fahrenheit.

GREASE 13“x9”x2″ pan.

Cream 3/4 cup butter and granulated sugar. Add eggs and vanilla extract; beat

until fluffy.

Combine all-purpose flour, baking powder salt and baking cocoa. Add to

creamed mixture. Stir in chopped nuts.

Spread batter into GREASED 13“x9x2” pan. Bake at 350° Fahrenheit for 15-18

minutes. Take pan out of oven and sprinkle marshmallows evenly over cake.

Return the cake to the oven for 2-3 minutes.

Using a knife dipped in water, spread the melted marshmallows evenly over the

cake. COOL.

TOPPING:

Combine chocolate chips, butter and peanut butter in a small saucepan. Cook

over LOW heat, stirring CONSTANTLY, until melted and well blended. Remove

from heat; stir in cereal. Spread over bars. Chill.

MARILYN’S NOTE: For the topping, I would combine chocolate chips, butter and

peanut butter in a MICROWAVE SAFE POT OR BIG BOWL. I would heat in microwave

for 1 minute on HIGH, stir and if not all melted and smooth, I would put into

microwave for another 30 seconds. Stir and repeat until everything is melted

and smooth, and mixed together thoroughly.

Source: Gladys Gooding via Marilyn Sultar

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

 

 

 

snow-capped chocolate mint cookies

 

Home Cookin Chapter: MARILYN’S RECIPES

Chocolate Mint Snow-Top Cookies

===============================

Chocolate Mint Snow-Top Cookies

These cookies are awesome and are one of Paul’s and my favorite cookies. We

can go through the entire batch of cookies in one sitting, if we let

ourselves!! I made these for the first time to take to Chuck and Sue

Ireland’s house for Christmas 1991. ~Marilyn Sultar

Ingredients

1 1/2 cups All-Purpose Flour

1 1/2 teaspoons Baking Powder

1/4 teaspoon Salt

1 (10-ounce) package (1 1/2 cups) Nestle Toll House Mint Flavored Semi-Sweet

Chocolate Morsels; divided

6 tablespoons (3/4 stick) Butter; softened

1 cup Sugar

1 1/2 teaspoons Vanilla Extract

2 Eggs

Confectionery Sugar

Directions

Combine flour, baking powder and salt; set aside.

Melt 1 cup of Nestle Toll House Mint Flavored Semi-Sweet Chocolate Morsels.

Cool for a minute.

(MARILYN’S NOTE: I melt mine in the microwave–HIGH for 1 minute. Unless you

know how long it takes you to melt chocolate in your microwave, start with 30

seconds and go up 10 seconds until melted.)

In large bowl, cream butter and sugar. Add melted mint chocolate and vanilla;

beat in eggs. Add the flour mixture and the remaining 1/2 cup Nestle Toll

House Mint Flavored Semi-Sweet Chocolate Morsels.

Refrigerate dough for 1/2 hour–45 minutes covered with plastic wrap. (The

original recipe says to freeze for 20 minutes but I like the refrigerator

method better. But if you choose the freezer method, you have to wrap the

dough in plastic wrap–I didn’t want to be bothered.)

PREHEAT oven to 350° Fahrenheit. Shape dough into 1″ balls. Place on

UNGREASED cookie sheet and bake for 10-12 minutes. Remove cookies from oven.

After you remove the cookies from the cookie sheet, while they are still

warm, roll them (top and bottom) in confectionery sugar. (MARILYN’S NOTE:

Recipe says to do the rolling in sugar before you bake them, but I roll after

they are cooled as if you roll them in the sugar before they cool, they don’t

come out as pretty–the sugar melts. If you do it after they are cooled, you

see the white of the sugar.)

Source: back of package of Nestle Toll House Mint Flavored Semi-Sweet

Chocolate Morsels via Marilyn Sultar

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

 

christmas-sugar-cookie-clipart-christmas-cookies-santa-eps-11713502

 

 

 

Home Cookin Chapter: MARILYN’S RECIPES

FRAN SCARMANACH’S ITALIAN CHRISTMAS COOKIES

===========================================

These are a cakey cookie, which is one reason that they are my very favorite

cut-out cookie. The other is their incredible flavor! I have been making

these cookies since I was about 12 years old and this is my favorite cut-out

cookie recipe. I call these my Italian Christmas Cookies as the recipe came

from an Italian family friend who we used to visit every Christmas. In fact,

the husband was my father’s partner in a grocery store business called

Rabin’s on Park Avenue in Rochester, New York. Their names were Fran and Tony

Scarmanach. Their children were Tony Jr., Chrissie and Elaine. This is also a

favorite as all my high school friends and I would congregate one day a year

after ice skating at Cobbs Hill to bake and decorate these cookies. So they

became a real tradition for me. Of course our main goal was to eat them!!!

Ingredients

Cookies:

1 1/2 cups Shortening

2 cups Granulated Sugar

6 Eggs

1/2 cup Milk; at room temperature

2 teaspoons Lemon Extract

2 teaspoons Orange Extract

1 teaspoon Vanilla Extract

7 cups All-Purpose Flour; sifted

7 ROUNDED teaspoons Baking Powder

1 teaspoon Salt

Frosting:

Confectionery Sugar

Water OR Milk

Directions

Cream shortening and sugar well. Add eggs, one at a time. Then add milk,

lemon, orange and vanilla extracts, flour, baking powder and salt. (Add

flour, baking powder and salt to liquid mixture.)

Refrigerate for an hour. Roll a portion of dough at a time, keeping the other

portion of dough in the refrigerator.

Cut with your favorite cookie cutters.

Bake cookies at 350° Fahrenheit. Take the tray of cookies out IMMEDIATELY.

Let cool on wire cooling rack. (Put wax paper underneath rack!) Let cool.

After cookies are cooled, front with confectionery sugar mixed with water to

desired consistency. Decorate as desired.

Source: Fran Scarmanach via Marilyn Sultar

MSS Note: This recipe makes a lot of cookies!!! In my “old” age, I have

begun to make half the recipe.

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

CREDIT WHERE CREDIT IS DUE:

Merry Christmas graphic:   http://www.christianwallpapersfree.com/2012/12/merry-christmas-animation-clip-arts.html

Santa’s Cookies graphic:  http://www.clipartpanda.com/

 

DAY 5 OF CHANUKAH – 2014

hanukkahcandlesisrael

 

 

Chanukah is quickly coming to an end and Christmas is coming so quickly that it boggles my mind. I have been giving my hubby books for each night of Chanukah. Last night he said before opening his gift, “Ok, this is book three in the trilogy.” Geez! Yes, of course he was correct in his guess, but he could have played along with the surprise element to humor me, couldn’t he? Not my hubby! Tonight he will be getting book one of another trilogy. But, for the last night I have a surprise for him…he will not be getting the third book of the trilogy. It hasn’t come out yet! LOL My hubby loves Nora Roberts and her alter ego, J.D. Robb. He has read many of her books,as I have, but these two trilogies have been missing from our collection. I know he will enjoy them. Currently he is reading the last of her Cousins O’Dwyer trilogy as we just got the last book in that trilogy a few weeks ago. Of course I had to read it first. I love her trilogies. I’m not too into her J.D. Robb books. I don’t know why. But I do love her trilogies.

I admire Nora Roberts. What I’d like to know is how she writes so many novels. It blows me away everytime my hubby gives me the latest count. Does the woman sleep? Does anyone know of any author more prolific than Nora Roberts?

It is a grey dreary day here. I slept away most of it. Had another bad night, but that goes alone with getting older, I think. When I got up, I immediately went to Pinterest.com to pin recipes that I will probably never try. It relaxes me to do that though and I love drooling over the photos. I envy the creativity people showcase in their decorating and presentation of such goodies as Chanukah and Christmas cookies and cakes. Just blows me away. However, I am finding that when I follow the link to get some of the recipes, the webpages are messed up. Of course, it could be my virus-ridden puter. I need to take it in but it will have to wait till after the first of the year. So, expect another period of down-time in the near future. I need a different virus checker, but waiting till the subscription on my current one is over.

So, how is your holiday going? Did you get to go to many parties? Did you get all of your shopping and wrapping done? I still have to wrap four Christmas gifts. Did you mail your holiday cards? I still have to print and mail my cards out, for both holidays. I don’t know why I am procrastinating. Did you do your baking? I hope to do mine on Wednesday. I want to make Chanukah cupcakes to take over to my mom. I will use a box mix though, but will decorate them for Chanukah. If they turn out pretty, I will post photos here.

I see very few posts about Chanukah music, so I thought I would share the Chanukah songs from my youth, the songs I learned in Sunday school and later in Hebrew school:

 

Let's all dance the hora!

Let’s all dance the hora!

CHAUKAH, OH CHANUKAH

Chanukah, Oh Chanukah, come light the Menorah
Let’s have a party, we’ll all dance the hora
Gather round the table, we’ll all have a treat
Sivivon to play with, and latkes to eat.
And while we are playing
The candles are burning bright
One for each night, they shed a sweet light
To remind us of days long ago.
One for each night, they shed a sweet light
To remind us of days long ago.

 

We sing Maoztur  – Rock of Ages – after we light the menorah.

ROCK OF AGES

Maoz tzur yeshua-si
Lecha na-eh li-sha-beyach
Tikone bais ti-fee-lasi
Vi-sham todah ni-za-beyach.

Li-ase ta-chin mat-beyach
Mee-tzar ham-na-beyach
Az eg-more vi-sheer meez-mor
Chanukas ha-meez-beyach
Az eg-more vi-sheer meez-mor
Chanukas ha-meez-beyach.

 

 

Oh, Dreidel We Shall Play

Oh, Dreidel We Shall Play

 

I HAVE A LITTLE DREIDEL

I have a little dreidel
I made it out of clay
And when it’s dry and ready
Then dreidel I shall play!

Oh dreidel, dreidel, dreidel
I made it out of clay
And when it’s dry and ready
Then dreidel I shall play!

It has a lovely body
With legs so short and thin
And when my dreidel’s tired
It drops and then I win!

(Chorus)

My dreidel’s always playful
It loves to dance and spin
A happy game of dreidel
Come play now, let’s begin!

(Chorus)

 

Sivivon, Sov, Sov, Sov

Sivivon, Sov, Sov, Sov

SIVIVON, SOV, SOV, SOV

 

Sivivon, sov, sov, sov
Chanukah, hu chag tov
Chanukah, hu chag tov Sivivon, sov, sov, sov!

Chag simcha hu la-am
Nes gadol haya sham
Nes gadol haya sham
Chag simcha hu la-am.

For some more modern Chanukah songs, including one from Bare Naked Ladies, and for translations of the Chanukah songs that I have included here that are in Hebrew, please go to http://www.hanukkahcelebrations.com/songs.html

I found the following treasure at: http://jewishmusiclyrics.blogspot.com/2013/05/tatenyu-8th-day-chasing-prophecy-jewish.html You must visit the site to see a very cute Chanukah song about latkes. Just keep scrolling through the music there.

 

Happy-Hanukkah-Candles-Images

Colored Candles from Destiny Volume 1 Eli Nathan Jewish Music Lyrics Chanukah Song

 

From his block of rolling lawns and fancy cars
He was so proud that he’d come so far
With the greatest of ease, he moved through high society
That grocer’s boy from the city streets

Well he’d long since gone and changed his name
It was the only way that he could play the game
With the neighbors like the Richardsons, the Williams and the Jones,

 What could he do with a name like Cohen

But he had one memory,
Yes his father he did see
Lighting colored candles on the window sill
Eight days a year he’d light
Another candle every night
It lingered in his memory still

In December came home from school his little girl called Sue
She held a picture of an x-mas tree she drew
All the kids in my class have one she said with a tear,

And could we have one in our home this year

He didn’t know what to do
With his little daughter Sue
Although her desires he wished to fulfill
“My dear Sue listen to me,
There’s something better than a tree,
It lingers in my memory still”

The next day he came home from work with a menorah in his hand
His dear wife said to him “Joe! I just don’t understand,
We’ve worked so hard to get to where we are today,
And now what will we do? What will the neighbors say?

But he light those candles anyway, yes there were 5 that night
And from his window to the street glowed the candle light
They were burning for an hour maybe a little more
When suddenly Mr. Richardson stood there by the door

He said would it be ok if a word to you I’d say
There’s something about those candles you must know
Yes they bring back memories, of my father I still see
As he light those candles many years ago

He stepped outside on that night and boy was he surprised!
He couldn’t believe what he saw he couldn’t believe his eyes
From all the houses on the block glowed candle light
From their window sills and out unto the night

Yes they had one memory
Yes their father’s they did see
Lighting colored candles on the window sill
Eight days a year they’d light

Another candle every night
It lingered in their memory still 

My favorite modern Chanukah song was written by none other than the great Woody Guthrie. I found these lyrics at: https://www.woodyguthrie.org/Lyrics/Honeyky_Hanukah.htm I do own the Klezmatics’ cd that this is on and I highly recommend it. The cd is called Woody Guthrie’s Happy Joyous Hanukkah.

 

happy Chanukah

 

Honeyky Hanukah
Words by Woody Guthrie, Music by Frank London (The Klezmatics)

It’s Honeyka Hanukah ‘round and around,
Honeycake Hanukah, eat them down,
Latkes and goody things all over town,
It’s Honeyky Hanukah time.

It’s Honeyky Hanukah, shaky my hand,
My candles are burning all over this land,
To light the dark road for the man passing by,
It’s Honeyky Hanukah time.

It’s Honeyky Hanukah, kissy my cheek,
The light in my window it burns for a week
I’ll open my present and take a little peek,
It’s Honeyky Hanukah time.

It’s Honeyky Hanukah, makes me feel glad,
This box for mother and this box for dad,
For sister and brother, nice ribbons I’ll tie,
It’s Honeyka Hanukah time.

It’s Honeyky Hanukah, huggy me tight,
It’s Hanukah day, and it’s Hanukah night,
If you’ve got no money, well, that’s all right.
It’s Honeyky Hanukah time.It’s Honeyky Hanukah, brushy my hair,
Let’s dance a big horah and jump in the air,
You look lots prettier to me every year
At Honeyky Hanukah time.


Copyright © 2003 by Woody Guthrie Publications, Inc.

pie-clipart-1

Ok, to enjoy all this wonderful, memorable Chanukah music, relax with a cup of tea and the following recipe which is my favorite recipe for pie.

Home Cookin Chapter: MARILYN’S RECIPES

Chocolate Mint Pie

==================

This is my verrrrry favorite desert! I first made and served this

pie when my sister became engaged and my parents invited her

future in-laws to dinner. My future brother-in-law’s father really

enjoyed this pie as much as I did. This is a very rich pie and I

strongly suggest serving with whipped cream! It is my favorite

pie recipe! ~ Marilyn Sultar

Ingredients

CRUST:

1 1/4 cups (10 double graham crackers) Graham Cracker Crumbs

1/4 cup (1/2 stick) Butter OR Margarine; melted

2 tablespoons Granulated Sugar

FILLING:

3 squares (3 ounces total) SEMI-SWEET Chocolate

1/2 cup (1 stick) Butter OR Margarine

1 cup Confectioners Sugar

2 Eggs

1 teaspoon Vanilla

1/2 teaspoon Peppermint Extract

.

Directions

CRUST:

PREHEAT oven to 350° Fahrenheit.

Blend crumbs, margarine and sugar. Press firmly on the bottom and

sides of an 8″ pie plate. Bake in PREHEATED 350° Fahrenheit oven

for 10 minutes. Cool.

(MARILYN’S NOTE: You can skip the fun of making your own graham

cracker crust as above and buy a ready-made graham cracker crust!

Your choice.)

FILLING:

Melt chocolate over hot water in a double boiler; cool slightly.

(MARILYN’S Note: Melt chocolate in microwave for about 30 seconds

to a minute on HIGH OR until chocolate is shiny and melted.) Cool

SLIGHTLY.

In the small bowl of your electric mixer, cream butter with

confectioners sugar. Blend in the eggs, flavorings and melted

chocolate.

Place bowl in REFRIGERATOR until well chilled. Beat at HIGH speed

in your electric mixer until fluffy, about 2 minutes. Spread

chocolate mixture into baked and cooled crumb crust.

9

REFRIGERATE until ready to serve. Garnish with whipped cream, if

desired.

Source: Marilyn Sultar – original is from the Rochester Democrat & Chronicle or the Rochester Time’s Union newspaper. It is a very old recipe that I cut out and the name of the paper isnt’ on the clipping.

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

CREDIT WHERE CREDIT DUE:

Menorah photo:  http://www.israelnewsagency.com/hanukkahisrael481225.html

Blue Dreidel:  http://pickandprintgallery.files.wordpress.com/2012/02/bluedreidelkathygrimmc2a92012.jpg

Menorah clip art:  http://poetrysync.blogspot.com/2013/11/hanukkah-candle-clip-art-pictures.html

Happy Chanukah clip art:  http://poetrysync.blogspot.com/2013/11/hanukkah-candle-clip-art-pictures.html