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

REAL OR FICTION

Is this what we are buying?

Is this what we are buying?

 

Truth: There is such a thing as Genetically Modified Organisms better known as GMOs.

As I am reading Michael R. Hick’s book Season of the Harvest, the first in his Harvest Trilogy, I am becoming aware for the first time about GMOs. I do admit to living in my own cocoon and being unaware of many things. But, this book has me wondering, how many GMOs do I purchase? Are they labeled as such? Are they harmful or beneficial? How many ways could they kill off a human population? Such as the thoughts of a paranoid person, or are they thoughts of someone who is intelligent to want to know. Well, I want to know. The story so far sounds very plausible to me and I wonder just how much of the story is real. I’d love Mr. Hicks to do an interview for us some time to tell us about his research and how he really feels on this subject. Anyhow, I hit the internet to do some digging for us and here is what I’m learning. After reading this post, I hope you will let me know your feelings about GMOs and what your plan of action is regarding your feelings. Also, if you have any new information on the subject, please share with us.

 

gmo tomatoes

 

The first site I went to is the Non-GMO Project.org’s website. There is a wealth of information here. At the website I learned that most developed nations do not consider GMOs to be safe. In more than 60 countries around the world, including Australia, Japan, and all of the countries in the European Union, there are significant restrictions or outright bans on the production and sale of GMOs. In the U.S., the government has approved GMOs based on studies conducted by the same corporations that created them and profit from their sale.

The article goes on to say that even though polls consistently show that a significant majority of Americans want to know if the food they’re purchasing contains GMOs, the powerful biotech lobby has succeeded in keeping this information from the public.


The Non-GMO Project is a non-profit organization with a mission of protecting the non-GMO food supply and giving consumers an informed choice. Their strategy is to empower consumers to make change through the marketplace. If people stop buying GMOs, companies will stop using them and farmers will stop growing them.


In the U.S., GMOs are in as much as 80% of conventional processed food. 
Click here for a current list of GMO risk crops according to the Non-GMO Project.

(The above information came from http://www.nongmoproject.org/learn-more/ )

This reads very much like Mr. Hick’s book. So, on to more information. The National Library of Medicine’s website says that the following are potential benefits of genetically engineered foods:

  • More nutritious food

  • Tastier food

  • Disease- and drought-resistant plants that require fewer environmental resources (water, fertilizer, etc.)

  • Decreased use of pesticides

  • Increased supply of food with reduced cost and longer shelf life

  • Faster growing plants and animals

  • Food with more desirable traits, such as potatoes that absorb less fat when fried

  • Medicinal foods that could be used as vaccines or other medications

and that the potential risks are:

  • Modified plants or animals may have genetic changes that are unexpected and harmful.

  • Modified organisms may interbreed with natural organisms and out-compete them, leading to extinction of the original organism or to other unpredictable environmental effects.

  • Plants may be less resistant to some pests and more susceptible to others.

The site goes on to inform us that “The Food and Drug Administration (FDA) regulates production and labeling of genetically engineered foods, but that some people have raised concerns that the genes from one food that are inserted into another food may cause an allergic reaction. For instance, if peanut genes are in tomatoes, could someone with a peanut allergy react to tomatoes?”

(The above information can be found at http://www.nlm.nih.gov/medlineplus/ency/article/002432.htm )

Reading through the National Library of Medicine’s list, right away I see a conundrum – under befits they list decreased use of pesticides, but then they say that plants may be less resistant to some pests and more susceptible to others. Wouldn’t this lead to those dreaded super-resistant pests? Sounds like danger brewing to me. So, OK, we now have new allergies and super-resistant pests to worry about, no biggie, right? Let’s dig some more.

gmo farm

The Scientific American’s website says that

The bulk of the science on GM safety points in one direction. Take it from David Zilberman, a U.C. Berkeley agricultural and environmental economist and one of the few researchers considered credible by both agricultural chemical companies and their critics. He argues that the benefits of GM crops greatly outweigh the health risks, which so far remain theoretical. The use of GM crops “has lowered the price of food,” Zilberman says. “It has increased farmer safety by allowing them to use less pesticide. It has raised the output of corn, cotton and soy by 20 to 30 percent, allowing some people to survive who would not have without it. If it were more widely adopted around the world, the price [of food] would go lower, and fewer people would die of hunger.”

All of these are great points. It makes the debate sounds like the debate of drugs vs. their side effects. Put into that context it sounds normal and like there’s no problem. However, drugs list their side effects. So far I have seen no such labeling on our food. Have you?

The article further goes on to tell us , “The human race has been selectively breeding crops, thus altering plants’ genomes, for millennia. Ordinary wheat has long been strictly a human-engineered plant; it could not exist outside of farms, because its seeds do not scatter. For some 60 years scientists have been using “mutagenic” techniques to scramble the DNA of plants with radiation and chemicals, creating strains of wheat, rice, peanuts and pears that have become agricultural mainstays. The practice has inspired little objection from scientists or the public and has caused no known health problems.

The difference is that selective breeding or mutagenic techniques tend to result in large swaths of genes being swapped or altered. GM technology, in contrast, enables scientists to insert into a plant’s genome a single gene (or a few of them) from another species of plant or even from a bacterium, virus or animal. Supporters argue that this precision makes the technology much less likely to produce surprises. Most plant molecular biologists also say that in the highly unlikely case that an unexpected health threat emerged from a new GM plant, scientists would quickly identify and eliminate it. “

(http://www.scientificamerican.com/article/the-truth-about-genetically-modified-food/ )

My question is, “Why take the risk?” I can see the desire for better food crops though and how else would we get them if not for GM? The article goes on for many pages, but I opted to stop here for now. To sum up…on one hand we have these delicious, beautiful, plentiful new varieties of our favorite foods. Who can complain, right? On the other hand these beauties can cause our bodies and our DNA havoc. It could even possibly wipe out the human race as we now know it through mutation and the law of survival of the fittest. Is that a good thing or a bad thing? Can we improve the human race or will we create Frankenstein type of monsters? I don’t think I’ll live long enough to know, but I worry about my grandchildren and great-grandchildren, etc. So to ignore this question is immoral, I think. Also, I worry that some ego-maniacal fanatic will get it in their head to take control of matters and genetically alter the food chain to wipe out vast sections of humanity. The new warfare.

What should we do?  Can I give up those pretty purple string beans I’ve been looking for?  What about all the different colored bell peppers and beets?  It is worth thinking about.

 

creamy fried confetti corn

Home Cookin Chapter: VEGETABLES

 

Creamy Fried Confetti Corn

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

One of our most popular corn side dishes, this corn casserole does

not disappoint. The sprinkle of bacon cuts the creamy richness of

the dish, making it easy for this casserole to pair with just

about anything.

 

Yield: Makes 6 to 8 servings

 

Source: Recipe from Southern Living via

http://www.myrecipes.com/recipe/creamy-fried-confetti-corn

 

 

Ingredients

 

 

8 bacon slices, chopped

4 cups fresh sweet corn kernels (about 8 ears)

1 medium-size white onion, chopped

1/3 cup chopped red bell pepper

1/3 cup chopped green bell pepper

1 (8-ounce) package cream cheese, cubed

1/2 cup half-and-half

1 teaspoon sugar

1 teaspoon salt

1 teaspoon pepper

 

.

Preparation

 

Cook chopped bacon in a large skillet until crisp; remove bacon,

and drain on paper towels, reserving 2 tablespoons drippings in

skillet. Set bacon aside.

 

Sauté corn, onion, and bell peppers in hot drippings in skillet

over medium-high heat 6 minutes or until tender. Add cream cheese

and half-and-half, stirring until cream cheese melts. Stir in

sugar, salt, and pepper. Top with bacon.

 

Note: JULY 2002 My Notes

 

 

Servings: 0

 

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

 

 

051100038-01-corn-fritters-recipe_xlg

 

Home Cookin Chapter: VEGETABLES

 

Fresh Corn Fritters

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

Yields about 26 bite-size fritters.

 

“Make the menu: A Southern Fourth of July BBQ

By Maryellen Driscoll from Fine Cooking

Issue 100

 

Try these as an appetizer, served with Charred Tomato Salsa, as a

side with grilled chicken or fish, or for breakfast with maple

syrup.”

 

Ingredients:

 

All-purpose flour cornmeal baking powder granulated sugar table

salt whole milk sour cream eggs

Sweet corn vegetable oil

4-1/2 oz. (1 cup) all-purpose flour

1/4 cup stone-ground yellow cornmeal

2 tsp. baking powder

1 tsp. sugar

1/2 tsp. table salt; more for sprinkling

1/2 cup whole milk

1/4 cup sour cream

2 large eggs

1 cup fresh corn kernels (from about 1 large or 2 small ears of

corn), coarsely chopped

1 to 1-1/2 cups vegetable oil

1 recipe Charred Tomato Salsa (optional)

 

.

In a medium bowl, stir the flour, cornmeal, baking powder, sugar,

and salt. In a small bowl, whisk the milk, sour cream, and eggs.

With a rubber spatula, gently stir the egg mixture into the flour

mixture until just blended. Stir in the corn. Let sit for 10 to 15

minutes.

 

Meanwhile, position a rack in the center of the oven and heat the

oven to 200°F.

 

Pour the oil into a small, heavy frying pan, preferably cast iron,

to a depth of 1/2 inch. Heat over medium heat until it’s hot

enough that a small dollop of batter sizzles when added.

 

With a spring-lever miniature ice cream scoop or a tablespoon,

scoop up a ball of the batter and gently release it into the hot

oil. Add three or four more balls of batter to the hot oil, taking

care not to crowd the pan.

 

Reduce the heat to medium low so that the fritters cook gently.

When golden brown on the bottom and barely cooked around the top

edge, after 1 to 2 minutes, use a slotted spatula to turn the

fritters and cook until golden on the bottom, 1 to 2 minutes

longer.

 

Transfer the fritters to a wire rack set over a baking sheet,

sprinkle generously with salt, and keep warm in the oven. Continue

to cook the remaining batter in small batches, adding more oil as

needed to maintain the 1/2-inch depth. Serve right away with the

salsa.

 

nutrition information (per serving): Calories (kcal): 70; Fat (g):

fat g 4; Fat Calories (kcal): 35; Saturated Fat (g): sat fat g 1;

Protein (g): protein g 2; Monounsaturated Fat (g): 1.5;

Carbohydrates (g): carbs g 7; Polyunsaturated Fat (g): 1; Sodium

(mg): sodium mg 120; Cholesterol (mg): cholesterol mg 20; Fiber

(g): fiber g 1;

 

PHOTO: SCOTT PHILLIPS

 

Read more:

http://www.finecooking.com/recipes/fresh-corn-fritters.aspx#ixzz3O

OSrVQIM Follow us: @finecooking on Twitter | FineCooking on

Facebook

 

Servings: 0

 

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

 

 

corn-hoe-cakes-2-399x602

 

Home Cookin Chapter: BLINTZES, CREPES, PANCAKES, ETC.

 

Southern Hoecakes

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

PREP TIME: 10 mins

COOK TIME: 15 mins

TOTAL TIME: 25 mins

 

“Southern Hoecakes make a great, simple side dish. Get this

family-favorite recipe for Southern

Hoecakes.”

 

Serves: 8

 

INGREDIENTS:

 

1 cup flour, self-rising

1 cup buttermilk cornmeal, self-rising

1 cup fresh corn, cut off the cob

Pinch of salt

Pinch of pepper

1 tablespoon sugar

4 tablespoons butter, melted

1 cup buttermilk

1 egg

Butter for griddle

 

.

INSTRUCTIONS:

 

Mix together all ingredients except the butter for the griddle.

Place butter on the griddle over a low medium heat. Scoop hoecake

batter onto griddle as you would pancakes. Cook until lightly

browned on one side and then flip. Cook on second side until

lightly browned and then remove to a serving platter.

 

source: http://addapinch.com/cooking/southern-hoecakes-recipe/

 

 

Servings: 0

 

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

 

 

MARILYN’S CORN PANCAKES

My recipe for corn pancakes is very easy.

1 Box of Bisquick Baking Mix or your favorite pancake mix plus the ingredients to make 1 recipe of pancakes that the package calls for

1/4-1/2 cup canned or frozen Corn (I prefer the canned for this recipe)

Drain the corn. Mix the rest of the ingredients together and after they are mixed, fold in corn. Fry as per instructions on your mix. When golden brown on both sides, serve with coconut syrup if you can find it. I love coconut syrup with this recipe. I don’t know why, but I do. Here is a recipe for the syrup if you can’t find it in the stores. I have not had these with the coconut syrup since Uncle John’s Pancake House closed down in Rochester about 40+ years ago. I still think they had the best pancakes ever! I have never made the recipe below but it sounds interesting. Of course, you could try adding some coconut milk to maple syrup and bringing it to a boil and see what that comes out like. Let me know. Or if I try it, I’ll let you know.

 

Coconut Syrup

  • 1 stick butter
  • 3/4 cup buttermilk (or add 1 Tbs. vinegar to 3/4 cup milk)
  • 1 cup sugar
  • 1/2 tsp. baking soda
  • 1 tsp. coconut extract

In a saucepan, melt the butter, sugar and buttermilk together.  Stir frequently.  Bring it to a boil and boil for 1 minute.  Remove from heat and add the soda and extract.  It will bubble up a bit, but just stir until the fizz goes down.

http://eatathomecooks.com/2010/02/coconut-syrup-with-chocolate-chip-pancakes-and-chocolate-chip-waffles.html

 

CREDIT WHERE CREDIT IS DUE:

GMO graphic –http://sustainablepulse.com/2014/10/22/worlds-largest-ever-international-gmo-safety-study-set-london-launch/#.VLFnqIcTHEY

AN APOLOGY

Writing the Anti-Superbowl Fun blog for the past two days wore me out. I don’t know why it was so draining, but it was. So today I find myself brain dead. I have no ideas on what to write today, so I’m taking the day off. My apologies. I hope that later I will find inspiration so I will have a great post for you tomorrow. Meanwhile, please stay warm, stay happy and healthy and stay tuned. I leave you with a new recipe or two though.

 

 

banana-pecan pancakes

Home Cookin Chapter: BLINTZES, CREPES, PANCAKES, ETC.

Banana- Pecan Pancakes

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

Yield: Ten to twelve 5-inch pancakes

Prep Time: 10 min

Cook Time: 12 min

Ingredients:

1 large egg

1 cup all-purpose flour

1 cup buttermilk

1 cup mashed ripe banana (about 2 medium)

2 tablespoons packed brown sugar

2 tablespoons vegetable or canola oil

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup chopped pecans, toasted (optional- but so good!)

.

Directions:

1. In a medium bowl, beat the egg with a whisk until it’s a little

fluffy. Whisk in all of the remaining ingredients, except for the

pecans, and mix until smooth.

2. Heat a large skillet or griddle to medium heat. Spray with

nonstick spray.

3. For each pancake, scoop 1/4 to 1/3 cup batter onto the heated

surface. Cook pancakes until puffed and dry around the edges. Turn

and cook other sides until golden brown.

Source: RecipeGirl.com (adapted from Betty Crocker’s Cookbook:

Bridal Edition) via

http://kickassrecipes.tk/banana-pecan-pancakes/

Servings: 0

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

 

 

gingerbread-waffles-recipe_17081

Home Cookin Chapter: BREAKFAST AND BRUNCH RECIPES

Gingerbread Waffles

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

Prep 8 min

Cook 10 min

Ready 18 min

Gingerbread Waffles

Ingredients:

3 cup all-purpose flour

4 tsp baking powder

2 tsp ground cinnamon

2 tsp ground ginger

1/2 tsp nutmeg, freshly grated, eyeball it

1/2 tsp salt

4 large egg

2/3 cup dark brown sugar, packed

1 cup canned pumpkin puree

1 1/4 cup milk

1/2 cup molasses

1/2 cup (1 stick) butter, melted, plus some to grease the waffle

iron

1 syrup, whipped cream, or fresh fruits for topping, to pass at

the table

.

Directions:

Preheat a waffle iron.

In a large bowl, combine flour, baking powder, cinnamon, ginger,

nutmeg, and salt.

In a medium bowl, beat eggs and brown sugar until fluffy, then

beat in pumpkin, milk, molasses, and melted butter.

Stir the wet ingredients into the dry ingredients until just

moist. Do not over stir the waffle batter.

Brush the waffle iron with a little melted butter and cook 4

waffles, 4 sections each.

Serve with toppings of choice.

source: http://www.kitchme.com/recipes/gingerbread-waffles

Servings: 4

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

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

A NEW YEAR’S STORY – PART 3

If you haven’t read chapters 1 and/or 2, here are the links:

 

Chapter 1

Chapter 2

 

A NEW YEAR’S STORY – Chapter 3

 

New Years Eve Noise Maker

 

“I am sorry, Honey. I shoudn’t have done that.” “I’m sorry that the photographers caught us, Jake.” “Not a problem, Honey. I can handle it. Kissing one of America’s most beautiful women will only help my reputation,” Jake laughed. “I hope it does, for your sake, Jake.” “Want to dance, Honey?” “Of course, I do. I love to dance.” “What woman doesn’t?” Jake joked.  They danced the next three numbers and then rejoined their tablemates. Joe asked Honey for a dance, Jake asked Marilyn. Honey watched them dance as she and Joe whirled by. “He’s holding her too close,” she thought. “Wait, am I jealous? What’s going on here?” she wondered. She smiled at Joe, aware that he had said something to her, but she hadn’t heard.

As the night wore on, partners were exchanged and everyone was enjoying themselves.

11:45 p.m. Waiters appeared with hats and noise makers. They gave them out to everyone in the room in anticipation of midnight. Then they placed bottles of champagne on each table along with champagne flutes. The excitement of being alive for another year was growing. Another year and the wonder of the unknown. Honey wondered what roles she would play and hoped she would win an Academy Award for something. She wondered what travels she would take. She wondered if she would find love. She was lonely. Jake wondered what time it was. He looked at his watch. He asked Honey for another dance. She gladly accepted.

11:50 pm The dance ended and Jake escorted Honey back to the table. The tension in the room mounted. People were wondering about the midnight kiss. Will he or won’t he? Will she or won’t she? Should I? “Married people have it so easy,” Jake thought. “They will automatically kiss.” Now, where the hell did that thought come from? Jake was a confirmed bachelor. He had steady relationships but when they got too serious, he bolted. He didn’t feel firefighters should get married.

11:55 pm “Hello again,” Guy Lombardo spoke from the microphone. “The band and I hope that you are all having a good evening and are enjoying our music. It is five minutes away from midnight and a New Year. We hope that it is a very good one for everyone here. Thank you for being with us to usher in 1950.” Guy walked back to take his place and spoke to the band to set up the last number for the year 1949. He decided that they would play “Baby It’s Cold Outside.” The dance floor filled up with couples who wanted to dance out the old year. The dance ended. People were asked to take their seats.

Guy Lombardo and His Royal Canadians at the Roosevelt Hotel

Guy Lombardo and His Royal Canadians at the Roosevelt Hotel

MIDNIGHT Guy and his band began playing their traditional “Auld Lang Syne.” Jake kissed Honey. This time there were no photographs, luckily. Champagne bottles popped open and everyone was wishing everyone else a Happy New Year. People were laughing and noise makers were doing their jobs properly. The noise was almost deafening. Then it quieted down as the music began to play once more.

12:05 “Oh no!  Sorry everyone, but please excuse me, I have a phone call to make.” Honey looked at Jake wondering who he had to call. He left to look for a pay phone.  He was late calling Kathy.

“Hello, Kathy! Happy New Year!” Jake said to the woman at the other end. “Sorry I’m late, Sweetheart.” “Oh, Jake. I miss you. I hate that you’re not here.” replied Kathy. “I will see you tomorrow, Baby. I miss you too. I love you.” “I love you too, Jake.” Kathy was Jake’s steady girlfriend. They had been together for over a year now. She was a sweetheart. She would make someone a very good wife and would be a great mother. But, Jake knew that her husband the the father of her children would not be him. He wasn’t the marrying kind.” “Kathy, I am staying in the City tonight and possibly the next night. Want to meet me and we’ll go out on the town?” “That would be great, Jake. Call me when you get up and we’ll make plans, ok?” “That’s fine, Babe. Sweet dreams. Good Night.” All of a sudden Jake, heard sirens. He ran outside to see what was going on. A car fire was blazing right in front of the hotel. It looked like a black limo, like the one he came in with Honey.  Like most other limos.  When the fire engines arrived, Jake ran over to offer assistance, informing the chief that he was a firefighter from Brooklyn. His assistance was gladly accepted as a second car caught on fire. Everyone scrambled to get the fire contained and out. Word started spreading and people were crowding the scene. The chief went inside the hotel to speak with the manager and requested that they let no one out of the hotel until further notice. The police and ambulence showed up. Everyone was doing their job. “What a way to begin the New Year,” Jake thought.

The police entered the hotel and they made an announcement in the grill. “There has been a terrible fire outside the hotel. The firefighters are working to contain it and ask that everyone stay put until the fire is completely out and the sidewalk and street are safe. We ask that everyone stay put as we need to question you all. Please know we will try to get everything done as quickly as possible. We are sorry for this inconvenience. We will let your waiter know when we wish to speak to you and they will inform you where to go. Thank you for your cooperation.” The chief left to get his people in place and everything set up for questioning. It was going to be a long night. He then asked the manager to inform all hotel guests that they would be questioned and that no one was to leave the hotel. The manager nodded and got busy coordinating his staff.

“It’s been 20 minutes. I wonder where Jake is,” Honey said to the others. “I’m beginning to worry.” “Maybe he’s helping fight the fire,” Henry said. “I hope he’s ok. I’m going out to the lobby to see if anyone has seen him.” “Honey, I think you had better stay in this room. I doubt if the police will even let you go outside of this room.” “I need to try, Henry. I’ll be back as soon as I can.” Honey rose from her seat and excused herself. She walked quickly to the room’s exit. She was stopped. “Ma’am, no one can leave this room. I’m sorry. But you have to stay here until you are questioned and if you have an escort, until they are questioned.” “But, officer, my escort is missing at the moment. I need to find out where he is. Please, officer. I’m worried.” “What’s his name, Ma’am?” “Jake Mackenzie.” “I will speak with the chief and see what we can do. Meanwhile, please go back to your table and as soon as I have word, I will come to you.” “Oh, thank you, officer!” Honey returned to the table.

It’s your turn to write the next chapter!  Here’s some flaming recipes for you to try your hand at.  Be careful!!!

Home Cookin Chapter: LAMB, VEAL AND PORK RECIPES

 

Shish Kabob Flambe
==================
Ready in 1 hour
Ingredients
1/2 ts Coriander
1 tb Lemon juice
1/2 ts Oregano
2 ts Salt
2 1/4 lb Lamb; (cut in 1 1/2″ cubes)
1/2 ts Basil
1/3 c Brandy
1/4 ts Turmeric
1/3 c olive oil
1/2 ts Cumin
2 ts Garlic powder
1 pn Ginger
1 c Sherry

.
Preparation

Blend all seasonings with sherry, oil & juice in mixing bowl. Add
meat cubes. Marinate overnight or at least 8 hours. Place meat on
skewers. Leave small gaps between each piece. Broil 3 minutes on
each side. Place skewers on platter when cooked. Pour brandy over.
Ignite carefully. Serve while flaming.

SOURCE: http://www.bigoven.com/recipe/shish-kabob-flambe/53766
Servings: 0

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

 

saganaki flaming cheese

 

Home Cookin Chapter: * GREEK 2014

Saganaki: Flaming Cheese
========================
By rosie316
Added July 12, 2013 | Recipe #503921
Saganaki: Flaming Cheese
Photo by Tisme

Categories: Spreads Cheese Eggs/dairy

Saganaki: Flaming Cheese

Total Time: 2 hrs. 5 mins.
Prep Time: 2 hrs.
Cook Time: 5 mins.

Rosie316’s Note: This is so very simple, very impressive and fun
to make! “Opa”… (Prep time includes marinade time) …

Servings:
6-8
Ingredients:
1 lb kasseri cheese (sliced 1/2-inch thick, brick or wheel)
2 tablespoons olive oil (more if needed)
1/4 cup all-purpose flour
1/2 cup ouzo or 1/2 cup brandy
2 fresh lemons, cut into wedges
4 pita bread, warmed and cut into triangles for serving

.
Directions:

1 Slice the cheese into 1/2″ thick triangles or 3-4” squares
(depending on the style you buy).

2 Place brandy into a zip-lock baggie and add cheese portions,
seal and let marinate for 2 hours).

3 Heat oil in a cast iron skillet over a med/high heat. Remove
cheese portions from marinade, reserving marinade for later use.

4 Dredge cheese thru the flour, shaking off excess.

5 Fry the cheese slices approx 2 minutes, flip with spatula and
fry an additional 1-2 minutes. Remove from heat when nicely seared
on each side and gooey.

6 Now here is where you need to heed a caution — Carefully carry
the cast iron skillet to the dinner table. Pour 1 ounce of the
ouzo marinade over the top of the fried cheese, and immediately
set ablaze with a lighter. (Be sure to yell “Opa”.)

Immediately squeeze a lemon slice over the top to dowse the
flames.

7 Serve with warmed pita slices and additional lemon wedges.
Enjoy!

source:  http://www.food.com/recipe/saganaki-flaming-cheese-503921
Servings: 0

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

MSS NOTE:  I have had this appetizer at Greek Restaurants in the past.  Paul and I love it!  I can’t wait to try this recipe out!!!

 

Don’t forget about the Baked Alaska recipe that I posted previously.  You can find it in the Archives.  Enjoy!

 

 

 

 

 

 

CREDIT WHERE CREDIT IS DUE:

Noise Maker photo – http://www.ebay.com/itm/Old-Clowns-All-Around-Tin-Lithograph-Holiday-Bell-w-Clapper-NOISE-MAKER-/390642984038?pt=LH_DefaultDomain_0&hash=item5af422e466

Photo of Guy Lombardo and His Royal Canadians – http://blog.silive.com/memories_column/2014/12/new_years_eve_brings_back_memories_of_the_big_band_era.html

Idea for the fire scene in today’s storyline – Fabio DeLima

 

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

A NEW YEARS STORY

I decided that would like to write an interactive story with all of you, I will begin it and you continue it by writing a comment or sending me what you would like added. The next day I will choose from all the ideas I receive and will pick one to add to the story and I will add it to that day’s post and to the story. This will give all of us a great writing exercise. So, here it goes:

 

Start the New Year Right

A NEW YEARS STORY

Chapter 1 – New Years Eve

His name was Jake and this was his city. It was New Years Eve 1950 and there was no better place to be on New Years Eve than New York City. Hell, there was no better place to be anytime, except Brooklyn, where he was born and raised. It was 7:15 pm and he was learning against a lamppost on Park Avenue across the street from her hotel. He lit up a cigarette and inhaled deeply as he looked up to where her room was. The lamp cast a romantic, shadowy light upon Jake. He looked like a mysterious figure there, dressed all in black. “What am I doing here? I’m not even sure if I like her,”he thought to himself.

Her name was Honey LaRue. She didn’t feel like Honey LaRue. That was not the name she was born with. No, she felt more like Sarah Janowitz, a small-town girl from Batavia, New York, where she grew up, the daughter of a doctor and a school teacher. Her first agent gave her the name Honey LaRue because of the color of her hair. He said that name would take her to stardom. It did. It didn’t happen overnight though. She was brushing her famous long hair as she wondered what the night would bring. She didn’t really want to go out, let alone with this stranger. This date was a publicity stunt. She felt bad for the guy. Jake, yes, that was his name.

He was a fireman. She was an actress, a movie star. He came from a poor family. She came from an upper middle close family. He was big city. She became big city. He was 6’3” with a strongly built body. Broad shoulders, a narrow waist slim hips and long legs with the cutest tight rear end did him proud. But he had to work at maintaining his body and he did. Jake had smoldering brown eyes, brown hair cut in a crew cut, a chiseled face with a strong square jawline with a cleft chin. Honey was a sucker for cleft chins. They reminded her of her favorite actor, Kirk Douglas. “Yes,”she thought, “he is a stunning man, but he is so cocky. I’d like to knock him down a peg or two.”

Her eyes were a stunning green and she was not petite at all. No, he was just like he liked his women, tall and curvy. She was 5’8” with womanly hips, a narrow waist and he guessed a 38 D bust. His guesses were usually pretty good in that area. Honey’s blond hair was the color of amber honey and he loved that she wore it straight and natural whenever he saw her. She had the cutest heart-shaped face he had ever seen and she could break a man’s heart in two seconds flat. She was poison to all men. He looked at his watch and determined it was time to begin the night. He slowly walked across the street and entered The Waldorf Astoria. He walked over to the check-in desk and informed the desk clerk that he was there to see Miss Honey LaRue, that he was her date for the evening. “What is your name, Sir?” “Jake Mackenzie.” “I’ll let her know you are here, sir.” “Thank you.” “Miss LaRue says she will be right down. You can have a seat wherever you like while you wait.” Jake hated waiting. He sauntered over to the nearest chair and took out another cigarette, prepared to have a long wait. Five minutes later he saw her coming toward him. He was impressed. She was punctual.

Ok, now it’s your turn. Take it from here!
We should have some glamor recipes from the 1950s to go along with our story, don’t you think?
Here’s a recipe that would never be served at the Waldorf, but when I came across it, I had to include it. Do you remember John Beresford Tipton? I do. The Millionaire was my favorite TV program back then. I’d watch it faithfully with my mother.

 

200px-Millionaire_1956

A scene from the TV series, The Millionaire, showing Michael Anthony (played by Marvin Milner), the deceased Millionaire’s go-between handing a woman a check for a million dollars.

Title: John Beresford Tipton Bars
Categories: Candies Snacks Cereals
Servings: 10

1 lb Golden Almond Bars; (5 bars)
1 c Fruit Loops Cereal
1 c Rice Krispies
1 c Miniature Marshmallows

NOTE: One pound of almond bark can be substituted for the candy bars if
they are not available.

Melt candy bars in a double boiler. Remove from heat, add cereals, mix
until coated, then add marshmallows. Mix well. Pour into a buttered pan
about 7 by 10 inches. Let cool until set. Cut into 20 to 30 small
squares.

Ok, it took some doing, but here is a fitting 1950s Fancy Restaurant Menu based on one I found online at http://www.foodtimeline.org/fooddecades.html:

 

Assorted Rolls and Butter
Chilled Melon
Lobster Newberg in Croustades
Crown Roast of Lamb
Roasted Potatoes with Parsley Butter
Peas with Mint Cream
Lindy’s Cheesecake
coffee, tea, wine, champagne

 

 

lobster newburg
Home Cookin Chapter: Fish And Seafood

Lobster Newburg
===============
By mielhollinger
Added June 29, 2001 | Recipe #9743
Photo by karenury
TOTAL TIME: 20 mins.
PREP TIME: 10 mins.
COOK TIME: 10 mins.
INGREDIENTS:

2 teaspoons butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 1/2 cups milk
2 beaten egg yolks
8 ounces cubed, cooked lobsters
1 tablespoon dry sherry
1/8 teaspoon white pepper or 1/8 teaspoon black pepper
1 dash ground red pepper
2 English muffins, split and toasted
Snipped fresh chives (optional)

.
Directions:

1 In a medium saucepan, melt butter.

2 Stir in flour and salt.

3 Add the milk all at once.

4 Cook and stir until thickened and bubbly.

5 Cook and stir 1 more minute.

6 Stir about half the hot mixture into the beaten egg yolks.
7 Return all to saucepan.

8 Cook and stir until mixture is thickened and bubbly.

9 Stir in lobster, dry sherry, white or black pepper, and
ground red pepper.

10 Heat through.

11 Serve over English muffin halves.

12 If desired, garnish with snipped chives.
Nutritional Facts for Lobster Newburg

Serving Size: 1 (196 g)

Servings Per Recipe: 4

Amount Per Serving
% Daily Value
Calories 220.9

Calories from Fat 74
33%
Total Fat 8.2 g
12%
Saturated Fat 4.3 g
21%
Cholesterol 176.4 mg
58%
Sodium 565.6 mg
23%
Total Carbohydrate 18.7 g
6%
Dietary Fiber 1.1 g
4%
Sugars 1.1 g
4%
Protein 16.8 g
33%
source: http://www.food.com/recipe/lobster-newburg-9743

Servings: 4

Exported from Home Cookin 8.56 (www.mountainsoftware.com)
Home Cookin Chapter: Lamb

 

 

crown roast of lamb

 

 

 

Crown Roast Of Lamb With Fresh Herbs
====================================
Dec 20, 2012 1:02 pm
How to make a simple, impressive crown roast
By Jess Kapadia

Photo: Gabi Porter
Memorize this easy recipe for a crown roast of lamb in 8 simple
steps.

There is nothing intimidating about a crown roast except the price
tag. For a special occasion or holiday meal, he who delivers the
crown roast to the table is king. Best of all, you’re also paying
for ease of preparation. Simply rub with salt, pepper, olive oil
and a simple herb mixture and let it roast for — no, not 3 hours,
that will kill your lovely expensive roast — half an hour.
Maximum. If you like your lamb any more cooked than a scant
medium-rare, you should not be buying pricey cuts of meat or
taking king-sized credit for this regal dish.
Servings: 8 to 10
Ingredients

1 whole loin of lamb, tied into a crown shape
Coarse salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
1 teaspoon rosemary, chopped
1 teaspoon thyme leaves, chopped
2 tablespoons fresh flat-leaf parsley, chopped
2 large cloves garlic, peeled

.
Directions:

Preheat oven to 450F.

Combine chopped rosemary and thyme with one tablespoon of the
olive oil and set aside.

Combine chopped parsley with the remaining two tablespoons of
olive oil and set aside.

Season the inside and outside of the roast with salt and pepper.
Rub the roast with the herb olive oil and stick the garlic cloves
firmly in the middle of the center cavity.

Roast for 30 minutes or until the internal temperature reaches 130
for medium-rare. Remove, coat lightly with the parsley oil and
allow to rest for 20 minutes before slicing into individual chops
and serving.

Garnish the serving platter with the rest of the parsley oil.
Level of Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 30 minutes

source:
http://www.foodrepublic.com/2012/12/20/crown-roast-lamb-fresh-herb
s-recipe

Servings: 0

Exported from Home Cookin 8.56 (www.mountainsoftware.com)

 

 

Food52
Home Cookin Chapter: Vegetables

Peas In Mint Cream
==================
By poorgirlgourmet • April 16, 2010 • Photo by Food52

Author Notes: For the last two years, I’ve made this recipe for
Easter, but cheating (well, cheating might be a harsh term, it’s
really using what’s available, as peas aren’t quite ready that
early in the year in New England) by using frozen peas. Because
the mint in my garden is also not producing by Easter, this recipe
is designed to use an entire package of supermarket mint (to avoid
waste). If you choose to double the recipe, it isn’t necessary to
double the olive oil and shallot. – poorgirlgourmet

Serves 4 to 6

1 cup light cream
2-3 sprigs fresh mint
3 tablespoons extra virgin olive oil
1 medium shallot, finely chopped
16 ounces peas, defrosted if using frozen
Kosher salt
Freshly ground black pepper
The leaves of 2-3 sprigs fresh mint, coarsely chopped

.
At least an hour before preparing the peas, place the mint in a
small saucepan and pour the light cream over it.

Over medium-low heat, warm the cream until it is scalded (the
point when it has just starting to steam and small bubbles can be
seen around the rim of the pan), 10 to 15 minutes. Be sure to keep
an eye on this process, because you don’t want the cream to boil,
and it doesn’t take but a moment of not paying attention to go
from scald to boil.

Remove the pan from the heat and allow the mint to steep in the
cream for another 30 to 45 minutes.

You can make the mint cream a day before if you like, just
transfer the mint and cream to an airtight container and store in
the refrigerator for up to 24 hours, removing it from the
refrigerator 20 minutes or so before cooking the peas so that the
cream isn’t refrigerator cold at the point when you pour it into
the pan with the peas.

Heat the olive oil in a large saute pan over medium heat, then add
the shallot and saute until the shallot is translucent, 2 to 3
minutes. While the shallot is cooking, remove the mint from
the cream and discard the cooked mint.

Add the peas to the pan, then pour in the cream. Cook until the
cream is reduced by half and the peas are warmed through, stirring
frequently, 12 to 15 minutes.

Add salt and pepper to taste, remove the peas from the heat, then
stir in the chopped mint, and serve them forth.

source: poorgirlgourmet as found at
http://food52.com/recipes/4113-peas-in-mint-cream
Servings: 0

Exported from Home Cookin 8.56 (www.mountainsoftware.com)

 

 

7-SAV150-89.Cheesecake-750x750-Lindy-s

 

 

Home Cookin Chapter: Cheesecakes

Lindy’s Cheesecake
==================
New York deli man Arnold Reuben claimed he was the first to serve
cheesecake. But it was his
Competitor, Leo Lindemann, who hired away Reuben’s pastry chef to
re-create the dessert at his place, Lindy’s, and made it an icon.
Lindy’s is gone now, but the cheesecake recipe remains. —Arthur
Schwartz, from “Cream of New York” (November 2006)

Dessert
Cheese
American
Classic
Simple
Bake
Recipes
New York
View gallery Enlarge Credit: Andre Baranowski

SERVES 8–12
INGREDIENTS

FOR THE CRUST:

1 cup flour
8 tbsp. unsalted butter, cubed
¼ cup sugar
1 tsp. lemon zest
¼ tsp. salt
1 egg yolk
½ vanilla bean, seeds scraped and reserved

FOR THE FILLING:

2½ lb. cream cheese, softened
1¼ cups sugar
3 tbsp. flour
1½ tsp. orange zest
1½ tsp. lemon zest
½ tsp. vanilla extract
5 whole eggs, plus 2 yolks
¼ cup heavy cream

.
INSTRUCTIONS

1. For the crust: Combine flour, butter, sugar, zest, salt, yolk,
and vanilla seeds in a bowl; rub with fingers until dough forms.
Form dough into 2 rounds; wrap each in plastic wrap. Chill for 1
hour. Press 1 dough round onto bottom of a 9″ spring-form pan; pull
off pieces from remaining dough and press around sides of pan. Set
aside.

2. For the filling: Heat oven to 500°. Beat cream cheese, sugar,
flour, zests, and vanilla in a large bowl on medium-high speed of
a hand mixer until smooth. Add eggs and yolks, one at a time,
beating after each addition, until smooth; stir in cream. Pour
filling into pan, and bake until top begins to brown, about 15
minutes. Reduce heat to 200°, and bake until just set, about 1
hour more. Transfer to a rack, and let cool completely.

Cover and refrigerate at least 8 hours or overnight. Remove cake
from pan and cut into slices to serve.

source: http://www.saveur.com/article/Recipes/Lindys-Cheesecake

Servings: 0

Exported from Home Cookin 8.56 (www.mountainsoftware.com)

 

Don’t forget to enter the contest for a $20 Gift Certificate to Amazon.com.  Look for the entry blank on the December 27, 2014 post about Kwanzaa.  Scroll past the recipes to get to the Rafflecopter Link.  Good luck!  Drawing will take place on January 2nd.  Deadline is Noon on January 2nd.

 

CREDIT WHERE CREDIT IS DUE:

The Millionaire photo – http://en.wikipedia.org/wiki/The_Millionaire_%28TV_series%29

A NEW YEAR’S EVE BASH

new-year-party-7453229

Ok, off to fantasy land for me once again. If I could, this is what I would love to do for New Year’s Eve. I’d love to have a house large enough to hold 30 people and have a cocktail party complete with dancing, so I’d have to have a large finished basement or a Victorian type mansion complete with ballroom. I think I’ll go with the later. I would have big beautiful chandeliers hanging from the ceilings and a huge dining room. The table would be set with a beautiful silver taffeta fortuny crush tablecloth with a black crush runner down the center. I would set cake stands in varying heights and styles around the table and they would be laden with finger foods. In the center I would have a lush floral centerpiece in mauve and pink. It will look something like this one that I found on the internet. I would include the tea candles surrounding it.

 

 

centerpiece-mark-lund-photography

I would have small clusters of pink, silver and mauve balloons in corners around the main rooms. I love balloons. Soft music would drift in from the surround-sound speakers located in each room to set a romantic mood. The party would begin at 9 pm. The guests would be dressed in black tie attire. At 10 pm the band would arrive and the music would become more lively. The guests would float back and forth between the dining room and the ballroom. The bar would be set up in the ballroom along with two tables of punches, one alcoholic, one non-alcoholic. Small tables seating 6 people would be scattered at the end of the room nearest the bar, the rest would be for dancing. The room would look similar to this one I found on the internet. Wouldn’t that just be perfect? A gal can dream.

 

NewYearsEveWedding - Jessica Claire

The conversations would be loud, the laughter would be infectious. There would be cheese, fruit and crackers set at each table for noshing if one wasn’t in the mood to go to the dining room to get the real goodies.

At 10:30 pm the waiters would have the dining room table cleared and begin serving a lavish dinner. The menus would be printed out and framed for people to take home as souvenirs and would read as follows:

Champagne Fruit Salad
Seafood Bisque
Bacon Wrapped Filet Mignon
Lobster Tails
Duchess Potatoes
Haricots Verts
Flaming Baked Alaska

The tables would be cleared at 11:45 pm so people would have time to get ready for the main event. Two large screen TVs would be rolled into the room and positioned so everyone could see the ball fall in Times Square. The waiters would pass out noise blowers and silly hats to everyone and then take their stations at their assigned table with a cold bottle of bubbly waiting for them to pop open and pour at 11:55 pm. The champagne would be Dom Perignon, of course. Nothing but the best!

Midnight, the band is playing Auld Lang Syne as the ball drops from Times Square, the corks are popped, the champagne is poured, toasts are made, the guests are blaring their noise makers and are kissing each other. The outlook for the New Year is great.

A lavish Viennese dessert table is available in the dining room, which a rich assortment of pastries, petit fours, mini-cupcakes and cheesecakes, and chocolates of all kinds. There are many types of cookies to choose from as well as shot glasses of black-and-white chocolate mousse. There is also fresh fruit for the health conscious.

The music slows down to soft romantic tunes.

At 3:00 am the house is finally empty and I drop dead in my bed with a smile on my face and a kiss for my hubby.

HAPPY NEW YEAR, EVERYONE!!! Just in case I can’t post for the next few days.  Hubby just took my computer into the Geek Squad to be fixed.  Pray for me!

Here are some recipes for you to enjoy:

 

endive spears with lobster grapefruit and avocado

Endive Spears with Lobster, Avocado, and Grapefruit

Crab or shrimp may be substituted for the lobster.
Servings: 12
Source: Martha Stewart Living, December/January 1997/1998

Ingredients
1 pink grapefruit, peel and pith removed
1 avocado, peeled and pitted
1 teaspoon freshly squeezed lemon juice
3 ounces cooked lobster meat
4 heads Belgian endive (about 8 ounces)
Salt and freshly ground black pepper
3 fresh tarragon
Directions
1.Using a small paring knife, remove sections from grapefruit. If sections are too large, cut in half crosswise. Set aside.
2.Slice avocado into 1/8-inch-thick slices; cut slices into 1-inch lengths. Toss in bowl with lemon juice, and set aside.
3.Cut lobster into bite-size pieces; set aside.
4.Trim bottoms from endives; separate spears. Place a grapefruit section on top of each endive spear. Top with piece of avocado, then a piece of lobster. Season with salt and pepper; garnish with tarragon. Repeat with remaining ingredients. Serve immediately.
Source: http://www.marthastewart.com/336656/endive-spears-with-lobster-avocado-and-g#New%20Year%27s%20Party%20Appetizers|/862994/new-years-party-appetizers/@center/859874/new-years-eve|336656

 

 

ml1203_sip_fd08_bsteeyas_xl

 

Mini Chicken B’Steeyas

B’steeya, a Moroccan specialty, is usually baked as one large “pie.” Here, individual ones make delicious finger food. B’steeyas can be assembled ahead, frozen, and then baked as directed, straight from the freezer.
Yield: Makes 54

Ingredients
4 tablespoons safflower oil
1 whole boneless, skinless chicken breast (about 10 ounces), halved
Coarse salt and freshly ground pepper
1 onion, finely chopped
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric
1 1/2 teaspoons ground cinnamon, plus more for dusting
3/4 cup confectioners’ sugar, plus more for dusting
2 large eggs, lightly beaten
1/4 cup golden raisins, finely chopped (optional)
1/2 cup whole blanched almonds (2 ounces), toasted
12 sheets (each 12 by 17 inches) frozen phyllo dough, thawed
1/2 cup (1 stick) unsalted butter, melted, for brushing
Directions
1.Heat 1 tablespoon oil in a medium skillet over medium heat. Season both sides of chicken with salt and pepper; saute, turning once, until just cooked through, about 10 minutes. Transfer to a plate; let cool, then finely chop. Transfer chicken and any juices to a large bowl.
2.Heat remaining 3 tablespoons oil in skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Add ginger, turmeric, and 1/2 teaspoon cinnamon; cook, stirring constantly, until fragrant, about 1 minute.
3.Stir 1/4 cup sugar into mixture. Add eggs; cook, stirring, until scrambled but still moist. Transfer to bowl with chicken. Stir in raisins if desired. Season with salt and pepper; let cool.
4.In a food processor, pulse almonds until finely ground. Transfer to a bowl; stir in remaining 1/2 cup sugar and 1 teaspoon cinnamon.
5.Preheat oven to 425 degrees. On a clean work surface, unfold a sheet of phyllo with a short side facing you; cover remaining sheets with a damp kitchen towel. Lightly brush with melted butter; sprinkle with about 1/6 of nut mixture. Lay another phyllo sheet on top; lightly brush with butter. Cut the stack lengthwise into thirds and then crosswise into thirds to make 9 equal rectangles.
6.Working with 1 rectangle at a time, place 1 tablespoon chicken mixture about 1 inch from end of a short side, leaving a 1/2-inch border on long sides. Fold 1/2 inch of each long side over filling. Starting from the end with filling, roll into a log. Repeat process to make remaining rolls (you should have 54). Brush with butter; arrange, seam sides down, on parchment-lined baking sheets. (B’steeyas can be frozen at this point, uncovered, until firm, about 1 hour; transfer to airtight containers, and freeze up to 6 weeks.)
7.Bake, rotating sheets halfway through, until golden brown and crisp, 12 to 15 minutes. Let cool slightly before dusting with sugar and cinnamon. Serve warm.
Source: http://www.marthastewart.com/332811/mini-chicken-bsteeyas#New%20Year%27s%20Party%20Appetizers|/862994/new-years-party-appetizers/@center/859874/new-years-eve|332811

 

fruit and champagne

 

MARILYN’S FRUIT SALAD IN CHAMPAGNE

1 Blood Orange (any good orange will do if Blood Oranges aren’t available); WASHED, PEELED AND CUT INTO BITE SIZE CUBES
1 Empire Apple (or your favorite apple); WASHED, PEELED, CORED AND CUT INTO BITE SIZE CUBES AND DRIZZLED WITH LEMON JUICE (to keep from discoloring)
1 Unique Fruit (also called Ugli Fruit); WASHED, PEELED AND CUT INTO BITE SIZE CUBES
2 Kiwis; WASHED, PEELED AND SLICED THINLY
2 cups Seedless Grapes (choose your favorite variety); WASHED
1 qt. Strawberries; WASHED AND SLICED
Korbel’s Extra Dry Champagne (or your favorite)

Mix fruit in a LARGE bowl. Spoon into champagne flutes, leaving about 3”space. Fill glasses with champagne, leaving 1”space from top of flute. Garnish with fresh mint leaf, if desired.

Source: Marilyn Sultar based on a recipe I lost that I called “Punky Frischnacht’s Champagne Fruit Salad.”

 

 

Ina-s Seafood Bisque

 

Shrimp Bisque
Recipe courtesy of Ina Garten

SHOW:
Barefoot Contessa
EPISODE:
Breakfast, Lunch and Dinner
Yield:
4 to 6 servings
Ingredients

1 pound large shrimp, peeled and deveined, shells reserved
4 cups seafood stock
3 tablespoons good olive oil
2 cups chopped leeks, white and light green parts (3 leeks)
1 tablespoon chopped garlic (3 cloves)
Pinch cayenne pepper
1/4 cup Cognac or brandy
1/4 cup dry sherry
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
1/3 cup tomato paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Directions

Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups.

Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.

In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.

Contains Shellfish: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.

2006, Barefoot Contessa at Home, All Rights Reserved

CATEGORIES:

Shrimp
Dinner
Soup
Pairs Well With

Sauvignon Blanc – Acidic, refreshing white wine

Read more at: http://www.foodnetwork.com/recipes/ina-garten/shrimp-bisque-recipe.html?oc=linkback

 

 

Bacon-Wrapped-Filet_s4x3.jpg.rend.sni12col.landscape

 

Bacon-Wrapped Filet
Recipe courtesy of Ree Drummond

SHOW:
The Pioneer Woman
EPISODE:
Ten Things I Love
Total Time: 25 min
Prep: 10 min
Inactive: 5 min
Cook: 10 min

Yield: 1 serving

Level: Easy
Ingredients

Kosher salt and freshly ground black pepper
1 beef filet steak, 8 to 10 ounces, 2 inches thick
1 piece thin bacon
1 tablespoon butter, more if needed
1 tablespoon olive oil

Directions

Preheat the oven to 450 degrees F.

Generously salt and pepper both sides of the steak. Wrap the steak with the bacon and secure with a toothpick.

Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When melted, add the steak to the skillet and sear on both sides until a really nice color, about 1 minute per side.

Remove the skillet from the stove top and place into the oven to finish cooking. Cook until medium rare, 7 to 10 minutes. Remove from the oven and allow to rest for 5 minutes before serving.

2012 Ree Drummond, All Rights Reserved

CATEGORIES:

Bacon
Main Dish
Steak
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/bacon-wrapped-filet-recipe.html?oc=linkback

 

lobster tail

 

Home Cookin Chapter: Fish And Seafood

Broiled Lobster Tails
=====================
Submitted By: SKYGRETCH
Photo By: ChicagoCookie84-Anita

Prep Time: 15 Minutes
Cook Time: 5 Minutes
Ready In: 20 Minutes

Servings: 2

“Broiled lobster is the perfect simple preparation for lobster
tail, and promises to please a crowd by highlighting the natural
flavor of the lobster meat.”

Ingredients:

2 whole lobster tails
1/2 cup butter, melted
1/2 teaspoon ground paprika
Salt to taste
Ground white pepper, to taste
1 lemon – cut into wedges, for garnish

.
Directions:

1. Preheat the broiler.
2. Place lobster tails on a baking sheet. With a sharp knife or
kitchen shears, carefully cut top side of lobster shells
lengthwise. Pull apart shells slightly, and season meat with equal
amounts butter, paprika, salt, and white pepper.
3. Broil lobster tails until lightly browned and lobster meat is
opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.
Nutrition Information: Per Serving

Servings Per Recipe: 2

Calories: 592
Total Fat: 48g
Cholesterol: 303mg
Sodium: 1085mg
Total Carbs: 7.4g
Dietary Fiber: 2.9g
Protein: 37g

ALL RIGHTS RESERVED © 2014 Allrecipes.com Printed from
Allrecipes.com 12/29/2014

source:
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=3463
8&origin=detail&servings=2&metric=false

Servings: 0

Exported from Home Cookin 8.56 (www.mountainsoftware.com)

 

 

duchess-potatoes-a

 

Duchess Potatoes Recipe
Prep time: 10 minutes
Cook time: 45 minutes
Yield: Serves 4-6
You can make these potatoes ahead for a dinner party by preparing the mashed potatoes, piping them and then refrigerate them. Place the potatoes in a 425°F oven 20 minutes before serving to brown.
Ingredients
2 pounds Potatoes (Yukon Golds preferably), WASHED, PEELED AND CUT INTO QUARTERS OR EIGHTHS
Salt
1/4 cup HEAVY Cream
4 tablespoons UNSALTED Butter, DIVIDED
1/4 teaspoon Nutmeg
1/2 teaspoon Black Pepper
3 LARGE Egg YOLKS
Directions
Put potatoes in a LARGE pot (3 qt) and COVER WITH A COUPLE OF INCHES OF COLD WATER. Add a teaspoon of salt to the water. Bring to a simmer and cook UNTIL THE POTATOES ARE TENDER (the tines of a fork easily pierce), about 20-25 minutes.
MEANWHILE, melt 2 tablespoons of butter and set aside. Use this butter to coat the potatoes right before they go in the oven.

PREHEAT THE OVEN 425° F.

AFTER THE POTATOES ARE COOKED, DRAIN IN A COLANDER AND PUT THE POTATOES BACK IN THE POT SET OVER LOW HEAT. ALLOW THEM TO RELEASE STEAM FOR A MINUTE OR SO. Add 2 tablespoons of butter and mash the potatoes until the butter has been incorporated. Add nutmeg, black pepper, and heavy cream while you continue to mash the potatoes. After everything is mashed together, add salt, to taste, and the egg yolks. Continue to mash UNTIL THE MIXTURE IS SMOOTH. DO NOT OVER-MASH OR YOUR POTATOES WILL END UP WITH A GLUEY.

PLACE A LARGE STAR TIP IN A PIPING BAG. DON’T BE INTIMIDATED BY THIS STEP! Pipe the potatoes onto a cookie sheet. If you don’t care to try piping or you just don’t have time to fuss, you can just fill a casserole dish with the mashed potatoes, and use a fork to create lots of peaks on the surface. The swirled edges from the star-point piping bag forms or the peaks of mashed potatoes in a casserole dish will brown nicely in the oven. Whether you make piped individual portions or a casserole, PAINT THE POTATOES WITH THE MELTED BUTTER. Bake in the 425°F oven until nicely browned, about 20 minutes.

 

 

baked alaska

Home Cookin Chapter: Desserts

Baked Alaska
============
November 5, 2009 By Eric Lanlard
A fantastic after dinner show stopper, this baked Alaska recipe
was featured on the second series of Baking Mad with Eric Lanlard
on Channel 4.
Key Information

Prep:30 mins
Bake:35 mins
Serves:4
Skill level:advanced
Ingredients
For the sponge

175g Butter (unsalted) softened, plus extra for greasing
175g Unrefined golden caster sugar (we use Billington’s) Unrefined
golden caster sugar
3 Egg(s) (free range)
1 Lemon(s) finely grated, zest and juice
175g Self-raising white flour (we use Allinson) Self-raising white
flour
150ml Ice cream Vanilla
125g Dried mixed fruits
25ml Grand marnier

For the meringue

6 Egg white(s) (free range)
400g Unrefined golden caster sugar (we use Billington’s) Unrefined
golden caster sugar
4tbsp Apricot jam
25ml Grand marnier
.
The Method

Step 1

Place the dried fruit in a bowl and drizzle with Grand
Marnier. Leave overnight so that the alcohol infuses the fruit.
tip: What to do if you have forgotten to soak the fruit before
baking your cake

Step 2

Soften your ice-cream (use a mixer with a beater attachment
for ease) and add the drained, soaked fruits to it. Pack into a
loaf tin and refreeze.

Step 3

Preheat the oven to 190ºC (170ºC fan, 375ºF, gas mark 5).
Lightly butter one of the remaining loaf tins. tip: How to use
your oven properly

Step 4

In a bowl, cream together the butter and the sugar, using an
electric hand whisk, until light and fluffy. Add the beaten egg, a
little at a time, combining well after each addition. tip:
Using eggs at room temperature

Step 5

Once the eggs are thoroughly combined, beat in the lemon zest
and lemon juice, then sift on the flour and fold it in, using a
large metal spoon.
Step 6

Turn the batter into your prepared tin then place in the
preheated oven and bake for about 25 minutes, or until a skewer
inserted into the centre of the cake comes out clean. Allow to
cool for 10 minutes in the tin then turn out on to a wire rack to
cool completely. tip: How to cool your cake after baking

Step 7

Once the sponge is completely cold, make your meringue. In a
bowl, beat the egg whites using your electric hand whisk,
gradually adding the sugar until you have a stiff and glossy
mixture. tip: How to whisk egg whites

Step 8

Spread a layer of the meringue on the base of the third loaf
tin (not too thick). Cut the sponge in half horizontally and
spread the apricot preserve over both of the cut ends. Lay one
piece of the sponge, jam-side up, over the meringue then unmould
the ice-cream, trim and lay on top. Now place the second piece of
sponge, jam-side down, over the ice-cream. Use the remaining
meringue to cover the top of the Alaska so that it completely
seals the cake, like an igloo! Place the Alaska in the freezer
until solid.

Step 9

Preheat the oven to 220ºC (200ºC fan, 425ºF, gas mark 7).

Step 10

Remove the Alaska from the freezer and immediately place in
the preheated oven. Bake for 8–10 minutes, or until the meringue
is coloured. You can use a kitchen blow-torch to add a final touch
of colour.

Step 11

In a small saucepan heat up the Grand Marnier. Carefully light
it up and pour over the dessert just before taking it to the
table.
source: http://www.bakingmad.com/baked-alaska-recipe/

note: photo found on internet – did not come with recipe!!!
Servings: 0

Exported from Home Cookin 8.56 (www.mountainsoftware.com)

Don’t forget to enter our contest for the $20.00 Amazon.com Gift Certificate.  For rules and entry blank, please see the December 27, 2014 post about Kwanzaa.  Scroll past the recipes and look for the Rafflecopter link.  Contest ends on January 2, 2015, my granddaughter’s 19th birthday!

CREDIT WHERE CREDIT IS DUE:

New Year’s Eve Party photo – http://www.dreamstime.com/royalty-free-stock-images-new-year-party-image7453229

Fruit and Champagne photo – http://www.hazeltons.ca/products/champagne-fruit-salad-bowl