A Pinch of This ... A Smidgen of That

A Pinch of This ... A Smidgen of That: Hearts and Stars!

2012-02-07T01:51:00.000-06:00

A Pinch of This ... A Smidgen of That: Hearts and Stars!: If you know me personally, and especially if you've known me very long, you know one of my passions is star gazing ... and no, I don't mean ...

Hearts and Stars!

2012-02-07T01:30:00.001-06:00

If you know me personally, and especially if you've known me very long, you know one of my passions is star gazing ... and no, I don't mean astrology. I love the study of astronomy and am constantly amazed at the precision and glory God placed in the Universe for us to enJOY. One of my favorite Bible verses is Jeremiah 32:17, "Ahh! Lord God! Behold, Thou hast made the heavens and the earth by Thy great power and outstretched arm. Nothing is too difficult for Thee." I am assured each time I look up at the night sky that God is truly in control, and if He can manage such a magnificient universe, He can surely take care of my loved ones and me. Not only can He take care of us, but He loves us beyond comprehension.

One of our greatest needs as human beings is to be loved. We all need love. We need to know that we are important to somebody, that somebody truly cares about us, wants us, and accepts us unconditionally. Knowing the God of love and experiencing the depths of His love helps us grow to be more loving and giving persons. The Bible says in 1 John 4:8, "The person who does not love does not know God, because God is love," and in 1 John 4:16, "And we have come to know and to believe the love that God has in us. God is love, and the one who resides in love resides in God, and God resides in him."

Getting to know the One who created and maintains the Universe enables us to rest assured that He loves us and takes care of us. The more we're assured of His love and care, the less demands we'll make of others and the freer we'll be to reach out unselfishly as we minister to them for their benefit alone.

Most of us usually hesitate to do anything for others that will cost us too much or inconvenience us too greatly. But God’s love cost Him the very best that He had—His only Son. That is the message of the greatest love text in the Bible: “For God so loved the world, that He gave His only begotten Son, that whoever believes in Him should not perish, but have eternal life” (John 3:16). Although Jesus possessed the power to walk away from the cross unscathed, He voluntarily stayed and bore the suffering we deserved. There simply is no greater love (John 15:13, "No one has greater love than this – that one lays down his life for his friends.").

This month, as we celebrate St. Valentine's Day (February 14), we remember one or more (possibly 14 in all) of God's servants named St. Valentine who, as martyrs, knew the cost of sacrifice. Traditionally, on Valentine's Day, we express our care for each other by presenting gifts of flowers, candies and confections, or by sending greeting cards ("valentines").Modern Valentine's Day symbols include heart shapes, doves, and winged Cupid figures. Since the 19th century, homemade and handwritten valentines have evolved to mass-produced (and sometimes more expensive) greeting cards. (To learn more about the history of Valentine's Day and those thought to be St. Valentine, see: http://en.wikipedia.org/wiki/Saint_Valentine.)

Do you like to be told you are loved? George Eliot said, "I like not only to be loved, but to be told I am loved". As you celebrate during this "month of love," I challenge you to remember first the One who loves you most and made the ultimate sacrifice for you. Tell Him how much you love Him. Then, let Him inspire you to love others sacrificially through your words and acts of kindness.

Giving the gift of food is an appropriate way to say, "I love you," even on Valentine's Day, when candy and flowers traditionally dominate. Think of your loved ones' favorite menu items or special treats and create something just for them. Cook a special dinner and set the table with candles and your best dinnerware and napkins. Let your family know how special they are.

When my daughter from Savannah visits us, one of her favorite savory brunch items is Sausage Stars (photo below).

I used to make these for my daughter and her group of friends when they were teenagers. Even now, when I make them for her, it's still my way of saying, "I love you and hold special memories of you and your friends in my heart." Today, I want to share my recipe for Sausage Stars with you, and I hope they become a loving tradition with your family and friends, as well.

As much as I enJOY savory items like Sausage Stars (which are a big hit on Super Bowl Sunday), I have to admit that it's the sweet treats that come to mind for Valentine's Day. So, I also want to introduce you to a new "gadget" that I just received and have enJOYed using to make heart-shaped mini-pies. It's Wilton's Mini-Pie Press. (See photo below.) You can purchase these at the Wilton site (and I don't get a single thing except JOY for sharing that information!): http://www.wilton.com/store/site/product.cfm?id=03814E7F-AF5F-3FED-9BE421AE29D1F3A4&fid=05E78BD3-C6F6-1ED2-CE9CC3A2BB822EA2

Today, I'll show you how to use this little gadget (or substitute a heart-shaped cookie cutter) to make delicious mini-cherry pies that are sure to win a loved one's heart! But first, let's get started with our savory snack by collecting our ingredients for Sausage Stars. (NOTE: This recipe is found on page 9 in "A Pinch of This ... A Smidgen of That" Cookbook. In case you don't have a copy, you can print the complete recipe at the end of this post. If you'd like to get a copy, check details of how to order below, then send me a email using the form provided.)

Now, let's get cooking!

FILLING PREPARATION:

Cook sausage and blot dry with paper towels.

I usually line a large mixing bowl with paper towels and use them to squeeze out whatever excess grease I can from the browned sausage. Then, while the sausage cools, I chop the veggies.

Combine chopped peppers and olives with sausage.

Add Ranch dressing.

Stir to combine and add cheeses.

(NOTE: This mixture can be made the night before and stored in the refrigerator. This is usually what I do. Then, it only takes 5 minutes after the stars are filled for them to bake at 350 degrees and be ready to eat.)

If you store in the refrigerator for later use, cover and then remove when ready to fill baked wonton shells.

STAR PREPARATION:

When ready to prepare stars, preheat oven to 350 degrees. QUICKLY, separate and arrange single won ton wrappers in muffin tins (DO NOT spray or coat pans with shortening) so they form “stars.” These will stand up and bake better if you keep them COLD until ready to place in the tins. Handle them as little as possible to keep from warming them as you arrange the “star.”

Bake only 5 minutes until the “raw” look disappears. They may turn a little “golden” on the tips, but should not brown. You just want them to firm up so they hold the filling. After removing from the oven, you can leave these shells in the tins and fill them to bake immediately. Or, you can remove the empty shells from tins and place on baking sheet and set aside for filling later, after you have finished baking all the shells. (Shells can be baked a few hours or the night before and covered with wrap, ready to be filled the next morning.)

Use a teaspoon to fill prepared stars with sausage mixture. Place back on the baking sheet.

Bake 5 minutes until bubbly and cheese is melted. Makes about 50 yummmmmy stars.

HINTS FOR LEFTOVERS:

Leftovers can be stored covered in the refrigerator and warmed in a toaster oven or microwave for a quick snack. Toaster ovens work nicely, since they keep the crusts more crisp.

Sometimes, depending on how full I prepare the “stars,” I may have some leftover filling. If so, my hubby likes to split a breakfast biscuit (already baked) and top it with the filling, then toast it in the toaster oven for a quick breakfast snack. I have also spread the filling on Pillsbury crescent roll dough before rolling them up to bake. (YUMMY and QUICK appetizer!)

Pat’s Sausage Stars

Ingredients:

2 c. (1 lb.) sausage cooked, crumbled & blotted well with paper towels

1 1/2 c. sharp Cheddar cheese, grated

1 1/2 c. Monterey Jack cheese, grated

1 1/2 c. bottled Ranch dressing (sometimes I use the Lite version)

1 - 4 oz. can chopped ripe black olives, drained

1/2 c. red or green (I occasionally mix these) bell peppers, chopped small

1 pkg. Of 50 fresh won ton wrappers (keep COLD until ready to bake!)

FILLING PREPARATION:

Cook sausage and blot dry with paper towels. Combine with Ranch dressing, olives and peppers. Stir to combine and when cooled, add cheeses. (NOTE: This mixture can be made the night before and stored in the refrigerator. This is usually what I do. Then, it only takes 5 minutes after the stars are filled for them to bake at 350 degrees and be ready to eat.) Use a teaspoon to fill prepared stars (see below for preparation) with sausage mixture. Place back on the baking sheet. Bake 5 minutes until bubbly and cheese is melted. Makes about 50 yummmmmy stars.

STAR PREPARATION:

When ready to prepare stars, preheat oven to 350 degrees. QUICKLY, separate and arrange single won ton wrappers in muffin tins (DO NOT spray or coat with shortening) so they form “stars.” These will stand up and bake better if you keep them COLD until ready to place in the tins. Handle them as little as possible to keep from warming them as you arrange the “star.” Bake only 5 minutes until the “raw” look disappears. They may turn a little “golden” on the tips, but should not brown. You just want them to firm up so they hold the filling. You can leave these in the tins and fill them to bake, if only making a few, but if you need to make more “stars” and need to reuse the tins, remove the empty shells from tins and place on baking sheet and set aside for filling later. (These can be baked a few hours or the night before and covered with wrap, ready to be filled the next morning.)

HINTS FOR LEFTOVERS:

Leftovers can be stored covered in the refrigerator and warmed in a toaster oven or microwave for a quick snack. Toaster ovens work nicely, since they keep the crusts more crisp.

Sometimes, depending on how full I prepare the “stars,” I may have some leftover filling. If so, Ken likes to split a breakfast biscuit (already baked) and top it with the filling, then toast it in the toaster oven for a quick breakfast snack. I have also spread the filling on Pillsbury crescent roll dough before rolling them up to bake. (YUMMY and QUICK appetizer!)

Now, how about some Mini-Pie Hearts for your Sweetheart? ... Here's what you'll need:

If you prefer homemade crust, you can find a great recipe for Flaky Pie Crust here: http://www.pinchofthissmidgenofthat.blogspot.com/search/label/Pie%20crust.

On the day I made these, I had several projects going and wanted to save some steps, so I used pre-made refrigerated pie dough. The Wilton Pie Press functions as a cutter and press all in one. You use the outer edge to cut hearts into the dough. If you use the box of refrigerated dough (2 sheets per box), each sheet will fit about 5 hearts depending on how close you squeeze them. If you combine and re-roll the scrap dough from both sheets and cut again, you get an extra two hearts, so two sheets will produce 12 hearts or 6 pies total. Is that as clear as mud? :-) Just email me if you have a question!

Roll your dough flat and even, just as you would for any other one or two-crust pie. Use the bottom of the pie press or a 4 to 5-inch heart-shaped cookie cutter as a pattern.

Use fingers to fit the dough into one side of the mold. (Press gently! You don't want it to stick.) (See NOTE below concerning the cookie cutter method.) Place a second piece of dough in the other side of the press. (The crimped pattern forms the top and the flat rim is the bottom once the pie is baked. Well, duh! I'm pretty sure you could have figure that out for yourself!) Brush dough edges with egg wash. Top one of the sides with 2 tablespoons of filling to within 1/2 in. of edges.

Close press to crimp edges and seal pie. Remove mini-pie from press and bake or fry. (If you choose to bake, you will need to beat one egg white until foamy and gently bush a small amount on top of each crust. This helps with browning. If you do not plan to use icing on top, you can sprinkle granulated sugar on the wet egg washed crust, if desired.)

To Bake: Preheat oven to 375° - 400°F (My oven gets very hot, so I used 375°F.) Place pies on a large cookie sheet and bake 18-20 minutes or until golden. Remove and allow to cool on the cookie sheet. Once the pies have cooled, you can add a confectioners' glaze on top and decorate them with holiday themed candy decorations.

I chose not to sprinkle sugar on the tops, because I planned to drizzle confectioners' icing over them after they cooled. Also, I forgot to use a fork to poke holes before I baked (to keep them from cracking), so mine leaked just a little, but they were still very yummy! I don't think you can ruin these no matter what you do wrong! :-) The photo below was made before drizzling with icing.

Here's an "after" pix:

And this pretty version came from Wilton's blog site: A Piece of Cake--Ideas from Wilton

http://www.wilton.com/blog/index.php/sweet-pies-for-your-sweetie-pie-on-valentines-day/

I hope you've enJOYed getting to visit and learn some new recipes that can be used any time of the year, not just for Valentine's Day. Be sure to print and save the recipes before you go. And, I'd love it if you left a comment about what special treats or plans you have in mind for your loved ones this Valentine's Day.

Mini-Pie Hearts

What You Will Need:

Wilton Heart Shaped Mini Pie Press

2 – Refrigerated Pie Crust Dough Rolls

1 – can cherry pie filling

1 – egg white, beaten

1 – cup powdered sugar

2 tablespoons milk

red food coloring, decorations (optional)

If you prefer homemade crust, you can find a great recipe for Flaky Pie Crust here: http://www.pinchofthissmidgenofthat.blogspot.com/search/label/Pie%20crust. On the day I made these, I had several projects going and wanted to save some steps, so I used pre-made refrigerated pie dough. The Wilton Pie Press is functions as a cutter and press all in one. You use the outer edge to cut hearts into the dough. If you use the box of refrigerated dough (2 sheets per box), each sheet will fit about 5 hearts depending on how close you squeeze them. If you re-roll the dough and cut again, two sheets will produce 12 hearts or 6 pies total.

1. Roll your dough flat and even, just as you would for any other one or two-crust pie. Use the bottom of the pie press or a 4 to 5-inch heart-shaped cookie cutter as a pattern. Use fingers and fit the dough into one side of the mold. (See NOTE below concerning the cookie cutter method.)
2. Place a second piece of dough in the other side of the press. (The crimped pattern forms the top and the flat rim is the bottom.) Brush dough edges with egg wash.
3. Top one of the sides with 2 tablespoons of filling to within 1/2 in. of edges.
4. Close press to crimp edges and seal pie.
5. Remove mini-pie from press and bake or fry. (If you choose to bake, you will need to beat one egg white until foamy and gently bush a small amount on top of each crust. This helps with browning. If you do not plan to use icing on top, you can sprinkle granulated sugar on the wet egg washed crust, if desired.)

For Frying: Fill a deep skillet or wide saucepan with 2 inches vegetable oil. Heat to 375°F on a deep frying thermometer. Fry pies in batches (of two) for about 2-4 minutes (turning once half-way through) or until crust is golden. Drain on paper towels. Decorate, if desired.

I've found that these little dough presses (I have another that's half-moon-shaped) are great for more than sweets! It’s easy to make savory pocket pies—using meats or veggies! I have a new recipe for Spinach and Cheese Empanadas that I want to share with you soon (as soon as I can photograph it!) These delicious empanadas are filled with sautéed garlic spinach and a creamy cheese sauce. They are a special treat your family is sure to enJOY!

COOKIE CUTTER METHOD:

If you don't have a heart-shaped dough press, like the one in the photo, simply roll out the dough, and cut 2 hearts with a 4-5 inch cookie cutter. Brush the edges of one heart lightly with water or egg wash. Place 2 tablespoons filling in the center of the heart, then cover with the other heart-shaped piece of dough. Press edges together firmly, then roll edges inward, making a decorative twisted rope effect around the edge of the heart. Brush with egg wash and bake.

The Perfect Weeknight Meal

2012-01-17T11:34:00.002-06:00

Now that the holidays are over, it's time to get back into the groove of everyday life. For some of you, that means weeknights packed with sports practices, music lessons, homework, social commitments and more. Sometimes it's a challenge to get a wholesome meal on the table! Make-ahead main dish salads can be a refreshing change for your easy weeknight dinners or can spruce up those "brown-bag" lunches at work.

BROCCOLI, GRAPE, and PASTA SALAD

Broccoli and chopped red onion along with crisp fried bacon give the salad we're making today a fresh, full flavor. Serve this tasty pasta salad alone or with a cream soup for a filling lunch or a delicious brunch contribution. (Suggested soups: Pat's Chicken Corn Chowder, p. 19; Easy Potato Soup, p. 26; Loaded Baked Potato Soup, p. 27; Rich and Creamy Dutch Oven Potato Soup, p. 31 in "A Pinch of This... A Smidgen of That" cookbook. Details below on how to obtain a copy.)

A make-ahead recipe for great salad is like money in the bank when it comes to easy weeknight meals – and this is one of the best I've tried. The short ingredient list leaves you plenty of time to whisk together fresh Creamy Red Wine Vinegar Dressing that is oh so good! The colors make an impressive (and nutritious) presentation, while the ingredients in this salad form a combination of flavors and textures that complement each other perfectly.

Before we collect our ingredients, I want to say that in the past, I've always balked at making dressings from scratch and preferred to use bottled dressings. But after years of tossing outdated bottles of half or three-fourths full dressing and wasting no telling how much money doing so, I've concluded that I'm better off to make the dressing specific for the salad I'm serving, and in the process, I'm freeing up more space in my refrigerator door! What do you do---make your own dressing or buy the bottled versions? Leave a comment below and share your favorite dressing (bottled or homemade).

Ok, lets begin making this yummy and nutritious salad:

BROCCOLI, GRAPE, and PASTA SALAD

(original recipe located in the September 2011 issue of Southern Living, p. 117.)

Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan or skillet for 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

Prepare pasta according to package directions for al dente.

Meanwhile, cut broccoli florets from stems and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and break florets into smaller pieces.

Whisk together mayonnaise and next 4 ingredients in a large bowl...

... add broccoli, hot cooked pasta, and grapes, ...

... and fold together until well coated with dressing.

Cover and chill at least 3 hours.

Stir bacon and pecans into salad just before serving (or place each in separate bowls for individuals to use as toppings). Since there are only two of us here to eat this HUGE amount, I chose to keep the bacon and toasted pecans as toppings we could add as we eat the salad. Otherwise, the bacon would get soggy before the salad was all gone.

Now, wasn't that EASY?! :-)

And the best part is getting to eat it! Hope you enJOY it as much as we did.

Don't forget to leave your comments about your favorite salad dressings (bottled or homemade) below. BLESSINGS to you and yours!

(NOTE: You can copy and paste the recipe to your word processing program and save or print it for future use.)

BROCCOLI, GRAPE, and PASTA SALAD

INGREDIENTS

1 cup chopped, toasted pecans

1/2 of a 16 oz. package farfalle (bow-tie) pasta

1 lb. fresh broccoli (florets from about two stalks)

1 cup mayonnaise

1/3 cup sugar

1/3 cup diced red onion

1/3 cup red wine vinegar

1 tsp. salt

2 cups seedless red grapes, halved

8 to 10 cooked bacon slices, broken in pieces

DIRECTIONS

1. Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan or skillet for 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

2. Prepare pasta according to package directions for al dente.

3. Meanwhile, cut broccoli florets from stems and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and break florets into smaller pieces.

4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill at least 3 hours.

5. Stir bacon and pecans into salad just before serving (or place each in separate bowls for individuals to use as toppings).

Janu-weary? Soup Can Fix That!

2012-01-03T14:52:00.001-06:00

The bright colors of Christmas have been packed into their boxes and stowed in the basement. Just a few weeks until the reds and pinks of Valentine's Day appear, but until then, it's time to take a break from the hectic Holiday "to-do" list, sit down, take a deep breath and evaluate where we're headed in 2012. I can't think of a better soothing companion for such a task than Basil Tomato Soup.

I love this soup in the summer when tomatoes and basil are at their peak, but it's also delicious sipped from a mug on a cold January day. I hope you will take time to make a big steaming pot of this soup and while you reminisce about 2011 you will also set some worthy goals for 2012. I first posted this recipe in July, 2011. You can go there (http://pinchofthissmidgenofthat.blogspot.com/search/label/basil%20tomato%20soup), or check out the recipe below. Whatever your goals this year, I pray you would apply Ecclesiastes 9:10 to each "task at hand."

If I ever wonder what God's will is for me, I often find out by just doing the "task at hand" (ironing, making a meal, laundry, writing a note, etc.) while I wait for God to lead me on His path. Usually, while I'm doing a simple task, He gives me peace and guidance on the journey.

Are you ready for that hot cup of soup? I've eaten it cold---sipping it from a mug---and, I've eaten it hot along with some corn fritters or a sandwich, and it was delicious both ways. Go gather the ingredients and I'll meet you back here!

BASIL TOMATO SOUP

INGREDIENTS:

Now, don't panic on me! I know that looks like a lot, but it really isn't! Hang on!

Melt the butter and heat the oil in a 6-quart heavy-bottomed stockpot over medium-low heat.

Add the onion and cook for about 5 minutes, until the onions are soft, stirring occasionally. Add the garlic and cook for 1 minute longer, until fragrant. (This smells sooooo good!)

Add the broth ...

... and the tomatoes (the recipe calls for "seeded" but I didn't have that... The blender pretty much takes care of the seeds anyway :-). Bring to a boil, then reduce the heat to a simmer.

While your soup simmers for about 10 minutes, gather some fresh basil and chop it fine. This will add the pretty Christmas-y GREEN flecks and yummy flavor to the soup. You'll need about 3 T., plus a little extra, if you plan to use some for garnish. This smells soooooo good when you're chopping it.

After about 10 minutes, add 3 T. basil and 1/8 tsp. cinnamon and simmer for 10 minutes longer, until the tomatoes and onions are very tender.

Remove from the heat and cool slightly.

Puree the soup with an immersion blender or in small batches in a blender or food processor.

Season to taste with salt and pepper.

Fill a bowl or mug and enJOY! So YUMMY! (I had my first bowl with corn fritters on the side, but crackers would be a good addition, too. I've also enJOYed it with a Reuben sandwich (recipe here: http://www.pinchofthissmidgenofthat.blogspot.com/search/label/Reuben%20Loaf), as well as all by itself, hot or cold from a mug. All were very good.)

BASIL TOMATO SOUP

INGREDIENTS:

2 T. unsalted butter
2 T. olive oil
1 large onion, diced
3 garlic cloves, grated fine or minced
4 c. chicken broth
2 (28-oz.) cans peeled whole plum tomatoes, seeded and chopped
3 T chopped fresh basil, plus extra, if desired for garnish
1/8 tsp. ground cinnamon
salt and ground black pepper, to taste

DIRECTIONS:
Melt the butter and heat the oil in a 6-quart heavy-bottomed stockpot over medium-low heat. Add the onion and cook for about 5 minutes, until the onions are soft, stirring occasionally. Add the garlic and cook for 1 minute longer, until fragrant.

Add the broth and tomatoes. Bring to a boil, then reduce the heat to a simmer. Continue to simmer uncovered for 10 minutes, then add 3 T. basil and cinnamon and simmer for 10 minutes longer, until the tomatoes and onions are very tender. Remove from the heat and cool slightly.
Puree the soup with an immersion blender or in small batches in a blender or food processor. Season to taste with salt and pepper. This soup can be served hot or chilled. Garnish with the extra basil before serving.
Make It Dairy-Free: Eliminate the butter and increase the oil to 3 Tablespoons.

Make It Vegan: Eliminate the butter and increase the oil to 3 Tablespoons. Replace the chicken broth with vegetable broth.
Quick Tip: Basil chiffonade makes a beautiful garnish. Chiffonade actually refers to a method of cutting herbs. It's very simple---just tightly roll several basil leaves together lengthwise and cut at an angle into thin strips. Use a very sharp chef's knife for best results.

If you enJOY the taste of fresh basil, try planting some in a pot and keeping it on your porch. It's not only pretty, but you reap the benefits when you use it in your recipes

Nothing tastes better than fresh, home-grown tomatoes! But, even in the winter, you can find some great veggies in the produce section.

Many BLESSINGS to you until next time! May you reach all your goals for 2012. ... Now back to the task at hand! :-) Leave a comment and tell me how you determine God's will for your daily life or how you enJOYed your cup of soup.

Shaking Up Holiday Traditions

2011-11-22T21:21:00.003-06:00

When I saw this cartoon, I had to laugh, because it's exactly how I feel when Halloween is over (and sometimes retailers don't even wait until it's over) and the Christmas decorations appear in the stores. I want to say, "Hey, wait a minute! What happened to Thanksgiving?" Yes, I'm afraid we're seeing Christmas take over Thanksgiving little by little. (And, I'll have to admit that I'm as guilty as the next person, because I love looking at Hobby Lobby's newest JOY ornaments the minute they go on the shelves! --even if it's the middle of July! :-)

Just a few short years ago (I'm NOT that old!), in all the old TV shows and books, Thanksgiving was the one time of year a family gathered together around a dining table, carved their hard earned turkey, and passed around bowls of steaming hot mashed potatoes, cornbread dressing, cranberry sauce, a multitude of other sides, and of course, pumpkin pie. Children used to giggle with their cousins at the kids' table (which was sometimes the living room coffee table), and adults would sit and catch up for hours as they reminisced about old times and speculated about good times to come. However, in today’s busy over-commercialized world, not only do families rarely gather, but the "attitude of gratitude" (giving thanks for the past year's blessings) is thoroughly overwhelmed by Christmas festivities or getting ahead on shopping before all the bargains are gone, and speculation about good times to come has all but disappeared.

Don't get me wrong; I love Christmas--but Christmas is December 25th, and at least a month before that is another very important holiday which gets neglected more and more each year – Thanksgiving!

Do you remember learning about the Pilgrims and the New World ("new" to us, at least)? Indians were in America before us. They were the ones who showed us how to grow our own food, find gold, survive the harsh winters and sickness. To celebrate their new found friends and to thank God for their new lives, the pilgrims started a three day long feast. By definition, Thanksgiving Day was the day that colonists celebrated their successful voyage and harvests. The very first Thanksgiving was in 1621 in Plymouth Plantation, Massachusetts. The Pilgrims gathered around with corn and meat and celebrated this harvest festival. It has been celebrated every year since, for the past 390 years. Thanksgiving is really a holiday that celebrates the origins of America, her spirit of dedication, labor, and equal opportunity that our nation was built upon. (For more detailed information about the holiday, see: http://www.pilgrimhall.org/1stthnks.htm).

Just as the seasonal shopping and decorations have begun to blend together, so have many of the menus of Thanksgiving and Christmas holidays. When you think about Thanksgiving or Christmas meals, you probably think turkey and stuffing. Most families and groups of friends already have their traditions in place, but it can be fun to shake things up a bit. If you regularly eat four Thanksgiving or Christmas dinners each year, then you know the struggle many people face with multiple events to attend (and all that dressing---ugh, after a while, you just can't take any more!). If you want to change it up a little, why not go with a Thanksgiving or Christmas brunch menu?

There's no better way to spend time with family and friends than over a relaxing and delicious brunch. This is a small meal that fills you up, but not so much that you aren't hungry for turkey and all the goodies at Grandma's later in the day! Plus, if you're serving as a "B & B" for guests and cooking the main holiday meal, too, it gives visitors something to tide them over during the parades, ballgames and all the cooking that's going on in preparation for the big meal later that day. Everyone enJOYs a good breakfast whether it involves their favorite gourmet coffee, breakfast casserole, home baked goodies, fresh fruit, or juices. Every Christmas morning around ten a.m. for at least the last eight years or so, we have gathered with our children and grandchildren to partake of the best meal of the year (IMHO :-). (We have brunch, then we go crazy opening gifts!) Everyone does something to contribute to the meal with Mom taking care of the main dishes---including country ham, biscuits and gravy. With brunch, it's anything goes... just choose some favorites and run with it.

The most important aspect of a holiday brunch is having relaxed, unhurried moments to enJOY each others' company without the worry of the time schedule for the next event. If your holiday itinerary is too much to handle, try starting a new tradition this year.

Today, we're going to look at a few Holiday Brunch ideas (And, YES, you can use these appropriately on THANKSGIVING or CHRISTMAS morning!). :-)

BRUNCH IDEAS TO SHAKE UP THE HOLIDAY TRADITIONS

Casseroles are a natural choice for any brunch. They're easy to make ahead of time and put in the oven, leaving precious time for family. An easy breakfast casserole (Kae's Breakfast Casserole) can be found on page 47 of "A Pinch of This... A Smidgen of That" cookbook. I will include a copy of the recipe below for those of you who do not have the cookbook.

Kae's Breakfast Casserole

(My Favorite Brunch Casserole)

INGREDIENTS:

1 lb. hot sausage

1 rounded tsp. dry mustard

7 or 8 slices white sandwich bread, torninto small pieces

1 can (10 ¾ oz.) cream of mushroom soup

6 Eggs ½ can (soup can) milk

1 ½ cup fresh mushrooms, sautéed in 1 T. of butter and drained

¾ cup Ritz crackers crushed

4 T. melted butter

2 cups grated cheddar cheese

2 Cups fresh milk (I used 2%, but I think skimmed would be ok, too.)

DIRECTIONS:

1) Spray non-stick coating inside a 13 X 9 X 2 inch casserole dish. Place cubed or torn bread pieces in the bottom. Evenly distribute a layer of crumbled sausage, mushrooms, and then cheese.

2) In a separate bowl mix eggs, milk, and mustard well. Then pour evenly over casserole; refrigerate overnight (or at least 6 hours).

3) In the morning, preheat oven to 350 F. Mix soup and milk; pour evenly over casserole

4) Top with buttered Ritz crackers and bake for 75 minutes (temp and time may be adjusted). Optional additions: Sautéed onions, green pepper, crumbled bacon.

Excellent warmed over and will keep in the refrigerator several days.

Oven-Roasted Potatoes (These are on page 33 of "A Pinch of This... A Smidgen of That" cookbook.)

Oven-roasted potatoes are a fresh way to have your potatoes for holiday breakfast/brunch meals. This recipe is a real winner--so easy and yummy-- and it goes really well with egg dishes. Begin with just a few ingredients: 5 lbs. red potatoes (scrubbed and cut into chunks), Cavender's Greek Seasoning (or substitute sage, black pepper, garlic salt, or whatever combination you enjoy in spices), California Garlic Salt or Garlic Powder (optional), paprika, and olive oil (or vegetable oil). Place diced potatoes in a mixing bowl. Add seasonings to oil and pour over potatoes. Use a spatula to coat potatoes well. Spray a large baking dish with non-stick coating and spread potatoes evenly in the dish to one layer and bake at 350 degrees for about 35 minutes or until fork tender. Do not stir. Serves 8 to 10 people.

Pat's Oven-Roasted Potatoes

INGREDIENTS:

5 lbs. new or red potatoes

1/2 tsp. Paprika

1 tsp. Cavender's Greek seasoning

1/2 c. olive oil

1 tsp. California Garlic Salt or Garlic Powder

DIRECTIONS:

Preheat oven to 350 degrees F.

Scrub and cut potatoes into 1/2 to 1-inchcubes. (If potatoes are not "new" and you prefer, you may peel them first, and proceed as follows.) Add seasonings to oil and pour over potatoes in a large mixing bowl. Use a spatula to coat potatoes well. Spray a large Pyrex (glass) baking dish with non-stick coating. Spread potatoes evenly in dish and roast in 350 degree F. oven until golden and fork tender. Do not stir. Refrigerate leftovers and microwave to warm. Serves 8 to 10 adults.

Pumpkin Spiced Pancakes (Not in the cookbook!!)

A delicious recipe from the Food Network is pumpkin spiced pancakes. Simply add a few ingredients to buttermilk pancake mix to make a wonderful holiday treat for your family and friends. Add 1/3 cup canned pumpkin, ½ teaspoon cinnamon and ¼ teaspoon ground ginger to your pancake batter and mix well. Prepare griddle as you normally would for regular pancakes and cook until golden. These pancakes are light and fluffy and the pumpkin flavor really adds that feeling of nostalgia to your holidays!

Cinnabon Cinnamon Rolls (Not in the cookbook!!)

This is a fairly new recipe that is actually a combination of two or three recipes I found online for cinnamon rolls plus a recipe a friend gave me that he had tried and found to be successful. Do you ever "tweak" a recipe until you get it just like you want it? Well, that's what happened with this one. So I hope I remember what I tweaked as I go back through the photos. The one thing I like about it is how moist and gooey the cinnamon rolls turn out---especially good when they're fresh out of the oven and just frosted! Oh my goodness! Krispy Kreme wouldn't stand a chance if these ever hit the stores! Let's get started by gathering our ingredients:

In a small bowl mix together warm water, yeast, 1 T. sugar and set aside to activate.

Once yeast has activated, add milk, remaining 2/3 Cup sugar, melted butter, salt and eggs; stir well into yeast mixture.

Whisk in half the flour and mix until smooth. Use a spatula to mix in enough of the remaining flour until dough is slightly stiff (dough will be sticky). (OOPS! I got so carried away whisking in that flour that I completely forgot about taking a photo of what I was doing... you'll have to use your imagination on this step!)

Use a spatula to mix in enough of the remaining flour until dough is slightly stiff
(dough will be sticky).

Use the next 5-10 minutes to knead in the remainder of the flour. Knead the dough into a large ball, using your hands dusted lightly with flour. Place in well-oiled glass or stone bowl (or leave in the same mixing bowl if it's large enough to allow for rising. Coat the dough and sides of the bowl with a small amount of Crisco oil.), turning the dough to coat it with oil. Cover and let rise in warm place, free from drafts, until doubled in bulk, about 1-1 1/2 hours.

When doubled or to the top of your bowl, punch down dough and let rest 5 minutes.

Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide. It should be approx 1/4 thick.

Spread dough with melted butter.

Mix together sugars and cinnamon;

(Here are a few hints--"tweaks": 1) add a few tablespoons flour to the sugar/cinnamon mixture to keep it from leaking out during baking OR, 2) You can use a flour "shaker" or sifter, to lightly dust the margarine with flour before sprinkling with the sugar/cinnamon mixture, then again on top of the sugar/cinnamon mixture, before rolling up the dough.)

Spread filling evenly over buttered dough, almost but not quite to the edges. Sprinkle with nuts, if desired. (I left out the nuts.)

Working carefully, from the long edge, roll the dough down to the bottom edge. Roll up jellyroll-fashion and pinch edge together to seal.

Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan. You can coat the bottom of a 13x9 inch baking pan and a 8 inch square pan with softened butter or plain Crisco solid shortening. Place cinnamon roll slices close together in pans.

Cover with a dish towel and let rise in warm place until dough is doubled in bulk, about 45 min. (I'm not sure WHY, but I made a pix of me lifting up the dish towel for you! :-)

Preheat oven to 375 degrees F. Bake 25-30 minutes, or until rolls are nicely browned. (Tent rolls with foil if tops begin to brown too quickly.) While the rolls are baking combine the icing ingredients.

When the rolls are done, spread generously with icing. Using a teaspoon, dollop portions over each roll and allow to warm and start to melt, then spread evenly covering all areas, including between rolls.

EnJOY! (These melt in your mouth!)

Cinnabon Cinnamon Rolls

Ingredients:

2 (1/4 ounce size) packages dry yeast

1 cup warm water (105-115 degrees F)

2/3 cup granulated sugar, plus 1 Tablespoon sugar (to dissolve yeast)

1 cup warmed milk

2/3 cup butter

2 teaspoons salt

2 eggs, slightly beaten

6 - 7 cups bread flour or all purpose flour

Filling

1 cup butter, melted

3/4 cup packed brown sugar

3/4 cup granulated sugar

3 tablespoons cinnamon

1 1/2 cups chopped nuts (walnuts or pecans), optional (I didn't add these)

Here are a few hints for the filling: 1) add a few tablespoons flour to the sugar/cinnamon mixture to keep it from leaking out during baking OR, 2) You can use a flour "shaker" or sifter, to lightly dust the margarine with flour before sprinkling with the sugar/cinnamon mixture, then again on top of the sugar/cinnamon mixture, before rolling up the dough.

Creamy Glaze

2/3 cup butter, softened

4 cups powdered sugar

1 teaspoon vanilla

1/8 teaspoon salt

6 Tablespoons milk, more, as needed (Don't make this too thin, because it will melt into a glaze when you dollop it on top of the HOT cinnamon rolls, then it will crystallize and firm up as it cools.)

DIRECTIONS:

In a large bowl mix together warm water, yeast, 1 T. sugar and set aside to activate. I set mine in a sink filled with hot water from the tap to keep the bowl warm.

Once yeast has activated, add milk, remaining 2/3 Cup sugar, melted butter, salt and eggs; stir well into yeast mixture. Wisk in half the flour and mix until smooth. Use a spatula to mix in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Use the next 5-10 minutes to knead in the remainder of the flour. Knead the dough into a large ball, using your hands dusted lightly with flour. Place in well-oiled glass or stone bowl (or leave in the same mixing bowl if it's large enough to allow for rising. Coat the dough and sides of the bowl with a small amount of Crisco oil.), turning the dough to coat it with oil. Cover and let rise in warm place, free from drafts, until doubled in bulk, about 1-1 1/2 hours. When doubled, punch down dough and let rest 5 minutes. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide. It should be approx 1/4 thick.

Filling: Spread dough with melted butter. Mix together sugars and cinnamon; sprinkle over buttered dough. (Here are a few hints--"tweaks": 1) add a few tablespoons flour to the sugar/cinnamon mixture to keep it from leaking out during baking OR, 2) You can use a flour "shaker" or sifter, to lightly dust the margarine with flour before sprinkling with the sugar/cinnamon mixture, then again on top of the sugar/cinnamon mixture, before rolling up the dough.) Sprinkle with nuts, if desired.

Working carefully, from the long edge, roll the dough down to the bottom edge. Roll up jellyroll-fashion and pinch edge together to seal. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan. You can coat the bottom of a 13x9 inch baking pan and a 8 inch square pan with softened butter or plain Crisco solid shortening. Place cinnamon roll slices close together in pans. Cover with a dish towel and let rise in warm place until dough is doubled in bulk, about 45 min. Preheat oven to 375 degrees F. Bake 25-30 minutes, or until rolls are nicely browned. (Tent rolls with foil if tops begin to brown too quickly.) While the rolls are baking combine the icing ingredients. When the rolls are done, spread generously with icing.

Creamy Glaze: Meanwhile, in medium bowl, beat softened butter, powdered sugar and vanilla; add milk one Tablespoon at a time until glaze reaches desired consistency (Should be smooth, but thick---it will thin as it "melts" over hot rolls, then it will crystalize as it cools). Using a teaspoon, dollop portions over each roll and allow to warm and start to melt, then spread evenly covering all areas, including between rolls.

Although none of our families will likely depict the scene in Rockwell's print (above), when the meals are over and all the dishes are done, I hope you and your family will have grown in your love for each other as you've renewed relationships in a JOYful setting around your table (or wherever you can find room to eat! Sometimes we were lucky to just have a place to sit inside and not get bumped outside to the front porch! :-). I also hope that all of us will have taken time during the holidays to pause from our many activities to give thanks to Almighty God for our bountiful harvests and abundant freedoms. Let us call upon Him for continued guidance and assistance in all our endeavors. And let us ever be mindful of the faith and spiritual values that have made our nation great and that alone can keep us great. With JOY and gratitude in our hearts, let us celebrate the holidays remembering the greatest gift of all, Jesus Christ.

Savory and Sweet Fall Treats

2011-10-07T14:09:00.005-05:00

From delicious harvest vegetables to gorgeous, colorful leaves, this is definitely a great time to throw a party to celebrate the season. Get in the autumn spirit with browns, yellows and reds, like the ones in today's sweet and savory recipes.

BLACK BEAN SALSA

CANDY CORN - PEANUT MIX

Whether you're planning a Fall-themed party or you just enJOY having snacks available for family and guests to munch on, today's recipes will help you please almost any appetite. These are great any time, but especially during the colorful days of autumn when the daylight hours grow shorter, and we need a little something to nibble on between meals.

Let's get started with the savory Black Bean Salsa. Go get your ingredients!

Drain black beans, corn, Rotel, and tomatoes.

Combine in a large mixing bowl.

Add dressing and toss until mixed. Cover and refrigerate.

Serve with tortilla or corn chips.

Ok, let's make the sweet treat that no one can resist -- Candy Corn-Peanut Mix. Some folks think these taste just like Payday candy bars, and I have to agree that they are very similar. Once you get started munching, you don't want to stop!

Here are your ingredients (very simple!):

and here are your directions (also very simple! :-):

Mix the candy corn and peanuts together. (I just dumped the whole package of candy corn with the whole container of dry roasted peanuts and mixed.)

Serve in a bowl. Store remainder in Ziplock bags or use the Peanut container for storage (see the two in the background of the photo below. I used these empty peanut containers to store the extra mix and shared it with the "grands.")

great for storage or for sharing your "extras"!

Whether you plan a Fall party or just make these to enJOY as a family, I hope you're creating some memories with your loved ones. Fall is the perfect time to get outside. Nature walks are fun and educational. Let your little ones collect leaves and pine cones and other things they find. Answer their many questions about the things they see as they take a nature walk. Take lots of photos to record the event. Go to a local pumpkin patch and pick out some produce for carving or just for decoration. Most of all, just enJOY each other's company as you enJOY this wonderful time of year.

Don't forget to copy and paste the complete recipes below to your computer and print or save them for future reference. (These are NOT in "A Pinch of This... A Smidgen of That" Cookbook.)

For more Fall party planning ideas or just fun games to do at home, check out these Web sites: http://www.reasontoparty.com/harvestparty.htm and http://www.amazingmoms.com/parties/fall-harvest-party-ideas_63135.

BLACK BEAN SALSA

INGREDIENTS:

3 cans Black Beans

2 cans Shoe Peg Corn (or 1 can White Corn)

1 can Mexican Rotel (Cilantro and lime)

1 can Petite Diced Tomatoes

1- 16oz. bottle Zesty Italian Dressing

DIRECTIONS:

Drain black beans, corn, Rotel, and tomatoes. Combine in a large mixing bowl. Add dressing and toss until mixed. Cover and refrigerate. Serve with tortilla or corn chips.

CANDY CORN - PEANUT MIX

INGREDIENTS:

1 cup candy corn

1 cup salted, dry roasted peanuts

DIRECTIONS:

Mix the candy corn and peanuts together. (I just dumped the whole package of candy corn with the whole container of dry roasted peanuts and mixed.) Serve in a bowl.

UNTIL NEXT TIME, Bye-bye from the Punkin' Patch! :-)

By Popular Demand

2011-09-26T14:54:00.001-05:00

They say a picture is worth a thousand words, and it must be true. You never know what kind of response a photo will evoke when you post it on the Internet. I posted a picture of a Reese's Peanut Butter Cheesecake that I made for a shower last week, and I've had more email requests for the recipe than I've had time to answer. So, today, I decided to try and remember what I did and "write it down" for those of you who asked for it. Actually, I modified the "My Favorite Cheesecake" recipe (P. 103) in "A Pinch of This... A Smidgen of That" cookbook, so that's where we'll begin... It's basically a "New York" style cheesecake with some optional topping ingredients thrown in, but when I decided to make something "chocolate and peanut butter," I had to figure out a way to work with the recipe. I hope you can make sense out of my "notes" and "optional additions." If you can't, you can always email or call me.

This won't be a "normal" blog with tutorial photos, because I didn't take photos of the process when I was making the cheesecake. I only photographed the finished product at the shower. So, I apologize for not having step-by-step instructions for you. As I said, holler at me, if you have further questions. And, I hope it turns out as YUMMY for you as it did for us. We enJOYed eating the leftovers! I had enough batter to not only fill my sprinform pan and bake the very thick cheesecake, but also to fill 24 cupcake holders! I used Oreo Cookies (whole ones) for the bottom crusts and drizzled melted semi-sweet chocolate over the top of the "mini-cheesecakes." They were just as yummy as the full-sized version.

Ok, here's the recipe... and I warn you, I'm a "detail" person, so it's going to look long and scary at first, but it's really EASY, I promise. I just like to go into lengthy details so you understand what to do! :-)

MY FAVORITE CHEESECAKE

Crust Ingredients: (see options below, if you're making Reese's Peanut Butter Version)

Graham Cracker Crumbs (or a large prepared graham cracker crumb pie crust dumped and pressed into your greased springform pan).

2 Tbsp. sugar
2 Tbsp. butter, melted

In a medium bowl, mix graham cracker crumbs with sugar and melted butter. Press onto bottom and part of the way up the sides of a springform pan.

Cheesecake Ingredients: (see additional ingredients below if making Reese's PB Version, or if you want to make a different topping for the plain cheesecake.)

1 lb. carton small curd cottage cheese, well drained, then blended until smooth
2 - 8 oz. Pkgs. Cream cheese, softened
1 ½ cups granulated sugar
4 eggs
1/3 cup cornstarch
1 T. lemon juice
1 tsp. vanilla
½ cup salted butter, melted
1 – 16 oz. carton sour cream

OPTIONAL: Sour Cream Topping:

1 - 16 oz. carton sour cream
¾ to 1 Cup sugar
1 tsp. clear vanilla

OPTIONAL: Orange Topping:

1/2 cup ground tangerines or oranges
1 cup sugar

OPTIONAL for a REESE'S PEANUT BUTTER CHEESECAKE:

2 OREO Cookie Crumb Crusts, dumped into the springform pan and pressed until firm in the bottom and up the side of the pan.

1 Cup Creamy Peanut Butter

8 oz. Dark Baking Chocolate (8 Squares melted), to coat the inside of the crust

Sufficient Reese's Peanut Butter Cups (I quartered the small ones... 10-15 before I quartered them) to cover the bottom of the crust and chocolate coating.

Mini-Reese's or quartered pieces/chunks of Reese's candies to place randomly over the top after the cheesecake is finished baking.

1/2 Cup semi-sweet chocolate chips, melted (to drizzle on top for decoration)

Icing for garnish around the bottom (optional)
24 whole OREO COOKIES to make Mini-cheesecakes with leftover filling (optional)

BAKING DIRECTIONS (FOR ALL VERSIONS!):

Preheat oven to 325 degrees. Place a shallow pan of water in the lower rack or bottom of your oven. This will add moisture while baking and keep your cheesecake from cracking on top. Be sure to add enough water to keep it from going dry during baking. I usually use a jellyroll pan (like a large deep cookie sheet) and add it as full as I can with water. PREPARE a graham cracker CRUST in the bottom of a LARGE springform pan. (See back of Nabisco Graham Cracker Crumbs box for recipe. OR, do as I do--- purchase a large pre-made graham cracker crust, or a couple of small crusts, and dump them into the springform pan after you spray the bottom and side really well with nonstick coating. Use your fingers and palm of your hand to press the crust firmly until smooth and well packed in the bottom of the pan. Set aside until you mix the filling. It is NOT necessary to bake this before pouring in the filling.)

NOTE: IF YOU ARE MAKING THE REESE'S PEANUT BUTTER VERSION, YOU WILL NEED TO USE THE OREO COOKIE CRUMB CRUST HERE INSTEAD OF GRAHAM CRACKER CRUMBS. I USE TWO OF THE PREMADE CRUSTS, WHICH ARE SMALL. THEY WILL FILL THE BOTTOM AND PART OF THE WAY UP THE SIDES. DON'T WORRY IF THEY DON'T GO ALL THE WAY TO THE TOP. ONCE LINED, MELT 8 OZ. --or 8 squares-- BAKING CHOCOLATE AND SPREAD OVER THE BOTTOM OF THE CRUST, THEN, REFRIGERATE UNTIL READY FOR FILLING. THIS ALLOWS THE CHOCOLATE TO HARDEN BEFORE YOU ADD THE FILLING.

PREPARE FILLING (for ALL VERSIONS): Blend the drained cottage cheese (don’t worry if it doesn’t all drain out.) in a food processor (blender) until very creamy (looks like sour cream when ready). Beat cream cheese at high speed of mixer until creamy. Add the blended cottage cheese and mix well. (NOTE: IF MAKING REESE'S PEANUT BUTTER VERSION, ADD PEANUT BUTTER WITH THIS CREAM CHEESE MIXTURE AND BLEND WELL.) Add sugar and beat well. Add eggs, one at a time, beating after each addition. Reduce speed to low. Add cornstarch, lemon juice, and vanilla. Blend well. Add melted butter and sour cream. Mix until all is well blended. Pour into prepared pan. (NOTE: IF MAKING REESE'S PB VERSION, YOU ONLY NEED TO FILL YOUR PAN ABOUT 3/4 FULL. YOU WILL HAVE ENOUGH LEFTOVER FILLING TO MAKE SOME MINI-CHEESECAKES. I USED MEDIUM SIZED CUPCAKE TINS LINED WITH CUPCAKE PAPERS. I HAD JUST ENOUGH TO FILL 24 CUPCAKES. I FILLED THEM ABOUT 2/3 FULL. I BAKED THE CUPCAKES AT 325 DEGREES FOR ABOUT 25-30 MINUTES. AFTER THESE BAKED, I DRIZZLED THE TOPS OF SOME WITH WITH MELTED CHOCOLATE AND GARNISHED OTHERS WITH A SOLID LAYER OF MELTED CHOCOLATE AND A "STAR" OF PIPED ICING.) Bake cheesecake for 70 minutes at 325. Turn off oven and leave cheesecake inside with oven door closed for at least 2 hours (overnight is best). Remove and cool completely before removing sides of pan. (I like to let mine sit on a cookie sheet for a while --until it comes to room temperature---before I remove the side of the pan.)

NOTE: If you choose to top the cheesecake with a sour cream topping instead of the orange topping below, you will need to add the topping as soon as it finishes baking (or within the first 30 minutes if you need time for it to settle a little to give space at the top) and leave it in the 325 degree oven for about 10 minutes before turning the oven off.

FOR SOUR CREAM TOPPING:

Mix well:

1 - 16 oz. carton sour cream blended with ¾ to 1 Cup sugar and 1 tsp. vanilla. Spread evenly from the outside rim (touching rim) to the inside middle. Smooth flat on the surface. Return the cheesecake to the oven for a final 15 minutes to “set” the topping. Turn the oven off and DO NOT OPEN THE DOOR. Allow it to sit for about 2 hours (or overnight) to cool before removing to cool at room temperature. Once cool, slice a sharp knife around the rim of the springform pan and open the spring latch to remove (lift straight up for smoother sides).

FOR ORANGE TOPPING:

(NOTE: I’ve never used this. I always use the sour cream topping. However, a friend--Barbara--makes this, and it is delicious. It’s just too much trouble for me.) Combine ground fruit with sugar and stir over moderate heat until sugar melts. Cook, stirring frequently, until it thickens. Cool and spoon over cheesecake. Don’t overcook or it will be hard. (You might also use orange marmalade for this step.)

FOR REESE'S PEANUT BUTTER CUPS TOPPING:

As soon as the cheesecake is done (about 70 minutes), open the oven briefly and randomly place mini-Reese's cups (or chopped Reese's cups) around over the top of the cheesecake, DO NOT REMOVE THE CHEESECAKE FROM THE OVEN. Do this as quickly as possible and close the door. Turn off the oven and allow the cheesecake to sit in the oven for 1 - 2 hours before removing it to a cookie sheet or countertop to cool to room temperature. Once cool, slide a sharp knife around the rim of the springform pan and open the spring latch to remove (lift straight up for smoother sides). Melt the semi-sweet chocolate chips in your microwave and drizzle one direction then the opposite direction over the top and down the sides. Refrigerate and enJOY! :-)

Thank you to all who commented on the photo and requested the recipe. Hope you enJOY making sharing your creation with your family.

Blessings!

Pat

Welcome, Fall!

2011-09-22T16:59:00.000-05:00

Fall is my favorite time of year for many reasons---not just the beautiful colors God has used to paint His creation, but also, the delicious aromas that drift from our home kitchens this time of year. I'm all ready for Fall even before the leaves change color. This year, I began my Fall decorating as soon as the kids started back to school in August! (Usually, I wait until the day after Labor Day, but this year, I was especially tired of hot, dry weather and just ready for a change of colors inside the house.)

Fall is a great time of year to make foods that really warm you up from the inside out. It might be getting cooler outside but it's warm inside our kitchens, because summer's over and it's time to celebrate Fall! One of the best ways I can think of to do this is with a warm, hearty beef stew. You can find this recipe in my cookbook (A Pinch of This... A Smidgen of That) on page 50-51, "My Favorite Slow Cooker Stew." (See details below on how to order your copy, if you don't already have the cookbook.)

This stew has a simple list of ingredients, but plenty of great flavor and a delicious fragrance that will fill your whole home while the mixture cooks in your crock pot or slow cooker. (By the way, for those of you who are wondering, "What's the difference in a crock pot and a slow cooker?" see this URL: http://ezinearticles.com/?Crock-Pots-and-Slow-Cookers&id=5630874 )

MY FAVORITE SLOW COOKER STEW

See the NOTE ON INGREDIENTS below at the end of this post...

You can use pre-cut stew meat for this, but I like to use a 2 to 3 lb. chuck roast and cut it into small, bite-sized cubes. (It's much cheaper than the pre-cut version :-). First, I slice it all one direction, then go back and cube it into bite-sized portions.

Mix flour, salt, pepper, garlic powder, and paprika

together in a small to medium mixing bowl.

Add beef (either pre-cut or that you have cut from your roast). It’s okay that the meat is raw. The cubes will cook nice and brown in the crock-pot. You do not have to brown them first. Toss the beef around until all sides are coated. I usually do about half, then do the rest to be sure all gets a good coating.

Place the beef in the bottom of your crock-pot that you have

sprayed with non-stick coating.

Place bay leaves under the water and vegetables, so they are well covered to rehydrate and

season your stew.

Add layers of vegetables as you prepare them.

Add bullion cubes, Worcestershire sauce, and water.

Cover and cook on low for 10-12 hours or on high for 4-6

hours. (This time was given on the original recipe, but my crock pots must

cook really fast, because it never takes anywhere near this long….. maybe 3

or 4 hours on medium or low, but never 10 to 12 hours!)

When done, be sure to remove the bay leaves before serving. You can stir the stew occasionally

(not every hour!) during cooking to mix flavors and thicken the soup. (Remember: Every time you remove the lid on your crock pot, you add an extra 20 minutes to your cooking time, so don't do it too often, or you'll be waiting all day for it to finish cooking!) You will think when you start cooking the mixture that it doesn’t have enough liquid, but trust me, the meat will cook down and liquefy along with the vegetables and make it just perfect!

This stew will make your house smell so yummmmmy!! If you really want to make it smell good, bake some cornbread to go along with it when it’s finished. (For a great cornbread recipe, see page 80 in A Pinch of This... A Smidgen of That cookbook.)

Don't forget to copy and paste the recipe below to your word processor and print or save it in your cooking files.

Hope you enJOY making and eating this yummy Fall recipe. Please leave any questions or comments below. Also, if you have any requests for recipes from the cookbook that you would like for me to demonstrate here on the blog, send me an email or comment below. Thanks!

Happy Fall!

My Favorite Slow Cooker Stew

INGREDIENTS:

¼ cup self-rising flour

1 ½ tsp. salt

¼ tsp. black pepper

¼ tsp. garlic powder

1 tsp. paprika

2 pounds stew meat, cut in cubes (I usually cut up a 2 or 3 pound roast into cubes.)

1 bay leaf

4-6 carrots sliced (or 1 small pkg. baby carrots, diced in thirds)

6-8 medium potatoes cut into bite-sized chunks

2 medium, or 1 very large yellow onion, chopped/diced

1 whole stalk celery, diced

4 Beef Bullion cubes

1 teaspoon Worcestershire sauce

3 cups water

NOTE ON INGREDIENTS: When I make this stew, I double the dry

ingredients to ½ cup flour, 3 tsp. salt (or 1 Tbsp.), ½ tsp. black pepper, ½ tsp.

garlic powder, 2 tsp. paprika. AND, I use 3 or 4 dried bay leaves and one

whole Tablespoon of Worcestershire sauce. I want my meat cubes coated

well before I add them to my crock-pot. The extra flour makes a “gravy”-like

consistency in the stew that really tastes good over cornbread or crackers.

DIRECTIONS: Mix flour, salt, pepper, garlic powder, and paprika

together in a small to medium mixing bowl. Add beef cubes that you have cut

from your roast. (It’s okay that these are raw. They will cook nice and brown in

the crock-pot. You do not have to brown them first.) Toss the beef around until

all sides are coated (I usually do about half, then do the rest to be sure all

gets a good coating.) Place in the bottom of your crock-pot that you have

sprayed with non-stick coating.

Add layers of vegetables as you prepare them. Add bullion cubes, Worcestershire sauce, and water. Place bay leaves under the water and vegetables, so they are well covered to rehydrate and

season your stew. Cover and cook on low for 10-12 hours or on high for 4-6

hours. (This time was given on the original recipe, but my crock pots must

cook really fast, because it never takes anywhere near this long….. maybe 3

or 4 hours on medium or low, but never 10 to 12 hours!) When done, be sure

to remove the bay leaves before serving. You can stir the stew occasionally

(not every hour!) during cooking to mix flavors and thicken the soup. You will

think when you start cooking it that it doesn’t have enough liquid, but trust me,

the meat will cook down and liquefy along with the vegetables and make it just

perfect! It will make your house smell so yummmmmy!! If you really want to

make it smell good, bake some cornbread to go along with it when it’s

finished.

Page 50-51, A Pinch of This... A Smidgen of That

Summer's Last Hurrah

2011-09-03T21:03:00.000-05:00

It is beginning to feel like Fall. Football season starts up this weekend (go Razorbacks!), most children are back in school, and Labor Day is on Monday-- one last chance to "come apart and rest, before we just plain come apart!"

Labor Day has an interesting history. Always the first Monday in September—Labor Day celebrates the contributions workers have made to the strength, prosperity, and well-being of

America

. For many years, workers viewed Labor Day as not only a means to celebrate their accomplishments, but also as a day to air their grievances and discuss strategies for securing better working conditions and salaries.

"On September 5, 1882, some 10,000 workers assembled in New York City to participate in America's first Labor Day parade." That gathering was followed in 1887 by Oregon becoming the first state to grant legal status to the holiday; other states soon followed. In 1894, Congress passed legislation making Labor Day a national holiday. Nowadays, Labor Day is associated less with union activities and protest marches and more with leisure. For many, the holiday is a time for family picnics, sporting events, and summer's last hurrah."

If you'd like to read more about the history of Labor Day or traditions associated with it, go here: http://lcweb2.loc.gov/ammem/today/sep05.html.

Long before a formal holiday was introduced to honor the working person, the Bible honored the working man hands in these verses: Prov 10:4, 12:11, 14, 14:23, 28:19 and Deuteronomy 24:19. Also, in Matthew 9:37, Jesus mentioned the great need for workers when he said to his disciples, "The harvest is plentiful but the workers are few." He also included the need for rest from our labors. When the disciples were overwhelmed with the duties at hand, Mark tells us that Jesus said, "'Come aside by yourselves to a deserted place and rest a while.' For there were many coming and going, and they did not even have time to eat." (Mark 6:31). Sort of like the "pulled pork" we're making today---those disciples were being pulled in every direction you can imagine! They needed rest, and Jesus graciously taught them how to do it. (I'm still learning... how about you?)

Although most of us, at one time or another, have complained about our jobs, or eagerly expressed our desire to finish our work, it is clearly one source that God uses to bless His children with the things they need while here on earth. If you'd like to read more about the "blessings" of work, go here: http://www.learnthebible.org/work-blessing-or-curse.html.

What a better way to celebrate the "blessings of work and rest" than with a family picnic? And what better picnic food than BBQ pulled pork sandwiches, coleslaw, and baked beans? YUM!

Normally, I barbeque outdoors with the grill and smoker, but today, we're going to avoid the heat and humidity (and the extra LABOR and time required! :-) by baking everything indoors. This is a great alternative, especially if the weather turns bad and you're stuck inside on a rainy holiday weekend, like some of our neighbors to the south and southeast who are dealing with a possible 24 inches of rain from Tropical Storm Lee.

For those in the southern United States, pulled pork and barbecue are synonymous. Pulled pork refers to the pulling of two forks apart to shred the cooked meat. Pulled pork that has been prepared outdoors in a smoker has a natural smokey flavor from extended exposure to wood smoke, which both cooks and flavors the meat. Smoking takes the longest of any outdoor meat-cooking method. Cooking with smoke requires low temperatures and a cooking time of several hours, but the final results of tender, flavorful shredded pork are well worth your efforts. (I plan to do a future blog on outdoor smoking, but it will probably involve a beef brisket.... the concept is the same, either way.)

Pulled pork is a pork roast that has been slow-cooked to the point that it falls apart when pierced with a fork. The pork is then shredded with forks, spiced and mixed with barbecue sauce (optional, if you used dry rub before cooking) to create a delicious staple that can be used in sandwiches, wraps and other recipes. The secret that puts the taste over the top, at least in my humble opinion (BIG grin:-), is to use a good dry rub and wrap the roast in bacon before putting it in the slow-cooker or oven.

My mouth is watering just thinking about it, so let's get started! The recipe is in the cookbook on page 59. If you don't have the cookbook, don't worry! I've included the complete recipe below for you to print or copy and paste to your word processor and save in your cooking files.

SLOW-COOKED PULLED PORK

(Favorite for BBQ Sandwiches!)

Make your grocery list, or collect your ingredients :-)...

Of course, you'll need a nice big pork roast...

and a few other ingredients...

and a few more... (I order my Cowtown Sweet Spot BBQ rub online from The Kansas City BBQ Store at this URL: http://www.thekansascitybbqstore.com/kc2/index.php?main_page=index&manufacturers_id=76&sort=20a&page=2&zenid=9665233f8a03344dd4ddbc222b9dddde (THANKS, Ruth Dale, for introducing me to that great product!) I think it's just about PERFECT for pulled pork or for a really good BBQ beef brisket. I discovered it's also available at Bass Pro Shops (so I stocked up last time we were there :-).

And, the item below isn't an ingredient, but it's necessary! :-) These bags are great for helping seal in the juices and keep the meat moist and tender. Be sure to purchase the "Turkey size" bags if doing a large roast.

Wash and blot meat dry with a paper towel. Coat well with seasonings, beginning with Cavender's, garlic powder, and ending with the BBQ rub of your choice.

Shake a couple of tablespoons of flour and a dash or two more Cavender's inside the

Transfer seasoned roast to the bag, placing it on top of the onions, bell peppers and flour mixture. Drape strips of hickory smoked bacon over the roast until it is completely covered. Sprinkle more BBQ rub seasoning over the bacon until it is completely covered.

Be generous with the dry rub...

Add 1/2 to 1 cup water to the bottom of the bag, being careful not to wash seasonings off of roast.

Clasp and seal bag closed. Slit small 1-inch openings in the top of the bag for steam to escape, and place the pan in a 350 degree oven (or turkey roaster that you will cover) and continue to cook for 6 to 8 hours, until roast is forktender.

Remove pan from oven and allow to stand for 10 minutes or longer, if needed to cool and handle. Shred roast (discarding waste fat and bones), using two forks; Place shredded pork in a large container where you can add juices--including bits and pieces of the onions and bell peppers-- from the Brown-n-Bag and a few more dashes of BBQ rub to taste.

Some folks like to add a few dashes of BBQ sauce at this point, but I prefer to serve the meat like it is (since I've already used dry rub and bacon to give it a smoked flavor, it has a great taste and doesn't really need the sauce), and serve the sauce on the side for those who want extra. Serve on a platter or casserole dish. Spoon meat and BBQ sauce (if desired) onto bread slices or rolls.

As you will see when you finish pulling all the pork from the bone and removing it from your roasting pan, you will have a lot of "drippings" left in the bag. Don't you dare toss this mess! It's the best ever ingredient for making BBQ Baked Beans!

Just use a ladle to transfer your drippings to plastic bowls or freezer containers (You'll see below that I'm using a fancy-smancy Cool Whip bowl as my container!) and freeze it until you're ready to bake your next batch of baked beans.

This mixture already has everything in it that you would want to add to your baked beans to make them REALLY good---smoked flavoring, BBQ flavoring, onions, bell peppers, other seasonings you've added to the meat---what else would you need to season your Baked Beans? I'm telling you, this makes the best baked beans you'll eat anywhere!

Here's what I do to make them: To 3 regular sized cans of pork-n-beans, add about half of a bowl (Cool Whip sized bowl :-) of these drippings (just leave the other half in the freezer for later-- I use an ice cream scoop to dip out whatever amount I want to use, and leave the rest in the bowl), along with a couple of tablespoons of brown sugar that you've mixed (until all the lumps are out) with a couple of tablespoons of cornstarch. Stir the sugar/cornstarch mixture well into the beans/drippings mixture (if you want more spice, add a couple of tablespoons of smokey BBQ sauce) and pour the whole thing into a casserole dish that you've sprayed with non-stick coating. Bake at 350 degrees F. for about 30 minutes and remove from the oven to stand for a few minutes before serving. YUMMY!

This is great served alongside Creamy Coleslaw (Page 23 in the cookbook) or a green salad and Baked Beans (just gave you that recipe! :-).

SLOW-COOKED PULLED PORK

(favorite for BBQ sandwiches!)

INGREDIENTS:

Large (4 - 5 lb.) pork shoulder or Boston Butt roast

Cavender's Greek Seasoning

California Garlic Powder

Your Favorite Kansas City BBQ Rub

6 - 8 slices smoked slab bacon (thick sliced)

1 or 2 sliced onions

1 large, chopped green bell pepper, (optional, but it's good!)

1/2 c. flour

1 Reynold's Brown-n-Bag

1/2 to 1 c. water

Turkey Roaster or regular oven, prewarmed to 350 degrees F. (note: you may want to reduce this temperature to 300 degrees F, if your oven tends on the HOT side. Mine usually needs the extra temp and cooks lower than most ovens. Be your own judge, according to past experience with your oven.)

DIRECTIONS:

Wash and blot meat dry with a paper towel. Coat well with seasonings, beginning with Cavender's, garlic powder, and ending with the BBQ rub of your choice. Shake flour and a dash or two more Cavender's inside the

Brown-n-Bag and place in a large aluminum pan or casserole dish (big enough to hold the juices that will inevitably cook out over the next several hours). Place sliced onions (and bell pepper pieces, if desired) inside the bag, spread out evenly in the bottom of the pan, so the roast will rest on the onions. Transfer seasoned roast to the bag, placing it on top of the onions, bell peppers and flour mixture. Drape strips of bacon over the roast until it is completely covered. Sprinkle more BBQ rub seasoning over the bacon. Add 1/2 to 1 cup water to the bottom of the bag, being careful not to wash seasonings off of roast. Clasp and seal bag closed. Slit small 1-inch openings in the top of the bag for steam to escape, and place the pan in a 350 degree oven (or turkey roaster that you will cover) and continue to cook for 6 to 8 hours, until roast is forktender. Remove pan from oven and allow to stand for 10 minutes or longer, if needed, to cool and handle. Shred roast (discarding waste fat and bones---but do not discard drippings!!), using two forks; Place shredded pork in a large container where you can add juices from the Brown-n-Bag and a few more dashes of BBQ rub to taste. Some folks like to add a few dashes of BBQ sauce at this point, but I prefer to serve the meat like it is (since I've already used dry rub, it has a great taste and doesn't really need the sauce), and serve the sauce on the side for those who want extra. Serve on a platter or casserole dish. Spoon meat and BBQ sauce (if desired) onto bread slices or rolls.

This is great served alongside creamy coleslaw (Page 23 in the cookbook) or a green salad and baked beans.

Some hints (not in the cookbook :-):

If you don't use bacon to wrap your roast, or if you want a deeper smoked flavor in your pulled pork, you may choose to transfer it to a smoker once it is cooked. Only after the meat is cooked through and nearly falling apart is it put onto the smoker for up to two hours to infuse the meat with smoke flavoring.

Smoking should be done between 200 and 250 degrees Fahrenheit. This temperature slowly cooks the meat to ensure that the exterior is not burned before the interior cooks. This low heat is needed to increase the time for the smoking process to ensure that the meat is fully flavored by the wood smoke.

Smoking an entire hog for pulled pork can take several days, and even a shoulder roast requires 10 to 12 hours of smoking if you do not precook the meat (as in the recipe above). This is the most traditional way to smoke pulled pork, but if you boil the pork before putting it on the smoker to keep it juicy, the smoking time reduces to two hours.

HERE ARE YOUR BONUS RECIPES:
If you have the cookbook, take a peek at the Creamy Cole Slaw recipe on pages 23-24 and Chick-fil-A's Coleslaw recipe on page 30. For those who don't have the cookbook, I've included both recipes below. Hope you enJOY your holiday weekend and spend some special time with your family.

CHICK-FIL-A'S COLESLAW (page 30, A Pinch of This... A Smidgen of That)

6 cups shredded cabbage 1/2 cup mayonnaise

1/4 cup sugar 1/2 tsp. celery seed

1 cup shredded carrots 2 - 3 drops hot sauce

1/2 tsp. salt 3 Tbsp. dry minced onion

1/4 tsp. pepper 1/4 - 1/2 cup buttermilk

1/4 - 1/2 cup milk

Combine shredded cabbage, sugar, shredded carrots, salt, pepper, and milk.

Chill mixture for 15 minutes (no less). In the meantime, combine mayo, celery

seed, hot sauce, minced onion, and buttermilk. After 15 minutes, mix well with
cabbage that has been chilling in the refrigerator. Allow flavors to blend for
several hours or overnight before serving. (SOURCE: E-Cookbook's Library of
Top Secret Insider's Recipes, Master Edition, available on the Internet.)

CREAMY COLE SLAW (page 23-24, A Pinch of This... A Smidgen of That)

by Patricia Rains

1/2 c. whipping cream 1/8 tsp. pepper

3 T. apple cider vinegar 4 c. shredded cabbage

1/2 c. mayonnaise 1/2 c. finely grated carrots

2 T. sugar 1/2 c. finely chopped bell peppers

1/2 tsp. salt

Combine the cream, vinegar, mayonnaise, sugar, salt, and pepper. Pour over

the veggies; toss to coat well. Chill 2 hours, then serve. Makes 6 servings.

After School Snacks and Lunch Box Packs

2011-08-13T02:52:00.002-05:00

Are you ready to send your kids back to school? Do you dread second-guessing their appetites and filling their lunch boxes or providing afternoon treats every day? Whether you plan to pack a brown bag lunch, give your kids after-school treats, or send them off each morning with a nutritious breakfast in their tummies, today's recipes will satisfy each category.

In the midst of the morning rush, it's easy to fall into a breakfast or lunch-making rut, consistently filling cereal bowls or lil ones' sacks with the same items each week. Wouldn't it be great to break the boring lunch box routine and serve up something fun this year? As they head back to school, try adding something new to their lunch boxes — or keep your "surprise" tucked away for after-school snacks — because change is good, right? In addition to the recipes I'll share with you today, check out these links with healthy recipes and suggestions for a successful start to the school year: http://busycooks.about.com/od/fallrecipesandmenus/tp/backtoschool.htm
and
http://southernfood.about.com/cs/lunchboxideas/a/school_lunch.htm

Today, I will begin with a new recipe that I tried (thanks to my Savannah daughter :-) just a couple of weeks ago. It was so good, I've made and given away two or three batches since then. The recipe for Granola Chews can be found on the back of the Kroger Low Fat Granola Cereal box. I bought the version with raisins, but if you don't like them, they also have one without raisins. The full name of the cereal on the front of the box is: Kroger Low Fat Granola Crispy Whole Grain Cereal with Raisins. WHEW! With a name like that, you can count on this cereal being PACKED FULL of nutrition, and it is. Just check the Nutrition Facts on the side---lots of good stuff like: 100% Vitamin B6; 100% Folate; 100% Vitamin B12... and etc. You can read it for yourself :-). This is a cookie you could have along with a glass of milk for breakfast. If you don't live near a Kroger store, I suggest trying whatever your grocery store brand of granola cereal might be. Wal-Mart also has its own brand of granola.

I also "tweaked: :-) the recipe just a little bit by using the Kroger 100% Natural Cereal--Oats & Honey version instead of the Low Fat Granola to coat the dough balls before baking them. So, it's up to you how you bake these. You can go by the recipe and roll them in the original cereal that's called for in the recipe (same as what's in the cookie dough), or you can purchase the extra box of 100% Natural Cereal (which is very yummy with almonds) and use it only for your coating. Either way, these cookies are the YUMMIEST!

One other note about my recipe "tweaks." The first couple of batches I baked without changing the recipe, and they were really good, but not as chewy as I wanted them to be. I have some dental work (bridge/crowns) that I didn't want chipped or broken, so I decided to soften the cookies up a little bit and make them chewier and less crunchy. In addition to the brown sugar, I added 1/2 cup granulated sugar. I also didn't bake them quite as long as before, taking them out just when the edges browned, but the centers were still a little soft. I left them on the cookie sheet only long enough for them to firm up enough to transfer to the counter to cool. These revisions made just the cookie I was looking for.

Let's get cookin'!

GRANOLA CHEWS

(original recipe)

this is the Kroger version (back of the box):

GRANOLA CHEWS (My Version)

(same as the back of the box, with a few "tweaks")

Plus the salt that I forgot to include in the "ingredients" photo :-).

And, as I've already said, it's "optional" as a coating for the cookie dough balls, but I also failed to photograph the 14 oz. box of Kroger 100% Natural Cereal -- Oats & Honey. OOPS! :-)

First, let's preheat the oven to 375 degrees F.

Then, in a large bowl,

stir together flour, brown sugar, granulated sugar, salt, cinnamon, and baking soda.

A whisk works well to blend this mixture together...

It should be well mixed and without any sugar lumps visible. It should look something like this:

Stir in remaining ingredients EXCEPT CEREAL. Begin with melted butter.

Then, add well beaten eggs (the recipe didn't say to beat them, but I used a fork and did it anyway).

Add vanilla, and mix with a spatula until all ingredients are well combined.

It should look like this when you start adding the 3 c. of cereal:

One reason I love making these cookies is I never use a mixer! One bowl, one spatula is all you need.

Once the dough is well mixed, begin forming 1 to 2 inch (your preference) size balls and rolling them in either the remaining Low Fat Granola, or use Kroger 100% Natural Cereal Oats & Honey to coat the outside of each dough ball.

just keep rolling them around until all sides are well coated

before placing them on ungreased cookie sheets...

I can fit twenty cookies on my large cookie sheet.

I must have made my cookies larger than 1-inch size, because I ended up with a few less than the predicted 5 dozen yield, but they were very large, chewy cookies.

You should have plenty to fill your cookie jar and lots left over to share with the neighbors!

Don't forget to copy and paste the complete recipe below to your word processor so you can save it in your recipe file or print it for later use.

Check out the additional recipe suggestions following the Granola Chews recipe. I included one especially for the teachers to share with their morning coffee.

GRANOLA CHEWS

1 3/4 c. flour
1 3/4 c. brown sugar, packed, plus 1/2 c. granulated sugar
1 t. salt
1 t. cinnamon
1/4 t. baking soda
1 c. butter or margarine, soft
2 eggs
1 t. vanilla
4 1/2 - 5 c. Kroger Low Fat Granola Cereal w/ Raisins

OPTIONAL: 1 - 14 oz. box Kroger 100% Natural Cereal -- Oats & Honey

PREHEAT OVEN TO 375.
In a large bowl, stir together flour, brown sugar, granulated sugar, salt, cinnamon, and baking soda.

Stir in remaining ingredients EXCEPT CEREAL.

Mix until smooth.

Stir in 3 cups of Low Fat Granola Cereal (with/or without raisins).

Form dough into 1-inch balls and roll in remaining cereal or in Kroger 100% Natural Cereal (Oats & Honey), whichever you prefer to use.

Place 2" apart on ungreased cookie sheets.

Bake for 10-14 minutes or until golden brown. (Adjust time according to taste. I preferred to bake mine about 12 minutes, remove them from the oven, and allow them to remain on the cookie sheet for just a minute to firm up enough to transfer to the counter and finish cooling. I must have made my cookies larger than 1-inch size, too, because I ended up with less than the predicted 5 dozen yield, but they were very large, chewy cookies. EnJOY!

Here are more suggestions for kid-friendly and nutritious after school snacks to get your year off to a good start:

Apple Cheddar Quesadillas
Serves 6

2 crisp apples, Gala or Fuji work well
6 whole wheat tortillas
1 1/2 cups sharp cheddar cheese, shredded

Thinly slice the apples into 1/4" thick slices. Sprinkle cheese over one tortilla. Place apple slices, barely overlapping, on top of cheese. Next, sprinkle more cheese on top of the apples and top with another tortilla. Repeat with remaining tortillas. Place the tortilla on microwave–safe plate. Follow the steps above and heat on “high” until the cheese is melted – approximately 2 minutes. Let it rest for one minute before slicing into wedges. Repeat with remaining tortillas, apples and cheese.

Source: http://www.kroger.com/healthy_living/family/Pages/Healthy_delicious_after_school_snacks.aspx

Fun Fruit Kabobs
Serves 4

1 apple
1 banana
1/3 cup red seedless grapes
1/3 cup green seedless grapes
2/3 cup pineapple chunks
1 cup vanilla yogurt
¼ cup dried coconut, shredded
1/3 cup granola
Wooden skewers
(Can use other fruit such as melon, strawberries, mango, kiwi etc.)

Wash all the fruit and cut into large chunks. Put the fruit on a large plate or bowl. Spread the coconut and/or granola onto large plates. Slide pieces of fruit onto a wooden skewer. Fill the skewer with whatever fruits you enjoy. Hold your kabob at the ends. Roll in the yogurt so the fruit gets covered. Finally, roll in the coconut or granola.

Source: http://www.kroger.com/healthy_living/family/Pages/Healthy_delicious_after_school_snacks.aspx

TEACHER . . . TEACHER!

TEACHER . . . TEACHER!!

AND, lest our teachers feel left out, I don't want to close today's blog without including a delicious treat for them, as well. This would be a great item to share in the teacher's breakroom. This could also be a great breakfast treat for parents who need something extra special to go with their morning coffee. I made this for the first time just yesterday, but after tasting it, I've decided it will go into my file of recipe favorites. I "tweaked" the recipe just a little, so hence the title:

PAT'S BANANAS FOSTER BANANA BREAD

I should note that this loaf began about twice this size, but didn't get photographed until Ken, Jacob, and I ate about half of it. :-)

PAT'S BANANAS FOSTER BANANA BREAD

INGREDIENTS:
2 cups all-purpose flour (I changed this to 1 cup all purpose, 1/2 cup whole wheat, 1/2 cup wheat bran)
1 teaspoon baking soda
½ teaspoon baking powder (plus, I added 1 teaspoon coarse sea salt)
1 cup granulated sugar
½ cup vegetable oil
2 eggs
3 or 4 medium bananas, mashed (I used 4 medium/large bananas)
1 teaspoon vanilla extract
3 tablespoons milk

For the Streusel Topping:
1½ cups chopped walnuts
1/3 cup all-purpose flour
¼ cup dark brown sugar
½ teaspoon ground cinnamon
4 tablespoons COLD butter, cut in very small pieces

For the Rum Glaze:
¼ cup (4 tablespoons) butter
2 tablespoons water
¼ cup light brown sugar (I used DARK brown)
¼ cup rum

(NOTE: I doubled the glaze recipe, because I wanted plenty to soak into both loaves of bread. I was glad I doubled it, because I don't think it would have been enough otherwise. If you choose to double, then use 1/2 C butter, 4 Tbsp. water, 1/2 C brown sugar, and 1/2 C rum.)

DIRECTIONS:

1. Preheat oven to 350°F. Grease two medium-sized loaf pans.

2. Place ingredients for streusel topping in a medium bowl and combine with fingers to create a crumbly topping with the butter evenly distributed. Set aside.

3. Whisk the flour(s), baking soda, and baking powder in a small bowl to combine. Set aside.

4. On medium speed, beat the sugar and vegetable oil to combine. Add the eggs, one at a time, beating after each until combined. Add the mashed bananas and vanilla extract; beat to combine. Alternatively, add the flour mixture and milk, beginning and ending with the flour. Beat just until the flour is incorporated and finish mixing the last portion of flour with a spatula.

5. Spread batter into the prepared loaf pan. Sprinkle the streusel topping evenly over the batter. Bake until a thin knife inserted in the center comes out almost clean, about 60 minutes.

6. To make the rum glaze, combine the butter, water and sugar in a saucepan over medium-high heat and bring to a boil. Immediately reduce the heat to medium-low and simmer for 5 minutes, stirring often. Remove from the heat and stir in the rum. Set aside and cover to keep warm.

7. Remove the bread from the loaf pans and cool on a wire rack for 5 minutes. Then, using a skewer or meat fork poke holes all over the top of the loaf. Spoon about half of the rum glaze all over the loaves. Let them sit for about 5 minutes to soak, and then spoon the remaining glaze over them, a little at a time, until it is all absorbed into the bread. Cool completely before covering with plastic wrap. This is better served the second or third day after it sits and absorbs the glaze. Store at room temperature. This would make a great "Teacher Appreciation" gift!

Whether you're a teacher, a parent or a student, I pray this will be a BLESSED year ahead for you!

Happy new school year!

Simply Sugar & Gluten-free Cookbook WINNER

2011-08-02T09:29:00.001-05:00

Okay, so I'm a day behind in posting the WINNER of the cookbook drawing. I had my twin granddaughters here from Sunday evening through late yesterday afternoon. We got so busy baking cupcakes, doing make-up, along with pedicures and manicures, that I forgot to post the results of the contest yesterday. I'm very happy to announce that the WINNNER is Jennifer McGee Taylor of Boulder, CO. Congratulations, Jennifer! Please send me your postal address so I can get the cookbook in the mail to you ASAP. To everyone else, many THANKS to you for reading the post and for leaving your comments. Please come back often and see what's cookin' here at A Pinch of This... A Smidgen of That!

CONGRATULATIONS, JENNIFER!

The Colors of Christmas in July

2011-07-21T16:56:00.003-05:00

We're celebrating CHRISTMAS in JULY and cooking with RED and GREEN veggies and herbs today! Red and green have come to represent the colors of Christmas. We tend to incorporate these colors into our holiday decorating, gift wrapping, and even festive clothing. Green and red cover our Christmas tables and shine from building to building in our decorated cities. When it comes to determining how these colors came to be associated with Christmas, several schools of thought exist. Rather than go into detail here, I'll challenge you to research this on your own by going to these links and finding out why we automatically think, "red and green" when we think "the colors of Christmas." Check out these sites: http://www.suite101.com/content/the-origin-of-christmas-colors-a72109

Also: http://www.christmaslore.com/the_true_meaning_behind_the_christmas_colors.html

While you may not be dreaming of snow, Santa Claus, and Christmas-y reds and greens in all this heat, you might enJOY at least pretending the temperature is bearable while you flip through a new cookbook and plan to try some cool new recipes.

A few weeks ago I received notification that I was "this week's winner for the Foodie Blogroll 'Spread the Word & Comment to Win 'Simply Sugar and Gluten Free' Cookbook' contest! (I was sooooooo excited, because I NEVER win anything! Ever!) As the winner, I received two copies of the book Simply Sugar and Gluten Free by Amy Green. One copy, I can keep, and the other, I was told I could give away on my blog. Here's what it looks like:

So, after the books arrived, I read through my copy and chose a recipe to share with you. I think it's a keeper for sure! I've made it twice already, and let me tell you, not a drop was wasted. The recipe, "Basil Tomato Soup," is on page 58, and I want to share it with you today. Anyone who leaves a comment below (after the recipe) will be entered into a drawing to win the extra copy of "Simply Sugar and Gluten Free" by Amy Green---so don't forget to leave your two-cents! The contest ENDS on July 31 at midnight. I'll post the winner's name on the blog on August 1.

You're going to love this soup! I've eaten it cold---sipping it from a mug---and, I've eaten it hot along with some corn fritters, and it was delicious both ways. So, let's get started! Go gather the ingredients and I'll meet you back here!

BASIL TOMATO SOUP

INGREDIENTS:

Now, don't panic on me! I know that looks like a lot, but it really isn't! Hang on!

Melt the butter and heat the oil in a 6-quart heavy-bottomed stockpot over medium-low heat.

Add the onion and cook for about 5 minutes, until the onions are soft, stirring occasionally. Add the garlic and cook for 1 minute longer, until fragrant. (This smells sooooo good!)

Add the broth ...

... and the tomatoes (the recipe calls for "seeded" but I didn't have that... The blender pretty much takes care of the seeds anyway :-). Bring to a boil, then reduce the heat to a simmer.

After about 10 minutes, add 3 T. basil and 1/8 tsp. cinnamon and simmer for 10 minutes longer, until the tomatoes and onions are very tender.

Remove from the heat and cool slightly.

Puree the soup with an immersion blender or in small batches in a blender or food processor.

Season to taste with salt and pepper.

Fill a bowl or mug and enJOY! So YUMMY! (I had my first bowl with corn fritters on the side, but crackers would be a good addition, too. I've also enJOYed it with a Reuben sandwich, as well as all by itself, cold from a mug. All were very good.)

BASIL TOMATO SOUP

INGREDIENTS:

2 T. unsalted butter

2 T. olive oil
1 large onion, diced
3 garlic cloves, grated fine or minced
4 c. chicken broth
2 (28-oz.) cans peeled whole plum tomatoes, seeded and chopped
3 T chopped fresh basil, plus extra, if desired for garnish
1/8 tsp. ground cinnamon
salt and ground black pepper, to taste

DIRECTIONS:

Melt the butter and heat the oil in a 6-quart heavy-bottomed stockpot over medium-low heat. Add the onion and cook for about 5 minutes, until the onions are soft, stirring occasionally. Add the garlic and cook for 1 minute longer, until fragrant.

Add the broth and tomatoes. Bring to a boil, then reduce the heat to a simmer. Continue to simmer uncovered for 10 minutes, then add 3 T. basil and cinnamon and simmer for 10 minutes longer, until the tomatoes and onions are very tender. Remove from the heat and cool slightly.

Puree the soup with an immersion blender or in small batches in a blender or food processor. Season to taste with salt and pepper. This soup can be served hot or chilled. Garnish with the extra basil before serving.

Make It Dairy-Free: Eliminate the butter and increase the oil to 3 Tablespoons.

Make It Vegan: Eliminate the butter and increase the oil to 3 Tablespoons. Replace the chicken broth with vegetable broth.

Quick Tip: Basil chiffonade makes a beautiful garnish. Chiffonade actually refers to a method of cutting herbs. It's very simple---just tightly roll several basil leaves together lengthwise and cut at an angle into thin strips. Use a very sharp chef's knife for best results.

If you enJOY the taste of fresh basil, try planting some in a pot and keeping it on your porch. It's not only pretty, but you reap the benefits when you use it in your recipes!

It doesn't take much to grow a few fresh tomatoes (well, that's what I used to think, until this year and our garden has NOT produced much at all in the way of tomatoes). Hopefully, your garden has received more rain than ours and has done well at providing your family with some great produce. Nothing tastes better than fresh, home-grown tomatoes!

Be sure to leave your comments below, so you'll be entered to win the "Simply Sugar and Gluten-free Cookbook" by Amy Green.

Many BLESSINGS to you until next time!

Summertime Treats and Staying Cool!

2011-06-29T03:11:00.000-05:00

Seems like the "Dog Days" of summer have arrived early this year. Sultry, over-90-degree temps, high humidity, stagnant air all make us long for the cooler, crisper air of fall. Until then, we must survive the heat, and what better way to do so than with a tall glass of cold lemonade or a piece of creamy, cool lemon cheesecake?

Lemons always come to mind when I think of a cool summertime dessert. What do you think of when you want something cool and refreshing to eat or drink during hot weather? (Leave your comments below.)

Although lemons are most at home in the kitchen, throughout the centuries, lemons have been used for many nonculinary purposes—as an epilepsy remedy, a toothpaste, an invisible ink and a bleaching agent as well as in witchcraft. Originating in Southeast Asia, the lemon is now cultivated in tropical and temperate climates around the world, with California being the leading producer in the United States. Lemons range in size from that of a large egg to a small grapefruit. Some are thin skined while others have very thick rinds, which are used to make candied lemon peel. Lemons are available year-round with a peak during the summer months. When choosing lemons, pick fruit with smooth, brightly colored skin with no tinge of green (which signals underripeness). Lemons should be firm, plump and heavy for their size. Lemons can be refrigerated in a plastic bag for two to three weeks. The lemon has a multitude of culinary uses for dishes sweet to savory, as well as a flavoring in many drinks. An excellent source of vitamin C (one provides 40 to 70 percent of the minimum daily requirement), the lemon loses 20 percent of vitamin C after only 8 hours at room temperature or 24 hours in the refrigerator. (Source: http://www.foodterms.com/encyclopedia/lemon/index.html)

Lemon juice is available both frozen and bottled but doesn't compare in quality to that of fresh squeezed. Some enJOY it in iced tea; some squeeze it on salads and sprinkle it on fried fish to help cut the grease. You may not realize that lemon juice has many uses besides being a culinary additive. Check out these possibilities:

1. Give Your Hair a Beautiful Shine
Spritzing lemon juice on your hair, then going outside in the sunshine will give you natural-looking highlights. Also, rinsing your hair with lemon juice will make it shiny. The acidic juice will take out shampoo and hair care product residue. For a healthy shine, mix up a 1/4 cup of lemon juice in 1 cup of water.

2. Remove Tarnish From Copper and Brass
Mix up 1/4 cup of table salt and just enough lemon juice to make a paste. Then, apply a coating of this onto any tarnished copper or brass pots, pans and other items you may have. Leave the lemon juice/salt paste set for five to ten minutes. Next, wash the item in warm tap water and then rinse it well. Use a soft, clean cloth to buff it dry. If any tarnish remains, repeat the process again.
3. Use Lemon Juice to Get You Going
Lemon juice is a natural laxative that has no side effects. Just pour 2 tablespoons of fresh lemon juice into an 1 cup of warm water. Drink it in the morning when you first get up. The citrus juice will help regulate your digestive system.
4. Clean Up Household Grease Naturally

Mix up a tough solution of lemon juice and tap water, and your stove, countertops and appliances will be shining like new. Pour a 1/4 cup of lemon juice in a spray bottle, then fill it up with tap water. Shake it a few times to mix the solution, then use it to remove stubborn grease.

5. Disinfect and Deodorize Your Kitchen Cutting Board
Wash your cutting board in sudsy water, then spray it lightly with pure lemon juice and rinse it well.. Allow the cutting board to dry thoroughly before you put it away, the bacteria- as well as any onion or meat odors and bacteria- should be gone.

6. Remove Sticky Pine Tar From Your Hands
If you've ever worked with fresh pine boughs at Christmas, you know the sticky mess they make. It's almost impossible to get off your hands. Try scrubbing your hands with a mixture of lemon juice and table salt. The pine tar comes right off!
7. Silence a Hacking Cough and Heal a Sore Throat
Mix up 2 teaspoons of lemon juice and 1/2 teaspoon of honey together. Swallow the tasty mixture and you should feel better soon. If needed, repeat the process in thirty minutes.

(Source: http://www.associatedcontent.com/article/180377/7_fantastic_uses_for_lemon_juice_you.html?cat=68 )

It's amazing how the lemon can go from a tart, overly tangy, almost bitter fruit to a refreshing dessert when sugar is added. Lemonade is the perfect refreshing summer time drink.

Let's make a tall pitcher of refreshing lemonade, so you can sip on it while we collect our ingredients for today's Lemon Cheesecake.

If you have the cookbook ("A Pinch of This... A Smidgen of That"), you can find my "Lazy Day Lemonade" recipe on page 10. If you don't have the cookbook and would like a copy, see the information below (at the end of this blog) about ordering.

LAZY DAY LEMONADE

In a 1-gallon container, combine 1 1/2 cups Real Lemon lemon juice (or the Kroger or Wal-Mart bottled juices work well, too) along with 2 1/2 cups sugar and 1 large lemon sliced or chunked. Fill the container half-way to the top with cold water. Replace the lid and shake well or stir well to mix (if you don't have a lid :-). Fill all the way to the top with water and mix again. Refrigerate until cold. Serve over ice. (Mix well before pouring into glasses.) EnJOY! :-)

Now that you have something to sip on, let's get started on that Lemon Cheesecake!

Collect your ingredients: (They are listed below along with the complete recipe. This one IS NOT in the cookbook, so be sure to copy and paste it to your word processor and save it or print it out.)

Spray bottom and side of a 10-inch springform pan with baking spray that includes flour. Or grease well with Crisco solid. (My springform pan came with instructions not to use canned sprays, so I use solid vegetable shortening.)

Don't know if you can see it well enough to read the Doughmakers label on the springform clip (BELOW), but I highly recommend these pans. Doughmakers produces solid aluminum cookie sheets, pizza pans and specialty cake pans (like springform pans) that have what's called the "Original Pebble Pattern," a unique textured surface which gives Doughmakers pans an easy release. I think they bake more evenly than other pans. (NOTE: I am not being compensated for making this statement. I just happen to like the pans.)

Okay, on with the recipe! Fingers came before spatulas, right? :-) Swab that pan really well with shortening.

Once it's well greased, shake a light coating of flour inside and tap the pan to remove the excess.

It should look something like this (below) when the pan is ready to fill. Normally, when I bake cheesecakes with graham cracker crusts, I do not use the "grease and flour" method. (See the cookbook for "My Favorite Cheesecake" recipe, p. 103... and holler at me if you ever have any questions.) But, since this is using a cake mix base for a crust, I do not want it to stick to the pan.

Reserve 1/4 c. of the cake mix; set aside.

In a large bowl, beat remaining cake mix, butter and lemon peel with mixer on low speed until crumbly.

It should look like this...

Press in bottom and 1 1/2 inches up side of pan. Set aside until you mix the filling. It is NOT necessary to bake this before pouring in the filling.

Just keep pressing and smoothing, keep smoothing, (you'll feel like "Dori" on "Finding Nemo"!)...

In the same large bowl, beat reserved cake mix, cream cheese, sugar, pudding, sour cream, and eggs on medium speed until smooth and creamy.

Pour over crust.

Bake 80 to 90 minutes or until edges are set but center jiggles slightly when moved. (Notice the pan of water on the rack under the cheesecake.)

Turn off oven and leave cheesecake inside with oven door closed for 2 hours. Remove and cool completely before removing sides of pan.

(NOTE: If you choose to top the cheesecake with a sour cream topping (as I did in the photos) instead of piping whipped cream topping around the edges---you COULD do BOTH, if you choose!!---, you will need to add the sour cream mixture as soon as the cheesecake finishes baking (or within the first 30 minutes after it has baked, if you need time for it to settle down a little to give space at the top) and leave it in the 325 degree oven for about 10 minutes BEFORE turning the oven OFF. For SOUR CREAM TOPPING: Mix well 1 - 16 oz. carton sour cream blended with ¾ to 1 Cup sugar and 1/2 tsp. vanilla, 1 tsp lemon flavoring. Spread evenly from the outside rim (touching rim) to the inside middle. Smooth flat on the surface. Return the cheesecake to the oven for a final 10 - 15 minutes to “set” the topping. Turn the oven off and DO NOT OPEN THE DOOR. Allow it to sit for about 2 hours to cool before removing to completely cool at room temperature. Once cool, slide a sharp knife around the rim of the springform pan and open the spring latch to remove (lift straight up for smoother sides).

(Photo below shows cheesecake after sour cream topping was added -- before the additional 10 - 15 minutes of baking time.)

Remove sides of pan. Cover loosely; refrigerate at least 4 hours or overnight. Pipe or spoon whipped topping, if desired, around outside edge of cheesecake. Store in refrigerator.

Here's one I made for Easter Dinner...

Here's a pix of one with whipped cream piped on the top edges...

Are you saying, "YUMMM!" yet?

I hope you and your family are enJOYing your summer together and making some special memories in the kitchen. BLESSINGS to you until next time!

Lemon Cheesecake

Crust 1 box Duncan Hines Classic Yellow OR Lemon Supreme Cake Mix

1/2 c. butter, softened

1 tsp. grated lemon peel

Filling

2 pkgs (8oz. each) Cream Cheese, softened

3/4 c. sugar

3 containers (from 4-pack) (3.5 oz each) lemon pudding (OR, substitute 10.5 oz. from 1 small box Lemon Instant Jello Pudding mix, made according to directions)

1/2 c. sour cream

3 eggs

2 c. Cool Whip whipped topping

Directions

Spray bottom and side of a 10-inch springform pan with baking spray that contains flour. Or grease well with Crisco solid and lightly flour, tapping the pan to remove the excess. (My springform pan came with instructions not to use canned sprays, so I use solid vegetable shortening.) Reserve 1/4 c. of the cake mix; set aside. In a large bowl, beat remaining cake mix, butter and lemon peel with mixer on low speed until crumbly. Press in bottom and 1 1/2 inches up side of pan. Set aside until you mix the filling. It is NOT necessary to bake this before pouring in the filling.

In the same large bowl, beat reserved cake mix, cream cheese, sugar, pudding, sour cream, and eggs on medium speed until smooth and creamy. Pour over crust.

Bake 80 to 90 minutes or until edges are set but center jiggles slightly when moved. Turn off oven and leave cheesecake inside with oven door closed for 2 hours. Remove and cool completely before removing sides of pan.

(NOTE: If you choose to top the cheesecake with a sour cream topping (as I did in the photos) instead of piping whipped cream topping around the edges, you will need to add the sour cream mixture as soon as the cheesecake finishes baking (or within the first 30 minutes after it has baked, if you need time for it to settle down a little to give space at the top) and leave it in the 325 degree oven for about 10 minutes BEFORE turning the oven OFF. For SOUR CREAM TOPPING: Mix well 1 - 16 oz. carton sour cream blended with ¾ to 1 Cup sugar and 1/2 tsp. vanilla, 1 tsp lemon flavoring. Spread evenly from the outside rim (touching rim) to the inside middle. Smooth flat on the surface. Return the cheesecake to the oven for a final 10 - 15 minutes to “set” the topping. Turn the oven off and DO NOT OPEN THE DOOR. Allow it to sit for about 2 hours to cool before removing to cool at room temperature. Once cool, slide a sharp knife around the rim of the springform pan and open the spring latch to remove (lift straight up for smoother sides).

Remove cheesecake from oven; place on cooling rack. After 2 or more hours, without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on rack at least another 30 minutes. Remove sides of pan. Cover loosely; refrigerate at least 4 hours or overnight. Pipe or spoon whipped topping, if desired, around outside edge of cheesecake. Store in refrigerator.

Remembering, Honoring, and Celebrating

2011-05-25T21:16:00.001-05:00

Memorial Day is a time for food, family, fun, and - most importantly - for remembering, honoring and celebrating those brave soldiers who fought and died for our country. (For more on the history of Memorial day, see: http://usmemorialday.org/ .) This Memorial Day, our family especially recalls the loss of my great nephew, SPC. Bryn Todd Raver, who was only 20 years old when he died during a weekend insurgent attack at Nangahar, Afghanistan on August 28, 2010. He would have turned 21 years old on September 17. We love you, Bryn, and will forever remember the sacrifice you made for our freedom. May you truly be at peace in your Father's arms.

After being stuck inside all winter because of several snow and ice storms, then having to stay inside this spring due to the deluge of rain we've had, it's tempting to move everything outside to celebrate Memorial Day. If you do so, be cautious. Fun in the sun, by the pool, on a boat or at a barbeque can quickly send you to the emergency room on Memorial Day, if you don’t plan ahead.

The American College of Emergency Physicians has put together the top five tips that you and your family should follow in order to stay safe and healthy over the holiday weekend. (Source: http://www.healthnewsdigest.com/news/Health_Tips_620/5_Safety_Tips_for_Memorial_Day_Weekend_printer.shtml)

Tip 1: Food Safety — To avoid food poisoning, the U.S. Dept. of Agriculture recommends cooking fresh poultry to 165 degrees, hamburgers to 160 degrees and beef to at least 145 degrees. Refrigerate all perishable food within 2 hours, 1 hour if the temperature outside is above 90 degrees. To guard against cross-contamination of bacteria, keep uncooked meats away from other foods.

Tip 2: Grill Safety — Emergency physicians see firsthand the dangers associated with an outdoor grill. Consumers should thoroughly clean a grill of any grease or dust. Check the tubes leading into the burner for any blockages from insects or food grease that can cause an uncontrolled fire. Replace any connectors which can lead to a gas leak and keep lighted cigarettes, matches or open flames away from a leaking grill. Do not use a grill in a garage, breezeway, carport and porch or near any surface that can catch fire. Also, always follow the manufacturer’s instructions that accompany the grill.

Tip 3: Water Safety —To prevent drowning, avoid alcohol when swimming or boating. Wear a lifejacket whenever you are on a boat. Make sure young children are supervised at all times when near the beach, on a boat, or by a pool or hot tub. Don’t swim alone or in bad weather. Learn to swim and teach your children to swim. We also recommend that you learn CPR in case of an emergency.

Tip 4: Sun Safety — Protect against sunburn and heat stroke. Wear sunscreen with at least an SPF of 15 or higher and apply it generously throughout the day. Wear a hat outdoors and a good pair of sunglasses to protect your eyes. Drink plenty of water, especially when in the sun or if you are sweating heavily. If you feel faint or nauseous, get into a cool place immediately.

Tip 5: Travel Safety — Do not drink and drive or travel with anyone who has been drinking. Wear your seatbelt at all times. Make sure your vehicle has been properly serviced and is in good working shape before a long road trip. Familiarize yourself with your surroundings if you are in an unfamiliar place and know where the nearest emergency room is to you at all times in case of an emergency.

Now that you're prepared to enJOY the great outdoors while remembering those who've given their lives for our country's freedom, plan on trying one of the recipes (below) to bring your family together at the table (indoors or outdoors) this Memorial Day weekend.

Since you probably have a whole host of resources filled with "traditional" picnic foods (grilled, barbequed, or cold salads, etc.), I decided to post non-traditional, potluck type recipes, in case you're gathering at a family reunion or just want a "different" type main dish or dessert to go along with your dinner. I'll save the picnic foods for July 4th. :-). One of these recipes (Chicken Casserole) is in the cookbook on page 63. The other will have to wait for the next cookbook. It's one of my mama's cake recipes, and I've discovered it's also my daughter-in-law's favorite cake. So, now that you know what we're doing, let's get started!

First, let's do the Chicken Casserole, and then, we'll stir up my mama's Fresh Strawberry Cake (YUMMM!). (Don't forget to copy and print the complete recipes at the bottom--after the tutorial, or paste them to files on your word processor and save for future reference.) For those of you who have the cookbook ("A Pinch of This... A Smidgen of That"), you might want to take notes in the margin on p. 63 (BIG GRIN! :-)... because I'm going to give you a lesson in "modification" with the Chicken Casserole recipe today. First of all, I don't have a whole chicken in the freezer, all I have are chicken breasts, and second of all, I like LOTS of stuffing on my casserole, so I'm going to DOUBLE the amount of stuffing I'm using, which means I'll also DOUBLE the amount of broth, and naturally, that means I'll increase the BUTTER... but, I promise it's gonna be GOOOOOD! Here we go...

CHICKEN CASSEROLE
With my modifications ;-)

Gather your ingredients. Boil chicken and debone, saving at least 2 cups of broth (or use canned broth). (HINTS: For about 2 cups cooked, diced chicken, you can stew two medium-sized boneless, skinless chicken breasts for about 25 minutes and cut or tear them into small bite-sized pieces. For a more flavorful broth, it’s best to use breasts that still have skin and bones attached. The fat from the skin also helps tenderize the meat, making it much better, as well. ALSO, I like to add one or two chicken bullion cubes to the water when I boil the chicken. It makes the chicken and the broth much more flavorful.)

Preheat oven to 350 F.

Use softened butter to grease the bottom and sides of an oblong (9X 11, when using the modified recipe) casserole dish.

Layer the bottom of your prepared dish with chunks of chicken.

Mix sour cream and soups in a medium mixing bowl.

Spread soup mixture evenly over the chicken, until the mixture touches the sides of the dish.

so it looks like this:

Combine two cups broth with stuffing mixes. (Toss it in, don't beat it!)

Use a large tablespoon to dip and place stuffing mixture evenly over soup mixture until the whole casserole is covered.

Drizzle melted butter on top. If you miss any areas, cut tiny thin pieces of butter and place on top of the stuffing mix before baking.

Bake for about 30-35 minutes, or until bubbly around the edges. This is best baked ahead so it has time to cool a little bit and thicken. Now, doesn't this look yummy? Wish you could smell it!

You can warm leftovers in a 350 F oven just before serving, or simply warm servings on a plate in the microwave. This is great served with seasoned Italian green beans, whole kernal corn or candied carrots, hot rolls, and a side salad. (And don't forget the most important part---Fresh Strawberry Cake!... recipe follows :-).

Chicken Casserole

With Pat’s modifications ;-)

Ingredients:

2 or 3 stewed and deboned chicken breasts, cut into chunks

2 cups chicken broth

1 (8 oz.) container of sour cream

1 can cream of chicken soup

1 can cream of mushroom soup

1 can cream of celery soup

2 boxs stove top stuffing (I used 1 of the “regular” flavor, and 1 “turkey” flavor)

½ stick melted butter

Directions:

Boil chicken and debone, saving at least 2 cups of broth. (HINTS: For about 2 cups cooked, diced chicken, you can stew two medium-sized boneless, skinless chicken breasts for about 25 minutes and cut them into small bite-sized pieces. For a more flavorful broth, it’s best to use breasts that still have skin and bones attached. The fat from the skin also helps tenderize the meat, making it much better, as well. ALSO, I like to add one or two chicken bullion cubes to the water when I boil the chicken. It makes the chicken and the broth much more flavorful.)

Preheat oven to 350 F.

Grease bottom and sides of oblong (9X 11) casserole dish with butter. Layer bottom of prepared dish with chunks of chicken. Mix sour cream and soups in medium mixing bowl. Spread evenly over layer of chicken, until mixture touches the sides of the dish. Combine two cups broth with stuffing mixes. Use a large tablespoon to dip and place evenly over soup mixture until the whole casserole is covered. Drizzle melted butter on top. If you miss any areas, cut tiny thin pieces of butter and place on top of the stuffing mix before baking. Bake for about 30-35 minutes, or until bubbly around the edges. This is best baked ahead so it has time to cool a little bit and thicken. You can warm it for about 5 minutes in a 350 F oven just before serving. Also, leftovers can be warmed in the microwave.

Amaryllis

Just thought I'd share some pretty amaryllis blooms with you today, before we get started on the Fresh Strawberry Cake. These have been in full bloom for a couple of weeks now, and I sure do hate to see them go when the hot weather of June arrives.

Traditionally, Memorial Day used to be called Decoration Day and was celebrated by folks taking flowers to decorate the graves of not only fallen soldiers, but family and friends who had passed on. I remember attending decorations with my parents where a preaching and singing service was held out under the trees in the cemetery, and then everyone joined together at a nearby church or local park for a community potluck picnic. Times have changed, but a few places continue the traditions of Decoration Day. This dessert recipe always makes me think of my mama and potlucks. In the spring, when strawberries were in season, she always made these yummy cakes. As a young couple, we loved "going home" for a visit and finding one of these waiting on the kitchen table.

Ok, time to bake a cake! Go get your stuff:

MAMA'S FRESH STRAWBERRY CAKE

(with my modifications :-)

You'll need a box of white cake mix, a small box of strawberry Jello, vegetable oil, water (or milk, if you follow "my modifications"), 4 eggs, and of course, mashed strawberries.

Now, folks, it doesn't get much simpler than this. Mama's directions say to just mix everything together and pour it into the pan to bake... well, you know me---the "detail" person---I have to go and complicate matters by getting technical. I'll show you what I mean...

First, I use a mixer to beat all the lumps out of my cake mix and beat in the dry jello.

Set this dry mixture aside and cut up, then mash your strawberries. I mashed about a quart of berries and had a little bit left over when I finished the cake. No one complained about the leftovers :-).

It takes a few minutes to mash the berries, but just keep mashing, you'll get there! :-)

Add oil, water (or MILK, if you modify), and eggs to the dry mixture and beat with an electric mixer to combine, scraping sides of the bowl to incorporate all the ingredients.

Once the batter is well mixed, gradually add the mashed berries (note the modification in amount).

Grease and flour an oblong (9 X 11) pan or 2 round (9-inch) cake pans. Spread the batter evenly into your prepared pan(s). Bake at 350 for 35-40 minutes. Cool completely, then frost.

Prepare frosting for cooled cake. Using electric mixer, beat softened butter until smooth, then, add 4 cups powdered sugar and blend in 1 cup mashed berries. Add more powdered sugar, if you want a thicker icing.

Spread over cooled cake. Once it's frosted, I like to let the cake sit for a couple of hours to give the frosting time to firm up just a little bit before I cut the cake (but if you're really starving for a piece, go ahead and sample it... no one will ever know!) :-).

All I can say is YUMMMM! :-)

Mama's Fresh Strawberry Cake

(with my modifications :-)

Ingredients:

1 box white cake mix

1 bx strawberry jello mix

1 c oil

1/4 c. water (I substitute 1/2 c milk; no offense to my mama, but I think it makes a better cake) :-)

4 eggs

3/4 c. mashed strawberries (I use 1 c mashed strawberries --not drained)

Directions:

Mix all ingredients together and pour in a 9 x11 inch pan or you can layer in 2 smaller pans. Do not fill to the top or batter will rise and spill over the smaller pans. You might use three small pans and just have more layers.

Bake at 350 for 35-40 minutes. Cool completely, then frost.

FROSTING:

Ingredients:

1 pound box of powdered sugar.

1 stick of butter softened.

1/2 tsp. vanilla

1/4 c mashed strawberries (I substitute 1/2 cup of mashed strawberries drained.) (Very important that they are drained.)

Blend well and cover cooled cake. If too thick keep adding strawberries until it is the right consistency. Spread evenly over cooled cake.

Taste of Home Cooking School, May 12, 2011

I had the opportunity to attend the Taste of Home Cooking School on May 12 and thoroughly enJOYed getting to learn some new recipes and cooking tips that I hope to share with you in the near future. Can you figure out which one is me? :-) (Yep! the one with the white hair!) :-)

(SOURCE: http://thecabin.net/news/local/2011-05-12/taste-home-cooking-school)

Until next time, BLESSINGS to you! EnJOY your time in the kitchen!

Patricia

A Quick P.S. ...
I just received an email with the following information:

You have been chosen as this week's winner for the Foodie Blogroll "Spread the Word & Comment to Win 'Simply Sugar and Gluten Free' Cokbook" contest!
You will receive a receive a copy of the book 'Simply Sugar and Gluten Free' by Amy Green!
We are accouncing that your blog is a winner on the Foodie Blogroll home page and also in the Contests and Rewards page.

All I can say is WOW! I've never won anything in my life. I'm glad the first thing was a cookbook! :-) After it arrives, I'll post a review and maybe some new recipes for you to sample!

Mother's Day Remembrances

2011-05-03T00:33:00.003-05:00

Peony -- My Favorite Spring Flower (reminds me of my mama)

Happy Mother's Day to all moms, grandmoms, future moms, want-to-be-moms, moms-of-pets (I have 4 cats; two of my sisters have their special dogs!), and so on. Whether you have children or not, you may have a mother, grandmother, sister, or a special friend who has "been like a mom" to you that you can remember this month. Be sure to express your love and appreciation to them for their influence on your life. (Note: If you'd like to read about the history of Mother's Day, you can do so here: http://www.mothersdaycelebration.com/mothers-day-history.html .)

My daughter made me my first Mother's Day lunch when she was seven years old. I don't know if you can read what she wrote on my handmade invitation (photographed below), but I framed it and have it hanging in my kitchen now. In case you can't read it, here's what she wrote:

lunch at

Kenda's

cookin

Free

For Mothr's

Day! Lunches

To Pat Rains

Kenda, age 7

When the kids were young, I never liked to eat at a restaurant on Mother's Day (and still don't), because they are always so crowded. Instead, we would prepare a picnic basket (or order out at KFC or a drive-thru window) and either go to the park or take a quilt and walk to the property where our house is now built. Outdoor picnics with the family were so much more fun than trying to find a table in a crowded restaurant. We usually ended our meal with a game of Frisbee or by taking a hike in the woods. We have a couple of old oak trees on the east side of our house that the kids used to enjoy climbing after (and sometimes during) our picnics.

Today, I want to demonstrate how to make one of my favorite "take-out" foods that looks complicated, but is really easy and yummy. From a make-ahead brunch to a picnic in the park, your mom will have a wonderful time if you prepare this beautiful meal for her. It's pretty wrapped and placed in a picnic basket, or presented on a delicate platter and served indoors.

Let's get started!

Lorna's Yummy, Yummy Reuben Loaf

Before I get going too far into ingredients, I need to say that this recipe was given to me several years ago by a dear friend, Lorna Strong, who is not only a great cook, but also, one of the BEST mothers on this planet. Happy Mother's Day, Lorna! You are LOVED!

Ok, now, let's get all our stuff and start cookin'!

Don't forget to check out the complete recipe on page 66 of "A Pinch of This... A Smidgen of That" cookbook, or if you don't have the cookbook yet, you can go to the end of this post, copy and paste it to your browser, and print it or save it in your recipe file. EnJOY!!

(see list of ingredients in recipe below)

Set aside 1 cup flour. Mix remaining flour, sugar, salt and yeast.

Stir in hot water (not too hot--about like a baby's bath water) and MELTED butter. (Mine isn't melted in the photo, but I promise, I did melt it before I added it to the flour mixture.)

(Just pretend the butter is melted, okay? :-)

Mix in only enough reserved flour to make dough soft. Knead 4 minutes (no cheating!).

Knead 4 minutes (no cheating!). I just do this inside the bottom of the bowl. I know some of you would take it out to the counter top, and that's okay. I'm just lazy.

and we knead.... (for 4 minutes!)... gets out all the frustrations of the day!

Now, comes the FUN part :-). No, really!! I love this part. You'll see.

On greased cookie sheet, (or on a piece of waxed paper) roll dough to 10 X 14 inches (I always, always get out my old wooden ruler and measure, and measure...). (Note: I always do this on waxed paper that I've covered with a little sprinkling of flour to keep the dough from sticking. First, I wipe the counter clean with a damp dish cloth, then while it's still wet, I lay two pieces of paper, side-by-side, on the counter---it sticks, and I dust the top of it with flour before rolling out my dough. Works like a charm!)

Get out your dough roller, and don't forget your old wooden ruler ...

Begin by patting the dough down with your fingers and stretching it to form a rectangle (well, sort of). As you press it out more with the dough roller, you can gently tug at the corners to get it to a more rectangular shape.

And, don't forget to check the length and width (you don't really have to do this... I'm just OCD that way!) :-)

Yep, that's about 10 inches! Now, to get the other side to 14 inches.

Spread dressing down center 1/3 of dough.

Use your spatula to spread out the dressing so it covers the center 1/3 of the dough.

Top with layers of meat, cheese and sauerkraut.

Begin about an inch away from the filling and cut 1-inch wide diagonal strips along sides of filling out to dough edges. (It makes more sense when you see it :-).

Don't cut quite all the way to the end. Leave a little bit to tuck up over the filling on both ends.

And this is how it looks before you start to braid...

I usually begin by tugging the dough at the end farthest from me to slightly overlap the beginning of the filling layers.

Then, alternating sides, fold strips at an angle across filling.

If you have any questions, you can always leave a "comment" or email me :-).

Now, do the same thing with the other side.

until it looks like this:

Now, when you're almost finished braiding (with one or two strips left), you will need to tug on the dough at the end just a bit and stretch it gently up over the filling before you braid the last couple of strips. Like this:

and like this:

and this...

and finally...

See, I told you this was FUN! :-)

Now, if you did like me and rolled this out on waxed paper instead of rolling it on a greased baking sheet, you'll need to transfer this pretty braided loaf of yumminess to your greased baking sheet so it can rise. I always smear a thin coat of plain Crisco (solid) down the middle of my cookie sheet.

Then, I carefully lift the Reuben Loaf off the counter and place it on the baking sheet to rise.

Cover dough. Place baking sheet over large, shallow pan, half-filled with boiling water for 15 minutes. (Or just cover it with a lint-free cloth and put it in a cozy place to rise for an hour or so,

which is what I always do.) Rising time isn't critical on this loaf. I've even wrapped it in plastic wrap at this stage and refrigerated it overnight before letting it rise. So, you see it's fairly versatile.

Once it's risen, use a basting brush (or your fingers :-), to spread a light coating of egg white over the surface of the dough.

Sprinkle with caraway seeds.

Sprinkle seeds, as desired (I don't like too many of these.)

Bake at 400 degrees F. for 25 minutes, or until golden.

Allow to sit 15 minutes before transferring to a platter to serve. Use a serrated knife to slice. Store uneaten portions in refrigerator; microwave to warm.

Serve with your favorite chips and dill pickle spears.

LORNA'S YUMMY, YUMMY REUBEN LOAF

INGREDIENTS:

3 1/4 c. all purpose or bread flour

1 T. sugar

1 tsp. salt

1 pkg. Rapid-rise Yeast

1 c. hot water

1 T. butter or margarine

1/4 c. Thousand Island Dressing

6 oz. thinly sliced corned beef from the deli

1/4 lb. sliced Swiss cheese

1 - 8 oz. can sauerkraut, drained

1 egg white

Caraway seeds

DIRECTIONS:

Set aside 1 cup flour. Mix remaining flour, sugar, salt and yeast. Stir in hot water (not too hot--about like a baby's bath water) and butter/margarine. Mix in only enough reserved flour to make dough soft. Knead 4 minutes (no cheating!). On greased cookie sheet, (or on a piece of waxed paper) roll dough to 10 X 14 inches (I always, always get out my old wooden ruler and measure, and measure...). Spread dressing down center 1/3 of dough. Top with layers of meat, cheese and sauerkraut.

Cut 1-inch wide strips along sides of filling out to dough edges. Alternating sides, fold strips at an angle across filling. Cover dough. Place baking sheet over large, shallow pan, half-filled with boiling water for 15 minutes. (Or just cover it and put it in a cozy warm place to rise, which is what I always do.) Brush with egg white after it's risen. Sprinkle with caraway seeds.

Bake at 400 degrees F. for 25 minutes, or until golden. Allow to sit 15 minutes before using a serrated knife to slice servings. Store uneaten portions in refrigerator; microwave to warm.

Just Foolin' Around in the Kitchen

2011-04-01T13:10:00.001-05:00

April Fool's Soup

INGREDIENTS:

A good sense of humor

5 hearty chuckles

A Bunch of LOL
Over 25,000 smiles

DIRECTIONS1.Crock On!

(SOURCE: http://www.crock-pot.com/Recipe.aspx?rid=2269 )

JUST FOOLIN' AROUND IN THE KITCHEN

April Fools' Day is observed throughout the world in one way or another. It's a day when we play harmless pranks that include sending someone on a "fool's errand," looking for things that don't exist; and trying to get people to believe ridiculous things. What have you done to "April Fool" someone? Leave a comment about it below, and we'll all laugh with you!

According to some sources, April Fools' Day began when the Christian world adopted the new Gregorian calendar, which shifted the start of the New Year from spring to January 1. Unfortunately, not everyone got the memo (or, they chose to remain traditionalists). Many folks, particularly those who lived out in the country, were left unaware of the change. So, they kept right on celebrating New Year's on April 1st. These uninformed (or unchanging) April celebrators were called "fools" who would believe anything. And April Fools' Day--a day devoted to tricking people into believing that something false is true--began!

Read more at: April Fools' Day: Origin and History — Infoplease.com http://www.infoplease.com/spot/aprilfools1.html#ixzz1IHnT8Eqi

Now, all fooling aside, I really do have a great recipe for you to try. No joke! Looking through my cookbooks, it was no surprise that many recipe "tricks" have been incorporated to make the "perfect flaky pie crust." This recipe is no different, but I promise, it works and really does deliver great, flaky crust.

Before we start mixing the crust, let me share with you one of my favorite April Fool's Day memories. First, understand that I love April Fool's Day. It's just a lighthearted time when we can all have FUN and enJOY the day having a laugh or two. It's always a challenge to think of things that will "fool" friends and family. I've been known to move my husband's vehicle to a different parking lot where he works, then when the workday is over, he can't find it. In all my years of playing pranks, I have never topped my friend Barb's "polyester pie." I guess that's why I chose to make a REALLY GOOD pie crust to celebrate today.

We ate dinner out with Barbara and her husband and returned to our house to watch a movie and have dessert. Barbara had baked what I thought was a beautiful lemon meringue pie. The crust looked gorgeous and the meringue was piled high and toasted just right. I couldn't wait. Finally, the movie was over and we headed for the kitchen. I should have suspected something when her husband seemed extra anxious for a piece of pie, and they both insisted that I cut the pie.

With everyone watching, and Barb grinning from ear-to-ear, I got out dessert plates and forks, then placed a knife on the opposite side of the pie to slice it in half. It went through the crust and meringue fairly easily, but caught on something, and I thought, "this is REALLY a thick filling." I kept struggling to pull the knife through the pie. About that time, Barb "lost it" and bent double laughing. She had baked a pie shell, then filled it with weights to make it "feel" like a real pie, then packed it in with polyester fiberfill and topped it with loads of meringue, which she browned carefully to make it look real. She succeeded. I was totally FOOLED!

I'm still wondering what I can do to get her back!

Ok, check out the recipe below and don't forget to copy and paste it to your browser and print or save a copy. (It's not in the cookbook.)

FLAKY PIE CRUST

Go get your ingredients:

Using a mixer, cream together butter, lard, margarine and shortening in a large bowl.

In a separate bowl, whisk together sugar, baking powder, salt and dry milk powder; add to creamed butter mixture and mix briefly.

Add all purpose flour and work in with spatula or a pastry cutter until blended.

Add bread flour and continue to use a pastry cutter to mix slightly.

Pour in water and use a spatula to incorporate until mixture sticks together.

Separate into two parts and add one Tbs water to each part. Use your hands to work in the water. Form the dough into balls.

Divide dough into two or three balls. Wrap with plastic wrap and refrigerate at least 15 minutes.

Preheat oven to 375 degrees. Roll out each ball on a floured board. (Hint: Roll all one direction, flip the dough and roll the other direction to even out the circle, then roll an "X" on the dough to make the circle complete. You'll have an almost perfect circle.)

Line pie pan with dough being careful not to stretch dough. You can lay half the dough over your hand and forearm, then roll your arm over and set the pie pan close to the dough where you can roll and transfer it to the pan.

(Hint: If you set your pie pan on an overturned bowl, it will raise the crust high enough to work well with the edges. Give it a try!)

Form a rim all the way around, then flute edges. Trim edges evenly using a knife or the side of your hand.

If you plan to fill the crust with a pre-cooked filling (i.e. pudding, creme cheese, and etc. ) use a fork to prick the bottom and sides before baking to keep air bubbles from forming. Do not prick if you will be baking your filling in your pie or making a 2-crust pie.

Bake at 375 until light golden brown. Otherwise, fill unbaked pie shell and bake according to recipe. You may use your extra dough to make a 2-crust pie. Makes 2 to 3 9-inch pie shells.

Ready to fill and enJOY! (No fiberfill allowed!)

Flaky Pie Crust

INGREDIENTS:
1/4 Cup butter
1/3 Cup lard
1/4 Cup margarine
1/3 Cup shortening
1 Tbs sugar
1/2 tsp baking powder
1 tsp salt
1 Tbs nonfat dry milk
1 1/2 cups all purpose flour
1 1/2 cups bread flour
1/2 cups plus 2 Tbs cold water

DIRECTIONS:
Using a mixer, cream together butter, lard, margarine and shortening in a large bowl. In a separate bowl, whisk together sugar, baking powder, salt and dry milk powder; add to creamed butter mixture and mix briefly. Add all purpose flour and work in with a pastry cutter until blended. Add bread flour and continue to use a pastry cutter to mix slightly. Pour in water and use a spatula to incorporate until mixture sticks together. Separate into two parts and add one Tbs water to each part. Use your hands to work in the water. Form the dough into balls. Divide dough into two or three balls. Wrap with plastic wrap and refrigerate at least 15 minutes.

Preheat oven to 375 degrees. Roll out each ball on a floured board. (Hint: Roll all one direction, flip the dough and roll the other direction to even out the circle, then roll an "X" on the dough to make the circle complete. You'll have an almost perfect circle.) Line pie pan with dough being careful not to stretch dough. (Hint: If you set your pie pan on an overturned bowl, it will raise the crust high enough to work well with the edges. Give it a try!) Form a rim all the way around, then flute edges. Trim edges evenly using a knife or the side of your hand. If you plan to fill the crust with a pre-cooked filling (i.e. pudding, creme cheese, and etc. ) use a fork to prick the bottom and sides before baking to keep air bubbles from forming. Do not prick if you will be baking your filling in your pie or making a 2-crust pie.

Bake at 375 until light golden brown. Otherwise, fill unbaked pie shell and bake according to recipe. You may use your extra dough to make a 2-crust pie. Makes 2 to 3 9-inch pie shells.

(Note: I modified this recipe from one in Lion House Bakery's cookbook, page 43. These are available at Amazon at this URL: http://www.amazon.com/Lion-House-Bakery-Brenda-Hopkin/dp/1606411373/ref=sr_1_1?ie=UTF8&s=books&qid=1301687145&sr=1-1 )

Easter Memories and the Best Rolls in the Whole World

2011-03-24T15:22:00.003-05:00

What's your favorite Easter memory or treat? C'mon, admit it: You probably still shop for YOUR favorites to fill your children or grandchildren's Easter baskets, whether you've stopped to realize it or not! Take a few minutes and reminisce about those years when you believed (or at least pretended to believe) in the Easter Bunny. What would you like to go back and capture for your children or grandchildren to enJOY?

The things I remember most were the Easter Egg Hunts (at school and at church), time spent with family, and my mama's Easter meal (especially her homemade rolls). Although I lost my belief in the Easter Bunny many years ago, and the tradition has lost most of it's childhood magic, I can still recall all of the happiness and love that Easter Sunday brought. Now that I'm an adult and now that my mama and daddy are in Heaven, Easter holds a totally different meaning for me and has become even more special.

For many people, Easter is all about a magical bunny that visits in the night, leaving candy and colorful eggs in his wake. But for Christians, Easter is so much more. Easter Sunday is the day that we celebrate the resurrection of Christ after the crucifixion. It's the day that we celebrate Christ overcoming death and sin for us. As we celebrate new life, we can look forward to Heaven and all the BLESSINGS it will bring someday.

Easter is the most important religious holiday for Christians. It is full of HOPE and much JOY. Christians believe that Jesus was resurrected from the dead on the "third day" and celebrate this resurrection on Easter Sunday, just after Good Friday. The date of Easter varies between 22 March and 25 April in Western tradition, and between 4 April and 8 May in Eastern Christianity. (For more details, see: http://en.wikipedia.org/wiki/Easter . Also, listen to this song: http://www.bing.com/videos/watch/video/in-christ-alone-by-newsboys/fa0a6cd15df76c89ba79fa0a6cd15df76c89ba79-553490121531?q=In+Christ+Alone,+Youtube&FORM=VIRE1 ) This year, we will celebrate Easter on April 24. How are you preparing for the celebration?

With Spring officially here and with Easter just around the corner, what better way to prepare for the season of rebirth and renewal than with some scrumptious homemade rolls? I’m happy to help kick your taste buds into high gear and prepare you for this wonderful holiday of HOPE and JOY. So sit back, relax with a nice cup of coffee or tea, and imagine serving your friends and family these fluffy, buttery rolls as you gather around your table on Easter Sunday. You might create some memories for someone to treasure!

THE BEST ROLLS IN THE WHOLE WORLD

First, let's gather the ingredients and we'll get started:

(NOTE: The recipe is on page 84 of "A Pinch of This... A Smidgen of That," but you can also find the complete recipe below, after the tutorial. You can copy and paste it to your word processor and print or save your own copy, if you don't have the cookbook.)

Gather these INGREDIENTS: 2 - cups warm water; 2/3 - cup nonfat dry milk; 2 - tablespoons dry yeast (2 tablespoons =2 packages); 1/4 - cup sugar; 2 - tsp salt; 1/2 - cup butter; 1 - egg; 5 to 5 1/2 - cups all purpose flour; 1 stick butter, for slathering hot rolls fresh from the oven

In a LARGE glass or stone bowl, combine water and dry milk. (I set my bowl in a sink partially filled with very warm tap water to keep the bowl warm.) Stir until dissolved.

Add sugar, salt, butter, egg, yeast, and 2 cups flour.

Whisk well until ingredients are wet, then for a minute or two extra, just to be sure you get out all the lumps and it's really smooth.

Add 2 more cups of flour, and mix with a large spatula (it's too much for your whisk) until ingredients are wet and continue mixing one or two additional minutes after that to incorporate all the flour and get it smooth and pasty. Add remaining 1 1/2 c. flour and again work it in well, as before.

Once combined, don't worry if it's still a bit sticky. Just clean the sides of the bowl, clean your spatula onto the lump of dough, and pour about a tablespoon of Crisco oil over the dough, using your fingertips to spread it around over the top to cover. Grasp dough with oiled hands and turn it over to oil the bowl. Turn over once so dough is covered with oil.

Cover with a lint-free tea towel, and let rise in a warm place (as I said, I leave it sitting in a sink full of warm water) until double in size.

Once risen to double, or to the top of the bowl, scrape dough out of the bowl onto a floured surface. (You can lay out two strips of waxed paper side-by-side, overlapping a little, and cover it with flour to do this. Then, when you're through, just pick up your mess and toss in the trash.) Roll out dough to a rectangle that's about 1/2 inch thick, and brush with melted butter. (I usually melt about 1 stick of butter to cover the whole area of rolled dough.)

Using a pizza cutter, cut rolls into desired shape and size.

TIPS ON CUTTING: To cut my rolls after rolling them out in flour, I use my hand to measure the length and width of the strips. My thumb is the width, and from my thumb to the end of my index finger is the length (about 2 1/2 X 5 inches rectangle). I cut all one direction, then the other to make the small rectangles, then roll them up like crescent rolls, tucking the end under the roll when I place it on the pan. To space these, I leave a thumb's width (almost an inch) between them all around. They will use all the space you can give them to rise. Have your butter ready to slather them on top when they come out of the oven.

Place on a greased (with Crisco solid) or parchment paper lined baking pan.

Cover with towel and let rise in warm place until rolls are doubled in size.

Preheat oven to 375 degrees F.

Bake at 375 degrees for 15-20 minutes or until golden brown. Brush with additional butter while hot.

Serve HOT with your favorite meal (or microwave and serve with ham inside for breakfast sandwiches).

Serving Suggestion: Meatloaf, boiled new potatoes, and seasoned green beans...

THE BEST ROLLS IN THE WHOLE WORLD

INGREDIENTS:
2 - cups warm water

2/3 - cup nonfat dry milk

2 - tablespoons dry yeast (2 tablespoons =2 packages)

1/4 - cup sugar

2 - tsp salt 1/2 - cup butter

1 - egg

5 to 5 1/2 - cups all purpose flour

1 stick butter, for slathering hot rolls fresh from the oven

DIRECTIONS:
In a LARGE glass or stone bowl, combine water and dry milk. (I set my bowl in a sink partially filled with very warm tap water to keep the bowl warm.) Stir until dissolved. Add sugar, salt, butter, egg, yeast, and 2 cups flour. Whisk well until ingredients are wet, then for an additional minute or two, just to be sure you get out all the lumps and it's really smooth. Add 2 more cups flour, and mix with a large spatula (it's too much for your whisk) until ingredients are wet and one or two minutes after that to incorporate all the flour and get it smooth and pasty. Add remaining 1 1/2 c. flour and again work it in well, as before. Once combined, don't worry if it's still a bit sticky. Just clean the sides of the bowl, clean your spatula onto the lump of dough, and pour about a tablespoon of Crisco oil over the dough, using your fingertips to spread it around over the top to cover. Grasp dough with oiled hands and turn it over to oil the bowl. Turn over once so dough is covered with oil. Cover with a lint-free tea towel, and let rise in a warm place (as I said, I leave it sitting in a sink full of warm water) until double in size.

Once risen to double, or to the top of the bowl, scrape dough out of bowl onto floured surface. (You can lay out two strips of waxed paper side-by-side, overlapping a little, and cover it with flour to do this. Then, when you're through, just pick up your mess and toss in the trash.) Roll out dough to a rectangle that's about 1/2 inch thick, and brush with melted butter. (I usually melt about 1 stick of butter to cover the whole area of rolled dough.) Using a pizza cutter, cut rolls into desired shape and size. Place on a greased (with Crisco solid) or parchment paper lined baking pan. Cover with towel and let rise in warm place until rolls are doubled in size. Bake at 375 degrees for 15 to 20 minutes or until browned. Brush with melted butter while hot.

TIPS ON CUTTING: To cut my rolls after rolling them out in flour, I use my hand to measure the length and width of the strips. My thumb is the width, and from my thumb to the end of my index finger is the length (about 2 1/2 X 5 inches rectangle). I cut all one direction, then the other to make the small rectangles, then roll them up like crescent rolls, tucking the end under the roll when I place it on the pan. To space these, I leave a thumb's width (almost an inch) between them all around. They will use all the space you can give them to rise. Have your butter ready to slather them on top when they come out of the oven.

TIPS ON FREEZING: After shaping the rolls place them 2 inches apart on a waxed paper-lined baking sheet. Place the rolls in the freezer and freeze until firm. When the rolls are firm, transfer to a large zip lock freezer bag. Date and freeze for up to 4 weeks. Great to do this when getting ready for the Holidays or when taking meals to needy families. TIPS ON USING FROZEN ROLLS: Arrange frozen rolls 2 inches apart on baking sheets coated with nonstick cooking spray or covered with parchment paper. Cover rolls with plastic wrap coated with baking spray. Place in a warm place and let the rolls rise until doubled in size. Bake at 375 degrees for 15-20 minutes or until golden brown. Brush with additional butter while hot.