Thursday, December 8, 2011

Nutty Chocolate Toffee Stuff

  As usual, this is a combination of two recipes, with my own idea of How Things Work thrown in for good measure... :D I hope you enjoy it as much as I do/did/am. And please. Don't yell at me like mom does when it happens to sit in front of your face while it gets broken into  *bite sized pieces* ;)
  I just used semi-sweet chips 'cause that's all I found when I raided the cupboards, but just think -if you like dark chocolate- what this would taste like with Ghirardelli chips in it. See, I was looking for them in my freezer to use in this recipe, but I apparently have a large mouse *ahem* (remind me to set a trap tomorrow) in my house and there was none to be found. You could also use whatever kind of chocolate chips you like best. And you can switch the nuts around to your hearts content. Be creative like me and then blog about it! LOL!

1  1/2 C. chocolate chips
1/4 C. raw almonds, roughly chopped
1/4 C. pecans, roughly chopped
1/4 C. walnuts, roughly chopped

1 lb. butter
2 C. sugar
1/3 C. water
1 tsp. salt
1 tsp. vanilla

Butter a 15X10 jelly roll pan. Line with parchment or waxed paper and buter the paper. Sprinkle with the chocolate chips & nuts, set aside.

Combine butter, sugar, water, and salt in a saucepan. Bring to a boil, stirring constantly.
Cook over moderate heat, stirring gently, until candy thermometer registers 298 degrees.
Remove from heat and stir in vanilla until well combined. Pour over the chips & nuts, spread evenly. Let set until cool, break into pieces, run to your room and hide them in your sock drawer so you can enjoy it all by yourself in peace.

Wednesday, September 21, 2011

Cucumber Tomato Salad

I remember mom making this many many times when I was a little kid... Except she didn't add the vinegar, sugar, hot sauce, salt & pepper of course... But you get the point I think don't you? LOL! It's so easy and so versatile because you can make as much or as little as you want to serve as many or a few people as you want! :)

Diced cucumber
Diced tomato
Minced onion, optional
Vinegar to taste
Sugar to taste
Hot sauce to taste
Onion powder if you want some
Salt & pepper to taste

Place cucumbers & tomato in a bowl. Add the onion if you want it. Add as much mayo, vinegar, sugar, hot sauce & seasonings as your taste buds like. Chill until serving and ENJOY!!

Eight Layer Salad

I came up with this salad a hunnerd years ago when we were out west at Gene & Linda's for the 4th of July. They had some broccoli that needed to be used up and so I stuck it in and made the eighth layer that nobody hears about. ;) Every time I bring it to church people fight over it, and that even includes Reece! Hope you love it as much as we do! 

3 C. Miracle Whip
1/4 C. + 1/2 T. sugar
1-2 T. vinegar
Salt & pepper to taste

1 head iceburg lettuce
2 C. shredded carrots
2 C. broccoli, chopped fine
1 pint cherry tomatoes, halved
1 (12-16 oz.) pkg. frozen peas
1 bundle green onions, sliced
1 (12-16 oz.) pkg. bacon, diced, browned & drained OR 2 pkgs. real bacon bits
2  1/2 C. shredded cheese

Mix up the Miracle Whip, sugar, vinegar, salt & pepper; set aside. Wash the lettuce and then tear it into bite sized pieces. Layer on the bottom of a 9X13 pan. Layer on the carrots, broccoli, tomatoes, peas & green onions. Pour the dressing over top and if it wants to be stubborn, beat the pan on the table a few times and it'll start heading down through the layers. Sprinkle with the bacon, then the cheese. Cover and refrigerate until serving.

Thursday, July 14, 2011

A Pie So Good That Reece Can't Eat It

In the actual world this pie is probably called Chocolate Cream Cheese Satin Pie but I like my name better. It has more of a ring to it don't you think?

Please pardon my nausea for these many many moons. I couldn't stand thinking about writing about food on here so I haven't posted anything at all. Hence the large pile of recipes and magazines next to my computer. *sigh*

Here's your recipe. And trust me. Cut it in the smallest pieces you can or you'll die of sugar overload. Unless you're like me and my kids, in which case you'd have to eat 3 small pieces in order to satisfy everyone, but there is no documentation on this theory. And as usual... No recipe escapes unscathed when I gaze upon it... so with no further ado... Please wipe up your drool. I'm done talking now.

I think.

1  1/2 C. Oreo cookie crumbs
5 T. butter, melted

11 oz. semisweet chocolate, chopped
1 (8oz.) pkg. cream cheese, softened
1/2 C. powdered sugar, divided
2 C. whipping cream
2 t. vanilla

2 T. grated semisweet chocolate -about 1 oz.

  Heat the oven to 325 degrees. Combine all the crust ingredients and press on to the bottom and up the sides of a 9" pie pan. *The easiest way to crush your cookies is stick them in the food processor until they are all crummy.* Bake for 8 minutes and cool on a wire rack.
  Melt the chopped chocolate in a heat proof bowl over a pan of simmering water. Or just use a double boiler. *Do Not let the object containing the chocolate to touch the water!!* Stir often until the chocolate is melted and smooth.
  Beat the cream cheese and 1/4 C. of the powdered sugar until smooth. Beat in the melted chocolate until blended.
  Beat the cream, remaining powdered sugar and the vanilla until firm but NOT stiff peaks form. Fold half the whipped cream into the chocolate mixture until blended and spread into the crust. Spread the remaining whipped cream over the filling. Sprinkle with the grated chocolate. Refrigerate for at least 4 hours before serving. Cover and store in the fridge.

Wednesday, May 4, 2011

Mushroom Swiss Burgers

I love Mushroom Swiss burgers. I love the Angus ones at McDonald's, I love the ones from DQ and from Hardees and from that little truck stop in the town who's name I can't remember in Montana that Reece didn't even know was there until I was in the truck with him in February and I love them from the Stamart in Fargo. But now I am forever ruined I fear... I made them myself at home. And I made up my own recipe because I couldn't find anything I liked anywhere online. *sigh* That's okay. These things are GOOD!!! Rosie even liked them and she doesn't like hamburgers very much! :D I also added onion, 'cause I've always felt that the onions were the only thing lacking in the ones I eat in the restaurants.

Obviously you can adjust the amount of meat you use... I made a bunch so I could have some leftover for the next time the Mushroom Swiss urge strikes my left taste bud.

2 lbs. hamburger

Mushroom sauce:
5 T. butter
1/2 medium onion, sliced in 1/4" rings -I also sliced the rings in half
1 lb. Baby Bella mushrooms, sliced
1 pkg. brown gravy mix -and there is a healthy version out there! Azure Standard sells it!
2 beef bouillon cubes dissolved in 1  1/2 C. water
1 T. Worcestershire sauce
1/4 tsp. black pepper
Salt -if you need it
Flour if your sauce isn't thick enough for you

Swiss Cheese
Hamburger buns

Melt the butter and saute the onions and mushrooms until the mushrooms are cooked. Sprinkle with the brown gravy mix and stir it all together so there are no clumps to be seen. Pour in the water and stir until smooth, add the Worcestershire sauce, pepper and salt if you need it. Cook until thick. If your sauce isn't the consistency you like, add flour mixed with a little water so you don't end up with clumps. Keep warm while you grill your burgers. I used my George Foreman Lean Mean Fat Reducing Grilling Machine. :D I didn't add and salt or pepper to the burgers when I cooked them and they tasted perfect. When the burgers are all cooked, lay them on a cookie sheet, top with a couple T. of mushroom sauce and top with a slice of Swiss cheese. Bake at 450 degrees for about 5 minutes or until the cheese is melted. Spread both sides of your hamburger bun with mayo, top with the burger and eat with Great Gusto. (Whoever HE is!;)

Tuesday, May 3, 2011

Bean & Ham Soup

1 lb. white beans
1/2 tsp. soda

1 ham bone
1 bay leaf
2 chicken bouillon cubes

1 medium onion, minced
2 cloves garlic, minced -I use my garlic press
2 stalks celery, minced
1 qt. marinara sauce or spaghetti sauce
2 C. chopped ham
Onion powder
Mrs. Dash
Garlic powder

Soak the beans overnight in water. Drain, pour them into a kettle and add the soda. Bring to a boil and turn the burner down before they beans boil merrily and violently over the entire stove. Boil for 10 minutes. Drain and rinse until the water runs clear. In a large kettle, crockpot or bean pot, put the ham bone, bay leaf, bouillon cubes, beans & enough water to cover the beans. Bake at 375 degrees for 2 hours. Remove the ham bone and let it cool slightly before removing the meat. When cool enough to touch without dancing a jig in the kitchen, remove the meat and add enough leftover ham to make about 2 cups. To the beans, add the onion, garlic, celery, whatever tomato business you're using, ham and seasonings to taste. Bake for another hour and serve. My kids loved it! :) P.S. I forgot to take a picture of my bowl of soup. It were perty. SIGH.

Leftover Easter Soup

I came up with this soup one day when I had a bunch of leftovers from a ham dinner. Nobody felt like eating ham & mashed potatoes & gravy anymore, so, when all else fails... make soup! :D It's quite easy. You need ham, mashed potatoes, gravy, sour cream, chicken broth, cream cheese, onion, black pepper, Mrs, Dash & sharp cheddar cheese.

1 can chicken broth
1 (8 oz.) pkg. cream cheese
2  1/2 - 3 C. chopped ham
1 small onion (1/3 C.?)
1/4 C. sour cream
1  1/4 C. ham gravy
3 C. mashed potatoes
Mrs. Dash
Black Pepper
8 oz. shredded sharp cheddar cheese

Pour the broth into a non stick pot. Add the cream cheese and onion. Cook on high until the cream cheese melts. Add the ham, sour cream & gravy. Cook for about 5 minutes. Add the mashed potatoes, Mrs. Dash and pepper. Add milk to thin to the desired consistency. Cook another 5 minutes or until the potatoes decide to quit being clumpy. Add the cheese and let melt, then serve happily to everyone you see.

Good Grief!

I am sorry people... But if you are looking for a PW look alike here, you ain't gonna find it. I don't have time to edit 99,000 pictures of food so they actually look edible instead of like unmentionable body parts and poop and stuff like that. So I shall no longer post as many pictures. I don't have the right lighting in my house, and I WILL not post pictures like some food blogs on here! If I wanted to forever gross you out on all things chocolate I'd post the link, but that'd be mean. So. My explanation is over. Good day! ;D

Wednesday, April 13, 2011

Stir Fry

Please pardon me, I don't actually have a recipe for this. I just keep tasting and dumping until it tastes right. So your tastebuds are gonna hafta be your judges here! :) But I've made it for mom & dad for years and they love it and so do my kids. Reece doesn't count 'cause he doesn't like anything that remotely smacks of anything Chinese. :D I don't make normal stir fry. It's some conglomeration of stuff I like and stuff. At least I don't think it's normal.

Here's the veggies, sans carrots. I picked them all out so Rachel could eat the same stuff as us. :)

Stir fry your meat until it starts turning brown. I just buy roasts when they're on sale and then cut them up into chunks for stir fry of stew. Much cheaper than buying the actual stir fry meat.

My array of rather unconventional stir fry ingredients.

When the meat is browned, dump in all the sauce stuff and cook for about 10 minutes.

And for some reason there's no picture of the veggies with the meat. ??? Anyway, add the veggies and cook until they're half tender. Serve over this pot of rice. Actually, make your own rice. This stuff if LONG gone! ;)

1 lb. beef, cut in bite size chunks
Olive oil
2 (16 oz.) bags stir fry veggies
3 T. Worcestershire sauce
3 T. soy sauce
2-3 T. teriyaki marinade
2 T. oyster sauce
1/2 tsp. Oriental Five spice
White pepper

  Fry the meat in the olive oil until it starts browning, then add all the sauces and seasonings. Cook for about 5-10 minutes. Then add the veggies. Keep stirring and cooking until the veggies are done. I always add more sauces as it's cooking until it tastes right.

Layered Potato Casserole

I wanted to use up my hamburger and I wanted to use potatoes. But I DIDN'T want to make mashed potatoes and hamburger gravy like I always do when I don't know what to make for supper. So I googled hamburger potato recipes. And I found a casserole that would now be considered a cousin of this one. It was apparently made by someone afraid of using spices. And afraid of using things like onion, corn, mushrooms, garlic powder... you kinda get the point. So I added some things. And now there's gonna be a Hamburger Potato Casserole family reunion in 2 weeks. You're invited.

Here's the seasonings I used.

And here's the stuff for the sauce. I didn't take any pictures of the main ingredients, because my husband might look at this blog and then he'd be forever scared of this casserole. I will ignore him tho', because Rosie said "This is REALLY GOOD food, Mommy!!" when she was eating hers. :D

And for some reason I forgot to take a picture of the sliced potatoes, so just imagine them down there on the bottom of this. Under the onion soup mix, pepper, salt, corn, hamburger & sauce.

Here's the layers from the side.

This is what it looks like before heading to the oven to cook it's life away.

And here's the recipe:
1 - 1  1/2 lbs. hamburger
1 smallish onion, minced
1 -1  1/2 tsp. salt
1 C. mushrooms, sliced -or minced if you're serving to non-mushroom people ;)
3 C. peeled, thinly sliced potatoes
1 packet onion soup mix
2 C. frozen corn
1 can Cream of Mushroom soup
1/2 C. milk
2 T. mayonnaise
2 T. sour cream
Onion powder
Garlic powder
Mrs. Dash
1/4 C. milk
1  1/2 - 2 C. shredded cheese

  Brown the hamburger with the salt and onions. Add the minced mushrooms so Reece can't see them. Cook until the onions are tender.
  In a medium bowl mix together the can of soup, 1/2 C. milk, mayonnaise, sour cream and salt, pepper, onion powder, garlic powder & Mrs. Dash to taste.
  In a 2 qt. casserole dish, layer half the potatoes, half the onion soup mix, some pepper & salt, half the corn, half the hamburger mixture and half the sauce. Repeat layers. Pour the remaining 1/4 C. milk evenly over the top. Cover and bake at 375 degrees for 1 hour. Remove from oven, top with cheese -I used the Four Cheese Mexican blend- and bake, uncovered, for 10 minutes more. Take it out of the oven and let set for 10 minutes before serving.

Peanut Chicken & Broccoli

The other day I wanted some peanut chicken like I used to always get at the New China Buffet in SC. So I looked up a bunch of recipes and took all the stuff that sounded good and came up with this recipe. The only weird thing I added that they didn't have in SC was the broccoli. And I didn't get my chicken all crispy like theirs. Other than that? The flavor is the same! I was so happy!!

Start off by cutting up some boneless, skinless chicken breasts into bite sized pieces. Then put them in a pile and take 46 pictures of it. Oh wait. That's me. Never mind...

Then get out all your sauce stuff and stand it on the cpounter and wonder what on earth you're doing with such an odd array of items. White cooking wine, soy sauce, sesame oil, Worcestershire sauce & peanut butter. Since then I realized there's High-Fructose Corn Syrup in Heinz Worcestershire sauce, so I got Lea &Perrins. Much better! ;)

Saute some garlic & red pepper flakes in olive oil.

Add the chicken and stir-fry until it's turning white.

Add the broccoli and cover, stirring once in a while until the broccoli gets to your desired tenderness. Add the sauce and remove from heat. Serve over rice or noodles. Or just leave the broccoli completely out and eat it seperate. :D

1 lb. boneless skinless chicken breasts, cut into bite size pieces
Olive oil
1/4 tsp. red pepper flakes
1 clove crushed garlic -I use my garlic press
1/2 C. creamy peanut butter -I use the natural stuff
1/4 C. white cooking wine
1/4 C. soy sauce
1 T. Worcestershire sauce
1 T. brown sugar
1 T. + 1 tsp. sesame oil
1 tsp. corn starch
3-4 C. broccoli pieces, optional
Cooked rice or noodles

  Mix together the peanut butter, wine, soy sauce, Worcestershire sauce, brown sugar, sesame oil & corn starch. Set aside.
  Saute the garlic & pepper flakes in a wok until the garlic is tender. Add the chicken and stir fry until it turns white. Add the broccoli if you're using it and stir fry until it's tender-crisp. Pour the peanut sauce over and mix it around until everything is well covered. Cover the pan and shut the burner off; let set for about 5 minutes. Serve over rice or noodles.

Tuesday, April 12, 2011

Yummy Ham & Pickle Things

These things are so good it's ridiculous. I think they take forever to make, just because you have to have everything nice and dry... but they are SO GOOD!!!! It takes 3.5 seconds to empty a plate of them and 3.5 hours to make them. Not quite but they are really good. Or did I already say that once?

Dry off a bunch of baby dill pickles.

Break open a package or three of cream cheese, depending on how many of these you plan on making.

You use the deli sliced ham for this... and dab it dry with a paper towel so
the cream cheese sticks to it.

Spread each slice of ham with cream cheese, and slice the ham in half lengthwise.

If you have REALLY tiny pickles, you can use 4 pickles per slice of ham.
Just set a pickle on each end,

And roll toward the middle.

(If you're confused... I'm sorry. There is no more help for you on this blog.)

 Then cut it in half in between the pickles. Like this:

And here's the 'recipe' LOL!

Deli sliced ham
Cream cheese
Baby dill pickles

Dab the ham dry with a paper towel, spread with cream cheese. Slice the ham in half lengthwise and roll up some baby dills in the ham. I put one pickle on each end of the half ham slice, and roll them towards the middle. Slice them apart and set them all nice and purty on a serving tray.

Sloppy Baked Potatoes

I came up with this recipe one day, and I still can't remember what on earth possessed me to even try such a thing. Maybe we were out of bread or something. Maybe I wanted baked potatoes and we had some hamburger that needed to be used up. Or maybe I just had a momentary flash of brilliance. Whatever it was, this stuff is GOOD!!

Take a bunch of potatoes and scrub them up real good. ;) Don't ask me how many to use... that all depends on how many people you're serving and how much food they want to scarf down.

Rub your nice clean taters with olive oil and stick them in your oven that is hopefully cleaner than mine. *sigh* Bake them at 350 degrees for an hour.

While the tatoes are baking, brown some hamburger and onion. Add about a teaspoon of salt while it's all frying.

Add ketchup, brown sugar, Worchestershire sauce, vinegar, dry mustard, & pepper. I had taken a picture of this step, but the ketchup came out looking like a very undistinguished body part, so I scrapped that one. If this stuff is too runny, add some quick oats to thicken it up a little bit.

Take your baked potato, cut it in half and slather on some butter, sour cream, salt & pepper. Add a goodly sum of shredded cheese and top with the sloppy joe business. Serve with a salad and a pile of corn. Or green beans. Or whatever veggie you can get all members of your household to eat. Then say YUMMY and make it often! :D

Olive oil

1 lb. hamburger
1 tsp. salt
1/2 of a medium onion, minced
3/4 C. ketchup
2 T. brown sugar
2  1/2 T. vinegar
1/2 tsp. dry mustard
1/2 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. Mrs. Dash

Sour cream
Salt & pepper
Shredded cheddar cheese

  Scrub the potatoes, rub with olive oil and bake at 350 degrees for 1 hour.
  While the potatoes bake, brown the hamburger with the onion & salt. Drain the fat if there is any left. Add the ketchup, sugar, vinegar, mustard, pepper, onion powder, garlic powder & Mrs. Dash. Simmer for about 15 minutes. If it's too runny, add some quick oats to thicken it.
  Cut the baked potatoes in half lengthwise, spread with butter, smear on some sour cream, then add salt & pepper to your taste. Top with shredded cheese -sharp cheddar is REALLY good!- and then finally, top with the sloppy joe mixture. Enjoy immensely.

Thursday, March 31, 2011

Nutty Snack Mix

I prsonally LOVE salty snacks. AND I love Chex mix. But there's never enough nuts IN Chex Mix. And I didn't have any Chex cereal and I didn't feel like buying any. But I had Crispix. So I decided to make up my own nonsense. And I believe in Deluxe Mixed Nuts instead of the ones that are 49.999% peanuts.

Then you just need some butter, soy sauce, Worchestershire sauce -YES I know that's spelled wrong. I LIKE butchering that word!, Tabasco sauce, Lawry's and garlic powder.

Melt the butter with all the other stuff in a small pan on the stove.

Pour it over the Crispix and nuts in a big bowl and mix it well.

Spread onto a baking sheet or two and bake it until it's all good and crunchy.

Here 'tis:
1/4 C. butter
2 T. soy sauce
1 - 1  1/2 tsp. seasoned salt
1 T. Worcestershire sauce
Tabasco sauce - I used 8 drops of the green stuff (mild jalapeno kind) and 6 of the regular red kind
1/2 tsp. garlic powder
1 (21 oz.) can Deluxe mixed nuts -minus the ones you couldn't resist eating whien you opened the can
4-5 C. Crispix

Melt the butter and mix all the seasonings with it to your taste. Spread out on a cookie sheet and bake at 250 degrees for an hour. Stir occasionally... I usually stir the first time at 30 minutes and then every 15 minutes after that until it's as crunchy as I want it.

Thursday, March 24, 2011

Grandma's Breakfast

I don't know how many of my cousins had this breakfast at Grandma's house... but I remember her faithfully making this many many times. I did mine a little bit different than she usually did, but that was 'cause my potatoes stuck ferociously to the pan this morning so I scrambled the eggs and fried the meat separately. She always did it all together and now I'm wondering how on earth did her potatoes not stick? Hmmm...

You need potatoes... you could also use leftover potatoes and fry them instead of using fresh ones like I did.

 And you use whatever meat you have on hand. She'd use hot dogs, leftover hamburger, roast, summer sausage or whatever. I had brats so that's what I used. And don't mispronounce the word and act like I'm talking about the ones that came forth from my loins either. I'm talkin' about the kind that come in a package and you grill them on a hot summer day or cut them up and eat them for breakfast. Sorry for talking about loins while you cook breakfast, it's something that comes naturally around here.

 onions, I only had red onion peeled, so I used that.


and a bunch of shredded cheese.

Put a bunch of butter in your pan and melt it. Add the potatoes, and salt & pepper them heavily.

Beat your eggs, add a little bit of milk and dump on some Lawry's.

If you're using brats or some uncooked meat, saute it in some butter with the onion.

When the meat and onion are cooked, dump the beaten egg on top and scramble them together.

When the eggs are all nice and cooked, add them to the potatoes and stir it all up. 

Top with plenty of shredded cheese, let it melt and enjoy!

4 or 5 medium potatoes, diced
Butter or oil or both if your potatoes wanna stick
1 C. cut up meat
3 eggs
Lawry's seasoning
3 T. minced onion
1  1/2 C. shredded cheese

Melt some butter in your frying pan. Throw the potatoes in, heavily salt & pepper them; fry until they are almost tender, stirring often. Remember when you're salting, that potatoes are the thing that eats salt, so you'd pretty much hafta dump the whole jug on them to over salt these! Add the onions to cook while the potatoes finish cooking. To get the potatoes to cook quicker cover the pan, and to get them crispy take the lid off about the last 10 minutes or so. If you're using hot dogs or something of the sort, fry them in a seperate pan with the onion so they get cooked. Otherwise you can add your cooked meat right in with the potatoes. Beat the eggs with just enough milk to make them fluffy and Lawry's seasoning to taste. Either dump them over the potatoes and everything in the pan, or scramble them separately. This recipes is full of options and so therefore you better not be scared to screw it up 'cause that's impossible!! When the eggs are cooked, add to the potatoes and top with cheese and let it melt. Serve with or without toast depending on the people you serve it to. ;) As in, my husband can't eat food without bread in some shape or form. I ate it with an English Muffin and some fresh pineapple. But of course... Grandma would have eaten it with toast and peanut butter with butter and probably some canned peaches.