Blitz Pancakes.... Don't mistake for Blintz

Some of my favorite recipes are from my childhood. Some things just can't be changed and some things will always remain perfect. My comfort foods if you may.

I remember eating these a lot growing up. When my siblings would come into town, as we all became adults... my mom would always make these. She would pull out some freezer jam she had made in the summer, and we would all patiently await them as she cooked them. They are wonderful.

They are nothing like a pancake. They do not become light and fluffy. That is a plus in my book since I absolutely hate pancakes with my whole being. They soak up the syrup and are like little sponges. Makes me want to scrape my tongue on cement. EWWWWWW... BUT THESE, are a little bit of heaven. Each bite.

They are somewhat like a crepe, but they are thicker and have more flavor. My family loves them as well.

I need to say, my Aunt Becky gave this recipe to my mom. They were best friends for many years, and then they lost contact. I recently found her daughters through facebook, and found out that Aunt Becky had died. She was hit by a car in a parking lot at her job and she died. My heart hurt for her daughters and to know I didn't find them in time to say hello and good bye just one last time. Aunt Becky was a great cook and had a great smile and liked to laugh. She and my mom met through some sewing conference or something like that when I was in kindergarten. We shared holidays together and I used to go to their house in the summer now and again. I really liked her, and her family and I am blessed to be reunited with her daughters.

So, enjoy these breakfast goodies and raise your glass of milk and salute my Aunt Becky....


Blitz Pancakes....

1 c. flour
1 T. sugar
3/4 t. salt
1 c. sour cream
1 c. small curd cottage cheese
4 eggs well beaten


Mix all the ingredients and cook on a griddle, or in fry pan sprayed with nonstick oil. These are very moist...and yummy, but...make sure that the bottom side has set up before you flip them. Great to eat with jam and jelly, or fresh fruit and whipped cream.

Bacon Fried Rice

I have two daughters that love rice. Their dad actually makes the best fried rice out of anyone I know. Mine is never as good as his, although I don't get it quite there. I was amazed at the ease of making fried rice, as, well... I hadn't cooked it before I met him. He likes to cook it on a Friday or Saturday morning, and then he will get up and cook some over easy eggs on the following morning and place it upon the rice he made the previous night. This is what his mom did for him as he grew up and now he likes to do it for his kids. Our son loves this as well... but my girls... if it has rice in it, they love it.....

You can use any kind of meat you want with fried rice really... ham, chicken, spam... well to you spam is not a meat but to many people I know from Hawaii... it is. GRIN... ono grinds. It is a diverse dish where some put in peas... cubed carrots, etc. I put in shoestring carrots from time to time but not a lot of time. Peas... we don't... but not that I am against it. I use pretty much what I have on hand.

So... for us... bacon is the way we like it.

Bacon fried rice

Prepare enough rice that you would like to use. I am told it is very important that you rinse the rice until the water runs clear. Put it in a bowl... cover with water, and then swish it around... empty water... add fresh water... swish it around... empty. Do this as many times as needed to have the water run clean. It rinses the starch off... and I have been told by my Japanese mother in law... and many, many Hawaiian friends that this is very important. Cover the rice with water to about an inch over the rice. I use a rice cooker. I had never heard of a rice cooker before I met their dad. I swear by them. I am not sure what I did before I had one... so good.... It is best to cook the rice in the morning or the night before and let cool and keep cold until time to use. I am not sure why... but again... that is what they have told me and it has turned out great every time.

When ready to prepare the rice.... in a large skillet place...

1 pkg hickory smoked or plain bacon. (You wouldn't want maple... )
1 large sliced onion
1 zucchini sliced
1 handful of shoestring carrots

Saute until you are satisfied with the readiness of the bacon.
Add:
Sliced mushrooms (we love mushrooms so we use a whole package of them (fresh, not canned)

stir until everything looks done to your liking. Turn burner onto a medium or low setting so this won't burn at this point.

Add rice by the cupful... one cup at a time and cook after each addition to make sure it doesn't clump...

add soy sauce...

This is totally by taste... don't start out with a lot. Start out very sparingly as soy sauce is very salty as well as the bacon. Add some, stir, add some stir... until your liking.

Move all the rice towards the middle from one side to give you some room for scrambling your eggs. I use about 6 eggs. I just crack them into the pan and just stir them until they are scrambled and fluffy or in chunks. I then fold them into the rest of the rice. Add pepper to taste.

Garnish with sliced green onions.

This is a fun and easy dish. If you make this... be sure to make enough for left overs the following morning. Cook an egg over easy and eat on top of a bed of heated up friend rice.... pure heaven.

Mexican Chicken Stuffed Pasta Shells

One thing that I love about blogging is finding new recipes. I found this recipe along the way. It is called Mexican Chicken Stuffed Pasta Shells. It can be found at Busy at Home. Please check out her blog and her wonderful cooking recipes. I found it through a secret recipe project that looks fun. I just need to hurry up so I can have 60 recipes posted so I may join. YEAH... just my type of thing....

First of all, I have a hard time following a recipe beginning to end. I have to find a way to make it mine. This recipe was fantastic how it was, but I needed to adapt it to my version and what my family would love and is used to... (me tinkering in the kitchen with recipes.)

This is the original recipe.... I will add at the bottom how I changed it to make it mine.

• 4 cups chicken breast, cooked and chopped
• 1 can black beans, rinsed and drained
• 6 green onions, diced
• 1/2 each of red, green, yellow, & orange bell peppers (or 2 whole bell peppers of your choice), diced
• 3 (8 oz.) blocks cream cheese, softened
• 2 cans diced tomatoes with chiles (don’t drain) (Rotel or store brand, either works)
• 1/2 cup chicken stock
• 1 tsp cumin
• 1 1/2 cups sharp cheddar cheese, shredded
• 1 cup of picante sauce
• 38 large pasta shells, cooked al dente

My changes were as follows. I increased the cumin to 2 tsp. We love cumin. I added a can of green chilis. I added a can of sliced olives. I crushed up some frito chips and also added some drained, canned, sweet corn. I put enchilada sauce on top of the shells and just rested them on the bed of tomatoes and picante sauce. It was so good... this recipe is a winner the way it is... but feel free to add to it.

Instructions

1. Cook pasta shells in well salted, boiling water until al dente (still have a little bite to them) If you cook them too long, they will be difficult to stuff, plus they will have additional cooking time, once they are stuffed. Drain the pasta and set aside while you make the filling.
2. Cook, drain and dice enough chicken breast to make 4 cups. I always have homemade chicken stock and pre-cooked diced chicken bagged in my freezer. You could use canned chicken broth if you prefer.
3. To make the filling, mix diced chicken, drained black beans, green onions, diced peppers, and cumin in a large mixing bowl. Thoroughly incorporate all the ingredients.
4. In a separate bowl, mix the cream cheese, chicken stock and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well. (If you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave.)
5. Spread 3/4 c. picante sauce in the bottom of a large baking pan. (I used 13x18x2, but I’m guessing that two 9×13′s would also work.) Reserve the final 1/4 cup, for later.
6. Using a spoon, or your fingers, fill each of your cooked and cooled pasta shells, setting them into the picante covered pan. Continue until all shells are filled and arranged in the pan.
7. When the pan is full, drizzle the shells with the remaining 1/4 cup of picante and then sprinkle with the shredded cheddar cheese.
8. Cover the baking pan tightly with foil and bake at 350 degrees for about 30 minutes or until hot and bubbly.

Enjoy and please stop by her blog and show her some love... very good site....

Rhubarb Cheesecake Bars with a Sour Cream Glaze

Before I get questions about this, as I ALWAYS do, don't worry about the sour cream glaze. It is fantastic. Sour cream picks up any flavor you use it for. This is a sweet and wonderful flavor and it isn't sour at all. It isn't the same without it, so trust me on this one.

I few if my favorite things of summer....
1. Saturday Markets... LOVE THEM
2. BBQing... carne asada is my very favorite thing to bbq.
3. My kids when they would run through the sprinkler... they are 23 and 20 now and they refuse
to do it anymore... oh... yes... we can't forget I also have a 6 year old so we are all good with the
sprinklers for a few more years.... YEAH!!!
4. Popsicles on the back porch....
5. Sitting on the back porch at night listening to Carlie tell her stories... I have a few years of her
thinking it is ok to sit and chat with mom still...
6. Going to orchards and picking fruits and veggies since I don't have a garden here now... but
I promise to have one next year... for sure...
7. The sound of the ice cream truck coming down the street. I am not sure which is louder, the
music of the ice cream truck or Carlie screaming that it is coming down the street. It really
is a toss up...
8. Taking the kids camping...
9. A few days with no rain here in Oregon, notice I said a few... don't hold your breath on that
one.
10. Fresh corn on the cob (nothing better than when we lived in Iowa... nothing even compares),
fresh strawberries, and also...

BUT of ALL of these things, nothing quite compares to my love for RHUBARB! I love it so much. I want to plant it in my backyard, SO BAD. It is so expensive to buy right now. I remember when my parents had huge bushes of it in their back yard. I would make rhubarb sauce to eat on top of ice cream. I would make pies... coffee cakes... you name it... we would eat it and it was heaven. Now, this is when the older kids didn't realize they were going to be picky eaters. I think Taylor still likes it... but Amanda will have nothing to do with it. Carlie, she isn't too sure, but I can tell she doesn't like it now... but there will be a day she loves it. I hope so anyhow.

This recipe was given to me by a lady named Phyllis that used to go to a forum I belonged to that we would exchange recipes. As soon as she posted it, I knew I would love it... and I did. In fairness she received it from her daughter, but I am not sure what her name was and this has been about six years ago....

So, during the summer, if you call me and you are not able to find me... I am hiding in the closet eating the whole pan of these. They are that good.

Also, I have now discovered I am a place mat, table cloth and dish freak. I like to take photos of my food on pretty plates, in my pretty bowls, on my pretty table clothes... not on paper plates. Forgive me, Father for I have sinned... as this is at a block party and it was on... GULP... a paper plate. Oh so sad. I know, I know... I have the perfect idea. I have some rhubarb on hand... and some sour cream... I think I shall make some more tonight and I will add some more photos when it is done... how is that for compromise? If you call me when you see the new photos... and I don't answer... you already have a great idea of where I will be....



Rhubarb Cheesecake Bars with a Sour Cream Glaze

1 cup all-purpose flour
1/2 cup butter (softened)
1 tbsp white sugar
1 cup white sugar
1/4 cup all-purpose flour
4 cup rhubarb (finely chopped)
8 oz cream cheese (softened)
1/2 cup white sugar
1 egg
1/2 cup sour cream
1 tbsp white sugar
Method
1 Preheat oven to 425 degrees F (220 degrees C). Grease an 11x7-inch baking dish.
2 In a bowl, mix together 1 cup flour, the softened butter, and 1 tablespoon sugar until well combined; press into the bottom of the prepared baking dish.
3 Bake the crust in the preheated oven until it starts to brown, about 10 minutes. Remove the crust. Reduce oven heat to 350 degrees F (175 degrees C).
4 Using the same bowl, thoroughly mix 1 cup sugar with 1/4 cup flour; stir in the rhubarb and toss to coat. Spread the rhubarb mixture over the baked crust. Using the same bowl, mash the cream cheese, 1/2 cup of sugar, and the egg until the mixture is creamy; spread over the rhubarb.
5 Bake in the oven until the rhubarb is bubbling and the topping is set, about 35 minutes.
6 In the same bowl, mix sour cream with 1 tablespoon of sugar; spread over the hot dessert. Allow to cool completely before cutting into bars. Refrigerate leftovers.

Salisbury Steak... thank you Paula Deen...

I must tell you I am such a creature of habit in most things that I do in life. That goes for most things in my life, but mostly food. Be it a restaurant or a menu... favorites. If I like it... I will return to it again and again. I am trying to break out of the square and try new things. Now that is not to say I am not adventurous, as I am... but hard to break old habits. I have eaten alligator, and escargot is one of my favorites... and I feel brave for trying such items, which many would never think of trying. I have tried dishes from my international students that sounded so unappealing to me, but braved it out. For example... in Africa, my international son Bethwel would eat spinach and peanut butter. Something that I personally do not care for, but the flat bread he would make... so very good. I will leave the peanut butter and the spinach for the boys who simply love it.

One thing I love is comfort food. Perhaps too much. Chicken and dumplings, Chicken and noodles... beef stroganoff, home made garlic bread... broccoli chicken casserole... and one of my favorites is salisbury steak. Now I never had this in my home growing up, so I am not sure when and where that entered my list of comfort foods... but it is there for sure.

Another thing in life I enjoy is reading cookbooks... I love to get ideas from them. I love to see what other people find appealing when it comes to eating. That has now expanded to blogs... man isn't life grand. I spend far too much time doing this, yet it is enjoyable. I really really love Paula Deen. I get her magazine and check each one of the recipes out seeing which ones are going on my bucket list. I should really just sign up for a subscription where it is so much cheaper... don'tcha think? Anyhow... I ran across a recipe in her magazine for none other than salisbury steak. I had to try it. Pretty staple items other than beef broth and french onion soup. So last night I gave it a whirl. It was very much loved by my daughter and myself. She even said I was the best cooker chef she knows... in an innocent five year old voice.

So, this recipe comes from Paula Deen, and me being the creature of habit that I am... I am sure I am going to make it again and again. Today... I am going to run some over to my son. He will love it. He doesn't get home cooking too much. Most of what they prepare is out of a box. So this is going to be a treat for him as well.

Sooooo... Salisubury Steak....

2 lbs ground beef
1/2 c dry bread crumbs
1 large egg, lightly beaten
2 Tbls. Worcestershire sauce
2 cloves garlic minced
1/2 tsp pepper (I added more, we love pepper)
1/4 tsp salt
1 8oz pkg sliced baby bella mushrooms
2 Tbls all purpose flour
1 10 1/2 oz can french onion soup
1 10 1/2 oz can beef consomme

In bowl combine first seven ingredients. Mix until throughly combined. Form meat mixture into six patties. Cook the patties in prepared pan and brown about 6 to 8 minutes on each side. remove from pan. Reserve 2 Tbls. drippings. Now add the baby bellas and sautee until just tender. I also added two onions as we love onions... it turned out nicely.

Now add the flour and the onion soup. Cook for two minutes stirring constantly. Now stir in consomme. (I didn't have any so I used beef broth and it turned out fine).

Return patties to the skillet and bring to boil. Reduce heat, simmering uncovered for 30 to 40 minutes or until the patties are cooked through and sauce is thickened. Serve immediately.

This is a great recipe that I hope you enjoy.