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.

Slow Cooker Lasagna

I am looking for more and more recipes for crock pots and slow cookers. I work full time and my job waiting tables is during the graveyard shift. This.... well... stinks. So it is easy for me to come home in the morning and throw it into the crock pot and go... I would love to say I then could sleep, but, that would be a lie. I don't sleep... ha... well like 4 to four hours a day... it is not a good thing. But, it is nice to have time to play with Carlie instead of cooking in the kitchen all of the time... unless she is with me helping. We love cooking together...

I ran across a recipe for slow cooker lasagna at six sister's stuff. Please click the link and go visit them. They have a ton of great recipes.

As usual I had to alter their wonderful creation as there are just some things my family expects of me when cooking. I am sure that their recipe is wonderful just the way it is however. Below is the original recipe posted on their site, and then notes on the bottom telling what I did differently.

Again go and check their site out... you won't be sorry. And... who can resist the love and respect that sisters share. This will be no different.

Slow cooker lasagna It states that she found this on a kraft food box or package....

1 lb. lean ground beef (could be substituted for italian sausage)
1 jar spaghetti sauce
1 c. water
1 15 oz. container of ricotta cheese (we used skim ricotta to save some unneccesary fat haha)
1 pkg. Kraft Italian Cheese (approx. 2 cups)
1/4 c. grated parmesan cheese
1 egg
2 tbsp. parsley
6 lasagna noodles, uncooked

***(My adds... I also added four boiled eggs sliced... (used to be popular in the 50's when making lasagna. My mother in law still has a cut out box top in her recipes with this... and it has just become a habit not to add them when I make lasagna.) I added sliced mushrooms, and sliced zucchini in the layers. In my house, if these things aren't added I will have a war on my hands. I also added some drained canned tomatoes in the layers. It was so good... oh... and I added minced garlic and onions to the hamburger when I cooked it. )

Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cup mozzarella, 2 Tbsp. parmesan, egg and parsley.

Spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles (3 noodles broken up per layer), broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.

Cook on low 4-6 hours or until liquid is absorbed. Sprinkle with remaining cheese; let stand, covered, 10 min. or until melted. *

*Ours only cooked for about 3 1/2 hours because I had a hungry husband and it was fine! Plus the meat is cooked beforehand so it is safe. :)

Mini Snickers Cheesecakes

If there has ever been proof that there is a higher power, in my mind it would be cheesecake. I adore cheesecakes. You could give me a list of 100 types and I would not scratch one of them off and I would love to try every single last one of them. Is it any wonder that my butt is so big? I think not! The smoothness in the texture... the sweetness, creamy and tasty.

I talked to Scott recently about a childhood memory of his grandmother. He wrote that he loved her cheesecake as it had extra butter in the graham cracker crust. I agree with him that there needs to be real butter used... and just enough sugar... not too much as it will spoil everything.

What is my favorite type of cheese cake? I am not sure... but I don't think that I have met it yet, as there are simply too many. I really like pumpkin cheese cake with a ginger snap crust. It is AMAZING... and different and a little bit of heaven in my mouth.

I recently discovered a Mini Snickers Cheesecakes at a blog called Six Sister's Stuff. Please join them there for a peek at all of their wonderful goodness that they share with their readers. They have some amazing recipes they share. I have spent a couple of hours there reading. Love it.

On to the dessert... here is the recipe. My family loved it. Mini servings that I baked in my Demarle cupcake pan. No liners needed. Mini means portion control to me as I seriously could eat three slices of cheesecake if people don't watch me. I would pay for it as it is too rich for my stomach in that much quantity... yet... the taste makes me driven for more. I was able to send some of these home with my son Taylor and my daughter Amanda. I hope you enjoy them as much as we did.

Six Sister's ... you did good with this recipe. IT IS AMAZING!

Mini Snickers Cheesecakes Copy and pasted from their site. Please use link above to visit,

2 c. chopped Snickers Bars
2 1/2 c. graham cracker crumbs
2 Tbl. granulated sugar
5 Tbl. melted butter
2 8oz packages softened cream cheese
1 c. granulated sugar
2 eggs
1 Tbl. pure vanilla
3 Tbl. caramel sauce

**The original recipe suggests making these in a muffin top pan but I used a regular muffin tin pan and they worked fine! If you are using a regular muffin tin, use a little bit less than 1/4 c. when you are pouring the filling into each tin so they don't overflow.**

Preheat oven to 350 degrees F.
Place chopped Snickers Bars into a bowl, set aside for now. Place graham cracker crumbs, sugar and melted butter into a mixing bowl to combine. Spoon a couple spoonfuls of crumbs into each section of the muffin pan and press down and up the sides. Bake for 5-6 minutes or just until browned. Remove from oven.

In a stand or electric mixer, beat the cream cheese and sugar until smooth and creamy. Add in eggs and vanilla until well combined, scraping sides of bowl with a rubber spatula. Beat in caramel sauce until well combined. Pour about 1/4 c. of cheesecake mixture over each baked crust then top evenly with chopped Snickers. Bake for 23-26 minutes or until cheesecake edges are just starting to brown and centers are nearly set. Remove and let cool completely. While still warm, loosen all edges with a plastic knife to make for easier removal from pan. Refrigerate once cooled then top with caramel sauce and whipped cream to serve!

12 individual cheesecakes

Easiest Ever Rhubarb Pound Cake

I know, I know, yet another Rhubarb recipe. I love it so very much... one of my favorite parts of the summer, and you, the readers are going to have to suffer with my obsession of the wonderful, very favorite thing. (my favorite thing today... it may change tomorrow of course)

This recipe was so good when a fellow banker, when I worked at the bank, brought for a potluck. Her name is Betty. Betty was always slower to learn the procedures at work, and had a difficult time dealing with irate customers over the phone. She was elderly. She had the most beautiful white to silver hair. She still is very pretty. Her husband, at the time was battling cancer... so she and I bonded right away. She is kind and she is caring... and she is anything but a banker. She is a listener, she is a nurturer, she is a mom and a grandma and a sweet lady, but banking wasn't her niche either. She would be the best volunteer at a hospital to visit sick people. She would be a wonderful woman to rock sick babies... she would be the best greeter at a church... as she makes people feel loved... it is just her way... but not a banker... she was lost in the industry. She and I were the cooks on the team. When she brought this dish in one day... she was reluctant to give me the recipe as it was... top secret. She pulled me into the corner as it was that much of a secret.

Here is what she told me...

Cut up rhubarb and put it into a 9x13 baking dish. Pour on sugar... when it looks like enough, pour an extra handful on top. Buy an instant pound cake, or short cake at the grocery store. Mix according to directions. Pour it on top of the rhubarb and bake as directed. When it is cooled, serve with either cream poured on top or whipped cream...

There you have it...

I used
9 stalks of rhubard
2 1/2 cups of sugar
PLUS...
and extra handful (for good measure as Betty told me to... remember rhubarb is sour...)

I then used the pound cake. I have used the shortcake as well. It is on the top shelf of the cake aisle at the grocery store. (Both the pound cake and short cake. I like the shortcake better, but both are excellent.)

I have also added strawberries to it in the past which is fantastic as well...

I cooked mine for 28 minutes. Keep an eye on it. I started at 20 minutes and added time.

ENJOY... Today I thought of Betty as I made this. Her husband died shortly before I exited the banking world. He was her world. I said a little prayer for her. She loved him so and she said this was one of his favorite dishes... Blessings on the journey Betty.

Polish Sausage Potato Salad

Potato salad is always a favorite in my house. I am impressed with all the new kinds of potato salads that there are not. Not just the typical mayonnaise, pickles and celery with onions. I love the version with fresh green beans, onions, red potatoes and garlic. So yummy... to follow another day.

For a recent gathering that I went to last week, I took this potato salad I played by ear. Again, Not exact measurements as I played around to get this taste, so please as you do this, play with it and make it your own... what you like.

What I used:

2 1/2 lbs red potatoes cut and boiled (not to long cooking as you don't want them soggy)
12 polish sausage cut into rings and fried
2 large onions cooked with the polish sausage
1 large tblsp minced garlic
Salt and pepper to taste

What I mixed as a dressing

1/4 cup creamy horseradish
5 Tbls horseradish mustard (I am assuming this amout, a huge squeeze)
1 Tbls minced garlic
1/4 cup red wine vinegar
2 cups of mayonnaise
2 Tbls fresh ground pepper
fresh ground salt to taste
5 Tblsp olive oil
1 Tbls powdered chinese mustard

I simply whisked this all together and folded into the potato salad. I must say I like a lot of dressing on my potato as if there is extra it soaks into the salad and it becomes too dry.

I hope you enjoy this recipe. It is good and hearty meal all on it's own with some fresh fruit. I garnished with green onions as I always do.

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.

Carlie and Taylor's Favorite Deviled Eggs aka Zippity Doo Dah Eggs

I sometimes forget what it was like to be a smoker. I did it for a long time... a tough habit to break really. But one thing that came from it... it my need for spices and what my kids call zippity doo dah. I had to drown my salads with pepper to taste it. I started adding more and more garlic to my cooking. My taste buds hadn't been what they could be. With that in mind, I quit smoking years ago... many years ago... but my love for the Zippity Doo Dah never ended.

Now, with as much as I love to cook... I could easily get offended that people always ask me to bring my deviled eggs and they really are not able to figure out how I make them. I just smile... not one has broken the *secret code* code yet. I, like most of my other recipes, vary the amounts here as well and I sometimes add a little bonus to them.


My Zippity Doo Dah Eggs

Boiled eggs (get ready as you are not getting the exact measurements as there are none... but trust me on this one....

Boil, peel and crack the eggs. I know it should go without saying, but cut the eggs the long way... point to point. P.S. TJ... if you are reading this, I still love you doll face, but I just needed to add that.

Scoop out the middle of the eggs, also known as the yellows or yolks (SMILE)

In a bowl, blend your yolks with a mixer. Get them as fine as you can. If you like lumpy eggs, so be it, but not as good as smooth centers in our house... and my kids, I must say are deviled egg experts... I mean they can eat a whole plate of them in a day... that makes them experts... right?

Add mayonaise to moisten the yolks... but don't add to much. The secret is coming up... trust me here and you can always add some later if you have never been a smoker such as me... or if you are a big cry baby from the secret ingredients...

next... add a few drops of tapito. If you don't know what this is... you will find it either in the mexican food aisle, or near the tabasco. A few drops will do it... (like 7 here... for luck of course). NEXT... add creamy horseradish! Yes... creamy horse radish, and about a teaspoon of mustard. I am sure you are assuming I mean mustard such as French's? WRONG. Chinese powder form of hot mustard! OMGawsh... it will wake you up in a heart beat. I don't mix it with water or anything... why dilute a great thing? Add your salt and lots of pepper.

Fill the egg halves with this mixture. Now for garnishment... I know most people use paprika, to make their eggs look pretty... but around in these parts... (our house) we use... cayanne pepper.

There you have it. Carlie called them fire cracker eggs for our block party. They were devoured in moments. I took two plate fulls and they were gone... completely... 100 percent gone. Not saying I didn't get any first. I said I TOOK two plates... but we actually made three plates full. WINK... sometimes I am stingy and don't share very well.

Broccoli, Cauliflower Delight Salad

One of the things I like most about cooking is adapting recipes. I, for instance, have seen this recipe so many different ways that it is not even funny. I also make it a lot of different ways. This salad originated as this...

Broccoli Delight Salad

1 lg. bunch fresh broccoli, cut in pieces (4 to 5 cups)
1 c. raisins
1/4 c. diced red onion
10 strips bacon, fried and crumbled
1 cup sunflower seeds

DRESSING:

3 to 4 tbsp. sugar
1/4 c. mayonnaise
1 tbsp. vinegar

Put washed, well drained broccoli pieces in large bowl; add raisins, onion, bacon and sunflower seeds. Mix together dressing ingredients; pour over salad. Yield: 6 servings.

However I added cauliflower to it as well as I had seen it done that way in the past. I then had to increase the dressing to one and a half... Thank GAWD I did so well in math class... who would have ever thought I would need it for a broccoli salad... I also have added things such as fugi apples sliced to mine, dried cherries, dried cranberries, cut up mandarin oranges, slivered almonds, shredded cheese. I always make sure that there is cauliflower, broccoli, the sunflower seeds (although I used honey roasted... just for the effects of helping my butt grow at a more rapid rate... nothing better...) bacon and red onion.... and the dressing as well of course. Then, after that it really depends upon my mood for the day (which interprets into what Carlie or the other kids are in the mood for... as we all know I will eat just about anything that suits my fancy.) This is a great summer salad, as you can eat it for dinner just alone, and never have to turn on the oven...... thank goodness for small miracles when we get old and grumpy with too hot of weather. I hope you enjoy this very versitile and wonderful salad... Just remember, there is a lot of fiber to this salad... as a friendly reminder. GRIN! And no, this is not an ad for Beano.

Corn and Black Bean Dip

If you only knew what we do on the 4th of July. It could get really ugly if we were all honest with each other, yet the word goes unspoken. Seriously... it does. I live in a very kind and sweet neighborhood. We have wonderful neighbors. They are caring for each other and we look out for each other. We watch each others homes when the other is away. We watch each others children to make sure they are safe when they are out and about on the street. Until a couple of months ago, our daughter was the youngest on the block, yet now there is a family across the street renting a home there, and their son is the same age, and a child even younger. However, we still make sure the teens are being safe. We are the neighborhood that bakes for each other during the holidays... and we gather several times a year to enjoy each others companies. HOWEVER, the 4th of July is all about... OUT COOKING OURSELVES from what we brought the year before. That is what I tell myself... as I am not the one that has to be reminded of what I brought the year before. My mind is a volt when it comes to food. SMILE! BUT... ME BEING THE HONEST ONE AROUND HERE, I must tell you that I am also the one that has to tell you a secret.... we are all really trying to out cook each other as well. Again, it is unspoken. When you put your dish on the table to share... it shows... it totally shows. We eye each others dish, like it is the shoot out at sunset from Gun Smoke!

This year, I think that the block party was bigger than any of the past. Each family welcomes other family and friends from all over the place to join in on the festivities as long as they... BRING FOOD!!!! I love seeing when people are carrying over a sliced watermelon... it should disqualify them of the secret contest that is going on.... and people that bring the same dish each year, no competition.... I.... uhm... I mean WE... have found something bigger and better from the year before. We wear that invisible crown, letting the world that we are warriors of the kitchen... but we do it with a little smile or grin and say we will get the recipe to share right away. They obviously don't know... I have a food blog... and that may or may not be kept a secret. I mean... I would hate someone else to win with MY RECIPE... right?

Seriously though, we are very blessed to live in a neighborhood where we can join together and love each other and share our food. We are blessed to live in America. We are blessed to have each other and call each other friends... and we are blessed to be FREE, thanks to the men and women that keep our country safe. Yes that refers to soldiers... and their families, as that is obvious to me. However, we need to also think outside the box, as to the police, ambulance and fire in the area. We need to think of the neighbors that look out for each others home and belongings... to the teachers that go above and beyond for our kids... the daycare and pre school teachers that watch our children and keep them safe as we work. There are smaller scales her too that go without notice... but... AGAIN... on a big scale... people serving in our Armed Forces... I appreciate you.

For the recipe. I found it at this site and I adapted it to our needs. The name is Some Kind of Delicious. She has some great recipes that I saw over there... that I will be trying again very soon. It was the first time I had been to the site, yet I knew I had to try this. And that I did.

Corn and Black Bean Dip

2/3 c. sour cream
½ c. cilantro, chopped
1 tsp. ground cumin
½ tsp. cayenne pepper
1 (15-oz.) can corn, drained and rinsed
1 (15-oz.) can black beans, drained and rinsed
Juice & zest of 1 lime
Salt & pepper to taste
Tortilla chips

In a bowl combine the sour cream, cilantro, cumin, cayenne pepper, and lime. Stir in corn & black beans. Season with salt and pepper. Serve with tortilla chips.

I increased the sour cream to 1 1/3 cups. I added some tapitio to add some zip, and some carne asada seasoning to it. I also added an extra can of corn and a small onion. Her way was divine, yet, I like a lot of extra spice to my food most often. I also increased the the cumin to 2 tsp. and added some green chilis that were diced in a can. I think next time I will add an extra can of black beans and a can of cheddar cheese soup or shredded cheddar cheese. We shall see what wild hair I get that day. All in all her recipe was fantastic... I always tweek... the way I am made.

I hope you try this... it is super easy. Ooooooohhhh... as I am sitting here and my mind wanders yet again, I am thinking it would be fantastic with Mexican sour cream as well. It is so very yummy.... hmmmmmm..... thinking, thinking, thinking.

I also hope you go over and visit her site. It is a keeper for sure.

Frugal Antics of a Harried Homemaker... Southwestern Crepes

As per my previous post, you can see I do scour food blogs. One blog that caught my attention from day one is Frugal Antics of a Harried Homemaker. I love foodie blogs of course, but hers has so much more to it.... life stories... do it yourself articles, and it just has a homey feel to it. She likes a lot of the same food I do by the looks of things. Sooooooo.... when I saw this recipe... I had to change my whole breakfast menu for my upcoming girls weekend. It looked THAT GOOD to me.

Well I made her recipe, but I did half just the way she wrote and half, I put extra sugar and cinnamon on the top layer... for my son Taylor. He is autistic and he has a thing with textures sometimes and I wanted something a little crisper on the outside. Now you wonder I am sure, why I didn't take a photo of both textures... the one just like hers, and the special one for Taylor. Quite simply... since it was a half batch... and there were three of us eating it... it was gone in no time flat... and all I had left were Taylor's... so as Gilly from Saturday Night Live would say... SORRY....

First... here is her site and the recipe for southwestern crepes. You will love it over there as much as I do. She is a super sweet lady too. Her recipes are to die for. I have many on my list to try. I just had to do this one as soon as I saw it though as it looked so good and we have girls weekend coming up this weekend. Yeah. I will be topping these with whipping cream as well just so our butts grow a little bit more. What are girls weekends for?

Second... try this recipe.... super easy and so very good.

Third, I am not giving you the recipe here... you need to go to her site to see it... and browse there. LOL! You will be glad you did.

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.

Super easy tomato soup

We all have such different tastes in food that they say it is complicated to please everyone. However, I think that this soup, is a soup that everyone raves about. It is super easy. They think I slaved away all day and it takes like 10 minutes...

Tomato and cheese soup:

3 small cans of tomato soup (not family size)
Whipping cream... a quart
two cans of drained diced tomatoes
1 cup motz cheese
1 cup parm cheese (not the kind from the can, real parm cheese)

Mix the soup and whipping cream. Add in the tomatoes. Simmer until hot. Add in the cheeses and let them melt into the soup. I never have left overs here...

Ham, Swiss and Asparagus Strada...

My job has me so very busy trying to figure out some sort of sleeping schedule. It is difficult. Anyhow... I have tons of things to post that I have been cooking but I struggle to find the time to post them. I keep thinking they will give me two days off in a row so I can find time... yet... that is not happening. So for now, let me add this one with the promise of adding more later on. I am actually coming on as I have a few recipes in mind for our 4th of July celebration with the neighbors. Both Taylor and Amanda are coming, and Spence too obviously. It is always a great turn out and great company with the neighbors. I will try to do some of the cooking tomorrow for it since I work tons of days straight now.

Anyhow... for now... going to let this recipe rock your world.

4 english muffins torn into pieces I used sour dough
2 cups cubed ham
2 cups fresh asparagus cooked and in bite size pieces
(I put mine in in the oven at 450 for 20 minutes are so with salt and pepper on them sprayed with a little olive oil and fresh garlic)
4 oz swiss cheese slices torn into bite size pieces...
1/2 of a medium size onion diced
4 eggs beaten
1/4 cup sour cream
1 1/4 cup milk

cook asparagus and set to the side.

In 8x8 pyrex dish, place half of the english muffins. Layer with onion, ham, asparagus and cheese. I put cheese on last.

In bowl, beat eggs with the sour cream and the milk. Pour over the layered dish. Top with remaining enlish muffins. Push the english muffins down in the pan a bit to make sure they absorb some of the egg mixture. Let sit over night, covered in the fridge. Bake at 325 for 65 to 75 minutes or until thermometer reaches 170. Let stand 10 minutes before serving. A nice light dinner for the summer... or a great breakfast or lunch. This is similar to a quich. I have also made this with adding mushrooms to it and also zucchini and broccoli flowerettes.

Enjoy...

OMG Lemon Cheesecake Bars ... so good

So I am the lady... THAT LADY. I am not so sure if it fits my personality or not... I hope it does as I think of myself as a generous person... but I am THAT LADY on the block that loves to bake and take things to people. Not always to my block... lots of times at work... no matter where I work... etc. So... last week we had a meeting at work at 3:30p. Now, not that I so much mind missing out on sleep or anything, but when I rush to work for this meeting as I am told there is possibilities of people being fired or written up if they don't show up... and then the meeting lasts 8 minutes. Oh... the eight minutes is because he had to repeat things to people that showed up late. Now to me, that seems awfully silly. However, I got up early (remember, I work graveyards, so I don't go to bed til 9 or 10 am... to make these cheesecake bars. Now I had made them before, but it had been a year or so. I understand why.... they are so darned good.... they are addicting. One guy at work actually ate like seven of them... hahaha. Everyone asked for the recipe... so I shared. Anyhow. I debated about posting a photo of them as this is an ugly plate from work and if anyone knows me they know I am a plate and dish snob.... I like my dishes.... just the way I am built. (Perhaps it is a sickness and I am just in denial. YIKES...)

Anyhow... Lemon Cheesecake Bars... Enjoy them. I am going to make these to take to Amanda's baby shower this weekend as well I think....

2 cups Flour
1/2 cup Powdered sugar
1 cup Butter -- Softened
8 ounces Cream Cheese -- Softened
2 eggs
1/2 cup Evaporated milk
1/2 cup Sugar
1 tablespoon Flour
1 tablespoon Lemon Juice
2 teaspoons Lemon Peel -- grated
1 cup Sour Cream
3 tablespoons sugar
1 tsp vanilla

Heat oven to 350F degrees.

In a bowl, combine the flour and powdered sugar; cut in the butter with a pastry blender until mixture resembles crumbs. Press onto the bottom and up the sides of a 13x9 baking pan. Bake crust for 25 minutes.

In a blender, combine the cream cheese, eggs, milk, sugar, 1 tbsp of flour, lemon juice, and grated lemon peel. Blend until smooth. Pour into baked crust. Bake for 15 minutes or until mixture is set. Remove from oven and cool on wire rack. Mix sour cream, sugar and vanilla. Spread sour cream over the top and chill. Cut into bars.

Salmon patties

I don't like fish unless it is fresh salmon once in awhile... such as if I were dying and it was the last thing on earth to eat... or perhaps if someone threatened to shoot me in the leg... or if I was to get the winning number to the lottery if I ate it. You get the idea. Perhaps that is due to my dad working for an export business that delivered salmon to Japan, I think it was, from Alaska... so we had a chest type freezer full of it.... and ate it in many forms. If my mom could have started making salmon popsicles out of it she would have... or if my grandma could have replaced the corned beef out of her lemon jello with cheese (if you think I am kidding, think again... it was horrible... she thought it was good.... we gave all of ours to my dad... he liked it... ate it all... gross...) with the salmon I am sure she would have. Lord help me...

However, every now and again... I do like to eat this. Perhaps it is because I make it out of a can and it is not out of that chest freezer. I still have flashbacks however as I reach for the can of salmon and I almost want to not get it.

Carlie loves these and so does Taylor... so I make these for them. I actually do like them pretty well too.

So.... salmon patties...

2 cans of canned salmon (so the really gross thing is you have to pick the bones out and the skin off and since it is canned it is soft and slimy and gross.... but other than that, it's all good...)
5 eggs
salt and pepper to taste
1 diced onion
2 cups crushed crackers. I use oyster crackers as they are cuter than regular saltines... lol... again not kidding.
4 T flour

Just mix it all with your hands as you do a meatloaf. Form into patties and fry in olive oil. I sometimes sprinkle with lemon pepper seasoning. Other times I might add some liquid smoke before forming into patties. Fry til golden on each side. I like ours dark with a crispy coating... and they seem to like them as well....

NOW seafood that has a shell... I am good with that... totally different and I can't get enough of that.

Lemon Drop Cookies

Okay... I love to cook so much and not too many recipes make me go WOW.... I have been cooking since about first grade (where the obsession began I should say). HOWEVER, every now and again I do come across one of those recipes that I know I have to try and this is one of them.

First of all... if you have not been to the blog I am about to post you are silly, as she has fantastic recipes all the time. I scour her site as if these cookies are this good, I am sure her others are as well. Her photography is fantastic on the food and she needs to teach me how to do that. That is one thing I want to work on is the photography (and finding time to post...)

Her sites name is See Jane in the kitchen. I go there often. (insert, again when I find time... shoot). Just click on the purple lettering above. You need to stop by and give a look to the wonderful food she posts.

My son is autistic and lives in a home for disabled young men. He goes to school during the school year, but when school gets out... he is not able to and he gets bored easily. He only gets $10 a week after room and board etc that his SSI gives him. We are teaching him how to earn money as he will not be able to hold a job on his own. (Let's hope that changes someday with the living skills he is learning, but for now... he isn't able to.) So.... we have been making these cookies for him to sell by the dozens... etc. This will give him extra spending cash for events. He loves the cookies too... so it is hard to try to convince him not to eat them. I also usually bake for people instead of sending thank you cards... so I have been baking these as a thanks for those that helped while the kids dad went through surgery for his stomach cancer. Needless to say, I have been baking a lot.

You can find the recipe for lemon drop cookies here, but I am re-posting it as well. Again go see her blog. You will love it.

2 c. sugar

1 1/2 cup butter flavored shortening

3 eggs

2 tsp. vanilla

1 tsp. lemon extract

4 c. flour

1 1/2 tsp soda

1 1/2 tsp baking powder

1 tsp. salt

Finely chopped zest of one lemon

1 (6-oz) package lemon drops (sometimes these are tricky to find, I usually keep two or three bags in my pantry) (I found mine at Winco in the bulk section but you can also get them at a local Target... love Target!!!! )

2 c. powdered sugar

juice of two lemons

Preheat oven to 350 degrees. In mixing bowl, cream sugar, shortening, and eggs; add flavorings. Stir in dry ingredients, lemon zest, and crushed lemon drops (I crush them in my blender). Roll into balls, flatten slightly, and bake on parchment lined (if you don't use parchment, cookies will stick to pan) baking sheet for 10 to 12 minutes. Let cool slightly on pan for a couple of minutes. Make a glaze by mixing powdered sugar with lemon juice. Brush glaze over cookie tops. Let cookies cool completely.

makes 4 to 5 dozen cookies.

While on the subject of these cookies, I thought I would mention three of my favorite kitchen tools, since they are all used in this recipe. You can usually find each of these at TJ Maxx for a great price. The citrus press is my latest favorite, I use it for salsa and pico de gallo all the time. It gets a ton of juice out with practically no effort.

Marsala Chicken

This is tenderized chicken breasts. They get really big. I put them in a breading and then brown them in olive oil. I use extra virgin.

You have to watch them a lot... as they will brown quickly and you don't want them to burn. This is how I like mine.

These are the only other items you need... other than salt, pepper, garlic powder or fresh garlic.

This is how it will look before you add the flour to thicken it....
The end result. It is good. I usually serve with a side of pasta and mizithra cheese and browned butter. However, when you have a five year old that loves mashed potatoes and marsala wine, you just pick your battles.

Recipe

*Three to five chicken breasts tenderized
*Breading to dip breasts in
*Olive oil for the pan to brown them in
*3 Tbl butter
*Sliced mushrooms. It depends on how much you like them. I would say a half pound to a pound for us... sliced.
*1 tsp fresh garlic
*Two cans of chicken broth. I use 99% fat free.
*About a cup of marsala wine. (you will find it in the grocery store near the vinegar)
*3 Tbl flour

Brown the breaded chicken breasts in the olive oil. Remove from the pan when they are browned to your desire.

In the same pan, melt the butter and saute the mushrooms in the butter and garlic. When they are starting to turn color to a medium brown, add chicken broth but saving a half cup of it for thickening later. Also add the marsala wine at this time. After mixing well in the pan, add the chicken breasts back into the pan. Let simmer until the chicken breasts are cooked so there is no longer any pink.

Take the remaining chicken broth and add the flour to it. Add to the pan with the chicken and the breasts. It will thicken the sauce as you stir it. Add more flour and water if needed to be even thicker.

**you can increase or decrease the marsala wine as needed for your own tastes. It is sooooo good. Enjoy!!! Ciao

Carne Asada Nachos....

Last night in Carlie's excitement that I am now working again. She obviously didn't understand that my feet were killing me so very bad. That will take getting used to. Not that this is a bad thing... it's just a *thang*... and I will get used to it again and it will be better for my body than a sit down job. I still am convincing myself of this perhaps... please join in. Ha.

When I picked up toodle doodle from pre school she said she wanted to celebrate. Our celebrations always include food. Not sure that is all that healthy but it is the way that it is, and I am very aware of it. With this in mind... she got to pick the food. Her food of choice was... carne asada nachos. Go figure... two kinds of cheese... a staple in my home... ha. They really are good.

Whatcha need...

Any tortilla chip... we like Juanitas. I used juanitas round. They are thin and crisp... best ones...
1 large can refried beans
1 can chopped green chilis
1 can mushroom soup (cheapest is okay since you are not making a sauce with it.)
1/2 tsp cumin

Monterey Jack Cheese
Cheddar Cheese
Carne Asada cooked with Carne Asada spices on it (leave a little under cooked so it won't end up dry)
Sliced olives
Diced onion
Chopped tomato
Chopped avocado
Sour Cream
Salda
Cilantro




Layer your chips in a 9x13 or larger pan. I have done them in a broiler pan as well. In a bowl, combine the refried beans, green chilis, mushroom soup and cumin. Mix well and spread over the chips. Top with grated monterey jack cheese. Bake at 350 for about 10 minutes until cheese starts to melt.

I then add the grated cheddar, then the carne asada, then olives and topped with more monterey jack cheese. (If you are wondering, yes, this can make your butt grow if not eaten in moderation... it is cheese you know) This is also why you want your carne asada to not be cooked toooooooo much as it is going to bake and it will get closer to how you like your meat cooked... I like mine still moist and not dried like the sole of a shoe... Place back in the oven for an additional 12 minutes or until the cheese is all melted.

This is what it will look like when it comes out of the oven. It is now easy to serve individual portions and top the way you like it...

Here is what it ends up like for my plate. And so you don't sit and wonder... thinking no wonder her rear is the size of Texas... this is a salad plate... so it is not as big as it looks. I am going to stick with this story.

Red Beans and Rice so good...

Not too often do I just love something from a fast food chain, that makes me want to eat it often. I must tell you that I have to resist turning into Popeye's chicken each time I pass it due to my fixation of their red beans and rice. AUHHHHHHH.... and if I do pass it, I want to do a u-turn to get me back. I like them that much! NO JOKE. So I have dabbled a bit and have come up with my own version. I am thinking I am pretty close.... but... would still stop there anytime for them.

I just cook my rice in a rice cooker and I add a little bit more water than usual... as I like our rice kind of sticky for this recipe. I add half water and half chicken broth as I just like that flavor, and I also add about a half tsp of garlic powder to the broth mixture and about 2 TBLS of butter. (And I wonder why my butt is so... just forget it...)

2 cans of red beans (don't drain)
1 can kidney beans (drain but reserve the liquid)
4 shakes of tabasco (more if you are daring)
1/2 tsp cumin
1 1/2 capfuls of liquid smoke
1 tsp garlic powder
2 Tbls. butter
1/2 tsp. pepper


Pour everything into your pot that you are going to cook with. Stir and let boil for approximately 10 minutes.
I smash mine with a potato masher. Some people like to keep all the beans whole. I do not. I like to smash them as when you do the beans become starchy and will start to thicken on their own. I turn the heat down to medium at this point of them cooking.

I smash about half to three forths of the beans and let them simmer for about 20 minutes or so. They thicken as they cook so you need to be careful and continue to strir now and then so they don't burn... (another reason to turn them down. Serve over rice.

I serve mine with enchiladas and corn... but also with fried chicken and macaroni. I do make a mean macaroni too... so my kids say. Five kinds of cheese... again another reason my butt grows.
Enjoy!!!!
S

Homemade Guacamole... YUM!!!

2 ripe avacados (not too ripe, you don't want them mushy)
1 roma tomato diced
1 tsp minced garlic
1/2 small onion diced
splash lemon juice
1/2 tsp salt
three shakes of tabasco sauce
1/2 tsp cumin
1 tsp garlic powder
1/2 cup of sour cream



I smash my avocado with an old pastry blender. I want chunks left in my guacamole, but some do not. I then add all ingredients except for the sour cream and lemon juice. Mix well.

At this point stir in your lemon juice to keep it from turning brown.

Add in your sour cream... you will not taste the sour cream flavor, but it will help give you more guacamole and not be so expensive. It makes it creamier as well and more appealing to the eye. I also learned a trick from my sister. Store the pits from the avocado in the guacamole and it will keep it green longer.

Enjoy. Disclaimer... I was making up measurements. Play around with this... this is a basic recipe but I don't do measurements well... ha.... just keep playing with it to tweek it to your liking.