Scotcharoos with Icing

December 17, 2012 by

Gooey crispy rice cereal bars. No way are these just for the kids. Why bother with a plate, just stand over the pan and eat them. Mmmm.

1 cup light colored Karo syrup
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies cereal
12 oz. milk chocolate chips
6 oz. butterscotch chips

In a large saucepan, over low heat, bring the syrup and sugar to a boil, Remove from heat and add the peanut butter and cereal. Stir this to combine. Spread evenly into a 9 x 13 cake pan. As much as you want to, please DO NOT press down.

Melt the milk chocolate and butterscotch chips together in the microwave or a medium sized pan – over low heat.

Spread melted chips over the top and let cool. Cut them into squares.

Filed Under: Cookies & Bars, Frontpage

Pasta e Fagioli (Sort of)

December 9, 2012 by

This is my version of pasta e fagiloi. Delicious, simple, easy to prepare. The ingredient list may seem long, but it’s stuff you probably already have in your kitchen, except maybe the V-8 juice and meaty ham bone. Remember, you can prepare the pasta separately, add to the bowls then add this soup – it’s up to you.

1 lb. ground beef
1 large onion, chopped
1 large carrot, diced small
4+ minced garlic cloves (to taste)
2 14-5 oz. cans diced tomatoes with juice
1 15 oz. can kidney beans with juice
1 15 oz. can white beans with juice
1 15 oz. can tomato sauce
1 12-15 oz. can V-8 Juice
1 Tbsp. white or rice vinegar
1 tsp. kosher salt
1/2 tsp. black pepper
2 tsp. Italian seasonings
1 meaty ham bone
1 cup water
1/2 – 1 cup small pasta such as ditalini

In a large pot, brown meat and drain off almost all of the fat. Place back in pot and add the onion, carrot, celery and garlic and saute for 10 minutes. add all the remaining ingredients except the pasta and bring to a boil. Lower heat to a simmer and simmer for 2 hours, stirring occasionally and adding another cup of water if it seems to thick – remember, when you add the pasta it thickens up.  During the last 20 minutes, remove the ham bone, add pasta, bring to a boil then simmer until pasta is done.

Filed Under: Frontpage, Macaroni / Pasta, Soups & Stews Tagged With: , , , , ,

Sweet Potato Salad with Mustard

December 1, 2012 by

img_0164.jpgSadly, some folks only eat these potatoes during the holiday season. They’re sure missing out, but you don’t have to. Try this salad and surprise yourself and family!

2 large sweet potatoes
1 Tbsp. Dijon mustard
4 tsp. white or unseasoned rice vinegar
1/2 tsp. kosher salt
1/4 cup olive oil (extra virgin is best)
4 scallions, sliced thin

Peel the potatoes and cut in half lengthwise, then into wedges, then cut the wedges into pieces about 1 inch thick – basically you wanna cut these potatoes into little chunks. In a large pot over boiling water, place the potatoes in a steamer, covered, for about 12 minutes – until just tender.

While potatoes are steaming, whisk together the mustard, vinegar, salt & pepper the add the oil in a slow stream whisking it well until it is emulsified.

Add the hot potatoes to the dressing and toss gently, but well to combine. Cool for about 15 minutes, add the scallions and more salt & pepper to taste and toss again gently.

Serve.

Filed Under: Frontpage, Salads, Something Different

Egg & Cheese Sandwiches

November 27, 2012 by

Not what you think. These eggs are hard-boiled first, sliced, placed on thick country white or sourdough bread with cheese then grilled, or pan fried.

For 2 sandwiches:
4 pieces country white or sourdough bread
2 peeled, hard boiled eggs – sliced
Fresh black pepper
2-3 Tbsp. butter – room temp so you can spread it
8 slices American Cheese
Sprinklings of garlic salt – to taste
Sprinklings of ground red pepper – to taste
Mustard, horseradish – optional

Heat a non-stick skillet over medium heat until hot. Lay out the 4 pieces of bread then butter 1 side of each piece, face down. On the non-buttered side, place 2 pieces of cheese, sliced eggs, seasonings to taste, last 2 pieces of cheese. Place the other piece of bread on top – buttered side facing up. Lift sandwiches into heated pan with a spatula, then cook/grill about 2 minutes on each side, or until golden brown.

Filed Under: Breakfast / Brunch, Frontpage Tagged With: ,

Roasted Brussels Sprouts

November 24, 2012 by

Yuck? Not when they’re roasted.

Container (about 6-8) Brussels sprouts
Olive Oil – extra virgin is best
Salt (I use Kosher)
Pepper

Preheat your oven to 400 degrees.

Slice the sprouts in half lengthwise.

Spread them in a single layer on a rimmed cookie-type sheet. Sprinkle 2-3 tablespoons olive oil o

ver. Sprinkle salt & pepper over. Mix it all up with your hands right on the tray- messy but fun.

Place in the oven for about 15 minutes; stir once during roastingWith a spatula, scrape out onto a serving plate, or we just serve them from the tray on the stove.

Filed Under: Frontpage, Vegetables

Braided Pumpkin Bread

November 12, 2012 by

This recipes creates one big, beautiful loaf or make 2 smaller loves.  It smells delicious while baking and tastes fabulous plain or slathered with cream cheese or butter. Sit back, kick your feet up and have a thick slice with your favorite beverage. We love eating it with hot tea after raking leaves.

1 1/2 cups warm water
2 Tbsp. yeast
3 large or extra large eggs at room temperature
1 cup canned pumpkin puree
2/3 cup sugar
1/3 cup oil (such as canola)
2 tsp. pumpkin pie spice
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 tsp. kosher salt
6-8 cups flour

1 large egg, whisked well for an egg wash

Take the 3 eggs out of your fridge and set on the counter for about 30 minutes before you begin making the bread – this will bring them to room temperature.

Into a large mixing bowl whisk together the water and yeast, then add everything up to the flour and blend it well. Then add 6 cups of the flour and stir well with a wooden spoon until it forms a smooth dough, use more flour as needed. Add some flour to your counter top and dump out the contents of the bowl and being to knead for about 5 minutes, adding more dough as needed. You will probably use up all 8 cups of flour. Form a large dough ball.

Lightly grease the large mixing bowl you used, and place the dough in and turn it around in the bowl so it is all greased. Now cover with plastic and let rise for 1 hour. Turn dough out onto your floured counter top, deflate it and divide into 3 strand ropes for braids.  Now get out a large baking sheet and cover with parchment paper. Place the braids onto the baking sheet and form a braided bread loaf onto the pan. You can form this on the counter top but it may be difficult to transfer to the pan. Brush with about half the egg wash. Cover again with plastic and let rise for 90 minutes.

Preheat your oven to 350, brush loaf again with the egg wash and bake for about 45 – 60 minutes for one loaf, about 40 for two loaves – keep any eye on it so it doesn’t burn. Let set about 30 minutes before you slice.

**Sprinklings of chopped seeds or nuts (shelled & chopped pumpkin seeds, pistachios) after the second egg wash would be a very tasty addition.

Filed Under: Autumn & Winter, Breads - Yeasted, Frontpage Tagged With: , , , ,

Chocolate Chip Cookies

November 9, 2012 by

These are crispy, not chewy. If you like a more chewy cookie, look under my Cookies & Bars category.

1-1/4 cups sugar
1/2 cup white Crisco shortening (NOT butter-flavored)
1 stick of margarine (NOT butter)
1 egg
1 tsp. pure vanilla extract
2 cups all purpose flour
1 tsp. baking soda
1 tsp. kosher salt
12 oz. semi-sweet chocolate chips – or any flavor.

Preheat oven to 375 degrees and get out at least 2 cookies sheets – don’t grease them. Then set out the margarine and eggs for at least 20 minutes while your oven preheats.

With a a mixer beat together the sugar, Crisco and margarine until fluffy. Add the egg and vanilla and beat well. In a separate bowl, whisk or sift the dry ingredients and add to the creamy mixture. Blend this well. With a wooden spoon, stir in the chips.

With your hands (have the kids help) grab little walnut-sized globs of dough and make little balls. This dough’s going to spread alot, so place only about 6 at a time on each ungreased cookie sheet. Bake until light goldenish colored – about 15 minutes. Let sit on the pan for 1 minute then remove them to a cooling rack.

Filed Under: Cookies & Bars, Frontpage

Chicken Noodle Soup

November 5, 2012 by

2 quarts chicken stock
1 large white onion, diced
3 minced garlic cloves, or 1 heaping Tablespoon
3 large peeled, carrots, cut into coins
3 celery stalks, chopped
Thyme
1 bay leaf
Kosher salt & ground black pepper
Uncooked egg noodles, or ditalini – that’s good, too

Place the chicken stock and 1 quart of cold water into a large pot and bring to a boil. Add all the veggies and spices. Simmer about 20 minutes. Add about 1/2 the bag of egg noodles and bring to a boil. Add the chicken chunks. Lower heat to a good simmer and cook until noodles are done. Remove bay leaf, check seasonings. Serve.

Filed Under: Frontpage, Soups & Stews

Chili Ribs

November 1, 2012 by

Oh my! These are so unbelievably good, if I may say so myself! Wowee!

1/2 – 2/3 cups chili powder
1/2 cup orange juice
1/4 cup olive oil
2 Tbsp. lemon juice
4 cloves minced garlic
4 tsp. ground cumin
1 Tbsp. honey
6 oz. can tomato paste
2 tsp. oregano
1 tsp. kosher salt
1 tsp. ground black pepper (or cayenne pepper if you want them spicy hot)
6 pounds pork spareribs

Stir all ingredients up to the ribs in a bowl. On 2 large foil-lined sheet trays lay out the ribs and with a small sharp knife cut “X’s” over both sides; brush the mixture over both sides and with your hands, rub the mixture well, all over and into these “X’s” as best you can.

Now place the ribs meat side down on these trays and cover with foil tightly. Place in the fridge for no less than 24 hours – these need a nice long rest for the ultimate flavor.

Preheat your oven to 350 degrees and adjust oven racks so the two trays can cook in there at one time. Loosely cover the trays, place both in the oven for 45 minutes, switch trays around in oven and cook for another 35-45 minutes or until done – whereas the meat will almost be falling off the bone.

Filed Under: Frontpage, Pork

Cucumber Salad

October 17, 2012 by

Perfect deli-style salad. I also include this at my holiday table at Thanksgiving, Christmas, etc., as cucumbers are available year round. It’s great for leftovers. Plus, it makes a good-sized bowlful.

4 cucumbers, peeled and sliced very, very thin
6 very thin, full, slices of a medium red onion
1/2 cup white vinegar
1/4 cup granulated sugar
1 tsp. chopped dill (or 2 Tbsp. fresh, chopped)
1/2 tsp. kosher salt

Place the prepared cucumbers into a med-large serving bowl. In a separate bowl, whisk to combine everything else; pour over cucumbers and mix very well. Cover with plastic and let marinate for several hours.

Filed Under: Frontpage, Salads
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