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Showing posts from January, 2011

Sinfully Delicious Lemon Chocolate Chip Gooey Butter Cookies!

You’re probably like me and have been seeing these cookies all over the internet.  If you like gooey butter cake, you’ll need to make these cookies ~ and then just try not eating the whole batch!
These melt in your mouth cookies are soft on the outside and ooey gooey on the inside.  They have a buttery lemon taste with semi-sweet chocolate chips complementing it.  Rolling them in powdered sugar before baking gives them just the right sweetness and dusting with powdered sugar after baking just makes them pretty. 
The dough should be covered and refrigerated for at least 2 hours before baking to firm up so you can roll the batter into balls.  I let them sit overnight in the refrigerator.  Instead of rolling them into balls, I used a medium cookie scoop which was perfect for the job; not as messy and giving a uniform size.  If you don’t have a cookie scoop, roll the dough into walnut-size balls.
The cookies are usually made with a yellow cake mix but you can substitute your favorite.  Mayb…

Chicken and Dumplings!

I could count the ways Bill loves chicken and dumplings but I don’t have enough fingers.  Chicken and dumplings is way at the top of his list of favorite dishes and one that he says I don’t make nearly often enough. 
The term “chicken and dumplings” first appeared in print in the 17th century; however, it has been cooked in many cultures in various manners for many centuries.  It was the Southerner’s love of this dish that made it popular and the comfort food that we cook today. 
The biggest problem may be deciding upon which type of dumpling you prefer.  Drop dumplings or flat dumplings?  Make them with cottage cheese or potatoes?  So many recipes…  My recipe for dumplings is the way Mom made them ~ making a delicious rounded dumpling using mainly flour and milk.  Pretty simple!
I like chicken and dumplings a lot but, my favorite way of eating dumplings is over homemade bean soup.  Yum!  Grandma and Mom both cooked dumplings this way and it was the perfect comfort food to me!  Bill sa…

Pasta with Spicy Tuna Sauce

Kathy, this is for you (and everyone else too!)
If you like canned tuna with pasta, this recipe will be a hit for you!
You can whip this up in very little time for a satisfying meal on a weeknight.  It’s brimming with the good flavors of albacore tuna, capers, tomatoes, olives, garlic and red pepper flakes melding with angel hair pasta.  I liberally added the garlic and red pepper flakes but adjust them to your taste.  And, if you don’t care for mushrooms or capers, leave them out.
This is a highly appealing quick dish to use up those canned goods you probably have sitting in your pantry right now.  It’s on the table in about a half hour.  Serve a crisp salad alongside and enjoy!

Pasta with Spicy Tuna Sauce
Ingredients:
3 tablespoons olive oil 1 white onion, chopped 2-3 cloves garlic, minced 1-2 tablespoons capers ¼ cup green olives, sliced 1 (8-ounce) can mushrooms, drained, optional 1 (14.5-ounce) can diced tomatoes ¼ teaspoon red pepper flakes, to taste Cracked black pepper, to taste 2 (6-ounce)…

Another CSN Giveaway and Mom’s Vegetable Beef Soup

It’s a sad blue day today because the Bears lost, Bill is gloating that the Packers won and I have to pay off my debts.
As a kid, I loved Mom’s vegetable soup!  It was one of my favorite foods back then and it still is today.  It was the perfect comfort food to me in the fall and winter and I always eagerly looked forward to her cooking it.  I posted this when I first started blogging, with no followers, and thought it is a great soup to re-post.



Mom never followed a recipe for her vegetable soup but, I watched and helped her enough times to learn it well.  It’s filled with fresh vegetables and herbs combined with beef and barley in a tomato juice base.  The ingredients all pull together for a great taste and vibrant, rich colors.  The only change I made was to add a little hot sauce.
It makes a large amount of soup so that I have plenty to give Bubba and Matt a large pan of and then have enough left to freeze for a couple of meals for Bill and me.  This is a very filling soup and fills …

BEAR DOWN!

I usually only post recipes but today is an exceptional day!  For those of you who don’t know, DA BEARS are playing the Packers (cheese heads) today. 
The Chicago Bears are the NFC Division Champions and today, in Chicago, they are ready to take on the Green Bay Packers, for a spot in the Super Bowl.  To Chicago Bears and Green Bay fans around the country and around the world, this is THE GAME!  It may even be better than the Super Bowl!
In their 90-year rivalry, the Bears and the Packers have only met once to decide the NFC Championship, which was in 1941 with the Chicago Bears winning ~ so today is an amazing day for both teams.  






I have been a Bears fan for more than 30 years when we moved here and Bill has been a Packers fan forever, even though he grew up here in Illinois.  Later today, Bill will be wearing his cheese head and I’ll be wearing my Bears sweatshirt, ready for the action to commence. 
Jay Cutler may get knocked around but he’s one tough cookie who perseveres with his…

Pork Chop Casserole

There’s no way you will need a knife to cut these oh-so-tender pork chops! 
Not only does Corgidogmama have 2 great Corgis, she recently posted a mouthwatering recipe.  If you haven’t visited her blog, corginews yet, you must pay a visit to read her musings.
Corgidogmama is a spirited boomer who says she never leaves home without a nice layer of dog hair on her shirt.  Unfortunately, I can relate to that since 2 long-haired black cats live here.   I’ve been following her blog for a long time and I never tire of hearing about the escapades of her playful Corgis.  I’ve always wanted one so hearing about hers is next best. 
When I saw this recipe on her blog the other day, I knew I’d be trying it.  This is a comforting, hearty dish for sure because it combines pork chops with potatoes and cabbage.  The pork chops are browned first, and then baked in a creamy mushroom sauce with potatoes, cabbage and onions.  This is great on a cold winter’s night! 
As if all of this isn’t enough, she gro…

La Bamba Casserole

Arriba!  Arriba!  La Bamba is a great name for this yummy dish!  It’s like a flashback to 1987, seeing the movie “La Bamba” and hearing the catchy song by Ritchie Valens.   Does that bring back some good memories for you?
La Bamba is a traditional Mexican folk song from the state Veracruz and was often played during weddings where the bride and groom performed the accompanying dance. 
This is a quick healthy and best of all, tasty recipe, from Cooking Light Cookbook.  If you favor Mexican food, you will surely like this comfort food dish.  The recipe is versatile and you could make it with the meat of your choice.   It is a filling simple dish!
La Bamba Casserole will make your mouth water and then just maybe you will start dancing La Bamba! 


La Bamba Casserole
Ingredients:
1 (5.25-ounce) can whole green chiles, drained
Cooking spray
1 pound ground turkey breast
1 cup chopped onion
2 teaspoons chili powder
¼ teaspoon salt
2 garlic cloves, minced
1 (10-ounce) can diced tomatoes and green ch…

Steve’s Brunswick Stew

Steve said this is really great on a cold day in the winter.  Wait a minute---a cold day---he lives in Jacksonville, FL!  I think, they think, down Jax way, that anything below 50 degrees is cold, right Steve?  When it reaches 50 degrees here in the frigid Midwest, people are out in shorts washing their cars. Guess this means that we would think his Brunswick stew is doubly great, and it is!
Steve and Bill worked for the same company for many years before Bill retired and shared some business trips, of which I am still waiting for the details of!
Neither Bill nor I have ever eaten Brunswick stew and I was intrigued when Steve said he has a great recipe for it.  I knew I had to try it!  And he is right on spot ~ it’s excellent!
Evidently, there is a “stew” war over the origin of Brunswick stew!  Here are two opposing stories:
One account traces the creation of the dish back to 1828 in Brunswick County in southern Virginia and the other attributes its origins to the stew being first cooke…

French Toast Flavored with Triple Sec

There’s nothing like getting up early in the morning and cracking eggs for French toast, right?  It’s a thing that is usually reserved for an occasional weekend morning here.  The “kids” were all here for breakfast Christmas morning and this was what I made along with plenty of bacon and sausage, and forgot the pictures.

This is not “eggy” and not soggy either.  I added a little Triple Sec to flavor it up along with vanilla extract.  I usually make it with Texas Toast ~ not toasted as the name implies.  Stale bread works best.  You can fry it in melted butter but I usually put it on the griddle and save some calories. Either way, it has a crispy exterior with a creamy interior.
It melts in your mouth and is perfect for a lazy Sunday brunch!

French Toast Flavored with Triple Sec
Ingredients:
8 slices bread, stale  3 eggs 1 cup milk ¼ cup Triple Sec 1 teaspoon vanilla ¼ teaspoon salt Butter for frying, optional
Method:
Beat eggs and add milk. Whisk in Triple Sec, vanilla and salt. Dip bread in egg mi…

Mushroom Casserole

It's not a pretty picture, but it more than makes up for it in taste!

I'm referring to my baked mushroomcasserole. This is a delicious side for anyone who loves mushrooms as much as I do.  

It is a saucy baked dish that combines mushrooms with sour cream and mustard.  

It’s just as good (better ?) left over.

Personally, I could make a meal of it, and I know others who think alike!


Mushroom Casserole

Ingredients:
2 lbs. fresh button mushrooms, sliced 1/4. c. butter, softened 4 T. flour 1 t. salt 2 t. prepared mustard ¼ t. McCormick’s Seasoned Pepper 1 8 oz. carton sour cream ¼ c. chopped parsley ¼ c. chopped onion
Method: Clean mushrooms with a damp paper towel and slice.  Cream butter, flour, salt, pepper, and mustard.  Add sour cream, parsley and onion. Stir well.
Place half the mushrooms in greased 2 qt. dish.  Top with half of the sour cream mixture, spread evenly.  Repeat layers.
Bake 325 degrees for 1 hour or till well heated and golden.
Allow it to set in a warm place, for 5-10 minutes be…

Prime Rib

Prime rib is a favorite in our home but, because it is pricey, we only eat it occasionally ~ at least one time being during the holidays on Christmas Eve.  This year though, we had turducken on Christmas Eve, so prime rib was put on the back burner.  Then, we have always followed tradition and had pork on New Years Day; however, pork was put on the back burner this year and we enjoyed prime rib instead. 
I know a lot of people roast prime rib at a high temperature for a short time, then at a very low temperature for a couple of hours or more.  I would love to try that method but the down-side is that the oven can not be used for other dishes and I like au Gratin or baked potatoes as a side dish for prime rib.  So, I roasted it in my usual fashion.
We are fortunate to have an outstanding butcher shop here in town; they’re meat is the best.  I’ve mentioned the shop before, Orchard Prime Meats, and without fail we have always been assured of a great dinner with their meat being the star a…









Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird






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