Tuesday, August 30, 2011

Mona's Mothers Mothers Best Friend's Favorite Cookie

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Funny Name for a Cookie!- So I wanted to try it. I found the recipe in an old cook book. I was lucky enough to get a pile of old pamphlet and spriral bound church cookbooks for free at an estate sale. Super old recipe. These are light and tasty and can be Mixed in one bowl.

1 cup white sugar
1/2 cup brown sugar
1 eggs
1 cup butter
1 1/4 cups flour
1 1/4 cups quick-cooking rolled oats
3/4 cup coconut
1 teaspoon baking powder
1 teaspoon baking soda
Preheat oven to 350°F.
Beat egg in a medium bowl.
Add butter and both sugars. Cream well.
Add remaining ingredients and mix to combine.
Drop onto baking sheet and flatten slightly.
Bake for 12-15 minutes, until golden.

Wednesday, August 24, 2011

Harvest Dinner Pie

Have lots of Zucchini squash, onions, basil, and tomatoes from the garden? This dish makes a beautiful dinner and its great to use fresh from the garden ingredients.

1 (9-inch) deep-dish unbaked pie crust

1 pound ground beef

1 small yellow onion, chopped

Pinch of salt and freshly ground black pepper

1 tsp garlic powder

2 cups mexican cheese
I added 1 tsp taco seasoning to the cheese

1 cup sliced mushrooms

2 small zucchini or yellow squash, sliced thinly

2 Large tomatoes, sliced

Preheat oven to 375 degrees

Place pie crust in a pie pan. In a large skillet, brown the ground beef with onion, salt, pepper and 1/2 tsp garlic powder stirring frequently until meat is cooked.

Spread the beef mixture inside the pie crust. Layer 1 cup of the cheese over the beef. Layer the mushrooms on top of the cheese and sprinkle with the remaining 1/2 teaspoon of garlic powder. Layer the zucchini on top of the mushrooms, overlapping as necessary. Sprinkle another pinch of salt and pepper over the zucchini. Layer the tomatoes over zucchini, overlapping as necessary.

Bake for 20 minutes. Cover the top with the remaining 1 cup cheese, being careful to keep the cheese in the pan. Bake for another 20 minutes, until cheese is melted and browning. Let cool slightly before serving.

Monday, August 22, 2011

After school Treats: Brownies with Mae's Mocha Icing

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For Brownies:
Four 1-ounce squares unsweetened chocolate
1/2 pound (2 sticks) butter
2 cups sugar
4 large eggs
3 teaspoons pure vanilla extract
11/4 cups all-purpose flour
For Mae's Mocha Icing:
1/2 pound (2 sticks) butter, softened
5 cups powdered sugar
1/4 cup cocoa powder
1/4 teaspoon salt
3 teaspoons pure vanilla extract
1/2 to 3/4 cup brewed coffee, cooled to room temperature
Cooking Directions
Preheat the oven to 325°F.
To make the brownie batter, place the chocolate in a microwave-safe bowl. Melt the chocolate in the microwave in 30-second increments, being careful not to let it burn. Set it aside to cool slightly.
In a medium mixing bowl, cream, the butter and sugar. Beat in the eggs.
With the mixer on low speed, drizzle in the melted chocolate. Add the vanilla extract and mix.
Add the flour to the bowl and mix just until combined; do not over mix.
Pour the batter into the baking pan. Spread it to even out the surface. Bake at 325°F for 45 to 50 minutes, until the center is no longer soft. Set the brownies aside to cool completely before icing.
To make the icing, in a large mixing bowl, combine the butter, powdered sugar, cocoa powder, salt, and vanilla. Mix until slightly combined, then add 1/2 cup of the coffee.
Whip until the icing is the desired consistency. If the icing is overly thick, add 1/4 cup more coffee. It should be very light and fluffy.
Ice the cooled brownies, spreading the icing on thick. Refrigerate until the icing is firm, then slice the brownies into squares.

Sunday, August 21, 2011

BBQ jalapeno Poppers

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18 whole Fresh Jalapenos, 2-3 Inches In Size
8 ounces Cream Cheese, softened
Shredded cheddar cheese 1/2 cup
Chopped onion 1/4 cup
18 Thin(regular)slices Bacon, Sliced In half
BBQ sauce

Preparation Instructions

Combine the cream cheese, cheddar cheeses, and chopped onion.

Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT).

Smear softened cream cheese mixture into each jalapeno half. Wrap jalapeno with bacon pieces and Secure by sticking toothpick through the middle.

Brush with BBQ sauce.

Bake on a pan with a rack in a 275 degree oven for 60 degrees. These are best when
the jalapeno still has a bit of bite to it.

Serve immediately, or they’re also great at room temperature.

Beautiful Things from A Farmer's Market

Making Homemade Ravioli (ITALY)

Great Recipe from The National Grange Cookbook

I made this for dinner after the First day of School on Thursday night. Takes a little time but turned out great.

1 pound ground Italian Sausage
1 small onion, finely chopped
2 tsp parsley chopped
1 cup basil chopped
1/2 cup bread crumbs
1/2 cup Parmesan Cheese
Salt and Pepper to Taste
3 eggs, slightly beaten
1 recipe Ravioli Dough
1 Recipe Ravioli Sauce
Parmesan Cheese

Brown Sausage with onion, garlic and parsley in skillet, stirring frequently. Combine with Basil, bread crumbs, 1/2 cup Parmesan Cheese, salt and pepper in a bowl. Mix well. Add enough egg to bind. Drop by teaspoons 2 inches apart onto 1 rectangle Ravioli Dough. Top with Remaining Ravioli Dough. Press around Mounds of filling to form squares. Cut squares apart with pastry cutter. Drop into 8 quarts of boiling water - salted. Cook for 15 to 20 minutes; drain. Place in Serving Bowl and pour Ravioli Sauce over top and sprinkle with additional Parmesan Cheese.

Ravioli Dough:

3 cups Flour
1/4 tsp salt
2 eggs
2 T butter

Sift flour and salt into bowl; make well in center. Place eggs and butter in well. Mix thoroughly. Add about 1 cup warm water gradually to make stiff dough. knead on floured surface until smooth. Let rest, covered for 10 minutes. Divide into 2 portions. Roll each portion into thin rectangle on floured surface.

Ravioli Sauce

1 1/2 pounds ground beef
1 large onion chopped
3 cloves garlic minced
1/4 cup olive oil
1/4 cup tomato paste
4 medium cans tomato sauce
2 tsp chopped parsley
1 tsp each of Rosemary, allspice,
1/2 tsp each of Celery salt, Thyme
3 Tablespoons Worcestershire sauce

Brown Ground beef with onion and garlic in olive oil in saucepan, stirring frequently. Stir in tomato paste blended with 1 1/2 cups hot water. Add remaining ingredients; mix well. Simmer for 2 to 3 hours, adding water as necessary for desired consistency.

Vintage Cupcakes

My Favorite Cup Cake pan is a 1942 pan that I picked up at a thrift store. Wish I could find another one.

Friday, August 19, 2011

Barnyard Animal Cookies for Baby Shower- "Mooving" into Motherhood

Baking:Old-Fashioned Blueberry Buckle with Quinn

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Quinn was in the baking mood. He helped me make this Blueberry Buckle.

What is a Buckle? A Buckle is an Old-fashioned, single-layer cake with a streusel-type topping. The Batter is quite dense. As the cake bakes; the batter sinks to the bottom of the pan, which makes the streusel buckle on top.

2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup shortening
3/4 cup sugar
1 egg
3/4 cup milk
2 cups ( 1 Pint ) Blueberries

Streuesel Topping
1/2 cup sugar
1/3 cup flour
1/2 tsp ground cinnamon
1/4 cup butter, softened

Whipped cream for serving- optional

Preheat oven 375
Spray a 9-inch springform pan with nonstick cooking spray

To make the cake, in a medium bowl, stir together the flour, baking powder, and salt. In a large mixing bowl, cream the shortening and sugar for 3 minutes, or until fluffy. Add the egg and beat. Add the flour mixture in three parts, alternating with the milk. Next, fold the blueberries into the batter. Pour the batter into the prepared pan.

To make the streusel topping, combine the dry ingredients in small bowl. Add the butter and mix with a fork. The topping will be crumbly. Sprinkle it evenly over the batter.

Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let the Cake cool completely, then transfer from the pan to a serving plate. Slice and serve with a dollop of whipped cream, if desired.

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Monday, August 15, 2011

Lone Ranger Chicken

Super Easy Chicken Recipe for Dinner.

1 Broiler, cut into quarters
1 8 ounce can tomato sauce
1 small onion, chopped
2 T soy sauce
1 T sugar
1/2 tsp mustard
1/2 tsp garlic powder

Wash Chicken; pat dry. Arrange in a buttered Baking Dish. Combine remaining ingredients in bowl; mix well. Spoon over chicken; coating well. Bake at 400 degrees for 1 hour or until Chicken is tender.

Minty Garden Bread Salad

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4 Pita Breads or 4 slices of bread
4 large ripe tomatoes
2 cucumbers, peeled, cut in half lengthwise, and cut into 1/2 inch pieces
4 scallions thinly sliced- or 1/4 cup minced red onion
1 cup black olives
2 cups crumbled feta cheese
1 cup fresh mint
6 T olive oil
1/4 cup red wine vinegar

1. Grill the pita or slices of bread, about a minute on each side. or just toast them in the toaster.

2. Combine the tomatoes, cucumbers, scallions, feta, and mint in a large bowl. Toss to combine.

3. Whisk the olive oil and vinegar together in a small bowl and set it aside.

4. Shortly before serving, tear the pita breads into 1 1/2 inch pieces and add them to the salad. Season the salad with salt and pepper, rewhisk the vinaigrette, and then drizzle it over the salad. Toss well and serve immediately.

Peep Baby Shower Cupcakes

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Friday, August 12, 2011

Pico De Gallo

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yellow or red onions
Garden Tomatoes

1. Dice up the onions.
2. Next, dice up an equal amount of tomatoes equal to the quantity to the onions
3. And grab a bunch of cilantro equal to the quantity to the tomatoes and chop it up pretty finely.
4. Now, slice 1 or 2 jalapenos in half. Scrap out the seeds. Dice them finely.
5. Now dump the four ingredients into a bowl. Notice that there's equal quantity of onion, tomato, and cilantro. - THAT IS THE SECRET OF PERFECT PICO DE GALLO!!
6. Slice a lime in half and squeeze the juice from half of the lime into the bowl.
7. Sprinkle with salt, and stir together until combined. Adjust to taste- salt and jalapenos.

ENJOY as a relish or with tortilla chips

Monday, August 08, 2011

Banana margaritas

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Banana Margaritas

These were so Good!

Granulated sugar
cut lime half
2 ripe bananas, peeled and frozen and cut into chunks
1/2 can (12 oz) Frozen Limeade Concentrate
2/3 cup tequila
1/2 cup triple sec or other orange liqueur

Dampen the rims of each margarita glass with cut lime half; press into sugar on small plate. Combine ice, bananas, limeade concentrate, tequila and triple sec in blender. Cover and blend until smooth. Pour into prepared glasses

Thursday, August 04, 2011

Wednesday, August 03, 2011

Chocolate sheet cake

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Super Easy Great Recipe. Comes from Pioneer Woman.
2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
1/2 cup Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
1/2 cup Finely Chopped Pecans
1-3/4 stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar
Preparation Instructions
Note: I use an 18x13 sheet cake pan.
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

Tuesday, August 02, 2011

Pineapple Turkey Tea Sandwiches

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A great summertime sandwich.

Pineapple red onion Cream cheese spread:

8 ounces cream cheese at room temperature
1/4 cup chopped walnuts
1/2 cup crushed pineapple- lightly drained
1/2 cup chopped red onion
combine all ingredients in a blender or a mixer

Spread this mixture on raisin bread. Layer sandwich with romaine, fresh basil leaves, cucumber slices, tomato slices, smoked turkey. Sprinkle with salt and pepper.

Backyard Visitors

We have 4 of these guys frequenting our backyard. They have had a nest this spring and last. We are worried they will eat our fish.

Fresh as Summer Salad

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We Loved this Salad. Great way to use Lemon Balm from the Garden

2 romaine hearts, torn
2 tablespoons Olive Oil
3/4 cup chopped fresh cilantro, mint, sorrel and/or lemon balm
3 green onions, thinly sliced
1/2 cup plain Greek yogurt
1 teaspoon lemon juice
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
1 cup canned garbanzo beans or chickpeas
3 tablespoons pistachios
3 lemon wedges
Place romaine in a large bowl; drizzle with oil and toss to coat.
Add herbs and onions; toss to combine. Whisk the yogurt, lemon juice,
salt, nutmeg and pepper; add to romaine mixture and toss to coat.
Transfer to a serving platter. Top with garbanzo beans and
pistachios. Squeeze lemon wedges over the top. Serve immediately.
Yield: 8 servings.
Editor's Note: If Greek yogurt is not available in your area, line a strainer with a coffee filter and place over a bowl. Place 1 cup yogurt in prepared strainer; refrigerate overnight. Discard

Baking Germany Meat Pies: Bierrocks

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Just another name for Runzas

Makes a large amount

From the National Grange cookbook: A collection of Classic American and Old World recipes from the kitchens of Rural America

2 pkg dry yeast
2 cups milk, scalded
3 T sugar
3 T shortening, melted
1 T salt
7 to 8 cups flour
2 Pounds Ground beef
1 large onion, chopped
1 16 ounce can sauerkraut

Dissolve yeast in 3/4 cup water in bowl. Add cooled milk, sugar, shortening, salt and 4 cups flour until smooth. Stir in enough additional flour to make easily handled dough. Knead on floured surface for 10 minutes or until smooth and elastic. Place in greased bowl, turning to grease surface. Let rise, covered, for 1 hour or until doubled in bulk. Brown ground beef in skillet, drain. Add onion and drained sauerkraut; mix well. Roll dough into two 1/4 inch thick rectangles. Cut into 4 inch squares. Place large spoonfuls of ground beef mixture in center of each square. Fold corners to center to enclose filling; press to seal. Place in baking pan. Let rise, covered, until doubled in bulk. Bake for 20 minutes or until golden brown.

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