Microwave Tips

Cooking and reheating food in the microwave can be timesaving, but if it's not done properly the results can be a disaster. I have a tips that might help. Use damp/wet paper towels to cover your dishes.

Cooking hot dogs - lay the hotdogs on a microwave safe dish and cover with a wet paper towel. They cook evenly with no hard overcooked ends.

Heating Buns - Use a damp paper towel over the opt of your buns. Again, they heat evenly with no overcooked outside edges.

Heating Rice & Pasta - Wet paper towel over the top while heating.

Cooking Potatoes - Puncture each potato several times and wrap in a wet paper towel. Check about half way through cooking to see if towel needs to be re-wet.

Reheating Meats - Lay a damp paper towel over meat while heating.

As you can see, the damp/wet paper towel works on just about anything you want to heat or cook in the microwave. Give it a try the next time you use your microwave to see how well this little trick works.

Loaded Cookies

Loaded Chip Cookies

2 sticks butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 tsp. vanilla
2 eggs
1 tsp. baking soda
1 tsp. salt
1 1/2 cup all purpose flour
2 cups old fashion oats
1 1/2 cup flaked coconut
4 oz. white chocolate cut into 1/2" chunks
1 cup chopped nuts

Preheat oven to 375 degrees. Beat butter, sugar and vanilla in a large bowl with an electric mixer until fluffy. Beat in eggs, baking soda and salt. On low speed beat in flour just until blended. Stir in oats, coconut, white chocolate and nuts. Roll into 1 1/2" balls and place 2" apart on an ungreased baking sheet. Bake 11-13 minutes or until golden brown on the bottoms and around the edges. Makes about 4 dozen.

Changes - Of course you can use milk chocolate. You might add 1/2 cup of dried cranberries or raisins. You might even try mixed nuts. Make sure the oatmeal is Old Fashion Oats, not quick cook. This recipe is a actually a catch all cookie. I use just about anything left in the cabinet.

Steak & Onion Wrap with Tzatziki Dip

While working on another dish using Stonyfield Farm Organic Greek Yogurt, I came up with this a delicious steak roast with sauted onions and Tzatziki Dip. This one is wonderful!

Dip:
2 containers(5.3oz.each) Stonyfield Farm Organic Greek Yogurt
1 med. cucumber, peeled, seeds removed, grated
3 garlic cloves, minced
1 Tsp. olive oil
1/2 tsp. fresh dill, chopped

Mix all ingredients together. Place in a covered container and refrigerate for at least 1 hr. before using.

For wraps I use flour tortillas, cooked leftover steak strips or you can use cooked SteakUms found in your grocery store. You can even use deli thin cut London Broil, roast beef and for a different flavor, chicken. Saute enough onion for each wrap. Place your meat and onions on your tortilla leaving about 1" free at the bottom so you can fold upward when wrapping. Drizzle 1-2 Tablespoons of Tzatziki Dip over onions and meat. Wrap and enjoy. You can also place these in the microwave for a few seconds to heat up the tortillia. This is a good time to also add a little cheese if you want. These are really delicious, they travel well in the lunch box and you have plenty of the dip left over for dipping your wrap.

If you've never Tzatziki Dip, you must. My daughter loves it on everything from chicken and beef wraps to using it as a dip for her French fries.

Jello Bites

A fun to make and eat after school snack can be made by using jello and you and your kids imaginations. Here is how.

Place foil liners in 24 miniature muffin pan cups. Bring 2 cups of water to a boil. Stir in 2 pkg. (4 oz.) each of any flavor of Jello. Stir until completely dissolved. In the muffin tins place something from the suggestions below. Finish filling muffin cup with jello and refrigerate until set.

You can use 1/2" cubes of pound cake, whole berries, orange slice, marshmallows, or any thing you can think of that would taste good with the flavor of jello you're using. I like to use mandarin orange and strawberry jello. You can also cut snack cakes such as honey buns, oatmeal cakes, etc. into chunks and use them. Use your imaginations and think with your taste buds to create wonderful, fun combinations. And by all means, let the kids help.

Apple Coffee Cake

It's apple season and nothing is better than a nice slice of Apple Coffee Cake. This recipe is, of course, simple and great served with a hot cup of coffee or a cold glass of milk. To view the full recipe click on Martha's Kitchen Korner in the right sidebar.

Chocolate Leaves

With the holidays just around the corner our minds will turn to cooking, eating and making pretty dishes. Chocolate leaves can make any table setting really stand out and they are really simple to make but you will need to have everything ready and work fast. The best leaves to use are mint, lemon or rose but I've used small tree leaves as well. Just make sure you are using leaves from a plant that isn't toxic. Gather your leaves, wash them gently and allow to dry completely. When ready to make your leaves, in the microwave melt 1/4 cup semi-sweet chocolate chips and 1 tsp. shortening. Stir until smooth. With a small art type paintbrush, apply a thin even coat of chocolate to the underside of each leaf. Place your leaves chocolate side up on waxed paper and refrigerate for 10 minutes or until completely set. Brush on a 2nd layer of chocolate and chill until set. When ready, gently peel the green leaves away from the chocolate. Carefully place your leaves into a covered container and store in the refrigerator until ready to use.

For more color, use colored white chocolate which can be found at most craft stores that carry candy making supplies. You can even do combinations of red, green and orange to represent Fall. Or when applying the 2nd coat to your brown leaves, you might want to brush on a slight coat of another color such as green or red. Be creative!

Popcorn Bars

We've all heard of and probably made popcorn balls but what about popcorn bars? These make great after school snacks and with Halloween just around the corner, they are perfect for passing out to the trick or treaters. View the full recipe by clicking on Martha's Kitchen Korner in the right sidebar.

Egg Wash Tip

Egg Wash Tip

While watching the Food Channel one night I saw a woman frying chicken. She did it pretty much the same way I do by dipping the meat into an egg wash and then into flour. The difference between her way and mine was the egg wash. Her egg wash consisted of the yolk and water only. No egg white. I've always used the whole egg and it seems that no matter how much I whisk, the white of the egg has trouble clinging to the meat, causing the flour sometimes separate from the meat when frying.

I tried her method with chicken tenders and it really works. I did have to use 2 egg yolks instead of 1 whole egg, adding about 1/4 cup of water. I also double dipped, meaning I dipped the chicken in the egg wash, into the flour, back into the egg wash and again into the flour before frying. The results - moist and tender on the inside, crispy crust on the outside. Give this one a try. I think you'll love your results too.

Herby Macaroni & Cheese

If you are looking for a new and delicious way to make mac and cheese, you might like the recipe I've just posted on Martha's Kitchen Korner for "Herby" Macaroni & Cheese. It's so tasty and you can actually add meat to make it a main dish. To view the full recipe click on Martha's Kitchen Korner in the right sidebar.

Chicken Mac & Cheese Casserole

If you like mac and cheese and you like chicken, you will love the recipe I've just posted on Martha's Kitchen Korner for Chicken Mac & Cheese Casserole. Of course it's simple to make and so good to eat. Plus, you can change it by using tuna, which I've tried already and loved. To view the full recipe click on Martha's Kitchen Korner in the right sidebar.

Festival Results

The Mint Hill Art in the Park Festival was great. I took my Fruit Salad as a sample dish from my cookbook Stir, Laugh, Repeat and it went over better than my Cracker Bars that I normally take to my book signings. It was hot and the salad was a refreshing treat that everyone loved.

Now for those of you keeping up with the $25.00 contest. My book sales are now up to 16. It's getting close. Remember, the person who buys book #25 will receive their choice of $25.00 cash or a $25.00 Amazon Gift Card. But you must order your book through me for it to count. If you would like to place an order, contact me on my email address and we will exchange addresses.

marthacheves@bellsouth.net

Fruit Salad for Afternoon in the Park

Today I'll be at the Mint Hill Afternoon in the Park Festival. Normally when I do book signings I take my Cracker Bars to serve as a sample recipe from Stir, Laugh, Repeat. But due to them being made with white chocolate, combined with the heat, I decided to do a variation of my recipe for Chuck's Fruit Salad. The recipe for Chuck's Fruit Salad found in Stir, Laugh, Repeat, is a an "example" recipe. As with all of my recipes, I offer ingredient change suggestions making the dish fit your own taste. Well for today's salad, that I'll be serving at the festival, I've used pineapple, coconut, red and green grapes, mandarin oranges and pina coloda mix. I have to say that this has to be the best version of this recipe yet. For those of you who already have a copy of Stir, Laugh, Repeat, give this one a try. The recipe is found on page 19. It's simple to make and perfect to serve at home or for taking to any event. Give it a try using my ingredients for today. You will love it!

Keeping Lettuce Fresh

Last April I had the pleasure of doing 2 book signings in Florida. What really made this a special trip was being able to meet a very special lady and her family in person after talking to her for almost a year on the computer. While there, Lillian cooked dinner for myself and a friend that took the trip with me. I love a good salad and usually have a head of lettuce in my refrigerator at all times. But, more often than not, my lettuce goes bad before it's all used, especially if it's leaf lettuce. I've tried using lettuce keepers and I will say that they work to a degree. While making the salad to go with our meal I noticed that Lillian had her lettuce wrapped in a paper towel. I had never heard of this, much less tried it.

This is one of the best tricks for keeping lettuce of any kind fresh and crisp. I've done it with head lettuce and leaf lettuce. I no longer have to throw away lettuce.

For separated leaf lettuce, I simply loosely wrap them in paper towels and place them inside a zip type plastic bag. Give this and try!

Cooking Tip - Spinach

When I make a dish that requires spinach I've always used what I call my "twister towel" to remove excess liquid. This towel is used for nothing but my spinach. I would place the spinach inside the towel, hold it over the sink and twist the liquid out. I've retired my "twister towel." There is an easy, less messy way that brings the same results.

Place your spinach evenly on a plate. Take another plate, of the same size, place it on top, bottom side down. Press the two plates together while holding them vertically over the sink. For those with arthritis, this is also less painful.

Nutty Coconut Pie

I love coconut so when I made this pie you could say I was in "Pie Heaven." It's simple, full of coconut as well as nuts (I used pecans but walnuts would work just as well) To view the full recipe click on Martha's Kitchen Korner in the right sidebar.

Contest

I've decided to have a contest. Tomorrow I'm mailing out 5 copies of my cookbook Stir, Laugh, Repeat. Sunday I'll be at a 1 day festival in Mint Hill, NC doing a book signing for Stir, Laugh, Repeat. This is how the contest will work. The person that buys book #25 will receive a $25.00 bonus. It will be the winner's choice. You can take $25.00 in cash or $25.00 in an Amazon gift card. Now think about it. I'm already up to book #5. That leaves 20 more books to sell. I have the festival coming up so that will cut the numbers down even more. Plus, I'm selling the books for $12.00 which will also include shipping. If you want to learn more about Stir, Laugh, Repeat click on Stir, Laugh, Repeat The Cookbook in the right sidebar. If you want to order a copy send me an email at marthacheves@bellsouth.net and we will exchange addresses. Remember, the holidays are coming up and Stir, Laugh, Repeat makes a great Christmas gift. And the only way to get an autographed copy is by ordering directly through me.

Also, if you need more than 1 copy, each book counts in the countdown to #25.

Cooking Tip

Quick Tip - The next time your recipe calls for cooked rice, try substituting cooked barley. I've found this to work great in everything from stuffed bell peppers to chicken and rice dishes. Don't know if you like barley? There's a simple way to find out. Cook up a small amount. If you are making a chicken and rice dish, spoon just a little of the chicken mixture into the barley and taste. It's really good and it's good for you.

Chicken & Wild Rice Roll Ups

Last weekend I found Deli chicken on sale. I bought 1/2 lb., made a sandwich for lunch, then tried to decide what to do with the rest. Remember my motto is to "Think with your taste buds." I think I need to add something to that. Think with your eyes and imagination too. While going through a magazine I ran across a recipe for stuffed chicken. Then it hit me! Why not use Deli sliced chicken?! It's already cooked. It's thin sliced so you don't have to pound the chicken in hopes of making it thin. Should work great. Now, what do I stuff it with? I thought about mixing up a box of chicken stuffing only to find that I had used my last box. Then I spotted a box of chicken flavored Uncle Ben's Wild Rice. Perfect!

Here's what you do. Cook the rice according to the package making sure all of the liquid is absorbed. Put it in the refrigerator to cool completely, it's easier to work with when it's cold and will stick together better. Lay out 2 slices of your deli chicken. Make a log of rice on the chicken and simply roll it up. Place it seam side down in an 8 x 8 baking dish sprayed with non-stick spray. Mix a can of condensed cream of chicken soup with 1/4 cup of water. Spoon it over your chicken rolls and bake in a 350 degree oven for about 20 minutes to heat throughly.

This is so easy to make. I'm sure using stuffing would be good too. I haven't tried it yet but I'm quite sure roast beef with wild rice would be just as good. Or try using rice with chopped veggies such as broccoli rolled in chicken, beef or ham. Have a good time with this one.

Baked Chicken Fingers

Most kids love chicken fingers and so do I, but I've found that most of the pre-packaged types are made from minced/chopped/pressed chicken pieces. I really prefer the more pricy whole pieces of chicken so I know exactly what I'm eating. It is convenient to just pull a bag out of the freezer and pop them into the oven. But there is also a simple way to make your own and still not spend much time in preparation.

Now and then I find boneless, skinless chicken breasts on sale and I usually stock up. As soon as I get home from the grocery store with my chicken, I lay it out on a cutting board and cut it into strips of about 1/2" thick and 1" wide. In small freezer bags I place an many pieces as I feel I would need for a meal. Lay them out flat in the freezer and I'm done until time to cook. When I want chicken fingers, I simply place a package in the refrigerator that morning to thaw.

When it's cooking time, preheat the oven to 350 degrees. In a shallow dish mix 1/2 cup Italian bread crumbs and 1 Tbl. grated Parmesan cheese. In a small bowl mix 1/4 tsp. minced garlic and 1/4 cup of vegetable oil.. Dip the chicken fingers into the oil, roll in bread crumbs and place on a baking dish sprayed with non-stick spray. Bake about 20 minutes or until done and golden brown.

These are simple, quick and so good.

Lemon Carrots

I've just posted a quick and easy recipe for carrots glazed in a lemon sauce. To view the full recipe click on Martha's Kitchen Korner in the right sidebar.

Grape/Blueberry Salad with Stonyfield Farm Organic Greek Yogurt

When Stonyfield Farm contacted me asking if I would try their Organic Greek Yogurt and hopefully promote their product, I said felt very flattered and said yes. I'm a sour cream user, but after doing some research I've found that yogurt can be a great as well as healthy replacement. That all sounds great, but what about taste? To find the answer I decided to give it a try and test the taste difference in my favorite recipe for Grape Salad. I have to tell you that I could NOT tell a difference in flavor when using the yogurt as opposed to the sour cream. The recipe listed below is a wonderful version of my Grape Salad found in Martha's Recipes. The taste is wonderful, and by making the changes from regular cream cheese to reduced fat, using Stonyfield's Organic Greek Yogurt instead of sour cream and splenda in place of the sugar, it's actually healthy. So I can eat more!


4 oz. fat free or reduced fat cream cheese, softened
1 container (5.3 oz.) Stonyfield Farms Organic Greek Yogurt - Plain flavor
1/4 cup sugar. Splenda works well too
1 tsp. vanilla extract
2 lbs. seedless green or red grapes, washed and dried
1 cup fresh blueberries, washed and dried
1/2 cup brown sugar
1/2 cup chopped pecans

In a large mixing bowl, beat the cream cheese, sugar and vanilla until blended and smooth. Fold in Stonyfield Farm Organic Greek Yogurt. Add grapes and toss to coat. Transfer to a large serving bowl. Cover and refrigerate until serving time. Sprinkle with brown sugar and pecans just before serving. Serves 20-24

I will be working up more recipes using this product so I hope you'll watch for them. I also hope you too will give Stonyfield Organic Greek Yogurt a try by using it as a substitute for sour cream in some of your dishes. I don't think you will be disappointed.

BLT Dip

This is a really great dip sent to me by my daughter-in-law Amy

1 cup mayo
1 can diced tomatoes (drained) or 2 diced fresh tomatoes
1 pkg. Real Bacon Bits

Stir all ingredients together and serve with Tortilla chips. Also is
very good with cooked pasta.

Stir, Laugh,Repeat Response from J3 (Tommy Lee's Band)

This is my post from a couple of months ago. This is the response I've just received from J3 (member of Tommy Lee's band).

Hey Martha!
It's J3!!! We got the cookbooks in CA and want to say thank you very much! They are in both our kitchens!
As soon as I get home, im making one of the recipes!!!! Woohoo! Thanx again! :)

Exciting Book Request!!!

If you have a copy of my book Stir, Laugh, Repeat and have read the story that goes along with my Chicken 'N Dumplins (page 118) you will remember talking about meeting J3 (John) who played with Tommy Lee. I met J3 in New Jersey at my grandson's christening where my daughter had requested I make a Southern meal. I must say the meal went over wonderfully. After the meal I sat talking to J3 whom I knew then as John. We talked about the meal and music. Afterward my daughter asked if I knew who John was. I of course only knew him by John so she told me he goes by J3 and he played with Tommy Lee and his band. My 1st brush with the famous! Well, my daughter called me tonight to tell me that J3 and my son-in-law Tod were talking on the computer. J3 is in California with Tommy Lee doing recordings. He wants a copy of my cookbook and so does Tommy Lee!!! My 2nd brush with the famous!!!

So tomorrow 2 signed copies of Stir, Laugh, Repeat will be going straight to the PO addressed to Tommy Lee and J3. Yes, I'm excited!

Eliminating Lunch Box Odors

Eliminating Lunch Box Odors

With school starting back it's time to start thinking about making lunches again. I can remember those cute little lunch boxes with the kid's favorite characters on the outside. I can also remember the smell that sometimes goes along with making that sandwich, placing it in the lunch box and adding an apple or banana. By lunch time the whole meal has a really strange "combined" smell. And if the kids don't eat everything you've packed and forget to throw away what they don't eat, the smell can be even stronger. There is a solution to this little smelly problem. Sprinkle 1 tsp. of baking soda in the bottom of the lunch box and cover it with a paper towel. Just like in your refrigerator, the baking soda absorbs the odors.

Meatball Cooking Tip

Browning meatballs can be very time consuming. You have to stand over the stove and turn them one at a time to get them browned on both sides. There is an easier way. Arrange your meatballs on a broiler pan sprayed with non-stick spray. Bake in a 350 degree oven for 20-25 minutes. You don't even have to turn them. They will brown all the way around. Great tip for the not so far away holidays coming up.

One Pan Tacos

I've just posted One Pan Tacos on Martha's Kitchen Korner. This is a simple, quick dish to make when you're in a hurry. The tacos can be made and served in taco shells, wrapped in tortillas or it can even be served as a main dish. It can also be made with ground turkey or chicken. View the full recipe by clicking on Martha's Kitchen Korner in the right sidebar.

Baked Apples

I think baked apples are not only an attractive side or dessert but really fun to make. In the past I've always cored my apples and poured a mixture of brown sugar dissolved in water and cinnamon over them, basting as they bake. But after looking at several recipes, I've pulled ideas from them and come up with what I think is my perfect baked apple. Give this a try -

4 large apples (I like to use Granny Smith)
miniature marshmallows
3/4 cup brown sugar
1/4 cup orange juice
1/2 cup water
2 Tbl. butter
cinnamon, cloves, allspice, nutmeg (your choice) to taste

Preheat oven to 350 degrees. Core the apples making about a 1" hole taking out the seeds but don't go all the way through the apple. And core from the stem end of the apple. Place your apples in a 9" square pan sprayed with non-stick spray. Fill the hole with 5-6 mini marshmallows pushing them tightly. You want the hole to be about 1/2 full of marshmallows. I a small sauce pan mix brown sugar, orange juice, water, butter and spice of your choice. Heat until the sugar is dissolved and the butter melted. Spoon mixture into holes on top of the marshmallows and pour remaining mixture over apples. Baste about every 10-15 minutes. Bake 1 hr.

Changes - you can use raisins instead of marshmallows. Or add copped nuts to your liquid mixture. And of course the spice you use will also determine the difference in your flavor.

White Chocolate Macadamia Muffins

I've just posted a recipe for White Chocolate Macadamia Muffins on Martha's Kitchen Korner. The recipe is a very basic muffin recipe that can be changed to make anything from White Chocolate to Milk Chocolate to Blueberry. So, the next time you need a quick sweet bread, give this one a try. To view the full recipe click on Martha's Kitchen Korner in the right sidebar.

Easy Roasted Chicken Breasts

Flavorful roasted chicken breasts are so simple and the flavor can be changed simply by changing the herbs you use for basting. The seasonings I enjoy the most are (for 2 chicken breasts):

2 Tbl. melted butter, 2 garlic cloves minced, 1 tsp. dried basis, 1/2 tsp. rubber sage, 1/2 tsp. dried thyme 1/4 tsp. lemon-pepper and 1/2 tsp. salt. Mix the all together and brush over the chicken. Bake at 350 degrees for 30-45 minutes or until juice runs clear, time depends upon the thickness of the meat.

I sometimes change this up by using rosemary and using lemon juice instead of the lemon pepper. Or for a totally different flavor I'll use nothing but the butter and Italian seasonings. Think with your taste buds.

No Cook Lemon Pie

Everyone loves a good lemon pie and the one I've just posted on Martha's Kitchen Korner is so easy to make and the taste is just wonderful. There are only 5 ingredients - evaporated milk, lemon pudding mix, cream cheese, lemon juice and of course a graham cracker crust. And this recipe can also be converted to a delicious Key Lime pie. To view the full recipe click on Martha's Kitchen Korner in the right sidebar.

Butternut Cake

Some of you may already know that I do book reviews. Friday I received a cookbook to review from Country Bob's, Inc. which makes Country Bob's All Purpose Sauce. I wanted to share my review for their cookbook with all of you. The cookbook is great and the recipe below is wonderful. I'm including a picture of a slice of my cake using their recipe.

Butternut Cake

1 cup vegetable shortening
2 cups sugar
4 eggs
2 cups self-rising flour
1 cup milk
1 Tbl. vanilla butternut flavoring
oz. cream cheese, softened
1/2 cup (1 stick) margarine, softened
1 pkg. (1 lb.) confectioners' sugar
1 tbl. vanilla butternut flavoring
1 cup chopped nuts

Cream the shortening and sugar in a mixing bowl until light and fluffy. Add the eggs and beat until well mixed. Add the self-rising flour and milk alternately, beating well after each addition. Beat in 1 Tbl. flavoring. Pour the batter into 3 greased and floured 9" cake pans. Bake at 350 degrees until the layers test done. Cool in the pans on wire racks for about 10 minutes. Remove from pans and cool completely on wire wracks. Beat cream cheese and margarine in a mixing bowl until well blended. Add confectioners' sugar gradually, beating until of spreading consistency. Beat in 1 Tbl. flavoring. Add the nuts and stir until well mixed. Spread between the layers and over the top and side of the cake. Yields 12 - 16 servings.

Country Bob's Cookbook - Review by Martha A. Cheves, Author of Stir, Laugh, Repeat

The above is just a sample of the delicious recipes included in this book. You'll find recipes for everything from Wingettes to Country Bob's Chip Dip in the Appetizer section. There is Sour Cream Slaw Dressing and Cucumber and Tomato Salad in the Salad section. And Foil-Wrapped Chicken and Grilled Chicken-in-a-Pocket in the grilling section. Most of the dishes are made using Country Bob's All Purpose Sauce, which I've used and love. The flavor blends of this sauce adds the perfect touch to anything from baked beans to meatloaf. And I can't wait to try their recipe for Country Bob's Steak Taco in the main dish section.

I made the above cake and have to admit that I did make 3 changes. I used butter instead of the margarine and I used black walnut flavoring instead of the butternut. My reasons? I always bake with butter and I had no butternut flavoring so I substituted using the black walnut. My only other change was that I baked mine in a tube pan instead of 3 cake pans. Again, my reason? I just like to bake cakes in tube pans. But I still ended up with 3 layers. I simply slice my cake creating 3 layers. The cake is not only beautiful but the taste is wonderful. And the recipe, as well as all of the recipes I've found in this book, is simple.

If you would like to see a picture of my cake, visit my site http://stirlaughrepeat.blogspot.com

Easy Rice

Rice is one of my favorite carbs but it must have flavor. I make up a simple rice dish by combining in a sauce pan - 1 cup of chicken broth, 1 small can (3 oz.) mushrooms with liquid and 1 tsp. soy sauce. Bring it to a boil. Add 1 1/3 cup of Minute Rice. Cover and turn off the heat. This makes a delicious dish and you can add other ingredients. I sometimes saute a small package of salad shrimp in 2 Tbl. of oil and stir this into my hot broth. I've also added a small can of drained English peas for more color and taste. You might want to add cooked, chopped broccoli or throw in some cooked carrots. The flavor of this rice dish changes with your own imagination.

Simple Trifle

Making up a pretty Trifle for any event is really easy and can be done with 5 simple ingredients.

1 pkg. (3 oz.) flavored gelatin
1 cup boiling water
1 store bought angel food cake
1 can (20 oz.) pie filling
1 carton (8 oz.) whipped topping, thawed

Mix the gelatin and boiling water until dissolved. Refrigerate about 30 minutes. Cut the angel food cake into 1" cubes. Put half of the cake cubes in a trifle or clear bowl. Top with half of the gelatin and half of the pie filling. Repeat with cake, gelatin and pie filling. Top with whipped topping. Refrigerate at least 1 hour before serving.

You can use different combinations such as cherry gelatin and cherry pie filling; strawberry gelatin and strawberry pie filling, etc. Or make up your own combinations such as orange gelatin and strawberry pie filling. Just have fun and think with your taste buds.

Creamed Meats

This is a simple dish that works great with leftover meats. I've made this with roast, chicken, turkey and ham. It's great for the just around the corner holidays using leftover turkey and serving it over leftover dressing.

2 Tbl. butter
2 Tbl. all-purpose flour
1/4 tsp. ground mustard
1 1/2 cup milk
3/4 cup shredded cheese
1 1/2 cup cubed fully meat
salt & pepper to taste

In a saucepan melt butter. Stir in flour and mustard until smooth. Add milk. Bring to a boil. Boil for 2 minutes stirring constantly. Stir in cheese until melted. Add meat and heat thoroughly. Serve over toast, mashed potatoes or rice.

Apple Log

The Apple Log recipe I've just posted on Martha's Kitchen Korner is very versatile appetizers. It can be made with apples as well as any dried fruit you might like. It's made with just a touch of sugar and served with cookies. View the full recipe by clicking on Martha's Kitchen Korner in the right sidebar.

Cocktail Sauce

Cocktail Sauce

I've tried different brands of cocktail sauce and never seem to find one that is as good as found in the restaurants. Finally I was able to talk a waiter at one of the seafood restaurants I enjoy so much to telling me what went into their sauce. Again, he could give me no measurements so after working on it for a while and wasting a lot ketchup and mayonnaise I finally came up with the perfect taste. And yes, I did say mayonnaise. That seems to be one of their secret ingredients. So here is what I use.

1/4 cup mayonnaise
1/4 cup ketchup
1/4 cup chili sauce
1 tsp. prepared horseradish
2 Tbl. lime juice
1/4 tsp. hot sauce (optional)

Just mix everything together, cover and chill until ready to use. It makes not quite 1 cup. If you use fresh grated horseradish you may not want to add hot sauce. I've found that fresh horseradish tends to be slightly hot.

Applesauce Muffins

The recipe for Applesauce Muffins I've just added to Martha's Kitchen Korner is one that even the kids will enjoy helping you make. They're moist and ever so spicy. View the full recipe by clicking on Martha's Kitchen Korner in the right sidebar.

Seasoning Salt

Making your own seasoning salt is really simple. After all, it's just a combination of flavors that you really enjoy. This is a simple seasoning salt that I enjoy using.

1/2 cup salt
1 Tbl. dried parsley flakes
1 1/2 tsp paprika
1 tsp. dry mustard
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground oregano
1 tsp. ground red pepper
1/4 tsp. ground thyme

Mix all together and store in an airtight container at room temperature. You can adjust the flavors to your own taste adding more of one, less of another or even add other flavors. One of the easiest ways to determine the flavor of your salt is to blend a couple of flavors, take a pinch of your blend and add a tiny amount of the new flavor, mix and taste. By doing this you can find your own perfect blend.

Strawberry Tartlets

I've just posted a recipe for Strawberry Tartlets on Martha's Kitchen Korner. This is a simple breakfast/brunch bread that involves only 3 ingredients. And for those of you who don't like strawberries, this can be made in other flavors. To view the full recipe click on Martha's Kitchen Korner in the right sidebar.

Emeril's Steak Rub - It's Not Just for Steaks

Last week I received a packet with a box of Emeril's All-Natural Stock, a bottle of Emeril's Kicked Up Horseradish Mustard, a jar of Emeril's Original Essence Seasoning and a jar of Emeril's All Natural Steak Rub. Boy was I excited. I couldn't wait to start working up new dishes using these products. So I've started with the Steak Rub.

I cook by smell and taste. When I took a good sniff of the Steak Rub I could smell the peppers. When I tasted the Steak Rub I could taste the coriander as well as the peppers. So what could I do with this other than put it on steaks? Then it hit me. I was planning on cooking baby back ribs for the following day's dinner so why not try it as my dry rub. When I make my ribs I use a dry rub, which I apply the night before, and add a wet sauce near the end. These ribs never made it to the wet sauce stage of cooking. The blend of the peppers, garlic, onions and all of the other herbs combined in this little jar of heaven gave me a mouth watering taste. I hope this picture will make your mouth water too.

Wait until you see what I do with the other products.

Lemon Bars

The original recipe for these bars called for plain yogurt which I didn't have on hand so I used cottage cheese. It called for plain flour, baking powder and salt but I used self rising flour instead. It called for lemon flavoring which I changed to lemon juice. Some time ago I had seen a crust recipe using nutmeg so I decided to give it a try with this recipe. I also added a powder sugar and lemon juice glaze. This lemon bar recipe is wonderful! If you don't like cottage cheese give it a try anyway. You won't be disappointed.

To view the full recipe click on Martha's Kitchen in the right sidebar.

Cream Cheese Sauce

Cream Cheese Sauce

I have a pizza place near me that makes the best spinach pizza around. After eating there one evening I bragged on the sauce to one of the waiters and begged for the the recipe. He talked to the chef who kindly wrote out the ingredients and sent it to me. He did have one stipulation before giving me the napkin and that was that I not mention the restaurant's name. So I won't. I worked with these ingredients twice before getting it just right so here it is:

1/2 stick butter, softened
1 pkg (8 oz.) cream cheese, softened
2/3 cup boiling water
2 tsp. chives
1/8 tsp. white pepper
3/4 cup shredded Romano cheese

Cream together butter, cream cheese, chives and pepper. Stir in boiling water and blend until smooth. Fold in Romano until creamy. This can be used as a white pizza sauce or over pasta.

The sauce should come out to the thickness of gravy. If you want a thicker sauce, cut the water down. If you want a thinner sauce, add a little more. I like to pouring this sauce over garlic noodles. Garlic noodles are simple to make. Boil noodles until tender. Drain. Melt 1/4 cup of butter in a small frying pan. Sauté 2 tsp. minced garlic. Pour over noodles and toss to coat. Top with cream cheese sauce and sprinkle with more Romano if you want. This is so good.

Herbed Red Potatoes

I enjoy the flavor of the little red potatoes that are normally cooked, here in the South, in with our green beans. I've also found they make wonderful potato salad and mashed potatoes. Another way to make an attractive, as well as tasty dish, is to boil them in just enough salted water to cover. (Make sure they are fairly uniform in size.) Boil until you can easily pierce them with a fork, 20-25 minutes. Drain and cover to keep them warm. In a microwave bowl on high melt 4 Tbl. butter. Add 2-3 tsp. minced parsley and 2-3 tsp. minced chives. Pour the butter mix over the potatoes and toss. You can also add cooked chopped bacon or finely minced green onion tops. You might want to try adding different herbs such as oregano or your favorite blend of herbs. Just remember to serve them immediately. If they do cool off before serving I've found that reheating in the oven works better than the microwave. To me the microwave gives them a firmness that reminds me of canned potatoes.

Stir, Laugh, Repeat - Review by Holli Castillo

This is my latest review for my cookbook Stir, Laugh, Repeat.. Finding Joy While Playing in the Kitchen


Perfect for cooking with little ones, July 28, 2009
Review By - Holli Castillo, Author of "Gumbo Justice"

I hate to cook. I'll admit it. I don't mind baking cakes or cookies, but cooking is not my thing. My kids, however, love it. Being that they're only 7 and 10, if they want to cook, I have to do it with them. Enter Stir, Laugh, Repeat.

This cook book is simple enough that I can supervise while my kids do all the work. They have a good time, I have a good time, we all get fed something homemade. It's a win win.

We have tried over half the recipes in this book, and so far they are all easy to make and taste great. The best part is that, with a very few exceptions, most of the ingredients are normal things we have in the kitchen anyway. There is no special shopping trip or big ordeal involved. We just go to the kitchen, open the book, and start cooking.

I would highly recommend this book to anyone with children who have an interest in cooking. Not only do you get together time with the little ones and an excellent meal, the kids also develop a sense of pride and self-confidence knowing they did most of the work themselves. All that from one book is amazing!

Windy's Crab Bake

My wonderful friend "Windy" came through again by setting up my search button on this site so he has earned another dish honoring him. The Windy's Crab Bake is a really simple crab dish that comes out light and fluffy with a taste that is out of this world. To view Windy's Crab Bake click on Martha's Recipes in the right sidebar.

Cooling Down Chile Peppers

To reduce the heat of a chile pepper, scrape out the veins that line the inside of the chile flesh. This is where the heat source, capsaicin, in chile peppers is concentrated. There is no capsaicin in the seeds but they are often quite hot because of their closeness to the veins, so remove them too. You can also reduce the heat by soaking chilies in heavily salted water for several hours.

Country Bob's All Purpose Sauce - Meaty Baked Beans

Country Bob's contacted me a couple of weeks ago asking if I would try their product. I'm game for just about anything so I said yes. I even told them I would try coming up with a recipe using their All Purpose Sauce. Now everyone that follows my recipes know that I cook simple dishes and I didn't want to change my style. One of the best ways to create a recipe with a new product is to taste the product before adding it to anything. One of the 1st recipes that came to mind after tasting was the baked beans my daughter makes. I just knew it would be a perfect blend and it is. To my daughter's original recipe I added bell peppers, which I love in baked beans, and eliminated the brown sugar. Country Bob's All Purpose Sauce gave the beans a touch of tart, with a hint of BBQ. They can be served as a meal, due to the ground beef, or as a side dish. I'm having them tonight with Baby Back Ribs and plan to serve the sauce on the side for dipping.

I've only been working with this sauce for a few days but have already found that it's great mixed with sauteed onions served over roast. I've also used it as a condiment in my baked chicken wraps.

For more information on this tasty sauce go to www.countrybob.com

To view the recipe for Meaty Baked Beans, click on Martha's Kitchen Korner in the right sidebar.

Search Button

Thanks to my wonderful friend Windy I now have a search button on Stir, Laugh, Repeat. You can now find all recipes I've added by using tag words. If you want to view everything that has ground beef in the dish, simply type in ground beef and it will bring up all dishes with this tag. Isn't he wonderful!

Seafood Chowder

This is a very versatile recipe. You can add sautéed onions and/or bell peppers. You can use bay scallops as a substitute for the shrimp, crab, clams or even as an addition. If you like seafood, you'll love this dish. It's a great dish for any time of the year but especially on those cold winter nights. As usual, to view the full recipe click on Martha's Kitchen Korner in the right sidebar.

Dutch Ovens

A Dutch oven is a large pot or kettle usually made of cast iron with a tight fitting lid so steam cannot easily escape. It's used for moist cooking methods such as braising and stewing. Dutch ovens are said to be from the Pennsylvania Dutch heritage dating back to the 1700s. If you don't have a Dutch oven, you can use a large ovenproof skillet with a tight fitting lid.