Cheese Straws

Just in time for the holidays!

These cheese straws are simple to make and so delicious. You can change the flavor by using blends of cheese. These are really good made with the seasoned Mexican cheese blend found in your grocery store.

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

Simple Alfredo Sauce

1 pt. heavy cream

1 clove garlic, crushed

1 stick butter

1 Tbl. parsley

1 cup parmesan cheese

pepper to taste

Melt butter in a sauce pan with garlic, parsley and black pepper. Add cream (keep at low-medium heat - do not boil). Stir in parmesan cheese. Stir constantly until thickened. If it doesn't thicken, add 1 tsp. cornstarch.

This goes great over any pasta. I like to use it over chicken or a white sauce for spinach pizza.

The Rebecca Review - Rebecca Johnson

Another review from One of the Amazon Book Reviewers - Rebecca Johnson is one of their top 10 Amazon reviewers. She even rated Stir, Laugh, Repeat with 5 stars! Yes I'm proud of this and wanted to share!

Potato Soup and Mushroom Bread,

October 28, 2009

By	Rebecca Johnson "SeasonedwithLove.com" (Washington State) - See all my reviews

"Potato soup is one of my favorite soups. I worked on this recipe for about three months. I know my tasters were getting tired of it by the time I finally found the right combination. But now, everyone that has tried it keeps asking when I'm going to make more." ~ pg. 46

"Stir, Laugh, Repeat" is filled with tasty recipes that are easy to make. I made the Potato Soup and Mushroom Bread. I'd suggest that before you make the Mushroom Bread you put foil on the baking sheet. I didn't and lived to tell about it because the cheese gets baked onto the sheet. This is however a bread that is delicious and scented up the entire kitchen. My husband accused me of eating it all. Well I had it for breakfast, lunch and dinner and he just had it for dinner. I'd make one suggestion for the recipe - toss the garlic with the mushrooms and olive oil. If you use a garlic press like I do it will be almost impossible to "sprinkle" garlic on the bread.

The recipe I tried tonight was the Potato Soup. It is very easy to make and would be perfect as a first course to a dinner menu. It calls for six medium potatoes and I guessed correctly that this would be about 2 ¼ pounds unpeeled potatoes. The recipe calls for cheese so I assumed it was for cheddar cheese. Also I couldn't find any canned Portobella mushrooms so I just used button mushrooms. There is no need to cook up bacon if you just use Bacon Bits. While the recipe calls for salt and pepper to taste I found that it needed 3 teaspoons of Lawry's seasoning salt and lots of freshly ground pepper. I also added 2 teaspoons of chicken base to season the soup. You can really adapt this recipe to your individual tastes. I liked the addition of sour cream and dried onions, although I added the onions when I was cooking the potatoes because I figured they needed time to rehydrate.

So I can recommend those two recipes to you with a few adaptations. All of the recipes have little stories with them and also include a special kitchen tip. Some of the other recipes you may enjoy include:

Coconut Loaf Cake
Chicken Casserole for a Crowd
Key Lime Pie
Brown Sugar Banana Nut Bread
Pecan Muffins

I look forward to trying other recipes, especially some of the desserts. :)

~The Rebecca Review

Chocolate Chunky Pecan Pie

I'm not a chocolate lover but do love pecan pies. This recipe brings the 2 together and makes a wonderful pie for the holidays. To view the full recipe click on Martha's Kitchen Korner in the right sidebar.

If your crust starts to brown too quickly, cover it with foil. If you are using a frozen pie shell, do not thaw. Always bake pies with a baking sheet under them just in case they boil over. If you have trouble finding chocolate chunks, buy squares and chop them or use a good quality of chocolate chip.

A cookbook with a personal touch - Review

A Cook book with a personal touch!,

October 22, 2009

By	Linda Hoy "Kathy Paquette" (Hemet, Ca.) - See all my reviews

As a very busy homeschool mom and business owner, I have to say that "Stir, Laugh, Repeat" by Martha A. Cheves is a true cookbook that never sits on our shelf! She shares her recipes with a very unique twist. The cooking tips are great and the personal touch of Martha makes this the top plate of any meal! I am able to create great family meals in a time saving way.

Thank you so much Martha for this amazing cookbook, my 11 year old daughter is learning how to cook and "Stir, Laugh, Repeat" came at a perfect time. She is able to follow the recipes and get's really excited about learning the tips, then makes sure that mom follows them!

Thank you for making cooking a family time event well spent!

Kathy Paquette
Hemet, CA

Sweet Potato Casserole

Usually when you think of Sweet Potato Casserole you think of the potatoes being mashed. In the recipe I've just posted to Martha's Kitchen Korner the potatoes are chopped, not mashed. What you would normally add as a topping .. brown sugar, butter and nuts does not stay on top, it's tossed into the potatoes. This gives you that nutty, sweet taste with every bite. To view the full recipe click on Martha's Kitchen Korner in the right sidebar.

Getting Ready for Thanksgiving #9

Choosing your side dishes for Thanksgiving can be fun but also a lot of work to prepare. Here is my simple way for making stuffing.

Tip #9
Years ago our mothers and grandmothers baked bread and cornbread for their dressing. This can take a lot of time that you may not have to spare. I've found that the pre-packaged stuffing/dressing mix works just a well. The amount you will need depends on the number of people you plan to serve. I buy prepare for 15-20 people so I buy 2 large packages of stuffing mix. I saute 2 large chopped onions to add to my stuffing. I love the taste of sage so I add enough to suite my taste. You can use drippings from your turkey or canned chicken broth. Add enough to moisten your dressing. I then pour mine into a large baking dish sprayed with non-stick spray and bake in a 375 degree oven until done. Add other ingredients to fit your own taste. I sometimes add celery that I saute with the onions.

Horseradish Sauce

I love a beef, pork or chicken sandwich with Horseradish Sauce and every time I go to Arby's I pick up a couple extra packs of their sauce to go with my sandwiches at home. I know, that isn't nice but over the years I bet I've bought at least 10 different brands of Horseradish Sauce and still haven't found one that I really like. Some are too sweet, some are too hot, some are not hot enough and some have a strong lemon taste. This recipe came out perfect for my taste with the perfect heat and flavor. (If using 1/4 cup of horseradish is too much heat for your taste, cut down on the amount. And of course, if it's not hot enough, increase the amount.)

1/4 cup prepared horseradish

1/2 cup sour cream

1/4 cup mayonnaise

1/2 tsp. lemon juice

1 garlic clove, minced

1 tsp. Dijon mustard

Salt & Pepper to taste

Mix all ingredients in a medium bowl with a wire whisk. Refrigerate for at least 30 minutes to allow flavors to blend. Makes 1 cup.

Getting Ready for Thanksgiving #8

Now we have our turkey cooked so let's talk about carving.

Tip #8
Let your turkey sit and cool for about 30 minutes, then remove the breast. To do this, with a good knife, cut off the legs and wings. To cut off the breast, place the knife on one side of the breastbone near the neck and cut toward the tail. As you cut between the bone and the meat, pry the breast meat away with your hand or a spoon. After removing the breast, slice it like a roast. Removing the breast from the bone gives you more uniform slices.

get

A Recipe from the Past

I don't normally post non-food related recipes but when a friend sent this recipe to me I had to share. Plus, this is post #500.

"Warshing Clothes Recipe" -- imagine having a recipe for this!

Years ago an Alabama grandmother gave the new bride the following recipe:

this is an exact copy as written and found in an old scrapbook -

with spelling errors and all.

WARSHING CLOTHES

Build fire in backyard to heat kettle of rain water.

Set tubs so smoke wont blow in eyes if wind is pert.

Shave one hole cake of lie soap in boilin water.

Sort things, make 3 piles

1 pile white,

1 pile colored,

1 pile work britches and rags.

To make starch, stir flour in cool water to smooth,

then thin down with boiling water.

Take white things, rub dirty spots on board, scrub hard, and boil,

then rub colored don't boil just wrench and starch.

Take things out of kettle with broom stick handle, then wrench, and starch.

Hang old rags on fence.

Spread tea towels on grass.

Pore wrench water in flower bed.

Scrub porch with hot soapy water.

Turn tubs upside down.

Go put on clean dress, smooth hair with hair combs..

Brew cup of tea, sit and rock a spell and count your blessings.

================================================

Paste this over your washer and dryer.

Next time when you think things are bleak, read it again, kiss that washing machine and dryer, and give thanks.

First thing each morning you should run and hug your washer and dryer, also your toilet --- those two-holers used to get mighty cold!

For you non-southerners - 'wrench' means rinse ;)

AND WE THOUGHT WE HAVE IT ROUGH

Bananas

This was sent to me by a friend and I had to share it with everyone. This is amazing!

A professor at CCNY for a physiological psych class told his class about bananas. He said the expression "going bananas" is from the effects of bananas on the brain.. Read on:

Never, put your banana in the refrigerator!!!
This is interesting.
After reading this, you'll never look at a banana in the same way again.

Bananas contain three natural sugars - sucrose, fructose and glucose combined with fiber. A banana gives an instant, sustained and substantial boost of energy.

Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout. No wonder the banana is the number one fruit with the world's leading athletes.

But energy isn't the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet.

Depression: According to a recent survey undertaken by MIND amongst people suffering from depression, many felt much better after eating a banana. This is because bananas contain tryptophan, a type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel happier.

PMS: Forget the pills - eat a banana. The vitamin B6 it contains regulates blood glucose levels, which can affect your mood.

Anemia : High in iron, bananas can stimulate the production of hemoglobin in the blood and so helps in cases of anemia.

Blood Pressure: This unique tropical fruit is extremely high in potassium yet low in salt, making it perfect to beat blood pressure. So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit's ability to reduce the risk of blood pressure and stroke.

Brain Power: 200 students at a Twickenham (Middlesex) school ( England ) were helped through their exams this year by eating bananas at breakfast, break, and lunch in a bid to boost their brain power. Research has shown that the potassium-packed fruit can assist learning by making pupils more alert.

Constipation: High in fiber, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives.

Hangovers: One of the quickest ways of curing a hangover is to make a banana milkshake, sweetened with honey. The banana calms the stomach and, with the help of the honey, builds up depleted blood sugar levels, while the milk soothes and re-hydrates your system.

Heartburn: Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief.

Morning Sickness: Snacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness

Mosquito bites: Before reaching for the insect bite cream, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation.

Nerves: Bananas are high in B vitamins that help calm the nervous system.


Overweight and at work? Studies at the Institute of Psychology in Austria found pressure at work leads to gorging on comfort food like chocolate and chips. Looking at 5,000 hospital patients, researchers found the most obese were more likely to be in high-pressure jobs. The report concluded that, to avoid panic-induced food cravings, we need to control our blood sugar levels by snacking on high carbohydrate foods every two hours to keep levels steady..

Ulcers: The banana is used as the dietary food against intestinal disorders because of its soft texture and smoothness. It is the only raw fruit that can be eaten without distress in over-chronicler cases. It also neutralizes over-acidity and reduces irritation by coating the lining of the stomach.

Temperature control: Many other cultures see bananas as a "cooling" fruit that can lower both the physical and emotional temperature of expectant mothers. In Thailand , for example, pregnant women eat bananas to ensure their baby is born with a cool temperature.

Seasonal Affective Disorder (SAD): Bananas can help SAD sufferers because they contain the natural mood enhancer tryptophan.

Smoking &Tobacco Use: Bananas can also help people trying to give up smoking. The B6, B12 they contain, as well as the potassium and magnesium found in them, help the body recover from the effects of nicotine withdrawal..

Stress: Potassium is a vital mineral, which helps normalize the heartbeat, sends oxygen to the brain and regulates your body's water balance... When we are stressed, our metabolic rate rises, thereby reducing our potassium levels. These can be rebalanced with the help of a high-potassium banana snack.

Strokes: According to research in The New England Journal of Medicine, eating bananas as part of a regular diet can cut the risk of death by strokes by as much as 40%!

Warts: Those keen on natural alternatives swear that if you want to kill off a wart, take a piece of banana skin and place it on the wart, with the yellow side out. Carefully hold the skin in place with a plaster or surgical tape!

So, a banana really is a natural remedy for many ills.. When you compare it to an apple, it has four times the protein, twice the carbohydrate, three times the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals. It is also rich in potassium and is one of the best value foods around So maybe its time to change that well-known phrase so that we say, "A banana a day keeps the doctor away!"

PS: Bananas must be the reason monkeys are so happy all the time! I will add one here; want a quick shine on our shoes?? Take the INSIDE of the banana skin, and rub directly on the shoe....polish with dry cloth.. Amazing fruit !!!

Getting Ready for Thanksgiving #7

Now that your turkey is cooked, how do you take it out of the pan? This is a simple way to accomplish that with no problems.

Tip #8
Stick the handle of a THICK WOODEN SPOON in the large cavity and one into the underside of the breast bone. That's that little opening near the neck. Have your platter ready and lift your bird out of the pan.

Veal or Chicken Cutlets

One of my favorite diners serves what they call veal cutlets which comes with your choice of brown gravy or red sauce. It seems that every time I eat there I end up getting the cutlets. I finally decided to try making them myself so after going through several recipes, this is what I came up with. I like mine with red sauce so I use spaghetti sauce but you can also make a gravy from the drippings in the frying pan. I've tried this with both veal, which is a little expensive, and have also made it with chicken. To be honest, I can't tell much difference in taste.

And Another Review of Stir, Laugh, Repeat.. Cookbook

By	Matthew Smith "Roger Mexico" (TN USA)

I like this little cook book. With that said I will admit from the outset I am biased since I am Southern. These recipes hit close to home, and I enjoy the Southern influence. It is that comfort food that can get me into trouble if I am not careful.

I also enjoyed the anecdotes and tips that came with each recipe as well. It gives the book a personal touch. I don't know how exactly to explain it, but it is not as dry as normal cookbooks. It gives the book a personality.

Before I go on I will describe the one slight problem I had with this book, and that was the absence of a table of contents. This makes the book a little more difficult to navigate. It also means you are going to have to remember or mark where your favorite recipes are, or you will just have to thumb through every time you want your favorite dish.

With that said when I review cookbooks I tend to place much more emphasis on the actual recipes rather than the organization of the book, and these recipes are easy to follow and understand. I put a lot of emphasis on readability and ease with these types of cookbooks, and Martha Cheves has done a wonderful job creating the type of cookbook that anyone can use and enjoy. I have come across some cookbooks that ended up flung across the room way before the last ingredient was added. Whether you are a ranked amateur or a complete novice, there is something in this book you will enjoy.

I will say this though; I almost gave this book a three star rating because the author has a recipe for fried pickles in the book. My wife and son love fried pickles, but it is the one fried food I cannot stand. So for making me endure nights filled with the stink of fried pickles I almost went with my gut reaction, but instead I will recommend this lovely book. The book does have some healthy recipes in there as well, but if you are like me and love your comfort foods and Southern dishes then this is the book for you.

Biscotti

Biscotti is an Italian biscuit-cookie that has been baked twice. It freezes well or can be storeed at room temperature in an airtight container.The Italians use the term biscotti to refer to any type of cookie. In North America, the word "biscotti" is used to describe a long, dry, hard, twice-baked cookie with a curved top and flat bottom designed for dunking into wine or coffee.
The name biscotti is derived from 'bis' meaning twice in Italian and 'cotto' meaning baked or cooked.

Biscotti is said to have originated during Columbus's time and credited to an Italian baker who originally served them with Tuscan wines. They became so popular that every province developed their own flavored version. Because of their long storage ability they were an ideal food for sailors, soldiers, and fisherman.

Now that you know what a Biscotti is, I've posted a recipe for Trail Mix Biscotti on Martha's Kitchen Korner. To view, click on Martha's Kitchen Korner in the right sidebar.

Getting Ready for Thanksgiving #6

I don't usually stuff my turkey. I make it as a dish on the side. But for those of you who do and find that the exposed dressing seems to dry out and even scorch, here is a tip for you.

Tip #6
During the last hour of roasting your turkey, cover the cavity with a small piece of foil. This will help keep the dressing moist but also keep it from burning and scorching.

Stir, Laugh, Repeat Review by Shala Kerrigan

13 October 2009 @ 06:44 am

Stir, Laugh, Repeat

I really think that comfort cooking is going to be the next big thing. People will still love their gourmet seasonings and all their foodie toys, but there will also be a resurgence in familiar favorites, the sort of foods that your grandmother or mother might have made for family and company.
That's what this cookbook is. Classic homestyle recipes that have stood the test of time. The author wants you to play with them, to find what works for you and your family. Some of the recipes in here I have my own versions of already, but a lot of them, I don't. The recipes are easy and there are a lot of tips for making your time in the kitchen quicker and easier.
Unlike a lot of my cookbooks, this one actually has lots of recipes I can see becoming a part of our regular menu. My husband is patient enough with my experiments in hummus, tofu and white bean chilis and that sort of thing but he really prefers American classic home cooking.
Monkey Bread was one of my mom's standbys, and it was nice to see it in here. My daughter will enjoy making that. My son will love the mushroom bread, and my husband is looking forward to me trying the chicken fried steak recipe because I've never made that for him before.

You can find recipes and more about the cookbook at the author's blog Stir, Laugh, Repeat

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Another Great Review for Stir, Laugh, Repeat

The Biggest Little Cookbook in the World,

October 19, 2009

By	Lou Allin "Islander" (Vancouver Island)

For all those who find preparing meals a chore, here's a little cookbook with a big attitude. Martha Cheves finds "joy while playing in the kitchen." Every time she emerges with a brimming pan or pot, she brings another gem to save time and money while pleasing the palate. Her down-home southern commentary reads like a personal diary and gives a special touch to each delicious dish. In this compact book loaded with fail-safe recipes, Martha starts with a winner: Banana Puddin'. This wonderful dessert vanishes faster than spring snow and always leaves guests cleaning their plates. Artichoke Chicken, Meatloaf Muffins, Rabbit Food Sandwich, and Pina Colada Salad. The turn of every page leads to more fun, imagination and taste that won't quit. Especially helpful are the clever tips at the end of each offering. Who could have thought that sour cream works magic in scrambled eggs or that leftover pickle juice could make cucumbers sparkle? As the final page turns, there's only one request for Martha, "More, please?"

Ambrosia Bars

This recipe was sent to me by my dear friend Lillian. It came from one of her cookbooks "Favorite Recipes of Eastern Star, 1967." Enjoy!

This cookie bar has just about everything you would find in Ambrosia. It has coconut, orange, lemon, nuts and marshmallows. It's easy to make and oh so good.


When I made this I grated a little more orange rind for garnishing. This would also be pretty garnished with cherries. It is a very rich dish so when cutting, you might want to cut into small squares.

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

Pomegranate Marinated Pork Roast

I'm still working on recipes for POM Wonderful 100% Pomegranate Juice so here is my latest.

This roast came out so moist and tender with a slight sweetness.

1 boneless pork roast (2 1/2 - 3 lbs.)
1 cup POM Wonderful 100% pomegranate juice
1 Tbl. minced garlic
1/4 cup brown, spicy mustard

Mix juice, garlic and mustard together. Place your roast inside a zip top bag. Pour marinate over meat. Close and refrigerate at least 8 hrs. I marinated mine for about 12. To cook, remove meat from marinate. Place in a slow cooker on medium high for 3 hrs.

There is really not much work in making this dish, just time but it's worth every minute.

Spinach Cheese Appetizers

I used a coupon to buy what turned out to be some really wonderful spinach cheese appetizers. But even with the coupon they were still expensive. I won't give the brand but I will tell you that these are so close and so much cheaper. If you like spinach, cheese and garlic, you will love these. They are perfect for the upcoming holidays.

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

Getting Ready for Thanksgiving #5

Today's tip is so simple and cheap. I have a turkey baster but it seems like every time I "suck" some of the drippings up into the tube it starts running out before I can hold it over my turkey. Here is a tip that won't cost you the price of the baster.

Use a wide spoon to baste your turkey. It works especially good in the beginning when there's so little juice. This also works great with chickens, hams, roasts and anything else you need to baste.

Was that not simple enough.? Everyone has a large wide spoon in the house.

Stir, Laugh, Repeat - Review

My son has adopted your cookbook and I swear every other page is rabbit-eared. He absolutely loves it. He tried the pork chops with mustard. I must admit it was unusual, but I liked the different taste instead of it being bland. Yesterday, when I got home, he had made pulled monkey bread which was out of this world. Loved it!

Joan Carter

Getting Ready for Thanksgiving #4

While living in Georgia I had a friend who worked as a butcher at one of the local grocery stores. Thanksgiving was getting close and I told her that my turkey breast always came out dry. This was her solution to the problem.

Tip #4
Place your turkey in the pan breast side down. After about a third of the estimated cooking time, turn it over and finish cooking as usual. This allows the breast to absorb the juices as it cooks, as well as any flavors from herbs that you may have added. Believe me, this works! I even do this when I'm cooking just a breast or when I'm roasting a chicken.

Stir, Laugh, Repeat Review

I'm so tickled with this review for my cookbook Stir, Laugh, Repeat that I had to share with everyone. This was written by one of Amazon's top reviewers.

The recipes in this book are the treasured kind of American home cooking you find in regional church cookbooks. (Artichoke chicken, fried pickles, chikin'n'dumplins, chicken-fried beef tips.) Note; not diet food. But these are great for covered-dish events or when nothing but "mommy-food" will soothe your jagged nerves.

The humor is genuine, the anecdotes are fun (my fave, using horse corn to make creamed corn.)

This book could be your secret recipe horde to impress the potluck crowd.

Joanna Daneman

Getting Ready for Thanksgiving #3

There have been times, while cooking my turkey, that it's browned too quickly. Today's tip should help if you have that problem too.

Tip #3

When your turkey is ready to go into the oven, position it with the legs pointing toward the back of the oven where it's the hottest. If your turkey is large, the hot air may have trouble circulating and may create hot spots. If one part of your turkey starts browning too quickly, try rotating the pan during roasting or cover it with foil about 2/3 of the way through cooking to prevent overbrowning.

Shrimp Casserole

The Shrimp Casserole dish that I've just posted on Martha's Kitchen Korner is so easy to make and so delicious. It can also be made with imitation crab meat or tuna instead of the shrimp. If you don't like seafood.. use chicken. View the full recipe by clicking on Martha's Kitchen Korner in the right sidebar.

Shrimp Tips

I found a short article in a newspaper insert called "Celebrating America's Love of Food." This article pertains to shrimp and I want to share the highlights with everyone.

How do you know where you shrimp comes from? Fresh and frozen fish is now required to have an "origin of country" label.

Shrimp is the number one seafood consumed by Americans, outranking tuna and salmon.

Wild-caught shrimp is seasonal and generally of the brown or white variety.

Pink shrimp are considered a delicacy and are indigenous to the coast of Florida.

Depending on the weather, shrimp season runs from May or June through October or November.

The majority of U.S. shrimp is caught in the fall and comes from Louisiana and Texas.

Don't assume that because you live near the coast or in a shrimping state that your shrimp is local. Chances are it isn't.

Pomegranate Refresher

This is another recipe that I've worked up for POM Wonderful 100% pomegranate juice. This drink can be made with or without alcohol and has such a refreshing taste that you can't help but love it.

1/2 cup lemon-lime flavored soda
1/4 cup POM Wonderful 100% pomegranate juice
1 orange wedge

In a glass mix soda and pomegranate juice. Garnish with orange wedge.
Before drinking, squeeze juice from orange wedge into your drink.
Delicious!

Orange Soaked Pound Cake

This cake can be made in a variety of flavors. The one shown is made with 1 orange, peel and juice, cornstarch, sugar and a store bought pound cake. You can change the flavor by using lemon or tangarine and even pineapple. It can be made using a homemade pound cake but for a quick dessert, the store bought cake works great.

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

Getting Ready for Thanksgiving #2

Some people like to stuff the cavity of their turkey. I personally, don't. I bake my stuffing/dressing by itself. What I do add to the cavity of the turkey is an onion, herbs and a little butter. But... if you are one of those that does want to add stuffing to the inside of your bird, try this.

Tip #2
Before stuffing, line the empty cavity with a layer of rinsed cheesecloth. This make removing the cooked stuffing easier. To remove the stuffing, simply grab the edges of the cheesecloth and pull out all of the stuffing at once.

Getting Ready for Thanksgiving #1

Over the next few weeks I'll be posting a few tips that I hope will help to make cooking Thanksgiving dinner a little easier.

Tip #1:
The best pan for cooking a turkey is a heavy-duty roasting pan with 2" sides. Higher sides prevent the lower part of the bird from browning and makes basting a little harder. The throw-away pans are great but for the best results use the heavy-gauge pans which will help keep your drippings from burning. And for easy clean-up, spray the pan heavily with non-stick cooking spray.

Cooking with Skewers

I know summer is almost over but where I live it's still grilling time. Here are a couple of tips for using Skewers.

When preparing kebabs of meat, seafood or vegetables, use 2 skewers instead of 1. Sometimes when using one, turning can be a problem. The food "shrinks" around the skewer and when you try to turn may stay tight on the skewer and some may run turn around ending up on the same side it was on originally. Two skewers solve this problem. Plus they can easily be turned with tongs.

If you use bamboo skewers, soak the in water for 20 minutes, drain, pat dry, wrap in plastic wrap, secure with a rubber band and put them in the freezer. You will always have "soaked skewers ready for the grill."

So, keep grilling as long as the weather allows.

Roasted Pepper Veggie Dip

This simple veggie dip is made from roasted red peppers, garlic, sour cream, mayonnaise, parsley and cottage cheese. It's tasty as it is but of course I've added possible changes. To view this full recipe, click on Martha's Kitchen Korner in the right sidebar.

Removing Fat From Cooked Meats and Sauces

There is an easy method for removing fat from homemade stock. After boiling your meat, allow it to cool slightly, pour it into a zip-top plastic freezer bag. Refrigerate the bag for 15-20 minutes. This allows the fat to rise to the top. Hold your bag over a large bowl and snip one corner from the bottom of the bag, letting the stock pour into the bowl. When you get to the layer of fat, pinch the corner shut and throw away the bag, fat and all.

Another simple way to remove fat from dishes such as chili or spaghetti sauce is to let the sauce cool slightly allowing the fat to rise to the top. You can lay a slice of bread on top of the sauce and allow it to collect the fat or you can lay a paper towel over the top and receive the same results.

Cherry Lemon Coffeecake

This recipe has a light taste of lemon and a touch of cherry. It's simple to make and oh so good with a cup of coffee. You can serve it hot or cold and I'm sure no one will complain. If you don't like lemon, you can use orange peel. You can also change it up by using raisins and a sprinkle of cinnamon. To view the full recipe click on Martha's Recipes in the right sidebar.

Nature's Pride Bread

On my door steps last week I found a box with 2 loaves of bread from, Foodbuzz and Natures Pride. One loaf was Nature’s Prides twelve grain, the other was their whole wheat bread. As soon as I opened the package I knew exactly what I would be having for dinner that night. A delicious roasted beef sandwich using the whole wheat. It was wonderful! For breakfast the next morning I couldn't wait to try the 12 grain as toast. Toasting really brought out the flavor and texture of the grains and seeds. And adding just a touch of butter made it perfect.

After eating this tasty bread all week and still having some left over I decided to do what I always do with leftover bread. Make croutons! If you've never made croutons before, try this. I heat the oven to 250 degrees, cut my bread into 1/2" cubes, spray my cookie sheet or baking pan with non-stick spray, place my bread squares in an even layer on the pan and spray the bread with non-stick spray. Then I sprinkle with my favorite seasoning blends such as roasted garlic & herbs. Bake for about 30-45 minutes, turning about every 10 minutes.

Most people use their croutons on salads or soups but they are also great as bread crumbs. Simply throw them into a processor and grind. Both the croutons and crumbs are easily stored. I keep mine in a zip top freezer bag in the pantry.

Country Omelet

I've just posted a wonderful recipe for a Country Omelet that's will be perfect for Sunday morning's brunch. It has potatoes, onions, bacon, eggs and you can add cheese if you want. Or if you prefer sausage, use it instead of the bacon. View the full recipe by clicking on Martha's Kitchen Korner in the right sidebar.

Fried Apples

6 apples, peeled and sliced

2 Tbl. butter

4 Tbl. brown sugar

Cinnamon to taste

In a heavy skillet melt butter. Place apple halves evenly in the skillet. Sprinkle with brown sugar. Simmer on low heat until well cooked. Sprinkle with cinnamon and serve hot.

A cast iron skillet is best for this but if you're like me, I have a glass top stove and can't use cast iron so I use a heavy skillet and place a lid over my apples until they are almost done. I then remove the lid to finish cooking and let some of the moisture cook out.

Changes - use peaches or pears. Change the spice to allspice, nutmeg, etc. You can also add a few nuts if you want.