Short Review for Stir, Laugh, Repeat

This message was sent to me by a lady who has and says she loves my cookbook Stir, Laugh, Repeat. 

All of us have shelves of cookbooks we never open--one really practical (and delicious) cookbook with no-fail recipes is what we need (and what you offer In Laugh, Stir, Repeat).
Mary Kennedy

Romaine Lettuce Wrap

As some of you know, on April 21, 2010 I'll be a guest on WCNC's show Charlotte Today.  I plan on making my Pina Colada Salad, found on page 129 of my cookbook Stir, Laugh, Repeat and I'll also plan to demonstrate how simple Romaine Lettuce Wraps can be.  These wraps are great as appetizers.  If you want a change from that traditional salad at lunch, these are perfect.  You can even make them into a main dish.  It's all a matter of being creative.

The above are:
Split carrots with cheese drizzled with Kraft Tuscan House Italian dressing & marinade
Deli Ham rolls with Braswell's Creamy Vidalia Onion dressing
Wild Alaska Crab Delight drizzled with Louisiana Cocktail Sauce
The 2 smaller wraps are the crab delight cut into pieces showing how they can be used as an appetizer. 

Romaine lettuce makes the perfect lettuce wrap.  Due to the spine running down the leaf you have support for your filling while eating.  The leaves have the perfect width for wrapping and/or slicing. 

I'll be making a variety of these wraps for Easter, serving them as appetizers.  I plan on making those pictured above as well as adding tuna, egg salad and a several meats with cheese. Give these wraps a try and I bet you too will be saying  "These are so good, so simple, so attractive and so healthy". 

Stuffed Eggs with Crabmeat

Need something to do with all of those Easter eggs this year?  Try this.

 

Stuffed Eggs with Crabmeat

 

12 hard cooked eggs

1 can (8 oz.) cooked crabmeat, flaked and well drained

¼ cup finely chopped celery

2 Tbl. Finely chopped green peppers

2 Tbl. Finely chopped green onion tops

1/3 cup sour cream

 

Slice eggs in half lengthwise.  Remove yolks and mash.  Combine yolks, crabmeat, celery, green pepper, onions and sour cream.  Blend well.  Refill egg whites with mix.  Chill until serving time.  Makes 24 stuffed eggs.

 

Changes – Use mayonnaise instead of sour cream or half mayo and half sour cream.  Use tuna instead of crabmeat.  Just get creative with this one.

 

Refrigerator Food Safety

Here are some tips I've found that will help you keep your refrigerated food safe.

 

Keep your refrigerator no higher than 40 degrees and the freezer at 0 degrees.  Clean your refrigerator every 1-3 months with a mixture of 1 Tbl. Of baking soda dissolved in a quart of water.  Wipe down every inch of your refrigerator with this solution.  Make sure all hot foods have cooled before refrigerating them.  This prevents the hot containers from warming up your refrigerator.

The Amazing Cucumber

This was sent to me by a friend and I wanted to share.

The Amazing Cucumber

This information was in The New York Times several weeks ago as part of their "Spotlight on the Home" series that highlighted creative and fanciful ways to solve common problems.

1. Cucumbers contain most of the vitamins you need every day, just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.

2. Feeling tired in the afternoon, put down the caffeinated soda and pick up a cucumber.  Cucumbers are a good source of B Vitamins and Carbohydrates that can provide that quick pick-me-up that can last for hours.

3. Tired of your bathroom mirror fogging up after a shower?  Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide a soothing, spa-like fragrance.

4. Are grubs and slugs ruining your planting beds?  Place a few slices in a small pie tin and your garden will be free of pests all season long.  The chemicals in the cucumber react with the aluminum to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area.

5. Looking for a fast and easy way to remove cellulite before going out or to the pool?  Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the phytochemicals in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite.  Works great on wrinkles too!!!

6. Want to avoid a hangover or terrible headache?  Eat a few cucumber slices before going to bed and wake up refreshed and headache free. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache!!

7. Looking to fight off that afternoon or evening snacking binge? Cucumbers have been used for centuries and often used by European trappers, traders and explores for quick meals to thwart off starvation.

8.. Have an important meeting or job interview and you realize that you don't have enough time to polish your shoes?  Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water.

9. Out of WD 40 and need to fix a squeaky hinge?  Take a cucumber slice and rub it along the problematic hinge, and voila, the squeak is gone!

10. Stressed out and don't have time for massage, facial or visit to the spa?  Cut up an entire cucumber and place it in a boiling pot of water, the chemicals and nutrients from the cucumber with react with the boiling water and be released in the steam, creating a soothing, relaxing aroma that has been shown the reduce stress in new mothers and college students during final exams.

11. Just finish a business lunch and realize you don't have gum or mints?  Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath, the phytochemcials will kill the bacteria in your mouth responsible for causing bad breath.

12. Looking for a 'green' way to clean your faucets, sinks or stainless steel?  Take a slice of cucumber and rub it on the surface you want to clean, not only will it remove years of tarnish and bring back the shine, but is won't leave streaks and won't harm you fingers or fingernails while you clean.

13. Using a pen and made a mistake?  Take the outside of the cucumber and slowly use it to erase the pen writing, also works great on crayons and markers that the kids have used to decorate the walls!!

Whiskey River Pound Cake

This is another recipe that will be going to Mary Kennedy, Author of Dead Air to make up for our troops.  I feel sure she will use the whiskey in the actual cake but I doubt she will add it to the glaze since it will be sent to the troops.  (remember, the alcohol cooks out of the whiskey that goes into the cake)

3 cups cake flour
2 tsp. baking powder
1 tsp. salt
1/2 tsp.nutmeg
1 cup butter, softened
2 1/2 cups sugar
6 eggs, at room temp.
1 cup sour cream
1/2 cup Whiskey River whiskey (or whiskey of your choice)

Preheat oven to 325 degrees.  In a large bowl sift together flour, baking powder, salt and nutmeg.  In another large bowl, with an electric mixer at med. speed, beat the butter until smooth and creamy.  Gradually beat in the sugar and continue to beat for 3-4 minutes.  Add the eggs one at a time, beating well after each addition.  Reduce speed to low and gradually beat in about 1/3 of the flour, 1/3 of the sour cream and 1/3 of the whiskey.  Continue this until all has been added and well blended.  Pour into a tube pan or springform pan that's been sprayed with non-stick spray.  Bake 70-75 minutes.

Glaze (optional but good)

2 cups powdered sugar
3-4 Tbl. whiskey
A little water only if needed

Mix sugar and 3 Tbl. whiskey.  Add 1 more Tbl. of whiskey if needed.  Your glaze needs to be thick but still drizzle from the spoon.  If more liquid is needed, add small amounts of water (or whiskey).  After removing cake to plate, spoon glaze onto the middle of the cake and let it drizzle down the top and sides.  I put pecan halves on top for taste and decoration.

About 20 years ago I lived in Anderson, SC.  There was a bakery there that made a whiskey cake once a year, Christmas.  I've never understood why they didn't make it year round because it sold out almost as soon as it was made.  I've looked for what I thought might be their recipe and finally found one a few days ago that I believed would be close.  I have made some changes to the original recipe that I found but not many.  I didn't use pecans inside the cake itself but used them to decorate.  I also changed the whiskey to Willie Nelson's Whiskey River.  The flavor is close and oh so good.  One of my testers said it's the best cake he has eaten in years. 

Granola

Now and then I post a recipe on this site instead of Martha's Kitchen Korner and Martha's Recipes  because this recipe will be going to Mary Kennedy, Author of Dead Air.  Mary sends goodie packages to a unit in Iraq.  And for the month of April she will be sending 20 lbs. in honor of Carolyn Hart's 20th book Laughed 'Til He Died.  Mary and Carolyn are calling their endeavor Hart to Heart and I for one think it's a wonderful act of love.  So, here is my Granola recipe that you too can enjoy.  (If you would like to correspond with this unit, go to Facebook and type in Support the 389th Regiment.  I'm sure they would love to hear from you.  And while there, make sure you check out their pictures.)

4 1/2 cups old fashioned oats, uncooked
1/3 cup chopped nuts
1 cup coconut
2 tsp. cinnamon
1 tsp. allspice
1/4 tsp. salt
1/2 cup maple syrup
1/4 cup cranberry juice
1 pkg (6 oz.) cranberries & raisin mix

Preheat oven to 350 degrees.  Combine oats, nuts, coconut, spices and salt in a large bowl.  In a small bowl whisk together the maple syrup and cranberry juice.  Pour over oat mixture and stir to coat thoroughly.  Spread in an even layer on a VERY LARGE baking dish or 2 large baking dishes (you want the layer to be as thin as possible.)  Bake 30-40 minutes or until golden brown, stirring 2-3 times during baking time.  Let cool and add raisins and cranberries. 

You can change your granola by adding about 1/2 cup of chocolate chips while it's still hot (that's what I've done in the picture above).  You can mix in salted nuts for a salty/sweet taste.  Use orange or apple juice instead of cranberry.  Use yogurt covered raisins or instead of maple syrup use honey.

Easter Cracker Bars

At all of my book signings I work up a sample from one of the recipes in my cookbook Stir, Laugh, Repeat.  Normally I make Cracker Bars which can be found on page 73.  After telling everyone how simple they are to make using 4 ingredients and taking about 15 minutes, I tell them how easily they fit into all holidays... Christmas, St. Patty's Day, Halloween, etc.  At my signing yesterday I decorated my Cracker Bars for Easter.  So to show you how easy they are to coincide with each holiday, I've enclosed this picture.

Buying and Eating Artichoke

Question – What do I look for when buying an Artichoke?  How do I store an Artichoke?  How do I cook Artichoke?

 

Answer – It should be firm and heavy for its size with large, tightly closed leaves.  Artichokes can be stored in the refrigerator in a plastic bag for up to 1 week.  To cook, trim the stem,  outer leaves and the prickly tips from the inter leaves.  Cut an inch from the pointed top of the artichoke.  Cook in lightly salted boiling water for about 25 minutes.  Drain stem side down.  To eat, pull off the leaves one at a time and dip into melted butter with a little lemon juice.  Draw the leaf through your teeth scraping off the tender flesh.  Discard the tough ends of the leaf.  Cut away and discard the fuzzy part of the artichoke.  This should leave you with the heart which can be eaten completely.

Blackberry Cobbler - Pulled

This is a 4 ingredient cobbler that is really easy to make and the changes are many.  You can use strawberries, blueberries, peaches, cherries, etc.  or use a blend of peaches and cherries, etc.  If using cherries you might want to use chocolate cookie mix.  Think with your taste buds on this one. 

But... This recipe has been moved to the manuscript file for my next cookbook Thinking With Your Taste Buds - Desserts

Chicken Patties

I've just posted a great dish for Chicken Patties on Martha's Kitchen Korner.  This is a simple dish that works great with left over chicken or turkey.  The idea came to me when making Salmon Cakes one day.  I simply substituted the chicken for the salmon and added the cheese for binding.  When cooked, they may look a little dark when "browned"  but don't worry, they aren't burned.  That's just that wonderful cheese browning and giving your patties a wonderful taste.  View the recipe by going to Martha's Kitchen Korner.

Cinnamon and Honey

I have no idea if Cinnamon and Honey can really do all of this but just in case, I'm increasing my intake.

Snopes says undeterminded.  Other health websites are convinced!
Cinnamon and Honey - be sure to read!Honey is the only food on the planet that will not spoil or rot. It will do what some call turning to sugar. In reality honey is always honey.. However, when left in a cool dark place for a long time it will do what I rather call "crystallizing". When this happens I loosen the lid, boil some water, and sit the honey container in the hot water, off the heat and let it liquefy. It is then as good as it ever was.
Never boil honey or put it in a microwave. To do so will kill the enzymes in the honey.

~ Bet the drug companies won't like this one getting around.~

Facts on Honey and Cinnamon:
It is found that a mixture of honey and Cinnamon cures most diseases. Honey is produced in most of the countries of the world. Scientists of today also accept honey as a 'Ram Ban' (very effective) medicine for all kinds of diseases.

Honey can be used without any side effects for any kind of diseases.
Today's science says that even though honey is sweet, if taken in the right dosage as a medicine, it does not harm diabetic patients.

Weekly World News, a magazine in Canada , in its issue dated 17 August 2009, has given the following list of diseases that can be cured by honey and cinnamon as researched by western scientists:

HEART DISEASES:
Make a paste of honey and cinnamon powder, apply on bread, instead of jelly and jam, and eat it regularly for breakfast. It reduces the cholesterol in the arteries and saves the patient from heart attack. Also, those who have already had an attack, if they do this process daily, they are kept miles away from the next attack. Regular use of the above process relieves loss of breath and strengthens the heart beat. In America and Canada , various nursing homes have treated patients successfully and have found that as you age, the arteries and veins lose their flexibility and get clogged; honey and cinnamon revitalize the arteries and veins.

ARTHRITIS:
Arthritis patients may take daily, morning and night, one cup of hot water with two spoons of honey and one small teaspoon of cinnamon powder. If taken regularly even chronic arthritis can be cured.. In a recent research conducted at the Copenhagen University , it was found that when the doctors treated their patients with a mixture of one tablespoon Honey and half teaspoon Cinnamon powder before breakfast, they found that within a week, out of the 200 people so treated, practically 73 patients were totally relieved of pain, and within a month, mostly all the patients who could not walk or move around because of arthritis started walking without pain.

BLADDER INFECTIONS:
Take two tablespoons of cinnamon powder and one teaspoon of honey in a glass of lukewarm water and drink it. It destroys the germs in the bladder.

CHOLESTEROL:
Two tablespoons of honey and three teaspoons of Cinnamon Powder mixed in 16 ounces of tea water, given to a cholesterol patient, was found to reduce the level of cholesterol in the blood by 10 percent within two hours. As mentioned for arthritic patients, if taken three times a day, any chronic cholesterol is cured. According to information received in the said Journal, pure honey taken with food daily relieves complaints of cholesterol.. I'm going to start using a tub of Cinnamon Honey Butter a week.

COLDS:
Those suffering from common or severe colds should take one tablespoon lukewarm honey with 1/4 spoon cinnamon powder daily for three days. This process will cure most chronic cough, cold, and clear the sinuses.

UPSET STOMACH:
Honey taken with cinnamon powder cures stomach ache and also clears stomach ulcers from the root.
GAS:
According to the studies done in India and Japan , it is revealed that if Honey is taken with cinnamon powder the stomach is relieved of gas.

IMMUNE SYSTEM:
Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacteria and viral attacks.. Scientists have found that honey has various vitamins and iron in large amounts. Constant use of Honey strengthens the white blood corpuscles to fight bacterial and viral diseases.

INDIGESTION:
Cinnamon powder sprinkled on two tablespoons of honey taken before food relieves acidity and digests the heaviest of meals.

INFLUENZA: A scientist in Spain has proved that honey contains a natural ' Ingredient' which kills the influenza germs and saves the patient from flu.

LONGEVITY:
Tea made with honey and cinnamon powder, when taken regularly, arrests the ravages of old age. Take four spoons of honey, one spoon of cinnamon powder, and three cups of water and boil to make like tea.
Drink 1/4 cup, three to four times a day. It keeps the skin fresh and soft and arrests old age. Life spans also increase and even a 100 year old, starts performing the chores of a 20-year-old.

PIMPLES:
Three tablespoons of honey and one teaspoon of cinnamon powder paste. Apply this paste on the pimples before sleeping and wash it next morning with warm water. If done daily for two weeks, it removes pimples from the root..

SKIN INFECTIONS:
Applying honey and cinnamon powder in equal parts on the affected parts cures eczema, ringworm and all types of skin infections.

WEIGHT LOSS:
Daily in the morning one half hour before breakfast on an empty stomach, and at night before sleeping, drink honey and cinnamon powder boiled in one cup of water. If taken regularly, it reduces the weight of even the most obese person.. Also, drinking this mixture regularly does not allow the fat to accumulate in the body even though the person may eat a high calorie diet.

CANCER:
Recent research in Japan and Australia has revealed that advanced cancer of the stomach and bones have been cured successfully. Patients suffering from these kinds of cancer should daily take one tablespoon of honey with one teaspoon of cinnamon powder for one month three times a day.

FATIGUE:
Recent studies have shown that the sugar content of honey is more helpful rather than being detrimental to the strength of the body. Senior citizens, who take honey and cinnamon powder in equal parts, are more alert and flexible. Dr. Milton, who has done research, says that a half tablespoon of honey taken in a glass of water and sprinkled with cinnamon powder, taken daily after brushing and in the afternoon at about 3:00 P.M. when the vitality of the body starts to decrease, increases the vitality of the body within a week..

BAD BREATH:
People of South America , first thing in the morning, gargle with one teaspoon of honey and cinnamon powder mixed in hot water, so their breath stays fresh throughout the day.

HEARING LOSS:
Daily morning and night honey and cinnamon powder, taken in equal parts restores hearing. Remember when we were kids? We had toast with real butter and cinnamon sprinkled on it!

You might want to share this information with a friend, kinfolks and loved ones. Everyone needs healthy help information ~ what they do with it is up to them ~ share with your email buddies!!!!!

 

 

Banana Nut Cereal Cake - Pulled

This dish has a story.  I found a recipe that used vanilla wafers in place of flour.  I decided to add bananas to give it an even better taste.  When I opened my box of vanilla wafers I found there were only a few left in the box.  Since the oven was already preheating plus I really didn't want to go to the store for more wafers I decided to try using something else.  That's when I spotted the box of cherrios.  Why not?  It was perfect!  This cake comes out moist and full of flavor.  It is very sweet so I've decided to cut the sugar content down.  Also, it doesn't rise but these measurements make enough batter to fill a tube type pan.  Yep!  It's a good cake but it's been sent to the manuscript file for my next cookbook Think With Your Taste Buds - Desserts

Pineapple Crisp

 

This recipe is so simple "even a caveman could do it."  I made this one with pineapple and am serving it hot with ice cream.  You can change the fruit to apples and add a little cinnamon or apple pie spice.  Add ½ cup shredded cheddar cheese to flour mix.  Add some nuts.  To view this recipe go to Martha's Kitchen Korner

Lemon Bars - Pulled

These Lemon Bars can also be made with coconut.  If you want a little tartness you can use key lime juice instead of lemon.  Add raisins or nuts after pouring over crust.  You can also make up a glaze of 1/2 cup powdered sugar mixed with lemon juice.   And of course if you don't like nutmeg try allspice or cinnamon in the crust.  This is a really good recipe.  Simple and delicious.  But... it's been sent to the manuscript file for my next cookbook Think With Your Taste Buds - Desserts.

Whipping Egg Whites

Whipping Egg Whites

 

Question – What is the difference between “soft” and “stiff” when whipping egg whites?

 

Answer – Soft peaks will curl when the beaters are lifted out of the mixture.  Stiff peaks will stand straight up.

Seasonings and Marinades for Vegetables

We sometimes forget that veggies can use a little seasoning now and then.  The list below is made up of seasonings that compliment veggies

 

garlic

lemon

dill

vinegar

nuts

parsley

mint

rosemary

basil

allspice

sweet peppers

pepper flakes

marjoram

chervil

chives

nutmeg

Lillian's Coconut Fingers - Pulled

This is a coconut cookie that is perfect for all holidays.  You can make them for Easter by shaping them into small egg shaped cookies and rolling them in colored coconut, for Christmas by using green coconut and adding chopped cherries.  They are as limited as your imagination.   But I have to say that this recipe has been moved to the manuscript file for it's future home in my cookbook Think With Your Taste Buds - Desserts.

Seasonings for Veal

When cooking Veal, try some of these for seasoning

 

ginger

oregano

mustard

marjoram

shallots

mushrooms

orange

lemon

Marsala wine

garlic

thyme

Strawberry Shortcake With a Twist - Pulled

One thing most people love about strawberry shortcakes is that it's so moist.  But if you are taking it to an outing or want to make it in advance it's almost impossible to assemble and then be allowed to sit without becoming too moist or wet.  This cake can be made even the day before and taken just about anywhere.  The frosting I use is a simple powdered sugar frosting with about 4 oz. of softened cream cheese added.  And the taste - if I closed my eyes I would have sworn that I was eating traditional strawberry shortcake. 

This is a great one for the Strawberry season coming up but I have to tell you that it's been sent to the manuscript file for my next cookbook Think With Your Taste Buds - Desserts.

White Chocolate Pound Cake - Pulled

I've just pulled one of my best cake recipes yet.  My white chocolate pound cake is one of my favorites and it has so many change possibilities.  You can use milk chocolate instead of white, you can add coconut, nuts or different flavorings.  But... it's been moved to the manuscript file for my next cookbook Think With Your Taste Buds - Desserts.  Watch for it to appear again there in the near future

Seasonings for Pork

The following list is comprised of seasons that compliment Pork

 

apples

garlic

ginger

lemon

cloves

rosemary

orange zest

lemon zest

coriander

unsweetened preserves

dried fruits

Madeira or Port Wine

Blond Brownies (2 recipes)

(brownie on left is recipe #1, center and right brownie is recipe #2 with no almonds added to center brownie)

Notes - Mary Kennedy sends goodies to the troops every month.  She put in a request for me to work up some Blond Brownies that would ship well.  The first recipe Blond Brownies #1 are wonderful but I don't think they will ship very well.  I don't think the cream cheese would travel very well.  The recipe for Blond Brownies #2 is also wonderful and there should be no problem with shipping.  This one can easily have taste changes.  The chips can be changed to white chocolate, peanut butter and even chocolate.  The nuts can be changed to pecans or walnut.  Flavor wise, I have to say I like both equally.

View both recipes by going to Martha's Recipes

Authors on the Road

I've received notice that Stir, Laugh, Repeat will soon be on it's way to the LA Times Book Festival.  The Festival is in April and draws over 100,000 people.  Author's on the Road will be attending the festival, promoting books and handing out book markers.  Thank you Author's on the Road!

Stir, Laugh, Repeat Review

I want to share another great Amazon review for my cookbook Stir, Laugh, Repeat

This is the cookbook you've been waiting for,

March 18, 2010

By	Mary Kennedy (east coast)

Like many cookbook collectors, I'm always on the lookout for a new cookbook and I've found it in Stir, Laugh, Repeat. The range of recipes is enormous, and all of the selections are fun, easy and a joy to prepare. I can see that the Coconut Loaf Cake is going to be a family favorite, with Pina Colada cake also at the top of the list. This is a fun book and the recipes are terrific, I also love the comments that Martha includes. She offers little stories about her experiences making the recipes, the reactions of the taste testers,etc. Whether you're looking for something fabulous to take to a party (Coconut Ice Box Sheet Cake)or a quick recipe for Sunday breakfast (Monkey Bread) you are bound to find something here to delight you! I had tried several of Martha's recipes on her website and just had to have this book.

Seasonings for Lamb

The following seasonings go great with Lamb.

 

garlic

curry

mint

lemon

rosemary

thyme

sage

ginger

saffron

mustard seed

Taco Chops

Today I told one of the men at work that I planned to make pork chops for dinner and wished I could come up with a really good but simple recipe.  He suggested seasoning the chops with Taco seasoning.  At first I thought UGH!  But the more I thought about it the more I decided to give it a try.  So, I mixed together about 1/2 cup of flour and 1/2 a package of Taco seasoning.  I sprayed a large frying pan with non-stick spray and fried my chops.  I wasn't really hungry, which was good since I didn't expect much from this combination.  Boy was I wrong.  They were delicious!  By mixing the seasoning with the flour the taste was toned down perfectly.  It also gave me another idea.  I think I'll making a tenderloin seasoned with Taco seasoning. 

Banana Nut Cake

This cake is PERFECT as it is but if you find you must make a change or two you might add some spices such as allspice, nutmeg, cinnamon or a mix of your favorite flavors.  You can use pecans or walnuts, I used pecans.  You can make the cake in a 13 x 9 baking pan instead of a tube pan.  Something else I like to do is apply half of the icing while the cake is still hot, poking holes in the cake allowing some of the icing to run inside.  I then add the rest of the icing after the cake cools.  If you make yours in a baking pan you can easily do this but remember to adjust your cooking time according to your pan. View the full recipe by going to Martha's Recipes

Strawberry Banana Nut Cake - Pulled

The original recipe for my Strawberry Banana Nut Cake called for plain flour, baking soda, baking powder, brown sugar, white sugar and mashed bananas. I simplified it by using the muffin mix. I've made this both ways and no one can tell the difference even in the texture. Changes, peaches instead of strawberries? Or change the whole taste by using apple muffin mix, add some nuts and top with apples. Use blueberry muffin mix, add nuts and top with blueberries. Use your imagination with different combinations. Maybe banana with pineapple rings on top.  This recipe is a perfect example of what you can do when you Think With Your Taste Buds and that's where it will appear next.  It's been pulled and moved to my manuscript file for my next cookbook Think With Your Taste Buds - Desserts.

Popcorn Cake

This recipe came from my wonderful friend Lillian. When making this I found I had no M and M's but I did have a package of chocolate coated walnuts and I also had some very finely chopped walnuts so I used these instead of the M and M's and peanuts. Since the walnuts were finely chopped I cut the amount to 1/4 cup. I also used a spring form pan sprayed with non-stick spray instead of the angel food pan. This recipe has so many possibilities. You can throw in some coconut, use almonds (whole or slivers), use salted mixed nuts, add raisins or dried cranberries. Just use your imagination. This is a cake that is very kid friendly so make sure the kids help with this creation.

Also, this is a recipe that I'll be sending to Mary Kennedy, Author of Dead Air. Mary sends goodies to the troops each month and this "Popcorn Cake" should keep very well.


To view the full recipe go to Martha's Recipes

Red Lobster Redesign

I've been invited by the Red Lobster Media & Communications division to attend this event and meet their Executive Chef Darryl Mickler on April 1, 2010. Red Lobster will be introducing its new, redesigned atmosphere, inspired by the seaside village of Bar Harbor, Maine. As their guest I will have the opportunity of experiencing fresh, delicious seafood in their new vibrant, nautical setting. By June 2010, 51 Red Lobster restaurants across North America will have undergone a redesign that will includes updated coastal touches both inside and out. Within the restaurants, guests will find cozy, dark-wood paneling, warm-toned fabrics, soft lighting and nautical decor. New exterior features include shingle and stone towers, lanterns, flags snapping in the breeze and Adirondack-style benches, all intended to transport guests' minds to the coast.


Certified Grill Masters will prepare fresh fish, tender lobster and other seafood over the open flame of wood-fire grills. A Today's Fresh Fish menu will be updated daily to reflect a variety of fresh fish. More culinary-forward items, new flavors and seafood combinations will be added to the menu to provide guests with a higher-quality experience at the same affordable price for which Red Lobster has always been known.


Now, meet the Executive Chef behind these changes.


Darryl Mickler

Executive Chef / Director of Culinary Development, Red Lobster


As the Executive Chef and Director of Culinary Development for Red Lobster, Chef Darryl Mickler is responsible for leading the culinary team in charge of generating creative new menu concepts for Red Lobster.


Prior to joining Red Lobster in March 2006, Chef Mickler had a vast and diverse culinary career at the Walt Disney Company. He started as a Chef Assistant, progressing quickly to become the head of culinary development for Disney’s Polynesian Resort and later Chef de Cuisine responsible for all special events, banquets and menu development at MGM Studios, Animal Kingdom and Walt Disney World Sports and Recreation. His work earned him a Disney Partners in Excellence Award, honoring lifetime achievement, in 1998. In 2005 Chef Mickler was chosen to lead culinary efforts for the grand opening of Hong Kong Disneyland.


Beyond recognition from Disney, Chef Mickler has won numerous medals in national and local culinary competitions and was part of the Red Lobster team to earn a “Best Line Extension” Menu Masters Award from Nation’s Restaurant News their Today’s Fresh Fish program. In September 2001, CitySearch.com recognized his work with an Editorial Award for Best Desserts and a Popular Choice Award for Family Dining.


Chef Mickler has appeared on numerous radio and television cooking programs, including a role as the featured chef on The Food Network’s “Cooking with Kids” and the Discovery Channel’s “Great Chefs, Great Cities.” Chef Mickler was a founding member and active participant of the American Culinary Federation, serving as the Buena Vista, Florida Chapter President and on the ACF’s Board of Governors. In 2005, he was a featured chef at The James Beard House in New York City, and he has been a guest lecturer and speaker at the famed Culinary Institute of America, Greystone and Cornell University’s School of Hospitality Management.


Chef Mickler received a Bachelor of Arts degree from Rollins College, and holds a Master of Business Administration from Rollins’ Crummer School Graduate School of Business. He also earned an Associate of Science degree in Hotel and Restaurant Management and Culinary Arts from Pensacola College and has apprenticed at Les Chefs de France, the restaurant partnership of Paul Bocuse, Gaston LeNôtre, and Roger Vergé at Disney’s Epcot theme park. In 2003 he received a Certified Sommelier and Certified Spirits Diploma from the Court of Master Sommeliers.

Taco Pasta Salad

Last weekend I met 2 ladies who would be new neighbors in my condo building.  They moved in this weekend and even though I bought my condo 6 years ago, I still remember how hard and tiring moving can be.  So I decided to make dinner for them and hopefully add them to my "food tester" group and invite them to my Sunday morning coffee group.  This dish took about 30 minutes to make, I added a salad and a pitcher of tea and ended up with a really great meal. 

To view this recipe go to Martha's Kitchen Korner.

CaringBridge

This post has nothing to do with cooking, recipes and cooking tips.  But it is a very important message that I want to share with everyone.  

I have 2 friends who keep me and others updated on the health issues they are going through. The CaringBridge is wonderful for them as well as their followers.  Please read the message below and pass the site information on to someone who may be in need of this wonderful program.

Dear Martha,
Right now, there’s another family facing a devastating health situation that needs the support, healing and connection a CaringBridge community provides. But they don’t know about CaringBridge.

If you know someone facing cancer, pregnancy complications, or a serious injury, tell them about CaringBridge today. They will be so thankful.

Sona Mehring Founder and Executive Director

Barney Butter Oatmeal Cookies

Stir, Laugh, Repeat won the Foodie Blogroll giveaway for Barney Butter.  Barney Butter is actually Almond Butter and comes in crunchy or smooth (they sent me a jar of both!).  They also sent a recipe for Barney Butter Oatmeal Cookies which are gluten-free and full of protein.  These cookies are great!

1 1/2 cups firmly packed light brown sugar
1 cup granulated sugar
1 1/2 sticks (3/4 cup) butter at room temp. not melted
3 eggs
1 jar Barney Butter
1 Tbl. light corn syrup
2 tsp. baking soda
1/2 tsp. almond extract
1/2 tsp. vanilla extract
2 cups oat flour
2 cups oats
2 cups chocolate chips

Heat oven to 350 degrees.  In the bowl of an electric mixer combine brown sugar, granulated sugar and butter; beat at medium speed until well blended.  Beat in eggs.  Beat in Barney Butter, corn syrup, and extracts.  In a separate bowl sift the oat flour and baking soda.  Gradually add to mixer on low speed.  Remove mixing bowl and stir in oats and chocolate chips by hand.  Drop 3" apart onto ungreased baking sheets.  Bake for 10 minutes or until just beginning to brown.  Cool on baking sheets.  transfer to cooling racks.  Makes 6 dozen cookies.

OK, this is what I did.  I used the crunchy Barney Butter and old fashion style oats.  I did not have oat flour in the house so I used plain flour.  Remember, if you substitute plain flour for oat flour you are no longer gluten-free.  I also divided the mix in half before adding the chocolate chips.  I wanted some without chocolate chips and some with.  These were both delicious!  Using the old fashion oats added to the nutty texture of the cookies.  These cookies are a must try.

For more recipes and store locations go to Barney Butter

Seasonings and Marinades for Fish

The following list is made up of seasonings for and to use in making marinades for Fish

 

cilantro

bay leaf

basil

fennel

lemon

lime

dill

saffron

black pepper

garlic

sweet peppers

tarragon

rosemary

herbed vinegar

479 Popcorn - Pimenton de La Vera

I really hate having to say that this is my last bag of popcorn from 479 Popcorn.  Today's flavor is Pimenton de La Vera which is seasoned with smoky Spanish paprika with bursts of ripe organic tomato and onion.  As always, the popcorn itself is light and airy.  With the first bite I could taste the paprika and a touch of sweetness as the tomato flavor kicked in.  And then comes the ever so delicate hint of onion.

I've enjoyed all 4 of the 479 Popcorn and have to say that the caramel is still my favorite.  But, they have all been an enjoyable treat to my taste buds.

479 Popcorn - Alderwood Smoked Sea Salt

Today’s 479 Popcorn flavor is Alderwood Smoked Sea Salt.  This organic popcorn is seasoned with smoked sea salt and extra virgin olive oil.  A few years ago I had my introduction to an olive paste made of finely diced black and green olives served as a spread for bread.  My first taste of 479 Popcorn’s Alderwood Smoked Sea Salt reminded me of that paste.  As soon as I put a few kernels in my mouth I immediately taste the olive and then comes the light hint of salt.  I will admit that when I took my first bite I wasn’t sure I would enjoy this specific flavor, but as the bite was consumed, I found myself wanting to try just one more bite, and another, and another.  This flavor kind of grew on my taste buds and I must say that I’ve enjoyed it.

Book Signing Results

Yesterday's book signing for Stir, Laugh, Repeat went great! It was hosted by Wooten, owner of The Milky Way on East Boulevard in Charlotte, NC. The store was a facination to me. The Milky Way is a Maternity Store and boy have things changed since I had my own children. When my children were born, we had the basics... cloth diapers and glass bottles. Today there are products available for just about anything the mother to be and the new mother can possibly dream up. But what impressed me the most is that cloth diapers are making a comeback.

One of the highlights of the book signing was a visit by Cicely Mitchell from radio station WBAV-FM. Cicely took pictures and did an interview that has been posted on the station's website. I'm very proud of Cicely's compliments and want to invite everyone to read the nice things she has said about me and Stir, Laugh, Repeat.
Click here WBAV-FM

Banana Split Pudding - Pulled

This dessert is made with vanilla pudding (not instant), bananas, pineapple and vanilla wafers. You can also add nuts, cherries or drizzle it with chocolate. It's a great dessert but it's been pulled and placed in my manuscript file for Think With Your Taste Buds - Desserts.

Seasoning and Marinade for Chicken

The following is made up of seasoning and marinade suggestions to compliment Chicken or Turkey.

lemon
ginger
tarragon
sage
thyme
oregano
dill
peppers
garlic
apple cider
dry mustard
fruit juices
paprika
red wine
white wine

479 Popcorn - Vietnamese Cinnamon Sugar

Just in case you didn't see my last post about 479 Popcorn Caramel, you might want to go back and read my review. My package of 479 Popcorn was sent to me via a Foodie Blogroll's February contest which I won. I'm writing this as I chow down on my box of 479 Popcorn Vietnamese Cinnamon Sugar flavor. And believe me when I say I'm chowing down on this mouth full of wonder. When I read the description on the box, "Vietnamese cinnamon dusted with crunchy organic sugar" I expected just that, cinnamon and sugar, but I was wrong. The cinnamon has a delicate flavor and the sugar is just enough to give you a slight hint that it's there. I became hooked on this tasty treat with the 1st bite.

Want to try this yourself? Go to 479 Popcorn for other flavors and ordering.

Tomorrow I have the experience of trying 479 Popcorn's flavor "Alderwood Smoked Sea Salt." I can't wait!

More About Save-A-Lot

I've just received a group picture taken at the Save-A-Lot grand opening that took place this past Thursday. I've also received a message from Matrixxpictures that you can go to their site and download your own $5.00 coupon to use at a Save-A-Lot near you. Everyone loves to save and with their discount pricing plus a $5.00 coupon you can save even more. Click Matrixx to print your coupon.

More

479 Popcorn - Fleur de Sel Caramel

I was so happy to see that my site A Book and A Dish won the popcorn package on Foodie Blogroll. I think I could eat popcorn everyday and never tire of it. But when I got home yesterday and found my beautiful package of 479 popcorn sitting on the table begging me to open, I had no idea what I was in for.

My box came with 4 flavors of popcorn. There is Fleur de Sel Caramel, Vietnamese Cinnamon Sugar, Adlerwood Smoked Sea Salt and Pimenton de La Vera. Now, I could tell you about all 4 of these flavors in one blog but I won't do that. What I will do is tell you about each of the flavors as I try them.

Today's flavor is "Fleur de Sel Caramel." I've eaten caramel popcorn before but not like this. Let me first say that the popcorn is USDA Organic and the best I've EVER eaten. There are no un-popped kernels. The caramel flavoring is delicately perfect with a touch of sea salt giving it a delicious sweet/slightly salty taste. If I were asked to rate this popcorn from 1-10 I would have to give it a 20. It's that good.

If you would like more information click on 479 Popcorn

Save-A-Lot

Today was an exciting day for myself and a few other North Carolina bloggers. We were all contacted Matrixx with an invitation to attend the grand opening for Charlotte's newest store Save-A-Lot. Our hostess Laura Glaser flew all the way from Santa Monica, CA to meet with us at the opening and lunch afterwards.

I have to say that I was impressed not only with the Save-A-Lot company but also the store itself. There are around 1,200 Save-A-Lot stores throughout the US. The company is committed to helping the consumer save money through their no-frill stores and low prices. Some people may say the stores are small, but I have to say they are just smaller than what most of us are accustomed to. From what I observed, I could walk into a Save-A-Lot with my shopping list and purchase everything listed. Plus, I would save money.

While walking through the store I noticed my favorite laundry detergent Gain. I normally wait until it goes on sale somewhere close by and still hope that I have a coupon to help cut the cost. Save-A-Lot's price on Gain was $4.99. I love to use Yukon potatoes for mashed potatoes. Save-A-Lot's price for a 5 lb. bag was under $2.00, save for Russett. For you who have children, you know how expensive Capri Sun drinks pockets can be. Their price was under $2.00. I frequently take frozen dinners to work for my lunches. In most stores they range in price from $1.00 to around $4.00 each. When I looked at the prices of Save-A-Lot's frozen dinners I noticed they were from $.25 to $1.50 less than what I normally pay. And the meats, you just have to see the prices to believe them.

So if you are like me, always looking for the best buys, look for a Save-A-Lot near you. I promise you that your grocery bill can go down from 20-40%.

For Save-A-Lot locations visit their website.

Seasoning and Marinade - Beef

The below list is made up of seasoning and marinade suggestions that go well with Beef. They can be added alone or combined to make wonderful marinades for your beef dishes.

rosemary
sage
garlic
dill
mushrooms
dry mustard
shallots, paprika
chili peppers
peppercorns
berries
tomatoes
beer
red wine
balsamic vinegar

Apple Roll-Ups - Pulled

This is a sweet variation of my Spinach and Meat Roll-up. You can use any flavor of fruit pie filling you like such as blueberry, strawberry, peach, etc. When I served this to my coffee group one of the girls loved it so much she had 2 large pieces and rated it from 1-10 with a 15. It's simple, has common ingredients, its pretty and the taste is wonderful. It can also be served with ice cream.

It's a wonderfully delicious and easy recipe but I've pulled it to be included in my next book Think With Your Taste Buds - Desserts.

Tuna Casserole

I found a recipe for a Tuna Casserole in our local paper. It sounded too good to pass up so I decided to try making it, but of course I ended up making changes along the way. This is what I ended up with.

View the recipe by going to Martha's Recipes

General Oven Chart

Very Slow Oven - 250 to 300 Degrees F
Slow Oven - 300 to 325 Degrees F
Moderate Oven - 325 to 375 Degrees F
Medium Hot Oven - 375 to 400 Degrees F
Hot Oven - 400 to 450 Degrees F
Very Hot Oven - 450 to 500 Degrees F