Pastrami Rolls

cream cheese
sour cream
mayonnaise
green onion
horseradish
salt and pepper to taste
tortillas
pastrami
cheese

Simple to make and oh so good.  Great for parties!  View the recipe by going to Martha's Recipe Cabinet

Almond Toffee Candy - Pulled

This is the quickest, simplest candy recipes ever. You can change the nuts, change the flavor of the chips, add a few dried crancherries or even sprinkle a little coconut in. If you use block chocolate instead of chips I recommend using 6-8 squares. As you can see from the picture, my favorite is white chocolate. I'm not a regular chocolate fan.  This is a simple one but it's been pulled and added to the manuscript file for Think With Your Taste Buds - Desserts.

Cake Tips

Frost the cake, sides first and top last for easier frosting. 

Decorate the top of the cake with nuts, coconut, cherries, or other fruits to make it festive.

For the family who has members who don't care for frosting, frost half of the cake and leave
   one half unfrosted to serve with fruits or ice cream.

Cut the cake with a sharp knife that has been dipped in hot water and then dried.  This will give even, attractive slices.

Keep the cake covered in a cake saver or with foil to keep moist.

Oatmeal Bars

This recipe was sent to me by Lillian.  I used the variation for the Oatmeal-Date Chews and also added my favorite addition... coconut.  They are simple to make and turned out delicious.  I would make one other change when making these again.  I will decrease the dates to 1/2 cup instead of the full cup.  With the full cup they come our a little on the sweet side.  The coconut I used is dried, shaved with no sugar added.  

 

View the full recipe by going to Martha's Recipe Cabinet

Angel Hair Shrimp

I originally found two recipes for shrimp with sauce. One was served over Angel Hair, the other was served on it's own. I didn't like some of the ingredients in the Angel Hair recipe and I didn't like some of the recipes in the other recipe. So I decided to Think With My Taste Buds and pulled the ingredients I liked in each and combined them coming up with the above recipe. I did use store bought, pre-cooked and cleaned shrimp which cut the time for making this dish down to just a few minutes. I used fresh basil from my window garden but you can use dried but cut the amount in half. The half & half made the sauce so rich and creamy. I think the only change I would make to this would be to pour everything into a baking dish, top with a few panko bread crumbs and bake until hot. You could add a little cheese but this is really good as it is.

View the full recipe by going to Martha's Kitchen Korner.

Over Eating and Lack of Sleep

I really think this is my problem!

People who are trying to stay trim may want to make sure they get plenty of sleep. 

In a study, researchers found that normal-weight young men ate a Big Mac's-worth of extra calories when they'd gotten four hours of sleep the night before compared to when they slept for eight hours.
Given the findings, and the fact that people have been sleeping less and getting fatter over the past few decades, "sleep restriction could be one of the environmental factors that contribute to the obesity epidemic," they write in the American Journal of Clinical Nutrition.

A number of studies have linked shorter sleep duration with higher body mass index (BMI) -- a measure of weight in relation to height used to gauge whether someone is overweight or obese. But no experimental studies to date have actually looked at what happens to a normal-weight person's eating patterns when he or she sleeps less.

To investigate, Dr. Laurent Brondel of the European Centre for Taste Sciences in Dijon, France, and colleagues looked at sleep, eating, and energy expenditure in 12 healthy young men across two 48-hour sessions.

Two days served as a control period, during which the study participants stuck to their normal routines but kept track of their sleep, eating and activities in a diary. During the second two-day period, the men went to bed at midnight and woke up at 8 a.m. on one day, and on the other day went to bed at 2 a.m. and woke up at 6 a.m. They were allowed to eat as much as they liked.

After the night of short sleep, the researchers found, the men took in 22 percent more calories, on average, than when they were allowed to sleep for eight hours. They ate more at breakfast and dinner, but not at lunch. The average calorie increase was about 560.

It's possible that people might eat more after a short sleep because mammals have evolved to store up calories in the summer, when nights are short and food is plentiful, Brondel and his colleague Dr. Damien Davenne of the University de Caen in Caen, France noted in an email to Reuters Health.

The findings make it clear that people need to do their best to get an adequate amount of sleep so their bodies can function properly, Brondel and Davenne add. "It is time to understand that sleep is not just losing time, besides the recovery processes that occur, there are many other functions (energy conservation, memory and so on) which are going on."

SOURCE: American Journal of Clinical Nutrition, online March 31, 2010.

Boogie Cake - A KISS Recipe

One of the men I work for/with had his 80^th birthday and I promised to bring him a cake.  Since his birthday was in the middle of the week and I remembered my promise some time into the late evening I decided I better use a cake mix for quickness.  Problem was, I had no idea as to what I would be icing it with.  I knew he liked nuts and coconut (about as much as I do) so I wanted to include them in his cake.  So here is what I did:

 

I mixed a yellow cake mix according to package directions and added ½ cup of chopped pecans plus added 1 Tbl. of black walnut flavoring.  I then baked the 2 layers in my brand new cake pans.  While looking around in the pantry for ideas on the icing I found a container of store bought pecan/coconut icing.  Perfect!  I added about 1 tsp. of black walnut flavoring to the container.  I also found about ¼ cup of finely chopped pecans that I poured into a bowl and added 1 tsp. of my black walnut flavoring to.  You guessed it, this would be a “fake” black walnut cake.  To the pecans that were soaking in the flavoring I added 1 pkg (8 oz.) of very soft cream cheese and 1 ½ cups of powdered sugar mixing it until creamy.  After my layers cooled I used the pecan/coconut icing as a filling between the layers using the whole container.  I then iced the outside with my cream cheese icing.  So simple and so quick.

 

I had no idea as to how this cake would go over and didn’t take it’s picture.  I now wish I had.  After presenting it to him around 10:00 the next morning, it was completely gone within the hour.  I don’t know when I’ve ever had so many compliments on a cake.  The flavoring and icing combinations were a tremendous hit!  So give this KISS cake recipe a try next time you need to make a cake quickly.  

I named this cake "Boogie Cake" after my friend.  Boogie is what he was called when young.

 

Burton Introduction Cooktop

Foodbuzz Daily Special

This is perfect for teaching children to cook!

Induction cooking is extremely fast and is safe even for children since there is no open flame. Because induction cooking works electromagnetically, heat is generated only in the cookware that it comes into contact with. Your food is cooked to perfection and the cook top stays cool. With 9 temperature settings, 10 power levels and a 180-minute timer, it's at home in a restaurant kitchen as well as your own. Can be used with cast-iron, carbon steel, enamel steel or magnetic stainless-steel cookware. Black with gray accents.

Product Features
• Ceramic cook top with sturdy plastic housing
• Fast and safe cooking with no open flame
• Instant temperature change with the push of a button
• Power levels 1-10 with 9 temperature settings from 150 F to 390 F, including a
• keep-warm setting
• Programmable 150-minute timer with alarm and auto shutoff
• Twice the energy-efficiency of gas cooking
• ETL-approved to UL standard 1026
• Perfect for buffets, catering, outside by the grill or in homes with children.

For more information go to Chefs Kitchen Gadgets

Handy Baking Tips

If a recipe calls for 2 to 2 1/2 cups of flour, you can use pans of this size:
12 muffins
1 (9 x 5:) loaf pan
1 tube pan (10")
1 13 x 9" pan
2 square pans, 8" square.
2  9" layer pans

There are :
4 cups of unsifted flour in a 1 lb. bag
2 cups of granulated sugar in a 1 lb. bag
2 cups of brown sugar (packed) in a 1lb. package
4 1/2 cups of powdered sugar in a 1 lb. bag
2 cups of butter or margarine in a 1 l lb. package

Apple Sticky Buns - Pulled

This recipe is actually made from unbaked dinner rolls. I added apples, sugar, nuts and seasonings to make these delicious little rolls. But, I've pulled this recipe and sent it to the manuscript file for Think With Your Taste Buds - Desserts. Watch for it as well as other simple desserts later this year.

Silicone Ball Whisk

Foodbuzz Daily Special

Better than the average whisk, this silicone ball whisk features twelve wires at varying lengths with weighted silicone ball tips that move independently to blend every ingredient quicker and better than regular whisks. Safe for nonstick cookware, the ball whisk will reach into every angle or any corner with little effort. This whisk incorporates air as it mixes to create exceptionally light and airy batters for perfect meringues, souffles and cream pies. Whips cream-based ingredients or eggs to peak consistency in record time. Silicone ball tips are heat-safe up to 500 degrees F to blend gravies and sauces lump-free right in the pan. ABS plastic, stainless-steel and silicone. Dishwasher-safe. 6-oz.

For more information and how to order your own Silicone Ball Whisk go to Chefs Kitchen Gadgets

Thyme Potatoes and Onions - A KISS Recipe

This is another one of my KISS (Keep it Simple Silly) Recipes.  This is something you can mix up, throw into the oven, set a timer and forget until the buzzer goes off.   The thyme gives these potatoes such flavor that you don't need anything else but you can always add some of my suggestions listed below or come up with some ideas of your own.  

4 medium potatoes, cut into bite sized chunks or

   4 cups red potatoes cut into bite sized chunks

1 med. red onion cut into chunks

2 ½ Tbl. Olive oil

½ tsp. salt

¼ tsp. black pepper

2 Tbl. Fresh thyme leaves

 

Preheat oven to 325 degrees.  In a large bowl mix oil, salt, pepper and thyme.  Toss potatoes coating well.  Pour into 9 x 13 baking dish sprayed with non-stick spray.  Bake 40-45 minutes or until potatoes are tender.  If the potatoes start to brown before done, lay a piece of foil over the top of the baking dish.

 

Changes – add bell peppers and/or mushrooms.  Or add a few carrots cut into chunks.

How to get more Omega-3 in your diet

This question was presented to a cardiologist and this is his answer.

According to a scientific statement published by the American Heart Association in its journal Circulation, members of the association’s nutrition committee concluded that “omega-3 fatty acids have been shown in epidemiological and clinical trials to reduce the incidence of cardiovascular disease.” And studies have shown that eating a diet rich in omega-3s can help lower triglycerides.

The three major types of omega-3 fatty acids found in foods are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). Once ingested, the body converts ALA to EPA and DHA, the types that are more readily used by the body.

Unfortunately, it is estimated that the average American consumes only about 23 milligrams of omega-3 fatty acids per day. This is lower than the National Institutes of Health (NIH) recommendation that adults get at least 650 to 950 milligrams of EPA and DHA and 2.22 grams of ALA daily. Moreover, for adults with coronary heart disease, the American Heart Association (AHA) recommends getting 1 gram daily of EPA and DHA from an omega-3 fatty acid supplement (such as fish oils). And for those with high cholesterol levels, the AHA recommends getting 2 to 4 grams daily of EPA and DHA in the form of a fish oil supplement. For healthy adults, the AHA simply recommends eating fish at least twice a week.

Whether you're trying to prevent heart disease or simply improve your general health, you can go a long way toward bumping up your omega-3 consumption by adding just three foods to your diet: walnuts, flaxseed, and wild-caught salmon (such as chinook). A quarter cup (1 ounce) of walnuts contains about 2.3 grams of ALA; 1 tablespoon of flaxseed contains about 1.5 grams of ALA; and a 4-ounce piece of salmon contains about 1.5 grams of EPA and DHA.

Most commercial fish-oil capsules, however, only contain about 180 milligrams of EPA and 120 milligrams of DHA. (So, you’ll have to take a lot of them to meet the AHA guidelines). But there are prescription forms of fish oil available with higher amounts of these omega-3’s. Interestingly, a study published in The American Journal of Clinical Nutrition showed that omega-3 fatty acid levels in the blood rose equally whether subjects took fish oil capsules or ate fatty fish.

Besides salmon, other good marine sources of EPA and DHA include herring (both Atlantic and Pacific), anchovies, sardines, Atlantic halibut, bluefish, tuna, and Atlantic mackerel.

Besides flaxseed and walnuts, other good plant sources of ALA include flaxseed oil and dark-green vegetables such as purslane, broccoli, kale, and collards.

You should control your intake of potentially inflammatory omega-6 fatty acids, which are found mainly in grains and grain-fed beef and poultry, and in oils such as corn, safflower, and sesame. Though a healthy diet definitely includes some omega-6’s, the typical North American diet contains about eight times too many! This is certainly one of the reasons why heart disease and so many other inflammatory disorders are prevalent in this country.

Amco Nylon Utensils

Foodbuzz Daily Special

Designed for use with nonstick cookware, these no-scratch nylon tools have 18/8 stainless steel handles. Up to 8 3/4"L handle. Heat-resistant to 400 degrees F. Imported.

These are kitchen tools that I must have!  

Get more information on these by going to Chefs Kitchen Gadgets

Tofu - What is it and What do you do with it?

I received this as an email from South Beach Diet and thought I would share.  It's one of the most informative articles I've ever read that explains exactly what Tofu is and what you can do with it.

Are you a vegetarian or vegan — or simply looking to experiment with a new food? If so, it’s time to get cooking with tofu! An excellent source of protein, tofu is a versatile ingredient that can be used to create a variety of delicious, healthy dishes. Made from soy-milk curd, tofu is rich in iron and protein. Silken tofu (or Japanese-style tofu) is softer, smoother, and generally better for creamier dishes, while regular tofu (or Chinese-style tofu) is firmer and more granular in texture and works well in stir-fries, stews, soups, salads, and more.

Buying and Storing Tofu

Both silken and regular tofu can be purchased at the grocery store or at an Asian market or health food store. Each type comes in varying degrees of firmness: soft, firm, and extra-firm. Light silken tofu is also available. There are also ready-to-eat baked and marinated versions of regular tofu available in a variety of flavors, from Italian to Asian.

Regular tofu is always packed in water and sold refrigerated. Once opened, it should be kept refrigerated in a tightly sealed plastic or glass container with water to cover. Changing the water daily should keep the tofu fresh for up to a week (it should smell beany not sour). Avoid purchasing the loose water-packed tofu found in large crocks or open buckets; these are subject to contamination. Regular tofu can be frozen for up to three months. Once defrosted, tofu has a nice caramel color and a chewier, more absorbent texture. To freeze tofu, simply drain it, then wrap tightly. Once thawed, squeeze out any water and break it into small pieces.

Silken tofu is usually sold in vacuumed-packed containers that do not need to be refrigerated and can last for years on the shelf unopened. This type of tofu can usually be found in the Asian-food section or international-foods aisle. Be sure to refrigerate it after opening, however, and use as soon as possible. Unlike regular tofu, silken tofu does not respond well to freezing.

Cooking With Tofu

The kind of tofu you use depends on what you plan to cook. Silken tofu is ideal for puddings, smoothies, dips, soups, salad dressings, sauces, pie fillings, and other creamy desserts (even cheesecake!). Regular tofu is an excellent meat replacement and delicious marinated for stir-frying, sautéing, or grilling. It’s also great in baked tofu dishes or in any dish in which you want the tofu to retain its shape. Try it crumbled and scrambled as well.

It’s best to squeeze as much water as possible out of regular tofu before cooking with it. To press tofu, place the block between the folds of a clean kitchen towel or several layers of paper towels and weigh it down with a plate topped with a one-pound can for about 30 minutes. Then cut it into the desired shape you need for your recipe. Silken tofu should not be pressed, since it’s the water content that gives it a creamy texture. Whatever way you choose to prepare tofu, don’t be afraid to experiment.

Cuisinart Electric Skillet

Foodbuzz Daily Special


I've used an electric skillet all my life and simply love them.  Slowly cooking a pot roast in an electric skillet is the best.  My only problem has come in with the size.  Once you put a nice big chuck roast in your pan, there isn't much room left for the potatoes and carrots.  Cuisinart has come up with a solution to the size with their CSK-150.  It's extra-large 12"x15" non-stick cooking surface makes this 1,500-watt skillet especially versatile. Adjustable temperature controls from "keep warm" to 450 F. Brushed stainless-steel finish with die-cast stainless handles. Tempered glass lid. Skillet is fully immersible in water and dishwasher-safe.

Product Features
• Extra-large 12" x 15" durable, non-stick cooking surface
• 5 1/2-quart capacity
• Nonstick cooking surface eliminates the need for oil or butter
• Smooth brushed stainless-steel housing and solid cast stainless handles
• Heavy glass, tight-fitting lid
• Simmer, sear, fry, sauté, griddle, or just keep cooked food warm
• Skillet and lid and fully immersible
• Adjustable temperature probe

For more information go to Chefs Kitchen Gadgets

Caramel Apple Cake - Pulled

This is one that worked perfect on my 1st attempt and the only changes I would suggest would be to change the nuts. You could change the spice to cinnamon or apple pie spice and you might even add some raisins but I don't think I would make too many other changes. It's too good as it is.  But... it's been pulled and moved to the Think With Your Taste Bud - Desserts file.

Fruity Rice

The idea for this recipe came to me when Lillian sent me a recipe called Five-Cup Desserts.  She found it in an old paper back cookbook, "250 Luscious Refrigerator Desserts" by Culinary Arts Institute, 1950.



I wanted to use up some leftover fruit so I made a few changes.  I didn't have leftover rice so I cooked some.  I did have about 1/2 cup of crushed pineapple, about 1/4 cup of sliced strawberries and about 1/2 cup of pecan halves.  I combined these and added the marshmallows.  I didn't have time to whip heavy cream but had a cup of cool whip so I used that. I also renamed my dish "Fruity Rice."   The picture above is what I ended up with.  It's a real keeper!  


View the original recipe by going to Martha's Recipe Cabinet.  There it's called 5 Cup Dessert

Baked Baked Potatoes

2 baking potatoes
butter
cheese
sour cream
bacon, cooked
chives

Preheat oven to 400 degrees.  I bake my potatoes in the microwave.  I wash them, punch holes in both ends and several going around the potatoes.  Put them on a paper plate.  Cover them with a very wet paper towel and microwave about 20 minutes, checking them after about 15 minutes.  After the potatoes are cooked, cut them into 4ths and place them in a baking dish sprayed with non stick spray.  Top with butter, sprinkle with cheese, dot with sour cream, add crumbled bacon, and add chives.  Bake until hot and cheese is melted.

This idea started with a recipe I found using baked potatoes, topped with instant mashed potatoes, cheese and bacon.  I changed it to the above and it sure is good.

Grilling Baskets and Trays

Foodbuzz Daily Special

It's grilling season and I personally like to grill anything that I can fit on my grill.  But I do sometimes have a problem with small items like shrimp.  Unless I buy those really expensive LARGE ones, I end up loosing some by them falling through the grates.  Now you can grill small foods with ease and delicate foods with confidence. Sturdy grilling baskets let you shake and move a variety of meats, vegetables, seafoods, and more, with a simple turn of the handle. Shaker basket has a locking lid. Ideal for vegetables or shrimp. Made of durable tight-meshed metal so foods don't slip through. Nonstick coating for quick cleanup.
• Small Square Basket: 10 1/2" Sq.
• Square Lidded Shaker: 11 3/4" Sq.
• Tray: 14"L x 10"W

Check these items out by going to Chefs Kitchen Gadgets

Blueberry Bread

This idea came to me while surfing some of the food sites. I ran across a recipe for blueberry muffins but they called for 2 cups of blueberries. I only had just over 1/2 cup. These were leftover from my TV segment last Thursday and I'm not fond of raw blueberries but refuse to throw food away, so I had been looking for a way to use them. The muffin recipe called for all purpose flour with baking soda added. I decided to simplify it and use self rising. I also eliminated the lemon zest and juice from the original. I really didn't know if this was going to work but I'm here to tell you it did better than work. This bread is wonderful. I can't wait to have a piece toasted in the morning for breakfast. It's not too sweet, the texture is perfect and the taste is perfect. Changes - add a few nuts, add some lemon juice and zest, or try this recipe with just about any left over berry type fruit.

View the full recipe by going to Martha's Kitchen Korner.

Bowtie Chicken

I've just added a recipe I'm calling Bowtie Chicken to my site Martha's Recipe Cabinet.  This dish is simple, quick and has many possibilities for taste changes. 

Tiny Aloha Pineapple Muffins

This is a recipe Lillian found in one of her Betty Crocker cookbook dating back to 1971.  The recipe is so basic that, as you will see, I've made very few changes.

You can view the full recipe by going to Martha's Recipe Cabinet

Cherry Lemon Coffeecake - Pulled

cake mix
butter
buttermilk
egg
vanilla
lemon peel
dried cherries
sugar
almond slivers

This simple ingredient recipe has been pulled and moved to the Think With Your Taste Buds - Desserts file. Watch for it to be on the market in the near future.

Charlotte Today

I want to invite you to watch my TV debut on Charlotte Today where I made my Pina Colada Salad.  The recipe for this salad can be found on page 129 of my book Stir, Laugh, Repeat.

Orange Soaked Pound Cake - Pulled

With this cake you can use lemon, tangarine or orange. You can even use pineapple. You won't find a cake as easy as this one because it's actually made from a store bought cake.  Of course you can always make your own.  It's great for those quick take-alongs.  But it's been pulled and sent to the manuscript file for Think With Your Taste Buds - Desserts

Sweet Rice

When growing up, my mom made what she called rice pudding but was actually what I now call "sweet rice."  She would use leftover rice, add sugar, butter, evaporated milk and a little vanilla extract.  This would all be put in a boiler and after heating it up you had a really delicious dessert.  She sometimes added a sprinkle of nutmeg or cinnamon or cloves.  If we were lucky she would add a few raisins now and then. 

I still make this dish for myself and still love it just as much as I did when I was a kid.  But, last night, while watching a show on the Food Network I came up with an idea for even more additions.  On the show, they were visiting a place, I believe in New York, that served nothing but rice pudding.  After hearing them talk about different toppings that were available I decided to come up with some of my own.  In the above picture you will find one of my ideas.  This was made with leftover rice, a little sugar, butter and a splash of vanilla.  I topped it with coconut and caramel ice cream topping.  Boy was this good! 

Now that I've given you one of my ideas, think about all of the possibilities.  How about a drizzle of chocolate with a cherry?  Or caramel with crushed nuts?  And what about some pineapple?  Just Think With Your Taste Buds and come up with more combinations.

Foodierama

Today I received an invitation from Dave to join a site called Foodierama.  Before making my decision I decided to check the site out.  This site has a little of everything for just about everyone.  You will find Veggie blogs, Asian Blogs, Indian Blogs, and the one I'm wanting to be selected for "Best Food Blogs."  I saw recipes for Grapefruit Cream Pie (sounds interesting and tasty), Jelly Bean Cupcakes, Stir-fry Bok Choy and Butterscotch Bars.  Am I going to join this site, you bet!  This is a site that has a lot going for it and more to come.

A Book and A Dish

I just want to remind everyone that you will find my reviews for books I've read as well as the Author's favorite recipes on my site A Book and A Dish.  There are some really great books and dishes posted so don't forget to check them out for yourself.

Coconut Bars

Martha - This is a recipe from Lillian that she found in one of her cookbooks dating 1964.  This is one example of how simple recipes were years ago.  I made these Coconut Bars and there is very little that I would change.  I did make the change from margarine to butter, I also used large shredded coconut which I found at a fresh market.  These bars come out like pecan pie but better, especially with the butter in the crust.

Lillian - This is a good recipe from an old cookbook that my sister sent to me for Christmas that year.   The book is "Favorite Recipes of Pennsylvania" , from Women's Club Leaders of PA.

View the full recipe by going to Martha's Recipe Cabinet.

Oatmeal Pie - Commet

This message was sent to me today regarding my posting the recipe for Oatmeal Pie

OMG...I can't believe it...It was scanning through your second link to learn
about the blue garlic...well I can't believe what I found.  OATMEAL PIE...As
a small girl I can remember her (my grandmother) making an oatmeal pie and I
thought it was the best ever...(kind like Pecan pie without the pecans). I
have mentioned it to people and they look at me like I'm crazy. I think I
got the recipe from her before she passed but now I know I have it..thanks
Martha

Mushroom Mac & Cheese

This is another dish I've worked lup for Marx Foods using the mushrooms they were kind enough to send me.  I think this is the best yet!  It's even good cold and heats nicely in the microwave.  Plus, it's simple, easy and QUICK.  

6 oz. penne or shell pasta

6 slices pre-cooked bacon, crumbled

1 Tbl. Olive Oil

2 Tbl. Flour

1 cup milk

¼ cup chopped mushrooms (I used MarxFoods' Morel Mushrooms)

1 cup shredded cheese (I use a Mexican blend)

Salt & pepper to taste

Panko crumbs

French fried onions

 

 

Cook pasta according to package.  In a 3 qt. saucepan, heat oil on med. Heat.  Whisk in flour and cook about 30 seconds, whisking constantly.  Gradually whisk in milk, add mushrooms and heat to a boil on medium-high heat.  Stir in cheese and stir until cheese melts.  Stir in pasta and bacon.  Spoon into baking dish.  Sprinkle with Panko and then French fried onions.  (I do a thin layer of Panko and a thin layer over 1/2 of the dish with the French fried onions, just in case someone would rather not have them).  Broil until starting to brown.

 

Changes – Use ham instead of bacon.  Add a little cooked broccoli for added color, texture and taste.  Change the cheese flavor by using Pepper Jack or Swiss.

 

Slow Cooker Tips

 

Oven Time	Slow Cooker - High	Slow Cooker - Low
	High Setting - 300 degrees	Low Setting - 200 degrees
15 - 30 min.	1 1/2 - 2 1/2 hrs.	4 - 6 hrs.
35 - 45 min.	2 - 3 hrs.	6 - 8 hrs.
50 min - 3 hrs.	4 - 5 hrs.	8 - 18 hrs.

Coconut Wafer Cake - Pulled

This cake comes out moist and so good but it is rich. It can be made ahead and frozen. Place your cake in the freezer for a quick freeze. Cut in half and gently take out of baking dish. Wrap in parchment paper then place in a freezer bag. The parchment paper helps control the moisture.

Sorry guys, this one was pulled and sent to the manuscript file for Think With Your Taste Buds - Desserts.

Butter vs. Margarine - According to Duke University

This was sent to me and I found it quite interesting so I thought I would pass it along.

Have you ever wondered which is better — butter or margarine — when it comes to your health?

First, it's important to know that both are high in fat and calories. Both butter and regular margarine weigh in at around 35 to 45 calories per teaspoon. (If you use reduced-fat margarine, a whole tablespoon gives you the same number of calories.) Butter also contains both cholesterol and saturated fat, and diets high in these substances have been linked to an increased risk of heart disease. Too much cholesterol can clog the arteries, while saturated fat has been shown to increase levels of LDL, or "bad," cholesterol.

Margarine, which is made from vegetable oils, doesn't contain cholesterol. But that doesn't mean it's good for your heart. To render the oils solid at room temperature, hydrogen is added during processing, creating trans fats. These fats are thought to be even more harmful to the heart than saturated fats because they not only raise LDL cholesterol but also lower HDL, or "good," cholesterol. Some stick margarines contain relatively high amounts of trans fats, while softer margarines (tub and squeeze versions) usually contain less (if any). However, even some stick margarines are free of trans fats, so be sure to check labels.

So what's a person to do? Cut down on both butter and margarine! Try replacing them with healthier options whenever you can. Butter sprays, for example, add buttery flavor to potatoes, vegetables, and other foods without adding many calories. Butter-flavored sprinkles and trans fat–free spreads can also add flavor with fewer calories and less fat. When sautéing foods, use a cooking spray or a heart-healthy oil like olive or canola, and when baking, try cutting the butter or margarine called for in the recipe by a third. You can also try replacing some or all of the butter or margarine in your baked goods with applesauce, crushed pineapple, mashed bananas, or yogurt.

In short, use common sense and portion control. Opt to reduce your use of both fats whenever you can. Every tablespoon you cut will also cut out calories and fat you don't need.

Baked Buitoni Tortellini & Shrimp

I received a coupon from Buitoni and Foodbuzz for a free package of their Tortellini.  In return I worked up a recipe using the Buitoni product.  The recipe below is my creation and the 3 "food testers" that were lucky enough to partake of this dish are still raving.  This dish is rich, the flavors and textures compliment each other and I have to brag... it's GOOD!

1 lb. med. Shrimp

1 cup mozzarella cheese

1 cup cheddar cheese

1 jar (16 oz.) Alfredo Sauce

1 pkg (9 oz.) Buitoni Three Cheese Tortellini

Panko bread crumbs

Preheat oven to 350 degrees.  Clean shrimp.  Boil until pink.  Cut into halves.  Cook Tortellini according to package drain.  Place a thin layer of sauce on the bottom of a 13 x 9 baking dish sprayed with non-stick spray.  Evenly lay Tortellini over the sauce, top with shrimp. Pour remaining Alfredo sauce over shrimp.  Evenly cover with both cheeses.  Sprinkle with Panko.  Bake about 45 minutes or until dish is bubbly, cheese has melted completely and Panko is browned. 

 

Blue Garlic

Today my daughter called to ask me a cooking question.  I have to tell you, this is one I've never been asked nor even heard before. 

She said she was making her famous meat balls, sauce and garlic bread.  She did her normal by running the garlic through a press and then putting it in a little olive oil to saute.  The garlic turned blue!  She then ran more through the press to go on her toast.  When the toast came out of the oven the garlic had turned blue.  Like I said, this was new to me so I did what I always do when I don't have the answer to a question, I Google.  This is what I found:

Garlic is known to contain sulfur compounds which can react with minute traces of copper to form copper sulfate, a blue or blue-green compound. The amount of copper needed for this reaction is very small and is frequently found in normal water supplies. Raw garlic contains an enzyme that if not inactivated by heating reacts with sulfur (in the garlic) and copper (from water or utensils) to form blue copper sulfate. The garlic is still safe to eat.

• If fresh garlic is picked before it is fully mature and hasn't been properly dried, it can turn and iridescent blue or green color when in the presence of an acid. It may be caused by an allinin derivative.
• A reaction between garlic's natural sulfur content and any copper in your water supply, or in the cooking utensils

  

  your are using (such as cast iron, tin, or aluminum) can sometimes change the color of garlic.
• The other sources of copper might be butter, lemon juice, or vinegar.
• Garlic will also turn green (develop chlorophyll) if exposed to an temperature change or is exposed to sunlight. Some people say it can be stored for 32 days at or above 70 - 80° F to prevent greening (but I'm not yet sure that is true).
• Are you using table salt instead of kosher or canning salt? That can cause the garlic to turn blue or green. Table salt contains iodine, which discolors whatever you're pickling. Use kosher or pickling salt.
   
• Different varieties or growing conditions can actually produce garlic with an excess natural bluish/green pigmentation (anthocyanins*) made more visible after pickling.
  * Any of various water-soluble pigments that impart to flowers and other plant parts colors ranging from violet and blue to most shades of red. This pigment is produced after chlorophyll is destroyed due to environmental changes. This is a variable phenomenon that is more pronounced for immature garlic but can differ among cloves within a single head of garlic. If you grow your own garlic, be sure to mature it at room temperature for a couple of weeks before using it.

Don't worry, greenish-blue color changes aren't harmful and your garlic is still safe to eat. (unless you see other signs of spoilage).

So, if your garlic turns blue, now you know why.

Angie's Dr. Pepper Cake

I want to show you the picture of a wonderful cake and tell you about the recipe.  This is called Antie's Dr. Pepper Cake and it does have Dr. Pepper in the cake.  The recipe came from a book that I've read and will be writing a review for.  The book is called The Next Chapter by Melanie Young.  In her story 2 of the characters cook with the Angie character making the Dr. Pepper Cake and Andrea making  Cuban Rum Cake.  I'll include the recipe for the Cuban Rum Cake with my review on A Book and A Dish but to get the Dr. Pepper Cake recipe you'll have to read the book.  I will tell you that this cake is moist but light.  It's so good!

Oatmeal Pie

This recipe was found by my dear friend Lillian. It's from a booklet, not date, by Wheeler District Beeline Fashions. I've googled the Fashion company and can find nothing so that doesn't help with the actual date of this recipe. I've also googled "Oatmeal Pies." I've found 3-4 but none are quite like this one. So, here is an oldie that is delicious!

View the full recipe by going to Martha's Recipe Cabinet.

Honey Mustard

This is a great tasting, simple recipe for Honey Mustard. I sometimes spice this up with just a touch of horseradish. It can't get any simpler than this.



1 cup mayonnaise

1/3 cup prepared mustard

1/3 cup honey

Mix, cover & refrigerate

Reheating Refrigerated Bread

To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave next to a cup of water. The increased moisture will keep the food moist and help it reheat faster.

Cherry Macaroons - Pulled

condensed milk
coconut
cherries

3 Ingredients! Now this is one that you can really make changes to. Instead of the cherries you can use - chocolate chips, butterscotch chips, chopped nuts, candied pineapple, the list goes as far as your taste. You could even use crushed peppermint, red and green and make really pretty Christmas macaroons. Instead of spraying my cookie sheet I use parchment paper. Using this I can slide the paper and cookies off the cookie sheet and start another batch. If you want a little color for special events and occasions drop a couple drops of food coloring into the milk. I like to make Christmas and Easter baskets for my food testers and this was one of the recipes I used last Easter. They are pretty and simple to make using common ingredients. But the recipe has been pulled and moved to the manuscript file for Think With Your Taste Buds - Desserts.

Powwow Sundae

A friend brought me a gift that I will always cherish. While going through the books at a Goodwill store she ran across a Better Homes and Garden – New Cook Book – Souvenir Edition. It’s dated 6th print 1965. The recipes are wonderful! Here is one that fits right into the cookout season that I want to share. It's called a:

Powwow Sundae

String ¼ lb. marshmallows on skewers. Toast over coals till melty inside and well-browned outside. Scoot off skewers into 1 cup canned chocolate syrup. Stir just to marble, then ladle over big scoops of vanilla ice cream. Makes 1 ½ cups of sauce.



Now doesn’t that sound tasty and refreshing for summer cookouts?

Mac and Cheese - KISS Dish (Keep it Simple Silly)

1 cup uncooked macaroni
4 Tbl. butter
4 Tbl. all purpose flour
2 cups milk
Salt & pepper to taste

Cook macaroni according to package directions. Drain. Melt butter on high in 1 qt. microwave-safe bowl, about 20-30 seconds. Whisk in flour until smoothly blended. Add milk. Microwave on high 1 – 2 minutes (time varies between microwaves), pausing every 30 seconds or so to stir. Sauce should be thick and bubbly. Stir 2 cups of shredded sharp cheddar cheese into hot sauce. Pour over macaroni for a simple mac & cheese dish. Add salt & pepper to taste.

Stir, Laugh, Repeat the Cookbook review

Rona_Shively
Read Stir, Laugh, Repeat and then...Repeat!

I pride myself in being a non-domestic type. Far be it from me to attempt cooking anything that requires the use of an actual stove. I was surprised at how inspired I was by Martha Cheves's cookbook, Stir, Laugh, Repeat. As I read through the recipes, so many of them jumped out at me as things I might actually be able to cook. I especially liked the one for Hash Brown Potatoes Au Gratin. Cheves has put together a reader-friendly cooking guide that gives you not only the information you need to attempt something new, but the inspiration. A wonderful read and a necessary addition to your cookbook collection. Nice work!

Fruit Dip - KISS Recipe (Keep it Simple Silly)

This is another KISS recipe that is just in time for the strawberry season. It's makes a perfect dessert for those upcoming cookouts.

8 ounces cream cheese -- softened
7 ounces marshmallow cream

Mix cream cheese and marshmallow cream until well blended. Refrigerate.
Serve with assorted cut-up fresh fruit, pound cake or angel food cake
cubes. Makes 1 1/2 cups.

Are You an International Cook?

Don't be intimidated by foreign cookery.
Tomatoes and oregano make it Italian.
Wine and tarragon make it French.
Sour cream makes it Russian.
Soy sauce makes it Chinese.
Garlic makes it good.
Now you are an international cook.

This was sent to me by a friend and I loved it so much I had to share.

Nutty Blonds - Pulled

Ingredients:

biscuit mix
brown sugar
eggs
pecans

These are some brownies that I worked with that only use 4 ingredients but can have many ingredients added to change the flavor. But.... it's another one that has been pulled and moved to the Think With Your Taste Buds - Desserts file.

Hominy with Bacon - A KISS Dish - Keep it simple silly

Now and then I've come up with dishes that are so simple to make that I'm calling the KISS Dishes.  Today's dish is just that and I've named it -

Hominy with Bacon (even the name is simple)

1 can (15.5 oz.) Hominy, drained
4 slices pre-cooked bacon, crumbled
1 Tbl. butter
1 Tbl. cheddar cheese
salt & pepper to taste

In a small frying pan, heat your pre-cooked bacon.  Add the drained can of hominy and butter.  Cook on med. heat until hominy is hot.  Remove from heat and immediately fold in cheese.  Salt & pepper to taste.

I've not tried this yet but I think this would also be good with a little sauted onions.  I'm also going to try this using sausage instead of bacon.

Don't know what Hominy is?

American colonists used the words "hominy" and "samp" interchangeably to mean processed corn. The colonists, unfamiliar with corn, had to learn from the Indians how make the tough grain edible. The pioneers prepared hominy by soaking the kernels in a weak wood-based lye until the hulls floated to the surface.
Colonists usually kept both a samp mill and an ash hopper near their kitchens. A samp mill was a giant mortar and pestle made from a tree stump and a block of wood, which was hung from a tree branch. The branch acted as a spring. The samp mill was used to crack hard kernels of dried corn into coarse meal. The ash hopper was a V-shaped wooden funnel. Wood ashes were put into the funnel, and then water was run through the funnel to make lye. The lye was then used to soften the corn hulls and create hominy.
An English traveler in 1668 once described hominy as similar to the English dish, "Hasty Pudding." Hasty pudding and hominy were the instant cereal of colonial times.
The word samp fell out of use but the word "hominy" was eventually joined with the word "grits" in the American South. In the rest of America, hominy referred to the whole kernels which were skinned but not ground; in most of the South, "hominy" came to mean the coarsely-ground skinned kernels used to make the dish known as "hominy grits" or plain "grits."
In New Orleans, the whole kernels are still called "big hominy" and the ground ones are known as "little hominy."
In the American Southeast, grits are eaten with everything--country ham, shrimp, fried fish, eggs, cheese, gravy, etc.--to this day.
In the Southwest, big hominy is called "posole," and it is used to make hearty stews of hominy, chile peppers, and pork. Southwesterners and Mexicans will also grind small hominy until it is very fine and use it for tamale and tortilla dough.
The essence of good grits lies freshly milled whole-grain products, which helps to retain the flavor. Quick or instant grits are available in cans but the quality seems to suffer in the canning process. The result is grits that are usually described as tasting like "library paste."

Mother's Crumb Cake

This recipe was sent to me by my wonderful friend Lillian in Florida.  I followed the recipe to the letter,until I got to the end and I had to make some kind of change.  So, I added some finely chopped pecans to the topping.  The taste of this is wonderful but the roasted flavor of the nuts was quite tasty too.  View the full recipe by going to Martha's Recipe Cabinet.