Good Food Friday--Cony's CornBread

Warning- this one goes fast- so you better make plenty.


Heat oven to 400degrees F

In a large bowl, cream together:

2 Eggs
1 C Buttermilk
3/4 C Melted Butter

Add the following:

2 C sifted Flour
1/2 tsp. Salt
3/4 C granulated sugar
1 tsp Baking Soda
1/2 tsp Baking Powder
1/3 C Cornmeal
14 oz can of Cream style Corn

optional- add 1/2 c frozen corn

Pour into a well greased 9 x 13 baking pan. Bake for 20 min or until a toothpick inserted in the middle comes out clean, or watch for the top to be kind of browned and with a few slight cracks.

Butter the top after removing from oven (if desired- I didn't when I made this for Thanksgiving.



Totally awesome on its own- but you can serve it with Honey Butter if you feel like it.





HONEY BUTTER:


1/2 C softened Butter
1/2 C Honey
1/2 C powdered Sugar.

Blend together until smooth. Refrigerate until firm. Serve on scones, rolls, or cornbread.

Good Food Friday- Krispy S'mores Bars

We have enjoyed camping so much- and this recipe helps to keep the taste of camping going without (hopefully) the smoke from fire.

1/4 C butter or margarine

45-50 regular sized Marshmallows
1 tsp Vanilla
1 Box ( smaller- like 14 or 15 oz size) Golden Grahams

4-6  whole chocolate (hershey, symphany, etc.)  bars. Depends on person preference.

Bag of mini-marshmallows.


Spray or butter a 9x13 pan. Unwrap Chocolate bars.


Melt butter and marshmallows over medium low heat in a large pan. Add Vanilla. Add box of cereal and stir well, to coat all. Pour cereal mixture into prepared pan and press level with buttered hands. Place pieces of chocolate bars across the top, using as many as you want. We broke them into the 3part sections and placed them across with a little space in between- we used 5 bars I think.

Then cover with mini marshmallows so that you can't see the chocolate. (We also use regular marshmallow cut in half.)

Now- for the tricky part. Try not to start a fire in your oven. This helps it to remain edible. :)

Turn the oven broiler on to LOW- I don't recommend using high because- well- in about 30 seconds you might just see lots of flames. Make sure to keep the pan far enough away from the broiler as well. (you want about three inches clearance). Now- broil until the marshmallows are nice and golden. I don''t recommend blackened, although it does make for a more authentic s'more taste. Watch CAREFULLY- because it goes pretty fast. Remove from oven, let cool, and cut and serve.

Now- if you HAPPEN to burn your marshmallows, you just might be able to carefully scrape off the marshmallows and try that again. Not that we have personal experience with that scenario or anything. It is purely hypothetical. And no permanent damage incurred. Except to my waistline.

Good Food Friday-- Enchiladas Personalized

This idea came from my sister- Favorite Aunt- but the best part is it is as you like it- applicable to everyone.

So- the basic concept is to make personal enchiladas like you make tacos. I fed quite a few people on Sunday so the proportions are bigger and I am also a fan of cooking once and eating twice so I try to make enough to guarantee leftovers.

For my filing of choice- 

I cook chicken that I have marinated in some sort of flavoring- while camping I used a package of Mojito Lime from Grillmasters (could have marinated longer-  but it was fine)

Mix 3 cans of Cream of Chicken soup with 1 16 oz of sour cream (or more according to your preference).

Add 1 - 2 cans of chopped green chilis (again according to your taste)

add the chopped up, cooked chicken meat and bake at 350 for 30 min or so- until bubbling in the middle.

Now- get any toppings you might want ready.

We had:
black beans
tomatoes
sliced olives
yellow peppers
whole Green chili's
shredded cheese
sour cream
salsa
red enchilada sauce- heated up.

AND we use freshly cooked (as in raw when we bought them) tortillas.  When the filling was hot hot hot-  start cooking the tortillas and let people assemble their meal themselves.

I just rolled up some of the chicken mix, beans, olives, and cheese, and then topped it with the red enchilada sauce and sour cream.  Youngest only had chicken mix, cheese, and sour cream.  She was happy.  I was happy.  And one of our friends who ate with us had FIVE!!!.

Works well for picky eatin kiddos and adults alike.

Good Food Friday- Party Treats

A couple of the things we served at the wedding were Brownie Bites and jam filled tarts.  In the interest of time and sanity- we bought the brownies and I didn't tell the DR about the tarts or he would have stopped me.

This topping for brownie bites or even for tarts is just a bit yummy- and obviously very easy.

Easy Topping/ Filling:

Mix together :

3 oz instant pudding (chocolate or white chocolate is yummy)
1 C  cold milk
1 C Cool Whip-

allow to set up a little then pipe it on top- you can garnish with fruit or chocolate shavings if desired.


This topping is also yummy but more involved:

2 oz of Baking White Chocolate
2 TB milk
1 8oz pkg of softened cream cheese
1/4 C  powdered sugar
1 C Cool Whip

Microwave milk and chocolate for 1 min.  Stir until smooth.  Mix sugar and cream cheese well and add chocolate mix.  Fold in Cool Whip.

Brownie Bites:

For the brownies- you can make from scratch if the recipe is more cake like-  if not use a mix and follow the directions to make the cake like version (usually just an additional egg).  Then using a mini muffin tin- grease or spray cups, and then fill 2/3 full.  Bake 14 minutes until edges are set DO NOT OVER BAKE.

Indent brownie cups immediately when you remove them from the oven.  I have a tart shaper for that- but you could use something else- like a medicine measuring cup or something else that fits inside of the muffin tin and leaves about 1/8 inch or so around the edges.  Cool 15 minutes and remove from pan-  finish cooling completely before topping.


Tarts:

1/2 C butter
1/3 C sugar
1  egg yolk
1 tsp vanilla
1  1/3 c flour

Beat butter until fluffy.  Add sugar until well blended.  Add yolk and vanilla-mix well.  Add flour gradually, beat constantly until blended.

make small balls from dough- approx- 1 tbsp size- you want enough that it come up to the top of the cup when it is formed.  Place in mini muffin tin or mini tart pan. Push down with tart shaper to form or the back of a round measuring spoon.  Bake at 350-

If using jelly to fill-
bake 8-10 min.  Fill indentation with small amount of jelly.  Bake an additional 8-12 minutes.  Cool 2-3 minutes only- then remove to cooling rack.  you can also put jam in afterwards- which is what I did

If filling after baking-
then cook for approx 15 minutes-  cool 2-3 minutes ONLY- then remove to cooling rack and allow to cool completely before filling with pudding filling.

It is important to remove from pan quickly or you will have a tough time getting them out.

Good Food Friday- Black Bean Soup

While in Moab, we ate at the Brewery, which as you might imagine was a little low on super healthy choices.
I decided on a cup of Black Bean Soup and a basic salad with dressing on the side.

It was good, and since it has turned off cold here in Small Town (frosted windows the other morning) the season for soups, chowders, and other warming foods has arrived.

I looked around online and found a couple.  This one from allrecipes had great reviews and was super fast (a must around here).

The original was for 4 servings which just won't cut it in this wing- so I adjusted it for 8. And, I added to it.

Black Bean and Salsa Soup

4 (15 oz) cans black beans, drained and rinsed  ( I chose low sodium)
3 cups of  fat free vegetable broth
1  1/2 to 2 cups of chunky salsa ( I used 1 (12 oz) jar of med and what was left of a jar of mild in my fridge)
2  tsp ground cumin
 ***if desired**1 or 2 additional cans of beans, drained and rinsed, reserved

sour cream and sliced green onion for garnish.

In a blender or processor, combine beans, broth, salsa, and cumin.  I had to do two batches because it was too much for one- so I did 2 cans beans, 1 1/2 c of broth, half of the salsa and cumin.  Blend until smooth and put in a sauce pan.  Repeat with rest of the remaining ingredients except for your reserved beans. 

***If you want whole beans in your soup, add the reserved beans, and if not- that is okay too.

Heat through over medium heat and serve with garnish.

Oldest and DR loved it, girlies wouldn't even try it- I thought it was delicious. And- very healthy as well as vegetarian.

Good Food Friday- Banana Cake Edition

I have meant several times to put this recipe on here- I have even searched through all the posts several times before, certain that I had- but if I did, it has disappeared or is hiding extremely well-

I have made this recipe for several years. Then one day in my blog wandering, I found a recipe that they claimed was the "best ever"- "hands-down"- well, with that kind of praise, and enough cooking experience to read the ingredients and think- wow- it is probably delish- I tried said recipe. Um- no. No one but the DR and I even had more than one taste.

So- back to tried and true for me. It comes from the Lion House Cookbook- the only change I make is I don't bother measuring the bananas- I just use three or four- depending on the size. I tend to buy small bananas because when I buy the bigger ones, my lovely patients leave unfinished bananas around. And I will add vanilla.

1/2 margarine (I use Gold n Soft or Blue Bonnet)
1 cup sugar
2 eggs
( 1 tsp pure vanilla if desired)
3-4 smaller bananas - mashed
1/4 cup milk
1 tsp lemon juice
2 cups Flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

chopped pecans or other nuts if you desire 1/2 cup or so- I don't measure, just throw in a handful or two.

Cream margarine and sugar. Add eggs and beat well. Add bananas (confession- I just throw them in and let the mixer mash them) vanilla if desired, milk, and lemon juice. After those ingredients are mixed in well, add the baking powder, baking soda, and salt. I add these separate from the flour so that they get a better chance to fully incorporate instead of using the sifting method. Then, add the flour and nuts (if you are).

Bake in a 8 x 8 cake/brownie pan- at 350 degrees for approximately 45-50 minutes. Or you can bake in a loaf pan for banana bread and you would need to bake it for an hour.

For a 9x13 pan, double the recipe.

Once when my niece Kate came to visit, she downed nearly half a pan all by herself. I have been known to do that too-

Good Food Friday- C.Rio. Black Beans

This recipe was passed along by Favorite Aunt. I don't know if it really is from that one famous place, or just a replica- but it is good, and you might want to consider making it a double batch.

C. Rio Black Beans

2 TBSP Olive Oil
2 cloves Garlic, Minced (please- use fresh, it really makes a difference)
1 tsp Cumin
1 can (approx 15 oz) Black Beans, rinsed and drained
1 1/3 Cup Tomato Juice
1 1/2 tsp Salt
2 TBSP fresh Cilantro, chopped

In a Non-Stick skillet, warm Olive Oil over medium heat. Add Garlic and Cumin and heat until you can smell it (just a minute or two- do not burn the garlic, you will be sad) Add Beans, Tomato Juice, and Salt. Stir and warm until heated through. Just before serving, add the Chopped Cilantro.

Try these with that fajita recipe I shared in fresh cooked tortillas- along with a pot of rice prepared in the Brazilian way- and you are set-

Good Food Friday- Something Tried- Recipe Gained Edition

Today's Offering is a totally new to me recipe that was born out of the desire to not turn on the oven. I had planned on making enchiladas, but our AC has been misbehaving, so I tried to think of what I could make using many of the same ingredients and what I had at home- since it happened to be on Sunday. I did a search for fajitas, and found one from Miss Paula Deen which seemed very promising- 5 star rating, and 90 reviews. After reading many of the reviews- I made a modification or two, and off I went. Delish- and rather adaptable. Easy as well.




Ingredients based from Paula Deen:

2 TB canola oil
3 TB lemon juice
1 TB Lime Juice
2 garlic cloves, minced
1 1/2 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce ( I gave three shakes of Cholula Hot Sauce- Chili Lime flavor)
1/2 tsp Kosher Salt
Freshly ground black pepper

Mix together and place in a strong large baggie (freezer- gallon sized)
Then add and make sure they are well coated:

4 or 5 Thawed pre-frozen Chicken Breasts (can use 1 1/2 pound of shrimp or steak) . The original recipe said to marinate for a much shorter time, but most reviews said longer- I marinated ours for 3 hours.


2 medium onion, halved and sliced lengthwise
2 green bell pepper, sliced ( or you can use 1 green and 1 red bell pepper, sliced)

flour tortillas (We use Raw Tortillas that we cook fresh- if you haven't tried them- you really -really should.)

1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
cheese, shredded, for topping


Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.

In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.

Serve hot- and if you are cool enough to have the little cast iron servers- check here for the full instructions- and original recipe.

http://www.foodnetwork.com/recipes/paula-deen/gold-medal-sizzling-fajitas-recipe/index.html

Good Food Friday- German Pancakes edition

Busy Busy Busy- that is what we are. Well- between our own home front and taking care of the in-laws' yard, and the other usual cast of characters (soccer, playing with friends, etc.).

Outpatient called with a recipe request for his retreat that he was going on- most people have this in one form or another, so this is more for his access than anything else.

This is what several of my patients request for their birthday breakfast- and we discovered its over the top loveliness with this syrup.

http://headnursecooks.blogspot.com/2010/03/buttermilk-syrup.html


German Pancakes:

For 8x8 pan:

3 TB butter
- place in baking dish and put dish in oven while it preheats.

3 Eggs
1/2 C Milk
1/2 C flour
1/2 tsp salt

Beat eggs. Add remaining ingredients and blend well. Remove preheated pan from oven and pour batter into pan with the melted butter. DO NOT STIR. Return pan to oven and bake for 15 to 20 minutes at 400 degrees until puffy and lightly golden brown (the puffy will fall somewhat after it leaves the oven. Serves 4

Serve with maple syrup, the fabulous buttermilk syrup, fresh fruit, powdered sugar, whatever pancake topping floats your boat, but you shouldn't need any additional butter on them :)

For a 9x13 pan- double the recipe, and bake for 20-25 minutes- it will serve 6-8 (depending on how big of eaters you have).

Good Food Friday- Cinco De Mayo

I was not surprised to read that this particular "holiday" is actually more popular in the US than it is in Mexico- and the popular belief that it is our southern neighbors' equivalent of our Fourth of July isn't true- but it can be a fun excuse for a party nonetheless.

Here are a few authentic recipes gathered by the DR from some of the work crews when we lived in Oregon-

Rice-
fry in a small amount of butter for a few minutes before cooking. Then cook as usual using 2/3 part water and 1/3 part tomato soup-

Pico de gallo (fresh salsa)
2 Tomatoes- finely chopped
1 yellow onion- finely diced
jalapeno- thinly minced- to taste
cilantro- finely minced- to taste
black pepper- to taste
salt - to taste
1/2 to a whole lime- juiced

Mix all ingredients and adjust the flavor-

Cebiche
Shelled, Uncooked Shrimp
Lime juice
same ingredients as pico de gallo except the lime juice for that
shredded carrots

place shrimp in bowl, cover in fresh lime juice. Cover bowl with tin foil and place in the freezer for 15-20 minutes. Take out and drain lime juice. Add vegetables. Put back in freezer for about 10 minutes. Serve on tostada.

Green Salsa
12 Tomitillo (sp)
2 fresh jalapeno peppers
Salt
Finely Chopped onion
Finely chopped Cilantro

These are not the most thorough recipes as they came directly from some of the mexican workers and the DR's writing- but they are close enough.

Now if I could get the recipe for the Mango salsa from Taharamara in Midway- I would be sooo happy.

Good Food Friday- MMMMManicotti

This was the Outpatient's favorite meal for years, although it has since been replaced by brazillian bbq-



1/2 lb pork sausage, browned and drained
1 lb ground beef, browned and drained
1 cup plain bread crumbs
8 oz mozzarella cheese- grated
1/2 large onion, chopped
oregano- to taste
garlic salt- to taste
salt and pepper- to taste
2 eggs- beaten
1/2 to 1 C milk
14 Manicotti Noodles (cooked a few minutes less than package directions)
3 or more cups of Tomato Sauce

Additional Mozzarella for topping

Cook and drain meat. Cool. Add bread crumbs, grated cheese, chopped onion, seasonings, and eggs. Add enough milk to make sure the stuffing is moist. Meanwhile, cook the noodles a few minutes less than the directions on the box so they are still a little undercooked. Drain noodles and rinse with cold water- drain completely. Prepare pan with a cup of tomato sauce in the bottom. Carefully stuff each noodle with meat mixture and place in a 9x13 baking dish, lining them up side by side, and across the bottom as needed. Pour remaining tomato sauce over the top of the noodles, using enough to cover the noodles. Top with additional grated mozzarella cheese and bake at 350 degrees, for 35-40 minutes until cooked through.

Any remaining stuffing you can put in the freezer. My original recipe is half of this- but I always double it- at least- and I usually just use a pound of each meat.

Good Food Friday- Recipe Blog and Pizza Sauce

I have started putting all my Good Food Friday posts into a single blog for my recipes so that I can have them more organized for my own use- but you are welcome to head over there too!

Looney Bin Cafeteria in the Family Therapy Sidebar.

It might take me some time to get them all over there.

http://headnursecooks.blogspot.com/


I realized that I posted the recipe for pizza dough and for making Caesar Pizza- but I didn't post the regular red pizza sauce recipe.-


Homemade Pizza Sauce:

1 can (approx 10 3/4) tomato Puree
1/4 tsp oregano
1/4 tsp basil
1/4 tsp black pepper
1/8 tsp onion powder
1/8 tsp garlic powder
1 TB grated Parmesan cheese
1/2 tsp salt

Can be adjusted to personal taste-

Mix all ingredients together well. Spread over prepared pizza dough.

Good Food Friday- Soup's On ?

Fall is ending- Winter beginning.

Any one have any good soup recipes to share?

I have posted most that I make with any regularity. I am up for something new.

I think I haven't posted my Grandma F.'s Kidney Bean Soup- which is too easy, and only liked by half the patients, but loved by the DR.

1 LB ground beef
4 cans Italian Style Stewed Tomatoes
2 cans Kidney Beans
1 can of water-
Cooked noodles (usually rotini)

Season beef with salt and pepper. Brown and drain. Add tomatoes, water, and kidney beans. Cook until hot. Meanwhile, cook noodles.

I will mix the noodles in the soup if I think there won't be leftovers, but I almost always double this, and put cooked noodles in a bowl and cover with the soup. Can be served with Parmesan cheese as a garnish.

Then, on another day, I just heat the leftovers and cook fresh noodles.

The DR's favorite. My grandma made it with rice, but the Looney Bin prefers noodles.

Pass on your favorites- Pretty Please?

Good Food Friday- In the Good Old Days

Once upon a time, my patients didn't really know what a frozen pizza was- nor did they have much experience with take out pizza. The reason? I made it from scratch. I remember a friend of Outpatient being at our house, and looking at our pizza with longing. He claimed to have never had homemade pizza in his life. Now, I know his mom, and I doubt she never made homemade pizza. However, I do think she ended up where I am. Seems like it takes too much time and I never have the right stuff on hand.

I know, I know- why don't I plan it in the grocery shopping? I don't know. These days when we have pizza- it is of the 5 buck- grab and go variety. But, a couple of weeks ago- some of the in-laws were in town and we went to a pizza restaurant. It was really good- greasy- but good! And it made me miss the days of homemade pizza- so I am going to try to get back to the place where that is the norm for us.

Pizza Dough: Makes a 16 inch or (2) 12 inch

8 oz warm water
1/2 tsp sugar
1 TB yeast
1 tsp. salt
1 TB veg oil (I use canola)
3 3/4 C flour (give or take)

Put water, sugar, and yeast in mixing bowl and allow to soften and become bubbly. Add salt, oil, and flour (1 cup at a time) until the dough cleans the sides of the bowl. It can stick a little to the bottom. You can either knead by hand for 3 minutes, or use your kitchenaid on a 2-3. Shape and place in a greased bowl, cover and let rise until double in volume. Punch down and let dough rest for 4 minutes.
Lightly grease (spray) your pizza pan and wipe off excess. I use a perforated metal pizza pan.
Roll out to desired size, transfer to pan and make an edge if you need to. The edges of my pans curve up, so I generally don't. Allow to raise for 10 minutes.

Now, top at will. Place on bottom rack in a COLD oven, turn oven on to 500 degrees F, and bake 17 to 20 minutes, depending on your oven.

We love Chicken Caesar Pizza at the Looney Bin-

Caesar Dressing
Minced garlic
cooked chicken
grated Parmesan cheese (not the green can kind)
Monterrey Jack cheese
Romaine lettuce
Roma tomatoes

Once crust has risen. Spread with 2-3 TB of the dressing and 1 - 2 cloves of garlic, minced. Add 3 cups of cooked chicken, diced. Then layer 1/2 lb grated Monterrey Jack cheese, and 1/2 C fresh grated Parmesan cheese (I buy it pre-grated).

Cook at 450 for approx 15-18 min. until crust is light brown and cheese is bubbly. Remove from oven. Add torn Romaine lettuce leaves, and sliced tomatoes. Drizzle with remaining dressing to taste.

Think I will make it tonight.

Good Food Friday- Back From Brazil

The following recipes are compliments of Becky- formerly of Misplaced Americans- and now of Pensievity. She posted the beans instructions on her blog a couple of weeks ago- (just in time for me :) )- and when I emailed her about Outpatient being home, and that I had tried the beans for him- now I just needed to learn rice and churassco- she obligingly emailed me right back with rice instructions- and some very rough Churrasco instructions- ( I think between Outpatient, and his Comps- we should be able to figure it out at some point)

I need to point out that these are not exact recipes- but if you cook at all, you can figure them out.

Following from Irma "Hebecca"- as the Brazilians would say-

"So ... rice and churrasco, eh?Well, to explain rice is kind of difficult. But I'll do my best. Fry up finely diced onions, oregano to taste, and a clove or two of garlic with about two tablespoons of oil (although Brazilians use at least double the amount of oil). When the onion is soft, put in maybe a cup? of rice and half a tablespoon of salt. Basically enough rice that it's not too oily - just make sure it's all coated and turns translucent. In the meantime, get a pot of water boiling. Now pour the water in with the rice and return to boiling. The amount of water is tricky to describe. I've never measured it out before. Basically, you want enough water that when you stir the rice, the "top of spoon's heap" touches the top of the water. Make sense? Sort of?Now cover the pot and NO PEEKING. I use a transparent lid so that I don't have to.It's ready when there's "holes" in the top of the rice. Turn the heat off, wait five minutes, then fluff with a fork. The rice kernels should be nice and separate.

Churrasco is harder ... Brazilians only use REALLY NICE cuts of meat, because it's so stinkin' cheap down there. All they do is drizzle it with olive oil and rub rock salt into it. Then grill it with garlic. That's it. It just depends on the cut of meat.What makes REALLY good churrasco is vinaigrette. (Vin-a-GRETCH.) Chop of onions and cover in lime juice. Let soak. Dice up a ton of tomatoes - you want about three tomatoes to every onion. Stir them together and douse with vinegar, olive oil, cilantro, garlic seasoning and salt. Serve with rice and beans and churrasco. Mmmmmmmmmmm. "

For the beans- Please visit her here-
http://pensievity.blogspot.com/2009/09/my-name-is-not-julia-or-julie.html

Flash Back

Today, Pioneer Woman was giving away a Kitchenaid Mixer. You were to name your favorite restaurant. I, of course, put down Market Street Grill. The very mention of it makes my mouth water. It also takes me back down memory lane- approximately 21 years ago (well in December it will be). I was first introduced to the Grill in December of 1988. Outpatient was a baby, and shortly after returning to work following his arrival, I started working as a sales assistant for the top salesman at the computer store I worked at. I worked for him- and not the store anymore- he was that successful. We had a pretty big sales month so as a reward, he took the DR and I, with he and his wife to Market Street Grill. It was, in a word, awesome. At that dinner, he said if we made a certain level of sales that he wanted to rent a cabin up in the mountains, but his wife and I both voted for somewhere warmer. So, the next time I had the pleasure to eat at Market Street, was the day he flew us all down to La Jolla for a weekend in February.

The DR and I have gone there for several anniversary dinners, and one very memorable dinner with the Lunch Lady and PB & J, prior to feasting on the fabulousness that is Les Mis. We have taken some of our very good friends there and the prime rib- seriously- cut with a fork! I have never had a bad meal there. I usually get the Prime Rib, while the DR chooses King Crab legs (he shares some with me). There are a lot of good memories served up to me when I get the opportunity to dine there, as well as some very good food.

Good Food Friday- Eat It by the Spoonful Syrup

This has become the DR's favorite treat. He has been known to eat it by the spoon- no pancakes or waffles required.

Buttermilk Syrup

1/2 Cup butter or margarine
1 C Sugar
1/2 C Buttermilk
1 T light Karo Syrup

1 tsp Vanilla
1/2 tsp Baking Soda

Mix first four ingredients in a pan over med high heat. Bring to a boil. Boil for one minute. Remove from heat and add the vanilla and baking soda. Serve warm.


Delish!

Good Food Friday - Jammin for now and later edition

As I may have mentioned- I am up to my eyeballs in strawberries.

Just for those of you who are curious, I use the recipe that comes in the MCP Pectin. I prefer MCP- and apparently I am not alone, because it runs out first in the stores here in small town so I make a point of stock piling it. I prefer this recipe because it calls for corn syrup which makes it so the sugar doesn't crystallize. I also prefer the name brand syrup- it has a better flavor than others and yes- you can tell. Lemon juice is less picky.

I thought that I would share a little tip for those of you without the time right now- or perhaps you have limited freezer space.

If you wash and mash the berries, then measure enough for a batch, and add just the lemon juice, you can freeze it.

Then later, just allow the mashed fruit/lemon juice mixture to thaw and come to room temperature and finish the rest of the recipe- pectin, then the syrup and sugar, at a later time. It is more space conscious than freezing whole berries, and works great. That way, if you don't have time to deal with all that you want to right then, you can still have the chance to capture the fresh fruit. If you want to make a blended batch- like Strawberry-Raspberry, measure the amount you need for that so that when Raspberries are on, you already have the strawberry ready-

This has been a public service announcement. :)

Good Food Friday- Guess Who's Coming to Dinner

Tonight our ward is having an activity- which we really enjoy. It is called- Guess Who's Coming to Dinner.

Dinner groups are put together of 4-5 couples/singles- so 8 to 10 people- usually 8. Then they are given food assignments but nobody knows who is in their group- or where they are going until the night of (presuming they don't cheat) There is a main couple who hosts it and they have the main dish, while one couple has appetizers and one has a salad, and one has the dessert. For the dessert, we usually all meet together and share all the desserts and do some activity.

In the beginning, we did it progressive style- but we found that took too long for some groups (our first time- we spent over an hour at our house- we had appetizers!) and not enough time for others so the meeting together for dessert was instituted, and then after the second time of progressing from house to house, they decided to just all meet at one house for the meal, and then get all together for the dessert.

For the DR- this is an activity made in heaven! He loves socializing and he loves food.

So tonight is the night, and as usual, there have been a few hiccups- people canceling and what have you- so we have finally settled that we are bringing appetizers because we had a bigger group- but one dropped out (we know this because- ha- the DR is in charge) so we took their assignment. I have also been prescribed by the DR to make bread. And Strawberry Daiquiris.

So- for appetizers- I think I will go with:

Cocktail Wieners:

1- 2 pkgs Lil' Smokies

1 jar of Pineapple Ice Cream Topping

3/4 of the topping jar full of ketchup

1 can of drained pineapple chunks

1 TB Worcestershire Sauce

3 TB Brown sugar

Combine all ingredients in a small sauce pan or crock pot and heat through.

I also think I will go with Bacon Wrapped Water chestnuts.

Package of Sizzling (less shrinkage) or bacon

a couple of cans of whole water chestnuts

Sauce

Cut "bacon" slices into about thirds. Wrap one piece around one chestnut and secure with a toothpick. Place on a baking sheet. Continue until you either run out of "bacon" or water chestnuts. These get gobbled up- so make plenty.

Make sauce-

1 C Ketchup

1/2 C either sugar or brown sugar- depending on your preference.

Preheat oven to 375- Bake wrapped chestnuts for about 10 minutes. Remove from oven, drain fat, and then put wraps into a casserole dish. Pour sauce over the top. Cover and bake for 15 minutes longer.

And since I know who our group is (benefits for being the wife of the EQ Pres) I know we will have a good time. And good food.

Good Food Friday- Memory Lane Edition

Several months ago, while I was out shopping, I happened to see a Paula Dean Cookbook for kids. I snatched it up with the thought that it would be a great cookbook to start the patients out cooking. Middle Patient was very excited and recently went through the book and marked with sticky notes various recipes that she wants to try. One of them was Pigs in a Blanket. Yesterday, while I was picking up milk, I quickly grabbed the stuff to make them. Now, I have to confess that I can't remember ever making them before- crazy, huh?

As it turned out, she had so much homework to do after her various after school activities, that I ended up making them instead, but as I was rolling them up, I had a memory come to the forefront. My Aunt told me this story quite a few years ago, she and my uncle had just moved to Utah, and she thought I would have been about 10- same age as Middle Patient is now. My dad had invited them down for dinner, but not told my mom, so when they arrived, there was no dinner ready and my mom was nowhere to be found. She said my dad just turned to me and told me to go make dinner. My Aunt says I didn't even bat an eye, just went into the kitchen and tried to find something to make, she came to help me. I have no idea what I made- I don't think she remembers either (correct me if I am wrong) but last night I realized that, with the exception of ramen noodles and mac&cheese, Middle Patient, or Oldest Patient would not be able to fix much of a meal. So, this summer, we are going to go through the cookbook for starters, and I am going to conquer my control issues in the kitchen, and the patients are going to start to learn how to cook.

PIGS IN A BLANKET: Just in case YOU have never made them either.

8 Hot Dogs- cut in half across the middle width
2 packages refrigerated crescent roll dough


Separate the dough into triangles and wrap one around each half-hot dog. Place on a baking sheet and bake according to roll directions. You could add a small piece of cheese, or as the Oldest requested, chopped onion. You could also use your favorite, precooked sausage or kilbasa.



One of the crazy things about life is starting to forget what you are doing. Last week, I couldn't think of a recipe, and I completely forgot that the week before I had said I would post the recipe (sort of) for Stank Valling- a swedish dish (at least for my heritage- some of you may know it as something else). I will be back with that one- I promise.