Apples...

from Wisconsin found their way to me via Tom & Al when they returned from their recent vacation - and they are so good!  After my recent failed attempt at a decent fresh raspberry two-crust pie, I decided to keep it simple and make an apple tart.  I used a pre-made rolled pie crust - and the Publix store brand is just as good as the more expensive Pillsbury crusts - and just added sliced apples (leave the skins on!), organic sugar and cinnamon.  I baked it at 350 degrees for about forty-five minutes because I hate over-baked crust and Aggie and I ate it warm for dinner with a little Cool Whip on the side.  This is the best Sunday supper I've had in a long time - thanks, guys!

Here's a great, easy recipe...

2 bags of sugar cookie mix

butter - can't forget the butter!

eggs and

a lovely bag of toffee bits.

Mix all these together as directed on the cookie mix bag and press into a greased 9x13 pan.  Bake just until they smell wonderful - about thirty minutes - in a three hundred fifty degree oven.  A non stick pan is best.  Cut until square while they are still warm.  In fact, try one while they're hot.  Amazing.  And they freeze well, too.

Oh, Julia...

you know I adore you and all of your recipes - well, mainly your potage parmentier - but this one was a stinker.  I'm sorry, but your famous Cherry Clafouti tastes like a cyanide-flavored crap pancake.  Maybe it's because the cherries weren't French, or because I used almond extract instead of Amaretto, I don't know.  I might just be a crappy cook - but I don't think so.  I may not be Julia Child, but I'm certainly not without culinary skills.  And because I love you, Julia, I will give this another try - maybe with peaches or plums - and without the almond flavoring.

I dutifully ate it for dinner, so as not to waste a perfectly good two cups of fresh pitted cherries, but I didn't enjoy it.  Not one bit.  And neither did Aggie.  Just saying.

Baked zucchini...

tastes so much better when you order it as an appetizer in a restaurant and they bring it to your table all crispy and steaming hot.  I decided to try making it at home for dinner - zucchini was on sale - and I was not altogether thrilled with the results.  I sliced the zucchini and threw it into a ziploc bag with some olive oil and some italian-seasoned bread crumbs.  After I had the slices pretty well coated with crumbs and olive oil, I spread them out on a foil-lined baking pan, tossed on some grated parmesan cheese and baked them for about forty minutes at 350 degrees.

They sure look a whole lot better than they tasted.  I mean, the zucchini was edible, but something wasn't right.  I need to try again with a little more salt and cheese in the seasoning, I think.  Any suggestions?

It is often advisable...

to stray from the eternal path of chocolate enlightenment and make some Blonde Brownies for a change.  Seriously.

Ingredients:

2 ¼ cups all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 ¾ cups packed brown sugar

¾ cup butter, softened

3 eggs

1 tsp vanilla

2 cups chocolate chips

Directions:

Preheat oven to 350 degrees.  Grease a 15x10 jelly roll pan.  Combine dry ingredients in a small bowl.  Beat sugar and butter in a large mixing bowl until creamy.  Beat in eggs and vanilla; gradually beat in flour mixture.  Stir in chocolate chips.  Spread batter into prepared pan.  Bake for 20 to 25 minutes or until top is golden brown.  Cool in pan on a wire rack.  Cut into bars and serve.  Did you know that brownies are thought to have been invented in 1893 at the Palmer House Hotel in Chicago as a portable, lunchbox-friendly version of cake?  Enjoy!

Tis the season...

for easy one-pot dinners.  Start with a large bag of yellow rice mix (I use the Publix brand) and four cups of boiling water.

Reduce the heat to medium after you add the rice.

Add some peas - even if they do taste a little bit like dirt.

I don't know why, do you?

Slice up some sausage and add to the mix.

Add a can of diced tomatoes, liquid and all.

Reduce heat to low and simmer for about twenty minutes.

That's dinner - one pot, no mess and perfect for eating in front of the computer while you catch up on Jethro Gibbs and the gang at NCIS at cbs.com.  Enjoy!

Here in the test kitchen...

we are working on a batch of Snickerdoodles.  I've pretty much decided that these will be the cookie of choice for my bookkeeping clients this year; I can mix them up without the assistance of an electric mixer - and if all else fails, I can use the Krusteaz Snickerdoodle cookie mix.  But that's a secret.  Shhh.  Aggie says we should share our recipe.

1 cup shortening
1-1/2 cups white sugar
2 eggs
2-3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs. Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them on an unprepared cookie sheet and bake for 8 to 10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks.  It's okay to test-taste one or two.  Or a few.

Getting into the spirit of holiday baking with...

Chocolate Nut Bread

Ingredients:

4 cups flour

1 cup sugar

1 tsp baking powder

1 tbsp baking soda

1 tsp salt

2 large eggs

1 ¾ cup milk

2/3 cup vegetable oil

1 ½ cups chocolate chips

1 ½ cup chopped pecans

Directions:

Preheat oven to 350 F.  Grease two 9x5 inch loaf pans.  Combine dry ingredients in a large bowl.  Combine eggs, milk and oil in another bowl.  Add gradually to flour mixture and mix until moistened.  Stir in chocolate chips and nuts.  Spoon into prepared loaf pans and bake for 55 to 60 minutes.  Cool in pans for 10 minutes; remove from pans and cool completely on wire rack.

Fun with mei fun...

plus

 along with some

and a little

equals

An easy, quick dinner for one.  And a dog.

 

11/15/10 I should add that it is not a good idea to feed baby corn to a small dog who will eat all she can hold.  Aggie has been horking up undigested corn all morning, all over the house.  Live and learn.

Green Chicken Chili...

I was going to put pea soup on last night and I got sidetracked watching a movie - so I think I'll use up the leftover chicken and make chili.

And I'll share my recipe...

Green Chicken Chili

Makes 4 servings

Ingredients:

¼ cup olive oil

4 large garlic cloves, minced

1 small onion, diced

1 whole rotisserie chicken, pulled

¾ cup all-purpose flour

8 cups chicken broth

1 can diced tomatoes, drained

2 cans white kidney beans

1 can green chiles, drained

½ tsp black pepper

Kosher salt to taste

Garnish:

Sliced green onions

Fresh chopped cilantro

Shredded monterey jack or queso fresco

Tortilla strips

Instructions:

Pour chicken broth into a large saucepan and heat on medium heat.  In a large pot, add olive oil and heat on low.  Add the diced onion and cook until translucent.  Add the fresh minced garlic and cook just until you can smell the nice garlic aroma.  Add pulled chicken and still until the chicken is coated with oil.   Add the flour and still until it appears brown and has absorbed all of the olive oil.  Add heated chicken broth, diced tomatoes, beans and stir while the mixture comes to a boil.  Add chiles, black pepper and salt as desired.  Reduce heat to low and simmer for about 30 minutes.  Serve garnished with green onions, cilantro, cheese and tortilla strips.

Still cooking...

my way through solving this computer debacle.  It's no longer just a problem, no sirree.  I am having a major meltdown here from which neither the computer nor I may soon recover.  Gotta keep busy - can't think on an empty stomach...

Pepper Jack Cheesy Mac

2 cups dry elbow macaroni
2 cups shredded cheddar cheese
2 cups shredded pepper jack cheese, divided
1 12-oz can evaporated milk
1/2 tsp ground black pepper
1 cup broken tortilla chips
1/2 tsp crushed red pepper

Preheat oven to 350 degrees.  Lightly grease a casserole dish.  Cook macaroni in a large saucepan of salted water for about seven minutes.  Drain and return to saucepan.  Add cheddar cheese, 1 1/2 cups of pepper jack cheese, evaporated milk and black pepper to macaroni.  Stir until combined.  Pour into casserole dish.  Combine the remaining 1/2 cup of pepper jack cheese, tortilla chips and red pepper flakes in a small bowl.  Sprinkle over the top of the casserole and cover with foil.  Bake for 20 minutes.  Uncover and bake for an additional 10 minutes until lightly browned.  Fills the tummy and clears out the sinuses!

When all else fails, cook...

Chocolate Cinnamon Bread Pudding

Thanks to Pepperidge Farm!

ingredients

12 slices Cinnamon Swirl Bread, any variety, cut into cubes (about 6 cups)
1/2 cup semi-sweet chocolate pieces
2 1/2 cups milk
4 eggs
1/2 cup packed brown sugar
1 tsp. vanilla extract
Sweetened whipped cream  (optional)

directions

Heat the oven to 350°F.  Place the bread cubes into a lightly greased 2-quart shallow baking dish. Sprinkle the chocolate pieces over the bread cubes. Beat the milk, eggs, brown sugar and vanilla extract in a small bowl with a fork or whisk. Pour the milk mixture over the bread cubes.  Stir and press the bread cubes into the milk mixture to coat.  Bake for 40 minutes or until a knife inserted in the center comes out clean. Serve with the whipped cream, if desired.

That's one way to drown your sorrows and computer issues...

The ultimate comfort food...

that isn't macaroni and cheese?  You guessed it: tuna noodle casserole.  Around here, we call it Tuna Nooda.  I have no idea why.  But it can really cheer you up when you're feeling down - and it makes you feel better when your throat is sore and you feel like crap.  Either way - it's good to eat and not too bad for you.  Here's our foolproof recipe:

You will need:

1 pound of pasta - any kind will do
1 large can cream of mushroom soup (or cream of chicken - you pick)
1 small bag of frozen peas
2 tbsp butter (everything needs a little butter!)
2 cans of albacore tuna packed in water (drain and give the juice to your kitty)

Cook the pasta al dente.  Drain and add the butter.  Stir and add the tuna.  Did you give the tuna juice to your kitty?  You'd better.  Add the mushroom soup and mix well.  You can stop now and serve it just like it is - or if you want to be fancy, spoon it into a baking dish and top with bread crumbs or mashed up potato chips and a sprinkle of grated cheese.  Put it under the broiler for a couple of minutes until the cheese melts.  Makes four people very happy at one meal or it can make one person who will eat leftovers happy four times.  Enjoy!

If only I still had my Kitchen-Aid mixer...

I would make these wonderful Hoot Owl Cookies...

Instead, I'll share the recipe that the lady who first made them for me was kind enough to share with me.  Apparently these neat fall cookies were created by a young girl who was the youngest winner ever of the Pillsbury Bake-Off.

How cool is that?

Hoot Owl Cookies 

1/2 teaspoon salt

1 egg

3/4 cup butter

1 teaspoon vanilla extract

2 teaspoons baking powder

3 tablespoons unsweetened cocoa powder

1 cup white sugar

2 1/4 cups all-purpose flour

chocolate chips for eyes

cashews for beaks

Preheat oven to 350 degrees.  Cream butter and sugar until fluffy. Beat in egg and vanilla. Add baking powder and salt. Beat well. Add flour and mix until blended. Remove 2/3 of dough. Roll or pat dough out to form two 10 x 4 inch rectangles.  Add cocoa to remaining 1/3 of dough. Mix until blended. Shape half of chocolate dough into a 10 inch long roll. Place on rectangle and roll plain dough to cover chocolate dough completely, not including ends. Wrap in plastic wrap and chill at least 2 hours. Repeat with other half of dough.  Cut dough into 1/8 inch slices with a sharp knife. Place two slices side by side on a cookie sheet to resemble an owl's face. Pinch upper "corners" to resemble ears. Put chocolate chips in each dark circle for eyes and a cashew in the center for the beak . Bake 8 to 12 minutes or until light golden brown.  Makes 2 dozen incredibly cool cookies.

Easy Sunday Dinner...

I don't know what made me think of this dish, because I haven't made it in just about forever.  My mom discovered this recipe in her ancient Betty Crocker cookbook when I was in high school - eons ago.  We used to have it for dinner a lot - and I think I even made it for Tim a few times.  It's called Texas Hash - I'm not sure why - but here are the ingredients.  As you can see, I'm a Publix girl and buying the store brand of everything makes this dinner even more economical.  Depending on the number of people you are going to feed you will need ground beef (or turkey), long-grain white rice, canned diced tomatoes, yellow onions and chili powder.  No, I'm not feeding an army, but I decided to make a roaster full for Ariela to pick up and take home to bake.  I made a small roaster full for me and Aggie - and leftovers!

First, peel the onions, rinse and set aside.  This seems to cut down on the amount of onion tears.  I always use yellow onions because the flavor doesn't disappear when you bake them.  I love a good sweet onion, especially on a hot dog, but they are not so flavorful in a dish that bakes for a good hour.

Brown the ground meat with a little kosher salt, pepper and chili powder.

Once you've browned the meat, slice the onions.  See, not very many tears!  Then I start layering the ingredients into the roasting pan.  Onions, rice, ground meat, a can of tomatoes - you get the picture.  As long as you use twice as much liquid as rice, the recipe will turn out perfectly every time.  I also add more chili powder to the rice as I layer the ingredients in.

It really isn't going to be a layered dish - that just makes it easier to thoroughly combine all the ingredients for baking.  Sorry if I misled you...

Next you add the liquid - you can use water or broth - as long as there is twice as much liquid as rice.  I find that water works just fine, especially if you have used a little of the fat left from browning the meat.  Bake at 325 to 350 degrees for about an hour - or until the rice is done.

Voila!  The finished product - doesn't it look good?

I even remembered to take a photo of the plate this time.

Aggie is wagging her approval.