Blue Plate Special

I have really enjoyed our new home and the way it makes me feel. I have really gotten into the “farmhouse” mode with lots of home baked breads. I have put my bread machine to good use and have it sitting out on my kitchen counter, instead of in a hard-to-reach cabinet.

Our sliders and fries

Last week I borrowed The Bread Lover’s Bread Machine Cookbook from the library and have tried some of the recipes (all of them have been wonderful!). One of the breads was hamburger/hot dog buns, since the hamburger buns at the store were a little stale I thought I would give it a try. Now there’s no turning back since the whole family loved them. They also give us the freedom of making just the right size buns for whatever meal we’re having.

Last night I made “sliders” and made buns for the burgers. Following Rich’s surgery several years ago he hasn’t been able to eat anything deep-fried. One of the items he most missed was french fries. So I began making my own fries, coating them in olive oil with some salt and baking them. This has allowed him to enjoy the same sides as the rest of the family. It is also healthier for the whole family.

Hamburger Buns and Hot Dog Rolls
(2 pound loaf)

• 1-1/4 cups water
• 1 large egg
• 6 tablespoons unsalted butter, cut into pieces
• 3 tablespoons sugar
• 4 cups bread flour
• 1/3 cup nonfat dry milk
• 3 tablespoons instant potato flakes
• 1 tablespoon plus 1 teaspoon gluten
• 2 tablespoons salt
• 2 teaspoon SAF yeast or 2-1/2 teaspoons bread machine yeast
• 1 egg yolk, beaten with 1 tablespoon water, for glaze
• 1-1/2 tablespoons sesame seeds, for sprinkling

Place ingredients (except 1 egg yolk and sesame seeds) in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start.

Line a large baking sheet with parchment paper. When the machine beeps at the end of the cycle press Stop and unplug the machine. Immediately turn the dough out onto a lightly floured work surface. With a dough knife, divide the dough into 12 equal portions. For the hamburger buns form each portion into tight rounds. For long buns, flatten each portion into oval about 6 inches long and rolling up tightly form a long end to form a cylinder. Place the rolls on the lined baking sheet at least 1 inch apart. Press with your palm to flatten each roll. Cover loosely with plastic wrap and let rest for 30 minutes.

Preheat the oven to 375° F.

Brush the rolls with the egg glaze and sprinkle with sesame seeds. Bake for 15 to 22 minutes, depending on the size of the roll, until lightly browned. Remove the rolls from the sheet with a spatula and let cook completely on a rack. Slice in half horizontally to serve.

The Best Dessert

Sorry, couldn't get a picture before
it was all gone.

I still remember the first time I ever had white chocolate. We were visiting my relatives in upstate New York during Easter. My cousins’ Easter baskets contained white chocolate bunnies. I was given a bite and have been sold on it ever since.

So when I found a recipe for dessert bars that uses white chocolate I had to give it a try. I made them Wednesday night when our college students came over and boy were they glad. I heard “this is the best dessert I have ever had” and “this is amazing.” One of the students even asked if we had enough for him to take a piece home.

So I thought I would share the recipe.

White Chocolate Bars

2 cups	all-purpose flour
1/2 tsp.	salt
1 cup	unsalted butter, softened
1 cup	firmly packed light brown sugar
1	large egg, room temperature
1 tsp.	vanilla extract
1 cup	chopped pecans
2	4-ounce Ghirardelli white chocolate baking bars

• Preheat oven to 350 degrees.
• Place the pecans on a baking sheet and roast for 10 minutes in pre-heated oven.
• Grease a 13 x 9 baking pan. In a small bowl combine the flour and salt. In a large bowl beat the butter, brown sugar, egg and vanilla until creamy. Add the flour mixture and mix thouroughly. Spread the batter evenly in the pan. Sprinkle half of the roasted pecans on top of the mixture. Bake for 25 minutes.
• After removing the bars from the oven, break chocolate bars into chips and sprinkle on top while bars are still warm. Let stand for 5 minutes then spread the chocolate in a thin layer. Sprinkle the remaining pecans on top.

Allow the bars to cool before cutting and serving.

Getting Ready for the Game

Our church gets together to "watch" the Super Bowl. I say watch, but it tends to be more of glancing at the game. Just enough watching in order to know who's ahead. In fact, one young man the year before last got very upset because there was "too much noise" and people weren't watching the game. The guy went home around half time when he realized he was the only one who had to listen to every word the commentator had to say. The fun of a Super Bowl party is just getting together with friends and even good natured cheering for opposing teams.

Everyone brings food and all evening people go back and grab a bit more to eat. There is usually so much food that the table is covered in crock pots and desserts.

I usually take my tostados. It's a wonderful and easy dish that reheats well. The only problem is that it's so good none ever makes it home.

Tostadas

· 3 lbs ground beef, browned
· 3 large cans refried beans
· 3 envelopes taco seasoning mix
· 2 8oz. cans tomato sauce
· 1-1/2 cups water
· shredded cheese
· Scoops tortillas

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Combine the ground beef, refried beans, taco seasoning, tomato sauce and water in a slow cooker.

Cover. Cook on low for several hours.

Use the scoops as spoons and top with the shredded cheese.

So if you're looking for a great football meal this is it!

Thinking Ahead

I admit it, I am a planner. I love to give to others but our budget doesn't always allow for everything I would love to do. So with a bit of planning and organizing I am able to do more.

This year I wanted to give a small thank you to David's teachers. I know that teaching isn't an easy job and want the teachers to know that they are appreciated.

But, as a middle school student David changes classes and has multiple teachers, along with the school nurse that gives him meds each day and his one-on-one specialist there are lots of people to thank. It was so much easier when he was in elementary school and only had one teacher!

So after thinking and searching for a nice, but inexpensive way to thank each of the people who touch David's life every day I finally found it. Betty Crocker's web site had a recipe for Cookie Cutter Fudge. The recipe was quick, easy and cheap. The idea is to make the fudge in the cookie cutters then remove the cutters before giving the fudge. I decided to keep the fudge in the cutter since it would keep the fudge in better shape as David went through the day delivering his gift. It also made the gifts a little nicer without too much of a cost.

I used the recipe right from their site, but I imagine any good recipe would work. They were so well received that when I found beautful cooper cookie cutters at Kroger this morning I snatched them up for next year. They are normally $2.99 each, but I got them at only .75 each!

This would also work well for Valentine's Day in little heart shaped cutters so I thought I would pass along the idea now.

Betty Crocker's Cookie Cutter Fudge

• 1 1/2 cups semisweet chocolate chips
• 1 cup peanut butter chips
• 1 can (14 ounces) sweetened condensed milk
• 2 tablespoons butter or margarine, softened
• 1 teaspoon vanilla
• Betty Crocker^® white or red decorator icing (in 4.25-ounce tube), if desired
• Candies, if desired

Place each of six 3x1/2-inch mitten-shaped cookie cutters, or other cookie cutters in a simple shape, on 5-inch square of foil. Seal foil tightly around outside of each cookie cutter. Place on cookie sheet. Lightly spray cookie cutters with cooking spray.

In 4-cup microwavable measuring cup, mix chocolate chips, peanut butter chips, milk and butter. Microwave uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chips are almost melted. Stir in vanilla.

Pour mixture into cookie cutter molds, filling to tops of molds. Refrigerate uncovered about 2 hours or until firm. Decorate with icing and candies.

Carefully remove foil. Gently press fudge out of molds to serve.

Snow and Soup

This past Saturday was FREEZING! I am a beach kind of woman and would prefer to stay inside next to a warm fire throughout the entire winter. But, this past weekend we visited several friends and a bookstore—even though it was so cold out.

Our friend Mrs. Walker is elderly and can't go out with this cold weather so we had not seen her in several weeks. So we headed over to her house with her Christmas present (which we got on vacation). This was a boost to both Mrs Walker and her daughter Peg. Peg is Mrs. Walker caregiver and I know it must get lonely at times. Mrs. Walker loved the handmade pillow we gave her for Christmas. I figure when you're in your 80s, why not open it early and enjoy as long as you can.

David catching snow flakes
on his tongue

We arrived back home just in time for snow to begin falling and falling. I know that an inch isn't a whole lot but just having snow at all is unusual for this time of year. I had pulled out the leftover turkey bits from Thanksgiving to make soup. David and Rich were very thankful for the warm soup that was ready when they finally came back inside from playing football in the falling snow.

I didn't have a recipe for the soup—I just made it up as I went. But, David even went back for seconds.

Kim's Turkey Noodle Soup

• about 3 to 5 lbs left over turkey
• 6 cups chicken broth
• 3/4 teaspoon salt
• dash of pepper
• 1 teaspoon chopped onions
• 2 stalks celery
• 2 carrots
• 2 bay leaves
• 1 package wide egg noodles

I cooked the turkey, salt, pepper, chopped onions and bay leaves in the chicken broth for about an hour and a half. I then chopped the celery and carrots and cooked them along with four cups of water for about a half hour. Then I took out the bay leaves and added the egg noodles. I cooked until it was tender.

Soups ready!

It was really easy, cheap and warmed our insides. What more can you ask for?

Some Sweet Treats

Tonight is the last church picnic for the summer. The picnics are always a wonderful time to get to connect with friends and also meet new people. I wanted to make something a little special for the event.

When we were at Dollywood's candy shop, I saw a cute idea I thought I would make for tonight—Rice Krispie Cones. I seem to be making a lot of interesting edible items this summer with ice cream cones. Who knew they were so versitile?

First I made peanut butter rice krispie treats:

Peanut Butter Rice Krispie Treats

1 cup white Karo syrup
1 cup sugar
1 cup peanut butter
5 cups Rice Krispies

Bring syrup and sugar to a slow boil. Stir in peanut butter. Remove from heat and add Rice Krispies.

Then I assembled the cones. I used an ice cream scoop and topped off the ice cream cones. After letting them harden for about an hour, I dabbed vaniila icing on each one. I quickly placed sprinkles on each one.

For this recipe I used small ice cream cones. This made 22 desserts.

Mac N Cheese Pie

A couple of weeks ago I made Mac and Cheese Pie but Rich was out of town and there was very little of it after David got done devouring it. So with our friends Abigail and Joe coming over it was the perfect chance to make it for all—Rich too. Last night I made two pies to make sure there would be enough!

So, time to share a wonderful new way to make a classic favorite. I found this recipe in "Welcome to Junior's!" Juniors is a Brooklyn restaurant that opened in the 1930s and the book includes recipes and stories explaining the Brooklyn way of life.

Mac and Cheese Pie
1/2 cup plain dry bread crumbs
1 1/2 teaspoons salt
1 teaspoon olive oil
2 cups (8 ounces) uncooked macaroni
6 tablespoons (3/4 stick) unsalted butter
1/2 cup chopped onion
1/3 cup flour
3/4 teaspoon dry mustard
1/2 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
2 1/2 cups milk
2 1/2 cups (12 ounces) shredded sharp cheddar cheese
1 drop red food coloring
1 drop yellow food coloring
Paprika

Preheat the oven to 375F and butter a 9-inch deep-dish pie plate. Sprinkle the cottom and the sides with the bread crumbs.

Fill a large pot half full with water, add 1/2 teaspoon of the salt and the oil and bring to a boil over high heat. Stir in the macaroni and cook without covering the pot for about 15 minutes or until the macaroni is almost tender. Transfer the macaroni to a colander, rinse with cold water (you need 5 cups), and drain well.
Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion and sauté until soft, about 5 minutes. Stir in the flour, the remaining teaspoon of salt, the mustard, pepper, and nutmeg. Cook until bubbly, about 1 minute.

Macaroni & Cheese Pie

Gradually stir in all the milk and continue to cook and stir until the sauce simmers and thickens. Add 2 cups of the cheese, plus the red and yellow food colorings and stir until completely melted and blended. Remove the sauce from the heat and fold in the macaroni. Spoon the macaroni into the pie plate, mounding it high in the center. Top with the remaining 1/2 cup cheese and sprinkle generously with the paprika.

Bake the pie until golden brown and bubbly, about 25 minutes. Let the pie stand on a wire rack until set, about 15 minutes, slice into wedges and serve.

The food coloring is optional, but I found that without it the pie doesn't look as inviting. Last night I paired the pie with Sloppy Joes and for dessert I served dump cake.

Strawberry Soup

When my mom was here I decided on a light meal that would require little cooking. I made ham biscuits, strawberry soup and baked beans. After finding I had purchased more then I needed for the soup I made an extra batch and took it to a friend. She loved it, along with another friend who was visiting. So I promised I would post the recipe I got from life:beautiful magazine.

Strawberry Soup

1 quart (1 pound) fresh strawberries
2 cups half and half
1/3 cup granulated sugar (I used splenda)
1/4 cup sour cream

Combine all ingredients in a blender or food processor. Cover and process until very smooth. Garnish individual servings with a mint spring.

The magazine also had other cold soups. I made the two-melon soup and got rave reviews on that also. Next I will try their chilled green apple soup.

This was so easy to make, little clean up and was very refreshing.

Every Morning Breakfast

Last week I made Sausage Stuffed Biscuit with Gravy from my Sandra Lee cookbook. After breakfast David asked if we could eat this every morning for breakfast. Of course, the answer was no. Then he requested that we eat it at least four times a week. So I made it again this morning to much acclaim.

Sausage Stuffed Biscuits with Gravy

• 1 package (6-pack) brown and serve sausage patties
• 2-1/4 cups baking mix (like Bisquick)
• 3/4 cup milk, plus more for brushing
• 6 tablespoons cheddar cheese, shredded
• 1 package (2.64 oz) country gravy mix
• 1 teaspoon garlic powder
• 2 cups water

Preheat oven to 450 degrees F. Line 6-muffin tin with liners.

In a medium skillet, brown sausage patties on both sides. Remove from skillet and reserve drippings. In a medium bowl, stir together baking mix and milk to a soft dough consistency. Divide dough into 12 equal pieces. Flatten dough into disks. Line the bottom of each muffin cup with one dough disk.

Place sausage patty on top of each disk and sprinkle with 1 teaspoon of cheese. Top with another dough disk and press the edges together to seal. Repeat to make 6 stuffed biscuits. Brush tops of biscuits with milk and bake in preheated over for 10 to 12 minutes or until golden brown.

Meanwhile, over medium heat, add gravy mix and garlic powder to skillet with reserved drippings. Slowly whisk in water. Continue to stir until gravy thickens.
Remove Biscuits from the oven and cool for 5 minutes. Serve warm gravy over stuffed biscuits.

Mmmmmmm!

This is the way the recipe is given in Sandra Lee Semi-Homemade Cooking 3. But, I have found that my baking tin must be a little smaller so I buy the 8 pack sausage and make 16 dough disks instead of 12. So I end up with 8 biscuits.

I am planning to take this to our Easter Sunday fellowship at church (so Mrs. Wilt don't even think about it! LOL) I plan to make some sausage biscuits and another batch with bacon on the inside. I won't be making gravy since I don't think it would stay as tasty if not served fresh.

"Company's Coming" Cake

Dump cake ingredients

Yesterday we got a phone call from company asking if they could drop by shortly. But, what to make in a short time, that wouldn't mess up the kitchen (since we don't have a dishwasher.) I pulled out my mom's "dump cake" recipe. This is a great recipe for company, quick with little clean up and if you buy the right ingredients even diabetics can eat it! I also tend to make this when making a meal for a couple since it is easy to use the same amount of ingredients and make two smaller cakes—one to share and one to keep.

All you need is:

• 2 cans pie filling (I use Comstock no sugar added since it has Splenda)
• 1/2 cup sugar (I use Splenda)
• 1/3 can of water to dissolve the sugar/Splenda
• 1 box yellow cake mix
• 2 sticks of butter

The finished product

Preheat oven to 350F. Spray 9 X 13 pan with non-stick spray. In the pan, place in order: pie filling, sugar and water. Sprinkle yellow cake mix on top. Slice butter and place on top. Bake at 350F for 45 to 60 minutes until it browns on top.

This tastes great with Apple or Cherry pie filling. If using Peach pie filling you should replace the yellow cake mix with butter pecan cake mix.

A Day For Soup

It has hovered just over freezing today- not good for a give-me-the-beach kind of gal. Luckily, I had already planned on making Baked Potato Soup for lunch. This recipe can usually last us for a couple of meals so I freeze some or pass some of it to a friend that may need a break from cooking.

Baked Potato Soup

• 4 large baked potatoes
• 2/3 cup butter
• 2/3 cup flour
• 6 cups whole or 2% milk
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 12 slices bacon, fried and crumbled
• 2 tablespoons bacon drippings
• 2 cups shredded cheese
• 1 cup sour cream

Cut baked potatoes in half. Scoop out pulp and set aside. Melt butter in large pot then add flour. Gradually stir in milk. Continue to stir until smooth, thick and bubbly. Stir in potato, salt, pepper, bacon, bacon drippings and cheese. Cook until heated. Stir in sour cream. Transfer to slow cooker.

On days that I make this meal I will cook bacon for breakfast, then set aside what I need for the soup. This is also a very cost effective meal that will warm up the hearts of those you love.