tag:blogger.com,1999:blog-69532387372139308682024-03-05T18:31:53.746-06:00Let’s EatPart of the secret in life is to eat what you like and let the food fight it out inside. —Mark TwainPhhhttp://www.blogger.com/profile/05916910265835625619noreply@blogger.comBlogger752125tag:blogger.com,1999:blog-6953238737213930868.post-36972518960679395532016-08-31T13:12:00.001-05:002016-08-31T13:13:16.813-05:00Slow-Cooker Apple Butter<div class="separator" style="clear: both; text-align: center;">
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<i>This recipe is from The New Southern Garden Cookbook. It's so easy (other than peeling all the apples) and can be made overnight. You'll wake up to the delicious smell of spiced apples permeating your kitchen!</i><br />
5 1/2 pounds apples, peeled, cored, and thinly sliced<br />
2 to 3 cups sugar<br />
4 tsp. ground cinnamon<br />
1/4 tsp. ground cloves<br />
1/2 tsp. ground allspice<br />
1/2 tsp. ground ginger<br />
1/4 tsp. salt<br />
2 Tbsp. balsamic vinegar<br />
<br />
1. Toss apples with sugar and next 5 ingredients, and pack into a 6-quart slow-cooker. Cover and cook on HIGH for 1 hour. Reduce heat to LOW, and cook for 12 hours. Remove the lid, increase the heat to HIGH, and cook for 1 hour or until most of the liquid has evaporated.<br />
2. Stir in balsamic vinegar, and puree mixture until desired consistency. (This is when an immersion blender is particularly handy.)<br />
3. Divide mixture into sterile jars or containers, and refrigerate for up to 6 weeks. (The batch I made yielded 3 pint-size jars.)Phhhttp://www.blogger.com/profile/05916910265835625619noreply@blogger.com0tag:blogger.com,1999:blog-6953238737213930868.post-43818652503554430212015-10-13T19:08:00.000-05:002015-10-14T17:09:02.119-05:00Comfort Meatballs<div class="separator" style="clear: both; text-align: center;">
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<i>This is my take on a recipe from The Pioneer Woman. The meatballs taste like meat loaves, and I think this shape is more appealing to little people. I served ours with buttermilk mashed potatoes.</i><br />
1 1/2 lbs ground beef (or 1 lb ground beef and 1/2 lb Italian sausage)<br />3/4 cups old-fashioned oats<br />1 cup milk<br />3 Tbsp. finely minced onion<br />1 1/2 tsp. salt<br />1 to 1 1/2 tsp. black pepper<br />Canola oil<br />1/2 cup ketchup<br />1/2 cup tomato sauce<br />2 Tbsp. brown sugar<br />3 Tbsp. white vinegar<br />2 Tbsp. Worchestershire sauce<br /><br />1. Combine ground beef and next 5 ingredients. Roll into balls. (I used a 1-Tbsp. cookie scoop.)<br />2. Heat canola oil to cover the bottom of a large skillet. Brown meatballs, in batches. Remove meatballs to a baking dish.<br />3. Combine ketchup and next 4 ingredients; pour over meatballs in baking dish.<br />4. Bake at 400° for 30 minutes or until done.Phhhttp://www.blogger.com/profile/05916910265835625619noreply@blogger.com0tag:blogger.com,1999:blog-6953238737213930868.post-18214332749075131172015-08-18T08:37:00.003-05:002016-08-04T11:03:07.181-05:00Snickerdoodles<div class="separator" style="clear: both; text-align: center;">
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<i>After a good amount of trial and error, I've finally arrived at, what is to me, the perfect snickerdoodle cookie. The texture is the right balance of chewy and softness; the flavor is sweet, salty, and spicy. Try these for breakfast with coffee or anytime!</i><br />
1 1/2 cups butter (3 sticks)<br />
2 1/2 cups sugar<br />
1 Tbsp. vanilla<br />
2 eggs<br />
4 cups all-purpose flour<br />
3 tsp. baking soda<br />
1 tsp. salt<br />
2 tsp. cinnamon<br />
Turbinado sugar<br />
<br />
1. Beat butter and sugar with electric mixer until light and fluffy. Beat in vanilla and eggs, 1 at a time, until thoroughly blended. Combine flour and next 3 ingredients; beat in to butter mixture until combined. Scoop dough into balls; roll dough balls in turbinado sugar. Place on parchment paper-lined baking sheets.<br />
2. Bake at 350° for 10 to 12 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.Phhhttp://www.blogger.com/profile/05916910265835625619noreply@blogger.com0tag:blogger.com,1999:blog-6953238737213930868.post-42847581255533569012015-08-05T16:44:00.002-05:002015-08-05T16:45:20.690-05:00Peach Upside-Down Cake<div class="separator" style="clear: both; text-align: center;">
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<i>This is probably my very favorite summer dessert—fresh peaches are a must! I first made it last year and never posted the recipe. Because of the abundance of peaches this summer, it has made a regular appearance in our kitchen. The original recipe is from </i>The New Southern Garden Cookbook,<i> which I’ve tinkered with a bit. If you don’t have fresh peaches, plums and nectarines also work well. The addition of cardamom is very subtle but adds a delicious warmth. Allspice is a good substitute.</i><br />
1/2 cup butter<br />
1 1/2 cups brown sugar, divided<br />
4 peaches, peeled, pitted, and cut into thin slices<br />
1/4 cup butter, softened<br />
2 eggs<br />
1 tsp. vanilla extract<br />
1 1/2 cups all-purpose flour<br />
2 tsp. baking powder<br />
1/4 tsp. salt<br />
1/4 tsp. cinnamon<br />
1/4 tsp. cardamom<br />
1/2 cup milk<br />
<br />
1. Melt 1/2 cup butter in a cast-iron skillet over medium heat. Stir in 3/4 cup brown sugar until smooth. Arrange peaches in concentric circles in the butter mixture.<br />
2. Beat 1/4 cup butter and remaining 3/4 cup brown sugar with a mixer until fluffy. Add in eggs, 1 at a time, beating until blended after each addition. Add in vanilla. Combine flour and next 4 ingredients; slowly beat in to butter mixture, alternating with milk, until combined. Spread batter over top of peaches.<br />
3. Bake at 350° for 40 minutes or until done. Allow to cool in pan 10 minutes; using oven mitts, carefully place a plate over top of skillet, and flip skillet over so the cake is released. Serve warm or at room temperature.Phhhttp://www.blogger.com/profile/05916910265835625619noreply@blogger.com0tag:blogger.com,1999:blog-6953238737213930868.post-56637560893199146252015-04-12T20:33:00.000-05:002015-05-06T20:33:56.163-05:00Carrot Cake<div class="separator" style="clear: both; text-align: center;">
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<i>For years, I’ve used the same carrot cake recipe. Lately, however, I began to be disappointed by the results, so it was time for a new one. The result is this hybrid of a couple of recipes, modified for my taste preferences. It’s perfect!</i><br />
2 cups granulated sugar<br />1 1/3 cups vegetable oil<br />3 eggs<br />1 tsp. vanilla extract<br />2 1/2 cups plus 1 Tbsp. all-purpose flour, divided<br />2 tsp. ground cinnamon<br />2 tsp. baking soda<br />1 1/2 tsp. salt<br />1 cup golden raisins or dried cranberries<br />1 cup chopped pecans<br />1 pound carrots, grated<br />2 Tbsp. diced crystallized ginger<br />1 cup butter, softened<br />1 (8-oz.) block cream cheese, softened<br />1 tsp. vanilla bean paste or vanilla extract<br />1 (16-oz.) box powdered sugar<br /><br />1. Beat the sugar, oil, and eggs together with a mixer until blended. Add in vanilla. Beat in 2 1/2 cups flour and next 3 ingredients until blended. Toss raisins and pecans with remaining 1 Tbsp. flour. Add to batter; beat in carrots and crystallized ginger. Pour batter into a lightly greased 13- x 9-inch baking pan.<br />2. Bake at 350° for 30 to 40 minutes or until done. Cool completely.<br />3. Beat butter and cream cheese until light and fluffy. Slowly beat in vanilla and powdered sugar until smooth. Spread frosting over top of cooled cake.<div class="separator" style="clear: both; text-align: center;">
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Phhhttp://www.blogger.com/profile/05916910265835625619noreply@blogger.com0tag:blogger.com,1999:blog-6953238737213930868.post-46382057488579692512015-02-25T10:45:00.000-06:002015-04-09T10:46:22.526-05:00Monster Cookies<div class="separator" style="clear: both; text-align: center;">
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This is my version of the popular cookie, which is so called because of it's size and because it has all kinds of goodness mixed into the batter. You can use whatever candy/nut/chips you have on hand.<br />
<br /><b>Monster Cookies </b><br />1 cup butter, softened <br />2 cups brown sugar<br />2 eggs <br />1 Tbsp. vanilla <br />1 1/2 cups all-purpose flour <br />1 tsp. baking powder <br />1/2 tsp. baking soda <br />2 tsp. salt <br />1 1/2 cups old-fashioned oats <br />3/4 cup peanut butter M&Ms <br />1/2 cup peanuts <br />3/4 cup chocolate chips <br />1/2 cup peanut butter chips <br />1/2 cup toffee chips<br /><br />1. Beat butter and sugar until fluffy. Add eggs, 1 at a time, beating until blended after each addition. Add in vanilla. Beat in flour and next 3 ingredients until thoroughly combined. Gradually add in M&Ms and remaining ingredients. Scoop dough onto parchment paper-lined baking sheets. <br />2. Bake at 350° for 10 minutes or until golden brown.Phhhttp://www.blogger.com/profile/05916910265835625619noreply@blogger.com0tag:blogger.com,1999:blog-6953238737213930868.post-23571907156443784642015-02-21T16:25:00.000-06:002015-02-25T16:25:45.164-06:00Parmesan-Thyme Crackers<div class="separator" style="clear: both; text-align: center;">
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<i>This recipe is from </i>Barefoot Contessa: Back to Basics. <i>The crackers are perfect as an appetizer, and the variations are endless.</i><br />
1/2 cup butter, softened<br />1 cup grated Parmesan cheese<br />1 1/4 cups all-purpose flour<br />1/2 tsp. salt<br />1/2 tsp. black pepper<div>
1 tsp. chopped fresh thyme<br /></div>
<div>
1. Beat butter with an electric mixer until fluffy. Beat in Parmesan cheese and remaining ingredients.<br />Remove dough from bowl, and roll into a log; wrap in plastic wrap, and chill for 30 minutes.</div>
<div>
2. Slice the log into thin disks, and place on a parchment paper-lined baking sheet.</div>
<div>
3. Bake at 350° for 15 to 18 minutes. Remove from pan, and cool completely on a wire rack. Store in an airtight container.</div>
<div>
<br /></div>
<div>
<b>Blue Cheese-Pecan-Rosemary Crackers: </b>Replace the Parm with 3/4 cup blue cheese; substitute chopped fresh rosemary for the thyme; and add in 1/2 cup toasted chopped pecans and 1 tsp. grated lemon zest.</div>
Phhhttp://www.blogger.com/profile/05916910265835625619noreply@blogger.com0tag:blogger.com,1999:blog-6953238737213930868.post-58036981290795370352015-02-20T17:27:00.000-06:002015-02-25T17:27:19.189-06:00Chocolate Chip-Cherry Scones<div class="separator" style="clear: both; text-align: center;">
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<div>
<i>This is adapted from </i>Thomas Keller Bouchon Bakery <i>cookbook.</i></div>
1/2 cup water<br />1/2 cup sugar<br />1/2 tsp. vanilla paste or vanilla extract<br />1 cup dried cherries<div>
2 1/3 cups all-purpose flour<div>
1 1/4 tsp. baking powder<br />1 tsp. baking soda<br />3/4 tsp. salt<br />1/2 cup butter, cut into cubes<br />3/4 cup whipping cream<br />1/2 cup chocolate chips<br />3/4 powdered sugar</div>
<div>
2 Tbsp. whipping cream</div>
</div>
<div>
<br /></div>
<div>
1. Combine water and next 3 ingredients in a small saucepan. Bring to a boil, cooking until sugar dissolves. Strain cherries, reserving liquid.</div>
<div>
2. Combine flour and next 3 ingredients in the bowl of a food processor; add in butter cubes. Pulse until mixture is combined and resembles coarse sand. Place flour mixture in a bowl, and stir in cream, chocolate chips, and cherries. Use a 1/4-cup scoop to scoop batter onto a parchment paper-lined baking sheet.</div>
<div>
3. Bake at 350° for 15 to 20 minutes.</div>
<div>
4. Combine powdered sugar, 2 Tbsp. cream, and 3 Tbsp. reserved cherry liquid. Drizzle over warm scones; serve immediately.</div>
Phhhttp://www.blogger.com/profile/05916910265835625619noreply@blogger.com0tag:blogger.com,1999:blog-6953238737213930868.post-91907274085891263222015-02-19T16:53:00.000-06:002015-02-25T16:54:09.158-06:00Key Lime Bars<div class="separator" style="clear: both; text-align: center;">
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<div>
1 cup butter, softened</div>
2 1/3 cups all-purpose flour, divided<br />1/2 cup powdered sugar<br />4 large eggs<div>
1 3/4 cups sugar<br />1 tsp. baking powder <br />1/4 tsp. salt<br />3/4 cup Key lime juice <br /><br />1. Beat butter at medium speed with an electric mixer until creamy. Gradually add 2 cups flour and 1/2 cup powdered sugar. Beat just until a smooth dough is formed. Press into a parchment paper-lined 13- x 9-inch baking pan.</div>
<div>
2. Bake at 350° for 20 minutes or until lightly browned.<br />3. Stir together eggs, remaining 1/3 cup flour, 1 3/4 cups sugar, and next 3 ingredients in a large bowl; pour over baked crust.</div>
<div>
4. Bake at 350° for 25 minutes or until set. Let cool completely in pan; cut into squares.</div>
Phhhttp://www.blogger.com/profile/05916910265835625619noreply@blogger.com0tag:blogger.com,1999:blog-6953238737213930868.post-33416241256095682782015-02-14T10:41:00.000-06:002015-04-09T10:41:51.645-05:00Slow-roasted Spiced Pork<div class="separator" style="clear: both; text-align: center;">
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This terrific recipe feeds a crowd or can be frozen in meal-size portions for later. Use the meat for tacos, for sandwiches, to top baked potatoes, in soups—the possibilities are almost endless. The directions call for baking the pork in the oven (which is g<span style="text-align: center;">reat if you are home that long), but, if not, it also works to cook it in a slow-cooker on LOW for 8 to 10 hours.</span><div>
<br /></div>
<b>Slow-Roasted Spiced Pork</b><br />6 garlic cloves<br />1 onion, chopped<br />1 jalapeño pepper, seeded and chopped<br />1/4 cup chopped fresh oregano leaves<br />1 1/2 Tbsp. cumin<br />1 1/2 tsp. chipotle chile powder<br />1 1/2 Tbsp. salt<br />1 1/2 tsp. ground black pepper<br />1 1/2 Tbsp. apple cider vinegar<br />1/4 cup olive oil<br />1 pork butt<br />1 (32-oz.) carton chicken broth or 1 bottle dry white wine<br />Lime wedges<br /><br />1. Process garlic, onion, and next 6 ingredients in a food processor until a paste forms. Gradually add in vinegar and olive oil until combined. Place pork in a baking pan, and rub garlic mixture all over pork. Pour chicken broth into pan. Cover pan with aluminum foil.<br />2. Bake at 300° for 2 1/2 hours. Remove the foil, and bake for 4 more hours. Allow meat to stand for 30 minutes, and then shred meat. Sprinkle with additional salt, if desired, and squeeze lime juice over meat just before serving.Phhhttp://www.blogger.com/profile/05916910265835625619noreply@blogger.com0tag:blogger.com,1999:blog-6953238737213930868.post-47097065654187430922015-02-11T16:08:00.000-06:002015-02-25T16:09:20.443-06:00Spiced Oatmeal Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD02x5UG1d67Hx2uRwX889rKf8p0PfG2_1Ds3X3qMZ0lPrVSrzPMe7aQYaDrOKoLYm0ITIMU1iQxZRZy7iw8F-SWnrLxlXbGWi4jZTBOq2aJt3XMnIaK8u37C-puVucFOuZE3MHPEdIfc/s1600/IMG_8560.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD02x5UG1d67Hx2uRwX889rKf8p0PfG2_1Ds3X3qMZ0lPrVSrzPMe7aQYaDrOKoLYm0ITIMU1iQxZRZy7iw8F-SWnrLxlXbGWi4jZTBOq2aJt3XMnIaK8u37C-puVucFOuZE3MHPEdIfc/s1600/IMG_8560.jpg" height="320" width="240" /></a></div>
1 1/2 cups pecans<br />
1 cup salted butter, softened<br />
1 cup brown sugar<br />
1 cup granulated sugar<br />
2 eggs<br />
2 tsp. vanilla extract<br />
3 cups old-fashioned oatmeal<br />
1 1/2 cups all-purpose flour<br />
1 tsp. baking powder<br />
1/2 tsp. baking soda<br />
1 tsp. salt<br />
1 tsp. cinnamon<br />
1/2 tsp. cardamom<br />
1/4 tsp. nutmeg<br />
1 1/2 cups dried apples<br />
<br />
1. Place the pecans on a sheet pan, and bake at 350° for 5 minutes. Set aside to cool. Break cooled pecans into pieces.<br />
2. Beat the butter and sugars together until light and fluffy. Beat in eggs and vanilla. Slowly beat in oatmeal, flour, and next 5 ingredients. Add in toasted pecans and dried apples. Scoop batter onto parchment paper-lined baking sheets.<br />
3. Bake at 350° for 10 to 12 minutes.Phhhttp://www.blogger.com/profile/05916910265835625619noreply@blogger.com0tag:blogger.com,1999:blog-6953238737213930868.post-54223426487249463902014-11-22T16:33:00.000-06:002015-02-25T16:34:25.847-06:00French Coconut Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL57Ghq1cl3dZpUhb0D9rJ0HopNNfJdItvdHr42WmtRIFVJk1NjZOcDGFDVqSxi87LeLWZZNkQYvhaAHrDhrqBJh60CUY8bvzX4bw1alxh8M_r7OqW5BEv9pSNx9veXtRHBKoYuiIx2Ls/s1600/IMG_7935.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL57Ghq1cl3dZpUhb0D9rJ0HopNNfJdItvdHr42WmtRIFVJk1NjZOcDGFDVqSxi87LeLWZZNkQYvhaAHrDhrqBJh60CUY8bvzX4bw1alxh8M_r7OqW5BEv9pSNx9veXtRHBKoYuiIx2Ls/s1600/IMG_7935.jpg" /></a></div>
<i>My sweet friend Carol Dudley shared this old-fashioned pie recipe with me to make for Mom’s birthday. I reduced the amount of sugar to compensate for the sweetened coconut. According to Mom, the pie tastes best warm, but you can also serve it at room temperature.</i><br />
<div style="margin-bottom: 0in;">
3 eggs, beaten</div>
<div style="margin-bottom: 0in;">
1 cup sugar
</div>
<div style="margin-bottom: 0in;">
1/2 cup butter, melted</div>
<div style="margin-bottom: 0in;">
1 Tbsp. vanilla</div>
<div style="margin-bottom: 0in;">
Zest and juice from 1 lemon</div>
<div style="margin-bottom: 0in;">
1 1/2 cups sweetened flaked coconut</div>
<div style="margin-bottom: 0in;">
1 (9-inch) frozen piecrust</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<br />
<div style="margin-bottom: 0in;">
1. Stir together eggs and next 2 ingredients until blended. Stir in vanilla, lemon juice, and lemon zest. Pour mixture into piecrust.</div>
<div style="margin-bottom: 0in;">
2. Bake at 350° for 35 to 45 minutes or until set. Allow to cool for 30 minutes before serving.</div>
Phhhttp://www.blogger.com/profile/05916910265835625619noreply@blogger.com0tag:blogger.com,1999:blog-6953238737213930868.post-55860850881730032212014-09-13T17:12:00.000-05:002015-02-25T17:13:11.149-06:00Slab Apple Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlqQMf2w-bnJtBuwZ37oZGsAXIbjgXpsE-JH-3O_CploEOUf-Fo_hPctjh4J54mVj1ngR4vPNb84q0OyWnmAb8EM-GYGRcATx4hHWbkKC5SmGligySDYy18rBFe-VHY1xIxxPy0RSyQHI/s1600/IMG_7109.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlqQMf2w-bnJtBuwZ37oZGsAXIbjgXpsE-JH-3O_CploEOUf-Fo_hPctjh4J54mVj1ngR4vPNb84q0OyWnmAb8EM-GYGRcATx4hHWbkKC5SmGligySDYy18rBFe-VHY1xIxxPy0RSyQHI/s1600/IMG_7109.JPG" height="320" width="240" /></a></div>
<i>This recipe is inspired by SmittenKitchen.com. I think it's the perfect pie—serving it in squares makes it possible to eat out of hand, no plates required. Leftovers freeze beautifully, wrapped in wax paper. Thaw frozen slices in the fridge, and bake at 350° on a baking sheet for 10 minutes.</i><br /><br />3 3/4 cups all-purpose flour<br />1 1/2 Tbsp. sugar<br />1 1/2 tsp. salt<br />1 1/2 cups chilled butter, cut into cubes<br />3/4 cup ice water<br />3 1/2 to 4 lb. apples, peeled, cored, and cut into chunks<br />Juice and zest of 1 lemon<br />1/2 cup sugar<br />3 Tbsp. cornstarch<br />1 tsp. ground cinnamon<br />1/4 tsp. ground nutmeg<br />1/4 tsp. ground allspice<div>
1/4 tsp. cardamom<br />Pinch of salt<br />1 egg, beaten with 1 Tbsp. water<br /><br />1. Place flour and next 3 ingredients in the bowl of a food processor. Add in butter cubes, and pulse until mixture resembles wet sand. With processor water, slowly add ice water to flour mixture, processing just until a dough ball forms. Divide dough in half; wrap each half in plastic wrap. Chill in fridge for at least an hour.<br />2. Place apples in a large bowl; toss with lemon juice and zest. Stir in sugar and next 6 ingredients.<br />3. Line a half sheet pan with parchment paper, and lightly grease parchment and sides of pan. On a lightly floured surface, roll 1 dough half into an 18- x 13-inch rectangle. Transfer to prepared baking sheet, pressing dough up sides of sheet pan. Pour apple mixture over crust, and spread evenly. Roll second dough half into a slightly smaller rectangle. Place top crust over apple mixture, and fold the bottom crust’s sides over the edges, pressing them together. Cut small slits to act as vents all over lid. Brush top crust with egg mixture.</div>
<div>
4. Bake at 375° for 40 to 45 minutes or until crust is golden. Allow to cool for 1 hour, and cut into squares.</div>
Phhhttp://www.blogger.com/profile/05916910265835625619noreply@blogger.com0tag:blogger.com,1999:blog-6953238737213930868.post-22384909159090011962014-08-30T19:53:00.001-05:002014-08-30T19:53:56.437-05:00Caramelized Onion-Grape Tomato Tart<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-sVDqlJu6B8Kc8iZ-HMBVqGTAEFf4Ab63dycCCSa2V1w8WVGGgGn-j602aIrAetvcrOv-GgwY3C_DVpKurPFKF9DOTytirZEBL2csflXOPRriA1Tfhvd4xMv1T3hrc4lz_sFmKhfx98c/s1600/IMG_7653.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-sVDqlJu6B8Kc8iZ-HMBVqGTAEFf4Ab63dycCCSa2V1w8WVGGgGn-j602aIrAetvcrOv-GgwY3C_DVpKurPFKF9DOTytirZEBL2csflXOPRriA1Tfhvd4xMv1T3hrc4lz_sFmKhfx98c/s1600/IMG_7653.jpg" height="150" width="200" /></a></div>
<i>This is my version of a recipe from The Pioneer Woman. Cooked crumbled bacon would be a terrific addition! (I omitted it only because we had this tart with grilled rib-eyes topped with lemon-blue cheese butter. Seemed a little over the top!)</i><br />
1 round pie dough (homemade or purchased)<br />
4 Tbsp. butter<br />
1 red onion, cut in half and thinly sliced<br />
Salt and pepper<br />
4 oz. shredded Italian cheese blend<br />
4 oz. shredded Swiss cheese<br />
1 pint grape tomatoes, cut in half<br />
<br />
1. Roll out pie dough, and shape to fit a half-sheet pan.<br />
2. Meanwhile, melt butter over low heat in a large skillet; stir in sliced onion and salt and pepper to taste. Cover and cook, stirring occasionally, for 20 minutes or until onions are very soft.<br />
3. Sprinkle cheeses over top of pie dough; top with caramelized onions and grape tomato halves. Use a pastry brush to spread remaining butter in onion pan around edges of crust.<br />
4. Bake at 425° for 15 minutes or until crust is golden and cheese melts. Serve immediately or at room temperature.Phhhttp://www.blogger.com/profile/05916910265835625619noreply@blogger.com0tag:blogger.com,1999:blog-6953238737213930868.post-43482503718920111632014-08-16T16:32:00.000-05:002014-08-30T16:33:48.953-05:00Fried Green Beans<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyXC0LGCFFCKsuXvpbJWpSJftHAObC284yee9NOVan7TaSPKDL5LbuqE3vIh6QMNJpHpVIn07wpBM4ktecbKL50UVV5eW5XG_02zr33IG8QRjZYDCTk5C3zpg3q9-oN6n5Cp8HLksX-eI/s1600/IMG_6281.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyXC0LGCFFCKsuXvpbJWpSJftHAObC284yee9NOVan7TaSPKDL5LbuqE3vIh6QMNJpHpVIn07wpBM4ktecbKL50UVV5eW5XG_02zr33IG8QRjZYDCTk5C3zpg3q9-oN6n5Cp8HLksX-eI/s1600/IMG_6281.jpg" height="200" width="150" /></a></div>
<div>
Canola oil</div>
1 cup beer<div>
1 cup all-purpose flour</div>
<div>
2 tsp. salt</div>
<div>
1/2 tsp. black pepper</div>
<div>
1 lb. green beans, ends trimmed</div>
<div>
<br /></div>
<div>
1. Pour oil into a Dutch oven to depth of 1 1/2 inches. Heat over medium heat.</div>
<div>
2. Stir together beer and next 3 ingredients until combined. Dip green beans into batter. Cook beans, in batches, in hot oil 3 minutes or until crispy and lightly brown. Drain on paper towels. Season with additional salt and pepper, if needed. Serve immediately.</div>
Phhhttp://www.blogger.com/profile/05916910265835625619noreply@blogger.com0tag:blogger.com,1999:blog-6953238737213930868.post-367210645077074722014-08-12T20:44:00.000-05:002014-08-30T16:45:02.715-05:00Corn Skillet Cakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBTOCayovojOdVGEIkpM0CriB24xP6TuBOdhqs34b7sicjorBfQcgZPGWYUmuz8xslOemnJ2V4a4aTKZrkTd_h_96EsngAAVTzxEGPDpJkd-J-UzmfJarwbN0oM7NjRhMNR-hvl3d0GsA/s1600/IMG_6878.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBTOCayovojOdVGEIkpM0CriB24xP6TuBOdhqs34b7sicjorBfQcgZPGWYUmuz8xslOemnJ2V4a4aTKZrkTd_h_96EsngAAVTzxEGPDpJkd-J-UzmfJarwbN0oM7NjRhMNR-hvl3d0GsA/s1600/IMG_6878.jpg" height="200" width="150" /></a></div>
<i>This is from</i> The New Southern Garden Cookbook.<br />
3 to 4 ears corn, husks and silks removed<div>
1/4 cup cornmeal</div>
<div>
1/4 cup all-purpose flour</div>
<div>
1 tsp. baking powder</div>
<div>
1/2 tsp. baking soda</div>
<div>
1/2 tsp. salt</div>
<div>
1 egg</div>
<div>
1/3 cup buttermilk</div>
<div>
Butter</div>
<div>
Canola oil</div>
<div>
<br /></div>
<div>
1. Grate corn into a bowl. Stir in cornmeal and next 6 ingredients just until combined. Melt 1 Tbsp. butter with 1 Tbsp. oil in a cast-iron skillet. Drop batter, in batches, by tablespoonfuls into hot skillet. Cook cakes until golden brown, about 2 minutes per side. Serve immediately.</div>
Phhhttp://www.blogger.com/profile/05916910265835625619noreply@blogger.com0tag:blogger.com,1999:blog-6953238737213930868.post-36012607685765301992014-08-07T16:08:00.000-05:002014-08-30T16:08:20.211-05:00Slow-cooker Apple Butter<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDWjIiyH897zP_qwGdcJEdLVxElu5M41pmK6_A-wiYBOhwWDPkw48-NKhFEMWcycYCJG8F4VjXwmrkHCZE9fpMR5hMhQUADgQfyWIu9GY7_lJb2ez-qvLMuxdTEbQ9McCK1rpl6XxfE1E/s1600/IMG_6840.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDWjIiyH897zP_qwGdcJEdLVxElu5M41pmK6_A-wiYBOhwWDPkw48-NKhFEMWcycYCJG8F4VjXwmrkHCZE9fpMR5hMhQUADgQfyWIu9GY7_lJb2ez-qvLMuxdTEbQ9McCK1rpl6XxfE1E/s1600/IMG_6840.JPG" height="150" width="200" /></a></div>
<i>This is so easy—in fact, I let it cook overnight. The hardest part is peeling and cutting all of the apples. (I used small, old-fashioned apples from my uncle’s trees.) Store the jars in the fridge for up to 6 weeks.</i><br />
6 pounds apples (use a mixture of types)<br />
2 cups sugar<br />
4 tsp. ground cinnamon<br />
1/4 tsp. ground cloves<br />
1/2 tsp. allspice<br />
1/2 tsp. ground ginger<br />
1/4 tsp. salt<br />
2 Tbsp. balsamic vinegar<br />
<br />
1. Peel, core, and thinly slice apples. Combine sugar and next 5 ingredients; toss with apples. Pack the mixture into a slow-cooker, making sure it’s at least two-thirds full. Cover with lid, and cook on HIGH for 1 hour. Reduce heat to LOW, and cook for 8 to 12 hours or until the apples are completely soft. Remove the lid, increase the heat to HIGH, and cook 1 more hour or until most of the liquid has evaporated. Stir in balsamic vinegar. Use an immersion blender to puree apple mixture until smooth. Ladle into jars; cover with lids. Allow to cool completely. Store in the refrigerator for up to 6 weeks.Phhhttp://www.blogger.com/profile/05916910265835625619noreply@blogger.com0tag:blogger.com,1999:blog-6953238737213930868.post-26241171838036908382014-08-02T15:41:00.000-05:002014-08-30T15:41:45.051-05:00Oatmeal Cookie Pancakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg66Cgj4kS8r7v0iPTVyXVmCfO7bP_zSN-4kSSl_BeBHjVNzIsVuyk4-pb3npCKIMqheJKl7_zYER8O7Q8oKscT8G2M0eU-gVh4UTCCEiOMrXy9LxEJ1bFJaSh50s5R54NOkAodrBMDFkU/s1600/IMG_6785.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg66Cgj4kS8r7v0iPTVyXVmCfO7bP_zSN-4kSSl_BeBHjVNzIsVuyk4-pb3npCKIMqheJKl7_zYER8O7Q8oKscT8G2M0eU-gVh4UTCCEiOMrXy9LxEJ1bFJaSh50s5R54NOkAodrBMDFkU/s1600/IMG_6785.jpg" height="200" width="150" /></a></div>
<i>This is my variation of a recipe from Joy the Baker.</i><br />
1 1/2 cups all-purpose flour<br />
3/4 cup old-fashioned oats<br />
2 Tbsp. brown sugar<br />
2 tsp. baking powder<br />
1 tsp. baking soda<br />
1 tsp. salt<br />
1/4 tsp. ground cinnamon<br />
1/4 tsp. allspice<br />
1/8 tsp. ground nutmeg<br />
2 eggs<br />
2 cups buttermilk<br />
1/4 cup butter, melted<br />
1 tsp. vanilla extract<br />
1/2 cup dried cranberries<br />
Maple syrup<br />
<br />
1. Combine flour and next 8 ingredients until combined. Stir together eggs and next 3 ingredients until combine. Stir into dry ingredients, just until combined. Stir in dried cranberries.<br />
2. Cook pancakes on a lightly greased preheated griddle or skillet, in batches, until cooked on both sides. Serve warm with warm maple syrup.<br />
<br />Phhhttp://www.blogger.com/profile/05916910265835625619noreply@blogger.com0tag:blogger.com,1999:blog-6953238737213930868.post-10145494271240201892014-07-26T15:53:00.000-05:002015-02-25T18:51:26.136-06:00Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqCY0FIwfNj3vfaKDZ5TyAucwfdLWIWNDJn8r-T6ybYuZ8EQhFty2QCfLp2rs47y2Z3V1HWCsm8eYp-uPKZM6WIHLSFnzNfiYIqRcbriZBOAScs5sTECf2TNvY6NX6BUoIpyiviARc7Zo/s1600/IMG_6449.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqCY0FIwfNj3vfaKDZ5TyAucwfdLWIWNDJn8r-T6ybYuZ8EQhFty2QCfLp2rs47y2Z3V1HWCsm8eYp-uPKZM6WIHLSFnzNfiYIqRcbriZBOAScs5sTECf2TNvY6NX6BUoIpyiviARc7Zo/s1600/IMG_6449.JPG" height="150" width="200" /></a></div>
<i>After 15+ years of making cookies from the <a href="http://letseattonight.blogspot.com/2008/09/just-desserts.html">same basic recipe</a>, I have come up with a new kind of cookie. The inspiration is a brown sugar cookie from Joy the Baker. This new version uses no baking powder, so the cookies are flat and chewy instead of cake-like. They have the signature salty taste that I love in baked goods, thanks to salted butter and kosher salt. My family taste-testers approve of the change! One recipe makes 36 cookies, using a 2 Tbsp.-size scoop. My next goal: to incorporate oatmeal.</i><br />
<div>
1 1/2 cups butter</div>
<div>
2 1/2 cups brown sugar</div>
<div>
1 Tbsp. vanilla</div>
<div>
2 eggs</div>
<div>
4 cups all-purpose flour</div>
<div>
4 tsp. baking soda</div>
<div>
1 tsp. salt</div>
<div>
2 to 3 cups chocolate chips (depending on your preference)</div>
<div>
<br /></div>
<div>
1. Beat butter and brown sugar with electric mixer until light and fluffy. Beat in vanilla and eggs, 1 at a time, until thoroughly blended. Combine flour and next 2 ingredients; beat in to butter mixture until combined. Add in chocolate chips. Scoop dough out onto parchment paper-lined baking sheets.</div>
<div>
2. Bake at 350° for 10 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.</div>
Phhhttp://www.blogger.com/profile/05916910265835625619noreply@blogger.com0tag:blogger.com,1999:blog-6953238737213930868.post-27264824229205644282014-07-19T15:32:00.000-05:002014-08-30T15:33:35.838-05:00Dill Pickles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY6vJ427B1U8bpPHWdsi77JCQY7BpPiZ12blrADA8HFTPNcxRH2zRbXnuwcjd54vNn8uypMVatQi-5-q_6dcbJW6BKeILcAKUKLXjbcSfPP0cIucix_ANLd3JzSuzxwdPm0CwcyYMuseI/s1600/IMG_6595.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY6vJ427B1U8bpPHWdsi77JCQY7BpPiZ12blrADA8HFTPNcxRH2zRbXnuwcjd54vNn8uypMVatQi-5-q_6dcbJW6BKeILcAKUKLXjbcSfPP0cIucix_ANLd3JzSuzxwdPm0CwcyYMuseI/s1600/IMG_6595.JPG" height="124" width="320" /></a></div>
<i>Because of my grannie's green thumb, I have been over-run by cucumbers. The solution: Make dill pickles and can them. This recipe is pretty simple. The hardest part is waiting a month before trying the fruits of your labors!</i><br />
11 cups water<br />
5 cups white vinegar<br />
1 cup canning salt<br />
12 lb. cucumbers, cut into 1/2-inch-thick slices<br />
12 dill sprigs<br />
24 garlic cloves<br />
<br />
1. Bring water and next 2 ingredients to a boil in a large pot; boil for 10 minutes. Pack cucumber slices into sterilized hot pint jars, leaving 1/2 inch space at top of jar. Place 1 dill sprig and 2 garlic cloves in each jar.<br />
2. Carefully ladle hot vinegar mixture into jars, leaving 1/2 inch space at top of jar. Remove air bubbles; wipe rims and attach lids and rings. Process jars for 15 minutes in a boiling-water canner. Remove from canner, and allow jars to cool on towels for 24 hrs. Check lids to make sure they are sealed. Allow pickles to rest for 1 month before opening. Once open, keep in fridge for up to 2 weeks.Phhhttp://www.blogger.com/profile/05916910265835625619noreply@blogger.com0tag:blogger.com,1999:blog-6953238737213930868.post-84435099198909118612014-06-20T17:03:00.000-05:002015-02-25T18:51:45.163-06:00Brown Sugar-Chocolate Chip Sandwich Cookies<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAEol4wGxaZbNyI52c6lGquT54kkhGn5PdUqdMb1iexcbjjrIhFfErF4jTjkXWSZi3ey2GmwqEMypxe01CVpGAnvJJ4W8w4GYejKxDoC4M90PhQbyKuuIFF7pvZ2MOtRAbEQQFZsiWMgY/s1600/IMG_6248.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAEol4wGxaZbNyI52c6lGquT54kkhGn5PdUqdMb1iexcbjjrIhFfErF4jTjkXWSZi3ey2GmwqEMypxe01CVpGAnvJJ4W8w4GYejKxDoC4M90PhQbyKuuIFF7pvZ2MOtRAbEQQFZsiWMgY/s1600/IMG_6248.jpg" height="200" width="147" /></a><i>This recipe is a variation of two different recipes from Joy the Baker. It's good with or without the cinnamon.</i></div>
3/4 cup butter, softened<br />
<div>
1 1/4 cups dark brown sugar<br />
1 tsp. vanilla extract<br />
1 egg<br />
2 cups all-purpose flour<br />
<span style="text-align: center;">2 tsp. baking soda</span><br />
1/2 tsp. salt<br />
1/2 tsp. cinnamon (optional)</div>
<div>
1 cup chocolate chips</div>
<div>
Peanut Butter Filling</div>
<div>
<br />
1. Beat butter and brown sugar on medium speed until light and fluffy. Beat in vanilla and egg until blended, scraping down the sides of the bowl, if needed.<br />
2. Beat in flour, next 2 ingredients, and, if desired, cinnamon until well blended. Add in chocolate chips. Use a 1-tablespoon scoop to place cookie dough on parchment paper-lined baking sheets.</div>
<div>
3. Bake at 350° for 10 minutes. Cool on pan for 5 minutes; cool completely on wire racks. Spread Peanut Butter Filling on one side of half of cookies; top with remaining cookies.<br />
<br /></div>
<div>
<i>Peanut Butter Filling:</i></div>
4 Tbsp. butter, softened<br />
1/2 cup creamy peanut butter<br />
1 cup powdered sugar<br />
2 Tbsp. milk<br />
<div>
<br /></div>
<div>
1. Beat together all ingredients until smooth.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyNQFq3Asf8AEVkDsXKxJhZL55cPXzlYf3FWdbJsDWmKbPxsw8bH3VWRwZ-0Bk4LkAhUbbtZ9LzHIIOItq-nMYlbskHxZ2NnovCWVR1haAvf794QNbgBN_oqwkiMc13fxWINc-0zD4iBE/s1600/IMG_6249.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyNQFq3Asf8AEVkDsXKxJhZL55cPXzlYf3FWdbJsDWmKbPxsw8bH3VWRwZ-0Bk4LkAhUbbtZ9LzHIIOItq-nMYlbskHxZ2NnovCWVR1haAvf794QNbgBN_oqwkiMc13fxWINc-0zD4iBE/s1600/IMG_6249.jpg" height="320" width="237" /></a></div>
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Phhhttp://www.blogger.com/profile/05916910265835625619noreply@blogger.com0tag:blogger.com,1999:blog-6953238737213930868.post-60459297608891007982014-05-27T20:14:00.000-05:002014-05-28T15:22:24.726-05:00Squash-Tomato Gratin<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpOBhAFF8F4gkZyDe-vRLESbIq5XbUELg_6li-tHi76TN0F8EckbVhPHG1FSDKz1wtzyquLAvNemDeU3yaAYElTaeCIy2srRWJSjvtlbcW6p67W14I_8YiYPs88921kk6PaLldTkIXLM/s1600/IMG_5729.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpOBhAFF8F4gkZyDe-vRLESbIq5XbUELg_6li-tHi76TN0F8EckbVhPHG1FSDKz1wtzyquLAvNemDeU3yaAYElTaeCIy2srRWJSjvtlbcW6p67W14I_8YiYPs88921kk6PaLldTkIXLM/s1600/IMG_5729.jpg" height="141" width="200" /></a></div>
<i>Totally made this up on the fly with on-hand ingredients tonight—and it was delicious! We’ll definitely have this again and again this summer.</i><br />
3 summer squash, thinly sliced<br />
1 sweet onion, thinly sliced<br />
1/4 cup melted butter, divided<br />
Salt and pepper<br />
Herbs de Provence<br />
1 large tomato, thinly sliced<br />
Fresh breadcrumbs<br />
Freshly grated Parmesan cheese<br />
<br />
1. Place half of squash in bottom of lightly greased baking dish; top with onion rings. Drizzle 1 Tbsp. butter over the top; season with salt and pepper. Place remaining squash over top of onions. Place tomato slices over squash. Drizzle 1 Tbsp. butter over top of tomatoes; season with salt and pepper. Top with breadcrumbs; drizzle with remaining butter. Sprinkle 2 Tbsp. Parmesan cheese over top of breadcrumbs. Cover loosely with foil.<br />
2. Bake at 400° for 30 minutes. Uncover and bake 10 more minutes or until breadcrumbs are golden.<br />
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Phhhttp://www.blogger.com/profile/05916910265835625619noreply@blogger.com0tag:blogger.com,1999:blog-6953238737213930868.post-13719003186200960572014-05-25T21:00:00.003-05:002014-05-25T21:02:04.763-05:00Yellow Squash Muffins<div class="separator" style="clear: both; text-align: center;">
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<i>If you like zucchini bread, you will like these muffins, which use yellow summer squash. The recipe inspiration came from </i>The New Southern Garden Cookbook<i>. Next time, I will use 1/2 cup applesauce in place of an equal amount of water. The recipe makes 1 dozen muffins.</i><br />
<div>
1/2 cup granulated sugar</div>
<div>
1/4 cup brown sugar</div>
<div>
2 1/2 cups all-purpose flour</div>
<div>
1 1/2 tsp. baking powder</div>
<div>
1/4 tsp. baking soda</div>
<div>
3/4 tsp. salt</div>
<div>
1 1/2 tsp. ground cinnamon</div>
<div>
1/2 tsp. ground ginger</div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD77qNMo0PlJrtgJIpWOyU1VX-vvrgb0jAt74HuusW_xJ5eTgPi77tYAybCv9cM7r5JS3-0afSKIoiezyO6rV7VAy-o8TczmYcACtSYJjEAKi6QwqwOdyejs5eeRHwsv_ft0fkvUUcwuc/s1600/IMG_5715.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD77qNMo0PlJrtgJIpWOyU1VX-vvrgb0jAt74HuusW_xJ5eTgPi77tYAybCv9cM7r5JS3-0afSKIoiezyO6rV7VAy-o8TczmYcACtSYJjEAKi6QwqwOdyejs5eeRHwsv_ft0fkvUUcwuc/s1600/IMG_5715.jpg" height="200" width="150" /></a>1/4 tsp. ground nutmeg</div>
<div>
Pinch of allspice</div>
<div>
2 eggs</div>
<div>
3/4 cup water</div>
<div>
1/3 cup vegetable oil</div>
<div>
1 tsp. vanilla extract</div>
<div>
1 cup grated yellow squash (1 medium)</div>
<div>
1/3 cup dried cranberries</div>
<div>
1/3 cup chopped pecans</div>
<div>
<br /></div>
<div>
1. Combine granulated sugar and next 9 ingredients. Stir in remaining ingredients. Scoop batter into lightly greased muffin pans.</div>
<div>
2. Bake at 350° for 20 minutes or until done.</div>
Phhhttp://www.blogger.com/profile/05916910265835625619noreply@blogger.com0tag:blogger.com,1999:blog-6953238737213930868.post-29594035909351238112014-05-24T20:51:00.000-05:002014-05-25T20:51:53.341-05:00Strawberry Cornmeal Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4SqBGBKV39yo5QUYU1R0RTeXGEERJrhwTabczSeCimg-szG2JisQwWlfzfsmLpvJ-5w_Yk3WN-DbEHQnGTJ_fXig4EzsxhN0NFkdQdByAQiYCBKlsqLbSqMpHivDLiHyRkVV7edZMnPY/s1600/IMG_5717.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4SqBGBKV39yo5QUYU1R0RTeXGEERJrhwTabczSeCimg-szG2JisQwWlfzfsmLpvJ-5w_Yk3WN-DbEHQnGTJ_fXig4EzsxhN0NFkdQdByAQiYCBKlsqLbSqMpHivDLiHyRkVV7edZMnPY/s1600/IMG_5717.JPG" height="150" width="200" /></a></div>
<i>This cake is terrific with blackberries, blueberries, and peaches—but strawberries are my favorite!</i><br />
<div>
1 Tbsp. butter</div>
1 1/4 cup all-purpose flour<br />1/2 cup cornmeal<br />1 cup sugar<br />2 tsp. baking powder<br />1 tsp. salt<br />1/2 cup butter, melted<br />1/2 cup buttermilk<br />2 eggs, lightly beaten<br />1 tsp. vanilla<br />1 pint fresh strawberries, sliced<br />2 Tbsp. turbinado sugar<br /><br />1. Preheat oven to 350°. Place 1 Tbsp. butter in a 10-inch cast-iron skillet, and place skillet in oven to melt the butter.<br />2. Combine flour and next 4 ingredients in a mixing bowl. Stir in melted butter and next 3 ingredients. Pour mixture into hot skillet. Arrange sliced strawberries on top of batter; sprinkle with turbinado sugar.<br />3. Bake at 350° for 30 to 35 minutes or until done. Allow cake to cool, and then invert onto a serving plate.Phhhttp://www.blogger.com/profile/05916910265835625619noreply@blogger.com0tag:blogger.com,1999:blog-6953238737213930868.post-25981236837640240352014-05-23T20:45:00.000-05:002014-05-25T20:46:08.607-05:00Roasted Potato Salad With Blue Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAlzLV-n82yxCc_wFt-JobGYYlBfAC9dVa97lwUlw4gd0xhC9NVA2DEK8OpTuhYGHwkWkIiESaf1TKCMgbmq4f0J8SGRzpLljQqDs36Sr4TUC6LmABOyhWsfG1AXcsq1K7DPiFUp1o1sQ/s1600/IMG_5694.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAlzLV-n82yxCc_wFt-JobGYYlBfAC9dVa97lwUlw4gd0xhC9NVA2DEK8OpTuhYGHwkWkIiESaf1TKCMgbmq4f0J8SGRzpLljQqDs36Sr4TUC6LmABOyhWsfG1AXcsq1K7DPiFUp1o1sQ/s1600/IMG_5694.jpg" height="200" width="150" /></a></div>
4 Yukon Gold potatoes, cut into chunks<div>
1 onion, cut in half and thinly sliced</div>
<div>
Olive oil</div>
<div>
Salt and pepper</div>
<div>
1/2 cup blue cheese, crumbled</div>
<div>
1 Tbsp. chopped fresh or dried chives</div>
<div>
Balsamic vinegar</div>
<div>
<br /></div>
<div>
1. Place potatoes and onions on an aluminum foil-lined baking sheet. Toss with olive oil, and season with salt and pepper.</div>
<div>
2. Bake at 400° for 30 minutes or until potatoes are tender and golden. Spoon potato mixture into a bowl. Stir in blue cheese and chives. Drizzle with balsamic vinegar; toss to coat. Season with additional salt and pepper to taste, if needed. Serve immediately.</div>
Phhhttp://www.blogger.com/profile/05916910265835625619noreply@blogger.com0