Friday, December 28, 2007

Bacon cookies

Yeah that's right. I saw this article on AOL news and at first was shocked and alarmed, but then slowly began to unclench my stomach muscles and relax into the idea that this might, in fact, be a good thing. I will HAVE to try these for myself and see for sure, but after mulling over it for quite some time I think that bacon cookies might actually be good.

Thursday, December 27, 2007

My Christmas menu and more

For Christmas dinner, the hubby and I had a 5 pound chicken basted with cream soda (yeah you read that right) and stuffed with cornbread stuffing, gravy, and steamed broccoli and corn. We had gingerbread cookies for dessert, mmm! Now what I really wanted to talk to you about was the cream soda. This is not for everyone (my husband, for example, doesn't eat skin at all), but I LOVED it and would suggest it to anyone who likes the two separately! For a bird about the size I used you'll need about 1/2 liter of cream soda. Put the chicken in the oven dry and stuffed with no liquid in the roasting pan, and then baste with about 1/2 c. cream soda every 20 min. or so. This would probably work with most caramel flavor-based sodas like Coca-Cola or Pepsi. The skin will be black in places very early on but don't worry, it's not burnt at all. That's just the soda. The skin comes out a little crispy but not overly so and has a smooth, sweet flavor while the meat is tender and juicy. The stuffing shouldn't be affected.

Now the other item for today is for your listening pleasure. We received an iPod for Christmas, so I have been learning about Podcasts and one I think any cook will enjoy is Bon Apetit. It is related to the magazine and is very good, though it always makes me hungry! I have not subscribed to it as I don't like every single topic they cover, but I have truly enjoyed the ones I've listened to so far. I especially liked the one on summer desserts. You'll have to check it out, I didn't know this before I got an iPod but you don't need an iPod or any kind of MP3 player at all to make use of podcasts. You can watch them right on your computer, so go check em' out and let me know which ones are your favorites! Oh, and one last thing: Podcasts are free!

Tuesday, December 25, 2007

Squeel of delight!

I hope that you all had a merry and safe Christmas, and that God kept the reason for the holiday at the forefront of your mind amidst all the hustle and bustle. For Christmas I received a Cuisinart SmartPower Duet Blender/food processor. Expect new blended and chopped recipes in the near future! I am going to start with some delicious spaghetti sauces and milk shakes and take it from there!

Thursday, December 20, 2007

Debra's Banana Bread

This is my mother in law's recipe, and it is a favorite among our family and friends!

1/2 c. shortening
3/4 c. white sugar
1/4 c. brown sugar (optional: plus a little extra, separated, to top)
2 eggs
2 c. flour plus a little extra
1 tsp. baking soda
1 tsp. salt
chopped pecans to top (optional)

Preheat oven to 345. Grease and flour a loaf pan. Mix the shortening, white and brown sugar, and eggs, set aside. Then mix the flour, baking soda and salt. Combine all ingredients. Bake for approximately 50 minutes. Top with brown sugar and pecans.

Monday, December 17, 2007

Dad's World Famous Brisket

This brisket is soooo tender, my dad gets requests for it all the time! Even though it has habaneras in it, it's not spicy at all because the spice dissipates into the vinegar! Very flavorful! It should be noted that this recipe requires 2 weeks of prep time, so you have to plan for it well in advance!

8-10 lb. trimmed brisket that is good for at least two weeks
1 gal white vinegar
6 Scottish bonnet or habanera peppers
garlic salt
Montreal steak seasoning
a large covered pan for the brisket

Cut the peppers in half. Drop in vinegar. Wait 2 weeks. Preheat oven to 250. Put brisket in pan fat side up. Pour some vinegar over the brisket, enough to have about 1/2 inch in the bottom of the pan. Cover brisket with garlic salt and Montreal steak seasoning. Cook for a little over an hour per pound of meat. For a crispy crust (I like it best this way!) uncover about 1/2 way through. SOOO good!

Thursday, December 13, 2007

New links added

Found in the 'related websites' link to the right. I haven't finished exploring Foodie Forums yet, but I have made extensive use of their list of what's in season, found under "resources." And I LOVE the WAHM cookbook! Check 'em out!

Friday, December 7, 2007

S'more Brownies (Stacey's recipe, submitted by Lindsey)

1 box brownie mix
1 container chocolate frosting
graham cracker crumbs
mini marshmallows

Grease pan. Make brownie mix according to package directions. Pour into greased pan. Bake until almost done. While brownies are baking, mix chocolate frosting and graham cracker crumbs. When brownies are nearly done, remove from oven and spread frosting mixture over top. Cover completely with mini marshmallows. Return to oven until marshmallows are toasted brown and gooey.

Katie's Brownies (submitted by Lindsey)

2 packages of brownie mix
Hershey bars

Preheat oven according to directions for a 9x11 pan. Grease an 8x8 pan. Prepare 2 packages of brownie mix according to directions, in separate bowls. Pour one into greased pan. Lay one layer of Hershey bars across top. Pour second mix on top. Bake according to directions for 9x11 pan. These are great hot, but Lindsey prefers them chilled! I like them equally either hot or cold.

Lindsey's Grandmother's Chocolate Mint Pie

1 package chocolate pudding, prepared according to package directions
1 + 1/8 tsp mint flavoring, separated
1 graham cracker pie crust
1 sm. carton whipping cream
1/2 c. confectioners sugar
green food coloring (as much or as little as you want!)
mint sprigs
chocolate shavings

Make chocolate pudding according to pie directions. Add 1 tsp. mint flavoring. Pour into graham cracker pie shell. Cool completely. Whip whipping cream, confectioner's sugar, 1/8 tsp. mint flavoring and food coloring. Top cooled pie and add mint sprigs and chocolate shavings to garnish.

Saturday, December 1, 2007

Bread Bowl Beef Dinner

Serves 2

2 Kaiser rolls
3/4 can of corn
1/2 can diced tomatoes (I LOVE Southern Home!) OR 1 whole tomato, peeled and diced
1/2 lb. crumbled ground beef
1/4 onion, roughly chopped
1/4 cup Italian style grated Parmesan cheese (again, LOVE Southern Home)
extra virgin olive oil, to saute
3 tablespoons Classico tomato and basil spaghetti sauce
1 large leaf of lettuce

Preheat oven to 350 degrees. Saute onion in olive oil until transparent. Hollow out Kaiser rolls, leaving a thick wall and floor. Tear bread into crouton-sized chunks. Drain corn. Drain most of the liquid from the tomatoes, but leave a little bit. Tear lettuce leaf into inch-wide squares. Mix bread, corn, tomatoes, ground beef, onion, Parmesan, salsa, and lettuce. Spoon into rolls until slightly over-full. The leftovers can be used to stuff peppers with on another night! Place stuffed rolls in a casserole dish and bake for 20-30 min, until ground beef is brown and crust of bread bowls are golden and crunchy. Make sure not to burn the bread!