HAPPY NEW 2012! BLACK EYED PEAS AND LEMON CHIFFON CAKE

Well, I've been in a bit of a slump.......Holidays have been really difficult for me but must "get a grip" so here I am again........Lots of traditions for New Years Day meal.......one of course is good luck for the new year if you eat black eyed peas.  Now, I have never found them too exciting by themselves but here is a recipe that perks them up a bit.

Heat a little olive oil in a skillet.......add sliced onion (about 1/2 cup) some sliced mushrooms (about 1/2 cup) and about 2 smashed garlic cloves.......Saute til onions are soft.
Add about 1 1/2 cups chicken broth (could use vegetable broth but I find it very boring.)  Then add about 1/2 Tblsp of tomato paste, a can of drained black eyed peas, salt, pepper and a good dash of Tobasco.  Reduce the heat to med low and simmer about 20 min........until sauce thickens a bit..........Then, optional, stir in a bunch of greens (kale, turnip or mustard greens) THIS is very southern...........I live in the south now! 
I will serve these with baked ham (bone in) mashed potatoes, red eye gravy and corn bread.

I woke up so hungry for this cake.......Lemon Chiffon........not sure where I got this recipe but it is totally delightful!!  Great dessert for you New Years Dinner.

In big bowl combine.......2 cups flour, 1 1/2 cups sugar, 1 TBLSP baking powder, and one tsp salt. Mix it up with your hand and make a well in the middle.......
Add 3/4 cup water and 7 egg yolks,1/2 cup vegetable oil, zest of two lemons and 2 tsp vanilla.
Whisk the dry ingredients into the yolk mixture til the batter is smooth. Set aside.
In your mixer beat 8 egg white and 1/2 tsp cream of tarter til frothy.......Increase speed of mixer and beat til the whites are stiff But not too dry.  This was a problem with me for years......in making an angel food cake........I was beating my whites way too long.......SOFT peaks! 
Then fold 1/3 of beaten whites into the batter, folding, then fold in the rest of the whites........Pour into a ungreased tube pan and bake 1 hour at 325 degrees.......when done.......prop your pan upside down on a wine bottle and cool completely.  Then Run a long knife around the edge of the cake and dump out on plate.
Frosting........
Mix together: 1 1/2 cups powdered sugar with 2 Tblsp PLUS one tsp of fresh squeezed lemon juice, 2 Tblsp melted butter and 1 tsp of lemon zest.
Smear this on top and let run down the sides.........just made my mouth water!!

Don't forget to put out bird seed on New Years Day.........this gives you "nesting" good luck!

CHRISTMAS PAST

Today..........no recipes........just Christmas thoughts.  This could be sad........but I won't allow my mind to go there so its just going to be fun Christmas memories.
If you are with young children in your life........you are now establishing Christmas traditions that will last a life time.  If you are older.......you have the memories that can fill you heart and mind of those special Christmas days.
I was always so busy during the holidays with baking and making candy, etc. I filled baskets and sacks with goodies that we delivered to friends and family.  The last day of school before Christmas vacation........I made Cinnamon Rolls for all of the kids teachers.......I was told they used to fight over what teachers got my kids so they could look forward to the rolls at Christmas!!  A little egotistical but the truth!!  We always had a big tree and hung the stockings on the fireplace.  On Christmas Eve we had hot chocolate and we all gathered around while I read from the Bible about the birth of Christ.  The kids were so excited, always hard to go to sleep.  Christmas morning, of course, they were told they couldn't go into the living room until all the family was up and ready to go in together........then it was a mad dash to the presents. A special memory was when Jode was just 10 years old and he got a real motorcycle for Christmas.  He was on crutches at the time from a surgery on his feet.  We put the motorcycle in the house by the front door and he didn't see it at first and when he did he ran as fast as he could laughing all the way.  This was a touching time, as each of the other kids were so excited for him. We took the bike outside and he hooked his crutches on the license plate and drug them behind the bike..........and away he went..........!  After the presents we had breakfast.  We always had the doughy "pull aparts"........( if you read my other blog......you'll understand) and then they all proceeded to Grandmas house next door.  They opened presents there and then we had to wait and wait and wait for Christmas dinner with the wonderful smells coming from the kitchen.  It was always the same, turkey, dressing, mashed potatoes, gravy, wild rice, fruit salad, homemade rolls, cranberries (two ways) sweet potatoes and succotash.  Pies for dessert.  If she ever wanted to change the menu the kids would resist so strongly.........that it stayed the same.  It is the same for me.........and the same for all of my kids.........exactly the same. We always had friends, Becky, Cal, Kwint and Misti Lane........Lessie Simms and Grandma Mildred were always there. Anyone without family around was always invited.  Gram had a puzzle set up in the living room to work on while the kids fell sound asleep on the floor by the tree.
These are my thoughts today..........I hope they spurred some memories for you. Cherish every minute and store those thoughts in your memory bank so someday..........a long time from now..........you can find those memories that will make your Christmas day special.........!
MERRY CHRISTMAS!

HAPPY CHRISTMAS EVE EVE......MOCHA BUCHE DE NOEL

Okay..........this is such a special dessert for Christmas.........one of my favorites!  Your family and friends will rave..........a little involved but not that bad...........try it!  It is basically a cake rolled up like a jelly roll with a mocha filling and whip cream frosting!! My mouth is watering!

First you make this cake on a cookie sheet.
Grease your cookie sheet line with wax paper and grease the wax paper
Separate 6 eggs
In your mixer beat the egg white until soft peaks.  Sprinkle in 1/4 cup sugar very gradually.
Beat til stiff glossy peaks form....set aside.
In another bowl with your mixer (or if you only have one bowl.......put the egg whites you just finished beating in another bowl..........wipe out your mixer bowl and use for egg yolks)
Beat the 6 egg yolks and 1/4 cup sugar til thick and pale yellow......about 2 min.
In low speed add:
2 Tblsp of instant coffee granuels or espresso (I use instant espresso) that you have dissolved in 2 tsp of vanilla
Mix til blended
Now add:
1/2 cup cocoa, 1/2 tsp baking powder, 1/8 tsp salt (that you mix up with your fingers)
Mix til blended
Now fold in those egg whites that you set aside.......remember folding is NOT stirring but gently folding over and over with a spatula
Spread this batter onto your greased pan
Bake 375 for 12 to 15 min.........watch it.........when it springs back when you poke it in the middle it is ready. Cool for 10 min on a rack.
Sprinkle a clean kitchen towel with cocoa. Now dump the cake upside down on to the towel sprinkled with cocoa.........carefully peel off the wax paper..........
Starting at long side.......gently roll the cake up with the towel inside. Like a jelly roll........place on your cooling rack and cool for about an hour.
When cool..........Beat one cup of whip cream and 1 Tblsp of instant coffee or espresso and 1/4 cup powdered sugar til nice stiff peaks form.  Lick the beaters.........this is soooooooo good!
Very gently unroll the cake and spread this cream mixture all over.........gently roll back up....WITHOUT the towel.....might crack but its okay.........Gently transfer this to your serving tray........if you don't have one long enough........you can cut this in to two pieces and put them side by side.........
Now.......beat another cup of whip cream with 2 Tblsp sugar til nice and stiff
Frost the log with long streaks like the outside of a tree.......IF you want this outside to look brown........you can add a tiny more instant coffee.granuals......I like to decorate the top of this with a spring of holly and berries.......keep in frig til ready to serve.....the slices are beautiful!

MERRY MERRY CHRISTMAS!! I am so happy that so many of you enjoy my blog........I wish all of my readers would sign up.......I hear from so many of you that haven't signed up........anyway, it doesn't matter........I so enjoy doing it........if you have anything you might like to have a recipe for please email me or FB me.......believe me........I'll fake it.......if I don't have it!  LOL

CHRISTMAS MORNING BREAKFAST

For 50 years I have made "pull aparts" for Christmas morning breakfast.  It is a real joke with my kids..........as I always made them from scratch early in the morning......and they were so anxious for breakfast......they never got completely done!  They laugh about the doughy "pull aparts" we had every Christmas!  Well, they are absolutely delicious but Misty made me promise not to ever give out my sweet roll recipe so I have another solution for Christmas morning........you can make the night before.

Breakfast Casserole:

Brown 1/2 pkg of breakfast sausage.......I use Jimmy Dean HOT sausage set aside
Put in a casserole dish  2 cups cubed day-old bread,
5 eggs, 1 cup cheddar cheese shredded and 2 cups milk. Now, you should spice this
up a bit with a little dry mustard, salt, pepper, shot of cayenne and anything else you
might like........put this into the milk.
Now, on top sprinkle the cooked sausage.......maybe some chopped onion, green peppers
and tomato.........that is all optional. Maybe some mushrooms. 
Put in frig for over night........Bake the next morning at 325 degrees for 1 hour.
I know its not "pull aparts" but it makes a busy Christmas morning much more relaxed.
Blame Misty........about the roll recipe!! LOL

JODE'S FROSTED PUMKIN COOKIES

This recipe is hand written on an old yellowed school paper by Jode.  It is a delicous cookie and will forever be a favorite of mine.  I am going to write it exactly as he wrote it.

PUMKIN COOKIES:

1 cup shortening (I use butter)                     2 cups flour
1/2 cup light brown surgar                           1 tsp soda
1 cup pumkin                                                 1 tsp baking powder
1 egg                                                              1 tsp cinnamon
1 tsp vanilla                                                    1/2 tsp salt
                                                                         1 cup chopped nuts

Preheat oven at 350 degrees.  Cream shortening, and surgars.  Add pumkin and eggs, vanilla.  Mix well.  Add sifted dry ingredients and nuts.  Drop from tsp on ungreased sheet and bake 10-12 min.. Cool.  Frost with penuche frosting.

Penuche Frosting:
Boil 3 Tblsp of butter and 1/2 cup brown surgar for 1 minute.  Cool.  Add 1/4 cup milk.  Beat.
Add about 2 cups powdered sugar until spreadable.

That is exactly like he wrote it.  I have made these many times........and if you like pumpkin......you will love these........they are a soft cookie and the frosting is really great.......its also good on chocolate cookies.

CRANBERRY RELISH

A break from candy and cookies...........not sure what you will have for Christmas dinner but whatever it is..........cranberries goes well.  We really only have fresh cranberries for Thanksgiving and/or Christmas.........so take advantage.  Cranberries are not only good for you but very versatile........lots of things you can do with them.  At our house Bob likes the boiled berry sauce.  Its good but the cranberry relish is my favorites and I make this every year.  I usually make both kinds.

In a saucepan bring 1 1/3 cup of sugar and 2/3 cup water to a boil. Stir til sugar is dissolved. Reduce heat to low and simmer for about 5 minutes.  While this is simmering..........Cut up two nice looking small oranges.......including skin and pith into about 1 inch pieces..........If you have a food processor........you are blessed..........if not..........use your blender.  Throw the orange pieces and 2 cups of frozen or fresh cranberries, 1/4 tsp cinnamon, 1/4 tsp cloves into the blender and pulse til chopped up into small pieces........this just made my mouth water! LOL..........add the sugar syrup and pulse again..........put in a bowl and stir in 2 Tblsp chopped crystallized ginger. Chill..........keeps a long time.
When I have some left..........I make some orange jello.......add the cranberry relish just before jello is set, along with a cup of whip cream...........great left over dish!!

JEANNE BASS' ENGLISH TOFFEE

This is one of those recipe cards that is brown, torn, faded and an absolute jewel in my recipe box.  Jeanne Bass gave me this recipe, probably 40 years ago!  I make it every year.........no way to improve on it.........its an old standby that comes out perfect everytime.  I can see her sitting across Marilyn Iversons bar and jotting this down for me..............

Mix in a heavy skillet:
1 cup sugar
1 cup of butter (2 cubes)
3 Tblsp karo syrup
1 Tblsp water.
Cook over med low heat, stirring constantly for about 15 min.  It will turn light brown.  When it brittles in cold water test, remove and pour onto a cookie sheet..........while warm......lay two Hershey bars on top........when melted smooth around.
Now........this was in the day before we used candy thermometers........so go to the brittle stage if you have one.........otherwise.......you just take a drop of the candy and drop it into a cup of really cold water.........if it turns to brittle........its done.  You can sprinkle the top with chopped nuts if you want.

I always include this is Christmas gift baskets........Christmas is such a fun time to share our baked goods and candies.........now there are so many fun containers to pack the goodies in it makes it much easier to deliver them. 

MILLIONAIRE SHORTBREAD........FROM AARP......CAN YOU BELIEVE IT!

It seems only a few years ago that I was making fun of people in AARP.......I still find it amusing.....but NOW I am one!!! So hard to believe, where did the years go?  Anyway, I wouldn't normally post a recipe from someone else but this turned out to be too good to forget about.  Its really good and quite easy. Would make a great cookie for a Christmas party.

Oven 325 degrees........butter a 9 x 13 pan
Crust:
In your mixer put 1 cup (2 cubes) of slightly soft butter, add 2 cups flour, 1/2 cup brown sugar and 1/2 tsp salt.  Mix it up. Mush this up into a ball and then press it into your buttered pan.  Bake for about 40 minutes.
Caramel:
In a saucepan melt one cup of butter over low heat.......Stir in 1 cup of brown sugar, 1/4 cup corn syrup and 1 can (14 oz) of sweetened condensed milk.  Bring up the heat to med low and bring to a boil stirring all the time. Boil for 4 min. (this time is needed to be sure the sugar is melted) Remove from the heat and add 1 tsp of vanilla and 1/2 tsp salt. Stir, pour over the baked crust and let it cool.  When cool.........melt 3/4 lb (not cup....pound)of chocolate and pour over the caramel.  I had to put mine in the frig to set the chocolate......When set, cut into squares..These are just excellent, even if the recipe did come from AARP..........I actually refuse to read the bulletin but Bob faithfully reads it and he is the one that suggested this recipe.  I am pretending that I am not old!! LOL

THE BEST FUDGE I'VE EVER MADE!

At least that is what it says on my old, old recipe card!  It is dated 12/94.  Now, really have you ever eaten bad fudge?  Well, maybe.  I make this every year and it is always the best.

Line a 9 x 5 loaf pan with foil.......leaving edges hanging out so you can remove and cut into squares when set. OR what I do is just butter an 8 x 8 pan and proceed.
Put in a metal bowl the following:
6 oz semi sweet chocolate
1/4 cup marshmallow cream
1 1/2 oz unsweetened chocolate chopped
1 tsp vanilla
1/4 tsp almond (I think this is the secret)

Then in a heavy saucepan add:
1 1/2 cup sugar
3/4 cup sweetened condensed milk
1/3 cup water
1/3 cup whipping cream
1/4 cup butter (1/2 cube) cut up
Stir and cook over med low til sugar dissolves.  Turn to med high and bring to a boil. Stir with a wooden spoon (Always use a wooden spoon when making candy) Stir and cook til candy thermometer reads 234 degrees.  Pour this mixture over the mixture in the bowl and stir like mad..........Stir in 3/4 cup chopped almonds or whatever........Spoon into pan and let set a couple hours.  This might be a little more work than most fudge recipes..........but I always believe when a recipe calls for a little more work............it is always a little better!!

ITS GETTING CLOSE.........TIME FOR CANDY AND COOKIES!

Okay it is the countdown of 10 days to Christmas.  Now is the time to start making candy and cookies........as they will keep fine for parties and gifts a few days before Christmas and for Christmas day itself.  This recipe I am going to give you..........I have NEVER given to anyone before.  I am world famous for my Peanut Brittle..........and if you use this recipe........you will be too.  I know everyone has eaten peanut brittle from their aunt or grandma but believe me........this is the best recipe you will ever use!  Follow it step by step..........its not that hard to do just takes time and keeping an eye on your candy.  This can be made with either peanuts or cashews.  Bob loves the cashew brittle.  This makes a large recipe.  I give little tin containers of peanut brittle to our garbage man and mail lady........its a fun gift.

In a large Heavy pot put:  2 cups sugar, 1 cup corn syrup, and 1/2 cup water
Cook and stir til sugar dissolves.  Bring it to boiling: and add 1 cup of butter (2 cubes)  stir til butter is melted.  Use a candy thermometer (they are cheap and you can buy them now in any grocery store) clipped to the side of the pan but NOT touching the bottom of the pan. Turn heat to med low.........continue to boil.........just stir now and then......til thermometer reaches 280 EXACTLY.......about 30 min or more. Remember when reading the thermometer it must be exact so pay attention.
Stir in 3 cups of nuts.........this is quite stiff........keep on med low heat.........Now cook til thermometer reads EXACTLY 300 degrees.......You need to stir frequently as the nuts will burn on bottom......and around the edge........pay attention.  When it reaches 300 remove from the heat and quickly stir in 1 tsp baking soda (have this ready and sitting by the stove) Stir real good. Now pour this mixture onto two cookie sheets (no need to butter) Smooth out as quickly as you can..........Let it cool completely.......then crack your sheet on the edge of the counter and start breaking the candy into pieces.........THAT's IT!  You can store this in tupperware or something that has a tight cover...........ENJOY!

LETS TRY THIS AGAIN! CHRISTMAS CHERRY DESSERT

Well, yesterday I spent a lot of time writing out this recipe and lost it when I went to post it!   I searched and searched for it with no luck.........so we'll try it again.  Today is a rainy day in Oklahoma. So, Bob wanted to make dinner........put in a roast with potatoes, carrots, onions and cabbage wedges........it was wonderful. Then I took on the task to giving Molly, our dog, a bath!  I know you are thinking how strange since its raining but it is really warm out......67!  She got the bath in the bathtub.........which she hates...........but all went well.

I know you don't have this recipe cause I just made it up on Monday........first make a chocolate crumb crust.  Now, I know you can buy these premade..........but I think they are made with oil or margarine.........I grind up (I just put them in a baggy and beat them with a rolling pin) about 1/2 box of pure chocolate wafers.......then add 1/4 cup sugar, 1/4 cup melted butter, mix well and spoon into an 8 x 8 pan and press.  I put mine in the oven for about 10 min at 350 degrees just to set it........but you really don't have to.
Then beat up about 3/4 cup whip cream with 1 Tblsp sugar til almost soft peaks..........throw in 1/2 pkg very soft cream cheese (4 oz) and beat til peaks form........Spoon this onto your cooled chocolate crust and smooth out and place in frig.  Drain a can of dark sweet cherries into a 2 cup measuring cup.  Then drain a can of crushed pineapple into the same cup.......now add enough water to make 1 1/2 cups of liquid all together........heat to hot in the microwave.....then put a sm pkg of black cherry jello in a bowl.......pour in the hot liquid and stir til dissolved.  Put in frig for about an hour........when the jello is the constancy of egg whites.......stir in the cherries and pineapple and pour over the cream cheese mixture in the frig........refrigerate for a couple hours........cut in squares to serve with whip cream if you like..........THIS is soooo good.........I get really hungry for cherries and I don't know about where you live but in Oklahoma this summer buying cherries was a major purchase!  This would make a pretty Christmas dessert.

TOMORROW!

WELL, I JUST WROTE A HUGE NEW RECIPE AND LOST THE WHOLE THING SOMEHOW!  SO............I AM LIVID.........AND WILL NOT WRITE IT AGAIN...........I'LL WRITE IT TOMORROW..............ITS A CHRISTMAS CHERRY DISH!  I SOMETIMES HATE COMPUTERS!

PRIME RIB FOR CHRISTMAS DAY

It seemed quite strange to receive two requests this week for directions on how to cook a Prime Rib.........so decided that is what we will talk about today.  First of all........prime rib is one of the easiest things to cook.........after you have done it once.......you'll see.  Always, always, always buy your prime rib with the bone in........without the bone, it is really only a rolled roast.  Not the same.  Bones in all meat........make the meat much juicier.

Dustin, my son, the professional chef.......does his prime rib  by setting the oven on your highest temperature!  Rub your roast with your essence (I'll get into that later) and place in the oven for about 20 min at the high temp.........this is a little scary as the fat starts to crackle and splatter and it sound like your oven may blow up any minute!!  Then he turns it down to finish the cooking.  This gives it a wonderful crust.  I have done this.........and it is wonderful BUT a little scary.  So........I'll tell you how I do one...........a little more conventional.

Put your roast in a shallow, heavy pan with the ribs down.  Someone I know cooked one on its side once...........what a waste of good meat!   Rub the entire roast with Lawrys seasoning salt........I mean heavy........all over.  Place in oven (you'll probably have to move the rack down a notch) and cook to the following times:
4 lb........2 1/2 hrs for med..........1 3/4 hrs for rare
6 lb.......3 3/4 hrs for med...........3 1/4 hrs for rare        350 degrees for oven
8 lb.......4 1/2 hrs for med...........3 1/2 hrs for rare

Now.......the worst thing you can ever do to a prime rib is cook it med or well...........but I do know there are some of you out there that like med or well.........so follow the instructions for med.  You all know, I'm sure, that meat continues to cook after you take it out of the oven.........so I always take mine out a little early and let it stand about 20 min before slicing.......IF I can keep Bob away from it!  Of course, we like ours rare.  Now, when ready to serve.......lay the roast on its side, with a sharp knife cut along the ribs and set aside........everyone loves the ribs to nibble on.  Then slice nice thick cuts for everyone.........place on their serving plate and spoon on a little au jus.  Serve with a baked potato and that has to be one of the best things you could ever eat!
Au Jus.........I love to use the fat from the cooking and add a beef base and water.......bring to a boil and serve. I use a beef base that comes in a little jar called Superior Touch Better Than Bouillon Beef Base......its a thick pastey stuff.  I use this alot for beef dishes.
I just can't think of a better Christmas Dinner.........let me know how it turns out.

CHRISTMAS APPLE JELLY MEAT BALLS

This recipe is so old I can hardly read it.  It has been used and used and used. It also has been revised over and over.  I see now you can make it with cranberry sauce, which I am sure is good also.  BUT.........I always go back to this one.  It is a great snacky thing to throw together at a last minute when someone calls and says they are on their way over!  So simple.

2 lbs of hamburger
1 envelope of dry onion soup mix
1 egg
1/4 cup dry bread crumbs
Mix tog and roll into very small little balls and broil under the broiler

In your electric skillet put 2 Tblsp of butter, 2 (14 oz) jars of pizza sauce or equal amount in one jar and add 1 (10 oz) jar apple jelly........When all is blended tog........throw in the meat balls and keep on simmer.  I usually add a shot or two of Tabasco.  Serve with toothpicks.......If you are going all out........make some homemade tiny rolls to go with for a tiny meatball sandwich.
This does make alot........its easy to cut it in half.

THE BEST PECAN PIE YOU WILL EVER MAKE!

This is another recipe that has taken years to perfect.  My Mother made a great pecan pie but I decided to try to make it a little better.  This one has bourbon in it.  Just a tiny bit better.
The recipe I use makes two pies.......you could cut in half for one.......but if you are going through all the work why don't you make two.......you can always put one in the freezer for a cold winter night........
Make two crusts......you can make your own or buy the ones that you roll out and bake yourself. I have found them to be quite good.
Filling:
6 lrg eggs
1 cup dark brown sugar
1 cup light brown sugar
1 1/3 cups light corn syrup
1/2 cup (one cube) melted butter
1/4 cup bourbon
1 tsp salt
4 cups pecan halves toasted and coarsely chopped

Whisk eggs in a large bowl and whisk in the two brown sugars, then everything else. Stir in pecans and pour evenly into your two pie crusts. Bake at 350 degrees about 55 minutes. The filling will puff and just be set in the center. 
I'm sure your husband will love these pies!

CHRISTMAS POPCORN BALLS

I have had a couple of requests for my cinnamon rolls........Misty, my daughter made me swear to never give it out...........so..........I'll go with popcorn balls today.  This recipe came from LaRae Smith.....almost 50 years ago.  I make them for every holiday with the appropriate coloring. On Halloween in Cabo San Lucas I had kids coming from everywhere to get the popcorn balls!  You will never eat one better........they are soft.

First make two batches of popcorn (I make two bags of regular microwave popcorn)  Put in a huge bowl.  On the stove in a good pan with a lid:
1/2 cup butter (once again it must be real butter)
1/2 cup light Karo
1 cup sugar
1 tsp salt
Cook and stir over med heat til comes to a rolling boil.  Shut off the heat and cover the pan. Let sit for 4 minutes..........then add your food coloring......probably will be red or green.  Pour over the popped corn and stir.  When has cooled some.......put butter on your hands and roll a glob into a ball.  After you have done all of the corn.......then wrap them each in saran wrap.  You could form the mixture into a Christmas tree and decorate, etc. 
Your entire family will love these!

CHOCOLATE CAKE IN A COFFEE MUG!

This is a wonderful hostess gift, especially for maybe a single person.  If for a couple, make up two mugs for them.  First of all buy a nice heavy coffee mug or two.
Blend together:
4 Tblsp flour
4 Tblsp sugar
2 Tblsp cocoa (unsweetened)
Add one egg, stir
Add:
3 Tblsp milk
3 Tblsp oil
Stir well
Now fold in 2 Tblsp chocolate chips (optional)
trinkle of vanilla
Stir
Microwave on High 3 min.  WA LA!  Chocolate Cake in a Cup!
For a gift.  Write out the directions on a Christmas note. Place the ingredients in a baggie and then wrap in Christmas wrap and place inside the cup with a fun bow.  A fun treat for kids after dinner........pour a little chocolate syrup over for added sugar!! LOL

GOOD OLE SUGAR COOKIES

Everyone has made cut-out sugar cookies.  These are a childhood memory forever.  I hope you made them with your family when you were little.  All of my kids did.  A favorite memory is my granddaughter Macy, in Mexico, coming up to my house in Cabo and the two of us cutting out Christmas cookies.  By the time we were through Macy was covered in flour and frosting and the cookies were well decorated!  If you know what I mean...........LOL 

Now, everyone should know how to make sugar cookies.  I have always had tons of compliments for my cookies.........I now realize....its NOT the cookies........its the frosting! 

Christmas Sugar Cookies:
1 Cup soft butter (must be real butter) IN ALL OF MY RECIPES I HAVE NEVER AND NEVER
                                                                 WILL USE ANYTHING BUT REAL BUTTER
1/2 cup sugar
1 lrg egg
1 Tblsp vanilla
3 cups flour
1/2 tsp baking powder
Cream your butter and sugar, add your egg and vanilla.......then dump in the flour and baking powder. Oh, I add a pinch of salt.  Now wad this up into a roll and wrap in saran wrap and put in frig for a couple hours..........I have left mine in there for a week!
Divide it up into about 4 pieces........return what you are not using back to the frig.  Roll your dough out on a lightly floured table, cut with your Fun Christmas Cutters........move to cookie sheet with a spatula and baked about 10 min (depending on how thin you rolled them out) at 325 degrees.  Place them on a newspaper to cool.
NOW........the frosting
1 cube of butter softened in your mixer
add powdered sugar starting with about 2 cups, then keep adding more gradually.  Add a tiny bit of cream or milk........just keep adding powdered sugar til is the consistency of spreading easily.(about 4 cups) Divide into 4 bowls and color each bowl a different color for decorating.  Use sprinkles and lots of fun things to make them shine!
You can also make the dough ahead and throw in the freezer, when the grand kids come over......you are ready to start cutting and baking!

CHRISTMAS TRUFFLES

Between now and Christmas I will post one of my special Christmas recipes everyday.  Some of these recipes I have never shared with anyone.  Christmas was always such a fun time to cook.  I loved to make special cookies and candy for friends and neighbors.  Two weeks before Christmas my kitchen was always filled with great smells and tupperware containers filled with goodies. I started in November buying ingredients I knew I would need for Christmas cooking. I loved that time of the year.
No one makes truffles better than my daughter Robin........she made truffles for me one year for my birthday and I know I gained 5 lbs!  They were so good............! Truffles make a great gift as not everyone takes the time to make them.  You can buy the little paper candy containers at most cake decorating stores and/or Walmart.  Then buy a small Christmas box to put them in and you will have a great hostess gift that everyone will love.
These are Dark Chocolate Truffles:
2 cups Dark Chocolate Chips OR 2 (8oz) bars of bittersweet chocolate.
1/3 cup heavy whipping cream
6 Tblsp. butter (cut in small pieces)
For coating you will need about 1/2 cup unsweetened cocoa and/or 3/4 cup finely chopped almonds or pecans.
Bring cream to a simmer in small saucepan. Add butter and stir til melted. Add the chocolate chips or bars and stir til all is melted. and smooth.  Remove from heat and pour the chocolate mixture into a bowl.  Cool.......cover and put in frig til firm........about 2 hours.
Roll into 1 inch balls.  Then roll all into coating and/or nuts.
Hope you can save some to give as a gift.........!

MY CHRISTMAS RECIPES (GINGERBREAD TODAY)

I have so many Christmas recipes that I use every year or try a new one each year, I have decided between now and Christmas to share those recipes with you.  It will be fun to remind myself of the recipes and for you to try some new ones.
The first one is my gingerbread recipe.  Through the years I have tried one a many gingerbread recipes and this one is the best.
Sift together1 1/4 cups flour, 2 tsp cinnamon, 1 tsp ginger, 1/8 tsp nutmeg and 1/2 tsp baking soda. 
In a bowl stir in 1/2 cup melted butter, 1/2 cup molasses, 1/2 cup sugar, 1/2 cup buttermilk and 1 egg.
Stir dry ingredients into the bowl of wet ingredients and pour into a 8 x 8 greased pan and bake for 25 min at 325 degrees.  Is there anything better than gingerbread warm out of the oven with fresh whipped cream on top?!

I'M BACK WITH RED VELVET CAKE.......THE REAL RECIPE!

Most of you know that I have been gone for a couple of months.  I lost my son, Jode, to cancer on Oct 25th.  This has been such a difficult time for me but so many of you have asked for Cooking For Bob to continue so here we go again.  Cooking has always been my therapy. When I have had problems and things are not going right in my life.......I have always grabbed a recipe book.  It seems the harder the recipe, the stranger the ingredients and the more steps that are required, the more I like it.  Bob would say to me, "Lets go out to eat.  I don't want you to cook today."  He didn't understand that cooking was my release and my therapy. I have stood over many a recipe book with tears streaming down my face but it works.  So, I am beginning with one of Jodes favorite cakes, red velvet.  I even made this for his wedding a long time ago.

Now, I know that most of you have eaten and/or made red velvet cake.  Most all recipes call for a cream cheese frosting BUT.........I have the original recipe dated 1967.........its the frosting that makes it and its NOT cream cheese. The cake first:
Cream tog 1 stick of softened butter with 1 1/2 cups sugar and 1 tsp vanilla.  Beat til light and thickened slightly.  Add 2 eggs, one at a time. In a tiny bowl put 2 oz red food coloring and 2 Tblsp of cocoa. (I now only use one bottle of red food coloring with a tiny water) This makes a paste, now add this to the egg mixture.  Sift 2 1/2 cups flour with 1 tsp salt. Add the flour mixture alternately with 1 cup buttermilk to the egg mixture. In another tiny bowl mix 1 tsp vinegar with 1 tsp soda and add to the mixture.  Pour into two greased and floured 9" cake pans.  Bake for 30 min. at 350 degrees. (Remember that if you don't have buttermilk on hand......just add a tsp vinegar to a cup of milk).
NOW, here is the original frosting.........if you have not tried this........please do!  Its so much better.
Cook tog until thick 5 Tblsp of flour with 1 cup milk.  Let this cool......must be really thick....don't let it burn.  Cream 1 cup sugar with 1cup softened real butter (2 sticks) Now mix in the cooled milk/flour mixture one tablespoon at a time.into the sugar and butter mixture......beating well......this is like a buttery whip cream. 
This is a special memory for me........if you make it.........think of Jode.  Thanks.

CHILI IN THE SUMMER?

Of course no matter what our weather is...........we still get hungry for chili now and then.  This happened to me last night.  Just before bed, all I could think of was chili, even tho it is still running close to a hundred everyday here!  Now there are tons of chili recipes........everyone has their own and everyone knows how to make chili.  We enjoy two different kinds........Texas Chili and good old fashioned bean chili.

Texas Chili has no beans..........of course.  When we trim fat from beef for another dish.......Bob always throws the trimmings in a baggy and freezes them.  Then when he wants to make Texas Chili..........he has the beginnings........FAT........he browns the fat real well and then adds cubed beef of some kind........continues to brown.......adds onions and garlic.......and LOTS of chili powder..........I've said before.......our favorite is New Mexico Chili Powder. At this point in time you could add Tabasco, cumin, etc. Its up to you. Now he adds about 1/2 can beer and then some water and brings it all to a boil and then a simmer.  THIS is good chili!

The old fashioned way..........I brown my hamburger, onions and garlic.  Add lots of chili powder and cumin........a can of fire roasted tomatoes, 1/2 can of beer, a can of drained kidney beans. Bring this all to a boil and simmer............Its summer time chili!!!

WONG VILLAGE...........BBQ PORK

How many of you remember Wong Village in Billings Montana?  We, Bob and I, will never forget how excited we would be to get to Billings and enjoy Chinese food at Wong Village!  To this day, I have eaten Chinese food all over the US and have never had better than we had at Wong Village!  Is it still there?  Do you remember the BBQ pork they served with every meal?  I have never quite been able to copy it but finally think I have it down.

You need a pork tenderloin.  In a bowl put about 2/3 cup of ketchup, about 1/4 cup soy sauce, about 1 1/2 Tblsp of brown sugar, about 1 1/2 Tblsp lime juice and a generous shot of Chipolta Tabasco sauce and a couple minced garlics.  Mix this up really well.  Put half in a seal able baggy with the pork loin.......cover it real good, seal it up and put in frig for at least 4 hours best if over night. When ready........remove the pork, pour the leftover marinade into a bowl with a brush.  On your grill outside.......over med high heat........lightly brown the loin by rolling it around......put the lid down for about 20 min.........open......brush with left over marinade.......turn.......lid down another 20 min..........remove........let sit..........wrap and put in frig.  When ready for your Chinese dinner, slice and serve with a bowl of sesame seeds and a bowl of hot mustard!! Is there anything better!!?..........I'm having stir fry beef with mine........beef sliced thin.......brown in a wok......remove, to a little hot oil in wok, cook, celery chunks, onion chunks, green pepper chunks and throw in some bean sprouts at the last........then throw the beef back in........sprinkle all with soy sauce that you have thickened a bit with cornstarch.........serve with fried rice.  I can close my eyes and be sitting at Wong Village!! with all the great smells coming from the kitchen and I can still see the exact white linen table setting and the  little Chinese lantern in the center of the table.............sigh.

ANOTHER GREY DAY AND PEACH SPONGEY,CAKEY, COBBLER

It is another grey day........but I am thoroughly enjoying it!  So much better than all that sun for a change.  Ran to Muskogee to Bobs doctor this morning.........all is fine.  He thinks he feels bad but he really doesn't.  On the way up there we were discussing food.  When he was an iron worker 50 years ago in Wyoming, he was working on the bridges the gov built around Wyoming.  He was remembering staying in very small little towns that had only one little corner cafe.  They had to eat every meal there.  What brought us to this conversation was remembering how all those little cafes served French Dressing on pieces of lettuce as their salad with a meal............the French Dressing was ketchup and Mayo!!  Still a favorite, with some, I guess.

So yesterday I had all these fresh peaches so I made this Peachy dessert.  I read this recipe somewhere.........but I changed it some.........it turned out really good.
Throw in a bowl 2 cups flour, 1 1/2 cups sugar, 2 tsp baking powder, 2 tsp salt (I know that seems like a lot but I loved that sweet/salty taste) 1/2 tsp cinnamon and 1/4 tsp of nutmeg or a grind or two if you have fresh nutmeg.  Then in another bowl whisk 2 eggs with 1 1/2 cups sour cream, 1 cup milk and 1 tsp vanilla. In a 12" cast iron skillet melt 1/4 cup butter........remove from heat.......Dump your dry ingredients into the wet and mix real well with a whisk. Then pour that into the buttery pan.  Now slice 4 peaches and drop the slices on top of the batter.  Bake about 45 min. at 350 degrees.  Serve with thick cream...........I just can't tell you how good this was!

GREY SKIES AND FISH SAUCE

It is grey and gloomy today.........but I am enjoying it.  Gave the dogs a bath.  Made Shrimp Louie for dinner and will make a peach sponge cake later.  If you haven't tried the dressing that goes with the Shrimp Louie.......you need to try it.......would be good with lots of different things.  I could just eat it by itself.  I'm always looking for new sauces to go with fish or seafood.  I ran across this one and made it the other day to go with salmon.  Was so good.  It is surprising how an easy sauce can make all the difference in your meal.  This one did.

So easy........Just mix tog 2 Tblsp regular cooking oil, 2 Tblsp lime juice, 1 Tblsp soy sauce, 1 Tblsp sesame seed oil, 1 Tblsp water, 1/2 tsp sugar, 1/4 tsp ginger (OR if you have fresh just grate off a bit.......remember ginger can overpower.......so go lightly) I did throw in a dash of cayenne. Throw this all in a jar and shake real well........and that's it!  I served this with angel hair pasta and salmon that I broiled lightly........made a great "light" summer meal. 

FALL AND SOUR CREAM APPLE PIE

I know it is still in the  90's outside but after all those horrible days of 114 and more, the 90's feel just like fall.  Bob and I were on the patio this morning and both remarked that the air is so brisk, it feels like Indian summer.  I suppose..........THAT will be next......we'll go straight into winter!!  I am sure planning on some nice days where we can sit outside and barbeque.  That has just been impossible this summer so far.  Well, fall always makes me think of apples.........so this is one of my favorite apple pie recipes.  A little out of the norm.

Make a bottom crust........don't bake it.....stick it in the frig.  Then in a bowl whisk tog 2 large eggs, 1 1/2 cups sour cream, a good shot of vanilla,1 cup sugar, 3 Tblsp of flour, a good grind of fresh nutmeg (or just a good sprinkling) and dash of salt........Mix til real smooth. Slice about 6 Granny Smith apples real thin and put in the shell........Pour this mixture over the apples.  Bake this at 400 degrees for 15 min.......then reduce heat to 350 and bake 45-50 min.  In the meantime........Make topping.......Stir tog 1/3 cup sugar, 1/3 cup flour, 1 tsp cinnamon, salt and add 1/4 cup soft butter with your fingers.  Remove pie from oven INCREASE TEMP TO 400 degrees............Crumble the topping on the pie and bake another 10 min.........Cool at least 45 min.  Serve warm.........I may have made that recipe up........its really really good and nice change from basic apple pie.

MEXICAN FOOD TODAY.........STUFFED PABLANO'S

We can't go too long before we are both hungry for Mexican food.  Being from Mexico I do love the smell of mexcian food cooking.........brings back lots of memories.  If you are a good mexican food cook your kitchen will look something like this:  Cutting board full of chopped onion, tomatoes, cilantro, Serrano's, limes and lots of grated cheese.......several kinds.  Your stove will have a frying pan full of grease for frying tortilla's and another pan with meat sauce cooking.  The wonderful smell of charred pablanos will be coming from the oven. Bob can hardly stand it when the aromas start filtering out from the kitchen.  He tells me at least four times that he may starve to death if he doesn't eat immediately.  I have tons of Mexican food recipes and today will do a stuffed pablano pepper.  I usually make rellanos with an egg batter that fries up puffy and beautiful filled with cheese.........but today........no egg batter.

Roast your pablano's in the oven until charred on all sides........place in plastic bag for 20 min.......peel under cold running water and remove the seeds.  Make your rice in 1 cup boiling chicken broth......add 1/2 cup rice........turn to simmer.......let simmer exactly 20 min.......will be perfect.  Remove the rice to a bowl, fluff and let stand til cool.  In the mean time chop about 3 green onions, 5 or 6 cherry tomatoes, a handful of cilantro and grate about 1 cup of cheddar, or jack whatever cheese you choose.  I had some pearl mozzarella on hand so threw in a few of those.  When your rice is cool enough add to it, sprinkle on chili powder, sprinkle of cumin and sprinkle of dried Mexican oregano, then throw in your chopped onions, tomatoes, cilantro part of the grated cheese AND a can of crab meat.  You could use chopped shrimp and/or scallops.  I would have loved to have had fresh crab but here in OK I have to deal with canned.  It works fine. Finally add your salt and pepper.  Now mix this real well and stuff into your peeled pablanos.  Stuff them really full.  Put them on a greased (or Pammed) cookie sheet.  sprinkle them with a little olive oil and then dump on the rest of the grated cheese...........bake 20 min at 350 degrees.  We had these with refried beans and hamburger tacos.  Bob is checking out the backs of his eyelids in the recliner..........totally satisfied!

WHAT A DIFFERENCE A DAY MAKES AND CHERRY PIE

Remember that song........"What A Difference A Day Makes"?  Well, it certainly applies here in Oklahoma.  Last night it started to rain and blow...........rained all night.  Some time in the night the wind blew over our patio table with the umbrella in it.........It blew upside down and crushed the umbrella.........it was metal!  Broke some glass dishes I had outside and rearranged everything!  Today it has rained all day...........remember just a few days ago when I was complaining because it had been over 100 for what seemed like months!?!?  Strange.

So, you know those cherry pitters?  I don't own one. I have an aversion to all of those gadgets people buy for their kitchen.  I don't even own a food processor.  I have always felt that by the time I get it out and chop things up....and wash it.......and put it away.......I will have "whatever" chopped and ready to go by hand.  Well, I will admit yesterday........I wished I had a cherry pitter. I removed the pits from 4 cups of fresh cherries to make a pie.  Took forever.  But well worth every effort.

Now, I have made alot of cherry pies in my 68 years of life but I am going to give you the best recipe that I have.  I love these old recipes.........this one is a torn out page from the Ladies Home Journal dated July 1999.  I am going to have to copy it as the page is showing some usage.  My note to myself says "The best you have ever made"!

Make or buy your crust.  You need a bottom crust and enough dough for a lattice topping.
Pit your cherries........you really need about 5 cups of fresh or frozen cherries......Stir tog in a big bowl your cherries, 3/4 cup sugar, 3 Tbslp instant tapioca and 1/4 tsp almond extract. Let this sit at least 15 min for it all to work tog.  (45 min if your cherries are frozen)
Okay roll out your bottom crust........place in your pie pan........NOW this is a bit different but important.....beat an egg white til frothy and paint the bottom of your crust with it before you add the cherry mixture. Now, spoon in your filling.  Then roll out your other piece of dough into a square.  Cut this into 1" wide strips.  Take the yolk that you had left from the egg white deal........and beat it with a little water......with your pastry brush....brush all around the edge of your pie dough now start weaving your strips.  This really isn't easy BUT can be accomplished by just taking your time and thinking about it.  IF you just can't do it........just cut out some round pieces and drop them around on top (pretend they are cherries) Flute the edge and brush everything with egg yolk mixture and sprinkle with sugar.  Bake at 450 degrees.......yes 450 degrees for about 50 min.  IF it starts to burn on edges cover with pieces of foil.  I promise you will never make a better cherry pie...........and who doesn't like cherry pies!!  Warm with a little vanilla ice cream...................!

RAIN AND MUD PIE

It rained all night long!  The thunder and lightening were welcome sounds.  This morning we opened every window and door and let everything air out.  It is wonderful............never knew how welcome a good rain storm could be.

Bob mentioned "Mud Pie" the other day.........so dug out this old recipe.....date on it 3/95.  I have a note to myself saying..........."the best you ever made"!!  So, it is a tiny bit involved but well worth any effort.  This was a favorite gift for Fathers Day and any Mans birthday.

Make a chocolate wafer crust........remember the chocolate wafers, crushed with 1/4 cup melted butter.......put in pie tin and then in frig.
Put 1 pint of vanilla ice cream in the frig to soften.  When soft enough to smear........spread it carefully on top of the chocolate crust.  Back in freezer.........now in a pan put 1/3 cup cocoa, 2/3 cup sugar, 1/3 cup cream and 3 Tblsp butter. Bring to a boil......then cool to rm temp.  When cool enough to spread..........Spread over the vanilla ice cream and back into the freezer.  Now soften 1 pint of coffee ice cream (my favorite ice cream) in the frig for a bit............then carefully spread this over the chocolate layer.  Back in the freezer. Beat one cup of whipping cream with 2 Tblsp sugar.......spread over the coffee layer.  Garnish with some chocolate swirlys (use your carrot peeler on a little block of chocolate) Now........back in the freezer........really should freeze about 3 hours but I could never wait that long..........great dessert for a company dinner!

SHRIMP LOUIE SALAD AND BOB AND THE CHEESE SAUCE

I haven't spoken much about Bob lately so........today for dinner we had meatloaf, baked potatoes and fresh asparagus with cheese sauce.  Now, we have blogged about the meatloaf so won't go into that again.  I do hope you have tried my meatloaf..........does put all others to shame.  I was making a cheese sauce for the asparagus and it "broke" which means it curdled. Not being real particular about how my food looks.........as long as it tastes good......I just served the curdled cheese sauce on top of the asparagus.  The first thing Bob says is "What happened to the cheese sauce?" Immediately the hair on my back stands up and my teeth begin to grind. But, politely through my teeth, I explained that it had curdled but will taste delicious so just eat it and don't worry about how it looks.  Later on in the meal he once again went just a little too far with "It seems to me that there isn't any reason to put milk in a cheese sauce........just shred some cheese and throw on top."  Oh, dear, how I wish he hadn't said that.........NOW it becomes a full on lecture on how to make cheese sauce.  I know him well enough to know that the whole thing fell of deaf ears..........he was still thinking to himself, "I don't know why she just didn't throw some shredded cheese on top."  It is quite a challenge to be married to someone that is just as stubborn as you are!  Does keep things interesting tho..............the cheese sauce was delicious.

My mind seems to be wandering back to my youth.........oh dear, I hope that's not a bad sign! When I was a very young girl in Wyoming my Mother made frequent trips to Billings Montana, our closest city, to shop.  My Mother was a very sophisticated, proper lady and loved the best of everything.  The best clothes, the best cars, the best music, the best books, the best movies, the best food............which meant the best restaurants.  So, when in Billings we always had lunch at the Northern Hotel.  At that time, the nicest place in Billings to stay and to eat. I can remember the beautiful red carpet and gold trim in the restaurant. The tables dressed in white linens, very exciting for a young girl. My very best proper manners were put into use in this atmosphere. We were allowed to order anything on the menu as long as we ate it.  My favorite lunch was Shrimp Louie.  To this day I can see the waitress serving this to me. A beautiful chilled white bowl filled with crispy cold lettuce, decorated with quartered hard boiled eggs and tomatoes with the shrimp sitting right on top.  The dressing was on the side.  So..........here is the recipe.

This is very simple, its the dressing that makes it and I guess...........the ice cold crispy lettuce.
In your big bowl filled with lettuce place  your cooked, peeled, cleaned shrimp, tomato wedges, hard boiled eggs that you have quartered, black olives scattered throughout and lots of lemon wedges.  This can be such a beautiful presentation. 
Dressing: 1 cup mayo, 2 Tbslp chili sauce, 1 Tblsp catsup, 1 Tblsp Worcestershire sauce and 1 Tblsp A-1 sauce.  This is enough dressing for 4 salads.  Enjoy my memory.

ELEGANT CHEESE PUFF........MY PILLSBURY BAKEOFF WINNER!

Last night I was thinking..........I have never given you my Souffle recipe.  This is the recipe that I won the Jr division of the Pillsbury BakeOff for in 1960!! Can you even believe........that was 51 years ago!  AND the prizes weren't what they are today........The best part of my prize was the trip to Washington DC and meeting all the celebrities.  I won a beautiful stove and lots of accessories but that was about it.  Anyway, before I left Greybull for the contest I made this recipe soooooo many times to practice for the competition that I have never made it since!!!
It  is just delicious so you and I both need to make it...........

In a bowl put 1 cup "Pillsbury" flour, 1/2 salt and 1 tsp pepper.......add 1 1/2 cup sour cream and 1/4 cup Parmesan cheese........beat til thick.  Add 5 egg yolks......beat some more. Then with clean beaters beat 5 egg whites til stiff.  Fold into the egg yolk mixture.  Turn into a 1 1/2 qt. casserole that you have greased and sprinkled with Parmesan cheese (this helps the souffle climb up the sides of the bowl.  Place this casserole into a pan of hot water and bake at 350 for 45-55 min..........til golden brown.  Serve with lots of melted butter!  This will be great for a womans lucheon........serve with a garden salad.  Just plan for it to come out of the oven when you are ready to serve.........there will be lots of oooooooo's and ah's!!

OKRA OR NO KRA?!?!

Our high today was 98!! Can't believe how cool it seems..........strange.  Been overcast with a sprinkling of a shower now and then.  Still not a perfect summer day but soooooo much better.

Well, you either like okra or you hate it.  I actually liked it as a little girl and remember one of my favorite Campbell's soups was Chicken Gumbo. Even though I wasn't from the South!  Do they still make it?  Anyway, Bob has always loved okra but just haven't had access to it.  In Cabo we could only get it frozen and one thing about buying frozen food in Cabo was.........it usually had been frozen, thawed, frozen, thawed........and most of the time........just wasn't good.  We are growing okra this year and have had quite a crop........I guess from the HOT weather.  Anyway, we have a freezer full and will be able to enjoy it all winter.  I like it best fried in corn meal but decided today to make Gumbo.....something I have never done and always wanted to do.  You MUST try this recipe........it was absolute killer!!  First thing to do is boil a couple chicken breasts OR buy a cooked chicken.........you need 3 or 4 cups of chopped chicken.

First chop up about a cup of onion, celery and green pepper........set aside and have ready. Now,  in a big pot (I use my cast iron dutch oven)  Put 1/2 cup peanut oil (I didn't have peanut oil today so used part canola oil and part olive oil) when hot add 1/2 cup flour........whisk and stir til turns quite brown and really thick........don't leave it for a min.  Now add your vegys you have chopped and stir for a couple min. Then stir in about 3 to 5 cups of chicken broth, and about 1 cup of thinly sliced smoked sausage.  Now add about 3 tsp of Cajun seasonings (I think you need a little more) and a crushed large garlic clove.  Now stir and then let simmer on low for about 20 min.  Don't cover.  In the meantime......in a skillet.brown about 3 slices of bacon til crispy, remove and when cool........crumble it up.  In the bacon grease saute a cup of chopped onion, and about 3 cups of sliced okra.......saute til soft about 8 min.  In the meantime make some rice in another pot.  Remember.......boil 2 cups water.......add one cup rice.......cover turn to simmer 20 min.........NO FAIL.  Now when ready to throw this all tog......chop up about 2-4 cups cooked chicken breast.  Stir into the chicken broth mixture........Okay now........in a large serving bowl........first put your rice, then the sauteed okra,the crumbled bacon, then pour the chicken mixture over all.  I served this with toasted french bread............I guarantee you will be glad you made this.......it will now be a favorite for us!

A BAD SCARE AND PASTA SALAD

Did you know that the difference between 103 and 114 degrees is a feeling of cooling?!?!  Hard to believe but its true.  I went outside when it was 103 and thought "Wow......its cooling off!"  Well, last night had a huge scare..........the air conditioner quit working........it was about 11:00........something we have dreaded.........So, of course couldn't do anything at that time of the night.  We put every free standing fan we own in the bedroom.........shut everything up and went to bed.  It actually wasn't too bad.  I could hear our dog, Ben, whom is about 16 yrs old, pacing all around the house looking for a cool place to lay..........but he made it fine through the night.  Our little maintenance man showed up at 7:00am.........thank goodness.........and replaced some part.........and away we went............COOL again!  Thank goodness it wasn't any worse.

I just love pasta salads.  For some reason.........men just aren't into them like women.  All Bob can think about is potatoes and something fried................Pasta salads are great as you can really throw about anything you care to into them and its good.  I especially love angel hair pasta.  So here is one I do...........just make something up..........Take about 2 cups of cherry tomatoes, some olive oil, garlic, basil leaves chopped, some red pepper flakes, salt and pepper and Mix all of this in a large bowl.  Cover with plastic wrap and let stand at room temp for several hours. This makes it all juicy and the flavors blend.  Just before time to eat.......boil up your angel hair pasta with a little olive oil and salt.........remember only takes a couple min to cook.........don't over cook........drain and add to the bowl.......stir gently and add about 1/2 cup Parmesan cheese and some fresh chopped basil............Great with some toasted french bread to sop up the juice.

MY SUMMER AND MY FUN CHOCOLATE BANANA DESSERT

You know all of the fun things you look forward to in the spring.........can't wait for summer.........like the green lawn, the smell of fresh grass just mowed.......the sprinkler going, barbeque's in the back yard, sitting outside in the mornings with juice or coffee, flowers blooming, wonderful evenings in the hammock or just lounging on the patio............well...........we missed all of that!!!!!!!  Here it is Aug and we haven't done any of those things!  Bob mowed the grass once, in early spring.  Ours in now brown.  Most people around here live on large parcels of land.  So there are alot of men that make their living mowing acreage........not this year........sigh.  What a disappointing summer.  I worked so hard at planting two nice flower beds........what a joke that was........they are all brown.  So, I guess I am now looking forward to fall........hoping it will be cool for awhile before winter hits.  Sorry.......I just had to vent.

I made this recipe up.  One of my favorites.  It does have an uncooked egg in it........but the way I feel about that is.........for 20 years living in Mexico........where, until just recently, no eggs were ever refrigerated and they all proudly came in the carton with poop attached to most of the eggs........if we survived that.........I think you can make this dessert with an uncooked egg.

First make a chocolate crust with the ground up chocolate wafers and 1/4 cup melted butter OR I see you can buy chocolate crusts already made in the stores.  Anyway, put your crust in the frig while you make the rest. Take a softened cube of butter and mix it with 2 cups powdered sugar now add your egg, dash of salt and mix real well.  Take your crust out of the frig and carefully smear this filling over the crust. Now slice a banana over this filling and sprinkle it with lime or lemon juice.  Take a cup of whipping cream and beat with a little sugar and fold in a drained can of crushed pineapple and if you want, 1/2 cup chopped marchino cherries..........Put in frig a couple of hours.........I think I might enter this one in a contest!

A LITTLE CHANGE AND PABLANO CHEESE TART

Well last night we got a little bit of a down pour for a few minutes..........everyone was so excited. I thought "Yes!.........I'll open up the house."........I opened the door to the biggest sauna blast you could ever imagine.  I quickly shut the door.............sigh.  I have had a recipe for a pablano cheese tart in my head........couldn't find the recipe..........finally found it today.......old......with a date of 9/99 on it.  Wish I had dated all my recipes. 

First you need to roast about 8 pablano chili's.  Seed them and cut them into large slices......about two slices to a chili. Butter a pie tin and line the bottom and sides with the chilis...over lapping and cut strips to fill in holes.  In a bowl mix 1/2 cup heavy cream, 1 1/2 Tblsp chopped onion, a clove crushed garlic, and a little salt and 3 1/2 oz shredded cheese......jack, cheddar, etc.  Add 5 beaten eggs and pour over the chili "crust". Bake at 350 for 40 min. If some of the chilis burn on the edge.......just cut the burn off with scissors and serve this warm.  This is so good and I am so glad I found this recipe.  In some shops you should be able to find large cans of Pablano chilis that have been roasted and peeled.  So convenient..........if you ever find them buy several cans.

MY 100TH POST!!!! PARMESAN CHICKEN

I'm not even going to mention the heat...........if you own a TV and you watch the news.........you know what is happening in Oklahoma!! I can't believe I am writing my 100th blog!! Isn't that exciting. Didn't know I even knew that many recipes........but really.......I have just begun.........I must have thousands of "tried" recipes........they just keep coming. Do request if you are looking for something special.  In the summer....we are always looking for food that goes with fresh vegys and fruits.  Always the perfect accompaniment is chicken.  And this is one of my faves.

Isn't it wonderful how we can just buy nice skinless chicken breasts?  So easy to buy........so easy to fix.  In  bowl mix a good shot of Dijon mustard with a little shot of white wine OR water, a little salt and pepper and to that add your chicken breasts and coat them well.  Put in frig and you can just leave them for several hours or make your dish right away.
Now in a pie tin mix (depending on how much you are making) about 1/2 cup Parmesan cheese, 1/2 cup bread crumbs and drizzle about 2 Tblsp of melted butter over this and mix real well.  Take a breast out of the bowl and roll it around in the cheese mixture........pat it hard on the chicken.  Place chicken on a buttered "cookie sheet" and set the oven at 425 degrees...........Roast about 25 or 30 min........watch it about the last 10 min........should be nice and brown and crispy.............This is a treat for the kids too.............

120 DEGREES AND SALMON CAKES

I know you are sick of it..........but right now......3:30pm........its 120 degrees........breaking another record!!  Its really hard to want to cook.  I mentioned to Bob that I was going to make salmon cakes today and he wanted fried potatoes.  How can anyone want fried potatoes when it is so hot out.........my mind goes to salads, fresh sliced tomatoes, etc. But he wants fried potatoes!  He didn't get them. 
I have given you recipes in the past for salmon and/or crab cakes but I just found this recipe and tried it and it is the best!
I used two slices of fresh salmon.  Place on a baking sheet, sprinkle with olive oil and put in oven at 350 for 10 min. Remove and let cool........put on a plate and put in frig for about 30 min.
In the meantime, chop some onion, celery and green pepper.  In a skillet put some butter and some olive oil and saute the vegys til soft.  Then add to them about a Tblsp of capers, a shot of Worcestershire sauce, a shot of Tabasco, a good sprinkle of Old Bay Seasoning and stir good and just let sit til you need it.  Remove salmon from the frig.......and flake it into a bowl. Now add the vegys you just cooked AND a couple Tblsp of mayo, a shot of Dijon and some dried bread crumbs (good handful) and one egg. Mix this all real good and shape into patties.  In your skillet melt some butter and olive oil........when hot add your salmon patties.  NOW.......they will be hard to handle and want to fall apart........so carefully move to skillet on a spatula.  Believe me when they are browned good........they will be able to turn........then when browned good on both sides they will have firmed up...........serve with sliced lemons OR that chili lime sauce I gave you the recipe for awhile back.  We had coleslaw..........not fried potatoes.

MISTYS FAMOUS ORANGE/RASPBERRY CHEESECAKE!

Well..........set another heat record yesterday and looks like more today.......Bob thinks our thermometer will hit 120 today!! I am so sick of this heat.............I take the wolf that lives next door ice cubes off and on during the hot part of the day.  When the owner gets home he takes her in and she is well cared for but outside during the day. Our spoiled rotten dogs........just take one little quick trip out and right back into the air conditioning!  Now, if I am to turn my oven on to bake something.........this cheesecake recipe of Mistys would be the only reason.........I'll get up to bake this about 2:30am!

Crust: I put a package of the chocolate wafers in a strong baggie and beat them with a rolling pin til they are all crushed. You can do it in your food processor if you want..........I don't own one.
Add a 1/2 stick of melted butter and press into a 9" springform pan.......all over the bottom and up the sides just a little.  Chill while preparing the filling.
Filling: In your mixing bowl beat 3 pkg of softened cream cheese (1 1/2 lbs) til fluffy.  Beat in
1 1/4 cups sugar gradually.  Now add 1 cup of room temp sour cream, 2 Tblsp of orange zest (for the orange cheesecake) OR 1 Tblsp of Lemon zest for the raspberry cheesecake.
1/4 cup plus 2 Tblsp of fresh orange juice (for the orange) OR 1 bag frozen raspberries (thawed) for the raspberry cheesecake. 2 Tblsp of Grand Marnier (for the orange) OR 2 Tbslp Chambord for the raspberry. 1/2 tsp of salt and 1/4 cup flour (for the orange) 1/2 cup for the raspberry.  Now beat in 5 whole eggs, one at a time, beating well after each addition and last add1 more egg yolk only.
Wrap the bottom of your springform pan with tin foil to seal it well.......as it will sit in a water bath to bake........this makes the cheesecake bake evenly.  But you don't want any water to leak in. Set this pan into a larger pan like a 10 x 12 or something that you can pour water in while the cake bakes. Pour the filling onto the chocolate crust. Now, pour water into the outside pan........part way up about 2 inches. Bake at 300 degrees for 1 hour and 15 minutes. Edges will be just set but the middle will jiggle slightly. Turn off the oven and LET CAKE SIT in the oven for about 1 hour..........Remove to a rack and cool completely.  Remove the foil and chill in frig overnight..............You will receive jillions of compliments over this cheesecake..........Misty is famous for hers!!  I am proud!

BAKED TREES AND CHOCOLATE ROLL

Today our thermometer (which is a professional) reads 117 degrees!!! Can you even believe? We lived in Mesa Az for 10 years and I seriously thought that was the hottest place on earth BUT now I know............its OKLAHOMA!!!  Two years ago I planted two fir trees.  One on each side of our big windows in the front of our house.........they are burned to a crisp!! Not from lack of water.........as we faithfully watered them but due to the heat reflecting off the front of the rock on our house and has just baked them!  I am almost to give up watering my flowers........really hard to keep up with them.  AND it looks like this is going to continue.  Bob has threatened to tie our mattress on top of the car and head for California.........back to the dust bowl days!!!

This is the easiest dessert in the world but so good and great to prepare ahead for guests.  You know those chocolate wafers by Nabisco?  Very hard to find here.........Misty, my daughter sent me four boxes as I used them to make chocolate crusts too.  Just whip up a cup of cream.......and start layering cream and chocolate cookies.........until you have a roll like the picture on the box.  Refrigerate for at least 4 hours.........good to make the night before.  Slice to serve..........really nice to top with fresh raspberries.  This has always been a family favorite in our house.

WHOLE HAWG DAYS AND PEACHES

This weekend in Eufaula is Whole Hawg Days.  The annual celebration with carnival, rodeo, parade and lots of barbecue.  I am sorry that it is so hot.......afraid the participation may be down a bit........at least the old people will be home under the air conditioning!  The bbq sandwiches are free to the public...........but just can't do the "line" thing.  We are fortunate that we grow lots of local peaches and boy are they coming on.  Vender's along side the road are selling their wonderful sweet produce.  So today made a good old fashioned cobbler.  I am sure everyone knows how to make cobbler but just in case.......here's my old, old recipe
Peel and slice about 4 to 5 big peaches........In a pan mix 1/3 cup sugar, about 1 (maybe more) Tblsp cornstarch, and a dash of salt.......I add just a trinkle of water so as not to burn......dump in your peaches and cook and stir til thick and bubbly.  Pour into a buttered casserole.  In another bowl mix 1 cup (more in using lots of fruit) 2 Tbslp sugar, 3 Tblsp milk and 2 Tblsp melted butter. Mix this up and drop in dollop's onto the hot peaches.......sprinkle with a little sugar........and bake at 400 degrees about 25 minutes.  If you have some fresh raspberries you can throw those in too.............I love this with real cream poured on top............there goes the waistline!! LOL

BACK HOME AND TOMATO AND CHEESE PIE

I'm baaaaaaaaaaack.............!  Happy for a few days in cool country and happy to be home! Had fun helping the grand kids to fish for brookies and loved seeing family and friends. I came home to record setting hot............everything is burned to a crisp. My flowers on the front side of the house just aren't going to make it.........actually not sure if it is the heat or if my little husband just forgot to water them.............sigh.  The okra and tomatoes and my dill, rosemary, thyme and basil are flourishing. We have enough okra to feed all surrounding neighbors........okra loves this heat!  But....... speaking of tomatoes........this time of the year we really need to take advantage of all the fresh vegys..........and tomatoes top the list.  I just love a cheese and tomato pie.........this recipe is sort of a mixture of mine and one from Bon Appetit.

Make (or buy) your favorite pie crust.  Not sure how to tell you how many tomatoes you need but at least 4 big ones.........nice and ripe and sliced about 1/4".  Take some paper towels and lay the cut tomatoes on the paper towels, placing some towels on top........to absorb as much liquid as possible. Let stand while you get everything else ready. This is important or your pie will be too juicy.  You need about 2 big cups of grated cheddar cheese........I like extra sharp or at least sharp..........and about 1/4 cup Parmesan cheese.  Mix the cheeses tog. In a bowl mix: a finely chopped green onion........all of it........and about 1/2 cup mayo, some chopped fresh dill, about a Tblsp of vinegar, about a Tbslp of sugar and salt and pepper.  Now, roll out your pie crust.........extra big........you want overhang.......to fold over the pie like a "rustic" pie. Carefully place in your pie tin and sprinkle the bottom with cornmeal.  Now sprinkle some of the grated cheese over and add one layer of your beautifully sliced tomatoes, over lapping if you need to.  Spread about half of the mayo mixture over the tomatoes and then another good handful of the cheese mixture.  Again........more tomatoes,  the rest of the mayo mix and one more cheese mix and one more layer of tomatoes, lastly a good sprinkling of what is left of  the cheese mixture.  Fold the overhang of pie crust up over the pie. Bake at 425 degrees for about 35 minutes.  This is just mouth watering...........You won't want to but you must let this sit about an hour before trying to cut it.  The smell in your kitchen will be wonderful!!

STILL HOT........STILL INTO ICE CREAM.......HERES SOME HINTS

Its still hot here........getting so tired of saying that........but it is!  So my mind is still on ice cream.  Not sure how many of you still make ice cream in the old fashioned freezers since the new modern ones don't require ice but these hints can apply to both.
After you get your mixture ready to use in your freezer.........good idea to put in frig for overnight.
If you are using ice.........use 8 parts ice to one part course salt......the finer the crushed ice the smoother the ice cream.  Fill your freezer only 3/4 full. Start your motor and let run 2 min before adding the ice........Sprinkle about 3 inches of ice in the bottom then a layer of salt.......repeat this til full. Add ice as you go...........TOO much salt will cause ice cream to freeze too fast. You're ready to go.  Can you even believe how involved that was!?!?  Thank goodness I have the new kind you just put the bowl in the freezer!
I am so into no cook ice cream but with really good vanilla........you do need to make a custard. In a good size pot add 2 cups heavy cream, 1 cup WHOLE milk, 3/4 cup sugar and a dash of salt. Take 3 vanilla beans (and boy are they expensive in the states!!! so don't make any mistakes)  Split them lengthwise and scrape out the seeds and into your mixture. Bring just to a boil.  Whisk 2 eggs in a large bowl........add the hot cream mixture in a slow stream, whisking as you go.  Pour mixture back into the pan on the stove and cook over med/ low heat, stirring until slightly thickened......about 170 degrees on thermometer.  Now........you really should strain this into a bowl........I never do.......but if you are a purest.......go for it. Otherwise, just put into a bowl and cool. When cool enough.......put in frig for about 3 hours before you put into your ice cream freezer.........this is soooooooo  good.
Now........heres a no cook..........its good alright........just not quite as good as the above..but easier. Beat 2 eggs and 1 cup sugar tog. Add 2 cups milk and 2 cups heavy cream, 2 tsp vanilla, and a dash of salt........mix all of this real good and pour into your ice cream freezer.  With this one.......if you wanted to add strawberries, raspberries or any fruit.......just take out the 2 cups of milk and add 2 cups of the fruit sort of pureed.......or just mush it up a bit..
This is a fun recipe that is really good for a change.  This tells you how old this recipe is........its called  Dinah Shores 3 of 6 ice cream!!!! Does anyone remember Dinah Shore?? This makes quite a bit........might want to cut in half.
3 bananas mashed, 3 lemons-juice of, 3 oranges-juice of.......add to........3 cups sugar, 3 cups of milk and 3 cups of half 'n half........Stir til sugar dissolves.......pour into your ice cream freezer.
Well, I am taking a small break for a bit...........but will be back on my blog in a few days........thanks for reading..........Love doing it and love hearing from all of you!

LOOKS LIKE A FISH AND CHIPS DAY

Its our Nascar Race today............try to think of something special to eat during the race.  Today I zeroed in on English Style Fish and Chips.
Cut your potatoes nice and thickk for the chips.......about the size of your finger.  Set those aside in a bowl of water while you prepare your fish.  I hope you have access to cod but if not........you can use any firm white fish.  You need a bowl for the batter and a pie tin for your flour.  Go ahead and fry your chips........you don't want to mix your batter until you are ready to use it. Fry the chips and set aside.......you will refry them.  In your bowl.......put about 1 1/2 cups flour (depending on how much fish you are cooking) about 1 tsp baking powder, 1 tsp of kosher salt, about 2 Tblsp milk, 1 beaten egg and 1 cup of so of beer........whisk all tog to make a batter that is quite thin.......about like whipping cream.........so now dip your fish in the flour and then in the batter and then back in the flour and then into the hot oil!  That's it............Believe me this is authentic........So when all the fish is fried.........refry the chips for just a minute and serve with Malt Vinegar..........if you really want to be authentic take a brown paper bag and cut into squares........roll up like a cone........put chips in bottom, then fish.........sprinkle all generously with salt and malt vinegar.  This is the best dish the English ever invented! 

FLEA MARKET AND LYNNE'S PASTA SALAD

Weekends in Eufaula are flea market days.........it really is fun to dig through all of the stuff people have for sale.  I honestly don't know if the people really want to sell their stuff as much as they just enjoy the social event.  After they get to know you.......they really enjoy just visiting.  Its fun to just mill around.
As you know if you see the weather channel........we are in serious trouble here......we are the very center of the hottest weather in the US and have been for a month now!! We have only had a very small sprinkle of rain.......during that whole time.  In Cabo when we went through drought time........I always felt so sorry for the little animals trying to survive.  At least here........we have the Lake.......so I know they can all find water.  The shore line of this lake is 640 miles!!
So today am barbecuing pork and making a pasta salad for me...........Bob wants french fries!! He is on a french fry kick for some reason.........I just made this salad up.......so easy........I boiled small shell pasta......drained.......added chopped green onions, a bit of my fresh thyme and basil, sliced grape tomatoes, olive oil, lemon juice......oh and I sprinkled it with crushed chili tepines.  Also some chopped green olives. Then I put a bunch of Parmesan shavings on top.  So good and light.............no french fries for me..........I'll save my calories for a peach ice cream cone!!

FRIED GREEN TOMATOES.......REMEMBER I NOW LIVE IN THE SOUTH!

What a nice surprise.........the mail lady showed up at my front door with a huge box from my daughter Misty Sue...........a care package.........actually it had a Mothers Day card in the box.....that she forgot to sign! LOL..........she does remind me of me..........sigh.  The box was full of fun surprises........things I really need, that I can't get here.........and I never even mentioned them to her............she just knew.  Love my kids!
Yes, I even liked Fried Green Tomatoes.......before I moved to the south. If you haven't tried them.......they are crispy on the outside, soft and tart on the inside........a flavor all their own.
You need about 2-4 large green tomatoes.  Slice them about 1/4 of an inch thick. Sprinkle both sides with salt and pepper.  Pour some buttermilk in a pie tin........in another pie tin mix, about a cup of cornmeal with about a cup of flour and some creole seasoning.......at least a shot of cayenne.  Then put another pie tin with just plain flour in it.........Okay, get your grease ready.....heat up about 2" of grease in a skillet til just hot but not smoking.......Dip your tomato slice into the plain flour, then the buttermilk, then the cornmeal mixture.  Fry two or three at a time about 3 min on each side...........remove to paper towell.  This just made my mouth water!
This is a great dip for them......just spread a little on each bite.......Just mix tog all of the following:
3/4 cup mayo, a Tblsp of dijon mustard, a Tblsp of finely chopped bread and butter pickles, about 1 Tblps lemon juice, a shot of Tabasco, salt and pepper. 
I really love learning all the different recipes that these great Southern ladies cook!  More to come.

LITTLE MEXICAN CASSEROLE AND LAZY DAY

We were only blessed with that little tiny bit of rain..........each day hoping that it will cloud up again and give us a little more.........but no luck.  Our temps just go up and up.............I will always use the excuse that this is why I am sooooooo lazy.  This is why Mexicans have siesta......having lived there...........I totally understand.  Our minds are on hold from about 2:00 to 4 or 5:00.  Speaking of Mexico.  This was our dinner today, an easy, quick little Mexican casserole.

I made this with burger but may be better with chicken.  In the bottom of a glass casserole dish, spread some salsa verde.......then fry quickly about 6 corn tortillas........just enough to soften. Lay a couple of those on top of the salsa and cut or tear enough to fill in holes.  Then spoon over your hamburger (seasoned with chili powdered and salt) or your shredded chicken.  Then place on top of the burger some strips of pablano chilis........These may be hard to find......so you can use Anaheim's that you have cut into strips.  Now spread a little more salsa verde and then dot with dollops of sour cream.  Then repeat the whole thing again........tortillas, meat, chili strips, salsa and sour cream..........Top this all with grated jack or cheddar cheese.......throw in oven at 375 for about 35 minutes.  Quick and easy.  Bob had a taco to go along with. Oh, and he had guacamole to go along with.........and refried beans.......I guess that was it.

RAIN, RAIN, RAIN!! AND A BEAN/TUNA SALAD

Well, I exaggerated a bit..........it DID finally rain yesterday afternoon.........which was absolutely delightful but still need more......didn't last quite long enough.  I won't complain........it cooled the air down and just to have clouds was wonderful........Bob sat out at the patio table until he was soaked!
Today has been a cooking day.......I guess the chg in temp has given me a spurt of energy. First thing I did was make my fresh peach ice cream.......if you haven't tried it yet......go back in my archives and find it.........I cannot even explain how good it is! Its in the freezer waiting for me. Then I realized that my garden is being taken over by my basil..........so cut it way back and made basil pesto.......also in my archive........soooooo good.  I love it on angle hair pasta.....and nothing else. Maybe for a snack tonite!  Did you know that you can freeze your basil?  So, if you happen to have as much as I do.......make a bunch and freeze it for winter. Then I was trying to make room in my freezer for my peach ice cream and ran across a container of plum juice that I had frozen......left over from when I made my plum jam.  So melted the juice in a big pot, added a bunch of sugar and a little light Karo........making syrup for ice cream and waffles!!
For dinner.......I ran across this recipe........it now will be one of our very favorite salads. So quick and easy and light and healthy.  Dump in a nice glass bowl  a drained can of tuna. Now, this brings me to an important opinion of mine.  Do you know how much more flavor there is in tuna that is packed in oil??? Just drain the oil off........but twice the flavor as tuna packed in water. I can't imagine why that little fad came about.  But after I moved from Mx I found it really hard to find tuna packed in oil...........oh, how the world has changed. Back to the salad........so now you have a can of drained tuna, dump in a can of good white beans, drained. Then chop a fresh cucumber in little tiny pieces and dump that in and the final winning ingredient is a lots of capers!  This is so good!  Just before you serve it squeeze on some fresh lemon juice. You can add some olive oil if you didn't use tuna packed in oil. Bob likes a bit of red wine vinegar on his.  This is great the next day too.

STUFFED PORKCHOPS AND A LITTLE ENERGY

Of course we are setting records here in Oklahoma for this excessive heat.......still no relief in sight...........sigh. I did break down and make cookies yesterday.  I only made two batches so the oven was only on for 30 min.  I made choc chip..........I always make 6 of them without chips for the dogs........they definitely know the word "cookie"!  They want to go outside so badly but the minute they are out.........and they hit that heat.......they want back in............me too.
We haven't had pork chops for awhile so found some nice thick ones and decided to stuff them. Not with dressing but with garlic and green onions.  Lay your pork chop on the bone end with the fat side up........cut a small slit with a sharp knife and then widen the pocket with the tip of the knife.  In a small skillet, melt some butter and saute some coarsely chopped garlic and sliced green onions.........remove from heat and when cool enough stuff the garlic and onion into the pocket you just made.  Now brown your salt and peppered pork chops real good on both sides. Set your oven at 350 and cover your skillet and place in the oven about 15 min.  Remember there is nothing worse than a dry pork chop.........you want it to be moist. AND it is not necessary to cook a pork chop til hard as a rock...........a little pink in the middle is the way to go........pink says moist.  Serve with some mashed potatoes or just a great fresh vegy salad.

ANOTHER SUMMER SALAD AND NO ENERGY

Our beautiful green acre......isn't that the name of a show?........is brown.......everything is brown. No rain for weeks now and temp way over a 100 everyday!  Why is it that we are in the wonderful air conditioning........but still have NO energy.........is it an excuse?  All I really want to do is get in my matching recliner, next to Bob in his.........of course he is sleeping......and just do nothing.  Still hungry for cookies, cake and pie..........and of course ice cream.  Going to make fresh peach ice cream in the morning.........peaches need one more day.
So I saw Ina Garton make this on tv and looked so good........had to try it.  Take a couple containers of cherry or grape tomatoes........slice them in half and place in a big bowl and add about a Tblsp of minced garlic (I hope you make this from fresh garlic and not that bottled stuff) some basil leaves sliced up...a sprinkling of red pepper flakes and salt and sprinkle with a little olive oil. Toss this all tog and cover with plastic wrap and let stand at room temp about 4 hours.......this makes its own delightful juice.  When ready to eat.......boil up some angle hair pasta in a little olive oil and lots of salt..........drain and add immediately to the bowl of tomatoes.  Add about 1/2 cup of Parmesan cheese and more fresh basil leaves sliced and toss and serve.  This is really a nice hot day salad. Oh, and shave a little fresh Parmesan on top.  I have to fight Bob from adding Hot Links wrapped in bacon........to this..........but I won.

TACO SALAD

Its still so hot and miserable........I'm sure all of you in Portland and Seattle are really sick of hearing about this heat!!  Oh, well. Its so strange that the only things I am hungry for are sweets. I would love to bake a cake or pie with fresh fruit but hate to turn on the oven. Today decided on taco salad.......one of my favorites.  I make mine a bit different than most places I have eaten it.

I brown my burger and add lots of chili powder and salt and cumin.  When browned I add a can of drained kidney beans.........put a lid on and just let sit til ready.  I make a basic salad in a nice wooden salad bowl.........chopped lettuce, red onion, grape tomatoes cut in half, some whole black olives and grated jack cheese.  When ready I crush purchased tortilla chips.  So, in my bowl I put the salad, the cheese and dump the hamburger and beans and crushed chips on top. Mix it up well and instead of salsa I like an Italian type salad dressing.......just the right tang. Now, I keep all of these things separate because Bob doesn't do the salad thing..........he warms some tortillas for a bit on top of the hamburger bean mixture.........then he fills the tortilla with the burger mix, cheese and salad on top........then a little salsa.  Basically its just a taco but he thinks it is really special and so proud of himself........cause he's not really eating a salad!.......same thing.......sigh.

OKLAHOMA HOT! AND COLESLAW

I don't know how many of you watch the weather channel but if you do..........you will see Oklahoma dead center of the hottest weather in the US..........and it is now going on 2 weeks!  It looks like no change in the near future!! Right now our temp reads 111 degrees and it is 3:45. I just keep watering my flowers and garden and most of it is holding up well.  The strawberries took a dump........maybe they'll come out of it. Really unbelievable!! I used to think CABO was hot....................sigh.
So I'll be into light food and salads.........just no appetite, except of course for ice cream! LOL
Everyone has a coleslaw recipe..........I really don't like a mayonnaisey coleslaw!! I just make it up every time........here is what I did today........grated some green cabbage, red cabbage, carrots, and sliced little green onions.  The dressing was......some cider vinegar, a little sugar, salt, pepper, a dash of creole seasonings and a small amount of mayo..........whisk tog and pour over.........this is my favorite but like I said.......its different every time.  Hope you are all staying cool!

THE SCALES AND SHRIMP SCAMPI

So, I got on the scales this morning only to find out that the ice cream kick..........has taken its toll.  NO more ice cream for awhile!  Fresh fruit is so fresh and good right now........but I am so weak.........I always want sugar and cream or ice cream with it!!  Sigh. Today we had sweet n'sour pork with fried rice.  Since I have already given you that recipe.........I am going with another shrimp recipe..........Shrimp Scampi...........I guess I am now on a shrimp kick! LOL

Start by boiling up your spaghetti..(I use angle hair).....drain (save a little of the pasta water) and just set aside until you need it.  Now put a couple Tblsp butter in a skillet.....a splash of olive oil to keep the butter from burning....bring to med/high...then add your peeled and deveined shrimp............don't touch them.......they are going to loose some liquid.......but you want them to lightly brown on the one side.......then turn. Now when browned lightly on both sides........doesn't take long.......remove to a bowl and set aside.  Now, throw in a little more butter.......add lots of chopped garlic......watch it.......it will burn quick..........then some chopped green pepper, now add about 1/4 cup of white wine and 1/4 cup lemon juice.  Cook this down a bit and add your pasta and shrimp........throw anotherTblsp of butter on top........add some of the pasta water if you are loosing your liquid and some sliced grape tomatoes, a small handful of capers and stir..........the flavors are wonderful........you want to keep some of the liquid to serve with ............sprinkle with Parmesan and I like to shave some shavings from the fresh Parmesan to go on top............Another quick, light, summer dish........one of my favorites.

NEW GLASSES AND SHRIMP ALFREDO

We drove back to Muskogee and finally got the new glasses.  All the way home he kept saying how clear things were.  The poor man had no idea how blind he was! He is thrilled to be able to read the words on our tv.........we have a small house and a 46" tv.............but he has not been able to read anything on it!  Its a Whole New World..............
Still so hot out.........112 degrees! No one feels like cooking........so wanting to fix fast things that don't require much preparation but taste good. Today it is shrimp alfredo.  For those of you that don't make your alfredo from scratch.......we'll run through it.  So much fun to add whatever you have on hand.  Today it is vegys and shrimp.   Two skillets and boiler for the pasta........Boil up your pasta........usually linguini but anything will work, drain and set aside. In one skillet put about 1 cup cream maybe a bit more........then dump into it a good handful of Parmesan cheese.  Whisk this up and simmer til well blended.  In the other skillet.......melt some butter and saute some vegys.  Green peppers, little onion, maybe some grape tomatoes, a little garlic, even capers would be good..........then in same skillet in butter lightly brown your shrimp........then dump it all tog.  You can do so many things with this.........I just hope you are not using bottle alfredo sauce............no comparison!!

NEW GLASSES FOR BOB!

Okay........its late.......I am hot and I am tired.  What an ordeal. Bob is 71 and has never worn glasses.  In fact until the last 6 months........his eyesight has been really good.  So, this started last week when we made the appointment with the eye dr.  He just couldn't understand why he just couldn't go to the eye mart place and just pick out glasses til one worked!! So, after lots of conversation he finally realized he needs a prescription.  Step one. OOOOOOOH, then we have to pick out the frames.  He now decides that since the deal is 2 glasses for 89.00.......that he will get one set for reading and one set for driving and watching tv. Of course the little "helper bee person" talked him out of that! After about 3 hrs of exam and picking out frames, we are told they are way behind due to the holiday and we will have to come back in the morning to get the finished product.  Oh, well.  At least I know they are ordered and he will wear them. maybe.

So, needless to say.........this does happen now and again........no cooking today. I sent him to the restaurant down the road for burgers.....They were great!

HAPPY FOURTH OF JULY! MEXICAN CHICKEN

Happy Fourth to Everyone! Here in Eufaula we had our fireworks and celebrating last night. The fireworks were fantastic. Willie and the boys were here playing til early morning Sat. night. Now, I do have an "in" for full passes to all of Willies concerts but this tells you how old I am.........he didn't go on stage til midnight........and I just couldn't bring myself to do it.  I've seen him in person several times.........and even hugged his neck once in Cabo San Lucas.......just before his body guard through me out!!  THAT was quite a memory, huh, Rebecca? LOL
I do want to recognize the reason we celebrate the fourth........remember our soldiers and give them a shout out when you see them. So proud of Ryan Groteweil.........serving in Afghanistan!
Remember always........the freedoms our country was founded on.
Okay, so many, many chicken recipes out there.......and believe me........I have tried most of them. I pick out a few favorites and tuck them away in my overflowing recipe box.  Here is one.
I make this with 2 chicken breasts........skin on.......but thats up to you......Smooth them both all over with olive oil....then rub a good dry rub all over. (garlic salt, chili powder, cumin, lots of pepper, and more salt) Brown in a skillet and then cover your pan and put in the oven at 350 for about 30 min......juice will come out......remove cover and leave in til juice is almost gone. Return pan to burner and brown again on both sides and remove to plates.
In the same pan........saute some chopped up onion, and garlic.......remember to watch your garlic......add about 3/4 cup chicken stock and stir in 1/2 cup chopped pablano or some other green chili and 1/4 cup chopped cilantro.  Then stir in 2or3 Tblsp of chiplote sauce. (from a can of chipoltes) Bring to a light boil and stir in 3/4 cup cream. Cook down, stirring, til thickened. Serve over the chicken. This is a keeper!