Archive for the 'food' Category

Dec 05 2017

National Cookie Day!

Published by under food

That is my kind of day. What is your favorite cookie? Mine is the snicker doodle. I bake them until they are just golden brown so they melt in your mouth. They are also good to dunk in a cup of coffee.

I need to check my supplies for making Christmas cookies. My daughter in-law and I usually make them right before the 25th.

Christmas Cutout Cookies
3/4 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Tinted frostings, colored sugars, edible glitter and nonpareils


In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Chill for 1 hour or until firm.
On a lightly floured surface, roll out dough to 1/4-in thickness. Cut out with Christmas cookie cutters of your choice. Using a floured spatula, transfer cookies to greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool completely on wire racks.
Decorate cookies with frosting and colored sugars. Yield: 6-7 dozen (2-1/2-inch cookies).

6 responses so far

Jan 12 2017

New Pot

Published by under food

 photo IMG_2321_zpsdute0idj.jpgI am so glad that my hubby loves to cook. If my husband was interested in music, I would check out a new compnova but my husband loves to cook! I got him this new pot for Christmas. It was quite a splurge but I knew he would love it and he does. He has made chicken and noodles and green beans with ham and potatoes. I reap the benefits of this gift.
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I did manage to make my daughter a birthday cake while she was home. It is a Boston Cream cake with a box mix cake and home made filling.  photo IMG_2317_zpszitpzolt.jpg

One response so far

May 20 2016

Carrot Cake

Published by under food

I forgot to tell how yummy the carrot cake from Mother’s Day was! That cake had me saying “yum” with every bite. I am posting this recipe so I can make my own cake. I hope I don’t eat the whole thing.



2 cups granulated sugar
1 1/2 cups vegetable oil
4 fresh whole eggs
2 cups pastry flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 cups raw finely ground carrots
4 ounces finely chopped walnuts
1 1/2 pounds powdered sugar
12 ounces room temperature cream cheese
1 tablespoon vanilla extract
2 ounces room temperature margarine
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Cake Ingredients: Frosting Ingredients:

Preheat oven to 300 degrees F.

In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.

To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake. Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.

Filling and Icings:

In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Recipe courtesy of Robert Clinton from Cliftons

One response so far

Jan 11 2016

Taste Test

Published by under food

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I discovered that I had most of the ingredients for the chocolate crinkle cookies so I made a batch. I only had 3 ounces of chocolate instead of the 4 ounces the recipe called for but I didn’t think that would matter much.

They are pretty good and were so easy to make! I do think that fourth ounce of chocolate would have made them even that much better.

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Jan 09 2016

Chocolate Crinkles

Published by under food

My daughter and I were discussing how much we love those chocolate cookies that have powdered sugar sprinkled on them. They remind me of a molten lava cake! My mouth is watering just thinking about them. I wish I had the ingredients to make them because I sure could use one right now.
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Here is the recipe from the Betty Crocker website.


1/2 cup vegetable oil

4 oz unsweetened baking chocolate, melted, cooled

2 cups granulated sugar

2 teaspoons vanilla

4 eggs

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup powdered sugar


In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.

One response so far

Dec 16 2015


Published by under food

Today is Chocolate Covered Everything Day! Can you think of anything that wouldn’t be better covered in chocolate?

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I have been running things through my mind and can’t come up with a thing that wouldn’t be made better covered with a drizzle of warm chocolate.

Brussel sprouts, oranges, bananas, corn, mac and cheese. Angel food cake, twinkies, frosted flakes and lima beans. Of course, I cover ice cream and apple pie with chocolate syrup. Doesn’t everyone?

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Dec 09 2015

Holiday Season

Published by under food

I think that the thing I like the most, this time of year, is all the food. My daughter is going to make cookies tomorrow. She is a chef and so it is fun to watch her make and then taste test her creations.
She bought little Chinese take out food boxes and will put her cookies in those to give to her friends.

My baking is the usual old time recipes. I like to make snickerdoodle cookies.
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Snickerdoodle Cookies

1 1/2 cups sugar

1/2 cup butter or margarine, softened

1/2 cup shortening

2 eggs

2 3/4 cups all-purpose or unbleached flour

2 teaspoons cream of tartar

teaspoon baking soda

teaspoon salt

cup sugar

2 teaspoons ground cinnamon


1 Heat oven to 400ºF.
2 Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
3 Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
4 Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

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Jan 31 2015

Time to Hunker Down

Published by under food

A Winter Storm Warning goes into effect this evening for northern Indiana and will continue into Monday morning. We are ready with groceries purchased and projects ready. I will be putting together another quilt block and hubby has potato soup in the crock-pot.
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Hash Brown Potato Soup
32 oz bag hash brown cubes
32 oz container chicken stock
1 1/2 oz bacon bits
1 can cream of chicken soup

Combine all in slow cooker. Cook on high 5 hours or until potatoes are tender. After 4 hours (1 hour before serving) of cooking, add 1 8 oz package cream cheese.
Hubby added cubes of ham to his concoction. I would recommend using low sodium soup and stock.

2 responses so far

Dec 30 2014

Scalloped Potatoes

Published by under food

I seldom cook but my husband is down with a cold and sinus infection. When the kids were here for Christmas, my husband cooked a large ham. He used the ham bone to make a large pot of green beans and potatoes. We have been eating beans every few days. We still had ham left so I decided to make scalloped potatoes. Here is the recipe I used. I added a few onion slices that I had caramelized in butter.

Scalloped Potatoes
Servings: 6
• 4 cups thinly sliced potatoes
• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups milk
• 1 teaspoon salt
• 1 dash cayenne pepper (I didn’t have any so I didn’t use cayenne pepper).
• 1 cup grated sharp cheddar cheese
• 1/2 cup grated cheese, to sprinkle on top
• paprika
In a small sauce pan, melt butter and blend in flour.
Let sit for a minute.
Add all of cold milk, stirring with a whisk.
Season with salt and cayenne.
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in cheese.
Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce.
Sprinkle the remaining cheese on top. (I waited until the last 10 minutes to do this step).
Top with some paprika for color.
Bake uncovered for about 1 hour at 350°F. (I baked mine 1 ½ hours).

2 responses so far

Dec 13 2014

Banana Pudding

Published by under food

I saw a recipe on Facebook that sounded so good that I had to make it. The recipe was written up kinda of weird but I figured it out and we will try it later tonight. It is in the refrigerator setting up.

Banana Pudding
2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
6 to 8 bananas, sliced
2 cups whole milk
* 1 (5 oz.) box instant French Vanilla pudding
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Use a 13×9 inch dish then you need to Line the bottom using One bag of cookies after that you must layer bananas on top.
Second step : Now after all that work you need now to use other Bowl so you need to combine the milk & pudding mix then blend well so for that you need to use a handheld electric mixer.
Step 3 : Now and again you need to use other bowl so this time mix the cream cheese & condensed milk make sure to mix till smooth.
Step 4 : After all that work now you need to fold the whipped topping into the cream cheese mixture. And then all you need now is to add the cream cheese mixture to the pudding mixture then stir till well blended.
Step 5 : Finally step , so in this finally step you need to pour the mixture over the cookies & bananas then cover with the remaining cookies.

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