Sauerkraut soup...

As I'm doing my back and hip rejuvenation this morning, the alarm clock goes off with further discussion of the G20 Summit presently going on in Seoul. Much is still being said about the  summit of Toronto of this year.  I'm not defending anybody here you understand, and if I'm saying something you don't like please feel free to click out the same way you clicked in.  What does this have to do with recipes and Sauerkraut soup. Well, my husband is a retired police officer, he would have been one of those officers "policing "Toronto during the summit, weather or not he was actually at the summit? police work carried on throughout  the city during that time. In the summer, during the nightmare of Caribana, and he policed it, many a time, I'd be expected to have a meal that would compliment the fact that he hadn't eaten or drank much during his 12hour shift, many time more than 12 hours.  As one of his partners said, "it never fails, you're five minutes from the end of your shift and "something " happens, and as an officer you stay with that case till it's processed.  So I imagine that throughout the summit not too many husbands/wives made it home for dinner, or even to sleep.  So today, being a little chilly, he's no longer a policeofficer, he's retired, but he is a private investigator.  As such he's doing jobs that private companies hire him to do, because there are just not enough police officers to do private duty.Or at least this is what I'm lead to believe.

He was off in the wee hours, and he'll be standing for 12-15hours in this cool temperatures, on concrete, no amenities, no lunch, no coffee breaks. So with his fowl mood tonight and his cold feet, I thought I'd save myself so grumbling conversations and serve his favourite, cold melting, sour puss sweetening Sauekraut soup.  (P.S.it keeps well for days, and then I don't really have to cook anything else he likes for days,) 

I started my soup today on stock that I had made with my turkey carcass.  I sautéed a whole, large onion chopped with a couple of strips of finely chopped bacon, added this to the stock.I threw in a couple of potatoes peeled and cubed, two carrots chopped, a couple of ribs of celery whole, (I take them out after the soup is done) a couple of chilli peppers, (from my garden)and a jar of drained sourkraut.  (Taste this, as sometimes it's very sour and you need to rinse with cold water, another reason I drain it, the liquid could be used, but if it's really sour, you'll be puckering up for days)  I put in a tbsp. of Vegeta/or bouillon cube and cook on a low temp heat for a couple of hours, (have your fan going, it stinks).  After a couple of hours I threw in a couple of smoked sausages, (these were already cooked, but if they were raw, I'd have cooked them first, the saurekraut doesn't allow the meat to not be red , and I don't like that)  And now all I have to do is give him a gigantic bowl and some rye bread and viola dinner is served, and it's not even 10a.m.  

So when you're watching the news and you see the cops doing their stuff, think of their poor wives who have to live with the bitching that they come home with,  and the meals they have to make, just to shut them up. 

I always remember an advertisement that the city of New York had.  It pictured a Police Officer entering a very dark alley, it read "You wouldn't go into that alley for a million dollars, yet we expect our police officers to do it for a lot less."  My suggestion to you is next time you see a nice police officer, and there aren't many, say thanks, or like I do ask him to come home for soup.  What am I saying, my guy is not nice...

Apple Cake

Thanksgiving wrap up...

Here in Canada we celebrated our Thanksgiving this weekend.  As my boys are still students their part-time jobs mean they work weekends.  My eldest till quite late in the wee hours of the morning, so our festivities usually happen on Monday.  I've not usually had guests for this occasion, simply because my house seems to be shrinking.  I always look forward to a long weekend with my guys.  It's a busy time of year for me and for them and I don't get to snuggle them as much as I NEED to.  At first I thought it might be just two of us for dinner, so I bought a little, little turkey and planned on a great many desserts.  But, my eldest was able to find time to get home and was bringing a guest, ( a pretty one).  The turkey could have been bigger.  Good thing the big guy likes vegetables.  When I got married I decided I wasn't cooking things that I didn't like, why would you? And so as my guys grew I didn't make them eat things they didn't like.  Big mistake.  Now I have to cook an array of different foods to suit everyone's taste buds, but then again what kind of a celebration would it be if only some of the dinners enjoyed the meal, everyone has a right to do that.  So Sasha, meat and potatoes and dessert, Daniel meat, no potatoes, just vast amounts of other vegetables, dessert is optional. Good thing they don't like different beverages.Milk with meals still applies here.  My husband eats everything in large quantities, didn't spoil him.  So I won't bore you with the usual feast recipes but I will share with you my mothers apple cake.  I haven't made this in awhile (probably last Thanksgiving) it's just such a large recipe and I have never really been successful at 1/2ing it.  My complaint with this cake was that it didn't have enough, not enough apples, not enough dough (I am the carb queen you know) and not enough sugar.  It always tastes better the next day, not sure why. 

So here is my edited version:

Babcia Stefi's Apple Cake

Dough

3cups all purpose flour (I use Robin Hood)

2tsp. baking powder

1 cup sugar

1 cup sour cream

1/2 lb. butter

3 egg yolks, 1 whole egg (save the whites to use to brush the crust, I always forget to do this)

1tsp. vanilla

Cream butter, sugar add eggs, sour cream and vanilla, add flour which has been sifted together with baking powder. Divide dough in half of the two halves, reserve 1/3 of each piece to make the cross hatching on the top.

Press the remaining larger pieces one each into two 9X12 pans. Then...

In a large bowl combine the following

4lbs. apples peeled and sliced (more to meet the "enough" meter.

tossed with about 3/4c. sugar and 2 tsp. cinnamon

If your apples seem dry (depending on what you choose to use, I just use the Royal Gala, but the pie type apples are better, anyway if they are dry I would toss a 1/4 lemonjuice into the apples and perhaps a little more sugar, taste if you like.)

Spread 1/2 of the apple combination over each of the pans and then with the remainder of the dough roll out long lattice pieces and criss-cross over each pan. Brush with egg white which has been somewhat beaten with a fork, and sprinkle with sugar/cinnamon. Bake a 350degrees for about 45 min. I like to use coarse sugar for the topping it just glistens more, no real difference in taste.Great served with vanilla ice cream. Smells heavenly in your kitchen.  Don't know how this stores, never any left to do so.

Ball Chicken Pineapple, or as we call them Chinese Chicken Balls

Many years ago my sister Donna took a chinese cooking class, like the food you get from take-out. Now trust me once you've made these you'll never order out again.  I serve it with Basic Fried Rice. and cucumber slices with Japenese Vinegar and Viola it's a great little supper.  I only have a photo of the chicken while I was cooking, they gobbled it up so fast I didn't get a shot of the whole shbang.

Chinese Chicken Balls
2 breasts of chicken, (cut into 1 inch cubes)

Batter for Chicken
1/2 cup water      1cup flour
1 egg                   1 tsp. baking powder
1 tsp. vinegar       1 tsp. salt
1 tsp. oil              1 tsp. cornstarch

Mix the water, egg, vinegar and oil, then add to the flour, cornstarch and salt, and baking powder. I like to use a deep bowl, so I can wisk this all together and then dip right into it.

Heat oil in deep fryer. You only need enough to cover the pieces. Dip each cube into the batter and then directly into hot oil. Cook until golden. In class we used a wok, but since I only have one and am usually making the rest of the meal in it I just use an ordanariy pan to deep fry in. I also like to use a good quality shortening (Crisco here in Canada) but in class we used canola/vegetable oil. I did this experiment once measured the melted Crisco shortening before frying and after and it was remarkable how little actually got absorbed in my chicken balls. I also heat my oil to very hot, and then when it's actually cooking turn it down slightly so my chicken has a chance to cook. I've never found a raw piece, it just seems by the time it's browned the chicken is also cooked.

Serve with Pineapple Sauce

2tbsp. Ketchup          1/2c. pineapple tidbits
2tbsp. vinegar             2 c. water
1/2 c. brown sugar     1 c. pineapple juice
1 tbsp. tomato paste   3 tsp. cornstarch mixed with a little water.

I use canned pineapple. Drain pineapple and reserve liquid (this is your pineapple juice, if it does not measure 1 c. add water to meet the requirement). Mix ketchup, vinegar, brown sugar, water, pineapple juice, tomato paste in saucepan, bring to a boil. Meanwhile mixt cornstarch and water ( add water slowly to cornstarch probably a tbsp. at a time just so you can make it a smooth liquid). Pour into boiling liquid and stir continuously until thickened, add tidbits at the end.

I serve this on the side of the chicken balls, I just found when I poured it over, they got soggy, and not all my guests liked them smothered in sauce. If I have leftovers (big IF ) my husband eats it on anything.

Cheesecake with Blueberry Sauce

And a mini me!

Cake cooling with the topping only.

Well here it is, my favorite Birthday Cake. It's large invite lots of people to help you eat it. I've never frozen remains, there never is any.


Cheesecake with Blueberry Sauce

Crust
1 1/2c. graham cracker crumbs
½ c. butter melted
5 tbsp.sugar
1 tsp. cinnamon
Melt butter, combine dry ingredients, and press into a 10 in. spring form pan. Bake about 15 min. Use a rimmed cookie sheet to prevent butter drips.
Filling
1c. sugar
1tsp. vanilla extract
Grated rind and juice of 1 lemon or orange
2lbs. cream cheese
4 eggs
Preheat oven to 375 degrees F. Cream cheese until it is soft, add eggs, sugar vanilla and lemon juice and rind. Mix until smooth. Pour onto baked crumb crust. Bake 25-30 min.
Topping
1 500ml. sour cream
1 tbsp. honey
Combine these two ingredients and pour over cheese cake, return to oven and bake 5 min. at 425 degrees.

Prepare blueberries in a small saucepan, and water and cornstarch if needed. I like to use a little lemon juice and some sugar if they are not sweet enough. Top just before serving on cooled cake.

Mellow Yellow Monday #66

It's Mellow Yellow Monday, usually I post something pretty, in a house full of men pretty is hard to find, but today well you'll see...



I can honestly say, I'm shocked. This is the breakfast, lunch, or supper of my eldest son. The pain in the neck eater. For 23years I had to come up with some awesome meals to please that pain, and here he is eating poutine, and coke for breakfast. I worried about nutrition, and vitamins and the absorption of all the nutrients in the foods I gave him, and acne and allergies , you name it I worried. The minute I'm not cooking for him, look what he replaces me with... KIDS!!!!!!

Sunday Roast of Beef, yummy

I had to try something with my Sunday roast. I like to put my roast in my cast iron roaster, for 500degrees F. for 45 min. then I turn it off and go to mass. By the time I return supper is ready except for the vegetables. This week I'm making a recipe that was delicious. I had a 3lb. roast not too fatty, rubbed some curry paste, about 1/3c. on it and put 'er in, since there was not too much fat I added 1c. water to the pan just before I put it in. When I returned home I removed my roast, rolling it ever so gently in the pan drippings getting some of the curry paste in. I then sliced my roast as thinly as possible, placed it a casserole and covered it to keep it warm. In a separate pan I made a rue, (2 tbsp. butter melted with a quick stirring and frying of about 2 tbsp. flour, I added the pan juices from the roaster, (some of which had the curry paste) stirring to keep it from getting lumps, and then I added 1 cup of coconut milk. By the time I did all this my potatoes were done and my steamed asparagus. Serve the warm roast with the sauce and your desired side dish. I prefer rice or couscous with my curry, but as my family don't like curry, I didn't rock the boat. I have no picture, they gobbled it, yes gobbled it all up. (what they don't know won't hurt them). Enjoy. I think it might be good with a cilantro garnish, but that might give away the curry secret. As it was the asparagus was a hard sell.

P.s. the curry paste I like to use is Hot, however, by the time you add all the other ingredients, it give the sauce just a nice flavour, you would not be overwhelmed with the curry flavour, that's why my boys didn't even know they were eating curry. I could have easily punched it up a few notches, but I was a good mommy and considered my boys.

For Today

FOR TODAY
Outside my window...it's sunny, but cold. (my window is dirty, think I'll go wash it)
I am thinking...when am I ever going to be finished cleaning.
I am thankful for...to have slept in a little today.
From the learning rooms...(if this applies)
From the kitchen...veal cutlets with mixed vegetables
I am wearing...my pjs.
I am creating...a mess at the moment, just sorting through some candles.
I am going...to return my library books
I am reading...my Canadian Scrapbooker
I am hoping...it gets warm enough for me to straighten my garden hose.
I am hearing...my cat complaining about the window being closed.
Around the house...I need to desperately hang some art on the walls.
One of my favorite things...that first cup of coffee
A few plans for the rest of the week:paint, visit my mom, bake a cheese cake.
Here is picture for thought I am sharing...(add your picture here)

This meme is hosted by The Simple Woman's Day Book.

Foodie Friday

Missed Foodie Friday this week as well, so here it goes on Scrubbing floors Saturday. On many an occasion my sisters and brother and our kids and our spouses gather for special occasions or not so special. Sometimes the kids my three nieces who are close in age would visit with each other. My sister's daughter Jen is the eldest of the three girls and she would often set up a school room and be the teacher, "vocabulary improvement" would often be the topic. On one such occasion the word of the day was "constipated". Well for one of the younger of her students this was quite a mouth full and she just couldn't get it. So on her way out "the teacher" shortened it for her and said "remember today's word is "STUCK". Here's a recipe that ensures this never happens to you.

Six Week Bran Muffins

2c. all bran cereal
1 c. Crisco oil
5 tsp. Baking soda
3 c. sugar
1 quart Buttermilk
5c. flour
2tsp. salt
4eggs
1 c. raisins
Add all dry ingredients in large bowl. Add eggs, milk, and oil. Mix well (don’t beat)
Store in covered container in fridge until ready to bake (as long as six weeks). Bake @ 400 degrees F. for 20 min. in well greased muffin tin.

Makes 4 doz.

I'm Popeye the Sailor Man... I eats my spinach

My youngest son (we'll call him S. Vincent) loves to eat his lunch out at school by Thurs, he's had enough. I swear pizza is flowing through his veins. Anyway he always talks about Popeye' I'm thinking when did we ever see Popeye eat shrimp or chicken it was spinach. So here's my inspiration for POPEYE's healthy menu. Fat chance. I've never eaten at |Popeye's and I probably will never, since I have such issues with eating fast food chicken, but bom appetit.

Red Pepper Chicken with Spinach and Pine Nuts

This my adaptation of a recipe from Guiliano Bugiallis crunchy and colourful “Calamari in Zimino, squid with spinach, (I don’t do squid, but I love spinach) the recipe also calls for the use of olive oil, well if you watch Dr. Oz you know that when you heat olive oil it becomes a trans fat, not to mention that I don’t care for the smell of hot olive oil. I use my olive oil to dip the bread, I’m not suppose to be eating and to toss the salad.

4 boneless/skinless chicken breast, cut into strips

Mix together the following and marinade the chicken

½ c. white wine

2 tbs. paprika

½ tsp salt

½ tsp pepper

¼ -1/2 tsp. crushed red pepper flakes

1 ½ lbs. spinach cooked and squeezed out.

In a wide skillet or wok, heat oil, add chicken and marinade and stir fry 3 minutes. Remove and keep warm.

3tbsp. oil

2 small onions, chopped

2 carrots*, chopped

1 red pepper chopped

½ c. pine nuts

1 tbsp. fresh lemon juice*

Sauté onions, carrots and red pepper for 2 min. add chicken and spinach, and pine nuts, stir fry for 3-4 min. to blend.

*I didn’t care for the carrots in this so I replaced them with ½ lb. chopped mushrooms, these need to sauté a little longer, so delay adding the red pepper, pine nuts and spinach until they are cooked to desired doness. When this has all been combined squeeze out the lemon on top (did you know you get more vitamin bang for your buck when you add a citrus to the spinach, more iron absorption, I think)

Serve with buttered noodles and parmesan cheese. Or creamy risotto. Yummy.

See no fried chicken or shrimp in a basket.

Cherry Cream Crown

2 pkgs. Lady Fingers,
1/4c.(or more) brandy or cherry brandy, or any liqueur you like
(I like to use amaretto)
8oz. cream cheese
1/2 c. sugar
1 pint whipping cream (2c.) before it's whipped.
1 tsp. vanilla
1 tin cherry pie filling

Brush Lady Fingers with brandy. Line the sides of a 9" spring form pan with the lady fingers facing out towards the pan.(If you think you'd like a crust on the bottom, and you have enough cookies place the brushed cookies to make a bottom layer, it will not fill it entirely because the pan is round, but it looks very nice when you cut your slices and you have these lovely little surprises throughout, but this is optional.)

Beat whipping cream with vanilla until firm, set aside. In another bowl beat cream cheese, sugar until smooth, fold in whip cream mixture. Spread 1/2 the mixture inside the lady fingers, top with lady fingers and spread remaining mixture over. Refrigerate, for 24hrs if possible, but at least 4hrs. Spread cherry pie filling just before serving. Refrigerate any leftover, which there will not be any. Enjoy.

*P.S. If you decided to put cookies on the bottom, try to arrange the middle layer of cookies in a different direction it give the slice of cake a marble effect, very pleasing. DO NOT REMOVE RIM FROM PAN UNTIL YOUR CHERRY PIE FILLING IS ON TOP AND IT TOO HAS BEEN REFRIGERATED FOR AT LEAST ONE HOUR.
My sister-in-law always says her cookies fall away from the cake, I have never had that happen to me, but if for some reason you feel this might, (could happen if you take the cake out of the fridge too soon.) tie a ribbon around the cake an then cut. My kids always love that part, they want me to tie a licorice string around so they can eat it. But they are weird.

P.P.S. I don't have a photo of this cake it is never around long enough for me to focus.

Mellow Yellow Monday, Lemon Spaghetti, Yummy

It's Mellow Yellow Monday in the kitchen as well, you can tell I'm thinking of my weight, (Mushrooms in my Irene's Desk post, and spahetti in my kitchen) truth be told we eat little pasta these days, my pasta kid moved away to school and hasn't come home very often, I make pasta only when I'm lonely for him, (which is always) but I'm getting better at controlling the pasta diet. Anyway this is a favorite of his and mine around this time of year, when I think we might be getting scurvy because of the long winter. (another thing my pasta kid worried about)

This recipe is from the foodnetwork, by Giada De Lorentas (isn't she beautiful)

Ingredients

* 1 pound spaghetti
* 2/3 cup olive oil
* 2/3 cup grated Parmesan
* 1/2 cup fresh lemon juice (about 3 lemons)
* Salt and freshly ground black pepper
* 1 tablespoon lemon zest
* 1/3 cup chopped fresh basil leaves

Directions

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

Memories of dumplings./ Lany kluski

Last night, it was Valentine's Day, my son was working till 8:30p.m. and I just can't do dinner that late, so I thought my husband and I would have a hearty bowl of soup to tide us over till then. If the soup isn't filled with stuff, my husband considers it water. So while the chicken soup was delicious, I decided to make these dumplings to put in along with the veggies. The first time I met my husbands grandfather he was making these, he managed to get them lovely and thin and evenly distributed amongst us. I'm not that good. After reading the Pioneer's Woman Reflections, I thought I must post this little recipe just because. My mother made these as well, but she always put them into warm milk, which just didn't rock my world, so I don't. I consider this an alternative to noodles.

2large eggs, whisk, measure 1/2c. of flour and add gradually,(the more flour you use the harder these will be, so if you achieve thickness, because your eggs are smaller, stop adding flour, keep whisking until your batter is really smooth, it should be sort of thick, and cling to your fork, or spoon.
Boil a pot of water, and salt if you desire. Drop batter by tsp. full, slowly, so the batter hits the boiling water and forms some kind of shape, the less condensed the batter is when it hits the water the softer and tastier the noodle is. When all your noodle/dumplings rise to the top and your water returns to boil, they are done. Drain, I rinse, but I'm not sure you have to. Divide noodle/dumplings up into bowls, pour hot soup over and enjoy. May be served with stew as well.

Cooking your fish in the dishwasher! Yuk

I don't remember who it was that I was discussing this with, but the person with whom this conversation took place was suggesting that she didn't know how to prepare fish, and she thought she might try doing it in her dishwasher. Well!!!!! Yesterday, I wasn't feeling quite up to par so my husband loaded the dishwasher, he doesn't do a very good job, but I was willing to let it go, just because I didn"t have the energy to do it. My dishes didn't come out all that clean, and when I protested he said he didn't know what happened. So I got a burst of energy and said "O.K. we're cleaning the dishwasher" ( I do this periodically, just because I know the soap doesn't get rinsed away all that well) I had him take the door off so I could get in deep, when the door came off there was all this crud in the bottom, which took me forever to clean, once I had that done I suggested he clean out the little reservoir for the sparkle liquid stuff, when we took that apart it was gross, we scrubbed and scrubbed, and then I ran the dishwasher with some vinegar to rinse things through, so .... The moral of the story is even though I now know my dishwasher is sparkling clean (I had visions of it not working when we put it back together) I most certainly would not be doing food prep in it. What happened to cooking fish the old fashion way in the oven?

My family likes fish, they are after all sons of a hunter/angler, so I've hunted out a few basic recipes for the upcoming lenten season. Our favorite remains the Honey Curry Salmon I have a few more to test, and I'll be posting my favorites. Forget the dishwasher.

Chocolate Chow Mein Clusters

Here in Canada our Chinese community is beginning their celebration for Chinese New Year, which happens to be on Febuary 14th. This will be the year of the Tiger. The chow mein noodles in these cookies gives them an oriental flavour. Great no bake cookies, do add them to your list of must make.

Chocolate Chow Mein Clusters

1 ½ cups chocolate chips
1 cup butterscotch chips
½ cup butter
¼ c. smooth peanut butter
2 cups dry chow mein noodles
1 c. salted peanuts
Candied cherry halves

In top of double boiler over hot (not boiling) water, melt chocolate and butterscotch chips, butter and peanut butter, stirring often. In bowl, stir noodles and peanuts: pour in chocolate mixture and mix well.

Spoon into 1 inch mounds on waxed paper-lined baking sheets: garnish each with candied cherry half. Let stand 30 min. or refrigerate for 20 minutes until firm. (Clusters can be refrigerated in air-tight container for up to 1 week, or frozen for up to 3 months. Let come to room temperature before serving) Makes about 4 dozen.

Yes we have no banana's today...

I've never really understood that phrase in the song, and I'm too sick to sing. I took this shot to show my family that the bananas have to be very ripe for banana cake/bread/muffins. It seems my husband thinks these are "bad" and garburates them, and then I go out and buy ones off the reduce shelf so I can have them for baking. My son won't eat a banana but he'll gobble down this cake. I got the recipe from a co-worker many years ago and it always works. Have a Mellow Yellow Monday

Karen Scarpone’s Banana Bread

½ cup butter

1 cup sugar

2 eggs

1tsp. baking soda dissolved in 4 tsp. boiling water

3 bananas mashed

2cups sifted flour

2 tsp. baking powder

Pinch salt

1 cup nuts (*walnuts or anything you have hanging around)

1 tsp vanilla

• I often substitute chocolate chips for the nuts, just in case I have a nut allergy person around.

Cream together, butter, sugar and eggs.

Dissolve soda in water, mix with mashed bananas

Sift and mix together dry ingredients. Add alternately with banana mixture, beginning and ending with dry ingredients. Add nuts/chocolate chips and vanilla.

I bake this in a bundt pan, but you can certainly make it a loaf or cupcakes. Bake at 350 degrees in a greased pan. Enjoy.

Nurses do Nibblers

It's been my experience that any nurse I know makes awesome "nibblers" so I've decided to dedicate my "nibbles" section of my cookbook to the nurses in my life that have so generously shared their delicious nibbler recipes with me so that I may share them with my family.

It was my mom's 90th birthday this weekend, and although I forgot my camera, I'm sure my niece will send along some lovely shots. Anyway, I made these very tasty Buffalo Chicken Dip nibblers. I first tasted this when my friend Janice (the nurse) made it for us on Boxing Day, she got this from her charge nurse, see what I mean about nurses doing nibblers.

Ingredients
1 pkg. (8oz./250gr.) cream cheese, softened
1/2 c. blue cheese salad dressing
1/c. any flavor Frank's Red Hot Sauce
2oz. crumbled blue cheese or shredded mozzarella cheese (1/2 cup)
2 cans Premium White chunk chicken breast in water, drained
Assorted fresh vegtables and crackers for dipping.

Directions:
Heat the oven to 350F

Stir the cream cheese in a 9 inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, hot sauce and blue cheese. Stir in chicken. Bake for 20 minutes or until the chicken mixture is hot and bubbling. Stir before serving. Serve with the vegetable and crackers.

Janice served these with pita triangles instead of vegetables, and crackers. She also used a cooked chicken breast shredded, instead of the canned chicken.

This is what I did, I have this thing for large groups dipping their hands into one bowl, sorry, just nuts. I mixed the chicken with the hot sauce and let it sit while my cream cheese softened, I then beat cream cheese and all the other ingredients,and then added the hot sauce chicken into it at last. I then spread it on a wrap, rolled it up and heated them through about 15 min. on a cookie sheet. When they were hot I sliced them up for a pop in your mouth treat. I had put some cucumber sticks and carrot sticks on the platter, so we didn't have "HOT LIPS". they were great and no real "dipping germs" When I make them next time I will use real chicken, I liked it better than the canned stuff. P.S. cook the breast of chicken of course.

Hat tip Nurse Alana and Nurse Jan

Broccoli Casserole

O.K. I'm going to skip along from my cookie plates. I had a reluctant eater in my early stages of motherhood. It was as though he was born in an Italian household, only pasta after the age of 2. Prior to that he ate very well, I was going through birthday cards and on the back of his 1st Birthday I had written what he liked to eat.(collecting evidence) Leek and Mushroom soup was on the menu of the day. He loved it. Now I'm sure I'd have to pay him to eat a bowl of mushroom soup. Both my guys will still eat Chicken soup (homemade)but not interested in much else. Anyway I was told this Christmas that I was slacking off, because he hadn't had his broccoli lately. Apparently "I love broccoli casserole". (News to me) anyway maybe someone you love will love it too. It's been pretty much a staple at any family dinners and I'm kinda of sick of making it so I didn't, but here it is.

Broccoli Casserole
2 pkg. broccoli
1 can cream of mushroom soup
1 cup mayonnaise
2 eggs
1 cup grated cheddar cheese
2 tbsp. onion shredded *
Salt & pepper to taste
1 can sliced mushrooms drained
Ritz crackers crumbled

Steam broccoli, leaving it crisp and in bite size pieces.
Combine eggs, soup, mayo, cheese (reserving 1/2c.) onion if using, and sliced mushrooms if using. Toss with broccoli, spread in large oven proof dish, sprinkle with additional cheese and top with crumbled crackers. Bake at 350 degree about 35-45 min. or until the mixture resembles a quiche. Serve. Refrigerate leftovers.

Oven mates, Raspberry Squares

these are the squares I make along with the Magic Bars, oven mates I call them. I start with Madelaine and then almond cookies and then squares, no oven turning off and then just a big clean up at the end. these are the must haves on my tray and then if I have anymore time or energy I'll continue tomorrow.


Raspberry Squares

1/2 c. butter
1 tbsp. sugar
1 egg (beaten)
1 c. flour
1 tsp. baking powder
Mix together & press into a 9 in square pan

Top with jam of your choice, the recipe calls for 1/2 c. raspberry jam, but I've done anything I like, strawberry, blueberry or even sliced apples with sugar and cinnamon.

Topping

Butter size of walnut
1/2 brown sugar
1 egg
1/4c. chopped walnuts
1/2c coconut
1 tsp. vanilla
Mix together, spread on the top of the jam. Bake at 350 degrees for 25-30 min. When cooled cut into squares. Freezes well.

What's on your cookie tray continued

I'm still eating my way around the cooking tray. I've posted these recipes in the order I make them. I try preheat my oven only once. So I start with the Madeline's, then on to the Almond Cookies and now to the squares. I make the Magic Cookie Bars, and Raspberry Squares to go into the oven at the same time. (Energy efficient) You do need to own two 9x9 square pans.


Magic Cookie Bars

½ cup butter
1 ½ cups graham wafer crumbs
1 can Eagle Brand Sweetened condensed Milk
1 cup semi-sweet chocolate chips
1 ¼ flaked coconut
1 cup chopped nuts

Preheat oven 350 degrees
In a 9 x 9 square pan, melt butter in oven. Sprinkle crumbs over butter: mix together and press into pan.
Pour Eagle Brand evenly over crumbs. Sprinkle with chips, then coconut and nuts: press down firmly. Bake 25 30 min. or until lightly browned. Cool well before cutting. Store loosely covered at room temperature. Cut into bars.