Eclair Cake

 I don't know where this delicousness has been for my entire life or why I'd never heard of it until stumbling upon a recipe a few years ago. Shortly after that, we began hearing "choux pastry" and "creme pat" on the British Baking Show, and our new favorite dessert was born. This recipe is a mix of two that I found online, an eclair cake at allrecipes and Paul Hollywood's creme pat recipe.

ECLAIR CAKE

Pastry:

1 c. water

1/2 c. butter

1/4 t. salt

120 grams all purpose flour (this is ~ 1 cup, but precision by weight is mandatory!)

4 eggs

Preheat oven to 400 degrees. Grease a 9x13 baking dish. 

Combine water, butter, and salt in a medium saucepan and bring to a boil over med high heat. Reduce heat to medium and stir in the flour. Cook and stir until the mixture pulls away from the sides of the pan and forms a ball (165-175 degrees F). Transfer the mixture to a mixing bowl, let cool for 2-3 minutes, and beat in the eggs, one at a time until fully incorporated. (I use a hand mixer, but this can be done by hand.) Spread the dough evenly in the bottom of the baking dish.

Bake in preheated oven until golden brown, 25-30 mins.  The dough will rise, but then as it cools, will drop and form a boat shape. Cool completely in pan on wire rack.

Science behind choux pastry.

Creme Patissiere:

750 ml (27 oz.) whole milk

150 grams  (3/4 c.) white sugar

6 eggs, yolks only

60 grams (1/2 c.) cornstarch

60 grams (4 T.) butter

2 t. vanilla

Pour milk into a pan, bring barely to a boil, and remove from heat. Whisk sugar, egg yolks, and cornstarch together in a large bowl. Pour a little of the hot milk onto the egg mixture, whisking continuously (to avoid cooking the egg in chunks!). I use a hand mixer. In batches, whisk in the rest of the milk until well combined, and then return to pan.

Cook the mixture over gentle heat (med low), stirring continuously until thick. It will just come to a boil (watch for that first bubble!). Remove from heat; stir in butter and vanilla until well combined. Let cool down for quite a bit. If it's hot when poured into chilled choux pastry boat, it will compromise the pastry. Fill the pastry boat with as much creme pat as it will hold. You may have a bit leftover; you don't want it spilling outside the confines of the boat and over the sides. Refrigerate for an hour or two until well chilled before topping with ganache (below).

Ganache:

1 c. semisweet chocolate chips

1 c. heavy cream

Place chocolate in a bowl. Bring cream almost to boiling in saucepan over medium heat. (I accidentally boiled it in the microwave, which seemed to have no ill effect.) Pour hot cream over chocolate and let soften for 1 minute. Whisk until smooth. Let mixture cool for 10 mins. or so to thicken, and then pour over cream filling, spreading to cover entire surface. 

Chill at least two to three hours before serving.

If you have leftovers, go ahead and cover with plastic or foil. Will keep in fridge for a few days (as if!).

 

October, where did you go?

We celebrated Holly's birthday she requested a dessert that I somehow managed to pull off!

Oreo Trifle by Judy

Wing this:  Oreos-Can be crushed as a layer, or placed around outside of the bowl so they look pretty in the bowl as a layer. Mini -Oreos. They make a very cool top of the trifle as the final layer. Vanilla pudding--I usually use cook top and not instant. Then fold in a smaller container of cool whip. Chocolate Pudding--Whip this one with one package of cream cheese. Cool Whip--Besides the one you are folding into the pudding you will want a second layer or top of just plain cool whip. Brownies- Make the cake version with the added eggs instead of the fudgy version. Make sure when you use the cookie or the brownies as a layer, they are surrounded by pudding so they get all moist and puddingy. Cut Brownies into 1 inch squares. Jar of Hot Fudge. Marshmallow Fluff Caramel topping drizzled over top.

 And it worked!

Continued working on puzzles, you know, that one time when everything fits perfectly into its right place!

Holly and Trevor and I spent an afternoon downtown while the weather was still decent.

The fall brings lots of pretty clouds, stunning shadows, and pink skies at sunset.

We made our annual trek to the Washington International Horse Show! Holly led me all over the Metro, which I loved. We went to Union Station to eat, nice choice of food, and of course we love the stunning architecture!

Metro stations are pretty unique too!

Outside the arena. My camera has a smudge on the inside somewhere. I'm so sad about it. Until it is somehow resolved (replace lens or phone?), I'll have to adjust and take pictures upside down, which sometimes hides the spot.

We arrived in plenty of time, lol!

I'm terribly disappointed that I could only get super blurry photos. My camera is great, but I think there is an action setting that I simply could not find. :'(   When we left the arena at 11:00 p.m., it was a balmy 61 degrees outside! We took the Metro back to Vienna/Fairfax. The horse show always coincides with Halloween weekend, and it's always entertaining to see the costumed people on the trains. We stayed overnight at a hotel and went into Arlington and NW DC to check out neighborhoods. ALWAYS a great weekend together!!

Halloween. Holly and Trevor cut out jack o' lanterns. Warms my heart!

Chocolate Waffles and Clam Dip

No, not together, yukkkkkk!

Good Eats recently showed up on Netflix, so Trevor and I have begun watching the show from way back.  Gosh, Alton is so good.  Yesterday, we watched a show on waffles, and he made chocolate waffles.  I made them for dessert.  They were very easy, although my batter seemed much runnier than on the show.  They also had relatively minimal sugar, which I liked. They freeze--and reheat like any other frozen waffle.  Holly already had another tonight.

Chocolate Waffles

1-1/2 c. flour

3 T. sugar

1/2 c. cocoa powder

1 t. baking powder

1 t. salt

1/2 t. baking soda

3 eggs, beaten

4 T. butter, melted (I misread and used only 2 T.; it was just fine)

1 t. vanilla

16 oz. buttermilk

4 oz. chocolate chips, optional

 

 Preheat waffle iron.

In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, salt, and baking soda. In another bowl, beat together the eggs, melted butter and vanilla, and then add the buttermilk. Add the wet ingredients to the dry and stir in the chocolate chips just until combined. Allow to rest for 5 minutes.

Ladle the batter onto the center of the iron. Close the iron top and cook until the waffle is crispy on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

 

Read more at: http://www.foodnetwork.com/recipes/alton-brown/chocolate-waffle-recipe.html
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I have always loved clam dip.  Trevor loves clam dip. It's a treat when we make it, because we both eat a LOT of it. Eons ago, back to waterskiing summers or so, we used to eat clam dip. I don't remember the recipe, so for the past 20 years or so, I've winged it.  But the internet brings up wonderful and mysterious things, and I found the recipe, or a close facsimile, of long ago.  Be still my heart.

Classic Clam Dip

1 can minced or chopped clams, mostly drained
8 oz. cream cheese, at room temp
1-1/2 t. Worcestershire sauce
1/2 t. minced garlic
2 t. lemon juice
1 t. onion juice (I used dehydrated onion)

I also add 2 T. mayo and 2 T. sour cream.

Blend all ingredients well.  Chill for several hours to let flavors set.

Serves 2. 
(Just kidding about that.)

Easter (catch up!)

Spring still waiting for winter to be over.  Easter was very cool.  We went to church out in Bedford.  This is the first time both kids have gone, and they both have commented, several times, that they really liked it.

Dinner:  Ribs, homemade bread, deviled eggs, and asparagus with Trevor making his now-famous hollandaise sauce.

I made a different cake for Easter--still carrot, but with a basket decoration.  It was super easy, and I think the kids liked it.  I was pretty happy that I was able to make this look so good!

More recipes

Kurt made this for Thanksgiving, and we liked it so much that Holly made it for Christmas.

Chocolate Pecan Pie

1 9-inch unbaked pie crust
3 eggs
2/3 c. white sugar
1/2 t. salt
1/3 c. butter, melted
1 c. light corn syrup
1 c. pecan halves
1-1/2 c. semisweet chocolate chips

Preheat oven to 374.

Beat eggs, sugar, salt, butter, syrup with hand beater. Stir in pecans and chocolate chips. Pour into pie shell.

Bake until set, 40-50 mins. Cool.

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Thanks to the encouragement of two friends, along with the beautifully simple glass pie plates Robert bought me for Christmas, I gave this a try. It was so easy, and my family sucked this down like they hadn't eaten in a month. Makes a mom feel good to see her family so happy!

Apple Pomegranate Crumb Pie

9 inch unbaked pie shell
6 c. thinly sliced apples
1 T. lemon juice (optional)
3/4 c. white sugar
2 T. flour
1/2 t. cinnamon
1/8 t. nutmeg
seeds from one pomegranate
1/2 c. flour
1/2 c. brown sugar
3 T. butter

Preheat oven to 375.

Place sliced apples in large bowl. Sprinkle with lemon juice if desired. Top with white sugar, 2 T. flour, cinnamon, nutmeg and pomegranate seeds. Todd gently until apples are evenly coated. Spoon into pastry shell.

In a small bowl, mix together 1/2 c. flour and brown sugar. Cut in butter until mixture is crumbly. (Oh for heaven's sake, I stick the butter in the microwave until it's melted or close to it, and then mash in everything else. Let's keep this simple.) Sprinkle--or loosely spread--mixture over apple filling. Cover top loosely with aluminum foil.

Bake in preheated oven for 25 mins. Remove foil and bake an additional 25-30 mins. until top is golden brown. (Mine took a lot more time.) Cool on wire rack.

Optional: omit pomegranate seeds, and add 1/2 c. raisins and 1/2 c. walnuts (or any combination thereof).

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VALENTINE TREATS!

Oh crunchy, salty pretzels, sweet chocolate--how do I love thee?? (Quite a lot.) These little babies prompted me to join Pinterest. It's my new addiction; at least it is now that these treats are gone.


Ingredients:

square pretzels
Hershey Hugs (can use Kisses, but Hugs apparently soften better
plain M&Ms

Preheat oven to 200

Line a cookie sheet with wax paper. Place pretzels on and top each with a Hug. (I bought a "regular" bag of Hugs, whatever that is, and made 80 candies.)

Bake 4-5 minutes until chocolate is shiny and soft--but NOT melting. They should still hold their shape.

Remove from oven and arefully place an M&M in the center of each Hug and press it down to spread the chocolate.

Allow to cool completely (a few minutes in the fridge works perfectly) and enjoy!

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Last, but not least, Valentine cupcakes that Holly and Trevor absolutely adored. What I love about these is that you can change the cake mix/frosting to suit any occasion.

VALENTINE CUPCAKES (click title for picture)

1 19-oz. package of brownie mix
1 18-oz. package of cake mix (for Valentine's Day, I chose strawberry cake)
1 batch of cake frosting (I used canned, and I chose vanilla)

Prepare brownie mix in one bowl.

Prepare cake mix in second bowl.

Place cupcake papers in muffin tins, and fill each 1/3 of the way full with brownie batter. Top with cake batter so that muffins are about 2/3 full.

Bake at 350 for about 20 mins. until done; cool on wire rack. Frost when cooled. These freeze really well too.

• 1 (19.5 ounce) package brownie mix
• 2 eggs
• 1/2 cup canola oil
• 1/4 cup water
• 1 (18.25 ounce) package white cake mix
• 2 tablespoons canola oil
• 1 1/3 cups water
• 3 egg whites

Directions

Preheat an oven to 350 degrees F (175 degrees C). Line 48 muffin cups with

Recent recipes

Potato Skins

That classic bar food at home!!

8 large baking potatoes, baked
1/4 c. + 2 T. oil
2 T. grated Parmesan cheese
1 t. salt
1/2 t. garlic powder
1/2 t. paprika
1/2 t. pepper
1/2 lb. bacon, cooked and crumbled
2 c. cheddar cheese, shredded
sour cream
green onion, sliced

Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet. Combine oil, parmesan cheese, salt, garlic powder, paprika and pepper; brush over insides of potatoes, turn over, and brush on outside (this lets any extra oil drip out of the inside). Bake right-side up at 475 degrees F for 7 minutes; turn upside down. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.

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Basic Chicken Salad

Who knew it was really this easy?

1/2 c. mayonnaise
1 T. lemon juice
1/4 t. pepper
2 c. chopped, cooked chicken meat
1/2 c. almonds (or other nuts)
1 stalk celery, chopped

Mix all together; if possible, chill for several hours to let flavors blend.

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Chocolate Pecan Pie

Trevor's friend Kurt made this for our Thanksgiving dinner. I love pecans, I'm not wild about pecan pie, but this was delicious!

9" unbaked pie crust
3 eggs
2/3 c. sugar
1/2 t. salt
1/3 c. margarine, melted (uh, what's wrong with butter???)
1 c. light corn syrup
1 c. pecan halves
1-1/2 c. semisweet chocolate chips

Preheat oven to 375. Beat eggs, sugar, salt, margarine, and syrup with hand beater. Stir in pecans and chocolate chips. Pour into pie shell. Bake until set, 40-50 mins. Cool.

Click here to see additional comments about this recipe.

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CROCK POT MASHED POTATOES

A bit misleading, as they are first cooked on the stove and then kept warm in the crockpot. But they were terrifically easy to make ahead, some of the lightest, fluffiest potatoes I've ever had! I hope I remember to make these for every holiday, whether or not we have company. It was so nice to get them done and out of the way!

5 lbs. potatoes
3 cubes chicken bouillon
8 oz. carton of sour cream
8 oz. brick of cream cheese (I used light)
1 stick of butter (relax, people, it's the HOLIDAYS)
salt/pepper to taste

Boil potatoes as usual, tossing the bouillon cubes in the water as it boils. The recipe says to save some of the cooking water when the potatoes are drained.

Mash potatoes with sour cream and cream cheese, adding reserved water if necessary.

Transfer to crock pot, cover, and cook on low for 2-3 hours. Just before serving, stir in butter and season with salt and pepper to taste.

Oreo Brownie Bombs

Holly made these a few weeks ago. They were unique and AWESOME!

Oreo Brownie Bombs

1 box brownie mix for an 8x8 pan
24 oreos
1/2 c. creamy peanut butter (I'm sure chunky would be fine too)

1. Line a 12 cup muffin tin with paper liners.

2. Prepare brownie mix according to package directions. For each cupcake cup, spread 1 teaspoon of peanut butter over two oreo cookies and stack them on top of each other inside a muffin cup. Spoon 2 tablespoons of brownie batter over each set of stacked oreos and let it run down the sides of the cookies. Divide any leftover brownie batter into cups.

3. Bake at 350 for 20 minutes until brownies are cooked through. Let cool completely before serving.

Makes 12.

(Why don't I have a picture of these?)

Holly's birthday recipes

A wonderful friend made this for us a few weeks ago. Our mutual soccer teams were supposed to be playing each other, and they were going to come for dinner after the game. The game was rained out, just giving us more time to enjoy our company. It's worth noting that our team color is blue; their team color is green.



Holly requested this same cake for her birthday.

JELLO POKE CAKE

2 (8 or 9 inch) white cake layers, baked and cooled
1 small box green jello
1 small box blue jello
2 cups boiling water*

Place cake layers, top side up, in two clean round cake pans. Poke each cake with a fork at 1/2 inch intervals, being sure to go all the way down to the bottom of the pan.

Open each box of jello and put into its own bowl. Dissolve in boiling water (1 cup per bowl), stirring well.

Carefully spoon one bowl over each cake. The jello will overflow and run down the edges of the cake (inside the pan). That's okay, just go slowly, and cover the entire cake with the jello.

Chill in fridge for 3 or more hours. (I didn't have this much time, one hour was sufficient.)

Dip one cake pan in water for 10 seconds, then unmold onto a serving plate. Top with frosting. Dip other cake pan in warm water for 10 seconds, unmold and place carefully on top of frosted cake; frost over all.

*I used a can of Diet 7-Up that we had on hand for 12 oz. of the water.

This is a fun recipe to play with. Pair up different jello flavors, and different pop flavors for variety, or to suit your purpose: red and green for Christmas; pink and red for Valentine's Day; orange and grape for Halloween, etc.


WHIPPED CREAM CHEESE FROSTING

8 oz. package of cream cheese, softened (I always use the reduced calorie)
1 c. sugar
1/8 t. salt
1 t. vanilla extract
1-1/2 c. heavy whipping cream

In a small bowl, beat whipping cream until stiff peaks form; set aside.

In a large bowl, beat cream cheese, sugar, salt and vanilla until smooth; fold in whipping cream. After frosting cake, chill in fridge to set frosting.

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We've had my long loved fajita recipe for many years. This one beats my old one hands down. This was fabulous tasting and easy, easy to make.

BETTER STEAK FAJITAS

1/4 c. lime juice
1/3 c. water
2 T. oil
4 cloves garlic, crushed
2 t. soy sauce
1/2 t. salt
1/2 t. liquid smoke flavoring (I don't have, so I skipped)
1/2 t. cayenne pepper (gives a small kick and won't harm even small children!)
1/2 t. black pepper
2 lbs. your choice of fajita meat (I used flat iron steak)

Mix marinade ingredients together in large heavy duty plastic bag. Add meat, press out air to seal, place bag in fridge for several hours or overnight.

Bbq meat to desired doneness; let rest 5 mins., and slice thinly to serve.

Trevor's Birthday

Before Trevor woke up, I ran out to buy balloons and nationally-famous Blue Collar Joe's donuts for a breakfast surprise.

He was eager to open his presents before Kurt got here.


Kurt came over, and the boys did those things they like to do, video games and Legos. Trevor had requested we go to Hibachi Grill for lunch. It's a new giant buffet in town, which he's been to before (with Kurt) but new to the rest of us.

On the way home, we were stopped at a light near a large truck stop. I asked Robert why the car was shaking so. No trucks were going by. He looked in the back, but none of the kids were bouncing the car. Three minutes later, Kurt's mom called me on my cell to say that we'd had an earthquake! Quite a memorable birthday!

It was also the first night of the soccer season. Trevor and I took Kurt to his soccer practice. Robert took Holly to her first soccer practice, where she is the assistant coach to a team of 6-8 year olds. Trevor spent some of his waiting time talking to family on the phone.


Our soccer practice was immediately after Kurt's (same location). Robert brought Holly over for her own team practice; she'd had a great time with the little kids and was impressed with their skill. And more reason to celebrate: This is Trevor's first season on the 13+ team, so now he's playing with Holly on the team coached by Robert!

After practice, Robert took the boys to Best Buy. Trevor used his birthday money to buy a laptop for himself. He's been using Robert's computer for awhile, and it died. We're not wanting to replace it right now, and Robert can use my computer, but Trevor really needs one for himself.

We came home, snacked, sang, lit candles, and ate cake. Trevor's cake request this year was for a marble cheesecake. I'm not much of a cheesecake eater or baker, but the one I made was a big hit.



So now I have two teenagers! Time flies, and I wish it would just stop. Right. Now.

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MARBLE CHEESECAKE

1-1/2 c. crushed Oreos
6 T. softened butter
2 oz. semi-sweet chocolate chips, melted in microwave
3 - 8 oz. pkgs. low fat cream cheese, softened
3/4 c. sugar
1 t. vanilla
3 eggs

Preheat oven to 325. Combine oreo crumbs and butter. Mix well and press into the bottom of a 9" springform pan. Bake in preheated oven for 10 mins.

In large bowl, beat cream cheese, sugar, and vanilla until creamy and smooth. Blend in eggs one at a time. Remove 1 cup of cream cheese mixture and combine with melted semi-sweet chocolate.

Drop plain batter into the crust; I did it by spoonfuls. Drop chocolate mixture randomly over the top. With the tip of a regular table knife, swirl the batter to create a marble effect.

Bake at 350 for 30-35 mins. until center is set. I had to bake mine for 50+ mins. Cool to room temperature, then refrigerate for 3 hours or overnight before serving.

I didn't do it this time, but next time, I will frost it:

6 oz. semisweet chocolate, melted
1/2 c. sour cream

Mix well; spread over cooled and chilled cheesecake; chill briefly until frosting is set.

Recipes and more

We went out to Lynchburg on Sunday night to hear an overview of recent missions trips the church has sponsored this year. There were teams from Russia, Haiti, and of course Holly's team from Peru. It was a wonderful evening. I wish that it were closer, that we could be an active part of this church.

There was a potluck, and I brought two pretty fabulous dishes. I first made this dip a week ago to bring to dinner with friends. It's versatile, a dip, a filling, a topping. There was a salsa contest last night, and even though it's not quite "salsa," I entered it. (Not that it won.) I'm not sure what exactly to call it. It's super easy to make, and the recipe makes a lot. It was enough for ten of us last weekend.

NO NAME DIP

1 15 oz. can black beans, rinsed and drained
1 15 oz. can pinto beans, rinsed and drained
1 15 oz. can white corn, rinsed and drained
2 oz. (half a small can) of chopped green chiles, undrained
1/2 jalapeno, seeded and finely chopped
1 red bell pepper, seeded and finely chopped (or sub yellow, orange or green)
1/2 small red onion, finely chopped
1/2 bunch cilantro leaves, finely chopped
2 t. garlic, chopped
1/4 c. rice vinegar
1/4 c. oil
2-1/2 T. sugar
1 avocado, optional

Mix beans, corn, green and jalapeno chiles, bell pepper, onion and cilantro in a large bowl.

Mix vinegar, oil and sugar in a glass measuring cup. Microwave until boiling, stir to dissolve sugar. Cool dressing, pour over bean mixture, toss well.

Preparing ahead of time will allow flavors to blend. Just before serving, dice avocado and add to bean mix.

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I also brought a dessert. I chose a new recipe, based on its online ratings, inexpensive ingredients, and ease in pulling together. This went over very well. Friends commented on it, not knowing I'd brought it, and then asked for the recipe. We're going to another potluck picnic next week, and I'm planning to make this again.

SOPAPILLA CHEESECAKE DESSERT

2 pkgs. cream cheese (I always use reduced fat; you could easily substitute no fat), softened
1 c. sugar
2 t. vanilla
2 cans/tubes crescent rolls
3/4 c. sugar
1 t. cinnamon
1/2 c. butter, softened in microwave
1/4 c. honey

Grease a 9x13 baking dish.

In small bowl, beat cream cheese, 1 c. sugar, and vanilla until smooth.

Unroll the first tube of crescent rolls. If you unroll the whole thing, it will be about the size of your baking dish. Unroll it into the baking dish, press seams together with your fingers so crust will cover the whole bottom of the pan. This is somewhat forgiving. I didn't find that the rolls unrolled evenly, but it worked out.

(The directions state to unroll the tube on a cutting board and use a rolling pin to shape it into a 9x13 rectangle. I started out trying that, but it seemed too complicated.)

Spread cream cheese mixture over this first crust. Top with second unrolled tube of crescent rolls.

Mix softened butter, 3/4 c. sugar, and cinnamon, and spread over top of crust.

Bake in 350 oven for 35-50 mins. until center is set when you jiggle the pan. Mine took 50 mins.

Remove from oven, drizzle with honey, and let cool before cutting. Serves 12; I cut mine small for potluck and made 40 squares.

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And one more thing I've been making lately is a Chipotle-styled rice. The waiting is the hardest part, but it's what makes the recipe what it is.

CHIPOTLE-STYLE CILANTRO LIME RICE

1 T. oil
1 c. long grain white rice (or whatever's on hand)
2 c. water
1-1/2 to 2 T. lime juice
2 t. fresh cilantro, finely chopped
1/2 t. salt

Saute the rice in the oil until almost translucent. Add water; bring to a boil. As soon as the water begins to boil, turn heat to low.

Simmer, covered, for 15-20 mins. until all water is absorbed.

Turn off heat. DON'T PEEK. LEAVE IT COVERED for 30 minutes. This is what makes the rice fluffy. You won’t be happy with yourself if you don’t do this. Be patient!

Remove lid. Mix salt and lime juice together until salt is dissolved. Pour over rice. Add in cilantro. Fluff with fork.

We've been cooking

And I'm not talking about heat.

Robert, Trevor, and I keep seeing Cuban Sandwiches pop up. Robert came up with his own variation.

CUBAN SANDWICHES
deli turkey
deli ham
swiss cheese
dill pickle chips
pickled jalapeno slices
homemade garlic mayo*
sub rolls

Put sandwiches together. Spread thin layer of softened margarine or butter on top and bottom sides of roll. Fry in pan on stove over medium low heat, putting another heavy pan on top of sandwich to smoosh the whole thing down (think sandwich press here). When lightly browned, turn sandwich and brown on other side.

*To make homemade garlic mayo: Put 1/2 c. chopped garlic in a bowl. Add 1 T. mayonnaise; let set overnight. Okay, I exaggerated a bit, but the way Robert's been going through garlic, I wouldn't be terribly surprised.

These were delicious. Holly was skeptical but ended up having seconds.
turkey ham garlic mayo mustard swiss pickles jalapenos


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HOMEMADE DONUTS

Robert's long wanted to make donuts, from scratch, in a deep-fryer, the whole nine yards. It did not sound so great to me: hugely messy, hugely greasy, and besides, we don't have a deep fryer. I found this recipe for homemade donuts online, and I surprised everyone by making them before anyone even knew what was going on. From the time I began gathering ingredients to the finished plate of donuts was less than 15 minutes. They were delicious. I am not sure how long they will hold up--but that doesn't matter, who can keep from eating these all right away.

I'm just linking to the recipe. The photos were very helpful to me the first time around.

Amended:  I changed the topping though.  The melted butter turned the granulated sugar into an unappealing goo.  Instead, I made a quick glaze with 1.5 cups powdered sugar, 1/2 t. vanilla, and 1/4 c. water.  (Cinnamon optional; I omitted it.) I dunked the doughnuts in this glaze and let them sit for 5-10 mins. to set.  There was enough glaze to double dunk (or one on each side) one tube of biscuits.  I just love when my family thinks I'm so wonderful to feed them such delicious food!

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From the same cookbook as the donuts above, and my new favorite macaroni and cheese recipe, comes this gem. I was thinking it'd make a cool summer dinner, and while that didn't quite pan out (pun, haha), it was a huge hit. It's also healthy, quick, and made great leftovers.

CHICKEN LETTUCE WRAPS

3 lbs. boneless skinless chicken breasts--can be cooked/leftovers, or raw
8oz. pkg. of mushrooms, finely chopped
3 green onions, finely chopped
2 cans water chestnuts, finely chopped
3 T. brown sugar
6 T. soy sauce
hoisin sauce
chopped peanuts
rice sticks and oil to cook them in
head of lettuce (iceberg or romaine) to serve them in

If the chicken is not cooked, prepare chicken by sauteeing, poaching, microwaving, etc., and dice into small pieces. Set aside.

Pour a small bit of oil into saute pan and cook mushroom and onion. Add soy sauce and brown sugar, stirring to mix. Add water chestnuts and chicken. Remove from burner when mixture is heated through.

Rice Sticks:

Prepare per package directions. You'll have to pull off a small amount of rice sticks and cook a small amount at a time. They do not cut, tear, or anything else, and if you cook too much at one time, you will have uncooked, inedible noodles in the middle. For a great video, check out the original recipe, and go almost halfway down the page.

To assemble: place a small amount of chicken mixture in center of lettuce leaf. Top with rice sticks, chopped peanuts, and hoisin sauce. Wrap the lettuce around it as well as you can. You'll thank me, I already know.


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Last, but not least, I was looking for a quick and yummy addition to dinner last night and found this homemade bean dip recipe. It's got to be healthy--black beans and a few spices, and I'm totally convinced that tortilla chips count as a whole grain.

HOMEMADE BLACK BEAN DIP / HUMMUS

1 can black beans, rinsed and drained
1/2 t. apple cider vinegar
2-1/2 t. balsamic vinegar (I'm sure it wouldn't be ruined if you just used 1 T. of either vinegar)
1-1/2 T. ketchup (this was pretty ketchup-y; next time, I'll cut it down to 1 T.)
1/4 t. salt
1/4 t. onion powder (I substituted dried minced onion)
1/4 t. chili powder

Combine all in food processor; pulse until creamy. Add water to thin if necessary (I used 1 T.). Serve at room temp.

Ice cream . . .

in a bun. It's all the rage at my house.



Holly and Trevor say it's very popular in other countries. They like ice cream in a bun even better with caramel sauce. I like that they are using up otherwise lonely buns.

And a redneck cake

As part of my Redneck-in-Training (which, at the time, was still unknown to me), I baked a cake to bring to dinner at our friends'.

KAHLUA CAKE

1 box devil's food cake mix with pudding
16 oz. container sour cream (can use reduced fat)
1/2 c. Kahlua
1/4 c. oil
2 eggs
12 oz. semisweet chocolate chips

Mix all ingredients together. Bake per directions on cake box. Cake does not need frosting; a dusting of powdered sugar will make it look fancy.

(I usually bake this in a Bundt pan; you must grease the pan very, very, very well. Very well. Trust me on this. I've also made it into cupcakes, and I've successfully mailed them that way too.)

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Despite my greasing the pan well, the cake stuck to the pan. No worries, I've had this happen before. I pulled the rest of the cake out, pieced it together and cool it completely. The powdered sugar is very forgiving and hides such mistakes.

Then I thought (mistake #1) I'd just flip the whole thing over, and we could have upside-down Bundt cake.

And I thought (mistake #2) I could use drizzle melted chocolate over the top (or bottom, depending on your perspective) to make it look extra-pretty. But the tip popped off of the bag and melted chocolate plopped all over the cake.

So I used a knife and spread it around like frosting.

Which left me with something that looked like a giant donut that I could oh-so-proudly bring to someone else's house.



A redneck cake. A redneck night. A redneck girl. At least it was a great cake!

Recipe -- Pistachio Torte

PISTACHIO TORTE

1-1/4 c. flour
1/2 c. butter or margarine, softened
1/2 c. green pistachios, finely chopped
8 oz. cream cheese, softened
1 c. powdered sugar
8 oz. container Cool Whip, divided
two 3.25 oz. boxes of instant pistachio pudding
3 c. milk

Heat oven to 350. Combine butter and flour until crumbly; stir in pistachio nuts. Press into bottom of a 10" torte pan.* Bake 18-22 mins. until golden; cool.

Combine cream cheese and powdered sugar until creamy. Fold in 4 oz. of Cool Whip (remember, this is just HALF of the container!). Spread over pistachio crust, making sure that all edges are sealed.

Combine pudding boxes and milk; beat for 1 minute. Pour over cream cheese. Allow to set.

Frost with remaining Cool Whip and chill for several hours.

May easily substitute low-fat or non-fat ingredients. Makes 8-10 generous servings.

* I use a springform pan. The layers are so pretty, if you don't have a springform pan, use a deep clear glass baking dish, or a 9x13 clear Pyrex-type pan.

Recipe - Snow Cream!

I can't believe I lived in Colorado for 20+ years and never made snow cream. I'm reading that it's a "southern thing," which I find rather odd.

Anyway, it's really awesome stuff. We could have snow cream coming out our ears. I sent the kids outside to gather up a big bowl full of snow.


SNOW CREAM

8 c. snow
14 oz. can sweetened condensed milk
1 t. vanilla extract

Place snow in a large bowl. Pour condensed milk over and add vanilla. Mix to combine. Serve immediately in bowls.

Banana Bread!

I should have posted this recipe ages ago; I've been making it for 20 years or so. Unfortunately, I didn't get a photo; everyone ate it too fast, and I froze the second loaf.

KONA INN BANANA BREAD

2 c. sugar
1 c. soft butter (I used half margarine)
6 ripe bananas, mashed (about 3 c.)
4 eggs
2 t. baking soda
1 t. salt
2-1/2 c. cake flour (whatever, I've always used regular flour)

With electric beater, cream together sugar and butter. Add bananas and eggs, beating until well mixed.

Add baking soda, salt, and half of the flour; beat until flour is incorporated. Mix in remaining flour by hand. ***

Grease two loaf pans, taking care to well grease the corners and bottoms. Pour batter evenly into pans, and bake at 350 for 50 minutes until firm in the centers and edges begin to pull away from the sides.

Cool on a rack for 15 minutes before turning out of pans. These freeze wonderfully.

*** I often add in a cup of chopped nuts. If I forget, I add chocolate chips, but these are actually best without. (Imagine me thinking anything is better without chocolate...) The recipe is flexible, and you can be too.

Oatmeal Cookies

The Best Oatmeal Cookies

3 eggs
1 t. vanilla
1 c. raisins
1 c. butter
1 c. sugar
1 c. brown sugar
2-1/2 c. flour
1 t. cinnamon
1/2 t. salt
2 t. baking soda
2 c. oatmeal
3/4 c. chopped walnuts

Beat eggs well in small bowl; stir in vanilla and raisins. Cover and let soak for one hour. **This is the secret to these cookies!**

Cream butter and sugars together. Add flour, cinnamon, salt, and soda, and mix well. Add oatmeal, egg mixture, and nuts; dough will be stiff, but this will blend together.

Drop by heaping teaspoonfuls onto ungreased cookie sheet and bake at 350 for 12 mins. until lightly browned. Let cookies cool 1-2 mins. on cookie sheet before moving to cooling rack.

Makes 6 dozen.

Trevor made ice cream sandwiches!

Recipe - Texas Chocolate Sheet Cake

Oops!!! I told someone this recipe was already up, but I realized I'm still waiting to get the picture out of my camera. I'll add the picture later.

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YUM!!!!! We've been making this for years, many thanks to our former neighbor Marilyn, who first made it for us.

TEXAS CHOCOLATE SHEET CAKE

2 sticks of butter
1 c. hot water (I'll use any leftover coffee when possible)
4 T. cocoa
2 c. sugar
2 c. flour
1/2 t. salt
2 eggs
1/2 c. buttermilk*
1 t. baking soda
1 t. vanilla

*Put 1/2 t. vinegar in measuring cup; add milk to equal 1/2 c. Let sit for 5 mins., stir before using.

In a pan on the stove, melt butter, water and cocoa over medium heat, stirring occasionally.

While waiting for it to boil, mix sugar, flour and salt in a large bowl. When cocoa mix boils, pour it over the sugar mix, and mix by hand until well blended. Add remaining ingredients. Bake at 350 in a lightly greased pan until done. I use a 9x13 pan and bake for 25 mins., until done To make a "real" sheet cake, use a jelly roll pan, and adjust time accordingly.

Frosting:

5 T. milk
4 T. cocoa
1 stick butter
1 t. vanilla
1 lb. powdered sugar (about 4 c.)
1 c. chopped nuts (walnuts, pecans, or your choice)

Boil milk, butter and cocoa together on stove, stirring well. Pour over powdered sugar. Add vanilla and nuts, mixing very well. While still warm, pour over warm cake.

Recipe -- Cool Lemon Cake

This was our Easter dessert, the inspiration for my new "Cake of the Week" plan. (Why do I think I'm really going to regret this?)

COOL LEMON CAKE

1 package lemon cake mix
1 c. hot water
1 c. cold water
2 (3 oz.) packages of Lemon Jello
1 c. milk
1 (3.4 oz.) package of instant Lemon Pudding Mix*
8 oz. container of Cool Whip, thawed

Prepare and bake cake in a 9x13 baking dish, according to package directions. With a fork, poke holes all over the top of the cake.

Combine hot and cold water with ONE package of lemon jello. Stir until dissolved, and pour mixture over cake. Chill in fridge until cool.

In a bowl, combine milk, pudding mix and remaining package of jello. Stir until dissolved. Fold in Cool Whip and spread over cake. Refrigerate until serving.

*Original recipe called for Vanilla Pudding Mix.

Recipe - Caramel Apple Cake

Ooo-kay. There are a couple of things about this Apple Cake. It's not "just" an apple cake. It's a Paula Deen Apple Cake, and it's rich, so rich that it might be sickeningly so to some. I've never tasted anything this rich that wasn't chocolate. But it was incredible!

CARAMEL APPLE CAKE WITH CARAMEL TOPPING

2 1/2 c. sugar
3 eggs
1 1/2 c. oil
3 c. all-purpose flour
2 t. vanilla
1 c. chopped walnuts
2 1/2 c. diced apples (canned or fresh) (I used fresh, peeled and chopped)

Preheat oven to 350. Cream together sugar, eggs and oil. Add flour and mix until well blended. Add vanilla, nuts and apples. Spread into lightly greased 9x13 baking dish. Bake 50 minutes, or until done (do the toothpick test). When cake is done, poke holes in it with a knife and pour topping over.

Topping:
3/4 cup butter
2 cups brown sugar
1/4 c. milk


Heat all ingredients together over medium heat. Bring to a boil, stirring constantly. Let boil for 2 minutes. Pour over warm cake.

This is right after pouring the topping over; it will sink in over the next several hours.
You don't want to serve this cake right away; room temp or chilled is best.

Serves 15 to 20. I'd usually never consider cutting a cake into pieces this small, but a little cake here goes a long way.

Notice that there is no baking powder, and yes, the 3/4 c. of butter is not a mistype. That's three sticks. When I make this again (and I will make this again!), I will cut back on the topping, making just 3/4 of a recipe. I might consider adding cinnamon to the cake batter too.

Perhaps it would be more appropriately titled Death By Caramel. :)