CROCKPOT BEEF BURGUNDY: My Tribute to Julia Child

Photo Courtesy of Amazon

 

I suppose just about every food blog lately has written something about Julia Child, especially since the success of the Julie/Julia Project.  Not wanting to be left out of the club, here’s my tribute to the first lady of American Cuisine.

There’s no need for me to present the details of her life.  They are well known to most.  If not, there are numerous web sites devoted to that.  It’s my relationship with Julia that I want to share.  While I never was fortunate to actually meet her, I may have been one of her earliest groupies.

The French Chef  TV series premiered on WGBH in 1962,  and was picked up by my local education channel.  I don’t know how I happened upon it, but I have always been glad that I did.  Even as a teenager, it changed the way I began to think about food.  I had always loved to cook, but I had never been exposed to the world of food as it was shared by Julia.   She made it seem reasonably easy even for a novice like me.  I was hooked.   Home video recording had not yet come to our house, but as often as I could, I watched it when it aired.  Sometimes I even managed to sneak it in during college whenever the one television in the Kappa house was not tuned to Jeopardy!

 

Julia made regular appearances on Good Morning, America throughout the 1970s and 1980s when I was a SAHM for the most part.  Television was cheap entertainment during the early days of our marriage when we definitely needed cheap!  Julia taught me that I could experiment with new flavors and techniques without a great deal of expense.
 

 

 

 

The first of her cookbooks that I bought was Mastering the Art of French Cooking, Volume Two.  That was in 1972 according to the date in my copy.  It was not until several years later that I managed to acquire Volume One.  It actually have both volumes in one now as well. (I’m linking this to Blue Monday with Smiling Sally because it is, after all, blue.)

Courtesy of Google.com

Another one of my favorites is this one  written with Jacques Pepin.  I enjoy the interplay of these two masters as they compare and contrast their techniques and styles.  It is an easy-to-follow, beautifully photographed and well-written book that I believe anyone can use and enjoy.  I must admit to being surprised when it also contained her famous Boeuf Bourguignon recipe since it had been such a signature dish of hers for so long.  Knowing that she was always a resourceful chef  ready to utilize the technology then available to her,  I believe Julia would be all in favor of using a slow cooker version.  She was very much a proponent of slow cooking even if the technique may have been different than mine.  After all, this IS beef stew we are talking about here!  But what a beef stew it is:)

 

Beef Burgundy ala’ Crock Pot
2 – 2 1/2 pounds beef stew meat (Julia would use a good chuck or top blade, but use whatever cut you desire that still has a good fat content.), cut into 1 1/2- inch cubes*
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
canola oil for browning the meat
2- 1/2 cups red wine (Use a good medium to full-bodied red wine.  DO NOT use cooking wine found on the grocery shelf.)
2 bay leaves
2 cloves garlic
1/2 teaspoon ground cloves
3 sprigs fresh thyme
2-3 tablespoons butter (real, of course)
18-20 small white onions, peeled and trimmed
1 pound  whole baby Portobello mushrooms    

Fresh thyme leaves or Italian parsley leaves for garnish

Combine the flour, salt and pepper in a bowl or plastic zipper bag.  Add several pieces of the meat to the flour and shake until coated.  Continue until all of the meat has been coated with flour.  Brown the meat in a preheated skillet in small batches so as not to crowd the pan.  Turn until all sides are browned.  Do not try to turn too early.  If the meat sticks to the pan, it has not yet browned sufficiently.  Remove from pan and drain on paper towels.  Place in the cold slow cooker.

Add the wine and butter to the skillet and stir over medium heat, scraping the bottom to get the browned bits.  Cook for about 10 minutes, stirring frequently, until it begins to thicken.  Add the bay leaves, garlic, ground cloves and thyme sprigs.  Pour the liquid mixture over the beef in the slow cooker.  (You can prepare everything up to this point the night before if you desire.)

Cover and cook on LOW for 6-8 hours, or until the meat is very tender. 

About 1 1/2 hours before serving, sauté the onions in about 1 tablespoon of canola oil for 10-15 minutes, stirring frequently.  They should be lightly browned.  Add them to the stew at least 1 hour before serving.

About 45 minutes before serving, sauté the mushrooms for 5 – 8 minutes, or until they are lightly browned.  Add them to the stew 30 minutes before serving.  Remove the bay leaves and the thyme sprigs.

Taste and adjust the seasonings.  Garnish with fresh thyme leaves.  This is good served over noodles or potatoes.

Variations:  If you are really pressed for time, add the onions (I sometimes use frozen pearl onions.) to the top of the stew without browning.  You can do the same thing with the mushrooms.  The flavor will be affected somewhat but not adversely.

 

You can also add small “baby” carrots and small whole, unpeeled potatoes as a top layer to the stew.    While this can be done along when you begin the slow cooking, be aware that the vegetables will become quite soft.  I prefer to add mine about half way through the cooking if possible.  (That’s often when Hubby comes in as his schedule is much more flexible than mine.)

 

 

Can’t you just smell it already?

SOMETHING’S FISHY! Red Snapper with Basil and Oregano Pesto in Phyllo Packets

Sounds gourmet, doesn’t it? It couldn’t be easier to do, and it will give you a “gourmet” treat.

I’m trying to use up some of my freezer supply all of this week and next, but I hope to do so somewhat creatively.  If I’m not careful, I forget what is available there and end up throwing things away.  That just kills me!  I used to keep an inventory but have slacked off on doing so.  Maybe that should become a new goal.  I’d love to hear your organizational tips for your freezer and pantry

I recently purchased a nice piece of red snapper from Fresh Market but never got around to grilling it.  So from my freezer I will be using that, some Pepperidge Farm phyllo and some basil and oregano pesto.

You may remember that I posted a Kitchen Basics idea for making basil pesto and freezing it.  Another version of that idea is this one for Basil and Oregano Pesto.  I keep these and other pestos available in the freezer at all times.  They are so easy to add to pastas and soups.  I even spread them on breads and sandwiches.

Basil and Oregano Pesto
Makes 1 cup

2 cups lightly packed fresh basil leaves
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/4 cup olive oil
3 garlic cloves
2 tablespoons pine nuts
1 tablespoon finely chopped fresh oregano leaves
1 tablespoon fresh lime juice

Blend all ingredients in a food processor to a fine paste, stopping occasionally to scrape down the sides of the bowl.  Season to taste with salt and freshly ground pepper.  This can be prepared up to a week ahead of time and kept in the refrigerator.  Cover with a thin layer of olive oil which will need to be poured off before using.  Or, you can do as I do and freeze it by the tablespoon or use a plastic ice cube tray to make easy-to-use portions.

Red Snapper
Makes 6 servings
12 tablespoons basil and oregano pesto
5 6-ounce red snapper fillets, each cut crosswise into four pieces
1/2 cup butter
1/2 cup canola oil
12 fresh phyllo pastry sheets

Spread 1 tablespoon pesto on 1 piece of fish.  Cover with another piece of fish, forming a “sandwich.” Repeat with the remaining pesto and remaining fish pieces, forming a total of 12 sandwiches.

Stir butter and oil in a small saucepan over medium heat until the butter melts.  Place 1 pastry sheet on the work surface so that one of the long sides is parallel to the edge of the counter.  Brush lightly with butter mixture.  Fold in half ; brush with butter.  Place 1 fish sandwich 2 inches in from the bottom short side.  Fold 2-inch pastry border over the fish.  Fold in long sides.  Roll up fish as for jelly roll.  Place seam side down on a large baking sheet.  (I line mine with parchment paper.)  Brush with butter mixture.  Repeat with remaining pastry, butter and fish sandwiches.

Preheat the oven to 425 degrees.  Bake until the snapper feels firm and pastry is golden brown, about 15 minutes.  Place 2 packets on each plate and serve. 

Note:  I will reduce this to serve 2, but I am giving you the full recipe.) Sides:  Baby spinach and strawberry salad with goat cheese, and sweet potato fries (from the freezer as well).  Dessert will be from Cupcakes on Kavanaugh owned by a Kappa sister, Christy.  (We are sooooo addicted!)  If you are ever in Little Rock, you just have to go by there!

Linked to:

 

 

 

 

 

 

 

   

Check them out:)

PINK SATURDAY: Pink Adoration

I was looking for a totally different picture to share for Pink Saturday when I came across this one.  It’s always such a pleasant surprise to discover something that you loved but may have temporarily forgotten about, isn’t it? 

Perfect Boy was so wanting Perfect Girl to learn to sit up so she could play with him  When he found out what this pink boppy chair was all about, he was very interested in PG practicing her sitting.  While she doesn’t seem too pleased, PB does! 

I just adore these two.

In accordance with Beverly’s suggestion, I have tried to visit some new blogs this week and have really discovered some great reading material.   While she’s not new to me, go check out Lindsay’s Menu for some great food ideas from a budding chef.  I also paid a visit to all who posted to Crock Pot Wednesday because I am so appreciative of their interest.  I hope you will go there to see what they have to say.

Have a perfectly Pink Saturday.

CURRIED SHRIMP WITH RICE NOODLES

Prevention Magazine June 2004

If you’ve never cooked with rice noodles before, I encourage you to give them a try.  This is an easy recipe that I have used for a few years now that satisfies my craving for curry but doesn’t go too heavily with it.  You can adjust that to suit your tastes.

1 package (7 ounces) stir-fry rice noodles
1 tablespoon curry powder
1 tablespoon peanut oil
3/4 teaspoon sea salt
1 pound large shrimp, cleaned and deveined
1 red bell pepper, cut into strips
1/3 cup light coconut milk mixed with 1/4 cup water
2 tablespoons chopped cilantro

Cook noodles according to package directions.  In a medium bowl, combine curry powder, oil, salt and shrimp.  Heat large nonstick skillet over medium heat.  Add pepper and curry-shrimp mixture.  Cook 5 minutes or until shrimp are opaque.  Add cooked rice noodles and coconut milk-water mixture.  Stir to combine, and cook until heated through, about 2 minutes.  Remove from heat and sprinkle with cilantro.  Makes 4 servings.

350 calories per serving.

  Be sure to come back on Tuesday and sign up for Crock Pot Wednesday.

 

 

Linked to:  Presto Pasta Nights hosted this week by One Little Corner of the World

Foodie Fridays hosted by Gollum

Friday Feasts at Momtrends
Simple Supper Saturdays

CROCK POT CHICKEN AND DRESSING

Thanks for joining me for this week’s edition of Crock Pot Wednesday.  Be sure to sign up with Mister Linky below.

Being the true Southern girl that I am, I love chicken and dressing.  It is, of course, dressing --- not stuffing.  My Nonnie always made the absolute best chicken and dressing.  It was a community favorite.  I liked it warm or cold --- didn’t matter.  She never had a recipe to my knowledge.

The next best chicken and dressing maker would have to be my Aunt Sue, the youngest of Nonnie’s daughters.   Hers was always the star attraction at family gatherings, especially at Deer Camp Sunday.  (That would be the Sunday preceding the opening day of deer season around here.)  In fact, she would make at least two batches so there would be enough to go around.  Her batches were probably about the size of a #2 washtub!

My sister, Becky, does a decent dressing as well.  Not quite as good as Aunt Sue’s.  That may just be my imagination, however.  She’ll probably kill me for saying that!  (Perhaps you shouldn’t tell her that I said that.)  The talent of making dressing never fell to me unfortunately.  As much as I like to cook, go figure!  I never really tried very hard knowing full well that I could usually get my craving fixed by making sure to end up with Aunt Sue’s leftovers.

That all changed not too long ago when I discovered this slow cooker version.  Each year at my school prior to Christmas break, the teachers potluck together for several days with what we call “Merry, Merry Munchies.”  We have some great cooks there, so none of us goes hungry!

Mrs. Parker’s contribution that year was this delicious Crock Pot Chicken and Dressing that was so tasty I almost missed out on it entirely because those closest to the teacher’s lounge got their first. (You don’t get much farther away than my classroom.  That’s normally a good thing, I suppose.)  I did manage to scrape the bottom of the crock and decided that this was the solution to my dressing impairment.

Here’s her recipe with a few of my minor changes:

1 8-ounce pan cornbread (your recipe)
8 slices white bread (I substituted two ciabatta rolls that were in the freezer.)
3 stalks celery, chopped
1 teaspoon salt (not so much for me)
2 chopped hard-boiled eggs
4 eggs, beaten
1 medium onion, chopped**
1 1/2 – 2 teaspoons sage (I used poultry seasoning blend.)***
1 teaspoon pepper (freshly grated, please)
2 cans cream of chicken soup
2 cans chicken broth
2 cups cooked, chopped chicken (more or les)

Butter the inside of the Crock Pot.  In a very large bowl, crumble the cornbread and white bread.  Add the sage, pepper, celery and onion.  Mix together well.  Mix together the chicken broth, cream of chicken soup and beaten eggs.  Add to bread mixture and stir well.  Fold in the hard-boiled eggs and chicken. Pour all into the Crock Pot.  Put slices of butter on the top (6-8).  Cover and cook on HIGH for 2-3 hours or on LOW 4-5 hours.  (I will make this us the day before it is needed, refrigerate it, then cook it.  It will take an hour or so longer to cook because it comes out cold from the frig.)  I suggest you taste it for seasoning before cooking, but you need to remember that there are raw eggs in it.

**I use 1 1/2 packages of frozen seasoning blend.  It has onions, celery, diced green and red peppers.  I buy it at Wal-Mart usually.

***I also added two-three leaves of fresh sage  stuck into the top of the dressing.

You can slant the top of the Crock Pot toward the end of the cooking time (last 30 minutes)  in order to brown the dressing.  This makes enough dressing to feed 6 easily.  I usually freeze a portion of it for baking at a later time.  It’s good leftover, however.

You will need to check this for the desired consistency.  You can add more broth if needed.  Stir about half way through the cooking time so that the outside edges do not overcook.  (Remember to turn the crock in order to avoid those hot spots.)I leave the chicken in good size pieces because Hubby likes it better that way.

  Before closing, I just have to tell you about this great birthday giveaway that Jan is hosting over at The Polka Dot Barn.  You will certainly want to go wish her a Happy Birthday and check out what she’s got all wrapped up just waiting for you.

I’m anxious to see what you have to say.  A special thanks to those of you who have chosen to follow my rambling on this blog.  I feel very humbled by your consideration.

Linked to: Tasty Tuesday , Tempt My Tummy Tuesday and Tuesdays at the Table.

BLUE MONDAY and Blue Corn Flapjacks

 It’s Blue Monday over at Smiling Sally, and I hope you will join me to see what’s on everyone’s mind today.

My first experience with blue cornmeal was many years ago while on a church ski trip to Glorieta and Santa Fe, New Mexico.  Can you believe that we made that trip with 63 kiddos ranging in age from 6 to 16???  We WERE much younger then.

One evening we ventured into Santa Fe with many of the group and headed to a recommended restaurant for some local flavor.  High on the list of specialty dishes was blue cornmeal enchiladas.  Typical in appearance of most enchiladas but with just a slight blue cast to the tortillas, they smelled phenomenally good.  And they were.  And they were so spicy hot that my mouth burned for hours!  I should have heeded the heat warning on the menu, but noooooooo, not me!

Since then, I've tried several recipes using blue cornmeal one of which comes from this cookbook written by the owners of Hell’s Backbone Grill in Boulder, Utah.  Blake Spaulding and Jen Castle.  They have such an interesting story.  You can read all about them on their web site Hell’s Backbone Grill: Where Food is Heavenly.  I hope to be fortunate enough to eat at their place one day.

Until then, I will continue to make and enjoy their blue cornmeal flapjacks.  I will add blueberries to mine since I happen to have lots of those in the freezer right now.  Sometimes I also add toasted walnuts or pecans.  You should give them a try.

3 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt (I use a little less.)
1 cup blue cornmeal
4 eggs
3 cups milk
½ cup oil (I use canola oil.)
1 teaspoons vanilla extract
1 1/2 cups blueberries (my addition, more or less)
Canola oil for greasing griddle
In a large mixing bowl, combine flour, sugar, baking powder, salt, and cornmeal. In another bowl, lightly mix eggs, milk, oil and vanilla. Add the wet ingredients to the dry ingredients and combine well.  Preheat griddle to medium-hot. A drop of water will bounce over the griddle when it is ready. Grease by spreading 2 tablespoons oil on it and spread around with a folded paper towel. Keep the towel around to use for the next batch of cakes.  Pour from a pitcher or use a ladle to make standard round cakes. Turn pancakes when edges are set and small bubbles form and pop on the surface. (Don’t make the mistake of turning them too soon.)  The batter will keep in the refrigerator for a couple of days.  However, I usually make them all up and freeze individually.  Hubby prepares breakfast during the school year (sweet thing that he is), so this makes it an easy start to the morning. 

I hope you will join me for Crock Pot Wednesday this week.

CLINTON PRESIDENTIAL LIBRARY and Elizabeth Taylor’s Spicy Chicken

The William J. Clinton Presidential Center and Park officially opened in November of 2004 during torrential rains.  We were there and, in spite of the rain, I am still glad that we went.  It was truly one of those historic moments that I will always remember and appreciate being just a small part of it.

The Center includes the  presidential library and the offices of the Clinton Foundation and the Clinton School of Public Service. The facility, designed by architect James Polshek, cantilevers over the Arkansas River, echoing Clinton's famous campaign promise of "building a bridge to the 21st century."  The design was controversial, disliked by some, loved by others.  I happen to fall in the latter category. 

Two of my favorites rooms in the library are the replicas of the cabinet room and the Oval Office.

Each time I visit, I notice something new.  It’s a privilege to have it in Arkansas.  I hope you get to visit soon.

An early fundraiser for the project was a cookbook that was a collection of recipes from Clinton’s family and friends.  Having Elizabeth Taylor as a friend seems to me to be a pretty good thing, so I decided to give her contribution a try.  Whether or not she ever actually cooked this…well, I can’t vouch for that.  I can tell you that her recipe is quite good.  Perhaps you’ll give it a try.

2 teaspoons curry powder
1 teaspoon cumin
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 garlic clove, crushed
1 onion, chopped finely
1 teaspoon fresh ginger, grated
1 medium chicken, cut into pieces and skinned (I generally just use 2 breast halves and 2 thighs.)

Combine the curry, cumin, ginger, turmeric, garlic, onion and ginger in a shallow dish.  Coat the chicken pieces in the seasoning mixture.  Place on a moderately hot grill until done, following grill manufacturer’s directions.  (This generally takes about 15 – 25 minutes on our gas grill.)  Turn once.  This can also be prepared in the oven, finishing under the broiler. 

• Linked to Foodie Friday, Friday Feasts, and Simple Supper Saturday.

I hope you will be back here for next week’s edition of Crock Pot Wednesdays.  Mister Linky will be up soon for your contribution.

PRAYER REQUEST

Just a short post to ask for prayers for my sweet neighbor who lost her husband under tragic circumstances.  Thanks for your support. 

CROCK POT WEDNESDAYS – Pineapple Upside-Down Carrot Cake

I hope you are planning to sign up for Crock Pot Wednesdays with Mister Linky below. 

 

 
Several years ago I purchased a cookbook entitled Slow Cooker Magic by Linda Rehberg and Lois Conway.  You may know them from Bread Machine Magic, but since I don’t own a bread machine (can you believe that?), I do not have that particular book in my library.  I have used the slow cooker one often and will be sharing from it today. 

It’s not a particularly pretty cookbook…no slick photos with lots of food styling, but it is easy to use and should be of interest to all levels of cooks from the novice to the experienced.  One of the reasons I like it is because they use very few processed foods and they offer adaptations and serving suggestions.  If you are like me, you have to be careful not to get in a rut with dinner time.

The book is broken down seasonally which may be helpful to you.  There are also lots of helpful hints for cooking in the slow cooker.  If you want to adapt your own recipes for use in the Crock Pot, you should keep these hints in mind:

“1.  Avoid rice, fish, dairy products and pasta.
2.Reduce the amount of liquid in your recipe by about one half.
3.  Season both before and after cooking, if necessary.
4.  Test for doneness after 4 hours, and then every hour after that.
5.  Most soups, stews and casseroles take 6 hours to cook on low.
6.  Meat will usually be done in 8 hours.
7.  Poultry will usually be done in 4 hours.”

This cake recipe is very easy to do and is one we enjoy.  I hope you do as well.   What’s not to love about a pineapple upside-down or a carrot cake?  Why not enjoy them both at the same time!

Pineapple Upside-down Carrot Cake

1 tablespoon butter
1/4 cup butter or margarine, melted
1 cup brown sugar
1 (8-ounce) can pineapple slices, drained
1 (10-ounce) jar maraschino cherries, drained, with stems removed
1 (18-ounce) box carrot cake mix
1 cup water
1/2 cup oil
3 eggs

Cooking Time: 4-5 hours on low

Butter the bottom and sides of a 4-quart slow cooker.  In a small bowl, combine the 1/4 cup melted butter and brown sugar.  Spread in the bottom of the slow cooker.  Place pineapple slices on top of sugar mixture and scatter cherries in the open spaces.  In a bowl, combine the cake mix, water, oil and eggs.  Pour batter over pineapple.  DO NOT STIR.  Cover and cook on low for 4 to 5 hours, until it tests done in the center with a toothpick.  Remove the pot from the slow cooker and allow the cake to cool for 10 minutes.  Run a thin rubber spatula around the outside of the cake to loosen it.  Place a large plate on top and carefully invert the cake onto the serving plate.  Serve warm or at room temperature.

Variations:  Add 1/2 cup chopped nuts, shredded coconut or raisins to the cake batter.  Also, you can vary the cake mix.  Rehberg and Conway suggest trying spice, yellow or white cake mix using the ingredients on the box to replace the water, oil and eggs in this recipe. I have only used the carrot cake mix.

ELVIS IS ALIVE! and all things Peanut Butter

Tell us your favorite Elvis story. Sign up with Mister Linky below.

Sunday, August 16,  marks the anniversary of the death of Elvis Aaron Presley, but I am here to tell you that the King is Alive!  I know because he was recently on stage with Celine Dion during American Idol and delivered a phenomenal performance.  It was absolutely far better than any of those Elvis impersonators could possibly do, therefore I KNOW WITH ALL CERTAINTY  and will swear on my latest issue of National Enquirer a highly respected news magazine, that this was the REAL thing.  Just to prove it to you, I have included this secretly recorded this public video to prove that is actually did occur.     

 

Elvis is Alive!

 

  Birthplace

 Elvis was born in Tupelo, MS in 1935 died about 90 miles away in Memphis, TN on August 16, 1977.  While I have never journeyed to Memphis to participate in one of the yearly memorial services, I do know many people who do.  It’s almost a religious rite, but it is their right to do that I suppose. 

Arkansas can claim a little Elvis history of its own.  He spent a few days at Fort Chaffee, AR shortly after being inducted into the Army.  It was here that he received his induction haircut.   That barbershop has now been turned into a part of the Fort Smith Museum.  They recently celebrated the anniversary of Elvis’s haircut by giving free haircuts in the same barber chair where Elvis sat years ago.  You can read more about Elvis and his life at Elvis Presley Forever.com  along with a bazillion other sites I’m sure.

We’ve all heard the story about the fried Peanut Butter and Banana sandwich that Elvis was reported to be so fond of.  I think I’ll leave that recipe to your research.  It’s just not one of my favorites to tell the truth.  I am, however, a big fan of peanut butter, so I’ll be sharing with you today a few of my favorites that use it as an ingredient.

While I am preparing those, why don’t you turn up the volume on the computer, listen to a few Elvis tunes, and go here to participate in this Elvis movie poll.  If you don’t mind, let us know in your comments which one you voted for.  And, if you are too young to know any of these, head on over to your video store and check them out today.  In fact, have yourself a regular old PB and B Day Celebration with Elvis.

Note:  All Skippy Peanut Butter is manufactured in Little Rock, Arkansas.

MY FAVORITE PEANUT BUTTER COOKIES
This recipe comes from the Better Homes and Gardens Cookbook that was published in 1969.  I return to this old cookbook often even though I have hundreds of others. 

1/2 cup butter or margarine
1/2 cup peanut butter (I use crunchy.)
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cups sifted (I don’t.) all-purpose flour
3/4 teaspoon soda
1/4 teaspoon salt

Thoroughly cream butter, peanut butter, sugars, egg and vanilla.  Sift together dry ingredients; blend into creamed mixture.  (I let mine chill for about 30 minutes.)  Shape in 1-inch balls; roll in granulated sugar.  Place 2 inches apart on ungreased cookie sheet.  Press 5 peanut halves atop each or crisscross with fork times (dip in sugar first).  Bake at 375 degrees for 10-12 minutes.  Cool slightly; remove from pan.  Makes 4 dozen.  YUM!

PEANUT BUTTER BREAD

This bread recipe was featured in an article in our local paper when Calico Cupboards, the Benton Junior Auxiliary, was first published.  It is so easy and good.  Try it toasted with jam or jelly.

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
3 1/2 tablespoons shortening
1 6 1/4-ounce jar peanut butter, smooth or crunchy
(I prefer crunchy.)
2 eggs, beaten
1 cup milk

Preheat the oven to 325 degrees.   Sift flour, baking powder, salt and sugar.  Add shortening and peanut butter, mixing well with electric mixer.  Combine eggs and milk.  Add to dry ingredients and blend well.  Bake in a greased 8 x 4 x 2-inch loaf pan for 1 1/4 hours or until it tests done.  Makes 1 loaf

MRS. SALTER’S PEANUT BUTTER PIE

This pie is so easy to make; it’s a great summertime dessert because there’s little or no baking involved.  Try making it in a chocolate cookie crust.  MMMMMM.

(This is one of my favorites from Paula Deen.)

Ingredients

• 1 1/2 cups heavy whipping cream
• 1/4 cup sugar **
• 8 ounces cream cheese
• 1 cup crunchy peanut butter
• 1 cup confectioners' sugar
• 1 graham cracker crust, store-bought or premade *

Directions

Whip cream with 1/4 cup sugar**. Mix all other ingredients until smooth and fold in whipped cream until well blended. Pour mixture into a graham cracker crust and chill for several hours before serving.

*I like to add about a 1/2 cup ground roasted peanuts to my favorite graham cracker crust just to add additional peanut flavor.
**I use superfine sugar or confectioner’s sugar.  I just think that either one of these makes a firmer, prettier whipped cream.

PEANUT BUTTER CRUNCH BROWNIES

 (This is a Pillsbury Cook-Off recipe.)

1 (19.5 ounce) package Pillsbury(R) Brownie Classics Traditional Fudge Brownie Mix

1/2 cup vegetable oil

1/4 cup water

2 eggs

3 cups semisweet chocolate chips

1 (14 ounce) package caramels, unwrapped

1/4 cup water

2 cups slightly broken pretzels*

1/4 cup butter or margarine, melted

1 cup powdered sugar

1 (18 ounce) jar crunchy peanut butter

2 cups Reese's(R) Puffs(R) cereal, slightly broken*

Heat oven to 350 degrees F (325 degrees F for dark pan). Grease 13x9-inch pan with cooking spray or shortening.** In large bowl, make brownie mix as directed on box using oil, water and eggs. Stir in 1 cup of the chocolate chips. Spread batter evenly in pan. Bake 28 to 30 minutes. Cool on wire rack while making topping.

In medium microwavable bowl, microwave caramels and water on High 1 minute. Stir; continue to microwave in 15-second increments, stirring after each, until caramels are completely melted and mixture is smooth. Stir in broken pretzels until well coated. Spoon and spread carefully over cooled brownie layer.

In large bowl, mix melted butter and powdered sugar until smooth. Stir in peanut butter. Stir in broken cereal until well blended. Spread or pat over caramel layer.

In small bowl, microwave remaining 2 cups chocolate chips on High 1 minute. Stir; continue to microwave in 15-second increments, stirring after each, until chocolate is melted. Spread over cereal layer. Refrigerate until chocolate is set and caramel mixture in center is firm, 2 to 3 hours. Let stand at room temperature 10 minutes before cutting. Cut into 6 rows by 4 rows.

Yield: 24 servings
Notes:*To slightly break pretzels and cereal, place in separate resealable food-storage plastic bags; seal bags and break with rolling pin.

**This bar is comprised of four delicious layers. Spread the caramel layer to within 1/4 inch of the side of the pan. The bars are easier to remove when the caramel does not touch the side of the pan.To easily cut brownies, line pan with foil so foil extends over sides of pan; spray foil with cooking spray. When ready to cut, lift brownies from pan using foil.

Linked to:

• Foodie Friday at Designs by Gollum
• Friday Feasts at Momtrends

BJ over at Sweet Nothings had a great idea to create a Mister Linky so that we could all share our favorite Elvis stories. I hope you will share yours and will spread the word to others to come here and do just that! Thank ya' Thank ya' very much.

I want to apologize to everyone for not being on top of things this week. The "bug" has hit our family and it has pretty much taken us all out of sync. I appreciate those of you who entered Crock Pot Wednesday, and I want you to know that I will be in contact. Thanks again.

MEXICAN LIME CHICKEN SOUP adapted for the Crock Pot

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This soup is a Southern Living favorite of ours that I adapted for the crock pot.  It is so easy especially if you use leftover chicken or purchased rotisserie chicken.  I only use the white meat. 

1 tablespoon cumin seed
2 tablespoons vegetable oil
1 large red bell pepper, chopped
1 large onion, chopped
1 teaspoon bottled minced garlic
1 14.5-ounce cans Mexican style stewed tomatoes, drained and chopped (I typically use the Mexican with lime Rotel brand.)
2 limes , shells and juice reserved
4 14-ounce cans chicken broth
3 cups chopped cooked chicken (leave chunky)
1/4 cup chopped fresh cilantro
1 tablespoon chopped fresh jalapeno
1/4 teaspoon salt
1/4 teaspoon pepper
1 15-ounce can black beans, rinsed and drained, optional
Toppings: shredded Cheddar cheese, sour cream, cubed avocado
Garnish: lime wedges

Toast cumin seed just in a dry skillet just until heated through and beginning to give off aroma.  Do not burn!  Set aside.  Heat oil in a Dutch oven or large skillet over medium-high heat.  Add bell pepper, onion and garlic; sauté 3 minutes or until vegetables are tender.  Add vegetables, jalapeno and chicken broth to slow cooker.  Stir in tomatoes and toasted cumin seed.  Cut limes in half crosswise.  Squeeze and strain lime juice and reserve for later; add lime shells to soup.   Stir in chicken and cook on LOW 4 – 6 hours.  (It will hold longer if needed.) Thirty to forty-five minutes before serving, remove the lime shells and stir in  cilantro,  salt and pepper, lime juice and black beans, if using.   Cook  until thoroughly heated,  Serve with toppings and garnish, if desired.  I usually serve this with corn chips.  Hubby likes the ones that are lime flavored.

You may want to use half of the lime juice and taste before adding the remainder.  It’s a matter of taste.  This keeps well in the refrigerator for several days.  It also freezes well.

Makes 12 cups.

Hubby came down with an awful stomach virus during the night, so we won’t be eating this for dinner tonight.  Fortunately, it gets better after it sits for a day anyway.  I seem to be the only one in the family that hasn’t been afflicted.  Guess who’s next?

I don’t think it will be this guy:(

Linked to Tasty Tuesday and Tempt My Tummy Tuesday.

SAFETY ZONE’S SPAGHETTI SALAD

School starts for me on Monday, and I will have a period of adjustment just like the students do.  That includes, of course, settling back into a meal time routine.  My mind is still in Summer mode so my August dinner plans will reflect that I know.  Hubby and I tend to hang on to every little bit of Summer that we can.  On Sunday I will be making this salad which will serve us well for Monday evening’s meal as well as a lunch or two.  

Several years ago I attended a fundraiser in our community for a project called “Safety Zone.”  The idea behind the project was to provide an immediate safe house for abused children when they have been removed from their own homes.  Each safe house was to be staffed by qualified caregivers and counselors.  The project was funded strictly through donations and operated successfully for some time.  I wish it was no longer needed, but unfortunately the problem still exists.  Supposedly, that care is now being provided through other means.

I obtained a little yellow cookbook the day of that initial fundraiser that I still use often.  I think community cookbooks are some of the best anyway.  One of the recipes in it was this one for Spaghetti Salad.  You may have heard of it, but it bears repeating especially at this hot and humid, who wants to turn on an oven, time of the year.  Hubby loves it and it is just nice to have on hand in the refrigerator.

1 12-ounce package vermicelli
1 package McCormick Salad Supreme seasoning ( I find this in a bottle on the spice shelf.  I don’t think I have ever seen it in a package.)
1 16-ounce bottle Italian salad dressing (I use Zesty Italian and I seldom use this much.  You may want to add some additional dressing later as the pasta absorbs the dressing.)
2 large tomatoes, chopped (I often use cherry tomatoes, halved.)
1 green bell pepper, minced (or use a mixture of red, yellow, orange and/or green)
1 medium white onion, minced
(I usually add about 1/2 cup sliced black olives as well.)
salt and pepper

Cook pasta according to package directions; rinse and drain well.  Mix vegetables, salad seasoning and pasta together in a large bowl.  (I usually use a plastic container with a sealable lid.)  Pour in the Italian dressing; stir to thoroughly combine.  Salt and pepper to taste.

Optional:  add precooked chopped shrimp or chicken. chopped pastrami or pepperoni, chopped cucumber, zucchini or yellow squash, and/or sliced black olives.   Some people add avocado; I don’t because I don’t like the way it looks in the salad after a day.  As I said, we dine on this for several days usually.

This is better if made ahead by several hours.  It makes a great light lunch or dinner. 

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Presto Pasta Nights  hosted by Equal Opportunity Kitchen
Menu Plan Monday
Foodie Friday
Friday Feasts

MY LETTER TO JIM

  I saw a notice on Yahoo recently that the comedian, Jim Carrey, is going to be a grandfather soon.  Jane, his daughter with Melissa Carrey, is pregnant.  The father is reported to be her long-time boyfriend, Alex Santana.  I got to thinking about all of the advice that Carrey (the father, not the daughter) probably needs to know about being the World’s Next-Best Grandparent.  The honor of Best is already taken by, of course, Perfect Boy and Perfect Girl’s Nana (that being me).  Since he wouldn’t take my calls, I decided to write him a letter including all of the not-to-be-ignored advice.  You are welcome to add your own additions as you see fit.

Dear Jim,

• Read.  Read.  and Read some more.  You cannot read to a child too much.  This comes from a veteran teacher as well as a veteran Nana.  Children are never too young or too old to be read to.  Hubby still reads Way of the Wolf ‘s “Barrington Bunny” every year at Christmas to Perfect Daughter.  That and The Littlest Angel.  His momma read that to him.  Relearn your nursery rhymes.  There are lots of life lessons to be found in them. 

• Sing.  Sing even if it’s tunes you are creating with your grandchild (and I hope you do that).  In fact, I hope you are already singing to this precious grandchild of yours.  He/She will love you for it!
• Play music.  Recorded music is fine; just do it.  If you need the research on that, I’ll be glad to pass it along.  You will, of course, need to return my phone calls.  BTW, start a fund right now for music lessons for him/her.  Trust me.  You’ll thank me later on

• Always have popsicles.  Someone once told me that, and I now agree.  Blue popsicles are best according to Perfect Boy while Perfect Girl prefers pink (of course!).  They both think that Nana’s homemade popsicles are the best ever.  You need to know that popsicles are really good eaten while still in your pajamas – either before breakfast or in the middle of the afternoon  --- still in your pajamas.  It’ll be our little secret.
• Tell stories.  Not lies, mind you.  Never lie to a child – they will always know when you do.  Made-up, on-the-spot stories that somehow contain their names, the names of their friends (both real and make-believe), and anyone else that they might remotely remember.  Telling stories is a great way to pass the time while potty-training – lots of great ones have been created during these special quiet moments.  If you can remember these long enough to write them down, you might have a best-seller on your hands.
• Swing.  Swinging (especially in the world’s tallest tree swing created by OoHoo) creates a tremendous bond of trust.  Your grandchild will trust you to push faster and higher and you will trust your grandchild not to bail off without stopping the swing!  Or kicking you in unmentionable places.  Make sure that you sing “Swing Low Sweet Chariot” ---other appropriate swinging songs are okay but this one is best.
• Cook.  Cook with him/her.  Cupcakes, cookies, mashed potatoes…doesn’t matter.  DON’T JUST COOK IN FRONT OF THE CHILD.  He/she can learn all sorts of “stuff” by doing it himself or herself.  DON’T TELL THEM THAT THIS IS LEARNING, HOWEVER.  NEVER EVER DO THAT!  Leave that sort of phrase to momma – grandparents don’t have to LEARN ME anything  (an almost quote from P.B.)’.  The bigger the mess, the better the taste. 

• Play.  Really play.  Pretending to play is no fun for anybody.  Rediscover your inner child.  It will be the most fun you’ve had in years.  Believe me.  Camping out or building a fort in the middle of the living room will make you every child’s dream grandparent.  Oh, and dressing up in a frilly apron for a tea party won’t hurt any either.  Or, playing baby dolls.  You’ll be a hero to that little prissy miss. If the paparazzi should snap your picture while dressed this way, you’ll be a hero to every grandparent.

 

• Be kind.  To everyone.  Their grandmother, their momma, the garbage collector, the grocery clerk --- even the rude neighbor lady who is probably just lonely anyway.  Let them see you being sincerely kind.  Except, of course, to that stranger who might hurt them.  Then it’s okay to not be nice.  In fact, be mean.
• Pray. Lots. Often.  Daily---sometimes more.  Let him/her see you praying and pray with him/her as well.  It wouldn’t hurt to take the kid to church WITH you either.  Frequently is best.  You might try reading the Bible while you’re at it. If you need it, they make great children’s versions.  Adults can even understand them.  Go figure.   (Hope I’m not stepping on any religious toes here but you get the idea.)

And last, but definitely not least ---

• Love.  Unconditionally.  Without restraint.  Selflessly.  This child needs to know that whatever happens, you will be there with all of your heart.    No strings attached.  Harvard or County Tech.  Butcher.  Baker.  Candlestick Maker.  Doesn’t matter.  Teach him/her to love others by loving others yourself.  You can do that when no one else can.  Don’t hold back.  It will be the best gift you give yourself.  Again, trust me on this.

Advice from me to you.  Free and clear.  Just because this is the best starring role you will ever have.  You don’t have to thank me; thank God.

                                                                 Love, hugs and kisses,

                                                               Nana

P.S.  It wouldn’t hurt you to return my calls.   Oh, have a good crock pot recipe that you are willing to share?  Sign up with Mister Linky below.