Radio Interview

I just did a 10 minute radio interview with Julaine Appling of Wisconsin Family Action.  You can listen here: http://bit.ly/X8AYed

HAM AND CHEESE CASSEROLE

This recipe can be cut in half and baked in a 8 x 8 pan. 

4 c. (about 3 crowns) fresh broccoli florets, steamed until tender

3 c. shredded cheddar cheese, divided

4 c. chopped cooked ham

1 can (4 oz.) mushrooms, drained, optional

4 c. rotini, cooked and drained

1 c. mayonnaise

½ c. diced red pepper

½ c. milk

½ c. seasoned crouton crumbs

1 Tbsp. melted butter

Mix all ingredients except 1 c. of the cheese, croutons and butter.  Spoon into greased 13 x 9 pan.  Sprinkle with remaining 1 c. cheese.  Combine butter and crouton crumbs; sprinkle on top.  Bake in a preheated 350º oven, uncovered for 30 minutes or until thoroughly heated.  8-10 servings.

A Great Recipe from Pioneer Woman

 I follow Pioneer Woman's blog.  She's funny and has great recipes.  I have both of her cookbooks; the first one being my favorite.  She has a show on Food Network, but if you're like me and don't have cable, you can watch free past episodes on line.  Enjoy this recipe, great app or for lunch!

Zannie's Black-Eyed Pea Dip

Prep Time:

10 Minutes

Cook Time:

30 Minutes

Difficulty:

Easy

Servings:

12

 

Ingredients

• 1 can (14-ounce) Can Black-eyed Peas
• 1/4 whole Onion, Chopped Fine
• 1/4 cup Sour Cream
• 8 slices Jarred Jalapenos
• 1 cup Grated Sharp Cheddar Cheese
• 3 Tablespoons Salsa
• Hot Sauce, to taste
• Salt And Black Pepper To Taste

Preparation Instructions

Preheat oven to 350 degrees. Drain black-eyed peas and partially mash, leaving some whole.
Add all other ingredients, stirring to combine.
Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly.
Serve with tortilla chips!
*Note: if you have them available, you can use the canned black-eyed peas and jalapenos (they're canned together.) If you do this, you can omit the extra jalapenos.

Grandma's Chex Mix

This really is my Grandma's recipe. It's more than 40 years old! I like it the best of all the many varieties of this recipe that are out there.  It would be fun to serve in tall jars at your New Year's party or anytime!

1 ½ gallons of Chex or Crispex of your choice

1-2 c. pretzel sticks, broken

about 1 pound nuts of your choice (I like cashews, almonds and pecans)

Mix the above in a large bowl. Set aside.

In a jar with a tight-fitting lid, mix:

1 Tbsp. Worcestershire sauce

1 c. oil

1 ½ tsp. garlic salt

1 ½ tsp. seasoned salt

Shake well. Pour over Chex mixture. Stir to coat. Pour into 2 or 3, 13 x 9" pans. Bake in a preheated 250˚ oven for 1 ½ hours, stirring every half hour. Transfer from pans to paper towels to cool. Store in airtight container.

To order a cookbook...

call me at 262-338-0205!  I'll mail your cookbook, when I get your check!  Thank you!

Thanksgiving Brunch Recipes

I just did a segment on WTMJ-4 on The Morning Blend.  Two delicious recipes and the video are here:


http://www.themorningblend.com/videos/179745341.html

Girls' Shopping Event

 Opening day of deer hunting and....a Girls' Shopping Event!!  Come to Lammscapes in Jackson on Saturday, Nov. 17 from 10am-4pm.  Great gift ideas from local artists and vendors...and prizes!  I'll be giving samples!

A Family Dinner in 1950

Having dinner as a family was important in 1950, and it's still important today!  Enjoy!

Oven Roasted Cabbage

Roasting brings out the sweetness of cabbage. Preheat oven to 400. Cut cabbage into wedges. Place on sheet pan and sprinkle with olive oil and salt. Roast for 20-30 minutes or until tender.

Dessert Iced Coffee

DESSERT ICED COFFEE  
This is a great treat for these hot summer days! 
1 c. ground coffee
4 c. cold water
½ tsp. vanilla
½ c. half and half cream
¼ c. Hershey’s chocolate syrup
1-2 T. sweetened condensed milk, optional
Whipped cream in a can
Additional chocolate syrup
Place coffee and water in a container. Cover and refrigerate 8 hours or overnight. Strain using a coffee filter. Repeat. Whisk together coffee, vanilla, cream, chocolate syrup and sweetened condensed milk. Fill pint-size mason jars with ice cubes. Add coffee mixture. Top with whipped cream and more chocolate syrup. Serves 4

Need a Laugh Today?? Watch Julia!

Calzones

1 loaf frozen bread dough, thawed
2-3 c. shredded mozzarella cheese
Your choice of toppings: Pepperoni, Black olives, Cooked Italian sausage, Sauteed onions, Sauteed fresh mushrooms
Divide dough into 4 parts. Roll out each part into a circle/oval. On the bottom half of dough round, add toppings of your choice: pepperoni, black olives, cooked Italian sausage, cooked onions, cooked mushrooms and about ½ c mozzarella cheese. Fold top half of dough over bottom half, leaving about a ¼ ” border of bottom dough uncovered. With fingers, press around to seal dough, and fold bottom dough to the top to totally seal. Transfer to sprayed or parchment paper cookie sheet. Brush with olive oil. Cut 2 slits on top. Let rest for about 20 minutes before baking. Bake 400˚ until golden. Dip into spaghetti sauce, if desired. Makes 4.

Rhubarb Dessert Squares

½ c. real butter
1 c. flour
1/3 c. powdered sugar
3 c. diced rhubarb
2 eggs
1 c. sugar
 ¼ c. flour
1 tsp. baking powder
 ¼ tsp. salt
Cream butter, flour and powdered sugar. Pat into greased 8x8 pan. Bake 350˚ 15 minutes. Arrange rhubarb on hot crust. Combine eggs, sugar, flour, baking powder and salt and pour over rhubarb. Bake 350˚ about 40 minutes longer. Cool. Serve with whipped cream, if desired. Even though rhubarb is considered a vegetable, it is most often treated as a fruit. Rhubarb provides a good source of vitamin C, fiber, and calcium. It is usually eaten cooked, and just like fresh cranberries, rhubarb is almost unbearably tart on its own. It needs the added sweetness of sugar, honey, or fruit juice to balance out the acidity. Since rhubarb is primarily used for pie, it is also referred to by its nickname the “pie plant”.

Happy Mother's Day!

Daily Dish Restaurant

While visiting friends in Tennessee, we visited the Daily Dish. It was very impressive. (It takes a lot to impress me!) We had the Sunday buffet, which had all "from scratch" food. Everything was delicious and was arranged beautifully. If you're in the area, they are located at 2205 Hillsboro Rd. Franklin, TN.