Wednesday, November 30, 2011

Pumpkin Bread

  • 3 c. sugar
  • 1 c. cooking oil
  • 4 eggs
  • 1 1/2 t cinnamon
  • 2 t cloves
  • 2/3 c water
  • 2 c pumpkin
  • 3 1/2 c flour
  • 2 t baking soda
  • 1 c nuts (optional)
  1. Mix in order and pour into 4 greased loaf pans
  2. Fill batter 1/2 full and bake for an hour at 350 degrees.

Tuesday, November 29, 2011

Shepherd's Pie

  • 4 1/2 cup peeled cubed baking potato (about 2 lbs)
  • 1/3 skim milk
  • 1/4 grated Parmesan cheese
  • 2 T butter
  • 1/8 t salt
  • 1 1/2 lbs ground round
  • cooking spray
  • 1 c sliced carrots
  • 1 c coarsely chopped onion
  • 1/2 c chopped bell pepper
  • 1 large clove of garlic, minced
  • 2 t Worcestershire sauce
  • 1 t basil
  • 1/2 t salt
  • 1/2 t oregano
  • 1/4 t pepper
  • 1 (14 1/2 oz) can whole tomatoes, undrained and chopped
  • 1 bay leaf
  • 2 T flour
  • 2 T water
  1. Place potato in large sauce pan, add water to cover and bring to boil.
  2. Cook 15 minutes or until very tender; drain.
  3. Combine potato, mil and next 3 ingredients in a bowl; beat until smooth, Set aside.
  4. Cook ground beef, stirring until crumbly.
  5. Drain and set aside.
  6. Wipe dripping from skillet.
  7. Coat with cooking spray and place over medium heat until hot.
  8. Add carrots and next 3 ingredients; saute 5 minutes until vegetables are crisp tender.
  9. Return meat to skillet.
  10. Add Worcestershire sauce and next 6 ingredients; bring to boil.
  11. Cover, reduce heat and simmer for 30 minutes.
  12. Remove from heat; discard bay leaf.
  13. Place flour in bowl; gradually add 2 T water, stirring with wire whisk.
  14. Add to meat mixture; stir well.
  15. Pour mixture int o 3 quart casserole coated in cooking spray.
  16. Spoon potato mixture over meat, spreading to edges.
  17. Baking at 350 degrees for 40 minutes or until headed.
  18. Let stand for 10 minutes.

Monday, November 28, 2011

Boston Cream Pie

  • 1/4 cup butter, softened
  • 1/2 cup plus 3 tablespoons sugar divided
  • 1 1/2 cups sifted cake flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup low fat milk
  • 1 teaspoon vanilla
  • 2 egg whites
  • cooking spray
  • vanilla cream filling
  • chocolate glaze
  1. Cream butter; gradually add 1/2 cup sugar, beating at medium speed until light and fluffy (about 5 minutes)
  2. Combine flour, baking powder and salt.
  3. With mixer on low, add to cream mixture alternating with milk, begin and end with flour.
  4. Stir in vanilla.
  5. Beat egg whites (at room temperature) at high speed until foamy.
  6. Gradually add remaining 3 teaspoons sugar, 1 at a time beat until stiff peaks form.
  7. Stir 1/3 of egg white mixture into batter; folding remaining egg white mixture into batter.
  8. Pour into a 8 inch round pan coated with cooking spray.
  9. Bake 350 degrees for 35 minutes or until wooden pick inserted in center comes out clean.
  10. Cool 5 minutes; remove from pan and cool completely on a wire rack.
  11. Allow 3 hours for every thing to cool, before assembling
  12. When completely cooled, cut cake in half.
  13. Add vanilla cream filling to middle of bottom half and spread.
  14. Place cake on top of vanilla cream, carefully
  15. Pour Chocolate glaze and spread on top.

Vanilla Cream Filling
  • 1/2 cup sugar
  • 5 teaspoons cornstarch
  • 1/8 teaspoon salt
  • 1 1/4 cups low fat milk
  • 1 egg, beaten
  • 1/2 teaspoon vanilla
  1. Combine sugar, cornstarch and salt in a saucepan.
  2. Gradually add milk, stirring with wire whisk until well blended.
  3. Bring to a boil over medium heat and cook 1 minute, stirring constantly.
  4. Gradually stir 1/4 of hot milk mixture into beaten egg; add to remaining milk mixture, stirring constantly.
  5. Cook 3 minutes or until thickened and bubbly, stirring constantly; add vanilla.
  6. Pour into a bowl; cover and chill until set.

Chocolate Sauce
  • 2 tablespoons sugar
  • 1 1/2 table spoons unsweetened cocoa
  • 3/4 teaspoon cornstarch
  • 1/3 cup low fat milk
  • 1/2 teaspoon vanilla
  1. Combine sugar, cocoa and cornstarch in a small saucepan.
  2. Gradually add milk stirring with wire whisk until well blended.
  3. Bring to a boil over medium heat and cook 1 minute, stirring constantly.
  4. Stir in vanilla.

Sunday, November 27, 2011

Peanut Butter Squares

  • 1/2 c sugar
  • 1/2 c brown sugar
  • 1 egg
  • 1/2 c softened butter
  • 1/3 c crunchy peanut butter
  • 1 c flour
  • 1 c oats
  • 1/2 t baking soda
  • 1/2 t salt

Cocoa Frosting

  • 3 T cocoa
  • 1 T milk
  1. Preheat oven to 350 degrees
  2. Grease rectangular pan.
  3. Mix sugars, egg, butter and peanut butter in large bowl.
  4. Stir in flour, oats, soda and salt.
  5. Spread in pan.
  6. Bake until golden brown, 17 to 22 minutes.
  7. Cool in pan.
  8. Prepare Peanut Butter Frosting, reserve 1/3 cup.
  9. Stir cocoa and milk in to remaining frosting until smooth. If necessary, stir in additional milk until of spreading consistency.
  10. Frost squares with cocoa frosting.
  11. Drop frosting by teaspoon fulls onto cocoa frosting swirl for marbled effect.
  12. Cut into 1 1/2 squares.
Peanut Butter Frosting
  • 1 1/2 c powdered sugar
  • 1/4 c chunky peanut butter
  • 2 T milk
  1. Mix all in small bowl
  2. Stir in additional milk 1/2 t at a time until spreading consistency.

Saturday, November 26, 2011

Doggie Treat Saturday!!!!

Pumpkin Cookies

1 1/2 cups whole wheat flour
1/2 cup pumpkin, canned
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 tablespoons Crisco
1 whole egg
1/2 cup buttermilk
Preheat oven to 400 degrees. Combine flour, cinnamon and nutmeg and cut in shortening. Beat egg with milk and pumpkin and combine with flour, mixing well. Stir until soft dough forms. Drop by tablespoons onto ungreased cookie sheet and bake for 12 to 15 minutes. Let cool and serve.

Friday, November 25, 2011

Classroom Cooking

Crock Pot Pumpkin Pie Pudding
  • 15 ozs pumpkin (solid pack)
  • 12 ozs evaporated milk
  • 3/4 cup sugar
  • 1/2 cup bisquick
  • 2 eggs (beaten)
  • 2 tbsps butter, melted             
  • 2 1/2 tsps pumpkin pie spice
  • 2 tsps vanilla
  • whipped topping (optional)
1.In a large bowl mix together the first eight ingredients.
2.Transfer to crock pot coated with Pam.
3.Cover and cook on low 6-7 hours.
4.Serve in bowls with whip cream, if desired.

Thursday, November 24, 2011

Turkey Brine

This year I am going to brine my turkey...

  • 12 cups water, divided

  • 1 cup kosher salt

  • 2 cups sugar

  • 1 cup apple cider vinegar

  • 2 tablespoons sage

  • 2 tablespoons thyme

  • 2 tablespoons rosemary

  • 1 tablespoon pepper

  • 4 cups ice

    1. Bring 4 cups of water to a simmering boil. Add salt and sugar. Stir until the sugar has completely dissolved. Turn off the heat. Stir in 8 cups cold water, apple cider vinegar, sage, thyme, rosemary, pepper, and ice. The brine is ready to be used.
    2. Remove giblets and neck from the cavity. Rinse the outside and inside of a thawed turkey. Using paper towels, pat the turkey dry. Complete submerge the turkey in a large soup pot bigger than the bird (xxl zip loc baggie, etc.) and cover with a lid. Allow the turkey to marinate for 12 hours for a small turkey (8-10 lbs) and up to a full day for a bigger bird. Rinse turkey and pat dry before adding additional seasoning, butter, or oil in preparation for roasting.

    Wednesday, November 23, 2011

    Chicken and Rice Casserole

    • 2 c diced cooked chicken
    • 4 chopped hard boiled eggs
    • 2 c rice
    • 1 t. salt
    • 2 T lemon juice
    • 1 small chopped fine onion
    • 2 c mayonnaise
    • 2 cans Cream of Mushroom Soup, undiluted
    • 1 package slivered almonds
    • 1 can water chestnuts
    • crushed potato chips
    1. Mix together all ingredients (except chips).
    2. Put into greased 9x13x2 inch pan.
    3. Store overnight in refrigerator.
    4. Remove from refrigerator and hour before baking.
    5. Top with crushed chips.
    6. Bake at 350 degrees for 45 minutes.

    Tuesday, November 22, 2011

    Chocolate-Amaretto Cheesecake

    • 6 chocolate wafers, finely crushed
    • 1 1/2 c. light processed cream cheese product
    • 1 c. sugar
    • 1 c. lowfat 1% cottage cheese
    • 1/4 cup plus 2 Tunsweetened cocoa
    • 1/4 c flour
    • 1/4 c amaretto
    • 1 t vanilla
    • 1/4 t salt
    • 1 egg
    • 2 T semisweet chocolate mini morsels
    1. Sprinkle chocolate wafer crumbs in bottom of a 7 inch springform pan. Set aside.
    2. Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth.
    3. Add egg and process just until blended.
    4. Fold in chocolate morsels.
    5. Slowly pour mixture over crumbs in pan.
    6. Bake at 300 degrees for 65 to 70 minutes or until cheese cake sets.
    7. Let cool in pan wire rack.
    8. Cover and chill for 8 hours.
    9. Remove sides of pan and transfer to serving plate.
    ** Chocolate-Mint cheesecake: substitute 1/4 cup creme de menthe for amaretto.

      Monday, November 21, 2011

      Creamy Seafood Chowder

      • 1/4 pound medium fresh unpeeled shrimp
      • 1 T butter
      • 1 1/3 c chopped red bell pepper
      • 1/2 c thinly sliced green onion
      • 1/4 c flour
      • 4 c low fat milk
      • 1/2 bottle clam juice
      • 1 c diced unpeeled red potato
      • 1/2 t salt
      • 1/4 t white pepper
      • 1/2 pound lump crab meat, drained
      • 1/4 pound scallops
      • 1/2 c chopped dill weed
      • 1 (11 ounce) can of no salt whole kernel corn, drained
      • 3 T sherry
      1. Peel and de-vein shrimp; cut in half crosswise and set aside.
      2. Melt butter in saucepan over medium heat; add bell pepper
      3. Cool 10 minutes, stirring occasionally.
      4. Add green onions; saute 2 minutes.
      5. Sprinkle with flour, stirring until well blended.
      6. Gradually add milk and clam juice, stirring with a wire whisk.
      7. Add potato, salt and white pepper; stir well.
      8. Reduce heat and cook, stirring occasionally.
      9. Add shrimp, crab meat and next 5 ingredients; cook for 6 minutes or until shrimp is done.
      10. Stir in sherry.

      Sunday, November 20, 2011

      Banana Nut Bread

      • 1 c mashed very ripe banana
      • 1/2 c sugar
      • 1/2 c plain nonfat yogurt
      • 1/4 cup butter, melted
      • 1 t vanilla
      • 1 egg
      • 1 egg white
      • 2 cups flour
      • 1 t baking powder
      • 1/2 t baking soda
      • 1/4 t salt
      • 1/4 c chopped pecans (optional) 
      1. Combine first 7 ingredients in large bowl; beat at medium speed until well blended.   
      2. Combine flour and next 3 ingredients; stir in pecans.
      3. Add flour mixture to banana mixture, stirring until moistened.
      4. Spoon batter into load pan.
      5. Bake 350 degrees for an hour and 5 minutes or until toothpick comes out clean.
      6. Cool 10 minutes in pan on wire rack.
      7. Remove from pan and place on rack. 

      Saturday, November 19, 2011

      Doggie Treat Saturday!!!!

      Peanut Butter and Oatmeal Dog Biscuits

      • 2 cups whole wheat flour (you can use another type of flour if your dog is sensitive to wheat)
      • 1 cup rolled oats
      • 1/3 cup peanut butter, chunky or smooth (I used smooth this time)
      • 1 1/4 cups hot water

      Additional flour for rolling

      1. Preheat oven to 350° F
      2. Mix dry ingredients together
      3. Mix in the peanut butter and hot water. You may need to add more flour if the dough is too sticky.
      4. Knead the dough well.
      5. Roll out the dough into 1/4" thickness and cut into shapes with dog cookie cutters.
      6. Bake on a lightly greased cookie sheet for 40 minutes. Turn off the oven and let them cool overnight.
      7. If you and your dog can't wait that long, cool them completely on a wire rack before serving.
        Instead of cutting out more shapes with the left over peanut butter and oatmeal dough, I rolled it into balls. Then I made a cross hatch fork mark on the dog cookies. This is the same way you would do for human peanut butter cookies.
      8. After: The cookies get very hard, just the way dogs like them!
      9. Storing: This peanut butter dog biscuit recipe makes biscuits that will last in a sealed air tight container at room temperature for one week. You can store them in the refrigerator for 3 weeks and in the freezer for up to 6 months.

      Friday, November 18, 2011

      Classroom Cooking

      Oven Art
      aka (salt dough)

      • 2 c. flour
      • 1 c. salt
      • 1 c. water
      1. Combine flour and salt.
      2. Add water a little at a time.
      3. Knead 7 to 10 minutes until smooth and firm but not sticky.
      4. Place in plastic bag to keep moist for up to 5 days.
      5. For different colors add food coloring to dough.
      6. Roll out cookies to 1/8 to 1/4 inch thickness.
      7. Cut with cookie cutters.
      8. Bake on foil covered cookie sheets in 325-350 degrees oven until golden brown (about a 1/2 hour).
      9. Let cool and paint.

      Thursday, November 17, 2011

      Beer and Cheese Bread

      • 2 T sugar
      • 1 package dry yeast
      • 1/2 cup warm beer (105 to 115 degrees)
      • 2 1/2 cup bread flour, divided
      • 1 cup 4 oz shredded extra sharp Cheddar cheese
      • 1/3 cup instant nonfat milk
      • 3/4 t salt
      • 1/2 t dry mustard
      • 1/4 t red pepper
      • 1 egg, beaten
      • cooking spray
      • 1 egg white, lightly beaten
      • 1 t sesame seed, toasted
      1. Dissolve sugar and yeast in warm beer in large bowl; let stand 5 minutes.
      2. Stir in 2 1/4 cups flour and next 6 ingredients to form a soft dough.
      3. Turn dough out onto a lightly floured surface.
      4. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 T at a time, to prevent dough from sticking to hands
      5. Divide dough in half and shape into a 6 inch round loaf.
      6. Place loaves 4 inches apart on a large baking sheet coated with cooking spray.
      7. Brush both tops with egg white and sprinkle with sesame seeds. 
      8. Make 1/8 inch deep cuts in a lattice design across tops of loaves. 
      9. Let rise in a warm place(85 degrees), free from drafts for an hour and 15 minute or until doubled in bulk.
      10. Bake at 350 degrees for 15 minutes or until loaves sound hollow when tapped.
      11. Cool on wire racks.

      Wednesday, November 16, 2011

      Butter Spritz cookies

      Still learning how to use that damn cookie press!!!!


      3 1/2 cups flour
      1 teaspoon baking powder
      3 sticks of butter, softened
      1 cup sugar
      1 egg
      2 Tablespoon milk
      1 1/2 teaspoon vanilla extract


      Preheat oven to 350 degrees

      In medium bowl, combine flour and baking powder/

      In large bowl, beat butter and sugar until light and fluffy.

      Add egg, milk and vanilla.

      Add flour mixture, mix well.

      Fill coolkie press with dough and press cookies onto ungreased cookie sheet.

      Bake 10 to 12 minutes or until edges are golden brown. 

      Cool 2 minutes on cookie sheets; remove and place on cooling rack.

      Tuesday, November 15, 2011

      Caramel Stuffed Apple Cider Cookies

      Found on another blog... OMG... YUMMY!!!


      1 cup softened butter

      1 cup granulated sugar

      1/2 teaspoon salt

      1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10 packets (I found this in my grocery store near the hot chocolate mixes.)

      2 eggs

      1 teaspoon vanilla extract

      1 teaspoon baking soda

      1/2 teaspoon baking powder

      1 teaspoon ground cinnamon

      3 cups all purpose flour

      1 bag Kraft Caramels (14 oz)


      • Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!)
      • In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
      • With your mixer (or an energetic spoon) cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
      • Beat in eggs, one at a time. Add vanilla and mix well.
      • Gradually add flour mixture to butter/egg mixture. Mix until just combined.
      • Refrigerate for about an hour. (If you're really impatient you don't have to do this, but it makes it so much easier to work with.)
      • When you are ready to bake, unwrap your caramels.
      • Scoop out cookie dough ball about the size of a walnut. (I used a rounded cookie scoop-full. My scoop holds about a Tablespoon.)
      • Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.
      • Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over-bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.) If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they'll pop right off.
      • Yield: about 4 dozen, depending on how large you make your cookies (or how many caramels have been snitched out of your bag before you begin.) Store in an airtight container.

      Monday, November 14, 2011

      Cat's Refried Beans

      LOVE THESE!!!!

      What you need:

      1 pound ground beef, chicken or turkey
         (I prefer ground beef.)
      2 cans of pinto beans

      What you do:

      Fry up the ground beef.  Drain fat. Place in bowl and set aside.

      In frying pan, pour in beans.  Stir, letting bean warm up.  Once the juice is boiling use potato masher and mash beans.  When beans are all mashed pour in ground beef.  Mix well....

      Serve mixture, topped with shredded cheese and plain yogurt (I use instead of sour cream).

      Sunday, November 13, 2011

      Granny Smith Apple Bundt Cake

      - 2 c sugar
      - 3 eggs
      - 2 c vegetable oil
      - 1 orange(squeeze juice save peel for zest)
      - 3 c all purpose flour
      - 1 tsp baking soda
      - 1/4 tsp salt
      - 1 1/2 Tbsp cinnamon
      - 2 tsp pure vanilla extract
      - 1 tsp nutmeg
      - 3 lg granny smith apples peeled and cored and cubed in
      small pieces
      - 1 c chopped pecans
      - 1 c powdered sugar
      - 1 tsp orange zest
      - 1 dash(es) orange extract(optional)
      1. Prepare bundt pan(butter and flour or bakers joys) and preheat oven to 325
      2. Begin mixing sugar , eggs , oil, and orange juice. Then slowly add all of the dry ingredients. Add apples and pecans last. This batter should be very thick and dense.
      3. Pour batter in bundt pan and bake for 1 hour and 15min or until tester comes out clean.
      4. Turn cake onto a plate and allow to cool
      5. Mix glaze to the consistency you would like it
      6. Drizzle the cake with the glaze and enjoy
      - 1 Tbsp milk( depending on how thick you want your

      ** added the left over caramel squares cut into small chunks in the batter.  Will get back to you on that!

      Saturday, November 12, 2011

      Doggie Treats Saturday!!!!

      Puppy Brownie Cake


      1/2 cup shortening
      3 tablespoons honey
      4 eggs
      1 teaspoon vanilla
      1 cup whole wheat flour
      1/4 cup carob flour (powder)
      1/2 teaspoon baking powder
      12 ounces nonfat cream cheese
      2 teaspoons honey

      Cream shortening and honey together thoroughly. Add remaining ingredients. Beat well. Bake in a greased cookie sheet (10x15") for 25 minutes at 350 degrees. Cool completely.

      FROSTING: Blend together. Spread frosting over cool brownies. Cut into 3 inch or 1 1/2 inch squares.

      Friday, November 11, 2011

      Classroom Cooking

      Making this next Friday with the kids....


      1 cup cornmeal
      1 – 1/4 cup flour
      4 teaspoons baking powder
      1/4 cup sugar
      1 teaspoon salt
      1 teaspoon vanilla
      2 eggs – lightly beaten
      1 cup milk
      1/4 cup melted butter or oil

      Follow the instructions that came with your bread machine in terms of which ingredients to put in the machine first. Then select the cake setting with a light crust.


      3/4 cup butter, room temperature

      1/4 cup honey

      In a small bowl mix butter and honey until smooth.
      Store, covered, in the refrigerator.

      Thursday, November 10, 2011

      Chip Peanut Butter Oatmeal Cookies

      The school staff gobbled it down!  No crumbs left!


      1 c. flour, extra full
      1/2 tsp. salt
      1/2 tsp. baking powder
      1/2 tsp. baking soda

      1 stick butter
      1/2 c. white sugar
      1/2 c. brown sugar
      1/2 c. peanut butter
      1 tsp. vanilla extract
      1 egg

      Mix until creamy.

      BLEND IN:

      1 c. raw oatmeal
      1 (6 oz.) pkg. chocolate chips, OR butterscotch OR mixed

      Add dry ingredients and mix well until creamy. Make into small balls and press flat on ungreased cookie sheet. Bake at 350 degrees for 10 minutes or until slightly brown. Remove from sheet and cool on rack. Store in refrigerator. Can be frozen indefinitely.

      Wednesday, November 9, 2011

      Nutella Drink!!!!

      My friend, Sarah is going to give this one a test run.

      -1 cup of milk
      -2 spoonfuls of Nutella
      -whipped cream
      -mini marshmallows

      Directions: Pour about 1/4 of the milk into a saucepan on medium-low heat. Add the Nutella and whisk until blended. Slowly stir in the remaining milk. Add a pinch of cinnamon and whisk until hot and frothy. Carefully pour the mixture into a mug, add whipped cream, and mini marshmallows.

      Also, if you’re me, booze. Booze it on up. Delicious!

      Tuesday, November 8, 2011

      Chicken Fingers with dipping sauce

      Wasn't thrilled with the dipping sauce... but the chicken fingers baked were awesome!!!! Serve with mashed potatoes mixed with non fat yogurt mixed in instead of butter and milk.... YUMMY!!!!



      1½ cups mayonnaise
      ¼ cup honey
      2 tbsp. roughly chopped dill
      2 tbsp. fresh lemon juice
      1 tbsp. dry mustard powder
      Kosher salt and freshly ground black pepper, to taste

      2 lb. boneless, skinless chicken breasts, cut into 3"-long-by-1"-wide strips
      1 tbsp. sugar
      1 tbsp. kosher salt
      1 tbsp. freshly ground black pepper
      1½ tsp. garlic powder
      1 tsp. paprika
      1 tsp. dry mustard powder
      1 cup flour
      4 eggs, lightly beaten
      3 cups finely ground fresh breadcrumbs or panko
      Canola oil, for frying

      INSTRUCTIONS1. Make the dipping sauce: In a medium bowl, whisk together the mayonnaise with the honey, dill, mustard powder, and lemon juice. Season with salt and pepper, and stir together until smooth; set honey-dill dipping sauce aside.

      2. Make the chicken fingers: In a medium bowl, toss together chicken, sugar, salt, pepper, garlic powder, paprika, and mustard; set aside. Place flour, eggs, and breadcrumbs in 3 separate shallow dishes; set aside. Pour oil to a depth of 2″ into a 6-qt. Dutch oven; heat over medium-high heat until deep-fry thermometer reads 325°. Working in batches, coat chicken in flour, shake off excess, and dip in eggs; coat in breadcrumbs. Fry chicken until golden brown and crisp, about 3 minutes. Transfer to paper towels to drain. Repeat with remaining chicken. Serve with dipping sauce.

      *** For a healthier choice, I baked the chicken finger at 425 degrees for 20 minutes or until golden brown.

      Monday, November 7, 2011

      Oatmeal Cake with Peanut Butter Frosting

      STEP 1:
      1 c. oatmeal
      1 1/2 c. hot water

      Pour on oatmeal, let set 5 minutes.

      STEP 2:
      1 c. white granulated sugar
      1 c. brown sugar
      1 stick butter
      2 eggs
      1/2 tsp. salt
      1 tsp. vanilla

      Cream together.

      STEP 3:
      1 1/2 c. flour
      1 tsp. soda
      1 tsp. cinnamon
      1 tsp. baking powder

      STEP 4:

      Add oatmeal to step 2, then add sifted ingredients. Bake at 350 degrees for 35 to 40 minutes. Use 9x13 pan.


      1 1/2 sticks butter
      2 c. brown sugar
      4 tbsp. water
      2 tbsp. vanilla (you must use 2 tablespoons vanilla)

      Bring to boil for 1 or 2 minutes. Remove from heat and stir in 1 1/3 cups peanut butter until smooth. It will not be real thick but thickens on the cake as it cools. Put the hot frosting on the cake while the cake is still hot.

      Sunday, November 6, 2011

      Pot roast

      The only time I ever cooked a pot roast I did it this way... and it came out WONDERFUL!!

      • 5 lb roast
      • 1 T salt
      • 2 t pepper
      • 1 c flour


      1. Preheat oven to 500 degrees F

      2. Start with roast at room temp.           

      3. Mix salt, pepper, and flour together, rub on roast

      4. Roast at 5 minutes per pound, DO NOT OPEN OVEN!!!

      5. At the end of cooking, turn oven off DO NOT OPEN OVEN OR REMOVE ROAST.           

      6. Let oven completely cool (2-3 hours)           

      7. When oven is cool, remove roast and enjoy. The most important part of this is NOT OPENING OVEN

      Saturday, November 5, 2011

      Doggie Treat Saturdays!!!

      A recipe a friend gave us!!!

      Cinnamon Dog Treats

      • 1 cup flour - keep adding until in becomes dough
      • 1 cup broth (beef, chicken, etc...)
      • 3/4 cup oatmeal
      • 1/4 t cornstarch
      • 1/4 cup oil
      • 1T baking powder
      • 2 T cinnamon

      1. Mix all ingredients together.

      2. Cook for 20 minutes at 350 degrees.

      Friday, November 4, 2011

      Classroom Cooking

      Fun science experiment!



      • Borate solution
        • 2/3 cup warm water
        • 1 1/2 t powdered Borax
        • 3 drops food coloring
      Mix together in a 1 cup using wooden spoon.
      • Glue solution
        • 3/4 warm water
        • 1 cup school glue
      Mix together in a mixing bowl using a wooden spoon.


      Pour the borate solution into the bowl with glue solution. Use your hands to gently lift and turn the mixture until only one tablespoon of liquid is left. Flubber will be sticky for a moment or two. After the excess liquid has dripped off, Flubber is ready. Store in a plastic bag in the refrigerator. When you are through, discard in a waste can. DO NOT try to wash it down the sink. If it dries on carpet or clothing, cover it with a cloth soaked in vinegar to de-gel it, then wash the area with detergent and water.

      Thursday, November 3, 2011

      Sour Cream Pumpkin Bundt Cake

      Another treat given to my coworkers which they ate up!

      • 1/2 cup packed brown sugar
      • 1 teaspoon ground cinnamon
      • 1/4 teaspoon ground allspice
      • 2 teaspoons butter
      Combine brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.

      • 3 cups all-purpose flour
      • 1 tablespoon ground cinnamon
      • 2 teaspoons baking soda
      • 1 teaspoon salt
      • 2 cups granulated sugar
      • 1 cup (2 sticks) butter, softened
      • 4 large eggs
      • 1 cup  pumpkin puree 
      • 1 container (8 oz.) sour cream
      • 2 teaspoons vanilla extract

      1. Preheat oven to 350°F. Grease and flour 12-cup Bundt pan.
      2. Combine flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition.

      3. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.

      4. TO ASSEMBLE: Spoon half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.

      5. Bake for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze.


      Combine 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.

      Wednesday, November 2, 2011

      Sugar Cookies

      • 1 1/2 c sugar
      • 1 cup shortening
      • 2 eggs, unbeaten
      • 3 T sour cream
      • 1 t vanilla
      • 1/3 t lemon extract
      • 3 cups flour
      • 1/2 t baking soda
      • 1/2 salt

      1. Gradually add sugar to shortening creaming until fluffy.

      2. Beat in eggs one at a time.

      3. Add sour cream, vanilla and lemon extract.

      4. Combine flour, soda and salt.  Add to cream mixture.

      5. Mix well, chill.

      6. roll out small amounts at a time, very thin on light floured board.

      7. Cut and place on an ungreased cookie sheet.

      8. Sprinkle with regular or colored sugar.

      9. Bake at 400 degrees for 6 to 9 minutes until golden.

      (makes approx 6 medium sized cookies)

      Tuesday, November 1, 2011

      Kitty Litter Cake

      It may be a bit gross looking... but it is YUMMY!!!


      • 1 (18 oz.) box spice or german chocolate cake mix
      • 1 (18 oz.) box white cake mix
      • 1 pkg. white sandwich cookies
      • 1 large box vanilla instant pudding mix
      • 12 small tootsie rolls
      • 1 litter box (preferably a NEW one!)
      • 1 plastic scoop
      • green food coloring


      Prepare cake mixes and bake according to directions (any size pans). Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork or shake in a jar.

      When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. You probably won’t need all of the pudding, mix with the cake and “feel” it, you don’t want it soggy, just moist; gently combine. Put mixture into clean litter box.

      Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top, this is supposed to look like the chlorophyll in kitty litter. Heat remaining Tootsie Rolls, three at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around. Serve with a new pooper scooper.