The Great Outdoors

I do love the great outdoors--from a distance. When our children were young I camped--in a 23 foot trailer. My idea of a wonderful outdoor experience is a picnic. But I'm not opposed to family members enjoying the great outdoors. My guys love to hike, hunt, backpack, shoot, fish etc. I encourage it, I just don't participate in it and that's okay.
So Max had one great adventure. He put in for an archery elk tag--knowing he wouldn't get it. It's a draw and chances are small that you will 'win'. But Max seems to have good luck and he did draw out for the 'once in a lifetime' elk tag. The 'hunt' started the week after Max got home from his honeymoon, bad timing but afterall it is a 'once in a lifetime' hunt.

Max spent many hours tracking elk, putting up trail cams and hiking all over the mountains. All his hard work paid off. He was successful. He shot the prize elk with an arrow no less. It is big--very big, Max is happy and I'm sure the new bride is happy because the hunt is over! They say it's 'once in a lifetime'. Yeah right.

Oatmeal Fudge Bars

 My sweet friends son just returned from serving a 2 year mission for our church. He has been serving in the Bangkok Thailand Mission. Today he was speaking in church--giving a short report of some of the experiences he has had. Carol was having a houseful of guests for lunch so I happily offered to make some treats. I look for opportunities to share the calories!

I checked my Pinterest boards and many blogs looking for a good treat. Bars are fun, they make a lot and your oven is only on for a short time, a plus in 95 degree heat.

This bar has a simple oatmeal cookie type crust, a decadent chocolate filling and a light crumb crust. All combined to make one delicious treat. I found the recipe on Brown Eyed Baker, one of my favorite blogs. It's a recipe worth keeping.

Oatmeal Fudge Bars

1 cup quick-cooking oats

1 ¼ cups light brown sugar, divided

1 cup all-purpose flour, divided
¼ tsp baking powder
¼ tsp baking soda
¼ tsp salt, pinch of salt, divided
10 Tbsp unsalted butter, divided
1 ½  cups chocolate chips

1 egg

Preheat oven to 325 degrees. Line an 8 inch square baker with aluminum foil, allowing excess to hang over the edges of the pan.  Grease foil; set pan aside.

Combine the oats, 1 cup of brown sugar, ¾ cup of flour, baking powder, baking soda, and a pinch of salt.  Stir together in a bowl to combine.  Melt 8 Tbsp butter and stir into the oat mixture until combined.  Reserve ¾ cup of the mixture for the topping.  

Sprinkle the remaining oat mixture over the bottom of the prepared pan and press into an even layer.  Bake until light golden brown, about 12 minutes.  Cool completely, about 1 hour.

Combine the remaining ¼ cup flour, the remaining ¼ cup brown sugar, and the remaining
¼ tsp salt in a bowl.  Set aside.

Melt the chocolate chips and the remaining 2 Tbsp butter in a large bowl, microwaving at 50% power in 30 second intervals, stirring after each.  Let cool slightly.  Add the egg and whisk until combined.  Use a rubber spatula to fold in the flour mixture, stirring until just combined.

Pour the chocolate filling over the cooled crust and sprinkle with the remaining oatmeal mixture.  Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes. Cool completely on a wire rack.  Using the foil overhang, lift the bars from the pan and cut into squares.  Store leftovers in an airtight container at room temperature.

"Now That's Eggciting"

I have been playing with rubber stamps for the better part of 20 years. Just something I like to dabble in. I'm not really a saver--my craft room can only hold so much. So I'll purchase a stamp set play with it for a time and when I get tired of it I will give it to someone else who will love it. Styles change--designers are always coming out with something new and different.

 I had a set years ago, played with it for a time and then passed it on. Guess what I missed that set! Of course it was not available. So I scoured E-bay (most everything is on E-bay) and found it for a fair price. What is this set that makes me smile every time I use it?? "Best of Cluck" by Stampin' Up!

For some reason having chickens seem to be the 'in' thing today. So I have plenty of friends that will enjoy these 'corny' cards!

 

Popovers--TWD/BWJ

I can't believe I've been cooking for over 40 years and have never made Popovers. They are a magical dish that any child would love and sophisticated enough for an adult. I deem Popovers the perfect food!

A few simple ingredients and a hot oven are all you need to create Popovers. They can be made in a muffin tin or custard cup. You can also buy a special Popover pan--I could be tempted.

They are so simple, don't wait any longer to make this yummy dish.

Our hostesses this week are Amy and  Paula, check their blogs for the complete recipe. 

German Chocolate Cake

This is Cindy's daughter, Candise.  I have forever said that I want to be JUST like my mom when I grow up and today I just might be one step closer.

I grew up with grandparents nearby and many Sunday evenings were spent visiting.  I don't live in my hometown anymore and don't get to see my grandmas often enough.   We have tried to 'adopt' some grandparents wherever we live.  Our current town is no exception.  Our local grandma had a birthday and requested a German Chocolate Cake.  Last years request was the same, and was my first ever German Chocolate Layer cake.  I think it was tasty - but not really photo worthy!  I learned a few things and the cake turned out beautiful this year. 

My mom would have been proud, it was on a beautiful cake pedestal (she taught me that presentation is everything), it was on time,  and I even took a photo before we walked out the door. 

The recipe is nothing fancy, in fact it came right off the Baker's German Chocolate Box.  I didn't get to have a piece of the cake, but I hear it was delicious!  And the joy of baking and delivering was sweet enough for me.

Orange Glazed Blueberry Scones

I do love blueberries, they don't grow in Utah but thanks to Costco I have blueberries. These scones were delicious, I had plenty of company to share them with. This recipe was give a full 5 stars by my eager testers.

Orange Glazed Blueberry Scones
2 cups four
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
2 cups blueberries
1/4 cup frozen butter--grated
3/4 cup buttermilk or cream--I used half buttermilk half cream
1 egg
 In a large bowl stir together the flour, sugar, baking powder and salt. Add frozen butter that has just been grated. Mix with your fingers, you should have a nice mix of different size pieces. Or use a pastry blender.
In a small bowl mix together buttermilk and egg. Add liquid to dry mixture and gently mix. Add in blueberries and gently stir. The more you stir the tougher the scones. Gentle is the word.
Using a large Pampered Chef Scoop put scoops of batter on a parchment lined pan. Bake at 400 for about 18 minutes.

Orange Glaze
2 tablespoons butter
2 cups powdered sugar
zest and juice of 2 oranges
In a small saucepan mix all ingredients and simmer until sauce starts to thicken. Once thick stir well and brush or spoon on scones. This glaze should slightly harden.
I wanted to make an orange butter cream frosting--which would be yummy. The glaze added a fun dimension.
This recipe is adapted from Tyler Florence

Oven Roasted Corn

This post is really not rocket science--but it is something you will want to try. How do you cook fresh corn on the cob? Probably the same way your Mother did. My mom filled a huge pan with water, brought it to a boil (which seems to take forever) dropped the husked corn in and boiled it for 5 minutes. The corn was done--you had a huge pot of boiling water heating up your August kitchen. But the corn was good so that's the way you cook corn.

Enter my daughter Jill. While visiting we wanted corn, it's perfect right now. Jill suggested we roast the corn in the oven. I was leery at first, I mean who puts corn complete with husks on in the oven?? We did and it was delicious. I will never boil another ear of corn. Thanks Jill for breaking the cycle!

 Oven Roasted Corn--Tyler Florence

Preheat oven to 350. Pace corn (husks on) directly on oven rack. Roast for 30 minutes. Pull husks down, silk is easily removed. Use husks for a handle while eating. Enjoy one of the best foods of summer!

Berry Galette TWD/BWJ

This was one fun recipe! Pies scare me but a Galette I can handle. I like the words rustic, free form and open faced. I think a galette is a pie on vacation!

The galette dough came together in just minutes in my food processor. This dough calls for cornmeal--an interesting crust ingredient. I like most anything with cornmeal so I was anxious to try it. With a well floured board I had no problem rolling out the chilled dough. I then piled blueberries in the center of the dough. I sprinkled the berries with sugar, drizzled them with a little maple syrup and dotted with butter. The crust was then folded, pleated around the fruit. I brushed the crust with water and sprinkled some sparkling sugar on top. I thought it was a masterpiece (remember I'm not a pie maker).

As it baked juice did leak out but it did not affect the taste. We all enjoyed this dessert, The cornmeal crust was delicious and the blueberries screamed 'summer'! I can't wait to make this galette with peaches and apples. The recipe stated that the galette would make 4 to 6 servings. The galette is quite small, I wouldn't try to serve more than 4 guests. A scoop of vanilla bean ice cream tops this dessert.

 Our host this week are Lisa and Andrea. Check their blogs for the complete recipe.

O

Wedded Bliss!

We have had a busy couple o f weeks. Max (our youngest) was married Friday August 3, 2012 in the Mt. Timpanogus Temple. It was a beautiful day. The weather cooperated, we were surrounded by family and friends. Jess was radiant and Max couldn't quit smiling. The ceremony was at 9AM, the weather was perfect for photos outside the temple.

We had a luncheon at the Blue Lemon--it is a beautiful  venue, the food was delicious and our event planner was top notch! There is something about eating at a beautiful set table with great service. The food lived up to Blue Lemon standard. And much to the delight of my mother--all six of her children and their companions were in attendance.

Jill sang a love song, Candise did a fun original reading about Max and Jess. My brother did a great wedding video complete with photos, music and interviews. We all got to know Max and Jess a little better. On a lighter note Jess's siblings gave Max a fun basket filled full of items to help Max know how to best treat Jess. In return the Harris gals gave Jess a basket full of items that will help her more fully enjoy life with Max. All had fun.The luncheon ended with both fathers giving loving words to the new Harris Family.

We had a few hours to rest then we were at the Reception Center. The party was outside the most beautiful gardens. Ponds, streams, grass and trees provided a beautiful backdrop for the party. There was a steady stream of family and friends wishing the new couple well. I couldn't ask for a better day!
All my children were there--this hasn't happened for years. What a great day.

Peanut Butter Surprise Cookies

I like peanut butter, I like chocolate. These cookies were an instant hit. Jill made them for me--I'm forever in her debt! They are not difficult cookies but you must pay attention to the recipe. I only say this because I have been known to get sidetracked. So read the instructions, stay on track and you will have the best chocolate/peanut butter cookie ever.

Peanut Butter Surprise Cookies

1 1/2 cups flour

1/2 cup unsweetened cocoa

1/2 teaspoon baking soda

1/2 cup brown sugar

1/2 cup butter, softened

1/4 cup peanut butter

1 teaspoon vanilla

1 egg

1 cup confectioners sugar

1 cup peanut butter

To make the 'chocolate' cookie. Mix together the flour, cocoa, and baking soda. Beat sugar, butter, 1/4 cup peanut butter until light and fluffy. Add vanilla and egg. Stir in flour mixture just until blended--don't over mix.Chill dough.

To make Peanut butter filling. Combine the confectioners sugar and 1 cup peanut butter. Blend well. Roll filling into 30, 1 inch balls. Freeze balls for at least an hour.

 This recipe make 30 cookies so form the chilled chocolate dough in a log. Divide into 30 pieces. Or if you can think of a better way to get 30 cookies let me know!

Working with 5 cookies at a time (keep the rest of the peanut butter balls in the freezer, they thaw quickly and are difficult to work with) flatten the chocolate cookie. Put the frozen peanut butter ball in the center of the cookie, wrap the ball completely with chocolate dough. Roll in sparkling sugar and flatten with a small glass.

Bake cookies at 375 for about 7-9 minutes. The cookies will be set and starting to crack. Repeat process for remaining cookies.

Cool cookies on a wire rack--serve with a tall glass of milk. This is one yummy cookie, enjoy!

Jill will you make these for the wedding weekend?? 

Wedding Gift

We have a large family, I come from a large family my brothers have large families. My friends have large families. We have lived in the same small town for 35 years. So what does all this mean?? It means we get invited to a lot of wedding receptions. Sometimes 3 or more a month. Now I would love to spoil every couple with a large gift but reality shouts.

So I try to get the most for my gift dollar. I wish I could scour the stores for great bargins but I can't so I have to be clever. I am a strong believer that presentation is everything. Wrap most anything in cellophane and tie a big bow--you have a beautiful gift. I keep a well stocked 'wrapping' closet. Cellophane, tissue paper, wrapping paper, lots of rolls of ribbon from Costco and spools of tuille. Little gift cards, twine and fun toppers round out my wrapping closet.

Here is what is in my gift closet right now:

Green cleaning totes

Green dish soap

Green cleaning brushes

Yellow kitchen towels

Magic Erasers

Rubber gloves

Clorox wipes

The green items were purchased at the dollar store. The other cleaning supplies were purchased at Walmart. I buy my favorite kitchen towels at Williams and Sanoma, on sale with free shipping.

I purchased enough supplies to fill about 6 baskets. So I always have a gift ready for a wedding or shower and I didn't break the bank!
  

Pasta Salad with a Story

My blog started out as a place to journal my favorite recipes--my kids were leaving home for missions, college and marriage. It wasn't long till they got hungry, it happens you know. So I would field  several cooking questions each week or day as needed. Now I was happy to do this, I love chatting with my kids as they turned into awesome adults. 

Along came my blog--a place to journal family favorite recipes and some new recipes along the way. I occasionally put in a few family photos because my kids and grand kids are just so darn cute.

Then I thought, as long as I'm writing why not tell a few stories along the way. Food stories, family stories etc. That's the fun thing about a blog--it's yours to do as you please.

So the Pasta Salad Story:

In 1970 a new store moved to the small town of Pleasant Grove, that of itself was big news. Story Pharmacy moved to Main Street just a few doors south of Rexall Drug (it had been the only drug store in Pleasant Grove for about 100 years).

Story Pharmacy was run by the pharmacist Mr. Story. Mrs. Story ran the soda fountain I loved the soda fountain, they made a mean 'wild hourse' drink. But my favorite item on the menu was the pasta salad. It was served to go in a small plastic cup, it came with a slice of buttered toast cut in triangles. I really don't know why one would serve toast with pasta salad--but they did.

One must understand that the only kind of pasta served at my house (remember there are 5 brothers) was drenched in red sauce and had plenty of meat balls along side. So to be able to buy a cup of delicious pasta salad full of crunchy veggies, small shrimp, certainly from a can and a light sauce was delightful. As soon as I could drive in 1971 I often visited Story Pharmacy, just for their pasta salad. That is one great memory.

So when Candise made a pasta salad for a family party, I ate some in a cup and was taken right back to Story's sitting on the orange upholstered stools wishing I had a triangle of toast!

 So please enjoy Pasta Salad with a Story--served with a toast triangle if desired.

16 ounces small pasta, small shells, ditalini

1/2 cup roasted red pepper,chopped

1/2 cup black olives, chopped

1/2 cup chopped sweet/spicy pickles I used Famous Dave's

1/2 cup chopped green onion--whites and greens

1/2 cup chopped celery

1/2 cup mayonnaise

1 tablespoon red wine vinegar

1 tablespoon sugar

1/2 teaspoon salt

1/2 teaspoon fresh ground pepper

1/4 cup milk to thin dressing

pickle juice to thin and add flavor
Garnish with 1/2 cup chopped parsley

Cook pasta in boiling salted water till done--don't overcook. Rinse in cold water till pasta is cool. Add the chopped veggies. Make the sauce by mixing the mayo, vinegar, sugar, salt and pepper. Thin to pourable consistency by adding milk and pickle juice. Pour dressing over salad and stir. If more dressing is needed just take a couple of tablespoons of mayo and thin down with pickle juice. Stir all ingredients together. Chill.

Before serving add small cooked shrimp and diced tomatoes. This makes a big salad--plenty to share.

The Pampered Chef Chopper is made for salads like this. Sometime I like a fine dice--this salad isn't that time. Chop things, no need to clean the chopper between. The chopper makes this salad a quick meal. Quick is good.

This recipe was inspired by Pioneer Woman

Semolina Bread TWD/BWJ

Stepping outside my comfort zone often happens as a result of being in a baking group. Take Semolina flour for instance. I've been baking for over 35 years and never used it. Does one admit such things on a public blog?? But I'm happy I accepted the challenge because this bread was delicious. I will make it often.

This is not a quick recipe but it is not a difficult recipe either. It comes together easily in your food processor or mixer. It does have 3 rising times, each for about 2 hours. But patience pays off with a beautiful loaf of sunny, slightly nutty bread. It was perfect with a bowl of Cream of Broccoli Soup.

Our hostesses this week are Anna, she blogs at Keep it Luce, and Renee from The Way to My Family's Heart check their blogs for the complete recipe.

Now that I think about it I did decrease the salt a bit. The recipe called for 2 teaspoons of salt, I cut it down to 1 1/2 teaspoon. I think it would have been fine either way. I also made White Loaves while I had things out. 3 beautiful loaves of bread in one day--what a treat!

Reese's Mini Peanut Butter Cup Banana Bread

My goal when making banana bread is to camouflage the banana flavor. Did I ever succeed with this recipe!! Imagine a nice banana bread base with a little peanut butter stirred in for flavor and 8 ounces of Mini Reese's Peanut Butter Cups! Now we are taking serious banana bread.

This is fun, delicious and just may become your new favorite banana bread recipe. Try it today.

Reese's Peanut Butter Cup Banana Bread

Mix together in a large bowl:

3 very ripe bananas--mashed

1/2 c peanut butter

1/4 cup oil

1 egg

1/2 cup sugar

1/4 cup brown sugar

In a small bowl mix together:

1 1/2 cup flour

1/2 teaspoon baking soda

1 1/2 teaspoon baking powder

1/2 teaspoon salt

Pour the dry ingredients into the wet ingredients and mix oh so gently, You really just don't want to over mix quick breads. Gently fold in an 8 ounce package of Reese's Mini Peanut Butter Cups. Spray pans with Pam for Baking, I love that stuff. This recipe fills 3 loafs in a Pampered Chef Mini Loaf Pan. Bake at 350 for about 35-40 minutes. Tooth pick will come out mostly clean when done.

I only use mini loaf pans because they are so dang cute, they are easy to share and I have poor luck with regular size loaf pans. Edges burnt, gooey center, center won't rise etc. It doesn't take too many failures for me to find a plan B. In my case when making quick breads plan B is Mini Loaf Pans! I also wonder if altitude may play a part??

Yes, I do sell Pampered Chef. If you live locally and need something I'm sending an order in Saturday. 

Thanks Cookies and Cups for sharing a  great recipe!

Chicken, Bacon. Avocado Quesadilla--30 Minute Meal

I love it when I try a new recipe for dinner and it's good, good enough that I will make it again! This is a  simple recipe that uses ingredients that are usually in my pantry.

Chicken, Bacon, Avocado Quesadillas
8 slices bacon-diced
1 pound chicken tenders-diced
1/2 cup diced green onions
1 avocado-diced
Shredded Mexican blend cheese
4 flour tortillas-I used uncooked

Cooked diced bacon until crisp, remove from pan. Using 2 teaspoons of bacon grease cook green onions for 2 minutes. Add diced chicken and cook till brown and done about 5 minutes. Cook flour tortilla in hot pan, flip and top with shredded cheese, bacon, chicken and avocado. Fold tortilla cut in thirds with a pizza cutter and serve with salsa.
Want to make this even quicker?? Use precooked bacon, rotisserie chicken and pre-made refrigerated guacamole. This will turn this 30 minute meal into a 15 minute meal.
Thanks Cook with Sara--this is a great dish.