Candy & Cookie! Peanut Butter Temptations

Sometimes you find a fantastic recipe on the packaging that is worth keeping. This was the case on a big bag of holiday Reese's peanut butter cup miniatures. Not just candy, not just a cookie, but both!

Ingredients:
40 Reese's Miniatures
1/2 cup (1 stick) butter softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup creamy peanut butter
1 egg
1/2 teaspoon vanilla
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt

Directions:
Heat oven to 375 F degrees. Remove wrappers from candies. Line small muffin cups with paper bake cups. You can also use a mini muffin pan as seen in the photo and skip the muffin cups! Beat butter, granulated sugar, brown sugar, peanut butter, egg and vanilla until fluffy in large bowl. Stir together, baking soda and salt;  gradually add to butter mixture, beating until well blended. Shape dough into 1 inch balls; place one in each muffin cup. Do not flatten. Bake for 10 to 12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup in center of each cookie. Cool completely in muffin pan.

Tasty Texas Trash

If you're a Chex-mix lover you have to give this recipe a try! It's a popular snack made around the holidays and native Texans call it Texas Trash. As to be expected it's BIG, it's BOLD, and there are BACON drippings.

Ingredients:

9 oz Crispix or Corn Chex 

10 oz Cheerios

8 oz pretzels or Bugles

6 oz Cheez-its

1 lb peanuts

1 stick butter

1 cup bacon drippings

3 tbsp Franks Red Hot sauce

2 tbsp Worcestershire sauce 

2 tbsp garlic power

Directions: 

Combine dry ingredients in roasting pan. Mix liquid ingredients and pour over dry ingredients trying to coat each piece. Bake 2 hours at 250 minutes uncovered. Stir well every 15 minutes. Let cool before serving. Store in large ziplock bags. 

Eggs and Bacon, but Not How You're Thinking

This is a childhood recipe that I love making for the office or holiday parties. Eggs and bacon candy are so cute! Green eggs and ham is for the Dr. Seuss fans out there.

Ingredients:
Almond bark
Stick pretzels
Yellow and green M&Ms

Directions:
Separate the yellow and green M&Ms from the package. Melt almond bark according to directions. Lay pretzels on parchment paper in pairs. Spoon a small amount of almond bark onto pretzels and lightly press in M&Ms. Refrigerate for 30 minutes before serving or overnight.

Ok, I guess you could have these eggs and bacon for breakfast with a cup of coffee. Happy holidays!

Bacon Lover's Baked Squash

We love this recipe because it's so easy and compliments many different main dishes (as seen in photo with pork chops).

Ingredients:
1 acorn squash
2 slices bacon
Brown sugar
Salt
Pepper

Directions:
Cut acorn squash in half and slice a little off the bottom. This will allow the squash to sit flat on a cookie sheet. Scoop out seeds and stringy mess inside the squash. Cut slices of bacon in half and cross pressing down into bowl of squash (1 slice per half of squash). Sprinkle with brown sugar, salt, and pepper. Bake at 375 degrees for 45 minutes or until pierced easily with fork.

The Soup Show with Julia Child

Julia Child's fifty first show was "The Soup Show." In her cookbook The French Chef Cookbook published in 1968 she said, "in this busy can-opener world, a homemade soup often seems like a new taste sensation. The old French standby, leek and potato soup, tastes so good you cannot believe it is nothing but vegetables, water, and salt simmered together." Julia, I completely agree! Just a couple additions though... I'm going to add bacon and cheddar cheese to make my husband happy.

Ingredients:
3 to 4 cups peeled potatoes sliced or diced
3 cups thinly sliced leeks or yellow onions
2 quarts water
1 tablespoon salt
1/3 cup heavy cream or 2 tablespoons softened butter
2 to 3 tablespoons minced parsley or chives

Directions:
Either simmer the vegetables, water, and salt together, partially covered for 40 to 50 minutes until vegetables are tender; or cook under 15 pounds pressure for 5 minutes, release pressure, and simmer uncovered for 15 minutes to develop the flavor.

Mash the vegetables in the soup with a fork, or pass the soup through a food mill. Correct seasoning. Set aside uncovered until just before serving, then reheat to simmer. Remove from heat just before serving, and stir in the cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with herbs.

Beer: Not Just for Drinking, but for Baking Bread

On any given day you will find Deschutes Brewery beer in our fridge. Maybe because they're from our hometown or maybe because they're simply the best, either way, Deschutes is tasty to drink and bake with!

This recipe is from the Farmgirl Fare blog. She is right, this recipe is beyond easy! Better yet, this recipe is easily adapted to your favorite herbs and additions.

Ingredients: 
3 cups all-purpose flour
1 Tablespoon granulated sugar
1 teaspoon salt
1 Tablespoon baking powder
2 Tablespoons chopped fresh dill (or 2 teaspoons dried)
1 cup finely grated sharp cheddar cheese
12 ounces beer
Optional glaze: 1 egg & 2 teaspoons water, beaten

Directions:
Heat oven to 375°. Combine the flour, sugar, salt, baking powder, dill, and cheddar in a large mixing bowl. Slowly stir in the beer and mix just until combined. The batter will be thick.

Spread the batter in a greased 8-inch loaf pan, brush with the egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.

Cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool 10 more minutes. Serve warm or at room temperature.

I'll Make you Banana Pancakes

Lyrics from Jack Johnson's 2005 song Banana Pancakes are stuck in my head this morning. The eggs in the fridge had expired so our backup plan was instant pancakes. Just add water. Follow pancake mix directions according to the box. For two people I mash two bananas and mix in with the pancake batter. After pouring the batter onto the griddle add some chocolate chips. When the batter starts to bubble is when you need to flip the pancake to avoid burning. For those with a super sweet tooth you can still add syrup.

Thankful for Leftovers: Shepherd's Pie

Thanksgiving leftovers are good the next day, but loose their luster day 3. If you still have turkey and mashed potatoes give this Emeril Laggasse recipe a try! Emeril says, "traditionally, shepherd's pie is made with lamb and "cottage pie" is made with beef. This is my twist on these 2 favorite English casseroles."

We changed just a few things. We used sage in place of thyme because it looked better at the store. We doubled the flour. Also, our cheese layer is beneath the potatoes. Yum!

Ingredients:
1 tablespoon unsalted butter
4 teaspoons olive oil
1 cup chopped yellow onions
2 carrots, peeled and chopped (about 1 cup)
1/4 teaspoon Essence or Creole Seasoning, recipe follows
1/4 teaspoon plus 1/8 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon minced garlic
4 ounces mushrooms, stemmed, wiped clean, and sliced
1/2 teaspoon chopped fresh thyme leaves
1 bay leaf
1 tablespoon all-purpose flour
2 teaspoons tomato paste
2 to 2 1/2 cups chopped or shredded roast turkey (white and/or dark meat)
1 1/4 cups chicken stock or canned chicken broth
1/2 cup green peas
4 cups leftover mashed potatoes or Basic Mashed Potatoes, recipe follows
3/4 cup grated sharp or medium Cheddar
Chopped parsley leaves, for garnish

Directions:
Preheat the oven to 400 degrees F. Lightly grease a 9-inch square or 2.2 quart baking dish with the butter and set aside.

In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions, carrots, Essence, salt, and pepper and cook, stirring, until the onions are soft, about 3 minutes. Add the garlic and cook, stirring, for 20 seconds. Add the mushrooms, thyme, and bay leaf and cook, stirring, until the mushrooms are soft, 3 to 4 minutes. Add the flour and cook, stirring, until thick, about 1 minute. Stir in the tomato paste and cook, stirring, for 1 minute. Add the meat and stir well to combine. Gradually add the stock and then the peas, and bring to a boil. Reduce the heat to medium-low and simmer until the mixture is thickened, 6 to 8 minutes.

Remove from the heat and discard the bay leaf. Carefully transfer to the prepared dish and spoon the potatoes over the meat mixture, spreading to the edges. Sprinkle with the cheese and bake until the cheese is bubbly and the potatoes are crisp around the edges, 22 to 25 minutes.

Let sit for 10 minutes before serving. Garnish with chopped parsley and serve.

Yield: 4 to 6 servings

Pumpkin Pie for Breakfast

Life's short right? Might as well eat dessert for breakfast! Since it is just my husband and I this year I made just one traditional pumpkin pie according to the Libby's label. Seeing half the mixture leftover my husband decided we should experiment with the remainder and add bananas. Turns out pumpkin pie with bananas and whip cream is a nice breakfast item!

Happy Thanksgiving everyone!

Old-School King Ranch Chicken Casserole

We've lived in Texas for several months now and boy howdy people can eat! One of my favorite food blogs is Homesick Texan. She also just published a cookbook. Folks here talk about King Ranch Chicken Casserole as a childhood meal staple. Homesick Texan calls this recipe old school because of it's use of canned soups which was a popular method in the 1930s. 

Ingredients:
1 cooked 2 1/2 pound fryer (cooked with cumin, onion, celery and garlic) shredded
10 corn tortillas
1 onion, chopped
1 bell pepper, seeds and stem removed, diced
2 cups of grated cheddar cheese
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 cup of chicken broth
1 can of Ro-Tel tomatoes
1 tsp. of chile powder

Directions:
1. Preheat oven to 350 degrees.
2. Combine soups, broth, Ro-Tel tomatoes and chile powder; blend until smooth.
3. Place a layer of chicken in a greased casserole dish.
4. Add layers of tortillas, onion, bell peppers, cheese and sauce.
5. Repeat layers, ending with cheese.
6. Bake uncovered for half an hour or until brown and bubbling.

Working Mom's Quick Quiche

My Mom has been making this quiche recipe ever since I can remember. Since she was a working Mom it was convenient to make ahead and reheat. She would make it before my Dad went on hunting trips or when friends and family would visit. One time our dog even ate an entire quiche off the counter! Talk about a ticking time bomb. Now it's my turn to entertain so I asked my Mom for her recipe. We're having a large group over for brunch on Sunday. I hope they enjoy it as much as I have growing up!

Ingredients:

3 Eggs (room temperature)
½ cup melted butter
1 ½ cup milk
¼ teaspoon salt
dash pepper
1 cup shredded swiss cheese
½ cup cooked & cubed ham or cooked & crumbled bacon
Add whatever you’d like mushrooms, spinach, peppers, other cheeses, etc.

Directions:

Place all ingredients into a blender except meat & cheese. Blend well. Pour into a greased 9” pan/pie pan. Put cheese & meat over top and push gently into butter, milk, etc. mixture below surface. Bake @ 350 for 45 minutes. Let stand 10 minutes before serving. Salsa and sour cream are optional toppings.

Easy Pleasy Roasted Potatoes

I make this recipe often because it's super easy and kind of fancy. Plus, it's a great leftover item for breakfast... if there are leftovers.

Small potatoes

Olive oil

Dried herbs

Salt

Pepper

Wash and cut potatoes into halves. Coat skillet with olive oil. Sprinkle favorite herbs, salt, and pepper covering skillet. Arrange halved potatoes in skillet as seen in the photo. Place skillet in cold oven. Preheat oven to 375 degrees F. Cook potatoes until easily pierced with a fork and golden brown on the bottom, about 45 minutes.

You can choose your favorite potatoes. We usually go for red or yellow. Just make sure they are all similar in size for equal roasting. Use your favorite herbs too. We like basil, thyme, and rosemary for this recipe. Roasted potatoes pair well with steaks, salad, and wine.

My New Favorite Holiday Bread

It's November which means baking season is in full swing! I love banana nut, pumpkin bread, and cinnamon monkey pull aparts. I'd never heard of gorilla bread until a gal I work with brought it in the other day. It was such a hit I decided to make it for our house guests this weekend and the reaction at home was the same! Grab a cup of coffee to sip because this bread is a rich tasty treat.

Ingredients:
1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese*
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups chopped walnuts*

Directions:
Preheat oven to 350 degrees F

Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

*I used pecans instead of walnuts and about half the cream cheese.

This is a Paula Dean recipe courtesy of the Food Network.

Crazy Good Cassoulet

If you've never had the pleasure of a good cassoulet make a reservation at your nearest french restaurant or try the recipe below. Friends in southern Oregon go to Smithfields in Ashland and Austinites the cassoulet at Justines is worth mentioning. You will thank me later! This recipe is inspired by our foodie friend Fred Mihm and celebrity chef Jamie Oliver. Fred's tip is to use a big pot so you won't catch your oven on fire! Wise words to live by folks...

4 mild sausages
1/2 lb prosciutto ends (duck confit or goose are  traditional choices as well)
EVOO
1 large sweet onion
3 carrots
2 cloves garlic
2 sprigs rosemary
2 sprigs thyme
2 handfuls dried porcini mushrooms
Sea salt
Ground black pepper
1/2 bottle red wine
1 large can peeled tomatoes
3 cans white beans
Breadcrumbs
1/2 cabbage


In a cassole or dutch oven warm EVOO over medium heat. Add prosciutto ends (or bacon) and fry. Put porcini mushrooms into a dish, cover with a pint of boiling water, and allow to soak until soft. Remove prosciutto and set aside. Cook German sausages in olive oil over medium heat. Chop onions, carrots, and dice garlic. Once sausages are done cooking remove and set aside. Add onions and carrots and cook in olive oil over medium heat. Drain the porcini mushrooms, reserving the liquid, add them to the pan and fry with onions and carrots, about 5 minutes. Tie herb sprigs together with string and add to the pan. Drain and rinse white beans and drain tomatoes. Preheat oven to 390 F degrees. Add red wine and simmer until the liquid has reduced by half, about 15 minutes. Add tomatoes, beans, porcini liquid, and prosciutto. Stir mixture carefully, bring to boil, then let simmer, about 15 minutes. Lay sausages onto the mixture, sprinkle with salt and pepper, and cover with breadcrumbs. Cover pan and cook in oven for about 30 minutes. Chop cabbage and stir into pan. Return to oven for remaining 10 minutes until the breadcrumbs and sausages are golden and crisp.

Recipe makes 4-6 servings

What's a Kolache?

Kolaches are as common as doughnuts in Texas. They are a rounded pastry that can be filled with different sweets, fruits or meats. Kolaches date as far back as the 1700s in eastern Europe and came to America with the Czechs who settled in Texas according to ehow.com.

Here's a good recipe if you don't have a Lone Star Kolache nearby.

Ingredients:
1 1/4 warm milk
3/4 package of active yeast (1 1/2 teaspoon)
1/4 white sugar
1/4 cup shortening
1/2 tablespoon salt
1 egg
1 egg yolk
3 1/4 cups of flour
Vegetable oil
1/2 fruit preserves

Directions:
Pour warm milk over yeast and let dissolve. Then add sugar, shortening, salt, egg, egg yolk, and flour. Stir until well combined. Remove dough to a well oiled bowl, and turn once to coat the surface. Cover, and place in a warm spot. Allow to rise until doubled in bulk, about 1 hour.

Dish out dough with a tablespoon, and roll into balls with your hands. Space out on a cookie sheet with at least 1 inch apart. Allow to rise, about 30 minutes.

Flatten dough by making an depression in the center. Fill with dollop of fruit preserve. Allow to rise again while you preheat the oven. To make the Texas version flatten dough into a rectangle shape and place sausage and jalapenos on half. Then fold the dough over creating a pocket and press down the sides.

Bake at 375 degrees F for 15 minutes or until lightly browned.


This recipe was inspired by multiple versions on allrecipes.com.

Happiness in a Harvest Salad

1

I had a realization while preparing this harvest salad. Good ingredients make cooking a lot easier! My husband explained that top restaurants are really good at selecting the best ingredients. He said the magic is in not screwing it up after that. So, to my fellow freshman foodies, find a local grocery store or farmers market and take a little extra time to ask how to pick the best ingredients.


Dressing:
Balsamic vinegar
Olive Oil
Dijon mustard

Salad Ingredients:
Baby spinach
Ramano cheese
Toasted pecans
Dried cranberries
Pear

Whisk equal parts olive oil and balsamic vinegar. Add dijon mustard in small amounts to taste and whisk together. Cool in refrigerator until you are ready to toss with spinach.

Wash baby spinach and set aside. Shave cheese or grate. Chop toasted pecans. Slice pear minutes before serving to avoid browning.  Toss spinach with dressing and remember that a little goes a long way! Top with pecans, dried cranberries, pear, and finally cheese.

Spooky Marshmallow Pops

These marshmallow pops are easy and would be fun to make with kids! You can adapt this recipe to any season or holiday for a festive treat. Search Google images for marshmallow pops for fun decorating ideas!

1 bag marshmallows
Almond bark
Vegetable oil
Food coloring
Sprinkles
Food decorating gel
Short wooden skewers
Wax paper

Melt almond bark according to package directions. Meanwhile, stick marshmallows with wooden skewers and set aside. Add vegetable oil in small amounts until desired consistency. Stir in food coloring according to package. Use mixture while hot for best results. Use a mini spatula or spoon to apply frosting to marshmallows. Add sprinkles while frosting is still warm. Place on wax paper and cool in refrigerator for 30 minutes. Once cool to the touch decorate with gel.

I made these for work one day and they were a hit!

Sorry Starbucks, My Perfect Pumpkin Spice Latte is Homemade

I love Autumn. Cool mornings, warm afternoons, and the promise of holidays right around the corner.  Several years ago I feel in love with the Starbucks pumpkin spice latte and now it is another sign that the season has arrived. I started experimenting with this recipe at home last year and have perfected it to my liking. If you don't like coffee, or you want to share with kids, this recipe is good as a steamer too!

1 cup 2% milk
1/2 cup regular coffee
1 tsp pure vanilla
1 tbsp sugar
1/2 tsp pumpkin pie spice
Whip cream
Pinch of ground nutmeg
Pinch of vanilla bean powder

Whisk together milk, coffee, sugar, pumpkin pie spice, and vanilla in saucepan over medium heat. Pour into your favorite mug and top with whip cream. Sprinkle nutmeg and vanilla bean powder.

Seconds Please! Baked Mac & Cheese

Some dishes blend childhood nostalgia with adult indulgence and for me that sums up baked macaroni and cheese. I love the sweet and spicy mac and cheese at Deschutes Brewery in Bend, Oregon! I have been searching for a good recipe for years and am happy to share it with you today. My husband will tell you that not all baked mac and cheese recipes are created equal and believe me I've tried! This one comes from Comfort Food magazine by Woman's Day. My small addition to this recipe is to drizzle sweet chili sauce over the mac and cheese.

1 cup fresh bread crumbs (from about 2 slices of bread)
1/4 cup grated Parmesan (1 oz)
1 Tbsp olive oil
5 Tbsp butter (plus more for the dish)
1 lb elbow macaroni
1/2 cup all-purpose flour
6 cups whole milk
12 oz extra sharp cheddar, grated (about 2 cups)
1 Tbsp Dijon mustard
1 tsp salt
1/8 tsp cayenne pepper

Heat oven to 400 degrees. In a small bowl, combine the bread crumbs, Parmesan and oil; set aside. Butter a shallow 3-qt baking dish or 8 medium ramekins.

Cook pasta according to package directions.

Meanwhile, melt butter in a large saucepan over medium heat. Sprinkle the flour over the top and cook, stirring for 2 minutes (do not let the flour darken). Gradually whisk in the milk and bring to a boil. Reduce heat and simmer until slightly thickened, 8 to 10 minutes. Add the cheese, mustard, salt, and cayenne and cook, stirring, just until the cheese melts.

Add the pasta and toss to combine. Transfer the pasta mixture to the prepared baking dish and sprinkle with the bread crumb mixture. Bake until golden brown and bubbling, 25 to 30 minutes.

Phenomenal Jalapeno Poppers

I love jalapeno poppers. The most common way I had them was filled with cream cheese and baked in the oven. That was until our friend TJ introduced me to his Texas grilled jalapeno poppers. These are a Stephens family crowd pleaser! If you know my in-laws you know that status doesn't come lightly.

Toothpicks
12 jalapenos
1lb bacon
8oz monterey jack cheese

Soak the toothpicks in water. Cut the jalapenos in half and scoop out the seeds. Cut the cheese in small sticks to lay instead the halved jalapeno. Wrap 1 whole piece of bacon around jalapeno and cheese. Poke two toothpicks through the bacon, jalapeno, and cheese. This will help the poppers hold together while grilling. Season to liking. TJ uses an awesome seasoning salt which will remain top secret. Grill over direct flame, turning frequently, until bacon is cooked thoroughly. Serve immediately while hot.

There's an Egg in my Cocktail?!

My husband and I went to the swanky Austin restaurant the East Side Show Room. Our waitress recommended the Pisco Sour and described it as fresh and creamy. The creaminess comes from the froth the egg whites make. Pisco is a brandy distilled from several different grape varieties grown in South America. Wikipedia says the Pisco Sour's origin is debatable between Peru and Chile. 

I enjoyed the balance of flavor and layered textures. If you're in the mood for something different and feeling a little adventurous don't shy away from the Pisco Sour! If you'd like to try one at home here is a recipe I found on myrecipes.com. Cheers!

1/4 cup (2 oz.) pisco* 

1 tablespoon sugar

1 tablespoon fresh lime juice

1 teaspoon pasteurized egg whites

In a blender, whirl 3 ice cubes, pisco, sugar, fresh lime juice, and egg whites. Whirl until smooth (you'll no longer hear the ice cracking against the side of the blender) and serve straight up in a martini glass with a dash of aromatic bitters and a wedge of lime.

Bride's No Fail Rolls

This recipe comes from the Tennessee's 95 Magic Mixes cookbook of 1977. My husband was given this cookbook from his grandma and it's a gem! The recipe name is pretty accurate "Bride's No fail Rolls."

2 eggs
1 cup warm water
3 1/2 cups plain flour
3/4 cup sugar
1 package dry yeast (1 tablespoon)
1/3 cup vegetable oil

Add yeast to warm water. Beat eggs, sugar and oil. Add yeast and water mixture. Beat and add 1 cup of flour at a time, mixing well. Let rise until doubled. Punch down and knead on board. Cut out rolls. Place in greased muffin tins. Let rise. Bake at 400 degrees for 20 minutes.

Letting the dough rise in the bowl took about 2 and a half hours and in the muffin tin about 45 minutes. The dough was a different consistency than I anticipated so I ended up spooning the mixture into the muffin tin instead of cutting. Next time I will bake at 375 degrees because they burnt a little on the bottom after 15 minutes.

Recipe submitted to cookbook by: Mrs. Reba Bellar of Macon County, Tennessee.

Tasty Tuna Melts

I love a good tuna melt! They're tasty, quick, and cheap to make. The best part is you can adapt this recipe to whatever sounds good or you have on hand. Choose the bread, and cheese, and your toppings. I prefer an english muffin or sourdough bread, but other variations include hot dog bun or tortilla. If a hot dog bun is used it's called a tuna boat! My favorite cheese to use is cheddar or swiss. Serve as a sandwich or open face.

2 slices of sourdough bread
1 can tuna, drained
2 tablespoons mayo
Pinch of salt and pepper
Thin slices of cheddar cheese
1 small avocado, sliced
1/2 tomato, sliced

Preheat oven to 375 degrees

In a small bowl mix together tuna, mayo, salt and pepper. Place bread slices on cookie sheet. Spread tuna mixture on bread. Layer slices of cheese on top of tuna mixture. Bake until cheese is melted, about 7 minutes. Remove cookie sheet and add avocado and tomato.

Childhood Classic: Chex Muddy Buddies

We recently moved to Texas and boy howdy it's hot here! Last weekend when temperatures reached 112 degrees the AC was struggling to keep the house cool so using the oven wasn't an option. Craving something sweet I made Chex Muddy Buddies. This is a childhood classic and my favorite no-bake recipe!  

Ingredients:

9	cups Rice Chex, Corn Chex or Chocolate Chex cereal (or combination)
1	cup semisweet chocolate chips
1/2	cup peanut butter
1/4	cup butter or margarine
1	teaspoon vanilla
1 1/2	cups powdered sugar

Directions:

1.	Into large bowl, measure cereal; set aside.
2.	In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3.	Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Green Beans, the Coffee Kind

We roast our own coffee. Sounds fancy right? It's super easy and delicious! We bought a small coffee roaster a couple years ago and will never go back. Here's a plug for our local green bean store; Grains, Beans & Things in Medford, Oregon. Their website discusses the quality, cost, societal, and environment benefits of home roasting coffee (visit: http://grains-n-beans.com/cart/home-coffee-roasters-c-37.html).

My favorite is the Brazil Cerrado and my husband the Peru. They are both great on their own or blended with others. Kenya AA and Mexican are nice beans to blend with. The roasting process takes about 5 minutes. We roast 2-3 days worth at a time.

Not convinced yet? Leave a comment here and I'll roast you a sample!

Homemade Pizza Pies

We bought a bread machine on Craigslist for $10. Seriously, if you don't have one, get one! We make a loaf of bread about weekly and this basic pizza dough recipe is great. When you start making homemade pizza pies take it easy; less is more. My first mistakes were too much sauce and way too much cheese. I did not know too much cheese was possible, but it certainly is! You want just enough sauce to coat the crust. Same with the cheese, use just enough to cover the toppings, but not completely bury them. As for toppings it's fun to experiment with the classics as well as new creations. What are your favorite combinations?

1 cup water
2 tablespoons olive oil
1 tablespoon sugar
1 teaspoon salt
3 cups all-purpose flour
2 teaspoons Red Star active dry yeast

Place all ingredients in bread pan in order. Select dough setting and press start.

When the dough has risen the bread machine will beep (and my dog Copper will whine because he hates the high pitch). Wrap dough in plastic wrap that has been lightly coasted in olive oil. Set aside for 15 minutes. If you aren't baking your pizza right away you can keep it in an oiled plastic bag for up to 3 days.

After 15 minutes lightly oil a 14-16 inch pizza plan to within 1 inch of the edge.

Using a rolling pin, roll the dough into a circle slightly smaller than the pizza pan. Place the dough on the pizza pan and gently stretch it to fit. Shape dough around the edge to form a small rim.

Cover dough and let rise on the counter top for 20 to 30 minutes. Meanwhile preheat over to 450 degrees.

Spread your toppings of choice on your dough crust and bake on the middle shelf of the oven for 15-20 minutes. Remove from oven and serve warm.

Recipe from "More Bread Machine Magic" by Linda Rehberg and Lois Conway.

Asparagus: Grilled, Saute'ed, Steamed, or Wrapped in Bacon

For a long time I thought the you should only buy pencil-thin asparagus. Somewhere I heard the bigger the asparagus the woodier they became. This is not true! It's all about the freshness and the snap test. It's Farmer's Market season and our local asparagus guy is really passionate about these squashing rumors!

My favorite way to cook asparagus is on the grill. Here's my recipe and instructions for the snap test.

1 bunch of asparagus stalks
1 gallon size zip lock bag
1/2 olive oil
Salt
Black pepper

Wash asparagus and lay on paper towel. Take the stalk and bend towards the end. Wherever the stalk starts to get tough it will break. Do that with each piece. If you're running short on time you can cut all the pieces to the same length as the one you snapped. Next pat dry the asparagus and place into the gallon size zip lock bag. Pour enough olive oil into the bag to coat each asparagus. For one bunch this is approximately 1/2 cup. Season with salt and black pepper to your liking. Marinade the asparagus for at least 30 minutes or up to a few hours. When ready, BBQ and grill over direct heat. Turnover asparagus after about 5 minutes per side (time varies depending on size). Serve immediately.

My Mom's twist (literally, haha) is to wrap a couple stalks of asparagus in bacon. Place the asparagus pairs wrapped in bacon on the grill over direct heat. As the bacon crisps it will hold the asparagus together. No need for a toothpick or anything!

There are fantastic recipes out there for saute'ed and steamed asparagus as well. No matter the method asparagus is awesome!

Best Popcorn Ever

In honor of Mother's Day I am writing about a snack my Mom and I love. This is a recipe I learned by watching my Mom make it growing up. I'm not talking about microwave popcorn. I'm talking about good old fashion stove top popcorn!

Saucepan with lid
Big bowl
Vegetable oil
Popcorn kernels
Butter
Salt

Place saucepan over medium-high heat. Pour enough vegetable oil in the pot to cover the bottom. Scoop one to two handfuls of popcorn kernels into pot and cover (approximately one handful of kernels per person). Shake the pan to make sure each kernel is coated in oil. Once you hear the first pop shake pan over burner continuously until popping slows or stops. Immediately remove from heat and pour into the big bowl. Butter and salt to your preference.

Don't forget to share a few pieces of popcorn with the dogs. They love playing catch! 

200-Year-Old Cookie Recipe with a Spin

My husband collects old cookbooks from family, flea markets, and rummage sales. These treasures often contain recipes you will not find on foodnetwork.com. One of our favorite cookie recipes is Apees from the American Heritage Cookbook.

My spin on this recipe is to spoon cookie dough into a mini muffin pan. They come out in a cute little shape similar to a cupcake. You could apply this trick to snicker doodles or sugar cookies as well.

1 cup (2 sticks) butter
1 teaspoon vanilla
1 1/3 cups sugar
2 eggs
2 1/3 cups sifted all-purpose flour
1/4 teaspoon cream of tartar
1/4 teaspoon salt
2/3 cup commercial sour cream

Work butter and vanilla until soft, then work in sugar a little at a time, and continue mixing until very smooth. Add eggs, one at a time, beating hard after each addition. Sift together flour, cream of tartar, and salt. Stir into mixture, alternating with sour cream. Drop by teaspoonfuls onto a greased cookie sheet and bake in a preheated 375 degree oven for 10 minutes. Cookies should be pale. Makes about 5-6 dozen.

I've found these cookies do better if cooled on a rack.

Enjoy!

Sunshine and Turkey Burgers

Tonight was the first warm evening of spring and our first opportunity to dine on the patio!

This recipe is nice and basic so you can easily swap out the ingredients for what's in your fridge or to satisfy your craving. 

1 lb ground turkey

1 tablespoon lemon tamari soy sauce

1 tablespoon ketchup

1 teaspoon garlic

1/2 teaspoon ground pepper

1/3 cup shredded goat cheddar cheese

4 slices of swiss cheese

1 cup spinach

4 onion hamburger buns

In large bowl, combine the turkey, soy sauce, ketchup, garlic, and pepper. Blend in cheese, then form into four burgers. We cooked the burgers over our gas BBQ and they took about 7 minutes per side. After the first flip top each burger with a slice of swiss cheese. If you like toasted buns throw them on the grill rack or indirect heat for the last couple minutes.

I topped my burger with spinach instead of lettuce and was pleasantly surprised! It was a little dry so I added a dallop of ranch. As a side I baked sweet potato fries (sprinkled with seasoning salt) and enjoyed a cold Deschutes Brewery Mirror Pond pale ale.