"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, October 3, 2015

Oatmeal Cream Whoopie Pies

We have discovered Whoopie Pies!  Making them has been a bit of an adjustment, the soft break a part cookies are something new for me to get used to..  The flavor is fantastic, they are just so darn soft.

I followed the recipe below with just a couple exceptions..I used light brown sugar (what I had) and Molasses instead of honey.

One other thing I have to note.  Most of the recipes I am seeing do not specify the size of eggs used.  I only keep Large eggs in my kitchen.  I believe this recipe is best suited to use Medium eggs.  The size of the eggs used will determine how much flour is used.  I should have used 2 cups of flour instead of the 1-3/4 cup.

Also, don't freak out when you see how much the cookie spreads out when baking.

Macaroni and Cheesecake Recipe


1 cup unsalted butter, room temperature
3/4 cup dark brown sugar
1/2 cup sugar
2 eggs
1 tsp. vanilla
1 tbsp. honey
1 3/4 cup all purpose flour
1 tsp. baking soda
1/8 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups quick cooking oats

Preheat oven to 350 degrees. Cover baking sheets with parchment paper, set aside.

In the bowl of a stand mixer cream together the butter, brown sugar, and sugar until light and fluffy. Add eggs, honey and vanilla and beat until incorporated.

In a separate medium sized bowl whisk together flour, baking soda, cinnamon, and salt. Slowly add the flour mixture into the butter mixture and mix just until incorporated. Stir in oats until evenly distributed. Transfer dough to a large mixing bowl (this is so you can use stand mixer bowl for the frosting) and chill in refrigerator for 15 minutes.

Remove dough from refrigerator and drop by tablespoons onto baking sheet (or even a bit smaller for smaller cookies). Bake for 8 to 10 minutes just until the edges start to brown. Cookies will seem moist in the middle but they will set up. Cool on baking sheet until set and then transfer to a cooling rack to cool completely. Once cool, on the underside of one cookie spread the Cream Cheese frosting and top with another cookie. Store in an airtight container.

Whipped Cream Cheese Filling

8 oz.  Cream Cheese (Room Temp)
1/2 cup (1 stick) Butter (Room Temp)
2+ cups powdered sugar
1 teaspoon vanilla

Start out by whipping the cream cheese until light, add butter and continue to whip.  You will know when it's ready, it becomes very light and smooth.  Add vanilla and slowly start adding the powdered sugar until soft peaks form.

Thursday, September 24, 2015

Salmon Patty/Burger with Sriracha

Okay, how boring are Salmon patties?  Right....  It's always been, "this is what I have in the house right now, so we HAVE TO eat it!"  This little change up makes it much more flavorful..  Another good option is make smaller burgers and serve as sliders on buns with shredded lettuce and sliced tomatoes.  

These burgers do not shrink when cooked,

1 ea. 14.5 can of Pink Salmon drained and excess liquid squeezed out.
1 ea. sleeve of soda crackers divided crushed and divided**
1 small yellow onion finely diced
2 tablespoons finely diced green or red bell pepper
1 ea. large egg, slightly beaten
1/2 teaspoon mustard powder
Salt and Pepper to taste
1/3 cup Sriracha Sauce  (see below)
Cheese Optional
Vegetable Oil for frying 

**You can also used Ritz crackers to bump up the flavor even more.  Use two sleeves instead of one when using the Ritz crackers.

Sriracha Sauce
2/3 cup mayo
2 teaspoons Sriracha sauce (you can adjust the amount to your taste)
Mix completely.

After draining and squeezing out as much liquid as you can from the salmon, put into a medium bowl and add 1/2 of the crushed crackers along with the remaining ingredients.  Mix well.  Form into four (4) burgers.  Place the remaining crushed crackers on a plate, gently press crackers into the burger. (Burgers will break easily).

Add enough oil to your pan so that the burgers will be coated but not "deep fried".  (About an 1/8" to 1/4" depth in pan)  Heat should at Medium High.  Once oil is hot add burgers and fry until golden brown on both sides.  Add cheese topping if desired a minute or two before you are ready to take them out of the pan,

Once done, place on paper towels to absorb any excess oils.

Serve the remaining Sriracha Sauce on the side with the finished burgers.

Wednesday, September 16, 2015

Old Fashioned Sugar Cake baked in Cast Iron Skillet

I have seen this on Pinterest for a while now, finally I've gotten around to trying it.  It is from the Blog Chocolate Chocolate and More

This cake would be perfect served with fresh fruit, I am thinking peaches or strawberries and whipped cream.  One thing I would add, just because I really like it, is a tiny amount of nutmeg (1/4 teaspoon).  What a wonderful new use for your Cast Iron Skillet!

Please ignore the thumb print in the middle of the slice

1/2 cup vegetable shortening
1 cup milk
1 1/2 teaspoons vanilla extract
2 cups plus 2 tablespoons all purpose flour
1 1/2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
4 large egg whites
confectioner's sugar for dusting

Cream together shortening and milk for about 3 minutes, (it will look like small curd cottage cheese.) Add in vanilla.
in a separate bowl combine flour, sugar, baking powder and salt. Add flour, one third at a time to the milk mixture, blending well after each addition.
Lastly, add in egg whites, beating just until all combined.
Pour batter into a greased and floured (do not use a spray) 10 inch cast iron skillet.
Bake in a preheated 350 degree oven for 40-45 minutes, using a toothpick inserted in the center to test for doneness.
Let cool on wire rack for at least 45 minutes before serving, lightly dust with powdered sugar if desired.


You can also bake this in 10 inch casserole dish or a 10 inch baking pan.

recipe source

Thursday, September 10, 2015

Double Dipped Pan Fried Pork Chops

This recipe looks a whole lot more complicated than it really is.  Actually if you don't want to make your own cracker crumb mixture you can used any brand of Seasoned Bread Crumbs and get almost the same results.  Just remember to really press crumbs into the meat.

First you are going to need three (3) bowls for this recipe and a baking pan with a wire rack insert.
Preheat your oven to 300 degree

4 ea. Boneless Pork Chops lightly salted

Bowl One (1)
1/3 cup flour

Bowl Two (2)
Thoroughly mix ingredients below:
1 each  Sleeve of saltine crackers finely crushed
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon coarsely ground oregano
1/2 teaspoon mustard powder

Bowl Three (3)
Whisk together ingredients below
1 egg slightly beaten
1/2 cup milk (about)
4 to 5 drops of hot sauce of your choice 
you can use a healthy teaspoon of good mustard

Place 1/4 to 1/3 cup vegetable oil for frying in pan and preheat pan to Medium High,

Step 1
Dredge pork chop in flour, both sides one at a time,
Step 2
Dredge pork chop in egg mixture
Step 3
Place pork chop in cracker mixture, pressing each side into the crumbs completely coating
Step 4  
Carefully dredge pork chop in egg mixture
Step 5
Place pork chop in cracker mixture a second time pressing cracker crumbs into both sides,
Step 6
Place chop in preheated Medium Hot pan with vegetable oil and brown each side; when browning is complete place on wire rack and place in preheated oven for 20 to 30 minutes.  

1 Small to Medium sliced onion
1 cup sliced button mushrooms
1 tablespoon yellow mustard
Any leftover seasoned cracker crumbs
2 tablespoons flour (generous)
2 cans (14.5 oz.) chicken broth
1 teaspoon Worcestershire Sauce  ** Optional
1 teaspoon Kitchen Bouquet Browning Sauce** 
While chops are in the oven, drain all but a tablespoon of oil from pan leaving all the good crumbs from frying,  
Add 1 small to medium sliced onion and brown.  Just before onions are done add one (1) cup of sliced button mushrooms..  When mushrooms start to soften add one tablespoon yellow mustard and any of the leftover cracker mixture and mix.  Next add two (2) tablespoons of flour coating mixture.  Finally add two cans of  (14.5oz.) good chicken broth, stir until completely mixed.  Cook until gravy reaches desired thickness.  Season with salt and pepper to taste.  You can serve as is or to add a little extra flavor and coloring  stir in a teaspoon of Worcestershire Sauce and one (1) teaspoon of  Browning and  Seasoning Sauce (Kitchen Bouquet)

Monday, September 7, 2015

Quiche Southwestern Style

I made a few changes to the above recipe to make it "Southwestern".  Husband said it was the best Quiche we've ever had!
Quiche Kit
I followed the above recipe for crust.  Using 2 cups of potatoes... It should have called for 3 generous cups of potatoes.  Edges should be covered with aluminum foil to prevent over browning or burnt edges.


Potato Crust (see recipe below)
1 tablespoon bacon grease (reserved from bacon)
1/2 cup diced onion
1/2 cup (total) diced red and/or green bell pepper
1/2 to 3/4 cup sliced button mushrooms
3 eggs, lightly beaten
1/2 cup milk
1/2 cup cream, half and half cream, or additional milk (your choice)
(I used 1 cup of heavy whipping cream, it's what I had)
5 or 6 bacon slices, cooked crisp and crumbled
Coarse salt and pepper to taste
1/4 cup freshly-grated Parmesan Cheese (Parmigiano-Reggiano)
2 cups shredded Pepper Jack Cheese
Jalapeno Slices (Pickled) Optional


Make Potato Crust and bake while you are preparing to the quiche mixture.
In a small frying pan over medium heat, Add onion, mushrooms and bell pepper to bacon grease and sauté until they start to soften; remove from heat and set aside.
In a bowl, whisk together the eggs, milk, and cream. Stir in the crumbled bacon, onion/pepper/mushroom mixture, salt, and pepper; set aside.
In another bowl, combine the parmesan cheese and pepper jack cheese.
Sprinkle 1/2 of the cheese mixture onto the bottom of baked Potato Crust. Pour the egg mixture over the top of the cheese. Sprinkle the remainder of the cheese mixture evenly over the top.
Top with Jalapeno Slices...

Bake approximately 35 to 40 minutes until a knife inserted halfway between center and edge comes out clean

Remove from oven and serve. Serve either hot or warm.

Makes 1 (9-inch pie) - 4 to 6 servings.
Potato Crust:
3 generous firmly-packed cups grated raw potatoes
1/2 teaspoon salt
1 egg, beaten
1/4 cup grated onion
Vegetable oil

Preheat oven to 400 degrees F. Oil a 9-inch pie pan. Place raw potatoes in a colander. Salt potatoes and let set for 10 minutes. Squeeze out the excess water.

In a medium bowl, combine potatoes, egg, and onion. Pat potato mixture into prepared pie pan, building up the sides of the crust with lightly floured fingers. NOTE: Try to keep the thickness of the potato crust an even thickness on the sides and bottom.

Bake 35 to 40 minutes or until crust is golden brown (after the first 20 minutes brush the crust with vegetable oil to crisp it). Cover edges with aluminum foil to prevent excessive browning if needed. Remove from oven. Reduce oven temperature to 375 degrees F.

Friday, September 4, 2015

Spicy Pumpkin Milnot Cheese Cake

Dissolve gelatin using one of the methods show in the link below,  No lumps please!
2 Envelopes Knox gelatin
Knox Gelatin Basics

1 8-oz. pkg. cream cheese
1 cup brown sugar (packed)
1/2 cup sugar
1 15 oz. can pumpkin (NOT pie mix)
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/8 teaspoon ground cloves ***Optional
1/4 teaspoon ground ginger
1 12-oz. can MILNOT, whipped
2 cups Graham Cracker crumbs
2 tablespoons sugar
1/3  cup butter or margarine, melted

Mix Graham Cracker crumbs, sugar  and melted butter together; pack 2/3 of mixture on bottom and sides of spring form pan or a 9x13x2-inch pan (or larger). Put in refrigerator until filling is ready.

Mix the gelatin and 2 tablespoons of sugar then dissolve gelatin in boiling water. Chill until slightly thickened.
Cream together cheese and sugars; gradually start adding spices and pumpkin; add gelatin and blend well.
Fold in stiffly whipped MILNOT.
I whipped the Milnot at room temp. (This can be done with electric mixer.)  Do not add anything while whipping, it will break.

Add filling and sprinkle with remaining crumbs. Chill several hours (or overnight).  This can also be frozen.  Set out 20 to 30 minutes prior to serving.
Cut or slice and serve plain or garnished with brown sugar candied pecans.
Serves 12-16

*** I used ground cloves in this recipe, thought it might be a little over powering for such a light cheese cake.

Tuesday, August 25, 2015

Whoopie Pies (Easy)

I used a Duncan Hines Dark Chocolate Fudge Cake mix with Butterscotch Instant Pudding Mix because that is what I had...  Old Goat gave the recipe two thumbs up and said that they taste more like a "Suzy Q" than a Whoopie Pie... Filling makes the difference.  You can also make this with a Marshmallow Fluff

1 box chocolate fudge or devil's food cake mix
1 sm. box instant chocolate pudding mix
1/2 cup flour
1/3 cup vegetable oil
3 lrg. eggs
1 cup water

Cake Instructions:
Mix all ingredients together with a electric mixer for approximately 3 to 5 minutes.Spoon onto a greased cookie sheet and bake for 15 minutes at 350 degrees. When baked place cookies on waxed paper or rack to cool.

For Filling

8 oz. cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
To make the filling, cream together the cream cheese, butter and vanilla; sift in the powdered sugar and beat until smooth.

To assemble whoopie pies, spread or pipe filling on one cake and then top with another cake.

Serve immediately or refrigerate and then bring to room temperature before serving.