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

Monday, July 28, 2014

Dutch Potato Salad

Remember back in the "good ole days", before computers..there were typewriters...  Back in the late 1960's my mother's church published their first cookbook.  It is just filled with the coolest recipes of the day.  The front cover is now missing from my copy.. and most of the people that submitted the recipes are also gone.. This book brings back such great memories of a lot of people!

This is a very basic recipe and the results are GREAT!  Enjoy.

Friday, July 25, 2014

Praline Cookies

Oh my gosh..  I am crazy for Praline anything..up to and including ice cream... these cookies should be named "Death by Praline"...

2 dozen cookies


3/4 cup butter, room temperature
1 cup, packed Imperial Sugar Light Brown Sugar
1 egg
2 teaspoons vanilla
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour*

Praline Frosting
4 tablespoons butter
1 cup Imperial Sugar Light Brown Sugar
1/4 cup heavy cream
1 cup Imperial Sugar Confectioners Powdered Sugar
1/2 cup chopped pecans
1 teaspoon vanilla
1/4 teaspoon salt

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


Preheat oven to 350°.
Line a baking sheet with parchment paper or a silicone liner and set aside.
In bowl of stand mixer cream butter and brown sugar together until light and fluffy, about 2 minutes.
Add in egg and vanilla and mix until smooth, scraping the sides, as necessary.
Mix in baking soda and salt until combined.
Stir in flour until evenly incorporated.
Drop heaping tablespoon sized portions of dough onto lined baking sheet and bake for 8-10 minutes until edges begin to golden.
Transfer to a wire rack to cool.

Praline Frosting:
In a medium saucepan combine butter, cream, brown sugar and salt over medium heat. Heat mixture until it comes to a boil, stirring frequently. Once it comes to a boil, allow it to boil for one minute and then remove from heat.
Immediately add vanilla and powdered sugar, stirring until smooth. Finally, stir in nuts.
Allow mixture to sit for 5 minutes and then spread on top of the cookies.


Recipe developed for Imperial Sugar by Shelly Jaronsky@CookiesandCups.

Thursday, July 24, 2014

Pineapple Lemonade

I just found this recipe... Next week I will be getting fresh peaches from the boot heel of Missouri. I can't wait to try this with peaches!

Pineapple Lemonade from HyVee

Photo is from the HyVee Seasons site.

Serves 2 (about 2 cups each).
Source: Hy-Vee Seasons Back to School 2014.

All you need:
1/3 c. Hy-Vee sugar
1/3 c. water
1 1/2 c. cold water
2 large lemons, juiced
1/2 tsp grated fresh ginger
2 c. fresh pineapple chunks
Crushed ice
12 fresh mint leaves
All you do:
For lemonade simple syrup, in a small saucepan combine sugar and 1/3 cup water. Cook and stir over medium-high heat until sugar is just dissolved. Remove from heat. Cool slightly.
Stir in 1-1/2 cups cold water, lemon juice and ginger. Add pineapple chunks. Cover and chill at least 2 hours.
Just before serving, fill glasses half-full with crushed ice and mint leaves. Using a wooden spoon, gently bruise mint to release flavor.
Add pineapple mixture to a blender. Cover and blend until smooth. Pour into ice-filled glasses; stir to combine.
For an adults-only version: Add 1 ounce of rum to each drink.

Wednesday, July 16, 2014

Pumpkin Chocolate Chip Cookies/Bars with Brown Sugar Frosting

Here is a little problem that worked out okay for me.  I started out wanting cookies... The only pumpkin I had in the house was home made puree which has a ton more liquid than the canned "stuff".  Soooo.... the cookies became bars.  I did have to add more flour than the recipe called for because the batter was pretty wet.  (about a cup more)  If you use the canned "stuff", this won't be a problem.  I also made the standard brown sugar/cream cheese frosting..  and we've got a winner! Frosting is dusted with Cocoa.

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Read more at: http://www.foodnetwork.com/recipes/pumpkin-chocolate-chip-cookies-recipe.html?oc=linkback

Sunday, July 13, 2014

Revisit Basil Lime Marinade Rotisserie Style

We decided since I have SO much basil right now we would give the Basil Lime Marinade a try on a Rotisserie Chicken. I also used the marinade as an injected liquid.  You can see from the picture below just how plump the chicken is.

 Almost ready for the grill.
 Have you ever seen such a beautiful bird?
 We were not disappointed in the results.  It fell off the bones and the juices were right on... even the breast meat was moist. 

Wednesday, July 9, 2014


I have been having fun with my little herb garden this summer.  It had such a slow start this spring I about gave up.  It's growing now!

Oregano anyone... You would think I could just trim the plants and throw away the trimmings.... I haven't been able to do that yet.

Below is my latest cutting of Oregano along with a jar of what has already been dried.  I have also given away several small jars to family members.

 Below is what the dried leaves look like after they have been run through the food processor.

Right are the Oregano plants, they have already been cut at least three times this summer.  The plants just keep getting thicker.

Flat leaf parsley is now ready for cutting.

Lemon Thyme has a very intense lemon flavor.  Great with chicken and pork.

Rosemary... great in homemade breads, chicken and pork.

Curly Leaf Parsley, almost ready.

Of course Basil, I have taken several cuttings from this pot, and dried one small batch.  For some reason I had to replant twice this year.  It's growing now!

A person doesn't need much space to get lots of herbs.

Friday, July 4, 2014

Summer Veggie Pasta Salad

Cook pasta per box instructions.  As you can see I added all my favorite veggies, chopped and seeded cucumbers, tomatoes, corn, peas, red onion, carrots and green pepper.  I steamed the veggies (except tomatoes, green pepper, onion and cucumbers) and cooled before adding to pasta.

1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 cup fresh basil
1 teaspoon Brown Sugar
1 teaspoon Dijon mustard
1 shallot, minced
1 clove garlic, minced
salt and ground black pepper to taste


I used my Cuisinart Smart Stick to blend the dressing until smooth.

1. Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.