I use box mixes when I bake- and do not hide it or apologize for it, but I do add to it. When I bake chocolate- cakes or brownies- I always use coffee for the water. That crazy Ina Garten (I mean, come on, she is NUTS and seriously, has she ever had a different hair cut?) inspired me to do that; however, I added the extra tablespoon of cocoa powder on my own.
Turtle Brownie Bites
1 box brownie mix- use coffee and 1 extra tablespoon of cocoa
sugar free caramel topping
pecan (that's pa-cahn, not PEE-can) chips
I bakes these in mini muffin tins for 15 minutes.
After cooling, drizzle the caramel topping over the tops.
Add pecan chips at this point....
I made these very fall like today by adding 1/2 those cute candy pumpkins on top... MMMMMM good.... just saying! And these are Dave tested and Dave approved!!
Sunday, October 2, 2011
Thursday, September 15, 2011
I took this can of....
For those of you back in Pokey who predicted that I would marry a football coach, well, you were right! It took me a while, but I finally found my father's dream son in law- a high school football coach. However it's not a very glamorous life- sure you get in free to games and have special parking, but to be honest, your life is not your own when your husband coaches football at any level. So what little time we have together is precious which is why I woke up last Saturday determined to make the Dave breakfast. The week before I had come home from the gym with McDonald's in tow- which he loved- but still where was my effort in this? (yes, talking to cashiers at McDonald's is considered a skill, but really) Yet, I did borrow from Mickey Ds as I decided to make breakfast burritos. I had everything I needed-- except the salsa that Dave loves. What to do, what to do??
That's when I got creative and made my own salsa. I don't like that thick Pace stuff that has more of the taste of a jar than of fresh salsa- so while I admit this is not FRESH salsa (little semi-home made coming out - if only I had the boobs of Sandra Lee) as didn't have all fresh ingredients, I improvised to come up with a pretty darn good EASY salsa.
Belinda's Super Salsa
1 can of Rotel, drained
1/2 cup chopped onion
1/2 cup green peppers
1 teaspoon cumin
2 tbsps lime juice
I use the manual food processor from Pampered Chef to process this, but I think you could use a food processor to very quickly process this together- couple of pulses at the max. I used regular Rotel, but you could definitely use mild to make your salsa quite not so hot.
Place all in processor and pulse a couple of times. Refrigerate and allow for flavors to meld together at least one hour. I was very pleased with this- Dave prefers a thicker salsa, but this was just what I wanted to have.... so it's Dave tested and Dave OK'ed", but Belinda says AWESOME!!!
And it is Charlie Kinder approved too.... he told me to take it away from him so he would stop eating it.
That's when I got creative and made my own salsa. I don't like that thick Pace stuff that has more of the taste of a jar than of fresh salsa- so while I admit this is not FRESH salsa (little semi-home made coming out - if only I had the boobs of Sandra Lee) as didn't have all fresh ingredients, I improvised to come up with a pretty darn good EASY salsa.
Belinda's Super Salsa
1 can of Rotel, drained
1/2 cup chopped onion
1/2 cup green peppers
1 teaspoon cumin
2 tbsps lime juice
I use the manual food processor from Pampered Chef to process this, but I think you could use a food processor to very quickly process this together- couple of pulses at the max. I used regular Rotel, but you could definitely use mild to make your salsa quite not so hot.
Place all in processor and pulse a couple of times. Refrigerate and allow for flavors to meld together at least one hour. I was very pleased with this- Dave prefers a thicker salsa, but this was just what I wanted to have.... so it's Dave tested and Dave OK'ed", but Belinda says AWESOME!!!
And it is Charlie Kinder approved too.... he told me to take it away from him so he would stop eating it.
Tuesday, September 13, 2011
Meatloaf? You really like meatloaf?
Not sure why, but meatloaf has always seemed like a rather unexciting meal. My memories from childhood include my mom always making a special one for my sister and me since we didn't like onions- oh the vegetables you don't like as a kid! It was prepared in one of those small blue and white corning wear casseroles and was topped with some good ole Heinz ketchup. I have no idea how my mother prepared her meatloaf- she's not big on recipes and such- and I had never made a meatloaf until I met the Dave. Yup, the Dave (anyone get that reference?) loves meatloaf.
I have seen numerous cooking shows as people have prepared ultimate, cheesy, taco, and many various other forms of meatloaf, but I did not settle on just one recipe. I took this and that from various recipes and came up with what I consider to be a damn good meatloaf.
Fantabulous Meatloaf
1.5 pounds ground beef
1/2 pound italian sausage
1 egg
1 sleeve Ritz (or ritz style) crackers finely ground
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
2 tablespoons Dale's seasoning
1 tablespoon cumin
1/2 tablespoon garlic salt
1 teaspoon pepper
1 cup barbeque sauce
1. Mix all the above together and form into a loaf. I place four slices of bread on the bottom of a 13x9 baking dish and place the loaf on top of bread. That will help soak up any grease that bakes off the loaf. Cover and bake at 375 for 45 minutes.
2. After 45- 55 minutes, take off foil and check loaf- bake an additional 10 minutes if loaf is not ready. when it's ready, pour barbeque sauce on top and spread. Bake another 10 minutes without foil and broil to top for about 3 minutes at the end.
3. Remove from baking dish and enjoy...
Meatloaf is funny... so I use a thermometer to make sure it gets good and done... Once again Dave tested and Dave approved... makes fabulous sandwiches too!
I have seen numerous cooking shows as people have prepared ultimate, cheesy, taco, and many various other forms of meatloaf, but I did not settle on just one recipe. I took this and that from various recipes and came up with what I consider to be a damn good meatloaf.
Fantabulous Meatloaf
1.5 pounds ground beef
1/2 pound italian sausage
1 egg
1 sleeve Ritz (or ritz style) crackers finely ground
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
2 tablespoons Dale's seasoning
1 tablespoon cumin
1/2 tablespoon garlic salt
1 teaspoon pepper
1 cup barbeque sauce
1. Mix all the above together and form into a loaf. I place four slices of bread on the bottom of a 13x9 baking dish and place the loaf on top of bread. That will help soak up any grease that bakes off the loaf. Cover and bake at 375 for 45 minutes.
2. After 45- 55 minutes, take off foil and check loaf- bake an additional 10 minutes if loaf is not ready. when it's ready, pour barbeque sauce on top and spread. Bake another 10 minutes without foil and broil to top for about 3 minutes at the end.
3. Remove from baking dish and enjoy...
Meatloaf is funny... so I use a thermometer to make sure it gets good and done... Once again Dave tested and Dave approved... makes fabulous sandwiches too!
Sunday, August 28, 2011
Nothing better than a burger....
Saturdays and Sundays were 'grillin' days in my childhood. Every weekend my daddy would fire up the charcoal and grill away. Burgers were the standard fair along with grilled smoked sausage hit with a little Ole Hickory sauce (those of you from El Dorado, Arkansas KNOW the sauce I mean and mourn its loss with me). He would grill an onion, drink about a case of Miller beer, and about five hours after this whole process started- some time in the middle of the night- we would finally eat a very well done, if not, burned burger. Daddy believes in drying out your food- the idea of a little pink in his burger is quite unthinkable. As an adult, I have discovered the wonders of NOT charring the meat to death and I prefer a burger that's a tad bit more rare than my daddy's. Ok, I lie as basically I would prefer that it still moos a bit.... In short, a burger on the grill is one of the most perfect things in the world.
The Perfect Burger
1 lb 85/15 ground beef- you have to have some fat in a burger
1 tablespoon dried minced onion
1 tablespoon
1 tablespoon cumin
1 tsp chili powder
1 tsp garlic powder
1 tsp cracked black pepper
4 -5 tbsp Dale's steak sauce (found at most Wally World's and out of Birmingham Alabama... just a a wonderful thing!)
1. Mix seasonings (not the steak sauce) with 1 lb of ground beef. I use 85/15 as you need a little fat with a burger.
2. Construct 4 -5 patties depending on the size of the burger you would like. Press your thumb into the middle of the burger to make a well.
3. Pour one tablespoon of Dale's seasoning into the well of the burger and place in refrigerator for at least one hour. Remember to pull out burgers thirty minutes before grilling as they don't need to be cold going on the hot grill... room temperature is perfect!
Remember, after putting the burgers on, LEAVE them alone for at least 5 minutes. If you try to flip too soon, you will mess the burger up! Seriously, I could probably eat cheeseburgers every night for the rest of my life and be VERY content!
The Perfect Burger
1 lb 85/15 ground beef- you have to have some fat in a burger
1 tablespoon dried minced onion
1 tablespoon
1 tablespoon cumin
1 tsp chili powder
1 tsp garlic powder
1 tsp cracked black pepper
4 -5 tbsp Dale's steak sauce (found at most Wally World's and out of Birmingham Alabama... just a a wonderful thing!)
1. Mix seasonings (not the steak sauce) with 1 lb of ground beef. I use 85/15 as you need a little fat with a burger.
2. Construct 4 -5 patties depending on the size of the burger you would like. Press your thumb into the middle of the burger to make a well.
3. Pour one tablespoon of Dale's seasoning into the well of the burger and place in refrigerator for at least one hour. Remember to pull out burgers thirty minutes before grilling as they don't need to be cold going on the hot grill... room temperature is perfect!
Remember, after putting the burgers on, LEAVE them alone for at least 5 minutes. If you try to flip too soon, you will mess the burger up! Seriously, I could probably eat cheeseburgers every night for the rest of my life and be VERY content!
Monday, August 15, 2011
Sloppy Seconds... on the Sloppy Joes...
When I was a little girl, my momma would sometimes make sloppy joes using the ever popular Manwich out of can- I mean how else do you make them? And I think that Manwiches were pretty much an invention of the 1970s along with hamburger helper as it's something to help the working mom get dinner on the table quickly, right? I have never thought of it as a 'homemade' meal- it's just open a can.
So last night after I mentioned we were going to have burgers, Dave mentioned that he has had an 'awful lot of burgers lately"- he's been getting burgers on the way home from football practice much to my chagrin, but I shall begin packing his lunch as of tomorrow! Long story short- we had Mexican out last night, but I still had burger meat to deal today! What to do? What to do?? I decided to revisit the ultimate man sandwich- the sloppy joe! Somehow I just knew the Dave would LOVE a sloppy joe... after all, it's meat on a bun, right? But I did not want to go buy a can in a sauce. How hard could it be? This is what I can up with and I gave the dish it's own signature name...
"Sloppy Daves" ....
(hmmmm sounds kind of kinky huh?)
1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped green peppers
1 cup chopped tomatoes (or one can drained tomatoes or Rotel)
1 cup ketchup
1/2 cup brown sugar
2 tablespoons mustard
1 tablespoon cumin
1 teaspoon Louisiana Hot Sauce
1 teaspoon Dale's seasoning
1/2 teaspoon garlic powder
1. Brown the beef with the peppers and onions. Drain any grease ('cause these are not greasy joes!)
2. Add tomatoes, ketchup, brown sugar, mustard and all the seasonings. Bring to a boil, then reduce to simmer for 15 minutes. Stir occasionally. If the sauce is too thin, add 1 tablespoon of dried onion. Dried onion will help thicken the sauce.
And that's that: two basic steps... oh how wonderful! I imagine you could add other spices to change it up a bit, but I thought this combination was perfect. Dave however did think it needed a bit more spice so NEXT time, I will kick it up a notch. But overall, these Sloppy Daves are Dave tested and Dave approved!
So last night after I mentioned we were going to have burgers, Dave mentioned that he has had an 'awful lot of burgers lately"- he's been getting burgers on the way home from football practice much to my chagrin, but I shall begin packing his lunch as of tomorrow! Long story short- we had Mexican out last night, but I still had burger meat to deal today! What to do? What to do?? I decided to revisit the ultimate man sandwich- the sloppy joe! Somehow I just knew the Dave would LOVE a sloppy joe... after all, it's meat on a bun, right? But I did not want to go buy a can in a sauce. How hard could it be? This is what I can up with and I gave the dish it's own signature name...
"Sloppy Daves" ....
(hmmmm sounds kind of kinky huh?)
1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped green peppers
1 cup chopped tomatoes (or one can drained tomatoes or Rotel)
1 cup ketchup
1/2 cup brown sugar
2 tablespoons mustard
1 tablespoon cumin
1 teaspoon Louisiana Hot Sauce
1 teaspoon Dale's seasoning
1/2 teaspoon garlic powder
1. Brown the beef with the peppers and onions. Drain any grease ('cause these are not greasy joes!)
2. Add tomatoes, ketchup, brown sugar, mustard and all the seasonings. Bring to a boil, then reduce to simmer for 15 minutes. Stir occasionally. If the sauce is too thin, add 1 tablespoon of dried onion. Dried onion will help thicken the sauce.
And that's that: two basic steps... oh how wonderful! I imagine you could add other spices to change it up a bit, but I thought this combination was perfect. Dave however did think it needed a bit more spice so NEXT time, I will kick it up a notch. But overall, these Sloppy Daves are Dave tested and Dave approved!
Friday, August 12, 2011
Finger licking good....
Ok, I have noticed that I tend to cook with certain VERY specific types of sauces or seasonings. Some of it is based on tradition in my family, what I have tried/discovered, or what has been suggested to me. I thought I would do a post about the specific items I use.
1. LOUISIANA HOT SAUCE- this is the ONLY hot sauce I knew growing up! That yellow label with the red dot was a stable in my family's refrigerator since I was living on Magnolia Drive in El Dorado, Arkansas. When we moved to the Carolinas, it was something that bought and brought back when we traveled 'back home'. I found it in a seafood shop in Wilmington, NC and bought all the bottles they had. Wal Mart began to carry it here, but stopped I believe due to the utter devotion to Texas Pete here in NC -- PEOPLE please, it's HORRIBLE compared to Louisiana Hot Sauce- Branch out NC!! I did find it in a Wal Mart in Fredonia, NY, but alas I am back to picking up bottles when I am lucky enough to be 'back home'.
2. Duke's Mayo.... well, I did not care much for mayo growing up, but as I evolved and put on my big girl panties (yes, a bit bigger than some girls ) but I have to admit that Duke's is where it's at when it comes to mayo. There is as difference and you just need to experience it for yourself. Nothing like a summer tomato sandwich with Dukes oozing all over!
3. Tony Chachere's Creole Seasoning: I am not quite sure when my daddy discovered cajun/creole seasoing, but oh what a blessed day! I put this stuff on everything- from eggs to mashed potatoes. Simply a wonderful seasoning that has no equal!
4. Dale's Steak Sauce: Some one suggested this sauce to me years ago, but where to get it? I found it in the Atlanta area when my sister lived there. However, it is something I believe that most southern Wally World's. I use in place of worscheshire sauce. (yeah, I only pretend to be an English teacher so I think I spelled it wrong- that goodness for spell check)
5. Beer and Brat Mustard from Silver Spring- may I just say, this is a wonderful mustard, but I can't find it locally any more. Used to be able to purchase at the local Sam's Club, and I think you can order it online. It's great on a burger or in sauces with that amazing horseradish that explodes in your mouth. I love hot and spicy and this fits the bill... I used this with a wing sauce that was pretty dang HOT!
I know I am forgetting something, but he that just leaves me another topic to share with you, now doesn't it? As I have thought about my blog, I see it's going to develop into a real 'foodie' blog, but hey, why not?
1. LOUISIANA HOT SAUCE- this is the ONLY hot sauce I knew growing up! That yellow label with the red dot was a stable in my family's refrigerator since I was living on Magnolia Drive in El Dorado, Arkansas. When we moved to the Carolinas, it was something that bought and brought back when we traveled 'back home'. I found it in a seafood shop in Wilmington, NC and bought all the bottles they had. Wal Mart began to carry it here, but stopped I believe due to the utter devotion to Texas Pete here in NC -- PEOPLE please, it's HORRIBLE compared to Louisiana Hot Sauce- Branch out NC!! I did find it in a Wal Mart in Fredonia, NY, but alas I am back to picking up bottles when I am lucky enough to be 'back home'.
2. Duke's Mayo.... well, I did not care much for mayo growing up, but as I evolved and put on my big girl panties (yes, a bit bigger than some girls ) but I have to admit that Duke's is where it's at when it comes to mayo. There is as difference and you just need to experience it for yourself. Nothing like a summer tomato sandwich with Dukes oozing all over!
3. Tony Chachere's Creole Seasoning: I am not quite sure when my daddy discovered cajun/creole seasoing, but oh what a blessed day! I put this stuff on everything- from eggs to mashed potatoes. Simply a wonderful seasoning that has no equal!
4. Dale's Steak Sauce: Some one suggested this sauce to me years ago, but where to get it? I found it in the Atlanta area when my sister lived there. However, it is something I believe that most southern Wally World's. I use in place of worscheshire sauce. (yeah, I only pretend to be an English teacher so I think I spelled it wrong- that goodness for spell check)
5. Beer and Brat Mustard from Silver Spring- may I just say, this is a wonderful mustard, but I can't find it locally any more. Used to be able to purchase at the local Sam's Club, and I think you can order it online. It's great on a burger or in sauces with that amazing horseradish that explodes in your mouth. I love hot and spicy and this fits the bill... I used this with a wing sauce that was pretty dang HOT!
I know I am forgetting something, but he that just leaves me another topic to share with you, now doesn't it? As I have thought about my blog, I see it's going to develop into a real 'foodie' blog, but hey, why not?
Wednesday, August 3, 2011
It's like summer in a bowl...
I love SUMMER for so many reasons! As you know, I teach school so I get to act like a "lady of leisure" during the summer, but that's not even the number one reason I love summer- but no shocker here, it's the FOOD. I love all the fresh homegrown veggies you can snag at road side stands that pop up all over the place- I mean who doesn't love fresh corn on the cob or a perfect 'mater' sandwich with Dukes mayo? From farmers markets to great produce stands on the way to the beach, summer sings of freshness. My favorite summertime dishes is Cucumber-Tomato-Onion Salad. So easy to make and yet so awesome that it makes any day feel like summer. I feel kind of ridiculous posting a 'recipe' for this, but I do add some different touches to it... however it's still one of those things you can put your own spin on!
CUCUMBER/TOMATO/ONION SALAD
3-4 medium sized cucumbers, sliced about a 1/4 inch thick
1/2 medium sweet onion, sliced anyway you desire
3 medium tomatoes, seeded and sliced
1/3 cup vegetable oil
1/3 cup apple cider vinegar
1/2 cup red wine vinegar
1/3 cup of Splenda sweetner
1 tsp dill seed
1 tsp celery seed
1. Combine the oil, vinegars, and Splenda in a mason jar and shake to mix up. Play with the amounts of oil and vinegar- sometimes less is more as you know!
2. Pour over vegetables and store in container in the refrigerator. Stir the mixture a couple of times which allows for the flavors to meld and come together.
So easy, but I am afraid to share that the Dave will not go any where near this one... raw tomatoes are his enemy as he hates the texture.... poor man, no mater sandwiches for him! But more for me!
CUCUMBER/TOMATO/ONION SALAD
3-4 medium sized cucumbers, sliced about a 1/4 inch thick
1/2 medium sweet onion, sliced anyway you desire
3 medium tomatoes, seeded and sliced
1/3 cup vegetable oil
1/3 cup apple cider vinegar
1/2 cup red wine vinegar
1/3 cup of Splenda sweetner
1 tsp dill seed
1 tsp celery seed
1. Combine the oil, vinegars, and Splenda in a mason jar and shake to mix up. Play with the amounts of oil and vinegar- sometimes less is more as you know!
2. Pour over vegetables and store in container in the refrigerator. Stir the mixture a couple of times which allows for the flavors to meld and come together.
So easy, but I am afraid to share that the Dave will not go any where near this one... raw tomatoes are his enemy as he hates the texture.... poor man, no mater sandwiches for him! But more for me!
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