Logging Chains & Chicken Wire

A couple of very close friends told me “practice makes perfect”.  I know I will never be perfect on this side of eternity, but I do enjoy practicing the things I l♥ve and hope to be perfect at: cooking and writing.  Lately I’ve done more cooking than writing so this is an attempt to change that.  This is the “tales (some true and some not so true) and experiences from my existence” part.

We had recently terminated the last batch of chickens that we raised.  They stopped laying eggs back in January and we could not justify the expense of keeping them any longer as pets.  The feed was too expensive.  So we had this big fenced in area and a huge chicken coop (well, more a lean too than a chicken coop) but it was all empty space.  What better place for the dogs (the two meatheads in the photo at the bottom of this blog) to be able to be off the logging chains they lived on that hooked around an old Cedar tree?  They could get their exercise and play with each other without getting tangled up.

The first three or four days were great.  I would hook them up to their chains at night and let them free in the penned in area during the day.  I was judicious about checking on them to make sure they were not digging holes under or trying to jump over.  They were the perfect little deceitful angels.

Tuesday was a hot and humid afternoon here in South Carolina and I had recently given Charlie & Foxtrot fresh water and I got myself comfortable with a book on my couch in the luxury of air conditioning.  Well, I must have dozed off because the phone startled me when it rang.  It was my husband.  He was on his way home.  I had chores to do, supper to cook, dogs to check on.

When I went to look out on the dogs, they were gone.  Yup, gone!  I know it was Charlie's idea ... he is the instigator. He appears innocent, but he is not. I was frantic.  I ran to the edge of the road and looked up and down.  The highway is unforgiving and big trucks with chickens and pigs and other things go by here non-stop all day long.  I called for them and called for them and no sign of them anywhere.  A quick arrow prayer went up to God.  Then I called my husband and told him, “The dogs are gone”.  He said, “Excuse me?”  I repeated myself. 

Once he arrived, we took the leashes and walked the road up and down and all the places that we take our walks looking, calling, looking and calling.  No signs of them anywhere.  It was time to give up and call it a night.  I hated myself for not paying more attention.  I felt horrible.  I was concerned about deer hunters seeing these two dogs chasing deer (their instinct is to hunt) and shoot them.  That wouldn’t be the worst of it…it would be worse if they were only wounded and left to die an excruciating painful death in the woods.  I was sad to say the least.  Where could my two boys be?

I went to bed and my prayers to God were for His will ultimately to be done.  I don’t know what His plan is, but He has a plan for everything.  Maybe it was our time to let go of those two meatheads.  Maybe our season was over.  As I lay in bed listening to the whap-whap-whap of the overhead fan, the thoughts that went through my head were awful and comforting and uncertain.  (I begged God forgiveness for the uncertainty and for not taking better care of His creation).  When we are troubled is when we pray the most.  I fell asleep knowing that God’s will would be done and I hoped that the lesson I needed to learn would be clear to me in the morning.

The morning came sooner than we expected.  Our cat climbed on the headboard of the bed and stepped on the weather radio causing it to go off.  Both my husband and I sat right up in bed.  2:00 AM was a good time to pee and get a drink of water.  I got the flash light and scanned the back yard; the tree line where the woods meet the garden, the chicken coop, the dog’s area, the tree line again.  I was about to give up when suddenly I saw what I was looking for.  Four glowing green eyes!  “Yeah, the dogs are back!” I yelled and went running for the back door.  “Make sure it’s our dogs,” my husband called after me, but I was already out the door.

Both Charlie and Foxtrot knew they were bad but were happy to be home.  Foxtrot was soaking wet and smelled like fish.  I quickly got them back to the pen and hooked to their logging chains.  No supper that night, they would have to wait until morning.

As I climbed back into bed, smiling from cheek to cheek, I thanked God for answering my prayers.  This time He answered in a favorable manner.  His ways are not our ways and although my prayer turned out well this time, I know sometimes it may not always be that way.  God uses all things to teach us lessons; good and bad.  We have to be willing to see the lesson He is teaching.

Lessons learned: 1} chicken wire is not a secure barricade for dogs, 2} no matter how innocent and loyal they appear to be, a dog will follow his instincts — that is their nature, 3} Prayer works, God is good and always faithful.

Crackerberries © 2011

Pecan Zucchini Bread

2 cups shredded zucchini

2 cups sugar

2 eggs

1 cup vegetable oil

3 tsp vanilla

1 tsp salt

2 tsp cinnamon

1 tsp nutmeg

3 cups flour

1 tsp baking soda

1 tsp baking powder

1 cup chopped pecans

Preheat oven 350º.  Grease two 8x4x2 inch loaf pans.  In medium bowl combine flour, cinnamon, nutmeg, baking soda, salt and baking powder.  Make a well in center of mixture and set aside.

In another bowl beat eggs and add sugar, vanilla, oil and zucchini.  Add to flour mixture and stir just until moistened.  Fold in pecans.  Pour into greased loaf pans and bake 350º for 50-55 minutes or until toothpick inserted in center comes out clean.

Cool in pans on wire rack for 10 minutes and then remove from pans.  Slice and serve with soft butter or whipped cream cheese.

© Crackerberries 2011

Butter Pecan Cookies

1 8 oz pkg. cream cheese

1 cup butter flavored Crisco

2 cups sugar

2 cups all purpose flour

3 tsp baking powder

1 tsp salt

1 tsp vanilla

1½ cup chopped pecans

Cream together cream cheese, Crisco and shortening until fluffy; add vanilla.  Combine flour, salt and baking powder together and add to creamed mixture.  Fold in nuts.  Drop by spoonfuls on baking sheet and cook 350º for 15 minutes or until edges start to brown.  Let cool on cookie sheet one minute then transfer to wire racks to cool completely.

© Crackerberries 2011

Falafel Wraps

Canned chick peas can be used, but homemade is so much more flavorful.  Plan ahead and cook your chick peas in the crock pot the day before.

1 cup dry chick peas

3½-4 cups water

¼ tsp each of cumin, chili powder,celery seed, nutmeg, mace and fresh ground pepper, cayenne pepper

½ tsp garlic powder

1 Bay leaf

2 cloves garlic

Combine all ingredients together in crock pot and cook on low for 8 hours.  Cool, drain.

1½ cup chick peas, drained

1 onion, chopped

2 cloves garlic, minced

1 tsp coriander seed

1 tsp fresh ground pepper

½ tsp sea salt

1 tsp ground cumin

¼ cup all purpose flour

Canola oil

Combine all ingredients except the oil and roll into small balls, or use a small ice cream scoop.  Slightly flatten the balls and cook in hot oil for about 3 minutes per side until golden brown.  Cool on paper towels.

Lettuce

Tomato

Onion

Flour tortilla wraps

Tomato chutney, Thousand Island dressing, ranch dressing

Prepare as you would a taco, with lettuce, tomato, slice onion, dressing of your choice, roll/wrap and enjoy.

© Crackerberries 2011

Fig Coffee Cake with Strawberry Fig Preserves

2½ cups flour

1 cup sugar

1 stick butter

1½ tsp cinnamon

2 tsp baking powder

Dash salt

2 eggs

¾ cup orange juice

1½ cup fig conserves

1 cup dry oats

½ cup brown sugar

Combine flour, white sugar and butter with pastry cutter until mixture is crumbly and fine; measure out one cup of mixture and combine with dry oats and brown sugar.  Place the brown sugar mixture in the bottom of a greased Bundt pan.

Add baking powder and salt to main ingredients and stir well.  In large measuring cup combine eggs and orange juice and mix well.  Add to flour mixture and stir just until ingredients are moistened. 

Pour a little less than half of the mixture over the brown sugar mixture in the Bundt pan.  Spoon fig conserve over batter and cover with remaining batter; bake 350º for 35-45 minutes … test with toothpick inserted into center.  Let cool on wire rack for about 5 minutes and then remove from pan, inverting onto serving platter.  Top with strawberry fig preserves and serve warm or cold.

Fig Sauce/Conserves

8 cups fresh figs, stemmed and chopped

½ cup homemade brew, or stout beer

2 cups brown sugar

2 Tbsp candied ginger, finely chopped

1 tsp cinnamon

1 tsp cardamom

1 tsp red pepper flakes

1 cup finely chopped pecans

Combine all ingredients except pecan in preserving pot and bring to a boil.  Reduce heat and let simmer for 45 minutes or until mixture thickens.  Add pecans and cook another 5-10 minutes; spoon into sterilized jars and process in boiling water bath 10 minutes.  Yield:  9 8oz jars

Strawberry Fig Preserves

10 cups figs, stemmed and chopped

5 cups sugar

1 cup white grape peach juice

9 oz strawberry jell-o gelatin

Combine all ingredients in preserving pot and bring to a boil. Reduce heat slightly, but keep a rolling boil and cook for 45 minutes or so; spoon into sterilized jars and process in boiling water bath 10 minutes.  Yield: 14 8oz jars

© Crackerberries 2011

PIñA COLADA CAKE

So I had some “Master of Mixes” Piña Colada mix leftover in the fridge.  I don’t know how long that stuff lasts but I didn’t want it to go bad so had to think of something to use it for.  There are only so many Piña Coladas a person can drink.

½ cup butter flavored Crisco

2 cups sugar, divided

2 eggs

1 Tbsp vanilla

3 tsp baking powder

2½ cups all purpose flour

2 cups Master of Mixes Piña Colada mix, divided

2 cups whipped cream

2-3 cups coconut

Cream together 1½ cup sugar and shortening until fluffy; add eggs and vanilla and beat well.  Combine flour and baking powder together in small bowl; add to creamed mixture alternately with 1 cup Piña Colada mix.  Once all ingredients are well blended, continue to beat on medium for about 2-3 minutes.  Pour into 9x13 greased and lightly floured pan.  Bake 350º for 30-35 minutes or until toothpick inserted in center comes out clean.

Fork holes all through top of cake while still hot; pour 1 cup Piña Colada mix over top.  Sprinkle with 1-1½ cups coconut; let cool completely.  Spread whipped cream over top (be sure to share the spatula with the dog after) and sprinkle with toasted coconut.  (To toast coconut, spread on cookie sheet and place in preheated 350º oven for 10 minutes, stirring every 2-3 minutes.)  Place cake in fridge and chill for 2-4 hours before serving… the longer it chills in fridge the better it is.

© Crackerberries 2011

Ravioli and Chicken Carrabona

Okay, okay, so it’s not “Carrabona” it’s Carbonara.  Yes and it came from the commercial of Olive Garden and it made me drool so of course I had to try to make it.  Sometimes my dyslexia makes me say things different than they are and sometimes I add more ingredients to the recipe than it really calls for.  It doesn’t matter what you call this recipe … it was one of those “comfort-yummy-food-that-I-ate-too-much-but-I-will-eat-some-more-if-there-is-some” recipes.  Next time I will double the recipe so that there are leftovers.  There was just enough for two of us.

½ cup butter

½ Tbsp minced garlic, divided

 1 Tbsp chopped salt pork

1 Tbsp flour

½ cup parmesan cheese, divided

1 cup heavy cream

1 cup milk

16 cheese filled raviolis

1 cup shredded mozzarella

½ cup shredded Swiss cheese

1½ cup fresh chopped tomatoes

1 Tbsp parsley

¾ lb chicken pieces

1 Tbsp extra virgin olive oil

1 tsp garlic salt

1 tsp Italian seasoning

Marinate chicken in olive oil, 1 tsp garlic salt and Italian seasoning for 30-45 minutes. 

Cook salt port and reserve 1 Tbsp grease.

Cook ravioli according to package directions, drain and set aside.

Melt butter in medium size sauce pan; add remaining garlic and salt pork pieces and sauté for 4-5 minutes, stirring often.  Add flour, ¼ cup parmesan cheese, cream, milk and grease from salt pork.  Bring to a boil, reduce heat and let simmer gently; stir occasionally.

In large skillet cook chicken until juices run clear.  Add creamed mixture and mix well.

In small bowl add mozzarella, Swiss, ¼ cup parmesan cheese and parsley and mix well.

Divide 8 raviolis on two oven proof platters.  Spoon chicken mixture over top and sprinkle with cheese mixture; place under broiler for 2-5 minutes until cheese is bubbly and lightly browned.  (CHECK OFTEN).  Divide tomatoes between the two platters and serve immediately with fresh bread.  Believe me when I tell you, just because tomatoes are served with it, this IS NOT A LOW CAL MEAL.

© Crackerberries 2011

Zucchini Relish... it's no secret!

Ecclesiastes 1:9 That which has been is what will be, that which is done is what will be done, and there is nothing new under the sun.

There is a comical story that goes along with this recipe.  For years I’ve been trying to get my grubby little hands on the Averill family’s secret zucchini relish recipe.  Nine years, my grandmother has been dead and no one wanted to share that recipe with me.  Finally (I cannot divulge who) one of the relatives gave me the recipe.  Not long after that, I received a jar of zucchini relish from my cousin from the Hill side of the family – (the other side).  He and his wife also included a copy of the Hill family’s secret zucchini relish recipe.  To my hysterical surprise, the Hill family recipe is identical to the Averill family recipe.  How do you suppose that happened? 

This is NOT that recipe — they would have to kill me for sharing something that has been a secret for however long.  This is the Anderson family zucchini relish recipe and I’m not good at keeping secrets.  Enjoy!

7 cups shredded zucchini

1¼ cup grated carrots

2 cups diced onions

2 jalapeño peppers, minced

1 cup finely chopped green pepper

¼ cup canning salt

Combine in large bowl and mix well.  Sprinkle with salt.  Break two trays of ice cubes over the top; cover with plastic wrap and let stand in fridge overnight.  The next morning, drain and rinse, and drain and rinse, and drain and rinse; (drain and rinse well).  Squeeze out excess water (when you put in strainer, lay a piece of cheese cloth in the strainer and then you can squeeze out the excess water).

Prepare jars.

2 cups sugar

1½ cup apple cider vinegar

2 tsp celery seed

1 tsp red pepper flakes

½ tsp each of the following:  cinnamon, nutmeg, allspice, turmeric, ground pepper

Combine sugar, vinegar and spices in preserving pot; bring to a boil.  Add veggies and return to boil; reduce heat and simmer (STIRRING OFTEN) for 25 minutes.

½ cup apple cider vinegar

1½ tsp Colman’s English mustard

2 tsp cornstarch

Combine vinegar, mustard and cornstarch in small bowl and mix well until paste is formed.  Add to veggies and cook, stirring constantly for five more minutes or until thickened.

Remove from heat, spoon into prepared preserving jars; process in boiling water bath for 10 minutes.  Yield:  7 – 8oz jars

© Crackerberries 2011

Mickey Leavitt's Peanut Butter Pie

My very good friends Berta and Rach from Fryeburg, Maine sent me their church cookbook, “A Taste of Heaven” a collection of favorite recipes of the Center Conway United Methodist Church in New Hampshire.   This recipe came from that cookbook and after corresponding with Rach I found out that Mickey Leavitt is an 80 year old woman that brings this pie to every church supper.  I can see why there is never any left.  It is heavenly and wickedly good.

1/3 cup peanut butter

8 oz cream cheese

1 cup confectioner’s sugar

1 tsp vanilla

2 cups cool whip

1 graham cracker crust

Mix the first four ingredients together with an electric mixer.  Fold in the cool whip.  Pour into crust and refrigerate for at least 8 hours before serving.

My variation to the recipe is I used a cooked pastry crust (prick the pastry and cook in 350º for 12-15 minutes).  I used chunky peanut butter and I made my own whip cream with barley any sugar.  Either way you slice it, it is an unbelievably tasty dessert!  Enjoy.

© Crackerberries 2011

YANKEE TOMATO PIE

2 - 9 inch pie crusts

1 cup Duke’s mayonnaise

¾ cup Miracle Whip

2 cups shredded sharp cheddar cheese

2 cups Swiss cheese

6 oz goat cheese

1 cup chives

10 medium tomatoes

1 Tbsp Italian seasoning

Fresh ground black pepper

½ cup parmesan cheese

Note: recipe is for 2 pies.  If you want one pie, divide everything in half.

Preheat oven to 350º.

Place pie crusts in pie plates and prick bottoms and sides all the way around.  Crimp the edges and place in oven for 10 – 12 minutes or until lightly puffed.

In large bowl, combine mayo, miracle whip, 1 cup cheddar, 1 cup Swiss, Italian seasoning and goat cheese and mix well.

Sprinkle bottoms of pie crusts with ½ cup each Swiss and cheddar cheese.  Layer with sliced tomatoes, top with dollops of mayo/cheese mixture, sprinkle with chives and layer again.  Sprinkle with remaining cheddar and Swiss cheese.  Top with parmesan cheese and fresh ground pepper.

Bake in 350º oven for 35-40 minutes until crust is golden and juices are bubbling.  Let cool 15-20 minutes before slicing.  If you use a tin pie plate the leftovers make for a good warm up on the grill.

© Crackerberries 2011