Hand-Me-Down Salad

HAND-ME-DOWN LUNCH IN A JAR

1/3 cup red wine vinegar

3 tbsp. extra virgin olive oil

1 tsp. minced garlic

1 tsp. dried oregano

1 cup diced cucumber

1 cup beans or peas*

½ cup chopped red onion

6 cups chopped romaine lettuce

1 cup cooked chicken, diced

1 tomato, diced

4 marinated artichoke hearts, drained, cut into quarters

4 oz. feta cheese

4 16 oz. wide-mouth canning jars, with lids

Whisk the red wine vinegar, olive oil, garlic and oregano together in one of the canning jars. Bottled Greek dressing also works well.  Divide the dressing evenly among the jars. Layer the cucumber, peas, onion, lettuce chicken, tomato, artichoke hearts and feta evenly in the jars in the order given. Cover with lid and refrigerate until serving. To serve, turn out onto a chilled salad plate.

FOOD FOR THOUGHT:

Hand-me-down lunch is just another way to say “left-overs”.  Layer leftover fresh vegetables in a jar with whatever pieces of meat or cheese that is handed down from the last meal.  Just try to layer like food in the order listed above.  Be creative with your leftovers and voila, instant lunch.

*Any kind of beans work well, also frozen green peas are good.  For a tastier garbanzo bean, make your own. It’s easy. Place the following ingredients in a crock pot:

1 cup dry chick peas, 3½ cups water, ¼ tsp. nutmeg, ¼ tsp. pepper, ¼ tsp. chili powder, ¼ tsp. celery seed, ¼ tsp. cayenne pepper, 2 cloves garlic, 1 Bay leaf. Cook on low for 8 hours or high for 4 hours.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Girl Scout Thin Mint Grasshopper Pie

GRASSHOPPER PIE

1 pkg. (8 oz.) cream cheese, softened

1 can (14 oz.) sweetened condensed milk

15 drops green food coloring

24 chocolate-covered Girl Scout Thin Mint cookies, divided

4 cups whipped topping such as Cool Whip

1 chocolate crumb crust (9 inches)

Chocolate syrup

In a large bowl, beat the cream cheese until fluffy. Gradually beat in milk until smooth. Beat in the food coloring. Coarsely crush 16 cookies; stir into the cream cheese mixture. Fold in 2 cups whipped topping. Spoon into the crust. Cover and freeze overnight. Remove from the freezer 15 minutes before serving. Garnish with remaining cookies and chocolate syrup.

FOOD FOR THOUGHT:

Fun Facts about Girl Scout Cookies that you may or may not have known:

• There's an app that can actually help you locate the nearest place to buy Girl Scout Cookies. It's called the Girl Scout Cookie Finder App. 
• Thin Mints didn’t make their debut until 1959.  Before Thin Mints, they were called Cooky-Mints. 
• The first known sale of Girl Scout Cookies happened in 1917 when the Mistletoe Troop in Muskogee, Oklahoma, baked and sold cookies in their high school cafeteria.  
• Girl Scout cookies are produced by two bakeries: ABC Bakers and Little Brownie Bakers. The “core five” cookies are the same:  Thin Mints, Trefoils or Shortbread, Samoa’s or Caramel deLites, Tagalongs or Peanut Butter Patties, and Do-si-dos or Peanut Butter Sandwiches. If your cookies are called Samoa’s, Tagalongs, Trefoils, and Do-si-dos, they’re produced by Little Brownie Bakers; if they’re called Shortbread, Caramel deLites, Peanut Butter Patties, and Peanut Butter Sandwiches, they’re produced by ABC Bakers. 
• During World War II, due to shortages of key ingredients like flour, sugar, and butter, Scouts supplemented their Cookies by selling calendars too. Deficits were so bad some customers were limited to purchasing only two boxes.  

What is your favorite Girl Scout Cookie?

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers and enjoy your cookies!

Funny Bone Cupcakes

FUNNY BONE CUPCAKES

Drake’s Funny Bones inspired this recipe because they are not available where I live.  They are my favorite sweet treat.  These cup cakes are close, but nothing quite like the real thing.

FILLING

1 package (3 ounces) cream cheese, softened

¼ cup creamy peanut butter

2 tbsp. sugar

1 tbsp. milk

CUPCAKES (feel free to cheat and use a pre-packaged chocolate cake)

2 cups sugar

1¾ cups all-purpose flour

½ cup baking cocoa

1½ tsp. baking powder

1 tsp. salt

¼ tsp. baking soda

2 eggs

1 cup water

1 cup milk

½ cup canola oil

2 tsp. vanilla extract

FROSTING

1/3 cup butter, softened

2 cups confectioner’s sugar

6 tbsp. baking cocoa

3 to 4 tbsp. milk

In a small bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside. In a large bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda. In another bowl, whisk the eggs, water, milk, oil and vanilla. Stir into dry ingredients just until moistened (batter will be thin).

Fill paper-lined jumbo muffin cups half full with batter. Drop a scant tbsp. of peanut butter mixture into center of each; cover with remaining batter.

Bake at 350° for 25-30 minutes or until a toothpick inserted into cake comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

In a large bowl, combine frosting ingredients until smooth; drizzle over cupcakes.

Store in the refrigerator.

FOOD FOR THOUGHT: 

Fun Facts about Sweets

• The U.S. produce more chocolate than any other country in the world but the Swiss consume the most, followed closely by the United Kingdom.
• The melting point of cocoa butter is just below the body temperature, which is why chocolate melts when you put it in your mouth.
• Chocolate can be lethal to dogs. Chocolate's toxicity is caused by Theo bromine, an ingredient that stimulates the cardiac muscle and the central nervous system. For a 10-lb puppy about two ounces of milk chocolate can be poisonous.
• More than $7 billion a year are spent on chocolate.
• Sixty million chocolate Easter bunnies are produced each year.
• Americans eat 25 pounds of candy, per person, per year. The people of Denmark eat more 36 pounds of candy per person, per year.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!  

Cheers,

Elephant Stew

ELEPHANT STEW

1 Elephant (medium sized)

2 Rabbits (optional)

Salt

Pepper

Brown Gravy

2 cups white beans, soaked overnight

6 cups water

1 tsp. salt

1 bay leaf

2 tbsp. olive oil

1 onion, coarsely chopped

3 carrots, peeled and chopped

3 stalks celery, diced

6 cloves garlic, chopped

½ tsp. fresh ground pepper

1½ cups chicken broth

Cut the elephant into small bite size pieces.  (Plan ahead, this should take about two months.)  Add enough brown gravy to cover.  Cook over kerosene fire for about four weeks at 465º. About two hours before the elephant is cooked, combine beans, water, ½ tsp. salt and bay leaf in Dutch oven or kettle.  Bring to a boil over high heat.  Reduce heat to low, cover partially and simmer until the beans are tender (about 1- 1½ hour).  Drain the beans reserving ½ cup liquid.  Discard bay leaf.

Combine reserved liquid and ½ cup of the cooked beans in a bowl or food processor and mash until it forms a paste.  Stir the bean paste into the cooked beans and set aside.

Add olive oil to the kettle to heat.  Stir in onion, carrots and celery, garlic and cook 10-15 minutes until tender crisp.  Stir in salt, pepper, beans, elephant, and chicken broth.  Bring to a boil and reduce heat to low and simmer until the stew is bubbling and thick.  Serve with croutons. If more people are expected, two rabbits may be added, but do this only if necessary because most people do not like to find ‘hare’ in their stew.

This is a great recipe when company comes unexpectedly.  If an elephant is not available, simply use the rabbits, or one venison neck roast and instead of cooking over kerosene fire for four weeks, simmer in Dutch oven for 2-3 hours until cooked and tender.

FOOD FOR THOUGHT: I would never cook an elephant!

Interesting Facts about Elephants

• Elephants are capable of human-like emotions such as feeling loss, grieving and even crying. They remember and mourn their loved ones, even many years after their death. When the "Elephant Whisperer" Lawrence Anthony died, a herd of elephants arrived at his house to mourn him. 
• Elephants are avid eaters. Daily, they can be feeding for up to 16 hours and consume up to 600 pounds of food. 
• The average life span for an elephant in the wild is about 50 to 70 years. The oldest elephant ever was Lin Wang, an Asian elephant, who died on February 2003 at the age of 86. 
• Elephants use mud as a sunscreen, protecting their skin from ultraviolet light. Although tough, their skin is very sensitive. Without the regular mud baths to protect it from burning, insect bites, and moisture loss, their skin suffers serious damage.
•  Elephant females undergo the longest gestation period of all mammals - they are pregnant for 22 months.
• Elephants recognize themselves in a mirror, the same as magpies, dolphins, and toddlers.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Dumplings, Dumplings, and more Dumplings

DUMPLINGS 

14 oz. ground beef or pork

3 cups frozen spinach, slightly thawed

1 tbsp. kosher salt

1 carrot, shredded

1 tbsp. fresh minced ginger

1½ tbsp. fresh minced garlic

1 egg, slightly beaten

1 tbsp. dried chopped onion flakes

1 tbsp. soy sauce

1 pkg. Wonton wrappers

Place spinach in a large bowl and sprinkle with salt. Let stand 15 minutes.  Meanwhile in a separate bowl, combine ground beef, carrot, ginger, garlic, egg, onion flakes, and soy sauce. Mix with hands to combine well.  Pick up clumps of spinach and squeeze to expel liquid. Stir into meat mixture.

Lightly brush a Wonton wrapper with water and place a small amount of meat mixture in the center.  Fold over to create a triangle and pinch to seal.  Create a ripple pattern by pinching and pushing together small segments of the wrapper. Continue with each wrapper until all meat mixture is used.

Fill tea kettle with water and bring to a boil. Heat oil in large WOK or skillet with a tight fitting cover.  Place dumplings in hot oil and cook just until brown on the bottoms (2-3 minutes). Carefully pour in boiling water just to cover dumplings.  Reduce heat and cover. Cook five minutes. Remove dumplings from water quickly and serve hot with garlic-gingered soy sauce and hot mustard paste.

To make garlic-gingered soy sauce, add 1 tsp. each of fresh minced ginger and fresh minced garlic to ½ cup soy sauce. Let stand for 1 hour.  To make hot mustard paste, use equal amounts of dry mustard and water and mix to create a paste.

This recipe is time consuming, but the dumplings are worth the effort.  It took me about an hour to wrap 53 dumplings. Plan ahead. 

 POTATO DUMPLINGS

DUMPLING

4 cups mashed potatoes (about 6 medium potatoes or 2 lbs.)

¾ cup all-purpose flour

2 eggs, slightly beaten

½ cup bread crumbs

½ tsp. nutmeg

Salt and pepper

TOPPING

¼ cup butter

1/8 cup bread crumbs

1/8 cup chopped onions

2½ slices bacon, cooked and crumbled

Combine mashed potatoes, flour, egg, bread crumbs, nutmeg, salt, and pepper in large bowl. Mix well. Shape into 15 balls. Heat large pot of water to boiling. Gently drop balls into water. Once they float to the top, simmer gently for 3-4 minutes until toothpick inserted in center comes out clean.

In small sauce pan combine butter and onions and cook over medium heat, stirring constantly for about 5 minutes or until the butter slightly browns. Remove from heat and stir in bread crumbs and bacon bits. Pour sauce over dumplings before 

COTTAGE DUMPLINGS

3 oz. cheddar cheese, shredded

2/3 cup frozen corn

½ cup all-purpose flour

¼ cup Italian style bread crumbs

¼ cup corn meal

1 egg

½ cup cottage cheese

2 tbsp. chicken broth

3 Chile peppers, thinly sliced

Mix all ingredients and use small ice cream scoop to make mini dumpling balls.  Place in single layer on large plate and set in fridge until ready to cook. Carefully slide dumpling balls onto beans in simmering stew.  Do not drop directly into liquid.  Cook uncovered for 10 minutes.  Gently shake pot to prevent sticking.  Cover and cook an additional 15 minutes until dumplings are firm.  Let stand 5-10 minutes 

SAGE DUMPLINGS

1½ cup all-purpose flour

2 tsp. baking powder

½ tsp. salt

2/3 cup milk

2 tbsp. vegetable oil

1 egg

1 tsp. fresh rubbed sage

Mix all ingredients together just until moistened.  Once stew is boiling add dumplings by spoonful, cover, reduce heat and cook 13-15 minutes.  Do not remove cover while dumplings are cooking.  Cool 10-15 minutes with cover off. 

PLAIN DUMPLINGS

In medium bowl combine 1 cup flour, 1 tsp. baking powder and ½ tsp. salt. Cut in 2 tbsp. shortening until mixture resembles crumbs. Add ½ cup buttermilk, stirring just until moistened. Spoon batter into six mounds on top of soup or stew (do not drop in liquid). Return to boiling, reduce heat, cover and simmer 12-15 minutes or until wooden toothpick inserted into dumpling comes out clean.

BREAD DUMPLINGS

2 cups flour

1 tsp. baking powder

1 tsp. salt

½ tsp. garlic powder

1 egg, lightly beaten

3/4 cup lukewarm water

3 slices bread, cubed

Mix flour, baking soda, garlic powder, and salt in large bowl. Add beaten egg. Add the lukewarm water and mix well with wooden spoon. Add bread.  Mix well and roll into oblong dumplings. Place into boiling water, cover and cook about 20 minutes, stirring once.

FOOD FOR THOUGHT:

I never knew there were so many styles of dumplings.  I have not tried Apple Dumplings.  Do you have a favorite dumpling recipe?  What is it?

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

COOKIES-Chocolate Filled Peanut Butter Cookies

CHOCOLATE FILLED PEANUT BUTTER COOKIES

½ cup butter  
½ cup crunchy peanut butter
½ cup sugar
½ cup brown sugar, firmly packed
½ tsp. baking powder
½ tsp. baking soda
1 egg
1 tsp. vanilla
1¼ cups all-purpose flour

Preheat oven to 375º

Beat the peanut butter and butter together on high speed for 30 seconds or long enough to combine. Add sugar, brown sugar, baking soda and baking powder and mix until combined, being sure to scrape the sides of the bowl. Add egg and vanilla and mix well. Add flour.

Drop by tbsp. or a small ice cream scoop (my favorite cookie tool), onto ungreased cookie sheets.

Bake at 375º for 7-9 minutes. Remove from pan immediately and cool completely on wire racks.

CHOCOLATE FROSTING

2/3 cup unsweetened cocoa powder
2 1/3 cup confectioner’s sugar
½ cup margarine
½ cup cream cheese
1-2 tbsp. heavy whipping cream
1 tsp. vanilla

Combine cocoa and confectioner’s sugar together and mix well. In large bowl beat margarine and cream cheese and vanilla together until well combined. Gradually add cocoa sugar mixture until frosting consistency, adding heavy cream as needed to make smooth.

Fill cookies with frosting and store any leftovers that the COOKIE MONSTER doesn’t eat in refrigerator.

FOOD FOR THOUGHT:

Fun Facts about Cookies

·         The first commercial cookie in the U.S. was the Animal Cracker, introduced in 1902.

·         The Oreo, the best-selling cookie of the 20th century, was developed and introduced by the American company Nabisco, in 1912.

·         July 9th is National Sugar Cookie Day.

·         December 4th is National Cookie Day.

·         The U.S. leads the world as the biggest cookie bakers and eaters, spending more than $550 million annually on Oreos alone.

·         The Girl Scouts first began selling cookies in the 1920s.

·         The official state cookie of both Massachusetts and Pennsylvania is the chocolate chip cookie.

·         Early American tinsmiths began making cookie cutters by hand back in the 1700s.

·         Christmas cookies date back to Medieval Europe.

·         American cookie jars evolved from British biscuit jars and first appeared on the scene during the Depression in the 1930s when housewives began making more cookies at home, rather than buying them at the bakery, and needed containers for them.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Bruschetta on the Grill

BRUSCHETTA

3 tbsp. olive oil
6 slices French bread (sliced ½” thick)
1 garlic clove, cut in half lengthwise
¾ cup chopped tomato, seeds removed
1 tbsp. fresh basil, minced
1 tsp. fresh parsley, minced
1 tsp. red wine vinegar
¼ tsp. salt
¼ tsp. pepper
1-2 tbsp. parmesan cheese

Brush two tsp. oil over one side of each slice of bread. Rub cut side of garlic over bread. Place on cast iron skillet. Grill at high temperature for 3-5 minutes until the bread is lightly browned. In the meantime, mince the garlic cloves and combine with tomato, basil, parsley, vinegar, salt, pepper and remaining oil in a small bowl. Spoon mixture over bread; sprinkle with parmesan cheese, cover and grill 1-2 minutes longer. 

Food For Thought: 

.

• Barbecuing is a competitive sport.
• Marinated steaks are actually safer to eat than non-marinated steaks.
• The word “barbecue” comes from a Taino word for “sacred fire pit”.
• Oscar Mayer was a real person.
• The first McDonald’s was a barbecue restaurant.
• You can add a smokier flavor to barbecue sauce with a shot of single malt scotch.
• President Lyndon Johnson had barbecues installed on the roof of the White House.
• The most popular holidays for barbecuing are, in order, July 4th, Memorial Day and Labor Day.
• The most popular foods for cooking on the grill are: burgers (85%), steak (80%), hot dogs (79%) and chicken (73 %).
• The most popular flavors of barbecue sauce are hickory, mesquite, honey, and spicy-hot.
• 3 out of 4 American households own a grill and they use it on average of 5 times per month.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” quotes inspires you to do something great.  Enjoy the read and photos, try the recipe, share your thoughts and have fun with the challenge this month! 

Cheers,

Anderson Stew

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” quotes inspires you to do something great.  Enjoy the read and photos, try the recipe, share your thoughts, and have fun with the challenge this month!

ANDERSON STEW

2/3 cup dry cranberry beans

2/3 cup dry black beans

10 oz. beer

1 packet chicken flavored Ramen noodle seasoning

2 cups chicken broth

1 tbsp. butter

1 large onion, diced

3 stalks celery, chopped

4 medium carrots, peeled and sliced

2 smoked sausages

½ lb. hickory smoked grilled chicken

½ cup uncooked rice

1 tsp. Italian seasoning

½ tsp. garlic salt

½ tsp. chili powder

¾ tsp. cumin

Cover beans by an inch with water and bring to a boil.  Boil for five minutes and turn off heat.  Let stand for one hour.  Drain and rinse beans. In large Dutch oven, sauté onions and celery in butter until onions are golden (about 10 minutes).  Pour in beer and add Ramen noodle seasoning; stir until dissolved and well blended. Add chicken broth, carrots, beans, rice, Italian seasoning, garlic salt, chili powder and cumin.  Bring to a boil, reduce heat, cover and cook for 1½ hours, stirring frequently. Add sausage and chicken and cook for 1 hour, or to desired thickness. Serve with your favorite biscuit or rolls.  

.Food For Thought:  Soup is for the soul what stew is for the appetite.  When we are sick we crave soup to make us feel better.  When we are hungry we need a stew to fill our belly.  There is no wrong way to make a stew. Want it thicker, add ¼-½ cup of instant potatoes

Cheers,

  

Hamburger Buns

Bread Machine

Hamburger Buns

1 dozen rolls (2lb loaf)

1¼ cups water 70-80º

1 large egg

6 tablespoons butter, cut into small pieces

3 tablespoons sugar

4 cups bread flour

1/3 cup nonfat dry milk

3 tablespoons quick cooking oats

1 tablespoon plus one teaspoon whole wheat gluten

2 teaspoons salt

2½ teaspoons bread machine yeast

Place all ingredients in bread machine in order given. Select dough setting.  Line a large baking sheet with parchment paper. When the machine stops the cycle immediately turn the dough out onto a lightly floured work surface. Cut into 12 equal portions. Form a small round ball for hamburger buns. Place on lined baking sheet and let rise 30 minutes.  Preheat oven to 375º.

Beat one egg and one tablespoon of water together. Brush over the rolls with pastry brush. Sprinkle with sesame seeds. Bake 15-22 minutes.  Let cool completely and slice in half horizontally to serve.

© Crackerberries 2017

Fried Chicken

 Cast Iron Perfect Fried Chicken

3-3½ lbs. chicken legs

1½ tbsp. salt

1½ tbsp. paprika

1 cup bread flour

Crisco

Mix the salt, paprika and four together in shallow dish.  Rinse of chicken legs and set aside. Work the flour all over the chicken leaving no moist spots. Place coated pieces on a rack to dry for 10 minutes.  Flour the chicken pieces a second time working the flour into the chicken.

Heat ¼ inch of Crisco in a cast iron Dutch oven until it sizzles with a drop of water. Make sure you have a cover.

Add meaty pieces first, don’t crowd.  Reduce heat gradually when browning begins. Turn pieces 2-3 times with tongs (do not pierce). When chicken is partially tan, add 1-2 tbsp. water; cover tightly. Browning will continue.

Allow 50-60 minutes of cooking time after chicken is covered, flipping once in the middle of the cooking.  Meat should shrink a little from bone ends. For extra crispness, uncover last 10-12 minutes.

Remove from pan and let stand for 10-15 minutes before serving.

© Crackerberries 2017

Pecan Pumpkin Cheesecake Muffins

Pecan Pumpkin Cheesecake Muffins

3 cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon nutmeg

4 teaspoons pumpkin pie spice (a mixture of cinnamon, ginger, cloves, allspice and nutmeg)

¼ teaspoon cardamom

1 teaspoon salt

1 teaspoon baking soda

4 eggs

2 cups sugar

2 cups mashed pumpkin

1 ¼ cups vegetable oil

8 ounce package cream cheese

1 egg

3 tablespoons sugar

Chopped roasted pecans (2 tablespoons butter, 1 teaspoon cayenne pepper, 1 teaspoon coarse sea salt, 1 teaspoon cinnamon, 3 tablespoons brown sugar) roasted for 30 minutes at 300º  - turning half-way through cooking.

Beat cream cheese with one egg and 3 tablespoons of sugar until well blended.  Place on waxed paper and roll into log.  Place in freezer.

In large bowl combine flour, cinnamon, nutmeg, pumpkin pie spice, cardamom, salt and baking soda.  Mix and create a well in the center of the mixture.

In a medium bowl beat four eggs, add sugar, oil and pumpkin.  Add to dry ingredients and blend well.  Spoon into greased muffin tin, filling about three quarter’s full.  Slice the cream cheese into ½ inch disks and press into the center of each muffin.  Sprinkle with finely chopped pecans.  Baked in preheated oven 20-25 minutes (22 worked perfect for me) until toothpick inserted into muffin comes out clean.  Do not insert into cream cheese.  Remove from oven and let stand in tins for 5 minutes then carefully remove and cool on wire racks.  Store in refrigerator.

©Crackerberries 2016