Month: April 2014

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Meatballs With Olive Tapenade

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I am in love with tapenade. I fool myself into thinking that if I just have fancy crackers with tapenade that it will keep me from eating so much at dinner, which in turn, would make me loose weight. I just forget to figure in how much fat is in olives. On Friday nights, we love to end the week with a Frication (staying home and watching Shark Tank, Last Man Standing and 48 Hours), all the while munching on appetizers. It is our way of making us feel like we belong with the “in” group which just snacks for dinner instead of sitting down to heavy foods. We just don’t tell anyone how many of these cute little “appetizers” we down during the evening. Let’s just say that the more intense 48 Hours gets, the more we munch. If 48 Hours ever becomes 96 Hours, we are going to need to join Appetizers Annon!

When I found this recipe in FoodNetWork.com Magazine, I knew it would be the next Fri night snack. It combines tapenade with meatballs! What a great combo. I can make this during the week and wa-la, warm it up Fri night, serve it with pita bread and we have a winner folks.

Tapenade (Or buy your favorite)

1/2 cup pitted green olives

1 cup fresh parsley

5 scallions, roughly chopped

1 1/2 tables capers, drained and rinsed

1 small clove garlic, roughly chopped

2 teas Dijon mustard

2 tables EVOO

Meatballs

1 lb ground beef chuck

1 4 oz jar pimientos, drained (patted dry and chopped)

1/2 cup panko breadcrumbs ( I will use Progresso Italian seasoned breadcrumbs)

1 large egg, beaten

Kosher salt

2 tables EVOO

2 tables tomato paste

2 1/2 cups chicken broth

1 tables packed light brown sugar

1 teas red wine vinegar

Prepare the tapenade:

Soak the olives in warm water for 5 min. Drain. Combine the olives, parsley, scallions, capers, garlic, mustard and olive oil in a food processor and pulse several times.

Prepare the meatballs:

Put the beef in a large bowl and add 1/4 cup of the tapenade (reserve the rest for serving).

Add pimientos, breadcrumbs, egg and 1/2 teas salt; mix well with your hands until combined. Dampen your hands and form into 1 1/2″ meatballs.

Heat the olive oil in a large nonstick skillet over medium-high heat. *(I like to bake them at 350 on a greased jelly-roll pan for about 15-20 min or until they test done).*See below

If frying, add the meatballs and cook, turning until browned on all sides, about 5 minutes. transfer to a plate.

Add the tomato paste to the skillet and cook, stirring about 1 min. Add the chicken broth, brown sugar and vinegar; cook stirring until sugar dissolves.

Return the meatballs to the skillet; reduce heat to low and spoon liquid over the meatballs occasionally until liquid is reduced by half. (about 30-40 min). Transfer to a platter and serve with the reserved tapenade.

*If you decide to bake them, pour drippings from pan to a skillet where you will continue with the directions above to form the sauce.

 

Casseroles · Starches

Tex-Mex Casserole

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Finally getting unpacked and having a chance to catch up with magazines which came while we were on the road for 2 months, I came across this casserole which I want to make this week. We are truly back in the land of Tex-Mex, which we certainly take advantage of every Wednesday night. El Fenix still has their 2 enchilada special for $5.99 which includes beans and rice and unlimited baskets of great light, thin chips and great salsa. But between Wednesday nights, I sometimes get in the mood for Mexican food. This time, I have a new recipe which will assuredly satisfy that craving. Thanks to Food Newwork Magazine, this dish is shared…

2 (15 oz) cans refried pinto beans

2 cups frozen corn (preferably fire-roasted)

2 poblano chile peppers, seeded and chopped

½ cup chopped fresh cilantro, plus more for topping

2 teas ground cumin

1 teas ancho chile powder

1 (16 oz) jar salsa

1 (10 oz) can diced tomatoes and green chiles (like Rotel)

2 cups shredded cheddar cheese

2 cups shredded muenster cheese (about 8 oz)

18-20 corn tostado shells

2 avocados sliced

Sour cream and picked jalapenos and cilantro for topping (if desired)

Combine the refried beans, frozen corn, poblanos, ¼ cup cilantro, cumin and chile powder in a medium bowl.

In a separate bowl, combine the salsa, tomatoes and remaining ¼ cup cilantro. Toss the cheddar and muenster cheese in a 3rd separate bowl; set aside.

Spray your slow cooker with Pam and then spread about ½ cup of the salsa mixture in a thin layer of a 6 qt slow cooker. Top with about 6 tostado shells, breaking them as needed to cover the bottom. Spread half of the bean mixture over the broken shells, then sprinkle with 1 ½ cups of the cheese mixture and 1 cup of the salsa mixture. Repeat the layers, (tostado shells, bean mixture, cheese, salsa mixture) then

Top with remaining tostadas, cheese and salsa.

Cover and cook on low for 4 hours. Uncover and let rest 15 minutes. Serve with desired toppings.

*I will not be using the slow cooker, but will use a 9×13 greased baking dish and bake for approx. 45 min to 1 hour, or until casserole is bubbling and is heated throughout.

 

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Company & Cards

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Tonight we are having some friends over for a light dinner and to play Hand & Foot, our new favorite card game. Wanting to keep I simple, I am serving sandwiches, chips & dips, deviled eggs, fruit, homemade oatmeal cookies*(this recipe is on blog) and chocolate cream pie. The chocolate pie is my mom’s recipe which I have made since the 70’s. Topped with whipping cream, it is just a winner, every time. FYI, as much as we have moved to different houses, I am accustomed to having  to adjust to different ovens. This gas oven bakes a lot faster than the electric oven I was using in California, so am having to really watch closely every thing I am trying to bake, until I get used to it. I finally got smart and instead of possibly ruining a whole sheet of oatmeal cookies, I baked two at first just to test the temperature and time that it took for them to get done before baking a whole sheet. The Chocolate Cream pie recipe is listed below. It I also delicious just served as pudding in a pretty glass, topped with whipping cream and toffee bits, or sprinkle crushed up Oreos on top.

3 egg, room temperature

3 cups milk

1/3 cup flour

1/2 teas salt

4 heaping tables unsweetened cocoa

1 cup sugar

3 tables butter

2 teas vanilla

Mix all ingredients except vanilla and butter, in a saucepan, whisking over low heat until all the lumps are all out and eggs are well blended in milk mixture. Turn up heat to medium and continue stirring until mixture is thickened. Remove from heat and add vanilla and butter, stirring until butter is melted and blended well. Pour into a cooled and baked pie shell or into individual glasses. Chill and top with desired toppings.  

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Upside Down German Chocolate Cake

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No matter what cake comes out of our kitchen, Randy’s favorite remains the same, German Chocolate. This recipe is a quick version to put on the table when I don’t have time to whip egg whites or spend 12 minutes stirring the frosting that goes on top. I found this recipe on the side of a Duncan Hines German Chocolate cake mix. It is so rich because of the butter and cream cheese. Will keep this recipe right on top. It has Randy’s seal of approval!.

1/2 cup butter, melted

1 cup firmly packed light brown sugar

1 1/2 cups flaked coconut

1 1/2 cups chopped pecans

1 pkg Duncan Hines German Chocolate Cake mix

1 ( 8oz) cream cheese (softened)

1/2 cup butter, melted (this is not the same butter listed above, but an addition)

1 lb powdered sugar

Preheat oven to 350; grease and flour a 9×13″ pan.

Melt 1/2 cup butter and brown sugar together and spread in the bottom of the baking pan. Then sprinkle coconut and pecans on top of the mixture. Prepare cake mix according to directions on box. Pour over coconut and pecan mixture.

Combine cream cheese and 1/2 cup melted butter in medium bowl. Beat at low speed with electric mixer until creamy. Add powdered sugar and beat until blended and smooth. Drop by spoonfuls  evenly over batter.

Bake 45 minutes or until cake tests done.  Cool completely. Cut into individual pieces, turn upside down when placing on plates.

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So Quick, So Easy, So Good…Beef Stew

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It might seem strange that I am posting what is usually thought of as a winter meal. But sometimes, we just need a comfort food, no matter the temperature outside. Being back in Texas we have had to adjust to the weather changes that happen so quickly. Two nights ago, it appeared that winter was not over, The only thing that sounded good to me was an old fashioned beef stew. It was one of those, “I have to make stew for dinner” days. So off to the store I went. I got home and began cooking. The stew was really one of the best stews I have ever made and I thought I would share it. Very few ingredients and so very easy.

1 lb lean stew meat, cut up in small pieces

1/4 cup butter

1 small onion, chopped

2 tables flour

5 carrots, peeled and sliced

2 potatoes, peeled and cubed

1 10 1/2 oz) can beef consommé

1 (8 oz) can tomato sauce

1 package of brown gravy mix, mixed with 2 cups water (I used Lawrys)

Seasoned salt, garlic powder & pepper

 

Melt butter in dutch oven. Sprinkle flour over meat chunks and mix until all the meat is covered in flour.  Add the meat to the melted butte.  Brown the meat until all the pink is gone. Add the chopped onion, potatoes and carrots and seasoning. Stir until mixed well. Add the soup, gravy water and tomato sauce. Put lid on pan and place in a 300 degree preheated oven fr 3 hours. The broth will be thick and rich.

The gravy mix and the flour will cause the broth t thicken as it bakes.

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Easter…He Is Risen

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Christians all over the world celebrate our Lord and Savior’s victory over death each year at Easter. Along with the thankfulness to God for giving the world His Son to die for our sins, rising again to win victory over death, and ensuring us we have Eternal Life, if only we believe in Him; that is certainly cause for us to pause and reflect not only what Christ did for us, but what we are doing for Him. Spring is the season of new beginnings and growth. May we search our hearts to see if we are growing spiritually. Are we realizing that with new beginnings come renewal and refreshing. This weekend, let’s take a few minutes to search our hearts to see if we are growing and renewing our relationship wit God. What better time than now to give Him thanks for all He is doing in our lives. To recognize Him for who he is. Are we worshiping the creation or the Creator? Are we giving thanks to the source of all blessings? If not, let’s renew our commitment to God and begin a new season of thankfulness and worship the “only wise One, worthy of our praise.” God the Father.

Happy Easter!   Truly…He is Risen

Daily Thoughts

DEA Closes In On Retirement Couple

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Moving does present it’s problems. When we moved from Dallas to California, we had to deal with neighbors who felt that Hoarders had invaded the neighborhood. Each Saturday, while living in Pasadena, I made Randy take down something to throw away, even if it was just a big bag of waded up newspaper inside. After all, I was determined to prove to any neighbor looking out their window that we really weren’t hoarders. We just had a lot of treasures and furniture that we couldn’t leave behind in Texas. Now, moving back to Texas where the rooms and closets are bigger than they were in California, we have room, once again for all the things that our kids will one day walk through the  house with a giant garbage bag and with one final sweep, discard anything that didn’t come from Ikea. But, we are determined to make the little darlings work for any inheritance they might receive, so sweep away they will be doing.

Randy and I are still trying to get used to him being retired. We are adjusting quite well, we think, but some days finds it’s struggles and   challenges.

This morning, as I had begun to tell you about started out pretty normal. We were discussing what we would do today over hot tea and coffee. When I told Randy that it was my turn to take the shower first, he said go right ahead, he would make himself breakfast. Wow, that is awesome, I get to shower first (that means that he has to be the one to use the squeegee to clean all the glass walls. (Personally, if I ever marry again, that will be written in the marriage vows that “HE” will always be he the one to  clean the shower walls) But back to the story. I go upstairs to take a shower while he makes breakfast. I am standing in the shower ,when I hear the smoke alarm go off. I give it a couple of minutes, thinking that surely he remembers that since moving into this house, we have set it off 5 other times. Each time it goes off, you have to open the overhead garage door, allowing air to blow in and then open the other back door to allow the heat to escape. But after about 2-3 minutes, it is still going off so I put a towel around me and come downstairs, dripping wet, to see what the problem is. There he stands at the stove, still frying his egg and fixing toast. Freezing, I open the garage door and the other back door so the smoke alarm will stop. In the “nicest” voice I could muster, I asked him why he didn’t open the doors so it would go off. His reply was, “well I didn’t want my egg to burn so I was waiting until I took up my egg”. I am so thankful that the rolling pin was put away.  Because we have had lots of friends and family over in the week we have been here and have set off the smoke alarm so often,the neighbors probably think we are running a meth lab. One of these days, we will probably will be visited by the DEA. I will be ready for them. I’ll just let Randy cook them a fried egg.

 

Cakes · Desserts · Holiday Fare

Mini Macaroon Cupcakes

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Looking through a Land o Lakes Holiday cookbook, I found these little gems which I will bake to take Thursday. They are just perfect for the Springtime brunch/lunches. Since Easter is Sunday, I will be using a little colored coconut to sprinkle on the top.

Cupcake Batter:

1 3/4 cup sugar

3/4 cup softened  Land o Lakes butter

1 (3 oz) package of cream cheese, room temperature

1/4 cup milk

3 eggs at room temp

1 teas vanilla

1 1/2 cups all purpose flour

1 cup sweetened coconut

Frosting:

1/3 cup butter, softened

4 oz white chocolate, melted, cooled slightly

3 cups powdered sugar

3 to 4 tables Land O Lakes half & half

3/4 cup sweetened coconut (I will tint mine light pink)

White edible glitter or sparkling decorator sugar

Heat oven to 350. Place mini paper baking cup liners into 48 mini-muffin pan cups; set aside.

Combine sugar, 3/4 butter and cream cheese in a large bowl; beat at medium speed until creamy. Add milk, eggs and vanilla. Continue beating until well mixed. Stir in flour and1 cup coconut. Spoon batter into prepared pan cups. Bake for abut 13-17 minutes, depending on your oven, until toothpick inserted in middle comes out clean.

Cool 5 -10 minutes on cooling rack.

Meanwhile, combine butter and white chocolate; mix well. Add powdered sugar and half & half, 1 tables at a time until desired spreading consistency.  Since I like the flavor of almond, I add 1 teas almond extract to the frosting. Frost cooled cupcakes by piping on frosting and then sprinkling a little coconut on top with the decorator sugar.

 

 

 

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Unpacking Follies

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Moving should be an Olympic sport. We have been in our house now for a little over a week. We have had several close calls which would hinder us from ever  moving again.  We have been so busy unpacking boxes and hanging pictures that it just had not really dawned on me that this coming Sunday was Easter. We had one more box left in the guest room that had not been opened and when I did open it, there was all my Easter decorations. Several of them looked brand new to me. Randy accused me of making a last minute stop at Home Goods before the movers packed up the boxes back in California. Trying to empty boxes, we both have dropped into bed at night so sore we couldn’t reach up to turn out the light. We were so excited that out of a hundred or more boxes we found only 3 items that broke.

If we weren’t so old, we would  think  about going into the packing business, as we are getting pretty good at it, Well, other than the near death accidents.  But we also have realized that we are burning calories in new ways other than just walking back and forth from the fridge. We have rewarded ourselves several times for all the hard work with ice cream, chocolate cake and two bags of cookies. Today both of us were in the bathtub. We weren’t taking a bath, we were trying to hang a 3′ by 5′ picture. While I had climbed on the step stool in the tub, Randy was trying to get between the shower glass and the picture. He fell and I started laughing so hard I dropped the picture. After several attempts to find the wire, we finally succeeded. We then moved on to the bedroom where we needed to hang  the tapestry over the bed. Randy tells me that he’s got this, no problem. So he climbs onto the bed and begins to measure where the nail will go. Instead of moving all the pillows that I think make the bed look “chic”, he decides to use them to his benefit and uses them as his “ladder”. While he is trying to measure where the tapestry rod will go, his foot slips between the pillows ad he falls back on the bed, holding the hammer, almost hitting his head with it. I told him not to move that I would go downstairs and get the foot stool. When I came downstairs, I go to the pantry to get the stool, knocking over a glass dish that I hadn’t put up well and glass shatters all over the floor. I yell up to him that it will be a minute because I am sweeping up glass, but not before picking out several pieces out of my foot, I had come downstairs barefoot. We have come to the conclusion that  we feel that our house is decorated enough. We want to live a few more years. The few unopened boxes out in the garage can stay there for awhile. Maybe I will “forget” to put the garage door down one night and someone will steal them. We are now sitting with a bottle of Advil and a box of bandaids beside us and going over our Retirement budget. We think that maybe the grandkids can do without Christmas presents the next couple of years so we can afford to hire someone to do all the hanging next time we move in two years. Maybe all our cuts and bruises will be healed by then.

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Mississippi Mud S’Mores Fudge Pie

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Things are returning to normal. The pictures are pretty much hung on the wall in our new place and we even had friends over for dessert last night after going out for Mexican food. We have been in our new home for a week now and I am feeling a little more settled. Of course, the first thing I want to do after the boxes are unpacked is bake. Last night, because I haven’t totally restocked the panty yet, I just made the easy chocolate cake on the back of the Hershey cocoa can. To dress it up a bit, I baked it in 3 layers instead of 2 and frosted it with vanilla  buttercream frosting (which is on the blog) between the layers. Then I added 3 sq of semisweet chocolate to the remaining vanilla buttercream and frosting the whole thing with the chocolate buttercream, drizzling a little leftover vanilla buttercream over the top. They thought I had sent all day in the kitchen. I fooled them, it took only abut an hour to do hat, but it looked really pretty. I have figured out that just putting your desserts on a fancy cake plate can make even the plainest cakes take on a fancy look.

 For the last couple of months, traveling around from state to state, I collected quite a few new recipes from different places and one of those was this amazing looking pie. As soon as I can get to the store, this will be my next dessert.

2 cups graham cracker crumbs

1/2 cup butter, melted

2 1/4 cups sugar, divided

1 1/2 cups finely chopped toasted pecans, divided

1 (4 oz) bar semi-sweet chocolate bar, chopped

1 cup butter

1 1/2 cups flour

1/2 cup unsweetened cocoa

4 large eggs

1 teas vanilla

3/4 teas salt

3 cups marshmallows, cut in half horizontally (spray scissors with Pam before trying to cut, makes it so much easier)

2 cups miniature marshmallows

Chocolate Frosting

Stir together first 2 ingredients then add 1/4 cup sugar; press on bottom and up 2″ of side of 9″ spring form pan. Sprinkle 3/4 cup of pecans over crust..

Microwave chopped chocolate with 1 cup butter in microwave glass bowl until chocolate and butter is melted.

Whisk flour and next 4 ingredients and then the remaining 2 cups sugar into the chocolate mixture. Whisk until blended and pour into prepared crust.

Bake in preheated 350 oven for 1 hr to 1 hr an 15 min.. Remove from oven to cool for 20 minutes.

Preheat broiler with oven rack on lowest level from heat. Place the pan on a jellyroll pan. Toss together, both sizes of marshmallows

and mound on top of chocolate filling, leaving about 1″ edge. Broil 30 seconds to 1 minute or until marshmallows are golden brown and have begun to melt. Remove from oven and immediately remove sides .o pan. Cool on rack for 10 minutes. Prepare chocolate frosting and sprinkle with remaining 1/4 cup pecans. Drizzle chocolate frosting over the pie.

Frosting:

 1/4 cup butter

3 tables unsweetened cocoa

3 tables milk (I like to use half & half or whipping cream for a creamier taste)

Combine the above 3 ingredients in  small saucepan and stir until combined. Whisk together over the heat for about 3 minutes, then remove from heat and pour over 2 cups powdered sugar. Add 1 teas vanilla. When well blended drizzle over pie.