Spring Rolls - Another Obsession

If you've been following my facebook or twitter posts, you might have heard that I'm obsessed with Spring Rolls. I just learned how to make them and have made several batches and eaten them ALL myself. Well they are pretty healthy. They are also incredibly easy. I'm going to give you a few tips and my favorite dipping sauce recipes.

These spring rolls are filled with shredded lettuce, rice noodles, avocado, cucumber, cilantro and shrimp. You can use bean noodles, but they are very chewy

Here is the recipe I started with from allrecipes.com - Vietnamese Spring Roll

Here's what I learned

1. Cilantro is great, the mint and basil were unnecessary.

2. I loved the peanut sauce I made (recipe to follow) but I love the fish sauce I made best. -

3. You do not have to cook Asian rice noodles, just put them in a bowl of warm water for a few minutes.

Spring Roll can be deep fried too, but check recipes for filling, the fresh veggies in these are not best fried.

The rice wrappers are good sized and very sticky, so very easy to wrap if you follow these steps. Get all your fillings cut and place on a plate or platter. Have a dish or pan that the wrappers will fit fully in, filled with warm water.

I place my wet wrappers on a textured cutting board, but a kitchen sack towel is best. DO NOT PUT ON A SMOOTH CERAMIC OR METAL PLATE, unless you like to swear, because the wrap will stick to the plate and you will tear it to pieces trying to get it off.

Put ONE wrapper in the warm water for about as long as it takes it to fully submerge and take it right out. It will continue to soften as you get the food on. Lay it on your surface. Start with the pretty things, in this case shrimp, then cilantro, rice, veggies. Don't put in too much or too little. Place this down a line in the center of the wrap leaving about an inch on either end. Pull the flap closest to you all the way around your filling and press down snugly. Don't pull to hard, the wraps are sturdy, but can tear. Fold in both sides, then roll up and all the way around. The sticky wrap holds everything together. The firmer you get the stuffing, the less will fall out while you eat.

Peanut Dipping Sauce Recipe

1/3 cup smooth peanut butter
1 garlic clove
3 tablespoons fresh lime juice
3 tablespoons teriyaki sauce
1 tablespoon sriracha
1/3 cup water

Blend until smooth


Fish Dipping Sauce Recipe

2 T teriyaki sauce (I love it because it's so rich and tasty, I used low sodium)
2 T fish sauce
2 t sriracha
a pinch of garlic powder.

Add all and stir

My New Obsession - Homemade Soda

Yes you read that right. Homemade soda

I love to make homemade anything, so when I saw this pin on pinterest how to make Homemade Ginger Ale, I had to try it. It was as easy as the post said it was. I added all the ingredients to a 2 liter bottle, and in two days (and it was pretty cool) the soda was fermented and bubbly. So bubbly in fact that I had to keep opening the bottle a teeny bit to let the air out and re-close until it settled a little.

I loved it, but I think there is a bit too much lemon, and I'm sure there is too much sugar. So I searched websites and found lots of great recipes. There was also too many ginger chunks that had to be strained after. I didn't like that.

Alton Brown's Recipe is similar, but eliminating the chunks by simmering the Ginger, straining and adding the Ginger flavored Syrup. Alton Brown Ginger Ale This recipe will go in my next bottle. I'll let you know how it goes. I also want to try lime instead of lemon. And you can use powdered ginger too.

I started thinking, that if it's that easy to make Ginger Ale, what other soda's can I make. I searched and this was the best resource I found. Thank you Mother Earth News. I think the real trick is, very clean utensils, the right amount of sugar and the right amount of yeast.

I've purchased Root Beer extract. It's on the way. And I must try Grape Soda too. I'm going to try other things, like teas and herbs. How about Lime and Mint. Mojito soda. Awesome! I've also ordered champagne yeast. See if that makes a difference.

There are a few other tips I read if you want to try this at home. Although you CAN ferment in bottles, it's recommended that you first try plastic bottles. Two liter soda or gallon milk/water bottles. The fermentation can cause the bottles to explode if it goes too far, so better broken plastic, than broken glass, and the plastic does give a bit. Another tip was to feel the bottle when you first add all the ingredients. It should give a little. The process is finished when the bottle is firm and does not give. Remember to put in the fridge immediately to stop the fermentation process.

I'm so very excited about this. Hey, if I'm ever snowbound and out of soda, I can whip up a batch in 2 days. Cool. The best thing about this, is that it's supposed to be healthier. That is except for the sugar. But the thought is that you can maybe use less sugar and maybe stevia, or honey, or even agave syrup. I'm wondering how molasses or honey would taste with the Ginger Ale? I'll be trying everything and posting my best recipes for you. Keep watching :)

Counting my Blessings

I spent last night counting things I'm thankful for instead of sheep (like the song Count my Blessings Instead of Sheep" http://www.youtube.com/watch?v=bgZJGl101KE ). It actually helped me fall back to sleep at 4 when the puppy woke me to go outside. She's been sleeping well, but I think the growth spurt is forcing her to eat more and with more food, comes more emptying.

Everyone here survived Thanksgiving once again. Although the boys came screaming to me at 7 pm that they were starving and needed food, because they couldn't eat their other grandmothers Thanksgiving dinner. Overcooked jerky turkey that was too dry to chew, "gravy" that was just grease with no thickening agent, green beans that tasted like water, and sweet potatoes that were just cooked and barely smashed (not mashed). The only edible things were the garlic mashed potatoes and corn souffle that my DD made and the store bought pies. We filled up on that.

I had to feed the boys, because their parents went off to stand in line for black Friday deals to buy them gifts that are too nice at prices they could afford. Those boys are spoiled, but when you consider that they politely  thanked their other grandmother for the horribly prepared food, they might have deserved it.

Luna want shopping with them, because she still can't be separated from her mom at night. They took her stroller for her to sleep in, because the last deal was at 5 am. But DD couldn't make it and her FIL came to rescue her and Luna at 11 pm while Luna's dad stayed for the final deal.




Some of the things I am thankful for.

The health of my family, including my son who finally got his heart patched up and ticking in a way that will make it last longer before more surgery.

A roof over my head, small and tight, but warm, and food in my stomach.

The ability to think and work and earn an income, no matter how small it is.

All of the lovely friends and customers have because of my journey into the online retail business.

The fact that anonymous posts to this blog are blocked :)

Hope you all had a joyous Thanksgiving and can count your blessings instead of sheep too.

What's Cooking? Halloween Feast

It's getting so close to Halloween and I know you're having a party. Here are some last minute recipes. You still have time to go out and get these easy ingredients. Some are great for kids, others are adult only (OK you can make the NA version).

These are recycled from older posts. Click on the Title and it will take you right to the recipe.

      Shrimp Brains 

                                                                                                   Snake Sandwich

 Vampire Blood Punch  



These are all my own recipes. The image for the Punch is from Workman and they have their own Punch recipe. Screaming Red Punch it looks pretty good too.

What's Cooking - Green Tomato Pickles

Sadly I have an abundance of Green Tomatoes and also an abundance of insects that are hungry for the tomatoes as soon as the start to ripen. Vines are starting to waste away too. So yesterday I want out and reaped all the green tomatoes of decent size. Just not anything under 1 1/2" diameter.

The larger tomatoes, I will use to make fried green tomatoes, the smaller ones I quartered and made green tomato pickles. These are a little different than cucumber pickles, because the only seasoning I use is Garlic, lots of Garlic! Give these a try and enjoy.

GREEN TOMATO PICKLES

quart canning jars
white sugar
salt
whole garlic cloves
cider vinegar
boiling water

Quarter the green tomatoes, they should be about 1 1/2" to 2 1/2" in diameter. Each jar should have 3 peeled garlic cloves. I put one on the bottom, one in the middle and one on the top. Fill jars tightly with tomatoes, leaving about 1" headroom. Make sure to tap them on the counter to get as many as you can into each jar.

When the jars are full, add one tablespoon sugar, one tablespoon salt, and 1/2 cup of vinegar (don't forget the garlic). Add the boiling water slowly to just cover the tomatoes, there should be 3/4" headroom left. put on canning lids and do a boiling water bath. I process for 15 minutes, because these are firm and can take it. You can do 10 minutes.

I know it will be tempting to try, but these do better if they sit for at least 3 days. I've tried it, and they just don't absorb enough of the garlic for a few days.

What's Cooking? - Tabbouleh

My parsley turned into a massive bush this year. Healthy and abundant. Honestly it's the first time I tried growing it. I had no idea it was either so easy to grow, or perfectly suited to my horrible soil conditions. I also have an unbelievable abundance of tomatoes from only 12 plants. I have a tiny garden, so it was quite a shock, and the only reason I planted 12 was that last year we didn't get ANY tomatoes.

I was puzzled at what to do with the parsley, when my daughter reminded me of tabbouleh. There are almost as many variations on the recipe as there are spellings of the Bulgar wheat and tomato Middle Eastern salad.

I'm posting my favorite recipe, but in searching I've found - cracked wheat or quinoa instead of Bulgar wheat - mint instead of parsley or mint AND parsley - and the addition of cucumbers, which makes sense, but I've never tried or seen. I'm sure they are all yummy. Here's my version.

Tabbouleh

1 cup Bulgar Wheat
1 cup water
6 very ripe tomatoes
nice sized clump of fresh parsley (1/2 c chopped)
Chives or Green onions (1/2 c chopped)
1/4 cup olive oil
juice of 1 lemon or equivalent bottled
salt to taste

In a good sized bowl add the Bulgar Wheat. Add one cup boiling water and let sit until cooled. The wheat should be hydrated by the time it is cooled. Cut up the tomatoes in 3/4" to 1/2" cubes and add to wheat. Finely dice the parsley and add, and chop the Green onions and add.

Add the olive oil and lemon and stir gently to mix. Let this sit in the refrigerator for about an hour for the wheat to absorb the rest of the juices. Enjoy!

Worth Repeating - Zucchini Pickles

I posted this recipe originally in July of 2011. This week, I've been hitting the jars of pickles I made last month and I thought I'd like to temp you again. They are remarkably crisp and just the perfect combination of sweet, sour and a touch of hot. I make mine with the hot peppers. If you have an abundance of zucchini, and have run out of freezer room for bread, or can't get the extra's to me, you might want to try this great recipe.

You can also find the original recipe in my recipe pull down, along with other great recipes.

Zucchini Pickles                                

9 qt thinly sliced zucchini
10 small onions sliced
6 ½ c sugar
6 c cider vinegar
¼ c pickling spice in cheesecloth
6 T salt

Optional 4 or 5 hot peppers halved seeded and sliced

In a large bowl or non aluminum kettle, sprinkle salt over all vegetables. Let stand for 4 hours. This will draw out excess moisture. Put into colander and drain.

Combine vinegar and sugar in a large kettle, add spices. Stir over high heat, cover and boil for 5 minutes. Add vegetables and bring to boil. Boil one minute. Remove spices.

Place in hot clean jars, apply lids according to manufacturers instructions. Process for 10 minutes with water one inch above tops of jars. Cool completely. Check seals the next day. Makes 5 quarts.

These sweet Zucchini pickles are absolutely wonderful on top of a slice of cheddar on a Ritz.

What's Cooking - Dolmas (Stuffed Grape Leaves)

Love stuffed grape leaves, but afraid they'll be too much work? They are way easier that I imagined, and I am a lazy cook. Give them a try, at least once, and I think you'll be back for more.

You can make dolmas with canned leaves, but picking and blanching leaves is pretty easy too. Spring is the best time to harvest grape leaves. They are more tender and less "blighted". I've been waiting for them to get just the right size, and now is the time. The following recipe is for 60, an ambitious amount, but they can be frozen and reheated. I picked 36 leaves, a good amount for us. I didn't want to take leaves from my neighbors side.

To prepare the leaves yourself, pick healthy leaves in the spring. They should be about the size of your outspread hand. If your hands are small, like mine, maybe a little bigger. I had my water boiling and ready to go, the fresher, the better.

Wash the leaves and blanch them for about 3 seconds in boiling salted water. I did them in batches of three and kept them flat. Placing three in a deep pan and turning the three over to finish the boil. I had a large bowl of cold water ready to dunk the leaves to stop the cooking.

After all were blanched, I placed them in a plastic zip bag with a little lemon juice. You can easily freeze them like this if you like. They can also be rolled in batches and put up in jars, but you have to be careful to add enough lemon juice to prevent botulism.

INGREDIENTS:
2 cups uncooked long-grain white rice
1 large onion, chopped
1/2 cup chopped fresh dill or 2 T dry dill weed
1/2 cup chopped fresh mint leaves
2 quarts chicken broth (water is OK if you want vegan)
3/4 cup fresh (bottled OK too) lemon juice, divided
60 grape leaves, drained and rinsed
hot water as needed
1 cup olive oil

DIRECTIONS:
1. In a large saucepan over medium-high heat, saute the rice, onion, dill,
and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of
broth, or water. Reduce heat to low and simmer for another 10 to 15 minutes, or
until rice is almost cooked. Stir in 1/2 of lemon juice and remove from
heat.
2. Take one leaf, shiny side down, and place 1 teaspoon of the rice
mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf
towards the center, roll up from the broad bottom to the top, and place
into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are
placed in pot (to prevent from opening while cooking). Sprinkle with
remaining lemon juice and with olive oil.
3. Pour chicken broth, or water over all to cover grape leaves. Cover pot and
simmer for about 1 hour (do not boil, because this will make the stuffing
burst out of the leaves). Remove from heat, remove cover and let cool
for 1/2 hour. Transfer to serving dish and serve. I prefer mine chilled.

What's Cooking - Meatless Breakfast Sausage

So I've been trying and trying to find a way to get oatmeal in me and not gag on the sweetness of it. It's not that I totally hate sweet, but for breakfast, yuck. I mean I hate cake (yes really) but I like jelly beans and chocolate (OK dark chocolate) but oatmeal for breakfast? Gag!

So I've been trying different ways to make sausage - like my Turkey Sausage. Good, but I think I can still get rid of the meat. I'm trying to cut out wheat too, so I had to think of a good additive. Grits are good. They make a nice thick polenta and cornmeal mush. So I tried grits and I think I have the recipe. I use an egg in this, so it's not vegan, but I think you could easily use egg substitute or they might just stick together without the egg. I'm not trying, but feel free to try yourself.

I cooked the grits and the oatmeal with 1c grits / oatmeal to just a little over 1c water to get them thick and dry. I found it easier to do in the microwave, but you decide, try stovetop in a pot. This was my last attempt. It was a bit spicy, you might want to reduce the cayenne to half, and I love garlic so I might have added another teaspoon.

Oatmeal is not only healthy, but cayenne, turmeric, and garlic are three of the best spices you can put in your body. The turmeric also makes it a nice golden color.


Meatless Breakfast Sausage

2 C dry cooked grits
2 C dry cooked oatmeal
1 egg
2 T poultry seasoning (or just sage)
1 T turmeric
2 t garlic
1t cayenne
oil to fry - I like a soy oil for this


Cool the grits and oats. Mix all ingredients in a large bowl. I did this by hand, because it's pretty thick and sticky. Heat just a bit of oil in a large frying pan. make a ball about 1 1/2" diameter and flatten to a small patty. Drop in pan, saute until brown, flip and do the other side. I got about 10 in my pan at a time.

This makes between 20 and 25 patties. They freeze really well and I just reheat in a pan or microwave.

What's Cooking? - Garlic Soup

I know this is a little late in the season, but there are still some of you out there with fierce colds and flu. I thought I'd post my favorite cure. I've taken an old Spanish Garlic Soup recipe and altered it over the years. The recipe is for one serving of two bowls. I always eat two. Garlic is a fantastic source of natural antibiotics and the cayenne pepper is great for circulation. 



Here's what Wikipedia has to say about Garlic.


GARLIC SOUP


2 cloves garlic, diced
2 slices of white bread torn, crusty stale is better
2 T olive oil
2 cups water
one egg, slightly beaten
cayenne pepper
salt to taste


In a medium saucepan add oil, saute garlic until very light brown and soft. Add torn bread pieces and saute stirring constantly until brown. the garlic will brown more too. Add the water and mash the bread until it's incorporated with the water. Add the beaten egg and stir quickly to incorporate with the bread. I usually add about a teaspoon or more of the cayenne. I like spicy. You might want to use a bit less. The more you can tolerate, the better for your cold. Add salt to taste. 


If you want a bigger batch, just increase. This does make 2 small bowls, so you can make for a crown accordingly. It doesn't hurt to add more garlic either. 

What's Cooking? - French Market Beignets

This week is Mardi Gras. We usually make a king cake, which is basically sweet bread formed in a ring with sugar icing on top sprinkled with green and purple sugar. Stick a plastic baby in it after it bakes and you're good to go.

King Cake is a New Orleans, Mardi Gras tradition. That and a lot of drinking. I personally think I'd like a thick rare juicy steak for Mardi Gras, if I'm not supposed to eat meat for how many weeks of lent? The getting drunk think is not something I will miss or do miss, because it happens so rarely these days.

I've only been to New Orleans once, and it wasn't for Mardi Gras. That city is crazy enough on a regular weekday, or at least it was before the flood. I got my first tattoo there in the French Quarter. That's another very long story. I do have a family connection though. My step mom is from Louisiana and she has been to Mardi Gras many times. She loves it and sends us very cool beads from the casinos. And no, she doesn't expose herself to get them. You see when you're over a certain age, they give you beads if you promise NOT to lift your shirt.

I just had to post this yummy recipe for French Market Beignets (pronounced ben-yay). These are little square fried dough pieces covered in powdered sugar, usually served three at a serving, with coffee.


French Market Beignets

1 (1/4-ounce) envelope active dry yeast
1 cup warm water (105°f to 115°f)
3/4 cup evaporated milk
1/4 cup sugar
1 teaspoon salt
1 large egg, lightly beaten
4 to 4 1/2 cups all-purpose flour
Vegetable oil
Sifted powdered sugar

Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes.
Combine yeast mixture, evaporated milk, and next 3 ingredients. Gradually stir in enough flour to
make a soft dough. Cover and chill 8 hours.

Turn dough out onto a well-floured surface; knead 5 or 6 times. Roll dough into a 15- x 12 1/2-inch
rectangle; cut into 2 1/2-inch squares.

Pour oil to depth of 3 to 4 inches into a Dutch oven; heat to 375°. Fry 3 or 4 beignets at a time, 1
minute on each side or until golden. Drain; sprinkle with powdered sugar.

Makes 2 1/2 dozen

What's Cooking? - Buffalo Chicken Dip

OK, I have to admit this is not an old family recipe. I found this one on a Franks Red Hot sauce website. I use a lot of hot sauce, but Fran's has been my favorite. It seems to pass through hands a lot and gets renamed, but the taste is always the same. Maybe its' the way they age the peppers. I don't know. Anyhow, I found their recipe, but I changed it up a bit to suit my taste. The boys love this. It's one of those treats that will light up their eyes If make it without warning.

Buffalo Chicken Dip

1 package cream cheese softened
1/2 cup blue cheese dressing
1/4 cup red hot sauce
1/2 cup shredded mozzarella cheese
2 cooked chicken breasts diced

Mix together Cream Cheese, dressing and hot sauce until smooth. Stir in chicken and mozzarella. Pour into an oven proof dish and heat for 20 minutes in a 350 deg F oven. If I'm in a hurry, I will microwave this until hot and bubbly. This in tasty, but not too hot for the boys. If you really love hot, you can add more hot sauce to taste.

What's Cooking? - Sauerkraut Balls and Polish Hors D'oeuvres

This recipe is a little late, because the Sauerkraut Balls are traditionally New Years Eve treats. My mom used to make them every year. I decided to make some this year so I looked on the internet. So many different ways to make. Usually with ground ham or sausage and of course sauerkraut. Mostly with just an egg binder and rolled in breadcrumb or cracker crumbs. Because there was a vast variety of recipes (none were the same) I decided to dig out my moms cookbook. She make it herself, photocopying or typing recipes and putting them in plastic sleeves.

Mom's recipe was pretty insane too. Ground, pork, ham and corned beef. I didn't have all that so I went back to the internet. I found that this was a popular treat in the Cleveland area (although German in origin) and that a closed restaurant that we used to go to in Vermillion made the best ever. I hunted down their recipe and it was the same as my moms. I have no idea how she got that recipe, because she had it long before the rise of the internet. Back in the day, people would get recipes from someone who worked in a restaurant and pass it on by hand. I'm sure that's how she got it. That's enough backstory, now on to the Recipe.

Sauerkraut Balls

1/2 lb boneless ham                            1 t dry mustard
1/2 lb lean pork                                  1 t salt
1/2 lb corned beef                              2 C milk
1 medium onion                                  2 lb sauerkraut, cooked and drained and ground
1 t minced parsley                              flour      
3T shortening                                     2 eggs slightly beaten
2 C flour                                            dry bread crumbs

Put meats and onion through meat grinder (I used baby bullet) add parsley. Blend well and saute in shortening until browned. Add flour, mustard, salt and milk. Blend. Cook stirring constantly until thick. Add sauerkraut. Return to heat and cook stirring constantly until very thick. Cool.

Form into walnut sized balls. Roll in flour, dip in egg and roll in bread crumbs. Deep fry until golden brown.

I only had ham, and made 1/3 the recipe. There was a large mounded platter full, so this is a huge recipe.

*********************************************************************************

Bonus recipe is what we call Polish Hors D'oeuvres. Made them without telling the boys and they were so thrilled when they saw the platter. My Aunt, who married a Pole, gave us this recipe. Easy and yummy

Polish Hors D'oeuvres


Sliced hard salami (I prefer thin sliced)
Sweet Pickles
Cream Cheese


Amounts depend in how many you are making.


Cut sweet pickles into long spears (quarter lengthwise) lay a spear of pickle near one end of a slice if salami. Cut a piece of cream cheese about the same size and lay next to pickle. Roll pickle and cheese in salami and secure with a toothpick. Voila!

What's Cooking? - Almond Puff

This recipe is my favorite treat for the Holidays. My mom found it in a huge box of recipes she bought. It had recipe cards that you purchased by a set a month. So much easier to buy a book.

This recipe was worth the cost of the whole set and I really can't remember making anything else out of those recipe cards.

It looks harder than it is and it is really worth the effort. Don't be afraid, just jump right in and you will be pleasantly surprised at what you can accomplish. We've tweaked the recipe a bit over the years to add a bit more yummy almond.

ALMOND PUFF

BOTTOM LAYER
1/2 cup butter, softened
1 cup all-purpose flour
2 tablespoons cold water

TOP LAYER
1/2 cup butter
1 cup water
1 cup all-purpose flour
1 1/2 teaspoons almond extract
3 eggs

GLAZE
1 1/2 cups confectioners' sugar
2 tablespoons butter, melted
1 1/2 teaspoons almond extract

1/2 cup sliced almonds


1. In a medium bowl, cut the 1/2 cup of butter into the 1 cup of flour
until mixture resembles coarse crumbs. Add the cold water one
tablespoon at a time. Using your hands or a fork, stir until the dough can
form a ball. Divide dough in half. Roll or press each half into a 12x3 inch
rectangle. Place them 3 inches apart onto an unprepared cookie sheet.
2. Preheat oven to 400 degrees F (200 degrees C).
3. In a saucepan, bring the 1/2 cup of butter, and 1 cup of water to a
rolling boil. Lower heat and stir in the flour immediately with a wooden
spoon. Continue to stir vigorously until the dough forms a tight ball.
Remove from heat. Stir in eggs one at a time, then stir in the almond
extract. Spread equally onto both rectangles. Bake for 10 minutes
before lowering the oven temperature to 325 degrees F (165 degrees
C). Continue to cook for 15 to 20 more minutes. The top should be
crispy and brown.
4. To make the glaze, beat the confectioners' sugar together with the
melted butter and almond extract until smooth. Spread over the almond puff
when cool, and sprinkle with sliced almonds. Cut into strips and serve.

What's Cooking? - Cranberry Orange Relish

I really should have posted this before Thanksgiving, but I forgot! I love this homemade Cranberry relish so much, that I sometimes eat it with a spoon in a dish. (shhh! don't tell)

Well some people like Turkey and relish for Christmas and some people just like cranberries. This whole darn recipe is great to help with the bloating from all the salty ham you might eat too. Mmmm open face Ham on French Toast with Cranberry relish. Yum!


Cranberry Orange Relish

One package whole fresh Cranberries
One package Frozen Orange Juice
1 cup sugar

In a large saucepan, heat the frozen orange juice till thawed. Stir in the one cup of sugar. With heat on high, add the package of washed cranberries. Heat on high. The cranberries will pop. Heat stirring constantly until the cranberries stop popping. Remove from heat. Relish will thicken as it cools. Refrigerate and serve cold.

If your kids like to cook, they will love making this. The popping is so much fun.

What's Cooking? - Vampire Blood Punch

Punch Bowl from Leonord1.etsy.com

Having a Party and Not sure what beverage to serve? Well if you really want to liven up the party serve my Vampire Blood Punch, but take away your guests keys and make up the guest rooms. This one is wicked sneaky and you don't want to be responsible for Out of control behavior. But on Halloween, it's so much fun.

Very Simple recipe, just add ingredients and stir. I like to add ice cubes embedded with plastic, insects, fingers, anything to gross out my guests. The beverage is wonderfully dark and concealing so the surprises don't really show until they bottom up. I am so wicked.

VAMPIRE BLOOD PUNCH

2 - 2 liter bottles of Cherry Strawberry Soda
2 - 2 liter bottles of Dr Pepper Soda
1 liter of vodka

What's Cooking? - Pepperoni Bread

Today I give you the 8 year old's new favorite. I made this for his birthday, and his little buddy and he gobbled it up.

A few days later, I asked how he liked the pepperoni bread I made him and he said in total shock "YOU made that Gramma?" I guess he liked it.

This is mostly a recipe for assembly, the trickiest part is making the dough, but you can use ready made pizza dough too. It will work the same.

Pepperoni Pizza


Dough for one large loaf of French Style Bread
You can use my French Baguette Recipe or a Large Pizza Dough

Approximately 28 thin slices of pepperoni

Approximately 1 1/2 cup shredded Mozzarella Cheese

This is so fun you can easily get your little ones to help prepare this. Oh and Adults love it too.

Prepare your bread dough until the final rise. Knead on a floured board and spread out on a baking sheet.
Spread Mozzarella cheese from the edge closest to you to one inch from the top edge. Now place pepperoni slices over the cheese. See picture. You will leave 1"of the top edge bare, that will be to seal the dough.





Take the edge closest to you and roll the dough in over the cheese/pepperoni, making sure they stay in place. Roll all the way up and push the edge into the "loaf" to seal. Pinch the two ends closed and push it all into a loaf shape.

Cover with a towel and let rise again in a warm place. Bake your loaf in a 350F degree oven until golden brown. It might take a little longer than usual because of the filling. I usually can smell when the bread is done, but it should be somewhere around 15 minutes.

Let the bread cool and slice in about 1" thick slices. Fantastic when dipped in warm marinara or spaghetti sauce.

What's Cooking - 20 minute Chili

Ever have a craving for Chili, but just didn't plan enough in advance to make it? When my kids were young, I was working and going to college. Talk about having no time.

I came up with this recipe one crisp Autumn day, when I really wanted a pot of chili, but just didn't have the time to make a pot to simmer all day. I called it Dump Chili, because all you do is dump ingredients, but because the term might be taken the wrong way, I'll call it 20 minute Chili.

20 Minute Chili Ingredients

1 lb ground beef (or turkey)
2 - 15 oz cans of beans (dark and light kidney or kidney and red)
1 - 26 oz can of seasoned spaghetti sauce
1 - 28 oz can of whole tomatoes drained and crushed
1 - 15 oz jar chunky salsa (mild to hot depending on taste)
garlic powder to taste
chili powder to taste
Optional - sugar - cinnamon

Directions:

Brown ground meat in pot. Dump in all the other ingredients. Season to taste and simmer for 20 minutes.  Serve with some shredded cheddar on top.

There, wasn't that easy? The really great thing about this is that it uses ingredients most of us have in our cupboards anyway. I never made this vegan style, but I'll bet if you omit the meat and add one more can of beans, you'll have a great vegan chili too.

The reason it works - Most of your ingredients are already simmered to perfection. Spaghetti sauce has seasoning that is used in real Chili, like oregano, and salsa has the right mix of peppers and onions (At least that's the kind I look for).

Optional ingredients: We love Cincinnati style Chili and always add a bit of sugar and cinnamon to ours.

Now of course this won't taste exactly the same as the Chili you've simmered all day, it's a bit fresher tasting, but a darn good quick substitute. Also the sodium content is sky high, so if you are watching your sodium, beware. I can't really eat this anymore. I have to make mine with low sodium tomatoes and reconstituted dried beans.

What's Cooking - Sweet Hot Dill Pickles - (Almost) Real Lemonade

Down near San Antonio, Texas, there's a lady who makes killer pickles. Sweet, hot and dill. I suspect it was created on a pickling day when there was a little of everything left over and it was all poured into one jar. I've been trying to replicate it, but no real luck. I did make a fantastic batch though this weekend and I will share.

They may not be the Pickle Lady pickles (Fickle Pickles) ficklepickles.com, but they are sure good. Here's my Recipe. This calls for Pickling cucumbers, but I know this will be great using zucchini too, because my zucchini pickle recipe is very close to this.

Sweet Hot Dill Pickles

4 Sterilized Quart jars
1 Gallon sliced pickling cucumbers or small zucchini
1 quart vinegar
2 cups sugar
1/2 cup salt
2 cups water
1/4 cup pickling spice
4 chili peppers or other small hot pepper
2 tablespoons dried dill or 4 good sized sprigs

Pack 4 quart jars with sliced cucumbers, you can add a few sliced onions if you like your pickles that way. About halfway through add a chili pepper sliced in half. Top cukes with 1/2 T dried dill.( If using fresh Dill put  in jar before adding cucumbers.)

Bring the water, vinegar, sugar and pickling spice to a boil. You can wrap spices in cheesecloth so they are easier to remove, or you can strain the liquid before using. Make sure your sugar is dissolved and your liquid is free of spices. Pour hot liquid over cucumbers, watching that the liquid doesn't get on the jars. Seal jars and use a hot water bath for 10 minutes. Your pickles can be eaten as soon as they are cooled.

These are fantastic on a slice of sharp cheddar sitting on a Ritz type cracker.

Bonus recipe today!!!

I mad this great easy lemonade this week and I wanted to share. It is so close to real lemonade, a bit healthy and not too sugary. I bu the lemon juice and lemon drink mix at Aldi, but I know you can get a large bottle of lemon in the Mexican food section of the grocery for a fair price and you can use any sugarfree lemonade mix.

Lemonade - Makes one Gallon

Fill gallon container with just shy of one gallon water
Add one packet sugar free lemonade mix (to make 2 quarts)
1/4 cup real lemon juice

Mix together and refrigerate. The lemon I get is about $1.20 for a 32 oz bottle and the drink mix is a good deal too. This is reasonable and so refreshing.

What's Cooking? - Zucchini Pickles

9 qt thinly sliced zucchini

10 small onions sliced

6 ½ c sugar

6 c cider vinegar

¼ c pickling spice in cheesecloth

6 T salt

Optional 4 or 5 hot peppers halved seeded and sliced

In a large bowl or non aluminum kettle, sprinkle salt over all vegetables. Let stand for 4 hours. This will draw out excess moisture. Put into colander and drain.

Combine vinegar and sugar in a large kettle, add spices. Stir over high heat, cover and boil for 5 minutes. Add vegetables and bring to boil. Boil one minute. Remove spices.

Place in hot clean jars, apply lids according to manufacturers instructions. Process for 10 minutes with water one inch above tops of jars. Cool completely. Check seals the next day. Makes 5 quarts.

These sweet Zucchini pickles are absolutely wonderful on top of a slice of cheddar on a Ritz.