Crazy Cookies!

Time for another version of cake mix cookies! What number is this again? LOL

I just find playing with these cookie mixes....easy, fun and challenging to come up with new combos. Tune into Gin's site for her cake mix cookies ideas too. We are playing some kinda Cake Mix Cookie Chess! hahahahaha

This version is a combination of a cookie we did for Cookie Club at school which was like a shortbread cookie with potato chips and pretzels in it. They were dipped in chocolate after they cooled. So take your vanilla cake mix and some chips....BAM....

Crazy Cookie Cake Chippers!

18 oz cake Vanilla Cake Mix
1/2 c. vegetable oil (I used the Smart Balance 50/50 Blend, melted)
2 eggs
1-1/2 cup crushed potato chips and pretzels
extra 1/2 cup of flour or until dough is a bit firmer (I wanted these cookies to be more ball-like than flat)
1/2 cup each chocolate and white chocolate chips

1. Preheat oven to 350 degrees.
2. Stir dry cake mix, oil/butter, 2 eggs, crushed chips and pretzels and extra flour until dough forms.
3. Shape in 1 inch balls and press slightly.
4. Bake for 8-12 minutes.
5. Remove from pan after a minute or so and cool on wire racks!
6. Melt chocolate chips in separate ziploc bags in the microwave about 1 minute. Knead bag until chocolate is evenly melted. Snip small hole in corner of bag. Drizzle like CRAZY!
   

*Crunchy, chunky, **chewy, chocolately....absolutely ***CRAZY!
*chunks of crunchy pretzels
**chewy vanilla cookie
***salty from the chips and pretzels!

Recipe Resource!

Many years ago, one of my colleagues was reading a book called "Dying for Chocolate"...I wasn't interested in asking her to borrow it after she finished...because I never considered myself a mystery reader...eh.

Then for a FACS meeting, she was making something that looked yummy and I had asked her where she found the recipe...

FACS colleague: "In my book"
JennyMac: "Huh? What do you mean in your book?"
FACS: "My book 'Dying for Chocolate' has recipes in it. In fact, many recipes."
JM: "NO way! Um, can I read your book when you are done?"(after I flipped through the pages seeing many pages like this...


That was it. I became a mystery reader. I read her book....got all the other ones (about 4 paperbacks) then waited every few months for the hardbacks to come out. I became a die hard fan!

Here's the jist:

First, you need to start with Catering to Nobody, this is the first book in the series. Although, you can pick up any book and read it without a problem, but each book slightly unfolds more about the life of Goldy Schulz.
Yes, these books are mysteries....but Diane Mott Davidson created a whole new genre: Culinary Mysteries. Each book is a mini sequel. Characters come and go. Goldy is a caterer. She works from her home. Not only is her balance of being mom and caterer crazy enough to balance but her life becomes much like Angela Lansbury where Goldy seems to stumble upon these crime scenes or knows the people who are murdered. Sure enough between the events she cooks for Goldy seems to find the time to solve the crime as well. Of course, her husband who works for the Police Dept can't stand how she can't leave forensics up to the professionals! Seriously! if you are a series/mystery reader and a FOODIE....these books are TOTALLY UP YOUR GALLEY! (notice the pun intended?)

WOOHOO!....In providing a link to her first book...I saw that she has a new one coming out on April 7. Geez, her webmaster needs to be fired for nothing is on her site about any upcoming book! So start collecting your books to read over the summer! Perhaps we can find some fun recipes to share from her books!

Here is the order:

Catering to Nobody
Dying for Chocolate
The Cereal Murders
The Last Suppers
Killer Pancake
The Main Corpse
The Grilling Season
Prime Cut
Tough Cookie
Sticks and Scones
Chopping Spree
Double Shot
Dark Tort
Sweet Revenge
Fatally Flaky (releasing on April 7, 2009)

Heart Healthy Salad

In honor of my Mom's new cardio healthy lifestyle....We made a grilled pork salad and here's a few things we did to make it healthier:

1. Grill your meat and some veggies to bring out their flavors:

We marinated the boneless pork in fat free buttermilk with some Emeril's Southwest Seasoning. I highly suggest marinating your chicken or pork in buttermilk...it really keeps the meat moist. As for the seasoning...you certainly can use any seasoning mix or create your own favorite combination. I LOVE grilled onions. These I put a skewer through to keep the rings together.

2. Cut your pork into strips and cutting off any visible fat.

3. Plate your favorite greens. I added some cabbage/slaw mix on top for added crunch/fiber. I also put canellini beans on top for a protein boost as well as more fiber. I love the smooshy smoothness of these beans!

4. Whip up your fat free dressing. We didn't have any tomatoes nor am I very happy with the tomato flavors right now. Grape tomatoes are pretty sweet but I used some salt free fire-roasted tomato salsa. Here is the proportions:

1/4 cup salsa
2 heaping Tbsp of Smart Balance mayonaisse (or use your Fat Free brand)
2 heaping Tbsp of nonfat yogurt

5. Mix and add on top of your arranged grilled meat already on the salad.

This is a great fat free dressing for it being salsa based goes great with the southwest seasoning of the pork PLUS...since we had no tomatoes for the salad...this dressing gave the salad great tomato flavor!

6. Cut up your grilled onions and spread across your salad.

So much crunch, creamy flavorful dressing and tender moist meat! Hard to believe something so good and creamy has virtually no fat. K-man raved over this salad. Mostly over the new dressing he was eating...Of course I didn't tell him that it was fat free...he 'thinks' fat free stuff tastes differently. But if I don't tell him and I season it well, he loves it! hahahahaha.

Now we deserve some apple cake from last night's post!

Say Goodbye with Apple Cake

It's been pretty nice out this weekend (like low 70's) and considering we got pounded with snow on Monday with 6-8 inches, this warmth is pretty miraculous! I see for the weather next week ...it's warming up! I even did some 'seeding in peat trays' yesterday to jumpstart on my spring planting. So I am ready for spring...I am done with the bitter days of winter. I made an apple cake today...it seemed like the wintery like thing to make...So goodbye winter! You aren't needed anymore...

Apple Cake

2 apples
1 cup flour
1 cup white sugar, plus 2 tablespoons to sprinkle
1 tablespoon baking powder
2 -3 teaspoons powdered cinnamon (2 tsp seemed to cover it enough)
½ stick butter (I used smart balance 50/50 blend)
2 large eggs
1 cup milk (I used my leftover buttermilk to use it up)
1 teaspoon vanilla extract

1. Preheat oven 350°F

2. Grease a 9x9 inches baking pan.

3. Peel apples and cut in thin slices, sprinkle with sugar. Set aside.

4. Mix the flour, sugar and baking powder.









5. In another bowl, mix eggs, milk and vanilla.









6. Pour a half of the dry mix in the pan, cover with the apple slices with the juices, sprinkle the cinnamon and put small cubes of butter over cinnamon.

7. Pour over the other half of dry mix and cover with the egg/milk mix. Insert a fork in the middle and sides of the raw cake, making dry mix absorb the liquid.





Bake for 30-40 minutes until golden brown or cake tester comes out clean. (I added some walnuts on top cuz we like our baked stuff "nutty."







Mmmmm, I can't wait until after dinner for some of this!

Kiss Me, I'm an Irish Soda Bread Muffin!

Yes, I know more Irish Soda bread...but sometimes you have to try different recipes, have you made your soda bread yet? NO? Well how about a muffin instead?

I found this on the King Arthur Flour Website:

Irish Soda Bread Muffins

1- 1/2 cups King Arthur Unbleached All-Purpose Flour
3/4 cup King Arthur 100% White Whole Wheat Flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup granulated sugar
1- 1/2 cups currants (first choice) or raisins
1/2 to 2 teaspoons caraway seeds, to taste (I didn't use)
1 large egg (I used two egg whites to cut the fat)
1 cup buttermilk, yogurt, or sour cream
6 Tablespoons butter, melted; or 1/3 cup vegetable oil (I used smart balance 50/50 blend)
sparkling white sugar, for topping

Directions

1) Preheat the oven to 400°F. Lightly grease a standard muffin pan; or line with papers, and grease the papers.

2) In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.

3) In a separate bowl, whisk together the egg, buttermilk (or equivalent) and melted butter (or equivalent).

4) Quickly and gently combine the dry and wet ingredients; honestly, this won't take more than a few stirs with a bowl scraper or large spoon. As soon as everything is evenly moistened, quit; further stirring will cause the muffins to be tough.

5) Spoon the batter into the prepared pan, filling the cups about 3/4 full; the stiff batter will look mounded in the cups.

6) Bake the muffins for 20 minutes, until a cake tester inserted into the center of a muffin comes out clean. Tip the muffins in the pan, so their bottom don't get soggy. Remove them from the oven, wait 5 minutes, then transfer the muffins to a rack to cool. Serve them plain, or with butter and/or jam

Side note: I've been off from work this week for I've been back and forth from the hospital for my mother had a heart attack last weekend. She was in ICU for the first 4 days and now we are hoping today for her to be discharged, one week later. It was very scary there for awhile and quite a reality check for many of us! She is 64 years old and a wow moment washed over us when we realized that her own father died of a massive heart attack at age 64. Someone up there said...it wasn't her time yet. So in honor of my mom....I certainly will do my best to add side notes in my recipes how to cut the fat, cholesterol and/or salt. I love you Mom, we are glad you are on the mend....sorry, I won't be adding many fish recipes on here (her Dr. wrote on her discharge orders to eat fish 4X a day....we said "WHAT?"....he said 'oops, I meant a 'week'). Well I am glad mom enjoys fish...that would be a problem for me...ick!

Fun Reading!

I wanted to suggest a fun book for you to read my foodelicious friends! I saw this on another blog perhaps on a wish list or suggested reading?....(not sure)..... Baking Boot Camp.

A journalist with an interest in food attended Baking Boot Camp and Pastry Boot Camp at the CIA and wrote about her experiences. It was an easy read with great descriptions of food, cooking techniques, chefs tips and recipes. Those of you who want to cook with more professionalism, buy this book. If you like stories that revolve around food, buy this book. If you want some recipes of some classic baked goods as tested by the professionals, buy this book. If you want quick and easy recipes....don't buy this book. LOL

When I retrieved the link for this book on Amazon....I noticed that there is another book by another author with a similiar cover called "Culinary Boot Camp"....I may have to get that and review it for you.

Some other culinary related books I suggest are:


These companion books are short stories submitted by many chefs (most are well known, a few I have never heard of). "Don't Try This at Home" is famous chefs writing about their failures before they became renowned and the second book "How I Learned to Cook" are chefs writing about their influences that got them to be the chef they are or their favorite culinary school story. Both are great reads for you can read a short story and put it down easily for later.

Stay tuned for my next book suggestion on Culinary Mysteries!

Kiss Me, I made Cookies!

Here's another fun submission for St. Paddy's Day cooking ideas. This one fills TWO bills. One these cookies uses the Irish Flag as it's inspiration (a lil orange, white and green)...and a mini-challenge my fellow foodie Gin from Once Upon a Gourmet Gin and I have going...we both have been playing around with these cake mix cookies and seeing how many different combos we can come up with....

Orange Crackles

1 (18.25 oz) box of Orange Supreme Cake Mix (Duncan Hines)
1/2 c. vegetable oil
2 eggs
1 tsp. orange zest
1/2 cup toasted almonds
powdered sugar
green colored sugar
white chocolate chips and/or dark chocolate chips
green food coloring


1. Preheat oven to 350 degrees.
2. Stir dry cake mix, oil, eggs, orange zest and ground almonds until dough forms.
3. Shape in 1 inch balls and roll into powdered sugar or green colored sugar.
4. Bake for 8-10 minutes.
5. Remove from pan after a minute or so and cool on wire racks!
6. Melt white chocolate chips in ziploc bag and add a few drops of green food coloring and mix. Clip bag corner and decorate!

I picked some regular chocolate here on the left because I think chocolate and orange go great together. These color combos have nothing to do with the Irish....they just taste good...LOL

K-man went wild over these for he LOVES anything citrus!

Picture this....K-man lying on his back on the couch with a plate of these cookies on his chest. As he is 'MMmmmm-mmm-ing'...
K-man: "Honey, you can make me anything orange...these are awesome, I also like lemon too. Lemon meringue, lemon cake, lemon cookies...."
JennyMac: "Uh-huh...got it honey!"

No Shepherds were harmed in making this....

Another installment of St. Paddy Day food....

Shepherd's Pie

1 lb. ground beef, browned and drained
1 large onion, chopped
1 pkg. sliced mushrooms
Small bag or box of frozen mixed veggies
Potatoes (fresh or instant prepared)
4 Tbsp. butter
4 Tbsp. flour
2 c. milk
salt and pepper to taste
Shredded Cheese

Melt your butter and flour together. Let flour cook for it bit until it smells nutty...this is to ensure your white sauce doesn't taste like flour.








Slowly add your milk and stir. Keep stirring until thickened.








Add your cooked beef, onion and mushrooms.










Add your frozen veggies of choice. (these were not frozen since they were leftover, therefore they will be pretty soft after baking...unless you like it that way!)






Mix up all your meat and veggies to coat with white sauce.









Press down your mixture in a greased casserole dish.









Thinly slice your potatoes and layer them.










Can I just say....purple potatoes are just wonderfully fun? (try making them into mashed potatoes....even prettier)







Bake for 40 minutes @ 350. I took it out and sprinkled some shredded cheese on top and some durkee onions. Put back into oven until onions brown (about 5 minutes).







Serve hot with some crusty bread....lots of meat and veggies here. This is definitely a one bowl meal!

No Potato Famine Here!

Have you ever made your own potato pancakes? No? You say they are too much work? Well, I got news for you...If my 8th graders can make them, clean up and eat them all in 43 minutes....then you have no excuse! Are you going to let a 8th grader show you up?

Potato Pancakes
Yields 4 Servings

1 Tbsp & 1 tsp. All-Purpose Flour
1 tsp Salt
1/4 tsp Baking Powder
1/4 tsp. Pepper
1 Egg
1/2 Medium Onion, Chopped Very Fine
1 lb. Potatoes, Grated
Vegetable Oil

1. Wash and scrub potatoes. Now peel and slice into halves.
2. Measure the dry ingredients in a large bowl. Mix.
3. Take half onion and grind up in food processor. Switch blades on food processor and shred potatoes.
4. Place potato/onion mixture on clean dish towel. Squeeze out as much liquid as possible by twisting in a towel over the sink.
5. Add egg onto dry ingredients then pile shredded potatoes with the wet ingredients. Mix thoroughly.
6. Pour 2 Tbsp. of oil into a large, heavy frying pan over medium high heat.

7. Spoon 1/2 cup of potato mixture into the pan for each pancake.








Flatten the pancakes slightly. Cook until crispy and brown, turning once (about 8 minutes total).









Funny when you tell the kids they are making potato pancakes, they have a look of either uncertainty or discust. But when you tell them potato pancakes are all over the world with different names (also Latkes) but in America we call them hash browns....there is a collective "OH!!!!!" followed with smiles. LOL




I believe the kids said these were "Off the hook!" This was the first time, the kids gobbled them up and didn't even ask for ketchup!!! They even ate part of it...saved it and took it out to have their friends sample, they were so proud!


Are YOU a better than an 8th grader?


Oops I forgot to give you this week's upcoming Food Holidays yesterday...better late than never!

March 2, 2009 National Banana Cream Pie Day
March 3, 2009 National Cold Cuts and Mulled Wine Day
March 4, 2009 National Pound cake Day
March 5, 2009 National Cheese Doodle Day
March 6, 2009 National Frozen Food and White Chocolate Cheesecake Day
March 7, 2009 National Cereal and Crown Roast of Pork Day
March 8, 2009 National Peanut Cluster Day

Kiss Me, It's time to get ready....

Have you been thinking about what you are going to do for St Patrick's Day foods yet? Well I am here to get you jumped started....Here is submission number one of my suggested St. Patrick Day Foods....

So, I was clamoring around in my spices/baking cabinet and I came upon printed papers for two Irish Soda Bread Recipes that were titled "McCall's Cooking School." No idea where I got them or remember printing them out. (and why were they stuck in my cabinet instead of the recipe notebook I store printed recipes?) I did my duty to research and see if such place still existed on the web and found many more recipes labeled "McCall's Cooking school"- this and that...but no real site anymore apparently... Oh well. So much for giving credit.

But I have made both of these recipes before and I was happy to have found them! The whole wheat one is less sweet, definitely more of a 'wheaty' taste due to the use of WW flour. The other is slightly more moist and sweeter. I prefer the Irish Soda Bread over the Whole Wheat, but that is just me. I think you should bake both and decide for yourself...

Whole Wheat Irish Soda Bread

1 cup all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 Tbsp. sugar
2 cups Whole Wheat flour
1/2 cup raisins (I added this only because I think soda bread isn't the same without raisins!)

Preheat oven @ 375 degrees. Lightly grease the surface of a small baking sheet or use a silpat.

Put the first 5 ingredients in a sifter and sift into a large bowl. Add whole wheat flour and using two forks, toss the flour mixture together until very well combined. (Add your raisins, if you choose to use them.)

1-1/2 cups buttermilk
1 Tbsp. melted butter

Pour buttermilk into flour mixture all at once. Gently toss mixture together with a fork until dry ingredients are just moistened. Do not overmix. Using hands, gently gather flour mixture together and press firmly into a ball.

Put dough onto a lightly floured pastry cloth or board. Knead gently with palms of your hands until dough is smooth (about 1 minute). Shape into a smooth round ball and place on the prepared baking sheet.

Using hands, flatten dough into a circle that is about 7 inches in diameter. (dough will be about 1-1/2 inches thick). Press a large floured knife into center of loaf, making a big +

Bake bread 40 minutes or until top is golden brown and loaf sounds hollow when tapped on the bottom and sides with a wooden spoon. Remove to a wire rack to cool. Brush top with melted butter. Slice when cool and enjoy the same day. Makes 1 loaf of bread.




















Irish Soda Bread (non-whole wheat- this is my preferred one)

2 cups AP flour
2 Tbsp sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Preheat oven @ 375 degrees. Lightly grease the surface of a small baking sheet or use a silpat.
Put the first 5 ingredients in a sifter and sift into a large bowl.

3 Tbsp butter, softened
1/2 cup raisins

Add softened butter and cut into flour using a pastry blender or fork until mixture looks like crumbs. Add raisins and toss thoroughly.

1 cup buttermilk

Pour buttermilk into flour mixture all at once. Gently toss mixture together with a fork until dry ingredients are just moistened. Do not overmix. Using hands, gently gather flour mixture together and press firmly into a ball.

Put dough onto a lightly floured pastry cloth or board. Knead gently with palms of your hands until dough is smooth (about 1 minute). Shape into a smooth round ball and place on the prepared baking sheet.

Using hands, flatten dough into a circle that is about 7 inches in diameter. (dough will be about 1-1/2 inches thick). Press a large floured knife into center of loaf, making a big + (I did 3 slits here)

1 Tbsp butter, melted

Bake bread 30-40 minutes or until top is golden brown and loaf sounds hollow when tapped on the bottom and sides with a wooden spoon. Remove to a wire rack to cool. Brush top with melted butter and later dust with flour. (I decided to omit this part, I like the buttery outside, rather a floury one.) Makes 1 loaf of bread.