Emergency Chocolate Chip Bars

I'm sure that all Moms out there with school age children have had a conversation that goes like this:

Child- I signed up to bring cookies to the teachers banquet.

Me: That's fine. Just remind me in time to buy the ingredients. When do you need them?

Child: Tomorrow!

This conversation took place last night at 8:00 p.m. We live pretty far away from a grocery store so I couldn't just run out and buy cookies, so I pulled out this recipe. It's quick and easy and most of the ingredients are probably in your pantry now.

Chocolate Chip Bars

1 1/2 cups all purpose flour
1/2 c. packed light brown sugar
1/2 c. (1 stick) cold butter
2 cups semi-sweet chocolate chips, divided
1 can (14 oz) sweetened condensed milk (not evaporated milk)
1 egg slightly beaten
1 teaspoon vanilla extract
1 c. chopped nuts

Heat oven to 350. In a medium bowl, stir together flour and brown sugar: cut in cold butter until crumbly. Stir in 1/2 c. chocolate chips; press mixture on bottom of ungreased 9x13x2 baking pan.

Bake 15 minutes. Meanshite, in large bowl, combine sweetened condensed milk, egg, and vanilla. Stir in remaining 1 1/2 cups of chocolate chips and nuts. Spread evenly over baked crust.

Bake 25 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars. Makes about 24 bars.

Enjoy!

Linda

Easy as Pie!

Good Sunday afternoon! This Christmas one of my friends Diane G. gave me this awesome old cookbook from 1953 called The "New Cook's" Cookbook. I love the first paragraph of the book. "Once upon a time- and not so long ago- it was fashionable for all lovely ladies not to know how to cook or at least pretend not to know. My! How times have changed!

Today a woman can look like a cream confection, but she's got to know how to make one too. Popularity in our modern times, is reserved for those who are good cooks as well as those with good looks!

It's easier than you think to claim your share of that special envy reserved for good cooks. With the way we've worked things out for you on the following pages, you'll be an expert cook in little more time than it takes to roll up your pin curls! If you read our instructions carefully and follow them as faithfully as your best beau follows you, what treasures will be yours to set before your king!

We show you how, and how easy it is, with these tried and tested recipes and electric cooking procedures.

Yours for Success and Popularity!"

How I remember pin curls! LOL

Anyway, I have made a couple of recipes from this book and we really liked the Apple Pie with cheese crust. Delicious!

For Pastry:
2 cups sifted all purpose flour
1 tea. salt
1/2 c. shortening
3/4 c. grated cheddar cheese
1/4 water
Sift together flour and salt. Cut in shortening and cheese until consistency is like coarse crumbs. Add water and mix lightly. Form into a ball. Turn out on floured board and roll 2 crusts each 1/8 inch in thickness. Place one crust in pie pan.
For filling:
3 1/2. cups peeled, sliced, fresh apples
4 tbls. flour
1 1/4 cups sugar
1/2 tea. cinnamon
1 tbls. butter
Combine flour and sugar and spread about half of this mixture over crust in pie pal. add the sliced apples. sprinkle remaining flour sugar mixture over them. Sprinkle with cinnamon and add butter in small bits. Moisten edge on bottom crust with water and palce top crust over filling and seal edges by crimping with fork. Bake in preheated electric oven att 400 degrees for 45 minutes to 1 hour.

This turned out really well and was very easy to do. The only thing that would have made it any better was if I had some vanilla ice cream to go on top! So today I was very popular and succesful with my family, especially my king, even if I didn't do my hair in pin curls!

Blessings!

Linda

New Years Eve Fun

I hope everyone had a safe and Happy New Year. We met some friends and went out to eat. I figured the restaurant would be packed but there was hardly anyone there! After dinner we went to our towns New Years Eve celebration. One of the churches had video games set up and Yngwie was thrilled that they had Guitar Hero III set up on a gigantic inflatable screen.

We stayed until midnight when the Virginia Tech ball dropped and announced the beginning of 2008. The fireworks were spectacular!

Yesterday I was off from work but spent the day cleaning and cooking! We had our usual Black-eyed peas, collard greens, macaroni and cheese and a family specialty Corned Beef Pie. This dish is one that my Grandmother has always made and she said she got the recipe in a "Spry" cookbook. I have never heard of anyone else who makes it. Basically, canned corned beef, sauteed onions, a little flour, a couple cans of tomato sauce, salt, pepper and a little sugar all heated together, when thick pour into a pie shell and cover with another pie shell. Bake about 30 minutes until golden brown. We love it.

It is bitterly cold here today. 24 degrees and with the wind chill it feels like 8 degrees! BRRR

Hope everyone has a great day

Blessings

Linda

Apple Butter!

I absolutely love apple butter! I have previously written how when I was growing up our neighbours made apple butter in a huge copper kettle outside and how much I enjoyed being there. Maybe the fond memories "of old" is part of my liking of this sweet, spicy, preserve.

Last night I made a few jars that I will put with homemade bread for Christmas gifts for my neighbors. The recipe comes from my Aunt Nadine.

20 Minute Apple Butter

8 cups applesauce

5 cups sugar

1/2 cup red hot cinnamon candies

1/2 cup vinegar (yes, I really mean that)

5 teaspoons of powered cinnamon

a few drops of oil of cloves

Bring applesauce, sugar, candy, vinegar, and cinnamon powder to a boil in a large kettle. ( A really large kettle because this mixture "pops" like crazy!) Boil for 15 minutes stirring constantly so that it doesn't stick then add a few drops of oil of cloves. (I usually find this is the pharmacy area of the drug store.) Boil 5 more minutes. Pour mixture into hot sterilized jars and turn upside down for 12 hours to seal.

This is almost, but not quite, as good as the apple butter of my childhood.

Hope everyone has a blessed day!

Linda

Creme De Menthe Truffles

These truffles are soooo good! This recipe comes from the Land O Lakes Holiday cookies magazine.

Creme De Menthe Truffles

1/3 cup Land o Lakes heavy whipping cream

1/4 cup Land of Lakes butter

1 (10 oz) package of creme de menthe baking chips (substitute 60 Andes mints if you can't find them)

1 (12 oz) package vanilla flavored candy coating

2 drops green food color

Powdered sugar

1/4 cup semi-sweet chocolate chips (melted)

Combine whipping cream and butter in a 2 quart saucepan. Cook over medium-low heat until melted (4-5 minutes). Add cream de menthe chips. Continue cooking, stirring constantly until chips are melted and mixture is smooth. (2-3 minutes). Cover, refrigerate at least 2 hours or freeze for 1 hour until firm.

Dust hands with powdered sugar. Working quickly, shape into 1 inch balls. (Truffle mixture will be soft, repeat dusting hands to make rolling easier). Place balls onto wax paper lined baking sheet, refrigerate at least 2 hours.

Meanwhile, melt candy coating in a deep 1 quart saucepan over low heat; stir until smooth (8-10 minutes). Stir in food color until well mixed. Remove from heat and cool 10 minutes.

Remove truffles from refrigerator. Place truffle in candy coating mixture. Use a small spoon to coat truffle; immediately remove and place onto waxed paper. Repeat with remaining truffles. (Work quickly so the truffles do not melt). Refrigerate until coating is set (about 10 minutes).

Drizzle each truffle with melted chocolate. Refrigerate until set (10 minutes). Store refrigerated up to two weeks.

Makes 48 truffles.

Have a great day

Blessings

Linda

Holiday Cooking Blogger Style!

http://overwhelmedwithjoy.blogspot.com/ is hosting a holiday recipe blogger cookbook (well, virtual cookbook!).

Just pull your tried and true recipes out and join the fun! I have been browsing the recipes and I have gained 5 pounds just reading them!

This recipe comes from a local caterer. When I first heard about it I thought "YUCK" but after the first bite I was hooked!

Cheese Slaw
2 cups grated swiss cheese
3/4 c. mayonnaise
3 green onions chopped
4 oz. jalapeno peppers, chopped
4 oz. banana peppers, chopped

Mix all ingredients together and chill. If too firm to spread after chilling add a little more mayo. Serve in a hollowed out cabbage head with crackers.

Aunt Ruth's Orange Salad
1- 9 oz. Cool Whip
1 small container of cottage cheese
1 large pkg of orange jello
1 small can mandarin oranges, drained
1 can crushed pineapple, drained

Mix together the cool whip and cottage cheese, add orange jello and mix well. Stir in pineapple and oranges. I save a few orange slices to decorate the top of the salad. Chill at least 4 hours or overnight.

Dreamsicle Fudge
If you like "dreamsicle" ice cream bars you will love this fudge!
3 c. sugar
1 1/2 sticks of butter (not margarine!)
2/3 c. evaporated milk
1- 7oz. jar marshmallow cream
1 - 12 oz. pkg vanilla chips
3 tea. orange flavoring
orange food coloring

Mix sugar, butter and milk in large saucepan. Boil to softball stage, about 5 minutes stirring constantly. Remove from heat and add marshmallow cream and vanilla chips. Mix well until all is melted and smooth. Remove 1 cup of the mixture and set aside. To the remaining mixture add the orange flavoring and food color, mix well. Pour into a greased 9x113 pan. Pour the reserved mixture over the top and swirl with a knife. Cool completely and cut in squares.

This next recipe came from a Southern Living Magazine probably 15 or 20 years ago.

Santas Hats
Using Santa Face mugs, put 1-2 scoops of vanilla ice cream into each mug. Then pour Sprite over the ice cream. Using the canned whipped cream, squirt on top of the ice cream to make a pointed hat shape. Sprinkle whipped cream with mutil-colored sprinkles.

Happy cooking!

Linda

Recipe Thursday!

Pumpkin Swirl Bread

Filling:

1 cup Land O Lakes Sour Cream

1/4 c. sugar

4 ozs. cream cheese, softened

1 egg

Bread:

3 cups all-purpose flour

2 teas. baking soda

2 tea. ground cinnamon

1 tea. ground ginger

1 tea. ground nutmeg

1/2 tea. salt

2 cups sugar

1 cup Land o Lakes butter, melted

1/3 c. water

1 (15 oz.) can pumpkin

4 eggs

Heat oven to 350. Grease and flour 2 (9x5) loaf pans. Set aside.

Combine all filling ingredients in small bowl. Beat at medium speed, scraping bowl often, until well mixed. Set aside.

Combine flour, baking soda, cinnamon, ginger, nutmeg and salt in a medium bowl, set aside.

Combine 2 cups of sugar, melted butter, water, pumpkin and 4 eggs in a large bowl. Beat at low speed, scrapping bowl oftem, until smooth. Continue beating, gradually adding flour mixture and scrapping bowl often, until well blended.

Spoon 1/4 (about 2 cups) pumpkin batter into each prepared loaf pan. Carefully spread half of filling mixture over batter in each pan. Top each evenly with remaining pumpkin batter. Carefully spread pumpkin batter to edge of pans.

Bake for 65-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minute; remove from pans. Cool completely.

This was soooo good! Great for a fall morning treat with a cup of spiced apple cider!

Blessings!

Linda

Garlic Cheddar Muffins

I found the recipe for these muffins in this months issue of Southern Lady magazine. If you have never seen this magazine, try to find it because it is beautiful. Lots of decorating ideas, tea times ideas, and recipes.

Everyone in my family gave these muffins a thumbs up!

1 tablespoon olive oil

1/4 c. butter

1/4 c. chopped fresh chives

1 1/2 tea. minced garlic

2 cups baking mix

1 cup extra sharp grated cheddar cheese

1/4 tea. garlic powder

1/4 tea. black pepper

1 c. buttermilk

Preheat oven to 350. Grease a 12-cup muffin pan with olive oil. In a small saucepan, melt butter over medium heat. Add chives and garlic, and cook for 2 minutes; remove from heat and set aside.

In a medium bowl, combine baking mix, cheese, garlic powder, and pepper. In a separate bowl, combine buttermilk and butter mixture. Add buttermilk mixture to baking mix mixture, stirring until dry ingredients are moistened. Let batter set for 5 minutes.

Evenly spoon batter into prepared pan. Bake for 30 minutes until golden brown (mine only took 20 minutes). Cool in pan 5 minutes before removing.

These would be really yummy served with a bowl of chili or soup.

Blessings

Linda

It's about that season!

It seems after Labor Day I really get in the mood for the crisp, cool mornings of Autumn.
I got these apples at the farmers market in the city last Saturday. I love walking through there and seeing all the wonderful produce. Apples, blackberries, squash, all things that remind me that fall will be here soon.

There is something magical about waking up on a cool fall morning, with the morning fog still on the ground, and the smell of woodsmoke that fills the air. This is my favorite time for morning walks to the lake, watching the geese gathering and planning their trip south. I love the fall wildflowers in the woods near our house, looking splendid in the warm fall sun.

I am sewing a tote to send to a swap partner on a Christmas message board that I belong too. It has fall pumpkins and is trimmed with a contrasting green. I will get a pic up as soon as I am finished.

Stephanie over at http://nightquilter.blogspot.com tagged me to blog some random bits about me using my middle name. It's Sue so it is easy.

S- Stubborn. Yep I can be, especially when it comes to doing something that I feel is immoral or unethical. This can be extremely trying in the business world.

u- Unicycle- I have always wanted to learn to ride one of these but it scares me to death. Maybe one day!

e- Entertaining. I love to entertain. I love the whole planning, cooking, decorating process. I make up events just to entertain. By the way, Monday, Sept 10th is National Hot Dog Day! Perfect for a party!

Hope everyone has a great week!

Blessings

Linda

Lemon-Lime Chiffon Pie

Thanks so much for the well wishes yesterday. I am feeling much better with no pain today!

I only worked a couple of hours yesterday before I started getting a little dizzy and decided to go home. I am fortunate that I can take my work home with me and work from home if I need to. I usually get my work done in half the time that it takes me if I'm in the office because of so many interruptions. Anyway, after I finished I decided to make this yummy sounding pie!

It is really a great pie for a hot summer day. It almost tastes like a lemon-lime milk shake! The recipe comes from a 1950's cookbook called Fabulous Pies from Pillsbury. I wish I had taken a picture of the book because the photos in there are so neat!

Lemon-Lime Chiffon Pie

1 9 inch pie crust baked and cooled

Chill 1 cup of evaporated milk in ice cube trays until ice crystal form around the outside. (I just stuck the whole can in the freezer for about an hour and a half). Chill bowl and beaters

Combine 1 package of lime flavored jello with 1/3 cup sugar. Add 3/4 cup boiling water and stir until gelatin is dissolved. Add one 6 oz. can of frozen lemonade concentrate. Stir until lemonade is melted. Chill until thickend but not set.

Beat chilled milk in chilled bowl until stiff peaks form. Fold milk into gelatin mixture gently and thoroughly. Chill 10 minutes.

Turn mixture into pie shell and chill until set. About 3 hours. If desired garnish with gumdrops and small green leaves. (I didn't have any gundrops)

The recipe also says you can substitute lime jello for orange and use pineapple juice instead of lemonade. I am going to try this because I love anything orange and pineapple.

Have a blessed day!

Linda

Cinnamon Pound Cake

I had planned to make this cake this weekend but got busy with other things and never got around to it. So, I made it yesterday. You should have smelled it cooking! OH MY! Yngwie came in the kitchen and said "Smells like Christmas in here". It tasted just as good as it smelled too. I did make one mistake making this cake; fortunately it was easily corrected. I looked at the recipe on the other side of the cookbook and put in 3 cups of sugar! This recipe only calls for 1/2 cup of sugar. But since I hadn't mixed the cinnamon in it yet I was able to scoop it out.

Cinnamon Pound Cake (From the VIP Cookbook, A Potpouri of Virginia Cooking Vol VII)

1 box yellow cake mix

1/2 cup sugar (not 3 cups!)

1/4 cup cinnamon

1 box vanilla instant pudding

1/2 cup vegetable oil

8 oz. sour cream

1/4 cup water

4 eggs

confectioners sugar (optional)

Mix cinnamon and sugar together and set aside. (make sure you didn't add 3 cups of sugar!)

Mix all other ingredients together using a mixer until well blended. Slowly add mixture of cinnamon and sugar to cake mix mixture. Bake in a greased and floured tube or bundt pan for 50 minutes on 350. Sprinkle top with confectioners sugar if desired.

Thanks Doris Clark from Bridgewater, VA for a delicious recipe!

Have a blessed day!

Linda

Monticello!

So it's actually Saturday, but I am going to cheat and post anyway in Kelli's Friday Show and Tell!http://kellishouse.blogspot.com

Yesterday our family went on a day trip to Monticello, home of our 3rd president, Thomas Jefferson! This is probably the 5th or 6th time I have been here but I love this house and gardens so much I never tire of looking around. The house is completely restored on the first floor with 60 % of all the furnishings that belonged to Thomas Jefferson. But it's the gardens that I love. 2 acres of vegetables and many beautiful flower gardens. Check out the view from his garden "observatory". I even included a picture of "yours truly" in the corn patch. The hat was one of my "creations"!

The flower gardens were in full bloom and I took so many notes while on the guided tour. Many varieties that I want to incorporate into my garden.

One of my favorites was a black scabiosa! I guess it is really purple, but so dark it looks black. I also really liked the spider flower (cleome), the Joseph's coat, and the beautfiul purple and blue larkspur.

Thomas Jefferson was constantly trying different ways to run his household more efficiently and the 7 "eyes" on his kitchen "stove" is proof of one. Instead of cooking everything over the fireplace, he made 7 small fireboxes along the wall!

After our tour we ate at Michie Tavern. It is such a beautiful place, built in 1794. The food is southern home style and you are served by waitresses in period dress.

I have heard that Monticello is beautiful decorated for Christmas. I may need to go check that out for myself!

Have a blessed day.

Linda

Recipe Thursday! Chocolate Zucchini Bread

I haven't had a lot of time to do much cooking this week other than quick suppers. But I had a couple of zucchini from the garden and decided that zucchini bread was in order.

I found this recipe in the 1993 Southern Living Annual Recipe book. It's a little different than my usual zucchini bread in that it doesn't have a cup of oil in the recipe. Instead it uses 3/4 cup of butter and like Paula Deen I love me some butter! And to make it even better it's also got chocolate! Butter and Chocolate!!!!

It turned out really good and light. I like it just like it is, but Yngwie likes to put cream cheese on his. Either way, it makes a great summer bread.

Chocolate Zucchini Bread

3/4 c. butter, softened

2 cups sugar

3 large eggs

2 cups grated zucchini (about 2 large)

1/2 cup milk

2 tea. vanilla extract

2 1/2 cups all purpose flour

2 1/2 tea. baking powder

1 1/2 tea. baking soda

1/2 tea. salt

1 tea. ground cinnamon

1/2 c. cocoa

1 cup chopped pecans ( I didn't have any so I just skipped on the nuts)

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, mixing after each addition.

Combine zucchini, milk and vanilla. Combine flour and next 5 ingredients; add to butter mixture; alternately with zucchini mixture; beginning and ending with flour. Stir in pecans.

Spoon batter into two greased loaf pans. Bake at 350 for 50 minutes or until a wooden pick comes out clean. Cool on wire racks 10 minutes and remove from pans. Cool completely on wire racks. Makes 2 loaves.

Wishing everyone a blessed day!

Linda

Easter's Almost Here!

Just a few more days and Peter Cottontail will be hopping down the bunny trail! I love Easter! Last night I made easter eggs following the instructions athttp://marthastewartliving.com for the silk tie dyed eggs. This was so easy and they turned out great! Make sure you use silk ties, not polyester. I had one poly tie and the color did not transfer. Do you see the dice and playing cards on one of the eggs? Thats my favorite.

I also made some beet pickled eggs. This is a family tradition that has passed down at least 4 generations that I know of. Really easy just boil your eggs, pour off the juice in a quart of pickled beets, and heat to almost boiling. I add a little more vinegar and sugar. Pour the whole thing over the eggs in a jar. Wait at least 3-4 days before you eat these. I keep mine refrigerated, my dad doesn't, so whatever works for you.

I also make some Paska. This is Ukranian Easter Bread. I got this recipe from a wonderful blog called louvella at home. She has some beautiful pictures of hers. I did not ice mine, but they look better if they are. I got rave reviews from my family and co workers for this. It takes a little time, but almost everything is mixed in a blender!

I also made my nephews and Dad some decorated jars of candy. Starburst for the nephews and Sugar free candy for my diabetic Dad. I am all done except for the cooking of the meal on Easter Sunday. We are having Spiral sliced glazed ham, potato salad, baked beans, deviled eggs, broccoli casserole, macaroni and cheese, pickled beets, orange jello salad, strawberry shortcake and lemon pie! YUM!!!!

Bunnies and Cookies

Good Morning!

This week end was pretty busy, but I was able to get some crafting done. I made the above "Bunny Garland" using a free pattern I picked up at Hancock's. I used blue and white toile so they would match my kitchen. It was a fun and quick project!

I Love Easter! I love that it comes in spring, I love the pretty pastel colors of Easter candy, I love lillies, the Easter Bunny, the words "new Easter dress", just everything about it in general! I guess that is what prompted me to make the Easter M & M cookies in the top picture. These are so good!

And one of the most exciting parts of this weekend was that my DH tilled the garden for me! This is a huge deal because he hates to garden! But he did it and now it's all ready for planting.