RIP- OFF WEDNESDAY

I feel kind of guilty doing this, but I have found some wonderful posts on other blogs. So here are the links to find them.

On Providently Living, she has a link to this website, Our Best Bites. This happens to be a post on spices, but go ahead and take a cruise through the site, you'll be glad you did! I think they are from Louisiana, a guarantee to have lots of good cooking information . . those southerners, especially from the deep south, know their way around the kitchen. Speaking from experiences from visiting lots of southern relatives!

I stand corrected, this couple live in Utah, though they do mention Louisiana and have some southern cooking included . . . still a winner!!!

The other site I found is on Food Storage Made Easy. A reader sent it to them and they turned it into a pdf file that can be downloaded. It is loaded with information, the most comprehensive I have ever seen.

This site also had the link for a great deal on organizing your can goods in your cupboards.Can organizers are located HERE. yes, these are made of cardboard, but I think they would still hold up well. I plan to order some this week and will let you know what I think!

Yikes! It's Brussels Sprouts!!

Have you been checking the sales at your local fresh produce departments? With the borders so open and the produce trade flowing north from the lands south of us, you can enjoy so many wonderful veggies throughout the winter now. Actually, the cool weather crops like this are from southern AZ and California. If you check the sales, this doesn't even have to be expensive. If all else fails, try frozen, you will find some good surprises there as well.

This morning, at Bountiful Baskets,we had fun listening to all the reactions to . . . Brussels Sprouts! There seems to be no middle ground when it comes to these little gems, yes, I do like them. I had already enjoyed a batch of them from the Sunflower Markets and was happy to see more. just for fun, I found this picture of the way they grow. Did you know they looked like this? Pretty fun, huh? I grew them once in northern AZ. They were beautiful and looked so tasty . . at least that is what the thousands of aphids told me. Wish I had known then how well a little soapy water worked for suffocating those little buggers!

Now, what to do with them so they really are edible. Of course there is always the good old, bring salted water to a boil and cook them til they are a dull green with a good and slimy surface. To make sure the middle is good and over cooked, boil until the outer leaves are good and mushy. Yes, that is how I ate them when I was growing up, and I still liked "baby cabbages". No accounting for taste, I guess. Maybe I was just very distracted (or entertained) by my older brothers gagging sounds and weird faces trying to choke them down. it was quite the show.

As I grew up, I discovered the wonderful world of steaming and resorted to that. Later, I realized that if they varied quite a bit in size, maybe I should sort them and cut the larger ones in half to cook them more evenly. When they are tender, not mushy, and still have a pretty bright green, take them off and sprinkle them with a little salt and butter. If you would like the butter to not be too fattening and to really cling to the sprouts, try Half Fat Butter Sauce.

Once again, I can't find a recipe. It is for artichokes just like they serve at Black Angus. I made larger brussels sprouts like that and they were yummy. In the meantime, I will share the ones I found on the internet. There are lots more, take a peek and if these don't ring your bell, take a gander on your own to find one that does!

Brussels Sprouts with Bacon Recipe courtesy Rachael Ray

Prep Time: 10 min Cook Time: 15 min Serves: 4 servings

Ingredients

· 3 slices bacon, chopped (or of course there are always the real the bacon bits that are precooked)

· 1 tablespoon extra-virgin olive oil, 1 turn of the pan

· 1 shallot, chopped

· 1 1/2 pounds Brussels sprouts, trimmed, small

spouts left whole, larger spouts halved

· Salt and pepper, to your taste

· 1 cup chicken broth

· Directions:

Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels sprouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

Golden-Crusted Brussels Sprouts Recipe (from: 101cookbooks.com)

This is the only way to eat brussel sprouts: cut in half and cooked until deliciously tender inside and perfectly brown and crusted on the outside.

Use brussel sprouts that are on the small size and tightly closed. You can finish these with many different types of cheese but I tend to go for Parmesan when the weather is good. I trade that in for heavier cheeses like gruyere or Gouda in colder we

ather. I finished them off with some toasted hazelnuts the other night - delicious!

· 24 small brussels sprouts

· 1 tablespoon extra-virgin olive oil, plus more for rubbing

· fine-grain sea salt and freshly ground black pepper

· 1/4 cup grated cheese of your choice

Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and gently rub each half with olive oil, keeping it intact (or if you are lazy just toss them in a bowl with a glug of olive oil).

Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don't overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they're tender throughout. If not, cover and cook for a few more minutes.

Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some brownin

g on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese. While you might be able to get away with keeping a platter of these warm in the oven for a few minutes, they are exponentially tastier if popped in your mouth immediately.

Roasted Brussels Sprouts 1999, The Barefoot Contessa Cookbook, All rights reserved

Prep Time: 10 min Cook Time: 40 min Serves: 6 servings

Ingredients:

· 1 1/2 pounds Brussels sprouts

· 3 tablespoons good olive oil

3/4 teaspoon kosher salt

· 1/2 teaspoon freshly ground black pepper

Directions: Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Cream Soups Mix

Having a grandson who is soy intolerant and sensitive to dairy, can create some challenges in the kitchen! Add some women who are needing to cut down on their salt, and it makes it even tougher. That is why you will be getting lots of "healthier for you" recipes on this blog. Reading all the gook that are added to so many of your prepared foods is also a good reason to get creative and feed your family a more healthy diet.

Last night I tried making a cream soup mix that I found on Chef Tess's blog. Click HERE to find lots of great cooking and baking recipes.

The soup was great and this morning I will be making it up as a master mix along with the cream of mushroom soup so that I will be ready in a moment's notice! Yes, I will be making some adjustments so that they will be completely from pantry ingredients . . . come on now!! I am getting back into the groove, finally

Let's Talk Sugar Cookies!!!

I love a good sugar cookie! I have had good ones over the years and always get the recipe when I can. I had these one of my most favorite people, Sweet Wendy, years ago when we were both working with the Young Women at church. It has stayed my favorite ever since. I call them:

Wendy's Soft Sugar Cookies

Cream together:

• 1 lb. butter
• 2 C. sugar
• 3 eggs

Blend in:

• 2 t. vanilla
• 2 t. lemon extract

Sift together and add:

• 1t. soda
• 1 1/4 t. salt
• 6 C. flour ( I add just use 5 C. flour to start with and then add the last cup if it is too soft.

Mix the dry mix in and chill. They can be made without the chilling, but if you make shapes, they hold better while baking because the dough is so soft. Bake for 10 minutes at 325 degrees.

Now for the variations!

I just can't leave anything alone, it's against my nature.

If you are making some cute cutter cookies, you can use color and flavors to go with the shapes.

• I use red coloring and strawberry, cherry, or raspberry extract when making hearts, flower, or candy cane shapes.
• Trees, wreaths, holly, I go green and use mint extract.
• Bears, deer, gingerbread men, gingerbread houses, if you aren't making them ginger bread cookies, substitute some cocoa powder for some of the flour and make chocolate cookies. You can also just add brown food coloring. You get to decide how much cocoa, according to how chocolaty you want them to be.

When making gold, orange, brownish autumn leaves, I have been known to sneak in a little mapeleine. You know, as in maple leaves.

Now let's talk about cute detailed cookie cutters.

I used to collect the darling ones that came from all the Hallmark Stores, back in the 60's and 70's. I got so tired of the cute little lines disappearing while the cookies were baking. I tried cutting the baking soda or baking powder in half and the lines stay in the cookie!

I'm not making any promises of when I will have pictures of these because I am hitting up on some deadlines in the sewing dept. I WILL make some before Christmas with my grand darlings, if it is the last thing I do . . . If you would like to try some of these and I haven't been clear enough, just ask in the comments. My editor, terribly honest daughter, is busy making up finals for her students, writing a paper for her class, and just life in general with three wild little boys doesn't have time to read and "critique" my writings these days.

These cookies really do turn out darling with the candies, sprinkles, etc. available these days, think about it for some wonderful memories for you and yours!

Let

Store Items With Multiply Uses to Save Space

With space being a premium luxury for all of us who try to prepare, I have been gathering ideas to use what we have already in our homes for other uses.

• Time is also something we all seem to be short on, so I have been trying to document those ideas as well. Watch for these ideas to show up as I try recover my life, home and sanity after helping with a couple of weddings!

• A sealed envelope - Put in the freezer for a few hours, then slide a knife under the flap. The envelope can then be resealed.(hmmmmmm...)
• Use Empty toilet paper roll to store appliance cords. It keeps them neat and you can write on the roll what appliance it belongs to.

• For icy door steps in freezing temperatures: get warm water and put Dawn dish washing liquid in it. Pour it all over the steps. They won't refreeze. (wish I had known this when we lived up North!)

• To remove old wax from a glass candle holder, put it in the freezer for a few hours. Then take the candle holder out and turn it upside down. The wax will fall out.

• Crayon marks on walls? This worked wonderfully! A damp rag, dipped in baking soda. Comes off with little effort (elbow grease that is!).

• Permanent marker on appliances/counter tops (like store receipt BLUE!) rubbing alcohol on paper towel.

• Whenever I purchase a box of S.O.S Pads , I immediately take a pair of scissors and cut each pad into halves. After years of having to throw away rusted and unused and smelly pads, I finally decided that this would be much more economical. Now a box of S.O.S pads last me indefinitely! In fact, I have noticed that the scissors get 'sharpened'' this way!

• Blood stains on clothes? Not to worry! Just pour a little hydrogen peroxide on a cloth and proceed to wipe off every drop of blood. Works every time! (Now, where to put the body?) Sorry, bad joke . . . I repent!

• Use vertical strokes when washing windows outside and horizontal for inside windows. This way you can tell which side has the streaks. Straight vinegar will get outside windows really clean. Don't wash windows on a sunny day. They will dry too quickly and will probably streak.

• Spray a bit of perfume on the light bulb in any room to create a lovely light scent in each room when the light is turned on.

• Place fabric softener sheets in dresser drawers and your clothes will smell freshly washed for weeks to come. You can also do this with towels and linen..

• Candles will last a lot longer if placed in the freezer for at least 3 hours prior to burning.

• To clean artificial flowers, pour some salt into a paper bag and add the flowers.. Shake vigorously as the salt will absorb all the dust and dirt and leave your artificial flowers looking like new! Works like a charm!

• To easily remove burnt on food from your skillet , simply add a drop or two of dish soap and enough water to cover bottom of pan, and bring to a boil on stove top.

• Spray your TUPPERWARE with nonstick cooking spray before pouring in tomato based sauces and there won't be any stains.

• Wrap celery in aluminum foil when putting in the refrigerator and it will keep for weeks.

• When boiling corn on the cob, add a pinch of sugar to help bring out the corn's natural sweetness

• Cure for headaches: Take a lime, cut it in half, and rub it on your forehead. The throbbing will go away.

• Don't throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces ......... Left over wine? What's that?

• To get rid of itch from mosquito bites, try applying soap on the area and you will experience instant relief.

• Ants, ants, ants everywhere .. Well, they are said to never cross a chalk line. So, get your chalk out and draw a line on the floor or wherever ants tend to march. See for yourself.

• Use air-freshener to clean mirrors. It does a good job and better still, leaves a lovely smell to the shine.

• When you get a splinter, reach for the scotch tape before resorting to tweezers or a needle. Simply put the scotch tape over the splinter, and then pull it off. Scotch tape removes most splinters painlessly and easily.

Now look what you can do with Alka Seltzer........
Clean a toilet. Drop in two Alka Seltzer tablets, wait twenty minutes, brush and flush. The citric acid and effervescent action clean vitreous China

Clean a vase.
To remove a stain from the bottom of a glass vase or cruet, fill with water and drop in two Alka Seltzer tablets.

Polish jewelry.
Drop two Alka Seltzer tablets into a glass of water and immerse the jewelry for two minutes.

Clean a thermos bottle.
Fill the bottle with water, drop in four Alka Seltzer tablets, and let soak for an hour (or longer, if necessary)

Unclog a drain.
Clear the sink drain by dropping three Alka Seltzer tablets down the drain followed by a cup of Heinz White Vinegar. Wait a few minutes, and then run the hot water.

Making Your Own Stuffing, Cornbread, and Make-A-Mix Cornbread

Sharron's Favorite Cornmeal Mix-----Make-A-Mix coming next couple of days

1 C. flour

1 C. Cornmeal ( I like yellow because it has more flavor, or at least makes me feel like it does because it's a pretty color :-D

1/4 C. sugar

4 t. baking powder

1/4 t. salt

2 beaten eggs

1 C. Milk

1/4 C. oil, melted shortening or lard

Put all of the dry ingredients into a bowl, mix thoroughly with a mixer or whisk. Make a well in the middle of the dry stuff. Put two eggs into well, mix up and then add oil and milk. Mix just into smooth . . . do not over beat! I actually leave some small lumps, especially if I plan to make muffins. Pour into a 8"X8" pan that has been greased. If you want to make sure that it doesn't stick in the pan, dust with corn meal. Bake at 425 degrees for 20 - 25 minutes.

Now for the variations!

Cornbread Muffins--I usually add another 1/4 C. sugar, bake for 12-15 minutes

Corn Sticks--Spoon into greased corn stick pan filling each pocket 2/3 full. Bake for 12-15 minutes.

Cornmeal Pancakes--- I made these for the first time while camping. I just added milk to the batter until I had the consistency to make my pancakes the thickness I like. I add close to another 1/2 C. to make thin pancakes.

Cornbread Dressing or Stuffing

OK . . . . I know this is ridiculously late, but hopefully it will be helpful sometime during the holiday season. I made my own dressing/stuffing this year. Not by buying the mix at the store and adding the broth, eggs, and other goodies, I made it all from scratch. OK I cheated one time. I had some baguette loaves in the freezer and cut some of those up to for the bread in my dressing. I did make my own cornbread with the seasonings, etc. in it. Had to chase my hubby off a couple of times while it was drying out in the oven, so it must have been pretty tasty. OK I

confess, it snitched too, it was tasty!

1. First I made regular cornbread with some 2. Added flavors. I also added a couple of teaspoons of chicken broth powder. Since that is salty, I eliminated the salt in this batch.I I had to look poultry seasoning on the internet because I was out of it. It is mainly sage with marjoram, thyme and a dash of pepper and cloves. I skipped the cloves. 3. To tell if your cornbread is done or not, check to see if it has pulled away from the sides of the pan slightly. It should also have the cracks that you see here. This is a double batch spread out in a cookie sheet to dry more quickly for making the dressing.

4. Break the cornbread and set back into the warm oven let it dry out. You can cut or break it into what ever size you want for your dressing. I guess I did it this way because that is how my dad always did it. Next time I will just let it cool and then dice it up. 5. I used some left over baguettes for the bread. Cut or break it up as you did the cornbread. 6. Now for the really tasty stuff. Dice onions and celery, saute in butter or I used olive oil.

This year I also added some scrambled some sausage and chopped some craisins (dried cranberries) at my daughter's request. They did add some great flavor. I mixed all of this together, covered it tightly, put in the back of the fridge a couple of days before Thanksgiving. On the big day, I just had to beat a couple of eggs, add the chicken and turkey broth and toss it into the oven for half an hour. Great little time saver!