Tidbits that you just must know!

October 26, 2011 by  
Filed under BBA, BBQ, Beer, cookbooks, cooking, CSA, FFF, fun, GYO, ham, lamb, Martha A Cheves, mops, PA, pie, PMS, Recipes, rye, sage, skin, stew, Stir Laugh Repeat, tidbits, TWD, ve

Comments Off

“Stewardesses” is the longest word typed with only the left hand

See the article here:
Tidbits that you just must know!

Cooler Corn

A friend sent this to me and I couldn’t believe it!? I guess it does make sense and I just might give it a try one day.? If any of you have cooked your corn by this method, please let us all know how it came out. Photograph by Scott DeSimon Am I the only person who hasn’t heard of “cooler corn”? As an obsessive food nerd, you’d

Read the rest here:
Cooler Corn

It’s Fall…Pumpkin Dump Cake

I have been eyeing this recipe popping up all over the place in the past weeks or so.? Problem with me right now is that when I have the time to make something it seems that I never have all of the ingredients!? Well today the clouds parted and all the stars aligned and I made it!!? And it’s good.? Really, really good!!! Pumpkin Dump Cake ? (from Cookies & Cups) Ingredients: 1 15 oz can Pumpkin Puree 1 10 oz can Evaporated Milk 1 cup light brown sugar 3 eggs 3 tsp pumpkin pie spice 1 box yellow cake mix 1 cup (2 sticks) butter melted 1 cup coarsely crushed graham crackers or pecans 1/2 cup toffee bits (optional) Instructions Preheat oven to 350 Spray a 9×13 baking pan lightly with cooking/baking spray In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine. Pour into your prepared pan. Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips. Pour your melted butter evenly on top. Bake for 45-50 minutes until center is set and edges are lightly browned.

Read more:
It’s Fall…Pumpkin Dump Cake

Herbs and their Uses

Here is a quick guide to herbs, you can also Google cooking with herbs and it will give you quite a few sites to look at. Chives Soups, salads, salad dressings, eggs, dips, vegetables, chicken, soft cheese spreads, butters, white sauces, and fish. English Thyme Game, beef, soft cheeses, fish, chowders, pâté, vegetables, and tomato sauce Tarragon (French or Spanish) Chicken, fish, eggs, tomato juice, butters (especially nice on steak), vinegars, salads, mustards, sauces (hollandaise, béarnaise and tartar), Soups (chicken, fish, mushroom and tomato) and marinades for fish, lamb or pork. Greek Oregano Sauces (white and tomato), stews, soups, fish, lamb, pork, vegetables, butters, and vinegars. Rosemary Beef, lamb, fish, poultry, stuffings, soups, stews, fruit cups, soups (chicken, pea, and spinach), vegetables, and marinades. Sage Stuffings (for fish, poultry, and meat), pâté, eggs, poultry, pork, beef, lamb, pasta, cheeses (cheddar, cream, and cottage), sauces (brown and meat), soups (cream and chowder), beef stews, and vegetables.

Read the original:
Herbs and their Uses

Review for Stir, Laugh, Repeat

5.0 out of 5 stars Simply Scrumptious , May 3, 2011 By? EE Wilder (PA – USA) – See all my reviews This review is from: Stir, Laugh, Repeat (Kindle Edition) Now here is a lady who loves cheese as much as I do and is not afraid to use it. In Stir, Laugh, Repeat, Martha Cheves has compiled recipes based on down to earth cooking, perfected with patience. Her shortcuts make sense and more than once I slapped my head, thinking – why didn’t I think of that. Her personal notes about the recipes add to the fun and I have already started using some of her “TIPS”. This would be a perfect gift for the bride to be. I can see it in a bridal shower basket of basic essentials. But I also see it in the library of someone like me who has been married for over 50 years and always looking for some wonderful, quick meals with a new twist – good old southern cooking. The new twist for me – I’m a New England ‘girl’. My first cooking adventure with Martha will be the Salmon Puffs. I recommend Stir, Laugh, Repeat to anyone looking for a simpler way to make old favorites without losing the down home feel. Elizabeth Wilder

Read more here:
Review for Stir, Laugh, Repeat

Home Tips

?Sent to me by a friend Thought I’d pass this along, some good tips. ? ?? ?? ?? DID YOU? KNOW? , ??? ? Take? your bananas apart when you get home from the? store. If you leave them connected? at the stem, they ripen faster.?? Store your opened chunks of? cheese in aluminum foil . It will stay fresh much? longer and not mold! ? Peppers? with 3 bumps on the bottom are sweeter and better for? eating. Peppers with 4 bumps on the? bottom are firmer and better for?cooking. ? Add? a teaspoon of water when frying ground? beef . It will help pull the grease? away from the meat while? cooking. ? To? really make scrambled eggs or omelets rich add a couple? of Spoonfuls of sour cream, cream cheese, or heavy? cream ; then beat them.?? ? Add? garlic immediately to a recipe if you want a light? taste Of garlic and at the end of? the recipe if your want a stronger taste of? garlic. Reheat? Pizza Heat leftover pizza in a? nonstick skillet on top of the stove; set heat to? med-low And heat till warm. This? keeps the crust crispy. No soggy micro pizza. I saw this? on the? food channel and it really? works. Easy? Deviled Eggs Put cooked egg yolks in a? zip lock bag. Seal; mash till they are all broken up Add? remainder of ingredients, reseal, keep mashing it up? mixing thoroughly, cut the tip of the baggy; squeeze? mixture into egg. Just throw bag away when done – easy? clean up.? Reheating? refrigerated bread To warm biscuits, pancakes,? or muffins that were refrigerated, place them? in A microwave next to a cup of? water. The increased moisture will keep the? food Moist and help it reheat? faster.? Newspaper? weeds away Start putting torn newspaper? in your plants, work the nutrients in your soil. Wet? newspapers, Put layers around the? plants, overlapping as you go; cover with mulch and forget? about weeds. Weeds will get through some gardening? plastic; they will not get through wet? newspapers. Broken? Glass Use a wet cotton ball or? Q-tip to pick up the small shards of glass you can’t see? easily. Flexible? vacuum To get something out of a? heat register or under the fridge add an empty paper? towel roll or empty gift wrap roll to? your vacuum. It can be bent or flattened to get in narrow? openings. Reducing? Static Cling Pin a small safety pin to? the seam of your slip and you will not have a clingy skirt? or dress. Same thing works with slacks that cling when? wearing panty hose. Place pin in seam of slacks and … Ta? DA! .. Static is gone.? Measuring? Cups Before? you pour sticky substances into a measuring cup , fill with? hot water. Dump out the hot water, but don’t dry cup.? Next, add your ingredient ( peanut butter , honey, etc.) and? watch how easily it comes right out. ?? Foggy? Windshield ? ? Hate? foggy windshields? Buy a chalkboard eraser and keep it in? the glove box of your car When the windows fog, rub with? the eraser! Works better than a? cloth! Reopening? envelope If? you seal an envelope and then realize you forgot to? include something inside, Just place your sealed? envelope…

More here:
Home Tips

Hushpuppy Cornbread

This was one of my Think With Your Taste Bud moments.?

View post:
Hushpuppy Cornbread

My Trip to Carrabba’s Italian Grill – Part 1

This past Saturday I had the pleasure to visit Carrabba’s Italian Grill in Huntersville, NC.? This was made possible through the invitation of Foodbuzz Tastemaker and the Carrabba’s Proprietor Marci Lambert, with the event featuring Carrabba’s Chef Michael Brannock. Chef Michael choose several of Carrabba’s “Signature Dishes” for his demonstration.? Fortunately for me, his choices were dishes new to me.? But the real joy came when I was able to actually watch Chef Michael prepare and cook each dish individually.? Between the Pesto and the Penne Franco, plus all of the other dishes in between, my mouth and stomach took a trip to heaven.

Originally posted here:
My Trip to Carrabba’s Italian Grill – Part 1

Left Over Cheese

After having a gathering of friends I found myself with leftover sliced cheese. All kinds of cheese.. Swiss, Cheddar, etc. With the economy as it is there was no way I would just throw it away and there was also no way I could eat it all before it went bad. So what do you do with leftover cheese? I did 2 things. First I cut it up into small pieces. I measured out 1 1/2 cups and made pimiento cheese. I did this by mixing 1/2 of an 8 oz. pkg. of cream cheese, softened, 1/2 cup of mayonnaise, 2 heaping tablespoons of chopped pimiento and pepper. The different cheeses gave it a great taste. This made a delicious spread. Second, I took what was left over, put it into a freezer bag and put it into the freezer to use with dishes I make that call for cheese. Frozen cheese, after thawing, won’t work very well for sandwiches but it works great in cooking. So the next time you’re stuck with leftover sliced cheese, give either or both of these suggestions a try.

Read the rest here:
Left Over Cheese

8 Easy Steps on How to Bake Potatoes with a Camping Grill

When my kids were young it wasn’t unusual to find us camping just about every weekend.? We all loved the great outdoors, the smell of a camp fire, fresh caught fish cooking…

View original post here:
8 Easy Steps on How to Bake Potatoes with a Camping Grill

Next Page »