~ Breakfast of Champions ~

Wheaties Muffins Ingredients:
1 cup sifted all-purpose flour
¼ cup sugar
3 teaspoons baking powder
½ teaspoon salt
¼ cup softened shortening
1 egg
½ cup milk
2 cups Wheaties cereal
Directions:
Preheat oven to 400°.
Grease muffin tins.
Sift together the dry ingredients
(flour through salt).
Add the shortening, egg and milk.
Fold in the cereal.
Bake about 20-25 minutes.
Serve hot with butter and a tall glass of cold milk!
~ Chef ~

~ Potato Cakes ~

Ingredients: 2 cups of stiff mashed potatoes (left over is best) ~ 1 small onion chopped (optional) ~ black pepper ~ 1 cup all-purpose flour ~ 1 cup oil for frying
Directions: Mix all ingredients except the oil into the potatoes. Form into patties. Fry in hot oil until golden brown on both sides. Makes about 12 medium sized patties. ~ Chef ~

~ Campfire Chicken & Potatoes ~

Who needs electricity?
A pit, match and wood ...

that's all I need to prepare a

mouth-watering meal

you won't soon forget!

~ Chef ~

~ Homemade Onion Bread ~

INGREDIENTS: 2 cups water * 1 package dry onion soup mix * 2 tablespoons sugar * 1 teaspoon salt * 2 tablespoons Parmesan cheese, grated * 2 tablespoons shortening * 1 envelope dry yeast * 1/4 cup warm water * 5 1/2 cups flour (more if needed)
DIRECTIONS: Simmer water and onion soup mix for ten minutes. Add sugar, salt, cheese and shortening. Remove from heat and let cool to lukewarm. Dissolve dry yeast in warm water. Mix soup and yeast mixtures. Gradually stir in flour for a dough that can be kneaded. Knead until smooth. Let raise in a bowl until doubled. Turn out onto floured board and punch down. Divide in half. Shape into loaves for a 9 x 5 x 3 inch loaf pan. Let raise until double. Bake at 400 degrees F for 30 to 40 minutes or until brown. If you want to make rolls instead divide and place into 24 muffin tins. Bake at 400 degrees F for 25 minutes or until golden brown. ~ Chef ~

~ No Words Needed ~

Just a Napkin.

~ Chef ~

~ Homemade Deli-Style Roast Beef ~

Ingredients: 1 beef eye round roast * olive oil * freshly cracked black pepper * kosher salt * garlic powder * onion powder

Directions: Preheat your oven to 500 degrees. Line a sheet pan or roasting pan with foil. Put a roasting rack in the pan on top of the foil. Set aside. Now take your roast out of the fridge. Rinse under cold water. Pat it completely dry. Pour a little olive oil over the roast and using your hands coat the roast completely on all sides. Sprinkle evenly on all sides with freshly cracked black pepper. Do the same with the kosher salt. Do not forget the ends and underneath. Dust all sides with the garlic powder and onion powder. When your roast is completely seasoned, pat it down with your hands to help the spices adhere. Now place your roast on the rack in your prepared pan. Place into the preheated oven. Roast at 500 degrees for 20 minutes. Then drop the temperature to 300 degrees for another 30 minutes. For a medium rare roast, your meat should be in the oven for a total of 50 minutes cooking time. If you’d like it more well done, leave it in a little longer. Using your meat thermometer and this chart should help you obtain the doneness you desire. 120 F = rare * 126 F = medium-rare * 134 F = medium * 150 F = medium-well * 160 F = well done

The roast pictured here registered 126 degrees. When your roast comes out of the oven loosely tent a piece of foil over it for about 20 minutes. After it has rested for 20 minutes it is ready to slice. Remember to slice it across the grain thinly as you can with a very sharp knife. Wrap the roast beef tightly and keep it in the fridge. Best if used within 4-5 days. Grab the bread and let's eat! ~ Chef ~

~*~ Fat Tuesday ~*~

Crab Cakes with Creole Tarter Sauce

Ingredients for the Tartar sauce:
1/2 c. Hellmann's mayonnaise * 3 T. sweet pickle relish * 2 T. capers, drained and rinsed * 1 teaspoon Creole mustard * 1/4 teaspoon salt-free Cajun-Creole seasoning * 1/4 teaspoon Hot Tabasco pepper sauce
Ingredients for the Crab cakes:
4 slices of white bread * 1/4 c. finely chopped onion * 1/4 c. finely chopped red bell pepper * 1 T. chopped fresh parsley * 1 T. fresh lemon juice * 1 T. Hot Tabasco pepper sauce * 1/4 teaspoon freshly ground black pepper * 1 pound lump crabmeat * 1 large egg, lightly beaten * 1 large egg white, lightly beaten * 4 teaspoons vegetable oil, divided
Directions: To prepare the tarter sauce combine the first 6 ingredients, stirring with a whisk. Let stand 10 minutes. To prepare crab cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 2 cups. Combine 1 cup of breadcrumbs, onion and the next 8 ingredients (through the egg white); mix well. Divide the crab mixture into 8 equal portions. Form each portion into a 1/2 inch thick patty. Place 1 cup of the breadcrumbs in a shallow dish. Dredge patties, one at a time, in breadcrumbs. Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Add 4 patties; cook 3 minutes on each side or until golden brown. Repeat procedure with remaining oil and patties. Serve with tartar sauce. TIPS: The tartar sauce stands for 10 minutes to let the flavors meld, but you can make it up to a day ahead and store it, covered, in the refrigerator. Lump crabmeat makes great crab cakes, but they're prone to falling apart. Handle them patiently and gently for the best results. ~ Chef ~

~ Happy President's Day ~

In honor of George Washington ... Cherry Pie

Ingredients:
1 homemade 9" Flaky Double Pie Crust (or store bought if you must)
4 1/4 cups fresh cherries, pitted with stems removed
1 1/4 cup sugar, more if cherries a very tart
1/2 cup flour
1/2 teaspoon ground cinnamon
1 teaspoon of either vanilla or almond extract
2 Tablespoons butter, cut in small pieces
1 Tablespoon milk or cream for brushing the top
1 Tablespoon sugar for dusting
Directions: Preheat oven to 400 degrees F. Roll out the pie crust bottom and tops leaving enough overhang to fold and flute (unless you are making a lattice top). Drape the bottom pie crust evenly in a 9" pie pan or ceramic pie dish and set aside. Fold the top crust in half and place a towel over it so it doesn't dry out. Now in a large bowl, gently fold together pitted cherries, sugar, flour, cinnamon and vanilla or almond extract. Pour into pie crust and dot with butter. Unfold the top crust and place over the top of the cherry mixture. If making a lattice top you know what to do. Brush the top of the pie with milk or cream and sprinkle with sugar. If not making a lattice top cut 5-6 small vent holes in the top crust. Place on a baking sheet and bake at 400 for 50-60 minutes or until top is golden brown and cherries are bubbling up. If the edges start to burn or brown faster, ring the edges with a piece of aluminum foil. The pie will cut better with cleaner edges if it is allowed to cool completely. If you can wait that long. Make sure and refrigerate any leftovers. ~ Chef ~

~oOo~ Banana Cake ~oOo~

Ingredients: (for the cake) 2 2/3 cups pastry flour * 2 2/3 cups sugar * 3/4 teaspoon baking powder * 1 1/2 teaspoons baking soda * 1 teaspoon kosher salt * 3 large or 4 small very ripe bananas * 3 eggs * 1/2 cup buttermilk * 3/4 cup canola oil * 1 1/2 teaspoons vanilla extract (for the icing) 1 cup plus 1 1/2 Tablespoons cream cheese, at room temperature * 5 Tablespoons butter, room temperature * 1/2 cup powdered sugar * 2 Tablespoons sour cream

Directions: (cake) Preheat the oven to 350F. In a large bowl, place the peeled bananas. Mash them with a fork and then whisk in all the other wet ingredients: the eggs, one at a time, the buttermilk, the canola oil and vanilla. Place a sifter on a piece of parchment paper and add all the dry ingredients to it: the flour, the sugar, the baking powder, the baking soda and the salt. Sift those dry ingredients directly into the wet ingredients and tilt any remaining dry ingredients from the parchment into the wet too. Stir JUST until incorporated. Spray a 9 X 13-inch pan and pour the batter in. Bake 35 to 40 minutes until golden-brown on top. Make sure it’s cooked completely through with a toothpick or a knife, then cool on a rack for at least 1 hour. (icing) Make sure the cream cheese and butter are at room temperature ... no exceptions. Place the cream cheese in a stand mixer and beat with the paddle attachment until smooth, no lumps. Then add the butter and whip until incorporated and, finally, sift in the powdered sugar and add the sour cream. Beat all together completely. Time to icing your cake. This recipe does not call for a thick layer of icing because the cake is so rich. So spread evenly and then let's EAT CAKE! ~ Chef ~

~ Spiced Ginger Cake ~

Ingredients:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 stick cold unsalted butter
3 eggs, lightly beaten
1 1/2 teaspoons vanilla extract
1 cup milk
1/2 cup chopped crystallized ginger

Instructions: Preheat oven to 350ºF. Grease and lightly flour a 8-inch by 3-inch cake pan. Into a large bowl sift together the flour, sugar, baking powder, salt, ginger, cloves and allspice. Using a pastry blender, two knives or your fingers, work the butter into flour mixture until mixture resembles coarse crumbs. Add the eggs, vanilla, milk and half of the crystallized ginger and stir just until dry ingredients are moistened (batter will appear lumpy). Pour the batter into the prepared pan and sprinkle remaining crystallized ginger on top of batter. Bake for 50 minutes to one hour, until a cake tester inserted into cake’s center comes out clean. ~ Chef ~

~ Sponge Cakes ~

With Coffee Buttercream and Toasted Almonds! Ingredients: (for sponge cake) 2/3 cup unsalted butter, softened * ½ cup granulated sugar * 6 eggs, separated * ½ cup all purpose flour, sifted * 2/3 cup powdered sugar, sifted * 1½ teaspoons vanilla extract (for buttercream frosting) 1 cup granulated sugar * 3 tablespoons water * 2 tablespoons corn syrup * 6 egg yolks * ½ teaspoon salt * 1 lb cold unsalted butter, cut into cubes * 1½ tablespoons coffee extract * 1½ cups sliced almonds, toasted and slightly crushed * 8 ounces of prepared coffee of your choice for soaking sponge cakes prior to frosting
Directions: Preheat oven to 325°F. Using a stand mixer, fixed with a paddle attachment, cream together the butter and sugar. Add the egg yolks, one at a time, scraping down after each addition. Carefully stir the flour into the mixture and mix just until combined. Set aside. Now place the egg whites in a clean stand mixing bowl and beat with a whisk attachment. As the egg whites become frothy begin adding the powdered sugar until all has been used. Add the vanilla and continue to bat until stiff peaks form. Fold the white mixture into the yolk mixture until just combined. Spread a thin layer of the mixture onto two baking sheets lined with parchment and lightly greased. Place the baking sheets into the oven and bake for 35 to 45 minutes or until golden brown. Allow to cool. While the sponge cakes bake, make the frosting. Place the sugar, water and corn syrup into a small saucepan and bring to a boil. Place the egg yolks in a stand mixer, fixed with a paddle attachment and whip until light and fluffy, about 5 minutes. Once the melted sugar mixture has reached 240°F remove from the heat. With the motor of the stand mixer running, slowly pour the sugar mixture into the whipped yolks, in a steady and thin stream. Make sure the eggs don’t scramble. Once all the sugar has been incorporated, begin adding the cubes of cold butter, 2 tablespoons at a time. Continue whipping the butter until all has been used and the mixture is light, fluffy and smooth. Fold in the coffee extract until just combined. Set aside until ready to use. Once the cakes have cooled, use a 3.5 inch circle cutter and cut 10 circles from each sheet pan. Gently remove the circles from each sheet pan. Place a small dot of frosting onto the center surface of a cake stand and place a cake circle over it. Using a pastry brush, dab the surface with a small amount of coffee to moisten and flavor the cake. Spread an even layer of frosting over the coffee doused cake circle and top with another cake circle. Repeat with the coffee and frosting until a five layer cake has been made. Add a thin crumb coat of frosting around the sides and top of the cake and set onto a sheet pan lined with parchment. Repeat with the remaining cake circles until a total of 4 mini cakes have been made. Place cakes in the refrigerator to allow to chill, about 2 hours. Place another even layer of frosting around each cake and coat the sides with the toasted almonds. ~ Chef ~

~oOo~ Happy Valentine's Day ~oOo~

~ Dessert for Two ~

Ingredients:
3/4 cups heavy cream
3 tablespoons sugar
1 1/2 ounces unsweetened chocolate, finely chopped
1/2 teaspoons instant espresso powder
2 large egg yolks
1 teaspoon pure vanilla extract
Whipped Cream and Chocolate Shavings, for garnish
Directions: Heat oven to 300 degrees F. Put on a kettle of water to boil. In a medium saucepan, bring cream and sugar to a simmer, stirring occasionally. Remove from heat; add chocolate and espresso powder. Let stand 1 minute; stir until chocolate melts and coffee dissolves. Whisk in yolks and vanilla until mixture is blended and smooth. Pour chocolate mixture into 2 (6-ounce) heart-shaped or round ramekins or custard cups. Place ramekins in an 8-inch-square baking pan. Pour hot water into pan so that it comes halfway up sides of ramekins. Bake 25 minutes or until almost set in center. Remove ramekins to a wire rack; cool slightly. Serve warm and soft. Garnish with whipped cream and chocolate shavings. ~ Chef ~

~o~ Mandarin Orange Cake ~o~

Ingredients: 1 (18.25 oz) butter recipe cake mix ~ 1/2 cup vegetable oil ~ 1 can (15 oz ) mandarin oranges, undrained & separated ~ 3 eggs
Directions: Add the cake mix, oil, eggs and mandarin oranges with liquid into a large mixing bowl. Keep a few of the mandarin oranges for garnish (about 6-8 segments). Mix together using an electric mixer. Pour into two greased and floured round cake pans. Bake at 350 degrees for 25 minutes or until golden brown and the cake springs back. Remove from oven and let cool in pans for 10 minutes. Remove from pans and cool completely on a rack.
Frosting Ingredients: 1 can (8 oz) crushed pineapple, undrained ~ 1 (3.4 oz) box of vanilla or french vanilla instant pudding mix ~ 13 ounces of Cool Whip (thawed) Directions: Add the dry pudding mix and undrained pineapple together and mix with a spoon. Fold in cool whip until well blended. Frost both layers and sides of cake. Garnish with remaining mandarin orange segments. Keep refrigerated until you are ready to serve. Sometimes you just need something simple. ~ Chef ~

~ Nutty Cinnamon Apple Pie Bread ~

Ingredients: 1/2 cup butter, (not margarine) softened * 1/2 cup granulated sugar * 1/2 cup packed brown sugar * 1/3 cup buttermilk * 2 teaspoons baking powder * 2 eggs * 1 teaspoon vanilla extract * 2 cups all purpose flour * 1/2 teaspoon apple pie spice * 1/2 teaspoon salt * 2 cups peeled apples, diced * 3/4 cup pecans, chopped

Directions: Preheat oven to 350 degrees. Grease the bottom and sides of a 9x5x3 inch loaf pan. If using a glass loaf pan bake 25 degrees lower. In a large bowl beat the butter and sugars together until combined. Add the buttermilk and baking powder; and beat until combined. Add eggs and vanilla; and beat until combined. Add flour, apple pie spice and salt; beat until combined. Toss the apples and nuts in a bit of flour before adding to the batter. By hand stir in the nuts and apples. Spoon batter into prepared pan and spread evenly. Prepare the streusel topping (below) and sprinkle over the batter. Bake for 60 minutes or until a wooden toothpick inserted near the center comes out clean. Cool bread in pan on a wire rack for 10 minutes. Remove from pan and cool completely. Wrap and store overnight before slicing.

~~~ Streusel - Nut Topping ~~~

Ingredients: 1/4 cup packed brown sugar * 1/2 teaspoon cinnamon * 3 tablespoons flour * 2 tablespoons butter, softened * 1/3 cup walnuts or pecans, chopped

Directions: In a small bowl combine the brown sugar, cinnamon and flour. Using a pastry blender or fork cut in the butter until it resembles coarse crumbs. Stir in walnuts or pecans.

Nothing left to do now but ... Enjoy! ~ Chef ~

~ Amish White Bread ~

Ingredients: 2 cups warm water (110 degrees F/45 degrees C) * 2/3 cup white sugar * 1 1/2 tablespoons active dry yeast * 1 1/2 teaspoons salt * 1/4 cup vegetable oil * 6 cups bread flour

Directions: In a large bowl, dissolve the sugar in warm water then stir in the yeast. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. Punch dough down. Knead for a few minutes and divide in half. Shape into loaves and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes or until dough has risen 1 inch above pans. Bake at 350 degrees F (175 degrees C) for 30 minutes. ~ Chef ~

~ Hello, Just Wondering ... ~

Is there ... If so ...

What's In Your Omelet?

~ Chef ~

~ Homemade Almond Joy Bars ~

Ingredients: 5 oz - sweetened condensed milk * 1 - stick butter (1/2 cup), not margarine (softened) * 1 - tsp vanilla extract * 2 - cups powdered sugar * 1 - 14 oz bag sweetened flaked Coconut * 1 - 24 oz milk chocolate almond bark or dark chocolate chips * 1 - cup whole dry roasted almonds

Directions: Blend the sweetened condensed milk, butter and vanilla extract. Add the powdered sugar a little at a time, stirring until smooth. Stir in the coconut, the mixture should be firm. Pat firmly into a 9 x 13 x 2 inch pan. Chill in the fridge until very firm. While the mixture chills go ahead and dry roast the almonds. Spread the almonds in an un greased baking pan. Place in 350ºF oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Almonds will continue to roast slightly after removing them from the oven. Now in a double boiler over hot, not boiling, water melt the chocolate chips or milk chocolate almond bark, stirring often. When completely melted set aside. Remove the coconut mixture from the refrigerator and cut into 1 x 2 inch squares. Place 2 whole almonds on top of each square. Use a fork to dip each bar into the melted chocolate mixture. Tap fork gently against the side of the bowl to remove any excess chocolate. Lay the squares on waxed paper after dipping until firm. Great Valentine's Day idea! ~ Chef ~

~o~ Charleston Cheese Dip ~o~

Ingredients: 1/2 cup Mayonnaise * 1 - 8 oz package Cream Cheese, softened * 1 cup grated Sharp Cheddar Cheese * 1/2 cup grated Monterey Jack Cheese * 2 green onions, finely chopped * Dash of Cayenne Pepper * 8 Ritz Crackers, crushed * 8 slices of Bacon, cooked and crumbled
Directions: Preheat oven to 350 degrees. In a medium bowl, mix the mayonnaise, cream cheese, cheddar cheese, Monterey jack cheese, green onions and cayenne pepper. Transfer the mixture to a shallow baking dish. Top mixture with cracker crumbs and bake for 15 minutes, or until heated through. Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, bagel chips or crackers. Great for Super Bowl weekend. ~ Chef ~

~ Despite what Phil says ... ~

Even though Phil says we have 6 more weeks of winter ...

don't forget turnips are still out there to be dug.

I dug a bucket full 2 days ago and they were fantastic!

So get out there and dig you some.

~ Chef ~

~ Crispy Green Beans ~

Ingredients: vegetable oil for frying * 1 cup all purpose flour * 1 cup yellow cornmeal * 1 Tablespoon salt * 1 1/2 teaspoons ground black pepper * 1/2 teaspoon ground red pepper * 1 pound fresh green beans, ends trimmed * 1 cup whole buttermilk

Directions: In a large dutch oven, pour oil to a depth of 2 inches. Heat oil over medium-high heat to 375 degrees. In a medium bowl combine flour, cornmeal, salt, black pepper and red pepper. Dip green bean in buttermilk then dredge wet beans in flour mixture to coat. Double-dip if you wish. Fry beans in batches, until golden brown and crisp, approximately 3 to 5 minutes per batch. Remove from oil and drain on paper towels. Serve warm with zesty dipping sauce below. Yields 4-6 servings

Zesty Dipping Sauce

Ingredients: 1/3 cup mayonnaise * 1/3 cup ketchup * 1 Tablespoon Worcestershire sauce * 1/4 teaspoon ground black pepper * 1/8 teaspoon garlic salt

Directions: In a small bowl, combine mayonnaise, ketchup, worcestershire, pepper, and garlic salt. Whisking to blend. Store in refrigerator until ready to use. ~ Chef ~