It has been my pleasure to bring you tasty things to try over the past few years.  Since Retirement I can't find enough hours in the day to get everything done ... so I am "retiring" my blog.  Hope all of you have enjoyed it as much as I have.  God Bless!  ~ Chef ~

~ Sugar Pear Cobbler ~

Pears are for so much more than canning.  Sugar Pears are not suitable for canning as they become Pear Sauce when you cook them.  So I decided to give them a try in a cobbler.  Mmm Mmm Good!  For the recipe send me an email and I will send it right back to ya.  ~ Chef ~

~ Get you some ... Peaches and Cream ~

Corn that is!

Despite the rest of the garden being pitiful this year ... the corn has been SPECTACULAR!  Just wish the tomatoes, okra, squash and cucumbers could have been as plentiful. 

This year's corn crop has been the best I have ever tasted.  The ears are large and plump, hardly any silk or pests.  So if you haven't tried any yet you better hurry or it will be gone.  ~ Chef ~

~ Homemade Peach Tart ~

This was a throw-together but man it could not have turned out any better.  Just enough sweetness vs. tartness all wrapped in a flaky crust.  If you want the recipe drop me an email.  ~ Chef ~
 

~ Johnny's Garlic Spread ~

Once you have all ingredients placed sprinkle

Johnny's Garlic Spread liberally

on top before baking.

It definitely enhances the flavor of your pizza. 

Give it a try today and remember ... 

if you can't find it in your grocery

ASK FOR IT.

~ Chef ~

~ Johnny's Seasoning Salt ~

Add Johnny's Seasoning Salt to your flour,

then batter and fry.

OH MY!

~ Chef ~

~ Johnny's Salad & Pasta Elegance ~

Normally, I have my baked potato with ...
lots of butter and sour cream.

You know the true Southern way.

This time I tried it with only the Johnny's Salad & Pasta Elegance ... it was great!  Sprinkle on as much as you wish. For a person trying to watch their fat and calories this is a great item to keep on hand.  Try some today and if you don't find it on the grocery shelf ... ask the Manager to get it for you.  ~ Chef ~

~ Pear Pie ~

Ingredients for Crust:
2½ cups all-purpose flour
4 T. sugar
1 teaspoon salt
1¼ cups (2½ sticks) cold, unsalted butter
¾ cup ice water
~~~~~~~~~~~~~~

Ingredients for Filling:

2 pounds (6-8) fresh pears

1 teaspoon cinnamon

2 teaspoons cornstarch

⅔ cup brown sugar

¼ cup butter

Directions:  For the crust, mix the flour, sugar and salt together in a medium bowl with a fork.  Cube the butter and "cut" it into the flour mixture with a pastry cutter until there are no butter bits that are bigger than a pea.  Add the ice water, a tablespoon or two at a time, and use a fork to wet the flour/butter mixture.  Keep adding until the dough just starts to hold together. You don't want the dough too wet.  Cover the dough with plastic wrap, and refrigerate for a couple hours at least (overnight is best).

To make the filling, peel and quarter the pears and cut into ¼-inch to ⅓-inch thick slices.  In a large bowl, toss the pears with the cinnamon and cornstarch.  Place the brown sugar and butter in a large skillet over medium heat. Once the butter has melted, add the pears.  Simmer the pears, stirring occasionally, until they are somewhat tender and soaked in the butter/sugar mixture. This will be about 10 minutes for really ripe pears and more (20-30 minutes) for not-so-ripe pears.  Remove the filling from the heat and allow to cool to room temperature at least (overnight in the fridge is also fine). If you don't allow them to cool before assembling your pie, they'll melt your pie crust and make a big mess!

Now preheat your oven to 425° F.

Divide your pie dough in two. Roll out the first half on a floured surface and use it to line the bottom of a 9" pie pan.  Spoon the cooled filling into the pan.  Roll out the second half of the crust on a floured board and cover the pie, sealing and crimping the edges.  Cut several slits in the top of the pie to allow air to escape. Brush with an egg yolk wash and sprinkle with sugar if desired.  Bake at 425° for 15 minutes. Reduce heat to 350° F and bake for another 25-30 minutes, or until the filling is bubbly.  Allow to cool completely before serving.  Enjoy the fruits of your labor!  ~ Chef ~

~ Refreshing ~

It's too hot to blog ... enjoy!

~ Chef ~

~ Almost Wordless Wednesday ~

From this ...

to this ...

and now this.

Any questions?

~ Chef ~

~ Dark, Dark, Dark Chocolate Pudding ~

Ingredients:

2 1/4 cups whole milk, divided

3/4 cup extra strong coffee

1/4 cup cornstarch

1/2 cup sugar

1 cup dark chocolate chips

Directions:  In a small bowl, combine ½ cup milk and cornstarch. Use a fork or whisk and stir it until it is smooth and all of the lumps have been incorporated.  Combine 1¾ cups of milk, coffee and sugar in a medium sauce pan. Cook over a medium heat until it is just about to boil.  Lower the heat to keep the milk mixture from boiling. Slowly whisk in the cornstarch mixture. Cook over a low heat, whisking as necessary to prevent lumps from forming.  When the mixture begins to thicken add the chocolate chips. Continue stirring until the chips are completely melted and the pudding is smooth and thickened.  Pour pudding into one large bowl or individual bowls. To prevent a skin from forming, place plastic wrap on top of the pudding and smooth it gently against the surface of the pudding before refrigerating. If you are serving cold refrigerate for at least 3–4 hours before serving.  Or you can serve it warm with ice cream on top or serve it poured over chocolate cake. 

Oh my! 

~ Chef ~

~*~ Cabbage 'n Tomato Soup ~*~

Ingredients:

1 T. olive oil
1 large onion, chopped
1/2 head of cabbage (1.5 lbs.), sliced thin
Salt (to taste)
15 oz. can of diced tomatoes
4 c. chicken broth
1 T. sugar (helps reduce the acidity)

Tabasco (optional)

Directions: In a large pot heat the olive oil medium-high heat. Next add the onion and stir till coated. Cook, stirring frequently and add the sliced cabbage, stir until coated. When the onion and cabbage are beginning to soften add the salt, diced tomatoes and broth. Reduce the heat to medium, cover and let cook for about 15 minutes or until cabbage is soft but still holds together. Stir in the sugar. Let simmer for approximately 10 minutes and serve. Add a dash of tabasco if you wish.  Serve with cornbread.  ~ Chef ~

~ Roasted Carrot Soup ~

Ingredients:

2 pounds carrots, washed and cut into chunks

1/2 large Vidalia onion, cut into chunks

4 cloves garlic, unpeeled

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

5 cups chicken broth

1/4 cup chopped fresh basil

Directions:  Preheat the oven to 375 degrees F.  Add the carrots, onions and garlic to a sheet tray, drizzle with the olive oil and season with a big pinch of salt and pepper. Toss everything together so it's nice and coated. Roast until tender and golden brown in spots, about 45 minutes.  Add 4 cups of the chicken broth to a saucepan and bring to a simmer. Pop the garlic out of their skins and add to the sauce pan with the roasted carrots and onions. Simmer everything together for 15 minutes. Add the basil at the very end of cooking. Puree until smooth by adding in batches to a blender or by using an immersion blender. Add the remaining broth, a little at a time, when pureeing to loosen it up a bit.  Serve in bowls with croutons or your favorite bread toasted.  ~ Chef ~

~ Ooey Gooey Chocolate Cake ~

Were you drooling all day after viewing that picture on Wordless Wednesday?  If so, and you want the recipe here you go ...

Ingredients:

• 7 oz. good quality dark chocolate
• 2/3 cup unsalted butter
• 6 eggs
• 1 1/2 cups brown sugar
• 3/4 cup flour, sifted
• 1 tbsp extra strong coffee 

Directions:  Preheat the oven to 320F. Butter a round baking dish such as a cheesecake tin.  Coarsely chop the chocolate, combine with the unsalted butter and melt using a double-boiler. Remove from heat and stir until smooth.  Separate the yolks and whites of 3 eggs. Place the 3 yolks and the remaining whole eggs in a bowl; add 1 1/4 cups of the sugar and beat until pale yellow and creamy. In a separate bowl, whisk the 3 egg whites, gradually adding the remaining 1/4 cup of sugar, until the whites are smooth and shiny and stiff peaks form.  Stir the melted chocolate-butter mixture carefully into the egg yolk-sugar mixture. Whisk in 1/3 of the egg whites to lighten the mixture and gently fold in the remainder. Add the sifted flour and the coffee. Pour the batter into the tin.  Now prepare a roasting pan large enough to hold the cheesecake tin and add hot water to come halfway up the sides. Place the cheesecake tinn into the roasting pan and carefully transfer to the oven and bake for 30-35 minutes, or until only the center of the cake wobbles. Remove from the oven; cool slightly before serving.  The recipe says the cake is better if left to the next day ... but who's got that kind of will-power?  Let's dig in!  ~ Chef ~

~ Wordless Wednesday ~

~ Chef ~

~ Cast Iron Skillet Thin Pizzas ~

Ingredients:

Large Burrito Shells

Olive oil
Crushed tomatoes (fresh or canned)
Mozzarella cheese, shredded
Dried basil
Dried oregano
Toppings (your choice)

Directions:  Preheat oven to 450 degrees F. Preheat your cast iron skillet on the stovetop over low heat.  Drizzle olive oil into the skillet and spread to coat. Increase the heat to medium-high.  Place your burrito shell into the skillet.  Leaving the skillet over stovetop heat, add the sauce, dried herbs, cheese and toppings.  Transfer the skillet to the oven and bake for 15 minutes or until the toppings and cheese are done to your liking.  Using a spatula transfer the pizza out of the skillet and onto a cutting board. The pizza should release easily.  Presto Pizza for One!  ~ Chef ~

*~*~* Blackberry Pancakes *~*~*

Ingredients:
1 1/4 cup flour
1 egg
1 cup whole milk
3 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup fresh blackberries

Directions:  Mix together all ingredients just until combined.  Do not over mix as this will make your pancakes tough.  Now butter a skillet and drop the blackberry pancake batter in.  You know the rest.  Plate the pancakes, give them a hefty dose of your favorite syrup and ENJOY!  ~ Chef ~

~ Bread and Butter Pickles ~

Ingredients:

5 medium cucumbers, trimmed, cut into thin slices 

1 medium sweet onion, thinly sliced

3 T. kosher salt

1 ½ cup apple cider vinegar

1 cup white sugar

2 tsp. yellow mustard seeds

2 bay leaves

½ tsp. coriander seeds

¼ tsp. turmeric powder

1 tsp. black peppercorns

 

Directions:  Place the sliced cucumbers, onion and salt into a bowl stirring the salt to coat the vegetables. Cover with plastic and refrigerate for 2- 3 hours. Rinse the cucumber mixture in a colander and pat dry with paper towels to remove all excess water.  In a medium to large pot on medium heat place the vinegar, sugar, mustard seeds, bay leaves, coriander seeds, turmeric and black pepper corns. Stir for 3 minutes or until the sugar dissolves.  Add the cucumber mixture and bring to a simmer.  Remove bay leaves.  Transfer the mixture into sterilized glass jars and seal.  Set aside for a week (yes, a week!) to develop the flavors.  Keep jars in a cool dark place, they will last at least a year. Once opened refrigerate them.  Alot of work but better than anything you will buy on the shelf.  ~ Chef ~

~ Peach Pound Cake ~

It's that time of year ...

Peach Pickin'

~~~

Here's a recipe that's sure to make your mouth water.

~~~

Ingredients:

3 c. all-purpose flour

1/4 tsp. baking soda

1/4 tsp. salt

1/4 tsp. ground cinnamon

1 c. (2 sticks) butter, softened

2 2/3 c. granulated sugar

1 tsp. vanilla extract

1/2 tsp. rum extract

6 large eggs, room temp

1/2 c. sour cream

1 (3 oz.) pkg. peach flavored gelatin

2 c. chopped and peeled fresh peaches

Directions:  Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt or spray with nonstick baking spray containing flour. Sift together the flour, baking soda, salt and cinnamon. Sift again. Set aside. In large mixing bowl, cream the butter, sugar, vanilla extract and rum extract on medium speed for 10 minutes or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Combine the sour cream and gelatin. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the sour cream mixture and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Gently fold in the peaches. Spoon the batter into the prepared pan and spread evenly. Bake for 70-90 minutes or until a wooden toothpick inserted in the center comes out clean. If the cake is browning too quickly, cover the top with aluminum foil. Cool the cake in the pan on a wire rack for 20 minutes. Remove the pan and place the cake on a wire rack and allow to cool completely.  This cake can be eatten alone or if you choose you can serve with a scoop of peach ice cream.  Yummy!  ~ Chef ~

~*~*~ Wordless Wednesday ~*~*~

Get the spoon!

~ Chef ~

~ Onions, Cucumbers, etc. ... OH MY! ~

I don't know how ya'lls garden is doing but mine leaves alot to be desired.  To date I've picked ... 1 cucumber, 7 squash and 2 tomatoes.  Hasn't been worth the sweat it took to get it.  THANKS to some dear friends I put in the freezer 4 1/2 quarts of fresh out-of-the-garden onions.  Those will come in real handy this winter.

They also shared some really nice cucumbers ...

and green beans ...

 (ready for the freezer - who could ask for more).

I hope your garden is as plentiful as theirs. 

They definitely have a ...

 

~ Chef ~

~ Peach Cobbler for One ~

Ingredients:

20 ounces of sliced peaches
1/4 cup granulated sugar
1 tablespoon of cornstarch

~~~

For the crust:

Prepared pie dough

melted butter
sugar and cinnamon for dusting

Directions:  Preheat oven to 375 degrees F.  Mix well together the peaches, sugar and cornstarch. Arrange on a baking sheet six small (four once sizes) ramekins. Pack the peach filling tightly into each one.  Now place the prepared dough on a floured surface. Use an empty ramekin and cut-out the tops for each of the filled ramekins.  With the remaining dough, roll it into a rope and place it around the top dough and crimp along the edges. Brush the top crusts with the melted butter, then sprinkle with the sugar and cinnamon. Bake for 20-25 minutes or until the crust is golden brown. Cool before eatting (it will be HOT).  Serve with or without vanilla ice cream.  ~ Chef ~

It is ...

~ Chef ~

~*~ Creamy Fruit Salad ~*~

Ingredients:
1 (15 oz) can pineapple chunks, drained (save juice)
1/2 c. sugar
2 T. flour
1 egg, beaten
3 bananas, sliced
2 (11 oz) cans mandarin oranges, drained (save juice)
3 medium apples, chopped (unpeeled)
1/2 lb. red seedless grapes, halved
pecans (optional)

Directions:  Place reserved pineapple juice in a small saucepan; add sugar, flour and beaten egg.  Cook over low heat, stirring constantly until smooth and thickened.  Allow to cool.  In a large bowl, combine pineapple chunks, bananas, orange segments, apples and grapes.  Pour cooled dressing over the fruit mixture; toss gently, making sure everything is well coated. Add pecans to the top and chill before serving.  ~ Chef ~

~ Squash, fresh from the Garden ~

How is everyone's garden coming along?

Picked my first (and only) squash.

There are more on the vine just slow growing.

Tomatoes are not doing very well.

Cucumbers - they'll bloom, grow then dry up.

Nothing much to do with ONE squash,
 except ... pray for more.

~ Chef ~

~ Wordless Wednesday ~

~ Chef ~

~Mountain Mama Oatmeal Raisin Cookie~

Ingredients:

3 eggs, beaten

1 cup raisins

2 teaspoon pure vanilla 

1 cup butter, room temperature

1 cup brown sugar

1 cup granulated sugar

2 1/2 cups all-purpose flour

1/2 teaspoon table salt

1 teaspoon ground cinnamon

2 teaspoons baking soda

2 cups oats

3/4 cups toasted pecans, chopped

~~~~~~~~~~~~~~~

Directions: Combine beaten eggs, raisins and vanilla extract in a small bowl. Cover with plastic wrap and let stand for one hour. *DON'T SKIP THIS STEP* Preheat the oven to 350F degrees. In a small bowl, sift the flour, salt, cinnamon and soda together; set aside. Cream the butter and both sugars together. Add flour mixture to butter and sugar and mix well. Dough will be stiff. Slowly add the egg/raisin mixture and mix until fully incorporated. Stir in oats and pecans. Bake cookies on cookie sheet for 10-12 minutes. Remove from oven and let cool completely. This recipe sounds AMAZING! Can't wait to try it. Recipe and photo courtesy of Mountain Mama Cooks. ~ Chef ~

~ Salsa Burgers ~

Ingredients:

2 lbs. ground chuck

1/2 onion, grated

3 Tbsp. Hellmann's Real Mayonnaise

3 Tbsp. Worchestershire Sauce

1 Tbsp. chili powder 

1/2 cup Salsa

8 hamburger buns
 

Directions:  Combine ground chuck, onion, Hellmann's, worchestershire sauce and chili powder in medium bowl. Form into 8 patties. Season with salt and pepper to taste. Grill patties to desired doneness. Top with salsa and your favorites (lettuce, tomato, onion, etc.) and serve on buns. Great for 4th of July grillouts. ~ Chef ~

~ Squash - Zucchini Fritters ~

Ingredients:
1 c. of grated zucchini
1 1/2 - 2 c. of grated squash
1 tsp. of salt
1/2 tsp. of pepper
2 eggs, lightly beaten
1/4 tsp. of dried thyme
a pinch of grated garlic
1/4 c. of bread crumbs
vegetable oil and butter, for frying

Directions:  Squeeze the grated squash and zucchini to remove excess water. This will prevent the fritters from turning soggy. The best way to do this is to place the grated vegetables in a piece of cheesecloth and wringing the cheesecloth.  If you don’t have cheesecloth, just take the grated vegetables in your hand and squeeze out as much of the liquid as you can.  Place the squeezed vegetables in a bowl and add the remaining ingredients, except the vegetable cooking oil and butter. Now heat 2 T. of cooking oil and 2 T. of butter. Form the zucchini and squash mixture into patties and fry.  Flip when the underside is nicely browned and crisp, about three minutes. Cook the opposite side until browned and crisp as well. Add more vegetable oil and butter to the pan as needed.  These go well with any meal or as an appetizer.  Enjoy!  ~ Chef ~

~ Too Hot to Cook ~

Too Hot to Blog.

Stay cool, if you can.

~ Chef ~

~ Stuffed Tomato Salad ~

Ingredients:1 big red tomato

1 ounce cubed ham

1/8 cup sweet peas

1/8 cup chopped red onion

1/8 cup chopped pickles (dill or sweet)

1/8 shredded mozzarella cheese

1 tbsp Hellmann's mayo

a dash of salt and pepper

Directions:  Cut off the top of a tomato and dig the center out so that you have a hallow shell.  Mix together the ham, peas, onion, pickles, cheese, mayo, salt and pepper.  Stuff the tomato with the ham mixture and presto you've got lunch.  ~ Chef ~

~ Buttermilk Blueberry Muffins ~

Ingredients:

1/2 cup unsalted butter
1 1/4 cups white sugar
1/2 teaspoon salt
2 eggs
2 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 cup buttermilk
1 pint fresh blueberries -

rinsed, drained and patted dry
2 tablespoons white sugar

Directions: Preheat oven to 375 degrees F. Spray the top of a muffin pan with non-stick coating, and line with paper liners. If you make large muffins the batter will come up over the sides and stick if you don't grease the top, if your muffins are smaller feel free to skip this step. In a large bowl, cream together the butter, 1 1/4 cups sugar, and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Mix blueberries with the remaining 1/4 cup of the flour and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar. Bake for 30 minutes or until golden brown. Makes 12 large muffins ~ Chef ~

~ Need I Say More? ~

If it matters ... they are apple.

~ Chef ~

~ooOoo~ Cold Lime Punch ~ooOoo~

I am sure all of you have this recipe in your collection

and have made it many times

but I thought it would be a refreshing treat

for these hot summer days.

Ingredients:

1 container (2 quarts) Lime Sherbet

1 (46 oz) can Pineapple Juice

1 (2 liter) bottle Ginger Ale

Directions: 

Place the sherbet in a punch bowl.

Pour in the pineapple juice .

Now pour in the Ginger Ale.

Let sit until most of the sherbet melts.

Stir and serve.

~ Chef ~

~ Frozen D-e-l-i-g-h-t ~

Ingredients:

1/2 cup creamy peanut butter

1/2 cup light corn syrup

2 cups crispy rice cereal

2 cups chocolate-flavored crispy rice cereal

1/2 gallon vanilla ice cream, softened

1/2 to 1 cup Spanish peanuts, coarsely chopped

Garnish: chocolate syrup

 

Directions:  Blend together the peanut butter and corn syrup in a large bowl.  Once combined add the cereals.  Make sure you get them coated well.  Press into the bottom of an ungreased 13"x9" baking pan. Spread ice cream over cereal mixture; sprinkle with peanuts. Swirl chocolate syrup over top; if desired.  Cover with aluminum foil; freeze at least 4 hours before serving. Cut into squares.  Cold, cold, cold goodness.  ~ Chef ~