Saturday, October 25, 2014

Apple Topped Pumpkin Cake (Pake)

1/2 cup butter
1/4 cup butter
6 cups granny smith apples, peeled, cored, and thinly sliced
3 Tablespoon brown sugar
1 teaspoon ground cinnamon
3/4 cup whole wheat flour
3/4 cup white flour
1 cup brown sugar
1/2 teaspoon salt
2 Tablespoon oats
1/4 cup chopped pecans
2 Tablespoon sugar
4 teaspoon pumpkin pie spice
1 teaspoon baking soda
3/4 cup canned pumpkin
1/3 cup sour cream
2 large eggs

Slice the 1/2 cup butter, and let it come to room temperature.

In a large saute pan, melt 1/4 cup butter, then saute the apples over medium-high heat until softened and browned in spots, about 5 minutes.

Mix 3 T of brown sugar and the cinnamon in a cup and sprinkle over the apples, then toss and cook a little longer.

Preheat oven to 350.

Butter and flour a 9 inch springform pan.

In a stand mixer, combine the flours, brown sugar, and salt, and mix. Toss in the sliced butter and mix until the butter is broken into small bits.

Measure 2/3 cup of the mixture into a small bowl, for streusel topping. To the streusel mixture add oats and nuts.  Set aside.

Stir in a bowl 2 T sugar, pie spice, baking soda, pumpkin, and sour cream. Add to mixer and combine. Add eggs, beating until smooth.

Scrape the batter into the prepared pan.  Distribute the apples over the batter, then sprinkle the streusel topping.

Place springform pan on cookie sheet. Bake about an hour and 10 minutes.  Cool on a rack.

Friday, October 24, 2014

Apple Jello

2 (20 oz.) cans Crushed Pineapple, undrained
1 1/3 cups Sugar
1 (6 oz.) boxes Lime Gelatin
16 oz. Cream Cheese, softened
4 cups diced, unpeeled Granny Smith Apples
1 cup chopped Pecans
2 cups Whipped Topping

In a saucepan, combine pineapple and sugar. Bring to a boil; boil 3 minutes.

In a large bowl, and with a rubber scrapper thoroughly combine dry lime gelatin and cream cheese. Stir in hot pineapple mixture, and continue stirring until gelatin mixture is dissolved.

Transfer to a large 13x9 glass pan.

Refrigerate until almost set ~1 1/2 hours.

Meanwhile in a bowl combine in apples, nuts and whipped topping.  Put in fridge till needed.

After 1 1/2 hours fold in apple mixture into jello mixture.  This is going to make for a really full pan so be careful in folding.

Refrigerate until firm.

Sloppy Joes

3 lb. ground beef
1 bell pepper, chopped
2 onions, chopped
6-8 garlic cloves, minced
salt and pepper to taste
3 celery stalks, chopped
3/4 cup ketchup
1 cup bbq sauce
1/4 cup brown sugar
8 oz tomato sauce
1 - 12 oz can spicy hot v-8
1/4 cup frank's red hot sauce
2 Tablespoons chili powder
2 Tablespoons mustard
1/4 teaspoon crushed red pepper flakes
Buns
Shredded cheese

Brown beef, bell pepper, onions, garlic, salt, and pepper.  Drain.  Add remaining ingredients to red pepper flakes.  Simmer for 30 minutes.  Let sit for 30 minutes to cool down.  Serve over buns with shredded cheese.

Note:  You can freeze left overs in muffin tins.  Once frozen put in zip lock baggies and keep in freezer.  Reheat in microwave when needed.

Tuna Burgers

1 can Tuna, drained
1 Egg
1/2 cup Bread Crumbs
1/3 cup Onions, finely chopped
1/4 cup Celery, chopped
1/4 cup Red Bell Pepper, chopped
1/4 cup Mayo
2 Tablespoons Frank’s Red Hot Sauce
1/2 teaspoon Dill Weed
1/4 teaspoon Salt
1/8 teaspoon Pepper
1/4 teaspoon Worcestershire Sauce
1 Tablespoon Butter
4 Hamburger Buns
Lettuce
Mayo

In a large bowl combine everything but the buns and butter. Mix well.

Shape into four patties and place on wax paper.

Heat a large non-stick skillet with butter for over medium-high heat.

Place patties in skillet and cook for 4 minutes on each side.

Serve on buns with toppings of choice.

Thursday, October 23, 2014

Cobb Salad

3 Romaine Lettuce leaves torn
2 deli turkey slices, diced
2 diced Campari Tomatoes
2 Tablespoons shredded cheese
1 hard boiled egg
2 Tablespoons blue cheese dressing
salt and pepper to taste

Per bowl layer all ingredients  

Hard boiled eggs

as many eggs as you want to boil.

Use a pot that is just big enough to place all eggs in a single layer.  Pour water over eggs till it is about an inch above the eggs.

Heat on low for 3 minutes and then on high till it comes to a boil.  Once it comes to a boil start a timer for 12 minutes and lower temperature to about 6 so that it is a steady boil, not really rolling.

Pour water off eggs while trying to keep eggs in pot.  I like to use the lid to keep eggs in while pouring.

Fill a glass with ice and pour over eggs.  Fill pot up with cold water and let sit for 10 minutes.

Remove eggs from pot and pat dry.

Store in a zip lock bag for a week in the refrigerator.




Kitchen tools

The following are tools in the kitchen that I cannot do without!  I got a little out of hand.  It turns out I cannot do without 95 kitchen items ;)

1. Rubber scrappers, especially the small ones.  My son always asks me to hold a rubber scrapper when he is emptying the dishwasher and then commences to bow to me saying, "All hail the rubber scrapper Queen!"
2. Santoku Knife.  I only use this type of knife in the kitchen and I have multiple sizes.
3. 1/4 cup measurer.  I think I have 3 of these.
4. shot glass measurer.  I have 6 of these.  I love using the ones that have been so used that the lines and measurements are all gone for measuring my salad dressing for lunch.  I just fill it to the top and dump on my salad.
5. adjustable measuring spoons
6. zester
7. lemon/lime reamer
8. pinch bowls.  I love to use these when a recipe calls for adding in a lot of dry ingredients.  I measure them all out and put them in one of these to just dump in when ready.  I think I have about 15 of these.
9. mixing bowls.
10. electric knife sharpener
11. electric wok
12. Big pizza cutter
13. apple corer
14. cast iron pan.  I love cooking with these.  I have everything but the dutch oven.  Over medium eggs are great on the low lip one! I do not do all my cooking with these.  I do cajun cubed potatoes and lime salmon in the large pan (12 inch).  I do scrambled eggs in the smaller pan (10 in).  And I do steaks, grill cheese sandwiches, and over medium eggs in the small lip pan.
15. Stainless steel cookware.  If you have an induction cooktop you need to make sure that your cookware is magnetic on the bottom!
16. Induction cooktop.  I am the worst at keeping a clean cooktop.  But with having an induction cooktop it is spotless all the time.  I mainly just have to wipe away dust before cooking!
7. food scrapper.  I use these in the sink to get food off dishes.
18. multiple sizes of scoopers.  1 Tablespoon scooper is perfect for mini muffin pans and cookies. The actual ice cream scooper is perfect to fill muffin pans.
19. mini muffin pan.  I have about 3 of these and contemplating getting more!  And I guess it is good to have muffin pans too :)  And it is good to have smaller muffin and smaller mini muffins too for when you don't need so many cups.
20. crock pot/slow cookers.  All sizes.  I think I have one of every size.  Hamilton Beach is my favorite but that might be because it was my first ;) So handy!
21. Trivets! I love collecting trivets.  I have them all over the kitchen and on the dinner room table.
22. tenderizer.  I rarely use this for meat.  It is mainly my go to tool for pounding nuts.  Make sure you put the nuts in a zip lock bag and pound with a sturdy cutting board underneath the bag or you will hurt your countertop.
23. Cutting boards.  I might be a collector of these too :)  I just don't like not having one when I need one!  I also love small ones because when I just have to cut an onion it takes up less room in the dishwasher.
24. measuring cups.  I need them to be heavy duty, handles not raised above cup level, and handle and cup one piece.  I break way too many when they are separately constructed.  These nest so nicely.
25. 2 Tablespoon measurer.  Too many things call for this to not just have one around!
26. liquid measuring cups.  All sizes.  I think I have two of every size.
27. Adjustable measuring cup.
28. Salad spinner.  I spin so much more than just lettuce in here.  Great thing to have even though expensive.  Make sure you get a large one.  You will wish you had if you don't.
29. Pastry mat.  Pampered chef is the one I use because it doesn't slip and slid.  LOVE IT!
30. Rolling pin  I like this weighted one.
31. Wire mesh strainer.  Get one that has hooks on the end so that you can put it on any size bowl to strain liquids.
32. Double sided waffle iron.  Expensive but well worth it!
33.  Airbake cookie pans.  I think I have about 7 of these.
34. Jelly roll pans.  Only have 2 of these!  The lid really makes a difference especially when you are making taco dip and it takes up a lot of space in the fridge.  This way you can set things on top of it.
35. Pizza pan.  Get one with a lip.  I have a much larger one than I need for pizza because I use it for so much more, especially for my pineapple upside down cake when I flip it to hold in the juices.
36. Spaghetti Pot.  LOVE IT.  I really need a new one because I have used mine ever since I got it as a wedding present over 15 years ago!  I think the reason I have never gotten a new one even though I am in desperate need of one is because I cannot find an enamel one like the one I have.
37. Binder clips.  You find these in the office supply section but I love them for chip clips and anything that needs to be closed.  I collect these.  Anytime I find a cute one I get them..  Can never have too many around.  So many things need to be closed!  Target is so good about having cute ones.
38. hanging towels.  A must so we do not use a million paper towels after rinsing hands! These are a lot harder to find.  You can buy towels that you like and sew a piece of cord about an inch down on two sides of a corner.  Sorry for picture being sideways.
39. A collection of nice serving utensils.  Walmart has a great selection of stainless steel ones that I love.
40. Upright bread containers.  I have 3 and they fit perfectly on one self in my cupboard!
41.  Containers for flour, sugar, etc.  All sizes.  These are my favorite
42. Mini cast iron pots for salt and pepper next to the stove.  I got mine at HEB in Texas!  I have one for table salt, pepper, and one for Kosher Salt.  I have seen some at Home Goods but they do not have links for items they sell online.  If you find some get them.  They are so cute!
43. Stand mixer.  I have my mother's that is over 40 years old.  I use it so much that I bought a second one.  Love KitchenAid!
44. Food processor.
45. Toaster oven.   So handy when you do not want to heat up the whole oven and you can toast a lot of slices at one time!
46. Place mats.  The ones that look quilted and are scalloped are the best.
47. Table runner.  I love to have these on our table!  Again, quilted are the easiest to wash and keep looking nice.
48. Little bowls for dessert and side dishes.  Bigger than pinch bowls but smaller than cereal bowls. Bowls of this kind are hard to find so when you do buy them!
49. Whisk.  I like the long because the steam starts to burn my hand.  The small one comes in handy.  Do not really use the medium one unless the long one is dirty.
50. Pastry brush.  Silicon, no hairs getting in your food!
51. griddles.  I have 2 so that I can do bacon and eggs in one and pancakes in the other.
52.  Tongs.  I love both, but the ones with the rubber tips are great for turning bacon!  Make sure they are scalloped tips.
53. Oven mitt sets.  I have lots because I am always misplacing them ;)
54. Cast iron cook book stand.  When you are not using it just looks pretty!
55. Veggie/fruit bowl.
56. Spoon Rest
57. Cookie cooling rack.  I have 5.  Love these!
58. Sturdy flatware.  These are our absolute favorite!

59. Stackable cereal bowls

60. Chinese strainer

61. Spaghetti spoon
62. Stirring spoon
63. Turners
64. Metal Turner for cast iron pans.  These really help to make sure you get everything when turning food without pieces staying behind.
65. Ladle
66. Potato masher
67. Colander
68. Garlic peeler
69. Garlic press
70. strawberry huller 

71.  Serving spatula

72.  Grilling tools.
73. Grilling gloves

74.  Electronic scale.
75. Fire Extinguisher 
76. Gravy Boat.  It is hard to find cute ones online.  In the fall they come out in stores for gifts.
77. Pie storage
78.  Pyrx set and 9x13 pan with lid.
79.  Deep dish and regular pie plates.

80.  Drying mats I have lots of these and just love them so that when a set is in the washing machine you still have more to dry your dishes.
81.  Wax paper sheets.  I use these for heating food in the microwave and for setting my tools on when cooking so I do not mess up the counter.  I divide one sheet into four when I am doing tuna burger patties to make transferring them to the pan easy.  So handy.
82.  Zip lock bags.  Sandwich and Gallon size.  I use the sandwich for putting into my adjustable 2  cup measuring cup and pouring cooled bacon fat into.  I use the gallon size when pipping filling like manicotti or lemon/lime tartlets.
83. Paper towel holder.  I like this one because there is resistance so I only get the sheets I want to tear off.
84. Corningware
85. Storage containers.  The large plastic tub great for freezing banana slush.
86.  Bottom freezer double door refrigerator
87. napkin basket
88. Salt and Pepper shaker set with holder
89. Stainless steal trash can
90. Kitchen Floor Mats
91, Small coffee cups  only 6 oz.  This is my ultimate all time favorite cup.  It works perfectly for what I need in the microwave without getting hot and menions are so darn cute ;)
92, Refridgerator magnet clips.
94. double slide out drawers for lower cabinets


96. Weekly dry erase wall calendar.  We put ours on our fridge.
98. Paint Scaper.  I use mine to help clean off counter tops.