Jackies Cookies from CKOX

 Jackie Cookies

Preheat oven to 350F. 

 1/2 cup butter

1/2 cup margarine

Cream well then add 

1 cup dark brown sugar

And then blend in 

1 egg

1 tsp. vanilla 

 In small bowl mix:

1 1/2 cups oatmeal

1 cup rice krispes

1/2 cup butterscotch chips

1/2 cup milk chocolate chips 

In another bowl mix:

1 1/2 cups flour

2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda 

Add flour mixture  to creamed mixture and mix well.

Then fold in oatmeal and rice krispes and butterscotch and milk chocolate 

chips. 

Spoon cookie dough onto cookies sheets. I use silpat on cookie sheets. 

I used a medium sized cookie scoop.

Flatten cookies with a fork.

Bake about 10 to 12 minutes.

Cool on rack then take off and put on cooling rack.

Makes 45 cookies.

 

 

 

Banana Cream Pie with Chocolate Ganache & Salted caramal Sauce

 We found this recipe for Banana Cream Pie with Chocolate Ganache & Salted Caramal Sauce 

It was inspired from  The essential New York Times Cookbook.

We totally enjoyed this pie.  It has the chocolate ganache on the bottom and caramal sauce on top.

 

 

Ingredients

  Graham cracker crust

1 14 cups graham cracker crumbs (10 or 11 whole crackers)

1 tsp. sugar

4 tbsp. unsalted butter, melted

Ganache Layer

1/2 cup heavy cream

3 oz. bittersweet chocolate ( about 1/2 cup chcolate chips)

Pastry Cream

1 2/3 cups whole milk 

1/4 cup plus 3 tbsp. sugar

1 vanilla bean, split, seeds scraped out and reserved

3 tbsp. cornstarch

1 large egg

2 large egg yolks

2 tbsp. unsalted butter

1 cup whipping cream, whipped with 1/4 cup sugar 

Salted Caramel Sauce

1 cup granulated sugar

1 tbsp. water

4 tbsp. unsalted butter

1/2 cup heavy cream

1/2 tsp. fleur de sel (or kosher salt)

Directions

Make Crust:

Preheat oven to 325F. 

Combine the graham crumbs and sugar in a bowl.  Add the butter and mix until crumbs are moistened.  Pour mixture into 9" pie pan and press evenly on bottom and up side.  Press with flat bottom measuring cup to firm in place.  Bake until lightly browned, 10-12 minutes. Cool completely.

Make the Ganache:

Set the chocolate into bowl.  Heat heavy cream to boiling point and pour over chocolate.  Let stand a few minutes, gently stir until fully incorporated and glossy.  Cool to room temperature.  Pour over the cooled pie crust and put in frig.

 

Make the Pastry Cream:

Combine the milk, 1/4 cup sugar, and vanilla bean and seeds in a medium saucepan and bring to a simmer over med. heat.

In a small bowl, sift the remaining 3 tbsp. sugar together with cornstarch. In a large bowl, whisk together the egg and yolks.

When milk comes to a simmer, strain out the vanilla bean pods.  Add the cornstarch mixture to the eggs and whisk until combined.  While whisking, slowly pour in about 1/4 of the milk to temper the egg mixture.  Transfer this mixture to the saucepan, set over low heat, and simmer, whisking constantly, until it reaches the consistency of thick pudding. 

Remove from heat and stir in butter until incorporated.  You can put mixture through a sieve if not smooth enough.  Pour into a shallow bowl, place plastic wrap directly onto the surface, and chill.

To finish off pastry cream, fold in some freshly whipped cream and cut up banana. 

Make the Caramel Sauce:

In a heavy saucepan set over medium high heat, stir together sugar and water, bring to a boil.  Let boil until amber-colored.  Keep eye on it, it turns quickly.

Immediately add butter and stir to incorporate.  Remove from heat, add cream and salt and mix well.  Let cool to room temperature.    

Assembly:

Take out crust and pour ganache on bottom, then add sliced bananas.  Add a layer of the caramel sauce over the bananas.  Then add the pastry cream and whipped cream banana mixture, smoothed out.  Swirl the rest of the caramel sauce onto the top.  Add sliced bananas and it is ready to eat.  

     

Christmas Cookie Bars

 Christmas Cookie Bars

My son found this recipe on  this is not diet food.

The recipe was easy to follow and was very good.

 

 Ingredient

1/2 cup butter, softened

2 large eggs

3.4oz vanilla pudding mix

17.5oz. Betty crocker sugar cookie mix  

1 cup milk cocolate christmas M&M's

Directions

Preheat oven to 375F

Place softened butter, eggs and pudding mix into a large mixing bowl, beat until smooth.

Add sugar cookie mix to bowl, continue to mix until a sticky dough forms.

Place dough into a greased 10X15 baking sheet, I used a 10X13 baking dish.

Press dough out evenly to cover entire pan.

Sprinkle M&M's on the top of the dough.

Bake in overn until a toothpick inserted comes out clean about 10-12 minutes.

Remove pan from oven allow to cool before slicing and serve. 

Ham Vegetable Strata and oriental casserole

 I have a collection of Better Homes and Gardens cookbooks.  I have made these receipts many times over the years. These come from the Better Homes and Gardens: Meat Stretcher cookbook.  Ham vegetable strata and oriental casserole.

 

 

Deviled Pork Chops

On American Test Kitchen they made this recipe from Cook's Illustrated.

  The recipe is very good, enjoyed and will make again.

Deviled Pork Chops

Ingredients

 2 tbsp. unsalted butter

1/2 cup panko bread crumbs

salt and pepper

1/4 cup Dijon mustard

1 tsp. packed brown sugar

1  1/2  tsp. dry mustard

1/2 tsp. garlic, mined to paste

1/4 tsp. Hungarian paperika

4 boneless pork chops

Directions

Preheat oven to 275F and put rack in middle position.

 Melt butter in 10" skillet over medium heat.

Add panko and cook, stirring frequently until golden brown, 3 to 5 minutes.

Transfer to bowl and sprinkle with 1/8 tsp. salt.

In another bowl combine Dijon, sugar, dry mustard, garlic, paperkia, 1 tsp. salt and 1 tsp. pepper until smooth.

Pat pork chops dry with paper towel. 

Place chops on baking pan, brush mustard mixture onto the tops of the chops. 

( leave bottoms uncoated)

Spoon the toasted panko evenly over the top of each chop and press lightly to adhere.

Roast meat until it registers 140 degrees, 40 to 50 minutes. 

Let rest for 10 minutes before serving.

Peach, Blueberry Crumble

This recipe came from Ina Garten 

 

 Peach, blueberry Crumble

 Ingredients

For the Fruit filling 

2 pounds firm, ripe peaches (6 to 8 peaches)

2 tsp. grated lemon zest

2 tbsp. freshly squeezed lemon juice

1/2 cup white sugar

1/4 cup flour

1 cup fresh blueberries (1/2 pint)

For the crumble

1 cup flour

1 cup sugar

1/4 cup brown sugar, lightly packed

1/2 tsp. salt

1/4 tsp. cinnamon

1/2 cup cold butter, diced

 

Directions for fruit filling

Preheat oven to 350F

Peel and slice peaches into wedges and place in large bowl. 

Add the lemon zest, lemon juice, sugar and flour.

Toss well.

Gently mix in blueberries.

Allow the mixture to set for 5 minutes.

Spoon the mixture into ramekins or small baking dish.

Directions for the topping

Combine flour, white sugar, brown sugar, salt, cinnamon and butter into a bowl.

combine until mixture resembles peas.

Sprinkle evenly over fruit.

Bake for 40 to 45 minutes, until tops are evenly browned. 

Serve warm or at room temperature.

Cinnamon Roll Cake

I saw this on Reddit and had to  try it.  

Cinnamon Roll Cake

2 cups self rising flour

4 eggs

1/2 cup crisco

1 1/2 cups sugar

1 cup milk or buttermilk or a mixture of both

2 tsp. vanilla

Beat sugar and crisco, add eggs and beat.  Add flour,  milk and vanilla, beat 1 to 2 minutes.  Spread 1/2 of this into a greased and floured 9 x 13 pan.

Filling

1/2 cup brown sugar

4 tsp. cinnamon

Mix this and sprinkle evenly onto layer in pan.  Then pour and spread rest of batter on the filling. Swirl with a knife.

Bake at 350 for 30 minutes.

Icing

2 cups powered sugar

3 tbsp. butter

1/4 cup milk

1 tsp. vanilla

1/4 cup cream cheese (I added, it needs this)

Heat milk and butter, add sugar and vanilla.   Poke holes in the cake. Pour icing over warm cake.

Meat and Pickle Sandwiches

 

Deviled Ham and Pickle

 Ingredients

1 1/2 cups chopped ham (1/2 pound)

1/3 cup mayonnaise

2 teaspoons grainy mustard

1/2 teaspoon Worcestershire sauce

1/4 teaspoon hot sauce

1/4 cup minced cornichons

Directions

Using a chopped add the cubed ham and pulse until minced.

Add to a medium size bowl.

Add the cornichons to chopper and mince.

Add to the bowl with ham.

Add remaining ingredients and mix well store in container and store in frig.

 

 

Nuts & Bolts recipe

 

 

 

 

 

Nuts & Bolts

Ingredients

1/2  box shreddies

1 box rice chex

1 box cherrios

1 lb. mixed nuts, I use cashews

1 bag bugels

1 box pretzel sticks

2 cups butter for margarine

1 tsp. salt

2 tbsp. worchestershire sauce

1 tbsp. garlic powder

Directions 

Melt butter in medium pot, add seasonings.

Mix all the cereals in large container.

Pour the butter mixture over cereal and mix really well.

Place in a shallow baking dish, I used large baking aluminum foil roasting pans from dollar store.

Bake at 250F for 2 hours, stirring every 20 minutes.

Store in jars.

 

Chocolate Depression Cake with Chocolate Frosting

 I saw this recipe on Facebook.  We enjoyed the cake, it makes a small 8X8". The link to the recipe:

https://iambaker.net/depression-cake/

The only thing I would change in this recipe, I will add espresso powder, about 1/2 to 1 tsp.

Chocolate Depression Cake with Chocolate Frosting

Ingredients

Chocolate Cake

1 1/2 cups all purpose flour

1 cup sugar

1/4 cup unsweetened cocoa powder

1/2 to 1 tsp. espresso powder, my addition 

1/2 tsp. salt

1 tsp. baking soda

1 tsp. vanilla extract

1 tsp. white vinegar

1/3 cup vegetable oil

1 cup water

Frosting

3 tbsp. unsalted butter, softened

3 tbsp. unsweetened cocoa powder

1/2 tsp. espresso powder

1 tbsp. honey

1 tsp. vanilla extract

1 cup icing sugar

3 tbsp. milk or cream

Round sprinkles on top

Directions

Preheat oven 350F

Chocolate Cake

In large bowl, combine flour, sugar, cocoa powder, espresso powder, salt, and baking soda. Whisk to combine.

Add vanilla, vinegar, oil and water to dry ingredients and stir with whisk until ingredients are fully combined.

Pour into prepared (greased or parchment lined) 8 X 8" pan and bake for 30 to 35 minutes. When a toothpick inserted comes out with a few crumbs. Let cool while you make frosting.

Frosting

With mixer combine butter, cocoa, espresso powder, honey, vanilla, and icing sugar.

Turn mixer on low and combine for about 30 seconds.

Slowly add milk 1 tbsp at a time, until you reach the desired consistency. 

Spread over cooled cake.

I added round sprinkles on top.

Honey Mustard Baked Chicken Drumsticks

 I found this recipe on Facebook.   Here is the link to the recipe: https://cleanfoodcrush.com/honey-mustard-baked-chicken-drumsticks/.  It was a great recipe I will make it again.

Honey Mustard Baked Chicken Drumsticks

Ingredients

12 chicken drumsticks

1/3 cup raw honey

2 tbsp. Dijon mustard

2 tbsp. whole grain Dijon mustard

1 tsp. garlic powder

1 tsp. onion powder

2 tsp. smoked paprika

Sea salt and fresh ground pepper to taste

Fresh parsley leaves, chopped as garnish

Directions

Preheat oven to 375F.  Lightly grease or spray baking dish with oil.

Pat chicken drumsticks dry with paper towels.

Place chicken drums into prepared pan and season with salt and pepper. 

In small bowl, whisk mustards, honey, paprika and garlic and onion powder until smooth.

Pour this sauce evenly over chicken and toss gently to coat well.

Bake 30 to 35 minutes or until cooked through (internal temp should read 165F).

Turn on broiler and broil chicken for additional 2 to 3 minutes until they crisp up and get a glazed top.

Remove from oven serve with parsley garnish.

Chocolate Chip Muffins

 This recipe came from  cookbook: Muffin Mania.  I have used this cookbook for many years.  It is held together with twist ties now.

Chocolate Chip Muffins

Ingredients

1 1/2 cups all purpose flour

1/2 cup white sugar

3 tsp. baking powder

1/4 tsp. salt

1 cup milk

1/3 cup butter, melted

1 egg

1 cup chocolate chips, of your choice, I used milk chocolate

Directions

Mix dry ingredients and add chocolate chips.

Combine egg, milk and butter and stir into flour mixture. 

Do Not Beat. Just stir until all flour is mixed in.

Using ice cream scoop, place batter in a 12 cup muffin tin.

Bake 375F for 20 minutes

Nuts and Bolts

 I think this recipe came from my step mother.  We all really like it.

Nuts and Bolts

Ingredients

1 box of rice chex

1 box crisp X

1 box cherrios

1 box sheddies

1 bag bugels

1/2 bag pretzels

2 cans cashews, use any nut you wish to use

1 1/2 cups butter, melted

1 tbsp. garlic powder

1 tbsp. salt

2 tbsp. worcestershire sauce

Directions

I put all the cereals in a canning pot to mix them.

Melt butter, add all seasonings.

Pour this over cereal mixture.

Mix well.

Place this mixture in a large roasting pan bake in oven at 200F for 2 hours stirring every 20 minutes.

Store in large jars or in large zip lock bags.

New school outfit and 18" doll outfit to match

 I recently made an outfit for my granddaughter for school.  When I finished it decided to make a matching one for her 18" doll.

This is Granddaughter's outfit.

         

               

This is 18" doll outfit

Cream Sausage Mushroom Rigatoni

Dan found this recipe to use the rest of the sausage we had.  It was very good.  Would make it again for sure.  The recipe came from Taste of Home.

Ingredients

1 16 oz. package of rigatoni

1 lb. of italian sausage, cut into 1/4 inch pieces.

2 tsp. butter

1 lb. mushrooms, sliced

2 cloves, minced garlic

1/2 tsp. salt

1/4 tsp. pepper

2 cups heavy whipping cream

minced parsley, optional

Directions

 Cook rigatoni according to package directions.

In a large skillet cook sausage over medium heat 4 to 6 minutes or until no longer pink.  Remove sausage from pan.

In the same skillet heat butter over medium heat.  Add mushrooms, garlic, salt and pepper;  cook, covered about 4 minutes, stirring occasionally.  Uncover; and stir for 2 to 3 minutes or until mushrooms are tender and liquid has evaporated.

Stir in cream; bring to boil.  Reduce heat; cook, uncovered, 8 to 10 minutes or until cream has thickened.   

Return sausage to skillet; heat through.  

Add drained pasta; combine and add parsley.

Serve.

Cocoa Puffs Krispies

I have seen this recipe a few times on line and as we do not have Cocoa Pebbles in Canada, I decided to use Cocoa Puffs Cereal instead.  They were good.  My granddaughter liked them. The recipe I used is on Cravings of a Lunatic.

 

I did not ice the Krispies, only used sprinkles on top.

Ingredients

For the Krispies part:

4 tbsp. butter

14 oz. marshmallows

11 oz. Cocoa Puffs Cereal, I small box

For the topping part:

1 cup nutella

1 cup milk chocolate, chopped up

2 tbsp. butter

Directions

For the Krispies part:

In a large microwaveable bowl, combine  butter and marshmallows and cook for about 3 minutes.  Check it every 60 seconds as every microwave is different.

Remove the bowl from the microwave and stir until smooth.

Pour in cereal into this large bowl.

Stir until well combined.

Pour into a greased  9 X 13" pan.   If you wish thicker Krispies use a smaller pan 9X9" or 8X8' pan.

Smooth out with an offset spatula.  If you spray the spatula or spoon whatever you are using to smooth out the Krispies with spray oil (Pam) it will stop it from sticking.

Set aside to cool.

For the topping part:

Combine all ingredients in a glass microwavable bowl.

Pop into microwave and cook for 2 to 3 minutes, Checking very 15 to 30 seconds.

Stir until smooth.

Pour over the top of Krispies.

Let cool a bit.

Then sprinkle with colorful sprinkles on the top.

Cut into desired size square and serve.

Chicken Florentine Pasta

I saw this recipe on Facebook from Buns in my Oven.  Decided to try it.  As we are in Covid lock down I used peas instead of spinach.  I really liked it.

Ingredients

• 1 tablespoon butter
•  
• 1 pound chicken breasts diced
•  
• 1 teaspoon salt
•  
• 1 teaspoon pepper
•  
• 1 sweet onion diced
•  
• 4 ounces sun-dried tomatoes not packed in oil
•  
• 8 ounces penne pasta
•  
• 2 cups chicken broth
•  
• 3/4 cups half and half
•  
• 3/4 cup grated Parmesan cheese
•  
• 6 ounces fresh baby spinach rinsed and dried (I used frozen peas)
• 
  
• Directions
• 
  
• Heat a 12 inch skillet over medium heat and add the butter to melt. Stir to coat the pan.
• 
  Add the chicken to the skillet and sprinkle with salt and pepper. Cook, stirring often, until the chicken is browned, about 5 minutes.
  
   Add the onion to the pan and cook 2 more minutes, stirring often.
  
   Add the pasta and sun-dried tomatoes to the skillet. Pour in the broth and half and half. Stir well to combine.
  
   Bring to a boil, cover, and reduce to a simmer.
  
   Cook for 12 minutes or until pasta is tender.
  
   Remove the lid and stir in the grated cheese until melted.
  
   Stir in the spinach. Remove from heat, cover, and let sit for 5 minutes to wilt spinach.
  
  (If using frozen peas, simmer for 5 minutes covered, or until peas are heated through)
  
  Stir well before serving.
  
  
  

  

Cheese Apple Crisp

I received this recipe Virginia.  She has since passed away from cancer. Great lady. This recipe is a nice change from the oatmeal topping.

Ingredients

8 to 10 apples, peeled and skinned and sliced

1/4 tsp. cinnamon

3/4 cup water

3/4 tbsp. lemon juice

1 1/2 cups flour

1 1/2 cups sugar

1/4 tsp. salt

1/2 cup butter

1/2 to 3/4 cup shredded cheddar cheese

Direcrtions

Preheat oven to 350F.

Arrange apple in a shallow baking dish.

Sprinkle cinnamon over apples, add water and lemon juice.

Combine sugar, salt and flour, work butter in and form a crumbly mixture.

Lightly stir in shredded cheese.

Spread this mixture over the apples.

Bake for 45 minutes, or until golden and apples are tender.

Serving warm with ice cream or cold with whipped cream.

Strawberry Rhubarb Crisp

I made this in 2013. It is a Ina Garten recipe.  We enjoyed it.

Ingredients

4 cups fresh rhubarb, diced 1" (4 to 5 stalks)

4 cups fresh strawberries, hulled and halved

1 1/2 cups granulated sugar, divided

1 1/2 tsp. grated orange zest

1 tbsp. cornstarch

1 cup all purpose flour

1/2 cup light brown sugar, lightly packed

1/2 tsp. salt

1 cup quick cooking oatmeal

12 tbsp. cold unsalted butter, diced

Vanilla ice cream, for serving

Directions

Preheat oven to 350 F.

For the fruit, toss rhubarb, strawberries. 3/4 cup granulated sugar, and the orange zest together in a large bowl.

In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit.

Pour the mixture into an 8 X 11 inch baking dish and place it on a parchment lined sheet pan.

For topping,  in the bowl of a mixer fitted with the paddle attachment, combine flour, the remaining 1/2 cup sugar, the brown sugar, salt, and oatmeal.

With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles.

Sprinkle the topping over the fruit, covering completely, bake for 1 hour, until the fruit is bubbling and the topping is golden brown.

Serve with ice cream.

Edna Mae's Sour Cream Pancakes

In 2012 I made these pancakes.  The recipe came from The Pioneer Woman.

The recipe says you should get 12 4" pancakes.  I got about 8 that were closer to 5".  In looking at this photo it appears I added blueberries to them.

Ingredients

7 tablespoons all purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/ 2 teaspoon salt
1 cup sour cream (I swapped some with yogurt when I realized I was short, to no ill-effect)
2 large eggs
1/2 teaspoon vanilla extract
Butter
1/2 cup frozen blueberries, or fresh

Directions

 

Heat a cast iron skillet or griddle over medium-low heat; you want it to slowly get nice and hot.

Stir the flour, sugar, baking soda and salt together in the bottom of a medium bowl.

Dump the sour cream in on top and stir it together very gently; it’s okay to leave the texture a bit uneven.

Whisk the eggs and vanilla in a separate bowl and stir them into the sour cream mixture, once again, being careful not to over mix.

Melt about a tablespoon of butter in your skillet or griddle and pour the batter in, a scant 1/4 cup at a time.
Sprinkle a few blueberries on top while pancake is cooking.
 Cook for about 2 minutes on the first side, or until bubbles appear all over the surface, flipping them carefully and cooking for about a minute on the other side.

Repeat with remaining batter.

Serve in a stack, topped with a pat of butter and a cascade of maple syrup.