It’s a “small town” kinda thing….. and Basic Burgers & How to Clean Smelly Dish Cloths.

So I was just thinking. Some blogs are more of “Big City” Blogs ~ you know, everyone knows about them, everyone likes them, everyone wants to go there. Other blogs are more like “Small Town” Blogs ~ not everyone knows about them, or ever visits them. Suiting to my blog and myself. A bit more “Small Town” are we.  In a small town you basically know everyone. Well…..(you KNOW what is coming!!!) …… YOU know me, now I am interested it knowing you!!!!

Give a shout out, say “Hi!”, tell me your favorite color or number. Are you ready for summer??? What is your favorite thing to make/do?? Least favorite thing to make/do? ANYTHING!!!! Made anything REALLY good lately??? I just wonder if this small town has a population more than 5 others, myself and, well, me…..

I will tell you 1 thing. I am DONE (d.o.n.e.) with minute rice, brown and white. It turns out mushy and soggy ~ or maybe it is just me. I have quit them and moved on to long grain longer cooking rice. (UNLESS you have tips, tricks or recipes for me to try involving minutes rice……..) I am fine with the long grain rice. It is basic and I wonder if Ma from the “Little House” Books cooked it? She probably didn’t have minute rice and she was fine. (Though she didn’t have M&M’s,  Sugar Smacks, frozen pizza or many of the store-bought fancies that we have….so I am quite content to be where I am. Though I do enjoy watching a girl in a dress tromp through long grass  with the  wind blowing…. or a nice shady spot under a tree near the creek…….or thinking about wearing long fun dresses.) Anyway. Back to you. “HI!! Nice to meet you!!!

This spring  day is beautifully blustery rainy and chilly. Though, with Memorial weekend coming right up, grilling will be on our minds!! So a burger recipe coming up!!!!

* Usually 1 lb. of ground meat yields about 4 burgers. Though, gauge the size of your buns and/or the people eating the burgers and shape your patties according to that! For my kids I like to make some smaller ones………

Basic Burgers 

1 tsp. dried onion flakes
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. brown sugar
1 1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. cumin
1/8 tsp. cayenne pepper
2 lb. ground beef
8 buns

Mix together the spices and seasonings. Mix well, add the ground beef and mix well. Shape into the size patties you want. Grill, how long?? Well, till your husband brings them in cooked…..oh. Just kidding. Cook over medium heat for about 5-6 minutes, (OF course you may cook your differently!!! Over lower or higher heat for longer OR for shorter…….grills cook differently, so watch carefully and cook till your desired doneness.) flip, cook 3-4 minutes(ish). Till done to your liking.

Take the time to toast your buns if you want to……just 1-2 minutes, cut side down, directly on the grill will give you nice buns. (FOR  your burger……)

Enjoy!

Recipe adapted from “Everything Freezes” Cookbook.

Ever have yucky smelling dish cloth??? Boil them for 7-8 minutes. Takes that smell right out!! Thanks, Kathy, for that very helpful tip!!

Apple Butter

I was first introduced to Apple Butter years ago during a trip to Shipshewana, never thinking it was something I would make. I wasn’t sure if Apple Butter was a type of butter or jam…..a taste told me that it was like a jam, a cinnamony apple jam ~ almost like applesauce. My friend shared this recipe on Kat’s Kitchen and I gave it a whirl. Yum.

I do not enjoy it with peanut butter and bread, but that is cause I just don’t. like. PB & J. period. Not a fabulous combination, though I know I am in the major minority with THAT opinion!!!

I DO like it on a toasted piece of  ”sturdy”  bread and then top it with deli sliced turkey and some cheese (mozzarella or cheddar or pepperjack) and then broil that till melted and browned. (Don’t knock it TILL you try it, I probably did  my mock gagging move the first time I heard about this…..WAY back in my less mature days of course . Now it is a very favorite lunch of mine!)

* I like to cook this over night, so I do not stir it the hours that I am alseep, cause….well….I am sleeping and it turns out fine.

* As you can see from the above picture that I left SOME apple chunks in, but mostly made it nice and pureed. Really just go for whatever consistency you like. I used my emersion blender for this, if you use a regular blender then please blend in small batches. Or leave it more on the chunky side!

* I used pumpkin pie spice the first time I made this as I had no cloves, which the original recipe called for, I liked the flavor of pumpkin pie spice ~ if you don’t like that flavor or you don’t have pumpkin pie spice then use  this exact recipe.

* I DO realize this is a very fallish recipe. BUT it can made it every season, so here on this VERY summery day is a wonderfully fall recipe!!

Apple Butter 
5 1/2 lb. apples ~ peeled, cored and chopped
2 c. white sugar
1 1/2 tsp. cinnamon
3/4 tsp. pumpkin pie spice
1/4 tsp. salt
Combine all in a crock pot, cover and cook on high for 1 hour. Then turn to low and cook for 9-11 hours, try to stir 1 – 2 times, though if you make this overnight, don’t worry about it ~ it will be fine. Uncover and cook on low for 1 more hour. Blend, in small batches,  to the consistency you like, then put back in the crock pot and  cook on low for a few more hours to thicken up a bit more (mine was quite thick, so I skipped this last hour or so of cooking). Cool and store in containers, put one in your fridge and freeze the rest. Enjoy.

Recipe from Kat’s Kitchen.

Cinnamon Swirl Bread with Apple Butter.

Southwest Chicken Salad

….with cilantro and cabbage! (I wanted to add this to the title but that got WAY to wordy!!) This salad is a wonderful “salad for dinner” meal.  Nicely paired with cheese quesadillas.

* Decrease the cabbage by half and serve in a pita for a delish salad sandwich.

* This is a great way to use leftover grilled chicken.

Southwest Chicken Salad  
Dressing: 3 TB. lemon juice
3 TB. oil
4 tsp. honey
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
Salad: 3 c. chopped cabbage
1 c. frozen corn, no need to thaw
1/2 c. chopped green pepper
1/4 c. chopped onion
1 c. cilantro
1 c. diced cooked chicken

Combine all the dressing ingredients in a jar with a tight-fitting lid, give it a shake shake shake till it is all mixed nicely. In a large bowl combine all of the salad ingredients, give it a nice toss. Either chill both these parts separately or serve right  away. You may either pour the dressing over and stir OR serve the dressing on the side so people can take as much or as little as they like (which is the way I prefer to do it). Enjoy this refreshing salad!

Original recipe from a Taste of Home Magazine, I  have changed some ingredients a bit.

Chocolate Peanut Butter Cheesecake

There is something about cheesecake that is special and fun. Am I right? You really cannot (or should not, I should say) make it just to make it…. (though it does stay in the fridge well, so a slice a day wouldn’t hurt you !!!) BUT when company is coming over, now THAT is the perfect time for cheesecake.

Thanks to Amy’s Aliments for the cheesecake base and peanut butter crumble yumminess, I then  wanted to add a  bit MORE chocolate to it….just cause.  Maybe this could be on YOUR menu for your next company extravaganza!

Chocolate Peanut Butter Cheesecake 
Crust: 
1 1/2 c. Oreo crumbs, crushed fine (I sometimes go for 2 c.)
1/3 stick of butter,melted
Peanut Butter Crumble: 
1/2 c. peanut butter
2/3 c. powdered sugar
1/3 c. brown sugar
1 c. mini chocolate chips
Filling: 
2 (8 oz.) pkgs. of softened cream cheese
1 c. sugar
2 TB. lemon juice
1 TB. vanilla
2 eggs
Chocolate Glaze:
1/2 c.  heavy whipping cream
4 oz. chocolate (either dark chocolate or semi-sweet)
1/2 tsp. vanilla
Peanut Butter Drizzle: 
about 3 TB. peanut butter

For the crust: toss together the butter and the Oreo crumbs. Sprinkle in a greased 9″ springform pan.  Just smooth nice and flat. DO NOT press down or your crust WILL be hard to cut. Bake @325* for 8 minutes.

For the peanut butter crumbles: mix together the peanut butter, powdered sugar and brown sugar,  set aside 3 TB’s of the mixture. Put the rest of the crumbles  in the baked crust and spread out evenly, again ~ do not press down.  Top with the mini chocolate chips. Set aside.

For the filling: beat together the cream cheese and the sugar till mixed well. Add the lemon juice, vanilla and eggs. Beat well, till nice and smooth. Pour over the peanut butter crumbles and chocolate chips. Sprinkle with the reserved crumbles. Bake @ 350* for about 45 minutes. Cool on the counter 1 hour. Then cool in the fridge for 12 hours. Run a knife around the edges to loosen any stuck on goodies. Then pop the sides open and remove.

Drizzle with chocolate glaze (warm the heavy whipping cream and add the chocolate chips and vanilla, stir till smooth. Let this set up for just a  bit….it will thicken upon standing) and drizzle with the peanut butter (melted a bit for easy drizzling). Chill for another 4-12 hours. Enjoy….oh enjoy.

Recipe adapted from Amy’s Aliments.

Crunchy Peanut Butter Granola Bars

Have you tried these granola bars yet??? They are a favorite over here for sure! This variation was just a way to jazz them up….you know, make them just a little bit different.  It was a hit here as well!  Enjoy!

* These make a LOT of bars, no less than 40. I will count next time and update this.

Crunchy Peanut Butter Granola Bars

6 c. quick oats
1/4 c. melted butter
1/4 c. oil
1/2 tsp. salt
1 c. brown sugar
1/2 c. honey
1/2 c. peanut butter
2 TB. water
3 tsp. vanilla extract
1 1/2 c. coarsely crushed Corn Flakes
1 c. peanuts (I use cocktail peanuts)
1 c. oat bran (or wheat bran or wheat germ)
3 c.  semi-sweet chocolate chips
1 c. peanut butter

Combine the oats, oil, butter and salt. Toss this in a large bowl. Pour into 2 cookie sheets (with sides) and bake @ 350* for about 18 minutes, stirring a few times. You want them just toasted light brown.

Meanwhile. Heat the brown sugar, honey, peanut butter and water just until sugar is dissolved ~ ALMOST to a full boil. Take off heat and add the vanilla. Pour the toasted oats in a large bowl, add the Corn Flakes, peanuts and oat bran ~ pour the sugar mix over and stir till ALL coated wall. Pour into a foil lined cookie sheet (with sides), be sure to grease the foil well. Gently press down a bit till nice and flat.

Lower your oven to 325* and bake for 18-22 minutes ~ be sure to check at 18! It may just be done by then!!!

When done, let cool a few minutes then very carefully cut the bars, do not remove bars from pan ~ you really don’t even HAVE to cut all the way through at this point, just scor the bars so that LATER cutting is EASIER.

 Let cool all the way. Cut into bars. Place bars on wax paper.

Melt the chocolate chips and peanut butter. When melted, spread over the bars. Let set till chocolate hardens, the fridge helps this process along!

 I hope you enjoy these as much as we do!!!

Recipe slightly adapted from these bars.

Unique Fruit Salad

This is a really nice refreshing unique salad. Cilantro in fruit salad?!?!?! Yep, it just takes it up a lovely notch. My favorite part is ….. the mangos, no no, the cilantro, oh wait, the craisins. Oh. I cannot commit to one favorite. IT is just good.   Let me know IF you try it and what YOU think about it!

* If you are in a hurry, you can chop the fruit/veggies BUT if you have the time be sure to julienne ~ it looks real nice.

Unique Fruit Salad 

1 granny smith apple, julienned
2 carrots, peeled and julienned
1 mango, peeled and julienned
a handful of cilantro, chopped
a handful of craisins
a handful of raisins
1 1/2 oranges, juiced (equalling about 1/2 c.)
sliced almonds, JUST for topping (totally optional)

Mix everything and chill for a few hours to develop flavors. Top each serving with almonds, if you want to. Serve. Enjoy.

Thanks Becky for a yummy recipe!

Breakfast Pockets

This is one of those recipes that may take a bit of time to assemble, may seem daunting,  BUT I promise, it IS worth the effort. It is a bit tedious being that you have to scramble the eggs…..brown the bacon or sausage or cut up the ham….chop the veggies…..or fry the potatoes…..

The dough is GREAT to work with, my favorite.  

* The most important part of this recipe is to brush the dough with a beaten egg BEFORE you add all the toppings, it just helps to seal the edges so the lovely fillings don’t ooze out.

* The filling is 100% up to you and what your family like. Think of what you like  on your omelet, that might help you decide what to put in your pocket. 

* These freeze GREAT. Just warm in the microwave or wrap in foil and warm in the oven.  Great for busy mornings.

* I use a bread machine for this recipe, if you do not have one and would like to know how to make the dough by hand…just let me know and I will give you simple directions for that as well.

* You can also use frozen bread dough, thaw completely 1st. Probably 2 lb. you will need.

* REMEMBER ~ Add any meat (sausage, bacon, ham, etc.) any veggie (onion, green pepper, red pepper, spinach, broccoli…..etc.), really any potato (maybe not mashed) that you have on hand cam be used in these pockets.  I just did a batch with leftover scalloped potatoes. The cheese is up to you as well! I just used pepper jack cheese in mine. Use you imagination and HAVE FUN!!!

* Yield 16 “pockets”.

Breakfast Pockets 
1/4 c. warm milk
3/4 c. warm water
1/4 c. sugar
1/4 c. shortening
1 egg
1 tsp. salt
3 1/2-4 c. flour
1 egg, beaten (THIS is for brushing over the dough)
1 pkg. yeast (or 2 1/4 tsp.)
1/2 lb. breakfast sausage
3-4 c. of frozen shredded potatoes
8 eggs
good splash of milk
salt & pepper to taste
1 1/2 – 2 c. shredded cheddar (or cheese of choice)

Layer the first 8 ingredients in your bread machine in the order listed. My bread machine’s dough cycle is 1 1/2 hours. So I usually ignore it for a while, then come back when it has about 20 minutes to go. Then…..

Cook your sausage till no longer pink, drain. Set aside.

Cook your shredded potatoes till brown and crispy. (I melt some butter (( 1-2 TB.)) in my electric skillet and then when it is hot I add the potatoes, still frozen is fine but broken up a bit,  add some salt & pepper.  Cook @ 350* till nice and crunchy and browned. This may take up to 20 minutes.) Take out of pan and set aside.

Whisk the eggs and add a nice splash of milk (I never measure this…sorry, maybe 1/4 c. or so). Add salt & pepper to taste. Scramble.  When almost set, add the cheese and stir in real good. Take off heat and set aside.

Roll dough into a large squarish……now about the size. IF I were a math wiz I could probably figure out the exact size to roll it. Me. No. I just roll it till it looks good (Bigger then 16″ x 16″, maybe go for a 5″ square for each “pocket” if possible ~ so that would mean 25″ x 25″ I think). I just roll it so  I can cut 16 pieces (I know that….4 rows of 4!!!)  No need to have perfect shapes. I never ever do.  BEFORE you cut it brush the ENTIRE surface with the beaten egg. This will help seal the edges. Awesome.

Now, cut your rectangle into 16 ish pieces. 

Top one half  of your flattened dough shape with ~ 1st, the potatoes (or veg). 2nd comes the cooked sausage (or meat of choice). 3rd is the scrambled eggs and cheese. Fold top half over and press edges together to seal.

Put 8 on a cookie sheet, repeat. Cover with a light towel and let rise about 20-30 min. till doubled.

Bake @ 350* for about 20-25 minutes. Eat right away. Or chill to eat another day. Or freeze. Warm when ready to eat. Oh  yeah, and enjoy!!