Monday, December 12, 2016

7 (I mean 6) Layer Squares

Seven Layer Squares.  One of my favorite recipes, right up there with everything else that has lots of chocolate and sugar.  However the fourth layer is walnuts.  Want to ruin a perfectly good edible treat?  You do?  By all means, just put walnuts in it. So my compromise:

Six Layer Squares

1 stick butter, melted in bottom of 9 x 13 inch pan
1 cup graham cracker crumbs
6 oz shredded coconut
6 oz semi-sweet chocolate chips
6 oz butterscotch chips
1 can condensed sweetened milk (you know, the Eagle Brand stuff by Borden)

Layer the graham cracker crumbs over the butter
Layer the next ingredients in order (it's OK to go a bit over on quantities)
Drizzle condensed milk all over the whole thing (this will take a while as it comes out slowly but be patient and drizzle it all evenly)

Bake at 350ยบ  for 25 minutes.  Edges should be just starting to brown a bit.  Cool completely then cut into small squares.

Note: You don't want to overcook this as it gets dry.  The recipe from my mother says 30 minutes but I go 25 and then check for edge browning.

Try not to each more than four while you are cutting them up as you will feel sick to your stomach shortly thereafter due to sugar overload and diabetic shock.

Saturday, April 30, 2016

Whole grain bread

My mother gave me her bread machine.  She doesn't use it and it was going to Goodwill unless someone
wanted it.  I figured it was worth a try.  For the record I eat, on average, less than two slices a day, usually toast with my breakfast.  I am a "low carb" person but have figured out that morning multi-grain doesn't mess with my system so this is a nice treat.


This recipe was mostly found on line with a few tweaks by me for the bread machine. Just add all the ingredients to the bread machine in order.  Use the setting for a 2 lb loaf (although I haven't tried the smaller setting to see if it would make a difference) and the Grain option.  Comes out a little lumpy looking but delicious.

1 cup hot water
1 Tbsp yeast
1 Tbsp coconut oil
1 1/2 Tbsp molasses
1 1/2 Tbsp honey
1/2 Tbsp salt
1/4 cup vital wheat gluten
1/8 cup quinoa
1/8 cup flax seed
1/8 cup sunflower seeds
1/8 cup steel cut oats
1/8 cup (long or quick cooking) oatmeal
1 cup white flour
1 cup wheat flour

Yum.

Sunday, January 10, 2016

Moscow Mule

According to Wikipedia, a drink invented in the United States in 1941 to sell vodka.  Mules were drinks made with ginger beer.  Traditionally served in a copper mug, but this tradition was a marketing gimmick so mine isn't.

Vodka
Rose's Lime Juice (originally lime juice but I always have Rose's around for making my own sweet and sour)
Ginger Beer
Lime garnish

Pour an ounce of vodka over ice, add a couple tablespoons of lime juice, and fill with ginger beer.  Garnish with the garnish.

It is really good.


PS When drinking any alcohol, don't buy the cheap crap.  Smirnoff's is NOT good vodka.  I am not a big fan of Russian Standard as I think it has a chemical aftertaste.  I find Stolichnaya to be nice and smooth, Wybrova is incredible but there are only two places in the United States where you can get it.

Sunday, November 15, 2015

Cubanos

Just watched the movie Chef. Not terrible, not great, it had its moments. Inspired me to try making a Cubanos, however.
Pork shoulder roast, 4 pounds
Marinade
OJ
Lime juice
Extra virgin olive oil
Mint leaves
Cilantro
Cumin
Oregano
Garlic
Blend and marinate overnight.
Roast at 425 for 30 minutes.
Turn heat down to 375 and roast for 90 minutes until 160 degrees internal  temp.
Make sandwiches from sliced ham, roast pork, dill pickle slices, and swiss cheese. Brush outside of roll with butter and grill in a press.

Sunday, November 8, 2015

Zucchini au Gratin

1 lb zucchini
2 eggs, lightly beaten
12 Oz cheese, I mix feta, cottage, and freshly grated parmesan
Pepper and nutmeg

Boil sliced zucchini in salted water until slightly tender.
Layer in shallow dish and top with egg and cheese mixture
Bake 350 degrees for 30 minutes or so (until cheese starts to brown)

Monday, January 5, 2015

Buffalo Chicken Potato Skins

One baked potato
Slow roasted buffalo chicken
Frank's Red Hot Sauce
Cheddar cheese
Blue cheese dressing

Cut the potato in half and scoop out the insides
Fill with chicken
Splash with Frank's Red Hot Sauce (because the chicken tastes like chicken
Top with cheddar cheese
Bake for 10 minutes at 350 degrees
Top with blue cheese dressing

Sunday, January 4, 2015

Buffalo Chicken, Slow Cooked

Experimenting with my slow cooker.  Got a recipe for Buffalo Chicken from Gina's Skinny Recipes at skinnytaste.com but the recipe seemed too small for my 5 quart slow cooker.  Modified it up and I'm using a whole roaster chicken so we shall see.

4 stalks celery, cut into two inch lengths
2 onions coarsely chopped
3 tablespoons chopped garlic
1 whole roaster chicken, about 5 pounds
1 quart chicken stock
1 cup Frank's Red Hot sauce
1 cup water just to bring the level up

I wanted to do a low cook for 6 hours, but my slow cooker only has Low settings for 8 and 10 hours.  Not only that, but 6 hours takes me past 9:30 (bedtime at 9:00 so I can get up at 5 to teach school).  The only other option would involve leaving it on the warmer overnight, so I'm going with the suggested alternative of 4 hours on High.

Update: It tastes like...


... chicken.  So I made Buffalo Chicken Potato Skins