Creamy Fudge

4 cups* miniature marshmallows
1 small can (or 2/3 cup) evaporated milk
1/4 cup butter
1 1/2 cup sugar
1/4 teaspoon salt
1 12 oz package semi-sweet chocolate chips
1 teaspoon vanilla extract
1/2 cup nuts and/or raisins (optional)

Mix marshmallows, butter, sugar, milk and the salt in a large sauce pan. Cook, stirring occasionally, until mixture comes to a full boil. Stirring constantly, boil for 5 minutes over medium heat. Remove from heat, add chocolate chips and stir until chips are melted. Add vanilla and nuts, stirring until blended. Pour into a buttered 9 in square baking dish. Chill and cut into squares.

* or 32 large marshmellows OR one 10 oz jar of marshmallow cream

Chunky Chocolate Peanut Butter Fudge

1 cup peanut butter
1 small can (or 2/3 cup) evaporated milk
1/4 cup butter
1 1/2 cup sugar
1/4 teaspoon salt
1 12 oz package semi-sweet chocolate chips
1 teaspoon vanilla extract
1/2 cup chopped nuts* (optional)

Mix peanut butter, butter, sugar, milk and the salt in a large sauce pan. Cook and stir until mixture comes to a full boil. Stirring constantly, boil for 5 minutes over medium heat. Remove from heat, add chocolate chips and stir until chips are melted. Add vanilla and nuts, stirring until blended. Pour into a buttered 9 in square baking dish. Chill and cut into squares.

* or use chunky peanut butter

Succulent Roast Chicken

I love the white meat on a chicken, but not when it's dry. On New Year's Day I roasted a chicken that came out moist and juicy. First, I cooked it in an Oven Bag -- in the crock pot -- breast down.

I put the defrosted chicken in the oven bag, added about 1/4 cup chicken broth, a minced clove of garlic, a bit of poultry seasoning and a quarter cube of butter. I then sealed the oven bag and placed it, chicken breast down, bag closure up, in the crock pot, which I had set to "high". I put the lid on the pot and left it alone for 5 hours.

When I lifted the bag out of the crock pot, the bag was full of the chicken's own natural juices. I cut a small hole in the corner of the bag and let those juices run into a pan. I used them to make gravy.

I served the chicken with sautéed vegetables, stuffing, and, of course, mashed potatoes and gravy. The chicken breast was moist, juicy and oozing with flavor.

Three Note Salad

OC isn't just another pretty face. He's a scientist. He's a trumpet player. He's my hero. And he's an outstanding cook. For dinner the other evening he created his own salad. We were given the tangerines by one of my co-workers. They grew on the tree in her front yard.


He -- being descriptive and accurate -- wanted to name this salad, Broccoli, Cauliflower & Tangerine Salad (in fact, that ampersand might be just a little too racy for his public persona). Me, being much more imaginative, named it in honor of his musical interests: Three Note Salad (and I can do that and get away with it because this is my blog).

He served this salad with Oyster Chicken and wild rice. For dressing we splashed on a bit of teriyaki sauce. It was heavenly. In fact, I may never eat tangerines again without teriyaki sauce!

Now, I bet you're wondering how to make the salad? Well, just wash, chop and toss together equal amounts of raw broccoli, cauliflower and tangerine slices. Chill and serve. Super EASY, yet fancy and elegant in appearance.

We discussed the possibility of tossing a few sliced almonds over the top next time we serve it. If you try that before we do, let us know how it went.

Thai Peanut Sauce

This recipe makes about 1 cup of Thai peanut sauce. I serve it over chicken, stir fried veggies and ramen-type noodles. I sauté chicken pieces and veggies in peanut oil, serve them over the noodles and drizzle the peanut sauce over the top. Yum.

1/2 cup chunky peanut butter
1/4 cup minced onion
1 small garlic clove, pressed
1/3 cup water
1 tablespoon fresh lemon juice
1 tablespoon honey
2 tablespoons soy sauce
1 teaspoon vegetable oil

Mix in blender, heat and serve.

Nestle Toll House Chocolate Chip Cookies

This has to be my all time favorite cookie.

1 cup unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp. vanilla extract
2 large eggs
2-3/4 cup flour
1 tsp. baking soda
1 tsp. table salt
2 cups chocolate chips
1 cup chopped nuts (optional)

Cream together first 5 ingredients. In large bowl mix flour, baking soda and salt. Slowly add dry mix to sugar mix. Beat in chips and nuts.

Bake on greased cookie sheet at 375F for 10 minutes. Cookies will continue to bake for a bit when removed from the oven, so if they still look a touch undercooked don't fret. These cookies should be moist and chewy. DO NOT over bake.

After-School Snacks

When the kids get home from school they're starved. If you're at work and can't be there when they get home, foraging can leave the kitchen a mess and leave you short crucial ingredients for dinner. Make the kid's after-school snacks ahead and tell them where to find them.

PB & J Muffins

no stick cooking spray
2 cups flour
1 1/2 teaspoon salt
1 tablespoon baking powder
1 cup milk
2 eggs
2/3 cup sugar
1 cup peanut butter
1/3 cup vegetable oil
1/2 cup jam or jelly, any flavor

Optional Topping:
sugar

Heat oven to 375F. Spray 12 cup muffin pan with no-stick spray*. Mix flour, salt and baking powder in a large bowl. Add milk, eggs, sugar, peanut butter and oil to bowl; mix on low speed until moistened. Do not over beat.

Fill muffin cups half 1/3 full. Place 2 level teaspoons full of jam or jelly in the center of each muffin. Divide the remaining muffin batter evenly into each muffin cup. If you wish, sprinkle the tops with sugar. Bake for 18 - 20 minutes. Remove from the oven. Allow to cool in muffin pan for several minutes before turning out on wire rack to continue cooling.

*By all means, use the no-stick spray for easy clean up, but since I want these muffins to last for several days, I bake them in cupcake paper then, when they are completely cool, store them in two large ziplock bags. One goes in the freezer. One stays out for quick snacks.

Party Broccoli

Need a fancy veggie that's fast, easy and elegant? This one cooks in under five minutes. Like my Grand Green Beans Recipe, you may use your favorite cooking oil to subtly change the taste. For this one I use peanut oil.

This recipe came to be in a flash of creativity. I needed a fancy vegetable for an unplanned, yet special meal. I opened the fridge, checked out what I had on hand, and created:

Party Broccoli

3 tablespoons peanut oil
1 large clove garlic, slivered
1/2 small onion, thin sliced
1/2 pound broccoli florets, separated
5 small mushrooms, sliced
1/4 cup dried cranberries
1/4 cup chopped pecans

Heat oil in frying pan. Add onions, broccoli and garlic, then sauté until onion begins to turn translucent. Add cranberries and pecans. Sauté one minute more. Serve immediately.

Grand Green Beans

I prefer my vegetables raw, but on occasion, I've been known to cook them just a bit. Here's a fancy way to serve green beans if you like your cooked veggies crisp. This recipe has a bit of an Asian flavor thanks to the sesame oil, but you may actually use any type of frying oil you wish (or bacon grease if you aren't too worried about cholesterol).

Grand Green Beans

1/2 pound cleaned, fresh green beans
1/2 red bell pepper, sliced thin
1 clove garlic
1/2 small onion, thin sliced
3 tablespoons sesame oil
1/4 cup sliced almonds
salt & pepper to taste

Heat oil in small frying pan. Add onions and garlic then sauté until onion begins to turn translucent. Add green beans, red pepper and almond. Sauté until veggies reach your preferred crispness -- for me I only sauté long enough to warm them through, so my total cooking time for the green beans is under 5 minutes.

Kalua Pig

Moist. Delicious. Smoky.

Traditional roast pig is a luau dish. The pig is wrapped in lualua (taro) leaves, lowered into a pit and slow barbecued for hours. Nowadays the pig is more often roasted in a crock pot for 6-8 hours, even so, it remains an island delight. It is traditionally served with long rice, poi, and/or sweet potatoes. Hawaiians don't believe in eating until they're full, they believe in eating until they are tired!


Hawaiian Roast Pig

5 pound pork butt roast
2 tablespoons Hawaiian rock salt
3 teaspoons liquid smoke

Rub pork roast with 1 1/2 tbs of rock salt and 1 tsp. liquid smoke*. Place fat side up in crock pot. Add 1/2 cup water** and 1 tsp. liquid smoke. Replace lid and cook on high for 5 or 6 hours. Remove roast from crock pot and shred^. Add to the juice in the crock pot 1/2 tbs. rock salt^^ and 1 tsp. liquid smoke. Stir. Return shredded pork to brine and soak on low for 1/2 hour, or however long it takes to prepare your chosen side dishes.

*I put the teaspoonful of liquid smoke on my hands and rub the roast down.

**Some recipes call for apple cider. I use water.

^Use two forks to pull the meat apart. It will shred easily.

^^This is a very salty dish. I eliminate this last half tablespoon of salt.

Easy Homemade Egg Noodles

2 cups flour
2 eggs
1/2 teaspoon salt
milk







Mix flour and salt. Stir in eggs. Add milk until a soft dough-ball forms. Turn dough out onto floured surface*. Roll flat and thin with a rolling pin. Make certain there is plenty of flour beneath the dough. Allow to air dry for about one hour. Cut the dough into strips**. Bring soup stock or salted water^ to a boil. Stir in the noodles a few at a time. Boil for 20 minutes or so.

Once again OC started eating (actually, so did I) before I could take a picture, so I hopped from my seat, grabbed the camera and snapped this:

Cooking tips:

*For easy clean up, I use waxed paper. Wipe your counter with a wet paper towel, leaving it damp (but not sloppy). Smooth the wax paper over the damp spot and it will stick to the counter. Roll your dough out on the waxed paper.

**As you can tell from the photo, I used a chef's knife to cut my dough, but only because I just moved here. Pizza cutters do an excellent job of cutting noodles. My super-sharp chef's knife sliced right through the waxed paper as well!

^Homemade noodles aren't just for soup. They can be used in any dish you would put store bought noodles in.

One Pan Meal for Two

Soft & Fluffy Baked Potato

Scrub two large brown potatoes. Remove blemishes. Poke several holes in potatoes with fork or sharp knife. Rub potatoes in olive oil and cover in aluminum foil. Bake in 375 degree oven for approximately 90 minutes.





Roast Chicken Legs*

4 chicken legs
1/4 cup flour
2 tablespoons seasoned salt**
1/2 teaspoon Poultry Seasonings (optional)
1/4 teaspoon paprika
pepper to taste

Mix flour and seasonings in plastic bag. Add chicken legs and shake until coated. Place chicken legs on a baking sheet coated with your favorite cooking spray. Bake in 375 degree oven for approximately 1 hour. Turn once while roasting.


Garlic-Butter Squash

Halve and clean one acorn squash. Salt and pepper^ the squash to taste, thin slice or dice a clove of garlic and put it, along with a one tablespoon pat of butter in the center of each half. Bake in 375 degree oven for approximately 45 minutes. (Put it in the baking dish right beside the chicken.)




Cooking tips:

When flouring the chicken use a zipper-lock bag and seal it with plenty of air inside to allow free movement of chicken and flour as you shake.

Put the potatoes in the oven first and turn it on to preheat. Once the oven is at full temperature turn it from preheat to bake. A half an hour later add the chicken. Fifteen minutes after that add the squash. If the potatoes are not fully cooked when the chicken and squash are ready, a minute or so in the microwave should finish them to perfection.

Notes:

*any cut of chicken can be used. Meatier pieces may need a longer cooking time.

**your favorite brand

^I used seasoned salt

I'm sorry I forgot to take a picture of the finished plate. Once again the food was half eaten before I remembered. When I complained to OC he assured me it was "beautiful."

Easy Split Pea Soup With Bacon

This is one of the easiest dishes there is. I just dump the ingredients in the Crockpot and walk away. When I return I have delicious, filling soup! It's like magic.

1 16-0z bag of split green peas (washed and drained)
6 cups water
1/2 pound raw bacon, diced
1 large onion, diced
1 large garlic clove, diced or pressed
salt & pepper to taste

Dump it in the Crockpot. Give it a stir. Crank it on high. Leave for 8 or so hours ... return home to yum!

Ladle the soup into bowls, garnish with carrot curls, a drollop of sour cream and a twig of greenery. I used cilantro.

Crisp Cucumber Salad

I was examining cucumbers in the produce isle when OC -- the man who, when we were courting, told me he would eat anything -- mentions casually that he doesn't particularly care for cucumbers. I'm not going to tell you how many times I've head the, "I don't particularly care for ..." phrase in the last couple of months, but I can tell you that I'd heard it enough by the time he applied it to the cucumber that my mental response was, "Tough!"

I put the cucumber in our shopping cart and told him, "I am going to make a cucumber salad. If you don't like it, you don't have to eat it." Well, I made the salad and guess what?

Yep.

He likes it.

Crisp Cucumber Salad

1 medium cucumber
1 small sweet onion*
1/4 cup sour cream
vinegar
water
pepper

Scrub the cucumber and score the peel by scraping down the sides of the cucumber with fork tines. Cut the cucumber into thin slices. Cut the sweet onion into thin slices. Mix the cucumber and onion slices together in a bowl. Cover the mixed slices with a 50-50 solution of vinegar and water. Marinate overnight (or all day). Just before serving drain the slices. (Do not pat or shake them dry, allow them to retain some moisture.) Spoon the sour cream over the slices, add pepper to taste, and stir. Arrange on plates and garnish with sour cream, fresh carrot sticks and the greenery of your choice. Serve chilled.

This salad does not keep well and is best eaten fresh. (It continues to pickle and gets stronger.) Try to eat within 24 hours.

*The photo does not show whole onion slices because I only had half of a large onion on hand. It tasted the same, but didn't look as pretty.

70 Years of . . . Yum?

Happy birthday to you,
Happy birthday to you,
Happy birthday dear Spam,
Happy birthday to you!

Yep, you heard me correctly. Today is the 70th Birthday of Spam canned luncheon meat. OC called me from work to tell me he'd read about it on the front page of the paper during his morning commute. I teased him a bit and promised him I would go to the store and get him some Spam for dinner. He demurred, but encouraged me to read his post.

The Monty Python skit brought a recipe to mind. I thought I'd share it with you.

Spam Spread

1 can Spam, diced
1/4 cup finely diced onion
1/4 cup finely diced dill pickle (or sweet pickle if you swing that way)
1/4 cup mayo (or Miracle Whip if you're that type)
1 tbs. spicy brown mustard (You can use the plain stuff, but why bother?)

Mix. Chill. Spread on your favorite bread or cracker. Try to convince your loved ones to eat it.

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