AH YES. CORNED BEEF FOR SAINT PATRICK'S DAY

I have been asked to share my glorious corned beef recipe by a few of my favorite people. After all it is St. Patrick's Day in a few days, and you don't have to be Irish to enjoy a nice corned beef dinner.

I can remember back when my grandmother Leone was out grocery shopping with me. I was only about 21 years old. I barely knew how to cook, and I didn't know much about the differences in the cuts of meat needed for a delicious corned beef dinner. So when I chose a flank steak out of the many choices in Safeway, my grandmother told me I had the wrong piece of beef! She directed me to the already brined corned beef and I was grateful for her knowledge and helpful gesture. That night we prepared dinner together and it was a huge success! My love of corned beef has grown ever since and I will always think of my grandma when preparing this dish.


picture used from Pinterest


BEER BRAISED CORNED BEEF W/ MUSTARD, CLOVE AND BROWN SUGAR GLAZE







Crock pot or large stock pot
2 packages of corned beef packaged in brine/ center cut if possible= less fat. 
2 carrots peeled and cut into pieces
1 large white or yellow onion cut into pieces
2 stalks of celery cut into pieces
4 cloves of garlic peeled left whole
1 teas whole black peppercorns
4 bay leaves
3 T pickling spice (optional) for extra flavor besides the one given in pkg
3-4 bottles of dark beer/  I prefer Irish stout
Enough water  to cover beef

Take all veggies and place in crock pot or in a large stock pot. Cut open corned beef and place them on top of veggies adding spice mixture that is included in package.  Add remaining ingredients, cover with lid and cook in crock pot for several hours. If using the pot method, cover, bring to a boil on the stove on high heat and continue to cook on stove on med heat for several hours. I like to bring the water/beer to a boil, cover and place in a 325 degree oven for 4 or 5 hours replacing liquid as needed. If you don't like your beef too salty, you can change the beer/water in the pot or crock pot half way through cooking time. I never go through all that trouble because I don't eat this meal that often.

When beef is tender and juicy, remove from liquid, and place onto a heat proof baking dish.
Take 1/2 C  of your favorite mustard ( I prefer Dijon), 1/2 C Dark brown sugar, and 1/2 teaspoon of ground cloves. Mix together and pour onto beef. Bake in a 350 degree oven for @ 10-14 minutes until glaze is bubbly. Remove from oven and let sit covered w foil until ready to cut and serve. Cut against the grain and place on a large platter.

I always cut the cabbage head into four pieces leaving core in place before adding to the water, beer, spices, etc pot. Boil covered for @ 10 minutes or until tender.Do this step while beef is in the oven. Discard cooked veggies.

Instead of serving w/ boiled potatoes, I make mashed potatoes and roast carrots to serve with corned beef. I always serve w/ biscuits or hot rolls of some sort.

Enjoy!

Let's Make Healthy Dog Treats!

    


I wanted to set myself apart from being just any ordinary job applicant. So after interviewing with a very nice woman from dental manufacturing company, I decided to send her treats. While putting away clean dishes and deciding what to make, I ran across a gift that has been sitting in my kitchen cupboard for years... A make your own doggie biscuit recipe book that included cookie cutters!

 Since both of my phone interviews involved side stories about how much we love our dogs, I decided this was a good idea to set myself apart from the rest of the competition.

I know it sounds a little crazy, many people have told me so. I don't care. It is who I am and it is what I do. I give gifts to people like flowers from my garden, homemade truffles, muffins, scones, cookies, you name it. I've probably given it.

So here is my recipe that I adapted from Jonna Anne's Healthy Doggie Biscuit recipe book.

Peanut Butter Goodies (for your dog)

3 C. Rice flour
1/2 C. Wheat flour
1/2 C. All purpose flour
1 1/2 C. Creamy Peanut Butter
1 1/2 C. Chicken broth
2 T. Canola Oil
1/4 C. Molasses

Mix together flours, peanut butter, chicken broth, canola oil and molasses in a stand mixer until blended adding additional water if necessary. Roll out between plastic wrap, cut out shapes and place onto sheet pans lined with parchment or use a silpat. Brush with heavy cream (optional).

Bake until sides of biscuits are golden @ 15 minutes in a preheated 350 degree oven.
 Store in a Tupperware container or freeze for up to 1 month. 

This recipe makes a lot depending on what size cookie cutter you use. I made 6 dozen using various sizes.

You can modify the recipe and use all rice flour if your puppy needs gluten free biscuits.
  
My dog Baxter loves them! You might be temped to try one for yourself. Your house will smell gloriously like a peanut butter cookie.
Maybe you will get the job of your dreams too by sending treats to your next job interviewer. At the very least, they will have a happy and healthy puppy.

Teri:)                      

Sharing my passion with others with Chocolate Cake!

 

I love to bake with others. It is much more fun to share an experience like this with someone you love. Emelia is my neighbor and soon to be related to me. Her grandfather Tom is marrying my mother in June. We are over the top with excitement and joy for the two of them and also so happy to see our families join. They are wonderful people. We are blessed.

I'm not the best cake decorator by any means. In fact, cake decorating is my least favorite activity because it requires patience, and precision which I have very little of. I know my baked goods taste amazing, but I have some work to do to refine my skills in the cake decorating department.

At the very least, Emelia got to try out her recipe for marshmallow flowers that she found from her American Girl Doll Magazine. I think she was pleased with the result.

My favorite recipe ever! You will love making this with friends and family of all ages.

The Best Chocolate Cake

                                                                              adapted from Tyler’s Ultimate and Tish Boyle

1 1/3 cups sugar, divided (1 Cup and 1/3 for egg whites)
3/4 cup freshly brewed coffee
7 ounces bittersweet chocolate (54or 62 percent) finely chopped
2/3 cup Dutch-processed cocoa powder
1/4 teaspoon salt
1 tablespoon vanilla
3 large eggs, separated plus 3 egg whites
1/3 cup cake flour sifted
1/4 teaspoon cream of tartar

Chocolate Glaze, recipe follows

 

Preheat oven to 350 degrees F and position rack in the center.

Pour 1/2 -inch water into a large roasting pan and place in oven. Butter the bottom and sides of a 9-inch spring form pan. Line the bottom of the pan with a round of parchment paper, cut to fit. Butter the paper. Wrap the outside of the pan tightly with a large piece of heavy-duty aluminum foil.

Put 1 cup of sugar and the coffee in a medium saucepan over a high heat. Bring to boil, stirring occasionally to dissolve sugar. Remove from the heat add the chocolate and return to low heat. Keep stirring over heat until the chocolate is completely melted and the mixture is smooth. Remove from the heat and whisk in the cocoa powder and salt until smooth. Add vanilla. Whisk in the egg yolks until no trace of yolk is left. Transfer the mixture to a large bowl and set aside to cool for 10 minutes. Whisk the flour into the chocolate mixture.

In the bowl of an electric mixer, beat the 6 egg whites with the cream of tartar on medium speed until soft peaks form. Gradually add the remaining 1/3 cup sugar and beat on high until peaks are almost stiff.

Stir about 1/4 of the egg whites into chocolate mixture (no need to fold at this point). Then gently fold in the remaining whites, 1/3 at a time, until no streaks of white remain. Pour into pan and smooth top. Bake in water bath for 35 minutes, until a toothpick inserted into center of cake comes out with a few moist crumbs clinging to it. Place cake on wire rack and let cool to room temperature. Remove sides of pan and carefully invert cake onto cardboard cake round or flat plate. Chill for at least 2 hours before glazing. Can be chilled in freezer.

Remove the cake from the freezer, bring to room temp and place it on a wire rack set over a baking sheet. Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula. Serve the cake immediately or refrigerate. Bring the cake to room temperature before serving.

We used marshmallows and candies to make flower petals. Cut mini marshmallows with scissors and put into a zip lock bag w/ colored sprinkles in it. Shake. Place petals in a circle leaving a space for small candies in center. Place candies in center of flower. Marshmallow decoration idea found in an American Girl Doll Magazine.

Chocolate glaze:
6 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
2 tablespoons honey
1 tablespoon Karo syrup

 

Heat cream in heavy bottom pot until almost boiling. Take off heat, add chopped chocolate, Karo Syrup and honey and stir until melted

 

Enjoy!

 

Hearty Chicken Cacciatora

picture provided by KitchenDaily

 

What is your go to meal that you want to have on a cold wintery day? What recipe can you throw into a crock pot before work in the morning in 10 minutes or have prepared the night before?

This chicken recipe is hearty, healthy and very satisfying. Make it yourself for your family and they will feel comforted like never before.

Chicken Cacciatora (adapted from Better Homes and Gardens New Cookbook)

Ingredients

1 large onion, thinly sliced
3 cloves garlic, minced

2 T olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon celery seed
1 teas kosher salt
1/2 teaspoon freshly ground pepper
1 bay leaf
1 cup dry white wine
1 28-ounce can whole tomatoes coarsely chopped
1 8-oz can tomato sauce
10 bone-in chicken thighs
1/4 cup finely chopped fresh parsley

 

Directions

1.  Cook onion in olive oil over medium high heat, stirring, until softened, 3 to 6 minutes. Add garlic, thyme, oregano, salt, pepper, celery seed and bay leaf and cook, stirring, for 1 minute. Add wine, bring to a boil and boil for 2 minutes, scraping up any browned bits. Add whole tomatoes and tomato sauce and stir well.

2. Place chicken thighs in a 4-quart pot or slow cooker. Pour the tomato mixture over the chicken. Cover and cook until the chicken is very tender, about 3 hours on High or 6 hours on Low. Remove the bay leaf.  Sprinkle with parsley and serve onto noodles or rice.

Nutrition Facts

Provided by: EatingWell/Kitchen Daily

Per Single Serving / Serves 10 Total

·         Calories 260

·         Calories from fat 117

·         Total Fat 13gm 20%

·         Sodium 492mg 21%

·         Total Carbohydrates 6gm 2%

·         Fiber 1gm 4%

·         Protein 25gm

·         Cholesterol 88mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

 

Carmel plus Chocolate plus pecans = Turtleeeyy Goodness!

What is the perfect snack that provides the satisfaction one needs to fill a chocolate craving?
Turtles of course! These yummy treats are easy to make, kids love them and love to help make them, and you only need to eat one or two to satisfy your sweet tooth.

I'm a huge fan of candy making. I have loved making chocolate chocolate truffles over the years for friends, family and my favorite people. Everyone enjoys a special treat especially when it is home-made. It takes a little effort to make the time, but it is all worth it in the end when you can spoil the people you love.

My older sister Sue originally shared this turtle recipe with me years ago during Christmas time. I think it reminded her of the Saint Agnes Catholic School days when we had to go door to door selling these delectable boxed goodies. Our family couldn't really afford to buy them for us, a family of six, but we were expected to raise money anyway. How hard it was to not just open a package and eat the whole box ourselves.

 My sister and I also took over the tradition of making English toffee like my grandmother Leone made every year. It is my son Curtis' favorite dessert besides ice cream.
He is turning 28 this weekend. Yikes! Where did my little boy go? I think I will have to make a batch of toffee too!

Here is the easy peasy turtle recipe. You won't go back to buying store bought ones ever again.




Turtles

1 bag of pecans (Roast them first in a preheated 325 degree oven on a sheet pan for @ 9 min or until you smell them. Take off sheet pan and cool) Not necessary, but a worthwhile step.

1 bag of Kraft Caramels (unwrap each one and put in a microwave safe bowl. Microwave them with the milk for 30 seconds at a time until melted)

1-2 T of milk (add to bowl of caramels)

1/2 Pound Dark or Milk Chocolate chopped into chunks and melted over a ban marie or melted carefully in a microwave safe bowl using same method as caramels 30 seconds at a time, stirring until melted.
Either way add a little more chopped chocolate to melted mixture and stir until melted to temper chocolate. By tempering chocolate, you won't end up with the white splotchy stuff on your finished product.

2 sheet pans lined with silpat or aluminum foil. Use butter or non-stick spray on foil lined pan so candy doesn't stick

Procedure:

Place 3 or 4 pecans together in bunches leaving a space between each.
Using a Tablespoon, scoop melted caramel over each bundle of pecans.
Using a Tablespoon, scoop melted chocolate and drop onto each bundle covering caramel.
Cool candy by putting sheet pan in fridge or freezer for a bit.
Remove from pan and place in a sealed tupperware container using layers of wax paper to keep candies from sticking.
I suppose you can freeze these too, but they never last that long in my house.

Enjoy!

Berries. Wonderful Berries

Blackberry pie is one of my all time favorite things to make and eat. You can't have a bad day after treating yourself to a piece of pie. Especially a homemade one.
The crust is crispy, crunchy and fall apart melt in your mouth delicious. Blackberries aren't really in season anymore, but Costco seems to have palates of them.

This recipe is fairly easy to make and worthwhile for sure. I hope you will try it too!
You can make the berry mixture ahead of time and keep refrigerated and do the same with the dough as well.

1 bag of frozen blackberries
2 containers of fresh blackberries
3/4 C. granulated sugar (more or less depending on the sweetness of the berry)
1 T dried tapioca pearls
1 T of cornstarch
2 T water
2 T lemon juice
zest of 1 lemon
1/4 teas grated nutmeg
1/2 teas kosher salt

Dump frozen blackberries into medium sized sauce pan with sugar, tapioca, salt, nutmeg, lemon zest and lemon juice. Cook over med high heat until sauce is boiling. Mix water and cornstarch and pour into boiling berry mixture and cook until thickened. Cool. Fold fresh blackberries into cooled mixture.

I  find that by using a mixture of frozen berries and fresh berries, it brings out the best flavor and texture to your pie.

Pie Crust

3 C. Flour

2 T Sugar

1 tsp kosher salt

8 Tbsp cold unsalted butter (1 stick)

¼ C. Shortening
3 Tbsp  H2O
1 egg, lightly beaten
2 tsp white distilled vinegar


1.       In a  large bowl combine flour, sugar and salt. Using a pastry blended and working quickly to prevent butter from melting into flour, cut in butter and shortening until mixture resembles coarse crumbs. (or put mixture in food processor and pulse until combined)

2.       In a small bowl combine water, egg, and vinegar. Stir to mix. With a fork, mix egg mixture into flour just until dough clumps together and moist enough to pat together. If dough is dry and crumbly, add more water 1 Tbsp at a time. Dough should not be wet or sticky. (I use the food processor and pulse until combined.)

3.    Wrap and place in fridge for 30 minutes to rest.

4.       Turn out dough onto a lightly floured surface and roll with pin to flatten

This makes enough for two single-crust pies.

Once you have your dough rested and your filling cooled you can fill and top your pie.Here I have cut out maple leaves, but you can use any cookie cutter you have, or go with the traditional lattice topping as well.

Pastry likes to stay cold before baked. So put the pie in the freezer for an hour or so before baking to get that great pie crust, if you can wait that long...

Brush with a whole beaten egg. Sprinkle with additional sugar and bake in a preheated 400 degree oven for one hour or until golden and bubbly. Serve with vanilla icecream

Enjoy!

 

 

 

 

Jello is coming back! Cranberry Orange Dream

I grew up eating Jello. I love Jello. Jello makes you happy.
 My grandmother Leone, my dad''s mom was the queen of making Jello. She would make jello for every holiday and it would always be tasty, colorful and fabulous. Her Jellos had multiple layers of all flavors, and she added things like evaporated milk, cottage cheese and sour cream for texture.

 Leone Mesenbrink married Harold Seamon in the late 1920's and drove to California from Bonners Ferry Idaho. They settled in Guerneville and my dad was born in June of 1930. My grandparents were both German. I didn't get to know my grandfather Harold very well because he died when I was six years old, but I uderstand that his real last name was Rittenhause. His grandfather changed his name to Seaman to disguise his heritage in the early 1900's while immigrating to our country.

Leone was an amazing cook and baker. I still have her original recipes that were given to me by my cousin Darlene. All of the recipes are written in her own handwriting so they are very special to me. Leone passed away when I was in my mid 20's and I wish I could have spent more time with her in the kitchen.

This recipe was given to me by my Aunt Harriet, Leone's daughter. Harriet took over the beloved tradition of making Jello and we all remember Nana when we eat Jello recipes.

CRANBERRY ORANGE DREAM

1 1/2 cups boiling water
1 8oz pkg cranberrry jello (or cherry)
16 oz whole berry cranberry sauce
1 1/2 cups cold water

Combine ingredients together in a large bowl per Jello pkg instructions, add cranberry sauce and place in fridge until thickened.

1 11 oz or 15 oz can of mandarin oranges

After thickened, fold in oranges.

1 1/2 c graham cracker crumbs
1/4 c granulated sugar
1/2 c melted butter

Place graham crackers and sugar in a food proccessor and pulse until crumbly. Add melted butter and combine. Or put crackers in a Zip Lock bag and crush with rolling pin. Take mixture and spread in a 13X9 glass dish and place in freezer.

1 8 oz box softened cream cheese
1/4 c granulated sugar
1 tub thawed Cool Whip or 1 1/2 c whipped cream

Mix cream cheese, sugar together in mixer. Fold in cool Whip or whipped cream.

 Spread cream cheese mixture over frozen crust and place in fridge. Pour thickened Jello mixture over cream cheese layer. Refrigerate three hours.

Enjoy!