Posts Tagged ‘recipes’
Posted on July 8, 2011 - by Linda Fulkerson
Summer Reads and Recipes
During the dog days of summer, when it’s simply too hot to do much else, picking up a great book and heading to the lake or stretching out beneath a favorite shade tree is a great way take a break. The Inkspers have shared some great reads on the blog so far this week, and I’d like to add to that list and suggest everyone pick up a copy of Lynne Gentry’s new release, Reinventing Leona.
I first met Lynne Gentry several years ago at an ACFW conference. (Isn’t that where we all meet the coolest people we know?) She is a drama minister for her church, and she began sharing Leona’s story through a one-woman dramatization. It’s hilarious, but touching at the same time.
Without creating any story spoilers, I can tell you that Leona Harper is a woman many of us can identify with. Her life had always been the same, until the day one event changed everything, leaving Leona with no option but to reinvent herself. Not an easy task for a middle-aged pastor’s wife.
The fact that she’s a pastor’s wife makes her transition even more challenging, because the congregation and community have some strong traditional ideas of how and what a minister’s family should be and do. Besides being touching and hilarious, Reinventing Leona has an underlying theme that cautions Christians against judgmentalness – a lesson many of us (including me!) can benefit from.
Before you head to the lake, be sure to prepare and pack some potato salad. Here’s my favorite recipe for this summer side dish:
Peppery Potato Salad
6-8 potatoes (I use the red ones, but any will do), peeled and cut into 1-inch chunks. Boil in salted water until tender, but not mushy. Set aside to cool.
Mix together (amounts listed are estimates – I just add according to taste):
1/4-cup mustard
1/2-cup mayonnaise or Miracle Whip
1/2-cup dill pickle relish
1/2-cup chopped green olives
1/2-cup chopped onion (I use the purple kind)
6 slices peppered bacon, fried crisp and crumbled
2-3 boiled eggs, chopped
Add above ingredients to cold cooked potato chunks. Blend well. Salt and pepper to taste. Cool, preferably overnight. Top with additional peppered bacon crumbles. Best served with burgers or ribs, alongside baked beans. Serves about 8-10.
What’s your favorite read so far this summer? Leave a comment, and your name will be entered to win a summer reading drawing!
Posted on November 26, 2010 - by Linda Fulkerson
Fill ‘er Up!
My mom has the best chocolate chip recipe in the world. Seriously. She said she started with a basic recipe from the back of a bag of chocolate chips and she and my Aunt Gay (of cornbread fame) “fiddled” with it until they perfected it.
When my brothers and I were young, coming home from school to the aroma of fresh baked cookies was a frequent treat. We often played a game, pretending the kitchen was a gas station and we were cars that were running on empty. Mom would ask, “How many gallons do you need?” Each cookie represented one gallon. She usually limited us to 3-4 cookies, especially since we’d be eating supper in a few hours, but I’d always say, “Fill ‘er up!”
Not only did Mom figure out the right ingredients and amounts of each, she has a particular way of putting them all together. She’s not quite “Mommy Dearest” about it, but if you’re making a batch of these cookies and she’s in the room, I’d recommend doing it her way. (I’m sure Mom’s insistence that these instructions be strictly adhered to have more to do with producing a great batch of cookies than the fact that her people came from Kansas and Missouri with a good dose of Texas mixed in. *grin*)
Mom’s Chocolate Chip Cookies
In a large mixing bowl (Tupperware’s Fix-n-Mix is the best), using a wooden mixing spoon, cream together 2 c. sugar, 2 c. shortening, and 1 c. brown sugar (packed). Add 4 eggs, beaten, stirred in one at a time. Stir in 4 tablespoons of water. (Note: I’m often tempted to add more water later, when the dough becomes so stiff it’s nearly impossible to stir, but Mom never let me, so I just choke up on the wooden spoon and tough it out!) Add 2 teaspoons of vanilla extract (pure, of course!), 2 teaspoons of salt, and 2 teaspoons of baking soda. Stir until thoroughly blended.
Now comes the hard part. Add 6 cups of flour, stirring in 2 cups at a time until dough is smooth. Stir in 2 cups of rolled oats until completely blended, then stir in a 16-oz. package of Nestle’s semi-sweet chocolate chips. There aren’t too many “options” in this recipe, but if you want, you can add either 1 cup of chopped walnuts or a cup of pecans. Mom usually makes them sans nuts, but I like walnuts, and I haven’t gotten in trouble yet for adding them even though she doesn’t.
Once your dough is completely blended, drop them by teaspoonfuls onto a cookie sheet. (If Mom’s not looking, I spray my sheet with Pam before baking, even though her instructions specify to use an “ungreased” cookie sheet.) Bake at 325 for 10-12 minutes. The big key to this recipe is to be sure to not over bake the cookies. They may appear to be “not quite done” yet, but don’t be tempted to bake them a few more minutes. If you leave them in the oven too long, they will be hard and yucky. Bake them just long enough, and they will be yummy and slightly chewy.
Cool on racks, then ding the bell and announce to your “customers” that the filling station is now open for business.
I don’t remember how many cookies this recipe makes, (and at my house it’s impossible to count, as my family sneaks them off the racks), but it’s a bunch — probably close to 8 dozen. If you do happen to have any extra cookies, store them in an air-tight container to keep them from getting hard.
Posted on August 5, 2010 - by Marlene (aka Marlo)
From East to West
Initially, I was not going to do a cross-country trek, but Lorna’s fried cheese sent me on a trip back East.
Like Kav said on Monday, the only thing we fry in our neck of the woods is French fries and onion rings, and sometimes fish. So, what do we do with cheese curds besides eating them fresh from the bag? It’s called Poutine.
Poutine (
pronounced poo.tin) is a French-Canadian dish that dates back from the mid 1950s. It consists of French fries, topped with fresh cheese curds, and covered with a copious amount of brown gravy. In Québec, poutine is as common as French fries and pizza. Doesn’t that look appetizing?
Now, back on the West coast. Also in the mid 1950s, a woman from Nanaimo, British Columbia, entered her chocolate squares into a local cookbook fundraising event. Her chocolate squares became known as Nanaimo bars, and they are delicious.
There are three layers to a Nanaimo bar. The bottom layer is a no-bake chocolate crumb-based. The middle layer is custard flavored butter icing. And the top is a layer of chocolate. In most recipes, the bars contain nuts or walnut, but since I have a child who’s allergic to nuts of every kind, I modified the bottom layer to meet her needs.
MY SPECIAL NANAIMO BARS
Bottom layer:
¼ cup melted butter or margarine (I use margarine)
1 cup chocolate chips
1-1/4 cups graham crumbs
¾ cup coconut flakes
*Melt c
hocolate chips into melted butter. I use my microwave and stir every 10 secs until melted.
*Blend crumbs and coconut into the melted chocolate, then press the mixture into a greased square pan. I use a fork, but feel free to use your fingers.
*Place in the fridge. I find it easier to add a new layer when the previous layer is cold.
Middle layer:
¼ cup butter or margarine (I use margarine)
2 cups icing sugar
2 TBSP custard powder
2 TBSP milk
½ tsp vanilla extract (or orange or mint or whatever flavour you like)
*Mix with an electric mixer. The icing should be thick.
*Spread over the bottom layer, then send the pan back into the fridge.
Top layer:
1 tsp vegetable oil
1 cup chocolate chips
*Melt chocolate chip in oil. Again I use my microwave and stir every 10 secs until the mixture is all smooth.
*Spread over the middle layer.
*Send the pan back into the fridge for a few minutes until the chocolate solidifies. Cut into small rectangles. Keep refrigerated.
*It makes 24 bars.
Enjoy!
Posted on August 4, 2010 - by Dawn Ford
Good Enough To Eat
Two years ago during my turn to hostess our monthly Secret Sisters meeting, I threw a spa themed party which included homemade, cost effective spa recipes. The majority of the ingredients could be found at my local grocery and Dollar Stores, with the exception of Turbinado Sugar (I had to go to a larger chain grocery store) and Sea salt. Sea salt is expensive so I used Kosher salt instead. Some of these recipes are actually good enough to eat. Here are a few of my favorites.
Chocolate Facial Scrub
1/3 c. Cocoa Powder 3 Tbsp. Heavy Cream
2 Tsp. Cottage Cheese ¼ c. Honey
3 Tsp. Oatmeal
Mix all ingredients together in a blender. Smooth onto face. Relax for 10 minutes, wash off with warm water. For a body scrub you can substitute Olive oil for the cream and turbinado sugar for the oatmeal. Refrigerate after using, throw away after 24 hours. Warning, this recipe is addictive.
Coffee Body Scrub
2 c. Used Coffee Grounds (keep in freezer until you have enough)
½ c. Turbinado Sugar 2/3 c. Olive Oil
1 tsp. Vanilla extract for scent Brown Sugar-add until desired consistency
Dash of cinnamon for scent
Mix together in a bowl. Scrub into troubled areas where there may be vericose veins or cellulite. You can also substitute Kosher salt for the Turbinado sugar. This recipe can be kept for a couple of days in the refrigerator.
Strawberry Foot Scrub (for summer fresh, sandal ready feet)
8-10 Ripe Strawberries 2 Tbsp. Olive Oil
1 Tsp. Salt
Mix thoroughly until a paste forms and apply to feet. Massage gently for 10 minutes. Rinse and apply your favorite moisturizer. Refrigerate after use, throw away after 24 hours as strawberries tend to break down quickly after use.
Fruit Smoothie Hair Mask
½ Banana ¼ Avocado
¼ Honey Dew Melon 1 Tbsp. Olive Oil
2 Tbsp. Plain Yogurt
Blend all ingredients until smooth. Apply to damp hair and allow to soak for 15-20 minutes. Rinse well. As this is used once a week on hair, I would not store and reuse it.
Oh, and did I mention the homemade pumpkin body butter recipe…
Posted on August 3, 2010 - by Shannon Vannatter
Book Food
Disclaimer #1: I’m a tea-totaler, but this was the only picture I could find of lasagna. Disclaimer #2: My lasagna doesn’t look like the picture. Mine turns out to be a soggy puddle, but it tastes good.
On Facebook, a reader recently mentioned that it frustrates her when authors mention food in a book, but don’t give the recipe. I never thought of that and am planning a section on my website with book recipes. Since there is a caterer in my series, a variety of foods are mentioned: chicken salad sandwiches, lasagna, Mexican pinwheels, cream puffs, and gingersnaps. Sorry, I’ve never made cream puffs or gingersnaps and don’t have a clue how. Those frozen cream puffs you buy in a box are awesome though, especially the chocolate-covered ones. Anyway, in honor of Jessica Segroves, I’m sharing a few book recipes today.
Disclaimer #3: I’m not fond of cooking, so I do everything the easiest way possible and my characters do too.
Chicken Salad
8 boiled Eggs 3 generous tablespoons of Miracle Whip Light ¼ cup Onion ¼ chopped Pecans 1 12.5 oz. can Chunk Chicken Breast (drained)
Stir all ingredients together and salt to taste. Try adding a slice of American cheese on your sandwich. Yum!
Lasagna
Noodles (The kind you don’t have to cook first) 2 lbs. Hamburger 32 oz. Spaghetti Sauce (I use Prego Traditional) 1 ½ cups water 3 cups Mozzarella Cheese 2 cups Cottage Cheese (hubby doesn’t like curds, so I put in the blender with eggs) 2 Eggs
Cook hamburger and drain. Mix hamburger, spaghetti sauce, and water, let simmer. Mix cheeses and eggs in separate dish. Layer sauce mix, uncooked noodles, sauce mix, cheese mixture, noodles, etc. in deep 10 x 13 pan. Cover with foil and bake 1 hour at 350.
Mexican Pinwheels
8 oz. Sour Cream 8 oz. Cream Cheese ¼ cup Mayo 4 oz. can Diced Green Chilies (drained) 4 oz. can Black Olives (drained & chopped) 1 cup shredded Cheese ½ cup chopped Green Onions 10 large flour Tortillas 1 small jar Pimentos Optional: 2 chopped Jalapeno Peppers Deli thin sliced Ham
Mix all ingredients except tortillas and ham. Lay tortilla flat. If using ham, lay on tortilla. Spread mixture evenly over tortilla all the way to the edge on one side and an inch away from the opposite. Roll tortilla tight, beginning at side with filling all the way to the edge. Refrigerate overnight. Slice into one inch sections. Serve with salsa dip.
I’ve seen tons of different Mexican Pinwheel recipes, but this one is my fave. I’ve often wondered if they’re a regional thing. Has anyone else experienced them?
Posted on August 1, 2010 - by Lorna Seilstad
Chicken Lips On-a-Stick?
What would summer be without picnics, barbecues, and the county fair? All of these events share a common factor—food. We all seem to love our summer foods–watermelon, corn-on-the-cob, blueberries, and burgers on the grill. At the fair, you might indulge in a funnel cake or buy a shaved ice on a hot day.
When it comes to fairs, Iowa’s State Fair is one of the best. Besides the Butter Cow (a cow sculpted in butter), fair promoters advertise the food a lot. This year, for example, you can buy more than 57 delectable items on a stick at the Iowa State Fair. Because I know you’re dying to know what’s on the list, here’s the official menu so far:
- 1. Chocolate-covered tiramisu on-a-stick
- 2. Turtle mousse bar on-a-stick
- 3. Strawberry cream bar on-a-stick
- 4. Twinkie log on-a-stick (frozen Twinkie dipped in white chocolate and rolled in cashews)
- 5. Frozen s’more on-a-stick
- 6. Chocolate-dipped cake on-a-stick
- 7. Chicken club on-a-stick
- Buffalo chicken on-a-stick
- Chocolate-covered peanut butter round on-a-stick
- Chocolate-covered key lime round on-a-stick
- Carmellows on-a-stick
- Pretzel rods dipped in caramel or chocolate
- Pickle on-a-stick
- Pork chop on-a-stick
- Corn dog
- Cheese on-a-stick
- Cajun chicken on-a-stick
- Sesame chicken on-a-stick
- Carmel apple
- German sausage on-a-stick
- Teriyaki beef on-a-stick
- Corn on the cob on-a-stick
- Cotton candy
- Veggie dog on-a-stick
- Turkey drumstick
- Nutty bar
- Fried pickle on-a-stick
- Hot bologna on-a-stick
- Shrimp on-a-stick
- Chicken on-a-stick
- Monkey Tails (chocolate covered banana on-a-stick)
- Taffy on-a-stick
- Honey on-a-stick
- Ice cream Wonder Bar
- Deep fried Snickers bar on-a-stick
- Deep fried 3 Musketeers bar on-a-stick
- Deep fried Milky Way bar on-a-stick
- Deep fried Twinkie on-a-stick (pictured above)
- Lamb on-a-stick
- Meatballs on-a-stick
- Deep fried hoho on-a-stick
- Fudge Puppy (waffle drenched in chocolate syrup and topped with whipped cream)
- Chili Dog on-a-stick
- Funtastick Pork on-a-stick
- Dutch letters on-a-stick
- Turkey tenders on-a-stick
- Deep fried hot dog on-a-stick
- Chocolate covered cheesecake on-a-stick
- Potato Lollipop (4 thick slices of russet potato deep fried and on-a-stick with dipping sauces)
- Pineapple on-a-stick (Fresh pineapple dipped in funnel cake batter and deep fried)
- Chicken lips on-a-stick (breaded chicken breast smothered with hot sauce, served with blue cheese dressing).
- Cornbrat on-a-stick (bratwurst dipped in corndog batter)
- Frozen fudge brownie on-a-stick
- Ice cream cookie sandwich on-a-stick
- Rock candy on-a-stick
- Salad on-a-stick
- Hard-boiled egg on-a-stick
With fall fast approaching, we here at Inkspirational Messages want to dig out our favorite recipes and share a few with all of you. And because my youngest daughter’s cut-out sailboat cookies were champion ribbon winners here at our local fair, they now advance to the Iowa State Fair. So, our family is headed there, let me know which things on the list you think I should taste. Later, I’ll report back to you which ones we were able to try. Be warned– I have to admit, the hot bologna on-a-stick does not sound appetizing to me in the least, and I’m not so sure about that fried pickle.
Meanwhile, maybe you’d like to make some “Sensational Sailboat Cookies” of your own. (You can use a different cookie cutter. J The sailboats are for my book launch party for Making Waves.) Finding a good cut-out sugar cookie recipe is sometimes hard. This one is great, easy to use, and always a favorite.
Cut-Out Sugar Cookies
2 sticks of butter (1 cup)
1 C. sugar
1/2 tsp. salt
1 whole egg plus 1 egg yolk
2 tsp. vanilla
2 1/2 C. flour
1. Cream butter and sugar.
2. Add salt, whole egg, yolk, and vanilla.
3. Mix in flour.
4. Wrap in plastic wrap in refrigerate for an hour.
5. Roll dough on lightly floured surface and cut with cookie cutters
6. Place cut out shapes on cookie sheet. Put in freezer for 5 minutes.
7. Bake 7 to 9 minutes depending on size of cookies.
8. Cool and decorate.
Frosting
1 C. shortening (butter flavored will make off-white frosting)
4 C. powdered sugar
3 T. milk or light cream
1 tsp. almond extract
1 1/2 tsp. vanilla extract
1. Cream shortening and sugar.
2. Add milk and extracts
3. Whip on high until well. Cover with plastic wrap until ready to use.
(I divide and tint the frosting. Then, I place the colors in Ziploc bags and snip the corners to use to decorate. For the sailboats, my daughter frosted the cookie, then dipped the boat part in colored sugar. Let dry over night.)
Happy baking!
White Pearls by Shannon Taylor Vannatter
Shell doesn't have a good reputation...But no matter what everyone in Rose Bud, Arkansas, thinks of her, she's back in town with a job to do. She'll stick it out and make the best of things. But why does Ryler have to be the landscaper on this project? She was just getting her heart under control. Ryler has his own reasons for being in Rose Bud, and they don't include Shell. Spying on his birth family was going to be hard enough. He doesn't have time to worry about a woman who dumped him...even if his heart says otherwise. McKenzie’s Branson Brainteaser by Shari Barr
McKenzie and Sydney meet in Branson, Missouri, where McKenzie has been recruited to help at the Dixie Stampede. While the girls take in the sights and sounds of Silver Dollar City, they become involved in a search to find a teen girl’s long lost uncle–who is rumored to have settled near the Branson area. With no clue other than a whittled necklace with an “SS” on the back, how will they ever reunite Shara with her uncle? The Camp Club girls are on the case, and they’re not about to give up until they close the gap and reconnect Shara’s family.
The Prodigal Daughter by Linda Fulkerson
Ruled by despair, remorse, and anger, the author’s life had become a classic rendition of the cliché “What’s a nice girl like you doing in a place like this?” Desperate. Overwhelmed. Isolated. Trapped. She hit bottom.
On the elevator of life, those descending will all exit on different levels–some much lower than others. You don’t have to go all the way to the bottom. Stop now and push the “up” button. This book will show you how!
