Pimiento Cheese Sandwiches

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A quick picture and recipe for your lunch!

Pimiento Cheese Sandwiches

  • 1 pound grated cheddar cheese
  • 2/3 cup mayonnaise
  • 1 4-ounce jar diced pimientos, drained
  • dash garlic powder
  • dash cayenne pepper (optional)
  • 12 slices bread (I used Publix White Mountain Bread)
  • butter
  • tomato slices
  • avocado slices
  • 1/2 pound bacon, cooked

Combine cheese, mayo, pimientos, and seasonings.  Place pimiento spread between two slices of  bread and then butter the outside of the bread and grill.  You can add tomato and avocado now if you like them warmed through or add them after the sandwich is toasted.  Also place bacon in sandwich.

Or, eat it plain with out the toppings.  Great either way!

This is such good recipe to have because it is versatile.  We enjoy pimiento cheese cold on crackers, cold in bread, and grilled and melted between slices of bread with all the fixings.  Great lunch today!

 

 

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Brunswick Stew Again

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I was excited to get a photo of dinner today only to realize I posted the recipe for Brunswick Stew in June.  At that time, we had purchased the stew from Pooler’s BBQ, but I made my version today.  The recipe makes so much I will be freezing a bunch of it.

I love researching food history and there seems to be some debate about the origins of this dish. Some say it came from Brunswick, Georgia and some say Brunswick County, Virginia. I’ve decided that I’ll go ahead and put the debate to rest and claim the recipe as my own. Why not?  If anyone can jump in the fray, I might as well do some glory grabbing.  Some of the earlier recipes call for squirrel meat and okra. Both of which won’t be finding their way into my bowl.

 

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Scottish Shortbread Mustache

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Looking good for the New Year!  Olivia is sporting a fashionable accessory.

Mustache Cookies!

Pop over to your local Target Department Store and look on the end cap for this fabulous set of cookie cutters.  They are on sale so don’t delay.

The cutters are from Fred.  If you have ever been to their website, you know about all their fun toys and gadgets.  The box didn’t come with any recipes so I used a Scottish shortbread recipe that I had and added some cocoa powder.

Scottish Shortbread

  • 1 stick butter, softened
  • 1/3 cup powdered sugar
  • 2 tablespoons cocoa powder
  • 1 cup all-purpose flour
  • 1/4 teaspoon vanilla

Mix together the butter and sugar.  Add the cocoa powder and flour until well blended. Add vanilla.  Place the dough on a piece of parchment paper covered with a little bit of cocoa powder so it won’t stick.  Dust with more cocoa powder and place another sheet of parchment paper on top.  Roll out to 1/4 inch thickness.  Chill one hour.  When you are ready to cut the cookies, peel off the top layer of parchment.  Cut the shape with one side of the cutter and press the indentation of the mustache with the other side.  Bake  on a lightly greased cookie sheet at 325 degrees for 12-15 minutes or until done.

 

 

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Happy New Year! Pumpkin Chocolate Chip Muffins

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Although the title would lead you to believe that I’m wishing Happy New Year to my muffins, I am, in fact, sending the greetings to you.  These muffins are how we started out the new year this morning so I thought I would pass on the recipe.

Pumpkin Chocolate Chip Muffins

  • 1 1/2 cups sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1 1/2 cups canned pumpkin
  • 1/2 cup half and half
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chips

Preheat oven to 400 degrees.  Place cupcake papers in 30 muffin tin openings.  Mix sugar, oil, and eggs.  Add the pumpkin and cream.  In a separate bowl mix together dry ingredients.  Add flour mixture to pumpkin mixture using a whisk or spoon.  Do not overmix.  Add chocolate chips.  Scoop batter in paper liners.  Add streusel topping.

Steusel Topping

  • 1/2 cup brown sugar
  • 1/4 cup butter, softened
  • 4 tablespoons oats
  • 4 tablespoon chopped pecans
  • 4 tablespoons all-purpose flour
Here is what the streusel topping looks like on the batter. It just floats on top.

Here is a muffin after it is baked.  They were really good but next time I  want to try covering the entire top by doubling the streusel recipe.  Any excuse to make them again!  For now, the leftovers are going in the freezer to have for busy mornings.

Happy New Year!  I hope you have a great start to your year, too!

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A Gathering at the Huller House

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My Ninja friends and I gathered at the Huller House this weekend. I thought I would show you some highlights of the fabulous weekend.

First, to set the record straight.  We are not all Ninjas, or hairdressers as our attire might lead you to believe although we are rocking the Chi Pro hairdryer.  We were, in fact, dressed in black to celebrate and/or “mourn” the 50th birthday of a fellow ‘birdie’ Gina.  She will arrive shortly so that games and merriment can commence.

Nothing like a few party games to get the evening off to a great start. Pin the tail on the donkey?  Hardly.

We stayed for the weekend in beautiful Georgia weather.  The next day was sunny, warm and wonderful.

Terri opened her lake house to the 10 of us.  Even though we can be stealthy Ninjas, most of the weekend was far from quiet.

Our wonderful hostess showing some “moves.”  Not quite sure what the “moves” are nonetheless, we have quite a few photos that look like this.  Hmmm.

We watched the UGA game and ate some great snacks.

 

We also played Left Right Center.  Kim and I were the big winners.

My left hand was itching.  The old wives tales rock!!!  Don’t worry, Ladies, you will see your cash again.  I believe in pay it forward.  Or should that be pay it backwards?

The view from the deck was beautiful. I enjoyed the water, colored trees and flowers.

In the evening, we had a Thanksgiving feast.  We are a little early for the actual holiday, but we take time when we can to be thankful our more than 40 year friendship.

Both ends of the table.

A harvest angel watching over us.

Later that night we lit paper lanterns and watched them float from the dock way up into the starry sky.

The next day some of us went to the nearby Factory Shoals. It is a pretty place but from what I am reading, can be a tricky feature to navigate safely if you choose to go on the rocks.  Be careful! Slippery!

 

 

Well, that’s the weekend. Hope you enjoyed yours!

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Cindy Soup

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My colleague and friend, Cindy, sent out a soup recipe at work.  I thought it sounded good so we made it tonight for dinner.  I made a few changes to the recipe but I think that’s what makes it a good one because you can modify it easily to suit your personal tastes. I also made half the recipe for a 4 people and there was plenty.

Italian Sausage Soup

  • 1 lb. Italian sausage (I actually used cooked, diced chicken instead)
  • 1 large yellow onion, chopped coarsely
  • 1 -2 cloves minced garlic (1 teaspoon)
  • 1 tablespoon minced fresh basil (or 1/2 tablespoon dried basil)
  • 1 can Italian tomatoes
  • 2 cans Great Northern Beans
  • 1 fresh zucchini, sliced and quartered in to small pieces
  • 2 cans beef broth (I used chicken broth to go with the chicken)
  • black pepper to taste
  • (No salt – the broth and sausage are salty enough)
  • 1 small package fresh or frozen chopped spinach
Brown the sausage, onions, garlic and basil.  Add tomatoes, beans, zucchini, broth and pepper.  Cook until zucchini is soft.  Then, as a last step, toss in the spinach.  The spinach will wilt soft.  (Note: You can also add cubed potatoes and/or half-n-half for a creamier soup.)

We served it with cornbread and it was great. Cindy often sends us wonderful recipes and resources.  She is a great cook and great friend to all. She brought me a delicious broccoli casserole last year when I had my surgery. We race each other to work each morning as we live only one street apart.  Thank you, Cindy for this delicious supper idea.

 

 

 

 

 

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Happy Fall

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Determined to get to the mountains at least once this fall, I woke everyone up very early last Saturday and we piled in the car to see some fall color in the trees and to buy some apples.  As we drove it got closer and closer to our destination we could see less and less.  It was a gray, foggy not-so-colorful day.

We stopped first in Ellijay at the Penland Apple House and sampled many, many apples and bought a warm apple turnover.

I finally selected Mutsu and Pink Lady apples.  The Mutsu cook down for apple sauce and the Pink Lady retain their texture better for pies.

Then we crossed the road over to Panorama Apple House to sample more apples, cider and make a few more purchases.

The  weather was still foggy, so we made a quick detour into Ellijay. And by quick, I mean we circled the town square and headed back out.  Nothing was open yet.  You see, Olivia has dance practice every Saturday so we left the house at 6:00 a.m. and had arrived at 8:00 ready for our apple turnover breakfast.  We had to leave by 9:30 to get her back to dance by noon.  This was a speedy apple/leaf run.  I told you I was determined to get to see leaves and apples!

In Ellijay I did take the time to snap a picture of this patriotic display made from pallets hanging on the side of a store.  I love it!

The sky was finally slightly cooperating and I was able to take a few pictures of fall color.

The blue sky was still hidden.  Oh well, time to head back.

At home, I wasted no time peeling some apples, tossing in a little butter and brown sugar to make applesauce.

These are the Mutsu apples. They made a really creamy and nice applesauce.

Halloween followed a few days later and you can see Davis and his buddies striking a pose.  They sang for their trick-or-treats barbershop quartet style and raked in the candy.

Now, I get to go digging in his bag for some Milky Ways.  Keep singin’ boys!

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Hobo Fireplace Dinner

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Feeling nostalgic I decided to make a Hobo dinner.  Remember those from your campfire girl days or perhaps your 1970′s mealtime?  We used to have them once in a while back in the day so I thought it would be fun to let my kids enjoy the pleasure of peeling back the aluminum foil to see the fabulous gray hamburger inside.

Davis kept making references to Hobo with a Shotgun (the movie he was forbidden to watch but somehow knows the plot and other details…hmmm)   and Olivia kept asking “So, it’s a hamburger in a hunk of foil?” so I’m thinking the nostalgia part was for me since the novelty of it seemed to go right over their heads.  I wanted to shout, “It’s a little surprise packet of carnivorous fun!”

Then I made pound cake – another 70′s fav recipe.  I even had all the ingredients so it wasn’t a “this would have tasted better if…” cake.

However, we were in a hurry to get out to the screened porch for  this….

…so my cake,  which started out looking like this….

 

…ended up looking like this when I tried to get it out of the pan.

But that’s okay.  Whether in globs or slices,

we all love this cake.  Here is the recipe.

Pound Cake

  • 1/2 cup butter
  • 1/2 cup shortening
  • 3 cups sugar
  • 6 eggs
  • 3 cups all-purpose flour
  • 1/2 pint whipping cream (unwhipped)
  • 1 teaspoon vanilla

Preheat oven to 325 degrees.  Grease a bundt pan.  Mix together the shortening and butter, add sugar and beat until light and fluffy.  Add eggs, one at a time (or all at a time if you are in a hurry.)  Add the flour alternately with the whipping cream.  Add vanilla.  Bake at 325 degrees for 1 1/2 hours.  Let sit for 10 minutes, loosen the sides and invert on a cake plate.  Hopefully yours will come out of the pan!

Now, back to this!

 

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Beignets

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Why is it that when offered seconds of asparagus, carrots, and kale at dinner (all superfoods, mind you) that you pass them up knowing you couldn’t eat even one more bite, but when the beignets emerge from the crackling vat of cholesterol and are dusted with powdered sugar, you are suddenly able to find room to eat your fair share?

That is exactly what happened tonight.  I had a box of Cafe du Monde Beignet Mix nearing its sell by date so I mixed up a batch for dessert. Wow, they are good!  I hadn’t made them in years and we really enjoyed these fresh, hot treats.   They are easy to make because you just add water to the mix and fry in a few inches of oil, but I do recommend using a cooking thermometer to help you regulate the oil temperature.  I got mine at Williams Sonoma and it really helps when frying or making candy.

Enjoy your day!  I think there might be one beignet left and I think I’ll snag it.  Besides, you know they aren’t as good when they are cold!

 

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Basil and Tomato Cream Chicken

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Here is another Pinterest chicken recipe, however I changed this one so much as I went along that I think I can pretty much just claim it as my own recipe.  When the chicken police come after me, I guess I’ll know whether I changed it enough not to be considered poultry plagiarism.

My tomato hunks look giant in this photo.  Actually, I cut my chicken into smaller strips to make it cook faster.  I’m sure you can leave the breasts whole or cut them up and still have good results.

 

Basil and Tomato Cream Chicken

  • 1/4 cup milk
  • 1 egg
  • 1/2 cup (or more) Panko bread crumbs
  • 1 pound boneless skinless chicken breasts
  • 3 +1 tablespoons butter
  • 1/4 cup vegetable oil
  • 3 tablespoons all-purpose flour
  • 1 14-ounce can chicken broth
  • 3/4 teaspoon dried basil
  • salt and pepper to taste
  • 1/2 cup milk or cream
  • 1 small tomato, diced

Mix together milk and egg and place in a shallow pan.  Dip chicken in egg mixture and then in Panko, repeat dipping twice in both.  Fry chicken in butter and oil until chicken tests done.  Remove chicken to a warmed plate in warm oven.  Add 1 tablespoon butter and the flour to pan.  Stir until blended.  Slowly add chicken broth and then seasonings; cook until slightly thickened.  Add the milk and the tomato.  Cook until warmed through.  Serve the sauce over chicken.

This was really, really good and I would make it again.  We ate dinner on the porch in our finally-getting-cooler Georgia weather.  I’m glad Fall is finally starting to show.

 

 

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