My good good friend Kristin makes this snack mix, it's decadent! Here is the list of what goes in and you can pretty much pick what you do and don't like. Quantities are up to you as well. I'm putting this together for friends tonight that are getting together for a back yard fire. I know it will be well received! The candy corn really makes it feel like a Fall treat. Keep in an airtight container if there's anything left (tee hee).
2 boxes of *Kudo's (variety pack is fun)
1 or 2 bags of candy corn
1 bag plain or peanut m&m's
1 bag Reece's Pieces
3/4 bag of pretzel sticks
Cashews or peanuts
*Kudos is like a granola bar type snack
Cut each Kudo bar into 5 or 6 bites, then just start adding whatever else you want.
Saturday, August 29, 2009
Summer is sneaking away.
August has just a couple of precious days left. We have had a whirlwind of craziness this summer. Mike had a work related surgery the end of May that found him recovering for 4 weeks at home. That was followed shortly by my discovery that I quite possibly have Crohn's disease. Symptoms not typical in my mind for this thing, mostly I suffered with such an incredible cough that I was only sleeping 3 hrs a night. Sleep is as precious as gold when you are not able to get it...I was a basket case. Further tests with a pulminologist (sp?) ended up with a referral to a GI guy in Lincoln. After an endoscopy, a colonoscopy, a lung CT and some other fun stuff I've been told I have a small airway lung disease, that is most likely thanks to Crohn's. Further blood work and tests will confirm this at some point, but that's where we are now. Life sure can throw you a curve ball when you least expect it. Now you know why the long absence from this hobby of mine. Not much cooking, but a lot of wonderful support from family and friends. I am so blessed.
Once the Dr. got me on a billion Mg's of Prednisone my energy level is back and I'm cooking again. A few days ago I made a Shepard's Pie, that's what I'm posting today. For my birthday last Tuesday I made my annual chocolate chip cheesecake, delish! That recipe is already on this blog somewhere, if you haven't made it you really should. I'm also waiting for a lady to supply me with the end of her little cucumbers so I can make the pickles I posted earlier in the summer. My daughter made the recipe and I loved them. Salty, but in a good way. This shepherds pie is a spin off of Rachel Rae's version. I changed a couple of things to make it more "me". It's a big batch, we've been eating it all week :-).
SHEPHERDS PIE
2# potatoes - peeled, cubed and boiled until tender
1/3 cup sour cream
2 Tbsp. margarine
salt and pepper
1 1/2 - 2 # ground beef
1 small onion - chopped
2 Tbsp butter
2 Tbsp flour
1 cup beef stock
2 tsp Worcestershire
1 package of frozen mixed vegetables - microwaved until just tender
8 oz grated cheese (optional)
After the potatoes are cooked drain them and mash them together with the sour cream, & margarine; season with salt and pepper.
Brown the ground beef with the onion while potatoes are cooking. Drain off any grease and set aside. In the same skillet melt the butter and add the flour stirring for 2 min. to make a roux. Whisk in the beef stock and Worcestershire, stir while this thickens for 1 min. Add the cooked ground beef back into this sauce and stir to coat meat completely.
In a large pie plate or another dish of comparable size place the meat in the bottom. Top this with the cooked mixed vegetables, and sprinkle with a couple of hands full of cheese. Now spread the mashed potatoes over the top and smooth it out so that it seals up all around the dish. Bake this for 30 min. @ 350* and top with a few small pats of butter when it comes out of the oven. The potatoes should just be a little golden when you take it out, oven time may vary.
Mike is making some pickled jalapenos sometime soon, we'll let you know how they turn out!
Once the Dr. got me on a billion Mg's of Prednisone my energy level is back and I'm cooking again. A few days ago I made a Shepard's Pie, that's what I'm posting today. For my birthday last Tuesday I made my annual chocolate chip cheesecake, delish! That recipe is already on this blog somewhere, if you haven't made it you really should. I'm also waiting for a lady to supply me with the end of her little cucumbers so I can make the pickles I posted earlier in the summer. My daughter made the recipe and I loved them. Salty, but in a good way. This shepherds pie is a spin off of Rachel Rae's version. I changed a couple of things to make it more "me". It's a big batch, we've been eating it all week :-).
SHEPHERDS PIE
2# potatoes - peeled, cubed and boiled until tender
1/3 cup sour cream
2 Tbsp. margarine
salt and pepper
1 1/2 - 2 # ground beef
1 small onion - chopped
2 Tbsp butter
2 Tbsp flour
1 cup beef stock
2 tsp Worcestershire
1 package of frozen mixed vegetables - microwaved until just tender
8 oz grated cheese (optional)
After the potatoes are cooked drain them and mash them together with the sour cream, & margarine; season with salt and pepper.
Brown the ground beef with the onion while potatoes are cooking. Drain off any grease and set aside. In the same skillet melt the butter and add the flour stirring for 2 min. to make a roux. Whisk in the beef stock and Worcestershire, stir while this thickens for 1 min. Add the cooked ground beef back into this sauce and stir to coat meat completely.
In a large pie plate or another dish of comparable size place the meat in the bottom. Top this with the cooked mixed vegetables, and sprinkle with a couple of hands full of cheese. Now spread the mashed potatoes over the top and smooth it out so that it seals up all around the dish. Bake this for 30 min. @ 350* and top with a few small pats of butter when it comes out of the oven. The potatoes should just be a little golden when you take it out, oven time may vary.
Mike is making some pickled jalapenos sometime soon, we'll let you know how they turn out!
Thursday, August 6, 2009
Where did July go?
Hello out there, it's me... remember me? July was a lost month I'm afraid. I've had one of my "sick spells" as Mrs. Cravats used to call it on Bewitched when I was growing up. I found out I don't have asthma, hoooray! I do however have a supersized case of acid reflux that I'm trying to leash. This monster rears its ugly head in the form of sinus problems, which leads to bronchial problems, which leads to breathing problems, etc... not the typical acid indigestion you hear of. I require much sleep these days and little activity, not to mention 4 prescriptions. My days of rest are coming to a close - so I hope and pray that Dr. K is able to get me on the path of happiness once again.
My poor Mike has not had much home cookin' lately. I did manage to make a pan of bars tonight, and I think they turned out very well.
Rhubarb Dream Bars
2 cups flour
10 Tablespoons powdered sugar (I intended to measure that out in a cup measure, but didn't sorry)
1 cup real butter (2 sticks)
4 eggs
2 cups sugar
1/2 cup flour
3/4 tsp. salt
4 cups diced rhubarb (I had only 3 1/2 cups rhubarb in my freezer so I added 1 cup of frozen blueberries. If you have fresh ingredients, all the better!)
Combine flour, powdered sugar and butter. Mix and pat into a 9x13 pan. Bake at 350* for 15 min. Beat eggs, then add sugar, flour, salt and mix well. Fold in rhubarb. Pour over crust and bake for an additional 45 min. Store in the fridge when cooled. Really good!
My poor Mike has not had much home cookin' lately. I did manage to make a pan of bars tonight, and I think they turned out very well.
Rhubarb Dream Bars
2 cups flour
10 Tablespoons powdered sugar (I intended to measure that out in a cup measure, but didn't sorry)
1 cup real butter (2 sticks)
4 eggs
2 cups sugar
1/2 cup flour
3/4 tsp. salt
4 cups diced rhubarb (I had only 3 1/2 cups rhubarb in my freezer so I added 1 cup of frozen blueberries. If you have fresh ingredients, all the better!)
Combine flour, powdered sugar and butter. Mix and pat into a 9x13 pan. Bake at 350* for 15 min. Beat eggs, then add sugar, flour, salt and mix well. Fold in rhubarb. Pour over crust and bake for an additional 45 min. Store in the fridge when cooled. Really good!
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