Category Archives: Food

Happy Mother’s Day

Standard

Grandchildren are one of the gifts that make Mother’s Day so special. My oldest grandson Michael will be finishing eleventh grade next week. It’s hard to believe he’s old enough to be a high school senior!

Dan the Man recently found this recipe that Michael wrote ten years ago. We originally thought we should frame it and give it to Michael. But to heck with that — I didn’t want to let it go. So today I got it framed to hang in my kitchen. Enjoy Michael’s recipe for chocolate brownies!

Advertisements

Sugar-Free Blackberry Fluff

Standard

Fluff

Dan the Man and I have been on the ketogenic diet. With this diet, the focus is on eating fat and protein and eliminating most carbs and sugars. In an effort to satisfy my ever-present sweet tooth, I eat a daily dose of sugar-free pudding made with heavy cream. But last night, I invented a new and easy recipe that turned out to be delicious.

I used a 3-ounce package of sugar-free cheesecake Jello instant pudding,

Fluff 2

one 8-ounce package of softened cream cheese,

Fluff 3

two cups of heavy cream,

Fluff 4

and about half a jar (no, I didn’t measure) of sugar-free blackberry jam.

Fluff 5

My intent was to mix the pudding, cream cheese, and cream using my stand mixer and then swirl the blackberry jam into it.  Didn’t work!  So, instead, I used the mixer to mix all four ingredients. It turned out creamy, sweet, mildly fruity, and yummilicious.  This recipe is a keto keeper!

 

HaHa Cookies & Gift Label

Standard

Label 1

I am extremely fortunate to have a group of eight of us who have known each other at least since high school. (Carol and I just celebrated our 60th year of friendship; we’ve known each other since kindergarten!) We call ourselves the HaHa’s because we laugh so much when we’re together. This weekend, we had our annual holiday cookie exchange. The event has evolved over the years — we now bring frozen dough so we can each bake what we want when we want. In addition to our dough exchange and lots of laughter, we might have stuffed ourselves with good food and wine. I’m not confessing to anything!

My cookies were extremely easy to do, and I was able to fairly quickly make eight batches for sharing. The recipe comes from the Magnolia Days blog, and I followed the recipe almost to a tee. (Find the recipe here:  https://magnoliadays.com/lemon-sour-cream-cookies.) The directions called for grating a lemon and rubbing the zest into the sugar with your fingers. What a brilliant technique! The lemon fragrance spread through the kitchen and flavored the sugar perfectly. The recipe is straightforward and the blog post is well-explained, so I won’t give any more comment on it.

But I did do a quick craft project to decorate the slice-and-bake logs and to give written directions for baking. Using a large purchased tag, I sprayed each side with red watercolor spray. I printed the baking directions on one side…

Label 2

… and used scrapbook paper, a fine-tipped Sharpie pen, and ModPodge to decorate the other side.

Label 3

CRAP ALERT: I glued the trees too far up onto the tags, and they weren’t centered to my liking. Pieces of green washi tape fixed the problem in a hurry.

To finish the packages, I used red and white bakers twine to tie the tag onto each log. Quick, cute, and fun!

Fast and Fabulous Pho

Standard

Asian flavors are rarely my go-to selection. When it’s a choice between Chinese, Mexican, Italian, or a good hamburger, the continent of Asia and its flavors are left in my dust! But I’ve always been fascinated by the idea of a Vietnamese chicken soup, and when I saw this recipe described as “cheater pho,” I decided to give it a try. Read the rest of this entry

Corn and Fettuccini Salad

Standard

Corn 1

Last week, I had several friends over for a Crafts & Cocktails day. We made mixed media art, drank some mango mimosas, and ate this easy lunch salad. Dan the Man and I have had the recipe forever; it first came out of the Houston Cronicle. It’s yummy, and it makes a perfect lunch with a side of salad (fruit salad, this particular day, but green salad would work well, too).

Corn 9

I first put on a big pot of water to boil for one pound of fettuccini.  While the water was coming up to temperature, I added one cup of frozen corn, uncooked, to a big bowl.

Corn 2

In a smaller bowl, I combined one cup of mayonnaise (Hellman’s, of course), 1/2 cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon Kosher salt, and 2 teaspoons cracked black pepper.

Once the fettuccini had cooked according to package directions, I drained it and drenched it in cold water to stop the cooking.

Corn 6

I dumped the pasta into the big bowl with the corn, and then mixed the mayonnaise goop into the pasta.

Corn 7

I then put the delicious yumminess into a serving bowl, added a sprinkling of black pepper for garnish, and chilled it for several hours before serving.

Corn 8

Try it.  It’ll be a new family favorite, I promise.  And you’ll like the simple ingredients and assembly process!

CORN AND FETTUCCINI SALAD

1 pound fettuccini

1 c. frozen corn

1 c. mayonnaise

1/2 c. grated Parmesan cheese

1 tsp. garlic powder

1 tsp. Kosher salt

2 tsp. cracked black pepper

Cook fettuccini according to package directions.  While pasta is cooking, add corn to large bowl.  In a small bowl, combine mayonnaise, cheese, garlic powder, salt, and pepper.  Drain the pasta and run cold water over it.  Put fettuccini in the large bowl with the corn.  Combine the mixtures and mix well.  Refrigerate for a couple of hours before serving.

Beef Tips Recipe — with easier directions!

Standard

Beef Tips

Nearly two years ago, I blogged about an easy recipe for beef tips (https://crapsmanship.com/2015/07/22/our-favorite-beef-tips/).  It’s one of Dan the Man’s favorite meals, but though it’s easy, it involves a few steps that annoy me so much, I don’t like to cook it. The last time I made it, though, I was able to simplify the bothersome steps into a technique that appeals to my lazy side. Read the rest of this entry