Buttermilk Bars

:-( forgot to take pictures of the entire process... but the recipe (and a picture!) are on the karo syrup site.  I love Buttermilk pie, so I thought these might be easier to make (not really, but they are finger food!).  Now before you go EWWWWWWWWWWWWW! Buttermilk!!!! It doesn't taste anything like buttermilk.  It tastes like a silky custard.  Think lemon bars, but silkier.  It's yummy!

BUTTERMILK BARS


CRUST:

• 12 tablespoons butter OR margarine, room temperature
• 1/2 cup sugar
• 1 1/3 cup all-purpose flour
• 1/4 teaspoon salt

FILLING:

• 4 eggs
• 1 cup sugar
• 4 tablespoons butter OR margarine, melted
• 6 tablespoons Karo® Light Corn Syrup
• 4 tablespoons all-purpose flour
• 1 cup buttermilk
• 1/2 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract
• 4 teaspoons freshly grated lemon OR orange peel (optional)
• 1/4 tsp Mace
• 2 tbsp lemon juice (OPTIONAL)
• Powdered Sugar (optional)

Go here for the unaltered recipe for a 8"x8" pan.  I wanted a 13"x9" pan of this, so I doubled the recipe.  Spray the pan with PAM and set aside.

You make the crust first.  Cream the sugar and butter together until fluffy.  Add the salt and flour together, then add to the creamed butter a little at a time and blend well.  Don't give up when mixing the crust, at first it's really crumbly, keep beating until it turns into more dough-like big balls.  When they get bigger than eggs, then make sure the pan is sprayed first, then dump the dough in the pan and press it into a crust, pushing it to the corners and then flattening the crust.  Use your hand and flatten as best as you can.  Stick the crust in a 350 degree oven for 15-20 minutes while you make the filling.  Don't pull it from the oven if it starts to brown around the edges.  You want the crust to be a golden brown, so  you may have to go the whole 20 minutes.

On the filling, I added lemon zest but not the lemon juice.  I also added about 1/8 tsp of Mace (my secret spice).  I love Mace with custard type pies, so I added it to this recipe.  If you want more lemony type bars, add the of lemon juice. If you're done with the filling before the crust is done, it's okay to go on to something else while you wait.  But I would remix right before you pour it on the hot crust, just to make sure nothing settled to the bottom during the wait.

Put back into oven for 20-25 more minutes until the edges are browned and the middle is set.  Shake the pan -- if it sloshes, it's not done.  If it wobbles, it's done.  You can also touch it in the middle.  If it gives but doesn't cave in, it's done.  Take it out of oven and put the pan on a rack to cool.

Let cool completely and then cut into bars.  I am going to have to sneak one of these,  you know, just to test to make sure it is good... and maybe a cupcake and a magic layer bar... I mean, I would be horrified if I took these for dessert and they were horrible!

Ice Cream Cone Cupcakes

So I'm finally beginning to figure out this whole posting with pictures, so please bear with me!  New Year's isn't "my" holiday in the family realm of holiday feasts, so it is one that I can really sit back and enjoy.  I've always brought desserts, and I'm always looking for some that are interesting but GOOD.  I'm hoping these will be a hit with the kids (and a few adults).

Ice Cream Cone Cupcakes

I was getting ready to make regular cupcakes when I saw on the package a note about Ice Cream Cone Cupcakes on the Betty Crocker site.  My grandkids are 4 and 2 (almost 3!) and I have nephews and a niece with ages ranging from 13 to 8, so I figure my sister-in-law might appreciate these instead of the regular cupcakes.  They were pretty easy to make.

First, figure out what cake mix you want to use.  Hey, it's a celebration, so I had to go with the rainbow chip cake mix! Just follow the directions on the box.  Put your Ice Cream Cones in the muffin pan.  Fill 1/2 to 2/3 full -- I wanted a slight crown on mine so I did 2/3 full, and they overflowed a bit, but if you're planning on putting ice cream on top, fill 1/2.

Bake like you would cupcakes, but check at 20 minutes by putting a toothpick in the middle of one of the cupcakes.  If it comes out clean, they are done.  If wet, add 3 minutes every time you check and it's still wet. Let sit in the pan until totally cool.  It wasn't hard for me, because I still had two other desserts to make!  Keep your loved ones away because these look totally different than what they are used to seeing -- they are going to want to taste!


After totally cool, frost like you would a cupcake and put sprinkles on top!  I wanted to put the sprinkles in a plate and roll, but Hubby was fascinated so I let him do the sprinkles.  :-) As you can tell from the picture, I decided to make a few regular cupcakes for the adults. I think the ice cream cone ones will be a hit with both kids and adults at my brother and sister-in-law's New Years feast!

Chicken Parma Pasta -- super simple!

Chicken Parma Pasta -- under 30 minutes start to finish.  Serves 4 easily (or 2 if you have a 6'7" 250 lb husband)

1 16 oz box of linguine
1 tsp olive oil
boiling water
2 tbsp butter or dribble of olive oil
1 tsp garlic salt (I use Lawry's brand with parsley flakes)
1/3 cup of Parmesan cheese

Bring water to a full rolling boil.  Add at least 1/2 tsp of salt and 1 tsp of olive oil.  Add linguine, stir, and once it starts to boil, put timer on 10 minutes.  Meanwhile...

Chicken Tenders, frozen or fresh, cut into 1 inch pieces
olive oil PAM (or store brand)
garlic salt
2 tbsp butter
minced garlic (refrigerated or freeze dried -- whatever you got)
1 cup of white wine (I use whatever I have in the refrigerator -- last night it was Barefoot's Riesling, but normally I just keep one of those small box like container of cheap white wine in there)
1 tbsp dried Basil (or 1/2 cup of fresh)
1 can (or more) of Hunts Spaghetti sauce with mushrooms (or whatever you like)
1/2 cup of 1/2 and 1/2 (I use the Land of Lakes No Fat brand)
1/3 cup of  Parmesan  Cheese

Heat large frying pan (that has a lid for use later) on the stove until a drop of water dances on it.  Turn off flame (if you have a gas stove) and spray with PAM.  Drop raw chicken into pan, sprinkle with garlic salt to taste, and saute until LIGHTLY brown (don't worry if not done).  Turn heat down to medium.  Add butter and push around to melt.  Add garlic and cook a couple of minutes (unless you use dehydrated, which I've just started using).  Pour wine into pan, scrubbing the brown bits off the bottom and incorporating the butter (i.e., stir).  Add basil.  Pour Hunts sauce into pan (if you like a lot of sauce to sop up with bread, you can just add another can).  Stir to incorporate everything.  Put lid on, turn down to a simmer (i.e., low), and put the timer on 10 minutes.  Meanwhile...

Check pasta --  take out one strand and taste/chew.  It's according to how you like your pasta.  If you like to chew a lot, it's probably done.  I like it softer (but not mushy), so I usually cook another couple of minutes.  Drain and return to pot.  Add 1-2 tbsp butter and/or a dribble of olive oil.  I usually do both -- I want the flavor of butter but the health benefits of olive oil. Stir vigorously to get the pasta lightly coated or it will stick together while the sauce finishes.  Add garlic salt and Parmesan cheese.  Stir again.  Set aside while the sauce simmers.

When timer goes off on sauce, turn off burner, and add the 1/2 and 1/2 and the Parmesan Cheese.  Stir until all incorporated.  Add pasta and stir, and put in bowls or plate.  Pass the Parmesan cheese.  Serve with crusty french or italian bread smeared with butter and sprinkled with the garlic salt & parsley, and some Parmesan cheese.  You can even run the bread under the broiler to toast it and melt the Parmesan.  Drink the rest of that wine while you're at it.

Bon appetit!  Enjoy!

Au Jus Roast Beast in the crockpot

3-5 lb. sirloin or round roast
2 pkgs Onion Mushroom dry soup mix
1 tbsp Worcestershire sauce
2 15 oz cans beef broth
Provolone Cheese Slices
Good rolls (kaiser, etc.)

Sear pot roast either in pan with a little oil OR grill briefly on the grill (as hubby did), turning all sides to sear and seal meat.  Place in crockpot.  Pour 2 pkgs of dry soup mix over roast, followed by Worcestershire and beef broth.  Cook on high for 4 hours or low for 8.  Shred or slice thin roast, stir soup/sauce mixture, and submerge slices back in sauce.

Turn on broiler in oven.  Split rolls, place meat on bottom, drizzle with a tbsp of sauce, top with Provolone cheese, and run under broiler until cheese is melted and top slice is toasted.  Pour au jus sauce into ramikins and serve for dipping.  I put mayonnaise on mine, maybe some dijon on brown mustard, but hubby doesn't.  Served with tater tots and fruit, a yummy, quick, and filling meal.

Hubby went back for 3rds!

Original recipe from Crock Pot Girls on Facebook, with a few minor adjustments.

Forgot to Turn on the Crockpot Red Beans and Rice

2 tbsp butter/margarine
1 onion, diced
1 green pepper diced
1 lb. Turkey Smoked Sausage, sliced
2 cans Red Beans
2 cans diced tomatoes (petite dice)
2 cans water
Tabasco Sauce
Tony Chechere's Cajun seasoning(c)

Heat butter in soup pot on stove.  Saute diced vegetables for 5 minutes.  Add sliced sausage and saute sausage until browned.  Dump cans into pot (undrained) and add water.  Give 2 liberal shakes of Tabasco and as much Tony Chechere's Cajun seasoning you can stand.  Bring to a boil and reduce to a simmer for however long it takes your rice to be done (or about 15 minutes if you're using microwave "instant" rice.

Serve with rice (I use Success Jasmine Rice because I like it), shredded cheese, and sour cream (you may need the dairy to quiet the burn in your mouth if you used too much Tabasco!).

This recipe is heavily modified from one I found on allrecipes.com.  I don't like green pepper and I was too hungry to brown the sausage (and dang it, it's smoked sausage!), but feel free if you want to.   I think you could easily add another can of red beans and 2 more cans of water if you need to stretch it to feed more people.  You can add more water and cook longer if you like your Red Beans and Rice thicker, but stir periodically to keep from sticking).  You can also take a potato masher and whale away at it, if you want it to look like you've been messing with it all day.


It would work fine in a crockpot, as long as you don't forget to start it up in the morning.  DUH.  Cook on low however long you need it (because it will already be done when you dump everything in it).

It's even better the next day.

Speedy Gonzalez Mexican Scoops!

1 can of black beans, seasoned (it will say so on the can) (heated)
1 bag of Spanish rice (the type you nuke, not cook on stove), nuked* OR 1 pkg of Rice-a-roni Spanish Rice mix*
1 package of grilled chicken strips (thawed, chopped)**
2 tbsp Taco Seasoning
1/4 cup of mild salsa (I LOVE Jack's Wild Mild Salsa in the deli case at Kroger's)
Bag of Tostado Scoops

Optional: grated cheddar, sour cream, guacamole.

Mix all together, heat in microwave until hot (abt 3 minutes), serve with Tostado scoops. I like to line up the scoops and fill them with a tablespoon. Husband and stepson prefer scooping up their servings with the Scoops. You can top with sour cream, guacamole, or cheese. They make bite size tacos! I make a batch of my cheap Guac and heat up some cheese dip (from the Mexican Refrigerated case in Int'l Foods at Kroger), for a "balanced" (LOL) dinner.

*if you want to make the Rice-a-roni type (because it is cheaper), make sure you cook to almost dry, and only use half (unless you double the rest of the ingredients!). You'll need diced tomatoes, although I use RoTel tomatoes and chilies for the spiciness).

** you can substitute 1-2 cup of any chicken; the original recipe called for 1 lb. cubed thighs, but you have to take the time to cook it. Screw that!

I usually double this recipe, because it is even better the day after!

Mamaw's Hamburger Patties, Rice & Gravy

Take approximately 30 minutes from start to finish...

1-1.5 lbs. of ground beef (I prefer gr. sirloin), patted into small patties
2 cans of cream of mushroom soup
1 can water
.5 can of milk

sm. can sliced mushrooms (optional)
2-3 tsps of Beef bouillon granules (or more to taste)

4 cups Jasmine Rice (cooked) -- start before you start your patties and it will all be done at same time!

Pat gr. beef into small patties (about 3 oz.). If it fits inside the palm of my hand, it's the right size.

Heat large frying pan to med high heat. Spray Pam into skillet (if using extra lean gr. meat), place patties into pan and brown and cook about 5 mins each side. Season with SeasonAll or Moores Meat seasoning. After patties begin to weep blood, and if you have grease standing in skillet, remove patties and dump grease (if you use gr. sirloin or round, you most likely will not have any substantial amount of grease). If necessary, wipe out pan. Put patties back in pan on med. heat and continue to cook while making gravy.

In separate bowl, empty cans of Cream of Mushroom soup, and mix the 1.5 cans of milk and water. Stir to constitute and pour over meat patties. Add Beef Bouillon and stir. Cover, bring back to a boil, and cook for at least 10 minutes, keeping patties submerged.

Serve with Jasmine Rice and ladle gravy over all.

We serve with green beans with bacon cooked in them.

OMG, Aunt DeeDee, I'm comatose Chicken Alfredo

16 oz Alfredo sauce - roasted garlic*
32 Alfredo -- light Parmesan*
16 Alfredo sauce mushroom*
Optional: frozen peas, chopped broccoli, mushrooms, etc.
16 oz frozen grilled chicken strips, chopped into bite-size pieces
16 oz. fettucini cooked al dente, drained.

*I like to mix up the sauces, and I tend to only buy these sauces when on sale, so whichever sauce you like, use it or combine.

Dump all the sauce into a pot, heat just to simmer, dump chicken and optional vegetables in, heat back to simmer, cover, and simmer 10 minutes. Check every 2-3 minutes and stir.

Dump drained pasta into sauce, stir, back to simmer. Simmer until ready to eat.

Serve with a salad, yeast garlic rolls

Even better the next day, although you may need to add a little milk and stir -- otherwise, the pasta will soak up the remaining sauce. Even so, it is like silk.

Oh excuse me, I didn't realize I was droooooooling.

Belly Busting Crockpot Ravioli Lasagna

1 large container of spaghetti sauce (or 32 oz of your own)
1 large bag of frozen cheese ravioli
2 cups of Mozzarelli shreds
Parmesan cheese (Kraft is fine)
1/2 lb of your choice of meat (I used ground chuck, but you could use anything)

Brown ground meats, drain on paper towel, and wipe out pan. Dump drained meat back in pan and dump spaghetti sauce in. Set aside.

Use Reynolds' Wrap's crockpot liner to keep from cussing later.

Mix spaghetti sauce well, then ladle enough into large crockpot to cover bottom. Begin layering ravioli over sauce, trying to cover every bit of space (layering is okay as long as you don't over do it).

Ladle more spaghetti sauce over cheese ravioli, sprinkle with at least 1/2 cup of mozzarella, good shakes of Parmesan, and repeat, ending with Mozzarella and Parmesan.

Cover and turn on high for 4 hours or low for 8. Turn off and prepare side salad and bread while it cools down from the molten lava, stick to the roof of your mouth, and burn your tongue stage. I use the big bag of frozen Sister Shuster's yeast rolls, brushed with melted butter and garlic salt with the green flecks in it. Use whatever you like, tho, if you don't want the salt.

This is great as leftovers, but you might want to make EXTRA sauce, because when refrigerated, it sucks up whatever sauce was left, and then when rewarmed, you're going to need a little extra sauce.

Why Laissez-faire Kitchen?

I used to religiously watch the cooking shows (especially Jacque Pepin), and try to copy the recipes. Then menopause set in. Forget slaving over a hot stove with tongs in one hand and a hand towel to mop sweat in another!!! But I miss my family dinners, especially since I have two precious grandbabies that live less than 5 minutes away, and due to my work (my over-full time job and my jewelry business), and an aging father, that I rarely get to see any of them on more than a weekly basis.

So why Laissez-faire? If you look up the definition, you'll see:

1

: a doctrine opposing governmental interference in economic affairs beyond the minimum necessary for the maintenance of peace and property rights

2

: a philosophy or practice characterized by a usually deliberate abstention from direction or interference especially with individual freedom of choice and action

But my definition of laissez faire is a deliberate abstention from long, drawn out gourmet recipes! :-) Plus I like the play on words -- it sounds like Lazy (is) Fair! :-D

So lately I have been collecting really REALLY easy recipes that taste like I have slaved for ours. I picked up a few in the last couple of weeks from my family reunion. We are talking eyes rolling in back of head good and swirly brains from how simple it is to make. So the next few recipes are from the Baker Boys reunion and come from my Aunt Deedee. I certify that they are so easy and yummy that guests will not be able to tell you threw it all together!