STUFF ON MY CREATIVE TO DO LIST

Gart Cooper's Mother's Buttermilk Griddle Cakes

2018-09-02T16:38:00.003-07:00

I found this on Pinterest and putting it here to try sometime I had not seen a recipe for pan/griddle cakes that included cream and cornmeal before and it sounds interesting. I also have a love of old school vintage recipes.

I had only seen a few of Gary Cooper's movies on television as a kid and my Mom was a fan.

The above recipe was from a post by Tory Avey and it was originally in small recipe book called "Favorite Recipes of The Movie Stars".

She also has a history of the recipe, as his mother, Alice Cooper (not the musician obviously, LOL) has served it on the family ranch in Montana. The post also shares Gary (whose real name is Frank, which I did not know until now; the Gary came from a casting director as it was the name of her hometown!) history.

Tory Avey also an adapted printable version of the recipe on her site and she makes up a batch of the silver dollar sized cakes that look delicious. It also has an option of converting to metric and changing number of servings before printing.

When I make these I will post a link to how the turn out here.

In the meantime, be sure to check out Tory Avey's post here.

Peanut Butter Snowballs

2016-11-30T19:11:00.000-08:00

This has a 5 star rating on "Taste Of Home" and they look cool and sound delicious, so putting this on my list to try.

Recipe from Taste of Home that is to make about 2 dozen

"

1 cup confectioners' sugar
1/2 cup creamy peanut butter
3 tablespoons butter, softened
1 pound white candy coating, coarsely chopped

In a bowl, combine the sugar, peanut butter and butter. Shape into 1-in. balls and place on waxed paper-lined baking sheet. Chill for 30 minutes or until firm.
Meanwhile, melt the candy coating in a microwave-safe bowl. Dip balls and place on waxed paper to harden.

Christmas Tree Napkin

2016-11-29T19:10:00.000-08:00

I don't own any fancy napkins, but after Christmas will be on the lookout for some discount ones for next year to try this as it looks fun and festive.

Hack Ramen Noodles

2016-11-22T06:08:00.001-08:00

I only occasionally eat Ramen noodles these days, but this gal has some fun "hacks" for Ramen that I had never heard of before.

She uses a single egg to double the volume and add protein (although I always have done this with fried rice, never thought about trying it in Ramen) and to jazz it up adds things like Radish, Shredded Ginger, spring onions and Sesame Seeds.

Hubert Keller's Budweiser Burger with Old Fashioned Mustard and Shallot Jam

2016-11-12T17:40:00.000-08:00

I came across this on Youtube and decided to put this on my Stuff to Make list more for the special mustard sauce and the Scallion Jam than the actual burger. Hubert Keller is an acclaimed chef with several restaurants so I check out his recipes and videos if I come across them for inspiration.

The source of the recipe is Source: ABC New Good Morning America . I decide to put a copy of the recipe here instead of just a link because the last time I did that, URL was no longer valid so I could not try the recipe.

Hubert Keller's Budweiser Burger-A Burger and a Beer in One

Servings:4
Difficulty: Moderate
Cook Time: 60-120 min

For the burger:

1 ½ lb Coarsely ground Black Angus chuck, chilled
1 tablespoon Olive oil
4 x 3 ozs Braised American Wagyu flat iron
4 Budweiser burger bun
4 tablespoons Old fashioned mustard
4 Leaves of butter lettuce
4 tablespoons Caramelized shallot jam
1 Large ripe Heirloom tomato, cut into 4 thick slices
Fleur de sel and freshly ground black pepper
For the braised flat iron:
2 lbs Flat iron (boneless and fat trimmed)
Butter
1 +1 tablespoons Olive oil
1 Small carrot sliced
1 Small yellow onion sliced
1 Celery stalks sliced
2 Garlic whole cloves
½ cup Red wine vinegar
3 tablespoons Brown sugar
½ cup Pale malt
3 cups Budweiser
3 cups Chicken broth
3 cups Beef broth
Bouquet garni (parsley, thyme, bay leafs)
Salt and freshly ground black pepper

For the caramelized shallot jam:

2 tablespoons Olive oil
2 cups Shallots, finely chopped
1 ½ teaspoon Fresh thyme, finely chopped
½ cup Budweiser
¼ cup Sugar
2 tablespoons Aged balsamic vinegar
Salt and freshly ground pepper

For the old fashioned mustard:
¼ cup Yellow mustard seeds
2 tablespoons Brown mustard seeds
¾ cup Dry white wine
2 tablespoons White wine vinegar
1 ¼ cup Prepared Dijon mustard
Pinch of salt

Cooking Directions

For the braised flat iron:

Season with salt and pepper. In a heavy duty casserole add 1tablespoon olive oil. Sear the meat, and give a nice brown color on both sides.

Take the meat out, and degrease. Add 1 tablespoon olive oil and butter. Add the carrot, onion, celery and garlic. Sauté the vegetables until lightly caramelized. Add the seared meat back in the sauté pan and deglaze with the red wine vinegar. Reduce by half; add brown sugar, pale malt and beer. Add the chicken, beef broth and bouquet garni. If necessary add water to barely cover the Flat Iron. Bring to a boil, lower the heat and let simmer slowly for about 3 ½ to 4 hours. Once tender, remove the meat carefully and display it on a sheet pan. Cover with plastic film and let cool down. Strain the braising liquid through a fine sieve into a clean sauce pan. Reduce until the liquid become syrupy. Check the seasoning and reserve. When the meat is cold, cut 4 squares (about 3 ozs each) and transfer them into the reduced beer sauce.

For the caramelized shallot jam:

In a skillet over medium heat, add olive oil and heat until hot. Add the shallots, stir, and season with a pinch of salt and pepper. Cook, stirring occasionally, until the shallots are light gold and have thoroughly melted. Deglaze with the beer and add the thyme. Stir often towards the end of cooking to make sure the shallots do not stick and all the beer is reduced to almost dry. Set aside.
While the shallots are cooking, in a small saucepan, melt the sugar with about 1 tablespoon water over medium-high heat. Stir until sugar is dissolved. Cook at a boil, uncovered and without stirring, until the sugar caramelizes to a medium amber color, about 5 minutes. Remove the pan from the heat and add the vinegar. The mixture will foam and spit, so stand back to avoid being spattered. Return the pan to low heat, and stir until the caramel has melted.
Scrape the shallots into the caramel and stir well. Remove to a bowl, cover, and set aside to cool. Taste for seasoning, and adjust with salt and pepper.
Refrigerate the jam in a covered container for several days or longer. It may also be frozen. Bring to room temperature before using.

For the old fashioned mustard:

Combine the yellow and brown mustard seeds in a medium saucepan with the white wine, vinegar, and salt. Bring to a boil over medium-high heat, and immediately pour the mixture into a medium bowl.
Cover and set aside overnight.
Drain the seeds through a fine mesh sieve. Discard the liquid. In a medium bowl, fold the seeds into the prepared mustard until evenly mixed throughout. Pack the mustard into clean jars, close, and refrigerate for several days to let the flavors develop. Keeps, refrigerated for up to a month.

Grilling and assembling the burgers:

For the burgers, shape the meat into 4 evenly-sized patties about ¾ inch thick. Handle lightly to keep the texture light and juicy. The burgers can be shaped and refrigerated, covered, for several hours.

When ready to cook, heat one tablespoon olive oil in a large skillet or grill pan over medium-high heat until very hot or build a medium-hot fire in a barbecue. Generously season the meat on both sides with salt and pepper.

Cook the burgers in the skillet, turning once or twice, 6 to 8 minutes for medium-rare. Do not press down on the patties. With a large spoon, baste the burgers several times with the fat in the pan. (You can also preheat the oven to 450° F and cook the burgers on top of the stove until they are brown on both sides, and then finish them in the oven.) To grill the burgers, oil the grate, arrange the patties on it, and cover. Cook as above.

Meanwhile heat up the flat iron in the beer sauce. Warm up the shallot jam.

Toast the buns in a toaster oven or on the outer perimeter of the grill rack until golden brown.

To assemble the burgers, spread the bottom buns with mustard, and cover them with the lettuce leafs. In the center of the lettuce, spread out the shallot jam. On top display the burger. Cover the burger with a slice of tomato. Top the tomato with the flat iron and spoon some beer sauce over it. Cover with the bun tops. Serve immediately with remaining shallot jam, old fashioned mustard and the beer sauce on the side.

Caramelized Onion:

1oz Butter
3 cups Sliced white onion
1 cup Budweiser

In a sauté pan melt the butter add the slice onion. Caramelized slowly and deglaze with the beer at the end.

Burger:

In a sauté pan or grill cook the burger seasoned with salt and pepper. Both sides cook for about 5-7mn for Medium Rare.

Ciabatta Bun: Toast lightly.

Building the burger: On the bottom Ciabatta bun place a few green leaves, patty, Braised Wagyu, caramelized onion and finally the top bun.

On the side: Sauce from the braised flat iron, old-fashioned mustard, micro greens and extra caramelized onion.

For more recipes and videos, visit: http://www.facebook.com/BudUnited

TEA BAG HOLDER BOX

2016-11-12T01:03:00.002-08:00

I had abandoned this blog in favor on Pinterest, but have so many pins that it is hard to find a project when I decide I want to make something and I have decided to start posting here again on some projects I know I want to make within the next year.

I love this tea bag holder box and it is made primarily of something I have on hand or can get for free: Cardboard. It is put together with glue and strategy along with decorative paper, some type of glue, and a bit of ribbon. to tie it shut.

Chicken ala Nancy

2012-06-28T03:28:00.001-07:00

By accident I stumbled upon a show on Lifetime called "Mom's Cooking" in which the participants that have signed up with the show want to learn favorite dishes their mother has made and they, along with the host, ambush Mom and recruit her to show her offspring how to make some of their favorite dishes from childhood.

I love the idea of the show as it not only creates a memorable moment, but the opportunity to pass on a family tradition. Unfortunately, my Mom passed over a dozen years ago and there are many of her recipes I wish I now have or had bothered to learn. As far as passing on to my own son, I told him when he is hankering for home cooking when he grows up, all he had to do is head to Fazoli's (we went there many a Tuesday night for Kid's night for the 99 cent kids meal and kids craft). I know right now it would be nearly impossible to get him to take time to show him how to cook anything, but maybe I will put together a recipe book of some his favorites to give to him for when he graduates from technical school as the only thing he knows how to make on his own is Koolaid pie.

But, to get back to the point, as Kyle loves chicken I like to try new ways to prepare it and Chicken ala Nancy, (Nancy being the name of the mom in the episode) sounds like a good option to try as it is different and sounds quick (10-12 minutes) and easy (only a few ingredients) to make.

You prepare 4-6 cutlets using an electric skillet at around 350 degrees for even cooking. First you dredge it in flour, then in egg and then in flour and she advises the flour in it helps to create a gravy in the pan. You brown it in 2 TBSP of butter along with 1 TBSP of olive oil (the butter gives it flavor and the olive oil keeps the butter from burning) and you brown the pieces on each side for a few minutes then add a cup of sherry and the juice of a lemon, then cover and simmer for five or six minutes, then turn off and let set for a minute for the "gravy" to thicken then spoon it into a serving dish and on the show they garnished with lemon pinwheels.

Photo: source

Edit 2015 - original link dead - found copy of recipe on Sharecipe.com Ingredients:
4 – 6 thin or medium chicken cutlets Flour for dredging 2 eggs Milk Bread crumbs 1 tablespoon olive oil 2 tablespoons butter 1 cup cooking sherry 2 tablespoons lemon juice

DITR

Gothic Inspired Laced Up Nails

2012-04-12T00:42:00.000-07:00

I am always on the lookout for new nail looks and looking forward to trying this fun and flirty look is by Totally Cool Nails and uses the blunt end of a Q-Tip and a hairpin to create.

For the tutorial, watch the above video.

20 Minute Dress

2012-03-27T09:14:00.000-07:00

Source: designfixation.blogspot.com via Kathryn on Pinterest

I love simple dresses and this design at Design Fixation that can be done in 20 minutes using a yard or two of stretch fabric, elastic and a sewing machine - no pattern required!

For instructions visit: Design Fixation

Vegetarian Stuffed Dumplings + Caraway Cabbage

2012-03-23T17:07:00.000-07:00

Although I have not been a practicing vegetarian for several years, I am always on the lookout for vegetarian dishes as they are a healthier and more socially responsible alternative.

I was pleased to find recipes for the above posted by The Chubby Vegetarian featuring dumplings made with tofu, carrots, celery, green peas and spices in wonton wrappers served with cooked cabbage with red pepper, garlic, caraway, and Apple Cider vinegar sounds like a flavorful and filling meal intend to try some time.

For the recipe, visit The Chubby Vegetarian.

Photo: The Chubby Vegetarian

Paper Flowers

2012-02-26T23:38:00.000-08:00

Source: weddingchicks.com via wedding chicks on Pinterest

I saw this project weddingchicks.com on Pinterest on their DIY Board. Although these would be an economical decoration for a wedding, the project looks fun and simple using card stock, glue gun, scissor, round paper punch and glitter and would make a fun Spring centerpiece or desk decoration.

If you do have a wedding in the near future you might want to check out their wedding boards on Pinterest here

Hearty Black Bean Quesadillas

2012-02-20T00:20:00.000-08:00

I spotted this recipe for Hearty Black Bean Quesadillas over at Budget Bytes
and I want to try them sometime as they are a vegetarian and economical at around $6.66 for 10 for around .66 cents a piece.

FLOWERY FLEECE HEADBAND

2012-01-15T20:14:00.000-08:00

Photo: Cheap Crafty Mama

I like the sort of retro-flapper look of this fleece headband by Cheap Crafty Mama and will have to pick up a remnant of fleece from the fabric store some time and give it a try.

For the tutorial, click here.

Anthropologie Inspired Book Stack Necklace

2012-01-14T03:53:00.000-08:00

I love Vermin Jerky's version of this on Cut Out And Keep although the original tutorial on Craftster
by user malmow and going to try to make this some time.

SIX MINUTE CARAMELS

2012-01-12T08:29:00.000-08:00

I spotted a recipe for Six Minute Caramels
over at Two Butterflies and adding this to my list as I want to try making this around next Christmas and if all goes, well, gift it as gifts. I have never had any luck trying to make caramels before, but this sounds so easy as it is made using butter, white and brown sugar, Karo syrup and sweetened condensed milk and nuke it the microwave, stirring every 2 minutes.

For the recipe, click here

Photo: Two Butterflies

CHINESE LAUNDRY GISENNA FLATS

2012-01-11T09:28:00.000-08:00

It might be because it has been a (thankfully) a warmer winter than normal that I find these breezy shoes so appealing. Although the $59.99 is not a bad price, it is way over what my budget allows so think I want to give these a DIY try with a pair of flats, some pretty ribbon and sturdy glue. Not sure if I want to make the shape of the flats on fabric, sew on the flowers and then glue the piece to the shoes, or just glue the ribbon to the shoes directly.

As it could go very wrong as they are very detailed, will try to find a cheap pair of plain flats on sale.

Ballerina Bun Remix ACCOMPLISHED

2012-01-04T21:09:00.000-08:00

Source: thebeautydepartment.com via Kathryn on Pinterest

One of the reasons I grew my hair long was that there would be more hairstyling options.

Unfortunately, I don't like how it gets into everything and countless times have ended up slamming it in the car door and not realizing it until I would go to move my head, so most of the time I just end up wadding it up in some sort of bun but at least with this style, it will be creatively wadded.

For the full tutorial, click HERE

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**Accomplished**

I made a version of the bun, but ended up twisting two strands of hair together instead of braiding the back.<

Garlic & Cheese Quinoa Patties

2011-11-21T06:49:00.000-08:00

Photo: Poor Girl Eats Well

Garlic and Cheese Quinoa Patties at Poor Girl Eats Well (adapted from Heidi Swanson’s Baked Quinoa Patties on 101 Cookbooks) described these as a quick, inexpensive and healthy snack food that she is taking on a trip with her and want to try to see if my son will like as an after school snack.

For the recipe click Poor Girl Eats Well

No-Boil Freezer Manicotti

2011-11-18T03:49:00.000-08:00

Photo: Source

This is what my Mom would have called "funeral food" as it would be great to make and give to a grieving family as all they have to do is put it in the freezer and when ready to use, thaw it out for a day then bake it for an hour.
If you have freezer space (which unfortunately, I don't) you could make ahead.

I found the recipe for the above at $5 Dinner Mom (guest post by Mom on a Mission For Christ) and what I like about it is it not only sounds easy and inexpensive to make, the cleanup would be minimal as you mix the filling in a quart size.

For the recipe, click here.

UPCYCLED ONESIE TO BABY BASEBALL CAP

2011-11-17T00:03:00.000-08:00

Photo: Me Sew Crazy

Me Sew Crazy has a tutorial and free printable pattern to make the above out of newborn onesies for babies 0-6 months here.

I don't have any need to make these at this time, but perhaps for a future project and to share with any new moms that might have bigger babies like I did (8lbs 8 oz) and never fit into newborn clothing and grew out of 3 month clothing at 3 weeks.

Vintage Cardigan to Jumper

2011-11-15T01:40:00.000-08:00

Photo: source

A Beautiful Mess has a tutorial on turning a vintage sweater into a jumper by cutting off right under the sleeves and turning the sleeves into the straps. As it is a little shorter than I prefer, I will be on the lookout for a super larger/extra tall mens cardigan to try this on because it does look super cute.

For the tutorial, click here.

MAPLE-GINGER ICEBOX CAKE

2011-11-14T00:33:00.000-08:00

I am an email subscriber to Mr. Food and this gem arrived in my inbox and not only sounds good, also sounds like it will be easy to make as you use a 16 oz package of gingersnaps (except for 6 cookies as a garnish), dip in milk, line a large bowl, cover with 1/2 of frozen whipped topping (reserve 1/4 of the tub) and 1 tablespoon of dessert and repeat the freeze overnight, unmold, crush up remaining cookies and top with remaining ingredients and 1/3 caramel topping then serve.

I think when I do make this, I will opt to try it with ice cream (maybe butter pecan) instead of the whipped topping
Click here for the recipe

Ruby Tuesday's Potato Salad

2011-11-13T00:24:00.000-08:00

Photo: Kathryn Sprowl

When I "liked" Ruby Tuesday's on Facebook I was surprised to see that they had an application for recipes - some are user submitted and some are there own. Below is the recipe from that application (Link)

"Ruby Tuesday Potato Salad

Submitted by Ruby Tuesday in Salads

By popular demand, here is our Famous Potato Salad Recipe.
Ingredients

3-1/2 Pound Baked Potatoes diced 1/2" x 1/2"
1-1/2 Cup celery, 3/8" diced
1/2 Cup green peppers, 3/8" diced
1-1/s Cup Boiled Eggs, 3/8" diced
2 Cup Mayonaise
2 Tablespoon Mustard
1/2 Cup Ranch Dressing
1 Teaspoon Black pepper
1 Teaspoon salt

Directions

Gently mix to combine all ingredients. In a separate container, mix the dressing: mayonnaise, mustard, ranch, peppercorn and salt. Combine the dressing and vegetables and mix well. Store in the appropriate container and cover with a lid. Allow the salad to chill for 1 hour prior to service."

Witch Boot Bookmark

2011-11-09T01:49:00.000-08:00

See Book Mark and 1000's of others - or share your own on Cut Out + Keep
I love this clever witch boot bookmark made out of Fimo or Sculpey clay and wire.

For the how-to click here.

Deep Fried Oreos

2011-11-06T06:22:00.000-08:00

Photo: C.R.A.F.T.

Its a funnel cake...its a cookie...its a Deep Fried Oreos! Recipe at C.R.A.F.T.