Now- yesterday I wanted to make up something-but, like my “blogger’s block” I also had a coking block, too. Sure I have this and a plethora of cookbooks, but nothing was beckoning [...]]]> First of all, a big ol’ thank you and hug- all those sweet words for my “pops” made my day. That was just- well, AWESOME.

Now- yesterday I wanted to make up something-but, like my “blogger’s block” I also had a coking block, too. Sure I have this and a plethora of cookbooks, but nothing was beckoning me into the kitchen…I even have a site notebook I keep with ideas and plans for this site. But, yesterday I was officially a bump on a log. I am pretty sure it was a pine log, too. I mopped and my house was quite “piney”.

Speaking of homes, do you know I used to really get annoyed jealous of housewives or stay at home moms when I was working? Oh boy- I used to really hate it when they said how busy they were. Was I clueless.

(Maybe the ones that have no kids, no pets, no yard  a maid and bottomless pocketbooks still annoy me a little.)

There are different species of non-working women. But the main thing to remember, most still work. And never get a quitting time.

That’s a little talk to the me of the past that was so clueless.

I have a tomato side dish for y’all- it’s something I forgot to share a few weeks back. It’s still tasty, don’t worry.

Good thing about pictures- the food still looks good weeks later-unless you take the actual picture weeks later…well, then I think this would be more of a science site or something.

Speaking of “old pics”…

You know my old magazine and cookbook collection? Well, for a laugh check this out ooo- now that I have a scanner- I can really go crazy.

Food. Tomatoes, cheese, onions and olives. This is a winter side dish-cause you bake it in the oven. If you don’t bake it, I suppose you could add some dressing and call it something else.

To make:

First slice 3 taters into 1/4″ slices, place in a bowl of water and nuke till tender.

Now:

saute 1/2 onion (slice it up first, silly)

add 2 cans drained, diced tomatoes-seasoned ones are fine

add 1 small can sliced olives

2 cloves garlic, minced

1 tbs Italian seasoning

salt n pepper

Place 1/2 of your taters at the bottom of a buttered baking dish, (9×13) season up with some salt n pepper

Place tomato mixture on top. Reserve 1/4 cup.

Place your other taters on top and then the remaining tomatoes and some sliced mozzarella, parmesan, and some bread crumbs.

Bake at 350 for 15-17 1/2 minutes.

I am going to bake up something today. The cookies are gone and we need treats.  Watch this little bump boogie.

Today happens to be Friday. A long weekend at that, so all y’all be safe. Watch out for wackos. And poisonous things. And food that set out too long at a BBQ. But, you knew that already.

but wait….here’s one more. Also- my other recipe here is no longer holding the best ever title. This one is.

first, I need to talk to you a bit. Let’s have coffee.

I am. Mmm.

I am [...]]]> What can I say about macaroni and cheese? It’s creamy, chewy, rich and satisfying..and there are a million recipes out there for it.

but wait….here’s one more. Also- my other recipe here is no longer holding the best ever title. This one is.

first, I need to talk to you a bit. Let’s have coffee.

I am. Mmm.

I am actually having a bit of bloggers block. I have a lot on my mind- other than food n bills. My father-in-law has lung cancer,  it appears to be something removable, which they are removing-but, it still is a dark shadow in my life at the moment. Any good thoughts and prayers will be appreciated. Thanks.

He’s an awesome guy. He gave me away at my wedding…because-well, my dad-was playing golf.

I would show you a pic-but he doesn’t like to be out there on the Internet.

The tropics are active, too. Perhaps you remember when I was almost Amish?

Things like that keep me awake.

Comfort food helps, too. But- mind you-food is not therapy! People and animals are for that. Share your food with them and it will make both of y’all feel better.

Do you know how to make regular ol’ mac n cheese? I thought so…

You guys are so smart. I should start using big words from psychology.

Maybe have a word a day to teach you? Heehee-then you can analyze your office friends.

melt 1/2 stick of butter over med. heat, add to it when its melted- 1sp salt, 1/4 tsp mustard powder, fresh ground pepper. Next, add 4 tbs flour-stir to make a roux.(paste)

Now: add 1/2 block of cream cheese, 2 tbs sherry, and 2 c milk. Bring to a boil over med heat.

it will look like this….

stir in 2 c shredded Mexican-blend cheese…

and 8oz (weight before cooking) macaroni

stir, and pour into a buttered casserole dish, or individual ramekins- top with more cheese and perhaps some breadcrumbs and paprika, and bake for about 20 minutes at 350.

There you have it.

Thanks for reading yet another mac n cheese recipe.

Oooo! I am getting a waffle maker! If you like me on facebook, you knew that…Ebay. NEW Cuisinart. For under 20 beans! Kitchen gadgets are fun.

In any event, I was never [...]]]> Milk n’ cookies- I am not sure who coined that combo- my guess is that is was a mama somewhere who was feeling guilty for just giving her kid a cookie, so she made it more wholesome by adding milk. Kinda like putting some sprouts on your triple decker bacon cheeseburger.

In any event, I was never a milk drinker. Maybe that’s why I am short….

I never had “milk and cookies” until 3 years ago. After I had my daughter, I craved shortbread cookies and milk. I thought the cravings were supposed to be done after childbirth?! Not for me.  I needed them.

These cookies in particular, are quintessential milk cookies. Dry n crumbly, slightly sweet, rich and satisfying…

yes. A good chomp indeed.

These babies are an adaptation of one found on Smitten Kitchen. Hers have espresso in em. Mine do not. Why? Because I share. And I share with my kids. They don’t need any more energy.

Butter-nice n fluffy. Don’t worry- the whole recipe will be at the end. My hubby said I should get a kitchen aid mixer tattooed on my arm. He was sorta joking… but I liked the idea….what about you? A vintage red one, I think….

Oh! See that widget ad up over there on the left? The one with the pic of lil ol’ me? Yes- I will be in a contest here shortly. I will need vote from you guys. Maybe I will get that tattoo if I win….

I will keep you posted when voting opens. I am aware that some of y’all may be in it, too- and that’s cool because if you win, I will be happy- since you read my site anyway, and that makes us friends. Kinda like knowing someone before they were “famous” ! Anyway- it’s scary and exciting…. hope I make it past the first round…at the very least.

So- these cookies get rolled out in a ziptop bag:

Next time, I will make em thicker.

Oh yeah, you’ll need a ruler. Go raid your kid’s desk….there’s bound to be one…or ten.

You need the ruler to get little squares. I guess you don’t need it- it’s just easier…I can draw a straight line, but cutting a straight line is another story….

Chocolate chip shortbread cookies:

(Adapted from Smitten Kitchen)

Whip:

2 sticks soften butter and

2/3 c powdered sugar

until fluffy.

Add:

1 tsp vanilla

At low speed, mix in:

2 c flour

stir in 4 oz chocolate chips (I suggest mini-I used “regular” and they are hard to cut through)

Put batter into a gallon sized zip bag and roll into a 9x 10 1⁄2 rectangle that is 1/4″ thick *I would personally just aim for something square and 1/2 ” thick..

Chill for 2hrs-or up to 2 days…

Preheat oven to 325

Cut a slit in the bag, and peel off bag.

Cut into 1 1/2 ” squares

Peirce with a fork.

Bake 18-20 minutes.

Enjoy with soy/almond/oat/rice/goat/cow milk.

A little note to my “regular” visitors:

Thanks. You guys rock- thanks for commenting-reading-enjoying and (hopefully) trying a few recipes here.  I love the feedback!

If you never had hummus- you should try it, it’s booty-friendly, versatile and cheap to make. The kind they sell by the deli costs around $2.99. I made double the amount for about $1.12. Being thrifty is fun. Speaking of thrifty- [...]]]> Chick peas. Roasted garlic. Olive oil. Isn’t is amazing how just a few ingredients transform themselves?

If you never had hummus- you should try it, it’s booty-friendly, versatile and cheap to make. The kind they sell by the deli costs around $2.99. I made double the amount for about $1.12. Being thrifty is fun. Speaking of thrifty- I made 8 breakfast sandwiches yesterday, too. I should have used my own biscuit dough, though. I tried to use that other stuff-you know, the kind that scares the heck out of  you when you open it? Anything that startles you before you bake it should be a sign.  Like snakes. I love snakes, but they always startle the &$%# out of me when I see them in the yard…I don’t think I would eat one. Snakes and canned biscuits. Hmmm.

Hummus. Well, first the garlic- roasted garlic takes on a sweet, nutty flavor after it’s roasted, and it’s less pungent, too. Vampire and date night friendly.

To roast it- wrap a whole bulb in foil and bake it at 350 for 30 minutes. I used to toaster oven. It’s summer.

place 2 cloves it in a food processor or blender and ad 1 can of canned chick peas, drained but save 2 tbs of the liquid that they were in.

Add 2 tbs olive oil, 1 tbs lemon juice and 1/2 tsp kosher salt. Pulse or blend until it looks like this:

Classic hummus contains sesame tahini-but that wasn’t something I had in my pantry at the time. Oh well.

You can adjust the texture with the reserved liquid, if you prefer it thinner or thicker…

I sprinkled some dill on top- you can do chives, paprika, pepper…really any savory spice works with this.

So- it’s biscuit day today. Still working on that 25lbs of flour I bought.

I also need to start to tackle the herb n veggie garden. I let it go over the summer…it looks like a weedy lunar landscape.

Anyone wanna help?

HEY! I got a scanner!!!

Woo Hoo! Now I can also start to work on “Oranges and Alligators” more. Aren’t you excited?!

I know, probably more excited about the biscuits. It’s okay. I understand.

These, to me are the epitome of happy flavors. Cream cheese, ranch, avocado and a squirt of lemon inside a sweet little tomato. Yum.

I made them at 6:30am. I am so weird. It was one of those “middle-of-the-night-food ideas” that I get. Let’s face it- I’m obsessed. There I said [...]]]> Oooo- I like that name, don’t you?

These, to me are the epitome of happy flavors. Cream cheese, ranch, avocado and a squirt of lemon inside a sweet little tomato. Yum.

I made them at 6:30am. I am so weird. It was one of those “middle-of-the-night-food ideas” that I get. Let’s face it- I’m obsessed. There I said it.

I will also admit,  they were my breakfast.

Is it okay to have an appetizer for breakfast?

How about dessert?

Personally, I like breakfast for dessert. A fluffy cinnamon roll ora doughnut or Lucky Charms. Mmm.

To make these:

4 oz softened onion n chive cream cheese

1 tbs ranch dressing

1/2 of a large avocado-or one small (Hass) one.

1 tsp lemon juice

Mash all that in a bowl. Place it in a pastry bag or-(in this case) a zip top bag. But, you know how I feel about those.

Place in the fridge while you are gutting little baby tomatoes. Woah.That sounded harsh, huh?

Gently slice grape tomatoes in half, and delicately scoop out the seeds to reveal tiny tomato “cups”.

With a fancy-scmancy star tip, pipe your cheese filling into each tomato cup. Or, squeeze it in. Or, spoon it in. Just get it in the tomato cups, that’s all.

Sprinkle with pepper or chives. I did pepper because it was morning…and well, you know.

I hope you all have a great morning. Or what ever time it is hen you’re reading this. Have a great day/night/morning/weekend/evening/afternoon-did I miss anything?

I also dreamed up something with chocolate chips and salted caramel. Need to get on that.

I have never been able to duplicate that chicken. That calls for a “Woo-Hoo!”

So does this: WOO-HOO! I know that’s narcissistic. Sorry. I’m only [...]]]> Mmmm, Mexican restaurants. The hot platters of perfectly seasoned food oozing with melted cheese, crisp lettuce and cool tomatoes. And that finely shredded chicken that melts in your mouth. Hungry yet? Me too.

I have never been able to duplicate that chicken. That calls for a “Woo-Hoo!”

So does this: WOO-HOO! I know that’s narcissistic. Sorry. I’m only that way once in a while. Heck, while I am at it- I have a lot of woo-hoos today. I finally painted my toes. I have Fred Flinstone feet, so it takes some work to get em lookin’ like Wilma’s. They look pretty better now. I got new shampoo! Unlike my sis, I only have two types in the shower- kids’ and adults. I have short hair so it takes forever to get through a bottle. (Hubby’s bald…) And, you know how your hair gets bored of shampoo? So, today after using my new (cheap) shampoo… it’s alive! it’s alive! (I am starting to sound like the guy from Frankenstein.

Oooo- Halloween. Now, that’s just fun.

Back to chicken.

Thank goodness for Facebook, as a friend/fan/liker told me this recipe. This one’s for you Leslie!

A great weeknight/school night/soccer night/lazy night/work night/taco night idea.

You need equipment, though. A crock-pot or a pot on the stove, I suppose.

Now, as Leslie told me you just take some chicken breasts, some broth and throw some taco seasoning on it.Oh yeah, baby. It’s that easy to get the finely shredded buttery chicken like at your favorite local Mexican joint.

look at that. I did mine with 3 breasts, 1 c broth, 1/2 c water, 3 tbs chili powder, 1 tsp cumin, 1/2 tsp garlic powder, fresh black pepper, dash of kosher salt and a sprinkle of taco sauce. Why didn’t I use a packet of seasoning? Because I had to go to the store. Plum out. I also would have done up an onion in there, too. Why didn’t I? Good guess.I need to get my booty to the market. Mind you, NOT market my booty. J-Lo got me on that one.

Enjoy folks! And, really- thank you for stoppin’ by and keeping me going- I love the comments and I wanted to thank each and everyone of you guys- it means so much to have such awesome loyal readers. Thanks!