NOISETTE, NYSES, NEUCES.......

            No matter what language, French, German, or Spanish, the word  is called
"NUTS" in English!...these Nuts boost brain power and are a great source of protein.
            All Nuts are a healthy  snack, 2 oz will provide your nutrients for a day.
         

ALMONDS

                             Almonds are your most nutritious.
                              They are packed with  anti-oxidants,
                                             vitamins and minerals
               
                       

                            Pistachios are an excellent source
                                                                                  of copper, 
                                                                                   manganese and phosphorus
                                                                           

WALNUT
Walnuts are loaded with Omega  3 fatty  
acids { the good fat}

PISTACHIOS

                             ,                                                                  

   Peanuts  are a good source of vitamin E and B                                                                      .
                         

CHESTNUTS

Rich in energy and provide
vitamins and minerals

PEANUTS

                     There are many different kinds
                                                         
                                    of NUTS available today, not just        
                                    the mentioned, such as ; Pecans,
                                    Cashews,  Macadamia,
                                   Brazil , Filberts, Hazel nuts,Soy ,Black walnut,
                                   are a few. A handful of any NUT is good for
                                                   the heart too.!!

That is all for today friend, this is Jenny
" GOING  NUTS"!  ............lol

SOME THIS AND THAT

      I love shopping.! It is an addiction. Hours spent browsing in a book or music store is
 never too long.
I can spend three hours just looking  at new products for the kitchen  I have not seen,
 or different foods or spices I was not/am not aware of.
      I am always amazed at the many choices available to cooks, or bakers, in today's markets.
Here are a few of these "new" finds,{ well at least to me.}If you are searching for a gift for
someone that has most everything, some of the following might help. Keep in mind the items
 mentioned , are a random list of products, and not all will  " fit the bill"  as a gift  on your lists.
       I found a board made specifically for holding and serving a bone -in ham leg.
{ I guess this also could be used for lamb}.
 There are countless, really nice cutting boards., color blocked, shapes  and sizes of ones choice.
      Items I had not seen, for the oyster lover ,were a variety of products to turn their home  into an oyster bar! Everything from gadgets to shuck,  the gloves to wear, and suggestions as to what to serve for drinks.
      One product that caught my eye were the many maple wood hand crafted kitchen utensils.
 Not just the shapes of spoons.Beautiful hand work. The best part--made in the USA!!
      I was overwhelmed by the different condiments, spices, and flavorings for ones liking.
      The assortment of glassware, dishes, even pots and pans, upgraded kitchenware of all
  kinds and prices too.
       On previous blogs I mentioned different coffees, click here-   COFFEE.....ANYONE ?
 A combination of coffees,and coffee mugs{personalized] make a nice gift basket.
         Thinking of making  a  wine  basket for someone and need help with types of wine and
  the foods that wine will pair with, click here ALL ABOUT WINE. There are a number of
  wines available not even mentioned. Get an exotic one, or a  new kind with a unique name.
         There are plenty of great books out for the avid reader. I have found it very difficult
  choosing, unless you know their favorite author, and what they prefer as subject matter.
         Of course there is always the web! You will find a sight for anything you are looking
  or just want an idea. Some sights that might not be familiar :surlatable.com, cuisinart.com,
  kioskkiosk.com, blackstreetmercantile&trading Co., suitable.com, cooking.com,
  thebostonshaker.com,  regiongeneralstore.com....the web is wonderful, if you don't
  like dealing with traffic, parking , etc.....It does seem early to even "think Christmas"
  but .....25 days!!
          That is all for today friend, this is Jenny......Leave me your comments, I read all
  of them. Thank you

     

.

PIE CRUST AND POPOVERS

       I have had several request wanting to know how I make my pastry for pie crust.
Very simple. The trick is not to over mix the pie dough, and to let it set at least 30
 minutes in the refrigerator, even overnight, but not longer.
                                          PASTRY FOR PIE CRUST
       2 cups sifted flour...use a good brand, the results are much better
       3/4 cup of shortening...I have tried less shortening, even half butter
  but was not satisfied. with the texture of either.
        2 pinches of salt
        Ice cold water.....about 1/4 cup
 Scoop flour into measuring cup. Add salt. Using a medium sized bowl, cut shortening
 into measured flour until it resembles small peas.
 Slowly, adding a small amount of cold water at a time, mix to form a soft dough
 Turn dough onto floured board. Pat with hands to form a ball, then flatten into a circle
 and wrap in plastic wrap
 Refrigerate. When ready to make pie crust, cut dough in half, roll with floured rolling pin
 from the center outward. Rotate dough to roll out evenly.This makes a 2 crust 8" pie shell.

                                              POPOVERS
       If you never had, let alone made POPOVERS, you are in for are a treat!!
 POPOVERS are the American version of Yorkshire Pudding.
 The name POPOVER comes from the fact that the batter "pops" over the muffin
 tins when baking.
 These POPOVERS are an especially perfect accompaniment to serve with
  seafood chowder, some soups and stews,  pot roast and steaks!
       I have made these, using this recipe and was successful.

 Preheat oven to 425*       Grease muffin tins [or spray ]
  Mix together   .....all at one time, so as not to over beat
      1 cup flour
      1/2 teaspoon salt
      1 Tablespoon vegetable oil
      2 eggs...room temperature
      1 cup of milk
  This should be beaten together quickly. If you have a blender, excellent!
  Pour batter into every other muffin tin,[ unless you have a popover pan]
  because these swell and do pop over  .Makes 6, can be doubled.
   Bake 30 minutes [without opening the oven door]. Serve while hot. Yum!

           That is all for today friend, this is Jenny

PREPARING FOR TURKEY DAY !!!

       I know....I admit it......my plate is full [figure of speech]!! I am having some of my family,
only eight, coming for TURKEY DAY! I am preparing everything myself. Ordinarily, that
should be really easy, right?!
       Well, after  48 years of family get togethers, my husband died [5 yrs.ago] my family
always had me over their houses for Thanksgiving Day. This year I felt it was time for me
 to smarten up.
 I asked some of them to come for Thanksgiving dinner! [3 families are out of state
 and cannot come, 2 other families had other commitments]
      I am doing OK for an old GRANDMA.!
      I have yeast rolls baking, pie crust,[ home made], waiting to be filled, one
 CHOCOLATE VELVET,one LEMON, one PECAN. Stuffing, cranberry sauce all made,
 even butternut squash ready to be reheated on the big day!
Oh, I also made an APPLE BREAD and a PUMPKIN BREAD, PEANUT BUTTER FUDGE,
and ROCKY ROAD FUDGE! No one is dieting THANKSGIVING  DAY!!
   As much as I really like blogging and reading other blogs I not finding time to do either.


   I wish all of you a very happy Thanksgiving day. Thanksgiving day is a good time to give
thanks for the many blessings we have in our lives
   I will rejoin blogging the last week of November.

  Until then this is Jenny.

     

IMPORTANT SUBJECT

   This is not a subject I usually deal with on my blog, but it is an important one. I am hoping
all of you readers will take a few minutes to thank the men and women that have served,
and those that are still serving, in our armed services. We  have our freedoms because of
the sacrifices they have made. Beginning with the wars of  early years , our men and women
have given their lives for us
Please take some time today and and give thanks for them..

My husband served in the AIR FORCE during the KOREAN WAR
He always regretted not reenlisting when he had the chance. He made STAFF SARGENT
and came home April of 1957.

Have a great day everyone.
Until the next time friend, this is Jenny

I ADMIT ........

        Years ago I, along with my oldest daughter, ran a small bakery. It had seats and tables.
  We made breakfast and lunch. We also baked bread, muffins, cookie,  cakes, many
 pastries  and often made things by order to go.
         The name of the bakery.......guess.??....  the name was...."FROM SCRATCH"!!  
         Those of you that have read my previous posts, know I try to bake from scratch.
 I have found now that most  every mix on the market seems to have really improved
 Don't get  me wrong, anything you make is much better when you use a recipe and know
 what the ingredients are!
         When a  working parent needs to bake something for a function, it is darn nice to have
 these mixes on hand to count on. Know that a number of these mixes, whether it be a cake
 cookies, bread, scalloped potatoes, flavoring packets for anything you need, etc., etc.,
 endless choices. tastes as good and require less time to prepare .
         I admit, on occasion used mixes myself, and have found the difference to be nominal .
         I still like to make my own pie crusts, though the refrigerated kind is OK,
I prefer home made!

         Here is a recipe using a cookie mix that I have found to be equally as good as the home-made
  cookie and took half the time to make and bake.
 
                                                    PEANUT  BUTTER BLOSSOMS
      1 pouch peanut butter cookie mix  [I used Betty Crocker]
      3 Tablespoons vegetable oil
      1 Tablespoon water
      1 egg
       36 Hershey's Kisses unwrapped --set aside
       2 to 3 Tablespoons sugar in a separate  bowl
 
        Heat oven to 350*.  In medium bowl, stir cookie mix, oil, water, and egg until soft dough
        Shape into 1 Inch balls. Roll in sugar. Place on parchment paper lined cookie sheet.
        Bake 8 minutes. Press one milk choc. candy in center of each cookie immediately.

 That is all for today friend, this is Jenny. Have a comment??? I like hearing , thanks

  

WHAT'S YOUR FAVORITE DRINK OF CHOICE.....?

     I neglected to mention, on my previous post, I have a Keurig coffee maker.
  I can have any coffee or tea one cup at a time. I love it. I often have flavored coffee,
  a cup of green tea, without wasting a potful. I also can make myself a  hot chocolate,
  hot or cold apple cider The  assortment of  K-CUPS  available is unbelievable.
      We, in this country, have an abundance of choices. There are bottled waters in any
    gas station, convenience store, supermarket, and big box store. One can get
    flavored water, any soda, beer, even the big selling "energy" drinks , not to mention
    coffee and tea!

        Brands of beer are numerous also.Some imported, some brewed in your home state.
   Home brewers are very popular too.
        Of course then there is alcohol. There are too many drink combinations to even
   begin mentioning.! Gin, Bourbon, Vodka, Brandy,Whiskey, and........phew!

       Do you have a specific drink that you "gotta" have?
       Maybe a drink you had when you were young that you really like?
       Perhaps one you haven't had for a while?

       Leave your comment. I read all and appreciate them. Thanks

              That is all for today friend, this is Jenny

       


    

COFFEE.....ANYONE.....??

         Back in 1892 Kraft Foods manufactured Maxwell House Coffee.
 It's name was to honor the MAXWELL HOUSE
 in Nashville, Tennessee.
 For many years until the late 1980s  Maxwell House
 was the largest selling coffee in the U. S. ,
 then FOLGERS , manufactured by J. M. SMUCKERS came along.
         Today there are hundreds of various brands of coffee. Here are 10 of
  the most popular;  FOLGERS, MAXWELL HOUSE, STARBUCKS, FOLGERS
 COFFEE HOUSE [gourmet], MAXWELL HOUSE BLEND [gourmet], CHUCK-FULL
 -OF-NUTS, MILLSTONE, SEATTLE'S BEST, EIGHT O' CLOCK, and YUKON.
 FOLGERS being the most popular, down to YUKON the least.
         We have a choice of having flavored coffee and instant coffees are still popular too.
          There are over 64 types of coffee beverages. Following  is a short list of a few
 familiar ones[ at least to me]; ESPRESSO, CAPPACHINO, CAFE' MOCHA,
CAFE' LATTE,  PUMPKIN SPICE LATTE, and here are some I never heard of;
           RED EYE----dripped coffee, with a single shot of espresso
           GREEN EYE----[ ALSO KNOWN AS TRIPLE DEATH], dripped coffee
                                        with a triple shot of espresso
           ZEBRA MOCHA---[SOMETIMES KNOWN AS " BLACK TUX" OR
                                         'BLACK AND WHITE],  a mixture of regular Mocha
                                          and  White Chocolate Mocha
          We also have the option of having coffee with liqueur.Choices are many here too.
           I won't mention all, there  are 18-20 different ones, but here are some of the
   most common ones;  BRANDY COFFEE, IRISH COFFEE,ENGLISH COFFEE,
   JAMAICAN COFFEE, SHIN SHIN COFFEE, SEVILLE COFFEE.
         
          That is all for today friend, this is Jenny,
          with  A LITTLE THIS 'N THAT

  

WHERE'S THE MEAT ????!!

            This a dish I have made and had a lot of compliments. It is hearty. Made
            with lean PORK, topped with potatoes. I am sure you will like it. Ideally served
            as a family meal, or as part of a dinner party menu.

                                                     PORK PROVENCALE

                         2 lbs  pork fillets
                         1/4  cup butter
                         3/4 lb  onions, peeled and thinly sliced
                         15 oz can diced tomatoes
                         Salt and fresh ground black pepper [to your  taste]
                         1/2 tsp dried mixed herbs
                         1 + 1/2 pound potatoes, peeled and thinly sliced
                         1 tsp chopped parsley for garnish

               Trim pork of any surface fat and slice into thin strips, using a sharp knife.
               Melt 1/2 of the butter in a large saucepan and fry the slices of pork.
               Stir the meat so as to prevent burning. When done, transfer to a plate
               and set aside.
               Cook the onions in the same saucepan with the meat juices stirring gently
               until soft.
               Add tomatoes, salt and pepper to onions in saucepan. Bring to a boil,
               then reduce heat and simmer for 5 minutes, reducing sauce by 1/3.

              Arrange the pork in the bottom of  an ovenproof casserole or serving dish.
              Layer the sauce over the meat, then finish with a layer of potato
              Melt the remaining  butter and brush the top of potato .
              Cover the dish with lid or foil,[ non stick foil is best]
              Bake at 350* for  1 +1/2 hours.
              Remove foil and continue cooking for 30 minutes to brown potatoes
              Sprinkle chopped parsley before serving.

             As you can see, this is not a quick fix and serve recipe.
             The results are a very tasty, appealing meal.
             [Place the potatoes in a single layer, over lapping slightly]. Enjoy!
         
             That is all for now, friend, this is Jenny

CHICKEN SPAGHETTI CASSEROLE

                          As I mentioned on the previous blog, finding meals for a family of 9
            back in the 80's and 90's was not easy. For one thing, money was harder to
            to come by. My husband was the wage earner. I was the homemaker[?],
            Mother, housewife, the chief cook and bottle washer, and took care of
            budgeting.
                         One dish we had every week--spaghetti ! This is a dish that is hearty
            and  satisfying too. If I made the batch big enough, we had leftovers for Saturday.
            .             Today a jar of spaghetti sauce, add cooked ground beef and --whaala!
            meal is ready in half the time. I made most all the meals from "scratch".
            Mixes and instant anything were not available then, if they were, it was not in
            the BUDGET!
                           Here is a casserole I would have made, if the recipe had been available.

                                                   CHICKEN  SPAGHETTI  CASSEROLE

             2 cups chicken breast, cut in small cubes
             2 cups uncooked spaghetti, broken into 2 inch pieces
             1 cup chopped red pepper
             1 cup chopped onion

                   Combine these ingredients and set aside.
                   In a separate large bowl whisk together;

              1 cup chicken broth
              1/2 tsp salt, 1/4 tsp pepper
              2 cans CREAM OF CHICKEN soup

                    Add chicken and vegetables to soup mixture.
                    Divide into 2  8x8 pans
               Sprinkle  1/2cup shredded cheddar cheese on top of each pan
               Cover with non-stick foil [or spray with PAM]
               Bake at 350* for 35 minutes, remove foil, bake 10 more minutes

               That is all for today friend, this is Jenny
                                 

JOE MAZETTI

                Those of you that read my profile, or know me, know that I have seven children.

         In the middle 80s', I made a number of casseroles, soups, stews, any dish that was

        going to feed a family of nine [or more when we had guests]. I made the recipe that

        follows many times, and I still get request to make it. It is satisfying, and easy

        to assemble,

                                                              JOE MAZETTI
 
                      Brown; 1+1/2 lb. hamburg , scramble in a 3 qt. saucepan.
                      Add;  2 chopped onions
                                5 stalks of celery
                                1 green pepper ,chopped
                      Season with 1 tsp minced garlic, 1/4 salt and 1/4 pepper
                      Add to this; 2 small jars mushroom pieces and liquid
                                         1 small jar of olives, cut in half, including liquid
                                         2  15 ounce cans or jars pizza sauce
                                         1 can tomato soup
                                         1 soup can water
                   Simmer all together, uncovered.

                   While this is simmering cook 1 box - 16 oz.- of wide noodles [such as no-yolks]
                   When noodles are cooked, drain, .then add to sauce.
                   Pour into a 9 x 13 pan. or [ 5qt. casserole dish ] or 2  8x 9pans
                   Stir  well to coat noodles. Cover with shredded sharp cheese.
                   Bake in preheated oven 350* for 50 minutes.

                   I hope you will give this a try and let me know your results.

                   That is all for today friend,  till next time, Jenny

                                      

MMMM---ANOTHER SOUP !

    This is a favorite of many men. Why? Because it is ssoooo filling. Jam-packed with
    hearty ground beef, mild cheese and lots of vegetables.

                                                           CHEESEBURGER SOUP

      1/2 - 3/4 pounds  ground beef
      3/4 cup chopped onion
      3/4 cup shredded carrots
      3/4 cup diced celery
         1 tsp dried basil
         1 tsp dried parsley flakes
         4 tbsp butter
         3 cups chicken broth
         4 cups peeled and diced potatoes [ 1  3/4 pounds]
         1/4 cup all purpose flour
         8 ounces mild cheese [2 cups]
      1- 1/2 cups milk
          3/4 tsp salt,  1/4/tsp pepper
          1/4 cup sour cream\

          In 3 qt. soup pot, brown beef; drain and set aside.
          In the same pot saute  onion,carrots, celery, basil and parsley in 1 Tbsp butter
          until vegetables are tender. Add broth, potatoes, and beef; bring to a boil.
          Reduce heat , cover and simmer about 10 to 12 minutes, or til potatoes are tender.
          Meanwhile, in a small skillet melt  remaining butter. Add flour. Cook stirring  for
          3 to 5 minutes or until bubbly. Add to soup in pot. Bring to boil. Cook and stir
          for 2 minutes; reduce heat to low. Add cheese, milk, salt and pepper; cook ,
          stirring until cheese is melted. Remove from heat; blend in sour cream.

        This makes 8 servings. You will find  it is a soup you will want to make more
         than once!

          Do you have a family favorite soup that you would like to share? I will gladly post
          for others to enjoy too.

         Thank you for visiting .....leave me a comment, I appreciate all of them.
         That is all for today friend,  Jenny



         

MORE SOUPS

                           It is very easy these days to make soup. Every market has mixes for
                instant soup. there are soup starters, cup of soup, bases for soup, etc, heck,
                you can buy canned soups!
                           When it comes to soups, a lot of people prefer homemade soup,
                You, the cook, control the ingredients in that soup. You know what is in it,
                 and make the soup to your liking.
                 Following is a soup that's good for you. The main ingredient is Cauliflower, 
                 which is loaded with VITAMIN C, B6, and Fibre.

                                                            CAULIFLOWER SOUP

                  2 cups cauliflower, choped into small chunks
                  4 celery stalks, diced
                  3 carrots, diced
                  1 can of Campbell's Cream of Chicken Soup, low sodium
                  1 cup of low fat milk   [ I used Skim milk ]
                  4 ounces cheese
                  
                  In a small saucepan steam *cauliflower, carrots and celery until fork tender
                  In soup pot, combine cream of chicken soup and milk. Cook on medium
                  low heat  5 minutes, stirring constantly. Add cheese, stirring till melted.
                  Add coked vegetables. Season with salt and pepper to taste.Sprinkle with
                  Paprika just before serving. This is a small recipe, makes 4 cups.

                  * To steam add a small amount of water to saucepan.

                    This is a real good soup. "Hits the spot", my husband often said.
                    Hope you will try it, goes together easily.

                    Leave me your comments after you sample it. I appreciate all comments.
                    Thanks for visiting, that's all for today friend,  Jenny
 

LUNCH OR DINNER....BRING ON THE .SOUP!!

    There is a chill in the air and it brings on a yearning for SOUP! The recipe that follows
    is a different kind of soup. I hope you will give it a try. It is very hearty. When I first
    read the ingredients, I thought....APPLES and KIELBASA ...together??
    Believe me, I was surprised. Give it a try, it is equally as good the next day.

                                                        CABBAGE  KIELBASA SOUP

                 3 cups coleslaw mix [ store bought ]
                 2 medium carrots, chopped
                1/2 cup celery, chopped
                1/2 cup onion, chopped
                1/2 tsp caraway seeds
                 2 tbsp butter
                 32 ounces chicken broth
                 1 pound of kielbasa or Polish sausage, cut into 1/2 inch pieces
                 2 medium unpeeled Golden delicious apples, chopped
                1/4 tsp pepper, 1/8 tsp salt

     In a large soup pot [saucepan], saute coleslaw mix, carrots, onions, and caraway seeds
     in butter for 5-8 minutes. Stir in remaining ingredients. Bring to a boil. Reduce heat and
     simmer uncovered, for 30-35 minutes, stirring occasionally. Makes 2 quarts.

      This is  a recipe I found years ago [ 2004]  in COUNTRY WOMAN magazine.

      That's all for today friend,  Jenny

WHAT IS YOUR FAVORITE ??

                     Good morning to you. It seems to me the weeks go by faster
               all the time.....[..I know, it's my age. ] I do think the weather has cooled  down
              quite a lot, reminding us, in New England, fall is going, going, soon to be gone!!
                      Today's post s a recipe for   CINNAMON ROLLS. This is a very easy
              breakfast or anytime snack, especially for your children or grandchildren.One
              of my daughters made this at her school, in the days students had Home Economics.
              She is now in her 40's, and she made these often for the family breakfast.

                                                             Cinnamon Rolls
                     2 cups flour
                     2  tsp. baking powder
                     1 tsp. baking soda
                     1/4p salt
                            Mix together. Then cut in --
                      1/4 cup shortening   [ until you have resemblance of small peas ]
                            Add ;
                       3/4 cup of milk, stir with a fork, roll on floured  flat surface to 1/2 inch thick.
                       Spread over rolled dough 1/4 melted butter. Sprinkle cinnamon-sugar mixture
                                                    [1 tsp. cinnamon to 2  tsp sugar]
                       Roll jelly roll style.Slice with sharp knife and place on an ungreased
                       cookie sheet.

                       Bake 350* about 12 min or till golden brown

                . Do you have a family favorite breakfast food, one that is quick to make, that you
 
                  would like to share with readers? It can be something that can be eaten for a

                  morning snack. Even if it is a mix that you have found very appetizing.

                  Share with us .Maybe there is a recipe you lost and would like me to post.

                   That is all for now friend, Jenny

BLUEBERRY KUCHEN ....ANYONE??

                                    I have made this BLUEBERRY KUCHEN -[koo-gen] several times.

                      It is a GERMAN coffee cake. Once you've tried it and find how easy to make

                      this, you will abandon other coffee cake recipes.Excellent for breakfast, even
                      dessert!

                                   1  1/2  cups sifted flour
                                   2 tsp baking powder
                                   1/2 tsp salt
                                   3/4 cup sugar
                                   1/4 cup shortening
                                   2/3 cup milk
                                   1 tsp vanilla
                                   1/2 tsp grated lemon peel  [1/2 of a lemon]
                                   1 egg
                                                    For Topping
                                    1 cup fresh or frozen Blueberries
                                    3 Tbsp sugar
                                    1 tsp grated lemon peel

                       Put  first 8 ingredients in mixing bowl. Beat 3 min.[ or by hand 300 stokes]
                       Do not over mix!
                      Add the egg and mix 2 minutes longer.   Turn into 8x8 greased pan  stir
                      Blueberries , sugar and lemon juice. Sprinkle over batter.
      
                      Bake at  350* for 40-45 minutes, or until lightly browned.
                
                      Cool in pan. Cut and serve warm or cold. Servings 6-9

                      This recipe can be doubled, fits a 9 x 13 pan perfectly.

                      I have made this using RASPBERRIES  instead, delish either way!
                      Till next time friend, this is Jenny
                                  

COOKIES FOR BREAKFAST ...#2

                                                           BATTER UP BARS


                     1/2  oil [such as Mazola]

                     3 eggs

                     1 1/4  cups sugar

                     1/2 cop peanut butter

                     1 tsp vanilla

                     1 cup chocolate bits  [semi sweet or milk]
                                      Mix until well blended.  Add-

                     1 cup flour

                     1/2 tsp baking POWDER

                     1/2 tsp baking SODA

                     1/4 tsp salt
                                      Mix with wet ingredients, blending well .
                                      Spread  into a 13 x 9  UN GREASED pan.
                                      Bake at 350* for 25 to 30 minutes. Let cool in pan.

                                                                                 
                                                                                  Rangers   

                    1 cup shortening

                    1 cup white sugar

                    1 cup Brown sugar

                    2 eggs
                                    Cream shortening, add sugars, beat well. Add eggs. Set aside.

                    2 cups flour

                    1 tsp baking soda

                    1/2  tsp baking powder

                    1 tsp vanilla

                    2 cups quick oats

                    2 cups Rice Krispies

                    1 cup coconut

                     1 cup chopped nuts [optional]
                                      Sift dry ingredients, then add all remaining ingredients.
                                      Drop a Tablespoonful on baking sheet.
                                      Bake at 350* for about 12 minutes

                      Satisfying crunchy texture. Filling too, two  of these cookies is a serving.

                      That's it for now. Come again friend, Jenny
                      Be sure to cheack the previous blog-COOKIES FOR BRKFST #1

COOKIES FOR BREAKFAST ??

                         
                  Hi All, hope you have been able to take advantage of the beautiful fall

                  weather we, in New England, have been having. Wherever you are,  know it

                 is the time of year to finish outside work, be it the  yard, getting the garden

                 cleaned up, or pruning shrubs, the weather has been perfect.

                 The recipes I have for you today are loved by most everyone. The first is a

                  cookie that  can be eaten for breakfast. The ingredients are  good for you ,

                 your child or grandchild, and includes PROTEIN, which  we need for energy.

                                                   Double Oat Breakfast Cookie

                1/2 cup softened butter
             
                1/2 cup peanut butter, creamy

                 1 cup sugar

                 1/2 tsp. baking SODA

                 1/4 tsp salt

                 1/4 cup of water

                 1 egg

                 1 Tbsp. vanilla
                                        In a large mixing bowl beat butter and peanut butter.
                                        Add sugar, baking soda, and salt. Beat to combine, scrapping
                                        sides of bowl. Beat in water, egg, and vanilla till combined.

                  1 1/2 cups flour  [ I put 3/4 white wheat, 3/4 all-purpose flour]

                  1 cup ROLLED Oats [ not quick]

                  1 cup raisins and  1/2 cup milk choc bits  [ 1/2 cup of chopped walnuts can be

                  added in place of raisins if raisins are not to the child's liking]

                  3 cups oat cereal [ Cheerios]
                                        Add flour to wet ingredients. Beat in as much  of the rolled oats
                                       as you can with the mixer. Stir in remaining oats by hand. Stir in raisins
                                       choc. bits, nuts, and oat cereal.
                               
                                        Drop by 1/4 cup size, 3 inches apart onto UN GREASED cookie
                                        sheet. Flatten slightly. Bake at 375* for 10-12 minutes.
                                         Let cool 5 minutes.[ Kids like these with milk ]
                  This recipe is published in a 2008 issue of BHG.
                 Hope you will give these a try. Next post another cookie/bar..
                 See you next time  friend,  Jenny

                                                  
              .

COOKING FLUB-UPS

                           Cooks are human. Errs or screw ups  in the kitchen are bound to happen

                           every now and then. Multitasking and not focusing on what you are

                           doing is the reason for many "snafus". Listed are the most common

                           mistakes and how to avoid them, so you can be a successful  cook all

                           the time.

                                     1. Taste as you go
                                              How can you tell if you've added enough or the right
                                              seasoning?Or if the beans are tough and need to bake longer
                                              Did you add sugar instead of salt? Baking Soda should  have
                                               been Baking Powder!
                                              Tasting is usually automatic. Don't use family or friends as
                                              "taste testers"!

                                    2. Read the entire recipe
                                               Too many times the recipe is read in the middle of making
                                                whatever . Read the entire recipe. Assemble all the
                                                ingredients,                
                                                then read it again before starting to make sure you have all
                                                that is needed.

                                    3.Casually you measure ingredients
                                                 Dry or tough cakes, rubbery brownies, are often  the result of
                                                 inadequate measurements.
                                                 Spoon flour into your measuring cup.
                                                 If you have a food scale, weigh the flour and dry ingredients.

                                    4.You under bake breads or cakes
                                                  If the cake or bread  is pale chances are it is not finished.
                                                  Sometimes just 2 extra minutes is enough. It is better in
                                                  most cases to overcook instead of undercooking foods.

                                     5.  Overcrowding. the pan
                                                 Whether you are making a roast, or  browning chicken,
                                                  Leave breathing room, or use 2 pans if needed.
                                                 
                                     6. Make unwise substitutions in baking
                                                  Follow the recipe, unless you are trying this as an ex-
                                                  periment.Then if your finished product fails, try again

                                      7. Overheating milk or chocolate
                                                  Milk should be heated to no more than 180*.
                                                  Heat on low heat to prevent curdling.
                                                  Chocolate can be melted in the microwave, but pay
                                                  close attention. Follow instuctions in the recipe.

             .

                           We all make mistakes at one time or another. This list is by no means a

                            complete account of cooking blunders, but it is a start. These mistakes

                            apply to anything that you might be baking or cooking.


                             That's all for today, friend,  Jenny 
          



           

PUMPKIN......EVERY AND ANYWAY.....

                      

           When ever we shop between now and New Years day, if we want --anything

           PUMPKIN or PUMPKIN  flavored--we are sure to find it! 

           There are pies, cheese cakes, cookies, muffins, donuts, puddings, bread, soups,

           one can even get PUMPKIN flavored coffee!  Many I haven't mentioned are

            also available for purchase at most markets, even on line.

            Following is a recipe, different both in texture and taste, that you will fall in love

            at the first bite of it. It is the perfect breakfast food....with coffee, Yum! With your

             favorite tea for an afternoon or evening snack, actually anytime.


                                                         PUMPKIN COFFEE CAKE

             Topping:         1/4 cup packed brown sugar
                                    1/4 cup sugar    [or equal sugar substitute]
                                    1/2 teaspoon cinnamon
                                    2 Tablespoons cold butter
                                    1/2 cup chopped Pecans

              In a small bowl combine dry ingredients. Cut in the butter until resembling coarse

              crumbs . Stir in Pecans and set aside.

              Cake:    Cream together 1/2 cup room temperature butter and 3/4 cup of sugar.

                            Add 2 eggs, beating well .

                            Combine 1 cup sour cream, 1/2 canned pumpkin and 1 teaspoon

                            vanilla extract, mix well.

                             In a separate bowl, 2 cups flour, 1 tsp. each, baking soda

                             and baking powder, 1/2 teaspoon PUMPKIN pie spice and 1/4 tsp. salt.

                             Stir to blend.

                             On low speed add dry ingredients alternately with sour cream mixture

                             to the creamed mixture.beat on low just till blended.

                  Spread into 2   8x8 cake pans. Sprinkle topping over batter.

                  Bake at 325* for 40-50 minutes, or until cake tester inserted near the center

                  comes out clean. This serves 16 to 18.

                               This might seem like a long recipe, but it isn't. Read the recipe and get

                               all the ingredients ahead of time. It goes together very easily.

                                An excellent cake to serve around the holidays  too.

                                I hope you will give this coffee cake recipe a try, and give me your

                               results in a comment.
                  
                                That's all for today friend, Jenny