Really...now, maybe I am the only one who did not know this (actually it may be me and Kim Knapp) But if you want to cut brownies easily..use a plastic knife...really.
I DID know that if you cut a head of lettuce with a plastic knife, it will not turn brown because I spent 6 dollars to buy one. It would have been cheaper to use one of my knives in the picnic basket.
Sunday, April 17, 2011
Monday, April 11, 2011
"Almost Mrs. K's cookies"
We have a dear friend of the family..our girls call her "Mrs. K" We lived down the street from her house for many years. It was a very different house than ours..we have two girls (hair bows and My Little Pony's), they have three boys (Tonka trucks and dirt) Mrs. K has not only survived in a house full of men, she is in control (shhhhhh....don't tell) She has always been able to do it all, works full time, quilts, makes time for family and friends and she cooks. She makes chocolate chip cookies that start with a yellow cake mix. They are referred to, with proper reverence as "Mrs. K's cookies. The amazing thing is NO matter when you drop in, she ALWAYS has cookies.
That long introduction is to tell you that this recipe also starts with a yellow cake mix, the cookies are VERY good, VERY easy but they will never become a legend like "Mrs. K's cookies"
1/2 C butter, softened
1 box of yellow cake mix
2 large eggs
1 T water
1 pkg of Heath toffee bits
1/2 C pecans, finely chopped
Preheat oven to 350, Mix butter, add cake mix, eggs and water. Mix well. Add toffee and pecans mix by hand. Spoon onto ungreased cookie sheet and bake for 10 minutes. Transfer to cooling rack
That long introduction is to tell you that this recipe also starts with a yellow cake mix, the cookies are VERY good, VERY easy but they will never become a legend like "Mrs. K's cookies"
1/2 C butter, softened
1 box of yellow cake mix
2 large eggs
1 T water
1 pkg of Heath toffee bits
1/2 C pecans, finely chopped
Preheat oven to 350, Mix butter, add cake mix, eggs and water. Mix well. Add toffee and pecans mix by hand. Spoon onto ungreased cookie sheet and bake for 10 minutes. Transfer to cooling rack
Sunday, April 3, 2011
Sometimes there just isn't a recipe
I made Chicken Noodle Soup last night and I sorta feel like Michael's Grandmother. I have her closely guarded Potato Salad "recipe"..it takes four 5 X 7 index cards, written in narrative form My soup turned out very good but there just isn't a recipe..so here goes.
I am so cheap that after I baked a whole chicken the other day, I decided to boil the carcass like I do with a turkey. In 6 cups of water I added some sea salt, course ground black papper, a chopped clove of garlic, 2 stalks of celery chopped and and 1/2 a large onion chopped. I simmered it for about 30 minutes, let it cool, put it through a strainer and picked out all the meat and threw away the cooked onion/celery (Michael hates onions in his food, the celery was way too mushy). I refrigerated it overnight, skimmed off the small amount of fat, reheated it, added a 1 1/2 cups of frozen mixed veggies brought it to a rolling boil for 5 minutes, then added about 1 1/2 cups of fine egg noodles and bioled for another 4 minutes. It was quite tasty! Grandmother Esther would be proud!
I am so cheap that after I baked a whole chicken the other day, I decided to boil the carcass like I do with a turkey. In 6 cups of water I added some sea salt, course ground black papper, a chopped clove of garlic, 2 stalks of celery chopped and and 1/2 a large onion chopped. I simmered it for about 30 minutes, let it cool, put it through a strainer and picked out all the meat and threw away the cooked onion/celery (Michael hates onions in his food, the celery was way too mushy). I refrigerated it overnight, skimmed off the small amount of fat, reheated it, added a 1 1/2 cups of frozen mixed veggies brought it to a rolling boil for 5 minutes, then added about 1 1/2 cups of fine egg noodles and bioled for another 4 minutes. It was quite tasty! Grandmother Esther would be proud!
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