Cookbook postponed for a few weeks and chocolate chip brownies

I have been having some heath problems.  I am ok, but need to postpone working my way through the cookbook.  =)


Chocolate Chip Brownies


1 c butter or margarine, softened
2 c sugar
6 eggs
1 tbsp vanilla
2 1/4 c flour
1 c chopped nuts
1/2 c cocoa
1 tsp baking powder
1 tsp salt
1 c chocolate chips
1 c vanilla baking chips

Cream the sugar and butter; add the eggs and vanilla and mix well.  Combine the dry ingredients.  Stir into the creamed mixture just until blended.  (Do not overmix).  Pour into a 10x15 pan.  Sprinkle with chips and nuts.  Bake at 350 for 30-35 minutes or until brownies test done.

Working my way through a cookbook

Has everyone seen the movie about Julia Child (Julie and Julia) ?  I thought it was interesting how Julie worked her way through one of Julia's cookbooks.  I have decided to do the same.  I have chosen 101 Things To Do With A Salad.  I love salads and hope to find some favorites using this book.  Cherry-Swiss Salad, Raspberry Chicken Salad, Chicken Fajita Salad, Avocado Chicken Caesar Salad, Jenny's Cashew Bow Tie Salad,  Summer Feta Pasta Salad, Hawaiian Coleslaw, Bacon Broccoli Salad, Mango Fruit Salad, and Tropical Ambrosia Salad are some that will be made.  I can't wait to get started.  Next week, we shall start.  See you then.

Freezer Berry Jam

I have been thinking of trying my hand at making freezer jam.  I think I will try this next week.   It's a small batch and has berries.  We shall see.

Freezer Berry Jam
Yield: 3-1/2 pints

4 cups blueberries
2 cups raspberries
5 cups sugar (seems like a lot, I will try less or use Splenda)
2 tblspns lemon juice
3/4 cup water
1 pkg (1 3/4 oz) powdered fruit pectin

In a large bowl, mash the blueberries.  Add raspberries and mash.  Stir in sugar and lemon juice.  Let stand for 10 minutes.  In a small saucepan, bring water and pectin to a boil.  Boil for 1 minute, stirring constantly.  Add to fruit mixture, stir for 3 minutes or until sugar is dissolved.

Pour into jars or freezer containers; cool to room temperature, about 30 minutes.  Cover and let stand overnight or until set, but no longer than 24 hours.  Refrigerate for up to 3 weeks or freeze for up to 1 year.

Nutrition facts (using sugar)--2 tablespoons = 82 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 21 g carbs, 1 g fiber, and trace protein.

Roasted Green Beans

Roasted Green Beans


1 pound fresh green beans, trimmed
1 tsp canola or olive oil
1 tsp water
salt and pepper, to taste
garlic powder, to taste

Preheat the oven to 500.  Line a rimmed baking sheet with foil.
Stir the beans, oil, and water together in a bowl until the beans are coated.  You can also shake them in a ziploc bag.  Spread beans out on the baking sheet and sprinkle them with salt, pepper, and garlic powder.  Bake for 8 minutes, or until cooked through.  These are good hot or at room temperature.

Classic Crab Cakes

 
Classic Crab Cakes

1 lb canned or cooked crabmeat, flaked and cartilage removed (about 2 cups)
2 to 2 1/2 cups soft bread crumbs
1egg, beaten
3/4 cup mayonnaise
1/3 cup EACH chopped celery, green pepper and onion
1 tbsp seafood seasoning
1 tbsp minced fresh parsley
2 tsp lemon juice
1 tsp Worcestershire sauce
1 tsp prepared mustard
1/4 tsp pepper
1/8 tsp hot pepper sauce
2-4 tbsp vegetable oil
lemon slices, optional

In a bowl, combine crab, bread crumbs, egg, mayonnaise, vegetables and seasonings.  Shape into 8 patties.  Broil patties or cook in a skillet in oil for 4 minutes on each side or until golden brown.  Serve with lemon if desired.  Yield:  8 servings.

Hoisin Chicken Salad

Hoisin Chicken Salad


8 cups torn romaine lettuce
3 cups shredded cooked rotisserie chicken
2 medium tomatoes, chopped
2 green onions, thinly sliced
1/3 cup canola oil
1/4 cup lemon juice
1/4 cup hoisin sauce
1/4 tsp ground ginger
1/4 tsp garlic salt
1/8 tsp pepper
1/4 cup sesame seeds, toasted

In a large bowl, combine the romaine, chicken, tomatoes, and onions.
In a small bowl, whisk the oil, lemon juice, hoisin sauce, ginger, garlic salt and pepper.  Drizzle over salad and toss to coat.  Sprinkle with sesame seeds.  Serve immediately.  Yield:  5 servings.

Decluttering and a salad recipe

This week my goal is to declutter.  I have already gotten rid of 2 1/2 grocery bags full of books.  Well, they are being sent to Goodwill and some family members.   I have way too many books and magazines.  By Sunday evening, I hope to go through the pantry, island, under the bathroom sink, and finish going through our mountains of clothes.  LOL.  P.S.  Don't forget about my giveaway.   I will leave you with a great salad recipe.  Have a wonderful day!!


layered spinach tortellini salad
4m:according to kelly.com

1 (9 ounce) package uncooked cheese tortellini
2 cups shredded red cabbage
6 cups torn spinach leaves
1 (8 ounce) bottle ranch dressing
8 slices cooked, crumbled bacom
1 cup cherry tomatoes, halved
1/2 cup sliced green onion

cook tortellini per package directions. drain & rinse in cold water. in a large bowl (a clear bowl makes a
pretty sight), layer cabbage, spinach, tortellinit, tomatoes, green onions and  bacon. pour dressing evenly over
top. refrigerate until serving time and  toss immediately before.