Hot and Humid? Must be summer!

Memorial Day is upon us once again...the official kickoff to summer grilling season. I personally have been grilling since April, but when I have a great grill, I will grill year round.  Here are some great fairly healthy sides, an awesome BBQ sauce, and a repost of my grilling tip sheet.

Remember this weekend when you are burning your meat and breaking bread with your family and friends, the real reason of this holiday: Many brave men and women gave their lives so you can eat, drink and save big money on a mattress or car.

Memorial Day is a United States federal holiday which occurs every year on the final Monday of May. Memorial Day is a day of remembering the men and women who died while serving in the United States Armed Forces. Formerly known as Decoration Day, it originated after the American Civil War to commemorate the Union and Confederate soldiers who died in the Civil War. By the 20th century Memorial Day had been extended to honor all Americans who have died while in the military service. It typically marks the start of the summer vacation season, while Labor Day marks its end. Memorial Day is not to be confused with Veterans Day; Memorial Day is a day of remembering the men and women who died while serving, while Veterans Day celebrates the service of all U.S. military veterans, living or dead.

Happy Cooking my Friends!

Heirloom Tomato Salad

Ingredients

• 1 lb.   mixed fresh tomatoes, chopped. Yellow, beefsteak, brandywine, etc...
• ½ cup  thinly sliced red onions – the thinner the better
• ¼ cup  cubed mozzarella cheese
• ¼ cup  of your favorite low sodium Italian Dressing – more or less to taste
• 2 Tbsp.  chopped fresh basil
• 2 Tbsp.  chopped fresh parsley

Directions

COMBINE ingredients...tastes best if made an hour or more before serving.

Caprese Pasta Salad

Ingredients

• 6 fresh tomatoes, diced
• 1/3 cup extra-virgin olive oil
• 1- 2 Tbsp balsamic vinegar
• 2 cloves mashed garlic
• 1 Tbsp sliced sun-dried tomatoes - optional
• Salt and pepper to taste
• 1 lb. your favorite pasta cooked according to package, cooled – want it more healthy? Use whole wheat
• 1/2 lb. fresh mozzarella cheese packed in water, cut into cubes
• 15 fresh basil leaves, finely shredded

Directions 

Cut the tomatoes into a small dice. Drain them in a colander. In a large bowl, combine the drained tomatoes, olive oil, balsamic vinegar, sun-dried tomatoes, and garlic. Season to taste. Let sit for 10 minutes or more to marry the flavors. Add the pasta, cheese and basil to the tomato mixture and toss gently. Add salt and pepper to taste and enjoy!!!

Coca Cola BBQ sauce

Ingredients

• 2 cups Coca-Cola (or similar cola)
• 2 cups ketchup
• 1/2 cup white vinegar 
• 1/2 onion large onion, finely chopped – the finer the better
• 1 1/2 tablespoons black pepper 
• 1/4 cup brown sugar
• 1/2 teaspoon salt
• 1 teaspoon cumin
• 3 teaspoons chili powder  or more to taste

Directions

Mix all ingredients in a saucepan and bring to a boil. Reduce heat to a low simmer and cook slowly for 1-2 hours or desired thickness, stirring occasionally.

"To alcohol! The cause of... and solution to... all of life's problems..."

It's been a crazy month, this April has...I tell you what!  A move back to Maryland, trying to combine two sets of cats, and other various things...I've been a busy home cook!
At the wonderful Southern Season store, before I departed North Carolina, I got to meet chopped judge Maneet Chauhan!  Such a lovely lady! The picture of the three of us is on Facebook.  We got her cookbook and had it signed!  I look forward to meeting more celebrity chefs in the future!
Got a new grill last week (a Char-Griller Grillin' Pro 3001...LOVE IT,) so in the spirit of Sunday dinner, I did a beer can chicken.  I've done a beer can chicken before, but it was in the oven.  I did it on the grill this time served with delicious grilled veggies and fresh lemonade.  So, so, sooooo yummy! I have a full and happy tummy tonight.

Beer Can Chicken
(You can also roast a chicken this way in the oven. Just place it as directed on an open half-filled can of beer, sitting up, in a roasting pan on the lower rack of your oven. Roast at 350°F until done (about an hour fifteen to an hour and a half for a 4 lb chicken). For an alcohol-free version of this recipe, just fill an empty soda can halfway with chicken stock and use it instead of the beer.  I've also used Mountain Dew and Sprite!)

Cook time: 1 hour, 30 minutes to 2 hours

Ingredients
•1 4-pound whole chicken

Complete Seasoning is my
salt replacement.  Thanks,
Melissa for introdicing me to it. 

•2 Tbsp olive oil
•1 opened, half-full can of beer, room temperature (I've found the cheaper the beer the better unless you are looking for a specific flavor profile.)
•2 Tbsp or more of a spice mix of your liking...I used Complete Seasoning by Badia.  Great stuff you find it with the international spices.
•1 to 2 sprigs fresh rosemary
• 1 to 3 cloves of fresh garlic

1. Prepare your grill for indirect heat. If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.
2.  Remove neck and giblets from cavity of chicken, if the chicken came with them. Rub the chicken all over with olive oil, then sprinkle the spice all over the chicken.

3.  Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can the rosemary and garlic in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable.
4. Cover the grill and walk away. Do not even check the chicken for at least an hour.  (unless you see black smoke...I had a small fire!) After an hour, check the chicken and

refresh the coals if needed (if you are using a charcoal grill). Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F - 165°F. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1 1/2 hours. If you don't have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.

5. Carefully transfer the chicken to a tray or pan. I say "carefully" because the beer can, and the beer inside of it, is quite hot. One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken. Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs.

Serve and enjoy with grilled veggies or what ever you may enjoy with a roasted

Corn Grilled in the husk,
chicken, and
zuchini/yellow squash

chicken.  Great thing to toss on grilled veggies...a tea spoon or less of fresh cracked pepper per two table spoons of grated Parmesan cheese.  Mix well and sprinkle on lightly as the veggies come off the grill.

Rosy's Lemonade
Ingredients
 •1 cup sugar (can reduce to 3/4 cup)
 •1 cup water (for the simple syrup)

No, not that one! 

 •1 cup lemon juice
 •3 to 4 cups cold water (to dilute)

1. Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely. 
2. While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice. 
3. Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.

Serve with ice

April Showers May Contain Cookies

So, I hit the Haw River wine trail last month and it was a great time.  I look forward to writing about it.  I am out of town and forgot to bring my notes with me. :-(  I will say, Starrlight Meadery is freaking awesome and a great find thanks to a nice gentleman at another winery.

As it is well known, this fat kid has a sweet tooth.  In my quest for cookies and being out of eggs I discovered a gem of a recipe.  I have doctored it three different ways and everyone has been great.  You could use soy milk and vegan butter and just as easily make these vegan friendly.

Eggless Sugar Cookies

Ingredients 

• 1/2 cup sugar (want chocolate chip cookies? ¼ cup sugar and ¼ brown sugar and add chocolate chips...I used mini ones) 
• 1/2 cup butter 
• 2 tablespoons milk 
• 2 teaspoons vanilla extract 
• 1 cup all-purpose flour 
• 1 1/2 teaspoons baking powder 
• 1 pinch salt 
• 1/8 cup sugar 
• Optional: ½ cup coco powder

Directions

1. Preheat oven to 350°F
2. Combine butter and sugar in a bowl, and mix until it gets lighter and fluffier. (Either microwave the butter for about 45 seconds or make sure it's soft enough to whisk).
3. Add vanilla and milk to butter/sugar mixture. (You can be flexible with the amount of vanilla you use.  I also subbed almond extract and amaretto liquor out for this in a different taste).
4. Combine salt, flour and baking powder in a separate bowl.

5. Combine the dry and wet ingredients, using either a spatula or your hands. (Dough should be a little bit sticky at this point).
6. Add extra flour as needed until dough becomes less sticky (I used about a half  cup more than the recipe calls for) You don't want dough to be too tough or sticky.

7. Form equal-sized balls (I used a 1 tablespoon scoop chilled the dough for about 20 minutes in the fridge too), flatten to about 1/2 - 2/3 inch in thickness. Coat one side with sugar. (I dunked the balls in the 1/8 Cup sugar before putting on the pan).
8. Bake for 8-10 minutes, until bottom is lightly golden.

The chocolate version and chocolate chip version were big hits here.  The plain ones I didn't sugar coat and iced them.  Don't sugar coat if you try chocolate chip either...I also made the chocolate chip as a bar cookie. I am also sure you could make this with Splenda products as well.

Until next time!

3.14159265359

Happy Pi Day! My favorite is to celebrate with an actual Pie! Here is a best of J.J.'s pie recipes. Enjoy!

Pi Day is an annual celebration commemorating the mathematical constant π (pi). Pi Day is observed on March 14 (or 3/14 in month/day date format), since 3, 1 and 4 are the three most significant digits of π in the decimal form. In 2009, the United States House of Representatives supported the designation of Pi Day.

Frozen Lemonade Pie

Ingredients

For the Crust

•2 cups graham cracker crumbs
•1/4 cup sugar
•7 tablespoons unsalted butter, melted

For the Filling

•2 cups heavy cream
•1 14-ounce can sweetened condensed milk, chilled
•1 6-ounce can frozen lemonade concentrate (do not thaw) [I used 12ounces]

For the Topping

•1 cup blueberries
•1 cup raspberries
•2 tablespoons sugar
•1 tablespoon fresh lemon juice

Directions

Preheat the oven to 350 degrees. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.

Make the filling: In a cold medium bowl, whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and frozen lemonade. Gently fold the lemonade mixture into the whipped cream. Pour the filling into the crust; freeze overnight.

About an hour before you serve the pie, make the topping: Toss the berries in a medium bowl with the sugar and lemon juice. Set aside until ready to serve.

Let the pie come to room temperature for 10 minutes before cutting. Top each slice with berries.


Sue's Peanut Butter Pie

• 1 - 8oz brick of cream cheese, softened
• 2 cups powder sugar
• Peanut Butter to taste...I used a whole 15oz jar of Skippy
• 1 - 8oz tub Cool Whip
• 1 Gram Cracker Pie Shell or Chocolate Cookie Shell 

Whip cream cheese, powder sugar, and peanut butter together until fluffy.  Fold in Cool Whip.  Poor into crust.  Chill for at least an hour.


J.J.'s Chocolate Cream Pie

• 1 - 4 oz package chocolate Jell-O instant pudding
• 1 c. heavy Whipping Cream 
• 1/2 c. Cool Whip 
• 1 baked 8 inch pie shell or Gram Cracker 

Mix pudding using 1 cup whipping cream, blend in Cool Whip. Spoon into a 8 inch pie shell. Garnish with chocolate curls and Cool Whip if desired. Chill for at least 1 hour.


 Butterscotch Pie 

Ingredients

• Flaky Pecan Pastry
• 3/4 cup packed brown sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 12-ounce can evaporated milk, divided 
• 3 egg yolks 
• 1 cup milk 
• 3 tablespoons butter, cut into pieces 
• 1 teaspoon vanilla
• Meringue for Pie

Directions

1. Preheat oven to 425 degrees F. Prepare Flaky Pecan Pastry. On a lightly floured surface, slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with edge of plate. Crimp edge as desired. Do not prick pastry. Line pastry with a double thickness of foil. Bake in the preheated oven for 12 minutes. Remove foil. Bake for 8 to 10 minutes more or until pastry is golden brown. Cool on a wire rack. Reduce oven temperature to 350 degrees F.

2. For filling, in a medium saucepan, combine brown sugar, cornstarch, and salt. Whisk in about 1/2 cup of the evaporated milk. Whisk in egg yolks until combined. Whisk in the remaining evaporated milk and the milk. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Stir in butter and vanilla. Cover and keep warm. Prepare Meringue for Pie.

3. Pour warm filling into pastry shell. Gently spread meringue over warm filling, sealing to edge of pie. Bake for 15 minutes. Cool on a wire rack for 1 hour. Chill for 3 to 6 hours before serving; cover for longer storage. Makes 8 servings.

Flaky Pecan Pastry: In a medium bowl, stir together 1-1/3 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/4 cup shortening and 1/4 cup butter, cut up, or shortening until pieces are pea size. Stir in 1/3 cup finely chopped pecans. In a small bowl, combine 2 tablespoons ice water and 2 teaspoons vinegar. Sprinkle mixture over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with 2 tablespoons additional ice water until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. If necessary, cover and chill about 1 hour or until easy to handle.

Meringue for Pie: In a small bowl, combine 1/4 cup granulated sugar and 1/4 cup packed brown sugar; set aside. In a large bowl, combine 3 egg whites and 1/4 teaspoon cream of tartar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar mixture, 2 tablespoons at a time, beating on high speed until stiff peaks form (tips stand straight).  -----I personally don't like meringue...I use whipped cream.


WHOOPEE PIE RECIPE

CAKE INGREDIENTS

• 1/2 cup dark cocoa powder (normal coco powder doesn't change it any)
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 egg
• 1 cup milk
• 1 t vanilla
• 1.5 cups flour
• 1.5 t baking soda
• 1/2 t baking powder
• 1/2 t salt (t=teaspoon)

FILLING INGREDIENTS

• 2 cups confectioners' sugar sifted,
• 1 cup salted butter softened (not melted),
• 2 ...t vanilla,
• 1/2 cup marshmallow fluff,
• pinch of salt (optional)

WHOOPEE PIE DIRECTIONS

Preheat oven to 425 F.

In a large bowl mix together the cocoa powder, and sugar. Stir in the oil, egg, milk, and vanilla. In a separate bowl, stir together the flour, baking soda, baking powder, and salt. Mix the dry ingredients into the cocoa mixture.

Drop the batter by small spoonfuls on...to a parchment-lined baking sheet and bake for approx. 8 minutes

Remove to a rack to cool.

FILLING DIRECTIONS

Prepare filling by stirring the softened butter into the confectioners' sugar. Stir in the vanilla, marshmallow fluff, and optional salt.

ASSEMBLY

To assemble, spread a generous amount of filling on the flat side of one cake and top with a second cake.

Ides of March could be tasty!

I have said this before but I need to write more often.  How often is the key...lately I have been uninspired and lacking new recipes to try.  Yes, I could get my own recipes of various websites, but I really love it when my readers give me their recipes.  I like trying your recipes! I've gotten some crazy ones that have been awesome: like Sue's Crazy Cake.  So unconventional but yet so delicious.

I am also going to start going on more food/drink adventures here in North Carolina.  I have a wine trail day planned for the weekend of March 16th and I am looking forward to taking to that armed with a camera and ready to take notes on the different places I am going to visit.  I've also have made a list of restaurants and farmer type markets I want to visit. There is the creamery as well!

Since I have been living here in North Carolina, I have been purchasing my milk in glass bottles.  This is the best milk I have ever consumed in my life and have discovered the company, Maple View Farms, has an ice cream joint.   I look forward to this trip.

I will leave you awesome readers with a recipe I came up with out of boredom.  I know Sue has been looking forward to me posting it and I have been putting it off.   Just for the record I found it works with thick cut, homemade bread.  And the sauce! I make it in the microwave!

J.J.'s Salted Caramel French Toast

French Toast

Ingredients

• 2 eggs
• 1/2 cup half and half
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract
• Pinch salt
• ¼ teaspoon allspice
• 6 slices day-old bread
• Powder sugar for dusting

Directions
In a shallow bowl, (I like to use a pie plate!) beat eggs; add half & half, honey, vanilla, allspice, and salt. Soak bread for 30 seconds on each side. Cook on a greased hot griddle until golden brown on both sides and cooked through. Dust with powder sugar.

Salted Caramel Sauce

Ingredients

• ½ stick of butter (NOT margarine)
• ½ cup of brown sugar
• ½ teaspoon of vanilla
• heavy cream, milk, half & half, or homemade coffee creamer
• Chopped Pecans for garnishing
• Sea Salt for garnishing

Directions

Place butter, vanilla, and sugar in a TALL microwave safe bowl.  Microwave in one minute intervals till butter is melted and everything is bubbly.  Stir well.  Drizzle in dairy product ( I found the coffee creamer works the best.) while stirring till you have a smooth sauce and have thick or thin you would like it.  Microwave another 30 seconds to a minute.  Drizzle on french toast, sprinkle with small amount of sea salt if desired.  Top with pecans if desired.  This also goes great in coffee, on ice cream, and to dip apple slices in.

February

 Just barely squeezing in February, I know.  I have spent a few days of the month visiting my lovely friends in Maryland for the Super Bowl.  Ravens! Woooo!  While I was there, I visited some yummy places I must write about.

Good Dogs Grill

I loved this place.  There are so few hot dog joints in this health conscious age. I still enjoy one here and there.  We ate there on two occasions...we both liked it that much.  I had the Chili Willi (Chili, onions, and mustard) and I added cheese. Very delicious.  The second trip I had their Bay Imprint Crab dog...Banging I say! It was covered in mac n cheese and crab meat.  Killer! I also got a neat crab mallet with my order.  All the stall we dealt with were very friendly and pleasant. I will be visiting again the next time I am in Maryland and telling my buddies up there to visit it.

Easton Diner

The other place we went to was the Easton Diner.  Very good as well.  I had a club sandwich the size of my head.  It was only $7 and some change.  It came with fries, pickle, slaw, and soup.  I got two meals out of it.  The breakfast I had was huge as well.  Eggs were cooked perfect.  Both waitresses were very friendly.

Till next time folks!



 PV3RDYFWY4G6

Super Bowl XLVII or Festivus Maximus 2013

Super Bowl weekend is upon us soon and it is an a great weekend for me.  My awesome/beloved Baltimore Ravens have made it and only you Maryland people will understand...Festivus Maximus!  (In 2000, the Baltimore Ravens coach Brian Billick would not allow his players to discuss the possibility of competing in the Super Bowl. Instead, he and the rest of the Ravens players and staff referred to the playoffs as Festivus, and the Super Bowl as Festivus Maximus.)

In my opinion and because I am too lazy to do the research, Super Bowl Sunday is most likely the biggest snacking “holiday” in the USA. Everybody wants to snack during the game and wait for the commercials. And be serious here, unless your team is in the big dance, you only watch for the food and commercials.

As for myself, I will be enjoying the game in Maryland with my Rosy and friends at Hooters.  This however does not effect my collection of recipes I have been gathering and testing for the big weekend.

  'Wannabe' Jalapeno Popper Party Dip

Ingredients

1 (8 ounce) package cream cheese, softened
1/4 cup sour cream
1/4 cup grated Parmesan cheese
1/4 cup Italian-style bread crumbs
4 jalapeno peppers, seeded and diced
1/2 teaspoon red pepper flakes

Directions

Mix cream cheese, sour cream, and Parmesan cheese together in a saucepan over low heat until evenly blended. Fold in bread crumbs, jalapeno peppers, and red pepper flakes. Cook and stir dip until Parmesan cheese is melted, 2 to 5 more minutes

Brown Sugar Smokies

Ingredients

• 1 pound bacon
• 1 (16 ounce) package little smokie sausages
• 1 cup brown sugar, or to taste 

Directions

Preheat oven to 350 degrees F

Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.

Bake until bacon is crisp and the brown sugar melted.


Grilled Bacon Jalapeno Wraps

Ingredients

• 6 fresh jalapeno peppers, halved lengthwise and seeded 
• 1 (8 ounce) package cream cheese
• 12 slices bacon 

Directions

Preheat an outdoor grill for high heat.

Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.

Place on the grill, and cook until bacon is crispy.

Candied Bacon Pigs

Ingredients

• 1 (14 ounce) package little smokies sausages
• 1 pound bacon slices, cut into thirds crosswise
• 1 1/2 cups brown sugar, divided 
• 1/2 (12 fluid ounce) can cola-flavored carbonated beverage
• 1/2 teaspoon Chinese five-spice powder
• 1 dash hot pepper sauce, or to taste (optional) 

Directions

Preheat oven to 325 degrees F (165 degrees C).

Wrap each little sausage with 1/3 slice of bacon, and secure them with toothpicks.

Place the appetizers on a large baking sheet and sprinkle with 3/4 cup of brown sugar.

Bake in the preheated oven until the sugar is melted and bubbling, about 40 minutes; turn the appetizers after 20 minutes.

Remove the appetizers from the baking sheet with a slotted spoon, and place into a slow cooker. Sprinkle the remaining 3/4 cup of brown sugar and the five-spice powder over the smokies, and drizzle with the cola. If desired, add hot sauce to taste.

Set the cooker to High, and cook 4 hours. Serve warm.

Triple-Layer Peanut Butter Brownies

Ingredients

• 1pkg.  (19 to 21 oz.) brownie mix (13x9-inch pan size)
• 1pkg.  (3.4 oz.)  Vanilla Flavor Instant Pudding
• 1cup  cold milk
• 1cup  Creamy Peanut Butter
• 1/2cup  powdered sugar
• 1-1/2cups  COOL WHIP Whipped Topping (Do not thaw.)
• 3oz.  BAKER'S Semi-Sweet Chocolate
• 1/2cup Dry Roasted Peanuts, coarsely chopped

Directions

PREPARE and bake brownies in 13x9-inch pan as directed on package; cool. Meanwhile, beat pudding mix and milk with whisk 2 min. Add peanut butter and sugar; mix well. Refrigerate until brownies are completely cooled.

SPREAD over brownies.

MICROWAVE COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min., stirring every 30 sec. Spread over pudding; top with nuts. Refrigerate 1 hour, serve.

And now for a drink...I have posted this before, but it can stand to be posted again since it fits! Happy Festivus Maximus!


The Baltimore Raven-tini

• 3 oz Vodka 
• 1 1/2 oz of cranberry juice 
• 1/2 oz blue curacao
•  1/2 oz sweet and sour mix
•  1/2 of lemon-lime soda 

Pour ingredients into a cocktail shaker and shake gently.  Add more Blue Curacao if color isn't purple enough.  Serve in a chilled Martini glass. Rim with sugar if desired.

Spätzle, Bratwurst und Sauerkraut der American weg

I have always been fascinated with Germany. I remember when the Berlin wall came down. I'm always been interested in the history of Germany...but I digress...When I cooked for the sexy elf a couple weeks ago, I introduced her to Spaetzel or Spätzle. Delicious little pasta dumplings...they are so good.

Melissa first introduced me to the homemade ones a couple years ago. I have now started to make my own. The sexy elf approved. I also made for the roommate as a trial run for a dinner to make the roommates parents. Highly approved.

German Spaetzle

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup milk
• 2 eggs
• 1/2 teaspoon ground nutmeg
• 1 pinch freshly ground white pepper
• 1/2 teaspoon salt
• 1 gallon hot water
• 2 tablespoons butter
• 2 tablespoons chopped fresh parsley

I don't have a spaetzel press so I used my cooling rack.

Directions:

1. Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
2. Press dough through spaetzle maker, or a large holed sieve or metal grater.
3. Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
4. 
   Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve or toast some bread crumbs with butter. Also...a non german thing I do is sprinkle the top with some Parmesan cheese.

Spaetzel served with sauerkraut and bratwurst. 

So, my sexy elf aka Rosy...she made me this awesome, yet simple homemade coffee creamer. It is great money saver, especially if you drink a lot of coffee like we do in my house.

Creamer Recipe 

• 

  1 can Eagle Sweetened Condensed Milk

• 1 12oz can Carnation Evaporated Milk

Yep, that’s it. Dump, Shake, Pour! I like it. The roommate likes it. Good stuff. You can add your own flavors and save money. Amaretto, chocolate syrup,vanilla, or peppermint: Good times. If you care about fat and such they do make low fat versions of these items.

I will be back later this month with the annual Super Bowl Snacks entry!