• 1 package of crescent rolls
• 1-8 oz package of cream cheese, softened
• 6 slices of thick cut smoky bacon, crumbled
• 2 medium jalapeno peppers, finely chopped
• salt to taste if desired

Mix together your cream cheese, bacon,and jalapenos.  Taste this mixture and add a little salt if needed.  Then take the crescent rolls out of the fridge and spread them into two large rectangles.  Most recipes will tell you one large ractangle, but I find that two smaller ones is always easier.

not a perfect rectangle but close enough

The spread half of the cream cheese mixture onto the crescent, keeping it about 1/4 inch away from the edges.

Start from the bottom and slowly roll the crescent up.  Repeat with the other section of crescent and cream cheese mixture.  Place both rolls in the fridge for at least two hours.  These can be refrigerated over night.  If you were having a get together with these as an appetizer it would be easy to prep them the day before and slice and bake when you’re ready.  When you do decide to back them, slice them about 1/4 of an inch thick with a serrated knife.  Bake at 375 for 10-12 minutes depending on your oven.

I seriously could have eaten this entire plate full.

This recipe should make roughly 36 pinwheels.  Try not to eat them all at once.

the basics

Ingredients (beware these measurements make a big batch.  I’m freezing my dough to use for later and to give to friends.  It should keep in the freezer for a couple of months, so feel free to freeze some or cut these ingredients down to suit what you need)

• 2 1/2 cups of whole wheat flour
• 1 1/4 cups of quick oats
• 1 egg
• 1 cup of low sodium chicken broth (you could do water but it’s not as flavorful)
• 1/4 cup of corn or vegetable oil
• 1 tablespoon of honey
• 1 small jar of chicken flavored baby food

Hand mix all of these ingredients, then refrigerate the dough for about 30 minutes.  I do this with all cookies, whether they are for humans of dogs.  The take sections of the dough and place it on a lightly floured surface.  Use your hands or rolling pin to flatten it out to about 1/4 and inch in thickenss, then cut into whatever shapes you need.  You can use a cute cookie cutter if you like.   I had to cut mine into tiny squares because I have a dog that’s able to fit into one hand.  But if you have a bigger dog, simply make a bigger treat.

tiny treats for a tiny dog

Bake them at 375 for 8-10 minutes.  They will feel done on the outside but not hard all the way through.  I seal his up in a plastic bag and will keep them for about a week.  They actually stay soft even after a day or two, which is something I have yet to accomplish with cookies for human consumption.  Maybe it’s the baby food……….  Either way, this little guy enjoys them, and they’ve been a good addition to our potty training treat selection.

Happy Fall!

Ingredients:

• 3 large white or yellow onions, thinly sliced into strings, not big chunks
• 1/4 to 1/2 lb of stew meat, depending on your preference, or hell go meatless
• 2-32 oz boxes of beef broth
• 1 teaspoon sugar
• 2 tablespoons of worchestershire sauce
• 1 tablespoon of flour
• salt and pepper to taste

I used a 6 quart slow cooker for this meal, and it worked out perfectly because it gives the onions time to carmelize.  Sear the beef on all sides and set into slow cooker.  Take sliced onions and place them in a skillet with a little butter for just a few minutes until they start to brown at the edges to loosen them up a little.  Then add them to the crockpot.  I had to cook my onions in two batches because I used gigantic onions.  Take the worchestershire, flour, and sugar and whisk together and add to onions and beef.  Add broth, stir ingredients together.  Cook on high for 4-5 hours, low 8-10.  It’s important NOT to skip the step of stirring together the worchestershire, sugar, and flour.  If you try to just dump it all in and stir it as a whole, it will  be a big globby mess.  I learned this the hard way with some chicken and dumplings a few months back.

I served this with some crusty french bread cut into little squares and some mozarella cheese one top.  It was really tasty and will make a huge pot so you can have leftovers for a day or two.

So, I studied cookies. I have made a few discoveries about cookies that I thought I would share.

• The recipe on a bag of chocolate chips is the same no matter the brand.
• Adding more vanilla to any cookie adds to the taste. Use real vanilla.
• Use real butter, especially in chocolate chip. It makes the edges crispy and the center soft.
• Mix the cookie dough and chill it in the refrigerator for 36 hours before baking. (this is for chocolate chip)

I had the most trouble finding an oatmeal raising recipe that I liked.

• I found that most recipes for oatmeal cookies differed.
• The best textured ones used old fashioned oats.
• Soak your raisins. You can use water, juice, or whiskey. (I used water)
• We probably won’t be having any oatmeal raisin cookies at the wedding.

I don’t know why I can’t make those taste and look perfect. But I can’t so we will be having sugar cookies instead. Now, to find the perfect glaze.

This week we thought it would be fun to show the various ways to make a peanut butter sandwich since school lunches are on the horizon.  Some may not travel well in school lunches but are a great after school snack or breakfast.

• The first one is one our dad makes. We all had it has a baby and are thankful none of us were allergic to nuts. Dad always mixed peanut butter and Johnny Fair syrup until it was smooth.  This makes a great sandwich or spread for toast or biscuits.    
• An alternative to this is mixing with honey.  I’m not sure which one I like better but I do like this on biscuits.
• Joy’s favorite is to mix crunchy peanut butter with grape jelly and spread it on wheat bread.
• My husband’s favorite is peanut butter and raisin.  He likes the peanut butter spread on the bread and raisin arranged across it so that there are equal amounts of each.
• This is my variation on a peanut butter and banana. You mash the banana and add peanut butter, like with the syrup.  Then spread it on the bread.  Although more work, it evenly distributes the peanut butter/banana combination.
• Mom takes this one step further and dips this sandwich in an egg and milk mixture. She then fries it on a hot buttered griddle as if she was making french toast.   (totally a tribute to Elvis on mother’s part)
• My husband’s version is to cut the bananas and lay across the peanut butter on bread.  Simple enough.
• I like to do this with an apple.  Slice it very thin and lay it on top of the peanut butter.
• Last but not least is our very favorite way to make a peanut butter and jelly sandwich. You make the sandwich as you would and then butter it like would a grilled cheese on the outside.  Then we brown it on a griddle and enjoy. 

So, how many ways are there to make a peanut butter sandwich?

]]> http://www.redvelvetwisdom.com/2010/08/14/pbj-let-me-count-the-ways/feed/ 4 http://www.redvelvetwisdom.com/2010/07/13/the-best-recipe-of-all-time-ok-at-least-i-think-so/ http://www.redvelvetwisdom.com/2010/07/13/the-best-recipe-of-all-time-ok-at-least-i-think-so/#comments Tue, 13 Jul 2010 22:19:24 +0000 LanaJoy http://www.redvelvetwisdom.com/?p=1819 A few years ago I was at Jessica’s house and she said her mother had made apple crisp and I should have some.  Now, normally there isn’t a dessert you can keep me away from.  However, what I didn’t tell Jessica at the time was that I HATE apple crisp as a general rule.  The ones I have had usually have a granola type topping on them, and for some reason they just never appealed to me.  But being a good guest, I of course was going to have some of Sara’s apple crisp.  All it took was one bite for me to be an apple crisp convert.

This was sweet and crunchy and gooey and everything that a dessert should be.  It has flavor and texture and well there isn’t enough blog space in the world for me to go on and on and on about how much I love it.  So now, here it is, so that you can become a convert too!

First, you will need the following:

• 2 cans of apple pie filling
• 1 box of yellow cake mix
• 2 sticks of butter (melted)
• cinnamon
• chopped pecans
• lemon juice

In a rectangular baking dish (13×9 would be fine) pour both cans of apple pie filling.  Lightly sprinkle lemon juice over the top of the apples.  Then take your cinnamon and sprinkle liberally over the top of the filling.  This really is according to your personal taste so I am not putting a measurement on here.  Pour the box of yellow cake mix evenly over the filling, then over that, pour the two sticks of melted butter.  Top with the pecans.  Again this is your own taste.  I like a LOT of pecans so I used a little over 2 cups, but the little 2 cup bag would have been fine.  Then sprinkle some more cinnamon on top of the pecans, and place in a 350 degree oven for 40-45 minutes.  When it’s done, it will look like this……

In theory you should let it cool before you eat it, but that’s just not realistic!

I decided to make a coconut cake for Mom’s birthday this week.

I know someone who makes the best coconut cake I”ve ever had and she is going to give my her recipe. But…it will be next week before I get it. I figured, no problem, I will make something different. I decided to pull out the old family cookbook and find something. I found a recipe for a coconut poundcake and knew I had cake. If only things were ever that easy.

I should have suspected when I saw that the recipe had no name on it that I might should just skip this but no, I kept going. I went to the store, armed with a list. When it came to canned coconut, I was stumped. None to be found. Some ever so kind ladies advised me to use half a bag of shredded coconut and it would be the same. (doesn’t everyone take advice from strangers in the grocery store?)

Family Coconut Pound Cake

• 2 c. flour
• 2 c. sugar
• 1/2 tsp. salt
• 1 and 1/2 tsp baking powder (as I am typing I realize I used SODA instead. Oops)
• 1 c. cooking oil
• 1/2 c. milk
• 5 eggs
• 1 tsp. vanilla
• 2 tsp. coconut flavoring (the recipe called for 1 cup, but that is impossible. The bottles are 1 oz!)
• 1 can Angel Flake Coconut (or half a bag)

Mix well and bake in a bundt pan at 350º until brown or a toothpick comes out clean. (it was about 40 minutes for me)

There is a glaze recipe and I think it was written by someone who mixed things without measuring. I tried it and ended up pouring it out. I am looking for a new one as soon as I finish this. Basically, it was sugar, oleo, (I had to google that to make sure it was margarine) water, and coconut flavoring. I used powdered sugar and thought it too thin so I added sugar. You can see where this is going and getting there fast.

I’m not sure how the family cookbook really came to be, or who put that crazy pound cake in there.  I’m not sure how Mom ever grated coconut, or how long we let the dog bark at the one he was afraid of. I do know that my mom is now 69, and we are grateful that she is here to celebrate.

Happy Birthday Mom.

She also brought cabbage.

The meal wouldn't be complete without her beans and cornbread.

I realize how lucky I am to have such an amazing moth-in-law. A friend said I was spoiled but I like to say that I am blessed. I asked Ninny for her salmon recipe. My aversion to it is the process of picking out the bones. I obsess about it and never feel I get them all out, aside from it turning my stomach. But here is how she does it.

• 1 can of salmon
• 2 eggs
• sleeve of crackers
• onion
• corn meal for rolling them in

The first thing she does is debone the salmon. The more expensive kind you buy, the less bones you have. Then she adds the eggs, about half an onion, and crushed crackers until it is firm enough to roll into patties. Then the patties are dredged in corn meal and fried in hot oil until browned. Sounds easy?

I’m just thankful to have Ninny.

Well, the other day she happened to call me and say that she was at that moment sitting in my driveway with a chocolate pie.  Now normally this would be something that excited me beyond belief, but at that current moment I was at work.  Lucky for me, my family was home, and able to go and get the lovely treat.  Their retrieval of the pie was then followed by a furious flurry of texts messages begging to dive into the pie.  I told them they could cut it, but ONLY if they got pictures first!

Now I have to mention that not only is this a chocolate pie, but this is the chocolate pie recipe that has been in the Jones family for three four generations.  And yes, it is as delicious as it looks.  The only thing I did NOT like about it is the fact that I had to wait to get a piece!

I have pictures of all three Jones ladies, who are all good Christian women that happen to be phenomenal cooks.  (Lucky for me I get to eat their food regularly).   However, I have to make sure that Grandma is ok with the pictures because the last time I asked her if I could put pictures of her she said, “NO!”  She’s pretty adorable.

According to these women even though they all three use the same recipe, they claim it tastes different each for each woman.  Without further ado, here is the famous Jones Family Chocolate Pie Recipe.

Pie Crust

• 1 C. flour
• 3 heaping TBSP Crisco
• pinch of salt
• 3 TBSP of cold water.

The youngest Mrs. Jones said she skips this part and buys a pie crust from Brookshires.  On a side note, the idea of making a home made pie crust makes Joy curl up in a ball and cry, so she totally recommends the store bought crust.  In my opinion, it was awesome.   Otherwise, mix the flour and crisco together and then add the water and salt.  Roll your pie crust out and bake it til slightly brown. (bake a store bought one as well)

Filling

• 2 C. Sugar
• 3 1/2 TBSP flour
• 3 TBSP cocoa
• 3 egg yolks (separated)
• 2 1/2 C milk (pet milk works well)
• 1 tsp. vanilla
• 2 TBSP butter
• pinch of salt

Mix flour, sugar and add salt. Add egg yolks, milk, vanilla and butter. Cook on low heart until it starts to thicken and pour mixture into your pie crust.

Meringue

• 3 egg whites
• 1/4 tsp cream of tartar
• 1 1/2 TBSP sugar

Beat egg whites on high. When they start to get thick, add sugar and cream of tartar.  Pour meringue over your chocolate mixture and bake at 325º until meringue is slightly brown.

Take to your children’s Sunday School teacher:)

When my mother-in-law, Ninny, makes a cake, it is always from scratch.  She’s from the generation where homemade cake doesn’t mean homemade from a mix, it means she actually makes the entire thing herself from start to finish.   This year she was making her youngest grandson an Italian Cream Cake.  I couldn’t let it pass without pictures.

Here are the ingredients for Ninny’s Prize Winning Italian Cream Cake

• 2 C. sugar
• 1/2 C. shortening
• 1 stick margarine or butter
• 1 C. buttermilk
• 2 C. flour
• 1 C. chopped pecans
• 1 tsp. vanilla
• 1 tsp. baking soda
• 1 tsp. salt
• 5 eggs (separate yellows and whites)
• 2 C. coconut

Cream together sugar, shortening, and margarine.

Add beaten egg yolks and vanilla.

Add buttermilk with dry ingredients. (flour, soda, salt) Do half at a time.

Fold in beaten egg whites and add coconuts and pecans.

Bake @ 325° for 30 to 35 minutes. She used a 9×13 pan but these are really moist and amazing when you use round pans and layer them.

Baking.

Now for the best part…the frosting. (or filling, as Ninny calls it)

• 8 oz cream cheese
• 1 stick margarine
• 1 lb box of powdered sugar
• 1 tsp. vanilla

Mix these together and beat until smooth. Spread over cooled cake. *Optional* Sprinkle chopped pecans, coconuts, or both on cake.

Ninny, looking at her masterpiece.

20 years young

And Many More.