Category: MISC

Chocodoodle Doos

CHOCADOODLE DOOS
1 cup butter, softened*
1 1/2 cups sugar
2 Jumbo eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons Hershey’s cocoa
3/4 cup chocolate chips, chopped
4 tablespoons sugar
2 teaspoons cinnamon

  • Cream the butter and sugar together.
  • Add the eggs and blend well.
  • Sift the flour, cream of tartar, baking soda, salt and cocoa together. Gradually add to the sugar mixture until well blended.
  • Stir in chocolate pieces.
  • In a small bowl mix together the cinnamon and sugar.
  • Roll dough into 1 inch balls and coat in cinnamon sugar mixture.
  • Place 2 inches apart on ungreased cookie sheets.
  • Bake 10 -12 minutes.
  • Cool 2 minutes on pan and then transfer to wire rack to cool.
  • Makes 4 dozen cookies.

*A fun substitution is to make Peanut Butter Chocadoodle Doos. Just substitute half the butter with JIF Creamy peanut butter.

If you like to play along, please add this button, link to this post with your recipe and sign Mr. Linky . Be sure to include your recipe in parenthesis following your name. Thanks and have fun. Don’t forget to leave a comment and visit everyone.
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Be back soon…

I know I owe a lot of visits to a lot of people. I’ve been out of town with super limited internet access, but I hope to get to eveyone and visit later this week.

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Kahlua Cake


Joy of desserts hosts Vintage Recipe Thursday.

KAHLUA CAKE
1 Devil’s food chocolate cake mix
1 small instant JELL-O cheesecake pudding mix
8 ounces sour cream
1 1/2 cups milk chocolate chips
1/4 cup oil
1/2 cup Kahlua
2 eggs

  • Preheat oven to 350 degrees.
  • Mix all ingredients together by hand (like you would brownies).
  • Pour into a greased and floured Bundt pan.
  • Bake 45 minutes or until toothpick comes out clean.
  • Cool 20 minutes. Invert onto a plate.
  • Serve with fresh whipped cream.
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The Bath tub test

This was too cute to pass on when it came across my email file.

During a visit to the mental asylum, I asked the Director how do you determine whether or not a patient should be institutionalized.

‘Well,’ said the Director, ‘we fill a bathtub with water. Then we offer a teaspoon, a teacup and a bucket to the patient and ask him or her to empty the bathtub.’
‘Oh, I understand,’ I said. ‘A normal person would use the bucket because it’s bigger than the spoon or the teacup.’

‘No.’ said the Director, ‘A normal person would pull the plug. Do you want a bed near the window?’

ARE YOU GOING TO PASS THIS ON, OR DO YOU WANT THE BED NEXT TO MINE?

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MORE Parents Glossary of KIDS kitchen terms

http://www.thursday-13.com/
Thank you Janet and Megan for resurrecting it!

  1. GERMS ~ The only thing kids will share freely.
  2. KITCHEN ~ The only room not used when eating crumbly snacks.
  3. LEFTOVERS ~ Commonly described as “gross”.
  4. LIVER ~ A food that affects genes, creating a hereditary dislike.
  5. MACARONI ~ Material for a collage.
  6. MEASURING CUP ~ A kitchen utensil that is stored in the sandbox.
  7. METRIC ~ A system of measurement that will be accepted only after 40 years of wandering in the desert.
  8. NAPKIN ~ Any worn cloth object, such as shirt or pants.
  9. NATURAL FOOD ~ Food eaten with unwashed hands.
  10. NUTRITION ~ Secret war waged by parents using direct commands, camouflage and constant guard duty.
  11. PLATE ~ A breakable frisbee.
  12. REFRIGERATOR ~ A very expensive and inefficient room air conditioner.
  13. THIRSTY ~ How your child feels after you’ve said your final “good night”.
  14. VEGETABLE ~ A basic food known to satisfy kid’s hunger ~ but only by sight.

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Wish List Wednesday


Gotta love that Chef’s Catalog.

I just love these vintage peppermills. I make such a mess when I make pancakes and this batter dispenser would make life do much neater. I always seem to function without it, but I’d love an immersion blender for sourps, sauces and gravies. These Fresh Valley canisters are totally necessary (laugh), really they are!

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Menu Planning


Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

DATE BREAKFAST LUNCH DINNER
MONDAY

5/11

 CEREAL SANDWICHES Recipe Experiment Night
TUESDAY 5/12

 TOAST LEFTOVERS Hungarian Goulash
WEDNESDAY 5/13 YOGURT SOUP Beef Stroganoff
THURSDAY 5/14 FRUIT CHEESE & FRUIT Swedish Meatballs
FRIDAY 5/15

 OATMEAL C.O.R.N.

Twisted Pepper Steak
SATURDAY 5/16 Cinnamon Raisin Maple Oatmeal leftovers Jambalaya
SUNDAY 5/17
 Heavenly Ham Hash OUT Pot Roast & Veggies

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Creating Artful Food

Hosted by Barbara at Candy Hearts and Paper Flowers

“Some people like to paint pictures, or do gardening, or build a boat in the basement. Other people get a tremendous pleasure out of the kitchen, because cooking is just as creative and imaginative an activity as drawing, or wood carving, or music.”
~Julia Child
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Jack the Cat & Happy Mother’s Day

This is another one of those gems from an email that I had to share:

So, we had this great 10 year old cat named Jack who just recently died. Jack was a great cat and the kids would carry him around and sit on him and nothing ever bothered him. He used to hang out and nap all day long on this mat in our bathroom. Well we have 3 kids and at the time of this story they were 4 years old, 3 years old and 1 year old. The middleone is Eli. Eli really loves chapstick. LOVES it. He kept asking to use my chapstick and then losing it. So finally one day I showed him where in the bathroom I keep my chapstick and how he could use it whenever he wanted to but he needed to put it right back in the drawer when he was done.

Last year on Mother’s Day, we were having the typical rush around and try to get ready for Church with everyone crying and carrying on. My two boys are fighting over the toy in the cereal box. I am trying to nurse my little one at the same time I am putting on my make-up. Everything is a mess and everyone has long forgotten that this is a wonderful day to honor me and the amazing job that is motherhood. We finally have the older one and the baby loaded in the car and I am looking for Eli. I have searched everywhere and I finally round the corner to go into the bathroom. And there was Eli. He was applying my chapstick very carefully to Jack’s ….. . Rear end. Eli looked right into my eyes and said “chapped.” Now if you have a cat, you know that he is right–their little butts do look pretty chapped. And, frankly, Jack didn’t seem to mind. And the only question to really ask at that point was whether it was the FIRST time Eli had done that to the cat’s behind or the hundredth.

And THAT is my favorite Mother’s Day moment ever because it reminds us that no matter how hard we try to civilize these glorious little creatures, there will always be that day when you realize they’ve been using your chapstick on the cat’s butt.

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Peach Turnovers with Brown Sugar Crumb Topping

PEACH TURNOVERS with BROWN SUGAR CRUMB TOPPING
1 package puff pastry
2 tablespoons butter
1 can Comstock Peach Pie filling
1/2 cup finely chopped walnuts
1/2 cup vanilla wafer/ginger snap cookie crumbs
2 tablespoonS packed light brown sugar
1/2 teaspoon ground cinnamon
French vanilla ice cream

  • Thaw the pastry sheets at room temperature until they’re easy to handle (about 45 minutes).
  • Pre-heat the oven to 350°F.
  • Line baking sheet with silicone mat or parchment paper.
  • Whisk together the softened cream cheese and pineapple.
  • Unfold pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10-inch square. Cut the pastry sheet into 4 (5-inch) squares. Repeat with the remaining pastry sheet.
  • Spread 2 tablespoons of peach pie filling into the center of each square.
  • Brush the edges of the pastry squares with the egg.
  • Fold each pastry in half over the cream cheese mixture and chocolate chips and press the edges to seal.
  • Place the filled pastries onto the baking sheets.
  • Brush the tops of the pastries with the egg.
  • Bake for 15 minutes or until the pastries are golden. Let cool on the baking sheets for 2 minutes. Remove the pastries to a wire rack and let cool.
  • Heat the butter in a 12-inch skillet over medium heat. Add the walnuts, graham cracker crumbs, brown sugar and cinnamon to the skillet. Cook and stir for 2 minutes or until the mixture is golden.
  • Top the turnovers with French Vanilla ice cream. Sprinkle with the crumb mixture.

If you like to play along, please add this button, link to this post with your recipe and sign Mr. Linky. Be sure to include your recipe in parenthesis following your name. Thanks and have fun. Don’t forget to leave a comment and visit everyone.

What is this all about? Go here for all the details.

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Food for Thought

I found this in the front of a very old cook book and it was something I thought I’d like to share.

Take time for…

  • Take time to work ~ it is the price of success.
  • Take time to think ~ it is the source of power.
  • Take time to play ~ it is the secret of youth.
  • Take time to read ~ it is the foundation of knowledge.
  • Take time to worship ~ it is the highway of reverence and washes the dust of the earth from our eyes.
  • Take time to help and enjoy friends ~ it is the source of happiness.
  • Take time to love ~ it is the one sacrament of life.
  • Take time to dream ~ it hitches the soul to the stars.
  • Take time to laugh ~ it is the singing that helps with life’s loads.
  • Take time to plan ~ it is the secret of being able to have time to take time for the first nine things.

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