Category: MISC

NOSTALGIA, BOB’S BIG BOY & CHILI SIZES

A  million years ago, okay maybe not that long, but it sure feels like it some days, I worked for Bob’s Big Boy during college.  It was the 80’s when they could be found in every town during the iconic days before Marriott took over and ruined them.  We used to have a menu item called Chili Sizes that to be honest turned my stomach at the time,  Recently though I was thinking up new ideas for dinner and my good ideas always come in the shower when I have no pen and paper so was glad this one was easy to remember.  I had some left over Black Bean Chili so the idea just fell into place.

Their Chili Size was a half pound flame broiled burger, pinto beans, chili and cheese. Served with a dinner salad. Mine is a quarter pound flame broiled burger with Black Bean chili and pepper jack or cheddar cheese and a dollop of sour cream.

OREO COOKIE CAKE aka BAT’S BREATH CAKE

OREO COOKIE CAKE aka BAT’S BREATH CAKE
1 cup white sugar
1/2 cup butter
2 JUMBO eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon maple extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
6 crushed OREO cookies
1/2 cup whole milk

  • Preheat oven to 350 degrees.
  • Grease and flour a 9×9 inch BUNDT pan.
  • In a medium bowl, cream the butter.
  • Add sugar and cream again.
  • Add the eggs, one at a time, beating until well blended.
  • Add in the vanilla and maple extracts.
  • Sift together the flour and baking powder.
  • Add to the creamed mixture and mix well.
  • Blend in the milk until batter is smooth.
  • Pour into the prepared pan.
  • Bake for 30 to 40 minutes.
  • Cake is done when it springs back to the touch.

    • DARK OF NIGHT FROSTING
    8 tablespoons butter, melted
    3 cups powdered sugar
    2/3 cup Hershey’s cocoa
    1/3 cup milk

  • Mix all together.
  • Spread over cooled cake.
  • Decorate with orange candy balls.

    • SPICED APPLE GINGER PIE

    SPICED APPLE GINGER PIE
    FILLING
    7-8 firm, juicy Granny Smith apples, cored, peeled and sliced
    1/4 cup golden rum
    1/2 cup water
    1 cup golden raisins
    2 tablespoons butter
    2/3 cup+ packed brown sugar
    1/3 cup sugar
    3 tablespoons flour
    2 teaspoons cinnamon
    1/2 teaspoon nutmeg
    2 tablespoons lemon juice
    1 tablespoon vanilla
    2 tablespoons honey
    ~~~~~~~~~~~~~~~
    CRUST
    1 1/2 cups crushed gingersnaps
    1 1/2 cups crushed vanilla wafers
    1/2 cup crushed walnuts
    1 teaspoon ground ginger
    1 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1/2 teaspoon grated orange peel
    1/2 cup sugar
    2 teaspoons lemon juice
    2 teaspoons lime juice
    1/4 cup melted butter


    • Preheat oven to 375 degrees.
    • Mix water and rum together and soak raisins in the mixture while your are preparing the apples.
    • Drain the raisins retaining the rum mixture.
    • In a large skillet melt the butter. Add the rum mixture.
    • Add apples and simmer until apples are tender, about 15-20 minutes.
    • While apples are simmering, prepare crust. Finely grind the vanilla wafers, ginger snaps and walnuts together. I use my mini Cuisinart and do it in just a few small batches to get the crumbs extra fine and then cut everything else in with a pastry blender. Add the seasonings, melted butter, lemon and lime juices until well blended.
    • Press 1/3-1/2 of crust into a greased deep pie plate.*
    • When apples are tender, sprinkle sugars, flour and seasonings over the apples.
    • Fold in the lemon juice, vanilla, honey and raisins.
    • Simmer until gooey.
    • Pour into the pie plate and top with remaining crust.
    • Bake 50-60 minutes until golden.
    • Cool.
    • Serve with vanilla ice cream.

    *I sometimes sprinkle 1/3 of the crust mixture between layers of apples.

    CHOCOLATE BUTTER CREAM ICING

    1/4 cup Crisco
    1/4 cup softened butter
    2 ounces unsweetened chocolate, melted
    1/2 teaspoon vanilla extract
    2 cups powdered sugar
    1 +/- tablespoons milk

    • With a hand mixer mix together the crisco and softened butter
    • Add chocolate
    • Add the vanilla extract and beat smooth
    • Gradually add the sugar, adding the 1st tablespoon of milk midway
    • After adding all sugar beat until creamy adding a dash more milk if necessary

    CHOCODOODLE DOOS

    CHOCODOODLE 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.

    CREAM CHEESE BROWNIES

    CREAM CHEESE BROWNIES
    BROWNIES
    2 squares Baker’s semi sweet baking chocolate, coarsely chopped
    2 squares Baker’s unsweetened baking chocolate, coarsely chopped
    1 stick butter, cut into pieces
    4 Jumbo eggs, at room temperature
    2 cups sugar
    1 1/4 cup flour
    1 teaspoon vanilla
    1/4 teaspoon sea salt

    • Preheat oven to 350˚.
    • Spray pan with PURE.
    • Melt chocolate and butter in 30 second spurts until melted and well blended. Set aside.
    • Beat eggs and salt in a large mixing bowl until foamy.
    • Continue beating while gradually adding sugar, beating until thick and well blended.
    • Fold in chocolate mixture with a spatula until just barely incorporated.
    • Add vanilla.
    • Add flour and continue blending until just barely mixed.
    • Pour into 13×9 pan or brownie pan.

    CREAM CHEESE TOPPING
    6 ounces cream cheese, softened
    3 tablespoons sugar
    1 Jumbo egg yolk
    1/2 cup mini semi-sweet chocolate chips

    • In a medium bowl beat the cream cheese and sugar together until smooth and creamy.
    • Add egg yolk and beat until well blended.
    • Add chocolate chips and blend well with a spatula.
    • Top brownies with cream cheese mixture.
    • Bake until toothpick comes out clean, about 25 minutes.
    • When cooled, store in refrigerator.
    • Reheat for 10 seconds to eat – YUMMY!

    COKE CAKE

    COKE CAKE
    1 cup flour
    1 cup sugar
    3/4 cup miniature marshmallows
    1/4 cup shortening
    1/4 cup butter, softened
    2 scant tablespoons cocoa
    1 Jumbo egg, beaten
    1/2 cup Coca-cola
    1/4 cup buttermilk
    1/2 teaspoon baking soda

    • Preheat oven to 350 degrees. 
    • In a large mixing bowl sift together the flour and sugar. 
    • Stir in marshmallows and set aside. In a medium saucepan melt the butter and shortening together. 
    • Add the cocoa and coke, mixing well. 
    • Pour over the flour mixture. 
    • Add the buttermilk, egg and baking soda, mixing well. 
    • Pour into a greased 8×8 pan and bake 30-40 minutes or until cake center springs back. 

    ICING 
    1/4 cup butter, softened
    3 tablespoons coke
    2 scant tablespoons cocoa
    2 cups powdered sugar

    •  Bring butter, cocoa and coke to a boil. 
    • When smooth, remove from heat and mix in sugar to desired consistency. YUM ~ 
    • Enjoy 

    BEFORE & AFTER ICING
    Hubby gave it 2 thumbs up!  

    MAGIC IN THE MIDDLE COOKIES

    I have been BAKING a ton of lately. When I stopped by to see Natalie and saw these cookies over at What’s for Supper which she had seen over at Recipe Girl I knew they were next on my list to make. Who doesn’t love chocolate and peanut butter? It’s hubby’s favorite combo. I experimented a little with caramels and marshmallows too.

    MAGIC IN THE MIDDLE
    DOUGH:
    1½ cups (6¼ ounces) unbleached all-purpose flour
    ½ cup (1½ ounces) unsweetened cocoa powder
    ½ tsp baking soda
    ¼ tsp salt
    ½ cup (3½ ounces) granulated sugar (plus extra for dipping)
    ½ cup (4 ounces) brown sugar, packed
    ½ cup (4 ounces or 1 stick) unsalted butter
    ¼ cup (2 3/8 ounces) smooth peanut butter
    1 tsp vanilla extract
    1 large egg

    FILLING:
    ¾ cup (7 1/8 ounces) smooth peanut butter
    ¾ cup (3 ounces) powdered sugar

    DIRECTIONS:

    • Preheat oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
    • Prepare dough: In a medium bowl, whisk together flour, cocoa, baking soda and salt. In another medium bowl, beat together sugars, butter, and peanut butter until light and fluffy. Add vanilla and egg, beating to combine, then stir in dry ingredients, blending well.
    • Prepare filling: In a small bowl, stir together peanut butter and powdered sugar until smooth. With floured hands, roll the filling into 26 one-inch balls.
    • Shape cookies: Break off about 1 Tbsp. of the dough, make an indentation in the center with your finger, and press one of the peanut butter balls into the indentation. Bring the dough up and over the filling, pressing it closed; roll the cookie in the palms of your hand to smooth it out. Repeat with remaining dough and filling.
    • Dip the top of each cookie in granulated sugar and place on prepared baking sheets about 2 inches apart. Grease the bottom of a drinking glass and use it to flatten each cookie to about ½-inch-thick.
    • Bake cookies for 9-11 minutes, until they’re set.
    • Remove them from the oven and cool on a rack.

    Yield: About 30 cookies

    Cooking Tips

    *These cookies freeze well. They would travel well too.

    CHRISTMAS HAM RAISIN SAUCE

    CHRISTMAS HAM RAISIN SAUCE
    1/2 cup Malibu Rum
    3/4 cup golden raisins
    1/2 cup water
    1/2 teaspoon ground cloves
    3/4 cup loose brown sugar
    1 teaspoon cornstarch
    1/4 teaspoon salt
    1/4 teaspoon white pepper
    1/4 teaspoon orange peel
    1 tablespoon butter
    Juice of 1 lemon
    1/4 teaspoon Worcestershire sauce

    • Whisk together the rum and water.  Pour over raisins in a small saucepan and simmer for 10 minutes.
    • Mix together the sugar, cornstarch, salt and pepper.  Add to raisin mixture.
    • Stir until thickened over low heat.
    • Add butter, lemon juice and Worcestershire sauce stirring to combine well.
    • Simmer a few minutes.
    • Baste ham with mixture while baking.

    CHICKEN WITH BAKED VEGETABLE STUFFING IN TARRAGON SAUCE

    With this recipe I found two old scraps of recipes (Chicken with Tarragon Sauce and Baked Tomatoes with Broccoli stuffing) that had been torn from old cookbooklets, one was even handwritten it was so old. The Brussel Sprouts and carrots were my addition for texture and color. They begged me to put them together and make this dish. Serves 4.

    CHICKEN WITH BAKED VEGETABLE STUFFING IN TARRAGON SAUCE**
    4 large chicken breasts cut into tenders
    4 + 2 tablespoons butter
    2 large tomatoes
    1 cup baby carrots, cut into halves
    3 cups broccoli florets, cut into small pieces
    1 large bunch green onions, sliced
    1 sleeve Keebler townhouse crackers, crushed
    1 teaspoon tarragon
    1 teaspoon sea salt
    1/2 teaspoon white pepper
    1 tablespoon lemon juice
    1 1/2 cups chicken broth
    1 cup whipping cream
    2 tablespoons flour

    • Melt 4 tablespoons butter in skillet.
    • Brown each side of chicken piece.
    • While the chicken is browning, wash the tomatoes and cut the tops off. Scoop the insides out*, salt the insides and turn the tomatoes upside down to drain.
    • Transfer chicken pieces to baking dish, but leave enough room for the tomatoes in the center.
    • Add the carrots and Brussel sprouts and saute’ until tender.
    • Transfer them to the baking dishes scattered over the chicken pieces.
    • Add the broccoli, tomato pulp and green onions to the skillet and saute’ until tender.
    • Transfer to a mixing bowl and add crackers. Fill tomato cups. Add any remaining broccoli mixture to the chicken .
    • Melt remaining 2 tablespoons butter in skillet.
    • Add flour until golden.
    • Add chicken broth, tarragon, salt, pepper and whipping cream.
    • Bring to a boil while whisking constantly to prevent scorching.
    • Add lemon juice after it boils.
    • Immediately pour over the whole thing.
    • Cover with foil.
    • Bake for 1 hour at 325 degrees.

    By using the larger tomatoes you can cut them in half after baking and have a nice presentation on the plate.

    *I use a grapefruit knife and it works SUPER!
    **I used Brussel Sprouts tonight, but in the future will use all broccoli.

    CHICKEN TURNOVERS

    For those quick week night meals this recipe is perfect!

    CHICKEN TURNOVERS
    2 cups shredded cooked chicken
    1 large bunch green onions, chopped
    1/4 cup salsa
    1/4 cup guacamole
    1 can refrigerator biscuits, grand size
    1 cup shredded shredded cheddar cheese

    • Preheat oven to 375 degrees.
    • Combine in large bowl the salsa, guacamole, green onions, chicken and cheese.
    • On a floured board between wax paper layers, roll out each biscuit to about double the original size.
    • Fill each biscuit with chicken mixture and fold over into a moon shape.
    • Press the edges firmly to seal.
    • Bake 20 minutes or until golden brown.
    • Serve with a side of sour cream and salsa for dipping.