Cooking Advice

 Today's Cooking Advice


Set your slow cooker on low for 6 hours, or on high for less time.

 

 

Grampa's Oatmeal Cookies

 Grampa's Oatmeal Cookies

 

Mr. Giddy, aka Grampa, made the best oatmeal cookies ever.  Soft and chewy, like oatmeal cookies should be. People who don't like oatmeal cookies, or oatmeal, or raisins, like these.

If you ask me, they don't seem so much different than a bowl of oatmeal, so feel free to eat them for breakfast.  But only if you ask me and not a nutritionist.

 INGREDIENTS:

1 cup butter, softened (2 sticks)

1 cup packed brown sugar (213g)

½ cup granulated sugar (100g)

2 eggs

1 teaspoon vanilla

1½ cups all purpose flour (180g)

1 teaspoon baking soda 

1½ teaspoons cinnamon

½ teaspoon salt

3 cup quick cooking oats (240g)

2 cups raisins (160g)

 

1. Heat oven to 350F. (180C)
 

2.  Mix butter and sugars until creamy.  Add eggs and vanilla.  Mix well.  
     (Use an electric mixer for crying out loud, it's the 21st century.)

3.  In a separate bowl, stir the flour, salt, baking soda, and cinnamon together. 

4.  Add to the butter mixture.  Do it gradually with the mixer running on medium.

5.  Stir in oatmeal.  

6. Stir in raisins,  if you're still using the mixer, so this on slow speed.  It might get too thick and        you'll have to stir it by hand.

7. Drop by rounded tablespoonfuls (I use a cookie scoop) onto an ungreased baking sheet.  

8. Bake for 10-12 minutes.  

9.  Cool on pan one minute, remove to cooling rack.   Or a kitchen towel.   

This makes about 40 cookies.  Keep in a tightly covered container to keep them soft.

 

This was based on Quaker Oat's "Vanishing Oatmeal Cookies", the original recipe from the 80s, not the less tasty one they have now.

 

 

 

 

 

Spiked Hot Chocolate

 I'm renaming this "WINTRY MIX" because the NWS's definition of wintry mix is not nearly as pleasant.  

 

Spiked Hot Chocolate (AKA hot cocoa)

This is more of a suggestion, not a recipe.

Use your favorite hot chocolate mix.   

Add some cream or half and half.  

Add a shot of peppermint schnapps.  

Top with mini marshmallows or some marshmallow cream.  Toast it if you have a torch.

Seasoning Collection

 SEASONING COLLECTION

 

If you don't want a jar of everything in your cabinet, you can make your own spice blends in small quantities.  Or make large quantities, do what makes you happy.  Just keep your ratios consistent.

 

Pot Roast Dry Rub

Taco Seasoning

Garlic Salt 

Cinnamon Sugar

Pumpkin Pie Spice

Apple Pie Spice

Steak n' Shake Fry Seasoning (Copy Cat) 

 

 

GARLIC SALT

 

GARLIC SALT

Use a 3:1 ratio.  (three parts salt to one part garlic)

3 Tablespoons salt

1 Tablespoon garlic powder or granulated garlic

Pinch of parsley (optional)

Adjust to taste if it's not to your liking. 

Store in an airtight jar.   

Cinnamon Sugar

 

 Cinnamon Sugar

 

Use a 3:1 ratio.  (three parts sugar to one part cinnamon)

3 Tablespoons Sugar

1 Tablespoon Cinnamon 

 

If you want it sweeter, use 4 Tablespoons sugar.  which is also ¼ cup or 50g.  

 

Store in an airtight jar.    

 

Interestingly, 3:1 is the same ratio as garlic salt, but it's best not to confuse the two. 

PUMPKIN PIE SPICE

 

PUMPKIN PIE SPICE

 

3 Tablespoons cinnamon

2 teaspoons ginger

2 teaspoons nutmeg

1½ teaspoons allspice

1½ tsp cloves

Store in an airtight jar.   

Make about 16 teaspoons. (in case you didn't want to do math)

 

Good for muffins and cake, too. 

TACO SEASONING

 TACO SEASONING

 

 2 teaspoons chili powder

1½ teaspoons ground cumin

 ½  teaspoon paprika

½  teaspoon crushed red pepper, dried*

½  teaspoon salt

¼ black pepper

 

Makes about 5 teaspoons.  Use as much as you like to make it as spicy as you like.

Keep it in a covered jar, unless you want your cabinet to smell like Taco Bell.   

APPLE PIE SPICE

 

APPLE PIE SPICE

 

1 Tablespoons cinnamon

1  teaspoons nutmeg

1  teaspoons allspice 

 

Makes five teaspoons.  If you need more, make more.  Just keep your ratios intact. 

Store in an airtight jar. 

Pot Roast Seasoning

 

Pot Roast Seasoning

This is a dry rub. 

Equal parts salt, pepper, granulated garlic (or garlic powder), granulated onion (or onion powder).   

1 teaspoon each is good for one roast. 

Cherry Limeade

 The Search for Cherry Limeade

Many moons ago, longer than I care to remember, Minute Maid made a sugar free Cherry Limeade that was really good.  But they discontinued it, and I tried some other brands, but nothing was very tasty.

When all else fails, make it yourself.

 

4 ounces lime juice (1/2 cup, 118ml)  One of those little squeeze limes (4.5 oz) will work.

2/3 Cup granulated Splenda (4g) or 16 packets if you're lazy and buy it at Sam's Club like I do.

Water  to make 2 quarts.

Cherry syrup  (I like DaVinci sugar free best) 
Torani is good, and I've used sno-cone syrup.

  

You can use 2/3 cup sugar in place of Splenda if you're a purist. And fresh lime juice. I wouldn't, but you could.

Keep in the refrigerator (duh).  Pour over ice and add cherry syrup to taste.

 

 

 

 

 

 

 

 

Steak 'n Shake Seasoning

Steak 'n Shake Seasoning - Copy Cat 

 

 

Fits in a 4 ounce spice jar

4 Tablespoons salt
1 Tablespoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons sugar
¼ teaspoon paprika
¼ teaspoon turmeric

Idaho Fry Sauce

 IDAHO FRY SAUCE

 

 The sauce waiting patiently for the fries to be done.

 

1 Cup + 2 Tablespoons mayonnaise (234g)
½ Cup Ketchup (136g)
¼ Cup sugar (50g)
2 Tablespoons red wine vinegar
1½  teaspoons Worcestershire sauce
½ teaspoon salt
½ tsp onion powder
¼ tsp dry mustard
⅛ teaspoon paprika
 

Mix it up, keep it in the fridge, covered. It fits great in a pint canning jar.  It tastes better if you let it sit for 30 minutes before use and stir it again.

If you want it more spicy, use more paprika.

It's OK to use light mayo, tastes just as good, and we're trying to save calories while eating french fries.  😅

Speaking of fries, Lamb Weston "Grown in Idaho" Hand Cut fries are really good.  I air fry for 10 minutes at 350 for one serving.  Your mileage may vary.

 

Almost forgot the fry seasoning!  Steak n Shake Copy Cat Seasoning
 

Waffle of Insane Greatness

 Waffle of Insane Greatness

From  Aretha Frankensteins in Knoxville or Chattanooga, TN via The Food Network

¾ cup flour (90g)    
¼ cup corn starch (40g)    
1½ tsp sugar
¼ tsp baking soda    
½ tsp baking powder    
½ tsp salt    

1 cup buttermilk
⅓ cup vegetable oil
¼ tsp baking soda    
1 egg
¾ tsp vanilla

Combine dry ingredients, mix well.  

Combine milk, oil, egg, and vanilla, whisk it up.

Add wet to dry, mix until smooth.

Let sit covered for 30 minutes at room temperature.

Use ½ cup per thin waffle, cook on medium setting until no longer steaming. I get 4 waffles from one batch.

This can make Belgian style waffles, too, the restaurant does.  I don't know how many you'd get from one batch.  It's about 2 cups of batter, so judge from that.

I've never been to this restaurant, but I think I need to go there!

 

Island Fried Rice

 

 

Island Fried Rice

3 Cups cooked rice (1 cup uncooked)
6-8 ounces ham or Spam, cubed
2 tsp oil
2 eggs
2 Tbls water
2 Tbls oil
2 tsp minced garlic (2 cloves)
1/4 cup sliced green onions
1 small can pineapple tidbits, drained, reserve juice
1/4 cup teriyaki sauce & pineapple juice, mixed

Heat the 2 tsp oil in a large skillet or a wok. Sauteed the ham, then remove it from the skillet. Beat the eggs and water together with a fork, add to skillet and scramble, breaking into small pieces. Remove from skillet.

Heat the 2 Tbls oil, and saute the garlic and green onions. This is where you can add an other vegetables you might want. DON'T BURN THE GARLIC! It gets bitter and yucky! Add the pineapple, then the ham and eggs. Stir well.

Stir in the rice, mix well. You can cook until the rice begins to brown if you like it that way. Stir constantly!

Stir in the sauce. Cook and stir until the rice coated.

This is good topped with more sliced green onions. 

Optional: Add a cup of peas and carrots, from a bag of frozen that cooks in the microwave.

Makes four servings as a side dish, or two big servings for pigs.

 

You need a BIG skillet for this!  Five quart size.  Like a fryer.  Doesn't have to have a lid, though.

 

 

 

I've never been comfortable with recipes that you can change around, but this is something that always turns out, no matter what things I throw into it. Tonight I had no green onions, but I tossed in a cup of frozen peas and carrots (cooked in the microwave first). The only time it wasn't good was the time I burned the garlic. In the Islands they love Spam. The first time I made it I used leftover Christmas ham. 

 

 

 

Alabama BBQ Sauce

 

Alabama White BBQ Sauce

There are those who think BBQ Sauce is just glorified ketchup.  They're not completely wrong.

  Printable text file

1 cup mayonnaise (240 grams)
¼ cup apple cider vinegar
2 Tablespoons brown sugar
1 Tablespoon brown mustard
1 teaspoon lemon juice
1 teaspoon prepared horseradish
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper

Mix everything together. Store in airtight container (glass is best).  

Keeps 2 weeks in the fridge.

Add to meat AFTER cooking.

 

Makes about 20 Tablespoons at 50 calories each.  Use light mayo to reduce calories.

 

Excellent on grilled or broiled chicken. Grilled vegetables.  Also on pork chops, pork tenderloin, or anything else.

 

I've never been to Alabama, and now I don't have to...

I don't have a photo, it's sauce...

 

 

 

 

Fantasy Fudge

 

PRINTABLE RECIPE

FANTASY FUDGE

Ingredients

3 cups granulated sugar

3/4 cup butter or margarine*

2/3 cup evaporated milk**

12 ounces of semi-sweet chocolate chips***

1 (7 ounce) jar of marshmallow cream

1 teaspoon vanilla extract

1 cup chopped walnuts (OPTIONAL)

Directions

1. Butter a 9 x 13 inch cake pan. Or a big platter, or two pie tins.  

2. Mix sugar, butter, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.  

3. Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.

 

NOTES

* The original recipe called for Parkay margarine, because it's from Kraft Foods.  Butter makes it a bit creamier, but margarine works fine, too, so use whatever you have. 

** You can use a 5 ounce can.  (NOT sweetened condensed milk)

*** Check your package of chocolate chips, some only have 10 ounces nowadays.  You can also use semi sweet baking chocolate, chopped up.

 

This is from Kraft Foods, I didn't make it up.  Ha, like I'm that creative...  

There are a lot of shortcut fudge recipes out there, but this is the best tasting and worth the effort.

It makes enough to fill a 9 x13 inch cake pan, or a large platter.  (I have made this in pie tins for gifting, one fits into a gallon ziplock bag.)

 

MICROWAVE INSTRUCTIONS 

This used to be on the jar, I have no idea why it isn't anymore.  Maybe they got complaints, but it always worked for me.  Could be that modern microwaves come in various power levels and it didn't work for everyone. Your mileage may vary, as they say on TV.

 

 

Use a four quart bowl.   Watch to make sure it doesn't boil over.

Microwave the butter on high for 1 minute or until melted.  
 

Add sugar and milk, mix well.  Microwave five minutes or until mixture begins to boil, stirring after three minutes.

Stir well, scraping down sides of bowl.  

 Microwave 5 ½ minutes, stirring after 3 minutes.  Let stand 2 minutes.  

 Add chocolate, stir until melted.  Add marshmallow and vanilla, mix well.  

 Pour into 13x9 inch buttered pan.   

Let cool before cutting.

 

Harvard Beets

 

When I found this recipe it was called "Grandma's Harvard Beets", but my grandma never made it.  Neither did my mom.  I made something similar a long time ago (but not in a Galaxy far, far way) but lost the recipe.   

People who don't like beets will eat this.

Anyway... this is for canned beets.  You could use fresh, but you'd need to cook them first.  And I'm too lazy for that.  *shrug*  

 

1/3 cup sugar
4 teaspoons cornstarch
1/3 cup white vinegar
1/3 cup beet liquid (from the can) or water
1 can (15 oz) diced or shoestring beets
3 Tablespoons butter1/4 teaspoon salt
1/4 teaspoon pepper

 

Drain the beets, reserving 1/3 cup liquid.

Stir cornstarch and sugar together.

Heat the vinegar and beet liquid in a saucepan, stir in sugar mixture.  Bring to a boil, reduce heat to medium and cook and stir until thickened.  (just a few minutes don't walk away from it).

Add beets, simmer until hot and the sauce is as thick as you want.   Stir in the butter, salt, and pepper.

 I have used sliced beets for this, but it's awkward. LOL

Garlic Parmesan Orzo

Garlic Parmesan Orzo (Instant Pot)

This was so good...

1 ½ cups of water
¾ cup (143g) Orzo pasta
1 tsp minced garlic (1 clove)
1 Tablespoon butter
salt and pepper to taste
1/2 cup grated Parmesan cheese

Combine water, orzo, garlic, and butter in the Instant Pot.

Cook on HIGH PRESSURE for four minutes, followed by a QUICK RELEASE

Add salt and pepper to taste.

Stir in cheese.

This makes two side-dish servings but can be doubled, same cook time.

NOTES:
This needed a LOT of salt, it might be better to add some to the cooking water.  Maybe 1/2 teaspoon.

No reason this can't be made on the stove... cook and drain the orzo according to the package, stir in all the other ingredients and eat it!

My cheese advice applies: If you're going to be saving some to reheat later, do NOT stir in the cheese.  Add it to your bowl.  Cheese does not reheat well.

You could make this with small shells, or elbows.  Just adjust the cooking time.  Pasta always cooks for 1/2 the time called for on the package, and do a quick release.

Spaghetti for One or Two (Instant Pot)

If you like your spaghetti sauce thick and tomatoey, or your Italian Grandmother is looking over your shoulder, this recipe is not for you.

You could use more sauce, thicker sauce, or less water, to a point.



DOUBLE AMOUNTS FOR TWO


1/4 lb ground beef
1/2 cup spaghetti sauce
2  ounces (dry, uncooked weight) Spaghetti or other pasta
cheese
water
salt
pepper



Heat the instant pot on Saute until HOT.  Add the ground beef, cook and stir to break it up.

Add the sauce

Add the pasta.  If you are using spaghetti, or other long pasta, put half in one direction and half at a 90-degree angle.

Add enough water to cover the pasta.  There's no exact measurement, it all depends on the size and shape of the pasta, and the size of your pot.  This recipe probably won't work in a larger pot! Sprinkle some salt on top, 1/4 to 1/2 a teaspoon.

Cook on high pressure for half the cooking time called for on the pasta package.  Do a quick release, then stir.

If it's too thin, you can turn the pot to SAUTE again and cook it a little to thicken up, or use a slotted serving spoon.  Which is what I did since I'm not crazy about sauce anyway.

I was out of parmesan cheese, how sad is that.

This is one serving, made in an Instant Pot Mini.  You can double for two.  It's not a full meal, you need a vegetable side or a salad and you can't miss with garlic or cheese bread.

Leftover sauce? If it's in a jar (no judgment) you can stick it in the fridge for a week.  If you've made your own, you can freeze it!  I freeze it in custard cups, pop the blocks out and stick them in a ziplock.

You can use the frozen stuff in this recipe, it will just take longer to come to pressure.