Friday, November 30, 2012

Easy Sweet Potato Casserole

Mrs. Cullum shared with me her recipe for easy but delicious Sweet Potato Casserole.  I have made this myself and have to come to really like it especially during the Thanksgiving and Christmas Season.

1. A large can of sweet potatoes.
2. Sugar (1 cup)
3. Pure Vanilla Extract (1 tsp)
4. Milk (1/3 cup)
5. Butter (melted, 1 stick - oh boy!)
6. Brown sugar (1 cup)
7. Flour (1/3 cup)
8. An extra 1/3 cup of melted butter
9. Pecans (1 cup)

Mash together in a big bowl ingredients 1-5.  Do drain the large can of sweet potatoes of liquid.  While you may substitute sugar with Splenda, you must use Pure Vanilla extract (the imitation version is an abomination).  Mash until smooth.  Put in greased 2 quart casserole dish.  In a separate bowl combine ingredients 6-9 (toss with a fork).  Place the seasoned Pecans on top of the potatoes and bake for 30 min.  in a 350 degree oven.

Eat with:
1. Whip cream.

Friday, November 2, 2012

RGeiselman's Home Made Granola

R stands for Robin.  Ms. Robin's Granola Bar was so delicious, I begged her to give me this recipe to share.  She obliged, and now you too can enjoy a delicious taste of home made granola bars.  SO, if you try this out and it is all that and a bag of chips, remember to thank the good Lord (as Isaac Newton said, for filling this earth with food) and Mrs. Geiselman.


As with baking you normally would have your dry and wet ingredients, I will start with the dry first:

6 cups of Quaker oats (not the instant kind)
2 cups of chopped almonds
1/4 to 1/2 cup pf ground flax seed
1 cup of brown sugar (Raw sugar can also be used instead)
1/4 teaspoon salt (optional)
[Mix it all up]

Wet ingredients:

1 cup of Canola oil (or olive oil) [FYI, Canola has no smell or flavor in comparison]
1 cup of honey
2 teaspoons of real vanilla flavoring.
[Mix it all up]

Then pour the wet ingredients over the dry ones and mix well, making sure all oats are evenly coated.

Heat up the over (325 degrees F). Get a jellyroll pan and cover it with parchment paper, making sure the parchment rides up and over the sides of the pan. This will help when removing the finished product.  Dump the mixture onto the pan. Spread out and flatten or compress the mixture firmly until the mixture is firmly pressed down.  It goes in the over for 30 min.  Remove from the overn and let it cool.  After about 20 min. using a knife cut lines to form individual bars.  It if wants to come apart, stop, wait 10 more min., and try again.  Wait 1 hour (I know, don't roll your eyes on me) and lift the entire product by parchment onto a cooling rack.  Wait until room temp.  When it has cooled down you can beak it by the scores.

Eat with:
Satisfaction and a nice tall glass of Diet Coke (for sure!).

Friday, May 4, 2012

World's Finest Chocolate

They are mostly know for fundraising, but this company knows how to make chocolate like no other.  I have tried their "Continental Almonds" (chocolate covered almonds) - it is rich, creamy, smooth chocolate with a crunchy almond nut inside (wrapped in all that chocolate goodness).  Then, I tasted their "Deluxe Pecan Cluster" (aka, Turtles) and it is off the hook!  It tastes so good it will make you want to slap somebody.  The nuts were crunchy, the caramel is creamy, and the chocolate is rich.  It just doesn't get better than can't.  So, if you are in the Chicago land area, and you are a chocolate lover, you must check out "World's Finest Chocolate."  No disrespect to Fannie May Candies, I know their chocolate is excellent too.  (In fact, I say that their "Cashews Classic" is really good, off the charts) and who doesn't like their chocolate truffles?  C'mon!  But the world isn't big enough for WF and FM, and I must say, I really like WF's Turtles.

And so now I will need to scour South Central PA to find a comparable or better chocolate company. For now, I have a renewed taste and affection (for the confection) for Pecan Turtles or as WF calls it "Clusters."  My first stop will be Anstine's Sweet Shop in Red Lion, then I will need to check out Fitzkies Candy in York, too bad Wolfgang Chocolate closed down, that would have been a good one to check out.  Of course, there's always Stover and DeMet's - which isn't bad at all (at least they are generally accessible just about anywhere).  Anyway, more on this to follow for sure, but until then, WF has my vote as the best Pecan Clusters (Turtles) anywhere in the world.

Friday, March 23, 2012

The Elixir of Life - an apple cider vinegar home remedy

Okay, you maybe thinking, apple cider vinegar, no way.  But you must try this formula.  If you have a nasty cold, stuffy nose, and a sore throat, then look no further than this simple but extremely important home remedy.  I call it the Elixir of Life.  I call it that because it is certain to deliver you from the grip of a severe cold.  Trust me! (HA!).

1. One half cup of hot water.  (I just zap a small cup in the microwave, but boiling it doesn't hurt a thing).
2. Three table spoons of honey.  (If you can get buckwheat honey that would be better, or your local farm would also be good, but nothing wrong with the good old classic store bought honey, if you must).
3.  Three table spoons of apple cider vinegar. (Oh Yeah!) (BTW, "organic" is much better)
4.  Three table spoons of fresh lemon juice.  (Nothing wrong with the concentrate you get at the store, if you don't have fresh lemons).

Combine all the ingredients in a cup, stir and let them marry.  Then slowly but surely, sip it like you would a cup of tea.  And get ready for some soothing and healing.  The apple cider vinegar is excellent for cutting through all that junk in your throat and upper cavities, then the steam will help open your nasal passage.  The lemon and cider will also cleanse your throat from bacteria because the acid is sure to kill any of  junky microbes.

Get well bec. now you know the Elixir of Life  Apple Cider Vinegar Home Remedy!

Wednesday, January 25, 2012

Time for a cheese steak

There is a new Cheese Steak sandwich eatery that just opened up in downtown York, and I am for sure going to give it a try!  I love me some good cheese steak!!  I have been to Philly and I love both Pat's and Geno's (okay, okay, no comments from haters now).  I can't wait to try Neely and Miller's rendition of the cheese steak, btw, they actually use Cheese Whiz - which is THE cheese for a classic Philly.  This place is called the "Cheese Steak Spot."  Here is a link to a newpaper article about personal review, will soon follow!

Saturday, January 14, 2012

Creamy Broccoli Four Cheese Soup

When my taste buds come in contact with something utterly delicious, I automatically ask for the recipe.  I was "wowed" by Jenny's version of the classic Broccoli soup, and now you can be too.

  • 1/2  Onion, Diced
  • 1 stick 
  • ⅓ cups Flour
  • 3 cups 1% Milk
  • 2 cups concentrated chicken broth (2 cups water/4 chicken bullion cubes- for extra flavor)
  • 2 cups Half-and-half
  • 3 large heads Broccoli Cut Into Florets
  • 1 pinch Nutmeg (I added a generous pinch - love the nutmeg :) )
  • 3 cups Grated Cheese (mild cheddar, monterary jack, American, pepper jack.)
  • Small Dash Of Salt
  • Freshly Ground Black Pepper

Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk, chicken broth and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.
Cover and reduce heat to low, stirring occasionally.  Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.
Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in more chicken broth if needed for thinning.)

Eat with:
1.  A really good and delicious artisan bread or some good bread to mop up the goodness.
2.  You can garnish this soup with bacon bits.  Bacon makes everything taste good!