The Cookbook Experiment: Pretzel Salad

Last night's cookbook experiment for dessert was "Pretzel Salad" by Mrs. Wilma Eley. I loved her, she always, always, always looked perfect. Perfect hair, perfect makeup, perfect clothes. She was also known for having a perfect front yard! Her husband was an angel. He was one of my heroes of faith. Both of them are. They were beyond faithful to the church and especially the nursery program. I really miss seeing her smile.

Pretzel Salad by Wilma Eley

(1) 6 ounce strawberry jello
(2) 10 ounce packages frozen strawberries
(1) 8 ounce package softened cream cheese
(1) 8 ounce carton Cool Whip
(1) cup sugar
(3/4) cup butter, melted
(2) cups crushed pretzels, small pieces not too fine
(3) tablespoons sugar
(2) cups boiling water

Mix melted butter, pretzels and 3 tablespoons of sugar.  Press pretzel mixture into bottom of 9" x 12" baking pan.  Bake at 350 degrees for 8 to 10 minutes. Cool. Combine cream cheese, sugar and Cool Whip, spread over pretzel mixture. Then combine the Jello in 2 cups boiling water and add frozen strawberries. Pour onto cream cheese layer. Chill and serve. (Very good with chicken or turkey)

My take-a-ways for this recipe:

• Truthfully, I should have chopped the strawberries. I could not find any chopped strawberries so I used the whole ones. I was too impatient to take the time to chop them. I don't know if thawing them would have made any difference on the recipe. I will have to figure that out the next time I try it.
• I think I will make double the cream cheese layer next time. I would have really liked more.
• I used a 9" x 13" cake pan.
• Make sure you let the pretzel layer cool completely.
• This was very, very good! I will definitely be making it again!

The Cookbook Experiment: Indian Corn Pudding

Tonight's cookbook experiment is Indian Corn Pudding by Ms. Stella Smith. Stella is one of the most amazing cooks ever. Her chicken salad and her pimento cheese are legendary at our church. Her chicken salad outdoes mine hands down.  I am so in love with her pimento cheese. It is sheer heaven. I have not had corn pudding in a very, very long time.

Indian Corn Pudding by Stella Smith

(1) 15 ounce can creamed corn
(1) 15 ounce can whole corn
(1) stick butter or margarine (I used butter..duh! Everything is better with Kerrygold)
(2) eggs
(1) cup sour cream
(1) box Jiffy corn bread mix

Mix all ingredients, pour into 8 x 8 or 9 x 9 dish. Bake at 350 degrees for 1 hour. Let stand for 5 to 10 minutes and then serve.

My take-a-ways for this recipe:

• The recipe does not say melt the butter but I assumed it was necessary so I melted it in the microwave first.
• The recipe also does not say whether to drain the water out of the can of whole corn. I drained it.
• I mixed everything in the dish I was baking it in. It worked out fine.
• This recipe is luxurious. It bakes up fluffy and tender. My suggestion would be to go fix it right now! What are you waiting for. I could eat this 3 times a day seven days a week, it is that good.
• Thank you Stella!

The Cookbook Experiment: Hash Brown Casserole

Tonight's recipe is another gem from Sharon Giambrone.  She is a most amazing woman and I love her dearly. Her faith in God is an incredible thing to witness. Tonight I made an overload of potatoes. I know I should not have but I did it anyway. It was tasty and worth it!

Hash Brown Casserole

(1) 32 ounce frozen hash browns, thawed
(3/4) cup butter, melted
(1/2) cup chopped onion*
(1) 10 3/4 ounce can cream of chicken soup
(1) 8 ounce carton sour cream
(1) cup shredded cheddar cheese
(2) cups cornflakes, crushed

Combine potatoes, 1/2 cup butter, onion, soup, sour cream and cheese; stir well. Spoon into 13" x 9" x 2" casserole dish. Stir remaining butter into crushed cereal. Sprinkle over potato mixture. Bake at 350 degrees for 50 minutes. *May substitute green onions for yellow onion. Add 1-2 cups cubed ham, if desired.

My take-a-ways for this recipe:

• I did not have any cornflakes but I made it anyway. It was not the smartest decision as the dish lacked crunch without it. It was still  yummy but it did need the crunch.
• I did not realize the hash browns had to be thawed first. Me and my last minute dinner planning! Not to worry, I threw them in a big bowl and defrosted them in the microwave.
• The butter is very important in this dish so naturally I used Kerrygold. I am biased. What can I say?
• Thank you Sharon for another wonderful recipe! It will definitely be tried again, this time correctly with the cornflakes.

The Cookbook Experiment: PJ's Sweet Potato Souffle

Tonight's cookbook experiment was an over-load of potatoes! I know I shouldn't have but I did it! I made a hash brown casserole and this sweet potato one. Carbs, carbs, carbs! Tonight I just did not care.

This recipe is from an amazing woman named Pat John. She is another one of my true heroes of faith and the sweetest woman you will ever meet. I love her and her husband as if they were my own parents. I was excited to try this recipe.

PJ's Sweet Potato Souffle

(4) cups cooked sweet potatoes
(1/4) cup butter, melted
(1/2) teaspoon vanilla
(2) eggs, lightly beaten
(1/2) cup evaporated milk
(3/4) cup of sugar
Dash of salt

Cream potatoes and add melted butter, vanilla, eggs, milk, sugar and salt. Mix well. Place in 3 quart casserole dish, greased!

Topping:
(1) cup brown sugar
(1/2) cup flour
(1/3) cup melted butter
(1) cup chopped pecans

Mix sugar and flour. Pour melted butter over mixture and continue to mix until lumpy. Add nuts. Sprinkle topping over sweet potatoes. Bake at 350 degrees for 45 minutes.

My take-a-ways for this recipe:

• I used a large can of drained Bruce's sweet potatoes (yep, I cheated!)
• I did not have any evaporated milk on hand so I used the whole milk I had in my refrigerator.
• I used walnuts in lieu of pecans because that is what I had in my cupboard.
• I did not have a 3 quart casserole dish so I used my 9" x 13" cake pan
• YOU MUST MAKE THIS!!! It is divine! I wanted to eat it ALL by myself and not share!
• Thanks Mrs. John! 

The Cookbook Experiment: Scalloped Potatoes

The compliment to my meatloaf experience tonight is Scalloped Potatoes by Mary Grode.  Mary was the mother of one of my heroes of faith: Judy Mastros. Judy is an amazing woman so I know her mother was amazing too. She is also very smart because this recipe is delicious!

Scalloped Potatoes

(1) pound potatoes, about 3 medium
(2) tablespoons butter
(2) tablespoons flour
(1/2) teaspoon salt
(1/8) teaspoon pepper
(1 1/2) cups milk
(2) tablespoons onion
(1) teaspoon butter

Peel and slice potatoes thin.  Grease a 1 quart baking dish. Heat 2 tablespoons of butter over low heat until melted.  Blend in flour, salt and pepper. Cook over low heat stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling constantly.  Boil and stir 1 minute.  Layer 1/2 of the potatoes, put the onions on top and 1/2 of the sauce. Top with remaining potatoes and sauce.  Dot with the 1 teaspoon of butter. Cover and cook at 350 degrees for 30 minutes. Uncover and cook 35 minutes.

My take-a-ways for this recipe:

• I would use room temperature when making the sauce. I actually used one 12 ounce can of evaporated milk. I knew the sauce was done when I could draw a line down the spoon and the sauce did not come back together (see picture above).
• Of course, I used Kerrygold butter! It's the best.
• This was the most incredible recipe. The sauce was delicious, I could have eaten straight out of the pot without bothering to put it on the potatoes.
• Make this! You will love it! Thanks Mrs. Grode.  

The Cookbook Experiment: Raspberry Brownies

Tonight's round was dessert. I was too tired to make dinner as my right shoulder is in agony from my doctor's appointment today. I looked through the cookbook for something sweet and yummy to make. So many choices! From pies to cakes to brownies to cookies, I looked through them all.

The winning recipe comes from one of the sweetest ladies at church, Mrs. Lenedia Paschal. She is darling. Her recipe is called Raspberry Brownies. I was totally intrigued by the use of raspberry tea bags and chocolate! I was excited that I had all of the ingredients on hand. I just happen to be a Celestial Seasoning Raspberry Zinger tea addict.

Raspberry Brownies by Lenedia Paschal

(1/2) cup water
(6) raspberry tea bags
(10) ounces chocolate chips
(1 1/2) sticks of margarine
(4) eggs
(1/2) cup brown sugar
(1/2) cup white sugar
(1/2) cup flour
(1/2) cup walnut pieces

Grease and flour a 9 x 15 baking pan. Place water in saucepan, heat to simmer and add tea bags and let cool.  Remove bags squeezing out liquid, reserve liquid.  Melt chocolate chips and margarine in a double boiler.  Mix eggs and sugar together until well blended.  Add tea mixture, then chocolate mixture and flour mixing until smooth.  Pour in pan and bake at 350 degrees about 25 minutes. Center will feel firm but still moist.

My take-a-ways for this recipe for your consideration:

• (1) stick of margarine is equal to approximately 4 ounces. I decided to use Kerrygold Irish butter in lieu of margarine. I am a butter snob, I admit it. There is no better butter than the perfectly fine Kerrygold. (must be my Irish genes coming out!)
• I used Ghiradelli chocolate because well...Ghiradelli!
• Please keep in mind when you add the hot melted butter that you temper it with the eggs so you don't scramble your eggs. (Just add a small amount of the hot chocolate mixture to combine to bring it up to temperature and then slowly add the rest)
• Mrs. Paschal, you are a genius! I was worried that with only (1/2) cup of flour that there was NO WAY this was going to work. I am happy to report I was wrong and you are amazing.
• MAKE THESE BROWNIES!!! They are incredibly delicious.

Bacon-Butt Burgers for the Birthday Boy

I finally got to make my baby boy his birthday dinner tonight. His request:  hamburgers, my homemade macaroni and cheese with Ballyshannon Irish cheese, and canned peas. I made a run to the Farmer's Market and got two pounds of freshly ground chuck (poor chuck) at the butcher shop, some vine ripe tomatoes and lettuce. Strangely enough, the Farmer's Market did not have any lettuce! We had to go to Wal-Mart for that.

When your hamburger is ground fresh not a lot needs to be done to it. The only thing I added was a tiny bit of cayenne pepper and some soul seasoning.  I had some bacon ends and pieces (purchased in a 3 pound lump really cheap!) so I decided to give my hamburgers a bacon butt..  After mixing the seasonings gently into the ground chuck (poor chuck) I formed them into patties and added bacon pieces to the bottom and placed them in a pre-heated skillet on medium high to fry.

While the burgers began to fry, salted water went on to boil for the macaroni and I began slicing up a huge chunk of Kerrygold Ballyshannon cheddar cheese. It is Irish cheese and one of Nick's favorites.
Kerrygold cheese

When the water came to a rolling boil I added the macaroni and boiled until just tender. I do not like mushy noodles! It was dumped into the strainer (one pound of macaroni, by the way) and then back into the hot pot. One stick of REAL butter, half a pound of chunked Ballyshannon cheese and a splash of heavy cream get dropped into the hot noodles.  The amount of cream depends on how thick you want the sauce in the macaroni.  We use very little as we like the butter and the cheese to do the work.

In the meantime, the burgers have been flipped over.

The bacon has cooked into the butt of that burger like a glorious bikini bottom! The next is key:  DO NOT SMASH YOUR BURGER!! Good grief people. Let the burger be thick and juicy. Don't make the bacon give the hamburger a wedgie!!!

These yummy burgers were served with thick-sliced vine ripe tomatoes, lettuce, provolone cheese, onion, mac and cheese, and peas.  Here is the happy birthday boy with his dinner:

Even though his birthday dinner was delayed by one day, he was a happy fella.  He loved my bacon butt burgers and his homemade mac and cheese.  HAPPY BIRTHDAY NICK! I LOVE YOU!


PS....I must qualify this.  The birthday boy specifically asked for canned peas. I don't really eat them anymore. I used to make them when they were little and we were broke. Now that we are better off financially and I am a little more knowledgeable, I use frozen. I used canned tonight at his request.