23 May, 2012

teaspoons and cinnamon

 I have a large silverware drawer with probably 3 or 4 different sets of flatware in it.  If I'm having company for dinner or setting a formal table I will take notice of matching patterns, but in our normal day to day routine we just grab and eat.  I thought it was interesting though to take note of the differences in these two spoons.  The top spoon is from a set we used when I was growing up in my parent's house.  When I got married my mom gave us a few things to start and I still have a spoon or two left.  The bottom spoon is from my newest set.  Although they are both teaspoons the difference in size is great.  I don't know if that says something about the modern design, or how much bigger our bites are these days.  hmmm...something to ponder.


 I love McCormick's black pepper grinders, but have you seen their cinnamon grinders?  I love using it for a really fresh cinnamon taste in recipes, over toast, and in my big bowl of oatmeal in the morning.  

22 May, 2012

Corn on the grill

Corn on the grill is Crazy good!! Some folks put it in foil.  Some like to grill it in the husks.  I (or the hubs) like to go full-fire and just hover it right above the coals. Hickory coals that is!  You've got to try it.  It's SO very scrumptious!!  

Corn ears, husked and cleaned
extra virgin olive oil
Old Bay or Cajun seasoning
prepared grill (hickory charcoal preferably)
softened butter

Prepare your grill and heat to medium heat. We usually put the corn on while we're waiting for the coals to be hotter for the meat we're cooking.  Husk and clean your ears of corn.  Drizzle some olive oil over and rub it all over the corn. Sprinkle with Old Bay or some spicy cajun, or anything you like really.  Place the corn on the grill and start turning it to get the even charring all around.  It'll take about 15-20 min.  Don't overcook it or may become mushy.  When you're done serve it along with some softened butter and enjoy.  Oh. Yum.

19 May, 2012

saltine toffee

This is such an oldie, but such a goodie!  I hadn't made these in years.  I saw the recipe again today and I and remembered how easy and delicious they are. Most all recipes for these call for light brown sugar.  I use dark brown sugar for most every recipe that calls for brown sugar.  It's just the right thing to do in my opinion. You can also use milk chocolate instead of semi-sweet if you'd like. These are extremely addictive so consider yourself forewarned.  

saltine crackers (i like Keebler Zesta)  to cover large jelly roll pan
1 c. butter
  • 1 cup brown sugar (dark or light)
  • 1- 1 1/2 c.  semisweet chocolate chips
  • non stick spray

  • Heat the oven to 425.
Line the jelly-roll pan with aluminum foil, spray with nonstick spray and arrange the saltines in a single layer.

In a saucepan, melt the butter and brown sugar together boiling for about 5 minutes. Remove from the heat and spread over the crackers, try to cover them all evenly.
Place into the oven and bake for 2 to 4 minutes, or until just bubbly, watch 'em carefully.  Remove and pour the chocolate chips over the crackers. When the chips start to melt, spread them over the crackers with a knife or spatula.

Put  the pan to the freezer for about 20 min. until they set up.  They will form one big sheet. Break 'em up into pieces.  Yum!

12 May, 2012


Sliders make for a quick dinner on busy nights.  My boys like them because they look a little like White Castle, but they taste so much better.  I like to buy the dinner rolls in the bakery section of the market (usually Costco) for the buns.

Ground chuck (80/20) 2 pounds for a 9 x 13 pan
dehydrated onions
Lawry's seasoning salt
6 slices of Kraft American cheese
Sliced dill pickles
bakery dinner rolls
Sprinkle dried minced onion (to your taste) on the bottom of a 9 x 13 pan. 
Press ground chuck into pan, on top of onions until it completely covers the bottom.  Use two pounds of ground chuck if you are using a 9 x 13 pan or 2-1/2 pounds of ground chuck if you are using a 10 x 15 pan.  Sprinkle the meat with seasoning salt.
Place in a 400 degree oven for 25 minutes. Use an 80/20 mixture or you'll get dry burgers. 
The meat will shrink in the oven.  After 25 minutes remove and cover with six slices of cheese.  Place meat back in the oven for two minutes until the cheese is melted.
With a pizza cutter or a knife, slice the meat into as many square pieces as you have rolls.
Place the meat in between the bun with some of the onion and pop on a few dill pickles.  And if you live in my house...lots of mustard.