YUMMY GOOEY COFFEE CAKE

COFFEE CAKE IS ONE OF MY VERY FAVORITE DESSERTS. I LIKE BROWN SUGAR AND GOOEY STUFF, IT'S AS SIMPLE AS THAT. OF COURSE I THINK MY MOM'S RECIPE IS THE BEST. HAVE I SAID THAT BEFORE? YES, PROBABLY, AND I AM SURE YOU WILL HEAR IT AGAIN. MY MOM WAS A GOOD COOK AND I HAVE A LOT OF HER RECIPES. I'M SO THANKFUL FOR THAT. SHE'S BEEN GONE FOR 4 YEARS NOW AND WHEN I COOK THE THINGS SHE MADE IT HELPS ME REMEMBER HER A LITTLE BETTER. I MARVEL AT HOW MUCH MY MOM DID FOR HER KIDS. SHE WAS A SINGLE MOM MOST OF HER LIFE, WORKED VERY HARD AND CAME HOME AND WORKED SOME MORE. I DON'T THINK I EVER HEARD HER COMPLAIN ABOUT FIXING A MEAL THOUGH. SHE LIKED TO COOK AND I AM GLAD THAT I HAVE THAT TRAIT FROM HER.
OK, BACK TO THE REASON WE ARE HERE, TO SEE JUST WHAT MAKES THIS COFFEE CAKE BETTER THAN MOST. THE KEY IS NOT TO OVER BAKE IT. NOTHING IS WORSE THAN DRY, STICK IN THE THROAT CAKE. THE SECRET IS SMOOSHING, YES I AM SURE THAT'S A WORD, THE TOPPING DOWN INTO THE CAKE BEFORE YOU BAKE IT. YES, IT'S AS SIMPLE AS THAT. SMOOSH THE TOPPING AND IT WILL BE DELICIOUS.
I HOPE YOU ENJOY THIS AS MUCH AS WE DO HERE IN OUR HOUSE, AND MAYBE IT WILL BRING BACK SOME FOND MEMORIES FOR YOU TOO.
ENJOY!!!

MOM'S YUMMY, GOOEY, COFFEE CAKE

PREHEAT OVEN TO 350 DEGREES

1 1/2 CUPS SUGAR
1 STICK MARGARINE
2 EGGS
1 CUP MILK
3 CUPS FLOUR
4 TEASPOONS BAKING POWDER
1 TEASPOON SALT

TOPPING
1 1/3 CUP BROWN SUGAR
4 TEASPOONS CINNAMON
4 TABLESPOONS FLOUR
4 TABLESPOONS MELTED MARGARINE OR BUTTER

FOR THE CAKE
BEAT THE BUTTER AND SUGAR AND EGSS TOGETHER
ADD THE MILK AND MIX. BE CAREFUL OR IT WILL SPLATTER ALL OVER THE WALL, WELL MAYBE YOUR'S WON'T, BUT MINE DOES IF I BEAT IT TO FAST
ADD THE FLOUR, BAKING POWDER AND SALT.
BEAT TIL SMOOTH
POUR INTO A GREASED AND FLOURED 9X13 BAKING PAN
THIS IS A THICK BATTER SO DON'T BE ALARMED.

FOR THE TOPPING MIX THE BROWN SUGAR, FLOUR AND CINNAMON .
ADD THE MELTED BUTTER AND MIX ALL TOGETHER.

OK HERE'S THE PART THAT MAKES IT GOOD. TAKE ABOUT 2/3 OF THE TOPPING AND SPRINKLE IT ALL OVER THE CAKE BATTER. USE A FORK AND START PUSHING IT DOWN INTO THE BATTER, AND JUST KEEP PUSHING IT DOWN UNTIL YOU DON'T SEE ANY ON TOP. YOU CAN SEE FROM THE PICTURE ABOVE HOW IT LOOKS. I THEN JUST KINDA SMOOTH THE BATTER OUT ON TOP AND THEN SPRINKLE THE REMAINING BROWN SUGAR MIXTURE OVER THE TOP, BECAUSE OF COURSE YOU WANT A LITTLE CRUNCH TO GO ALONG WITH THE GOOEY STUFF.

NOW BAKE IN A 350 DEGREE OVER AND HERE COMES THE TRICKY PART. START CHECKING IT AFTER ABOUT 30-40 MIN. IT MIGHT TAKE 45 MIN. OR EVEN LONGER TO GET DONE. CHECK IT IN THE MIDDLE WITH A TOOTHPICK JUST LIKE YOU DO A NORMAL CAKE. WHEN IT COMES OUT CLEAN, YOU ARE GOOD TO GO.

IF YOU CAN WAIT TIL IT COOLS GOOD LUCK. I LOVE IT WARM . OH JUST WRITING THIS IS MAKING MY MOUTH WATER. THE CRUNCHY TOP AND THEN WHEN YOU BITE INTO IT AND IT'S GOT THAT BROWN SUGAR GOO INSIDE, OH IT'S JUST THE BEST. JUST ASK ME AND I'LL TELL YOU, OH WAIT , YOU DON'T HAVE TO ASK, I WILL TELL YOU WHETHER YOU WANT ME TO OR NOT, THAT'S JUST THE WAY I AM.

EAT UP!!!!!

WONDERFUL SPLIT PEA SOUP

SPLIT PEA SOUP

OK, I KNOW THIS IS NOT THE MOST GLAMOROUS SOUP OUT THERE, BUT IT IS JUST GOOD OLE DOWN HOME GOODNESS.
THERE ARE A FEW THINGS THAT ARE A MUST WHEN MAKING THIS SOUP.
FIRST, USE A HAM BONE IF YOU HAVE ONE. IT MAKES THE TASTE JUST AMAZING. NOW IF YOU CAN SETTLE FOR A LITTLE LESS THAN AMAZING YOU CAN USE HAM HOCKS, AND IF YOU CAN SETTLE FOR JUST A LITTLE BIT LESS THAN LESS THAN AMAZING YOU CAN USE SMOKED PORK JOWLS, WHICH IS WHAT I HAD ON HAND AND REALLY I WAS SURPRISED AT HOW GOOD IT WAS. BUT STILL GO FOR THE HAM BONE IF YOU CAN.
THIS IS ONE OF THOSE RECIPES WHERE YOU REALLY DON'T MEASURE, YOU JUST KINDA THROW IT TOGETHER. ADDING MORE WATER IF YOU NEED IT, CAUSE YOU REALLY DON'T WANT A THICK STICKY SPLIT PEA SOUP. THAT REALLY ISN'T VERY APPETIZING TO LOOK AT, LET ALONE TRY TO GET DOWN. THE SALT AND PEPPER ARE ANOTHER THING YOU JUST HAVE TO ADD AND TASTE UNTIL YOU GET IT THE WAY YOU WANT IT.
WITH ALL THAT SAID HERE GOES:

1 PACKAGE SPLIT PEAS
HAM BONE, HAM HOCKS OR SMOKED PORK JOWLS
CARROTS
WATER
SALT AND PEPPER

RINSE THE SPLIT PEAS AND PUT THEM IN A SOUP PAN, YOU KNOW, THE PAN YOU MAKE SOUP IN.
ADD A BUNCH OF CARROTS THAT YOU HAVE CHOPPED UP. I USE MY PAMPERED CHEF CHOPPER FOR THIS. IT WORKS WONDERS!!!!!
ADD ENOUGH WATER TO COVER THE SPLIT PEAS
ADD THE HAM BONE OR WHATEVER KIND OF MEAT YOU HAVE CHOSEN FROM THE LIST I GAVE YOU. DO NOT STRAY FROM THE APPROVED LIST

BRING TO A BOIL AND TURN DOWN TO A SIMMER. COOK FOR AT LEAST 30-40 MIN.
SALT AND PEPPER TO TASTE. THE AMOUNT YOU USE WILL DEPEND ON HOW SALTY YOUR MEAT CHOICE WAS, SO START OUT WITH LESS AND ADD MORE AS YOU GO.

I THINK THE LONGER YOU COOK THIS THE BETTER IT IS.
WHEN IT'S ALL DONE, REMOVE THE MEAT AND GET AS MUCH MEAT FROM THE BONE OR THE FAT AS YOU CAN AND PUT IT BACK INTO THE SOUP.
LADLE IT UP AND
ENJOY!!!!!!!!!!!

GREEN BEANS

GREEN BEANS

OK, SO THIS IS ONE OF THOSE RECIPES WHERE YOU WANT TO USE YOUR BACON FAT, YOU KNOW THE STUFF WE TALKED ABOUT LAST TIME. I TAKE MY KNIFE AND DIG A GLOB OF FAT OUT OF MY BACON FAT CUP AND PUT IT IN MY PAN TO HEAT UP, THEN I ADD SOME SLICED ONION. I USUALLY USE ONE WHOLE ONION. YOU CAN USE HOWEVER MUCH YOU LIKE, BUT I LIKE ONION AND THINK EVERYTHING TASTES BETTER WITH IT.
COOK THE ONION TIL IT GETS SOFT AND STARTS TO BROWN A LITTLE BIT. I THEN ADD 2 CANS OF GREEN BEANS AND 1 PINT OF MY HOME CANNED HORTICULTURE BEANS. NOW I KNOW PROBABLY NO ONE ELSE OUT THERE HAS EVER HEARD OF THESE. MY MOTHER IN LAW HAS CANNED THEM FOR YEARS, SO THAT'S WHERE I FIRST FOUND OUT ABOUT THEM. I'M PRETTY SURE YOU COULD JUST USE PINTO BEANS IN THEIR PLACE.
JUST COOK AS YOU NORMALLY DO UNTIL THEY ARE HEATED THROUGH. THESE WILL GET NICE AND CREAMY LOOKING FROM THE JUICE THAT IS ON THE HORTICULTURE OR PINTO BEANS.
I JUST LOVE THESE GREEN BEANS. IT'S HARD TO GO BACK TO JUST PLAIN OLE GREEN BEANS OUT OF A CAN AFTER HAVING THESE.
ENJOY!

BACON FAT

BACON FAT

DON'T YOU JUST LOVE BACON FAT? OH, I DO! THIS IS MY CUP OF BACON FAT THAT I KEEP IN THE REFRIGERATOR. IT'S NOT THE BEST PICTURE I KNOW, BUT THE TASTE SURE MAKES UP FOR THE LACK OF BEAUTY HERE. IF YOU ARE NOT FAMILIAR WITH USING BACON FAT IN YOUR COOKING YOU ARE SURELY MISSING OUT ON ONE OF THE FINER THINGS IN LIFE. I MEAN WHO DOESN'T LIKE BACON FAT. IT MAKES EVERYTHING YOU COOK TASTE BETTER.

NOW SOME OF YOU MAY BE ASKING, WHERE DO YOU BUY BACON FAT? WELL, YOU DON'T. YOU JUST HAVE TO FRY UP SOME DELICIOUS BACON FOR BREAKFAST AND THEN POUR OFF THE FAT THAT'S LEFT IN THE PAN INTO A CUP OR SOME OTHER CONTAINER(NOT PLASTIC THOUGH OR IT WILL MELT) AND KEEP IT IN THE REFRIGERATOR UNTIL YOU ARE READY TO MAKE SOMETHING ABSOLUTELY DELICIOUS. I WILL BE POSTING SOME OF MY FAVORITES SOON. THERE ARE JUST SOME THINGS THAT IF YOU DON'T USE BACON FAT IN THEM YOU MIGHT AS WELL NOT EVEN BOTHER FIXING THEM CAUSE THEY JUST AREN'T GOING TO BE AS GOOD.

I KNOW IT'S NOT THE MOST HEALTHY THING TO COOK WITH, BUT IT'S OK ONCE IN AWHILE, I JUST WOULDN'T BE COOKING WITH IT EVERYDAY.
NOW GO FRY UP SOME BACON AND THINK OF ALL THE WONDERFUL THINGS YOU CAN DO WITH THAT GORGEOUS BACON FAT!!!!!!!

MADONNA BROWN'S BREAD PIE

This past week I attended the funeral of our dear friend Max Brown. I had known Max and his wife Madonna, who passed away about 6 years ago, since I was in my early 20's. They were both a great example to me of just what good people are all about.
They loved the Lord and their family very much and it was evident in all they did.
I had the great pleasure to make Madonna's bread pie for the funeral dinner. I have had this recipe for years, but had not made it in a long time. I did a dry run the day before the funeral because I wanted to make sure I got it just right, and oh I was not disappointed. I love this humble pie. It reminds me of something that might have been made during the depression when using the basics was what you did. It is so easy to make and I had to ask myself why I hadn't made it in so very long. I hope you will all give this simple pie a chance to please your family. My kids always loved it. It's sweet, but not like a sugar cream pie. It's a little like bread pudding but much more moist. It's just a pie you have to make to appreciate.
ENJOY!

BREAD PIE

2 SLICES BREAD TORN INTO PIECES AND PUT IN THE BOTTOM OF AN UNBAKED PIE SHELL
MIX:
2/3 CUP SUGAR
2 TABLESPOONS FLOUR, ROUNDED
2 CUPS WHOLE MILK
POUR OVER THE BREAD AND SPRINKLE WITH CINNAMON AND BUTTER
BAKE AT 350 DEGREES FOR 55 MINUTES

THIS IS SO GOOD AND JUST REMINDS ME OF A TIME WHEN THINGS WERE SIMPLE.
I SUGGEST YOU USE WHOLE MILK TO GET THE BEST FLAVOR. I MADE IT WITH SKIM FOR THE DRY RUN AND IT WAS OK, BUT THE PIE FOR THE FUNERAL WAS MADE WITH WHOLE MILK AND IT JUST KNOCKED THE SOCKS OFF THE OTHER PIE.

RHUBARB PIE

As I am looking at this picture I am realizing I should have cut out a piece so you could see what this pie looks like. Oh well, maybe next time.
This really is one of my favorite pies. Rhubarb is a spring fruit that grows as a stalk for those of you who aren't familiar with it. It is very, very, sour. I remember as a little girl going out to our rhubarb patch, sitting down with a stalk that I had pulled from the ground and dipping each bite in a cup of sugar. Oh what fond memories that brings back. I especially like the looks of it in a pie when you get the nice red stalks, but mostly they are a green color. You can add some red food coloring to the pie mixture if you want to.
Anyway, I fixed this pie a week ago when we had some friends over for dinner. Ross had been asking for pie and I told him I would only make one if we had someone over to share it with. We both love pie, but we certainly don't need a whole pie to ourselves, although I think Ross would prefer this.
If you have never had rhubarb before I hope you will try it. With spring on it's way, or at least I hope it is, I will be making lots of different rhubarb recipes. I will be sure to share them with you.
Oh, and just to let you know, this is rhubarb that I had frozen last spring. If you use frozen rhubarb it is better not to let it thaw completely or it gets pretty mushy. I like to use it while it still has some ice crystals on it. With that said, here is my delicious rhubarb pie recipe, which of course I got from my mom!

RHUBARB PIE

4 CUPS CUT UP RHUBARB
1 1/2 CUPS SUGAR
4 TABLESPOONS FLOUR
1 BEATEN EGG

Mix all the ingredients together. Pour into a 9 inch pie shell. Add top crust and sprinkle with sugar. Bake at 425 degress for 40-45 min. or until your crust is done. As with all fruit pies you want to be aware that they can boil over, just keep an eye on it and if it looks like it's gonna get messy just put a piece of foil on the rack underneath it.

EASY MACARONI AND CHEESE

I like macaroni and cheese, but just don't want to go to all the work of boiling the pasta and then cooking the sauce. I know it sounds kinda lazy doesn't it, but oh well, that's who I am.
I came upon this recipe years ago and immediately knew I was going to like it. Can you guess why? That's right, it's easy. And Fast, and did I say easy. I mean this one is so easy the kids could make it, and I am pretty sure mine did. At least that is how I remember it, but sometimes I don't remember things exactly as they happened, this is what my children tell me.

Ok, so here is the recipe and now you have to try it, because why? IT'S EASY. Oh yeah, and good!!!!

MACARONI AND CHEESE

2 cups raw macaroni
2 1/4 cups hot water
1 pound cottage cheese
8 oz. shredded sharp cheddar cheese

Mix it all together. Put in a greased square baking dish or casserole dish, whatever you want to use. Bake at 375 degrees for 45 min. Stir it about half way through. It might take longer, depending on your oven. Serves 4-6.

I did something a little different this time around making it, I put the cottage cheese in the food processor. It made it more the consistency of ricotta cheese. Worked fine, so do whichever you want. I also put some bread crumbs on it this time and that was good, but not something I had ever done before.
ENJOY!

SAUSAGE GRAVY WITH BISCUITS

COMFORT FOOD

I don't remember the first time I had sausage gravy and biscuits, but I do know one thing. IT'S REALLY GOOD!!!!!!!
It's one of those comfort foods that does just what it says, comforts you. It was a snowy day today and I just wanted something warm and this hit the spot. It's really an easy dish to make. I know some of you are intimidated with making gravy, but it really isn't that difficult. It's really pretty forgiving, and hey if there are a few lumps, so what, cause it tastes delicious anyway. I know I didn't have this as a kid growing up and I am wondering why my mom didn't fix it. I'm pretty sure this was a dish that Ross introduced me to. Oh well, whoever brought this yummy food into my life did themselves and all others a big favor because this will be staying in my repertoire of recipes for years to come.

SAUSAGE GRAVY

1/2 pound of ground sausage
2 tablespoons oil
4 tablespoons flour
2 cups milk
salt and pepper to taste

Brown sausage in 2 tablespoons oil. You need the oil because most sausage today doesn't have enough fat on it to make the gravy.
After the sausage is browned add 2 tablespoons flour and cook for a minute or 2. You need to do this to get the raw taste out of the flour. Add the milk and continue cooking until the mixture thickens and boils. If it's too thick just add some more milk slowly and continue cooking. Add salt and pepper to taste.
Serve hot over biscuits you made or bought or hired someone to make for you, whatever floats your boat.
Sit down and ENJOY!!!!!!

MOMS RED VELVET CAKE

I remember this cake from my childhood. For years I didn't think I liked it, but came to find out I just didn't like the black walnuts that my mom sprinkled on the icing.
I stumbled on this icing recipe recently and thought, gee that seems really familiar, so I called my sister and sure enough, it was my moms recipe from years ago. Funny how whats old is new again.
Well anyway I made these cupcakes for my bookclub. I added a few extras, like the strawberries on top and the chocolate eclair filling inside, but really it's just my moms red velvet cake gussied up a little bit.
Enjoy.

MOMS RED VELVET CAKE

Cream together:
1 cup shortening, I used butter crisco
2 eggs
1 1/2 cups sugar
2 oz. or 1/4 cup red food coloring

Sift together:
2 1/4 cups flour
2 tablespoons cocoa
1 teaspoon salt
1 1/2 teaspoons soda

Add the above mixture alternately with the following liquids to the sugar mixture
1 cup buttermilk
1 tablespoon vinegar
1 teaspoon vanilla.

beat till all is combined.
pour into 2 round cake pans
Bake at 350 degrees for about 25-30 min. or until the top springs back when touched lightly with your finger.
Bake cupcakes for about 15 min. or til done.
Everyones oven bakes a little different so just keep a watch on it til done.

Icing
5 tablespoons flour
1 cups milk
cook on top of the stove till thick. Cool completely. Cover with plastic wrap to keep it from forming a skin on top as it cools.
While it cools mix the following:
1 cup butter
1 cup sugar
1 1/2 teaspoons vanilla
Beat this til nice and fluffy, you want all the sugar mixed so it's not grainy at all.
Add the cooled flour mixture and beat like crazy. It will look like its seperating but just keep beating until it looks like whipped cream.
This is such a light icing. I just love it.
It is especially good with chocolate cake.
Hope you have a special occasion to make this and wow your family.

BREAD PUDDING

Ok, so you are just going to have to take my word on this one since the picture really doesn't do it any favors. As Macy was telling me, "You need a light box".
I was really hungry the other night for a dessert but I didn't want something really sweet. Well after looking around and giving it some thought I came up with this recipe for bread pudding. It was good hot out of the oven, but I also liked it the next day cold. I could have made a sauce for it and maybe next time I will, but I just wasn't in the mood for anything that sweet. In the picture you will see it has some almonds in it but I really didn't like the texture they gave to it so I am omitting them in the recipe. You can always add them if you like, or pecans might be nice too.

BREAD PUDDING

3 eggs,
2 cups milk, I used skim since that is all I ever use.
1 cup fat free half n half
1/2 cup sugar
20 slices french bread. This was several days old and it was packaged in 2 small loaves, so you would probably use less if you have a regular size loaf of french bread. You could probably use just regular old white bread too.
1/4 teaspoon vanilla
1/4 teaspoon almond extract
1 teaspoon cinnamon

Beat eggs. Add milk, half n half, sugar, flavorings and cinnamon.
Tear the bread into pieces and put it in an 8x8 buttered baking dish.
Pour the milk mixture on top and push the bread down so the milk gets all over it.
Bake in a preheated 350 degree oven for 1 hour.
Eat hot or cold.
ENJOY!

Great Winter Meal

I needed my son-in-law Brent to come over last night and do some manual labor for me, so I bribed him with supper. I have several son-in-laws that this trick works with. Oh wait a minute, for those of you who are more refined that I am, let me restate this. I bribed him with DINNER. Whatever it was it was free food and it worked.
I fixed a new favorite of mine that I got from my dear sweet niece Jill. This is such an easy meal to prepare and yet it is very satisfying. It has been a hit with everyone who eats it. Hope you try it and enjoy it as much as we do.

One Skillet Wonder

1 pound hamburger
5-6 potatoes
1-2 cans carrots drained, or use fresh sliced, whichever you like
1 large onion sliced
2 cans cream of chicken soup

Brown hamburger in large skillet,drain and wipe out skillet. Put thinly sliced potatoes in bottom of skillet. On top of the potatoes add the carrots.The browned hamburger goes on top of the carrots. Put the onions on next. Add the 2 cans of soup and spread on top.
Cover with lid and cook on med. heat 30-40 minutes, til the potatoes are done.
You can check for doneness ( is that a word?) by sticking a sharp knife down into the mixture.

I like to use my food processor for the potatoes and the onions. Makes the process go much faster. Cooking time depends on the thickness of the potatoes.
This is a nice meal on a cold winter evening.
Enjoy!

LITTLE BROWNIE BITES

I have been wanting to make some little brownies in my tart pans so today was a good day, since it was snowing and kinda yucky outside. If you like peanut butter then you will like these. Nothing fancy and nothing hard. I just used a regular box brownie mix and then made a peanut butter icing. I really wanted to fill the brownies, but my icing was a little too thick. It actually was a recipe for peanut butter bars, so if I do these again I will just use a regular peanut butter icing recipe.
I also did these with raspberry jam filling and raspberry butter cream icing that I was much more pleased with, but then I LOVE, I mean LOVE RASPBERRY.
So if you love peanut butter or raspberry these should satisfy the craving.
Enjoy!

BROWNIE BITES

1 box of your favorite Brownie mix, using the directions for cake like brownies.
raspberry jam

Make according to directions. Put into well greased mini muffin tins. I have nonstick, but I still buttered them.
I used a small cookie dough scoop and it made about 42 brownie bites.
Bake at 350 for 12 min. It is very important to let these cool completely or they will fall apart when trying to get them out of the pans. I just used a table knife and pried one side loose and they came right out.
I used a decorating icing tip to put the jam into the brownie.
Just put some jam into an icing bag with the tip, push the tip down into the brownie, squeeze and pull out. You can also use a baggie and snip a hole in the end and then use the tip with that.

I won't share the recipe for the peanut butter icing since it wasn't one I will probably use again, but here is the Raspberry icing recipe

RASPBERRY BUTTER CREAM ICING
4 tablespoons unsalted butter
2 cups powdered sugar. I usually sift mine to get rid of any lumps
2 tablespoons whipping cream
4 tablespoons raspberry jam
Mix the butter and powdered sugar til fluffy.
Add the whipping cream and the raspberry jam. Mix well
Ice the brownies and try not to eat them all.

I am really enjoying doing this blog and I can't believe I downloaded the pictures all by myself. Macy, you will be very proud of your mother. The downside of this is I have too many good things in my house to eat. Tonight I will be feeding Brent and the kids so they can eat these and take them off my hands. Maybe some of my wonderful friends out there will be the recipients of future dishes that under no conditions can I have in the house or I will begin to take on the shape of my house.
Happy Eating!

Sloppy Joes

I like sloppy joes, but I can't really say it's something that I ever crave or think I really want. I usually end up making them when I am in a hurry and don't have anything else to make.
Well I wasn't in a hurry tonight, and I had leftovers to eat, but I didn't want mashed potatoes and noodles again since I had them for lunch. I did have a pound of hamburger in the fridge that I knew I needed to make something with, so hence the sloppy joes. I knew I had a can of sloppy joe mix in the pantry and just as I was about to get it I remembered Whitley always makes hers from scratch. I make mine from scratch sometimes too, but it I don't have an exact recipe and sometimes they turn out and sometimes they don't. Well I decided I wanted some good sloppy joes so I gave Whit a call and got her recipe. Let me just say this, they were delicious. Nothing fancy about a sloppy joe but these were really tasty, especially when you add a few dill pickle slices on the bun.



I will never buy canned sloppy joe sauce again since I have this new recipe. It's a keeper for sure.

Sloppy Joes

1 pound hamburger, fried and drained
Add
1 cup catsup
1 tablespoon mustard
2 tablespoons brown sugar
1 teaspoon worchestershire sauce

mix and heat and serve.
Enjoy!

NOODLES

Well today is the day. I went to the dr. this morning and got another shot in the back and since I am feeling pretty good I decided today was the day to make the noodles. I fixed a roast last night with mashed potatoes and gravy, so we have leftover beef to make the noodles scrumptious.
The noodles were really easy to mix up, but not as easy rolling out. I kept thinking as I was rolling, Macy said this was easy. Well I have come to the conclusion that her arms are a lot more buff than mine cause I was experiencing some pain as I was rolling. Well not even some pain, but actually enough for me to think, I need a pasta machine or I probably won't be doing this again. And if any of you know Ross, my other half ,you know a pasta machine is not in my future. He would say, don't be such a wimp. Well I am a wimp and that is that. It's just who I am. Well enough said about that. Anyway I rolled out the dough, let it sit for a
couple of hours and then cut it up and let it sit for another couple of hours. They looked so nice just sitting there drying out, waiting to be dropped into some boiling beef broth. The thing I love about homemade noodles is when you cook them, the flour from the noodles helps to thicken the broth and then they are oh so creamy and delicious. They turned out great. I will not be eating them on mashed potatoes tonight because I only have enough left overs for Ross when he gets home, but I am sure they will still be delicious. Ok here is the recipe and what I did.

2 cups flour
3 egg yolks and one whole egg
2 teaspoons salt
1/4 to 1/2 cup water.
Measure the flour into a mixing bowl. Add the egg yolks the egg and salt. Now just get your hands in there and mix it up. It will be crumbly. Add the water one tablespoon at a time and mix. Continue to add the water until the dough holds together. Knead it for about 10 minutes until it gets smooth and elastic. Cover it with a towel and let it sit for 10 min. Now divide the dough into 4 equal parts and roll out one at a time, keeping the remaining ones covered. Roll out very thin. Try to roll them in a rectangle if you can, I wasn't very good at it and it looked more like my pie crusts, but that's ok it won't affect the outcome. Continue to roll out the remainder of the dough and just let them sit for about 2
hours to dry some. You will need to use some flour as you roll them out or they will stick to the rolling pin and the counter. After they have dried for a coupleof hours you are ready to cut into strips. I cut 4 strips out of each circle of dough. You can now stack up the strips and cut however wide you want your noodles. They will need to dry for another 2 hours and now you are ready to cook. Bring 3 cans of beef broth, with beef added if you have it, to a boil. Add the noodles and cook until done, about 10 min. Dish up and serve on mashed potatoes or just eat plain. ENJOY

Noodle dough just mixed up

Cutting my noodles

Ready to cook

Enjoy!

Well I am venturing back into the blogging world. I have another blog but haven't posted since July of "09 so basically I haven't posted in FOREVER. This blog will be different though, I have a venture in mind and Macy suggested I start by doing a cooking blog , so here I am.
I have been cooking for let's say quite a few years, but didn't grow up loving to cook. I didn't really start cooking until after I was married, which was 33 years ago. When I was home my mom or sister would do all the cooking. I guess they wanted to do it and I was ok with letting them. I'm pretty sure my mom just thought I wasn't capable and she could do it much faster and better. Anyway , I married and therefore started to cook. I remember early on making noodles one evening for supper and my husband asking what they were. If I remember correctly I threw the remaining dough at the wall and never attempted noodles again. I think my temper may have gotten the better of me in that situation, which as I look back now I think, what were you thinking girl. With that said I think my first venture into this blog will be making homemade noodles. I know they aren't difficult, my daughter Macy makes them all the time and tells me I can do it. It is one of the many dishes I remember my mom making as I was growing up, and oh they were sooooo good. I can still see them all rolled out and cut in strips, lying on the floured paper in the utility room drying. They would eventually be made into beef and noodles, which is one of my favorite dishes. And of course if you are from the Midwest you eat them on mashed potatoes. Oh my mouth is watering as I sit here thinking about them. So this week I will be making the noodles just like my mom did and I promise not to throw the dough at the wall, no matter how mad I might get.