Make Your Own Pizza Night

Always popular at my house.  For years I made my own dough in my breadmaker.  I've had a breadmaker since 1991.  Now at my local market they sell pizza dough for about a buck.  Can't hardly beat that.  So, for "make your own pizza" night I got 3 bags of dough, Boboli Pizza sauce (I like the flavor and that it's packaged in small servings if you don't use it all it saves for next time), and all the various toppings my family likes.  Tonight we had pepperoni, salami, mozzarella, green pepper, purple onion, mushrooms, black olives, and green onions.  My daughter also wanted an avocado, which she slice and put on her pizza after it was baked.

(Sure love my convection oven.  I can bake multiple racks at the same time without having to shift things around.)

We were SO hungry I barely got any pictures of this adventure.  The kids helped slice and grate the cheese while I rolled the dough out on the Silpats.  I love rolling pizza dough on Silpats.  When it is dough it sticks to the Silpat.  You don't have to fight with it shrinking back quite so much.  When it's baked it doesn't stick and slides right off on to a cutting board.  Do not cut on a Silpat!

Next each kid got to top their own pizza.  I topped one for my husband and me.  Because the husband I generally share a pizza each kid has to give their dad a slice of the theirs.  That way he gets to sample their pizza and he gets enough to eat.  He even ate my daughter's slice with avocado on it.  Even though he doesn't particularly like avocado.  He said it was a pretty good combo though.

Gingersnaps

I discovered this recipe when I was a teenager.  My mom bought me a cookbook from a used book store.  This purchase combined our 2 loves.  Mine of cooking and hers of used book stores.  The cookbook was called "Spices of the World by McCormick."  It was copyrighted in 1964, but still had recipes that sounded great.  I loved the book, because it pushed one into the spice rack with both feet.  Of course their purpose was to sell spices and herbs.

From this book came the most beloved recipe of all.  The recipe for Gingersnaps.  I always thought it was good.  During my poor years I used it quite a bit as a gift.  Buy a cheap nice looking plate or container and fill it with Gingersnaps.  It was ALWAYS a hit.

It wasn't until my kids were in Elementary school that it's greatness was truly felt.  For the yearly carnival I was toying with what I'd make for the bake sale.  There were always a lot of chocolate chip cookies and brownies.  I decided to do something different to offer some variety.  I made the Gingersnaps. 

My job at the carnival was to run the Silent Auction.  That's where I was the whole night pretty much.  Someone came up to me and had a question.  About the Silent Auction of course.... no the question was "Are you the lady who made the wonderful Gingersnap cookies?"  At that point I wasn't sure how many people made Gingersnaps and said so.  They said, "Oh no there is only one Gingersnap and they are great.  I was told to come ask you for the recipe."  At this point I was shocked how did anyone know I had donated the Gingersnaps.  I was happy to take their email with a promise to send the recipe.  I walked out to the bake sale and behind the table was a friend of mine.  She's standing there with about 6 people around her purchasing goodies.  She looks up, points and joyfully yells, "THAT'S THE LADY WHO MADE THE GINGERSNAPS!"  The 6 people turn and coming running at me!  I knew my recipe was good great even.  I just didn't know how great until I turned into a Gingersnap Celebrity at my kids' carnival.

This went on for about 4 hours.  At the 3 hour mark I said to the person who was asking me for the recipe, "Haven't they run out of Gingersnaps by now?"  She said, "Oh yes they ran out a long time ago, but I was told I could get the recipe from you."  Fortunately, I'm not one of those people who believe in secret recipes.  I like to share.  I want everyone to go home and make something delicious for themselves.

Gingersnaps

3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 large egg
2 cups all-purpose flour
1/4 tsp. salt
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground ginger

Cream shortening and sugar together.  Add molasses and egg, beat well.  Sift flour, measure and sift again with remaining ingredients.  Add to creamed mixture and mix thoroughly.  Roll into small balls and dip into additional granulated sugar or leave plain.  Place 2 inches a part on greased baking sheet.  Bake in 375 degree F oven 10 to 12 minutes.  Makes 6 to 7 dozen.

Lynne's note:  This recipe doubles and triples well for making larger cookies.  They are beautiful rolled in sugar and just as good if you're in a hurry not sugared.  I don't sift.  I put all ingredients to be sifted in a big bowl and stir them with a wire whisk.  Use a cookie scoop.  It saves a lot of time and everyone is so impressed when your cookies are all the same size.  When I don't sugar them I don't roll them into a ball either.  Just cookie scoop them right onto cookie sheet.  If you're going to sugar them.  Use cookie scoop to measure all the dough.  Then roll into ball and roll in sugar.  I found it faster to use my good sized flat bottomed round plastic bowl.  I put a few tablespoons of sugar in plastic bowl.  Then I throw in 3 or 4 balls and swirl the bowl like I'm panning for gold.  Make sure to keep balls from sticking together.  Separate and swirl if needed.

Grandma Parker's Macaroni Salad

I'm not a big macaroni salad person.  In fact until my Grandma started making this recipe I didn't like it at all.  She brought it to nearly every family get together.  Finally when she was 70 years old and I was 27 years old I got to thinking I better get that recipe while the gettins' good.  I asked her for the recipe and she said she really didn't have one.  I asked if I could watch her make it some day and she said yes.  Next family party she called and asked if I wanted to come over and help her make the macaroni salad.  I jumped in my car and came right over.  As we made it I wrote down the measurements of all the ingredients.  I don't cook much without a recipe.  If a dish is delicious I want it to turn out that way every time.  I don't want it to be kind of sort of like the original.  I think that is why my friends turn to me for recipes.  They know it's good and they know I'll have a recipe!

There has only been one wrinkle with this recipe.  There is one ingredient it has to have in order to have the right taste.  That ingredient is McCormick's Vegetable Delight.  Well, the wrinkle is they stopped making Vegetable Delight about 5 years ago.  Fortunately, they made something called Vegetable Supreme.  It was very similar to Vegetable Delight.  Only difference I could tell was it wasn't quite as buttery in flavor and they added sesame seeds.

Now I've found out from an urgent call from Portland, OR they don't make Vegetable Supreme any more.  On the McCormick website it is listed in the Discontinued Product list under Seasoning Blends.  Be still my heart!  I was told by my friend's in Portland that they wanted to make my Mac Salad and couldn't find the seasoning at any store or on the internet.  They instructed me to quickly search the stores in my area for it.  I went to Raley's today and McCormick had a whole new display system.  It was clear that Vegetable Supreme had long been squeezed out.

This recipe is even more precious to me as my Grandma passed away last year at the ripe ole age of 92.  It seems so sad that McCormick feels there is no market for this Seasoning blend.  I've contacted them and hope to find out how I can make this seasoning on my own.  I have a precious 2 tablespoons left.  Just one recipe of my Grandma's Macaroni Salad.  I may have to sniff and taste and figure it out on my own, because I refuse to let this recipe die.  I have many friends and family that love this recipe and make it themselves.  Without further adieu...

Grandma Parker's Macaroni Salad

Over the years friends have made the salad and on occasion I'll be at the event.  Certain liberties have been taken with the ingredients over the years, but not so extremely as this one occasion.  I got to the party and was quickly grabbed by the elbow and whisked into the kitchen.  My friend says hurriedly, "I made your mac salad and it doesn't taste quite right. Could you take a look at it and give me some pointers."  I said, "Sure."  I took one look at the salad and wondered why she would need my help.  It was obvious what was wrong.  The salad was made with bow tie pasta, red onion, no pimento and sliced dill pickle.  She's looking at me with that "Well?" look and I said, "You used bow tie pasta instead of salad macaroni."  She says defensively, "Well, I didn't have any and I wasn't going to make a special trip to the store."  Again, she gives the the "Well?" look.  I said, "My recipe calls for green onion."  She says again defensively, "I didn't have any green onion and I wasn't going to make a special trip to the store."  Now I don't know what to say, because she purposely didn't follow the recipe.  BUT she continues to look pleadingly at me for help.  I say, "What's with the sliced pickle?"  She say excitedly, "I like sliced pickle, so I threw it in."  In my head I threw my hands up in the air and then I said, "I'm sure it's going to be a wonderful salad it's just not going to be my salad," and I walked away.  Everyone enjoyed the salad.

She likes me. She really really likes me!

One of my daily blessings is my adorable poodle Little Star.  As you can tell she's my bud.  Last night I was working on Clue #3 in the Bernat Crochet Along and there she was keeping me company.  I kept thinking the yarn would tickle her nose and she would get up.  She actually stayed there quite a while.  Probably because I thought she was absolutely adorable and she loves it when I notice that fact.

Truth be told her 5 O'Clock shadow was poking threw my pajama bottoms and was a bit prickly for me.  I wasn't about to shoo her away though.  I could endure it to enjoy such cuteness.



Western Meal-in-One

Monthly meal plan going well.  Only one hitch I was looking at the September calendar when I made my plan, so I wasn't so far behind when I made it.  Added 2 more meals to the plan to compensate for flipping calendar to new month 3 days late. :)

This meal was already on the list though.  I got this meal from my MIL's stash of recipes.  I don't know where she got it.  My MIL passed away about 6 months into our marriage.  My FIL has passed 6 month before we got married.  There was DH and I newlyweds living 2 1/2 hours away in an apartment and a whole house and garage of stuff to tend too.  I felt so bad for my husband.  He's an only child and I know he was feeling like an orphan at this time.

He put me in charge of sorting the kitchen.  I got to thinking what reminds one of home?  Mom's favorite recipes!  Only problem was DH and his family ate breakfast, lunch and dinner out everyday most of his childhood.  I know weird huh?  Or maybe I think that, because my family ate every meal in.  The amount of times I ate "out" as I child I can count on one hand. 

DMIL did start cooking when she retired, which had only been one year.  She also cooked sporadically over the years for special occasions.  It was a challenge finding recipes.  I found a few written recipes and then I looked through the few cookbooks she had for pages with splatters on them.  Always the sign of a recipe that's been used and could potentially be a good one.

Some where in there I found "Western Meal-in-One."  DH remembered liking it.  I made it a few times as newlyweds and we liked it.  The recipe however had languished in my recipe box for years when I came across it again on meal planning night.  DH and I wondered why hadn't this been made in years?  It was in a category called "Casseroles" in the recipe box.  There were only 2 recipes in that catagory and neither had been made in years.  I mostly look under the type of meat or style of cooking when needing a recipe.  So, this recipe has been refiled under "Beef."  It was very good and hope to make it again in the near future.

Western Meal-in-One

(The colors in this dish were just beautiful.)

1 pound ground beef

1 tablespoon vegetable oil
1 clove garlic, minced
1 teaspoon salt
1 large onion, finely chopped
1 green bell pepper, finely chopped
1 teaspoon chili powder
1 can petite cut tomatoes, undrained
1 can kidney beans, undrained
3/4 cup uncooked rice
1/4 cup chopped ripe olives
3/4 cup grated Cheddar cheese

Brown ground meat in oil until crumbly. Add garlic, salt, onion, green bell pepper and chili powder. Saute for 5 minutes or until vegetables are limp. Mix in tomatoes, kidney beans and rice. Add a little water or tomato juice as needed. Turn into a greased 2-quart casserole. Bake, covered, at 350 degrees F for 45 minutes.

Sprinkle with olives and cheese. Uncover. Bake 15 minutes longer or until cheese is melted.

Serves 8.

Lynne's note:  I worried there wouldn't be enough liquid to soften the rice, but there was.

(Recipe calls for 2 quart dish.  I only had a 3 quart (9X13).  It worked fine.)

Check out Mommy's Kitchen for some more delicious recipes.

Menu Planning not a new concept

I've tried menu planning in the past and it never works out too well for me.  Seems like a great idea.  I think I've figured out that I've been too rigid in my planning.  I found a gal who does a list of meals mainly dinner and they eat from the list.  She has a blog called "Mommy's Kitchen."  The meals are not assigned a day.  That was our problem.  We may not be in the mood for or have the time for say Chicken and Dumplings the assigned meal of the day.  Something so simple and yet it made me smack my forehead "Of course" when I was reading her description on how she creates her menu plan.

This way I can pick a meal that suits the schedule and mood of the family.  She also made the suggestion to not to plan all 30 or 31 days of the month.  (yes I know one month has 28 or 29 days)  She plans for 25 of 30 days.  Things happen.  Sometimes we eat out.  Sometimes not everyone is home.  Life of having teenagers and a husband who refs soccer.  One can grab something simple maybe even eat some leftovers rather than cook a whole meal.  Since I was getting a late start on the month I planned 17 meals for the remaining 25 days.

I quizzed the family as to what they'd like to eat this month.  I also looked through my recipes and recipes I'd like to try.  Made a list and an accompanying grocery list.

Here's what we're having...

*Uncle Brad's Spaghetti Sauce, Green Salad and garlic bread
Baked Chicken, mashed potatoes
*Chicken and Dumplings
Pot Roast
Paninis and Roasted Red Pepper Tomato Soup
Cheeseburger Casserole (Paula Deen Recipe)
*Hamhocks and Chili Beans, cornbread
*Beef & Bean Enchiladas
*Hot & Sour Soup, *BBQ Pork Buns
Nachos
Make your own pizza night
Marinated Tritip, Cheddar Potato Slices
Chicken Caesar Salad
Hot dogs and Hot Links, Coleslaw, Ranch Beans
*Western Meal In One
*Mexican Lasagna
*Fideo

Once I started making my grocery list I realized I may need to adjust the menu next month for more variety.  We are going to eat an awful lot of ground beef and cheddar cheese this month.  Not that anyone will complain, but just doesn't sound too healthy on a regular basis.  Since the family was excited to be a part of the process I decided to leave it as is this month.

As we were making suggestions we came up with a couple ideas one was the power of one veto.  I suggested one veto, because we'd never get enough recipes if we let everyone veto anything they didn't like.  I also said one can not veto the same meal 2 months in a row.  Some meals most of us love and would hate to never have them again.

This month DS vetoed Chinese Simmered Chicken (one of my personal favorites that hurt), DH vetoed One Dish Chicken and Rice, DD vetoed Curry (DH's favorite).  My son jokingly suggested BBQed poodle ribs and I vetoed it.  Not that I didn't think they wouldn't be delicious and tender, but my DPoodle looked up at me with adoring eyes and I vetoed for her. :)

Here is one of this month's recipes.  Been a family favorite for years.

Beef and Bean Enchiladas

1 1/2 lbs. ground beef
1 med. onion, chopped
1 (1 lb.) can refried beans
1 tsp. salt
1/8 tsp. garlic powder
1/3 c. taco sauce
1 c. ripe olives, quartered
2 (10 oz.) cans enchilada sauce
Salad oil for frying tortillas
12 corn tortillas
3 c. shredded cheddar cheese

Crumble ground beef in a frying pan; add onions. Saute until meat is browned and onions are tender. Drain off excess fat. Stir in beans, salt, garlic powder, taco sauce and olives; heat until bubbly. Heat enchilada sauce; pour half the sauce into an ungreased shallow 3 quart baking dish.

In small frying pan, heat salad oil about 1/4" deep. Dip tortillas, individually, in hot oil to soften; drain quickly. Place 1/3 cup beef filling on each tortilla; roll to enclose filling. Place seam side down in baking dish. Pour remaining enchilada sauce over the filled tortillas. Cover with shredded cheese. Bake, uncovered 350 degrees for 20 to 25 minutes.

To Serve: Top each serving with sour cream combined with green chili salsa. May garnish with sliced, pitted ripe olives. Serves 4 to 6.

Lynne's note:  I have microwaved and warmed tortillas up in the enchilada sauce in an effort to skip frying.  Both methods lead to fragile tortillas and frustration.  I stick with frying.  How often does one have enchiladas?  I have found frying them all up and draining them allows them to cool off.  Enough so as to not burn my fingers and they stay flexible enough to roll.

Eating Out... Overwhelming?

Boy that is sure what happened to me when DH and I decided to go to a new restaurant in town.  Now that the kids are teenagers we like to go out occasionally by ourselves... you know like a date.  Remember those.  They are usually very relaxing enjoyable times.

We went to Buffalo Wild Wings.  DH hubby loves wings and I enjoy them too on occasion.  Thought I'd surprise him and suggest going some where he wouldn't think I'd like to go.  He was surprised and looked forward to going.

We walk through Buffalo Wild Wings doors and the first thing that hits you is the noise.  OK this isn't going to be a quiet experience.  One can barely talk to their companion it's so loud.  They wanted to seat us at a 2 person table right by the entrance and hostess stand.  Really?! Do we need a little more noise added to our experience?  We asked for another table.  Hostess then points to the next table.  How about this one?  It's a big round table for 8 people.  Really?!  You want 2 people taking an 8 person table when there are plenty of 2 and 4 person empty tables in this room.  Now I'm starting to sound like a pill when my hostess really doesn't have any common sense.

OK we're seated at a 4 person.  Our waiter comes over immediately and gives us a game controller and wants our drink orders.  "Want me to show you how to operate the game controller" he asks?  What do you want to drink?  Controller? Drinks?  Controller?  Drinks?  With the noise, lights, TV screens, choices and decisions to make so suddenly we are totally overwhelm.  Then we get the menu.  I should have turned and left before the menu came, because DH doesn't do well at making food choices in a new restaurant when things are calm and quiet.

He is clearly ready to throw one of his "I'm overwhelmed tizzy fits."  I remain calm and do the things girlfriends do.  Give him a squeeze, a wink, hold his hand.  He's distracted enough to look at the menu calmly.  BUT he snatches his hand back as I see the wheels in his head start whirling.  I can't blame him I'm totally confused too.  They don't serve just wings.  They serve all sort of things like burgers, wraps, salads, flat breads and ribs to name few.  How I deal with a new menu is I simplify.  I pick the first thing that appeals to me and I close the menu.  I know there are many choices I want, but I can't have them all so why agonize.  It's a wing joint I'm having wings.  DH on the other hand has all the choices whirling around in his head.  If I hadn't put a stop to it he might have gotten a nose bleed.

I asked him, "Anything appeal to you?"  He says, "I DON'T KNOW.  THERE ARE SO MANY CHOICES.  EVERYTHING APPEALS TO ME."  I ask in my loving syrupy girlfriend voice, "Why don't we share a wing platter."  He says, "I DON'T KNOW THERE ARE SO MANY WING PLATTERS AND WING SAUCES!"  I suggest we try a traditional wing sauce.  We'll get one platter with bone in wings and one with boneless wings and we'll share.  We'll get a side of hot sauce for him and blue cheese for me.  Crisis dialed down no one's head is going to explode.

We order.  First thing we are told is there are no french fries.  We can have potato chips or potato wedges at no extra charge.  I love crispy freshly made potato chips and DH loves potato wedges.  No problem.  Out comes our order.  We have 2 cups of blue cheese dressing, and 2 cups of ranch dressing.  Wings were your typical hot wings.  Nothing special, but good.  My potato chips were very thick and squishy.  They were just chip shaped potato wedges, which I don't like.  The potato wedges were at least seasoned and had a flavor.  DH offer to share his wedges.  When out of the corner of my eye I see 2 kids eating french fries.  WHAT?!  I was told no how no way was I getting french fries.  I grab one of my husband potato wedges and what do I get a lone french fry.  You know one of the non existent french fries.

The mild sauce was starting to get a little hot for me so I looked around for my celery.  No celery.  My platter was clearly pictured with celery.  What did they run out of celery too?  I stop the waiter and ask?  He tells me that since I have 2 different flavors of sauce I get no celery.  I didn't order 2 different kinds of sauces.  DH doesn't like ranch and I only like the blue cheese.  Sorry you have 2 sauces no celery for you.  WHAT?!  I didn't want to push it at this point.  I just wanted to go home.  The noise level and the disappointment of this meal was just at its apex for me.  I don't throw tizzies in restaurants, but I sure wanted to at this point.  I just remembered I was enjoying lunch with DH on a rare day off that he had during the week.

Before I left though I took a quick movie of a quarter of the restaurant.  I counted 32 TV screens in the whole restaurant.  Some might think that's a good thing, but with each one on a loud different channel... it's not.