Comfort Food

 Welcome!

Paper snowflake kaleidoscope by inkspired 

Had enough snow/ice/wet?

Tired of being cold?

I think it’s time to make some comfort food!

Buttermilk biscuits

Comfort food is just that -

 food that comforts you.

It is a food that reminds you of home, your family, a gathering or coffee with friends.

Happy memories!

Yay, Sesame Street!

I have my favorites.

Yours will be different.

However, perhaps some of my favorites 

might become some of your comfort foods. 

If you choose to share some of your favorites,

maybe I will find new faves also!

Here is one of my comfort foods recipes:

Ooey Gooey South Saint Louis 

Butter Cake

With a name like that, you know it’s going to be good!

Ingredients:

1 yellow cake mix, any brand

1/2 Cup butter, melted

1 egg

****** ****** ******* ******* *******

8 Oz. Package cream cheese

2 eggs

1 box confectioners/powdered sugar,

(This is approximately 3 and 3/4 Cups)

 reserving 1/4 Cup if desired

***** ***** ****** ****** **** *****

Directions:

Heat oven to 350’

Combine first 3 ingredients

and press into the bottom of a greased pan 

(9x12 works great)

Set aside.

With mixer, combine last 3 ingredients 

and pour over first mixture in the pan.

Bake at 350’ for 1/2 hour

or until the top is golden brown.

If desired, sprinkle 1/4 Cup reserved powder sugar over top.

This cake will slightly ‘fall’ in the middle, and cracks a bit on top.

We enjoy it warm or cold.

My mom discovered 3 different recipes 

with similar ingredients and directions.

3 different names!

So we tweaked all three into one

and that is how we got

Ooey Gooey South Saint Louis Butter Cake!

A little Star Wars Food Fun

Found on Pinterest, unknown 

My comfort food involves a lot of carbohydrates 

like noodles, cake, bread and potatoes.

So naturally I have favorite recipes to satisfy this.

Pecan Cranberry Muffins

Makes about 18 good sized muffins

Ingredients:

 1 1/2 Cup chopped cranberries, fresh or frozen

1 1/4 Cup sugar, divided

3 Cups flour

4 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 Cup butter/margarine

2 eggs, slightly beaten

1 Cup milk

1 Cup chopped pecans

1 Tablespoon grated lemon peel

Directions:

In a bowl toss chopped cranberries with 1/4 Cup sugar 

Set aside.

Combine flour, baking powder, salt and remaining sugar.

Cut in butter until mixture looks like coarse crumbs.

Combine eggs and milk;

 stir into flour mixture just until moistened.

Fold in pecans, lemon peel and sugared cranberries.

Fill greased or paper lined muffin cups about 2/3 full.

Bake at 400’ for 20 - 25 minutes,

or until lightly browned.

(I buy extra cranberries every Fall and freeze them.)

A few of you may have noticed that I have 

posted this recipe before.

Since I have been blogging since

February 17, 2011

I thought it might be a good idea 

to try and gather faves together.

Saves you a lot of ‘search time’!

Kaleidoscope by inkspired 

It is common for Comfort Food to include 

sugar, chocolate, and saturated fats.

Sounds good to me!

Photo courtesy Eagle Brand Sweetened Condensed Milk

The Originator of this Recipe.

Magic Cookie Bars

Preheat oven to 350’, or 325’ for glass pans.

Melt 1 stick (1/2 Cup) butter in 13”x9”pan.

Add, in order:

1 1/2 Cups graham cracker crumbs

1 14oz can Sweetened Condensed Milk

1 Cup semi-sweet chocolate chips

1 Cup butterscotch chips, 

1 Cup coconut

1 Cup chopped nuts

Press down with fork.

Bake 25 minutes or lightly brown

Let cool a bit before cutting into squares.

*******************************

- you can also use 9” x 9” pan. Let bake 4 more minutes.

-LOTS of substitutions for different tastes such as:

Raisins

M&Ms, including mini M&Ms

Dried cranberries

Mini marshmallows

Any flavor chips, like peanut butter chips

Go discover some faves of your own!

Now the recipe I am most familiar with has the sweetened condensed milk poured over everything as the last/final ingredient. There are MANY slightly different recipes out there.

The Swedish Chef, The Muppets

Up next-

Sour Cream Coffee Cake

Prepare greased and floured Bundt pan

or Angel Food Cake pan

Ingredients:

1 Cup butter/margarine

2 Cups sugar

2 eggs

1 Cup sour cream

2 Cups sifted flour

1/2 teaspoon salt

1 teaspoon vanilla

1 teaspoon baking powder

**********************

1 Cup chopped pecans

4 Tablespoons brown sugar

1 teaspoon cinnamon

Directions:

Cream butter and sugar well.

Add eggs one at a time; beat well after each egg.

Fold in sour cream and vanilla.

Mix dry ingredients; add to creamed mixture.

Pour half mixture into greased/floured Bundt pan,

 or angel food cake pan.

******************************

Mix chopped pecans, brown sugar & cinnamon.

Sprinkle 3/4 mixture on top of batter in pan.

Try to not let this mix touch sides of pan.

Top with other half of batter, 

and sprinkle on top rest of nut mixture.

************************

Bake at 350’ for 45-60 minutes.

Cool cake 10 minutes.

Using spatula, loosen edges from pan 

and turn upside down to remove cake from pan.

This coffee cake is dense and great warm or cold.

Mine almost always breaks and part of it remains in the pan. Grease/flour carefully and try to not let the ‘filling’ touch the sides to help prevent this.

Recipe from ‘Miller’s Collection of Recipes’

By WJ Miller

This next one has remained a fave since I got it back in 1979!

Mrs. Schindler’s Sour Cream Chicken Enchiladas

Ingredients 

3 cans cream of chicken soup

1 pint sour cream

8 Oz. Can Diced green chilies

1 pound grated cheddar cheese

Tortilla chips

2-3 chicken breasts, cooked & cut up

Directions

Combine soup, sour cream, chilies 

and chicken in a bowl.

In the bottom of a 9”x13” pan 

place a layer of broken tortilla chips.

Spoon 1/2 of soup mixture over top with 1/2 of the grated cheese. Repeat (chips, soup mix, cheese)

Bake at 350’ for 30 minutes, uncovered.

This is a great potluck dish to share!

This next one, even though it includes peas, 

is a winner in my recipe box.

Hidden Valley Ranch Crunchy Pea Salad

Ingredients

1 10 Oz. Package frozen peas, thawed

1 Cup chopped celery

1 Cup chopped cauliflower

1/4 Cup chopped green onion

1 Cup roughly chopped cashews

1/2 Cup sour cream

1 cup Hidden Valley Ranch salad dressing

(Optional garnish- crisp cooked crumbled bacon)

Combine all ingredients EXCEPT cashews & bacon.

Chill.

Add bacon and cashews just before serving.

Recipe from Hidden Valley salad dressings

I have more comfort food recipes to share,

Yet I think I best post this before y’all give up on me!

Sometimes Life falls into the ‘hectic’ category, doesn’t it?

‘Til next time,

inkspired

Tea Party Goodies

Good Day to All!

By Kay Chorao MarTi

This is one of my favorite paintings, so you will see me use it more than once!

Country Living has some super ideas.

I found many helpful photos and information about tea parties.

This one shows that even if you don't have a fancy outdoor table,

or mismatched chairs to make it victorian-y,

you can still adapt and have a lovely

tea party with what you do have!

That is one reason why I include Budget Craft ideas,

and Budget Decorating ideas -

Because while I may dream

 like I am a queen with unlimited funds to draw from,

the reality is I have to watch what I spend!

Okay, fine. Burst my bubble!

Really, it is in the interest of our world, not just for us, to economize,

and most importantly RECYCLE and REUSE.

So, a freshly painted picnic table can be transformed into an enchanted tea party with a few cushions to sit on and a complimentary colored cloth on top!

Add an overhead umbrella, and an inexpensive paper Chinese type lantern,

 and you are well on your way to creating some magic.

chipped teapot or teacups? Recycle them into flower vases!

for sale at the VintageDrawer shop on etsy

Let's have some wonderful, delicate and delicious things to eat at our tea party!

Strawberry and Onion Salad with Poppyseed Dressing
from 'The Educated Palate' cookbook

1 head Romaine lettuce, washed, dried, torn into bite sized pieces
1 pint (2 cups) fresh strawberrries, sliced
1 red onion, thinly sliced

optional add-in:
1 - 2 oranges peeled, sliced, with membranes removed.

Poppyseed Dressing:
1/2 Cup mayonnaise
2 Tbs red wine vinegar
1/4 to 1/3 Cup sugar
1/4 Cup milk
2 Tbs poppyseeds

First, make the dressing. Combine all dressing ingredients in a jar with a lid. Cover and shake until well blended.
Refrigerate until ready to serve. (Dressing will keep several days in fridge.)

Prepare lettuce, strawberries and onion.
Refrigerate in separate covered containers until ready to assemble.

Place lettuce on individual serving plates.
Place berries and onions on top of lettuce.
Drizzle Poppyseed Dressing over salad.
Serve immediately.
Serves 8

pepper and salt shakers for sale at APinchofJoy.etsy.com

Jicama, Radish, Mushroom and Broccoli Salad:
from "The Educated Palate" cookbook

Dressing:
3 Tbs finely chopped parsley
1/4 Cup extra virgin olive oil (yes, all those words are important!)
1/4 Cup salad oil such as safflower or canola
1 Tbs white wine vinegar
1 Tbs lemon juice
1 tsp Dijon mustard
1/2 tsp salt
1/8 tsp freshly ground black pepper
1 large clove garlic, minced

Combine all dressing ingredients in a jar and shake well. Refrigerate until ready to serve.

1 1/2 Cups broccoli florets
1/2 pount mushrooms, thinly sliced
12 radishes, sliced
1/4 medium sized jicama, peeled and chopped into bite-sized pieces
4 - 6 green onions, sliced
1 head leaf lettuce

If not using the ingredients above immediately, refrigerate in separate covered containers.

When ready to serve, toss with dressing and serve on lettuce leaves.
Serves 6

for sale at Donna's Crafty Corner 

Honey Green Grapes
from the 'The Educated Palate' cookbook

2 pounds seedless green grapes
1 Cup sour cream
1/2 Cup honey
2 Tbs brown sugar
juice of 1 lemon
1/4 Cup light rum
fresh mint sprigs for garnish

Combine all ingredients and refrigerate.
Chill at least 2 hours.
Serve in wine goblets, garnished with fresh mint sprigs.

for sale at JDBridgers.etsy.com

I love this next recipe just because it sounds so English!
It also has cream cheese, so I know it will be delicious.

Strawberry and Devonshire Creme Brule'e
from 'The Educated Palate' cookbook

1 8 oz package cream cheese, softened
1 Cup sour cream
1 tsp lemon juice
1 pint (2 Cups) sliced strawberries
4 Tbs brown sugar with a sieve

Have everything laid out, pre-measured.
Preheat broiler.

Cream together cream cheese, sour cream and lemon juice until smooth.
Fill each of eight 6-oz custard cups with 1/4 Cup sliced strawberries.
Spread cheese mixture in an even layer over strawberries to cover.
Top each layer with a thin, even layer of brown sugar. (This is where the sieve comes into play).
Slide under broiler, heating just to melt the sugar.
Serve at once! or chill up to 1 hour before serving.
(I think it is best when the sugar is warm and just melted.)

for sale from 22BayRoad.etsy.com



This next recipe is so much my Grandma.

She was a pioneer into Kansas when she was little. She remembered riding in the wagon pulled by steer. Their first house was a sod house - dirt floor that she had to sweep every day, and cut sod for a roof. Very primitive. She lived through the Dust Bowl days. (A terrible time for those who lived through it).

She ended up on a farm outside of Dodge City, Kansas. During crop time, she would bake hundreds of biscuits every morning for the crews that came through to harvest the wheat. Then she would cook a huge batch of something for lunch. These workers worked hard, and worked up a humongous appetite! Farm life was hard, but I never heard Grandma complain.

Before she died she had traveled on a covered wagon, on a train, and then an airplane! She would marvel at all that God had led her through.

Grandma McDowell would come visit us for several weeks each year. It was never long enough, as far as I was concerned! Grandma was the BEST baker and cook you could have. She made wonderful, totally from scratch, pies. She made homemade noodles. I remember them hanging all over our counter as they were cut and drying!

Whenever Grandma made a pie, she knew how hard it was for us to wait for the yummy to come out of the oven, so she always made Pie Crust strips, sprinkled with cinnamon suger. They were done in just a few minutes, while my sister and I watched the oven. 

Following is a very simple recipe from a Pillsbury Classic Cookbooks leaflet.

Pie Crust Cut-Outs

15-oz package Pillsbury All Ready Pie Crusts  (this comes in a red box in the refrigerated section)

1 tsp flour

Flavorful Toppings:

Sugar

Colored sugar

Cinnamon-sugar mixture:

    1 Tbs sugar plus 1/4 tsp cinnamon

Colored or chocolate sprinkles

Garlic or onion salt

Grated American cheese (we like Co-Jack)

Cheesy-seasoning mixture:

    1 Tbs grated parmesan cheese plus 1/2 tsp Italian OR Mexican seasoning.

>Allow 1 pie crust pouch to stand at room temperature for 15 - 20 minutes.

Refrigerate remaining crust for later use.

Heat oven to 400'.

Unfold pie crust; peel off top plastic sheet.

Press out fold lines with fingers, sprinkle flour over crust.

Turn crust, flour side down, on cutting board or pastry cloth;

Peel off remaining plastic sheet.

Using 2 inch floured cutters, cut out desired shapes.

     (Grandma just cut hers into strips and long triangles)

Place 1 inch apart on ungreased cookie sheet.

Reroll trimmings, if desired, and cut more out.

Bake at 400' for 6 - 9 minutes, or until light golden brown.

Store loosely in covered container.

Yield: approx 32 snacks

YUM    YUM    YUM    YUM    YUM!

from AtomicTeaParty Blogspot

Well, this blog is getting to be a book, so I will close for now!

Will there be more Tea Party fun in later blogs?

Most probably!!

from justtoocute.com

inkspired

http://www.inkspired.etsy.com/

Feel free to contact me with you own tea party pictures,

or Budget ideas, or pix of your family dog!

dominoes@myinkspired.com

http://www.inkspiredmusings.blogspot.com/

http://www.myinkspired.com/

Favorite Jello recipe!

Hi!
I just have a couple of minutes, but I wanted to post something today!

I thought perhaps some of you would like a nice spring green jello salad recipe. I love this stuff so much that I kind of hoard it, and don't offer it to friends/guests.
I want it all!! I want it all!!!

Fortunately for my greediness, neither my son or husband likes it.

More for me!
Lime Jello Cottage Cheese salad:

1 small box lime jello
1 small can crushed pineapple, drained
1 Cup hot water
3/4 Cup room temp water
1 Cup chopped pecans
2 1/2 Cup cottage cheese

Mix the jello with the hot water, stirring until dissolved.
Add the 3/4 cup cold water, stir.

Add the drained pineapple. Stir.
Add the cottage cheese. Stir.
Add the pecans. Stir.

tip: I like to use a metal whisk to mix things thoroughly.

Pour into bowl, and cover with seran wrap. Chill.
Try to let it 'set' before you start eating it (a difficult task for me).

I like this one because it does not have any added sugar, or sweet marshmallows.

Yum!

Sorry it is so short today, but perhaps today will make up for all the times I get too wordy!

Enjoy the day.

inkspired

http://www.inkspired.etsy.com/

dominoes@myinkspired.com

http://www.inkspiredmusings.blogspot.com/



Tomie dePaola, St. Patrick's Day countdown and a little Irish cheer

Good morning! Welcome to my Saint Patrick's Day Countdown, Day 2!



vintage clip

"Saint Patrick's Day is an enchanted time -

a day to begin transforming winter's dreams

into summer's magic!"

 - Adrenne Cook

I love the art that Tomie dePaola does. His  children's books are numerous and all just wonderful. He has earned awards many times. This book is just perfect for our Irish Theme:

Go to http://www.amazon.com/ and put into the search box at the top: Tomie dePaola

You will see many of the books he has published available.

Here are a few more titles of his with Irish Themes:

Here is another Irish Story, illustrated by a different artist:

http://www.amazon.com/Brigids-Cloak-Bryce-Milligan/dp/0802852971/ref=pd_sim_b_13 

Today the sun is struggling to shine through a sky of high white cloud cover. A bit of blue is playing hide and seek here and there, trying to find cracks to shine through.  The wind is blowing, making things a tad colder....

Time for some Irish Cheer!!!!

Grasshopper Coffee

6 ounces coffee

1 ounce creme de menthe

1 ounce white creme de cacao

1 tsp. brown sugar

1 scoop chocolate ice cream or whipping cream

> Add liqueurs and sugar to coffee. Top with a dollop of whipped cream or ice cream.  Sip and enjoy!

recipe from Colorado Cache Cookbook, 10th Anniversary Edition

My favorite however, is probably this:

  * 1 mug coffee, 10 - 12 oz.

- I enjoy using the coffee singles from Maxwell House or Folgers that make just one cup.

  * A blurb of Baileys Irish Cream.

> Taste, and add another blurb of Baileys if needed!

Cathair Dhuin Iascaigh Fortress of the Dun Abounding in Fish, Ireland

"If one could only teach the English how to talk,

and the Irish how to listen,

society here would be quite civilized."

- Oscar Wilde

 I forgot to mention that the Corned Beef and Cabbage recipe I gave you previously is from Better Homes & Gardens recipes. They have tons of recipes available online:

 http://www.bhg.com/recipes

"The mills of God grind slowly but they grind finely."

- Irish Proverb

inkspired

http://www.inkspired.etsy.com/

dominoes@myinkspired.com

Day 7 Irish Countdown

Cead mile failte!

(pronounce Kaid meela fawl-cha)

I have just said "a hundred thousand welcomes" to you, in Irish!

I have always wanted to know what that meant, and now both of us know!

Welcome to my Day 7 Saint Patrick's Day countdown.

We are celebrating all things green and Irish!



I have had fun this past week going through all my clips and photos to find pictures to post. Soooo many talented people out there.

I think my absolute favorites are the song sheets art. They are such a statement on the times they were printed. I think about all those Irish Tenors that traveled from town to town to make a living by singing in taverns, assembly halls and more.  I think of the women that broke with tradition (get married, have lots of kids, keep your husband happy) and also took their voice on the road, trying to make enough $$ to live with and maintain at least a sense of freedom.

"Go confidently in the direction of your dreams.

Live the life you've imagined."

- Henry David Thoreau

Here is sheet of very silly paperdolls

from origami bears:

see my sidebar of favorite web sites for origamibears addy!

Here is a little bit o' the green with a Creme de Menth Cake!

from my friend Nancy Serres.

Go Basement Babes!

                                                          Creme De Menth Cake

1 white cake mix(pudding in the mix)
1/3 C. green creme de menth liqueur

Topping
1 can Hershey's Hot Fudge
1 extra large Cool Whip
1/3 C. Green creme de menthe liqueur

Mix the cake as directed on the box, but substitute 1/3 c. green creme de menth liquer for 1/3 c. water.  Bake as directed.

While the cake is still hot, spread Hershey's hot fudge over the top of the cake and let it cool.

When the cake is cooled mix the remaining 1/3 c. green creme de menth liquer with the Cool Whip and spread on top of the cake.  Refrigerate.  This cake is best when made the day or night before, serve chilled

Modifications:

How about skipping the hot fudge and use a Cool Whip mixed with a few drops of green food coloring frosting?

Sprinkle with shamrock candies, found at Hobby Lobby, JoAnn Fabrics and Michaels.

Are you remembering to save your old CDs, and gum wrappers? Also you should be building a pile of washed and cleaned juice packs. We will be slicing them open, so if you want you can cut them down the side seam to wash them out better. Also continue collecting retail plastic bags, but not the grocery store bags (they are too thin). I recently went to the dentist, and came home with a great little dental plastic bag, perfect for this upcoming project!

"We have always found the Irish a bit odd.

They refuse to be English."

- Winston Churchill

inkspired

http://www.inkspired.etsy.com/

dominoes@myinkspired.com