Sunday, December 4, 2011

Krumkake (cookies)


4 eggs 
1 1/2 cups of all purpose flour 
1 cup of sugar 
1/2 cup butter or margarine, melted (this is one stick) 
2 Tablespoons corn starch
1/2 Teaspoon vanilla extract 
1/2 Teaspoon cardamom seed 

I break open the eggs into a large bowl and add the sugar.  Whisk until it is blended.  Add the cooled butter or margarine, cardamom seed and vanilla.  I add extra vanilla and sometimes almond extract as well.  I seem to like a lot of flavor but if you don't then just stick to the recipe as will be delicious!!

Sift the flour and corn starch into the mixture and whisk for about 2 minutes to get it mixed to a dough like consistency.  I use 1 large tablespoon and place about a 1 inch ball on each side of the Krumkake machine grill.  It usually takes about 1 1/2 minutes to cook.

Take the flattened cookie off the grill and roll it with your Krumkake roller to make cone shaped cookies or you can leave flat.  Taste great and beautiful design on each cookie or cone!

Children as well as Adults love the cones with a few marshmallows in the bottom topped with ice cream!  These can be used as homemade ice cream cones!!!  Perfect for treats or parties!

Wednesday, November 23, 2011


I love this recipe!  My Mother-in-law always made it for Thanksgiving and Christmas so it is extra special as well as tasty!


1 6 oz package of lime Jello
16 oz can of tidbit pineapple pieces
1 cup of marshmallows
1 pint of whipping cream
2 spoons of sugar
1 cup of cottage cheese
3/4 cup of pecans

Drain the pineapple juice into measuring cup add enough water to = 1 1/2 cups.  Heat on stove until Jello is dissolved.  Take off the stove let cool down to a warm temperature, add the pineapple in then 1 cup of marshmallows until slightly melted. In the meantime whip up the 1 pint of whipping cream by adding about 2 spoons of sugar until firm.

Take the Jello liquid when cooled and add 1 cup of cottage cheese, 3/4 cups of pecans and then fold in the whipping cream last.   Put in the fridge to chill and you will have an awesome dessert for your Thanksgiving feast!

Sunday, November 20, 2011


"Welcome to the Neighborhood" is the theme for the Razzis Pizzeria in the Greenwood Neighborhood of Seattle, Washington.  It is a great place to hang out, have some Pizza (or your choice of other Italian style food) and a few good brews!

It is family oriented and the Owner will more times than not be available to greet his guest and call most people by name!  They make you feel at home and have enough employees to serve that it won't make you feel abandoned!

The food tonight was great as usual.  We started out with the Garlic Chicken Caesar Salad that is well, to die is so fresh and delicious it just makes you want to beg for more even though the portions are plentiful.  We then shared a large Italian sausage, pineapple with 1/2 pepperoni and it was so good that I really didn't want to stop.  I had to force myself to two pieces.

They have a good selection of brews on tap to choose from as well as bottled beer and excellent wine!  The desserts are awesome when we have room for them ...which is rare for us!  When we do you have to try their Tiramisu.  It is really my favorite but they have many desserts to choose from. When you get your check they always give you a treat of white mints! My favorite again.  I think that is why we keep going back - great service, awesome food, fresh tapped beer and a treat when you leave!  Who could ask for more....

Feel like getting out in the Neighborhood.  Stop by Razzis and you won't be disappointed!

Saturday, November 19, 2011

Chicken Bacon Soft Tacos


Baked chicken breast pulled apart in pieces (I like using the whole baked chicken from the Deli with drum sticks/thighs left over for another meal)
2 cooked bacon slices chopped (I use the cooked smoked dried bacon in the bag)
1 1/2 bell peppers ( I like using different colors to brighten up the meal!)
1/2 cup of Salsa
1/2 cup of Pico de Gallo
1/2 cup of chicken broth (can be from the baked chicken or by the can)
1/2 Tablespoon of minced garlic
2 Tablespoons of Parsley - fresh chopped or dry
1/2 cup of Cilantro - fresh chopped or dry
1 can of chopped green chilies
3-6 green onions chopped

Put all the ingredients into Crock pot and put on high for 1 hour then on low until serving.  Make sure bell peppers are soft.  Serve with heated Flour or Corn Tortillas (my favorite is blue corn and flax seed tortillas), sour cream, avocado slices, shredded lettuce, additional salsa and pico de gallo. 

 Chicken Bacon Soft Tacos


Baked chicken breast pulled apart in pieces (I like using the whole baked chicken from the Deli with drum sticks/thighs left over for another meal)
2 cooked bacon slices chopped (I use the cooked smoked dried bacon in the bag)
1 1/2 bell peppers ( I like using different colors to brighten up the meal!)
1/2 cup of Salsa
1/2 cup of Pico de Gallo
1/2 cup of chicken broth (can be from the baked chicken or by the can)
1/2 Tablespoon of minced garlic
2 Tablespoons of Parsley - fresh chopped or dry
1/2 cup of Cilantro - fresh chopped or dry
1 can of chopped green chilies
3-6 green onions chopped

Put all the ingredients into Crock pot and put on high for 1 hour then on low until serving.  Make sure bell peppers are soft.  Serve with heated Flour or Corn Tortillas (my favorite is blue corn and flax seed tortillas), sour cream, avocado slices, shredded lettuce, additional salsa and pico de gallo. 

Sunday, October 30, 2011

Severed Fingers Halloween Cookies Recipe - - 135850

Severed Fingers Halloween Cookies Recipe - - 135850
Hot Spicy Chili Cheese Dip

3 - 16 oz cans of chili (I prefer the one that has the sweet onions)
1 lb  velveeta Cheese (cut up in chunks for easy melting)
1 - 10 oz can rotel tomatoes (add more if you like it really hot!)

Add all the ingredients to your crock pot and put on low heat until cheese has melted  - stirring periodically to keep from burning.  Turn down heat to warm control until you serve.   Serve with fritoes or tortilla chips. 

Great Cookies for Halloween night!

Saturday, October 22, 2011

Honey Onion Pot Roast (Crock Pot)

2 lbs of Pot Roast (your favorite cut!)
1 pkg of Au Ju seasoning
1 pkg of brown gravy
2 1/2 cups of water
1/2 cup of Honey
1/2 tablespoon of minced garlic or 3 cloves of chopped fresh garlic
1 tablespoon of black pepper
1 tablespoon of flax seed oil (optional)
3 jalapenas (whole just cut at the ends - optional)
1 sweet onion chopped in large pieces
1 cup of carrots (add after 3 hours and at least 1 - 1/2 hrs prior to serving)
cheddar cheese or your choice for dipping sandwich

Mix everthing in the Crock Pot except the carrots and turn up on high. Should cook until meat is tender or approximately 6 hours on high . You can start the Crock Pot on high for 1 - 2 hours and then turn on low for 6+ hours until tender. You can add carrots anytime but I like to add them 3 hours before serving.

Serve meat hot with your favorite cheese on hard rolls, french or sour dough and use sauce for dipping. Baked potatoe or baked Yam as a side dish.

I like the potatoes separate from the Roast so it doesn't get the strong starchy or mushy mixture to it. If you have someone watching their carbs best to serve the potatoes on the side for those who could care less!

Thursday, October 6, 2011

Blanching Timelines for Vegetables

Why?  To partially cook to intensify the flavor and color of the food prior to freezing! 

When seasonal vegetables are on sale or picked fresh from your garden this technique helps save money by having vegetables on hand in the freezer for all your favorite recipes.

After you put your vegetables in boiling water by using the timeline information listed below then you will put them in ice water for the same amount of time to complete the blanching process.

Even though I plunge my vegetables in boiling water I always wash them.  If the vegetable calls for peeling or cutting I usually do that first then wash them and put them in a colander prior to putting them in the boiling water.

Below in alphabetical order are the most common vegetables blanched.  If you have ever frozen a vegetable without blanching you will know how important it is to do these steps!!


I always snap off the hard end but some people like to keep it by peeling it back.  Asparagus comes in many sizes so start out with 1 1/2 minutes for small and add another 30 seconds for medium (2 minutes) and about an extra 1 1/2 minutes for large (3 minutes). 

Beans (all varieties)

Cut off the tip of bean and then break into pieces or clice lengthwise.  The bean is harder so it should be blanched for at least 3 minutes.  The same amount of time for all the types of beans works well with 3 minutes.


I love the stalks.  I don't waste anything with broccoli.  I think it is the perfect food!  Peel the stalk and take off the leaves.  Usually the stalks are really hard so it is better to cut them lengthwise. I snap the heads off of each stem prior to blanching.  Since these are usually a hard vegetable too I blanch them for 3 minutes.

Brussels Sprouts

These also come in different sizes so afer you have trimmed the leaves then blanch the small - medium ones for at least 3 1/2 - 4 minutes and any large ones for 5 - 5 1/2 minutes.


I peel them and cut off the tops.  I will then slice them lengthwise or in 1/4 inch slices prior to blanching.  It just depends how you plan on serving them later. 


I like to cut or snap the heads off the stalk and I usually have a lot of different sizes.  I will blanch them for 3 1/2 minutes. 


This is a favorite for freezing.  I will husk the corn and remove all the silk from it the best I can before blanching.  Corn comes in all sizes so for small ears about 5 1/2 minutes, medium 7 1/2 and large at least 9 1/2 minutes. 


I will peel the onion and slice it into 4 square pieces and break apart before blanching.  You can make smaller pieces but this size works best for me in using the colander.  I usually will blanch for 2 minutes.  It doesn't take long for onions to blanch.


I usually never have to blanch the peas because when I garden I end up eating them all fresh off the vine.  They are my garden snack!  If you do have extras left over then just shell and blanch.  It usually is only about 1 1/2 minutes max.


Bell peppers are great to throw into any dish so it is nice to have a bag handy in the freezer.  Cut in half and remove the seeds as well as the stem.  You can make any sizes you would like.  I like lengthwise slices as well as diced to throw into my spaghetti when I make it.  It only takes 2 minutes.  If you want to blanch large halves then add another minute.


Peel and slice to about 1/2 inch thick - more or less depending on what you want to use them later for.  1/2 inch usually takes about 5 minutes at the most! Remember when you boil potatoes too long will make them mushy and mushy is not what you want.

Spinach, mustard greens & collard greens etc.

No more than 2 minutes needed!  Make sure you take the bad or hard stems out.  Better to do that first than later.

Tomatoes (same for Peaches too!)

A favorite of most Chefs. versatile!  Just throw it in the colander whole and in about 1 minute or less you are done.  After you dip it in the ice water you can easily remove the skin.


You can chunk it or you can slice it.  However you want to do it is great but don't remove the skin.  No need to peel this baby.  If you are slicing blanch for about 1 1/2 minutes and if you have big chunks then about 3 1/2 minutes.

Wednesday, September 28, 2011

Bisquick Apple Cobbler 

6 medium peeled, cored and sliced apples 

Layer sliced apples in the bottom of a baking or pie pan.  Dot with butter over the apples then dust with cinnamon and sugar over all the apples.  Next mix Bisquick with milk to a moist crumbly texture and add a little more cinnamon. 

Bake at 350 degrees for about 35 minutes or until the dough is brown and appears done.  

You can use other fruit for this cobbler. Experiment some.  My next cobbler with this recipe will be with fresh plums from another tree I have. 

This cobbler is only as sweet as you want it to be.  I dusted the sliced apples with sugar but didn't add too much and it came out very tasty without the extreme sweetness that most desserts have.  I did add extra cinnamon but that is because I love cinnamon and this was the perfect dish to add more.  

I will definitely make this again!

Brown Sugar Apple Pie Critique

6 medium apples sliced
1/2 cup of sugar
3 tablespoons of melted butter
1 teaspoon of cinnamon
1/4 teaspoon nutmeg
pinch or dash of salt
9 inch pie crust unbaked

1/4 cup of packed brown sugar
1 cup all purpose flour
1/2 teaspoon of nutmeg
1/2 cup of chilled butter

My first try at the recipe was awful.....I combined the apples with the sugar, butter, cinnamon, nutmeg and salt and put it in the pie crust then sprinkled the topping all on the top. The topping is prepared by mixing the ingredients together with the butter blended in until it is like small crumbs.  I baked the pie at 375 degrees for about 40 minutes until it was brown. My recipe didn't call for it but you should always add a little foil around the edges of the crust to keep them from getting overcooked or burnt.  Remove the foil edges about 10 minutes before it is done.  This seems to work perfect.

I think I prefer to have an apple pie with a pie crust added on top with sprinkled sugar.  Since I have an abundant amount of apples from my tree this year I will be experimenting with different apples recipes.  Hopefully I will find one that I really like.

I plan on trying Bisquick apple cobbler this week and will post my results.  Hopefully it will turn out better than this one and not so unbearably sweet.

If you try this recipe let me know how it worked for you!



Sunday, September 25, 2011

Baked Wild Alaskan Cod


1 lbs of wild Alaskan Cod Fish
2 scallions (green onions) - thinly sliced
2 tablespoons of butter melted
2 tablespoons of olive oil
2 tablespoons of dried rosemary herb
2 tablespoons of dried dill
1 tablespoons of black pepper
2 tablespoons of paprika

Fish is really good for you but I try not to eat it all the time.  I think for me to stay healthy I need to have a variety of foods in my diet.  I just prepared wild Alaskan Cod for dinner.  I love fish from Alaska!

First I take a rectangular baking dish and lay the fish out (as shown in the picture).  I add different things on top at different times depending on what I bought at the store with the fish or what I have left over in my fridge.  Today I added thin sliced scallions and scattered evenly on top followed by pouring melted butter over all the fish.

After pouring the butter I sprinkle the dried rosemary followed by the dill evenly on top.  You can use as little or as much as you would like.  It really depends on your particular taste.  Do you like a lot of flavor or less.  I usually like a lot!  The same goes for the black pepper but I suggest you just cover it lightly or it could over power the flavor of the other herbs you added.

Once you have added the herbs and any vegetables that you want on top of the fish then I take my olive oil (usually I keep a bottle next to my stove with a spout for pouring) and cover the fish and toppings with it.  This and the butter will help keep your fish from drying out when cooking. 

I make this ahead of time, cover it and place it in the fridge to marinate while I prepare all the side dishes.  When I am ready to cook it I pull it out and top it with paprika just to give it some extra color - manly for looks I must admit. 

Cooking fish is important.  You don't want to under cook it or over cook it.  That is one of the reasons I make sure I have juices in with the fish because I do have a tendency to over cook my food.  I have learned a few short cuts to keep the food from appearing or tasting over cooked! 

I suggest for 1 lb of fresh sliced cod baked at 450 degrees to be about 20-25 minutes.  Check before serving to make sure it flakes. 

Suggestions for topping the Fish:  mushrooms, spinach, crab, tarrogon and thyme.  Really it is up to you on what type of topping and spice you would like to use.  Be creative and try different things!

New Cook? What is Blanching?

Are you a new cook and don't have a clue what some things mean?  Let me explain some basic information about blanching.

  • Blanching - sounds interesting but what does it really mean?  Well for starters it is used to cook food in boiling water very quickly and then you would dip the food in ice cold water (yes you can use ice cubes - it is highly recommended) immediately afterwards.  You would bring about 1 gallon to a boil for every 1 pound of vegetables unless they are leafy then you would double your water. This might be because you want some vegetables in your recipe that are still crispy but not totally raw....carrots in a salad would be just one example.  You might want to peel tomatoes without the hassle or even a peach.  You should always let the the produce cool for the same amount of time you boil it. 
We will discuss specific amounts of times in another article but first be familiar with the terms used.  It will making a new Cook a Pro in no time. 


This is perhaps my all time favorite rice dish.  I can serve it cold, hot or at room temp!  It can be modified in so many ways according to your taste buds.....

The Ingredients:

4 cups of chicken broth (prefer organic or low sodium)
2 cups of balsmi brown rice
1 - 2  tablespoons of olive oil
1 dash of salt
2 tablespoons of ground cumin
1 cup of sliced almonds (toasted if preferred)
Chopped scallions (or subsitute with red or white onion)
Chopped parsley
grated lemon
grated orange


1/2 cup of olive oil
Salt to taste
pepper to taste
1/2 cup of honey
2 tablespoons of soy sauce
1 fresh squeezed lemon and orange
1 - 1/2 tablespoons ground cumin

Add chicken broth, olive oil, salt and cumin and bring to boil.  Add rice after you have rinsed it in cold water.  Cook for 40 minutes on medium to low simmer.  I suggest if you have a gas stove like I do to cook it on the low simmer and medium for electric.   Wait 5 minutes after taking it off the burner before removing the lid and then fluff it with a fork.

Add directly to your rice pan the scallions, parsley, almonds, grated lemon and the orange zest! 

Now it is time to make the dressing for the rice.  This is the key to this awesome rice dish.  Take all the ingredience for the dressing listed above and blend it in your blender.  Pour into your rice mixture and toss.  Granish with parsley and almonds if you are serving it to guest.  Ok to serve at room temp, hot or even cold.  This dish is so versatile and delicious.

This is my favorite dish to make at the start of the week and if I need something quick I just pull it out of the fridge and zap it for a minute or just dive in cold.  Great flavor and aroma.  Try it and let me know how you like it!
Follow Me on Pinterest