A "Now and Later" Meal

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A Now and Later Meal.

Eat one now, save one for later.

Here's a cool recipe I found, that you make one for now and freeze one for later.  

Pasta Crab Casserole

serves 4

8 oz uncooked Penne or any similar sized pasta

2 large onions

½ pound fresh sliced mushrooms

½ cup green pepper, chopped

2 large garlic cloves, minced

½ cup butter

16 oz crab meat (can sub chopped immitation, yuk)

½ cup sour cream

2 tsp salt

1½ tsp dried basil

1½ cups shredded cheddar cheese

Cook pasta according to package directions.  In a saute pan, saute onions, green pepper, garlic and mushrooms in butter until tender but still slightly crisp. Remove from heat. Drain pasta, add to the saute pan.  Stir in the crab, sour cream, basil and salt.  

Pour into two greased 8 inch square baking dishes.  Sprinkle with cheese.  Cover and freeze one for up to 30 days.  

Cover and bake the other casserole @ 350° for 20 minutes.  Uncover and bake 5 minutes longer, or until heated through.  If you would like, you can add some *panko bread crumbs to the top for the final 5 min baking.

To Cook Frozen Casserole:  Thaw in the frige for 24 hours. Remove from frige 30 mins before baking.  Cover and bake at 350° for 50-60 minutes, or until heated through.  Again for a crispy top, add *panko bread crumbs to top for final 5 mins of baking.  

Serve with garlic bread and a salad.

*I like to mix my panko bread crumbs with a bit of olive oil  or melted butter and some Parmesan cheese to add to top of this. I also double this, because I have a hubby and two teenage sons, so our serves four, serves two so I make it in a lasagna size baking dish, and freeze the same size dish. The cooking time extends slighly, but not too much. 

If you don't want to leave your baking dish in the freezer, put foil or plastic on the bottom of the baking dish you are going to freeze.  After its frozen, you can remove it from the baking dish, and when you take it out to refrigerate, remove the foil/plastic wrap and put back into baking dish to thaw in the refrigerator. 

Also, you can sub chicken or any meat in this.  

Old Fashioned Bake Sales

 I remember summer bake sales at the pool, and flea markets. Now there are bake sales all over the place and most are for good causes too.  I see the Alex's Lemonade stands everywhere when warm weather hits.  I can't come out of  the warehouse club without getting offered a cookie or hot dog on weekends.


If you are asked to bake something for a bake sale last minute, do you have everything on hand?  You should!  I bake often, so I always have my baking supplies stocked up.  If you don't bake often, you can keep flour in the freezer.  I keep my stock pile of it there.  Keeps it pest free.


Here is a great link to a post I read on stocking your pantry for baking.


One more thing you may want to stock up on is containers to take the baked goods in.


  I like to pick up inexpensive plates and pie plates at yard sales.  Then, when I go to a potluck or picnic, I don't have to worry about getting back my container.  I always buy glass or ceramic because you can really sterilize them well.


  My mom was recently getting rid of junk and there was a glass pie plate in the boxes.  I had to jump on it. I even offered her the idea to use it for a potluck, but she declined wanting it, so I have it.  You can also buy those tin foil ones, but the glass looks nicer, and can be recycled, by the next person who ends up with it, taking it to a bake sale or pot luck and not worrying about getting it back.


Also buy up some old baskets.  They can be washed  and used for putting your cellophane wrapped cupcakes, rice crispy treats etc in them. Cake stands are great too for putting baked goods at different heights. A pretty table cloth and some baskets and attractive serving pieces will welcome people to your table. String some pretty ribbon around, or add some flowers.  Dress it up!

Keep your eyes open.  You never know, you may see clear cookie jars at giveaway prices.  You can put cookies in them or even lemonade with some fruit floating in it to sell.

I have a great recipe for lemonade that makes me such a cheater, but I get rave reviews on it. 

Its' called Hazel's Lemonade, a friend named Norma gave me the recipe, but she had it named after Hazel so I left that in tact.  This below is just the basics.  She added orange and lemon slices  to it. I put in a bit more for color. 


Hazels' Lemonade

1 c sugar

½ c powdered lemonade

½ can frozen concentrate

3 oranges -sliced

1 lemon –sliced

2 qt water and ice

In a gallon mix dry and frozen conc. In enough water to dissolve.  Add ice and water and garnish with orange and lemon slices.

 This is where I put in more...strawberry slices, and blueberries..any fruit will go nice in this, as will lavender flowers!  I love lavender lemonade!  

Offer several kinds!   My friends and family love when I have this at picnics. And if you put it in a jar, you can ladel is out with some fruit to eat.  (also at home, a shot of vodka  makes it fun for adults)..but back to the bake sale lol.

You can also offer fresh mint in case anyone wants to throw a mint leaf in theirs.  Not everyone likes mint or lavender, so you could offer it on the side in a bowl with a spoon to spoon it into their lemonade too.

Eye candy attracts people and don't forget to post prices.  I know if I pass by a stand and there are no prices, 9½ times out of 10, I walk right on by and don't bother to ask, "How much?"


Sweets sell, but don't forget diabetics and vegans.  Offer some healthy choices for those who can't eat sugar and animal products.  

For those too busy to cook, get over to a bakery or warehouse club and buy some cookies, wrap 'em up in cellophane, serve on a nice plate or basket and no one will know you didn't make them!   LOL   I am always worried they won't be as good as my homemade, so I have not resorted to that before, but in a pinch, if I had to, I would. 


     

Flirting with Vegetarianism....FAIL, as my kids would say to me

Yesterday I hit chick fil a.  I'm sorry, I just had to have one. Its been ages.  As sad as it is for the animals...I am going back to eating more meat. I feel good inside from the veg diet, but I feel sort of run down, as far as my energy goes, and I have fallen into anemia in the past so I won't be eating Mc D's or any fast food like I did in my 20s, but I am going to incorporate more meats into my meals again.

I am bored and want to cook, and I love to cook all foods. I just have to be careful where I get my meats and try to get it from companies that allow them to at least have lives while they are alive.  I will be eating vegetarian a few days a week still, but I need to change my diet up a bit to keep the anemia away.  I know that is probably why I am tired lately. 
I still love pigs and worry about them..so I may on occasion eat bacon, but I won't be buying it often.  I will only get it on rare occasions.  I know, that sounds horrible...but again, I miss cooking with it!

Homemade Pasta in the Kitchen Aid Stand Mixer SIMPLE

Some of you may remember me making pasta in my manual pasta machine.  

I made it in my food processor and it was simple, but I did have to get it out and knead it.
I found this cool link online for making it in my Kitchen Aid Stand Mixer that looks even easier, and it even shows those of you who have the kitchen aid pasta roller and attachments how to use it.  

Watch this short video and learn to make homemade pasta, that is out of this world! 

Its' cheap, easy, delicious, and fun !

  

Identify Pennsylvania Critters

I wanted to post this for my Pennsylvania friends.  This free site allows you to identify Frogs, Turtles, Snakes, Salamanders, Lizards etc.
We saw a huge red salamander at my moms house and I searched online and found this great site.

Click this link to go to the site:  Identify PA Reptiles etc.  
Or go to www.paherp.com  and no, its not herpes lol.

Bacardi Rum Cakes

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It spring and I am in the mood for patio parties with friends and am always in search of something new to serve.  I am not a cake fan, but I do love a rum cake..so I found this recipe..combining two of my favorite things, chocolate and rum cake! lol. It's not the traditional recipe I have made in the past, where you pour rum onto the cake.  (that recipe is below)


I am thinking I might take this to winefest (you can pack a picnic, you just can't bring alcoholic beverages).  I have never made this chocolate one yet..so if you do, please let me know.  The bottom recipe I have made and its delish!  I always like to alert you if a recipe is tried and true and this chocolate one is not. The bottom recipe for traditional rum cake...is tried and true. 

It IS the weekend, that's a good enough excuse to make a rum cake.  Invite a friend over to help ya eat it. 

 Bacardi Rum Chocolate Cake


1 Package chocolate cake mix (
-2 layer size)
1 Jell-o chocolate instant pudding mix (4 serving)
4 Eggs
1/2 c Bacardi dark rum
1/4 c Cold water
1/2 c Wesson oil
1/2 c Slivered almonds, optional
Filling
1 1/2 c Cold milk
1/4 c Bacardi dark rum
1 Jell-o chocolate instant pudding mix (4 serving)
1 Dream whip topping mix

Approx. Cook Time: 30mn
Preheat oven 350F. 
Grease and flour 2 - 9 inch layer cake pans.

Combine all cake ingredients together in a large bowl. Blend well,
then beat at medium speed for 2 minutes. Turn into prepared pans/
Bake for 30 minutes or until cake tests done. Do not underbake. Cool
in pans for 10 minutes.
Remove from pans, finish cooling on racks.
Split layers horzontally. Spread one cup filling between each layer
and over top of cake. Stack. Keep cake well chilled. Serve cold.

Filling: Combine milk, rum, pudding mix and topping mix in deep,
narrow bowl. Blend well at high speed for 4 minutes, until light anf
fluffy. Makes 4 cups.

Of course, I should include the more traditional Bacardi Rum Cake recipe here too.  Hubby thinks I should stick with this one and not do the chocolate for winefest. I think the chocolate would go great with the port wine, but I usually let hubby decide on the food choices..after all, I love to cook to please my man (haha! yeah right)

 

Bacardi Rum Cake

Ingredients
Cake:
1 1/2 cups pecan pieces, reserve 1/4 cup
4 whole eggs
1/2 cup water
1/2 cup of vegetable oil
1/2 cup gold rum, Bacardi
1 (18.25-ounce) box classic yellow cake mix (recommended: Duncan Hines Moist Deluxe)
1 (1-ounce) small box  instant vanilla pudding mix (recommended: Jell-O)
Glaze:
1 cup granulated sugar
1/4 cup water
1 stick butter
1/2 cup gold rum (recommended: Bacardi)

Directions

For Cake

Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med. about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.

NOTE**The glaze needs to be prepared approximately 10 minutes before cake is ready.

For Glaze

Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set Aside

Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.

NOTE** Make sure you have plenty of paper towels underneath the base as the glaze will run down the sides of the cake.

    

Herbal Cocktails, basil, rosemary etc...and a bit of my bootleg family history

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My Basil is growing and I can't wait to make some of these. This year I am growing TONS of plants in my herb garden because I ran out of Pesto in March from my freezer and I don't want to run out again. It's absolutely my favorite herb. (do I say that a lot, about other herbs too lol)

My herb garden is my focus this year.  I will surely help hubby with the vegetable garden, but this year, my herb garden is my baby.

BASIL LIME GIMLET

6-10 opal basil leaves

½ tsp turbinado sugar

2 oz Ketel One Vodka (or generic of course)

½ oz fresh lime juice

½ oz simple syrup

Basil for garnish

Muddle basil with sugar in the bottom of a pint glass.  In a shaker, add vodka, lime juice and simple syrup and shake over ice. Strain into basil mixture and add ice. Slap a few basil leaves in the palm of your hand to release fragrant oils and use to garnish.

Women Don't Perspire, They Glisten

8 basil leaves

1 sugar cube

2 thin slices jalapeño

2 oz silver tequila

½ oz lemon juice

½ oz lime juice

½ oz orange liquor

¾ oz agave nectar

basil for garnish

Muddle basil, sugar and jalapeno into a "pesto".  combine with remaining ingredients.  Shake, double strain into glass and top off with a chiffonade of basil. This link takes you to you tube to watch a gal chiffonade some basil for those who don't know what that means.  You can also garnish it with a jalapeño or drop one in to add heat.

Basil Berry

3 de-stemmed strawberries

2 lemon slices

3 leaves of flat basil

½ oz simple syrup

2 oz Ketel One Vodka (or generic)

½ oz fresh lemon juice

champagneor sparkling wine, to taste

Strawberry for garnish

Muddle strawberries, lemon and basil.  Put into a tall collins glass over ice, add  vodka, simple syrup, and lemond juice and stir. Top with Champagne or sparkling wine. Garnish glass with a fresh strawberry.

Watermelon Verbena Sangria

1 bottle of light, non-oaky wine such as torrontes

1 seedless watermelon, peeled and cubed

¼ c rum

¼ c Cointreau

¼ c brandy

Simple syrup, to taste

1 can Sprite

1 lemon, juiced

1 bunch of lemon verbena, for garnish

In a pitcher, add wine, watermelon, rum, cointreau, and brandy. Let steep for at least 24 hours in the refrigerator.  When ready to serve, add simple syrup to taste. Pour over ice. Slap lemon verbena to release the fragrance and oils and garnish each glass.

The Herban Elixar

½ oz rosemary simple syrup (see below)

½ oz fresh lemon juice

2 oz gin

1 oz green charteuse

 Shake all ingredients over ice and strain into a martini glass. Garnish with a sprig of fresh rosemary.

Rosemary Simple Syrup

makes about 2 cups

1 c water

½ c sugar

3 sprigs rosemary

zest of 2 lemons

Bring water to a boil, add all ingredients and turn off heat.

Let sit for 20 minutes and strain into airtight container and refrigerate.

The Zephyr

3 slices cucumber

3 sage leaves

Simple syrup, to taste

gin, to taste

Muddle cucumber, sage and simple syrup. Put mixture in a rocks glass with ice, top with gin.

Strawberry Rhubarb Punch

serves 6-8

4 foot long stalks, rhubarb, rough chopped

½ c sugar

1 c water

8 large strawberries, halved

6 oz fresh grapefruit juice

6 oz fresh orange juice

2 oz fresh lime juice

6 oz dark rum

splash bitters (optional)

fresh strawberries for ganish

Place rhubarb, sugar, water and strawberries in a small pan. Simmer until rhubarb dissolves. Put in blender and puree.  Cool.  Add rest of ingredients and 2 cups ice to blender. Blend, pour into a pitcher and serve. Garnish each glass with a fresh strawberry.

Oh here is a simple syrup recipe if you don't know how to make it.


I found these in the Pennsylvania Official WINE and SPIRITS Quarterly.  Its a publication that Pennsylvania;s Liquor Control Board puts out with recipes and info on restaurants in our state. PA is the largest purchaser of wine and liquor in the US and second largest in the world, after Ontario.

Per Wikipedia...The PLCB holds monopolist rights to the distribution of all wines and hard liquor in the commonwealth. To this end, the agency owns and operates Wine & Spirits retail locations, commonly referred to as "state stores," in all 67 counties. Some counties have only one or two stores. This government corporation is the largest purchaser of wine and liquor in the United States and second in the world after the Liquor Control Board of Ontario, which operates in a slightly more populous Canadian province. Wine & Spirits stores were allowed to conduct business on Sundays starting in February 2003 through the enactment of Act 212 of 2002, approved by the Pennsylvania General Assembly in December 2002.

Enough boring you! lol.  We in PA can't just get a bottle of booze anywhere, we have to go to the "state store".

My great grandfather was a bootlegger. I found this out and thought it was so neat (I know, it was not legal but hey, its neat to find out stuff like this about family history.)  I was told, he owned a speakeasy and there are three sinks in a bar.  One to wash, and two to rinse...the third rinse in his speakeasy was filled with moonshine.  He would wash the glasses, and in his third "rinse" would dip into the moonshine and then fill the glass with the really low alcohol beer that was legally sold..making his beer strong.  Here is the newspaper article from when he was arrested. If you click the link, it takes you to the full article that is larger for viewing.  He was a wealthy guy...and now I know why lol. 
Dec. 20, 1929 Reading Eagle article

 

http://news.google.com/newspapers?id=3qshAAAAIBAJ&sjid=nJoFAAAAIBAJ&pg=2251,4633391&dq=charles+sharp+bootleg&hl=en