I hate to bake...
6 years ago
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Winter fruit salad
Comments (7)I make shredded carrot salad with either raisins or currants, can add pineapple and celery, dress with oj and tiny bit of mayo or some evoo, top at the table with walnuts or sunflower seeds. But probably would not go over with picky eaters. My dad is a picky eater and the thought of a raisin in a dish sends him into fits, lol! Funny that he will eat raisins plain from a bowl or box or in gorp, but if you put it in a salad or bread or cookie or something, oh the horror!...See Morecanned baked beans????
Comments (38)Kinda labor intensive but I've never had any complaints: Keri's Hog-Apple Baked Beans 3 or 4 slices bacon, diced 2 (16 oz) cans pork and beans, mostly drained (modified to 2 28-oz cans Bush's Baked Beans - see note below) 1/2 c. Blues Hog BBQ Sauce (or other sweet-spicy favorite) 1 lb. smoked leftover smoked pork or beef, more or less, or 1 lb crumbled cooked pork sausage 1 can apple pie filling (chop up the big chunks some) 1 medium onion, chopped 1/2 green pepper, chopped 1/2 c. brown sugar 2 Tbsp. Worcestershire sauce 2 Tbsp. Mustard (prepared) 1 tsp chipotle or cayenne powder (optional, to taste*) 1 tsp Blues Hog barbecue rub (or your favorite de jour) Brown bacon, and saute onion and green pepper in bacon grease. Mix in remaining ingredients. Bake at 325º for 1 hour, or simmer on stovetop in large pot for 30 minutes if you don't have time to do them in the oven. Serves 12. This recipe began life as APPLE PIE BAKED BEANS from somewhere on the web, but I think I've made enough changes to it now to claim it as my own. This is my standard for baked beans anymore. *This is a rather spicy recipe due to the chipotle/cayenne powder. Feel free to leave it out if you'll be feeding those who prefer a less spicy taste....See MoreSource for baking pans that are NOT non-stick or aluminum?
Comments (11)I have a couple of these. Black steel. At least 30 yrs old I think. I clearly remember the purchase. One of the first kitchen purchases I bought at Bd'wayPanhandler downtown NYC. First apt. Fouton on the floor. Mine are aprox 9 x 15. I still use them for everything but mostly roasting. Jet black with a nice patina now. I clearly remember that first batch of cookies. They spread to one big thin sheet. Crispy and near burnt in minutes. They get very hot. All the rage now, thin and crisp. Did not care for them at first but now are my most used and both live in the oven after wiping. They need minor seasoning like cast iron. I have had the hardest time making out the makers mark, but now searching for steel, it clearly says MatferBourgeat. French. Brilliant for roasting oven fries, veg. In the top third oven rack/placement no turning necessary as they cook even with crisp bottoms being so hot. Killer for focaccia. I see on their website they have round steel. That would be good for pizza. round steel. If they go cold into a hot pre-heat they do 'ping' sometimes but level out quickly. A shame I don't see a smaller size like I have. Anyway, thanks for bringing this up. I've been wanting one for the other house as it does seafood....scallops, shrimp, fish filets so well. I did just that the other night along with roasted garbonzos and prosciutto bacon for a chowder. I use all my others, alum, stainless, all sizes I've picked up here and there. But these are my everyday....See MoreI hate deer! I hate deer!
Comments (26)Whenever I see damage like this, I am reminded how lucky I am that the deer around here don't seem to know hostas are edible. They walk right by my hostas all the time, but it's frustrating how much they like any kind of flower buds. They regularly like to deadhead the flowers before they've opened. They also like the birdfeeders for the seed. It helps that we still have a lot of natural food for them. Even though I'm in a neighborhood it's hills and mountain sides so there's lots of wild growing weeds and trees they like to eat first. I think my flower buds are for dessert....See More- 6 years ago
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