Sunday, March 17, 2024

O'Harbie's Milseog

 


O'Harbie's Milseog

CRUST
1 cup all-purpose flour
¼ cup brown sugar
½ cup toasted chopped walnuts
1 stick butter

Combine ingredients in small bowl and cut in butter until crumbly.  Press into a greased baking 8x11" or 9x13" baking dish.  Bake in pre-heated 350ยบ oven 15-20 minutes, until golden brown.

Cool on wire rack and prepare filling.

FILLING
1 20 oz. can crushed pineapple, drained (reserve liquid)
1 3 oz. pkg. lime gelatin
1 3 oz. pkg. island pineapple gelatin
1½ cup mini marshmallows
4 medium bananas chopped/sliced
1 cup boiling water
2 cups cold water

Dissolve gelatin in 1 cup boiling water, stir in cold water.  Place in freezer to chill about 30 minutes. Once it's thickened, fold in 1 cup marshmallows, bananas and crushed pineapple.  Spoon over cooled crust.  Refrigerated until firm, about 1 hour. 

TOPPING
½ cup sugar
2 Tbsp. flour
2 eggs, slightly beaten
1 cup Cool Whip
1 cup coconut flakes
Food Coloring (if desired)

Combine reserved pineapple juice in small sauce pan with sugar and flour.  Cook and stir over medium heat until thicken and bubbly.  Reduce heat and cook for 2 minutes.  Remove from heat and pour a small amount of sauce into beaten eggs, stirring the eggs constantly. Add egg mixture to pan and bring to a gently boil, cooking for another 2 minutes.

Let cool completely and then fold in Cool Whip.  Spread over gelatin layer and let chill.  Right before serving top with toasted coconut flakes and tinted mini-marshmallows.

***I was going to save this recipe for the blogging challenge but I got thinking this would make a really cool recipe for EASTER... those little green marshmallow could be tinted pink and orange and look like little EASTER eggs.  So I decided to share it today.  It is St. Patrick's Day after all.

Cheers,



Sunday, March 10, 2024

Spirit Feeding • Flesh Starving † Theme Reveal

 

 


This year’s blog came way too fast. As every year I had all intentions of having my posts done and ready to go so that I have more time to visit other people’s blogs. OMG I’m such a procrastinator.

This is my tenth year participating in the A2Z Challenge. It’s so much fun. Hooking up with fellow bloggers is like a family reunion. I started this post on Valentine’s Day. I figured if I started then and wrote one post a day I’d have all of my posts completed by the time Theme Reveal came out and I could just enjoy reading others posts. Well, the road to hell is paved with good intentions. Which brings me to my theme.

Similar to last year I will be in tandem with Crackerberries posting a blurb there and a recipe here.  When I first went to Culinary Arts back in the 80’s I learned to cook for institutions.  BIG! When I got married and had children and we always had a ton of family around so the cooking continued to be BIG!

Like the theme for the A-Z team, this year, Crackeberries Kitchen will be blogging about hope and positivity by starving the flesh. (Learning to cook for two instead of an army!)  

Tall Cool ne and I have walked thousands of miles over the last 18 years.  I’ve shared some posts about it in the past on Joe & Ella’s blog.  We all need that encouragement to be better stewards of our bodies.  We committed to calorie counting again at the beginning of the year.  Unlike anyone else, starting a resolution is easy, sticking to it, not so much. The struggle is real, my friend, the struggle is real.

My friend, Beck asked me if I had any suggestions on how to cook for one or two. I never really gave it a thought until now.  So here's the challenge! Cooking for two and trust me when I say it's going to be a challenge.  Hope you’ll join me in the A2Z blogging challenge.

Cheers,



Thursday, March 7, 2024

It's coming


Oh boy! Oh boy! Oh boy!  My favorite time of year is coming up. Stay tuned next week for the awesome THEME REVEAL. Can you wait? I know I can't!

The team's theme for this site for April 2024 will be hope, positivity, and living your best life blogging your best blog. Victorious Blogging.

I kind of have my theme mapped out, but I still have a little tweaking to do.

Who's with me for the challenge?   Who's with me to just follow along with my posts?  I really hope you'll play along.  You won't be disappointed.  Money back guaranteed!☺

Cheers,






 

Monday, February 12, 2024

Savory Pork Loin with Garlic Honey Glaze

 


Savory Pork Loin Roast

Ingredients:

 

3 lb. Pork Loin Roast

1 lb. Brussels sprouts, halved

2 sweet potatoes, peeled and cut into 1 inch chunks

2-3 tbsp. olive oil

Spice Rub

1 tsp. paprika

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. Italian seasoning

1 tsp. crushed rosemary

Honey Glaze

4 cloves garlic, minced

¼ cup honey

3 tbsp. soy sauce

1 tbsp. Dijon mustard

1 tbsp. olive oil

 

Directions: 

  • Preheat oven to 375˚F. Line a rimmed baking sheet with aluminum foil or parchment paper and set aside. Pat dry pork loin with paper towels.
  • In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
  • Rub pork with a little olive oil and then rub the spice mix all over the pork.
  • Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side. Transfer pork loin to baking sheet, fat-layer side up; set aside.
  • In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. Reserve 2 tablespoons of the sauce to use for the vegetables.
  • Brush remaining honey mixture over the pork loin. Roast for 25 minutes.
  • Toss the vegetables with a tablespoon of olive oil and the reserved honey mixture. Pull pork roast out of the oven and add the vegetables all around it in one layer.
  • Tent a piece of foil over the pork so the top doesn't get too crispy. Put back in the oven and continue to cook for 25 to 30 more minutes, or until internal temperature of the pork loin reaches 145˚F. Toss vegetables half way through cooking.
  • Remove baking sheet from oven and let rest 10 minutes. Cut the pork in slices and serve with veggies.
SIDE NOTE:  make extra honey garlic glaze to add to meat when serving.

 

 

 

© Crackerberries 2024

Monday, November 27, 2023

Sourdough Pie Crust (with Turkey Pot Pie)


So I've been using this sourdough starter that my friend Kathy gave me for over a year now.  I've been able to keep it alive too. ☺ As always, I'm willing to try new things with the dough.  Kathy sent this to me and said "What do you think?"  Well, I've gotta tell ya, pie will never be the same again once you try it with sourdough pie crust.  It is so easy and easy to work with too.  


2 cups all purpose flour
1 tbsp. sugar
1 tsp. salt
4 oz. butter, cut into cubes
4 oz. Crisco (or other lard)
1 cup sourdough starter (I was just a little bit short so added a little more water)
2 tbsp. ice water

Cut the butter and Crisco into the flour, sugar, and salt mixture until it resemble small peas.  Add sourdough and mix to combine.  Add water if necessary.  

Kathy's recipe said to wrap in plastic and refrigerate several hours until chilled.  I just used mine at the time I made it and it was fine.  It can be kept in fridge for several days or freeze for future use.  

Yield:  2 crusts (with enough leftover for amazing pinwheels).


©Crackerberries Kitchen 2023



 

Friday, November 24, 2023

Sourdough Dinner Rolls

 




1½ cup sourdough starter

½ cup warm water

2 tbsp. butter

1 egg

¼ cup sugar

3½ cups all-purpose flour

2 tsp. yeast

Combine the sourdough starter with the warm water and mix to combine.  (If you don’t have 1½ cups of starter, just add enough water to equal 2 cups of liquid).  Place ingredients in the bread machine in the following order: butter, starter mixture, egg, sugar, flour, salt, (optional herbs or spices) and finally the yeast. 

Select dough setting.  Once the bread machine has stopped, remove dough and let rest about 5 minutes.  Cut into 12-16 equal portions and roll in balls.  Place on parchment paper line cookie sheet and press to flatten just slightly.  Cover with towel to rise for about 45-60 minutes.  Preheat oven to 375ยบ.  If desired, brush tops of rolls with beaten egg or milk and cut little crosses in the tops.  Bake 12-15 minutes.  Remove, cool, serve.

Other options.

Herb Garlic Rolls: add ½ tsp. thyme, ½ tsp. garlic powder, ½ tsp. basil, and ½ tsp. oregano.

Sweet Spice Rolls: increase sugar to ½ cup and add ½ tsp. cinnamon, ½ tsp. allspice, ½ tsp. nutmeg. 

 © Crackerberries 2023


PS if you want to read more about Christmas and newsletters check out the post over on Crackerberries writings.


Thursday, July 6, 2023

Blueberry Salsa

 




1 cup fresh blueberries

2 cups grape tomatoes, thinly sliced

½ cup sweet yellow onion, diced

1 tsp. minced garlic

1 jalapeรฑo pepper, seeded and finely chopped

1-2 tbsp. fresh chopped cilantro

1-2 tbsp. white wine vinegar

1 tbsp. extra virgin olive oil


In large bowl, combine all ingredients.  With a fork, gently smash ingredients together to combine flavors.  Let chill in fridge for flavors to incorporate for at least an hour before serving with tortilla chips.


Enjoy this recipe I stole from my favorite Lowe's Food Store where we sip and shop.



Wednesday, May 3, 2023

Reflections on Feeding the Flock 23




Another A-Z challenge completed. This is something I’ve been doing since 2015. I actually dabbled in it in 2014 but was not very successful.  It disciplines me to actually take the time to write. I always have full intentions of continuing to write throughout the year, but life seems to get in the way.  We all have priorities and each one takes a different precedence over someone else’s concerns. What is important to me is probably not important to you. My cousin Eric writes a newsletter every month about rocks.  For the life of me I don’t know what is so special about rocks? click here if you really want to know., But he loves it. I applaud him for all the work he puts into that newsletter every month, even though I don't understand most of what I read.

I enjoy this challenge very much. Every year I get to reconnect with the fellow blogger’s I’ve met over the years.  Every once in awhile I'll make a few new friends.  It’s like a family reunion online.

This year I stretched myself too far. My theme this year had to do with The Great Commission: “Go and make disciples of all the nations…” FEEDING THE FLOCK 23 was my theme. Check out W-WAKE UP.  That’s where my theme idea originated.

I took on more than I should have by opting in to do both blogs. I learned a lot throughout this challenge.  I didn’t think I was going to be able to finish. I lost my stepdad on Earth Day and I still had seven days (14 posts) to go.  How was I going to function and go to work and post a blog each day? Do you know what God said to me?”…O you of little faith.” If GOD leads you to it, He will see you through it. (praise Lord!)

I was successful at posting to both blogs for every letter. I did slack at visiting others and I apologize for that.  I do want to say thank you to those who visited me. Kristin was consistent at leaving a comment on every recipe I posted. ☺ Little comments mean a great deal in bloggy world.

At this time, I don’t have any suggestions about improving the challenge.  I liked the graphics and KUDOS to whoever took the time to do them this year.  If anyone who is reading this post is interested in volunteering to get your talent out there…click here

 

Here are the links for each of the posts this year… the food was supposed to go with the devotion but somehow I meandered and got lost along the way.  It happens.  Hope to see you all next year. And you never know, I might come up with a post here and there.  Stay tuned.

 

DEVOTION



THE FOOD










Sunday, April 30, 2023

Zymurgy Biscuits - Feeding the Flock 23

 


Zymurgy is technically referred to in beer making and wine fermentation.  But since I decided to use my beer sourdough starter, I figured it could work for the name of my new biscuit creation.

½ cup beer sourdough starter
¾ cup almond milk (only because I was out of regular)
½ cup jalapeรฑo pimento cheese (I cheated and used store bought —didn't make my own)
3 cups all-purpose flour
1 tbsp. baking powder
1 tsp. salt
1 tbsp. sugar
1 stick butter
¼ cup Crisco

Place dry ingredients in a bowl, mix to combine and then cut in the butter and the Crisco to make small round pea shaped crumbs.

Combine sourdough starter, milk and pimento cheese in another bowl and mix until well combined.  Pour into the dry bowl and mix.  Dough will be sticky.

Use an ice cream scoop and drop in globs onto ungreased cookie sheet.  I made 20 but you could make them bigger if you wanted to.

Bake in 450ยบ oven for 11-14 minutes. 

Enjoy

Find out about the ZOMBIES in the writing studio.



Saturday, April 29, 2023

Yuppy Brownies- Feeding the Flock 23

 



Preheat oven 350ยบ

1 box supreme chocolate chunk brownie mix (prepared the way the box says: 1 egg, 1/3 cup vegetable oil and ¼ cup water)
1/3 cup trail mix (I used Great Value Indulgent Deluxe)
1 cup mini marshmallows
½ cup coconut

Mix all ingredients together and spread into a lightly greased 9X9 cake pan.
Bake at 350ยบ for 35 minutes.  Let cool, remove from pan, slice.

Enjoy,


Find out if Yankees are allowed over in the writing studio.



Friday, April 28, 2023

X-treme Chicken - Feeding the Flock 23


2-3 chicken leg quarters (preferably thawed but mine were partially frozen)
16 oz. Brussels sprouts (I used frozen that I got at IGA marked down for $1)
3-4 tbsp. XTREMELY hot hot sauce (we got this hot sauce from Palmetto State Armory...it is so HOT)
1-2 tbsp. olive oil
Kosher salt and pepper


This was so easy.  A wing ding of a meal and Tall Cool ☺ne loved it.  Even the  cat loved the chicken (he's a junk food junky and eats everything cuz he thinks he's a dog).

Preheat oven 350ยบ

Rinse chicken and pat dry.  Salt and pepper both sides.  Place on baking sheet.  Spread hot sauce over the chicken generously.  Bake for 1 hour.  Remove from oven and drain off greasy liquid.  Spread Brussel sprouts around the chicken and drizzle them with olive oil and a little pinch of Kosher salt.  Feel free to add more hot sauce to the chicken if you like it XTRA XTREMELY hot. 

Bake another 20-30 minutes and remove from oven.  Place aluminum foil over to keep warm until ready to serve.  It's best if it sits at least 15 minutes after removing from oven to incorporate all of the flavors.  With the olive oil and hot sauce, the Brussel sprouts did not need any other seasoning.

Enjoy.


Check out my X-Ray Vision over at Crackerberries





Thursday, April 27, 2023

Waffles - Feeding the Flock 23

 



WAFFLE BATTER
1 cup buttermilk
2 eggs
2 tbsp. baking powder
1/3 cup melted butter
2½ cups all-purpose flour

FILLING
4 oz. Jimmy Dean sausage cooked according to package instructions
2 eggs
2 tbsp. roasted red pepper cream cheese

Prepare the waffle batter.  Cook the sausage and then scramble in the eggs and cream cheese.  Place ½ cup batter in waffle maker, top with ¼ cup of egg mixture, then cover with ¼ cup more batter.  Close waffle maker and cook 8 minutes.


Makes 4 waffles.

Don't forget to find out about WAKING UP to smell the COFFEE!




Wednesday, April 26, 2023

Veggie (GREEN) Pork Stir-Fry - Feeding the Flock 23


14 oz. (just under 1 lb.) pork tenderloin, cubed
¼ cup flour
1½ tsp. salt
Canola cooking oil 
1 cup veggie stock
2½ cups broccoli florets
1 green pepper, chopped (I should have used red to add more color)
1 onion, peeled, chopped
4 stalks celery, chopped
½ cup soy sauce
2 tbsp. rice vinegar

Place the flour and salt in zip lock bag.  Add pork to the bag and shake to coat well.
In large skillet or WOK, add 2-3 tbsp. cooking oil and heat.  Add pork and cook until golden brown, stirring often. Remove pork and add more oil if needed.  Add the celery and onions and stir fry for about 2 minutes.  Add pepper and broccoli.  Stir fry a few more minutes. Add the pork, soy sauce, rice vinegar and veggie stock and cover to simmer about 5 minutes over medium to high heat.  Remove cover, stir until sauce thickens to desired consistency.

Enjoy,


  
 

Find out how to have VICTORY.