Category Archives: Really Good Recipes

How to cook a turkey FAST and painlessly (for you not the bird)

It’s THAT time of year again for “Cooking with Judy”  Here’s my yearly Thanksgiving post — cuz it’s tooooo good not to be shared!  

img_00131 I have a reputation, among those who know me,  to have an “interesting” sense of humor.  Even though How to Cook A Turkey with 500 degree heat sounds like a joke IT IS NO JOKE.

The turkey comes out brown, beautiful and MOIST.   I’ve done this every year for over three decades and it’s never failed. 
All the people who have tried it do it again and again. . . except for the woman bought a ButterBall Turkey* . . . to see why, keep reading.
 
Ingredients:
10 – 18 pound turkey* and a sense of adventure
 
Directions:
  • Pre Heat oven 500 degrees (this is not a typo)
  • Clean the bird
  • Throw it into a covered container – put on lid or aluminum foil
  • Do not add ANYTHING to the pot and/or the bird.
  • Do NOT baste or look at until time is up  (you will hear burbling, don’t worry, by the time you hear burbling the turkey is dead)
  • Bake (and I do mean BAKE), 7 minutes per pound, unstuffed at 500 degrees FARENHEIT
  • 7 1/2 minutes per pound, stuffed
*WARNING: Do NOT buy any *turkey that has ANYTHING injected under the skin (especially butter!) or the fire department will join you for dinner after you scrub the black soot from your ceiling.
Q & A (I won’t bother you with the Q-part)
  • Yes, it comes out brown and beautiful.
  • No, it is moist and delicious
  • I always put the stuffing in a casserole rather than the turkey – others have stuffed the bird and said it was great.
  • Yes, it will smell like Thanksgiving not like a house-on-fire.
  • No, PETA would not endorse this because it is more humane . . . for the cook
  • Yes! 500 degrees.  It is not a typo
  • Yes, 7 minutes a pound
P.S.  A typical turkey will take a little over 1 hour to bake. The first year I made the turkey this way I had the critter sitting out raw and naked as a J-bird when the guests arrived.
When they found out nothing was in the oven everyone nervously inquired what time we were going to eat.
Made me smile.

 

Chocolate chip cookie – OREO – Brownie recipe!!

I have been Oreo-deprived for years. I don’t buy them because they are potato chips to me – can’t stop with one.  When my good friend Linda sent this recipe I thought I’d die and go to heaven.  AND it seemed toooooo simple.

I have 4 potlucks to go to so I immediately went to the big box store and bought a TUB of cookie dough, enough for more than 80 cookies.

NO trans fat
Healthy, NO trans fat
10 packages, possible trans fats
10 packages, possible trans fats

a 10-package box of Oreo cookies

 

DSCN6366
Triple Chocolate, triple trans fat

and a Box of brownie mix that makes 8 batches of brownies.

First Pot luck:

  • I ate 2 packages of the Oreo cookies to make sure they were fresh. 
  • 1 layer of chocolate chip cookie dough on bottom of 13″ x 9″ pan
  • 1 layer of Oreos.
  • 1 package of brownie mix (per mix instructions) poured over top.  Didn’t seem like enough brownie mix for the 13 x 9 pan so I made 2 packages.
  • Bake 350 degrees for 30 minutes.

After 30 minutes it was soup.  After 55 minutes it was congealed enough to remove. (and I was afraid the chocolate chip cookie dough on the bottom would be burnt).  Soft and squishy and any trace of Oreo had been drowned in the brownie batter.  BUT verrrrrrrrrry tasty.

Second Pot luck:

I ate another package of Oreo’s to make sure they were still fresh and this time only made one batch of brownie mix.

SUCCESS!!!

DSCN6361

2 More Potlucks to go . . . Need to buy more Oreos

Thanks Linda B.  You ARE the best!

How to cook a turkey FAST and painlessly (for you not the bird)

It’s that time of year again for “Cooking with Judy”  Here’s my yearly Thanksgiving post — cuz it’s tooooo good not to be shared!  

img_00131 I have a reputation, among those who know me,  to have an “interesting” sense of humor.  Even though How to Cook A Turkey with 500 degree heat sounds like a joke IT IS NO JOKE.

The turkey comes out brown, beautiful and MOIST.
 I’ve done this every year for over three decades and it’s never failed.  (One time I did a 20-plus pounder and parts were not completely cooked so I zapped the parts in the microwave)
 
I’ve shared this with many others and it has failed only once — the woman bought a ButterBall Turkey . . . and has never eaten turkey since. To see why, keep reading.
 
Ingredients:
10 – 18 pound turkey* and a sense of adventure
 
Directions:
  • Pre Heat oven 500 degrees (this is not a typo)
  • Clean the bird
  • Throw it into a covered container – put on lid or aluminum foil
  • Do not add ANYTHING to the pot and/or the bird.
  • Do NOT baste or look at until time is up  (you will hear burbling, don’t worry, by the time you hear burbling the turkey is dead)
  • Bake (and I do mean BAKE), 7 minutes per pound, unstuffed at 500 degrees FARENHEIT
  • 7 1/2 minutes per pound, stuffed
*WARNING: Do NOT buy any *turkey that has ANYTHING injected under the skin (especially butter!) or the fire department will join you for dinner after you scrub the black soot from your ceiling.
Q & A (I won’t bother you with the Q-part)
  • Yes, it comes out brown and beautiful.
  • No, it is moist and delicious
  • I always put the stuffing in a casserole rather than the turkey – others have stuffed the bird and said it was great.
  • Yes, it will smell like Thanksgiving not like a house-on-fire.
  • No, PETA would not endorse this because it is more humane . . . for the cook
  • Yes! 500 degrees.  It is not a typo
  • Yes, 7 minutes a pound
P.S.  A typical turkey will take a little over 1 hour to bake. The first year I made the turkey this way I had the critter sitting out raw and naked as a J-bird when the guests arrived.
When they found out nothing was in the oven everyone nervously inquired what time we were going to eat.
Made me smile.

 

Healthy OREO LASAGNA (parenthetically speaking)

There are so many recipes for Oreo Lasagna on the internet I taste-tested them all to make sure you, my loyal subscribers, had the healthiest.  Note: If you are allergic to chocolate substitute ingredients that aren’t chocolate.

Healthy OREO LASAGNA

Ingredients
2 packages Oreo cookies (One package to eat – for energy – while you are making the lasagna and the other for the recipe)
4 tbsp. butter, melted
8 oz reduced fat cream cheese, softened (This is good as not only is it reduced fat but it’s softened so it won’t be hard in your arteries)
1/4 cup sugar (An excellent source of energy)
2 tbsp. skim milk (This is good as it’s a major food group)
12 oz fat-free cool whip (This is good as it is low-fat like the cream cheese.) 
6 Snack Pack Fat Free Chocolate Pudding cups  (This is good as there are preservatives in the pudding cups which will help the Oreo Lasagna from going bad before it hits your stomach

2 bags of mini chocolate chips (One bag to eat while you’re waiting for the lasagna to set in the refrigerator)

chocolate-lasagna-4

Instructions

1.  Spray a 9×13 casserole dish with non-stick spray (Do NOT use butter and add fat to the recipe)
2.  In a zip closed bag, crush the Oreo Cookies (Taste the crushed topping as you go to determine the proper consistency.  Do NOT use a food processor to crush the Oreo’s so you benefit from the exercise of pounding the cookies into submission)
3.  Set aside 1 cup of crushed Oreos for topping
4.  Combine remaining crushed Oreo’s with melted butter
5.  Press Oreo-butter mixture into the bottom of the dish
6.  In a small bowl whip the softened cream cheese using a handheld mixer until light and fluffy (Make sure it’s fluffy as air is a life force)
7.  Mix in sugar, milk and 1 1/4 cups of cool whip
8.  Spread cream cheese layer over the Oreo crust
9.  Layer chocolate pudding in an even layer over the cream cheese (or just mush it all together since it will eventually end up that way)
10.  Spoon remaining cool whip over pudding and gently smooth (It’s important that you are gentle so as not to agitate any existing fat molecules)
11.  Sprinkle on mini chocolate chips
12.  Refrigerate to chill for 4 hours (Eat the remaining chocolate chips while Lasagna is chilling)


Each serving is 8 WW+ points (I’m not sure if this is short-hand for Weight Watchers or 8 out of 10 points on the Wowza Wowza scale)

Nutritional Info
Calories 309 Calories from Fat 127 Total Fat 14.1g Saturated Fat 7.0g Cholesterol 20 mg Sodium 265 mg Potassium 46 mg Carbohydrates 42.9g Dietary Fiber 1.0g Sugars 28.4 g Protein 3.5 g (Obviously a good source of protein – almost 4 grams)
Vitamin A 6% – Vitamin C 0% – Calcium 7% – Iron 6%  (This is good as it’s better to get your vitamins through food than pills)

Nutrition Grade – D (“D” as in DEEEEEElicious . . . of course)

 

 

1-2-3 Cake in a mug – Indulge without the bulge

I have little self-control.  When I like the taste of something – usually something sweet . . . or salty . . .  or savory – I go back for more until it’s all gone.  I look for quick, one-serving ways to indulge.  Been making single serving brownies for years so when I see this “lighter” version I have to try it.

Directions for 1-2-3 (or 3-2-1) Single Serve Cake

Take a box of any flavored cake mix and a box of angel food cake mix – shake ’em both up, all together, in a freezer bag  and store.

When you want a quick single-serving of cake:

  • Put into a mug 3 TBSP of mix 
  • Stir in 2 TBSP H2O
  • Microwave for 1 minute, let cool
  • Add any topping, or not

Lo and behold there’s a lemon cake mix in the cupboard.  I run (actually I drive) to the grocery store, buy a box of Angel Food.  

I don’t want to mix them together.  What if I don’t like it?  No need spoiling 2 boxes of mix.

Having passed middle school math I take 1 1/2 TBSPs of each mix, stir in the water, zap it and put it in refrigerator to cool.  I garnish with frozen fruit to make it look gourmet, give Freddie the frozen fruit, and eat the cake.  It has the taste and consistency of sponge cake.  Ok, but not my favorite.  However, Freddie thoroughly enjoys the fruit.DSCN6202

Being ever curious I try my old stand-by for single serving sweets – No-Fat Trader Joe’s Brownie mix – garnish with chocolate chips.  MUCH better than the lemon flavor . . . could be the chips.

DSCN6203

I still have an unmixed box (minus 3 TBSP) of Angel Food so I’ll try another flavor when I run out of lemon and chocolate cake mix. 

My Tasty Recipe – it’s JUST so easy!

Compassion Compote,  3 steps

Take human beings

peel, discarding all ego

gently fold and mix

 

add justice and love.

Gorge yourself on compassion

easy to digest

Haiku Horizons - prompt JUST
Haiku Horizons – prompt JUST

“Let us pray for eyes to see and ears to hear, and for hearts that long for peace.”Abdu’l-Baha- Paris Talks, Baha’i World Faith

 

 

Something to Relish – cranberries & HORSERADISH! and experimenting on guests

I like to experiment on my guests.   I rarely cook (or have dinner parties) so when I do I want to try new recipes (except for my 500 degree 7 minute per pound turkey).   People who have been to my “experimental dinners” know that,  after tasting something I made and don’t like, I announce “This tastes terrible”.  First time guests always try to appease me saying, with a forced smile on their face: “It’s good”.  

Most (not all) friends and family know that I take NO offense if a dish doesn’t taste great and will offer their opinions too.  I also make sure to tell them if they like something  “Eat up cuz I will probably never make it again.”

It makes cooking an adventure and takes all pressure off of me worrying about whether others will enjoy the meal!

ALthough we aren’t having anyone over for Thanksgiving this year I just may try this recipe because it’s strange and interesting.  I’ll freeze it for my experimental dinner party next year . . .

image09-0fef71adf5df4b761507a1f685de6038cf342007-s800-c85

Mama Stamberg’s Cranberry Relish 

(complements of Susan Stamberg)

2 cups whole raw cranberries, washed

1 small onion

3/4 cup sour cream

1/2 cup sugar

2 tablespoons horseradish from a jar (“red is a bit milder than white”)

  • Grind the raw berries and onion together. (Use an old-fashioned meat grinder or  food processor that will give you a chunky grind — not a puree.)
  • Add everything else and mix.
  • Put in a plastic container and freeze.
  • Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw.

0030149003908_500X500The relish will be thick, creamy, and shocking pink. (“OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. Its also good on next-day turkey sandwiches, and with roast beef.”)

Makes 1 1/2 pints.

 

How to Painlessly Cook a Turkey (painless for you, not the turkey)

Curious to the MAX

It’s that time of year again for “Cooking with Judy”  Here’s a re-post of my yearly Thanksgiving post — cuz it’s tooooo good not to be shared!  
 
I have a reputation, among those who love me,  to have an “interesting” sense of humor.  Even though this sounds like a joke IT IS NO JOKE.
I read about this and tried it.  The turkey comes out brown, beautiful and MOIST.
 I’ve done this every year for almost two decades and it’s never failed.  (One time I did a 20-plus pounder and parts were not completely cooked so I zapped the parts in the appliance of choice – my microwave)
I’ve shared this with many others and it has failed only once — the woman bought a ButterBall Turkey . . . and has never eaten turkey since. To see why, keep reading.

Ingredients:
10 – 18 pound turkey* and a…

View original post 246 more words

A Sugar Shun to Snicker at

Snickers is my favorite candy bar.  It’s very good frozen or fresh.  Since I’m THINKING ABOUT DECIDING to go back on my Sugar Shun I’m reading a lot about sugar in preparation.
I found  a  recipe that meets my criteria for 4 ingredients or less from http://www.food.com/recipe/snickers-dip-the-secret-is-out-481616
(I have slightly altered the directions to make it more practical and tastier. )1920px-Snickers-broken
Snickers Party Dip
  • 16 ounces cream cheese softened
  • 1/4 cup brown sugar 
  • ounces Cool Whip 
  • 10 regular sized Snickers candy bars, chop 6 of the bars into small chunks
  • lb small pretzels, for dipping (or large slotted spoon)

Directions:

  1. soften cream cheese.
  2. (eat one of the snickers bars to make sure they are fresh)
  3. cream the cream cheese until fluffy.
  4. (eat one of the snickers bars to renew your energy from all the creaming)
  5. add brown sugar and cream cheese until well blended.
  6. (eat one of the snickers bars to renew your energy from all the blending)
  7. carefully stir in the cool whip and 6 chopped snickers bars until combined.
  8. (use a large spoon to stir, licking  it frequently to determine when all the ingredients are properly blended)
  9. Place in covered container overnight, so flavors blend.
  10. (eat one of the snickers bars the next morning to make sure they are still fresh)
  11. Garnish with chopped peanuts,(if  it is lacking in crunch) shaved chocolate, or a carmel drizzle (if it is not sweet enough)
  12. serve with mini pretzels or eat with a slotted spoon so the calories can leach out.
Hammy Hamster sez: "BYOP (Bring your own pretzel)
Hammy Hamster sez:
“BYOP”
(Bring your own pretzels)

Secrets to Permanent Weight Loss & chocolate cake recipe with sneaky ingredients

I did REALLY well all September in cutting out refined sugar . . . then October happened and I starting practicing eating candy in preparation for Halloween . . .  Dr Joel Fuhrman, he don’t like sugar, no how.  Here’s some of his ways to stay away from sugar AND lose weight:

Dr. Fuhrman’s Secrets to Permanent Weight Loss

1. Eat a large green salad as your main dish at least once a day, with a healthy dressing. (I put spinach in my fruit smoothie, does that count?)

2. Eat two ounces of nuts and seeds a day. Include walnuts and flax seeds.  (I only eat brownies that have walnuts in them)

3. Eat some beans every day, in a soup, chili or burger. (I bought a can of beans)

4. Eat a large serving of cooked green vegetables every day.  (I put spinach in my fruit smoothies, see #1)

5. Eat one fresh fruit with each meal (I put spinach in my fruit smoothies, see #4)

Dr. Joel Fuhrman’s Healthy Chocolate Cake

This recipe that has some sneaky healthy ingredients.

“This cake tastes so good, you’ll never believe that it’s packed with veggies.”  (This is a quote from Dr Fhurman.  Please make it and let me know – I only make recipes that have less than 4 ingredients, including the package mix)

Cake Ingredients

  • 1 cup whole-wheat flour
  • 2/3 cup chickpea flour
  • 1 tsp baking powder
  • 3 tsp baking soda
  • 3 1/2 cups pitted dates, divided
  • 1 cup pineapple chunks, drained
  • 1 banana, peeled
  • 1 apple, peeled, cored and cut into pieces
  • 1 cup shredded beets
  • 3/4 cup shredded carrots
  • 1/2 cup shredded zucchini

Chocolate-nut Icing:

  • 4 tbsp natural nonalkalized cocoa powder
  • 1/2 cup dried currants
  • 1 cup chopped walnuts
  • 1 1/2 cups water
  • 2 tsp vanilla extract
  • 1 cup raw macadamia nuts or raw cashews
  • 1 cup vanilla soy, hemp or almond milk
  • 1/2 cup dates, pitted
  • 1/3 cup Brazil nuts or hazelnuts
  • 2 tbsp cocoa powder
  • 1 tsp alcohol-free vanilla flavor

Directions

Preheat oven to 350 degrees. Mix flours, baking powder and baking soda in a small bowl. Set aside. In blender or food processor, puree 3 cups dates with the pineapple, banana and apple.

Slice remaining 1/2 cup dates into 1/2-inch-thick pieces. In a large bowl, mix sliced dates, beets, carrots, zucchini, cocoa powder, currants, walnuts, water, vanilla and flour mixture.

Add the fruit puree and mix well. Spread mixture in a 9.5-x-13.5-inch nonstick baking pan. Bake for one hour or until a toothpick inserted into the center comes out clean. Or to make individual servings, bake in muffin tins lined with paper liners. Reduce cooking time to 20-25 minutes.

For the chocolate-nut icing, combine the remaining ingredients in a high-powered blender until smooth and creamy. Place a dollop over warm cake and serve or spread on cooled cake.

Spice up your memory

I drink a concoction of spices which is quite good that I first saw on Dr Oz.  Dr Sanjay Gupta drinks this every evening for calming.  Now that there is more in the news about the cognitive benefits of turmeric on Alzheimer patients and the anti-inflamatory effects of ginger and cinnamon I thought I’d share.

1 cup almond milk – either vanilla or chocolate

1/2 tsp turmeric

1 tsp cinnamon

1/4 tsp ginger

1 tsp honey to drizzle over top

Heat the almond milk in microwave. Stir in spices.  Drizzle honey on top. (You can add a packet of Stevia to the mix if you like your drinks sweet)  I like the dark chocolate almond milk and don’t add honey or stevia.

I buy bulk turmeric, cinnamon and ginger in the market and mix up a batch to have on hand.   I add  1-3/4 tsp of mixed spices to one cup of almond milk.

Thanks Ida for tuning me into  Michael Greger M.D. and NutritionFacts.org.  Great information!

If Antonio Banderas is a Burrito Paul Newman was a Hotdog

When I was in college I slept with Paul Newman.  I shared a one bedroom apartment with two other “women” (I thought I was a W-O-M-A-N ala Helen Reddy).  We furnished the bedroom with $5 (it was in the 60’s) mattresses from Goodwill – no frames, no box springs, just sanitized -(I think) formerly-used mattresses on the floor.  Wall-to-wall mattresses – there was barely room to walk between them.  A gigantic floor to ceiling poster of Paul Newman informed our dreams and was our homage to decor.

In my middle years George Clooney (Hooked on haiku & George Clooney) took Paul’s place.  But now George is off the market (You Mean I Could Have George Clooney’s Baby)  and I’m hard pressed to find anyone as tasty.

After I watched this short video “How to Live Passionately NO Matter Your Age” I realized I’d better get cook’n . . .  again!

 

Isabelle Allende 

You have to listen all the way to the end for the “burrito” recipe

 

 

Sugar Shun – No bags, no butter no oil!

Rosemary Lee Seeking Equilibrium is my hero:  She is doing the “shuck the sugar” for a month with me – and gasp! – she threw away Oreo cookies that were next to her bed:
She sent me this:
“This works!!  I had some with some cumin and salt for a southwest popcorn.
For the popcorn lovers!!!  Microwave popcorn, no bags, no butter, no oil!!!!  It’s genius really. Simple, simple genius.
Glass bowl + ceramic plate + popcorn kernels = perfectly popped popcorn in the microwave.  No bag. No butter or oil. Nothing to throw away afterward. And even no un-popped kernels.
  • Take 1/4 cup of dry popcorn kernels and place in the bottom of a microwave-safe glass bowl (pyrex is a great choice).
  • Place a microwave-safe plate on top of the bowl. Plate should be wide enough to go beyond the rim of the bowl.
  • Microwave for 2 minutes 45 seconds. Watch in glory as your popcorn pops perfectly into little puffs of heaven.”
photo

 Corny Facts

  • Americans consume some 16 billion quarts of this whole grain, good-for-you treat. That’s 51 quarts per man, woman, and child.
  • Compared to most snack foods, popcorn is low in calories. Air-popped popcorn has only 31 calories per cup. Oil-popped is only 55 per cup.
  • Popcorn differs from other types of maize/corn in that is has a thicker pericarp/hull. The hull allows pressure from the heated water to build and eventually bursts open. The inside starch becomes gelatinous while being heated; when the hull bursts, the gelatinized starch spills out and cools, giving it its familiar popcorn shape.
  • Most popcorn comes in two basic shapes when it’s popped: snowflake and mushroom. Snowflake is used in movie theaters and ballparks because it looks and pops bigger. Mushroom is used for candy confections because it doesn’t crumble.
  • “Popability” is popcorn lingo that refers to the percentage of kernels that pop.
  • How high popcorn kernels can pop? Up to 3 feet in the air.
  • The world’s largest popcorn ball was created by volunteers in Sac City, Iowa in February, 2009.  It weighed 5,000 lbs., stood over 8 ft. tall, and measured 28.8 ft. in circumference.
  • If you made a trail of popcorn from New York City to Los Angeles, you would need more than 352,028,160 popped kernels!

P.S. Rosemary, there are only a few people (besides Laurie F.)  who would describe popped corn as “little puffs of heaven” and you are one of them! 

Healthy Chocolate Cake – 2 (or 3) ingredients!

My motto: Never, ever give up on healthy eating when it comes to chocolate!

Brownie mix and pumpkin . . .  well you’ll have to read my first attempt 3 ingredients to Eat Healthier and lose cravings . . .  not so delectable.  So back to Google and trying cake mix instead of brownie mix.  I also used an ORGANIC brand of pumpkin but the “batter” was so stiff I couldn’t stir it.  So I plopped in an ORGANIC egg . . .  and of course, flax-seed to make it a COMPLETE health food.

judy, judy pumpkin eater

won’t let one failure beat  her

Duncan Hines, it’s on sale

this time she can’t fail.

ALL organic
ALL organic ingredients

Now she’s got a plan

one egg, organic pumpkin in a can

350 degrees, let it bake

Voila! a chocolate cake

Health Food Chocolate Cake
Health Food Chocolate Cake with organic garnish

 

3-Ingredients to eat healthier . . . . . and lose cravings

I’m eating more vegetables!  Pumpkin is very healthy so I googled pumpkin recipes.  Two-ingredient chocolate & pumpkin brownies!  I added flax seeds to make it a bona fide health food.  Can’t go wrong, right?

DSCN6016

judy, judy pumpkin eater

mixed chocolate with a beater

added it to a pumpkin batter

tasted so bad it didn’t matter*

Pumpkin-Flax-Chocolate Thing with walnut garnish
Pumpkin-Flax-Chocolate THING with walnut garnish

Not a brownie, not a pie

a waste of chocolate, I could cry

rather tasteless what a mess

no cravings here,  I’m blessed

* Original nursery rhyme
Peter, Peter pumpkin eater,
Had a wife but couldn’t keep her;
He put her in a pumpkin shell
And there he kept her very well.

Slaker Milkshake, 7 Ice Cream Sandwiches!!

Sandwiches-de-helado2I love ice cream sandwiches.  Vanilla ice cream sandwiches.  The taste of chocolate when meeting the creamy vanilla – nirvana.  I like to nuke them – one at a time, of course – to cream ’em up a tiny bit.

I rarely buy  a carton of ice cream sandwiches at the market because once I experience the taste and texture I can’t stop eating them.

NOW, thanks to the Today Show, no one will know how many I eat . . . at one time.

One blender
7 ice cream sandwiches
1 cup milk
Shake

Al Roker, known for his discriminating taste palate, couldn’t stop sipping and yumming – good enough endorsement for me!

What a Crock & Mulled Cider

Bob the Blobfish "Here she goes .. . again . ."
Bob the Blobfish
“Here she goes . . . again . . .”

After my last post lamenting that my readership had fallen off, I rarely got comments and I didn’t know if I should continue blogging I received 3 direct e-mails  telling me the comments box was missing from my post . . .

As is my professional bent to find meaning in life’s experiences I’ve been mulling, mulling over the meaning of my “comments” box disappearing.

My Mulling Conclusions:

  • Don’t lament what isn’t, be grateful for what is.

  • Do what I can, in the way I can, when I can.

  • It is what it is.

  • Everything’s an ingredient in the crock pot of life.  Let simmer before ingesting.

Mulled Cider Recipe

(Did you think I wouldn’t find some way to free associate?)

  • 1 gallon Apple Cider (preferably filtered, but as in life it’s not always possible to filter)
  • ½ cups Brown Sugar
  • 2 teaspoons whole Allspice
  • 3 teaspoons whole Cloves
  • 4 sticks Cinnamon
  • 2 dashes Nutmeg
  • 1 Orange, sliced in half
  1. Pour cider into crock pot. Stir in brown sugar.
  2. Put allspice, cloves, cinnamon and nutmeg in a coffee filter or cheesecloth. Fold up the coffee filter or cheesecloth, making sure the spices can’t fall out. Tie up with butcher’s twine and place into the cider.
  3. Place sliced orange, sides down,  into the cider.
  4. Cover and heat on low for several hours with spice bag and orange halves in the cider the entire time.

Halve the recipe for 10 or less people.

Let me know how it tastes.  I don’t intend to make the recipe.  I don’t like cider, just the mulling.

always with love,

judyJudith

P.S. My SINCERE appreciation to all of you who follow CuriositytotheMax, for encouraging words & feedback (even when there’s no comment box)  for being curious enough to read my posts and knowing who you are even if I don’t.

Snow Jobs & SNICKER Bars

Homemade from
Homemade Snickers from Iheartnaptime

It snowed 2 inches ’round here,
leaving no time for pretzels and beer.
As we shoveled and shivered,
at you low-landers we snickered
who think raking is something to fear

by Rick Yerman in response to I’ll Take the Fall 

Rick, Can’t snicker at this . . . homemade bliss . . .

Homemade Snickers from Iheartnaptime **

Layer #1:  1 1/2 cups milk chocolate chips and  1/4 cup peanut butter

Layer #2
1/4 cup unsalted butter
1 cup granulated sugar
1 7 oz jar marshmallow fluff
1/4 cup peanut butter
1/4 cup evaporated milk
1 tsp vanilla extract
1 cup salted peanuts chopped, roughly chopped
Layer #3
1 14 oz bag of caramels
1/4 cup whipping cream
Layer #4
1 1/4 cup milk chocolate chips
1/4 cup peanut butter

For directions on layers 1, 2, 3 & 4 you will have to click on Homemade Snickers from Iheartnaptime so I don’t get in trouble posting the entire recipe!!!!!!

** Makes sense the blog is called “I Heart Nap Time”.  4 separate layers! – tires me out just writing it down . . . on my way to buy a package of Snickers, a BIG package.

P.S.  Another comment I just got.  It’s a bit more POETIC!

As to fall,
I leave all
the leaves to you.

By Vandi Clark

 

Katie’s Healthy “Haagen Dazs” Ice Cream

Last night I ate a carton (only 16 oz.) of my new favorite HEALTHY chocolate ice cream from Trader Joe’s.  Ok, truth in advertising – “non-dairy frozen dessert”

Burn more calories if you scoop it into a bowl instead of eating from the carton.
Burn more calories if you scoop it into a bowl instead of eating from the carton.

Sooooooooo creamy* and sooooooooo healthy cuz it’s made with coconut milk – everyone knows how healthy coconut milk is. AND there are only 180 calories per serving and ONLY 4 servings in the 16 oz.  I figure I actually consumed even lower calories because I ate it for dinner (or instead of dinner, depending on your point of view).

However, there are 16  grams of sugar per serving.  So I went to my favorite blog Chocolate Covered Katie to see if she had a recipe that was even more delicious with less sugar.  This is what Katie made.

Katie’s Healthy “Haagen Dazs” Ice Cream Recipe

  • 1 cup raw cashew or macadamia halves (120g)
  • 1 1/3 cups milk of choice (320g)
  • 3 tbsp xylitol or sugar of choice (30g)
  • 1/8 tsp plus 1/16 tsp salt
  • 1/16 tsp pure stevia, or 2 extra tbsp sugar of choice
  • 1 1/2 tsp pure vanilla extract

You will have to click on her link to see HOW she made it cuz I got a rather scathing rebuke from another recipe blog (not my Katie) when I posted her entire recipe.  Even though I put up her link she didn’t like that.

When you make it let me know if it’s as delicious as Katie says.  In the meantime I have 2 more cartons of Trader Joe’s Chocolate Coconut frozen dessert in the freezer for dinner tonight and breakfast in the morning.

*Judy-tip: Zap it in the microwave for 10 seconds to make it creamy.

OOEY GOOEY Chocolate Chip Cookies – Gluten Free!

OOEY GOOEY Chocolate Chip Cookies – Flourless (Almost better than eating batter)

Yield: 24 cookies. (One serving)
Prep Time: 25 min, Cook Time: 14 min (Eating time: 1 minute per 5 cookies, including chewing)

Ingredients:
3 cups powdered sugar
2/3 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
2 to 4 large egg whites, at room temperature
1 Tablespoon pure vanilla extract
1 1/2 cups bittersweet chocolate chips

Directions:
1. Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper (or silpat mats). If you use parchment paper, give it a light swoosh of nonstick spray.

2. In a large bowl, whisk together powdered sugar with cocoa powder and salt. Whisk in egg whites (start w/ just two) and vanilla extract and beat just until the batter is moistened. You’re looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white– then a 4th one if it still seems too thick. Gently stir in chocolate chips (Sample the chips first to make sure they are really chocolate)

3. Spoon batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. Bake about 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks. Let cookies cool completely (place in freezer to shorten cooling time), and store in an airtight container for up to 3 days. (Your stomach is not airtight but if you eat them immediately you don’t have to worry about airtight . . . or 3 days)

Tips:
*If you’re baking this as a “gluten-free” recipe, just make sure that the brand of chocolate chips you are using is gluten free.
*Let the cookies cool completely before you attempt to remove them from the mat or the parchment. They’re delicate, (for delicate, ahem, tastes) so gently peeling the paper away from the cookie works best. (or simply lick them off the parchment to save time)

http://www.recipegirl.com/2007/11/24/chewy-gooey-flourless-chocolate-cookies/

How to Painlessly Cook a Turkey (painless for you, not the turkey)

It’s that time of year again for “Cooking with Judy”  Here’s a re-post of my yearly Thanksgiving post — cuz it’s tooooo good not to be shared!  
 

I have a reputation, among those who love me,  to have an “interesting” sense of humor.  Even though this sounds like a joke IT IS NO JOKE.
I read about this and tried it.  The turkey comes out brown, beautiful and MOIST.
 I’ve done this every year for over two decades and it’s never failed.  (One time I did a 20-plus pounder and parts were not completely cooked so I zapped the parts in the appliance of choice – my microwave)
I’ve shared this with many others and it has failed only once — the woman bought a ButterBall Turkey . . . and has never eaten turkey since. To see why, keep reading.

Ingredients:
10 – 18 pound turkey* and a sense of adventure
 
Directions:
  • Pre Heat oven 500 degrees (this is not a typo)
  • Clean the bird
  • Throw it into a covered container – put on lid or aluminum foil
  • Do not add ANYTHING to the pot and/or the bird.
  • Do NOT baste or look at until time is up  (you will hear burbling, don’t worry, by the time you hear burbling the turkey is dead)
  • Bake (and I do mean BAKE), 7 minutes per pound, unstuffed at 500 degrees FARENHEIT
  • 7 1/2 minutes per pound, stuffed
*WARNING: Do NOT buy any *turkey that has ANYTHING injected under the skin (especially butter!) or the fire department will join you for dinner after you scrub the black soot from your ceiling.
Q & A (I won’t bother you with the Q-part)
  • Yes, it comes out brown and beautiful.
  • No, it is moist and delicious
  • I always put the stuffing in a casserole rather than the turkey – others have stuffed the bird and said it was great.
  • Yes, it will smell like Thanksgiving not like a house-on-fire.
  • No, PETA would not endorse this because it is more humane . . . for the cook
  • Yes! 500 degrees.  It is not a typo
  • Yes, 7 minutes a pound
P.S.  A typical turkey will take a little over 1 hour to bake. The first year I made the turkey this way I had the critter sitting out raw and naked as a J-bird when the guests arrived.
When they found out nothing was in the oven everyone nervously inquired what time we were going to eat.
Made me smile.

Recipe for Obsession: Chocolate Chip Cookie Dough Brownies

  1. Blame this recipe on RecipeGirl.com
  2. Blame Haiku Heights for the Haiku inspiration of “Obsession”

Obsessed with good stuff

ah, deep sweet taste of chocolate

Never get enough

Chocolate Chip Cookie Dough Brownies

Yield: 32 brownies

Prep Time: 30 min + cooling time

Cook Time: 25 min

These brownies are a major treat for cookie dough lovers…
Ingredients:

BROWNIE:
4 ounces unsweetened chocolate, finely chopped
1 cup butter, at room temperature
2 cups light brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour

COOKIE DOUGH (EGG FREE!):
3/4 cup butter
3/4 cup light brown sugar, packed
3/4 cup granulated white sugar
3 Tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups mini chocolate chips
1/2 cup semi-sweet chips + 1 teaspoon shortening for drizzle, optional

Directions:

1. Prepare the brownies: Preheat oven to 325 degrees F. Spray a 9 x 13-inch pan with nonstick spray. In a medium glass bowl, melt chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix butter and brown sugar with an electric mixer. Beat in eggs and vanilla extract. Mix in melted chocolate. Blend in flour and mix just until combined (don’t over-mix). Spread batter into prepared pan. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.

2. Prepare the cookie dough: In a medium bowl, use an electric mixer to combine butter, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour just until combined. Stir in chocolate chips.

3. Spread cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. It’s okay to speed up the process and place it in the freezer too. The firmer the dough, the easier it will be to cut into neat squares. Use a sharp knife to cut the brownies. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit. These brownies are best to serve placed inside cupcake papers and served with a fork.

4. If you’d like to add chocolate drizzle on top, melt 1/2 cup chocolate chips with 1 teaspoon of shortening in the microwave; stir until smooth. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle additional chocolate chips on top, if desired.

I am not to blame

You didn’t have to read this

and that is the TRUTH!

Single Serve Chocolate Chip Cookie Dough!

I’m so disappointed.  The electricity was out at my office building and I couldn’t hold the Tuesday night Therapeutic Jumbo Journal GroupShop tonight.

So I locked up the office and went home to eat vicariously by reading recipes.

How does Chocolate Chip Cookie Dough that won’t make you sick because there are no raw eggs in it sound?  

AND since it is only one serving you will burn up more calories making it than eating it.  Is this perfection, or what?

No Electricity Needed Single Serve Cookie Dough

 Vanilla Extract (to taste)

1 tbsp Water (or milk)

3 tbsp Flour

2 tbsp Granulated Sugar

as much Butter/ Margarine as it takes to get the consistency of your dreams

as many Chocolate Chips as you want to savor the flavor

1. Mash the butter. (50 calories burned if the butter is soft.  150 calories if the butter is hard   500 calories if the butter is frozen)

2. Add every thing except water and chocolate.  It will be tough but don’t give up! When complete, you should have a dry crummy mess. (150 calories burned for light, slow mixing,  5,000 calories if you beat it by hand)

3. Once you have incorporated the ingredients as best you can, add as much water or milk as you need untill you get desired cookie dough texture.  ( 100 calories burned for water.  467 calories burned for milk since it comes from cows)

If you haven’t eaten it already and want to use up even more calories, scoop dough into 4 balls. (400 calories burned, 100 per ball) Then eat them while you make another single serve batch.

Credit for the yummy goes to Katie at http://chocolatecoveredkatie.com/

Let me know how much weight you lose!