berry delicious ice cream!

Basic recipe:

2 cups heavy whipping cream
1 cup milk
3/4 cup sugar
1-2 teaspoons vanilla-if I'm using fruit I tend to go heavier.

mix these ingredients with a whisk until the sugar is disolved. Pour into ice cream maker and churn for reccomended time.

I add anywhere between, 1 to 1 1/2 cups of fruit that has been chopped, sugared a bit and masserated about 5-10 minutes before it's done.

Put in container and freeze~or not and just eat it!

For the blueberry ice cream, I sugared and boiled the berries with a touch of lemon juice, cooled them and added to the ice cream right before it was ready.

Who wants to make these?

Chocolate-Topped Peanut Butter-Bacon Bars



Enjoy these delicious bars made using Betty Crocker® peanut butter cookie mix and bacon sprinkled with chocolate – perfect for a dessert.
Prep Time

15
Minutes
Total Time

1:35
Hr:Mins
Makes

16 bars


1 pouch Betty Crocker® peanut butter cookie mix
1/3 cup vegetable oil
2 tablespoons maple-flavored syrup
1 egg
10 slices bacon, crisply cooked, crumbled (about 3/4 cup)
1/2 cup chopped peanuts
1 cup semisweet chocolate chips (6 oz)


1.Heat oven to 350°F. Lightly spray 9- or 8-inch square pan with cooking spray.
2.In large bowl, stir together cookie mix, oil, syrup and egg until soft dough forms. Reserve 1/4 cup bacon for garnish. Stir remaining bacon and peanuts into dough. Press evenly in pan.
3.Bake 20 to 25 mintues or until golden brown. Remove from oven; sprinkle with chocolate chips. Return to oven; bake 1 minute. Immediately spread chocolate over bars. Sprinkle reserved 1/4 cup bacon over chocolate. Cool completely, about 1 hour or until chocolate is set.
4.For bars, cut into 4 rows by 4 rows. Store tightly covered in refrigerator.
Makes 16 bars


Nutrition Information:

1 Serving (1 Bar)Calories 300(Calories from Fat 150),Total Fat 17g(Saturated Fat 5g,Trans Fat 0g),Cholesterol 20mg;Sodium 280mg;Total Carbohydrate 31g(Dietary Fiber 1g,Sugars 20g),Protein 6g;Percent Daily Value*:Vitamin A 0.00%;Vitamin C 0.00%;Calcium 0.00%;Iron 6.00%;Exchanges:1 Starch;0 Fruit;1 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;3 1/2 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet.

popsicles~

POPSICLES

Read more about it at www.cooks.com/rec/view/0,179,150172-226192,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1 pkg. Jello, any flavor
1 pkg. Kool Aid, any flavor
1 c. sugar
2 c. boiling water
2 c. cold water

Mix Jello, drink mix, sugar and boiling water and mix until dissolved. Stir in cold water, pour into popsicle holders or paper cups and freeze until firm.

or

Ingredients:Yield:
18 18 18Servings Size
popsicles
Update

popsicles
1 (6 g) unsweetened Kool-Aid powdered drink mix
1 (3 ounce) box Jello gelatin
3/4 cup granulated sugar
2 cups boiling water
2 cups cold water
Change Measurements: US | Metric

Directions:
Prep Time: 10 mins

Total Time: 10 mins
1 In a 2-quart glass measure (or a large bowl), combine the Kool-Aid, Jello powder and sugar.
2 Add hot water and stir until completely dissolved.
3 Stir in cold water.
4 Pour into popsicle molds and freeze. (Alternately, you can use Dixie cups or similar, and place popsicle sticks into them when they are partially frozen.).


Read more: http://www.food.com/recipe/kool-aid-jello-popsicles-318391#ixzz1N6GAreNi

POPSICLES!!!

This was breakfast!

(Along with Corned-Beef Hash)

I bought some popsicle molds on an complete whim the other day from Amazon.  They've got tons of styles and sizes.  These are really nice.  They're large and seem durable, but a little hard to clean.  I bought two sets, each making 6 popsicles.  Once they're in the holder, they're very steady for freezing.

Does anyone have the recipe for the ones mom used to make with the Kool-Aid and the Jello?  I remember the black cherry flavor being killer.  I'd love to get that recipe.

For my maiden batch(es), I took a) strawberries (kiwis for the second batch), cleaned and large dice; b) 3 Tbls. sugar; c) juice of 1 lime; and d) 1 1/2 single-serving cartons of Activia vanilla yogurt.  I macerated the fruit with the sugar and lime juice for an hour or two, pureed them in the blender (but left a few chunks), stirred in the yogurt, poured and froze overnight.  Very little work.

The verdict:  Matthew thought the strawberry one he had for breakfast this morning was good, though he thought it could use a little more yogurt.  Alas, I had used all I had. 

I think the possibilities are endless.  Straight fruit juice, fruit and cream, smoothies, fruit combos (strawberry banana?), pudding, etc.  You could even make grown up ones with a little vodka or tequila for a party.  Just don't get them mixed up with the ones for the kiddies.  And, its a great way to use up fruit that's about to "go."  My Food Network Magazine even has recipes for veggie popsicles, but that may be going too far.

Anyways, anyone have mom's recipe?  Anyone have any ideas for flavors?  I'd love to hear some suggestions!

Its going to be a long, hot summer. 

Bon Apetit!

Happy Easter!

Happy Easter to Everyone! 

It's Peepshi Time!

My Corned beef and Cabbage

If you like Corned Beef this is Killer...

You're going to need to aquire:

1 Corned Beef Briskit
Some small red Potatoes Quartered
Some cabbage cut up
Some carrots cut into chunks
Good Brown Mustard (Boetches is the best)
Honey

In a Nesco or similar slow cooker imerse a Corned Beef Briscut in water. Just enough to make it wet on top. If there is a spice packet, open it and sprinkle it in the water surrounding the meat. Cook @250 degrees in water for 4 hours. If you cook it less it will be tough. If you cook it longer it will be falling apart.

A half hour before serving time start cooking carrots and potatoes in boiling salt water. Add cabage when it's time to braise Corned Beef.

Braising takes about 10 minutes.

Remove Corned Beef from Nesco and transfer to baking sheet. Coat with Honey/mustard blend. Bake to "Glaze" the meat. I do a 10 minute Convection Roast at 400 degrees.

Serve with the potatoes and cabbage.

This is one of my :"To die for recipies"

If you try it please let me know what you think..

Most Important?

So, what is the one thing you couldn't live without in your kitchen?  Daily meal.com has come up with a list of 50.  Don't necessarily agree with them all, or even the order they're in, but its kinda fun to look at.  You can find a slideshow of their list here.

Post what you can't live without in the comments.  I've got to give it some thought before I can come up with THE one.

Grasshopper Pie!

I think I'm channeling Auntie Edie.  Remember in the '70s when she used to make this?  I absolutely LOVED it.  But I loved anything minty -- especially Creme de Menthe liquor.  Dad used to let me drink some on special occasions in a little cordial glass.  I always slept well after that.  Hmmmm, do you think that was his intent?

I found out by accident that creme de menthe and creme de cacao last forever.  I think I bought the bottles I have when we still lived on Camino Alto Street, and that was more than 10 years ago.  I tasted them and they were still good. ("Hic").

Where was I?  Oh, yeah, Grasshopper Pie.  I found this recipe on a cooking blog I check from time to time.  Pioneer Woman Cooks.com.   I tweaked it just a little (I can't let any recipe alone).  I knew Matthew would love it, as anything chocolately and minty disappears FAST around my house.

Matthew had a ball making this with me, especially when we went to the store to buy the "grasshoppers."

Cast of Characters:

16 Oreos (plus 1 for garnish later, if you want)
2 T melted butter (REAL butter, if you please)
24 large grasshoppers (or you can substitute marshmallows)
2/3 cup heavy cream
3 (+) T green creme de menthe liqueur
2 T creme de cacao liqueur
1 cup heavy cream

Throw the 16 oreos into the food processor and pulverise the ever lovin' you-know-what out of them.  (Unless you've had an especially bad day -- then put them in a baggie and use a rolling pin.  Cheaper than therapy!).  Combine them with the 2T melted butter, and press into a pie plate (Matthew did this part.  I had to wash the floor afterwards).

Heat the 2/3 cup heavy cream in a saucepan with the "grasshoppers" (or marshmallows if substituting) over low heat, stirring almost constantly, until all those little buggers are melted.  Then, plunk the pan into an ice bath to help this cool completely.  Stir it a lot to make this happen faster because you really can't wait to taste this pie.

Once its cooled, stir in the liquers.  Taste and add more if you think it needs it.  I did!

Meanwhile, with an electric mixer, whip the remaining 1 cup of heavy cream until stiff.  Fold the minty grasshopper mixture into the whipped cream. 

Pour all of this lovely green creaminess into your crust.  Put it into the freezer for at least 2 hours, probably more.  (I know -- but its worth the wait!) 

Crush up that last cookie, unless you've already eaten it, and sprinkle on the top for garnish.

Note:  If you give this to the kids for bedtime snack, they will sleep very well.  I think Dad was onto something.......

Bon Apetit!

Boeuf Bourguignon

OK, I've come to the conclusion that I just don't have time to post recipes with a lot of pictures all the time.  But, I made this today, and just HAD to share.  It made me sooooooooo happy!

Not the greatest picture, but I took it with my phone. 



This one is better:

This is an adaptation of Julia Child's recipe*.  I made a few changes to make it a little easier to make, had to skip the "pearl onions glazed in stock" because my store didn't have any pearl onions (fresh or frozen), and, needless to say, I skipped the fungus at the end.  I was fortunate in that I had just made some homemade beef stock with real oxtails earlier this week, which I reduced down.  I think that really helped with these flavors.  (I just put 3 oxtails and 2 cups of water and a pinch of salt, with some veggies that were about to expire, in my 2 quart slow cooker and cooked on low for about 9 hours.  Strained, chilled, skimmed off the fat, and reduced to a luscious, velvety stock.)

Served with real mashed potatoes, and peas and carrots.  A religious experience.

I made about 1/2 the recipe that Julia's book calls for:

For my version, you will need:

6 oz. of bacon, cut into lardons, which is a fancy name for slicing your bacon strips into tiny strips.
1 1/2 lbs. lean stewing beef cut into cubes (I used eye of round, and trimmed it well)
1 peeled and sliced carrot
1 sliced yellow onion
salt
pepper
1 T flour
1 1/2 cups full bodied red wine (I used some really good Cabernet)
1 to 2 cups of beef stock
1Tb. tomato paste
3 cloves minced garlic (Julia says to use 1, but hey!  I'm a Koszuth!)
1/2 tsp. thyme
1 bay leaf

First, take your meat cubes and lay them between 2 layers of paper towels.  They must be absolutely dry in order to brown.  Oh, and preheat your oven to about 325.

In a 12-inch skillet (mine has straight sides and is about 3 inches tall), cook your bacon lardons (I just like saying that word -- makes me feel so French) until crispy.  Remove them to paper towels to drain.  Pour off all but about 1 T of fat, but save the rest, you may need it.  Set your heat to medium-high.  Now, without crowding your pan, sear your meat cubes on all sides, in batches.  Add more fat if necessary.  Remove and drain on paper towels. (This recipe must be sponsored by Bounty, as it takes up a lot of paper towels.) 

If there's not about 1 T of fat left in the pan, add more.  Now, brown the carrot and onion in the same pan.  Once they're brown, add the bacon and beef back in and sprinkle on the flour.  Stir well to coat, and cook the flour for about 4 - 5 minutes.  Add more fat if the flour isn't absorbed. 

Stir in the wine, stock, garlic, S&P, thyme and tomato paste.  There should be enough liquid to JUST cover the beef.  If not, you can add more stock or plain water.  Check at this point to see if it needs more S&P.  Bring to a simmer, then cover and put into your oven for about 3 hours.  Check the heat from time to time.  Things should be just barely simmering.  I ended up turning my oven down to about 275. 

At this point, I think the stew is done, but Julia goes through this whole process of straining and reducing the sauce, adding pearl onions and fungus, etc.  You can look up her recipe if you want all that hassle (sorry Julia!), but I think its great right now.

Serve with mashed or boiled potatoes, or buttered noodles, and something green.  Julia says peas.  I also would serve it with something red, like a nice glass of Cabernet. 

Enjoy!

*From Mastering the Art of French Cooking by Julia Child, p. 315.

We gave Debbie a knife...

Grandma's Buttermilk Pancakes with Peanut Butter Sauce

I found this recipe in mom's old green cookbook, The Encyclopedia of Cooking (copyright 1947).  Remember how, when we were kids, it was held together with that "green tape" dad used to get from Pressed Steel Tank Co.?  Well, several years ago, Greg had to put duct tape over the "green tape."  Sad to say, duct tape can't hold a candle to the green tape.....

But I digress.  Matthew LOVES these pancakes.  But my problem is I can't use up a full carton of buttermilk before it goes bad.  It just kills me to have to throw a half carton down the drain every few weeks.  So, now I'm using (gulp) buttermilk powder.  But it works.  And I'm OK with that.

I mix up about 8 packages of dry mix at a time.  Then, on Saturday or Sunday morning, its a breeze to put together. 

For each batch, you need:

1 cup flour (The old green book says to sift three times.  Right.  Like THAT'S gonna happen)
2 teaspoons baking powder (greenie says "double acting" but nowadays its all double acting)
2 teaspoons sugar
1/2 teaspoon salt (I use kosher)
1/4 teaspoon baking soda
4 Tablespoons buttermilk powder, if you're not using regular buttermilk

Mix all that up.  Mix it well or the buttermilk powder gets cakey and hard to mix in later.  I mixed it up in baggies.  The one container of buttermilk powder gives you 8 batches. (Each batch will make 6-8 8-inch pancakes)

OK, now, if you're using the dreaded powder, simply mix up 1 cup water and 1 beaten egg.  Add that to your dry ingredients in a bowl, pour over a half stick of melted BUTTER (not that nasty margarine stuff), and stir with a wooden spoon until just combined. 

If you're using real buttermilk, do the same, but omit water and substitute 1 cup buttermilk.

Sometimes, I find this a little on the "too thick" side, so I add a few tablespoons of regular milk.  Kinda depends on the humidity level that day. 

Now, just go away.  I mean it.  Don't touch it.  Don't stir it.  Don't even look at it for 20 minutes.  Go start the laundry.  Read the paper (does anyone get the newspaper anymore?).  Watch SpongeBob.  Keep changing channels 'til you find him.  SpongeBob is ALWAYS on.  Its an FCC regulation. 

This will let all those wonderful little bubbles form.  You need those bubbles.

Now, (and this is IMPORTANT), you must cook these on a preheated, well-seasoned, cast iron frying pan.  Preheat it during SpongeBob.  If you do not use cast iron, Grandma Koszuth will come back and haunt you, and you don't want that to happen.  Trust me.

I always use just a teeny weeny bit of butter for frying these up. 

This a 'lunch' sized plate,

lest you think I'm making pancakes that are larger than my head.

Sometimes, if I'm really creative, I make bears, aliens, etc. out of the batter.  Matthew loves them.  He ate them before I could take a picture of them.  Which is probably good.  I'm not that artistic.

Oh, and don't forget the peanut butter sauce! 

2 Tbls. creamy peanut butter
1 Tbl. real butter
1 Tbl. honey

These measurements are only estimates.  I never measure.  I just eyeball it to where I've used about twice as much PB to butter and honey.  Microwave on high in 20 to 30 second bursts, stirring between each one,  just to warm things up enough to combine them.  Don't boil!  This will keep in the 'fridge forever.  Just rewarm as you need it.

I like to use syrup AND peanut butter sauce together.  Killer. 

Try warmed PBS and chocolate syrup on ice cream sometime.  You can thank me later....

Bon Apetit!

Pumpkin Dump Cake

This is another really easy recipe that you can use for a holiday potluck or gathering.

Preheat oven to 350 (325 if using a glass dish).  Grease a 13 x 9.

In a large bowl, mix together:

3 eggs
1 1/2 cups sugar
1 cup evaporated (NOT sweetened condensed) milk
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
   (or 2 teaspoons pumpkin pie spice instead)
1 16 oz. can pumpkin puree (or 2 cups of Judy's home made pumpkin, well drained)
1/2 teaspoon vanilla
pinch salt

Pour all of this into your prepared pan.

Sprinkle a dry yellow cake mix evenly over the top of this.

Melt 2 sticks of REAL butter (don't be tempted to cheat and use that horrid margarine junk -- I won't know, but the cake will).  As evenly as you can, pour over the top of the cake mix.

Bake for 1 hour.

What you end up with is this wonderful gooey pumpkin custard, topped with a crust that's not too over-the-top sweet. 

This MUST be served with whipped cream or cool whip, and its best slightly warm.

The first time I made this, it was too greasy.  I made it the exact same way the second time, and it wasn't greasy at all.  I can't account for the difference.

But its really easy and really good. 

Bon Apetit!

Chili!

I make a rather unusual chili.  But people who have tried it really like it.  So, I'll share my recipe here.  I make it in the crockpot, so its super simple.

The spice mix for 1 batch is:
2 teaspoons dried oregano (preferably Mexican)
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1/2 teaspoon pepper

I usually mix up a large batch in a jar.  Then, when I need it, I add 2 to 3 Tablespoons to my recipe.

You also need 1 1/2 pounds ground beef
1 chopped onion
1 to 2 cloves garlic, minced
1 15 ounce can tomato sauce
1 15 ounce can diced tomatoes, undrained
1 15 ounce can black beans, undrained
1/2 cup very strong black coffee
2 Tablespoons Masa Harina (corn flour) or corn meal

Brown your ground beef in a skillet with the onions and garlic (can be done ahead and refrigerated or frozen)

Throw the beef mixture in the crock pot.  Add the spices, the tomato sauce, and the black beans.  Stir in the coffee (This is optional.  I don't drink coffee, so I rarely have any.  But its a good addition if you do.)

Cook on low 8 hours or so.  About a half hour before serving, stir in the masa or corn meal.

Serve with shredded cheese, sour cream and diced raw onion.  I also serve this with Tostitos Scoops, and no one even dirties a spoon!

Before:

After:

This was a double batch I made for Bunco, so I used my 6 quart slow cooker.  Its really an over achiever, and I almost burned this.  Usually I use my 3 quart for a regular-sized batch. 

 
Bon Apetit!

Easy (Bake) Does It

Santa brought us an Easy Bake Oven last year for Christmas.  Matthew loves to help out in the kitchen (he's a real Koszuth!).  My gripe with the EBO is that the mixes for it cost a fortune, and they taste really crappy.  As far as cakes go, I think I've solved that problem. 

I took an entire regular cake mix, put it in my food processor, and added 1/3 cup of solid shortening (Crisco).  I whirled that around until it was like coarse meal.  This acts as the oil in a regularly-baked box mix.  Then, I packaged them up in 1/4 cup portions, using those wonderful little "snack size" ziplocks.

As long as I was getting the food processor dirty, I did chocolate, strawberry, yellow and "funfetti."  These will keep as long as regular cake mix will.  For Matthew this is about a year's supply.

Remember, before you can do any "light bulb cooking" you must preheat the stupid thing for AT LEAST 15 minutes.

Do that now.  I'll wait.

When the youngun is ready to bake, take 1 egg, and beat it up with a scant 1/4 cup of water.

This is enough to do 3 of the mixes.

Next, make HIM grease the pans, because you had a mean older sister who, when you baked as kids, would ONLY let you grease the pans, and never let you do anything fun.  Like run the mixer.  Or add the chocolate chips.  Not that you harbor any resentment or anything, and you've really gotten over it.  I mean, for God's sake, your (almost) 49 already! 

Where was I?

Oh, yeah,

He's greasing the pans.  Then, lightly flour them, like you would a regular cake.  (In order to save your freshly washed floors, you may want to do this part.)  I found this is critical to getting the cake out of the pan later.

Add a scant 2 tablespoons of the egg/water mixture to the mix in a bowl, and let him use his "Whiskey" to stir it all up.

Let him pour it into the prepared pan.  Make sure the pan is no more than half full, our you'll be cursing later.  Trust me.  The worst thing for an EBO is an over-filled pan.  Help him put it in the oven, and set the cute timer Santa brought last year for 15 minutes.  

Then, every 30 seconds, answer his question with,  "Not yet!  A few more minutes!"

Make him wash his dishes.

Rewash his dishes because he only got about half the crud off.

Throw your kitchen towel into the laundry because he dried them after he "washed" them.

Help remove the cake from the oven to avoid a trip to the ER with 3rd degree burns.  You don't want to answer all those questions from DFS either. 

Let them cool 2 minutes, then invert, remove from the pan and let cool completely.   Then frost.  Yes, we used canned frosting.  I'm OK with that. 

Please don't report me to the frosting police.

I'm not sure what we were celebrating.  But it was fun.  I guess we were celebrating the first cold, rainy, fall day that we were stuck inside, so had time to bake!

A picture really is worth a thousand words.

Enjoy!

P.S.  The really nice thing about this?  There's not a whole entire cake sitting around  calling your name, making you eat it!

Mexican Corn Dip

Someone at my office made this for a potluck we recently had.  Its different, but I really liked it.  Super simple:

2 Cans "Mexicorn", drained
3 chopped scallions
1 1/2 cups grated pepperjack cheese
1 cup mayo
dash hot sauce

Mix it all up. Chill.  Serve with tortilla chips.

Roasted Veggie Dip

Another great, easy appetizer that allows you to use up all the junk in your produce drawer that you bought last week, when you decided you were going to starting eating healthier, but then forgot, and ate a cheeseburger instead.

Start by going through that produce drawer.  Keep going.  Deeper.  Deeper.  There's lots in there.  You would just have to throw them out next Saturday anyway.  This is a MUCH better use for them.

In my 'fridge I found zucchini, red peppers, carrots, a few stalks of leftover asperagus, some broccoli, onions and garlic.  You can use whatever you have, but I've found that onions and garlic are essential for this recipe to work.

You will also need a block (or two -- see below) of cream cheese and a dried herb spice mix (I use the Penzey's Green Goddess Dressing Base).

Preheat your oven to 425.

Chop up those veggies into about 2" pieces.  Just make sure they're uniform, so they all roast at the same rate.  Then sprinkle with olive or canola oil (I like neutral oils), and salt and pepper.  Mix it all up on a cookie sheet:

Roast 25 to35 minutes stirring once about halfway.  You want them to have some good caramelization.  I took a pic halfway through:

and then forgot to take another when they were done.  But, you get the idea.

Let them cool, then transfer to your food processor.  Pulverize until its a very ugly paste.

I don't think I need to describe what this looks like.  But we're all thinking the same thing.  Trust me, it gets better.

Add your cream cheese and 2 to 3 Tablespoons (yes, tablespoons) of the herbs.  Give it all another ride.  (I was making this for an office potluck, and had so many veggies that I ended up using 2 blocks of cream cheese.)

Transfer to a bowl and chill at least 4 hours.  But I think its better if it chills out overnight.  Serve with tortilla chips or your favorite crackers.

Bon Apetit!

Gonna try this on Turkey Day

Okay, I read the review and some said to decrease the butter by 1/2 cup and add more sour cream, that's what I'm gonna do...

Baked Corn
Rated:

Submitted By: Rhonda Mellott
Photo By: Truffles
Servings: 11



"This old southern recipe goes well with all kinds of meals. Especially at the holidays. It is always requested at all the holiday meals, and there is never any left! This is a very easy recipe to prepare. Originally submitted to ThanksgivingRecipe.com."
Ingredients:
1 (15.25 ounce) can whole kernel corn
1 (14.75 ounce) can cream-style corn
1/2 cup sour cream 1 cup butter or margarine, melted
2 eggs
1 (12 ounce) package corn muffin mix

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix. Mix well and pour into one 9x13 inch baking pan.
3. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.
ALL RIGHTS RESERVED © 2010 Allrecipes.com Printed from Allrecipes.com 11/14/2010

Spicy Bacon Ranch Pinwheels

These are a really quick, easy appetizer.  You need

1 package crescent rolls

Grated Cheddar Cheese (or any kind you like)

Spicy Ranch dressing

Crispy crumbled bacon

Finely chopped Green onions (which I forgot to buy but I bet they'd be great in this recipe!)

By the way, where would society be if Crescent roll dough had not been invented???  If the Nazis would have had it, they'd have won the war & we'd all be speaking German today!

Lay out your crescent roll dough into two rectangles, and pinch the seams together.

Next, brush on about 2 - 3 Tbls. of the dressing onto each one

Sprinkle on about a 1/4 cup each of cheese and bacon, and about 2 chopped green onions, assuming you remembered to buy them.

Do NOT roll up from the long side:

(This is wrong!)

Roll up this way (from the short side):

With a serrated knife, use a sawing motion to cut each one into 8 pieces.  Lay out on a cookie sheet and bake at 350 for 13 to 17 minutes, until golden brown. 

Serve warm or at room temp.  Cold bacon is just nasty.

This is a fun link!

http://oldrecipebook.com/

Sweet Indian Pudding

3 cups milk
1/3 cup molasses
1/3 cup yellow cornmeal
1 beaten egg (I put in 2)
1/4 cup sugar
2 tablespoons buter
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

In saucepan, combine the milk and molasses: stir in cornmeal. Cook and stir till thick, about 1 minutes. Remove from heat. Combine egg, sugar, butter, ginger, cinnamon and salt. Gradually stir in hot cornmeal mixture. Bake, uncovered in a 1-quart casserole at 300 degrees about 1 1/2 hours. Serves 6

Another version:

Indian Pudding

Make as above EXCEPT omit egg and sugar. Bake 1 hour at 300 degrees.