Stuffing and Waffles

G and I watch a lot of cooking shows. We’ve seen this idea several times. Of course, there’s never a recipe, but we’re getting pretty smart in our old age and thought what the heck, we can do this.

We have a handy dandy Cuisinart waffle maker. It’s going to take certain amount of heft to make these. Instead of waffle batter, we mixed up browned sausage, craisins, Stove Top Stuffing mix and whatever else rocks your world. it was a fairly stiff dough. I actually formed 4 balls , one for each grid. It took a bit longer than you probably thought it would. We did serve it with maple syrup. Next time, I might add a smidge of bourbon or the like.

*****From the Recipe Box:

I know this is not a very good picture, but it really looked pretty cool when I took it out of the waffle iron. Fake it till you make it I like to say.

and remember: F. Scott Fitzgerald said it best: I hope you live a life you’re proud of.  If you find that you are not, I hope you have the strength to start again. Big kiss, Lynn

Sausage Pancakes

Wow, this is something totally new. We were sitting there, minding our own business, when suddenly pancakes and sausage came knocking at our front door. As you can probably tell, G and I love pancakes and waffles. So, we started talking about our options.

I have no recipe for this mind blowing concept. Picture this. Using bulk sausage, make very thin sausage patties. Fry them up and set aside. Make your favorite pancakes. Put a layer of pancake batter down and spread around. Add one of the sausage patties on top. Add a layer of batter on top and make sure it gets well distributed. Brown it on both sides like you would any pancake. You can make this with a pancake mix or a regular recipe from this blog or a cookbook.

You will be surprised.

*****From the Recipe Box:

Yes, I know our pancakes are pretty dark, but that’s the way we like them.

Don’t forget to answer the door the next time someone rings.

and remember: The sign of intelligence is that you are constantly wondering.  Idiots are always dead sure about every damn thing they are doing in their life. Big kiss, Lynn

Mississippi Pork Roast

This turned out to be a special treat. We didn’t realize it was a pork roast until the meat was almost thawed. But, what the heck. Time waits for no woman.

I do like it browned on all sides, but not too much. Next time I may throw in a whole onion or 2. This has been a great recipe to add to my recipe box. Give it a try people.

This is basically the Mississippi Roast.

  • 1 (3-5 pounds) chuck roast (1.4-2.3kg)
  • 1 packet ranch dressing mix
  • 1 packet au jus gravy mix or dry onion soup mix
  • 1 stick butter (4oz, 113g)
  • 8 pepperoncini peppers

Instructions

  1. Heat a large skillet on high heat until very hot. If the pan isn’t hot enough the roast will stew instead of brown.
  2. Dry roast with paper towels and sprinkle with pepper.
  3. Add oil to hot skillet.
  4. Add roast to skillet and allow to brown without flipping, about 2-3 minutes.
  5. Flip to other side and brown for another 2-3 minutes. If your roast is taller instead of flatter, brown on all sides.
  6. Transfer meat to slow cooker.
  7. Sprinkle packets of dry ranch dressing and au jus or onion soup mixes over pot roast.
  8. Top with a stick of butter then place peppers on and around roast.
  9. Cover and cook on low for 8 hours.
  10. Shred meat with 2 forks and serve

****From the Recipe Box

It made great pulled pork sandwiches,

It’s much tangier when made with the combination of Au jus and onion soup mix. I like it better this way.

and remember: If you don’t want a sarcastic answer, don’t ask a stupid question. Big kiss, Lynn

Shortbread Cookies

As everyone knows, I love Ina Garten. Everything she cooks, I want to cook. G woke up this morning wanting shortbread cookies. So, after calling my baby brother to wish him a happy birthday, G started searching for the right recipe, so hello Ina.

We have had nothing but trouble in the past making shortbread. I don’t know why, but we suck. Ours are always dry and hard to cut. I need a tutorial. This time after I gave up and G took over, we came pretty close to nummy. All I can say is thank god for Youtube, G and Ina.

Our perfect shortbread was at Starbucks in England. OMG! Those happened to have hazelnuts in them. Which just happens to be my favorite nut.

We still have miles to go before G and I can look at each other, smile that perfect smile, sigh the perfect note of satisfaction, and start drinking our coffee in a cup with a saucer. You will be seeing a picture the minute we feel comfortable with our end results.

*****from the Recipe Box:

We used less flour than the recipe called for each time we made these.

and remember: Fiction enables you to see real toads in an imaginary garden. Big kiss, Lynn

Broccoli Soup

Things that make you go ‘hmmmm’. This recipe looked good. I found it on line and it was called Faux Panera Broccoli Soup. However, G put his nose above the broth and said I think I’ll have yogurt instead.

I’ve eaten this at Panera and it was delicious. At first I was thinking I did something wrong, but each on-line recipe was basically the same.

Ingredients

1 tablespoon butter

½ onion, chopped

¼ cup melted butter

¼ cup flour

2 cups milk

2 cups chicken stock

1 ½ cups coarsely chopped broccoli florets

1 cup matchstick-cut carrots

1 stalk celery, thinly sliced

2 ½ cups shredded sharp Cheddar cheese

salt and ground black pepper to taste

  • Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
  • Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat; cook until flour loses it’s granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
  • Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes. Add broccoli, carrots, sautéed onion, and celery; simmer until vegetables are tender, about 20 minutes.
  • Stir Cheddar cheese into vegetable mixture until cheese melts. Season with s;alt and pepper to taste.
  • From the Recipe Box: I didn’t really like this, but I wanted you to see the importance of trying things. Maybe when you give it a go, you’ll say “Lynn you idiot, you forgot the________.”
  • and remember: It’s sweet when someone knows every single detail about you.  Not because you constantly tell them, but because they pay attention.   Big kiss, Lynn