Cheese Straws

Cheese straws are a great little nibble to enjoy with your cocktail or mocktail!  I had never heard of a cheese straw until I moved to Georgia.  I saw them in the stores and gave them a try.  They were pretty good but I'm a Cheez-it freak and could not forsake my Cheez-it's for the cheese straws.  As fate would have it a friend of mine recently asked me if I had a great cheese straw recipe.  Which I did not.  Her question inspired me to find and add a cheese straw recipe to my repertoire.  Knowing in the back of my mind I would still be buying Cheez-its from the grocery.   I must say somehow I got lucky on the first try.  I found a recipe from Edna Lewis, the Julia Childs of southern cooking, and Scott Peacock that is outstanding.  I have now fallen in love with the cheese straw!  They make my heart go pitter patter!  The difference between a homemade cheese straw and a store bought cheese straw is UNBELIEVABLE!  I would choose a homemade cheese straw over a Chez-It every time!  However, if a homemade cheese straw was not available I would still eat a Cheez-it :-).


PRINTABLE RECIPE
Here's what you'll need:
1 2/3 cups unbleached all-purpose flour
1 1/4 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 pound extra sharp cheddar cheese, coarsely grated (2 1/2 cups)
1 stick (4 ounces) unsalted butter at room temperature
2 tablespoons water

Sift together the flour, mustard, salt and cayenne pepper.

In another bowl beat the butter and cheese until well mixed

Gradually add in the flour.  Once all the flour is mixed in add the water and beat for 1 minute.  Turn the dough out onto a lightly floured surface and knead 4 or 5 times.  Roll out the dough on wax paper into a 12x9 rectangle.  Slide the dough onto a cookie sheet and refrigerate 15 minutes.  While the dough is chilling preheat the oven to 425.

Cut the dough in half crosswise then cut into 6 inch by 1/4 inch strips.  I have a crinkle cut veggie cutter that I used to get the crinkle edge.  A pizza cutter would work nicely as well.

Transfer the strips to a cookie sheet.  Bake one cookie sheet at a time for about 14 minutes or until the cheese straws are golden brown and crisp.  

Let cool slightly and then transfer to a cooling rack to cool completely.  Store in a tightly sealed container or baggie.  They actually improve in flavor when they are made a day in advance of serving.

Quote of the Day

Kindness is more important than wisdom, and the recognition of this is the beginning of wisdom.

       ~Theodore Isaac Rubin

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This recipe has been linked up with the following linky parties.  Stop by and see what  delicious dishes others brought.  


Sunday Potluck @ Mommy's Kitchen


Enjoy, 
Shannon

Quick and Easy Chili Cooked Three Ways

Eating Chili when the weather cools down is like oxygen to lungs. A must have! It is so warm and comforting. And the leftovers are so versatile. Have it on a hot dog, hamburger, pasta, or potato. Have a frito chili pie or eat it in it's purest form with saltine crackers.


I use three different cooking methods depending on how the day is goin'. If I need dinner on the table in a flash I cook it up on the stove and only let it simmer for 15 to 20 minutes. When I don't need it super quick I cook it up on the stove and let it simmer for 1 hour. It only takes a few minutes to brown up the meat and dump everything in which leaves time for folding laundry, doing dishes, or playing with Mac while it simmers. And when I'm on my game I brown up the meat in the morning, throw everything in the crockpot on low and let it go!


PRINTABLE RECIPE:
Here's what you'll need:
1 pound of ground sirloin
1/2 of an onion chopped
15 oz can of chili beans
15 oz can of tomato sauce
15 oz can of Rotel tomatoes
1 package of chili seasoning (I prefer Williams or McCormick)
water

First brown up the ground sirloin and onion. If cooking in the crockpot just brown the meat without the onion.

After browning dump in the chili beans, tomato sauce, rotel tomatoes, and chili seasoning. If you are crockpoting throw the meat in the crockpot first then add everything else.

Now if you need it in a hurry just simmer for 15 to 20 minutes stirring occasionally. Add enough water to get to the consistency you like. We like a thicker chili so I normally don't add any water for this method. If you have an hour add 16 ounces of hot water, partially cover the pan with a lid to prevent splatters, simmer for an hour stirring occasionally. And finally if you are using the crockpot add in 16 ounces of water and set that baby on low and let it go 6 to 8 hours. I always have a can of tomato paste on hand just incase it doesn't thicken up enough for us on that day. Better to be safe than sorry!

So however your day goes you ALWAYS have time for some delicious home-cooked Chili!

Quote of the Day

Happiness cannot be traveled to, owned, earned, worn, or consumed. Happiness is the spiritual experience of living every minute with love, grace, and gratitude. ~Denis Waitley

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Cheers, 

Shannon

Peanut Butter Boo Bites

Something smells barkolicious!
Are they done yet??

Time to bake up some fresh treats for our Mac-er-do!  He has been such a good sport about the Howl-o-ween costume.  Get it Howl-o-ween instead of Halloween.  Hehehe.  I'm cracking myself up today :-).  Anyways I found some really cute baby cookie cutters at Target.  The set had 8 cutters.  4 large and 4 small of the exact same shape.  There is a witch, bat, moon, and pumpkin.  Very festive indeed!  I just couldn't resist.  Those cutters just jumped in the buggy and screamed BUY ME.  So I did :-). 

Mac is begging his Dad  to take him to PetsMart this Satuday for a costume contest. Be on the lookout next Monday for some really cute pictures of local pets in costume.


Now for the Peanut Butter Boo Bites recipe!


PRINTABLE RECIPE


Here's what you'll need:
2 cups whole wheat flour
1 tablespoon baking powder
1 cup natural peanut butter
1 cup skim milk (I used 2%)

Mix together the peanut butter and milk.


Add the baking powder and flour to the wet ingredients.

Knead and roll out on a lightly floured surface to 1/4 of an inch thick or so.  Cut into your favorite shapes.

Place on a lightly greased baking sheet and bake for 20 minutes or until brown in a preheated 375 degree oven.  Cool on rack and store in an airtight container.

Recipe Source:  Three Dog Bakery Cookbook

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Quote of the Day

An animal's eyes have the power to speak a great language

~Martin Buber

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Cheers,

Shannon

Sausage Fillo Shells

Happy Friday everyone!  Here is a quick and easy snack to make while watching football this weekend!  Fillo dough is my enemy, but Fillo Shells I love love love.  When asked to make these delicious goodies in the past I would come up with every excuse possible to get out of it.  Umm sorry but my dog ate the recipe and I just can't remember how to make them. Or,  I need to wash my hair and you know that will take all day.  Or I don't cook anymore (wink, wink).  Seriously the filling is super super easy but you had to work with the fillo dough taking 1 sheet at a time, placing a small bit of filling, and then folding it up in a triangle shape.  Just thinking about it is torture!!!!   Well not anymore.  I decided to try out the fillo shells and they worked out fabulously.  Now, I'll make up a batch anytime no problemo.  Just ask.


PRINTABLE RECIPE


Here's what you'll need:
2 boxes of Fillo Shells
1/2 pound Italian or pork sausage
1/4 cup finely chopped onion
1/2 cup ricotta cheese
1/2 cup mozzarella cheese
1/2 teaspoon oregano
1 cup meatless spaghetti sauce for dipping

First brown up the sausage and onion and then drain off the grease.

Combine sausage with cheeses, and oregano.

Place filling in the Fillo Shells on a cookie sheet.  Bake at 350 for 10 minutes or until cheese is melted.  Keep an eye on them! Everything is already cooked.  By baking them we just want to melt the cheeses.

You can either put a little dab of spaghetti sauce on top of the filling before baking or serve the sauce on the side.  Next time I think I will serve it on the side.  I like it better without sauce, "G" likes it better with sauce.  On the side is the perfect compromise!

Quote of the Day

Always be a first-rate version of yourself, instead of a second-rate version of somebody else.

~Judy Garland

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Enjoy,
Shannon

Beef Stroganoff

Here is a delicious recipe that my Mom made when I was a kid.  I didn't really appreciate it as a kid, but as an adult I love this stuff.  Guess my taste buds changed along the way!  This easy and quick dish is creamy and full of beef and onion flavor.  It's perfect on a chilly fall evening.


PRINTABLE RECIPE


Here's what you'll need:
1 lb of round steak (1/4 inch thick)
1/4 cup butter
6 ounces mushrooms (optional)******
1/2 cup chopped onion
1 can condensed beef broth
1 cup sour cream (regular not light)
2 1/2 tablespoons flour


****** "G" doesn't like mushrooms but I do.  So I just saute some fresh mushrooms in another skillet and then put them on top of the beef stroganoff on my plate.  Perfect compromise!

Start out by chopping the onion.  Then trim the fat from the steak and pound it out to about 1/4 inch thick.  Thinly slice

Tip - Place some plastic wrap over the meat before pounding to keep it from making a mess!

Melt the butter in a medium high skillet.  When melted add the onion and beef and cook until browned. If you are adding mushrooms into your stroganoff throw them in when the beef is about halfway browned.  Once the beef is browned up add in the beef broth.  Bring to a boil.

In a small to medium sized bowl combine the flour and sour cream

Add the flour and sour cream mixture to the boiling skillet.  Whisk until the mixture is smooth.  Boil for a couple of minutes to thicken.  As the mixture cools it will thicken slightly.

Serve the Beef Stroganoff over rice, pasta, or potatoes.

Yum!!!!

Quote of the day

If you don't like something, change it.

If you can't change it, change the way you think about it!

~Mary Engelbreit

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This is a contributing post at Mommy's Kitchen for Potluck Sunday.  Stop by to see what everyone brought.

Cheers, 
Shannon

Spider Attack - Join Mac for a Pet Party!

Sometimes pictures are worth a thousand words!

Look at the snout on that spider!

Mom's been to PetsMart again.......lucky me.

I absolutely deserve a treat Dad.  Do you see what I'm wearing?

Oh no here come the neighbors.  Where can I  hide?

Ok, I'm feeling it now.  Let's play ball.  This costume rocks!

Now we're talking. 


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Pimento Cheese AKA Southern Pâté

Pimento Cheese is a southern classic.  This cheese has been showing up in our homes and grocery stores since the early 1900's.  It's simply delicious.  Cheap and easy to make and so much better homemade!  You will find this cheese everywhere from b-b-ques to weddings.  We serve it up on celery, stuffed in tomatoes, on crackers, as a sandwich (with crustless soft white bread of course), as finger sandwiches for swanky affairs, on hamburgers, and hot dogs.  I've never heard a cheese pronounced so many ways!  Around the south you'll hear it pronounced pi-men-toe, pi-men-ah, men-ah, menta, and some just say PC.  No matter the pronunciation it's always divine!  

PRINTABLE RECIPE

Pimento Cheese AKA Southern Pâté

Here's what you'll need:

2 ounce jar of chopped pimentos

8 ounces shredded sharp cheddar cheese

4 ounces cream cheese

1/3 cup mayonnaise

1 medium thick slice of sweet onion

1 teaspoon worcestershire sauce

pinch of salt 

sprinkling of black pepper

dash of cayenne pepper 

**DISCLAIMER - my ADD kicked in and I forgot to put out the cream cheese and cayenne pepper, oops.  Please just pretend they are in the photo - thanks.**

In a food processor chop the onion.  

Add in the pimentos and give the food processor a whirl.

Add in the mayonnaise, cream cheese,  and worcestershire sauce and give it another whirl.

**DISCLAIMER... the cream cheese is not in the photo.  I'm busted!  When I tasted the pimento cheese to adjust the seasonings I realized I forgot the cream cheese and cayenne pepper.  So I just mixed them in at the end.  Pimento cheese is very forgiving like that!

Dump in the shredded cheddar cheese, pinch of salt, sprinkling of black pepper, and a dash of cayenne pepper.  Pulse the food processor until you get to the consistency you like.  I like mine really processed but many people prefer to keep larger shreds of cheese.  Taste.  Add more seasoning if need.

                            

REFRIGERATE FOR AT LEAST 1 HOUR BEFORE SERVING.  It is very important to give the mixture time to come together and party.  Pimento cheese is best at room temperature.  So follow the recommendation and pull it out of the fridge for about 15 to 20 minutes before serving guests.  However, it doesn't bother me to eat it straight out of the fridge. I think it's yummy either way!

Quote of the day

All the great things are simple. 

~Sir Winson Churchill

Submit your favorite quote here.

Enjoy,

Shannon