Cake Mix Mug Cake - A Five Minute Mug Cake

I decided to Google the phrase, cake mix mug cake.
Yep, a few of you have tried this idea out too, BUT I don't think anyone else has had such excellent results as I have.

Why? Because I actually use ideas from more than one mug cake recipe. Yep, I did what I do best...take inspiration from more than one recipe and combine them into a new recipe.
Storing Cake Mix for Mug Cake Use

• Measure out 6 Tbsp. of cake mix into an individual, zip top sandwich bag. Repeat.
  
• Roll the bags tightly and zip the tops closed. 
• Place the rolled bags of cake mix back into the cake mix box to store for use at a later time. 

A 15.25 ounce package of cake mix will make about 7 mug cakes.
A 16.50 ounce package of cake mix will make about 8 mug cakes.

I hope you will try my cake mix hack - Cake Mix Mug Cake.

Recipe for a Five Minute Mug Cake

Yield: about 1 - 12 ounce serving, or about 2 - 6 ounce servings

Directions:

• Crack a large egg into a small bowl and beat with a fork until the yolk and egg white are blended fairly well. 
  
  One large egg will yield about 3 Tbsp. of beaten egg, just enough for 2 mug cakes!
• Set aside.

Measure the following ingredients into a 12 ounce mug:

• 6 Tbsp cake mix, any flavor
• 3 Tbsp water
• 3 Tbsp melted butter, oil, or melted shortening 
• about 1 1/2 Tbsp. of the beaten egg 
• 1/4 tsp. vanilla extract

• Stir ingredients in the mug together for about a minute, or until smooth and well blended.
• Place mug into microwave  and cook for 3 minutes. Cooking time is for a 900 - 1000 watt microwave. 
• The cake will rise to the top of the mug.
• Remove the mug from the microwave and allow to cool 2-3 minutes.
• At this point, you can turn the cake out onto a plate and slice it into two portions, or you can leave it in the mug for a 12 ounce serving. 
  
• Top with the topping of your choice and enjoy!

Pantry-Style Tomato Beef Vegetable Soup

I have been suffering with a sore throat for a couple of days. Vegetable soup was the only thing I felt like making and eating. Additionally, I knew the tomato beef soup would be quick and easy to assemble because my pantry contained all of the ingredients that I needed.

Makes about 4-1 cup servings.

Ingredients

• 2 cups of water
• 2 beef bouillon cube
• 1 can diced tomatoes
• 1 can of whole kernel corn, drained
• 1 can of green beans, drained
• 1 piece of bacon, finely diced 
• 1 tsp basil, dried
• 1/2 tsp. parsley,dried 
• 1/2 tsp. sriracha sauce 
• 1 pkg of crushed ramen noodles, do not use the seasoning packet

Directions

1.  Put the water and bouillon cubes in a medium sauce pan
2. Add the whole can of diced tomatoes, juice and all
3. Drain the corn and green beans, put into the pan
4. Put everything except the crushed noodles into the pan and simmer until the bacon is cooked. 
5. Put the crushed ramen noodles in and let them sit for 3 minutes. 

This is a thick, veggie soup. If you like a thinner soup, add an additional cup of water and 1 more bouillon cube.

Yogurt as a Buttermilk Substitute in Baked Goods

Buttermilk is an ingredient in many of the Ozark/Southern baking recipes that I grew up with. Unfortunately, I do not normally buy buttermilk, but I do buy plain yogurt by the quart! Yogurt makes an excellent substitute for buttermilk. 

Many websites say to substitute 1 cup of yogurt for 1 cup of buttermilk, or to use 3/4 cup of yogurt and 1/4 cup of milk. In my experience, this is incorrect. The consistency of yogurt is much thicker than buttermilk and does not contain enough liquid for baked goods. 

My kitchen-tested substitution is :

1/4 cup - 1/3 cup yogurt blended with water to measure one cup. This mixture will give you the same liquid content as store bought buttermilk. 

Baked goods will have a tender crumb, not crumbly, and have a slight, tangy taste. Cornbread made with this substitute will not be crumbly, or dry when you reheat it the day after it is made. 

MYO Creamy White Sauce aka Bechamel Sauce

Revised: 2/22/2015

My mouth waters when I think about mom's creamy white sauce that she uses as a base for cheese sauce and mustard sauce. She uses her versatile white sauce to blend with pasta, tuna, chicken, and best of all, a dish of new peas and potatoes. 

My mom cooks the way her Arkansas-born mom taught her to cook. Both of them made creamy white sauce with milk. Neither one  knew she was actually cooking a classic Bechamel sauce. I had no idea that Bechamel sauce and my mom's white sauce are the same thing until I started watching cooks like Rachael Ray, Paula Deen, and other television cooks, or chefs. 

White  sauce, or Bechamel sauce, can be used alone or transformed into a trifecta of sauces - mustard sauce, cheese sauce, or curry sauce. All three sauces are winners that will please your taste buds. Best of all, you only need four or five ingredients to produce cups of creamy, rich sauce.

Single serving amount, one cup, is given first. Two cup amount is given as an example. For a quart of white sauce, double the two cup amount that is given and follow the basic directions.

Thin White Sauce

Thin white sauce works well for creamed vegetables or scalloped potatoes and ham. My favorite creamed vegetables are peas with new potatoes, or peas and carrots combined.

• Ingredients For One Cup

one tablespoon butter         one tablespoon flour       1/4 teaspoon salt         one cup milk

These ingredients are for each cup of sauce that you want to make. 

For two cups double  the amount of ingredients
Example: I want two cups of sauce so I will use

two tablespoons butter    two tablespoons flour    1/2 tsp salt     two cups of milk

Directions for Basic Thin White Sauce

• Melt the butter in a saucepan over low to medium heat.
• Blend in the flour and salt. Let it cook until it is smooth and bubbly.
• Remove the pan from the heat.
• Add the milk and stir gently.
• Place pan back over low to medium heat
• Cook, stirring constantly (a whisk is the best tool for this) until the sauce is thick.
• Add herbs and spices as desired, optional

Note: I have never used margarine to make white sauce, so I cannot guarantee what the end product will be like if you use margarine. 

Scroll down for the three variations, or transformations; cheese sauce, curry sauce, and mustard sauce.

Medium White Sauce

This is the recipe I use the most. Medium white sauce is great for homemade chicken pot pie, creamed vegetables, or scalloped potatoes and ham. For a thinner sauce, just stir in little more milk until the consistency pleases you.

• Ingredients For One Cup

three tablespoons butter       three tablespoons  flour     1/4 teaspoon salt     one cup milk


These ingredients are for each cup that you want to make. 

For two cups double the ingredients.
Example: I want two cups of sauce, I will use

six  tablespoons butter   six tablespoons flour   1/2 tsp. salt      two - three cups of milk

Directions for Basic Medium White Sauce

• Melt the butter in a saucepan over low to medium heat.
• Blend in the flour and salt. Let it cook until it is smooth and bubbly.
• Remove the pan from the heat.
• Add the milk and stir gently.
• Place pan back over low to medium heat
• Cook, stirring constantly (a whisk is the best tool for this) until the sauce is thick.
• Add herbs and spices as desired, optional

Note: I have never used margarine to make white sauce, so I cannot guarantee what the end product will be like if you use margarine.

Transformation #1 

Cheese Sauce  = Add one half cup grated cheese to one cup hot white sauce. My favorite cheeses are American, Mild Cheddar, or Colby Jack. Great with broccoli or macaroni!

Transformation #2

Mustard Sauce = Add one level tablespoon prepared mustard to one cup hot white sauce. Use Dijon, Spicy Brown, Honey Mustard, or Regular. This is especially good with ham and fresh pork.

Transformation #3

Curry Sauce = Add one half teaspoon curry powder to the melted butter and salt.Then blend in the flour and salt. Follow the remaining directions.

SalleeShares-Holiday Baking Championship

2013 Mini Snowman Cake by Sallee Bonham 

#BakingChampionship

Anticipation! (sing song voice) I have been anticipating the first episode of Holiday Baking Championship with host Bobby Deen since I saw the first preview and set the DVR to record the series.

Baking is my thing! You know that because you have seen the pics of my holiday cakes, cookies, and cupcakes. 

The Prize Holiday Baking Championship's grand prize is $50,000 and the title, "Holiday Baking Champion."

The Judges
The eight competing bakers met the judges Duff Goldman of Charm City Cakes, Nancy Fuller of Farmhouse Rules, and Lorraine Pascal, fashion model and TV cook.

Heat One
Bobby Deen introduced the first sixty minute heat of "Holiday Cookie Madness."
First, each baker unwrapped a Christmas present containing a cooking tool that determined what type of cookie they had to bake:

• a spatula for layered cookies
• a French rolling pin for rolled cookies 
• a cookie press for spritz cookies
• a scoop for drop cookies

Then, the holiday bakers began creating Christmas cookies, or as Bobby Deen said,"The cookie beast has been awakened!"

Struggling to Bake
At the end of the sixty minute heat, two of the bakers, Stephanie Hart and Terra Nelson, were obviously behind the other six contestants. 

Stephanie stated that she was a cake girl and only baked one cookie. 

Terra struggled with timing. Even using the blast chiller, her HOT layered cookies were difficult to put together with bourbon cream. Yes, bourbon cream! 

Organized and Talented
Even before the judging began, I could tell who was going to be in the lead. Some people just have a knack for being organized and quick, not one wasted movement in the kitchen. I am NOT one of those people and admire the skill.

Erin, Bill, Dante, Punky, David, and Naylet were a joy to watch in the kitchen as they created their version of layered, rolled, spritz, or drop cookies.

First Heat Results
Erin Campbell won the first heat. Her advantage in the main heat was free range of the pantry to pick a substitute ingredient of her choice.

Main Heat Challenge
Contestants must bake 3 different cookies, one dozen of each, within ninety minutes AND use three ingredients. Sounds a bit like the dessert version of Chopped!

And the Ingredients Are...

1. Bittersweet Chocolate
2. Fresh Oranges
3. Toffee Bits

Smart girl Erin used her first heat advantage to substitute peppermint candy for the fresh oranges. The contestants instantly began planning the three cookies they wanted to prepare. 

Surprise!Host Bobby Deen had a surprise ingredient for all of the bakers to use, raspberry jam. Seriously, this reminded me of the Chairman's Culinary Surprise on ICA. 
However, not one contestant seemed to be thrown off by this addition. All of them knew where and how they would use the raspberry jam. 

Flavor Combos
I loved the flavor combinations chosen by the contestants. 

• orange ginger - Bill, Stephanie
• bittersweet chocolate and coffee - Bill
• orange hazelnut with raspberry- David
• coffee toffee- David
• orange rosemary- Naylet
• pumpkin toffee creme brulee - Erin
• chocolate raspberry - Dante, Naylet, Erin, Stephanie
• orange nut - Dante
• pistachio orange - Terra
• toffee cinnamon - Terra
• raspberry orange - Punky
• toffee cherry - Naylet
• peppermint hot chocolate - Erin

Mmmmm....makes my mouth water just reading through those flavor combos.

And the Judges Said...
The top bakers were:

• Erin
• Bill
• Naylet - Home baker Naylet won the first holiday bake off! Woohoo Naylet! 

Struggling Bakers

• Stephanie - cake like cookies. Great taste. Duff admired the fact she didn't have a recipe and baked three tasty cookie. However, they were too spongy. Stephanie was chosen to go home.
• Terra - She was slammed by the judges for her madeleine cookie. All three judges agreed that it was the texture of sponge cake. 

Safe Bakers

David, Dante, and Punky

I cannot wait to watch the seven bakers on the next episode,"Classic Holiday Flavors."

Cookies I Am Not Familiar With

Mandelbrot 
According to Tori Avey, "Mandelbrot cookies are an Ashkenazi Jewish dessert dating back to the early nineteenth century. Mandelbrot are closely related to the Italian cookies known as biscotti, which were first made in the Middle Ages. The word mandelbrot means almond (mandel) and bread (brot) in both German and Yiddish."

Rugelach  

The wiseGeek shares this information,"Rugelach is a Jewish pastry originating in Ashkenazy, or European Jewish, culture. It has many alternative spellings, including rugelakh, rugulach, rugalach, ruggalach, and rogelach in the plural, and rugalah and rugala in the singular. The pastry is also sometimes referred to as a butter horn, nut horn, or cream cheese cookie in the United States."

Fall Spiced Blueberry Pancakes

Ripe, juicy blueberries.
Fragrant cinnamon.
What do you see or think of when you read these two phrases? I think of spicy, dark blue cobbler, cinnamon spiced blueberry pie, and quick breads combined with aromatic cinnamon.

Wake up your taste buds with the fall flavors of cinnamon and blueberries combined in a tender, golden brown pancake for breakfast. Plus, no one will be able to guess your secret ingredient---just a pinch of allspice. Just a pinch of warm, pungent spice that makes your taste buds say, " Wow! What is that?"


Ingredients

Note: Use a dry measuring cup to measure the liquid ingredients. Trust me. It works.

I like to use the wire whisk attachment for my mixer to fluff
flour with. It is lighter than a regular wire whisk.

• 2 cups of flour, fluffed in the bag with a wire whip, or sifted. 
• 2 Tbsp. of sugar
• 4 tsp. of baking powder
• 1 tsp. of salt
• 1/2 tsp. ground cinnamon
• 1/8 tsp. ground allspice
• 1/4 cup of canola oil
• 1 egg
• 2 cups of water
• 1 cup of frozen blueberries

Directions

• Place all of the dry ingredients into a bowl. 
• Stir to blend
• Make a depression in the center of the dry ingredients.
• Place the egg, milk, and canola oil into the dry ingredients.
• Beat by hand with a whisk just until smooth. 
• Add 1 cup of frozen blueberries.

• Stir gently until the blue berries are evenly distributed in the batter.
• Put about 1 tsp. of canola oil on  a griddle or large skillet and heat over medium heat.  I use the high output burner on my gas stove and set the knob between 2.5-3. Regular burners about 4-5 (medium to medium low).
• Use about 1/3 to 1/2 cup of batter for each pancake.
• Cook pancakes until puffed and dry around the edges.

Ready to turn - Full of bubbles and the pancake edges look dry.

• Turn and cook the other side until golden brown.

Do not flip your pancakes if they are any lighter than this.
Your pancakes will not be completely done and taste
doughy.

• Serve your favorite pancake syrup and butter, or whipped topping. Yum! 

Serving Tip: When Bill and I were first married, he thought I was amazing because I served pancakes with warm pancake syrup. Fill a one cup measuring cup with pancake syrup. Microwave for one minute. If you want it hotter, microwave for an additional 30 seconds, but hot syrup is much thinner than warm syrup.

Have a crowd for breakfast? Use a bigger measuring cup. 

Syrup ready to heat in the microwave.

Yield: 11-12 pancakes or 4-6 servings

I like to make this recipe on Sunday. Bill and I eat 3 each. Then, I  freeze five or six left over pancakes for breakfast during the week. 

Mixed Fruit Crisp

Mixed Fruit Crisp with Almond Bark Topping- Sliced and Ready to Serve 

Every May, I swear I am going to stay on my work schedule over summer break. However, by July I have returned to being a night owl - watching late night movies and sleeping in until nine. Now it is August and my night owl ways cannot continue. Summer break is over! Back to school week means quick and easy recipes are being cooked in the Bonham kitchen.


My work routine is tiring me out! No more late night movies and sleeping late! Time to use my quick and easy Mixed Fruit Crisp that is so simple to make that children can make it. Kids love to bake! Let your back to school week be a little easier. Let the kids make Mixed Fruit Crisp for an after school snack, or dessert. Serve cool with vanilla almond bark topping. OR warm with vanilla ice cream.

Ingredients for Fruit Crisp

• 29 oz. can fruit cocktail, drained
• 2/3 cup packed brown sugar
• 1/2 cup all purpose flour
• 1/2 cup Oat Blenders cereal, regular or with almonds
• 3/4 tsp. ground cinnamon
• 3/4 tsp. ground nutmeg
• 1/3 cup margarine or butter,softened

Directions

• Preheat oven to 375 degrees F
• Grease a 9" round cake pan with shortening, or spray with pan coat.
• Pour the drained fruit in the cake pan and spread into a level layer.

Drained Fruit Mix Arranged in a 9" Cake Pan

• Place the remaining ingredients into a one quart bowl. Combine until the margarine or butter is no longer in lumps and the mixture is forming lumps, or large crumbs.

Ready to Mix 

 I just reach in with my clean, ring free hand and literally mix the ingredients together by hand. Children love  mixing the topping together like this. Two or three minutes of mixing and the topping is ready to sprinkle on top of the fruit.

Before Baking: Well Combined Topping Sprinkled Across the Mixed Fruit

• Sprinkle the topping evenly over the fruit.
• Bake about 30 minutes at 375 degrees F. 
• The topping should be golden brown.

After Baking: Piping Hot and Golden Brown 

• Cool the mixed fruit crisp completely. 
• Drizzle with melted, vanilla almond bark. 
• Let the almond bark dry for five to ten minutes.
• Slice and serve. 
• OR Serve warm with ice cream.

I like to drizzle melted, white almond bark across the cool crisp for an easy decorative topping.

Quick and Easy Topping

• Put one square of almond bark from a 24 oz. package into a zip top snack size bag.
• Close the bag.
• Microwave for 30 sec. and squeeze bag gently
• Microwave another 30 seconds and squeeze the bag gently to remove any remaining lumps.

Melted Almond Bark in a Zip Top Snack Size Bag

• Snip off a bottom corner of the snack bag.
• Drizzle the melted topping across the top of the mixed fruit honey oat crisp.

A Surprise Breakfast for Great Grandma Tucker

Front Center: Great Grandpa Marion Tucker and Great Grandma Ella Mae Tucker 

Back L - R:  Francis, Neal, Shirley(Shirl), My Grandpa Millard, and Roland 

Oatmeal reminds me of my Great Grandma Tucker. Great Grandma started me on the healthy breakfast path when I spent weekends with her. In fact, I cooked my first bowl of oatmeal at Great Grandma's house.

Early one morning, I woke up before Grandma and wanted to surprise her with an oatmeal breakfast. My five year old self carefully crept out of bed and went into the kitchen to begin the morning meal. What could have been a disaster ended very well.

I had carefully watched Grandma Tucker prepare our breakfast oatmeal many times. Feeling very grown up, I began my surprise. Opening the cabinet, I reached in for the oatmeal pan. Slowly,standing on a chair, I took the oatmeal box out of the cabinet. The rolled oats scoop was in the round oats box. One scoop of oats went into the pan of water, just like Grandma did it. Time to get off the chair and move the pan from the sink counter to the stove counter. Carefully, standing on tiptoe, I placed the pan on the counter by the gas stove, pushed the chair up to the stove, climbed onto the chair, and moved the pan onto the front burner. Time to light the stove! Pausing for a moment, I thought about everything I had watchedGrandma do to light the stove. Reaching for a match out of the metal matchbox holder, I lit the match, turned the burner knob, lit the front stove burner, and turned the stove knob to the right mark, Still standing on the chair, I let the oatmeal come to a simmer. Just about the time the oats were done, Grandma appeared in the kitchen.

Her eyes went wide and I knew I had surprised her. "Grandma," I said proudly."I fixed breakfast for you!" Grandma opened her mouth and closed her mouth. I had a vague feeling I had done something wrong, but did not know what. Suddenly,she smiled gently, hugged me, and said thank you.

After breakfast, Grandma told me I was a wonderful,  kitchen buddy. She quietly told me that kitchen buddies waited for each other before cooking. I promised that I would wait for her before I cooked again.

After that morning, my Grandma Tucker started asking me if I was going to be her kitchen buddy before we went to bed. Happily, I answered,"Yes, Grandma. I'm a good kitchen buddy!" and Grandma would say,"Yes, you are!" accompanied with a big hug.

As I grew older,  I realized how dangerous what I had done was. My admiration for my Grandma Tucker's self control taught me a lesson that I didn't fully appreciate until my own daughters wanted to begin cooking.

#TBT 

SalleeShares: Food Network Star Final 3

Alright foodies, my prediction was correct! Sarah Penrod did not make the final 3.

The first challenge was a 30 second promo. 

The four finalists; Lenny McNab, Nicole Gaffney, Luca Della Casa, and Sarah Penrod were told that this would be the most important thirty seconds of their lives. Only three would get the chance to film a pilot. Naturally, all four finalists felt the pressure of the moment. 

Bob Tuschman, Susie Fogelson, and the mentors viewed each finalist's pilot with them and offered a critique. After watching the pilots, I knew Luca and Nicole would be filming pilots. 

However, Lenny and Sarah seemed to be tied.

Lenny looked strained and nervous.No one seemed more surprised to be in the final three than Lenny! His cooking skill and authenticity won him a spot in the final three.

Sarah came across as trying hard to be convincing. Sarah looked stunned to be going home instead of Lenny. 

Robert Irvine was the guest mentor for the pilots. 

All three finalists were a little star struck when they each met Robert. However, Robert was gentle with them. All three pilots are very good!

• Luca was completely natural with his 1000 watt smile firmly in place.
• Lenny relaxed and did a great job. 
• Nicole was a little shaky and serious. In my opinion, she is in third place. 

Who is going to win?

I think the next Food Network Star is going to be......Luca Della Casa. My prediction record is 3 out of 4. will it be 4 out of 5 when the voting stops? 

Make sure you vote for your favorite Food Network Star finalist before August 6, 2014. 

No Fuss Brown Butter Blueberry Pancakes

A bowl of your favorite pancake batter and frozen blueberries are all you need to make No Fuss Blueberry Pancakes. The blueberries thaw as the pancake batter cooks on the buttered griddle. Bill loves the way the juicy, warm blueberries burst when he bites into them!

1. Heat a griddle or skillet.
2. Melt 1 Tbsp. of butter in the griddle or skillet and allow it to brown.
3. Pour pancake batter onto the hot buttered griddle.
4. Sprinkle frozen blueberries on top of the pancake batter.
5. Flip pancakes when tops are bubbly and edges look dry.
6. Cook until pancakes are golden brown.
7. Repeat steps 2-6 until your pancake batter is done. 

Yield: about eight 5" pancakes

Cooking tip: 
   Problem - Pancakes are not done in the center, but golden brown on both sides
Solution - Microwave for 15 seconds. Check centers. microwave for another 
15 seconds if necessary.

My Favorite Pancake Recipe 

My tried and true pancake recipe is from my vintage 1985 Betty Crocker Cookbook. I adjusted the recipe slightly.

Ingredients

1 egg

1 cup all purpose flour

3/4 cup milk, or water

2 Tbsp. canola oil

1 Tbsp. sugar

3 tsp. baking powder

1/2 tsp. salt

1-2 Tbsp. of salted butter

Directions

• Place all of the dry ingredients into a bowl. 
• Stir to blend
• Make a depression in the center of the dry ingredients.
• Place the egg, milk, and canola oil into the dry ingredients.
• Beat by hand with a whisk just until smooth. 
• Grease heated griddle with 1 Tbsp. of butter.
• Use 1/3 cup of batter for each pancake.
• Sprinkle frozen blueberrie on top of batter
• Cook pancakes until puffed and dry around the edges.
• Turn and cook the other side until golden brown.

Makes about eight 5" pancakes.

To double this recipe use:

2 eggs

2 cups of flour

1 1/4 cup of milk, or water

1/4 cup of canola oil

2 Tbsp. of sugar

4 tsp. of baking powder

1 tsp. of salt

2-3 Tbsp. of salted butter.

Follow the same directions.

#blueberries #foodieforlife

SalleeB to New York City

I'm in the top 50! Send me to New York City! Visit http://contest.awayfromhomecooking.com/  Vote Chocolate Extreme Mug Cake. #voteyes #top50  #SalleeBtoNYC 

SalleeShares - Food Network Star Week 9

#foodnetworkstar 

The Big Apple, New York City. I have never been to New York and can understand the excitement of the five finalists. I would be gawking and chattering like a chipmunk. To walk down the halls of the Food Network offices would be so scary-marvelous.

Woohoo! I am celebrating. Last week's Bonham Business prediction is in perfect alignment with the decision made by the Food Network Star (FNS) mentors. Butcher Babe Loreal Gavin went home.

A bit of advice for Loreal: Practice talking and teaching about food. Then, try again.You can do it Loreal. Your point of view was made for television. Yes, I am trying to encourage Loreal. After all, we both ride motorcycles and biker chicks need to hang together. 

Week 9 was about two challenges.

1. Visit a Chelsea Market business and learn about a summer staple. THEN, give a live camera presentation to the mentors who were back at Food Network HQ. No redoes here.

2. Solve a food problem for one of Rachael Ray's viewers. Rachael Ray is my cookin' shero! I know, I'm corny, but I love Rachael Ray. 

Challenge 1
I disagreed with the mentors decision on who did the best job. Luca has star power, a 1000 watt smile, and charisma. He did a great job and handled Bobby Flay's question well. Luca's smile shone through that camera lens and engaged the judges and viewers. However, the mentors couldn't hear me and picked Nicole Gaffney.

Nicole pulled everything together and did a great job. Remember, last week I did say that if she would quit trying so hard and RELAX, we would see a more polished Nicole. We did see the professional, friendly and capable Nicole, finally.

The Bottom Three
Cowboy Lenny just wasn't connecting with the yogurt, or the camera.
Texas gal Sarah started out well with the Santa Clause melon, but forgot to taste it.
Butcher Babe Loreal did not volunteer any information about why viewers should shop for meat at a butcher shop, her POV.


Challenge 2

• Nicole's advantage for winning Challenge 1: assign the family food problems to the other finalists.This challenge should have been fairly easy; if you used some common sense. Unfortunately, "common sense is so rare that it oughta be a super power!" Yes, it is a T-shirt slogan, but I really like saying it. Nicole put siracha sauce on a plate for children to eat. The youngest boy promptly spit out the spicy spoonful of food his mom fed him. Not what you want to see happen on national TV.

• Luca  did well, but unfortunately for him - the kids saw him put the cauliflower in the food processor. You cannot let the kids see the veggies!  Giada also pointed this out to the other mentors.

• Loreal made an involved dish of asparagus stuffed chicken breast for a family that wanted quick, budget friendly food for on the go.

• Sarah made sure everyone knew that she had cooked Loreal's dish for her own husband on Valentine's Day because the dish is special. Catty comments will not make you the next Food Network Star, Sarah. The mentors were clear that Sarah had not connected with the family, or the audience. 

• Lenny ripped his jeans during his cooking demo, OMG! However, he hid it well and continued with his cooking. Thumbs up to Lenny. None of the mentors realized  he had a wardrobe malfunction until he told them. Personally, I would have kept that info to myself. 

Who Will Go Home? - Week 10

Out of the final four, Lenny, Sarah, Nicole, and Luca, I predict that.....I am nervous to make this prediction...Sarah Penrod will be the finalist to go home next week.

My decision is based upon the fact that Sarah missed the mark on both of the challenges.

1. During the first challenge, she should have known to taste the Santa Clause melon before talking about it. Taking a bite out of half a melon to answer Bobby Flay's question," What does it taste like?" was a beginner's mistake. 
2. Yes, I did not like Sarah's catty behavior. BUT, as a mom, she should have been able to connect with the single mom and children.  

Pantry Style Beef Stew

Bill doesn't care about cooking. However, as a single man, he did master a few recipes. Pantry Style Beef Stew is a combination of Bill's basic recipe for beef stew and my additions to that recipe.  

Ingredients

• 2 lbs. boneless chuck roast, cut into 1-inch cubes
• 3 Tbsp. all-purpose flour
• 2 Tsp. canola oil
• 3 cups hot water
• 3 medium to large potatoes, peeled and diced into cubes
• 1 large yellow onion, peeled and chopped roughly
• 2 carrots, peeled and sliced thinly into rounds
• 1 – 15 oz. package beef stew seasoning mix
• 1/8 tsp. celery seed
• Unseasoned meat tenderizer (optional)

Directions

I start with my beef cubes on a large cutting board.

• Lightly sprinkle beef cubes with unseasoned meat tenderizer.
• Mix beef cubes with your hands to distribute tenderizer.
• Lightly sprinkle the beef cubes with unseasoned meat tenderizer again.
• Sprinkle with the 3 Tbsp. of flour.
• Mix with your hands until the meat is well coated with flour. Do not worry if a small amount of flour remains on the cutting board.
• Heat canola oil in a Dutch oven, or 2-quart stockpot.
• Add the beef cubes and brown on all sides.
• Add the hot water , seasoning mix, and celery seed.
• Stir well and bring the beef mixture to a boil.
• Remove pan with the beef mixture from the heat and cover.
• Place beef stew in the oven at 350 degrees.
• Bake for 45 minutes.
• Remove from the oven and stir well.
• Add all of the vegetables.
• Cover the pan.
• Bake for an hour, stirring every 20-25 minutes to make sure nothing is sticking to the bottom of the pot.
• Remove lid for the last 10 minutes of cooking.

Time to eat some pantry style beef stew!

Revised 12/28/2016

Simply Terrific BBQ Ribs

I Love BBQ!

In fact, I enjoy taking an occasional BBQ road trip. For instance, I took a motorcycle (bike) ride from Belle, Missouri to Memphis, Tennessee in November. Why? For the following reasons:

1. Memphis BBQ was just calling my name. Doesn't that happen to you?

2. It was unseasonably warm for November and perfect bike riding weather.

3. I had a four day weekend and enough extra cash to cover the trip.

4. A 300 mile road trip on a bike is FUN!

The custom HD that I rode to Memphis, Tennessee on a BBQ road trip.

I have found a "Simply Terrific BBQ Ribs" recipe. No grilling required. 

Three pound rack of pork loin back ribs 

1. Start with a three to four pound rack of pork ribs. This doesn't have to be exactly three pounds, but close to it. I've used baby back ribs, pork loin ribs, boneless country-style ribs, and plain old pork ribs. Just make sure you have about three to four pounds of meat. 

2. You make a simple dry rub that gets rubbed over the rack of ribs before tightly wrapping the rack of ribs in a double layer of aluminum foil.

Dry rubbed rack of ribs before wrapping in aluminum foil.

3. After tightly wrapping the ribs in aluminum foil, you place them on a shallow baking pan and place them in a preheated 325 degree oven (Fahrenheit)for two - two and a half hours. How simple is that?

Two and a half hours later, the ribs are terrifically tender.

4. The tender rack of ribs is cut into two or three rib portions.Bill and I like three rib portions. We eat one three rib portion for supper and we save the other portions for lunch. 

Three rib portions waiting for BBQ sauce.

5. After applying sauce to the bony side, place the ribs under the broiler and broil for two to three minutes.

Remove from the oven and turn each piece so that the meaty side is now up.

BBQ sauce applied to ribs and ready for the broiler.

6. Apply BBQ sauce to the meaty side and return to the oven and broil for anther two to three minutes. Remove from the oven and serve with your favorite sides - coleslaw, baked beans, potato salad, pickled beets, green beans, etc.

Plated rib section with Cravin' Craisin Coleslaw.

Recipe for Simply Terrific BBQ Ribs        Revised on 5/10/2016

Ingredients

about 3 - 4 lbs. of  pork ribs

3/4 cup light brown sugar

1 tablespoon paprika

1 tablespoon garlic powder
1/2 tsp. Old Bay Seasoning

1 bottle of your favorite barbecue sauce - Ours is Kraft Sweet Honey.

Directions

• Preheat your oven to 325 degrees Fahrenheit
• Peel off any tough membrane that covers the bony side of the ribs. I haven't bought any ribs that had a membrane on the bony side. 
• In a small bowl, place the brown sugar, paprika, garlic powder, and Old Bay Seasoning. Mix well to make the dry rub.
• Apply the dry rub to ribs on all sides.
• Lay ribs on two layers of foil, shiny side out and meaty side down. 
• Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
• Place on a baking sheet, or shallow baking pan. I use the bottom of my broiler pan.
• Place the wrapped ribs and pan in the preheated oven.
• Bake for about two to two and a half hours. You can check the ribs when they have baked two hours, but if you are using meaty ribs let them bake for the full two and a half hours. Use an oven thermometer to make sure your oven is at 325 degrees Fahrenheit. 
• Remove the baking sheet, or shallow baking pan, of wrapped ribs from the oven.
• Turn your stove's broiler on and let it preheat.
• Carefully unwrap the rack of ribs. There will be steam and juice inside the foil.
• Slice the rack of ribs into serving portions of 2 or 3 ribs each.
• Arrange portions on a foil lined broiler pan, bony side up.
• Coat the bony side of each portion with barbecue sauce. Make sure you coat the cut sides.
• Broil about six inches below the broiler element or flame for 1-2 minutes, or  until the BBQ sauce is cooked on and bubbly.
• Turn ribs over and coat meaty side with barbecue sauce. 
• Broil the meaty side for 1-2 minutes.
• Your ribs are now ready to serve!

Is your mouth ready for some crazy good homemade happiness on a plate?

Browned Sage and Onion Rice

Okay friends, this is my answer to boxed rice products. For years I used prepackaged rice side dishes to accompany my home cooked poultry. Then I discovered the trick of browning regular, raw, white rice in butter.

Browned rice does not stick together in clumps and lumps. Instead, the rice is fluffy and golden brown. The butter browns the rice, but it also adds a buttery richness to every bite.

The amount of sage in the recipe can be adjusted from a "barely there" 1/4 teaspoon. to an "okay I taste sage" 1/2 teaspoon (or more if you want).

Ingredients

3 Tbsp. salted butter
1 cup white rice
2 chicken bouillon cubes, or 2 tsp. instant chicken bouillon
1 tsp. dried minced onion
1/4 tsp. celery seed
1/4 tsp.to 1/2 tsp. ground sage  I use the lesser amount.
Salt as desired

Directions

First

• Heat 2 cups of water in a microwave to boiling
• Add the 2 bouillon cubes
• Stir until the cubes dissolve
• Set aside

Second

• Melt butter in a 4 to 6 cup saucepan. 
  
• Add 1 cup of rice
• Saute the rice in the butter until the rice turns golden brown. 
  
• Remove the pan from the heat
• Carefully add the 2 cups of chicken bouillon water
• Add the remaining ingredients
• Stir until the spices are blended into the broth, once or twice
• Place the pan of rice back on the burner
• Bring the mixture back to a boil
• Cover with a tight fitting lid
• Reduce heat to low.
• Simmer for about 20 minutes. 
• At 15 minutes, if the pan isn't steaming, or you can't hear it simmering, shut the heat off and leave it on the hot burner for 5 minutes. No peeking! Then, follow the next step.
• Remove the pan from heat, but do not remove the lid. No peeking!
• Let the pan of rice sit for 5 minutes
• Remove the lid and stir with a fork to fluff the rice up.
• Taste and add desired amount of salt. The salt in the bouillon and butter are enough salt for me, but Bill always adds salt to his. He's a salt-aholic. 

Yields 3 cups of rice