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Mandoline – Not a Necessity, But it Sure is Fun!

When I first got married and started doing a lot more cooking, I wanted a mandoline slicer. I had seen them used on TV, so they had to be awesome, right? The only versions I saw were at Bed, Bath, and Beyond for around $70! Whew! That was just too rich for my blood……especially when I knew it wasn’t a necessity. I would still go visit it….rub the box…….stare at it and dream about all the amazing things we could do in the kitchen. Then I’d walk away and cry my little heart out. Ok, so I didn’t cry, but I still missed it all the same. One fateful day I was with my mom in Ross and I saw THIS! Isn’t it beautiful!? Do you know how much this was??? $13.99. That’s it. A big step down from the $70 option. Guess what? I didn’t buy it the first day I saw it. I went home and stewed for about a week as to whether I should buy it. Finally, it won me over and I went back, praying that it was still there. Do you know it was in the EXACT same place I left it after I carted it around the store for an hour? I know what you’re thinking – no, I didn’t hide it. So I knew it must be fate…..we were destined to be together. I’ve used it several times and it’s just great! I don’t see any reason to think I got a bad deal or a cheap version. The blades are extra sharp, so I am pleased with my purchase. Keep your eyes peeled and you might find one too – maybe even cheaper than me! [Read more…]

Ziploc Omelet

What? Ziploc omelet? What the heck is that? It’s magic my friends…..pure magic. If you make this, you’ll astound your friends and neighbors. Your kids will think you’re a genius and volunteer to do the dishes……ok, so maybe not that last one, but they will think you’re pretty cool. Ready to be a pretty cool parent/neighbor/friend? Let’s go! [Read more…]

Cake Mix Cookies

 

These are about the simplest cookie you can ever make……well, except for those you get at the store and place on the cookie sheet to bake. Those are good too – but these, THESE are homemade. Doesn’t it make you feel like Suzy Homemaker when you tell your friends, “Here are some homemade cookies I made you.” Then they feel really special…..and you feel special knowing you didn’t waste all day making them. Let me just tell you that when I made these cookies, I was having a bad day. A very, very bad day. First thing in the morning I couldn’t get my computer to work. Then Annie  locked herself in the car at the post office and it was raining. Then the cashier at Walgreens wouldn’t take my coupons. At CVS I left my coupon binder in the buggy and didn’t realize it until I got home (Don’t worry! It’s safe…..I know the manager there….thanks Tammy!) I came home only to let Annie fall butt first down into the clothes hamper. So, as you can tell I really needed some cookies. Actually, I made these cookies to say “Thanks!” to those who helped me get back into my car and also to take to Tammy at CVS. I like telling people I appreciate them. It always seems to pack an extra punch when you say it with cookies. So, to kill two birds with one marshmallow (or something like that) I decided to say thanks AND show you how to make them. You’ll love me forever.

You’ll need a cake mix, eggs, oil, and sugar. That’s it. Are you amazed yet?
I knew my day was starting to look up when one of my eggs had a double yolk. It always makes me smile. Did that mama chicken know she was going to have twins before we devoured her eggs in some delicious cookies?  I didn’t think the double yolk would mess with the consistency of the batter, so I decided to leave it in there. Now these cookies are even MORE extra special. Isn’t it awesome how God throws those little joys into your life even when you’re having a bad day?
In a medium bowl, mix the cake mix, eggs, and oil. It’s going to be pretty stiff. That’s good. You want stiff dough when you’re making cookies. If you’re ever making cookies and the dough seems a bit too runny, just add some more flour until you get the right consistency. It might vary every time you make cookies from scratch……we’ll blame it on Global Warming. I’ve never had that issue with these cookies though. They always seem to be just right.
Now, roll your dough into balls. This is the fun part! You can make whatever size you like, but I’ll just tell you right now that I am NOT a small cookie person. I like my cookies big. Do you know anyone who would say “Yes, I’d like a small cookie, thank you?” Um, no. Because that would be Un-American.  Weirdos. So, for me this recipe usually makes about 2 dozen cookies. Any recipes that I’ve seen for them always say 3 dozen. I can usually look at a recipe and take 1 dozen off the yield number and know how many I’m going to have……big cookies = the right thing to do. Just do it.
Now, most recipes don’t call for this part – but I like to add it anyway. I think it gives it that little extra something-something.  After you roll your cookie into a ball, roll it in some sugar. I don’t measure the sugar out, but it’s probably around ¼ cup total that you’ll use. How could extra sugar be bad? As Pioneer Woman says, “If some is good, more is better.” Amen, sister.
Now, when you get all your cookies rolled and sugared, you’ll need to flatten them a bit. Don’t smush them to smithereens, but push them down a little bit. They don’t spread much, so if you don’t do this part you’ll have a nice round cookie. Use the bottom of a glass……or you can use your potato masher if you so desire.
Bake at 375 degrees for 8 minutes. This will vary with each stove. Every time I try this recipe at my mom’s house, I get a burned batch of cookies – NOT cool. She has to cook her cookies at 350 for 8-9 minutes. Ovens vary…..get to know your oven. Use it. Embrace it. Talk to it and it will talk back. Share the oven love.
Come closely and listen my children and I will tell you the secret to Stacy’s successful cookies. I don’t like to toot my own horn, but I make good cookies. GOOD COOKIES. I have mad cookie skills. Want to know what I do? I underbake cookies. Yep. That’s it.  I always take time off the end of what a recipe states…..I cook them only until they start to set around the edges. The middles might look sorta wet still, but I take them out anyway. After they sit a bit they’re ready to eat….and they’re soft…..and gooey. And all sorts of delicious. Honey, do you know anyone who wants a crispy cookie (my Mama not included)?  So, to increase your cookie success, only bake them until you can tell from touching the edge that they’re starting to set. Leaving them on the cookie sheet a minute or two after you pull them out of the oven helps them continue to cook a bit. Leave them no longer than 2-3 minutes on there. Then pull them off and let them cool on racks. Eat as many as you want….it’s okay. Tell your spouse you’re eating them in honor of my bad day.
What I love about the recipe is that it’s so easy to switch up! You can use whatever cake mix you have on hand. Chocolate makes great cookies, and you can roll them in confectioner’s sugar instead of granulated to make Chocolate Crinkles! If you use a yellow cake mix, you can add chocolate chips and make Chocolate Chip Cookies. This particular batch was Cherry Chip. YUMMO. My sister is in love with Funfetti Cookies. Can you tell we’re a cookie loving family? Make some today.My day got better when I went into the bathroom and saw Annie had unrolled the toilet paper….nothing like a child to make you smile. Something about rolling toilet paper is very therapeutic.
Print Recipe

Cake Mix Cookies

Course: Dessert
Servings: 3 dozen

Ingredients

  • 1 box box cake mix any flavor
  • 2 large eggs
  • ¼ cup oil
  • Sugar

Instructions

  • Preheat oven to 375 degrees.
  • Mix cake mix, eggs, and oil until well combined.
  • Roll into desired sized balls.
  • Roll cookies in sugar and place on cookie sheet.
  • Flatten with a glass or potato masher.
  • Bake for 8 minutes or until they just start to set on the sides.
  • Let stand on cookie sheet for 1 minute then remove to baking racks to cool completely.

Homemade Breadcrumbs

I know I’m not the only one out there with a lousy bag boy….am I? The bag “boy” at my Kroger thinks he’s Elvis. He wears his collar up and his hair greased back. I have not heard him sing……but I have seen him high tail it! Apparently he doesn’t like me anymore because when he sees me coming, he tries to find something else to do – get buggies…..sweep……clean up the broken pickle jar in aisle 4. Well, that’s just fine with me because I hate getting home to find my bread smashed and all my frozen stuff in individual bags instead of together. Is this rocket science? That being said, we all end up with smashed bread sometimes. I will usually make homemade croutons (https://www.humoroushomemaking.com/?p=205), but this time I decided to make breadcrumbs. You can buy these at the store, but it’s usually cheaper to make your own. Plus, they just taste a lot better. If you can get some reduced bread, even better! Any kind of bread will work. Also, sometimes it’s just nice to pulverize something to smithereens. You know you want to.
My favorite way to make breadcrumbs is using my food processor. I love this kitchen appliance! If you don’t have one, you should really consider getting one……I see them at yard sales all the time. It’s such a great tool to have – it makes a lot of kitchen tasks a LOT easier. I think it does lots of cool stuff, but I haven’t read the manual yet. Manuals intimidate me. I need appliance manual therapy. [Read more…]

How to Make an Omelet

It’s so easy to make an omelet. I make them regularly for Barry…..especially when I have stuff in the refrigerator that I want to get rid of. You can put ANYTHING in an omelet – cheese, salsa, taco meat, bacon, ham, peppers, onions, steak, hot dogs, chicken nuggets. I’d say most people who don’t make omelets don’t do it because they think it’s hard. I’m here to shed light on the subject! If I can do it, you can do it! Now, this omelet turns out a little rough because I got in a hurry…..it split open. Guess what? It still tastes delicious. Did you know that they make a special pan just for making omelets? Good grief! What normal person has room in their cabinets for all these contraptions? I had to get rid of my dishwasher in order to store more cake pans, so I really don’t have room for a special omelet pan. Good thing we don’t need it. So, let’s clean out the fridge and make an omelet!
All you need to make an omelet are eggs, water, salt, pepper, and cooking spray. Of course you need your fillings, but that will vary each time you’re making one. The omelet I make the most is just salsa and cheese for a filling. We like to keep things simple in the Myers household. [Read more…]

Homemade Kettle Corn

*****We’ve adapted this recipe to fit our Whole Foods lifestyle by using coconut oil and sucanat.*****

I love fall! It means festivals…….festivals mean Kettle Corn! I might be a tad bit obsessed with Kettle Corn. Sure, I go to see the crafts and decorations, but if they weren’t there I’d still go just to get Kettle Corn. Whew! I don’t like to share it either. My husband might get a few bites there and there, but if he’s not careful I might just bite his hand off. There’s just something about the sweet/salty mixture and the crunch of the popcorn that just makes me wanna dance! You’re craving it right now because I said crunchy aren’t you? At the last festival I went to, I got the biggest bag available….yes, I ate it all myself. Over the course of a few days though because I learned in the past that if you eat too much at once you’ll get a tummy ache. Too much = entire bag. I thought to myself, “Self, YOU could make your own Kettle Corn!” Then I could have it all year long! This was something I was definitely going to try, so I came home and found the recipe on the internet. Verdict? There is DEFINITELY a learning curve. We burned some on our first batch, so we made another pot full while I ate the burned ones. Hey! They had sugar on them so they weren’t THAT bad. Hopefully I’ve made all the mistakes that can be made, so that you can make it without mishap. I’m just here to help. Let’s make a pot, shall we? [Read more…]

Swedish Apple Pie

Swedish Apple Pie a la mode

I declare this The Year of the Apple! Who cares that every year is The Year of the Apple at my house? I’m an apple lover. You’re going to continue seeing apple recipes here. If I see an apple recipe, I have to make it. It calls to me. I dream about it until I make it. I’m a slave to the apple!!!!! When I saw this super easy Apple Pie recipe that didn’t have a crust, I knew I had to make it. It exceeded my expectations….so much so, that I made it yesterday and it’s gone today. Oops. Don’t subscribe to Taste of Home magazines. They’ll just make your butt expand.

[Read more…]

How to Make Stuffed Burgers

In honor of the Labor Day holiday, Barry said I should post something that was made on the grill. I guess most of you are going to pull out your grill and give a last hurrah for the summer. Although around here, if the heat keeps up, we’ll be having sweaty buns for most of the winter months. Yesterday, it was so hot, spit would have evaporated before it hit the ground. Stupid Global Warming. I blame it on Al Gore. Anyway, I thought I would show you how to make stuffed burgers. It’s more of a method than a recipe, so no recipe will be included at the bottom. You can take this idea and run with it. Run like the wind! Happy Labor Day!

Ingredients

For these burgers, you’ll need ground meat, garlic powder, salt, fresh pepper, bacon bits, feta cheese, and cream cheese. Now, you can use any type of ground meat that you want – beef, veal (too expensive for my blood), turkey, chicken, or just about anything you can think up. As far as the cheeses go, I used these because that’s what I had. You could use ANY type of cheese – bleu cheese, goat cheese (YUM!), cheddar, mozzarella – let your imagination run wild. Try to pair things together. I used bacon, but you could use pepperoni, or anything else you think might pair well with the cheese you’re using.  To make a pizza burger, use mozzarella and chopped pepperoni.  The burger is your canvas! [Read more…]

You Cut Me Deep

Knives can make or break your experience in the kitchen. If you have a great knife, you won’t dread the chore of chopping vegetables or meat. A great knife will slice through your vegetables as though they were butter. It took me a while to figure out that I needed to quit using cheap, dull knives. When I changed this part of my cooking, my world came alive! Please, in the name of all that is good and holy, DO NOT use a dull knife. It will make you want to cuss and lose your religion. However, when you have a good, sharp knife you will sing songs of praise. “When I die, hallelujah I’ll take my knife! I’ll fly away.”

My knife stash

Here are my favorite knives. I use each of them regularly, and I consider them essential in my kitchen. However, I know of some cooks who only have one knife and use it for everything. I like variety. It’s the spice of life, along with cumin.

[Read more…]