How To ~ Get a Stout or Ale taste out of a Pale Lager Beer ~ great for use in cooking or for drinking!

SPOILER ALERT!! This post is for my readers that are 21 years old and over!!!  If you're under 21, come back on your 21st birthday.

Short on funds, but wanting a more rich and toasting tasting premium Stout or Ale tasting brew?  Need some Stout or Ale for a recipe, but, only have a Lager in the fridge?  Just like to try copycat recipes?  Just feel like watching the beer create a lot of creamy foam head?  Then maybe this beer copycat trick might be right up your alley.  I've been using this little cheat for years ~ it not only works for my cooking, but, it's also an easy way to doctor up a less expensive Lager and make it taste like it has some extra sass.   Happy Cooking or Party On! ~ Cheers!

My How-To on transforming a Lager into a Stout or Ale taste...

For Instant Mock Stout ~ Get an Imperial pint glass and... Dissolve 2 teaspoons instant decaf coffee in a little hot water. Pour one 12oz bottle of Miller MGD beer into the now liquid decaf coffee. It will foam up when they combine ~ so use a steady hand and pour it into a tilted Imperial pint glass (they're 20oz vs a 16oz American pint glass ~ that way the foam has a place to go) or a large similar glass.  It will produce a rich and creamy head, similar in taste/look to what you might get with a Guinness draft pour, but with a bit more tan color in the creamy foam head.

For Instant Mock Ale ~ Get an Imperial pint glass and... Dissolve 1 teaspoon instant decaf coffee in a little hot water.  Pour one 12oz bottle of Miller MGD beer into the now liquid decaf coffee.  It will foam up when they combine ~ so use a steady hand and pour it into a tilted Imperial pint glass (they're 20oz vs a 16oz American pint glass ~ that way the foam has a place to go) or a large similar glass. It will produce a rich and creamy head, similar in taste/look to what you might get with a deep golden Samuel Adams Ale draft pour, but with a bit more tan color in the creamy foam head.

Christmas Cookies ~ from the kitchens of my family & friends....

Here's a little peek into the Christmas kitchens of my family and friends...

 

Wishing everyone a very Merry Christmas ~ from our kitchens to yours!

Split Pea & Ham Soup

It's been pretty gray around here the last few days and that always makes me want to cook soup ~ this time I was craving split pea and ham soup.  Luckily for me, I had a bag of green split peas in the pantry.  I just followed the recipe on the back of the bag, no need to get fancy.  The only things different I did was to add some chopped up celery and I added a cut-up smoked pork chop. 

I found a set of old, 1960's dishes a couple of months ago over at Goodwill & I just LOVE them!  I'm really getting into the whole 50/60's atomic/retro kitchenware vibe.  Now that I have a blog, I've got a great excuse to pick up cool plates and such when I find them.  You can't beat the price, most are about 50 cents-$1 each. I mean, I'm taking a lot of pictures and who wants to see the same ol'dishes every time. Right?  That's my story & I'm stickin' to it! teehee

On to the stove it went and in about an hour we had a great, big pot of ~ Split Pea & Ham Soup.  While the soup was merrily bubbling away, I baked up a box of Jiffy Corn Bread in my trusty cast iron skillet.  Quick and easy home cooking that hits the spot ~ that's one way to make the blah's go away.   : )

I like to use Hurst Beans, they're really good and they have a great selection.  For us, they're a local company and I really like that.  Here is another recipe using their green split peas that sounds good, especially for Spring, when asparagus is in season...

Traditional Indiana Persimmon Pudding

Traditional Indiana Persimmon Pudding ~ The finished pudding sorta reminds me of  Betty's Indian Pudding/Hasty Pudding that I made a few weeks ago.  It also reminds me of some of the steamed English puddings that I've had in the past. 

 

Tonight, J and I were invited over to Bill and Cheryl's house (our neighbors) for dessert.  Cheryl had made a traditional Indiana favorite ~ Persimmon Pudding.  I've heard of persimmons before, I've seen signs in some of the shops stating that it's for sale ~ either the fruit, pulp, pudding or cake...but we've never tried it.

Cheryl dished up a bowl for each of us, I took a few pictures and we discussed the hows and whys of persimmons.  It's a fruit/tree that has strong roots (pun intended :) in the Hoosier State and there are lots of old-family recipes floating around for this traditional fall/winter pudding treat.  It can be eaten warm or cold; plain, or with whipped cream or milk.

Cheryl showed me an old, 1940's well used, 3-ring binder cookbook that had at least six different versions, all from the kitchens of various, long-gone Indiana homemakers who contributed to the book.  The biggest difference with the recipes seems to be the amount of flour that you add, and the 'to-stir or not-to-stir' choice. Cheryl makes the version where you have to stir it every 15 minutes. (stirring often, while baking, makes it an old-fashioned pudding & not-stirring makes it more like a dense cake)

I found this recipe that sounds a lot like the version Cheryl made.  From reading the recipe comments, I see that this simple recipe has stirred-up quite the passionate discussion ~ some say it's a traditional Indiana persimmon pudding, while others say that it's not how their long standing, passed down through the generations, family recipe is made.  Isn't it great that the lowly, little persimmon (that some discount completely and say is fit only for feeding to the hogs) can cause such a ruckus?!   I'm smitten and so is my son.

Bill and Cheryl ~  Thanks so much for having us over.  FYI ~ Roy wants to put in a request for a bowlful, too!   Pretty please...  : )

Tracey's Easy English Beef Stew & Dumplings

Easy English Beef Stew & Dumplings ~ My sister-in-law, Tracey, makes a super easy, comforting, classic homestyle dinner in the crock pot.  Her recipe will soon be staring on the 'other side of pond', in my kitchen.  From England to America, dinner is served!

My sister-in-law, Tracey, (who lives in England) just shared a lovely looking photo of the dinner she made tonight, a delicious beef stew & dumplings.  I am now craving this exact meal for my dinner.  So, I asked her for her recipe.   I love sharing family recipes like this!  Just because we are so far apart, doesn't mean we can't share a meal together.  She just cooks it in her kitchen and I cook it in mine.  Thanks so much for my dinner inspiration, Tracey!  I'm dubbing your recipe...

Tracey's Easy English Beef Stew & Dumplings

Into a crock pot add ~  2 packs of cut-up stewing steak, chopped onions and carrots. Take 2 cups hot water & stir in some Marmite, an OXO Beef Cube and a packet of Colman's Beef Casserole Mix. Pour over the meat/veg.  Add more water, if needed, to just cover the meat/veg and give it a good stir.  (if the gravy/sauce is too runny, add some gravy granules to thicken it up)  

Cook it in the slow cooker/crock pot, on high, for 3-4 hrs or until the meat is tender and the veg is cooked. ~~ Then it's time to finish it in the oven, that's been preheated to 180c/350F.  Transfer the stew into an oven safe pot  (add/stir in some thawed, frozen peas if you'd like) and drop in the dumpling batter on top of the stew.  (dumplings made from a packet of dumpling mix or from the recipe from the back of the Bisquick box)  Cook the stew/dumplings, uncovered, for 30 minutes or until dumplings are a golden brown.  Serve with mashed potatoes and vegetables. x

Eggnog Bread Pudding done 3-Ways ~ Individual servings, made in the microwave

I woke up really hungry the other morning...  I had some leftover biscuits from Thanksgiving that needed using up...  I also had a little bit of eggnog and pumpkin puree lurking in the fridge.  Hmmm, looked like the makings of a bread pudding to me!  (my friends ~ Trina and Sarah ~ have been talking about/sharing bread pudding recipes with me, so it's been on my mind lately)  This time around, I decided to try making my bread pudding in the microwave, in individual glass baking cups.  Since I was making this up as I went along, I decided to try making each one just a little different.  I made this for breakfast, but it could easily be made for dessert, also.  I liked it best when eaten warm, right out of the microwave oven, with an extra splash of eggnog.  Starting my day off with a little homestyle, comfort food ~ Aahhh.  Cooking it in the microwave may not be traditional, but it sure is quick and easy.  Sometimes, I like it like that.  How about you? ~ Enjoy!

Pumpkin-White Chocolate Eggnog Bread Pudding (bottom) & Chocolate Chip Eggnog Bread Pudding (top) ~ These are tasty, easy and quick to make.  They're also a great way to use up older bread, biscuits and rolls.  It's a win-win all-around!

~  I used a 12 oz individual-sized glass baking dish and filled it with about a heaping cup of the bread/egg mixture.  The basic Eggnog Bread Pudding and the Chocolate Chip Eggnog Bread Pudding took about 1 minute and 3o seconds to cook.  The Pumpkin-White Chocolate Eggnog Bread Pudding took about 2 minutes to cook. ~

Eggnog Bread Pudding ~ Three Ways ~ single servings, made in the microwave

Basic Ingredients

• leftover biscuits, bread or rolls ~ torn/cut up into small'ish chunks
• large egg(s)
• eggnog ~ low fat or regular
• cinnamon
• nutmeg
• raisins
• vanilla extract

For every one cup of  torn up ~ bread, biscuit, rolls or a mix ~ you will need...

•  one large egg, beaten
• 1/4 cup eggnog (or milk of choice ~ dairy/soy/nut ~ plain/flavored)
• 1/2 Tbsp raisins
• 1 tsp sugar or sweetener of choice ~ or to taste ~ depends on how sweet you like your bread pudding (optional, I'd definitely add if using a plain milk)
• 1/4 tsp cinnamon
• few gratings of fresh nutmeg
• few drops vanilla extract
• pinch of salt (optional)
• microwave safe custard cups, small ramekins or mini glass baking dishes ~ sprayed with Pam

Ready to put in the microwave...

Basic Directions

In a medium bowl, combine until well blended ~ the egg(s), eggnog, raisins, cinnamon, nutmeg, vanilla extract, sugar (if using) & salt (if using).  (**add any of the following variations/changes to the basic mixture at this time) Mix in the torn-up bread and let sit for 10 minutes, so the bread can absorb some of the moisture.  Push down on the bread, several times during the 10 minutes, just to make sure it is completely covered with the mixture.  (it shouldn't, but if it seems a little dry, add an extra splash of eggnog)

Spoon into your prepared microwave safe glass custard cup/ramekin/small baking dish.  Microwave on High, for one minute.  Check center to see if done.  Depending on the size of your cup/amount of mixture cooking, it will probably take another 30 seconds to one minute more.  Do any additional cooking in 15 second increments, checking after each time.  Once it is cooked through and completely cooked/solid in the center, serve as is ~ or with an extra splash of eggnog or milk.

Variations to the Basic ~  Eggnog Bread Pudding

Pumpkin-White Chocolate Eggnog Bread Pudding
to the original recipe ~ add/change out ~ **  

• add  ~  1 Tbsp pure pumpkin puree
• add  ~  1 tsp white chocolate chips
• exchange  ~  the raisins for an equal amount of dried cranberries 

**this one will take a bit longer to cook because of the pumpkin puree ~ add an extra 15 seconds at a time, until it is firm in the middle and cooked through (mine took 2 minutes total)

Chocolate Chip Eggnog Bread Pudding

to the original recipe ~ add ~ **

• 1 tsp cocoa powder
• 1 tsp sugar
• 1 tsp chocolate chips or carob chips

Homemade Chicken & Dumplings ~ just like Grandma & Cracker Barrel make!

Homemade Chicken & Dumplings ~ Honestly one of the easiest and most satisfying homestyle meals I've ever made.  Why has it taken me so long to discover this classic recipe?  The traditional 'noodle-style' dumplings are so different from the biscuit dumplings I normally make.  Two versions of the same meal & both outstanding!

I found this amazing sounding recipe for making old fashioned ~ Homemade Chicken & Dumplings.  It said it was easy to make, quick to get to the dinner table & that it tastes like the Cracker Barrel version.  Ooooo, that got my attention.  I just love Cracker Barrel's Chicken & Dumplings!

I made it for our dinner & was truly impressed, as was my entire family.  Using leftover chicken makes this recipe so easy.  Not much to it ~ flour, broth, cooked chicken & a couple of spoonfuls of other on-hand pantry ingredients.  Even though the ingredient list is small, the flavor is BIG & so very comforting!  The recipe is simple to follow, quick to get to the dinner table & is just as good (if not better) than the one I've ordered countless times at my favorite 'country-style' restaurant.  We demolished the first batch I made and I've had requests to make it again ~ soon, very, very soon.  It was THAT good.

So, if you're looking for a meal that tastes like ~ something your grandma might make... that is comforting & makes you think of simpler times, when food wasn't fancy ~ just rustic, flavorful & perfect for large or small gatherings... just everyone sitting around the kitchen table, enjoying each others company... or when you'd like to order chicken & dumplings in your favorite 'country-style' restaurant, but want to make it cheaper at home, using leftover chicken & few other ingredients... or maybe even for a potluck ~ consider giving this recipe a try.  I think you'll be glad you did.  :)

P.S. ~ Since I'm posting this after Thanksgiving, I was thinking this might be a perfect way to use up some of the leftover turkey we all have hanging around the fridge.  Same meal / preparation, just a different type of bird...  I think I'll be making this again, just turning it into ~ Homemade Turkey & Dumplings ~ the next time around.  Maybe throw in a few frozen peas/carrots. Or maybe not.  Depends on my mood. : )

Betty's Indian Pudding ~ Hasty Pudding

Indian Pudding aka Hasty Pudding ~ This traditional cornmeal dessert, full of the flavors of molasses and spices, has been around forever and has had a place at many a Thanksgiving table over the centuries.

My sister-in-law, Betty, is a retired school teacher and she shared an old recipe with me that she used to make with her students every autumn.  They'd make this dessert in the classroom, using a crockpot.  The recipe is for ~ Indian Pudding (aka Hasty Pudding).  While trying to find out a bit more about this dessert, I found a really interesting website called ~ What's Cooking America.   Lisa Stradley shares the origins of this traditional, sweetened cornmeal mush dessert.  The post is a fun read and a lot of it I'd never heard before, like... Indian Pudding is also known as Hasty Pudding... or, Indian Pudding is a traditional Thanksgiving Day dish in New England households... or, 'National Indian Pudding Day' is on November 13th (oops, missed that by a few days :).  So many little kernels of information (yup, pun intended), it just keeps going on and on...  :)

Above ^ is a copy of Betty's original recipe, the one that I used to make this dish.  The 'pudding' turns out sorta like a thick cream of wheat and has a wonderful flavor.  The molasses and spices give it a really nice, rich taste.  I tried mine with both milk and ice cream, (yeah, I had two bowlfuls).  Thanks for sharing this recipe, Betty.  I guess you're never too old to learn new things in the kitchen... especially when you've got a teacher in the family who cooks!

Mike's Classic Meatloaf ~ another old family recipe...

Mike's Classic Meatloaf ~ An old, Arnold Family recipe, making the rounds once again.  This meatloaf is full of flavor, fresh veggies & traditional ingredients.  A meaty, hearty meal that is perfect for the upcoming fall and winter months.  If you have any leftover meatloaf, just cut it into thick slices & enjoy it in a Meatloaf Sandwich.  This is one time you'll want to have leftovers!

Recently, I was in Florida visiting my big brother, Mike.  While I was there, I asked him to show me how to make one of his family's favorite recipes ~ Mike's Classic Meatloaf.  It's a comforting & satisfying meal that really has the taste of Mom's homestyle cooking.

The two of us had a great time making the meatloaf.  He chopped & diced, while I took pictures.

 I mixed it all together & put it in the oven, while he cleaned up the dishes. 

About 45 minutes later, we were enjoying thick slices of the flavorful, meaty & veggie packed meatloaf.  A traditional ketchup glaze reminded me of the meatloaf I used to eat when I was a kid.  Childhood culinary memories came flooding back.  Eating food does that to me ~ it has the ability to take me back in time, and that makes me happy.  :)

Above, is a copy of Mike's Classic Meat Loaf Recipe, stains & all.  I just love having old family recipes, especially when they are in the cooks own handwriting.  I also love seeing any recipe changes, 'notes to self' and any other scribbles that the cook jots down.  It's like having a little peak into their kitchen, preserved forever, with the ability to be shared across the miles, years & generations. 
 

As the perfect end to a perfect meal, we enjoyed a wonderful dessert that my sister-in-law, Betty, is famous for ~ Fresh Baked Angel Food Cake with a Rich Chocolate Butter Glaze.  Man, was that a great way to finish off a great, home-cooked meal!  I'll share her cake recipe on the blog soon... gotta make those vacation memories last! 

Thanks so much for teaching me one of your recipes, Mike!!  Love, your little sister ~ Vicki  x/o

Easy Chili Mac Soup

Easy Chili Mac Soup ~ This family favorite is easy to make and if you have leftover macaroni & cheese already made up ~ it's a great way to clean out the fridge, too.  :)

Grandma Bunni used to LOVE eating Chili Mac Soup.  It was one of her favorite soups to make & as she got older, one of her favorites to order when she went out for dinner.  Since I had sooo much left over Macaroni & Cheese from a recent meal I made (read the post on that meal here), I decided to make a big ol' pot of Chili Mac Soup with the leftovers.  J was VERY enthusiastic when I made this & he declared it his very favorite soup of all-time!  Grandma Bunni would have been so pleased ~ I can see the apple didn't fall far from the tree on that one.   :)  Enjoy!

Easy Chili Mac Soup ~ a favorite soup of Grandma Bunni :)
makes a big ol' pot

Ingredients

• 1 pound lean hamburger, cooked, drained & crumbled
• 1 28 oz. can crushed tomatoes, with juice
• 1 14 oz. can diced tomatoes, with juice
• 1 can chili beans, with/in sauce
• 1 onion, diced
• 1 green bell pepper, diced
• 1 garlic clove, minced
• 1 packet taco seasoning mix
• 4 cups precooked elbow macaroni (or leftover macaroni & cheese, like from this recipe)
• salt & pepper, to taste

Directions

Place first 8 ingredients in a large pot, stir well & bring to a boil.  Reduce heat & simmer for about 15-20 minutes, or until the onion & green pepper are tender.  Add a little extra water if it gets too thick.

Add the precooked elbow macaroni & gently stir to combine.  Simmer all together for an additional 5 minutes.  Add salt & pepper, as desired. 

Serve as-is or with your favorite toppings and/or sides.  Some of our favorite extras are ~ shredded cheese; crushed tortilla chips; sour cream; crackers; corn bread.

Eggy Bread ~ homestyle comfort food for kids & adults...

Eggy Bread ~ Homestyle comfort food that is perfect for kids & adults alike.  Similar to French Toast, but with fewer ingredients.

I woke up late this morning & as I was coming down the stairs, I was greeted with the aroma of breakfast being cooked in the kitchen.  Roy was making Eggy Bread!  He learned how to make this simple comfort food ~ long, long ago (way back in the 70's) ~ when he was visiting Scotland.  He was staying with his sister, June, & her family.  She introduced him to this easy-to-make breakfast that she was making for her (then) two young sons.  Simple to cook food, that little ones just love.  Eggs, milk, bread & a touch of syrup/butter ~ can't get much easier than that!

This is real-time cooking in our kitchen today.  I've just finished cleaning the kitchen & the dishes are drying.  I think it's cool that Roy was showing J how to make this tasty breakfast ~ even though it'll be a while before he's allowed to use the stove. In my kitchen, it's never too early to learn how things are made, even if you are only just watching for now.  :)

Eggy Bread                               
serves 2-3

Ingredients

• 4 eggs, well beaten
• splash of milk
• 4 slices of your favorite bread
• Pam cooking spray
• butter/margarine 
• your favorite syrup

Directions

Preheat non-stick pan over medium heat. 

Beat the 4 eggs with a splash of milk.

Dunk the bread in the beaten egg mixture until well coated. If you have any extra egg mixture, just dunk some more bread.  :)  Spray pan with Pam cooking spray.

Transfer egg-soaked bread slices to pan & cook until golden brown on first side, then flip over to finish the other side.  About 1-2 minutes per side, depending on how hot your pan is.  When both sides are golden brown, it's done.

Serve with butter & syrup.  Enjoy!

Cajun 15 Bean Soup & Cornbread Muffins ~ perfect rainy day fare...

Cajun 15 Bean Soup & Cornbread Muffins ~ this flavorful bean soup is easy to make & has just the right blend of spices.   This combo is the perfect thing to make, now that fall is in the air...

I made a really good soup the other day ~ when it was grey, rainy & a bit cold.  I had a bag of Hurst's HamBeens Cajun 15 Bean Soup sitting in my pantry, a ham bone in the freezer & a box of Jiffy Cornbread Mix ~ the perfect storm of ingredients, just waiting to be born.  I simply followed the recipe on the back of the big 'ol bag 'o' beans, I did a 'quick soak method' version & used leftover ham instead of sausage.  Here is the online recipe version, so you get an idea of how easy it is to make.

The soup is flavorful, without being too hot.  The Jiffy brand Cornbread Mix is quick, easy, cheap & cheerful ~ alright by me!  The bean soup reheats perfectly the next day & the flavors seem to develop even more.  It's one of my new favorite bag 'o' beans soup.  It almost makes me wish for a rainy day... almost.  :)

Fresh Picked Sweet Corn ~ eating local, real local

Fresh Picked Sweet Corn~ Simply prepared.  Just boiled quickly & spread with butter ~ a little sprinkling of salt & pepper is all it needs.  Sometimes the simple things in life ~ and in the kitchen ~ are the best!

Living in a semi-rural area has its advantages.  We're still close (about 15 minutes) to all the things a larger town has to offer, while still having the advantages of living in a quiet, small town.  Take, for example, fresh summer veggies.  I've already posted about the Community Garden that is just up the road from us & how we can harvest from it whenever we like.  Now, I want to show you another cool thing that is just across the street & down a little ways from our house.  It's so close I can see it from my upstairs window...

One of our neighbors is a Gentleman-Farmer.  He & his family have a small crop of sweet corn that is producing the most amazingly tender, sweet corn I've ever had. It's such a treat to be able to know exactly where your food is coming from & how well it's cared for. 

Talk about a low carbon footprint, how about no footprint ~ except for a barefoot one... We've had the fresh picked corn delivered by the 'farmer's daughter', pulled in her wagon. We've walked over & bought it from the 'honor' table that's setup in front of the field.  Sometimes, we buy it 5 minutes after it's been picked & it's on the dinner table within the hour.  Talk about fast food!   J & I have even gone over & helped with the picking & shucking.  It's hard work pickin' corn & taking a break is all part of it.  :) 

I was going to do a bunch of posts on corn recipes, but to be honest, I like it best cooked simply.  This corn is so very sweet & tender, it seems a shame to do anything to it but give it a quick dunk in boiling water & then eat it on the cob, with a nice coating of butter & a little salt and pepper.  It's wonderful, just the way it is.  Why mess with perfection?

I'll come up with some fresh sweet corn recipes to share ~ but not today.  Today, I'm savoring the simple joy of eating simply prepared food, in our quiet, semi-rural Midwest town.  :)