Argh - Kids Today!

It is really hard to come up with something that ALL the kids will eat. Sometimes, I really think that one kid will balk at the food just to stand out and be different (I especially see this trait in my twin girls who are 13).

I got down on myself and thought that I wasn't a very good cook. So, one time recently when I was very busy, I decided I would hire a graduate of a culinary school to cook some basic meals for our family. They would be pre-done and delivered so all I'd need to do was heat them up. The meals were very basic, like lasagna with garlic bread and salad.

What I found out was that my kids are just super picky. Maybe all kids are, I don't know. I didn't find anything wrong with the foods that were delivered. In my opinion, it was all great. Then the kids told me that they like MY cooking better!

Well, you'd never know it now...but what it did show me was that it's not that my cooking is bad, and it's not my fault. So now I just cook what I want, and they can eat it or not. If they don't like it, they can have a bowl of cereal or a peanut butter sandwich, but the dissenter has to fix his or her own substitute meal. I'm not going to be their short-0rder cook!

PS Don't worry, I'll have a new recipe soon!

Peanut Clusters

These are easy to make, and as a sweet snack, they are actually pretty healthy overall, since they have peanuts, almonds, and cereals in them! These freeze well and they are quite tasty!
I got this recipe from Mr. Denney of Carrollton GA.

1 lb almond bark
8 oz spanish peanuts
2-1/2 oz slivered almonds
1-1/2 cup Cheerios
1-1/2 cup Rice Crispies

Melt almond bark in oven at 200 degrees.
Mix all together then drop by teaspoonfuls or tablespoons on wax paper and allow to cool.

VERY Easy Key Lime Pie Recipe

Keylime Pie

2 graham cracker crusts
1 extra large container of Cool Whip (12 oz)
1 large can of condensed milk (Eagle brand is good)
12 oz can LimeAid Concentrate (if you can't find the 12 oz size, just buy two of the 6 oz)

Blend above ingredients, then add Green food coloring until it's the light green shade you prefer. Put into the pie crusts and chill completely.

This is very delicious and people will never know you didn't spend hours making them.

Dutch Apple Pie

Another one from Aunt Deb's Kitchen...

1 pie crust
5 apples, sliced
3 TBSP flour
1 Cup Sugar
1/2 tsp Cloves
1 Cup Sour Cream

Mix the following together, then set aside:
1/2 tsp cinnamon
1-1/2 Tbsp Sugar

Put sliced apples in crust. Mix flour, sugar, cloves and sour cream. "Glop" over apples. Top with Cinnamon and Sugar mixture. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and cook for 45 minutes more.

Homemade Taco Seasoning Mix

Taco Seasoning Mix

1 cup dry minced onion
1/2 cup chili powder
2 tablespoons cumin
4 teaspoons crushed red pepper
1 tablespoon oregano
4 teaspoons garlic powder
2 tsp onion powder

Combine all ingredients and store in cool, dry place.

I keep mine in a Tupperware container and just shake it before using, because some of the ingredients sift down to the bottom, and you want all of their flavor when you use your mix.

When using for Mexican dishes, use about 1 tablespoon or so per1 lb ground beef, chicken or beans. Add more if you like the extra flavor.

Homemade "Shake and Bake"

Home made version of shake and bake for chicken...

1 cup dry bread crumbs
1/2 cup flour
2 tsp garlic powder
2 tsp poultry seasoning
1 tsp paprika
salt and pepper to taste

Combine ingredients and store in a sealable container or a zipper topped plastic bag.
This mix will keep up to 4 months in the pantry - depending on the humidity - or you may just want to keep it in the freezer. This recipe also doubles or triples well.

To use this:

Preheat oven to 375 degrees. Place one cup of the mix in a plastic bag.

In a bowl, mix an egg and 1/2 cup of milk. Dip the chicken pieces one at a time into the milk mixture, then shake one at a time in the plastic bag.

Place on a baking pan and bake for the appropriate time based on the chicken your using, it can be as little as 20 minutes or up to an hour for larger, bone-in pieces of chicken.

Western Hash

From the kitchen of Aunt Deb:

1 lb hamburger meat, browned
12 oz can tomatoes
1 cup chopped green peppers
1/2 c chopped onions
1/2 cup uncooked rice
1/2 tsp salt and dash of pepper
1/2 tsp basil
-----
Velveeta Cheese for topping

Combine first 7 ingredients, cover and simmer for 25 minutes (low heat)

Top with Velveeta Cheese and heat until melted.

Serve with salad and biscuits for a complete meal.

Chewey Cake

This is a very old Dixon family favorite, passed on to me from Aunt Deb from the recipe from Granny Dixon. It's called Chewy (or chewey) cake, but it's not really a true cake. The consistency is much like brownies. Very delicious!

1 box (1 lb) dark brown sugar
1/4 lb butter
Mix the above by beating.

Gradually add 3 eggs - beat after each egg.

Add: 2 cups self rising flour
1 tsp. vanilla
1 cup or more nuts (pecans)

Spread in 9x13 pan - bake at 325 degrees for about 35 minutes till firm and brown.
Allow to cool before cutting into squares.