The Lovely Suzanne’s recipes… and those of her readers, too!

Bon Appetit.

WM

(I’m updating this same post daily, so I qualify for NoPoMoFoMamaLamaDingDong!!!!!!! Don’t let it confuse you. WM)

(It’s Wednesday, and you know what that means — NO ARGUING WITH ASSCLOWNS ON THE INTERNET DAY — NAWACOTID. If you’re in, send me an e or leave a note in comments and I’ll link you. In the spirit of Thanksgiving, maybe we should extend it on into Thursday. And maybe go way out on a limb and say “No arguing with assclowns in real life for the next couple of days.” Whew. I’ll try, but no promises. Love and kisses, WM)

(old post starts… here:)

You know what? FUCK SCHOOL POLITICS.

My kids are off school all week, it’s Thanksgiving, it’s my husband’s birthday, I’m happy, I got to hang out with one of my girlfriends yesterday and none of our kids, life is sweet.

I’m running recipes all week long. I started earlier today with: (more…)

All that Hockey God wants for his birthday is:

CHOCOLATE BUTTERSCOTCH SCOTCHEROOS

1 c. corn syrup
1 c. peanut butter
1 (6 oz.) pkg. chocolate chips
1 c. sugar
6 c. Rice Krispies
1 (6 oz.) pkg. butterscotch chips

In large saucepan, cook corn syrup and sugar over medium heat, stirring frequently, until mixture begins to boil. Remove from heat. Stir in peanut butter. Mix in cereal.

Press in buttered 9 x 13 pan. Melt over hot (not boiling) water chocolate chips and butterscotch chips, stirring constantly until smooth. Spread over cereal mixture. Chill until firm, about 15 minutes.

(Old family recipe.) (HA! HA!)

“Stick a candle in it and call it good.”
— Hockey God

From Natalie at State of Confusion, who I found through Vixen!

Pumpkin Chocolate Chip Cookies

1 c oil
3 c sugar
2 eggs
1 lg can pumpkin
2 t baking soda
2 t baking powder
2 t cinnamon
1 t all spice/1 t cinnamon mixed
1/2 t ginger
5 c flour
1 t salt

Mix all together with milk chocolate chips. Bake at 350 degrees for 13-15 minutes.

Because when you’re planning a move to the suburbs, don’t you just think, “trifle” and “rosettes”?

Lemon/Blueberry Trifle

1 frozen prepared pound cake (16 ounces)
2 lemons
1 1/2 cups milk
1 container (8 ounces) sour cream
1 container (8 ounces) whipped topping
2 packages (3.4 ounces each) lemon instant pudding and pie filling
1 pint blueberries
1 square (1 ounce) white chocolate for baking.

1) Cut pound cake into 1 inch cubes; place in a large bowl. Zest one lemon; set aside. Juice same lemon. Sprinkle lemon juice over pound cake cubes; toss gently.

2) Combine milk, sour cream, half of the whipped topping and reserved lemon zest; whisk until smooth. Add pudding mix/whisk until mixture begins to thicken.

3) Set aside 10 blueberries for garnish. To assemble trifle, place 1/3 of cake cubes in bottom of trifle bowl. Top with 1/3 pudding mix, 1/4 grated white chocolate over blueberries. Top with 1/2 of the pudding mixture, spreading evenly. Repeat layers two more times. Reserve remaining chocolate for garnish.

4) If you have an Easy Accent Decorator; fill with the remaining whipped topping. Pipe 10 rosettes around edge of serving bowl. Slice remaining lemon into five, 1/4 inch slices. Cut each slice in half and place between rosettes. Place one reserved blueberry on each rosette. Grate remaining white chocolate in center. Refrigerate at least 30 minutes before serving.

**Note, If you don’t have the tools mentioned, smooth out the top layer of Cool Whip. Place the lemon slices in intervals as mentioned above and put a blueberry in between the lemon slices. Then put the grated white chocolate in the center.

13ers and usual suspects,

Recipes! (more…)

By Wacky Boy, age 5

First you get lettuce, then you put an apple on there (that’s split in half).

Then you dip raisins into peanut butter (like it’s the glue), then you put the raisins onto the apple — those are the ladybug’s spots.

Then you put his head on — that’s the green grape.

Then you put his eyes on — they’re dots (smaller raisins).

Then you’re done!

Then you eat it!

(Thank you, Wacky Boy. WM)

“It seems to me that our three basic needs for food and security and love are so mixed and mingled and entwined that we cannot straightly think of one without the others.”
– -M.F.K. (Mary Frances Kennedy) Fisher, writer (1908-1992)

For today’s Crockpot Recipes, my lovely Wacky Sister suggests:

Curried Chickpeas and Kale

2 Tbs ghee or vegetable oil
1 1/2 cups chopped onions
4 cloves garlic, minced
1/2 tsp cumin
3 cups chopped kale or 1 pkg frozen chopped spinach
1 1/2 Tbs curry powder
1 tsp ground ginger
1 tsp ground coriander
1 1/2 cups vegetable broth
3 cups cooked chickpeas
1 cup chopped tomatoes
1/4 tsp salt or to taste

Combine all ingredients in your crockpot and let it cook on low 7 to 8 hours, or on high for 4 hours.

Or perhaps you would like this:

Curry-Spiced Lentils And Spinach

1 1/2 tsp curry powder
1/2 tsp ground cumin
1 tsp ginger
1/4 tsp turmeric
1/4 tsp cayenne
1 medium onion — chopped
2 garlic cloves — crushed, minced
1 cup lentils — rinsed
1/4 cup converted rice
1 10-oz package chopped spinach, partially thawed and broken up
2 cups vegetable broth (or chicken broth if desired)
Salt to taste
Chopped tomato and mint for garnish — if desired

Combine first 11 ingredients in the crockpot. Cover and cook on LOW for about 6 hours, or until rice and lentils
are tender but not mushy.

Add salt to taste; serve garnished with chopped tomato and mint if desired. May be doubled.

Serves 2 to 3 main-dish servings.

Bon appetit!

WM

I love this cooky recipe cuz it’s no-bake. Elisabeth Hasselbeck melts wax with the chocolate, to make it shiny, but that is goofy. Use butter.

Buckeyes

2 cups creamy peanut butter
1/2 cup margarine or butter
1 pound sifted powdered sugar
3 cups Rice Krispies

For glaze:
12 ounces chocolate chips
12 ounces butterscotch chips (we prefer chocolate)

Directions:

Melt peanut butter and butter. Mix sugar and cereal and pour peanut butter mixture over. Blend together (may need to use hands) and form 1/2″ balls. Chill until firm.

Melt chips in double boiler. Dip candies in coating to cover (you’ll get your fingers in it, so be sure it’s just hot enough to melt but not hot enough to get burned). Place on waxed paper and chill or freeze.

This recipe makes 100 pieces. Bon appetit!

Argh, we forgot to plant cucumbers this year! Did you?

I love this recipe — it’s from my friend M.D.

Refrigerator Pickles

7 c. sliced unpeeled cucumbers
1 c. thinly sliced onion
1 c. thinly sliced green peppers
1 t. salt
1 t. celery seed
1 c. vinegar
2 c. sugar

Mix vegetables, salt & celery seed. Mix vinegar and sugar and pour over vegetables. Mix well. Store in refrigerator 1 day,
tossing the vegetables occasionally.

Store in jars. (They stay crisp!)

Keeps in refrigerator approximately 1 year, after which pickles will lose quality.

Happy bumper crop!