Bo's Bowl

Grilled Bourbon Glazed Pork Chops

2012-08-21T19:38:00.000-05:00

Pork chops drowned in a boozy sauce,

so good you will want to lick the plate--

Need I say more.

Grilled Bourbon Glazed Pork Chops

adapted from Southern Living

1/2 cup firmly packed brown sugar

3 tbs Dijon mustard

2 tbs soy sauce

2 tbs bourbon

1/2 tsp salt

1/4 tsp black pepper

6- pork chops (1 inch thick)

In a shallow dish, whisk together the brown sugar, Dijon mustard, soy sauce, bourbon, salt, and pepper. Add the pork chops, cover and marinate for about 30 minutes to an hour, turning once. Remove the pork from the marinade; reserve the marinade. Preheat the grill to medium-high heat. Grill the pork to desired doneness, the internal temp should be between 145 and 160. Meanwhile in a small sauce pan bring the reserved marinade to a boil in a small sauce pan, and cook for 2 minutes, stirring occasionally. Pour over the pork chops just before serving.

Milky Way Cake

2012-08-20T20:21:00.000-05:00

It has been way too long since my last post, but now I'm back--Be patient with me, I have a ton of recipes I need to get caught up on.

So this weekend I had another birthday, my thirty first birthday to be exact. And you can't celebrate a birthday without cake--and this one is really sweet! It's like a cross between a caramel and a chocolate cake. I've heard people say it's better than sex, but I've never said that. But it is a really good cake!

OK--Now nobody ruin this cake for me by figuring up the calories and fat. I mean you know there has to be a lot--since there are eight, yes! EIGHT(8)! Milky Way bars in the cake, plus 3 sticks of butter and all that other good stuff. Let's just say this is not Weight Watchers.

Milky Way Cake

For the Cake:
8- 2.05 oz Milky Way Bars
1 & 1/2 cups butter (3 sticks)
2 cups sugar
4 eggs, beaten
2 & 1/2 cups all-purpose flour
1/2 tsp salt
1/4 tsp baking soda
1 & 1/4 cups buttermilk
1 cup chopped pecans
1 tsp vanilla extract

For the Icing:
1/2 cup butter (1 stick)
1/3 cup milk
3 tbs cocoa
1- 16 oz package powdered sugar
1 tbs vanilla extract

Preheat the oven to 325 degrees. Grease a 9x13-inch cake pan; set aside. In a double boiler melt the Milky Way bars with 1 stick of butter, until just melted; remove from the heat and let cool slightly. Meanwhile cream the remaining 2 sticks of butter with the sugar. Add the beaten eggs and the melted Milky Way bar mixture. Sift the flour, salt, and baking soda together. Alternately add the flour and buttermilk to the batter, blending well. Stir in the pecans and vanilla. Pour the batter into the prepared pan and bake for 50 to 50 minutes, until the cake is firm to touch. Let the cake cool for 10 to 15 minutes. While the cake cools make the frosting. In a sauce pan over medium heat, bring the butter, milk, and cocoa to a boil, stirring until the butter melts. Remove from the heat; whisk in the powdered sugar and vanilla. Immediately pour the icing over the warm cake.

7-Up Pound Cake

2012-06-24T14:24:00.001-05:00

For a long time now, this blog has had a real shortage of cake recipes--Honestly cakes are not my thing, I'm not the worst baker, but I'm certainly not the best. There are still plenty of things for me to learn when it comes to baking. Michael is the resident baker around here, at least when it comes to cakes. So Michael made this 7-Up Pound Cake this weekend. I just observed:D

7-Up Pound Cake

1 cup butter (2 sticks), softened

1/2 cup vegetable shortening

3 cups sugar

5 large eggs

1 & 1/2 tsp lemon extract

1 & 1/2 tsp vanilla extract

3 cups all-purpose flour, sifted

7 oz 7-up soda (any lemon-lime flavored soda will do)

Preheat the oven to 300 degrees. Grease and flour a 10-inch tube pan; set aside. In a large bowl, beat the butter, shortening, and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add the lemon and vanilla extracts, mixing well to combine. Add the flour to the butter mixture in three batches, alternately with lemon-lime soda. Mix well after each addition. Spoon the batter into the prepared tube pan. Bake until a tester inserted into the middle of the cake comes out clean, about 1 hour and 10 minutes. Cool the cake in the pan for 30 minutes. Remove the cake from the pan and let cool completely.

Pound cake is always best topped with fresh summer berries!

I've gotten a little behind on posting and a have a quite a few recipes I need to get posted, it just seems like this time of year there are so many other things I want to do instead of sitting in front of the computer--like this weekend a trip to Oak Mountain, and hiking to Peavine Falls. Even though the falls were not nearly as impressive as I had hoped--they were nearly dry, only a trickle of water, it was still good to be out in nature. I'm hoping to get caught up on my posting this coming week.

Hummingbird Bundt Cake with Cream Cheese Glaze

2012-06-15T19:28:00.001-05:00

This is one good cake! Moist, sweet, nutty--Just the perfect cake. I wish I could claim that I made this beauty, but I didn't. Michael did, I just ate ~~a few big hunks of it~~ only a tiny sliver of it, since I'm on a diet. OK, you know I'm joking.

I can remember my mom making hummingbird cakes for different occasions--A big giant four layer cake, covered in cream cheese frosting. Well this is the "no special occasion needed" version of that cake.

Hummingbird Bundt Cake
adapted from Southern Living

For the cake:
1 &1/2 cups chopped pecans, toasted
3 cups all-purpose flour
2 cups sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3 large eggs, lightly beaten
1 & 3/4 cup mashed ripe bananas (4 large)
1- 8 oz can crushed pineapple (don't drain)
3/4 cup vegetable oil
1 & 1/2 tsp vanilla extract

For the glaze:
4 oz cream cheese, softened
2 cups sifted powdered sugar
1 tsp vanilla extract
1 to 2 tbs milk

Preheat the oven to 350 degrees. Grease and flour a 14-cup bundt pan; set aside. In a large bowl stir together the flour, sugar, baking soda, cinnamon, and salt. Next stir in the eggs, mashed bananas, pineapple, vegetable oil, and vanilla extract; stir just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans into the bottom of the bundt pan, spoon the batter over the pecans. Bake for 1 hour to 1 hour and 10 minutes, or until a tester comes out clean. Cool the cake in the pan on a wire rack for 15 minutes; remove from the pan and allow to cool completely on the wire rack. For the glaze, in a bowl combine the softened cream cheese, powdered sugar, vanilla extract and 1 tbs milk; mix with a hand mixer until smooth, adding an additional tbs of milk if needed. Immediately pour the glaze over the cooled cake, and sprinkle the remaining 1/2 cup of toasted pecans over the top.

I love these old fashioned bundt cakes, cause you have a choice--big slice or little slice?

Crunchy Ramen Noodle Slaw

2012-06-14T19:47:00.000-05:00

I'm not a gourmet food snob by any means--All the time I use cake mixes, jars of store bought pasta sauce, cans of crescent rolls, but ramen noodles are a different story. I mean how can those little packs of noodles that cost maybe fifty cents taste good--Well they really don't, at least not when you prepare them like the package says.

Then there is this slaw. First let me say, I only like coleslaw made with mayo. To me that is just what coleslaw is--If it's made with a vinaigrette it's a salad. Michael is always in charge of making the coleslaw when we have cookouts. This is what he always makes. He loves it. Honestly I had never even tried it, just figured anything made with uncooked ramen noodles can't taste good.

But I figured Michael likes it, so I'll make it for him--after all I'm just grilling a hot dog for dinner, at least this will make it seem like really cooked, even though it extremely simple.

Come to find out--I love this slaw(salad) too. It's my new favorite.

Michael always makes it in a 9x13-inch Pyrex dish, I'm not sure why, maybe because it's easy to fit in the fridge? So that's what I'm making it in too, but you can use a bowl.

First you crumble the ramen noodles in the bottom of the dish, just like that.

Then it's really just a layering thing--almonds, sunflower seeds, green onions, then slaw.

Then the dressing--the seasoning packets from the noodles, cider vinegar, sugar, oil. Then let it marinate for at least 8 hours, but overnight is better.

Crunchy Ramen Noodle Slaw

2- 3 oz packages beef ramen noodles
1 cup slivered almonds, toasted
1 cup sunflower seeds, toasted
1 bunch green onions, chopped
2- 10 oz angel hair slaw
1/3 cup apple cider vinegar
1/2 cup sugar
1 cup vegetable oil

In large bowl, crush the ramen noodles in the bottom. Next layer almonds, sunflower seeds, green onion, and the slaw. In a bowl whisk together the vinegar, sugar, oil, and the seasoning packets from the noodles. Pour over the slaw; cover and allow to marinate overnight. Toss before serving.

Perfect Pot Roast

2012-06-07T11:26:00.003-05:00

Talk about comfort food--Oh man, this roast was so good! Tender, almost falling apart--You definitely will not need a knife. And the gravy, thick and creamy, just the way gravy should be.

Now I do know a Crock Pot cooks a good roast and I use mine quite a bit, but I like more hands on cooking when I've got the time. And any way if you use a Crock Pot, you made Crock Pot roast--Not pot roast. This is POT ROAST--made in a real pot.

So what cut of meat to buy? Chuck is my first choice for pot roast. It loves a good, long , slow cooking. Look for one about 3 to 4 lbs. Seems like you can always find one on sale too, so shop around for a bargain. Season your roast all over with salt and pepper.

Next slice up a couple onions and a few cloves of garlic--any tips to stop the tears?

Next mix together a can of cream of mushroom soup with a little Worcestershire sauce and red wine--Those little minis of wine are a lifesaver, I do drink wine, but I don't drink red wine very often--cause I always end up with a headache. So I keep these little minis on hand for cooking. They're the perfect size for most recipes and the perfect size for the drunks to keep in their purse:D

Now in a POT, with a little oil, sear the chuck really good on all sides. Take your time here, lots of good flavor is being made. When it's well browned, take it out of the pot.

Next add the onions and garlic, saute for a couple minutes. Be sure to scrape up all those little brown bits on the bottom of the pot as the onions cook.

Return the roast back to the pan and try burying it under the onions.

Pour the mushroom soup, Worcestershire, and red wine you mixed up on top.

Then add a little beef broth. Cover, bake, and wait, dinner is only few hours away.

Perfect Pot Roast

adapted from Paula Deen

1- 3 to 4 lb boneless chuck roast
2 onions ,thinly sliced
1- 10.75 oz can cream of mushroom soup
1/4 cup red wine
2 tbs Worcestershire sauce
3/4 cups beef broth
vegetable oil
salt and pepper

Preheat the oven to 350 degrees. Season the roast all over with salt and pepper. In a large dutch oven heat about 2 tbs vegetable oil; sear the roast on all sides. As the roast sears, mix together the cream of mushroom soup, red wine, and Worcestershire in a bowl. When the roast is well browned, remove from the pot; set aside. Add the onions and garlic, saute for a couple minutes. Return the roast to the pot piling the onions on top of the roast. Pour the mushroom soup mixture over the top, then the beef broth. Cover and bake for 3 to 3.5 hours, until the meat is very tender.

Four Layer Chocolate Delight

2012-06-06T19:54:00.000-05:00

Four layers of goodness!

Shortbread Crust + Sweetened Cream Cheese + Chocolate Pudding + Whipped Cream =

Chocolate Delight

This was my favorite dessert as a kid--so I called my mom and got the recipe.

Know what? I still love it, just as much as I did when I was a kid.

First make the shortbread crust--butter, flour, pecans.

Next layer--cream cheese, powdered sugar, Cool Whip.

Layer number 3, chocolate pudding--Yep, instant.

Finish it off with a layer of Cool Whip.

Four Layer Chocolate Delight

1/2 cup butter (1 stick), melted

1 cup all-purpose flour

1/2 cup finely chopped pecans

1- 8 oz package cream cheese, softened

1 cup powdered sugar

2- 3.9 oz packages instant chocolate pudding

3 cups milk

1- 12 oz container whipped topping

Preheat the oven to 350 degrees. In a bowl mix together the butter, flour, and pecans. Press the mixture into the bottom of a 9x13-inch glass baking dish. Bake for 15 to 20 minutes, until lightly browned. Allow to cool completely. In a bowl mix together the cream cheese, powdered sugar, and 1 cup Cool Whip. Spread over top the cooled crust. In another bowl mix together the pudding mix and milk, mix until thickened; spread over top the cream cheese layer. Top with the remaining whipped topping; refrigerate for at least 8 hours or overnight before serving.

Linda's One-Dish Baked Pasta with Meatballs

2012-06-05T18:40:00.000-05:00

Every month I have to work one week of night shift, as in all night! It's all good until about 3:00 AM, that's when I turn into a walking zombie--Good thing I don't really have to interact with people. So last week on night shift--It was about 4:00 AM, I was reading blogs(My Kind of Cooking), I saw this recipe--wait. Linda forgot to say cook the pasta, HA I found a typo--wait, I can't even find my own typos. So I read it again, and sure enough--you don't cook the pasta first.

I love any kind of baked pasta, but after I make it the kitchen is a mess. Pasta pot, sauce pot, and baking dish in the sink waiting to be washed--Not to mention salad bowls, plates--so the idea of a one dish baked pasta, sounds genius. But does it work?

Last week I tried it--my mom was the guinea pig. We were sitting at the kitchen table, I told her I was afraid the recipe I had in the oven was not going to work, she agreed. To both of our surprise--It worked! The pasta was cooked! Linda, I'm sorry for doubting your recipe.

Now this is not a gourmet meal, certainly I wouldn't serve it if Mario Batali was coming for dinner(no, I don't really know Mario Batali)--but if your looking for something you can throw together, that's easy with hardly any clean up, it's perfect.

Last night I was feeling lazy, and wanted to make something easy, so I made it again.

Pay close attention!

Dump uncooked pasta in a baking dish and pour sauce on top.

Pour 1 and 1/2 cup water over the sauce.

I pour it into the pasta jars first to get the last bit of sauce out.

Top with the meatballs; cover and bake about 1 hour.

Top with the cheese, bake for 15 more minutes.

So if you liked this recipe--Head over to where I found it, My Kind of Cooking!

One-Dish Baked Pasta with Meatballs

adapted from My Kind of Cooking

1- 1lb box rigatoni
2- 24 oz jars pasta sauce
1 & 1/2 cups water
1- 12 oz package fully cooked meatballs, thawed
1- 8 oz package shredded mozzarella cheese

Preheat the oven to 350 degrees. Place the uncooked pasta in the bottom of a 9x13-inch baking dish. Pour both jars of pasta sauce over the pasta, making sure to cover all the pasta. Then pour the water over the pasta sauce. Top with the meatballs; cover with foil and bake for 1 hour. Remove from the oven, top with the cheese; bake uncovered for 15 minutes.

Note: The original recipe was baked for 45 minutes, the top with the cheese and bake for 15 more minutes. I prefer my pasta to have a softer texture so I increased the first baking time to 1 hour.

Southern BBQ Baked Beans

2012-06-04T19:49:00.000-05:00

Grilling season is here and what's a barbecue without baked beans--I mean I could make a meal off of them alone, especially if they are this good.

Go grab your cast iron skillet and lets get cooking!
You do have a cast iron skillet, right?

OK, if you don't, you really need one, it will be the best twenty dollars you ever spent. It cooks on the stove top, oven, grill, campfire--you can even turn it over and use it like a pizza stone, and ~~everything tastes~~ baked beans taste better cooked in cast iron.

The best baked beans start with canned pork and beans, then bacon. Some people just lay raw strip of bacon of bacon over top the beans, it ends up just being a gummy greasy mess on top of the beans. Still tastes good, but cooking the bacon first fixes the gumminess.

Then onion and bell pepper, sauteed in bacon drippings. I didn't, but you could add a clove of garlic or two if you like.

Then a little sweet and heat--BBQ sauce, maple syrup, brown sugar, and Tabasco.

Mix it all up and and pour it back into the skillet and bake until thick and beany-HA

Southern BBQ Baked Beans

2- 15 oz cans pork and beans

5 bacon slices

1/2 large onion, diced

1/2 large green bell pepper diced

1/2 cup barbecue sauce

1/4 cup maple syrup

1/4 cup brown sugar

a few dashes hot sauce, to taste

In a 9 or 10-inch cast iron skillet cook the bacon, the bacon should not be limp or cooked crisp. Remove bacon from the skillet and place on paper towel lined plate; set aside. Pour the bacon drippings from the skillet, leaving about a tablespoon. Add the onion and bell pepper, season with salt and pepper; saute until soft. In a bowl combine the pork and beans, sauteed onion and bell pepper, barbecue sauce, maple syrup, brown sugar, and hot sauce. Pour back into the cast iron skillet and bake at 350 degrees for 1 hour or until they thicken.

Frozen Strawberry Daiquiris - Hiking at Ruffner Mountain

2012-06-03T23:23:00.000-05:00

There is just something about hiking that makes me boozy, and these frozen strawberry daiquiris really hit the spot! They are made with fresh strawberries--so they are healthy--Right? HA

Frozen Strawberry Daiquiris

3 cups sliced strawberries

1 cup white rum

3 tbs fresh lime juice

1- 12.oz can limeade concentrate, thawed

2 cups ice cubes

In a blender combine the sliced strawberries, rum, lime juice, and limeade concentrate; blend until smooth. Add in the ice and blend until smooth. Pour into glasses and garnish with a slice of lime.

Makes 5 drinks.

Another weekend of hiking, this time at Ruffner Mountain, a five mile hike on Saturday, and another 5 mile hike on Sunday. Ruffner Mountain is a real gem, it's close by, and I try to hit the trails there a couple times a week. Usually we skip the nature center, actually we have never gone in, so this time we did, there were way too many screaming kids inside.

So we walked right through and out the back door. Outside the backdoor we found the owls. They all have been hurt and can't be released back into the wild. I don't ever think I've been so close to an owl before.

Then off to the trails--

Lots of wildflowers!

And I love the trails out here, fairly technical, lot of roots, rocks, but not too tough.

The mountain was mined until the 1950's, here it the view from the top of the quarry.

Another remain from the mining days, this stone crusher.

And the best view is from Hawk's View, that's downtown Birmingham in the distance.

Trisha Yearwood's Meatloaf

2012-06-02T22:59:00.002-05:00

Most people have one meatloaf recipe that they make every time, maybe it was their mom's or grandmother's. Well I can't ever remember my mom making meatloaf-- I don't even think I ever ate meatloaf until I was an adult, so I don't have that one perfect recipe for meatloaf. Every time I just try a new recipe, sure they were all good, but I'm still looking for that one perfect recipe.

I've tried a few of Trisha Yearwood's recipes, her Crock Pot Pork Loin, Chicken Pizza, and Baked Spaghetti. All were good, so I figured I should give her meatloaf a try.

Trisha's meatloaf really is "down-home" cooking--no thrills. No balsamic vinegar, no Sriracha--the way my mom's meatloaf would taste, well if she ever cooked meatloaf. And it was good, the flavors were even better as leftovers the next day. But I think I prefer my meatloaf with a ketchup glaze over the top, so I will try it again, but with a squeeze of ketchup over the top.

Trisha Yearwood's Meatloaf

adapted from Georgia Cooking In an Oklahoma Kitchen by Trisha Yearwood

2 lbs lean ground beef

20 saltine crackers, crumbled

1/4 cup ketchup

1 tbs yellow mustard

1 large egg, lightly beaten

1 tsp salt

1/2 tsp pepper

1 medium onion, finely chopped

Preheat the oven to 350 degrees. In a bowl gently mix all the ingredients. Shape the mixture into two loaves and place side by side crosswise in a 9x13-inch pan. Bake for 1 hour, or until they are well browned. Transfer to a platter and let cool slightly before slicing.

To complete the meal, Hash Brown Casserole, sauteed green beans, and Cypress Inn Bran Muffins.

Hash Brown Casserole

2012-06-02T21:28:00.000-05:00

The other day I got to thinking about recipes that I haven't had in years-- and hash brown casserole was one of the first that came to mind. It might be an oldie, but it's a goodie. I can't believe I went so long without having this, oh so good, creamy, cheesy, comforting casserole.

Hash Brown Casserole

1/4 cup butter, plus more for greasing the dish
1 onion, chopped
1- 16 oz container sour cream
1- 10.5 oz can cream of mushroom soup
1- 8 oz package shredded cheddar cheese
1- 30 oz package frozen hash browns, thawed
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
2 cups crushed potato chips

Preheat the oven to 350 degrees. In a skillet melt the butter over medium heat. Add the onion and saute until soft; set aside. In a large bowl combine the sauteed onion, sour cream, cream of mushroom soup, cheese, hash browns, salt, pepper, and garlic powder; mix well. Pour the mixture into a well greased 9x13-inch dish. Top with the crushed potato chips and bake for 45 minutes, until hot and bubbly.

Frozen Peach Margaritas - Hiking at Tannehill State Park

2012-05-29T20:37:00.000-05:00

So you might be wondering, what does going on a hike and drinking margaritas have in common-- Well didn't you know cold margaritas (and nachos) are an excellent way to refuel and relax after a long hike.

Over the long holiday weekend we headed down to Tannehill State Park to do a little hiking, but first let's talk about those margaritas. Fruit flavored margaritas that taste as good as those you get at a good Mexican restaurant are really hard to recreate at home, especially if you're not using a mix, but these are actually better than any I have had at any Mexican restaurant. I've also made them with frozen mango and they turned out great, so I imagine you could use any kind of fruit you like.

Frozen Peach Margaritas

1 lb bag frozen peaches
3/4 cup silver tequila
1/4 cup orange liqueur
juice of 3 limes, about 1/4 cup of juice
1/4 cup sugar
1 cup ice cubes

In a blender combine all the ingredients, blend until smooth. (Depending on how tough your blender is you might have to stop the blender and stir.) Divide among four glasses and serve immediately. Garnish with a lime wheel, if you want to be fancy.

A couple months back me and Michael took up hiking as a hobby, really just to get a little extra exercise, just hitting some local trails and exploring what's around us. Now I know Alabama is not one of those states that attract massive numbers of hikers, but there is still a lot of good trails and beautiful things to see. I've bought a few books on local trails, which seem almost useless and there isn't much good information online--So I'm going to start sharing my experiences, maybe some of you locals might want to explore some of these places or maybe you will be inspired to find places to hike close to where you live.

So Michael picked Tannehill as our hike location for this weekend. First we stopped at the museum, two bucks to get in, interesting if you're into that sort of thing, and the lady there gave us a trail map.

That is one unfortunate looking mannequin!

Every Memorial Day weekend there is a big Civil War reenactment--

These folks were nice enough to let me take their picture.

I think every kid tries to cross the creek here,

Years back me and my cousins never made it across--

A snake swam out from under one of the rocks

and we ran back to the bank.

Damn, I'm fat! Not enough hiking or too many ~~post-hike~~ margaritas and nachos?

The trail is well marked, I think about 4 miles of easy trail, but I didn't bring my Garmin. It's wide flat trail-- a few hills, but easy.

As for critters, we saw one snake, one deer, two soldiers on horseback, and a dog.

As for historic sites, there is a old slave cemetery.

And plenty of pretty sights.

Bushwacker Frozen Cocktails

2012-05-28T19:25:00.001-05:00

If I had to pick a favorite frozen cocktail, it would always be a Bushwacker. It always takes me back to Pensacola Beach-- white sand between my toes, styrofoam cup in hand filled with the creamiest, coconutiest, coldest drink-- A Bushwacker!

According to cocktail folklore the Bushwacker originated at the Sandshaker on Pensacola Beach, now you can find them everywhere, but to me the best ones come from Pensacola. The second best come from my very own blender.

Any drink that begins with cream of coconut is always a favorite of mine. It's not the same thing as canned coconut milk, I know people sometimes get them confused. Look for it with the drink mixes.

Then the ice cream, four big scoops. These are not low calorie, that's for sure.

Then add the booze, the ice, and blend.

Frozen Bushwacker Cocktails

6 oz cream of coconut (like Coco Lopez)
2 oz Kahlua Coffee Liqueur
2 oz light rum
2 oz creme de cacao
4 scoops vanilla ice cream
2 cups ice cubes
2 shots 151 proof rum, optional
maraschino cherries, for garnish

In a blender combine the cream of coconut, Kahlua, light rum, creme de cacao, ice cream and ice. Blend until smooth. Pour into two large glasses and garnish with a cherry, and if your feeling brave top each glass with a shot of 151.

*Just be sure if you are drinking the 151-- well drinking period, you don't do anything stupid, like drive a car.

Twix N Tween BBQ Sauce

2012-05-28T14:28:00.000-05:00

Twix N Tween has always been legendary-- Not that I had eaten there, but my whole life I have heard people talking about it. My Great Aunt Bert lived on the main street in Centreville, Alabama, and every time we went to visit we passed by Twix N Tween. Then someone at Aunt Bert's house would always mention about how they had eaten at Twix N Tween. My mom even had a recipe for the Twix and Tween BBQ sauce and started making it, I think Aunt Bert might have made it too.

A decade ago Aunt Bert passed away, and I haven't been back to Centreville or heard much about Twix N Tween since-- Until I was flipping through my Mom's cookbooks and saw the recipe for Twix N Tween BBQ Sauce. I made a batch of the sauce, It's tart dill pickle flavor made me want the real thing, the full Twix N Tween experience.

Today there are a few less than a handful of restaurants in Centreville, I'm sure years ago even less, I'm sure this has something to do Twix N Tween's legendary status. Inside it could be a scene from a Norman Rockwell painting, it's very crowded, old men are sitting at tables drinking their cups of coffee, the old lady at the cash register nodding off to sleep. You get the idea. The food was good-- I might not call it legendary, well maybe the sauce.

Twix N Tween BBQ Sauce

recipe source: Calling All Cooks (the edition with the yellow cover)

2 cups ketchup

1 cup dill pickle juice

3/4 cup mustard

3 tbs Louisiana hot sauce

3 tbs sugar

1 tsp salt

1 tsp lemon juice

1 tsp paprika

2 tsp Worcestershire sauce

a pinch of garlic salt

Combine all the ingredients in a pot on the stove over a medium-low heat. Let come to a boil, stirring occasionally. Remove from the heat and let cool. Stored refrigerated, the sauce should keep several months.

Enjoy with barbecue pork or beef, but I like to use it as a sauce for hot dogs.

Hamburger Kebabs with Fresh Red Chutney with Almonds

2012-04-11T21:55:00.000-05:00

Tired of the same old burger?

I love a good burger, but I'm always looking to try new things...and lately Madhur Jaffrey has been my "go to" when it comes to finding new recipes. So this burger recipe from Pakistan...OK, I don't think they call them burgers...Chappal Kebab or Chapli Kebab (I've seen it spelled both ways), comes from her book Madhur Jaffrey's Quick and Easy Indian Cooking. These kebabs are the specialty of the city of Peshawar in Pakistan. They are spicy and oh so good.

These little burgers have some real kick...from spices and hot peppers! And while most of the ingredients are easy to find, the besan(chickpea flour) might be a different store. I bought mine at a Middle Eastern Grocery, but Indian stores carry it too and you can always buy it online.

I made my burgers from beef, but lamb would work well too...and of course you can adjust the heat to your preference...Madhur recommends up to one chile for each kebab...so that would be 10 chiles!!! Two was perfect for me!

Hamburger Kebabs

adapted from Madhur Jaffrey's Quick and Easy Indian Cooking

1 tbs besan (chickpea flour)

1 & 1/2 lbs ground beef

6 tbs coarsely chopped cilantro

2 serrano peppers, finely chopped (do not remove seeds)

1 tsp ground cumin

1 tsp ground coriander

1 tsp freshly ground black pepper

1 & 1/4 tsp salt

1/2 lightly beaten egg

3 to 4 tbs vegetable oil

In a small skillet over medium heat, toast the chickpea flour; stirring until it has turned a light brown color. Put into a bowl along with the remaining ingredients, except the oil. Mix well with your hands and form into ten 2-inch balls. Flatten the balls into 3-1/2 inch patties. In a large nonstick skillet over medium-high heat, add 2 tbs oil. When oil is hot add the patties in a single layer. Turning them every 20 seconds or so, until they are browned on both sides, about two and a half minutes. Remove to a plate and add the remaining oil and cook the remaining patties.

These could be eaten on a hamburger bun...but for a more authentic meal, cut in half and served rolled in naan or in a pita with fresh red chutney(recipe follows) and little salad(lettuce, tomato, onion).

And don't dare skip the chutney!

I really had my doubts about the chutney...I'm not a huge fan of mint, so I was worried this would be way to minty for me. But it wasn't...Spicy and refreshing. Just a great flavor!

Fresh Red Chutney with Almonds

adapted from Madhur Jaffrey's Quick and Easy Indian Cooking

1/2 large red bell pepper, seeded and coarsely chopped (I used a whole medium sized)

20 large fresh mint leaves or 30 smaller ones, coarsely chopped

2 tbs fresh lemon juice

1 clove garlic, peeled and coarsely chopped

1/2 tsp cayenne pepper

1/2 tsp salt

freshly ground black pepper

1 tbs slivered almonds

In a blender or a food processor, add the red bell pepper, mint leaves, lemon juice, garlic, cayenne pepper, salt, and black pepper. Blend until smooth. Add the almonds and blend again. A few bits of almonds can be left. Pour into a bowl and season with additional salt and pepper if needed.

This chutney will keep for a few days well covered in the fridge.

Coconut Poke Cake

2012-04-09T21:08:00.002-05:00

I have a real weakness for coconut anything...especially coconut cake. So I don't really need an excuse to make one, but I did a little(actually a lot, it was a huge mess) pantry organization this week...and found three cans of cream of coconut. Now I only know of a few things you can do with cream of coconut...Cocktails and Coconut Poke Cake! I decided I'd make the latter. And while I didn't make it especially for Easter, it made a great Easter cake.

We went to my parents house for Easter and we carried the cake minus a couple pieces...mainly just to get it out of the house, so I wouldn't eat anymore...but since my mom burnt the cake she made it worked out perfect.

This has to be one of the easiest cakes there is. It all starts with a box of cake mix. Oh..and just in case you were wondering...It's called a poke cake because you poke holes all in the cake and pour sweetened condensed milk and cream of coconut(the kind found with drink mixers) over the cake. This cake is so moist!

Then the cake is iced with Cool Whip...and topped with shredded coconut. Can't get much easier...or better!

Coconut Poke Cake

1 box white cake mix, plus ingredients to prepare mix
1 tsp coconut extract, optional
1- 15 oz can cream of coconut, like Coco Lopez
1- 14 oz can sweetened condensed milk
1- 8 oz container frozen whipped topping, thawed
1 cup sweetened flaked coconut

Prepare the cake mix according to the package directions; mixing in 1 tsp coconut extract. Bake in a 9x13-inch pan according to the directions. Remove the cake from the oven, while still warm poke holes into the cake with a drinking straw (try not to poke all the way through the cake). In a bowl whisk together the cream of coconut and sweetened condensed milk. Pour the mixture over top of the cake. When it has absorbed into the cake, about 30 minutes, refrigerate until well chilled. Before serving, frost with the whipped topping and scatter the coconut over the top.

My parents live way out in the country...you know where you can here crickets and banjos playing...And my dad now has a pet rooster...lol

He named him Dominick...since he is a dominicker chicken.

And here is my mom with Santa Fe...

What a great day to sit out by the river...

Chicken Salad with Grapes and Pecans

2012-04-06T20:55:00.000-05:00

I'm real picky when it comes to chicken salad. I don't eat it, if it has celery in it or if it is made with hard boiled eggs. If that's the way you make your chicken salad...Sorry, I will not eat it. Michael actually makes the best chicken salad...white meat chicken, grapes, pecans, mayo, and green onions...And that's it!

Michael made this for us the other day for lunch...I just love it when I don't have to do the cooking...Everybody needs a break sometimes.

Chicken Salad with Grapes and Pecans

2 lbs boneless skinless chicken breasts

1 bunch of grapes, cut in half

1 & 1/2 cups chopped toasted pecans

1 cup mayonnaise

4 green onions, sliced into thin rings

olive oil

salt and pepper

Preheat the to 350 degrees. Place the chicken on a baking sheet and rub with olive oil; season with salt and pepper. Bake the chicken for 30 to 35 minutes, or until the chicken is cooked through. When the chicken is cool enough to handle, chop into bite sized pieces. In a bowl combine the chopped chicken, grapes, pecans, mayonnaise, and green onions. Stir until combined; season with salt and pepper. Refrigerate until ready to serve.

And while I'm showing off Michael's handy work...Look at these eggs he decorated!

In progress...

He decoupaged little Victorian-style cutouts on blown eggs.

Giant Peanut Butter Cup aka Shelley's Moma P-nut Butter Thang

2012-04-03T20:45:00.000-05:00

This is one of those posts that I really wasn't involved in anything, but the eating...I love these kinds of posts...eating is my favorite part of the process.

The other day one of Michael's coworkers, Shelley (her mother made them) brought them to work with her. Michael was kind enough to bring a me a couple pieces home. The next day he brought home the recipe (for Shelley's Moma P-nut Butter Thang)...then made them this weekend.

This recipe is ridiculously easy! And tastes nearly identical to a Reese's peanut butter cup...Let me tell you these are dangerous...You can't eat just one piece!

It really doesn't get much easier than this...First you mix together graham cracker crumbs, peanut butter, melted butter, and confectioners sugar...

Then press the mixture into a pan...

Top with melted milk chocolate chips...

Refrigerate until the chocolate sets...

Cut into squares...

And enjoy!

Giant Peanut Butter Cup

1 & 1/2 cups graham cracker crumbs

1 & 1/2 cups peanut butter (Used extra crunchy)

2 sticks butter (1 cup), melted

1- 16 oz box confectioners sugar

1- 12 oz package milk chocolate chips

1 tbs vegetable oil

In a bowl mix the graham cracker crumbs, peanut butter, melted butter, and confectioners sugar. Press the mixture into a greased 9x13-inch pan. In a microwave safe bowl, melt the chocolate chips and oil together. Microwave for 1 minute; stir and microwave in 10 second intervals, stirring after each interval until melted. Pour and spread the chocolate over the peanut butter mixture. Refrigerate until set, once set cut into squares.

Railroad Meatloaf

2012-04-02T21:39:00.000-05:00

Last week I made meatloaf twice...This was my second attempt. The first time following a recipe, a recipe that I was remembering from my head. Now I never seem to be able to follow recipes, but somehow in my head teaspoons of salt got switched for TABLESPOONS and I even put in a couple extra. I have no idea where my head was. It was not edible. UGHHH! That never happens to me. Sometimes not everything tastes wonderful, but never so bad you can't eat it...but this was! Michael said it tastes like a salt lick...and he was right!

Meatloaf was not going to kick my butt...So I knew I was making another (less salty) meatloaf for dinner tomorrow night. So the next morning I made a trip to the grocery store. On my way back home, I had a flat tire. No problem, I have a spare. So I get out jack the car up...um I've had this problem before...my jack will not jack the car up all the way...it just gets stuck! I'm not far from home...maybe a few miles. I'll just walk and take a shortcut walking along side the railroad track...with all my groceries! Again I'm wondering where my mind is half of my groceries would have been just fine left in the car.

The first thing I lost was a gallon of tea. I had to abandon it...it was just too heavy to carry. Then all my bags started busting. When I got home I only had one bag and a magazine under my arm. So half my groceries are littered down the railroad track, but at least I have the ingredients to make my meatloaf...hence the name "Railroad Meatloaf"...lol

This meatloaf is inspired by Donald Link's Post-K Meatloaf...served at his New Orleans restaurant Herbsaint, after Hurricane Katrina...And possibly the best meatloaf I've ever eaten. It's not the meatloaf most of us are used to since the ketchup is put into the meatloaf, instead of on top.

Since it's formed into free-form loaves, the grease is able to run out out and you get a wonderful crust over the entire loaf.

Railroad Meatloaf

4 strips bacon

1 medium onion, finely diced

1 celery stalk, finely diced

1 carrot, finely diced

2 garlic cloves, minced

2 tsp kosher salt, divided

1/2 tsp dried thyme leaves

1/2 tsp black pepper

1/2 tsp crushed red pepper flake

1/2 cup ketchup

3 tbs Worcestershire sauce

2 tbs brown sugar

2 lbs ground beef

1 & 1/2 cups dry bread crumbs

1 whole egg, plus a yolk

In a skillet over medium heat, saute the bacon until the fat is rendered (do not cook until crisp), about 5 minutes. Add the onion, celery, carrot, garlic, salt, thyme, black pepper, crushed red pepper; saute until the vegetables are tender. Add the ketchup, Worcestershire sauce, and brown sugar; stir and continue to cook until the sauce thickens, maybe a couple minutes. Remove from the heat and let cool completely. Preheat the oven to 350 degrees. In a large bowl mix together (using your hands) the cooled sauteed vegetables, ground beef, bread crumbs, egg, egg yolk, and 1 tsp kosher salt. When well combined form into 2 loaves on a 9x13 pan. Cover with foil and bake for 45 minutes. Uncover and bake for 15 to 30 minutes, until a crust begins to form.

Just in case you are wondering, I'm no litter bug. This weekend I remade the walk to pick up all I had lost...Funny thing was none of it was there. I had passed a man walking that day, I guess he picked it all up and took it.

The Best No Bake Banana Pudding - What advice do you have for new bloggers?

2012-03-25T21:07:00.000-05:00

Banana pudding has to be my all time favorite Southern dessert. My mom's is the best! Nilla Wafers...bananas...from scratch pudding...topped with real meringue, hot out of the oven it can't be beat. Well it's not my mom's, but this recipe is still REALLY GOOD! And it's no bake and so simple...so simple this would be a great recipe to let the kids help out with.

Now I usually don't like desserts with instant pudding in them, but when you mix the pudding with sweetened condensed milk, cream cheese, and cool whip...It doesn't taste so instant.

No Bake Banana Pudding

1- 11 oz box vanilla wafers (you will not use the entire box)

6 bananas, sliced

2 cups milk

1- 5.1 oz instant vanilla pudding

1- 8 oz package cream cheese

1- 14 oz can sweetened condensed milk

1- 12 oz container frozen whipped topping, thawed

Line the bottom of a 13x9x2-inch dish with vanilla wafers; top with the sliced bananas. In a bowl combine the milk and vanilla pudding mix; mix with a hand mixer. In another bowl mix together the cream cheese and sweetened condensed milk. Fold the whipped topping into the cream cheese mixture; add to the pudding mixture and stir until well blended. Pour the pudding mixture over the bananas and top with vanilla wafers. Refrigerate until chilled. This tastes and looks best the day it is made.

Changing Subjects...on Tuesday evening, I'll be speaking with the Tuscaloosa Christian Writers Club...Talking about blogging, the basics of it...how to get started...that kind of stuff. And I know we all have had different experiences and I'd like to share more than just my own with them...Your's too! So what advice would you give to someone thinking of starting a blog or to a new blogger. Maybe things you would do different...why you keep doing it? Share whatever...Just leave it as a comment. I'll share all the comments with them. And if you are in Tuscaloosa and want to attend, just send me an email.

Sausage Stuffed Mushrooms

2012-03-24T20:07:00.001-05:00

It seems like I'm always making appetizer-ish things for dinner...but hey that's what I like. This is actually one of those tried and true recipes that I have made a ton of times...I can't believe I'm finally just now getting around to sharing it. It's one of Ina's recipes the only change I really make is to use hot Italian sausage, but use whatever kind of sausage you like. And there are quite a few substitutions I have made over the times I've made them...to keep from going over my grocery budget, swapped the mascarpone for cream cheese...no Marsala, substituted balsamic vinegar...every time they have always come out perfect.

Sausage Stuffed Mushrooms

adapted from Barefoot Contessa

16 extra-large white mushrooms
5 tbs olive oil, divided
2 & 1/2 tbs Marsala wine
3/4 lb hot Italian sausage, removed from casings
6 scallions, white and green parts, minced
2 garlic cloves, minced
2/3 cup panko breadcrumbs
5 oz mascarpone cheese
1/3 cup grated Parmesan cheese
2 & 1/2 tbs minced fresh parsley leaves
salt and freshly ground black pepper

Preheat the oven to 350 degrees. Remove the stems from the mushrooms; chop the stems finely, set aside. In a shallow bowl, toss the mushroom caps with 3 tbs olive oil and the Marsala; set aside. Heat the remaining 2 tbs of olive oil in a skillet over medium heat. Add the sausage and brown, breaking up as it cooks. When the sausage is browned, add the chopped mushroom stems; cook 3 more minutes. Stir in the garlic and scallions; cook 2 to 3 more minutes, stirring occasionally. Add the panko breadcrumbs, stirring to combine. Add the mascarpone; stirring until the mascarpone is melted. Remove from the heat; stir in the Parmesan, parsley, and season with salt and pepper, to taste. Cool slightly. Generously fill each mushroom with the sausage mixture. Arrange the mushrooms in a baking dish. Bake for 50 minutes, or until the stuffing is browned.

Trisha Yearwood's Baked Spaghetti

2012-03-23T18:16:00.001-05:00

Yet another recipe from Homecooking with Trisha Yearwood...And I have to say I absolutely love this book! So far I've tried her Chicken Pizza, Slow Cooker Pork Loin, Baked Spaghetti. All of them have turned out great...so great I ordered a copy of her other cookbook this morning.

Now I love all kinds of pasta dishes...especially the baked ones. But this was my first time making baked spaghetti. It's pretty much the same as the regular spaghetti, only creamier. Basically you layer the spaghetti with sauce and cheese, then top it off with a can of cream of mushroom soup. I was sort of hoping the pasta would stay in the layers when you scooped it out, but it looked just like regular spaghetti. Sill it tasted great...My only complaint is that it seemed like I had a ton of pots and pans to wash, but it was worth it.

Trisha Yearwood's Baked Spaghetti

adapted from Home Cooking with Trisha Yearwood

1 lb ground beef

6 slices bacon

1 small onion, chopped (about 1 cup)

1 small bell pepper, chopped (about 1 cup)

1 garlic clove, minced

3- 14.5 oz cans diced tomatoes with liquid

1- 2.25 oz can sliced black olives

2 tbs dried oregano

12 oz thin spaghetti

2 cups grated cheddar cheese

1- 10 oz can cream of mushroom soup

1/4 cup water

1/4 cup grated Parmesan cheese

Preheat the oven to 350 degrees. Grease a 9x13x2-inch baking dish; set aside. In a large skillet, brown the beef; drain the fat and set aside. In another large skillet (or just rinse out the one you browned the beef in), cook the bacon until it is slightly crisp. Remove the bacon; cut into smaller pieces and set aside. Add the onion, bell pepper, and garlic to the skillet; saute in the bacon drippings until tender. Add the tomatoes, olives, oregano, bacon, and cooked beef. Simmer the mixture, uncovered for 10 minutes; taste and season with salt and pepper, if needed. Meanwhile boil the spaghetti in a pot of salted water, according to the package instructions; drain well. Place half of the spaghetti into the prepared pan. Top the beef-tomato mixture. Sprinkle this layer with 1 cup of cheddar cheese. Repeat the layers. Mix the can of mushroom soup with the water, and pour over the casserole. Sprinkle the Parmesan cheese over the top and bake uncovered for 30 to 35 minutes, until heated through and bubbly.

Trisha Yearwood's Crock Pot Pork Loin

2012-03-22T21:44:00.000-05:00

Have you ever just grabbed a cookbook and stuck Post-it notes all in it, marking the recipes you want to try? I do it all the time, but usually never get around to making those recipes. Well this week I picked one of my favorite cookbooks Home Cooking With Trisha Yearwood, and decided to cook a few of those bookmarked recipes. First one up was Trisha's pork loin cooked in a crock pot.

Now I don't do a whole bunch of crock pot cooking. No real reason...It's just not my style. But the results are usually pretty good, the meat is always tender and this recipe was no different. The meat was so tender it just fell apart when I tried to cut it...But what set this recipe above the others was the gravy!!! I love anything smothered in gravy!

Trisha Yearwood's Crock Pot Pork Loin

adapted from Home Cooking with Trisha Yearwood

2 & 1/2 to 3 lb pork loin, trimmed of all visible fat
1/2 tsp garlic powder
1/4 tsp ground ginger
1/8 tsp dried thyme
1/4 tsp black pepper
1 tbs vegetable oil
2 cups chicken broth
2 tbs lemon juice
3 tsp soy sauce
3 tbs cornstarch
salt and pepper, to taste

Season the pork loin lightly with salt. In a small bowl combine the garlic powder, ginger, dried thyme, and black pepper. Rub the seasoning over the surface of the pork loin. In a skillet heat the oil and brown the pork loin on all sides. Transfer the pork to the crock pot. Combine the chicken broth, lemon juice, and soy sauce; pour over the pork loin. Cover and cook on low heat for 8 to 10 hours or on high or 4 to 5 hours on high. After cooking, transfer the roast to a platter and keep warm. To make the gravy, pour the liquid from the crock pot into a measuring cup. Skim off the fat. Measure two cups of the liquid, adding water if needed. Transfer to a sauce pan reserving 1/2 cup of the liquid. Stir the cornstarch into the reserved liquid, then stir into the liquid in the sauce pan. Heat, stirring frequently, until the gravy is thick. Taste and season with salt and pepper, if needed. Serve the roast with the gravy.

Black Forest Ham and Fig Chevre Crostini

2012-03-21T21:38:00.000-05:00

I always try my best to share recipes that have easy to find ingredients, that everybody can get their hands on. But some things are worth seeking out...So today I want to share with you two of my favorites, both from right here in Alabama.

The first being Belle Chevre Fig Breakfast Cheese...made in Elkmont, Alabama. I've always been a fan Belle Chevre goat cheese, but I recently tried the Fig Breakfast Cheese. It's a mix of fig preserves and goat cheese...only slightly sweet...still very savory...and very tasty. It's perfect for bagels or toast, but I found this recipe for this crostini using the fig cheese. So last weekend I tried it...so good and almost effortless.

Black Forest Ham and Fig Chevre Crostini

adapted from Southern Lady March/April 2012

1 French baguette, sliced into 1/2 inch thick rounds and toasted

1- 6 oz package Belle Chevre Fig Breakfast Cheese

10 thin slices of Black Forest Ham

chopped green onions, for garnish

Spread each baguette round with about 1 tablespoon of fig breakfast cheese. Tear or cut each ham slice in half, then place on top of the baguette rounds, draping artfully. Garnish with chopped green onions.

*Local Whole Foods carry the Belle Chevre Fig Breakfast Cheese, but it can also be purchased from their website.

And of course I needed something to wash them down...Alabama Muscadine Wine! And my all-time favorite spring/summer wine is Carlos from the Morgan Creek Vineyards. It's a sweet wine...the flavor actually reminds me of eating fresh muscadines...and I know some people might disagree with me, but it's sort of like sweet tea...you can drink it with anything. Actually all the wines from the Morgan Creek Vineyards are wonderful...and the winery is in Harpersville, about an hour drive from Birmingham. So if you are looking for a fun afternoon trip, head there for a wine tasting.

And while I'm talking about Alabama...I think I should shine the spotlight on a few of my favorite Alabama bloggers...Be sure to give them all a visit!

Sandi @ Whistlestop Cafe Cooking

Phillip @ Dirt Therapy

Katrina @ Susie Homemaker MD