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avatar_so_P_bubble

What's for dinner? 2020

Started by so_P_bubble, February 18, 2020, 04:59:38 AM

Previous topic - Next topic

RAMMEL

A favorite here is hot dogs (in small slices) in beans. I like it with mustard on it.  So, am anxious to try the "Cowboy Stew" posted earlier. Have to wait till my son brings home some Barbecue Sauce. Looks like the half recipe will well be enough for us.
"What good fortune for governments that the people do not think."

          THIMK

JaneS

RICK, if you like hotdogs and beans, you're gonna love the Cowboy Stew.  I sure did love it.  Even ate one small bowl for breakfast one day!  That recipe is a keeper!

Click for Lewisburg,Pennsylvania Forecast

Amy

Newfoundland Date Squares or Date Crumbles is a recipe every local family knows and loves. The secret is having the right proportion of butter in the crumble and this recipe gets it just right.
By. AuthorBarry C. Parsons

PREP TIME
20 minutes
COOK TIME
40 minutes
TOTAL TIME
1 hour


Ingredients
For the filling
18 ounces dates, chopped (about 4 cups) See note below.
3 tbsp butter
3 tbsp sugar
1 1/2 tablespoons vanilla
2 cups boiling water
For the crumble
2 cups rolled oats, large(not quick oats)
2 tsp baking powder
1 cup unsweetened dried coconut, fine or medium cut
2 cups flour
1 cup brown sugar
1 ½ cups butter, cut in small cubes


Instructions
For the filling
Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking pan and line with parchment paper if you want.
As noted in the recipe description, some people prefer these date squares with less filling so you can reduce the amounts in the filling by 1/4, 1/3 or even 1/2 if you prefer.
In a medium saucepan combine and gently simmer until thickened (about 10-15 minutes).
The filling should be very thick; you will need to watch it carefully and stir constantly in the last few minutes of cooking time.
Set aside to cool slightly while you prepare the crumble mixture.
To prepare the crumble
In a large bowl, toss together the rolled oats, baking powder, coconut, flour and brown sugar.
Using your hands, rub the butter thoroughly through the dry ingredients.
Divide crumble mixture in half and press half into the bottom of the prepared baking pan.
Spread date mixture over the base.
Top with remaining crumb mixture, pressing it together in clumps in your hands and then breaking it into small pieces with your fingers to scatter evenly over the date filling.
Press down lightly.
Bake for 40 minutes at 350 degrees F.
This is a very good basic recipe but I have also had very good variations of date crumbles over the years.
Orange Date Crumbles: Substitute orange juice for the water in the filling and add the zest of a medium orange.


Cocoa Date Crumbles: Add 4 tbsp cocoa to the filling.
Hazelnut or Almond Date Crumbles: Prepare filling as usual. Add ½ cup ground Almonds or Hazelnuts plus 1 tsp cinnamon and ½ tsp nutmeg to the crumble.
Notes
UPDATE: I do sometimes make the crumble in a food processor just to speed up the preparation time. However, I do not add the oatmeal to the processor. I take a minute or two to rub it trough the other ingredients once they come out of the food processor. This keeps the whole oats intact.

I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

patricia19

That sounds good to me, Amy! I tend to think of dates as a Christmas usage item but probably should branch out. I use either Scottish or Irish oats that take thirty minutes to cook but are so worth it, and time is something I have a lot of. I generally use the Bob's Red Mill brand, and they also make a good High Fiber Oat Brand hot cereal that I like to use as a filler in my meat dishes.

Amy

Patricia, I enjoy date squares but Kyle is not a fan ,so I will use a can of cherry or blueberry pie filling instead. Have a few pieces left of a blueberry one on the counter now.
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

patricia19

Chewy Peanut Butter Chocolate Chip Cookies

These peanut butter chocolate chip cookies are really chewy and addictive.

By Allrecipes Members  Laura Krueger & Jamie Marwick

Cook: 15 mins Additional: 5 mins Total: 35 mins Prep: 15 mins

Original recipe yields 24 servings

Ingredients

1 cup packed brown sugar

½ cup white sugar

½ cup butter, softened

½ cup peanut butter

2 eggs

2 tablespoons light corn syrup

2 tablespoons water

2 teaspoons vanilla extract

2 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

2 cups chopped semisweet chocolate

Directions

Step 1
Preheat the oven to 375 degrees F (190 degrees C).

Step 2
Cream sugars, butter, and peanut butter in a large bowl until smooth. Beat in eggs one at a time, then stir in corn syrup, water, and vanilla. Combine flour, baking soda, and salt in a separate bowl; stir into peanut butter mixture. Fold in chocolate chunks.

Step 3
Scoop 1/4-cup portions of dough 3-inches apart onto ungreased baking sheets.

Step 4
Bake in the preheated oven until edges are golden, 12 to 14 minutes. Allow cookies to cool for 1 minute before transferring to wire racks.






patricia19

Old-Fashioned Vinegar Pie

By Rob Connoley, via Southern Living

This luscious, tangy pie does the impossible; it's juicy and fruity without actually containing fruit. That would be thanks to the filling; a mix of eggs, butter, starch and the game-changing ingredient—fruit vinegar. Rob Connoley, chef and owner of Bulrush, a St. Louis, MO, restaurant specializing in Ozark cuisine, found the recipe while doing research on cooking methods common in the 19th century Ozarks.

Back then, cooks used vinegar left from the winter's canning and preserving projects for this pie, but, says Connoley, "if you're not into canning your own fruits, buy a bottle of fruit vinegar like strawberry balsamic or apple cider at your local grocery store. Shrubs also work well." This pie is a breeze to make, thanks to the store-bought crust and the no-baking custard. Feeling fancy? Add some fresh fruit, like strawberries and blueberries, to the already-decadent creamy filling.

Ingredients

1 pie crust, store bought

1 1/2 cup sugar

1/4 cup cornstarch

4 eggs

1/4 teaspoon salt

Juice of one half of a lemon

4 tablespoons fruit vinegar (on the top shelf of the vinegar section of your grocery store)

2 cups water

2 tablespoons Butter, unsalted, room temperature

Directions

Step 1
Bake pie crust according to packaging instructions.

Step 2
In a medium mixing bowl, combine the sugar, cornstarch, and salt with a whisk (this will help the cornstarch from lumping). Add the eggs and lemon juice. Mix into a thick paste.

Step 3
Bring the vinegar and water to a simmer in a medium saucepan. Pour a quarter of the hot liquid into the egg/sugar slurry and whisk until smooth.

Step 4
Pour the remaining liquid into the mixing bowl and gently whisk until thoroughly combined. Return the mixture to the saucepan and continue heating, gently whisking continually, until the mixture begins to thicken.

Step 5
Continue for one more minute, then remove from heat.

Step 6
Add the butter and whisk until the butter is melted and combined.

Step 7
Pour into a pre-baked pie shell and allow pie to cool to room temperature.





patricia19

Caramelized Peach Ice Cream

This has become one of my favorite ice creams. The rich flavor of the caramelized, roasted peaches and brown sugar makes it a perfect treat on a hot summer night. If you're not a big fan of cinnamon, leave that out. I find that it adds a nice depth of flavor but some may find that it overwhelms the subtle flavors of the peach.

By tedsan
 
Cook: 45 mins Freeze: 4 hrs Additional: 20 mins Total: 5 hrs 25 mins Prep: 20 mins
Servings: 8 Yield: 1-quart ice cream

Ingredients

4 large ripe peaches, halved and pitted

2 tablespoons unsalted butter, or as needed

¼ cup dark brown sugar

1 teaspoon ground cinnamon, or to taste

3 cups milk

½ vanilla bean, split lengthwise (Optional)

3 large egg yolks

½ cup white sugar

2 tablespoons cornstarch

1 teaspoon vanilla extract


Directions

Step 1
Preheat the oven to 400 degrees F (200 degrees C).

Step 2
Generously butter the cut portion of each peach half and place cut-side down into a baking pan.

Step 3
Bake in the preheated oven until mostly cooked and bubbly, about 20 minutes. Turn peaches over with a spatula and sprinkle brown sugar and cinnamon into the juicy halves.

Step 4
Cover the pan with foil and continue to bake until peaches are fully cooked and sugar is mixed with butter and juices form a caramel in the pan, about 15 more minutes.

Step 5
Meanwhile, heat milk and split vanilla bean in a large pan over medium heat, stirring to avoid any burning. Keep at a low simmer.

Step 6
Whisk together egg yolks, white sugar, cornstarch, and vanilla extract in a bowl until well combined.

Step 7
When peaches are done, remove skins (and eat them, they're delicious!). Add peeled peaches and all the caramelized juices into the hot milk. Stir to combine and simmer for about 10 minutes.

Step 8
Remove vanilla bean and scrape the seeds into the hot milk.

Step 9
Use an immersion blender to puree the peaches and the milk. Be careful as the mixture is really hot.

Step 10
Slowly whisk 1/2 cup of the hot milk mixture into the egg yolk mixture. Add more hot milk slowly to temper the mixture.

Step 11
Remove milk from heat and allow to cool to 170 degrees F (76 degrees C). Whisk in egg yolk mixture and return to low heat, whisking constantly, until a custard forms, 5 to 10 minutes.

Step 12
Strain custard through a sieve. Mixture will be really thick, so working it through with a silicone spatula can take up to 10 minutes as you press and stir.

Step 13
Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.


Cook's Note:
I used 2% milk and it was delicious but if you want a creamier/smoother consistency, use 1 cup heavy cream and 2 cups whole milk. The peaches give a nice consistency to it, so you don't really need cream. I've used sugar substitutes but the best consistency is achieved with real sugar since it lowers the freezing point of the ice cream more. Substitutes often end up harder and more icy.


patricia19

#878
Both claim that their chocolate chip cookie recipe is the only one needed and both recipes are adjustable. You decide.

First recipe;

https://www.youtube.com/watch?v=DPMUZAeI7no

FOR THIS RECIPE YOU'LL NEED:
(makes 8 jumbo cookies. I always recommend using the recipe listed in grams for the most accurate results)

220g (or 2 sticks/1 cup) nice butter

100g (or 1/2 cup) granulated sugar

200g (or 1 cup) dark brown sugar

2 large eggs + 1 yolk

4g (or 1 1/4 teas) vanilla extract

8oz of 70% cacao nice baking chocolate (bars not chips)

330g (or 2 1/3 cups) AP flour

1/2 teas baking soda

1/4 teas baking powder

7g (or 1 1/4 teas) salt

flakey salt for topping

Into the bowl of a stand mixer, add room temperature butter and the sugars. Using the paddle attachment, cream for 4-5 minutes on medium high. Then add in eggs + yolk and vanilla and cream on high for another 1 minutes (pausing to scrape down the sides of the bowl halfway through). Creaming times will vary slightly based on the temperature of your product. At the end of the creaming, your mixture should look the way it does in the video.

Roughly chop the chocolate. Transfer the chocolate into a  colander or salad spinner and gently shake to remove some of the fine grains of chocolate so you're left with mostly the large chunks.

Add flour, baking soda, baking powder, and salt and mix on low for about 30 seconds. Reserve 15-20 chocolate chunks and gently fold the rest into the mixture until well distributed.

Using a 4oz scoop or 1/2c measuring cup, scoop cookies onto a small tray, dropping a couple of chocolate chunks into the bottom of the scooper before scooping. Refrigerate for 4-12 hours. 

When you're ready for baking, preheat oven to 375 degrees. Place cookies on two flat, parchment-lined baking sheets. I do 4 cookies per sheet since these are LARGE cookies and need room to spread. Top each cookie with a sprinkle of flakey salt. Bake for around 18 minutes or until edges are golden brown, but soft in the middle.

The second recipe;

Chewy Peanut Butter Chocolate Chip Cookies

These peanut butter chocolate chip cookies are really chewy and addictive.

Cook: 15 mins Additional: 5 mins Total: 35 mins Prep: 15 mins Servings: 24 cookies

Ingredients

1 cup packed brown sugar

½ cup white sugar

½ cup butter, softened

½ cup peanut butter

2 eggs

2 tablespoons light corn syrup

2 tablespoons water

2 teaspoons vanilla extract

2 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

2 cups chopped semisweet chocolate

Directions

Step 1
Preheat the oven to 375 degrees F (190 degrees C).

Step 2
Cream sugars, butter, and peanut butter in a large bowl until smooth. Beat in eggs one at a time, then stir in corn syrup, water, and vanilla. Combine flour, baking soda, and salt in a separate bowl; stir into peanut butter mixture. Fold in chocolate chunks.

Step 3
Scoop 1/4-cup portions of dough 3-inches apart onto ungreased baking sheets.

Step 4
Bake in the preheated oven until edges are golden, 12 to 14 minutes. Allow cookies to cool for 1 minute before transferring to wire racks.

https://www.allrecipes.com/recipe/9996/chewy-peanut-butter-chocolate-chip-cookies/

patricia19

Ultimate Loaded Chili-Topped Hot Dogs

Like any "loaded" situation, this hot dog is all about constructing your plate. Split-top buns allow you to hollow out the sides a bit, fitting extra toppings into each bite. A touch of sweetness in the chili balances out the salt from Corn Nuts and the hot dog, while the sharp bite of pickled jalapeños creates balance. Radishes and sour cream offer a welcome hit of freshness. The chili can easily be made ahead of time for quick assembly the day of.

By Paige Grandjean

Ultimate Loaded Chili-Topped Hot Dogs

Total: 50 mins Active: 40 mins Yield: 8

Ingredients

2 tablespoons olive oil

1 small yellow onion, chopped (about 1 cup)

3 garlic cloves, finely chopped (about 1 tablespoon)

1 pound 80/20 lean ground beef

2 tablespoon tomato paste

2 tablespoon chili powder

2 teaspoons kosher salt

1/2 teaspoon cayenne pepper

1 cup amber ale beer (such as Fat Tire)

2 tablespoons light brown sugar

1 tablespoon Worcestershire sauce

3/4 cup tomato sauce

1 tablespoon apple cider vinegar

8 (5-inch) beef hot dogs

8 Buttery Brioche Hot Dog Buns, top split

Finely shredded sharp cheddar cheese, sour cream, thinly sliced scallions, thinly sliced radishes, crushed toasted corn snacks (such as Corn Nuts), and fresh or pickled jalapeño slices, for serving

Directions

Step 1
Heat olive oil in a large skillet over medium-high. Add onion; cook, stirring often, until softened, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef, and cook, stirring to crumble, until lightly browned, about 8 minutes. Push beef mixture to one side of skillet. Add tomato paste, chili powder, salt, and cayenne to empty side of skillet, and cook, stirring constantly, until fragrant and mixture has darkened, 1 to 2 minutes.

Step 2
Stir in beer, brown sugar, and Worcestershire sauce, incorporating beef. Return to a simmer over medium-high, and cook, stirring occasionally, until liquid has almost completely evaporated, 5 to 7 minutes. Stir in tomato sauce, and bring mixture to a simmer. Reduce heat to low, and simmer, stirring occasionally, until flavors meld and chili has thickened slightly, 15 to 20 minutes. (If chili becomes too thick, add water, 1 tablespoon at a time, to loosen.) Remove from heat, and stir in vinegar. Cover to keep warm.

Step 3
Preheat a grill to medium-high (400°F to 450°F), or heat a grill pan over medium-high. Grill hot dogs on oiled grates, uncovered, turning occasionally, until heated through and lightly charred, about 6 minutes. Place hot dogs in buns, and top each with about 1/4 cup chili. Reserve remaining chili for another use. Serve with desired toppings.

patricia19

Best Hamburger Ever

The best burger recipe for summertime grilling. This juicy burger is jam-packed with all kinds of stuff and no tasteless bread crumbs! Serve on buns with your favorite condiments.

By UNIVSTUDENT via All Recipes

See how to make tasty burgers loaded with good stuff.

Cook: 10 mins Total: 20 mins Prep: 10 mins Servings: 4 burgers

Ingredients

1 ½ pounds lean ground beef

½ onion, finely chopped

½ cup shredded Colby Jack or Cheddar cheese

1 (1 ounce) envelope dry onion soup mix

1 egg

1 clove garlic, minced

1 tablespoon garlic powder

1 teaspoon soy sauce

1 teaspoon Worcestershire sauce

1 teaspoon dried parsley

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon crushed dried rosemary

salt and pepper to taste

Directions

Step 1
Preheat a grill on high heat.

Step 2
Mix together ground beef, onion, cheese, onion soup mix, egg, garlic, garlic powder, soy sauce, Worcestershire sauce, parsley, basil, oregano, rosemary, salt, and pepper in a large bowl. Use your hands to form 4 patties.

Step 3
Cook patties on the preheated grill until well-done, about 5 minutes per side.




patricia19

Oven-Roasted Sausage and Potatoes

by: Christin Mahrlig

Oven-Roasted Sausage and Potatoes- Slices of potato and sausage plus green and red pepper, and onion are roasted until golden for an easy, one pan meal.

PREP: 5 mins COOK: 30 mins TOTAL: 35 mins 5 Servings

Ingredients

2 pounds red potatoes cut into slices
3 tablespoons butter melted
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon paprika
salt and pepper
1 (14-ounce) package Beddar with Cheddar Johnsonville fully cooked sausage, cut into slices
1 medium onion peeled and chopped
1/2 green bell pepper seeded and chopped
1/2 red bell pepper seeded and chopped

Instructions
Preheat oven to 450 degrees.

Place potatoes slices on a baking sheet, spreading out as much as possible.

Combine melted butter, olive oil, garlic powder, and paprika in a small bowl. Reserve 1 tablespoon and drizzle rest on potatoes. Toss to coat. Season to taste with salt and pepper.

Place in oven for 30 minutes, stirring halfway through.

On a second baking pan, combine sausage slices, onion, and peppers. Toss with the butter mixture that was set aside. Place in oven for 20 minutes, stirring halfway through.

If potatoes do not get browned enough, place under broiler for about 3 minutes.
Combine potatoes with sausage, onions, and pepper and serve.

patricia19

Slow Cooker Santa Fe Meatloaf

Oven-baked meatloaf can turn dry, but the moisture-sealing magic of the slow cooker makes this one melt in your mouth.

Active Time 20 Mins Total Time 5 Hours 30 Mins Yield Serves 6 (serving size: 2 slices)

By Gina Homolka September 2017

Ingredients

1 1/2 pounds 93% lean ground turkey
2/3 cup plus 2 Tbsp. mild red enchilada sauce, divided
1/2 cup quick oats
1/2 cup chopped green onions
1/3 cup plus 1 Tbsp. fresh or frozen corn kernels, divided
5 tablespoons canned unsalted black beans, rinsed, drained, and divided
1/2 cup chopped fresh cilantro
1 1/2 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon onion powder
1 (4-oz.) can mild chopped green chiles, drained well
1 large egg, lightly beaten
1 garlic clove, crushed or grated
1 1/2 ounces preshredded Mexican cheese blend (about 1/3 cup)
1 jalapeño, thinly sliced (optional) Cilantro leaves (optional)

How to Make It

Step 1
Cut parchment paper to about 15 x 9 1/2 inches to form a sling to allow you to easily insert and remove the meatloaf from your slow cooker.

Step 2
Combine turkey, 2 tablespoons enchilada sauce, oats, onions, 1/3 cup corn, 1/4 cup black beans, chopped cilantro, cumin, salt, onion powder, chiles, egg, and garlic.
Mix everything well using clean hands, and then shape into a 9- x 5-inch oval loaf flattened slightly on top. Place loaf onto prepared parchment paper; while holding edges of paper, carefully insert into a 5- to 6-quart slow cooker (make sure lid closes well without the paper getting in the way).
 Cover, and cook on low for 6 hours or high for 3 hours.

Step 3
Pull loaf out of slow cooker using parchment sling; set aside. Wipe parchment clean; drain liquid from bottom of slow cooker. Return loaf to slow cooker using parchment sling. Cover loaf with remaining 2/3 cup enchilada sauce, cheese, jalapeño (if using), remaining 1 tablespoon corn, and remaining 1 tablespoon black beans.

Step 4
Cover and cook on high until cheese is melted, about 10 minutes. Garnish with cilantro leaves, if desired. Pull loaf out of slow cooker; cut into 12 slices.



RAMMEL

My son did some food shopping last night so now I had what I needed. --- Tonight we had COWBOY STEW --- as posted here prior.
Yes, it was good. I also did the half recipe and there was enough for two of us and still plenty for tomorrow.
My son liked it too.  He put a healthy amount of mustard on his. I would normally do that but wanted to try it without the first time. Amounts of any of the ingredients are certainly not critical.
A nice dish of ice cream now to top it off  :thumbup:    :smitten:    :)
"What good fortune for governments that the people do not think."

          THIMK

patricia19

Onion Meat Loaf

My husband and I really enjoy this delicious meat loaf made with onion soup mix. You only need five ingredients to assemble this easy entree before popping it in the slow cooker. —
Rhonda Cowden, Quincy, Illinois

Total Time Prep: 15 min. Cook: 5 hours Makes 8 servings

Ingredients

2 large eggs, beaten
3/4 cup quick-cooking oats
1/2 cup ketchup
1 envelope onion soup mix
2 pounds ground beef

Directions

Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray.
In a large bowl, combine eggs, oats, ketchup and soup mix. Crumble beef over mixture and mix lightly but thoroughly. Shape into a loaf. Place loaf in the center of the strips. Cover and cook on low for 5-6 hours or until a thermometer reads 160°.
Using foil strips as handles, remove meat loaf to a platter.

Amy

AIR FRYER BACON WRAPPED CORN ON THE COB
You can wrap 1-2 slices of bacon. Two slices for the bacon lovers! If you're wrapping with 2 slices of bacon, you don't need to spray the corn because it'll be mostly covered with bacon oil during cooking. 1 slice of bacon will leave un-covered corn, so that's when the spray is helpful to make sure the whole corn doesn't get dry.
Prep Time5 minsCook Time20 minsTotal Time25 mins SERVINGS: 2 -4 servings Calories: 228kcal
INGREDIENTS
2-4 ears fresh corn , shucked and cleaned
2-8 slices bacon , depending on how much corn & if you do double bacon or not
salt , to taste
black pepper , to taste
oil spray or olive oil
EQUIPMENT
Air Fryer
INSTRUCTIONS
If needed, cut ends of corn to fit into your air fryer basket/tray. Or for smaller air fryers, cut the corn in half.
Coat all sides of the corn with light oil spray (if you're using only 1 bacon strip/ear). If needed, make sure to spray the ends of the corn is where it can often get dry.
Wrap bacon around the corn. Skewer one toothpick to secure each end of bacon to corn. Skewer the toothpick side-ways into the corn and bacon so it does't stick up too much. (see our photos for the technique). Season with salt and pepper to taste.
For 2 corn - Air Fry at 380°F for 10 minutes. Flip the corn. Continue Air Frying for another 3-8 minutes or until bacon is crisp and corn is tender.
For 4 corn - Air Fry at 380°F for 10 minutes. Flip the corn. Continue Air Frying for another 6-10 minutes or until bacon is crisp and corn is tender. (Cooking time will depend on size of corn, thickness of the bacon, how full air fryer basket is, & different models/sizes of air fryers).
If needed, flip once more and Air Fry for a couple more minutes or until the bacon is crispy on all sides.
Remove toothpicks before eating. Add butter if desired and enjoy!
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

patricia19

Make mayonnaise

The key to great mayonnaise is all ingredients must be at the same temperature. Homemade mayonnaise keeps for three days if sealed well and refrigerated.

Ingredients

Two egg yolks

salt

1 Tbsp hot mustard

1 1/4 cups sunflower oil

2 Tbsp lemon juice

pepper

Directions

Whisk egg yolks, salt, and mustard in a bowl, drizzle the oil in a slow, steady stream, and continue beating with the whisk or egg beater until creamy.

All the oil must be absorbed before you add more. The mayonnaise should be thick and firm—season with lemon juice, salt, and pepper. Place in a sealed jar and refrigerate between uses.

JaneS

RICK, I'm glad you liked the Cowboy Stew!  That's a definite keeper in this house!  Now I'm going to try to post the

COCA COLA POT ROAST

INGREDIENTS
4 LB chuck roast
1 T. vegetable oil
1 medium onion
4 carrots
4 ribs of celery
1 bulb garlic, sliced in half crosswise
1-1/2 lbs. small potatoes
1 pkg. Lipton Onion Soup mix
1 can Cream of Mushroom Soup
2 c. beef broth
1 bay leaf
salt and pepper

(NOTE:  I didn't have cream of mushroom soup so I used cream of celery soup and that was OK because I was out of celery.  I did have mushrooms so since the celery soup took the place of the mushroom soup, I added some mushrooms.  I also cut this recipe in half and it made 5 nice meals.)

DIRECTIONS
Season your chuck roast at least 45 minuts (but up to 24 hours) before you're ready to cook.  Sprinkle a heavy had of salt on all sides, as well as some cracked pepper.  Let it sit at room temperature for a 1/2 hour before searing.

Meanwhile, cut all you vegetables.  he onion gets sliced lengthwise and the carrots and celery get cut into long chunks.  The potatoes can be quartered (I cut mine in bite-size pieces and I used garlic out of a jar so it was small pieces).

Mix together the onion soup mix, cream of mushroom soup, beef broth and Coca Cola and set aside.  I also gave this a smoothing with my hand blender.  This gave it texture of thin gravy.)

When you're ready to sear the chuck roast, bring the pan up to heat and pour in the oil.  Sear the meat on all sides until it's a deep brown.  Do not rush this step.  This is where the flavor builds.

When the chuck is fully browned, remove it from the pot and add the veggies along with a pinch of salt.  Stir for a few minutes until the onions begin to look translucent.  Pour a splash of the liquid mixture into the veggies to geglaze the pan and mix well.

Add the chuck roast, veggies, liquid mixture, bay leaf to the slow cooker.  Set to LOW and cook for 6 to 8 hours

THAT'S IT!  ENJOY! 

Click for Lewisburg,Pennsylvania Forecast

RAMMEL

#888
Jane, - THANKS
How much Coke?  It's not on the list of ingred's.
It is now stashed away in my list of edibles. (still mouth watering).
"What good fortune for governments that the people do not think."

          THIMK